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Entries in DIY (3)

Monday
Jan192015

Chocolate Covered Coconut Marshmallows

Coconut marshmallows

This year, I didn’t make too many Christmas cookies. I participated in two online cookie swaps, and one cookie exchange with my friends, but aside from the small amount I made for each of those, I didn’t make any cookies. Instead, I decided to try my hand at making homemade marshmallows. I made Alton Brown’s recipe, bagged them up 6 at a time, tied them with ribbon, and gave them to my family at our after-Christmas gathering. They were a hit, especially with the kids! I had a few bags left, so I whipped up a jar of homemade hot cocoa mix and planned to bring my best friend hot chocolate and marshmallows when I brought over my goddaughter’s present. I came home from work one day and noticed that the marshmallows were no longer on the counter. In a cleaning spree, Joel had accidentally thrown them out. Luckily, I had plenty of ingredients to try again, this time trying a different (& flavored!) recipe. Making marshmallows is incredibly easy and the outcome is fabulous. They are perfect for eating plain or topping a mug of hot cocoa. The hardest part is waiting for them to set. To be honest, I don’t buy marshmallows regularly, but now that I have seen how simple it is to make my own, I may not ever go back to buying bagged marshmallows whenever I need them.

For Marshmallows
2 envelopes Unflavored Gelatin
8 tablespoons Cold Water
1 1/2 cups Sugar
1/3 cup Cold Water
2 teaspoons Coconut Extract
1 teaspoon Vanilla Bean Paste
1/4 teaspoon Salt
Powdered Sugar, for sprinkling

For Dipping
8 ounces Dark Chocolate
1 tablespoon Coconut Oil
1/2 cup Unsweetened Flaked Coconut, toasted (I omitted, but I’m sure it was delicious)

In a small bowl, stir together the gelatin and the 8 tablespoons of cold water; set aside. Spray an 8x8 pan with nonstick spray, then sprinkle in powdered sugar, shaking well to coat the bottom and all 4 sides. In a small saucepan, combine the remaining cold water with the sugar. Heat over medium heat, stirring constantly, until the sugar is dissolved and bubbly, about 3-4 minutes. Whisk in the gelatin mixture, bring to a boil, then immediately remove from heat. Add the mixture to the bowl of an electric mixer fitted with a whisk attachment and let it cool slightly. Add the coconut extract, vanilla bean paste, and salt. Beat on medium-high speed for 10-15 minutes, until the mixture is thick, white, and glossy. Spread the mixture into the prepared pan and top with more powdered sugar, if desired. Allow the marshmallows to sit for at least 4 hours to set, or overnight. Cut into 16 cubes and shake each in excess powdered sugar, if desired

If dipping the marshmallows in chocolate, melt the chocolate in a double boiler or in the microwave on 30 second intervals. Once melted, stir in the coconut oil. Dip a portion of each marshmallow into the chocolate and place them on a sheet of wax/parchment paper. Sprinkle toasted coconut on top, if desired. Let sit for about 30 minutes to set before serving.  

SOURCE: How Sweet It Is

Sunday
Mar302014

Everything Bagel Mix

Everything Bagel Mix

“Everything” is a flavor that we love. Be it on bagels, pretzels, or bread, it’s as if we can’t get enough. There is just something about that salty combination of garlic, onion, and seeds. Stay tuned to see how I used this delicious mix! 

3/4 teaspoon Kosher Salt
1 tablespoon White Sesame Seeds
3 teaspoons Black Sesame Seeds (I used toasted sesame seeds)
2 teaspoons Poppy Seeds
1 tablespoon Dried Onion Flakes
1/2 teaspoon Onion Powder
1/4 teaspoon Garlic Powder

SOURCE: Momofuku Milk Bar

Thursday
Feb072013

DIY Coconut Coffee Creamer

Coconut creamer

While I am more of a tea drinker, I still enjoy the occasional cup of coffee. No matter which beverage I choose, I'm a sucker for those flavored creamers. It never occurred to me that I could make my own creamer, so I just continued to purchase the plastic containers at the grocery store. Then one morning I was scrolling through Pinterest (surprise, surprise) and found a recipe for homemade flavored creamer. It seemed way too easy not to try. Rather than using dairy milk, like the original recipe called for, I decided to use coconut milk because I had an open can that I had used for a different recipe, and I thought it would add some flavor. The result tastes just like the Almond Joy flavored creamer you can buy from the store! I'll probably continue to buy the pre-made flavored creamers from the store from time to time, but it is nice to know that there is a homemade alternative that takes absolutely no effort to make. 

14 ounce can Sweetened Condensed Milk
14 ounce can Coconut Milk
2 teaspoons Vanilla Extract

Pour the ingredients into a quart-sized jar with a tight fitting lid. Screw the lid on tightly and shake vigorously until well combined. Keep refrigerated.

SOURCE: Slightly adapted from Mrs. Happy Homemaker