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I’ve never been a fan of raw desserts. Actually, I’ve never had a raw dessert before. I’ve read a lot of recipes of raw desserts and I generally thought, “yuck”.  Since I’ve began eating a plant based diet, I thought I’d try this recipe out. I didn’t have hazelnuts so I substituted almond meal. It’s freaking delicious. DELICIOUS. And the best thing is that there’s minimal clean up! My husband (who is a dessert freak), and my eldest daughter (who is also a dessert freak) both really enjoyed this dessert also.

I don’t understand why desserts like this aren’t more widely available.

Ingredients:

Crust 

1 cup almond meal
¼ cup + 2 Tablespoons raw cocoa powder
4 Tablespoons maple syrup
1 teaspoon vanilla extract
1 pinch sea salt
Filling 
2 cups raw cashews, soaked and rinsed
¼ cup + 2 Tablespoons almond butter (peanut butter works too)
½ cup coconut oil, melted
½ cup maple syrup (I had to add another 2 Tbsp because we like things sweet)
½ cup cocoa powder
½ cup water
1 teaspoon salt
I used a heart shape silicone mold. You could lightly oil a mini muffin tin pan, or use muffin cups. You could also use a baking pan that’s lined with parchment paper and cut the dessert up into squares. There are just so many options.  This recipe would fill a 9″ spring form pan or about 12 individual molds.
1) Blend all ingredients together in a food processor until it starts to come together. Press the crust into the bottom of desired pan, about ¼ inch thick. Set aside while you making the filling.
2) In a food processor or mixer blend together cashews, maple syrup, water and salt. Mix until totally smooth, scraping down the sides of the processor as necessary.
3) Add cocoa powder, almond butter and coconut oil to the cashew mixture and blend them all together, scraping down again, until mixture is uniformly combined.
4) Spoon or pipe the filling on top of the crusts. Stick the cheesecake in the freezer until solid all the way through. I stuck it in the fridge for a 1/2 hr and then popped a couple out for the family. The rest I threw in the freezer so I could pop them out and store them in a ziplock container.
4)Once frozen, remove the cheesecake from the pan.
5) Place the cheesecakes in the refrigerator to defrost about a 15 min before serving.

Sofia was waiting anxiously for me to stop taking pictures.

She couldn’t contain herself anymore…

So I let her take a bite 🙂

 

I omitted the chocolate sauce from the original recipe because I thought the dessert was sweet enough. I topped mine with almond slices

 

 

YUM!


 

 

I don’t know what else to call this, but it goes so well with fried foods. Lately, I’ve been eating it with Dhal Puri. Don’t eat this before you go out in public 🙂

Ingredients:

8 garlic segments

2 thai chili

1/4 cup white vinegar

2 Tbsp lemon juice (optional)

2 Tbsp salt (I like mine salty, use less if want)

pinch of sugar

NOTE: You can substitute the vinegar with lemon juice.

 

Method:

Combine all the ingredients into a food processor and pulse until you get a fine dice.

The sauce gets better with time, so it’s best to make it a day in advance if you can. It lasts 2 weeks in the fridge or 3 days out of the fridge. It may last longer out of the fridge but I wouldn’t risk it. I left some out of the fridge for a few days and the garlic turned blue. I don’t eat blue garlic.

 

 

 

Dhal Puri

Chickpea Puri with green beans and heirloom tomatoes.

I love Dhal Puri.  My mom used to buy it from an Indian store when I was younger and I always loved it with curry. It was one of those special foods that you only got when we had parties or when my parents felt like eating it. We infrequently ate it, but I really enjoyed it. Since I began eating a plant-based diet (all of a week ago), I’ve been brainstorming things I could eat. Then I remembered Dhal Puri. It`s amazingly easy, and will definitely be a staple in our house from now on.  I`ll be posting my first version here but will update later with different, more “healthy” versions. I tried to stick as close to the original recipe as I could without modifications just to see if I could do it, but since I’m me, I modified it just a little.  Next time I make this,  I’m going to try substitutions such as; white flour with whole wheat and flax seed flour, or the dhal for hemp seed, or chia seeds. We’ll see how it goes 🙂

Chickpea/Garbanzo Bean Puri Recipe:

Filling Ingredients

1/2 cup dry chickpeas (soaked over night)

1/4 tsp turmeric powder

salt to taste

1/2 tsp roasted ground cumin

1/2 tsp roasted ground coriander seeds (I put this in because I love coriander seeds. It’s not in the original recipe.)

Puri Ingredients

250 g white flour

1/4 tsp salt

1 tbsp olive oil

1/2 cup water (the original recipe didn’t have an amount for water and I didn’t measure how much water I used. I’ll measure it out next time and update this recipe.)

2 tbsp canola oil for the skillet/non stick pan

Method:

1. Boil the chickpeas in salted water with the turmeric until the outsides are cooked but the center is still al dente.

2. While the chickpeas are cooking, make the Puri.

3. Put the white flour in a medium-sized mixing bowl or stand up mixer. Make a well in the white flour.

4. Add salt and olive oil to the well.

The dough is soft and a bit sticky. Put flour on your hands before you pull a chunk off of it!

5 . Put your mixer on medium and begin adding water slowly to the flour. You want a soft but workable dough. Do not over mix otherwise your dough will get very sticky. If you’re mixing by hand (which is what I did so I could feel the texture my first time around), place a wet cloth under your mixing bowl so it doesn’t move so much. Then, with one hand use your index and middle fingers to gently swirl the olive oil in a circular motion bringing the flour into the center. With the other hand, slowly pour in the water into the well while continuing to mix with the other hand. Remember, you want a soft pliable dough.  All of this took me about 7 minutes.

6. Let the dough rest for at least 20 min.

7. The chickpeas should be cooked by now. Drain them and grind them. I used my magic bullet (with the 4 blades not the 2 blade), but a food processor would work just fine here too. You could also use a mortar and pestle if you have a lot of time on your hands 🙂

Chickpea mixture with ground cumin and coriander seed. I made a lot. It freezes well.

8. Add the ground cumin and coriander to the chickpeas. Taste and add salt if necessary.

9. Pinch a 3 inch ball of dough and flatten it a bit with your hands.  Spoon about a 1/2 tsp of the chickpea mixture into the center of the dough. Take the sides of the dough disc and bring them together. You should have a closed ball.

10. Flour your work surface and the top of the ball. Roll out the ball to about a 1/4 of a cm. Some recipes say that you should be very gentle, but I wasn’t and none of my puri’s ripped or broke.

11. Heat a non-stick skillet with 1/2 tsp of oil. When the pan is hot, add the puri.  Cook for about 1- 1.5 minutes and then flip. Cook for another minute and take off the heat. Repeat this process until your dough is finished.

Great way to get hummus, beans and cucumber into a toddler all in one go!

My little girl is a camera diva 🙂

I ate my chickpea puri with green beans, hummus, cucumber, and a vinegar garlic sauce that my mom used to make when I was at home. She probably still makes it, but I didn’t eat it very much until I started to eat Vegan.

I got these green beans from Costco. I steam two whole bags in one go, and then cut them up and stick them in the fridge so they’re ready at any time.

My mom’s chili, garlic, vinegar sauce. I make a whole batch of it on Sundays and eat it all week long!

YUM!

Cheryl

Update: I made a double batch of the Dhal Puri again with Dhal this time.  It didn’t taste any better or worse than the chickpeas. The only difference is that I didn’t have to soak the dhal (yellow split peas), which means I didn’t have to plan to make the filling.

I also substituted:

1/4 cup of flour for whole wheat flour

1/4 cup of white flour for a mix of ground flax and chia seeds

Dhal Puri dough with ground flax/chia seed and whole wheat flour.

My conclusion: Not bad but nothing beats the flavour and soft chewy texture of white flour. The Puri turned out a lot more dense and was almost crispy. The day after I made a double batch of the white flour dough so I could alternate healthier, whole wheat, ground flax/chia seed puri, for oh so good white flour puri 🙂 I can’t get enough of this stuff!

I ate them with cucumbers and hummus 🙂

Oh, and I had cucumbers on the side with chili and salt. Mmmmmmm spicy salt.

 Yum 🙂

I watched two documentaries this week on Netflix. I knew I shouldn’t, but I did. Every time I opened Netflix, I would scroll down the lists to see what was new.  Sometimes I just like to browse. I’ve been putting off watching any food documentaries because I know how easily influenced I am by media. Then, I caved, I watched Sick, Fat and Nearly Dead, and Forks over Knives.  The documentaries were entertaining and I knew what I was getting into. When I watched Sick, Fat and Nearly Dead, all I wanted to do was a 10 day cleanse. I thought I could reboot my system as the show says, and then start eating healthier.  But then I watched Forks over Knives…

Forks over Knives advocate for a plant based diet with whole grains. After the show I thought, “that’s no so bad, I think I can do that!”.  After a couple of days of eating a plant based diet, I realized that what I was actually doing was eating a VEGAN diet! I almost cried. I don’t mean to be insulting to Vegans, but (and yes I said BUT, so if you’re a Vegan, stop reading here unless you want to be insulted) when I think of them, I think of judgemental hippies who frown on anyone who they believe isn’t as “enlightened” as they are. You see, I was a crazy meat eater. Seriously, I loved it. I loved everything about meat. I could have had a BBQ without anything else but meat. I loved chicken feet, chicharrones, fish cheeks, you name it. I loved and still kinda like cheese, butter, cream, and eggs… my list could go on and on.  Because of this, I couldn’t stand the righteous looks on Vegans faces when they talked about eating something with “a tongue”. Now I don’t like tongue, but I don’t mind others eating it. And then I watched those documentaries. And now, I’m eating like a Vegan.  It 15 minutes for me to come to terms with the fact that a whole grain plant based diet and Veganism, are synonymous, and then I moved on to searching the internet for recipes.

You may be asking, “why don’t you want to eat animals or animal related products?”.  Well, I’m not sure. All I know is that when I think about eating steak or chicken, I gag a bit. When I look at eggs, I feel no desire to eat it.  When I look at cold cuts, all I see are chemicals. We still have those things in the house since my husband and kids eat them, but I just don’t. I mean, it’s only been 4 days since I’ve had a tea or coffee, any processed food, and started on this way of eating.  I’m pretty sure that I’m going through a phase but I’ll ride this roller coaster for as long as I can. 

Cheryl

Mini Chocolate Cupcakes

This mini had a caramel butter cream frosting. I thought the caramel flavour was overwhelming though.

Adapted from: Libbie’s Chocolate Cupcake recipe.

I have a very hard time following recipes. No matter how much I tell myself that I will, I don’t.  I very rarely (VERY RARELY) make the same recipe twice.  Maybe I have a bit of baking ADD or something.  This recipe was no different. I didn’t follow the recipe exactly. I just couldn’t.  Luckily, they turned out really well. I mean, really well. They were moist, the chocolate flavour wasn’t overwhelming (I don’t like overly chocolatey things), and it wasn’t too sweet.  I’ve made this recipe 3 times this month!

The original recipe is worth trying though. The original is less moist, but it’s still amazing.

I used a strawberry frosting I got from my friend Leah Kelly.  Her website is called White Box Cupcakes.  I’m not sure if the frosting recipe is on her site because I asked her for a frosting recipe and she emailed me the one below.

Strawberry butter cream frosting.

Vanilla bean butter cream frosting.

Chocolate Cupcakes

Ingredients:

  • 100g plain flour
  • 20g cocoa powder
  • 70g white sugar/70g splenda
  • 2 tsp baking powder
  • Pinch of salt
  • 40g unsalted butter at room temperature
  • 60ml 35% cream
  • 60 ml 2% milk
  • 1/4 cup plain yogurt
  • 1 egg
  • 1/2 vanilla bean

Method:

  1. Preheat the oven to 325°F.
  2. Put sugar and vanilla bean seeds in a stand up mixer with a paddle attachment. Mix until the vanilla seeds are distributed throughout the sugar.
  3. Put flour, cocoa, baking powder, salt and butter in the mixer. Mix together until you have a sandy consistency.
  4. Whisk milk, cream, yogurt and egg  in a jug. Slowly pour half into the mixture, beat to combine and then turn the mixer up to high speed to get rid of any lumps.
  5. Turn the mixer down to a slower speed and pour in the remaining mixture. Continue to mix for a couple of turns. Do not over mix.
  6. Spoon mixture into the 12 cases and cook for 20 mins or until your cake tester (aka a toothpick) comes out clean.

Strawberry Butter-cream Frosting:

(I couldn’t stick to the original recipe here either…)
Ingredients:
  • 2 sticks (1/2 cup) of butter, at room temperature
  • 3 cups of powdered sugar
  • 1/2 a vanilla bean
  • 1/4  cup fresh very ripe strawberries

NOTE: The original used a 1/2 tsp vanilla extract, had 1/4- 1/2 chopped strawberries and said to press with paper towel to remove moisture, and had 1/2 tsp milk. I kept the strawberry juice and omitted the milk. For the vanilla bean frosting, omit the strawberry, add 1/2 tsp milk or more depending on the consistency you want.

Method:

1. Cream butter until smooth and fluffy.

2. Add in powdered sugar 1 cup at a time with the mixer on low so you don’t get a lot of powdered sugar dust spewing up in your face.  If you have a large stand up mixer, then you can add larger amounts of powdered sugar.

3. Add in vanilla extract, vanilla bean paste, or vanilla bean seeds that you scraped from the vanilla bean.

4. Add 1/4 cup of the berries and turn the mixer on high, scraping down the sides as you go.

5. Add as much confectioner’s sugar as needed to achieve your desired consistency.

This frosting tasted a LOT better after I refrigerated it overnight.  It tasted almost like strawberry ice cream. I had to tell myself not to eat it off a spoon because, after all, it’s whipped butter with sugar, and I prefer to save my calories for bacon.

You can either use the frosting right away, keep it in the fridge, or freeze it. When you want to use it again, take it out of the fridge and beat it with an electric mixer until fluffy. If you take it out of the freezer, defrost in the fridge and then follow the above instructions.

Vanilla bean and strawberry butter cream frosting in disposable piping bags. I love my disposable piping bags!!

The strawberry butter cream was paired with the chocolate cupcakes, and the vanilla bean frosting went with a coffee cupcake.

CLOSE UP

Close up. The letters were from sugar sheets, bought at Walmart.

YUM 🙂

Cordobes Criollitos

My husband has been talking about these “snacks” since … forever.  He finally found me a recipe for the Criollitos here (beware, the link is in Spanish) and so I decided to make them.  I didn’t like the ones I tried while I was in Argentina, but these ones were tweaked a bit for my taste.  They’re freaking delicious.

FOR THE DOUGH

3 tsp dry active yeast (The original recipe called for 25 g of fresh yeast.)

300 ml warm water

1 teaspoon malt extract or sugar

500 g all purpose flour

1/2 tsp salt (The recipe called for 15 grams of salt (half teaspoon).  This was WAY too little. Next time I’m going to add 2tsp of salt)

For filling

160 grams of room temperature but not super soft butter

(I made this recipe on a day that was 35C outside and the butter hated me. I had to refrigerate it until it was pliable but neither hard nor soft)

50 g of all purpose flour

1.5 cups grated parmesean cheese

Instructions

1.  Dissolve yeast in warm water and sugar.

2. While you’re waiting for the yeast mixture to froth, mix all of the filling ingredients together in a separate bowl.

2. When the yeast is bubbly (around 3-5 min depending on the temperature of your house), pour it into a stand up mixer.  You can do all of this in a mixing bowl and mix everything by hand. I’m too lazy to knead my own dough.

Then add the flour and salt and mix until the dough is combined into a soft mass. Knead the dough for about 3 minutes, or until it feels cohesive, but not sticky.

3.  Cover with plastic wrap and rest in the refrigerator for 40 minutes.

4. Roll dough into a  1 inch thick rectangle.

5. Place the filling on half of the rectangle and leave a 1 inch boarder around the edges. Fold the dough in half so the filling in sandwiched between the two layers.  Roll the dough to 1/2 inch, then refrigerate for 1/2 hr.

6. Take out the mass and fold into 3 sections ( like how you would fold a letter or a bath towel), roll to 1/2 inch.  If the mass is too soft (as it was for me in the 35C weather), stick it back in the fridge for a 1/2 hr.  Otherwise, fold it in 3 again, and roll it out again.  It is these steps which are creating the layers. Stick it in the fridge for a 1/2 hr.

7. Take the mass out of the fridge and fold it into 3 sections again. Roll it to a 1/2 inch and then fork it all over. Then cut out the shapes you want, and let rest to rise for about 1 hr or until the Criollitos are about double their height. YES, that’s right!! You won’t have to stick it in the damn fridge but you have to let it sit out for an hour!  Do not skip this step.

Waiting to be cut up.

These haven’t risen yet.

I got bored with squares, rectangles and triangles 🙂

8. Bake in a 350 degree oven for 20 min.

You tired yet? It took me the whole afternoon to make these damn things, but they were worth it. I’m going to make them again next month 🙂  The recipe makes a lot of Criollitos so I stuck a whole bunch in the freezer and we snacked on the rest. You can take them out the freezer and stick them in a 400 degree oven until they’re warm and crispy, about 5 min. I think. I haven’t tried it yet.  When I do, I’ll edit this section.  Enjoy!

I loved this pasta dough. There really isn’t anything as good as fresh pasta, but I hardly have time to pee these days, let alone make fresh pasta! Both kids napped AT THE SAME TIME for 45 straight minutes! And so, I adapted this recipe from  Mario Batali’s Basic Pasta Dough. Ingredients

  1. 1 1/2 cups all-purpose flour
  2. 1 1/2 cups whole wheat*
  3. 1/2 cup ground ground flax *
  4. 4 large eggs
  5. 1/2 teaspoon extra-virgin olive oil
*Mario Batali used all purpose flour. I found that I had about a 1/2 cup of flour left over so next time I’m going to reduce the all purpose flour by 1/2 cup entire batch by 1/2 cup.
Mound 3 1/2 cups of the flours in the center of a large mixing bowl. Make a well in the middle of the flour and add the eggs and olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.(As you expand the well, make sure you scrape the bottom of the bowl because I was left with crusty hard flour/egg chunks that wouldn’t incorporate into the mixture.

The dough will come together when half of the flour is incorporated. At this point, start kneading the dough with both hands, using the palms of your hands.
Once there is a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky.

Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
Roll or shape as desired. I made short, flat strips. I stuck them in boiling salted water, and they cooked up in 3 minutes. YUM.

There’s not much to be said about this one. I have too much mint in our garden, I love bacon, and my daughter wont fight me when I place asparagus in front of her…so naturally, I made these bacon and mint wrapped asparagus!

Ingredients:

bacon

asparagus

large mint leaves

I’m not putting in amounts here because they’ll depend on the amount of asparagus you have.

If you have 10 asparagus, you’ll need 5 slices of bacon (and then you’ll cut those slices in half) and 10 pieces of mint. Cradle the asparagus in the mint leaf, then wrap them together with the bacon.

Sprinkle salt/pepper to taste, stick them on a baking sheet lined with tin foil, and bake in a 425 degree oven for 15 – 20 minutes. Take out of oven, place asparagus on paper towels to drain fat.  YUM.

Sunny Side Up Egg

It never occured to me that someone might not know how to make a  sunny side up egg until my sister and her husband had this “discussion” in my kitchen.

Sister:  “You make your eggs too rubbery.”

Sister husband:  “You use too much oil and deep fry your egg.”

As a disclaimer, I have to say that I understand that sunny side up eggs generally are yellow and are not cooked on top, but I don’t consider this egg “over easy” because I don’t flip it and the cooked layer on top still has some of that gooey goodness of the sunny side up egg.  So, for all of you egg deep friers, and all of you rubbery egg makers, here’s how I make my sunny side up eggs.

Ingredients

An egg 😛

1 tbsp of oil

4 tbsp of water (roughly)

soy sauce to taste (or salt if that’s what floats your boat)

Directions

1.  Get out your non-stick shallow frying pan.

2. Turn up the heat to medium low. I can’t stress enough how important it is to cook your eggs on medium low heat. High heat will make your eggs get that disgusting plastic like, brown edge that’s almost inedible.

3. Add your oil.

4. When the oil is hot, add your egg.  See how the edges are slowly cooking towards the center instead of bubbling like a crazy egg?

5. When the egg has somewhat stabilized add your water.

6. Then quickly covered it up with a lid to steam!  Can you see the steaming? I wish I had a better camera sometimes, or maybe someone who could take the pictures as I’m cooking. It sucks to be constantly picking up the camera at every freaking step. Anyway.

7.  Watch your egg because the top of the yolk will steam white pretty quickly.  Then voila! (I don’t know how to do accents off hand on my keyboard, so I just won’t.) You have a perfectly soft, delicately scrumptious, oozy gooey, sunny side up egg.

I like my eggs with soy sauce. I’ve seen people eat them with ketchup or salt, but I’ve never gotten into it. Nope, soy sauce it is for me, and soy sauce it’ll always be.

NOTE: I broke the steps up like crazy. This isn’t hard or complicated. The entire process takes about 3 minutes including taking the pictures and heating the pan:)

Cheers,

Cheryl

Phewf, now that title sure was a mouthful!  But then, so are these bits of deliciousness, and this huge ass recipe for that matter.  Read the whole recipe before you begin because it’s LONG. I made these cookies in three parts over three days since I have a baby and a toddler at home, which means I can only bake for about 1 hour at a time including prep and clean up.

Day 1 was making the cookie dough. (10 minutes)

Day 2 was rolling out the cookie dough, baking it, making the marshmallow, piping it out, and leaving it to set. (1 hr)

Day 3 was dipping the cookies in chocolate. (20 minutes)

I stole this recipe from the Food Network by Gale Gand and tweeked it a bit. I mean a LITTLE bit. The recipe is pretty good as it is, but I have a really hard time keeping to recipes!

Cookie-Ingredients

3 cups flour
1/3 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
pinch baking soda1/2 teaspoon ground cinnamon12 tablespoons butter
3 eggs, whisked together
Homemade marshmallows, recipe follows
1 cup melted Chocolate  or 2 cups chocolate chips

*1/2 cup icing sugar (confectioner’s sugar) for dusting.

Cookie-Directions

Blend the flour, sugar, salt, baking powder, baking soda and cinnamon  in a mixer fitted with a paddle attachment.

Add the butter and mix on low speed until it looks like sand or cornmeal-ish texture.

Add the whisked eggs and mix to combine. I kept mixing the dough in my mixer and it didn’t come together. So I dumped it all out on my counter and kneaded it a bit until it came together. It took about 3 minutes.

Form the dough into a disk, wrap and refrigerate at least 1 hour and up to 3 days. I had way too much dough because I made my cookies small (about 2 cm diameter, 1/8 inch thick), so I used 3/4 of the dough and threw the rest into the freezer.

When ready to bake,  line a cookie sheet with parchment paper or a nonstick baking mat. Heat the oven to 375 degrees F.

*On a lightly “floured” (remember to use the icing sugar here!) surface, roll out the dough to 1/8-inch thickness. Use a cookie cutter to cut out small rounds of dough, 1 to 1 1/2 inches. Transfer to the prepared pan and bake until light golden brown, about 10 minutes. Let cool to room temperature. Watch your first batch. My oven runs hot so I only had to bake the cookies for 8 minutes. 9 minutes made them too crispy, and 10 minutes burned them.

Pipe  marshmallow onto each cookie and cover with another cookie. Let set at room temperature for 2 hours. My husband and my little girl ate one right away. Soft gooey marshmallow on a cookie is delicious!

Excuse the messy house in the background! I'd like to give some excuse for how messy we are, but I have none.

Line a cookie sheet with parchment or a nonstick baking mat. I covered a portion of my counter with saran wrap instead. Make sure not to leave any wrinkles in the saran wrap! My counter is granite or marble, I can never remember, so saran wrap sticks to it like glue.

One at a time, gently lower the  cookies into the warm chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

My girl being very happy to get her cookie 🙂

Can you see the saran wrap??

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Marshmallow – Ingredients

1/4 cup water
1/4 cup light corn syrup
3/4 cup sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 egg whites
1/2 teaspoon orange blossom water

Combine the water, corn syrup, and sugar in a saucepan, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer. If you don’t have a candy thermometer, or have one that doesn’t measure heat well like I do, then get a spoon and drip a small bit into a very cold glass of water. If drip forms a ball  that is squishy (that’s a technical term) when you..uh..squish it, then you’re at the soft ball stage.


Meanwhile, sprinkle the gelatin over the cold water, stir it, and let dissolve.
Remove the syrup from the heat, add the gelatin, and mix.
Whip the whites until soft peaks form and pour the syrup into the whites.
Add the orange blossom water and continue whipping until stiff. Don’t worry, the mixture WILL stiffen up. Just keep your mixer cranked on high until it does.

Transfer to a pastry bag and pipe onto cookies. It’s easier to get the soft marshmallow in the bag if you stick the bag in a cup or something to hold it up.

I had extra marshmallow left over so I made letters for our names. I love piping!

Chocolate coating – Ingredients

2 cups milk chocolate chips

Chocolate coating – Directions

Put the chocolate chips in a microwavable bowl and microwave for 40 seconds, then stir.

Repeat the micorwaveing step in 10 second increments until you get your desired consistency.

NOTE: some people add butter or oil to the mixture in order to thin out the chocolate mixture but I didn’t. I wanted a thick coating on my cookies.

Enjoy!!

Cheryl

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