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Springy, fluffy marshmallows

Springy, fluffy marshmallows
The first time I made marshmallows, well, I don’t think saying “it was a mess” adequately describes it. Oh, the marshmallows were successful; they even looked and tasted like marshmallows, but yours truly? I ended up in a tangled web of marshmallow strings. It all went south when I couldn’t resist the urge to scrape down the paddle and bowl (anyone else an obsessive bowl scraper? Needless to say, it’s taken me some time to tackle marshmallows again. But then I had to go make homemade graham crackers a couple weeks ago and you can’t make graham crackers without making s’mores (you just cant; it’s a summer sacrilege) and there was I was, overdue to face down my marshmallow demons. Springy, Fluffy Marshmallows Adapted from Gourmet, December 1998 These homemade marshmallows are not only easy to make, they set as perfectly as promised: puffed and lightweight, bouncing off one another as I tossed them in the container. Makes about 96 1-inch cubed marshmallows Related:  food recipes

100 Greatest Cooking Tips (of all time!) 1. Remember, y'all, it’s all about the prep. Take away the stress by doing the prep the night or day before. 2. 3. 4. 5. 6. 7. 8. 9. 10. Mayonnaise - Recipes Recipe Index <div class="no-js-alert"> Please enable JavaScript to view this website. </div> Subscribe Search Recipe Index Stay connected Thanks for visiting Bake or Break! Subscribe for free today to keep up with the latest recipes and my monthly newsletter. And you can keep up with BoB through your favorite social media: Download my first cookbook today! Bake or Break Volume 1: Cookies, Brownies, and Bars contains more than 30 original recipes with a full-page, color photograph for each. A few of my favorite blogs BakerellaBakers RoyaleBaking BitesCookie MadnessDessert FirstGo Bold with ButterJoe Pastry Joy the BakerPinch My SaltTarteletteThe Baker ChickThe National Baking SocietyVanilla Sugar

Foodbuzz 24, 24, 24: Chinese Buffet at Home It is no secret that I have an obsession with Chinese cuisine. The place that started it all was a local Chinese buffet here in Michigan. After frequent visits to the buffet over the years, I finally decided to take a stab at cooking my own Chinese dishes at home. In this article I will explain how to create your own Chinese buffet at home. The Menu:Main course- Sesame Chicken Orange Chicken Kung Pao Chicken Meat on a Stick (Chicken Skewers)Appetizers- Crab Rangoons Egg RollsSide Dishes- Garlic Green Beans Fried Rice Egg Drop SoupDessert- Buffet Style Doughnuts The Recipes: Sesame Chicken- Cooking Instructions: Step 1: Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Orange Chicken- Step 1: Combine flour, salt, and pepper. Kung Pao Chicken- Step 1: combine the chicken and cornstarch in a small bowl and toss to coat. Meat on a Stick (Chicken Skewers)- Step 1: Cut chicken breasts into long strips. Cooking Instructions: Egg Rolls-

30 Foods You'll Never Have To Buy Again Caramel Tart-Caramel Tarts-Chocolate Tart-Chocolate Tarts-Pasta Frolla Posted by Grace Massa Langlois on Friday, 8th July 2011 When I finally decided on Lemon Meringue Tarts for the holiday weekend I knew I would have to offer another choice because not everyone in my family is a fan of citrus desserts. It didn’t take me too long to decide on the other option because everyone in my family loves chocolate. I decided immediately to pair the chocolate with luscious caramel. I present to you pure indulgence, Chocolate-Caramel Tart – crispy, hazelnut sweet short pastry with four layers of goodness – caramel, toasted hazelnuts, dark and milk chocolate ganache, and milk chocolate glaze. I could have stopped with the dark and milk chocolate ganache layer but the chocolate lover in me took over. Wow! The classical pairing of chocolate and caramel is one of my favourites but adding toasted nuts brings any dessert to another level for me. I wish the kids enjoyed the pairing as much as I do. I wonder how the ice cream would taste with caramel? Enjoy your weekend!

One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two eBook: Carla Snyder, Jody Horton: Kindle Store By E. Ward - Published on Cooking is something I really enjoy and I cook 5-6 nights a week after long days at work. I buy a lot of cookbooks and find that I make one or two recipes out of them and then they get shelved. This book, however, has been amazing. Things I like about this book:1) Most of these dishes can be made in 45 minutes or less, including prep. This book basically cooks meals like the ones I enjoy at my most frequented, favorite restaurants. I really hope more books like this come to market.

Perfecting the Pairing: Customizable Bread Bowl Breakfast Perfect Pairing: Refrigerator leftovers Recently I had a wonderful winter retreat with some of my very best girlfriends at my family’s lake house. There was a lot of chatting, sipping wine, and relaxing. We each took charge of a couple of meals and ate really well over the weekend. I wanted to do something fun and different for one of the breakfasts and came across an idea for eggs in a bread bowl. I recommend using a crusty French bread roll for this recipe. The Perfect Pairing for this recipe is whatever you have leftover in your refrigerator! I will definitely be making these again! Customizable Bread Bowl Breakfast Lindsay at Perfecting the Pairing Ingredients: · 8 crusty bread rolls · 2 Tb butter, melted · Salt and pepper · Assorted fillings* · 8 eggs Directions: Preheat your oven to 350 degrees F. Let your guests fill the roll with their favorite toppings*.

Cereal Bars - On The Go Breakfast! Make me wanna challah – Challah on the Hudson, that is | Kingston Times Rhona Schiffres. (Photo by Dan Barton) What started out as a labor of love when her son asked her to bake a few loaves of a certain kind of bread, has turned into Challah on the Hudson, a local name gaining some fame in Kingston’s foodie-verse. Two years or so ago, Uptown mom Rhona Schiffres, who’s resumed a 20-year career in sales, found herself between jobs. Most of us are familiar with challah, a staple of Jewish cuisine, as a base for French toast at the local diner. As she got back into the groove of challah-baking, word of her prowess began to spread. A breakthrough came during the Jewish new year celebration of 2011, when Rhona and Marc cranked out 50 loaves over the space of a few days. Soon enough, her friends and neighbors were hitting her up for challah and she was asked to provide loaves for a 100th birthday party and a dinner at her synagogue. Upon giving one to Diane Reeder of Queens Galley, Challah on the Hudson was truly born. Braided is better