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


  • 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


  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

Halloween Chocolate Marshmallow Rolls

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.


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

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.

Homemade Whippet (Mallows or Chocolate Covered Marshmallow Cookies)

Homemade Whippet (Mallows or Chocolate Covered Marshmallow Cookies)

Hello everyone!

I’m back from Punta Cana! It was a fun and relaxing trip. I will talk about it in another post since My boyfriend and I visited sugar cane, coffee and cacao (are you surprised?) plantations!

Here is a recipe I wanted to make for quite a while now. In fact, it was my colleague who was really into Whippet that made me want to do these! I then discovered that the Daring Bakers had made Whippet (or mallows or chocolate covered marshmallow cookies) a while back (July 2009!). Their recipe is very good!

It was also my first time at using vanilla bean! The experience is conclusive though I was really surprised by the smell; it was so strong it smelled almost like alcohol!


Homemade Whippet (Mallows or Chocolate Covered Marshmallow Cookies)
Recipe from Daring Bakers July 2009 (see Tartelette’s)
For the Cookies:
3 cups all purpose flour
1/2 cup white sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
12 tablespoons unsalted butter
3 eggs, whisked together

For the marshmallows:
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 whole vanilla bean, split open and seeded

For the chocolate glaze:
12 ounces semisweet chocolate
2 ounces cocoa butter or vegetable oil

Prepare the cookies
In a mixer with the paddle attachment, blend the dry ingredients. On low speed, add the butter and mix until sandy. Add the eggs and mix until combine. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat. Preheat the oven to 375 degrees F. Roll out the dough to 1/8-inch thickness, on a lightly floured surface.
** They double in height when you bake them so keep it in mind when you choose the thickness of the dough.
Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.

Prepare the marshmallows: In a medium saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.

** Here I have 2 little advices if you don’t want to end up like me with a brownish marshmallow (I had to do another batch!).
First: do not stir the mixture. You can stir it when you combine the ingredients, but once it boils do not stir.
Second, use a thermometer (I didn’t have a candy thermometer, but I used my meat thermometer to know the temperature approximately).
Oh and let’s go with another one, if you see your mixture turning slightly brown remove from heat immediately (but normally it won’t happen if you followed the previous advice)!
You can listen to this video from Joy of Baking, it helped me understand what I did wrong the first time!

Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla seeds and continue whipping until stiff. Transfer to a pastry bag.


Prepare the chocolate glaze: Melt the chocolate and shortening together in the top of a double boiler or a bowl set over barely simmering water.

To assemble: Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours. Line a cookie sheet with parchment. One at a time, gently drop the marshmallow-topped cookies into the warm chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.


Campfire Cupcakes

Campfire Cupcakes

Hey guys!

How are you? How about trying out this A-MA-ZING recipe from Sweetapolita. These cupcakes were a huge hit! My boyfriend even told me that it was the best chocolate recipe I had done so far, nothing less! So you want to try it now, right?

 But before stepping into the recipe, I’ll tell you how I did the “fire” chocolate toppers. I’m writing “fire” because it doesn’t look much like fire (would make great ghosts or fleur-de-lys) :S It’s really simple you’ll see. Just draw the design you want on a sheet of paper (draw the number you need). Place a piece of wax paper over the designs.


Then trace the designs with melted chocolate (you can just use a Ziploc bag and cut a corner).


If you know how to temper chocolate, then do it, you’ll have a great result! Me? I still have to learn it. My first “fires” were in black chocolate, they were perfect until they set and became a little white : ewwww. So when I will know how to temper chocolate I will do a nice post on the subject 😉


Campfire Cupcakes
Recipe from Sweetapolita

Yield: about 24 cupcakes

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee (can be hot)
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract

Preheat oven to 350 F. Line cupcake pan with cupcake liners. In bowl of electric mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared cupcake pan until 2/3 full (or just less). Batter will be liquidy.

Bake for 15-17 minutes, or until toothpick comes out with a few crumbs. Try not to overbake. Cool on wire racks in pans for 5 minutes then gently turn cupcakes onto racks until completely cool.

Toasted-Marshmallow Filling         
Yield: Enough to fill ~18-24 Campfire Cupcakes

8 large white marshmallows
1/2 cup confectioners’ sugar
1/2 cup salted butter at room temperature
1/2 teaspoon pure vanilla extract
4 oz Marshmallow Cream or Marshmallow Fluff

Place marshmallows on cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown. Be sure to keep an eye on them–they burn very, very quickly.


Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream, toasted marshmallows, and salt, and mix on lowest setting for about 1 minute.

Malted Chocolate Frosting         
Yield: With half of the recipe I frosted 5 cupcakes

1 cup butter  at room temperature
1 cup confectioners’ sugar
1 1/2 teaspoons pure vanilla extract
1/3 cup Ovaltine (Classic) or malt powder (I use original Ovaltine Classic, brown in colour)
4 oz  bittersweet chocolate, chopped and  melted
1/4 cup whipping cream

In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and Ovaltine (I use original, brown in colour), and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away, but once piped, keeps well at room temperature.

Assembly of the Campfire Cupcakes
1. Once cupcakes are cool, cut a cone shape hole from the top centre of the cupcake downward, using a sharp paring knife.
2. Using a small spoon fill the cupcake hole with Toasted Marshmallow Filling until it’s level with the top of the cupcake.

3. Swirl the Malted Chocolate Frosting on top of the cupcakes.
4. Add the decoration of your choice.

Cupcakes are best enjoyed the day they are made, but these keep well in an airtight container at room temperature for up to 3 days.

Here is a close-up of the frosting. You will hate me for that. I’m a bad person 😛


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!


Chocolate Marshmallow Rolls
2 rolls, about 12 pieces each.

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)


  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!