Monday, June 24, 2013

Welcome Summer!

First and foremost, we're over 10,000 page views - woot and thank you all for caring what I have to say.  Your readership is greatly appreciated, particularly to those who have watched the Tipsy Cupcake grow over the past two years.  There are a few projects in the works here and I'm excited to share them with you all as they begin to unfold, but more on that later.

We're hosting our latest give away with severals ways to enter:

     (1) Become a blog follower
     (2) Like our Facebook page [click here]
     (3) Share a Facebook post
     (4) Follow us on Twitter [click here]

Winners receive a customized dessert sampler with your choice of our Athletic Collection (paleo friendly), Tea Party Collection (to bring out the princess in all of us) and our Poker Night Collection (masculine inspired desserts that are all just a little bit sinful).  Enter as many times as you like!

So now, on to the primary reason for today's post.  Happy summer everyone [at least in the northern hemisphere]!  We celebrated the onset of the season last night a bonfire joined by some of our close friends and let's be honest, what good is a bonfire without s'mores?  Those of you that know me, know that s'mores take on a new meaning in my hands however.  Combine a freshly baked cinnamon graham cracker with a gooey, homemade marshmallow and creamy, classic chocolate square [sorry, I didn't make the chocolate myself].  While delicious and decadent, I do have to warn you - these are not even close to paleo friendly.  [Everyone needs to indulge a little once in a while].

Homemade Marshmallows

3 1/2 envelopes of unflavored gelatin 
1 cup of cold water (divided)
2 cups of white sugar
1/2 cup light corn syrup
1 tablespoon vanilla bean paste
2 egg whites
1/4 teaspoon cream of tartar 
Nonstick cooking spray
1/2 cup confectioners sugar (for dusting)

- In the bowl of a stand mixer, combine gelatin and 1/2 cup of water and allow to sit for 5 minutes until the gelatin dissolves
- In a heavy bottom saucepan, combine 1/2 cup water, sugar, corn syrup and vanilla on a medium heat and allow it to dissolve
- Bring the sugar mixture to a temperature of 240 degrees (using a candy thermometer to gauge).  This should take about 10 to 15 minutes 
- Add the sugar mixture to the gelatin and whip on medium speed for 6 to 8 minutes until it resembles melted marshmallow 
- Add cream of tartar to the egg whites and whip until they form stiff peaks 
- Fold the egg whites into the sugar mixture until evenly distributed 
- Grease a 9"x9" metal pan and dust with confectioners sugar
- Pour the marshmallow mixture into the pan and level with a spatula 
- Allow them to stiffen in the refrigerator for at least 4 hours 
- Use a knife to cut around the edges of the pan and dislodge the marshmallows.  You may need to help them out with a spatula while inverting the pan
- Slice into 1" squares and roll in remaining confectioners sugar
- Store in an airtight container in the refrigerator for up to one week 

Homemade Graham Crackers

1 1/2 cups all purpose flour
1 1/3 cups graham flour 
1 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon cinnamon
2 sticks unsalted butter, room temperature
2/3 cup dark brown sugar
1 tablespoon molasses
2 tablespoons honey 

- In a medium bowl, combine flours, baking soda, salt and cinnamon; set aside
- In a stand mixer, using the paddle attachment, combine butter, sugar, molasses and honey and beat until light and fluffy, about 2 minutes
- Scrape down the sides of the bowl with a rubber spatula and slowly add the dry ingredients on medium speed until the dough begins to come together
- Wrap the dough in plastic wrap and refrigerate for a minimum of 2 hours or up to 7 days
- Preheat oven to 350 degrees
- Lightly flour your surface and begin to roll out your dough to 1/8 of an inch thick
- Use a pizza cutter to make even 2"x2" squares or cookie cutters to form shapes
- Lay on a parchment paper-lined cookie sheet and bake for 8-10 minutes or until crisp and golden brown
- Allow them to cool completely and store in an airtight container for up to 5 days 

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