Chocolate & Vanilla
Vanilla & Carrot Cake
Pumpkin Spice Marshmallows, Cut
Have you heard about cake balls? They are an incredibly simple dessert that seems to be making the rounds on the net. In fact, that's where I gleaned the recipe from. All you need is on package of cake mix and one can of frosting. Make and bake the cake according to the directions on the package and them crumble in a large mixing bowl. Add one can of frosting, mix well then form into balls. I used an ice cream scoop to form mine. They can be shaped by hand. You can also refrigerate the mixture to firm it up a bit. This is a hit with Jimmy and the boys! No extra frosting needed.
I also whipped up some homemade Pumpkin Spice Marshmallows. Keep in mind that homemade ones are nothing like the store bought variety. They have a certain light and airy quality and melt in your mouth. Here is the recipe, and I highly recommend using a stand mixer, since these require an intensive amount of mixing (over 10 minutes) and that would be very hard on an electric hand mixer.
Pumpkin Spice Marshmallows
3 pkgs unflavored gelatin
1 cup water (split for use)
1-1/2 cups granulated sugar
1 cup light corn syrup
red & yellow food coloring (or orange)
1/2 cup canned pumpkin (not sweetened)
1 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
Coating for marshmallows
1/4 cup powdered sugar
1/4 cup corn starch
(I ended up using quite a bit more than this)
Prepare a 9x13" pan by lining with aluminum foil and spraying with non-stick cooking spray. Sift together powered sugar and cornstarch and apply a generous dusting to the entire pan. Set pan and sugar, cornstarch mix aside for later.
Place 1/2 cup water in bowl of your stand mixer (fitted with the whisk attachment), and sprinkle gelatin on top. Let gelatin sit and dissolve for at least 5 minutes.
Place remaining 1/2 cup water, corn syrup, and granulated sugar in a medium saucepan over medium-high heat. Stir until sugar is dissolved and insert candy thermometer.
Allow mixture to cook without stirring until it reaches 240 degrees (soft ball stage).
Once sugar mixture has reached the proper temperature, remove it from the heat immediately. Proceed to turn mixer on low, and slowly pour the hot syrup into the mixer bowl.
Gradually increase the speed of the mixer until it is running on high. Whip the marshmallow mixture for 10 minutes or until the mixture is stiff and shiny.
While the marshmallow is mixing, place the pumpkin puree in a small bowl and add the spices. Once the marshmallow has reached the correct consistency, add the food coloring until you have reached the desired shade of orange. Mix until uniform in color. Using a spatula, gently fold the pumpkin puree, spice mixture into the marshmallow, stirring until candy is well mixed.
Pour marshmallow mixture into prepared pan and smooth the top. Allow to sit and firm for at least 8 hours. Do not refrigerate.
Cover where you are going to cut marshmallows with wax paper and liberally sprinkle with sugar, cornstarch mixture. Sprinkle top of marshmallow with same mixture and turn onto prepared surface.
Carefully peel back foil from marshmallow and dust with more sugar, cornstarch mixture. Then cut carefully into squares with a large knife or use cookie cutters.
Store marshmallows in a dry airtight container at room temperature.
So there it is! My next attempt at marshmallows will be chocolate ones.
Hope you all had a great weekend!