Review: Homemade Marshmallows

Pros: Uh..they are freaking awesome!  They taste amazing and weren't that hard to make.  Only a few steps and from start to finish including clean up it was only about 20 minutes.  Also the recipe that I have makes fewer marshmallows than others I have seen.  I used a 6x6x2 pan and it made plenty.  Unless you plan on having a lot of people you don't real

Cons: They taste amazing so you will probably eat more than you should.  Also you need a candy thermometer to make them so if you don't already have one it will cost you about $5. 

My reaction: Yes please!  Give me more!

Husband's reaction: He didn't try them but he said if I make them again and we can try to roast them he will try them.

Toddler's reaction:  It was hard to tell since she was too busy eating them but I think she liked them!

I didn't take a picture but they ended up looking just like the picture I already showed. 

I will say, making them was pretty much like magic!  You put a bunch of stuff together and then POOF!  Marshmallows!

Homemade Marshmallows

Homemade Marshmallows
INGREDIENTS:
1/2 cup white sugar
1 tsp vanilla extract
1 tsp corn syrup (light or dark works fine)
2/3 cup of water
2 packets of unflavored gelatin (about 2 tbsp)
1 egg white
Powdered sugar, if desired

DIRECTIONS:
In a small saute pan, heat sugar, vanilla, corn syrup and 1/3 cup of water on high heat. Stir until sugar is dissolved, then stop stirring. Heat the mixture until it reaches 240 degrees using a candy thermometer, about 8 minutes.

While the mixture is heating, dissolve the gelatin into the remaining 1/3 cup of water. Also, in a large mixing bowl, whip the egg white to soft peaks.

Once the mixture has reached 240 degrees, pour it into the gelatin and water (you can do this in a medium-sized, heatproof bowl) and stir to combine. Allow to cool for about 3-4 minutes, and then pour the gelatin/sugar mixture in a slow stream into the whipped egg white, whipping constantly to incorporate. (This is pretty much impossible to do by hand, you need a hand mixer or a stand mixer, because the gelatin will start to set and get really stiff and difficult to whip).

Whip the mixture until stiff peaks form. Pour into a prepared tray lined with parchment paper or powdered sugar, and refrigerate for about 2 hours. Remove from the fridge and cut the marshmallows into squares (or other shapes). Roll them in powdered sugar, if desired, and serve!

Makes about 20 marshmallows.

(see original recipe here)

Review: Lasagna Cupcakes

I haven't figure out how I'm going to rate each recipe yet so bear with me if I change my mind after this one.

Pros: Easy to make.  Easy to follow recipe.  Had most of the ingredients at home already.  Tastes good.  Not a lot of prep time or cook time.

Cons: Recipe only makes 6 cupcakes, but not an issue to make more as there is a lot of leftover ingredients.  Unless you have a need for 1/4lb of cooked ground beef, 1/2 a container of ricotta cheese and a large number of wonton wrappers, just make as many as you can with that you have.  Not sure if they would freeze as well as regular lasagna or not.

My reaction: Taste good!  Just like regular lasagna but without as much work.  Missing the lasagna noodle since the wonton wrappers are so thin.

Husband's reaction: Not bad.  Prefers real lasagna instead but thought they tasted fine.

Toddler's reaction: When asked how they tasted she said "Good."  So I'll take that as a good!

Obviously my pictures don't look nearly as nice, but they look tasty!  

Lasagna Cupcakes

Today is grocery day so that means  my first "I could totally make this" meal can be whatever I want!  Tonight's dinner is Lasagna Cupcakes.

Ingredients

• 1 cup marinara sauce
• 3/4 pound ground beef
• 12 wonton wrappers
• 8 ounces shredded mozzarella
• 3 ounces Parmesan cheese
• 4 ounces Ricotta cheese
• (optional) basil for garnish

Directions

1. Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

2. Brown beef and season with salt and pepper. Drain.

3. Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time.

4. Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat sauce and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.

5. Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.

6. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.

7. Garnish with basil and serve.

(to see full recipe visit here) 

I am making this tonight and will post pictures and my review tomorrow!  Wish me luck.