Homemade Marshmallows

Every year when Mom and I do our Christmas baking, I like to try and make something new, that isn't a typical cookie, is a bit of a challenge but if done successfully, guaranteed delicious. Last year I chose marshmallows. I love marshmallows. I love the marshmallow candies that are shaped like bananas and strawberries, I love s'mores, I love Rice Krispee treats - give me all the marshmallows! So this year for my friend Amanda's christmas party (which became more of a snowed in affair) I made gourmet marshmallows once again to be paired with a big mug of hot chocolate! I consulted both Martha Stewart and my new favourite book, Butter Baked Goods, and the results couldn't have been better. With a few "dipping" variations, I give you the recipe for homemade marshmallows:

Ingredients

3 packets of unflavoured gelatin

1 cup water

2 cups white, granulated sugar

1/2 cup corn syrup (I used golden)

1/2 teaspoon salt

In a mixing bowl, add 1/2 cup of the water and sprinkle the gelatin on top, allowing to stand for approximately 10 minutes. In a medium sauce pan on high, add the sugar, corn syrup, 1/2 cup of water and salt. Stir together and bring to a boil. Let it boil for one minute and then remove from heat. Stir together the gelatin and water a few times and then slowly add the sugar mixture, pouring it down the sides of the bowl with the electric mixer on low speed. Once it all has been added, put the mixer on high and mix for 12 minutes. Line a 9x9 baking pan with lightly greased plastic wrap, and prepare an additional piece to place on top. When you're done mixing, pour the marshmallow into the pan and spread evenly, placing your second square of greased plastic wrap on top. Let stand for 2 hours, or overnight.

When the marshmallow is firm, carefully remove by placing it upside down on a surface lightly dusted with icing sugar. With a sharp knife, cut the marshmallows into 1-inch squares. Depending on your tastes, you can either keep them plain and coat them with icing sugar, or you can coat some in toasted coconut. I also took some of the plain ones and dipped them in melted chocolate and either graham cracker crumbs (S'mores Mallow!) or candy cane pieces (Peppermint Mallow!). I can eat them just as they are or melt them away into a big cup of hot cocoa.

Apple Oat Scones

Happy first day of fall! Even though technically it was yesterday I am celebrating today with hot cups of tea, snuggly blankets, cozy sweaters and everything pumpkin, apple and spice. School has been hectic and come October there will be even more to get done, but fall is my favourite season so I'm going to do everything I can to welcome it with open arms. These scones are perfect for just that. Our CSA shares have been filled with apples recently (and I know I didn't post Week 9, but it just came and went so quickly!) and the combination of oats and apples in Martha's scones were just perfect! Here's my version of the recipe:

Ingredients

1 2/3 cups of all purpose flour

1 1/3 cups rolled oats

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

2 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks cold unsalted butter, cubed

1 1/2 cups diced apple 

2/3 cold buttermilk

Preheat the oven to 400 F and line a baking sheet with parchment paper. Mix together the flour, oats, cinnamon, nutmeg, baking powder, baking soda and salt. Using a pastry blender (or two knives works well too) cut in the butter until the mixture is crumbly. Stir in the apples and buttermilk just until mixed. On a lightly floured surface shape the dough into a large rectangle, about 1 1/2 inches thick. Cut the dough into 12 square scones and place onto the baking sheet. Bake for 18-20 minutes, until lightly browned.

As with most baked goods, these scone are best served warm on the day of. They're moist, not too dense and have the perfect amount of apple and spice.