So, I'm going to come out with it-you were great . . . so great! You gave me an amazing job at an amazing coffee shop with even more amazing people. A family & community at a workplace. Beyond blessed to be a part of them. Thanks.
You gave me a chance to hang out with my family, something I haven't done in a couple years (due to being overseas). Those moments are cherished in the best part of my brain.
You introduced me to a boy, & somehow convinced that boy to keep writing and keep calling. He flew down, I flew up. Engaged. He flew down again. Married. I flew up. New life.
So, 2012, you've been pretty great. I am looking forward to getting to know & embracing your friend 2013. I think it'll be something to write home about.
Oh, and thanks for letting us walk the streets & parks drinking champagne in the freezing cold snow during your last moments. Epic & lovely.
Fact: I made marshmallows! I felt like superwoman. Even though I slung marshmallow batter across my laptop screen, a load of groceries, my shirt front, and part of a window, these were a success.
I know, they may seem like magic, but they are easy peasy lemon-squeezy!
I don't have picture of the during process, because if I slung the batter around enough without the camera, I don't want to see the post-marshmallow kitchen if I was trying to multi-task. I'll leave that to the pros.
So, if the nights are getting dark way too early for your liking, take this chance to put your house shoes on, squeeze the last moments out of your Christmas decorations, whip up these marshmallows, & make some a mug of hot chocolate. New Thursday night traditions? Yes please.
Homemade Peppermint Marshmallows
makes: 7 dozen (ish-depending on your marshmallow size)
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 tsp kosher salt
just under 1 tsp peppermint extract
1/4 cup powdered sugar
1/4 cup cornstarch
1/4 cup semi-sweet chocolate chips, melted
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the peppermint extract during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
At this time, melt the chocolate chips in a small metal bowl over a pot of boiling water.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Spoon or drizzle melted chocolate onto marshmallows and use a toothpick to swirl the into the marshmallows. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Source: adapted from The Motherload
Listening to: The Honey Trees, "Moon River"