Monday, April 23, 2012


Have you tried the Graham Crackers yet? Good, now you are ready for the Marshmallows. I found this recipe through King Arthur Flour, but modified it to include Maple Syrup instead of Corn Syrup (one of those "ingredients" that I try very hard to avoid).  I started making these 2 years ago when I was pregnant and had my daily fix of hot chocolate w/ marshmallows of course!

To begin you will need:
A tall pot
Candy Thermometer
No distractions or multitasking 

3 packages (1/4-ounce each) unflavored gelatin
1 cup cool water, divided
1 1/2 cups granulated sugar
1 cup maple syrup
1/8 teaspoon salt

Combine the gelatin and 1/2 cup cool water in the bowl of an electric mixer fitted with the whisk attachment. Combine the sugar, maply syrup, salt, and 1/2 cup cool water in a small, deep saucepan. Cook the mixture over medium heat, stirring, until the sugar dissolves. 
Here comes the tricky, pay attention part: 
Raise the heat to high and cook, without stirring, until the syrup reaches 240°F on a candy thermometer. You may have to tilt the pot so you'll have more liquid to get a more accurate reading. Also use your nose and do not let it burn!! I know I have removed it before it reached 240°F and it still turned out great. Remove from the heat.

With mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, 8 to 10 minutes. (It should be cool enough that you can spread it into the pan without burning your fingers.)

Spread the marshmallow mixture into a greased 9" x 13" pan (glass or ceramic is best). Use your wet hands to smooth and flatten the marshmallows. Sprinkle confectioners' sugar over the top, and let sit for several hours (or overnight) before cutting. Use a greased knife or cookie cutters to make squares or other shapes. Yield: about 100 1" squares.

Saturday, April 21, 2012

Graham Crackers

       I have been slacking with my posts. My darling little Rosalie recently turned 1 and man does she keep me busy.  Where once I was able to make 50 loaves of bread with her home (thank you Johnny Jump-up), now I can barely get the dishes done.  But I really don't mind, she is my little explorer and refuses to be left out of the kitchen!
      I came across a recipe for Graham Crackers in a Fine Cooking magazine. Chris and I were in an airport heading out to California for my brother-in-laws wedding and of course you have to check out the magazines while you are stuck with a layover. This is when I came across Fine Cooking for the first time. Let me tell you, this magazine is by far my most favorite; few ads, seasonal recipes. beautiful photographs, and great tips.  I use to be a big fan of Bon Appetite (this is where I learned how to cook), but then the advertisements really piled up and their recipes just seemed strange or filled with too many ingredients that were hard to come by. Anyway, Fine Cooking I highly recommend it. They also put out Fine Woodworking, Fine Gardening, and Fine Homebuilding. 
      So... Graham Crackers. This tasty, sweet, s'more buddy goodness is not that hard to make and will have you making them for a party because you can't bring yourself to buy them from the store. So beware, I warned you.

5 oz. (1 cup) whole-wheat graham flour
5 oz. (1 cup 2 Tbs.) all-purpose flour
1/3 cup packed light brown sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/8 tsp. ground cinnamon
3 oz. (6 Tbs.) cold unsalted butter, cut into small pieces
3 Tbs. milk
3 Tbs. honey
1-1/2 Tbs. unsulfured molasses
1/2 tsp. pure vanilla extract

Preheat the oven to 350°F

Put both flours, and the sugar, baking powder, baking soda, salt, and cinnamon in a food processor and pulse until combined. Add the butter and pulse until the mixture resembles coarse meal.

In a small bowl, whisk the milk, honey, molasses, and vanilla. Add the wet ingredients to the dry and pulse (do not hit the ON button and walk away) until a dough begins to form.

Remove the dough from the food processor and transfer to a large piece of parchment.  Roll the dough into a ball and then roll it out till it's about 1/8-inch-thick. You may need to add a bit of flour to keep it from sticking.

With a pizza cutter, divide the dough into 2-inch squares (press just hard enough to cut the dough and not the paper). With a fork, prick each square 3 or 4 times (or even more fun, make smiley faces or your initials). Bake until golden-brown, 15 to 20 minutes. Let cool on the sheet.

Next up: Marshmallows