Marshmallow Fondant Recipe

Fondant can be hard to work with since it tends to be a very hard block. Usually the trick to it is to heat it up a little bit in the microwave to use it. I love the presentation of it, however, I am not a big fan of the taste, so I often end up throwing it way while eating the cake.

What could solve this issue you ask? Well, for me the answer is easy, marshmallow fondant. It's a little messy when making it, but the quality of it and the taste alone make it perfect. It stays soft and easy to work with.

I had not made this recipe in years when I had to let go of my microwave. It's really easy to make. I got the recipe from What's Cooking America? Peg Weaver makes it easy for us to learn to how to make this recipe.

These are the supplies you will need:

I can vouch for her when she says to use good quality marshmallows. In the past to save some $$ I have actually used a cheaper brand and it really did not do the fondant any justice. 

Prep time: 60 Minutes

Yields: 1 batch of fondant

Directions:

Note: Please be careful, this 1st stage can get hot!


Melt marshmallows and 2 tablespoons of water in a microwave. Place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until fully melted. It usually will take about 2.5 minutes total.

Place 3/4 of the powdered sugar on top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.

Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, "What are you doing?"

Keep kneading this stuff is super sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking.

If the mix is tearing easily, it is too dry, so add water (about 1/2 tablespoon at a time and then knead it in.) It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar).

Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze as much air out as you possibly can.

MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance.

White Chocolate Peppermint Sugar Cookies

I bought this Peppermint Sugar Cookie pack at walmart.

I baked the cookies as per the instructions.

I purchased this white chocolate bar and used 4 packets.

I heated it in a microwavable safe bowl until melted, stirring in between.

I took a candy cane and crushed it.

Here is the crushed candy cane.

Once cookies were baked, I let them cool.

I dipped them halfway in chocolate and sprinkled crushed candy cane pieces on it.

Creme Brulee Recipe

*This recipe came courtesy of Martha Stewart's cooking school.*

Yield: Serves 8

Ingredients:

• For Custard

  • 4 cups heavy cream
  • 3/4 cups sugar
  • 1 vanilla bean, split lengthwise
  • 7 large egg yolks
  • 1/4 teaspoon coarse salt

• For Topping

  • 3/4 cup sugar

Directions

1. Prepare oven and baking dishes: Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.
2. Gently heat cream: In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil).
3. Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.
4. Temper eggs: Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).
5. Bake: Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.
6. Chill: Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler).
7. Caramelize tops and serve: Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.

Cinnamon Glazed Pecans

It's that time of year to have a home with the aroma of freshly baked cinnamon glazed pecans. This is actually perfect for gifting in beautifully decorated tin cans or some type of gift box/package.

They are quite delicious and irresistible! The malls usually sell them this time of year. However, it's cheaper to make a big batch at home. This works deliciously well with almonds also.

CINNAMON GLAZED PECANS

1 lb. pecan halves

1 egg white

1tbsp. water

1 cup sugar

1 ½ tsp. salt

1 tsp. cinnamon

Beat egg whites stiff. Beat in water; add pecans and mix well. Mix dry ingredients well together. Sprinkle over nuts and stir well. Spread in one layer on foil-covered cookie sheet. Bake 30 minutes at 300 degrees. Cool before removing from foil. Store in an airtight container. 

Enjoy!

Mallorca Sweet Bread Recipe

Have you ever had Mallorca Sweet Bread from Starbucks? OMG... it is so soft...powdery...and a delicious sweet goodness! There really aren't any words to describe the taste of this, it's just something you have to experience it for yourself. Every time I go to Starbucks they're always out of it. It's their best selling item besides their coffee and they never have enough of it on hand.

After tasting it for the first time, I decided that I was going to find out this recipe and try to make it myself. It is a bit time consuming, however, it's worth it!  I am sharing the recipe with all of you so that you too can enjoy the sweet soft goodness of Mallorca Sweet Bread.

PREP TIME: 4 Hours

COOK TIME: 15 Minutes

DIFFICULTY: Intermediate

SERVINGS: 12

INGREDIENTS:

• 1 cup Milk, Lukewarm
• 1 cup Water, Lukewarm
• 1 envelope Dry Yeast
• ¾ cups Sugar
• 5 cups Flour, Divided 1 And 4
• 6 whole Egg Yolks
• 2 sticks Butter, Melted And Cooled To Lukewarm

PREPARATION INSTRUCTIONS:

1. In a mixing bowl, pour lukewarm milk and water, sprinkle yeast in add sugar and 1 cup of the flour. Set   aside until the mixture starts to rise about 45 minutes.

2. Beat the egg yolks into the mixture, blending very well. Add the remaining flour little by little. Add 1/2 the melted butter and set aside until it has doubled in bulk, about 1 hour.

3. Dust the board where the dough will be rolled out with a little flour to prevent dough from sticking. Divide dough into 12 equal portions.

4. Roll out each portion, brush with butter and roll into a long strip. Form into a coil, insert the inner end making sure it’s tucked in, same with the other end of the roll. Butter the top.

5. Place on greased baking sheets. Cover and let rolls rise until they have doubled in size.

6. Bake at 375 degrees F about 12-15 minutes. Cool on cooling rack and dust with powdered sugar.

YUMMY!!! :)