caramel and chocolate drizzle chex mix

Caramel and Chocolate Drizzle Chex Mix

I'm a fan of food. Before my first semester of college, I experimented with baking and tried out some new things. One of those new things was homemade Caramel and Chocolate Drizzle Chex Mix (yes, I did just make that name up.) It's one of the recipes I've since repeated and still enjoy. I followed their recipe just for the caramel part and added in the chocolatey goodness.

Ingredients:
8 cups of Chex
3/4 cup packed brown sugar
6 tablespoons butter or margarine (but we all know butter tastes better)
3 tablespoons light corn syrup
1/4 teaspoon baking soda
Chocolate, however much and whatever kind is up to you but you can start with 1/4 of a cup

*You should have a cookie sheet lined with wax paper set aside along with the 8 cups of Chex in a microwaveable bowl.

Here's how we make the deliciousness! In a 2-cup microwaveable measuring cup (or a bowl), microwave brown sugar, butter and corn syrup uncovered on high for 1-2 minutes. Stir after every 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal and stir. This is sticky and won't cover everything but don't worry! Take the bowl of coated cereal and microwave on high for 3 minutes, also stirring after every 1 minute. I found that using 2 wooden spoons, greased, helped mix everything and reduced spilling. Now spread the evenly coated Chex onto the cookie sheet lined with wax paper. Spread out the pieces to avoid large clumps. Break apart any large clumps.

In a small microwaveable bowl, heat the chocolate. Either dip the pieces in or drizzle over cereal with a spoon. Let everything set and cool. Then, enjoy!

(This is dipped instead of drizzle)

apple cider doughnuts

Apple Cider Doughnuts
adapted from Diana’s Desserts
serves 24

SPECIAL EQUIPMENT: You will need a mini bundt baking pan with 6 or 12 cavities or a 6 or 12 cavity doughnut baking pan.

approximately 3 tbsp sugar for baking pans
baking spray
2 cups all-purpose flour
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp grated nutmeg
1 large egg, lightly beaten
2/3 cup packed brown sugar
½ cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup plain yogurt
3 tbsp oil

ICING (optional)
1 cup confectioner’s sugar, sifted
1-2 tbsp apple cider

Preheat oven to 350*.
Brush cavities of a mini bundt pan or doughnut pan with oil or baking spray.
Sprinkle with sugar, shaking out excess.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
In another bowl, whisk together egg, brown sugar, apple puree, maple syrup, cider, yogurt and oil.
Add dry ingredients and stir just until moistened.
Divide the batter among the prepared mini bundt pan or doughnut pans, filling only about halfway up the pans.
Bake for 10 to 15 minutes, or until the tops spring back when touched lightly.
Loosen edges and turn the doughnuts out onto a rack to cool.
If required, clean the pans then re-coat it with oil and sugar.
Repeat with remaining batter.

TO MAKE THE ICING
Combine confectioners sugar and 1 tbsp of apple cider in a small bowl.
Mix until the icing is of a drizzling consistency. If not, add more cider.
Dip the tops of the donuts in the glaze.
Return to a wire rack to allow icing to set.

elciar dessert

my favorite summer dessert

from Little Birdie Secrets by Little Birdie Secrets

When it's hot outside I love to have a cool treat. This Eclair dessert always hits the spot. Mmm, good thing it's hot today!

Eclair Dessert
2 small packages instant vanilla pudding
3 cups milk
1 package of chocolate frosting (or make your own)
8 oz. cool whip
1 box of graham crackers

--Stir pudding mix and milk together and let set for 5 minutes. Fold in cool whip. In a 9 x 13 pan layer graham crackers (I usually break some to get them to fit right). Then layer on 1/2 of the pudding mixture. Layer twice more and then spread frosting all over the top. Let set overnight or at least 3 hours.

choc marshmallow pillows

Chocolate Marshmallow Pillows

Cookies
1		pouch (1 lb 1.5 oz) double chocolate chunk cookie mix
1/4		cup vegetable oil
2		tablespoons water
1		egg
2/3		cup chopped pecans
12		large marshmallows, cut in half
Frosting
1		cup semisweet chocolate chips (6 oz)
1/3		cup whipping cream
1		teaspoon butter or margarine
1		teaspoon vanilla
1/2		cup powdered sugar

	Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
	On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
	Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
	Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
	Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set. From Betty Crocker

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? I cringe when things go to waste). The paddle was gunked to the bowl and the scraper was glued to the paddle and then — and it is my duty to implore you not to do this at home — you think, “well, I’ll just wipe off the paddle with my index finger” and then your index finger gets knit to the scraper and then you think “well, let me use my other finger to wipe this one off” and all of a sudden, you’ve got strands of marshmallow strung from each finger to the bowl, the mixer, the paddle, the scraper, each corner of the pan, your shirt, the floor and then your husband comes home just as you’re pleading “help! I’m all knotted up!” and he instead gets the camera.

Needless to say, it’s taken me some time to tackle marshmallows again. It wasn’t just the mess, however — though, admittedly, it was mostly the mess deterring me, despite the fact that it all dissolves easily and residue-free when rinsed with warm soapy water — it was the fact that the marshmallows ended up a little denser than that Jet-Puffed ones we’re all used to. And nobody likes a dense, chewy marshmallow. Especially after all of that aforementioned drama.

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. First order: A new recipe. I looked at what everyone else out there is making, and the recipes were largely the same until I found this ancient one (like, 11 years old, omg) on Epicurious that had the curious addition of egg whites (which is honestly something, prior to making marshmallows the first time, I’d always assumed every marshmallow recipe contained, given their flavor parallels to meringue) and the promise of extra lift and fluffiness within. Second order: Preparing for a mess. Except this time — and I’m not sure if it was the extra fluffy and more movable marshmallow “batter” or just my experience warning me to not touch it but it ended up being oh-so-less dramatic. Well, the cooking part at least: I woke up today with dried marshmallow in my hair; I’d say last night’s s’mores on the grill were a success.

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. Even better, they toasted like a campfire charm speared on the end of a skewer, and s’mooshed between two graham crackers with a square of chocolate.

Makes about 96 1-inch cubed marshmallows

About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)

In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round). Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.

paula deen's zuchinni bread

Ingredients

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini
• 1 teaspoon lemon juice
• 1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

banana spice cake

Banana Spice Cake (Kissell style)

2 1/4 c Flour

1 2/3 c sugar

1 1/4 tsp baking powder

1 tsp salt

1 1/4 tsp baking soda

1 1/2 tsp cinnamon

3/4 tsp nutmeg

3/4 tsp cloves

2/3 c shortning

2/3 c buttermilk (I usually just use milk with lemon juice)

1 1/4 c mashed bananas (about 3 med)

2 eggs

1/2 c choc chips (optional)

Heat oven to 350

Grease and flour 2 9x1 1/2 inch round cake pans

Sift flour, sugar, baking powder, salt, soda, cinnamon, nutmeg and cloves together.

Add shortning, buttermilk and bananas. Mix for 2 min.

Add eggs, beat 1 min.

Pour into pans and bake for 30 min

Mom usually frosted with chocolate buttercream frosting and it was delicious!

whoopie pies

Whoopie pie
Jansen Chan, executive pastry chef at Oceana restaurant

Serves 12

INGREDIENTS

For the pies
• 2 cups all-purpose flour
• 1/2 cup cocoa
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. salt
• 4 oz. (1/2 cup) butter
• 1 1/4 cups brown sugar
• 1 egg
• 1 tsp. vanilla extract
• 1 cup buttermilk, at room temperature

For the vanilla fluff filling
• 1 3/4 cup. plus 2 T. sugar
• 10 T. water
• 1 envelope gelatin powder (1/4 oz.)
• 3/4 cup egg whites
• 1 1/2 pounds butter, room temperature (substitute 1/2 pound of peanut butter for butter and omit vanilla for a peanut butter filling)
• 1/8 tsp. salt
• 1/2 tsp. vanilla extract

DIRECTIONS

For the pies:

In a bowl, stir together the flour, cocoa, baking powder, soda and salt together. In a mixer, cream the butter and brown sugar until light and fluffy.

Slowly add the egg and vanilla extract. Scrape the bowl thoroughly and add little bit of the dry ingredients. Mix and then add a little bit of the buttermilk. Alternate this process until all the drys and buttermilk are used.

Scoop 1/4 cup of batter on to a parchment-lined sheet tray and bake at 375 degrees F for 15-18 mins., rotating once.

Remove from ovens and let cool on trays.

For the vanilla fluff filling:

Soak gelatin in 2 tbls. of water. In a heavy-duty pot, stir together sugar and water until dissolved. Cook at a high heat until 266 degrees F.

Meanwhile, in a mixer, whisk whites until light and foamy and carefully slowly pour hot syrup into the whipping whites. While still hot and whisking, add bloomed gelatin and continue whisking until cool.

On the machine still, slowly add butter, a tablespoon at a time, until the butter is fully incorporated. Add salt and vanilla extract and mix.

Ready to use immediately.

Magic Reindeer Food

Sprinkle some of this outside on Christmas Eve and watch your children's faces when they see just crumbs left in the morning.

Yield: 25 cups

Ingredients

• 2 (24-ounce) packages vanilla candy coating
• 3 cups mini pretzels
• 1 (12-ounce) can cocktail peanuts
• 1 (14.25-ounce) package frosted toasted oat O-shaped cereal
• 1 (12-ounce) package crisp rice cereal squares
• 1 (16-ounce) package holiday candy-coated chocolate pieces
• Red and green sugars

Preparation

Place candy coating in a glass container; microwave at HIGH 2 1/2 minutes or until melted, stirring once.

Combine pretzels and next 3 ingredients in a large bowl; add melted candy coating, tossing to coat. Stir in chocolate pieces.

Spread mixture onto wax paper; sprinkle with sugars. Let stand 30 minutes. Break into pieces.

Southern Living, DECEMBER 1999

Ginger Spice Cookies

Ginger Spice Cookies
recipe by Paula Deen

3/4 C Butter flavored Crisco*
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt

*I made these with butter once and they flattened like pancakes. Shortening actually turned out with a much better texture.

Preheat oven to 350 degrees.

Line cookie sheets with parchment paper or a silpat.

With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated.

Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar.

Place on cookie sheets.

Bake for 8-10 minutes or until just set around the edges and you start to see "crackling" on the top.

They'll puff up while they're baking and as they cool they'll flatten. Don't overbake! You want to keep them nice and chewy-soft in the middle

Blondies

Ingredients

• 1 1/2 sticks unsalted butter, plus butter for pan
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup light brown muscovado sugar
• 1/2 cup dark brown muscovado sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup milk chocolate chips
• 1/4 cup plus 2 tablespoons toffee chips
• 1/2 cup coarsely chopped toasted almonds

Directions

Preheat oven to 350 degrees F. Butter and line a 9 by 9 by 2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.

Whisk together the flour, baking powder and salt in a medium bowl.

Melt the butter in a medium saucepan; add both sugars and whisk until combined and sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour and whisk until just incorporated. Fold in the chocolate chips, toffee chips and almonds and transfer the mixture to the prepared pan.

Bake for 24 to 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.

from foodnetwork.com Bobby Flay

Ooey Gooey Peanut Butter Brownies

Ingredients

• 3/4 cup fat-free sweetened condensed milk, divided
• 1/4 cup butter or stick margarine, melted and cooled
• 1/4 cup fat-free milk
• 1 (18.25-ounce) package devil's food cake mix
• 1 large egg white, lightly beaten
• Cooking spray
• 1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
• 1/2 cup peanut butter morsels

Preparation

Preheat oven to 350°.

Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).

Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.

Devilishly Delicious Chocolate Cupcakes and chocolate buttercream frosting

http://www.verybestbaking.com/products/chocolatier/recipes/detail.aspx?ID=139823

Ingredients:

• 4 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 62% Cacao Bittersweet Chocolate Baking Bar, broken into small pieces
• 1 cup all-purpose flour
• 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup water
• 1 cup packed light brown sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 4 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 62% Cacao Bittersweet Chocolate Baking Bar, broken into small pieces
• 1/2 cup (1 stick) butter, softened
• 1/4 teaspoon vanilla extract
• 1 1/3 cups powdered sugar

Directions:
FOR CUPCAKES:
PREHEAT oven to 350º F. Paper-line 14 muffin cups.

MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

COMBINE flour, cocoa, baking soda and salt in small bowl. Combine buttermilk and water in small glass measure. Beat brown sugar, oil, eggs and vanilla extract in large mixer bowl on high for 2 minutes. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with buttermilk mixture. Spoon into prepared muffin cups, filling 3/4 full.

BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely. Frost with Bittersweet Chocolate Buttercream Frosting.

FOR BITTERSWEET CHOCOLATE BUTTERCREAM FROSTING:
MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

BEAT butter and vanilla extract in medium mixer bowl until light and fluffy. Beat in melted chocolate until blended, scraping occasionally. Gradually beat in powdered sugar until light and fluffy. If icing is too thick, add milk, 1 teaspoon at at a time, to desired consistency. Makes 1 1/2 cups.

Skinny People's Berry Gelato

recipezaar.com

Your review has been submitted for approval and will appear shortly.

By: tunasushi
Oct 17, 2005

All the flavour and richness without the fat. I normally double the recipe and it always goes so quickly!

SERVES 4 (change servings and units)

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Ingredients

Cream Base

• 1/2 cup sugar
• 3 slices lemon peel, each 1/2 by 3 inches
• 2 tablespoons cornstarch
• 2 cups 2% low-fat milk or whole milk

Berry Puree

For Strawberry

• 3 1/2 cups strawberries
• 1 tablespoon lemon juice

For Blueberry

• 3 cups blueberries
• 2 tablespoons lemon juice

For Raspberry or Blackberry or Boysenberry

• 3 cups berries
• 1 tablespoon lemon juice

Directions

1. In a 2- to 3-quart pan, combine sugar and lemon peel. With a wooden spoon, press peel against sugar to release oils.
2. Mix in cornstarch. Stir in milk. Stir over medium heat (with a whisk to remove any lumps) until sauce boils, about 5 minutes.
3. When it boils, continue to stir 1 minute. Remove from heat. Lift out lemon peel; discard.
4. Meanwhile, puree berry of your choice and stir in lemon juice.
5. Stir berry puree and vanilla into hot pudding until smoothly blended. Cool, cover, and chill until cold, at least 1 1/2 hours or up until next day.
6. Process in Ice cream maker.

Lemon gelato

Lemon Gelato

The Chef
Meredith Kurtzman of Otto

Servings
Yields about 1 quart

Ingredients
4 cups milk
Zest from 8 lemons, preferably organic
1⁄2 vanilla bean
1and 1⁄2 cups sugar
10 egg yolks
Pinch salt

Cooking Instructions
Heat the milk in a saucepan to a simmer. Put the lemon zest and vanilla bean in a bowl, and add the hot milk. When cool, cover and allow to infuse for about 8 hours or overnight in the refrigerator. Strain the milk into a saucepan, add half the sugar, and bring to a simmer. Whisk the egg yolks with the remaining sugar until combined. Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking, to heat the yolks without cooking them. When all the milk has been added, cook the sauce over medium heat, stirring continuously, for about 4 to 5 minutes or until the sauce is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon. (Don’t overcook the eggs; doing so will change the flavor of the gelato.) Stir in a pinch of salt, and strain into a heatproof bowl set over ice. Cover, and refrigerate for at least 6 hours or overnight. Transfer to an ice-cream machine, and process according to directions. Transfer ice cream to a container, and return to the freezer for about 2 hours. Serve in chilled glasses.

GELATO DI FRAGOLE

1 pt. ripe strawberries
1 c. very hot water
3/4 c. sugar
2 tbsp. lemon juice
1 tbsp. orange juice

Wash and hull strawberries. Puree strawberries in blender. Heat water until very hot. Remove from heat and add sugar, stirring until dissolved. Set aside to cool.

Combine strawberry puree with cooled sugar syrup, lemon juice, and orange juice. Freeze until firm.

from cooks.com

Homemade marshmallows

Homemade Marshmallows

from http://www.visionsofsugarplum.com/2008/09/homemade-marshmallows.html

Ingredients:
Butter, for greasing & confectioners' sugar, for coating
2 tablespoons gelatin
1/2 cup cold water
2 cups granulated sugar
3/4 cup boiling water
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract

Directions:
Butter an 8x8-inch square baking dish. Line with waxed paper, then butter waxed paper, and lightly coat with confectioners' sugar.

Disolve gelatin in cold water, in the bowl of a stand mixer, using whisk attachment.

In a large saucepan, over medium high heat, whisk together granulated sugar, boiling water and salt; bring to a boil, whisking frequently. Stop whisking, and cook for 15-20 minutes, or until a thermometer reads 236 degrees F.

Pour syrup slowly over gelatin. Add vanilla extract, and beat on medium speed, for 20 minutes, or until thick and cool.

Butter a spatula, and scrape marshmallow cream into prepared dish; smooth the surface. Freeze overnight, then remove waxed paper from dish, lifting out marshmallow. Peel waxed paper off, then cut into squares, on a cutting board, using a buttered-sharp knife. Lightly dust marshmallows with additional confectioners' sugar.

Makes 36 mallows (This depends on how big you cut them)

-peppermint

smore brownies

from rachaelray.com

• One box browie mix (I used Duncan HInes - be sure to get the 13x9 size - not 9x9)
• One cup chocolate chips
• One cup graham cracker crumbs - crackers roughly crushed by hand
• 12 whole marshmallows and 6 marshmallows cut into small pieces

Preparation

Preheat oven to 350°F.

Prepare brownie mix according to directions, replacing water with milk. Mix in chocolate chips, crushed graham crackers and cut up marshmallows.

Pour into greased 13 x 9 pan and place the twelve whole marshmallows on top. Bake for 25 minutes - or until moist crumbs stick to a toothpick inserted in the middle. These are best eaten when completely cooled, but if you want to dig in while still warm, cut with a knife dipped in hot water to get a clean cut. Store tightly wrapped in foil.

Lemon Cake

from marthastewart.com

http://www.marthastewart.com/recipe/1-2-3-4-lemon-cake?backto=true

Ingredients

Makes 1 eight-inch-round layer cake

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 3 cups sifted all-purpose flour, plus more for pans
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 4 large eggs, lightly beaten
• 1 1/4 cups buttermilk
• 1 1/2 teaspoons pure vanilla extract
• Grated zest of 2 lemons
• 3 cups Lemon Curd
• Sweetened Whipped Cream
• 12 ounces assorted fresh berries
• Confectioners' sugar, for dusting

Directions

1. Heat oven to 350 degrees.arrange two racks in center of oven. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap out any excess.
2. In a large bowl, sift together flour, baking powder, baking soda, and salt.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once or twice to scrape down sides.
4. On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla and lemon zest.
5. Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the oven for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool, 15 minutes. Turn out cakes; set on racks, tops up, until completely cool.
6. Remove the parchment from bottom of each cake. Using a serrated knife, slice each layer in half horizontally. Set aside the prettiest domed layer for the top of cake. Place another domed layer, dome-side down, on a serving platter. Spread 1 cup lemon curd over surface to within 1/2 inch from edges. Place second cake layer over the first, and spread another 1 cup curd over top. Repeat with third cake layer and remaining cup curd. Transfer partially assembled cake to the refrigerator.
7. Just before serving, place reserved dome on top of cake. Spoon sweetened whipped cream over the top. Sprinkle with mixed berries, and dust with confectioners’ sugar through a fine sieve.

Lemon Curd

Ingredients

Makes 1 1/2 cups

* 3 large egg yolks, strained
* Zest of 1/2 lemon
* 1/4 cup lemon juice
* 6 tablespoons sugar
* 4 tablespoons unsalted butter, cold, cut into pieces

Directions

1. Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
2. Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
3. Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container up to 2 days.

Sweetened Whipped Cream

Ingredients

Makes 1 1/3 cups

* 2/3 cup heavy cream
* 1/2 teaspoon pure vanilla extract
* 2 tablespoons confectioners' sugar

Directions

1. Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add the vanilla and confectioners' sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes. Use immediately.

Homemade Thin Mints

Homemade Thin Mints
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.