Champagne Marshmallows

I still had a bottle of champagne left over from the Champagne Cupcakes so I decided to continue the theme of Champagne-flavored desserts! This recipe makes a lot of marshmallows. So be sure that you really like marshmallows or have lots of marshmallow-loving friends! By the way, these marshmallows last two weeks at room temperature, a month in the fridge, or almost indefinitely in the freezer. So you'll have plenty of time to eat all of them! ;) If you aren't too fond of the idea of alcohol-flavored marshmallows, I have some Chocolate-Swirled Marshmallows that maybe you'll like better!

Feel free to use whatever Champagne you like best; this type just happened to be on sale at the time. If you wanted to get creative, I feel like Moscato would be a great substitution. 

One of my really good friends, Stacy, marbled my nails for me! We saw the idea on Pinterest, and it was such a great idea. It's definitely a two person ordeal though unless you're extremely talented.

Candy Sushi

This is a great project to get kids involved in the kitchen! My friend is gluten-free, so we used gluten-free Rice Krispies, but feel free to use regular Rice Krispies, it will work the same. Rice Krispies treats and candy is used to imitate Japanese sushi in this adorable dessert. Substitute or add any of your favorite candy; this recipe is extremely versatile. 

Chocolate Whoopie Pies

These were my first experience at making whoopie pies, and I was so pleased by the results! The first time I made them with a seven minute frosting (as pictured), and the second time I used a marshmallow creme filling. Both are delicious: the seven minute frosting is much airier and lighter, and the marshmallow creme is for those of you that love a filling with more substance. The seven minute frosting only keeps for a few hours before separating, so be sure to make it right before you plan to serve the whoopie pies. The marshmallow creme filling doesn't seem apt to separate, and could probably be made ahead of time. The whoopie pies last at least four days in a sealed container at room temperature.

Recently, I started collecting vintage cooking items for my soon-to-open Etsy store. This is my first experience with selling items, and I am SO EXCITED about it! I will be sure to update everyone when the items are up and put a link at the top of this website. Thank you so much for all of your support! 

If you have a large cookie scoop, then by all means use that. I haven't bought one yet, so I just used a large spoon to shape the dough. 

If you are using the marshmallow creme recipe for filling, then disregard the seven minute frosting photographs below.

Whoopie Pies
from Martha Stewart

• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 1/2 cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 2 large eggs
• 2 cups buttermilk, room temperature
• 2 teaspoons pure vanilla extract
• Seven Minute Frosting (recipe and ingredients below)

Directions

• Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line two baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
• Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
• Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.

Seven Minute Frosting

• 3/4 cup plus 1 tablespoon sugar
• 1/3 cup water
• 1 tablespoon light corn syrup
• 3 large egg whites
• 1/4 teaspoon pure vanilla extract

Directions

• Heat 3/4 cup sugar, the water, and
  corn syrup in a medium saucepan
  over medium heat, stirring until sugar
  dissolves. Increase heat, and bring to
  a boil. Wash down sides of pan with
  a wet pastry brush to prevent sugar crystals from forming. Cook until it registers 235 degrees on a candy thermometer.
• Meanwhile, whisk whites with a
  mixer on medium speed until soft
  peaks form, about 2 1/2 minutes. Add
  remaining tablespoon sugar; reduce
  speed to medium-low. Pour sugar syrup
  into whites in a slow, steady stream.
  Increase speed to medium high; beat
  until stiff peaks form, about 7 minutes.
  Beat in vanilla; use immediately.

Marshmallow Crème Filling

• 1/2 cup butter
• 1 cup confectioners' sugar
• 1 cup Marshmallow Fluff
• 1 teaspoon vanilla

Directions

• In a medium bowl with mixer at medium speed, beat butter and remaining ingredients until light and fluffy.

Chocolate Swirled Marshmallows

Well, this week has been EXTREMELY crazy! I was robbed this past weekend, and I've been extremely stressed about that....However, I DID find time to make these chocolate swirled marshmallows I've been dying to try. I found a recipe from Alton Brown and edited it to my liking. Marshmallows aren't difficult to make, and if you are intimidated by the use of a candy thermometer, don't worry because that doesn't make it any more complicated! 

 The cold water and gelatin mixture looks kind of funky, but don't worry; that's how it is supposed to look

I have a cheap candy thermometer, so mine kept slipping and falling off into the syrup mixture. I eventually had to put on an oven mitt, and hold it in place. It worked though!

The sugar syrup is a yellowish color after heating to 240 degrees.

Be careful when pouring the sugar syrup into the gelatin mixture because it is extremely hot!

My puppy was jealous that my boyfriend got a marshmallow and she didn't!

Ingredients

• 3 packages unflavored gelatin
• 1 cup ice cold water, divided
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon kosher salt
• 2 teaspoons vanilla extract
• 1/4 cup confectioners' sugar
• 1/4 cup cornstarch
• 1/4 cup semi-sweet chocolate
• Nonstick spray

Directions

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Melt the chocolate with about a 1/2 tablespoon of water in the microwave on 30 second intervals, stirring well in between until fully melted (about 6 or 7 times). Drizzle the chocolate over the marshmallow mixture and use a toothpick to swirl into the marshmallows. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.