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So now, on to the primary reason for today's post. Happy summer everyone [at least in the northern hemisphere]! We celebrated the onset of the season last night a bonfire joined by some of our close friends and let's be honest, what good is a bonfire without s'mores? Those of you that know me, know that s'mores take on a new meaning in my hands however. Combine a freshly baked cinnamon graham cracker with a gooey, homemade marshmallow and creamy, classic chocolate square [sorry, I didn't make the chocolate myself]. While delicious and decadent, I do have to warn you - these are not even close to paleo friendly. [Everyone needs to indulge a little once in a while].
Homemade Marshmallows
3 1/2 envelopes of unflavored gelatin
1 cup of cold water (divided)
2 cups of white sugar
1/2 cup light corn syrup
1 tablespoon vanilla bean paste
2 egg whites
1/4 teaspoon cream of tartar
Nonstick cooking spray
1/2 cup confectioners sugar (for dusting)
- In the bowl of a stand mixer, combine gelatin and 1/2 cup of water and allow to sit for 5 minutes until the gelatin dissolves
- In a heavy bottom saucepan, combine 1/2 cup water, sugar, corn syrup and vanilla on a medium heat and allow it to dissolve
- Bring the sugar mixture to a temperature of 240 degrees (using a candy thermometer to gauge). This should take about 10 to 15 minutes
- Add the sugar mixture to the gelatin and whip on medium speed for 6 to 8 minutes until it resembles melted marshmallow
- Add cream of tartar to the egg whites and whip until they form stiff peaks
- Fold the egg whites into the sugar mixture until evenly distributed
- Grease a 9"x9" metal pan and dust with confectioners sugar
- Pour the marshmallow mixture into the pan and level with a spatula
- Allow them to stiffen in the refrigerator for at least 4 hours
- Use a knife to cut around the edges of the pan and dislodge the marshmallows. You may need to help them out with a spatula while inverting the pan
- Slice into 1" squares and roll in remaining confectioners sugar
- Store in an airtight container in the refrigerator for up to one week
Homemade Graham Crackers
1 1/2 cups all purpose flour
1 1/3 cups graham flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon cinnamon
2 sticks unsalted butter, room temperature
2/3 cup dark brown sugar
1 tablespoon molasses
2 tablespoons honey
- In a medium bowl, combine flours, baking soda, salt and cinnamon; set aside
- In a stand mixer, using the paddle attachment, combine butter, sugar, molasses and honey and beat until light and fluffy, about 2 minutes
- Scrape down the sides of the bowl with a rubber spatula and slowly add the dry ingredients on medium speed until the dough begins to come together
- Wrap the dough in plastic wrap and refrigerate for a minimum of 2 hours or up to 7 days
- Preheat oven to 350 degrees
- Lightly flour your surface and begin to roll out your dough to 1/8 of an inch thick
- Use a pizza cutter to make even 2"x2" squares or cookie cutters to form shapes
- Lay on a parchment paper-lined cookie sheet and bake for 8-10 minutes or until crisp and golden brown
- Allow them to cool completely and store in an airtight container for up to 5 days
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