Fluffy lemon marshmallows

I had wanted to make marshmallows for a while, with it being the summer and therefore s'mores season, but I just hasn't had the time.  I had thought about making key lime marshmallows (how awesome do those sound?!) -- and I even bought the key limes, but then their ripeness came and went -- but when those didn't happen, I couldn't get a bright citrusy marshmallow out of my head.  (Don't worry - I thought about my previous s'mores statement, and I even came up with an idea for a tasty one with a lemon marshmallow!)

Being that it was July 4th weekend, I wanted to make something red, white, and blue or with fresh strawberries, but those ideas were fleeting, and I ended up coming back to these fluffy citrusy pillows of deliciousness.  

While I was waiting for the marshmallows to set up, I licked the spatula...and the bowl...and the whisk...because they are that good!  Perfectly tangy and sweet and fluffy and, well, just YUM!  And despite being on a "healthy eating" kick (which I hope turns from a "kick" into a "lifestyle"), I have been snacking on these bad boys for the past few days.  That is despite my willpower to turn down ice cream (NYC is HOT right now) and other treats, I can't stay away from these marshmallows!

Fluffy Lemon Marshmallows
Recipe very loosely adapted from here.

Ingredients:

1/2 cup water
1/2 cup freshly squeeze lemon juice (I had just under a half cup and added a little water to make it a full cup....they are really really lemony!  If you want a more muted lemon flavor, I'd go with 1/4 cup water and 1/4 cup freshly squeezed lemon juice)
3 Tbsp. + 1 1/2 tsp. unflavored powdered gelatin (3 envelopes – envelope is 1/4 oz. each, for 3/4 oz. total)

2 cups granulated white sugar

1/2 cup light corn syrup

1/2 tsp. fine salt

1 Tbsp fresh lemon zest (I cut my lemon zest into smaller pieces since it always seems to get caught in the whisk attachment of my Kitchen Aid....and it still did :-(  Less so, but there were still some clumps stuck on the whisk when I removed it from the bowl)

Yellow food coloring, a few drops, if desired (I left this out and had deliciously lemony marshmallows that were white....which I am (a) OK with and (b) intended for...but if you want your lemon marshmallows to look a little lemony yellow, then add a drop or two of yellow food coloring at a time until you reach your desired level of yellowness)

Marshmallow coating:

1.5 cups confectioners sugar
1 cup corn starch

Directions:

Spray a 9x9 or 7x11 inch baking pan and line with parchment paper (Recommendation: cut to fit flat on the bottom, with the edges of the paper over-hanging the sides. The ends are fine just sprayed.)

In a stand mixer fitted with a whisk attachment, pour in 1/2 cup lemon juice and sprinkle the gelatin over.

Let stand.

In a medium saucepan over high heat, stir together the sugar, corn syrup, salt and the 1/2 cup of water.

Stir until sugar dissolves and mixture begins to boil.
Add the lemon zest.

Stop stirring and once mixture comes to a rolling boil, continue boiling for 1 minute.

Remove from the heat. (Recommendation: the original recipe said that they like to carefully pour mixture into a 2-cup glass measuring cup, to make it easier to pour into mixer.  I did this and found it extremely helpful!).

The mixture is very, very, very hot.  Be extremely careful!

Turn the mixer to low and mix the gelatin a bit to loosen.
Very slowly and carefully add the hot sugar mixture by pouring it gently down the side of the bowl.
Continue to mix on low until all the sugar mixture is added.

Turn the mixer to high and whip the mixture for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick.
If you have a smaller mixer bowl, you may need to scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows.
Add the yellow food coloring now, if using.

Place the mixture into the prepared baking pan (a silicone bowl scraper works like a charm for this) and use a spatula or bench scraper to spread the marshmallow evenly in the pan, pushing it down into the corners.
Work quickly, as the marshmallow becomes more difficult to manipulate as it begins to set.

Spray a sheet of plastic wrap liberally with cooking spray and lay it across the top of the marshmallow, sprayed side down.
Using you fingers, smooth the plastic wrap on top of the marshmallows a bit to seal it smoothly and tightly against the mixture.

Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight.
The marshmallow will be too sticky and soft to cut if you try too soon.

Make the marshmallow coating.
Mix the confectioner's sugar and corn starch together in a bowl.

When marshmallows are ready, grab the edges of the parchment and lift the marshmallows from the pan.
Remove the plastic wrap from the top and fold down the parchment on the sides.
Using a pizza cutter or a large knife, cut the slab into 1x1 inch squares or use a round cookie cutter to cut shapes.
Roll each of the freshly cut marshmallow squares in the powder mixture.
Put them on a baking sheet to dry slightly before packaging them up (about 30 – 45 minutes).

Enjoy!

Piña colada cupcakes

I'm not generally a complainer. But if I'm going to be honest with you, the past few weeks have been a little rough. The shortest possible way to give you the rundown is this: I started having thumb pain about 5 weeks ago....when it wasn't feeling better, I bought myself a brace.....then, about a week and a half to two weeks ago, I noticed that my thumb was swollen and went to see my colleague at our adult office....I was diagnosed with synovitis and tendonitis, prescribed some meds, was told to keep wearing the brace, and told to get an X-ray if it wasn't getting better... so fast forward to this past Friday, my day off, where I went to the orthopedist, was diagnosed with tendonitis and a ligament injury (that thank g-d does not require surgery), and ended up getting a cortisone shot in my thumb. Before going home to bake these cupcakes. Did I mention that the cortisone shot was unpleasant, at best, and it didn't make my finger feel any better right away? Oh, and the added lidocaine? Numbed up my thumb completely. Yeah, so you might imagine I wasn't in the best condition to actually be baking and decorating 2.5 dozen cupcakes...but they were for our annual party that my friends host on Long Island and I wasn't going to let them down! So I made the cupcakes. Piña Colada cupcakes, to be exact, since the theme of this years party is summer!!

So these cupcakes had been on my "to bake" list for a while.  I wanted to throw a luau this summer just so that I could make them.  The luau didn't happen, but these cupcakes remained high on my list.  So when the theme for our annual fall/winter bash was decided, and it was "summer," I was so excited to have an event to make these cupcakes for!  I have to say that these cupcakes were delicious, partly because they were really well flavored and not too sweet.  But the standout was the coconut cream cheese icing, of which I am currently regretting dumping out the leftovers instead of freezing, because there's a good chance I would've eaten it with a spoon for dessert!

Piña Colada Cupcakes

From Glorious Treats

For the cupcakes:

2.5 cups flour

1.5 tsp baking powder

1/2 tsp baking soda

1/2 teaspoon salt

3 eggs

1 3/4 cup sugar

1 cup vegetable oil (I used canola, since that's what I had on hand)

1 tsp vanilla extract

3/4 cup sour cream

1.5 cups canned crushed pineapple (drained slightly)

For the icing:

1/2 cup (1 stick) butter, cool

8 oz cream cheese (directly from fridge)

1/2 teaspoon vanilla extract

1 1/2 teaspoons coconut extract

4 cups powdered sugar (I'm pretty sure that, as i'm typing this up, I only used half of the powdered sugar, since I doubled the recipe but only remember using 1 box of powdered sugar....which might explain my previous "not too sweet comment."  But either way, the icing was AMAZING and I'd add the powdered sugar to taste)

1 Tbsp heavy cream, heavy whipping cream, or milk OR 1 Tbsp dark rum

For the garnish:

Maraschino cherries, with stems if you can find them

Toasted coconut

Cocktail umbrellas

Paper straws, cut into thirds

Pineapple wedges, I actually debated using crispy dried pineapple pieces, but opted not last minute

Directions:

Preheat oven to 350F.

Line a 12-cup cupcake tin with cupcake liners (I used cups, which I thought were adorable and very "summery").

Mix together flour, baking powder, baking soda, and salt in a medium bowl.

Set aside.

In a large bowl, beat the eggs and sugar with an electric mixer, until slightly thickened and a light cream color.

On low speed, add in oil and vanilla.

Add the pineapple and sour cream (don't worry if it looks too liquidy....it'll be fine!).

Mix until completely incorporated.

Add the flour mixture.

Blend until just combined and smooth.

Fill each of the cups about 2/3 full.

Bake cupcakes for about 22 minutes (mine took 18 minutes, so keep an eye on them towards the end).

Remove cupcakes from the pan and allow them to cool on a wire rack.

While cooling, make the icing.

If using toasted coconut, this is a good time to toast it.  Keep an eye on it as coconut tends to go from toasted to burnt VERY.  QUICKLY.

Place the butter in a large mixing bowl and blend until smooth.

Add cream cheese and blend until well combined.

Add the vanilla and coconut extracts.

Add the powdered sugar 1 cup at a time, blending at low speed until combined.  I add the last cup in 1/4 cup increments to make sure it doesn't get too sweet.

Once all sugar is added, increase to medium speed and beat until it begins to get fluffy.

Slowly add the heavy cream or rum (I used cream)

Beat again, until fluffy.

Frost the cupcakes.  I used a piping bag with a star tip.

Top cupcakes with the garnishes of your choice.

Blueberry bundt cake

My friend E's mom lives in Maine and she came down this weekend with a load of lobster meat for a delicious lobsterfest!  B and I were supposed to be away but due to a change in plans, we ended up actually being in the city for it.  Once we found out we'd be able to attend, I offered my baking services to E.  I was thinking beach-themed cupcakes, lobster-shaped cookies, and lobster and other beach-related chocolate lollipops, but was really up for anything.  E thought a blueberry dessert would be fun keeping with a "Maine" theme -- and I couldn't agree more!

So I set out to find the perfect blueberry dessert.  At first I thought blueberry shortcake, which them changed to blueberry biscuits with vanilla ice cream and blueberry sauce, and ultimately ended with a blueberry buttermilk bundt cake served with vanilla ice cream.  (Admittedly, the thought of blueberry cupcakes also (briefly) passed through my head.).

This cake was delicious (and super easy to make, too!), and went perfectly with our delicious lobster lunch that came straight from Maine!

Blueberry Buttermilk Bundt Cake
From Food Network

Ingredients:

2 sticks unsalted butter, at room temperature, plus more for the pan
3 cups plus 2 Tbsp flour
2.5 tsp baking powder
1 1/4 tsp salt
1 3/4 cups granulated sugar
1/4 cup vegetable oil
4 large eggs, at room temperature
1 tsp vanilla extract
3/4 cup buttermilk
2 cups blueberries (about 1 pint -- mine was a bit more than 1 pint)

Directions:

Preheat the oven to 350F
Generously butter a nonstick 12 cup bundt pan -- I used Pam for Baking -- it works like a charm!
Whisk 3 cups flour, baking powder, and salt in a medium bowl.

Beat 2 sticks butter, granulated sugar, and vegetable oil in a bowl with a mixer on medium-high until fluffy, at least 5 minutes.
Scrape down the sides of the bowl with a rubber spatula as needed.
Reduce mixer speed to low.
Beat in the eggs 1 at a time.
Beat in vanilla.
Add about 1/3 of the flour mixture and half of the buttermilk, beat until almost incorporated.
Add another 1/3 of the flour mixture and the remaining buttermilk.
Beat, scraping down the sides of the bowl as needed, until just combined.
Add the remaining flour mixture and beat for 30 seconds.
Finish incorporating the flour by hand to avoid overmixing (mine was a little "overmixed" and it was fine!)

Toss the blueberries with the remaining 2 Tbsp of flour in a small bowl.
Spoon 1/3 of the batter evenly into the prepared pan.
Sprinkle half the blueberries on top, then cover with another 1/3 of the batter.
Scatter the remaining blueberries on top and then cover with the rest of the batter.
Smooth the top.
Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 1 hour to 1 hour and 10 minutes (mine took 55 minutes).

Transfer to a rack and let cool for 30 minutes in the pan.
Run a small sharp knife around the edge of the pan to loosen the cake (I didn't have to since I used the Pam, the cake popped right out.  Literally.).
Invert the cake onto the rack to cool completely (I inverted mine onto a cardboard cake round, since I needed it on there to transport it to the Lobsterfest.)

*I served mine with vanilla ice cream, since I think that vanilla ice cream and blueberries are a perfect summer dessert!!  I was also going to make some homemade blueberry sauce but got too lazy...*

Ice cream cone cupcakes

The other day as I was meandering around the store (Target, naturally), I saw some ice cream cones.  And a delicious looking salted caramel sauce.  And maraschino cherries.  Perfect for an ice cream party.  Except I don't have any plans to have an ice cream party, and plus, ice cream doesn't transport well in this heat.  But somehow all of these ingredients ended up in  my basket.

See, I had a plan...a cupcake, that looked like an ice cream cone!  Complete with frosting "soft serve," chocolate or caramel sauce, sprinkles, and whipped cream....and even a cherry on top!

See, I had this memory of cupcakes baked in flat-bottomed ice cream cones from my elementary school bake sale days, and I figured I had to recreate it.  I'm sure the moms of my fellow schoolmates opted for the boxed cake mixes, but you know me well enough to know that that wasn't going to fly with me today.  Plus the ice cream cone cupcakes of my youth didn't actually look like a real ice cream cone, but I was out to change that :).

I went with my go-to yellow cake recipe.  I thought that since I used so little of the batter in the ice cream cones, that they'd bake up really quickly, but I was wrong.  It took 18-20 minutes for them to bake up.  But the plain cupcakes I baked at the same time took about 15 minutes.  Bizarre!  I digress.  But after they baked, I let them cool to room temperature.  Then I made some vanilla and chocolate buttercream icings.  I piped them onto the cupcakes with a star-tip to make it look like soft serve ice cream.  Then I drizzled either (store-bought....shhhh!!!) chocolate sauce or the salted caramel sauce I bought that day, topped them with some sprinkles, some whipped cream (I got lazy and used the canned stuff....but I also thought it would hold up better than homemade whipped cream in the heat), and the not-so-proverbial cherry on top!

Ice Cream Cone Cupcakes

Yellow Cake Cupcakes
My go-to recipe for yellow cake cupcakes from none other than Smitten Kitchen.

Ingredients:

4 cups plus 2 tablespoons (480 grams) cake flour (not self-rising)
2 teaspoons (10 grams) baking powder
1 1/2 teaspoons baking soda
1 teaspoon (5 grams) table salt
2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
2 cups (400 grams) sugar
2 teaspoons (10 ml) pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk (475 ml), well-shaken

24 flat-bottomed ice cream cones (I halved the recipe and had leftover batter when I made these....so I made some regular cupcakes, too.  If you wanted to make all ice cream cone cupcakes, you'll probably need 48+ cones)

Other things that you will need:

Icing (see below for chocolate and vanilla icing recipes)
Chocolate sauce, caramel sauce, or any other sauce you may like on your ice cream cone (I had thought of using a magic shell on top, but didn't this time....but would love to try it next time!)
Sprinkles
Whipped cream (from the can, or made from scratch)

Maraschino cherries

Directions:

Preheat oven to 350°F. 
Place one ice cream cone in each cavity of a cupcake pan.

Sift together the dry ingredients EXCEPT for sugar in a medium bowl.

In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla.
Add eggs 1 at a time, beating well and scraping down the bowl after each addition.
At low speed, beat in buttermilk until just combined (mixture will look curdled).
Add flour mixture in three batches, mixing until each addition is just incorporated.


Spoon the batter into the ice cream cones.  I filled mine just to the top of the center cavity of the ice cream cone (NOT all the way up to the top -- the cupcakes rise and if you overfill them you'll have batter dripping out of the ice cream cone.  I ended up using a kitchen tablespoon [not a measuring tablespoon] and used about 1.5-2 of those to fill each cone).


Bake until golden on top and cooked throughout (the cupcakes took about 18-20 minutes).


Cool on a rack 10 minutes. 

Assemble the Cupcakes

First, decide which icing you want to use for your "ice cream."
I couldn't decide if I wanted mine to have vanilla "ice cream" or chocolate "ice cream," so I ended up going with both.  I used dark cocoa powder for the chocolate icing, and it came out a little darker than chocolate soft serve would look.  So if/when I do it again, I'd use regular cocoa powder.

Then, make the icing of your chosing.

Find the Chocolate Icing and Vanilla Icing recipes by clicking on the links.

Pipe the icing onto the cupcakes using a piping bag fitted with a large star tip.
Pipe the icing on in a circular motion piling it up on itself so it looks like an ice cream cone filled with soft serve.
Drizzle the sauce of your choice on top, and sprinkle with sprinkles.

Put in the fridge for a few minutes.

Top with a dallop of whipped cream (you can be lazy like me and use it from the can, or make it from scratch) and a maraschino cherry on top!

Keep in the fridge until serving, removing them about 15 minutes beforehand so that the icing can come to room temperature.