Monday, February 2, 2009

Marshmallows and Pound Cake...what more is there in life.

So I am trying to catch up my blog and get a bunch of stuff on here so don't think I am making all of these things now. I was going through my pictures of food and so I am posting things I have made in the past so pass the time in between things I make now. Please post comments on anything of interest or anything you try and make. I love feedback.

The marshmallows are super super easy and really I make them all the time because they are so easy and rewarding when finished. Enjoy.

Home Made Marshmallows
Martha Stewart

1 box of four packets unflavored gelatin
3 c sugar
1 1/4 light corn syrup
1/4 t salt
2 t pure vanilla extract
confectioners sugar

In a your mixing bowl on the mixer add 3/4 cold water and then gelatin. No need to stir. Just let it absorb while the rest is prepared.

In a large sauce pan add sugar, corn syrup, salt, and 3/4 water. Stir until boiling or sugar is dissolved. Stop stirring once that happens. You will use a candy thermometer to bring the temp up to 238. Remove from the heat and add to the mixer with the gelatin. Start slowly with the mixer and gradually increase the speed higher and higher. You will beat 12 minutes about. Until it is getting thicker. Add the vanilla and keep mixing until combined. You may want to add before the 12 minutes is up. My mallows always start creeping up over the side of the bowl so I have to stop.

In a 9 X 13 pan you will need to have wax paper or parchment greased and fully lining the pan. Pour your mixture in and set for at least 3 hours or overnight. Have an large work surface and cover with powdered sugar. Carefully turn the mallows out onto this. If you plop it out the sugar will fly all over as you can imagine. So just grease a large knife to ease the cutting. It will be sticky and however you want to do it, each piece will need to be coated in the powdered sugar or they will stick to each other.

Million Dollar, Millionaire or Million Calorie Chocolate Chip Pound Cake
by A Yankee In A Southern Kitchen blog

1 lb. softened sweet butter

3 cups sugar

6 large eggs

4 cups all-purpose flour

3/4 cup whole milk

1/4 cup heavy cream

2 teaspoons homemade vanilla or 1 teaspoon vanilla extract

1 teaspoon almond extract

1 lb bittersweet chocolate chips

  • Preheat your oven to 300 degrees.
  • Grease a 10 inch tube pan and lightly flour. I also suggest that you line the bottom with parchment paper and have it come up the side an inch or so, as some batter leaked from the bottom.
  • In a large mixing bowl by hand or with a beater, cream the butter and sugar till light and fluffy.
  • Then add 1 egg at a time, beating well till incorporated.
  • Alternating add the flour and milk stirring by hand with a wooden spoon.
  • Add the extracts and combine the cake batter till well blended.
  • Fold in the chocolate chips till incorporated evenly in the cake batter.
  • Carefully add the batter to the tube pan, smoothing the top to make sure it is even.
  • Bake till a tester comes out clean anywhere from 1 1/2 to 2 hours.
  • Cool the pan on a wire rack for 10 minutes then turn it out onto the rack to cool.
Courtesy of

1 comment:

  1. Damn, that pound cake was so good. Thinking about it makes me get all weepy.