How to Make Marshmallow Fondant. This time I decided to make it with those mini fruit flavored marshmallows.
I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later.
Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in. 12 Marvelous Monkey Bread Recipes. By Angie McGowan | Photo Above: Pepperoni Pizza Monkey Bread from Confections of a Foodie Bride Did you know there are a ton of different ways you can make monkey bread? You can make a savory pizza one, like the delicious pepperoni one shown above, or a garlic-filled Parmesan version. Or you could just go with the delicious and traditional sweet version. You can make them homemade or use canned biscuits or prepared yeast dough. Here are 12 amazing monkey bread recipes to try, both sweet and savory. nggallery id=’120307′ Dark Chocolate Chip Monkey Bread Dark chocolate? S’mores Monkey Bread Us food bloggers have made s'mores into just about everything, even monkey bread.
Fluffernutter Monkey Bread Here's another flavor I love to incorporate in baked goods: peanut butter and marshmallows, yummy! Sweet Basil: Reeses Krispies. If you like this recipe for, Reese’s Krispies make sure you check out the MilkyWay Krispies, and Reese’s Crumble!
This post is a repost from last year, but seeing as how this recipe, no matter what I do this recipe remains number one, I thought it would be a good idea to bring it back to life. I’ve left the original post on here, but I did add updates to the recipe as we make it a little different these days. Who has left over Halloween candy?! I know I do. I was trying to think up a delicious way to enjoy all of that candy other than just eating piece by piece and I came up with these.
Ok, I know, I’m bragging. She’s amazing. Ingredients 1 Cup Sugar 1 Cup Corn Syrup 1 1/3 Cup Creamy Peanut Butter 4 1/4 Cup Rice Krispies 1 Pinch of Salt 4 Reese's Peanut Butter Cups, chopped (we use 6) 1 Handful Chocolate Chips (we use 1/2 cup) Instructions In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined. Scottish Farmhouse Eggs. Decided to mix things up and do a recipe.
Green Onion Oil/Ginger Scallion Recipe. January 18, 2010 Note: green onions are also known as scallions and spring onions.
I find that cooking green onions changes the flavour immensely. Heat and oil mellows out the onions causing them to become much more aromatic and fragrant, just like how regular raw onions have a distinctly different taste than cooked ones. green onion oil I played around with Chang’s Ginger Scallion recipe a bit before I figured out what I liked. Green Onion Oil Recipe Ingredients 1 big bunch of green onions finely sliced 3 tablespoons of ginger finely minced 1 tablespoon each of finely minced garlic and shallots 1/4 cup grapeseed or other neutral oil splash of sesame seed oil salt to taste Directions Heat up the grapeseed oil in a saucepan over high heat until the oil is shimmery and hot, but not smoking. The green onion oil will keep in the fridge for a couple of days, but it’ll lose that vibrant green colour. Shallot, garlic, ginger and green onions minced ginger, garlic and shallots; sliced green onions.
Pierogi Recipe. October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi.
I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness. Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. (This happens more often than you would believe). It’s Oktoberfest right now and that means two things: beer and sausages. I found an old Gourmet magazine pierogi recipe on epicurious.com and for my first pierogi making experience, it was great.