Friday, December 12, 2008

Homemade Chocolate Covered Peppermint Marshmallows

Seems like there are two theories on homemade marshmallows - one with egg whites, the other without. After trying both, I'd say that the ones without egg whites come close to the kind you buy at the grocery and the ones with egg whites come close to the kind you might find in pinwheel cookies. I guess it's up to you which one you like best.

I chose the ones with egg whites (this one is from - Momma Reiner's). I added peppermint extract and, after a couple of experiments, changed the order of when the gelatin was added.

Nonstick cooking spray
2 tablespoons plus 1/2 teaspoon unflavored gelatin (3 packets)
2 cups sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 large egg whites
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
Powdered Sugar for dusting

1. Lightly spray a 9-by-13-inch dish or pan with nonstick cooking spray.
2. Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.
3. In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. Remove from heat.
4. While that is heating, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form.
5. Add gelatin mixture to egg whites.
6. With the mixer running, slowly add sugar mixture.
7. Add vanilla and peppermint and continue beating for 10-12 minutes until the mixture is not runny and looks like marshmallow.
8. Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.
9. Remove parchment paper and invert marshmallow onto work surface. Trim 1/4-inch from edges of marshmallow. Cut marshmallows into 1 1/2-inch squares. Put marshmallows in a bowl and lightly sprinkly with powdered sugar to coat.
10. Dip in melted chocolate. (And I sprinkled them with Christmas non pariels.

Saturday, November 22, 2008

Sweeet & Spicy Pepper Torta

Now's the time of year where we all have to bring a little something to share to a holiday party or family dinner. Are you bringing brownies again? Ugh. Bring something that looks a little fancy, but is so easy to make.

Finally! A chance to use that springform pan I bought oh so many years ago. This has a great little kick to it, but the cream cheese really cools down the spice. I also tried this recipe with TSG's Pear Fig Preserves and it was fabulous. You could also try TSG's Blackberry Cherry Pepper Conserve for a sweet treat.

8 oz cream cheese
1 jar TSG Sweet & Spicy Pepper Jelly, divided
5 oz grated sharp cheddar cheese
1 egg

1. Preheat oven to 350°F.
2. Mix all ingredients together using just ½ jar of the Sweet & Spicy Pepper Jelly. Pour into greased 6” springform pan.
3. Bake for 35 – 40 minutes. Torta will be slightly soft in the middle and browning around edges. Cool completely and remove from pan.
4. Spread remaining Jelly over top of cooled Torta. Serve with your favorite crackers.

Friday, May 30, 2008

junior's skyscraper chocolate layer cheesecake

OMG. Look at the size of this slice of cheesecake. Get it at .

Sprinkler Refreshment

Water from the hose always tastes the best!

Thursday, January 24, 2008

Mardi Gras Party Food

It's been 11 years since I've lived in New Orleans, but I get back at least 4 times a year. I just love it - the people, the food, the weather (even the humidity). Now's when I miss it the most. It's Mardi Gras time. This year, Mardi Gras is Tuesday, February 2 - pretty early.

I have a Mardi Gras party every year - and my friends are always amazed at the food! I tell everyone to come hungry! This is the second year I've incorporated Two Sisters Gourmet into my recipes - so check them out! They all have rave reviews.

And if you need Two Sisters Gourmet products, it is free shipping in January with a $50 order. Click here for my shopping cart.

Artichoke Pesto Crab Dip
2 jars TSG Artichoke Pesto
1 block cream cheese
3- 6 oz. cans of lump crab meat
1 can of quartered artichoke hearts, chopped

Combine all ingredients in medium sauce pan and heat thoroughly. Serve warm. (I kept mine in a small crock pot.)

New Orleans Style BBQ Shrimp
1 stick butter
1 bottle beer
2 tbls Worcestershire sauce
1 tbls hot sauce
3 tbls TSG Outrageously Garlic
3 tbls TSG Tearless Onion and Chive
1 tsp TSG Sea Salt and Pepper
1 – 2 lbs. raw shrimp, peeled and deveined, tails on or off

Preheat oven to 350. Place stick of butter in 9x13 pan and put in oven for 3-5 minutes to melt butter. Remove pan from oven. Put next 6 ingredients in pan and stir. Place shrimp in pan, and put in refrigerator for 1 – 2 hours to marinate. After marinating, bake for 10 – 15 minutes, or until shrimp have turned pink. Serve shrimp and sauce in a large bowl or covered dish. Serve with French bread for dipping in the sauce.

Crawfish Tartelettes
1 stick butter
¼ cup onion, chopped
¼ cup green pepper, chopped
¼ cup celery, chopped
2 cans Campbell’s Cream of Shrimp Soup
¼ cup water
12 – 16 oz. crawfish tails, out of shells, chopped
¾ cup - 1 cup Italian-style bread crumbs
2 teaspoon Cajun seasoning – separated
2 boxes (60 count) TSG Tartelettes

In large pot, melt butter over medium heat. Add onion, green pepper and celery. Saute until vegetables are translucent. Add 1 teaspoon of Cajun seasoning. Add 2 cans of soup. Add water. Stir well. Add crawfish tails. Simmer for about 15 minutes. Slowly add bread crumbs. If necessary, add more to reach desired consistency (should be similar to a turkey stuffing).

Preheat oven to 350. Place crawfish mixture in tartellettes. Place tartelettes on cookie sheet and bake for 5 – 7 minutes, until crawfish is well heated. Serve warm.

Crawfish Beer Bread
1 pkg. Two Sisters Gourmet Beer Bread
1 bottle of beer (I like Harp)
12 oz. peeled crawfish tails
1 cup shredded cheddar cheese
Preheat oven to 350. Mix all ingredients together in bowl. Place in loaf pan. Bake for about one hour.

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