Cabbage Rolls

Cabbage Rolls...

Just the mention of it and I get all nostalgic and stuff remembering my wedding day and the BEST cabbage rolls I ever ate!! 

I never did get the recipe from the caterer,but I did find this recipe and tweaked it a bit,and it tastes just like I remember!

Pic Credit

• 1 Cabbage Head
• 1 Lb uncooked 80% Lean Ground Beef
• 1 C uncooked rice
• 16 Oz Tomato Puree
• 1 T Worcestershire Sauce
• 1 T Brown Sugar
• 2 t Lemon Juice
• Salt and Pepper to taste

Creamy Wild Rice and Mushroom Soup

This is Soooooooooo Good! 

Even my 2 year old son was begging to eat my portion after devouring his own!!

RECIPE WED # 20: African Chicken Recipe

Picture credit

Been thinking of trying this recipe, sounds good, I would omit the slimy okra, I only like okra deep fried, so that would be a "no-go" plus the apple slices, we don't like apples with our chicken dishes...so all the rest sounds YUMMY!! 

Have you tried a "new" recipe to to celebrate the New Year yet??  

This one is the "first new" recipe I am going to try, upon my research of this recipe I learned  Africa is the birth place of "Asian-fusion" cooking of course according to one web site, uhh, interesting?

RECIPE WED: Chicken Tortilla Soup-Crock Pot Version

Chicken Tortilla Soup 

My delish version of a recipe I saw online, very delish and you can use your slow cooker!!

DELISH LOOKING SOUP

Ingredients

• 3 cloves garlic, minced
• 2 (15 ounce) can black beans
• 1 (16 ounce) bag frozen whole kernel corn, thawed
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or  bottle dark amber beer
• 2 (10 ounce) cans diced tomatoes with diced onions, undrained
• 1-lime juiced
• 1 (1.25 ounce) package taco seasoning {or homemade seasoning click for recipe}
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)

RECIPE WED #21: Greek Chicken

This recipe to me says "SUMMER" and right about now I am summer dreaming, so to have little summer on my plate brings sunshine to my belly!!

RECIPE WED # 14: Rich Sour Cream Devil's Food Cake with Caramel-Chocolate Chips Trifle

Necessity is the mother of invention, right? So it goes with this tasty little ditty. 

I had made this cake for my chocoholic 4 year old daughter's birthday and because my blasted oven is so stinking hot ( I know buy an oven thermometer all ready will ya?) the outside edges were over baked before the center was cooked through. 

So I cut off the crunchy parts and we snacked or I should say CRUNCHED on them while I took the rich and delicious center and layered it with frosting making a trifle. Based on the dab of cake left in the bowl I would say it was a hit!

Recipe Wed: Butter Chicken, my way!

Yummy classic recipe I often tweak to fit our needs and ingredients on hand:

RECIPE WED #8: MYO Ortego-like TACO SAUCE!!

I am a sucker for MYO mixes and sauces that taste just like the ones that cost $$ at the grocery stores, and I stumbled upon this taste-alike recipe from THE Make Your Own Zone blog and am going to give this recipe a try since we really enjoy the taco sauce. Now I am on a quest to find a good taste-a-like MYO HEALTHY Catalina dressing, since I really like Catalina dressing on my taco salad along with taco sauce...

 

Ice Box Yeasty Dinner Rolls

I have had this recipe for years and 

it is such time saver, super savory, and a real crowd pleaser every time. 

Your dinner guests will never believe this is such an easy recipe to make, no kneading required, just mix up and refrigerate. You can make ahead up to 4 days in advance, shape, then let rise and bake for perfect rolls every time!!

Heat's Kitchen Awesome rolls from my recipe!! Gr8 Job Heather!

Ice Box Dinner Rolls
Makes 24 Rolls

1 C warm water (105-115 Degrees F)
2 Pkgs Active Dry Yeast (Or 4 & 1/2t)
1/2 C Butter, Melted (1 Stick)
1/2 C Sugar
3 Eggs
1 t Kosher Salt
4-4 1/2 C Unbleached All Purpose Flour
Additional Melted Butter

1. Combine the warm water and yeast in a large bowl. Let mixture stand until yeast is foamy, about 5 minutes
2. Stir in butter, sugar, and salt. Beat in Flour one cup at a time, until dough is too stiff to mix (Some of the flour make not be needed). 
3. Cover and refrigerate 2 hours or up to 4 days!
4. Grease a 13X9" Baking Pan.
5. Turn the chilled dough out onto a lightly floured surface. Divide dough into 6 rows & 4 columns making 24 even & equal pieces.
6. Roll each piece into a smooth round ball; place in even rows in prepared pan. 4 Rows & 6 Columns.
7. Cover and let Dough Balls rise until doubled (About an hour, I place my pan in my gas oven with heart off but light turned on.
8. Preheat oven to 375 degrees F. Bake until rolls are golden brown about 15-20 min.
9. Brush with melted butter, if desired. 
10. Break apart Rolls and wrap in a clean tea towel and place in a gorgeous hand woven basket or crock.

 

Menu Mondays: Dec 31-Jan 6, 2013

I wanna go!! Pic Credit

HAPPY NEW YEAR!!!!!

What a year 2012 was for my family, I don't think I would ever want to repeat that year again that is for sure. It's one of those things  you hear people say it was the worst of times, it was the best of times...

I am looking forward to great beginnings this year, new chapters, and starting over- recalibrating... Really finding a new standard to measure up to...

So I hope you had a safe new year eve and

learned lots from 2012 to make

2013 one the best years EVER!!!

This menu really utilizes the left overs from New Years and capitalizes round #2 recipe. My mom was really instrumental in teaching us by example, we learned even when she wasn't speaking and with a family of 5 on one income every penny counted. 

So she would use every last scrap of left-overs and with a particular husband and finicky kids we sure gave her a run for her "culinary skill". She really inspired me to make a menu out of "Sunday" dinner and make is last all week long and still taste exciting and "new".

Breakfast Options:

Crispy Mashed Potatoe Pancakes served with sour Cream and Applesauce, Customized Omelets, French Toast, Hot Cereal, Fresh Fruit, Toast Points, Cold Cereal, Smoothies, Fried Egg Sammies

Lunch Choices:               Side Selections:

Mashed Potatoe Polpetti   Applesauce           Fresh Veggies
Kraut Dogs                        Mac & Cheese     Apple Wedges
PB&J Roll Ups                  Veggie Chips        Fresh Fruit
Chicken Noodle Soup       Whole Wheat Crackers   Dried Fruit
Pain Perdu                         Cottage Cheese   Black Grapes
Bo Ssam-Lettuce Wraps   Carrot Slivers      Orange Segments
Pizza Crescent Roll-Ups   Carrot Coins        Green Grapes

Bo Ssam from Peck the Beak

Supper Offerings:

Monday:
Customized Tomato Soup & Sharp Cheddar Creamy Grilled Cheese Sammies on Homemade Chibatta Bread

Tuesday:
Crock Pot Pork Shoulder Roast
Crisp Sour Kraut & Caramelized Onions
Buttermilk Whipped Potatoes
Chicken Gravy
Super Sweet Corn Nibblets
Ice Box Dinner Rolls
Black Forest Brownie Torte
Apple Pie

Wednesday:
Kapausta (Cabbage Soup), Ice Box Dinner Rolls, Spinach Salad with toasted Almonds and Feta Cheese, & Black Forest Brownie Torte

Thursday:
Pork Lo Mien, Chopped Salad, & Apple Pie w/Fresh Whipped Vanilla Bean Infused Cream

Friday:
Sour Kraut and Mashed Potato Perogies, Brown Butter & Sour Cream Sauce w/Caramelized Onions and Mushrooms, Cripsy Pork Ribbons, Spinach Salad, & Dinner Rolls
(I just take about 2 C of Leftover Pork and coat in brown sugar and hickory salt, then blast in 500 degree oven for a few minutes to caramelize the outside.)

Saturday:
Barb-B-Q Pulled Laquered Pork, Spring Rolls, Twice Baked Loaded Mashed Potatoes, Chopped Salad. 
(I take Left over Mashed Potatoes, & Stin in: Sour Cream, Chopped Green Onions, Sharp Cheddar Cheese-Shredded, & Bacon- cooked crisp and crumbled. Pour into a casserole pan and bake 350 until heated through. Sprinkle more add-on ingredients on top.)

Sunday:
Chicken Scaloppine, Angel Hair Pasta, Spinach Salad.

Snack Fancies:

Smoked Almonds, String Cheese, Apple Sauce, Cottage Cheese, Yogurt, Carrot Sticks, Fresh Fruit, Dried Fruit, Granola, Juice, Water, Keifer Smoothies.   
  

KAPUSTA- Cabbage Soup

Kapusta is a well known Eastern European recipe featuring Pork, cabbage, & sour kraut. People from Russian, Poland, Lithuanian, Ukraine, Hungary, Romania and more have thier own takes on this dish. 

 You can enjoy this as a main dish, soup, or a side dish. It is very versatile and an awesome round #2 Recipe, I often make this utilizing left-overs from New Year's Day. 

Sometimes I have seen it served w/ kielbasa, 

baked with kluski noodles then topped with cottage cheese sprinkled with Smoked Paprika  

and other times mixed cream of mushroom soup 

and served like a casserole.

Pic Credit

I am using this Polish inspired dish to use up the leftovers from New Year's Day Supper in the soup form...

Kapusta- 

Cabbage Soup

1 lg. (28 oz.) sauerkraut, drained and rinsed- save some of the juice- (Or left overs from New Year's Day)
1 med. cabbage, chopped or shredded
1 & 1/2 C Mushrooms, Sliced

Chicken Stock to cover both (I use left over Chicken Gravy and thin with more chicken Stock)
2 c. cooked pork chops or leftover pork roast
Kosher Salt & Course Ground Pepper

1/2 t dried Thyme 

Pinch of Brown Sugar, optional

2-4 T Butter or Bacon Drippings
15 oz  corn nibblets or whatever vegetable you have left over.

1. Add Bacon Drippings to dutch oven and Saute Cabbage until cooked through. 
2. Push Cabbage to outside of pan- add Mushrooms and Carrots, sauteing until mushrooms are cooked & carrots are soft.
3. Combine Cabbage with the pork roast/chops & Sour Kraut. 
4. Add enough Chicken Gravy/Stock to cover. 
5. Sprinkle in kosher salt and Fresh Cracked pepper, to taste. 
6. Cook over low heat, simmering for about 2 hours, adding Chicken Stock as needed and taste to adjust seasoning.
7. If desired,  add some of the reserved kraut juice if more tart is needed. 
8. Add the corn and continue cooking until heated through
9. Serve hot.

Rice Remake: 6 INGREDIENT Rice Pudding

I had a TON of left over rice, (Which in case you didn't know FREEZES BEAUTIFULLY!!), but I really wanted some Rice pudding, but most pudding recipes start with uncooked rice...So I tinkered with a couple recipes and enter in:

 "6 Ingredient RICE PUDDING... MotherHOOD  style!!"

 

My Family Just loves this custardy-eggy vanilla infused pudding,my daughter LOVES hers with raisins, 

but is allergic to cinnamon, 

my hubby is a purest no raisins but LOVES cinnamon,

my son LOVES nutmeg, and I really don't care- sometimes 

I will soak the raisins I use in rum and 

call it drunk raisin pudding 

for ADULTS ONLY of course.... 

soooo how to please so many palates and allergies?? 

I make one big batch and before I bake them I place them in smaller ramekins or other oven-proof glass jars and individualize each bowl to family's personal tastes. 

One thing is for sure, the vanilla bean is the KEY! There is no comparison to taste, 

you can of course omit it if you don't have any in your pantry storage, 

I encourage you to get some if you can, here is a source I use.

 

Amazing 6 INGREDIENT Rice Pudding with COOKED rice

• 1 C-COOKED RICE
• 2 C WHOLE MILK
• 2 EXTRA LARGE EGGS
• 1 teaspoon VANILLA
• 1/2 *VANILLA SUGAR OR REGULAR SUGAR
• 1 VANILLA BEAN POD
•  OPTIONAL STIR-INS:
• SPICES AS DESIRED, CAN ADD: FRESH GRATED NUT MEG, CINNAMON, ALLSPICE, GINGER GROUND CARDAMON, GROUND CLOVES...
• CAN ADD: DRIED RAISINS (TRY SOAKING IN A WEE BIT OF RUM FOR 10 MIN PRIOR FOR AN ADULT TREAT!!, CRANBERRIES, OR CRAISINS)

-----------------------------

1. IN HEAVY SAUCE PAN GENTLY HEAT MILK AND RICE, STIRRING CONSTANTLY- DON'T LET MILK GET TOO HOT OR WILL SCORCH IN PAN
2. SLICE DOWN CENTER OF VANILLA BEAN POD LEAVE END INTACT AND USE DULL END OF KNIFE TO SCRAPE OUT THE "SEEDS" (BLACK SPECKS, LOOKS LIKE DIRT DON'T BE SKEERED- IS DELISH!!) AND PLACE PODS, SEEDS AND ALL IN HEAVY SAUCE PAN
3. SIMMER OVER LOW HEAT FOR ABOUT 10-15 MIN FOR VANILLA TO INFUSE THE MILK
4. WHISK EGGS UNTIL COMBINED  THEN ADD VANILLA SUGAR AND VANILLA EXTRACT IN A MEDIUM HEAT PROOF BOWL
5. *Remove the vanilla bean pod from milk mixture-don't discard!! place on paper towel and allow to dry overnight
6. SLOWLY WHISK IN SMALL AMOUNTS (I USE A LADLE) OF MILK MIXTURE INTO EGG MIXTURE, THIS IS CALLED "TEMPERING THE EGGS" THIS IS IMPORTANT SO YOU DON'T GET SCRAMBLED EGGS! 
7. I SLOWLY ADD MILK TO EGG MIXTURE UNTIL EGGS ARE SAME TEMPERATURE OF MILK, THEN ADD EGG MIXTURE TO REMAINING MILK MIXTURE AND COOK A FEW MINUTES MORE, CONSTANTLY STIRRING
8. POUR PUDDING INTO 4-6 INDIVIDUAL RAMEKINS (DEPENDING ON SIZE OF RAMEKINS)
9. THIS WOULD BE THE TIME TO ADD IN ANY STIR-INS YOU DESIRE, I DO THIS ON AN INDIVIDUAL BASIS, BECAUSE WHAT I MENTIONED ABOVE
10. PLACE SMALL RAMEKINS IN LARGE PAN (I USE A 9"X13" PAN) AND POUR ENOUGH WATER TO COME HALF WAY UP ON RAMEKINS
11. BAKE FOR 20 MINUTES UNTIL PUDDING IS SET AND CREAMY, IF NOT "PUDDING IN TEXTURE" MORE SOUPY, LET BAKE A LITTLE LONGER.

ALLOW TO COOK SLIGHTLY AND SERVE WARM, OR COOL TO ROOM TEMP AND PLACE IN REFRIGERATOR. 

 MY FAMILY LOVES THIS COLD TOO...

JUST BE SURE TO EAT WITHIN 3 DAYS...AS IF YOU WOULD HAVE ANY LEFT OVER, LOL!!

*Vanilla sugar: DON"T DISCARD SPENT VANILLA POD!!  After you used Vanilla Bean pod in your rice pudding recipe, allow it to dry overnight. Then place pod in sealed canister you hold your sugar in. Will flavor the sugar, and give you vanilla sugar. 

Picture Credit

 Vanilla Beans are an expensive ingredient, good to know that it can do double duty as vanilla flavoring plus become vanilla sugar which is also an expensive ingredient to purchase on it's own.  

 NEVER throw the pods away, keep placing the spent pods in the sugar canister. Keeps indefinitely or close to it if your canister has a TIGHT seal.

Frugal Fridays: MYO Christmas Gifts- #4: Coconut Bon-Bons

 I Love these TASTY LITTLE treats!!!

Another "mystery" ingredient, that you might hesitate when I tell you, but it is IMPORTANT to the texture of this treat.
 
THERE IS  is also a bit of a science behind this as you watch the powdered sugar dissolve the "mystery ingredient" &  you are amazed the first time you see it happen. 

Nearly every year I make this I have to still have to fight the urge to NOT to FREAK out when the mystery ingredient turns liquidy, then when I stir more powder sugar in, it seems to take more than I remembered to firm it back up.

Are you ready for the mystery ingredient YET??

INSTANT MASHED POTATOES 

I know, you might not think that a typically savory dish could make this treat soo delicious, but it does!!  And I am not one to advocate the uses of "instant" anything, but I have tried this with fresh made mashed potatoes and it doesn't have the right texture unless you use a food mill, even then I still didn't quite like it. 



It is easy and only a bit involved simply because you have quite a bit of "guess work" when it comes to the proper amount of powdered sugar.  

Just be patient!! 

And stir, wait a few moments, add more powder sugar & then stir again. Unless you have the forearms of Popeye you might end up using your hands.

Other than that it is simply add ingredients and stir, stir, stir....

COCONUT BON-BONS

• 3/4 C Instant STIFF Mashed Potatoes, cold
• 4 C Powdered Sugar
• 4 C Sweetened Flaked Coconut
• 1-2 t Almond or GOOD Gourmet Handmade Vanilla Bean Extract - {Personally if I don't like the flavor profile when almond extract is omitted, but I give you that option, try if first w/almond though!}
  
• 1-2 t GOOD Gourmet Handmade Organic Coconut Extract (or store bought)
• 12 Oz REAL Chocolate, cut int to cubes and tempered

---------------------

1. Mix COLD Mashed potatoes with almond & coconut extract 

2.  Stir in 1 C powder sugar & mix until sugar has dissolved. Will look liquidy, don't freak! Keep adding Powder sugar until mixture holds its shape. WILL TAKE MORE THAN YOU THINK JUST BE PATIENT AND ADD SMALL AMOUNTS AT A TIME!!
3.  Place in fridge until firms up about 20 minutes.
4. Shape into 2" inch diameter Balls & place back into fridge until firms up about 20 minutes or up to over night. (I typically will make all my candy fillings in one day, place in either fridge or freezer over night, then spend all my effort the next day tempering with finicky chocolate!) 

 5. Use fork and dip into tempered chocolate, I like to double dip!

You could totally shape these into little "Bars" and place a raw almond on top before you dip into chocolate for a "JOY-full" experience!! Pun-FULLY intended!!! OMGoodness I wished I had more of these as they are sooo good!!

RECIPE WED: Sun Dried Tomatoes, Crimini Mushrooms & Capers Carbonara w/ Capelini Pasta

During a "Pantry Challenge Menu Week", I  came up with this easy version of Pasta Carbonara. I built my sauce around 2 cans of diced tomatoes but I didn't have any bacon or any garlic cloves on hand but I always have bacon drippings & Garlic infused EVOO fridge so I went from there...

The family loved this so much my hubby had 3rds BOTH of my children had seconds and my hubby begged me to take the left-overs to work the next day. I knew this was a keeper and thought you might enjoy this quick and easy sauce that is super delicious!!!

SUNDRIED TOMATOES, CRIMINI MUSHROOMS 

AND CAPER PASTA CARBONARA

 

2- 15 oz cans diced tomatoes- Keep LIQUID!
1 oz capers
2T bacon Drippings (or 3 bacon slices crisped)
1T Garlic infused Extra Virgin Olive Oil (Or 2 garlic cloves, minced)
1 Small Onion, Diced
8 oz Crimini Mushrooms, Sliced
2-4 oz Sun Dried Tomatoes Packed in Olive Oil, Julienned
2 t dried Basil
Hickory Smoked Salt or Kosher Salt to taste
Fresh Cracked Black Pepper Corns to taste
Pinch of Baking Soda
Pinch of Brown Sugar
1 lb Capelini Pasta or other thin Spaghetti type pasta, cooked al` dente'
1/4 C Heavy Cream-Optional

 ---------------------------

1. Heat medium sauce pan over medium heat and add bacon drippings and Garlic Infused EVOO (I keep these in fridge so I add long enough to melt them and get it nice & hot but not smoking)
2. Add Diced Onions and Slice Mushrooms
3. Cook until Onions are translucent and Mushrooms are half their size. About 5-10 minutes
4. Open cans of diced tomatoes, add entire cans, liquid and all. 
5. Slightly "mash" up tomatoes with potato masher to break down tomatoes faster.
6. Add rest of ingredients up to heavy cream
7. Cook until slight sauce starts to slightly boil. Reduce to heat to low and simmer for about 20 minutes until reduced nearly by half 
8. Right before serving add 1/4 C heavy Cream and stir to combine. 

 

Such an easy recipe that makes a quick and tasty meal that won't weigh you down.  






Pair it with a mixed green salad, & warm artisan hand shaped bread along with herb infused dipping grape seed oil and you have a dinner everyone will come to table for!!
 


 

Frugal Fridays: #3 MYO Gifts- Hot Chocolate on a STICK!!

Crazy notion ... EXTREMELY tasty!!!

Once I saw this here and here  & instantly I KNEW I was making them this year as Christmas Gifts!!  I just might make it for Valentine's Day too!! 

After I reviewed the ingredients and instructions I realize I have made a VERY similar fudge years ago, called triple chocolate fudge using bittersweet, milk chocolate, and semi-sweet. 

And I remember when I made a mistake with the temperature and timing, this fudge never set up right, so we added it to warmed milk and it was sooooo awesome we laughingly said I just made up the 1,000 calorie to die for hot chocolate!! LOL!!! Why didn't I think of doing this?? (Ohh yeah that's right, they never set up...)

I am telling you these are really, 

 REALLY,  REALLY 

R. E. A. L. L. Y

GOOD!!

The homemade marshmallows might seem like such a FUSSY affair, and originally I thought so too and bought "back up GIANT marshmallows" just in case this doesn't turn out. So far I don't think so, I haven't tried cutting them yet, but I can tell you so far it isn't as fussy or

 involved as I thought at first.  

It is quite gratifying to make them and the taste, uhmmm, well I gave the beaters to my husband and daughter and 

they are still licking them 20 minutes later, 

saying, "Hmmmmm, hmmmmm, hmmm!" 

I think I will be making these marshmallows again & again b/c

store bought DOES NOT compare. 

I LOVE these!!

You do have to account for "setting up" time-- so a little planning before hand and about 90 minutes of your time to make the marshmallows and fudge plus clean up time...but that is all then, my friend...  you are sooooo there. 

Your friends will think you are the MOST AWESOME Betty

Crocker-y girl EVER, your kids will think you are the best, and you will sit back and marvel at your adorable little creations all lined with pride and satisfaction just envisioning the excited recipients plopping these little bad boys in mug full of steamy milk, & sipping on the...

BEST EVER Hot chocolate !!

Then you wake up, 'cuz no one but you cleans anything around this place and somehow you and your cabinets are covered in all three of those chocolates, your daughter has decided to let the dog lick the marshmallow beater and it's now stuck in her 100lbs of Chow-Chow/Akita fur.... Ohhh that's just my house... Carrying On~ Enjoy the recipe & my delusions!! Please let me know if you have tried it!! :-)

HOT CHOCOLATE ON A STICK

Hot Chocolate:

• 1/2 cup heavy cream
  1 14 oz. can of sweetened condensed milk  
• 3 cups  chocolate (I used 1 Cup 60% cacao bittersweet CHIPS, 1 Cup Milk Chocolate chips, plus 8 oz semi-sweet chocolate chopped )
  4 oz. unsweetened chocolate, chopped (I used a 4 oz. bar, chopped) 
• 1 Vanilla Bean, seeds scraped or 1 t GOOD vanilla
• unbleached parchment paper
• 8X8" square baking pan
• Lollipop sticks, cellophane treat wrappers, ribbon

 --------------------

1.  1. Heat the heavy cream, Vanilla Bean Pod and Seeds,  PLUS the sweetened condensed milk over medium heat in a saucepan. Bring the mixture to a slight boil.

1. Remove the milk mixture from the heat and add the chocolate. 
2. Stir just until the ingredients begin to come together and then let sit for 10 minutes.
3. Place the saucepan back over medium-low heat and begin to whisk until all of the chocolate is melted and the mixture is shiny.
4. Pour the chocolate into an 8x8 inch square pan that has been lined with parchment paper. Smooth the mixture into an even layer and let sit for at least 12 hours, or overnight.

5. When you're ready to assemble the hot chocolate on a stick, remove the chocolate block from the pan. Turn it face-side down on a flat surface and cut the chocolate into 36 pieces  (6 lines by 6 lines). 

I try to use as little chemicals as possible & my treats are no different- this is unbleached parchment paper I found it here.

A couple tips when you cut these: 

• Use a CLEAN knife with serrated edges, HEAT the knife in a cup of HOT water for a few minutes, 
• WIPE dry with a towel or paper towel, 
• MAKE a few cuts, REPEAT the knife-heating procedure.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 Homemade Marshmallows:

 3 packages unflavored gelatin
1 cup cold water, divided
1 1/2 cups GRANULATED Sugar
1 cup light corn syrup
1/4 tsp. kosher salt
1 tsp. CLEAR vanilla
1/4 cup powdered sugar
1/4 cup cornstarch
Nonstick cooking spray 

THE original instructions were set up for people that have those fancy-smancy stand mixers. I, being one of those people who hasn't acquired one yet nor have any room for it, modified the instructions to suit those with hand held mixers. 

Plus though I am not a fan of artificial flavorings, I opted for pure visual art and chose to use CLEAR vanilla. I don't know if it is availble in pure all I have seen is imitation vanilla. I wanted CRISP white and the homemade extract I have would have made the marshmallows more ecru'ish...

1. Put the gelatin and a 1/2 cup of the water into a large steel or glass HEAT-PROOF bowl. Have mixer set up and ready to go but, DON'T MIX yet-simply allow the gelatin to absorb the water.
2. Combine the powdered sugar and cornstarch in a bowl & prepare a 9x13 baking pan by spraying it with nonstick cooking spray. Sprinkle the cornstarch mixture on the baking pan and move the pan around until the entire pan is coated in the mixture. Shake any excess back into the bowl. Set aside until needed.
3. Meanwhile, in a small saucepan, combine the remaining 1/2 cup of water, sugar, corn syrup, and salt. Heat
ingredients over medium high heat for 3-4 minutes until boiling-while covered.

4. Uncover the pot, clip a candy thermometer to the side of the pan, and cook the mixture until it reaches exactly 240 degrees/soft ball stage for you candy nazis out there. (this took about 12-13

 minutes) Once temperature is reached, immediately remove the pan from the heat.

Mixture first looks like this...

5. Turn the mixer on low speed and slowly add the sugar syrup to the mixer. (Be careful...it is VERY HOT!) Once all syrup has been added to the mixer, turn the mixer to high 

Then will become VERY THICK!!

6. Beat the marshmallow mixture for 10-12 minutes, or until the mixture turns white, is very thick, and is no longer hot. Add the vanilla and whisk for 1 more minute.




 

7. Pour the marshmallow mixture into the prepared pan, smoothing it into an even layer. Dust the top with the remaining cornstarch mixture. 





8. Let the marshmallows sit, uncovered, for at least four hours, or up to overnight.
9. Once marshmallows have rested, turn them out onto a flat surface that has been coated with more of the cornstarch mixture. Using a pizza cutter (that has also been coated with some of the cornstarch mixture), cut the marshmallows into 1 inch squares. 
10. After they are cut, coat the marshmallows with remaining cornstarch mixture so that all sides are coated. Set marshmallows aside for hot chocolate on a stick assembly.

Place one piece of fudge and one marshmallow onto each lollipop stick. Wrap each stick in a cellophane treat wrapper and tie with a ribbon. Feel free to attach instructions for the hot chocolate on a stick when giving as a gift.  

Instructions:
*"Swirl & melt the chocolate and marshmallow stick in 4 - 6 ounces of warm-hot steamy milk, (depending on how ‘chocolatey’ you like it!)" 

{Original instructions say "4-6 oz" of milk but honestly I didn't really tasted the chocolate flavor until I used 3! I I say 4 ounces, like a regular small coffee cup, like a cappuccino size mug NOT a huge monster size latte mug. But then again I ended up with over 50 of these, so- Oops I cut more than 36...perhaps that was the issue?? }

*Or click here ~~ all the work has been done for you, at least the tags anyways....From Make & Takes Blog: Here is FREE printable instruction TAGS!! all organized looking and stuff-- all you have to do is download & print from this sight.