Here's what's happening:
Last week some friends came to our house we colored, and found our Elf on the Shelf Kristi, and the twins and I made some cookies. It was a BLAST!
We made a ton of cookies, and then wrapped two plates up to Elf people, and one is the Giving Plate.
Today was a glorious snow day! Everything started out as it normally would, just doing our usual business. Later on in the day I was supposed to to babysit and my mom had to go to a meeting. Right before we both had to leave, it started snowing SO hard that both events were cancelled and we GOT TO STAY HOME! It was a treat! We were so excited. I made homemade marshmallows and brownies earlier in the day and my mom surprised us with Despicable me 2, so we all cleaned up the house, made dinner, put on comfy pajamas and watched DM2 and had yummy dessert!
The camera was on self timer and so I pushed the button and then ran to get in the picture, but I fell. Emma was laughing so hard she could barely breathe.
The marshmallows are so delicious, and so easy to make. While they will make a beautiful mess in your kitchen, they are worth it! They are so soft, I can't imagine anything that I would rather make a pillow with.
Homemade Marshmallows
Makes about 5 dozen 1-1/4-inch cubes
One difficulty with making these marshmallows is that you will never again be content with store- bought marshmallows! The consistency of these marshmallows is firm, yet melts easily when place in hot cocoa. Give this vanilla version a try, then experiment with other flavorings and, perhaps, some special coatings.
Ingredients:
4 envelopes unflavored gelatin 1-1/2 cups water, divided
3 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 cup confectioner’s (powdered) sugar 1/2 cup cornstarch
Vegetable oil (for pan preparation)
Directions:
1. Prepare a 9 x 13 baking pan by oiling the pan with a thin film of vegetable oil. (Vegetable oil is rather flavorless and a good choice for this situation.) We also like to line the pan with two sheets of parchment paper that fit the pan as two crosswise strips without any folding or crinkling of the paper.
2. In a large bowl, or bowl of a stand mixer, place half (3/4 cup) of the cold water. Sprinkle the gelatin on the surface of the water and let stand until the gelatin is softened, about 10 minutes.
3. in a 3-quart saucepan, mix the sugar, corn syrup, salt, and remaining water (3/4 cup). Over medium heat, warm the mixture until the sugar dissolves, stirring periodically.
4. Once the mixture reaches the boiling point, quit stirring and allow the mixture to reach the soft ball stage, about 240°F. If crystals form on the side of the saucepan, use a pastry brush dipped in a minimal amount of water to lightly melt the crystals back into the saucepan.
5. With the whisk attachment outfitted on the stand or hand mixer, drizzle the hot sugar syrup into the gelatin while on low speed.
6. Once all the syrup has been incorporated, increase the speed of the mixer gradually until a high speed is reached. Continue beating until the mixture is very stiff, about 10 minutes. Add the vanilla extract and beat until incorporated.
7. Pour the mixture into the prepared pan smoothing evenly into each corner. Allow the marshmallow mix to set and become firm, about 4 hours, or overnight.
8. When ready, combine the confectioner’s sugar and the cornstarch together. Sprinkle one-third of the dusting mixture on a working surface. With a knife, loosen the edges of the marshmallow from the parchment paper. Invert the marshmallow pan onto the dusted working surface. Peel away the parchment paper carefully.
Makes about 5 dozen 1-1/4-inch cubes
One difficulty with making these marshmallows is that you will never again be content with store- bought marshmallows! The consistency of these marshmallows is firm, yet melts easily when place in hot cocoa. Give this vanilla version a try, then experiment with other flavorings and, perhaps, some special coatings.
Ingredients:
4 envelopes unflavored gelatin 1-1/2 cups water, divided
3 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 cup confectioner’s (powdered) sugar 1/2 cup cornstarch
Vegetable oil (for pan preparation)
Directions:
1. Prepare a 9 x 13 baking pan by oiling the pan with a thin film of vegetable oil. (Vegetable oil is rather flavorless and a good choice for this situation.) We also like to line the pan with two sheets of parchment paper that fit the pan as two crosswise strips without any folding or crinkling of the paper.
2. In a large bowl, or bowl of a stand mixer, place half (3/4 cup) of the cold water. Sprinkle the gelatin on the surface of the water and let stand until the gelatin is softened, about 10 minutes.
3. in a 3-quart saucepan, mix the sugar, corn syrup, salt, and remaining water (3/4 cup). Over medium heat, warm the mixture until the sugar dissolves, stirring periodically.
4. Once the mixture reaches the boiling point, quit stirring and allow the mixture to reach the soft ball stage, about 240°F. If crystals form on the side of the saucepan, use a pastry brush dipped in a minimal amount of water to lightly melt the crystals back into the saucepan.
5. With the whisk attachment outfitted on the stand or hand mixer, drizzle the hot sugar syrup into the gelatin while on low speed.
6. Once all the syrup has been incorporated, increase the speed of the mixer gradually until a high speed is reached. Continue beating until the mixture is very stiff, about 10 minutes. Add the vanilla extract and beat until incorporated.
7. Pour the mixture into the prepared pan smoothing evenly into each corner. Allow the marshmallow mix to set and become firm, about 4 hours, or overnight.
8. When ready, combine the confectioner’s sugar and the cornstarch together. Sprinkle one-third of the dusting mixture on a working surface. With a knife, loosen the edges of the marshmallow from the parchment paper. Invert the marshmallow pan onto the dusted working surface. Peel away the parchment paper carefully.
9. Cut the marshmallows into cubes (or desired shapes) with a large knife or pizza wheel. Dust
each marshmallow piece in the remaining powdered sugar/cornstarch mixture.
10. Place the dusted marshmallows on a cooling rack and allow them to dry several more hours or overnight.
11. Store dusted marshmallows in an airtight container with waxed paper between layers of marshmallows.
Enjoy!
Kristi's ADVENTures (Only ones I caught on camera)
10. Place the dusted marshmallows on a cooling rack and allow them to dry several more hours or overnight.
11. Store dusted marshmallows in an airtight container with waxed paper between layers of marshmallows.
Enjoy!
Kristi's ADVENTures (Only ones I caught on camera)
There's only 12 more days until Christmas!!!! IT'S COMING SO QUICKLY! What are you doing with your time before Christmas? I hope you're enjoying it!
Merry Christmas!
Rachel Merry
