Marshmallows 2 Ways

These marshmallows are simply delicious!!

I made 2 different recipes and came out with 2 very different marshmallows.

The first 1 was from Joy of baking and the second Martha Stewart-I personally loved Martha's better-it was light, airy and melt in your mouth yummy:)

While Joy's was more thicker and chewy-most people who have tried them really like Joy's version better. The recipe I'm giving here today will be Martha's but feel free to try them both! I'm linking to Joy's marshmallow post-printable. I'll have Martha's recipe available through our printable link. With Martha's recipe I decided to add Saigon cinnamon-which is a little spicier than regular cinnamon and added just the right amount of flavor. With Joy's I added peppermint extract.

This may look more complicated than it actually is-it's actually pretty easy!

The first thing is to get your pan ready by sifting powdered sugar on all surfaces.

In a medium saucepan bring to a boil, over high heat, corn syrup, sugar, and water.

Meanwhile dissolve gelatin in 3/4 c. cold water.

About 5 minutes.

Oops!

Just about forgot the salt!

Once the sugar dissolves, boil for about 9 minutes or until temp reaches 238 degrees.

With the mixer on low speed slowly stream the hot syrup into the gelatin mixture.

Gradually raise the speed to high; beat until very stiff, about 12 minutes.

Beat in vanilla and in our case, cinnamon.

Sorry for the lack of step by step on these next ones it gets a little crazy busy here!:)

So I'll just tell you-Pour the marshmallow into the prepared pan and smooth with an offset spatula. Set aside uncovered, until firm about 3 hours-I laid a sheet of tin foil lightly over mine and left it out over night.

You then unmold the marshmallows from the pans-above is the peppermint ones.

Cut into whatever size and shape you want.

You can see that these ones are thinner and more compact.

These {above} are the cinnamon flavored marshmallows, they almost over flowed the pan!

Un-mold onto a powdered sugar covered counter top.

Can you tell how much lighter and thicker these ones came out?!?

Be sure to dip all sides into powdered sugar to avoid them sticking together.

Store in an airtight container.

I will definitely be making more and trying different flavors in the future!!

Top your favorite cup of hot chocolate or just by itself!!

Enjoy!!!

Printable Recipe

White Chocolate Cranberry-Orange Fudge

Merry Mondays has inspired us!!!

When we saw the theme for this week was fudge we wanted to come up

something new and exciting!

Holly and I both love anything with cranberry-orange but this

fudge was Holly's idea!

Do a rough chop on the cranberries.

Melt butter in a large saucepan. Add sugar and milk.

Be sure to stir constantly!

Cook until reaches 236° exactly!

Remove from heat and add chocolate chips and marshmallow creme.

Add the orange extract,

cranberries,

and orange zest.

Save some zest for the top!

Pour into a foil lined 9x13-inch pan.

Zest the rest of the orange over the top.

Note: the oranges are slippery buggers, watch them!! LOL!

Ready to head to the fridge to cool!

Enjoy!

Printable Recipe

Gooey Chex Mix

I better start by giving you all a warning.... this mix is VERY addictive!!

It has to sit on the counter for 1 hour after its done and every time I make it the same thing happens..... I keep grabbing a small amount thinking Ok that is all now and pretting soon i find myself popping in some more!

So Easy and Crazy good!

In a large bowl add your chex mix, golden grahams, coconut and nuts. You can use any kind of nuts you like. This time i used a mix of everything!


Melt butter, sugar and karo syrup.


Boil for 3-4 minutes.



Dump the gooey goodness over your prepared mix.


Spread on wax paper and let sit for 1 hour or longer.

The kids go crazy over it {well, adults too!}

Enjoy!!

Printable Recipe

Rich Ladies Fudge

I got this recipe from my sister and I've used it ever since-no more Fantasy Fudge for me!!

This fudge is smooth, creamy and of course perfectly chocolatey.

It comes together very quickly too!

So here is the chocolate rundown:

German sweet, bittersweet, and milk chocolates

Wow right!?!

Bring to a boil the sugar, salt, butter and evaporated milk-boil for 6 mins.

Stirring constantly.

Pour over all the chocolate and marshmallow cream.

Mix thoroughly.

Pour into prepared pan and cool completely.

This is gonna be your new favorite fudge for sure!!

Enjoy!

Printable Recipe

Pecan Surprise Bars

These are so totally, smashingly delicious bars!!

One thing I LOVE about baking with Michelle {co-author} is that she remembers everything!!!

Like taking pictures of each step.

Like what was the last ingredient we put into those cookies or that cake.

Like what time we put them into bake-because I forgot {heehee} to set the timer-again!

I especially love that she introduced me to these bars!!

So thank you Michelle for baking with me!!!

As always the complete recipe is available in the printable.

Here is a little step by step rundown...

1 yellow cake mix, 1 egg, 1/2 c. melted butter.

Mix together.

Dump it into 13x9 inch baking dish.

Press it out nicely:)

Pop it into a 350 degree oven for 15 to 20 mins.

Start the filling by combining 2/3 c. reserved cake mix, dark corn syrup, eggs, brown sugar, vanilla. Mix well.

Partially baked crust.

Pour in the filling.

Top with chopped pecans and bake for another 30 to 35 minutes.

Cool and cut into bite-sized bars.

The bottom layer is so good-very gooey and caramelly and then you have the crunch of the nut topping-Totally delicious!!

Enjoy!!!

Printable Recipe

Merry Mondays ~ Starbucks™ Peppermint Brownies

One word..... numalicious!!

This copy-cat recipe for the famous Starbucks Peppermint Brownies we found many years ago and of course have tweaked to our liking!

Nothing like some minty chocolate for the holidays. :)

Start with a basic brownie mix. Add butter, water eggs and peppermint extract.

Mix by hand just until all the dry ingredients are incorporated.

Pour into greased 9x13-inch pan.


Mmmm... looks good already!
Cool completely.

Next start the peppermint buttercream frosting by beating together powdered sugar and butter.

Add more powdered sugar :), milk, vanilla and peppermint extracts.

Mix until smooth and creamy.

Almost ready....

To get the real minty feel to your brownies you can add green food coloring.

Spread frosting over cooled brownies.

Make sure it is even... you don't want to cheat anyone out of any filling!!

Make chocolate frosting by bringing milk and butter almost to a boil over medium heat. Pour mixture over chocolate chips and let sit for 5 minutes. Add vanilla and whisk until smooth. Use an electric mixer and beat in powdered sugar until frosting is smooth.

Spread chocolate frosting over peppermint buttercream.

No sampling quite yet!! Place brownies in fridge for about 1 hour to firm up frosting.

Enjoy!

Printable Recipe