Two-tone Vanilla Strawberry Mini Marshmallows

Two-tone Vanilla Strawberry Mini Marshmallows|Sugar for the Brain

Hello everyone!

I’m back! YAY! I’m very happy to be! I miss baking, I miss food photography and I miss sharing with you! I hope I’ll be posting more regularly! Great news in the cooking department, I was finally able to make caramel. Unfortunately I have no proof because I didn’t have time to take pictures (soon I’m supposed to get an intelligent cell phone so I’ll post that kind of pics on Instagram!). Let’s just say I was very happy, and as excited as I was I decided to try another batch the day after and burned it! Ahahah! I didn’t master caramel yet, but there is hope for me! You can expect a caramel dessert soon!

Today I have for you these cute two-tone marshmallows. Vanilla and strawberry! Dipped in chocolate they can be Neapolitan marshmallows! Use them in hot chocolate, give them as a gift or eat them just like that!

Two-tone Vanilla Strawberry Mini Marshmallows | Sugar for the Brain

Two-tone Vanilla Strawberry Mini Marshmallows
Recipe from Daring Bakers July 2009

Ingredients

  • 1/4 cup water
  • 1/4 cup light corn syrup
  • 3/4 cup sugar
  • 1 tablespoon powdered gelatin
  • 2 tablespoons cold water
  • 2 egg whites, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 vanilla bean, seeded
  • 2 drops strawberry extract
  • Pink food coloring
  • Powdered sugar to sprinkle

Directions

  1. Sprinkle the gelatin over the cold water and let bloom. Reserve.
  2. In a medium saucepan, combine the water, corn syrup, and sugar. Stir only when you combine the ingredients.
  3. Bring to a boil until the temperature on a candy thermometer reach 235 degrees.
  4. Remove the syrup from heat. Add gelatin and mix.
  5. Whip the whites until soft peaks form.
  6. While beating, gradually pour syrup into the whites. Whip until stiff.
  7. Separate the marshmallows in two bowls. In the first, add the vanilla seeds and mix until incorporated.
  8. In the second bowl, add the strawberry extract and the pink food coloring. Whip until incorporated.
  9. Transfer to two separate pastry bags.
  10. Place both pastry bags in another pastry bag fit with the tip of your choice. Press until both colors are evenly coming out.
  11. On a surface dusted with a lot of powdered sugar, pipe tiny kisses of marshmallows. Sprinkle with more powdered sugar.

Two-tone Vanilla Strawberry Mini Marshmallows | Sugar for the Brain

Chocolate Covered Peanut Butter Brownie Cookies

Chocolate Covered Peanut Butter Brownie Cookies

Hello everyone!

How is the new year going so far? Mine is going pretty well! Very occupied again, but very happy to be! Lots of fun stuff going on!

As you can see I didn’t have much time for the blog in the last few weeks and it might be like that until summer, but I have a delicious recipe for you today! In fact I was supposed to do mallows again with a twist but a couple of things went wrong so I turned around and made PB frosting instead of the marshmallows. My man was happy, he’s not really into marshmallows and even before things went wrong he asked me for PB instead (sabotage maybe?). But don’t worry, it’s as good, if not better, than mallows!

Chocolate Covered Peanut Butter Brownie Cookies

*nom nom nom*

Ooops sorry, if you want the recipe, here it is, just after this other recipe! Have a good week! 😀

Chocolate Covered Peanut Butter Brownie Cookies

Chocolate Covered Peanut Butter Brownie Cookies
Yield : 48 cookies

Ingredients

For the brownie cookies
Adapted from Home Cooking in Montana

  • ½ cup butter
  • 14 oz semisweet chocolate, chopped
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 4 eggs
  • 1 1/2 cups sugar
  • 1 teaspoon espresso powder

For the Peanut Butter Frosting
Adapted from All Recipes

  • 1/2 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 3 tablespoons 35% cream
  • 2 cups powdered sugar

For the chocolate glaze

  • 12 ounces semisweet chocolate
  • 2 ounces vegetable oil

Directions

For the cookies

  1. In a saucepan, melt chocolate and butter over low heat, stirring constantly. Let cool.
  2. Preheat oven to 350°F. Line two cookie sheets with parchment paper.
  3. In a small bowl, combine flour, baking powder, and salt. Set aside.
  4. Beat together the eggs, sugar and espresso powder. Gradually add the dry ingredients, beating well.
  5. Add the chocolate mixture and beat well.
  6. Drop teaspoons of batter onto baking sheets. Leave a space of about 1/2 inch between each cookie.
  7. Bake for about 10 minutes. The middle should be somewhat soft.
  8. Cool slightly on baking sheet; remove to wire rack to cool completely.

For the Peanut Butter Frosting

  1. Beat butter and peanut butter until incorporated.
  2. Add the powdered sugar and mix well.
  3. Incorporate cream and beat until fluffy.

For the chocolate glaze

In a double boiler, melt the chocolate and oil together.

To assemble

  1. Pipe frosting on top of each cookie.
  2. Line a cookie sheet with parchment paper.
  3. One at a time, gently drop the frosting-topped cookies into the slightly warm chocolate glaze.
  4. Lift out with a fork and let excess chocolate drip back into the bowl.
  5. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Chocolate Covered Peanut Butter Brownie Cookies