Thursday, May 21


I could not wait to post this!!! I actually made marshmallow creme today..all without corn syrup! Today's project was something I have been waiting to try for a while. My digital thermometer broke a while ago and I haven't been able to bring myself to buying another one. Who needs to buy when you can steal/sneak one from your mom's house?? :) So I finally got my hands on a thermometer and tried making marshmallow creme really worked like magic in my mind...those giddy tingles you get when excitement overwhelms you were def. working today!

I paired this yummy mallow creme with a recipe for soft chocolate cookies. I can't help but gloat on this one, they look cute, they were fun to make, and the P-rating was outstanding. What more could you ask for? okay okay, calorie free would top it off but sorry to say, its not happening!

I thought this picture was cool bc the marshmallow gets stiffer after letting it it had dripped and flipped!

Soft Chocolate Cookies (I'm sure are good without the creme as well!)
1 cup butter softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired. Bake at 350 degrees F for 8-10 minutes or until the edges are firm. Remove to wire racks.

Mallow Creme
Makes about 1 1/2 cups.
1 unflavored gelatin (2 1/2 teaspoons)
1/3 cup cold water, for gelatin, plus 1/4 cup for syrup
1 cup sugar

In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water. Allow gelatin to soften, about 5 minutes.
In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved. Stop stirring, and place a candy thermometer into sugar water; wipe sides of pan with a wet brush if sugar crystals have splattered up. Boil sugar until temperature reaches the soft-ball stage (238 degrees). Remove syrup from heat; add to softened gelatin. Using the whisk attachment of an electric mixer, hand-stir the mixture a few minutes to cool; place bowl on the mixer stand. Beat on medium high with the whisk attachment until soft peaks form and the marshmallow mixture holds shape, 8 to 10 minutes.

On another note...P and I are moving in 3 weeks! We confirmed an apartment this week and I'm super excited because it is so much bigger, is on the bottom floor, and has wood floors!! :) Not to mention its brand new!! woohoo..

Lastly- please be praying- I have a BIG job interview next week for a company that I really want to work for, doing a job that I really want to do...I know, I know, that tells you A LOT! Will definitely provide more details if it comes true..just know that I will be doing something I LOVE at this job...

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