The second recipe of the Festive Fortnight! This is one I’m especially excited about. It’s marshmallows! I tried making marshmallows before over two years ago, and it was quite a failure. Back then I was unsure what I did wrong, but now I know I didn’t use the right type of gelatin (the stuff I used basically wasn’t gelatin at all). With that knowledge, I decided to try again.
And you know what? Making marshmallows really isn’t that hard! In fact, it’s pretty simple, as long as you have a sugar thermometer and you stick to the recipe. My recipe was based on this Dutch one. I used a little less gelatin, and I added the crushed candy canes on top for that festive touch. The candy cane also adds some extra texture and a nice mint-y flavour to the otherwise soft and sweet marshmallows.
I’m still dumbfounded by the whole process of making marshmallows, by the way. I didn’t take any pictures of the process itself, which I’m regretting now. But I watched with wonder how a mixture of water, golden syrup, sugar and gelatin (so, a transparent and slighly golden liquid) turned into white, sticky goo (or, you know, marshmallow fluff) and tripled in size during the process. Science, man! I love it.
I love how easy these were to make, and I think I’ll be trying out different versions in the future. You can go all kinds of ways with the flavour and look of these!
This week was Books Baking and Blogging’s third blogoversary! I didn’t pay any special attention to it on here on the day itself (the 28th) because even though I knew it was coming up, I still kind of forgot about it so I didn’t have anything planned. Plus, I didn’t have time to really come up with anything special anyway. However! I do want to thank you all so much for making this blogging thing so much fun! Three years is a long time and I’m really proud for sticking to something for this long (and still have fun with it!), but I wouldn’t have been able to do it without this fun community. So thanks, you guys!
Now, onto what you’re all here for! Last week, one of my friends hosted a film night because he’d never seen The Rocky Horror Picture Show (and neither had I, by the way – loved it). Of course, I decided to bake something – because I always do for those film nights. Or in general, really. I came up with the perfect treat for this particular occasion: Rocky Road!
It was extra perfect because it’s quick and easy – and I unfortunately haven’t had a lot of time to bake recently. This rocky road only required some melting action and a bit of chopping and stirring and then it was all up to the fridge to do its thing. And the result was absolutely delicious!
Happy Halloween, everyone!
After experimenting with M&M cookies last week, I wanted to make something delicious with Oreos this week. To make it a little bit more decadent, I decided to add mini-marshmallows to the mix as well, and top it off with a couple of chocolate chips. The result: Oreo marshmallow chocolate chip blondies. Quite the mouthful, I know.
I’d never really tried baking with marshmallows before, so I had no idea how they were going to react to 35 minutes of extreme heat. Turns out: they disappear! They complete melted into the mixture, so you’ve got the taste, but you don’t have the texture apart from a bit of stickiness here and there (mostly at the top). If you decide to make these and you do want the texture of the marshmallows to be incorporated, take a look at the suggestion I put in a quote in the recipe. I haven’t tried this out myself, but I think it would work out quite well.
Although they turned out different then I’d expected beforehand, these blondies are pretty delicious! They’re a little bit more compact than my previous blondies, which was a deliberate choice because the compactness is part of what I like about brownies so much, so I wanted to get the same effect with my blondies. That’s why I didn’t use any baking powder in this recipe. It certainly did the trick!
So, here’s what the plan was for what was supposed to be yesterday’s blogpost: a recipe for some delicious homemade marshmallows. I was going to make them yesterday, they were going to turn out great and I was going to delight you all with the pictures and the not-too-difficult way of making them.
That didn’t turn out quite as I expected.
Add to that the fact that I tried (and failed miserably) to bake a peanut butter and chocolate two-minute-microwave cake-in-a-mug earlier this week, and this post was born!