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

Nutella Granola Cups filled with Berry Smoothie

Nutella Granola Cups filled with Berry Smoothie

Hello everyone!

Here is the other breakfast recipe I made for Natrel Milk (the first was the Berry Oat Muffins stuffed with Nutella). I think it’s a great alternative to your usual breakfast; I can testify that it was a good change from my Nutella toasts routine!

Nutella Granola Cups filled with Berry Smoothie

You can do the smoothie of your choice with the fruits/vegetable you like and you can substitute the Nutella in the cups for more honey or maple syrup! Yum!

My vacations are coming so I think I’ll be able to make the cake I had in mind for 3 months now! I’m pretty sure you’ll like it if it turns out as great as it is in my head

;)

Have a great day!

Nutella Granola Cups filled with Berry Smoothie

Nutella Granola Cups filled with Berry Smoothie
Serves: 12 cups
Preparation time: 20 minutes
Baking time: 15 minutes

INGREDIENTS:
Cups

  • 2 cups rolled oat
  • 1 cup slivered almonds
  • ¼ cup Nutella
  • ¼ cup honey
  • 4 tablespoons milk

Smoothie

  • ½ cup frozen or fresh blueberries
  • ½ cup frozen or fresh raspberries
  • ½ cup frozen or fresh strawberries
  • 4 tablespoons milk

Garnish

  • Berries

DIRECTIONS:

Cups

  1. Preheat oven to 325 °F. Spray a 12 cups muffin tin with nonstick spray.
  2. In a medium bowl, mix together the oat and the almonds. Reserve.
  3. In a small saucepan, heat the Nutella, honey and milk and stir until combined.
  4. Remove from heat and pour over oat and almonds. Stir until coated.
  5. Spoon granola evenly in each cup. Firmly press the granola into the bottom and sides of the pan.
  6. Bake for about 15 minutes.
  7. Cool in the pan on a wire rack.
  8. When completely cool, delicately run a knife around the edges of the cups to remove them from the tin.

Smoothie

In a blender or a food processor, blend the blueberries, strawberries and raspberries. Add the milk and mix again until incorporated.

Assembly

When ready to eat, fill the cups with the smoothie and top with berries.

Nutella Granola Cups filled with Berry Smoothie

Halloween Chocolate Marshmallow Rolls

marshmallowV

Hello everyone!

What have you been up to this week? Me? I’ve been caught up in the preparation of our Halloween party next week! I’m pretty excited about it! I told my boyfriend I could almost do a thesis on Halloween party, decorations and food because I did so many hours of research. I also got to this realization:  it’s easier to do research than really get to it, and here I thought I was procrastinating only for my real thesis

;)

Here is another of my family Christmas classic that can easily be transformed into an Halloween dessert! If there is orange marshmallows at your grocery store, you can use these instead of homemade ones, but here we don’t seem to have some (well except for the fruit mix that has some pale orange marshmallow but I would have needed to sort them out!).
If you do the whole recipe of homemade marshmallow, you’ll need about 2/3 of the marshmallows. I mixed store-bought white marshmallows and homemade orange ones so i only did 1/3 of the homemade marshmallows recipe.

Enjoy!

Coming up: Halloween cupcakes!

Halloween Chocolate Marshmallow Rolls

Homemade Marshmallows
Recipe from Joy of Baking

1 cup cold water, divided
3 envelopes (1/4 ounce each) unflavored gelatin
2 cups granulated white sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Orange food coloring

Garnish:
3-4 cups powdered sugar, sifted

The video and the directions on Joy of Baking 

Advice: you’ll see that the marshmallows are still sticky when you cut them. So always roll them in powdered sugar before cutting. I also added powdered sugar on the pizza cutter I used, it helped a lot!


Chocolate Marshmallow Rolls
See the Christmas ones
2 rolls, about 12 pieces each.

6 squares semi-sweet chocolate (or 1 package of chocolate chips)
1/2 cup butter
1 egg
1 cup powdered sugar, sifted
1 teaspoon vanilla
1/2 cup chopped walnuts (facultative)
1 package small marshmallows

  1. Melt the butter and the chocolate in a saucepan. Remove from heat.
  2. Add the egg and the powdered sugar.
  3. Let cool a little then add the vanilla, the nuts and the marshmallows (you don’t want them to melt so wait for the mix to be cool enough). Mix well.
  4. Pour on two aluminium foil and spread out. Form into a roll using the foil to surround it.
  5. Freeze until set. When ready to serve, remove the foil and slice the rolls. They keep well in the freezer.

Geeky Peanut Butter Filled Chocolate Invaders

invaders1

Here is the recipe I was excited about. It’s not a real recipe, more like a technique, but it was fun. And it’s so good. So your boyfriend/girlfriend is a geek? You are a geek yourself, then join the club and make these cute invaders, from the arcade game space invaders. They are all dressed up for Valentine’s Day, with white, pink and red colors.

You will need this awesome ice cube tray. While searching for this website, I saw a Pacman and a Tetris ice cube tray, Oh My, I’m in love! You can use any ice tray you like, there is so many great ideas out there!

I made these by inspiration without a recipe or anything so I can’t give you the exact quantities except for the peanut butter which is based on my Peanut butter filled chocolate cookies.

Geeky peanut butter chocolate invaders


Geeky Peanut Butter Filled Chocolate Invaders

Ingredients
Milk or semisweet chocolate
White, pink and red chocolate
Vegetable oil (optional)

I made a quarter of this recipe :
½ cup smooth peanut butter
¼ cup unsalted butter, softened
¾ cup icing sugar

Directions
Since the mold made quite little invaders and they have these tiny “legs”, I didn’t trust myself to do this technique. I tried this instead and it worked quite well:

First prepare the filling: mix the unsalted butter and the peanut butter until smooth. Add the icing sugar until well combined. Put the mix on a sheet of plastic wrap (do a rectangle about 1cm thick). Freeze for 10 minutes.

For each color, melt the chocolate in a double boiler. If you want it to be more liquid, add a little vegetable oil.

Pour enough colored chocolate to cover the bottom of the mold. You can use a toothpick to make the chocolate reach to the sides (the “legs” are quite hard to reach). Let it set.

Cut the filling into little rectangles (little enough to fit into each mold without touching the sides) and place them into each mold.

Melt the milk or semisweet chocolate using a double boiler. Again you can use vegetable oil to thin the chocolate. Pour the chocolate to cover each mold. Drag the flat of a knife across the mold to scrape excess chocolate .
Once set, remove gently from the mold.

Geeky peanut butter chocolate invaders

Chocolate Marshmallow Rolls

Chocolate Marshmallow Rolls

It’s almost Christmas time! Do you have snow yet (for those who have some!)? We did about 3 weeks ago but it’s long gone! We have abnormally high temperature for the season!

Ok so here is a recipe my mom does each and every Christmas, a treat that we are always eager to eat. She always does all these little desserts: fudge, Nanaimo (like the Halloween Nanaimo but without the orange food coloring!), cookies I will be doing very soon for you (those are quite new, maybe 5-6 Christmas’, the others she’s been doing since before I was born!) and all other treats she might think of! This is actually the first time I do them myself so I guess you are lucky! They are surprisingly easy to make! They are always a huge hit so don’t hesitate to double, triple and more the recipe! My mom must double it because each Christmas we have white marshmallow rolls and these colourful, fruit-taste ones. I’ve never been able to choose if I prefer the white ones or the fruit ones, I think I never will!

For the next few weeks I’ll be mostly focusing on Christmas-themed sweets. Hope you’ll like them!

belle2

Chocolate Marshmallow Rolls
2 rolls, about 12 pieces each.

Ingredients
6 squares semi-sweet chocolate (you can use 1 package of chocolate chips instead)
1/2 cup butter
1 egg
1 cup powdered sugar
1 teaspoon vanilla
1 cup chopped walnuts (you can omit them if you want to)
1 package small marshmallows (white or colored/fruits)

Directions

  1. Melt the butter and the chocolate in a saucepan. Remove from heat.
  2. Add the egg and the powdered sugar.
  3. Let cool a little then add the vanilla, the nuts and the marshmallows (you don’t want them to melt so wait for the mix to be cool enough). Mix well.
  4. Pour on two aluminium foil and spread out. Form into a roll using the foil to surround it.
  5. Refrigerate (or freeze). When ready to serve, remove the foil and slice the roll. You can keep them in the freezer for a long long time!

belle1