This recipe is one I found on Epicurious years ago and have modified slightly for this treat. I want to try some orange infused mallows next time I make them. Homemade marshmallows are so customizable! I added peppermint oil and red coloring to make these peppermint marshmallows, but you could make so many other types. And once you try them, you’ll never want to buy them again. Have you ever tried making homemade marshmallows? They really are pretty easy to make(albeit quite messy). These sticks are perfect for a holiday party, particularly in the frozen winter wonderland that is my home. Homemade peppermint marshmallows on top, chocolate ganache on the bottom, all dipped in chocolate and rolled in crushed candy canes. No, these aren’t a super simple quick treat(are they ever over here? Haha), but they make a mean cup of cocoa. I made these last night for a Christmas party and they were a hit! We had a little hot chocolate bar where we set out a crockpot full of hot steamed milk, empty mugs, and these peppermint marshmallow hot chocolate stir sticks(salted caramel chocolate sticks as well, but that’s a post for another day )). I have always wanted to try this “hot chocolate on a stick” thing and this is the year! Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.I’m back with the 2nd edible gift in my little series this month! (Be sure to cool cookie sheets completely before spreading out more batches.) Set finished cookies aside to cool completely, about 15 minutes, then store in an airtight container up to 2 days. Step 5 Repeat baking and rolling process with remaining dough.Repeat rolling process with remaining cookies if they become too cool and fragile for shaping, return them to the oven for 30 seconds or so to soften. Firmly roll the cookie around the thin handle of a wooden spoon or the larger end of a chopstick, then slide cookie off and transfer to a large plate. Working quickly, use a metal spatula to gently transfer one cookie to a flat surface. Step 4 Bake 1 sheet of cookies at a time until the edges are firm to the touch but have not yet taken on any golden color, 6 to 7 minutes.Pipe diagonal lines of red (and burgundy, if using) dough over the rectangles to resemble candy canes. Step 3 To form each cookie, use a small offset spatula to spread 2 teaspoons of the uncolored dough into a 3 1/2- by 4 1/2-inch rectangle on a prepared baking sheet, spacing them about 2 apart.Transfer dough to a pastry bag fitted with a 1/8 round tip or a resealable bag with a corner cut off. Continue this step, repeating the process with each color.) Add food coloring to bowl, and mix with a spoon until dough is evenly colored. ![]() (If using burgundy food coloring as well, divide dough into 2 bowls and add red coloring to one and burgundy to the other. Step 2 Transfer 1/2 cup of the dough to a medium bowl.With the mixer on low speed, slowly add flour mixture, beating until incorporated. Add egg whites and peppermint extract and beat on low speed until well combined, about 1 minute more. In a large bowl, beat sugar and butter with an electric mixer on medium speed until light and fluffy, about 2 minutes. In a medium bowl, whisk together flour and salt. Line 2 large baking sheets with parchment paper set aside.
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