Monday, December 25, 2017

marshmallows

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water (can sub diff liquid here- lime juice, bourbon, prosecco, ettc) Mix a little?. 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.
Add vanilla during last minute


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. Very coat, Coat AF. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula (or wet hand) for spreading evenly into the pan. 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.

Friday, December 22, 2017

Whipped shortbread cookies

3 c butter - softened
1.5 c powdered sugar
4.5 c flour (1c = 120g)
1.5 c corn starch (1c = 120g)
dash vanilla


cream together butter & Sugar & vanilla

sift flour & cornstarch, gradually add into butter mix

roll into 1" balls, flatten with a fork
Bake
300deg fro 20 min

Let rest 5min before transfer

Thursday, December 14, 2017

Vegan Peanut Butter Cookie

Total Time: 8m
Yield: 7-10 cookies

Ingredients

  • 1/2 cup peanut butter, or allergy-friendly sub
  • 3/4 tsp baking soda
  • 3 tbsp flour (spelt, white, oat, sorghum, rice all work)
  • 1/3 cup sugar, unrefined if desired
  • 2 tbsp applesauce
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp salt

Instructions

Combine dry ingredients in a mixing bowl. If your peanut butter is not stir-able, gently warm to soften. Add all remaining ingredients to the mixing bowl and stir to form a dough. Roll into cookie balls. If you want soft cookies, refrigerate the dough at least an hour. (You can also freeze cookie dough balls to bake at another time if you wish.) Bake in a preheated oven (350F) for 8 minutes. The cookies will look quite underdone when you take them out. Let cool for at least 10 minutes before removing from tray, as they firm up while cooling.

Read more at https://chocolatecoveredkatie.com/2011/12/11/secret-peanut-butter-cookies/#1YjGd0Imw6dTLTVY.99