Our heater is on the fritz. And while we’re not exactly polar vortex weather, it’s darn chilly to be hanging in our house. So we’ve had lots of blankets, lots of fireplace fires, and lots of baking to help warm our house! These are a modified Test Kitchen recipe. I threw in a banana that was going brown and used mixed berries (zapped in the food processor) instead of blueberries. Yum!
I have completely fallen in love with Chocolate Covered Katie’s unbaked cookie dough bars. Particularly during the summer, these are a great sub for turning on the oven and baking.
But I just dumped the garbanzo bean juice, aka aquafaba.
So I thought I’d try the Marshmallow Fluff. And on its own, it’s sort of fun, though a bit odd.
But I waited a bit, and then tried to make meringues out of it. Turns out, that was a mistake. It was so not good.
We accidentally picked up squeezee yogurts instead of squeezee applesauce, and it turns out the banana flavor is not popular round these parts. Since we had a banana on the counter turning brown & someone around here has gone through all the “Great British Baking Show” on Netflix and has moved on to “Master Class,” well, these ingredients just called out for biscotti.
The batter looked ok in the mixer.
Unfortunately, I don’t think this recipe is going to work out. That is way flatter than it should be.
I’ll return to my more classic Chocolate, chocolate chip recipe. And maybe try a rosemary orange one, too.
Half the kids ate them, the other half wouldn’t go near them. You win some, you lose some.
After watching an episode of Cake Boss, my kid was excited to try her hand at cake decorating. So I got together with my sister and set up a mini workshop for all our kids.
At my husband’s suggestion, we ditched the store bought fondant (up to $17 bucks for way more than we needed) and spent about $4 to make Marshmallow Fondant! Not only did it taste good, but we did ourselves.
Sis mixed up some buttercream, adding color to half, so we had two choices for piping. A nice spring green for “grass” and an off-white as a simple background.
Using the Wilton’s icing dye, we got some good colors on our fondant.
And the kids really took to the notion of edible modelling clay. Making some fantastic creations.
And lest you think “Man, she’s good at everything,” my modelling skills leave a lot of room for improvement. That is one wonky elephant.
I freely admit that I love the show “Cupcake Wars.” It’s not a great show, or groundbreaking. But it’s familiar, pretty, soft. And it’s great background noise. Plus, available on Netflix!
I was watching the other day and one of the contestants made Spinach Cupcakes. And as much as I love spinach, I was doubtful. But I looked up a recipe I thought I had the ingredients for.
Thankfully I have a sister who is game for my shenanigans. And who has a 48 cup mini muffin tin. Seriously, who has one that large?!
Turns out these are lovely! I think next time I would add a little extra vanilla. But you can’t taste the spinach, though there is a lot. And they have a super lovely color. Two thumbs up!