springy, fluffy marshmallows

In the spirit of full disclosure, I've never been a fan of marshmallows. Sure, they're fun to roast over an open fire - dancing a tango with the flames in an attempt to garner the perfect glob of toasty brown exterior and molten fluff interior. And, of course, they're a prized member of the golden trio needed to produce a good s'more, joining forces with graham crackers and chocolate in perfect harmony.

But, outside of those exceptions, marshmallows do nothing for me. In and of themselves, they don't have much flavor other than that of...sugar. Furthermore, I find their texture to be rather unpleasant - shouldn't a food whose primary ingredients include sugar and corn syrup simply melt in your mouth without requiring endless chewing??

Those opinions all changed, though, when I finally realized what marshmallows really should be. While the store-bought bagged version offers little more than a tough, flavorless, processed product, homemade marshmallows are, in a word, divine. Bursting with all the goodness of pure vanilla extract and unbelievably tender in texture, they're impossible to resist.

Bonus, they're not hard to make, either. Needing the perfect recipe to accompany the homemade graham crackers for my dear friend's wedding way back in November, I turned to the ever reliable Deb for inspiration. And trust me, I'm never going back. In fact, I'm already looking forward to finding another excuse to whip up a batch - possibly swapping out the vanilla for other flavorings and endless possibilities... :)

Springy, Fluffy Marshmallows
Yield about 96 1-inch cubed marshmallows

About 1 cup confectioners' sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg white or reconstituted powdered egg whites
1 tablespoon vanilla (or 1/2 of a scraped vanilla bean or 2 teaspoons almond, coconut, or mint extract)

Oil the bottom and sides of a 15 x 11 x 1-inch nonstick baking sheet and dust to cover with confectioners' sugar.

In a large bowl, sprinkle the gelatin over 1/2 cup of cold water and let stand to soften.

In a 3-quart heavy saucepan or Dutch oven set over low heat, cook the granulated sugar, corn syrup, salt, and additional 1/2 cup of water, stirring with a wooden spoon, until the sugar is dissolved. Increase the heat to medium and allow to boil, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove from the heat and pour the sugar mixture over the gelatin mixture, stirring until dissolved.

Beat the mixture on high speed until white, thick, and nearly tripled in volume, about 6-10 minutes. 

In a separate medium bowl with cleaned beaters, whip the egg whites until they just hold stiff peaks. Add the whites and vanilla to the sugar mixture and beat until just combined. Pour the mixture into the prepared pan (it will be sticky and messy!) and spread into an even layer. Sift 1/4 cup confectioners' sugar evenly over the top. Chill, uncovered, until firm, at least three hours or up to one day.

Run a thin knife around the perimeter of the pan and invert onto a large cutting board. Lifting up one corner of the pan, use fingers to loosen the marshmallow and ease it onto the board. With a large knife, trim the edges and cut into 1-inch cubes. Sift the remaining confectioners' sugar into the now-empty pan and roll the marshmallows through it, coating all 6 sides, before shaking off the excess.

Can be stored in an airtight container at room temperature for up to 1 week.

Adapted from Gourmet via Smitten Kitchen

graham crackers

This year has most definitely been a year full of weddings for me - five in all - with three of them being those of my closest friends.

First there was Rach - my Kindred Spirit...and the one who can make me smile at the very thought of her. :) Hers was the stuff of fairy tales - the celebration of a truly great man at last marrying the girl he had fallen in love with as a thirteen year old boy. Oh, and did I mention it was a double wedding with the bride's fabulous sister and her Prince Charming? Such a fun day...and such an honor to not only stand up in support of my beloved friend in Malibu Blue but also make the 'cutting' cake for the bride and her groom.

September brought the wedding of Lolo - my greatest encourager...and the one I can always count on for amazing hugs and late night giggle parties. :) Hers was the perfect Southern affair - Hotlanta style. With a bridal party that included our group of close friends - looking mighty fine in Italian Plum, if I must say so myself - and a reception full of fabulous dance moves, it was pretty much the perfect wedding weekend.

And alas, most recently, there was the wedding of Cater - my rock...and the one who's listening ear, wise counsel, and patient heart mean the world to me. Hers showcased the beauty of Virginia Autumn like none other. Held at a quiet, rural vineyard and embraced by the last fall-tinted mountain trees of the year, the evening was the very definition of understated sophistication. Opting to forgo a wedding cake for a bonfire and s'mores bar, the lovely bride had, like most any reasonable person, planned on purchasing some good ol' dependable store-bought ingredients for the sweet treats. Ah but I, of course, would have none of it. Without having ever made either of them before, I insisted upon contributing enough homemade graham crackers and marshmallows to feed 100 hungry s'mores makers. Oy vey...no pressure there!

First up, graham crackers. Talking about the project at work, my coworkers repeatedly asked me if it was worth the effort...are homemade graham crackers really any better than the ones in that dependable blue box at the store? The conclusion? Absolutely. Especially considering the fact that I had to go a step further and...wait for it...monogram them. Seriously, how can you say no to homemade monogrammed graham crackers?!

The flavor of the crackers wasn't incredibly different than the store bought variety...it was just better. Using basic pantry staples, the final product boasted a pure, uncomplicated honey graham flavor. The texture - though slightly less crunchy and crumbly than the packaged ones - had just the right amount of crispness and chewiness to enjoy as a simple snack...or as a piping hot s'more... :)

Note: While I very often measure my baking ingredients by volume, I took the time to weigh everything but the baking soda and salt for this recipe.

Graham Crackers
Yield: about 4 dozen 2-inch squares

2 cups plus 2 tablespoons (300 grahams) all-purpose flour
1/2 cup (75 grams) whole wheat flour
1 cup (176 grams) brown sugar, lightly packed
1 teaspoon (6 grams) baking soda
3/4 teaspoon (4 grams) coarse sea salt
7 tablespoons (100 grams) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey (I used clover)
5 tablespoons (77 grams) whole milk
2 tablespoons (27 grams) pure vanilla extract

Topping:
3 tablespoons (43 grams) granulated sugar
1 teaspoon (5 grams) cinnamon

Combine the flours, brown sugar, baking soda, and salt in the bowl of a food processor fitted with a steel blade. Pulse on low speed to incorporate. Add the butter and pulse in 1-second bursts until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the honey, milk, and vanilla. Add to the flour mixture and pulse in 1-second bursts until the dough has come together. It will be very soft and sticky. Transfer the dough to a large piece of plastic wrap that has been lightly dusted with flour. Form into a disk, wrap, and chill until firm, at least 2 hours.

Meanwhile, prepare the topping by combining the sugar and cinnamon in a small bowl, stirring until blended. Set aside.

Divide the chilled dough in half and return one portion to the freezer. Working on a large sheet of parchment paper that has been evenly dusted with flour, roll the dough into a long rectangle, approximately 1/8 of an inch thick. Use either a cookie cutter or a pastry cutter to cut the crackers into the desired shape. Transfer the cutouts to a silicone mat-lined baking sheet, leaving at least an inch between them. Re-chill and re-roll dough scraps as needed. (The dough will get stickier as it warms to room temp.)

Chill the dough once more in the freezer until firm, about 15 minutes. (I started skipping this step on about batch 3 out of 5, and I didn't notice a difference in the final product.)

Meanwhile, preheat the oven to 350°.

If desired, use the blunt end of a wooden skewer to create a dotted pattern on the top of each cracker or use a small cookie/fondant cutter to lightly press a unique design. Lightly and evenly top with a dash of the topping mixture.

Bake for 12-18 minutes until firm and slightly firm to the touch. Allow the crackers to cool on the baking sheet for 2 minutes then transfer to a cooling rack until completely cooled. Store in an airtight container.

(Note: These freeze very well. Simply allow the crackers to come to room temperature before serving.)

Adapted from Smitten Kitchen

project wedding cake: mocha, nutella, and raspberry fillings

Shame on me. I told y'all I was making a wedding cake weeks ago...gave you the recipe for the yellow cake layer...and then got so busy actually baking the cake and its components that I failed to share with you one of my favorite parts of the finished product: the fillings! Yes, you read that correctly: the epic wedding cake is now an adventure of the past. I survived...the cake was successfully delivered...it was enjoyed by all...and, most importantly, both the gorgeous ceremony and reception were the perfect celebration of a sweet couple's love and covenant commitment to each other.

As a quick recap, the cake consisted of three flavor combos: marble cake with mocha filling, devil's food cake with Nutella filling, and yellow cake with raspberry filling. When choosing recipes for the fillings, I already had a go-to one for the raspberry, which I had previously discovered for my friend Rachael's wedding cake.  The other two required a little research, though. And let me just tell you. The research paid off.

Top layer = mocha filling. As someone who doesn't drink coffee, I had no expectations of actually liking this one. But oh, I did. With the perfect balance of chocolate and coffee, this won over my heart and my taste buds.

Middle layer = Nutella filling. Starting with a base of store-bought chocolate-hazelnut goodness and adding just a few ingredients, this may be my new favorite food. Oh my, is it dangerous.

Bottom layer = raspberry filling. Have made this for yellow cake, chocolate cake, and cheesecake, I can assure you....something this simple should not taste this good.

Oh, and if you're looking for a way to use these yummies for something other than cake, have I got a suggestion for you. Stay tuned... ;-)

Mocha Buttercream

1/2 cup butter, softened
2 cups powdered sugar
1/2 cup cocoa powder, unsweetened
1 tablespoon espresso powder
4-6 tablespoons cream
1 teaspoon pure vanilla extract

In a small bowl, sift together the powdered sugar and cocoa powder. Set aside. In a large bowl, beat the butter on medium speed until smooth. Add vanilla. Alternatively beat in cocoa/sugar mixture and cream until smooth. Beat on medium speed until light and creamy, about 3 minutes.

Nutella Buttercream

3/4 cup unsalted butter, softened
1/2 cup Nutella
1 teaspoon pure vanilla extract
1 tablespoon milk
1 cup confectioners' sugar, sifted

In a large bowl, beat the buter and Nutella together until creamy. Add the vanilla, milk, and sugar and beat low speed until just about incorporated. Increase the mixer speed to medium and beat until the frosting is smooth.

Raspberry Filling

2 10-ounce bags frozen raspberries, thawed
1/2 cup sugar
2 tablespoons arrow root or cornstarch

Puree the raspberries in a food processor, blender, or immersion blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with the sugar and cornstarch until the mixture boils, stirring constantly. As it boils, it should quickly thicken. Pull from the heat and let it cool completely.

Mocha from Dollhouse Bake Shoppe; Nutella from Tracey's Culinary Adventures; Raspberry from Smitten Kitchen

project wedding cake: best yellow cake

This past May 19th was a very special day. On that gorgeous spring afternoon, my dear friend Rachael - my Kindred Spirit, confidante, encourager, voice of reason, popcorn-and-a-movie-night-partner, and former roommate - married the boy who's heart has belonged to her since he was 13 years old. And if that's not sentimental and romantic enough, the event was a double wedding with Rach's sister Sarah - also a good friend of mine - pledging her love to her Prince Charming during the same ceremony. Yes, it was the stuff that fairy tales are made of.

I was incredibly honored to stand as a bridesmaid for Rach on her special day and equally thrilled to be asked to make the wedding cake. Now, an explanation is in order. Since the guests were all treated to cupcakes made by the heroic mother-of-the-brides, my cake was simply a small treat for Rach and her hubby Frederick to cut, eat, and enjoy on their honeymoon. Just a no-fuss 2-layer 9-inch cake topped with a 2-layer 6-inch cake. Yummy yellow cake + raspberry filling + vanilla buttercream. Fun to make and easy to manage.

Which brings us to today. Today, my friends, I'm questioning my sanity...my gumption...my culinary courage. You see, my friend Natasha asked me a few months ago if I would be willing to make her wedding cake this Labor Day weekend. Armed with the confidence of success from my first cake and eager to repeat the experience, I immediately told her I would love to. One minor detail: the cake is for 150 people. Oh, and the wedding is in my hometown...which is 3 1/2 hours from where I now live. And, I have to work up until the evening before the wedding. Excuse me for a moment while I go have a panic attack.

So, to make this manageable, I've scoured the internet (seriously, what did we do before the world wide web??) looking for information on everything from what size pans I should use to how to transport and assemble the finished product. Conclusion on the pan size? A professional cake baking friend of mine advised me to plan on feeding 70-75% of the expected guests, which in her experience has been the right amount to avoid having a ton of cake left over. So, I'll be making a 12", 9", and 6" (to be saved for the couple), as well as individual 12" and 6" layers. I'm keeping the base at 12" instead of going to 14" or larger, because the couple has a 16" block of wood that they wish to use for the cake stand, and I want it to fit appropriately.

Oh, and what are the flavors, you ask? Top layer = mocha marble with mocha filling. Middle layer and separate 6" cake = chocolate with chocolate-hazelnut filling. Bottom layer and separate 12" cake = yellow with raspberry filling. All covered in vanilla buttercream. Deep breath.

I'll be baking the layers over the upcoming weeks and freezing them in several layers of plastic wrap to keep them fresh. I'm also planning to make the filling in the days leading up to the big event so that the only thing I'll need to do that morning is make the frosting and assemble. No big deal, right?

Which brings us to the first recipe. Who knew yellow cake could be so incredibly good? My mom and I first discovered this cake a few years ago when making a coconut layer cake, which is what the original recipe involves. Yes, it's out-of-this-world as a coconut cake. But, it's also insanely good with raspberry filling (as well as several other treats I've dreamed up in the past and will one day share...) Bottom line: this is the only yellow cake recipe you'll ever need.

Best Yellow Cake
Yield: one 3-layer 8" cake or one 2"-thick 12" cake

1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cup all-purpose flour
2 tsp baking powder
1 tsp salt
1 cup milk
1 1/2 tsp pure vanilla extract
1 1/2 tsp almond extract

Preheat the oven to 350°. Butter and flour the cake pan(s) and line with a round of parchment paper or wax paper.

Whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the butter at medium speed until creamy. Gradually add the sugar, beating well. Add the eggs one at a time, beating until blended after each addition.

On low speed, add about 1/3 of the flour mixture to the butter and sugar followed by about half of the milk. Repeat, ending with the flour mixture. Beat until just combined. Stir in the flavorings. Pour into the pans, dividing evenly if making a layer cake.

Bake for 20-25 minutes (5-10 minutes longer if using the 12" pan) or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from the pans and cool on wire racks.

Adapted from Christmas with Southern Living 2001