What crazy person makes marshmallows from scratch when one can just buy them at the grocery store? Me! Even though the thought of gelatin creeps me out, I really wanted to try a hand at these.
They were SO worth the effort and time! They taste AMAZING and keep their softness for days. I used mine as dippers for a fondue party. I drool thinking of having a s’more using one of these!
I used a glass 9×13″ pan and wasn’t able to invert the marshmallows to a cutting board, they were stuck! Instead I used cookie cutters and they came out just fine.
For some reason, I wasn’t in the mood for chocolate dessert. Weird, I know! Original snickerdoodles seemed too boring so I decided to add in some white chocolate chips, which totally made them way more delicious. White chocolate doesn’t count as chocolate, right?
I bought ramekins during my Valentine’s Day raid at Sur la Table. I had no idea what to make in them and I rarely have enough people over to make an entire recipe worth of special dessert. I found this recipe that was for only two people, score!
When I’ve had soufflés at restaurants, they are usually served with a sauce or ice cream. Therefore, I didn’t really know what to expect for the soufflé alone. I decided not to make the raspberry sauce because I didn’t want to mask the flavor of the soufflé. The flavor was great however texture somewhat dry. Maybe that’s why they are usually served with something!
I wanted to give options for Valentine’s day treats so I made these malt truffles as well. Originally I wanted to make a cabernet truffle but figured I should keep it alcohol free for work.
Unfortunately, these tasted nothing like malt. These didn’t taste badly as chocolate rarely does. But when compared to the cookie dough truffles, there really is no comparison!
Store bought candy for Valentine’s day does not cut it for me…take note future boyfriend! I decided to make homemade truffles for my coworkers, especially since we had a 2 hour long staff meeting that day! I first had these truffles a few years ago. My amazing roommate at the time and a mutual friend made these all day…and I devoured them once I got home from my internship! Cookie dough is amazing by itself, but covered in chocolate and hardened into a truffle makes it even better.
PS….there are no eggs involved in this recipe so you may eat away safely!
For Valentine’s Day this year I received $100 gift card to Sur La Table, which is my favorite kitchen store! I felt like a kid in a candy store…but instead I was a grown adult oozing with excitement with all the bowls, utensils, cookie cutters and gadgets surrounding me!
I walked away with a lot of great items but one thing I definitely had on my list was a large skillet. Sounds like such a boring thing to buy to most, I’m sure. My pots and pans are a mismatched set from my parents that they had for years before getting new ones. They kept some of the set so I was without anything that resembled a large skillet.
I really wanted to use my new 12″ skillet right away but all I wanted, of course, was dessert! I decided to cook one giant cookie – pizookie style for those of you who’ve been to BJ’s Brewery. This recipe is written for an 8″ skillet so I just doubled the recipe since my 12″ skillet has a large depth. Make sure your skillet is oven-safe as this does bake in the oven after time on the stovetop.
I tend to be a perfectionist when I’m baking. The sugars formed this gritty mixture and the dry ingredients took forever to incorporate! I was freaking out, people. “This looks nothing like the picture…I’m such a horrible baker….I can’t follow any directions correctly!” Thankfully someone was there to calm me down, shove me out of the kitchen, and stir the mixture for a little bit. Finally the mixture resembled a cookie dough so we shoved it into the oven. The end result was SO worth the mini breakdown!
Now these are some good cookies! I’m not your typical dietitian baker who tries to make everything super healthy by using low fat/low sugar/tasteless ingredients. I like the real stuff! But…sneaking in a vegetable or fruit here and there does make things a bit more interesting.