This has been a big year for our little family. In March we decided to pack our belongings, put it in storage and cross our fingers that our first home would sell in the less-than-stellar market.
You see, we left our hearts in Seattle. We met here, fell in love here, ate incredibly perfect food here and found our church here. We had been gone for 5 years and decided this was the year to return.
In September we sat in our new home in Seattle. It was empty. Devoid of the family photos that now hang in the hall, free from the paintings that have been placed on many walls since their creation. There was no couch to eat popcorn and watch movies on and no sugar in the pantry to bake cookies with. Yet it felt like home.
When the daring bakers challenged us to make a gingerbread house, I wanted to celebrate this year and our new change by constructing a gingerbread “townhouse”. Our townhouse.
You see we live in a vertical rectangle. Three petite floors and beautiful floor to ceiling windows that allow what little light we have this time of year to pour in.
This is our actual townhouse.

And here is our townhouse made of gingerbread, royal icing and candy.

While I love that our actual townhouse doesn’t melt in the rain I do think it would be quite fun to live in the cookie version of our house. I have no doubts that the boys agree with me.

Our original townhouse is constructed from wood and nails. My townhouse is constructed from gingerbread dough, royal icing, peppermint pillows, chocolate covered sunflower seeds, dragees, nonpareils and sanding sugar.

This will probably be the last time I talk to you before Christmas so let me just first of all thank you. This blogged has changed drastically this year and has become something entirely different for me. Where it was once a place to show and market my dessert catering and wedding cake business it has now become a place of creativity and sanctity. A place where I am free to create, share and commune with all of you.

Thank you for welcoming these changes and supporting me. I feel so incredibly blessed to have found an encouraging community during a time in my life where there has been much change and little sleep.

Secondly I want to wish you a joyous holiday filled with much love and sugar. May you be abundantly blessed in this season with hearts and bellies full.

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I’ll be honest – I really have no idea what possessed me to make meringue mushrooms.

Maybe it was my new found love of foraging? Nah. I think it’s because they are so fun to look at and much sweeter than their real life counterpart.

I’ve made these in years past as an adornment to my Buche de Noel. But this year I skipped the cake and went straight to the mushrooms.

Since we’ve been on the topic of homemade holiday gifts I thought these faux mushrooms would make a unique treat that would please any hostess – they sure put a smile on our neighbors face.

I seasoned my funghi with vanilla extract and peppermint oil giving them a floral minty taste that cut through the overly sweet characteristics that so often accompany meringue.

Meringue Mushrooms

adapted from martha stewart living dec. ‘03

Swiss Meringue:

4 large egg whites

1 cup sugar

pinch cream of tartar

1/2 teaspoon vanilla extract

1/4 teaspoon peppermint extract

1/4 teaspoon salt

In the bowl of a stand mixer add the egg whites and sugar. Place the bowl over a medium size pot filled with simmering water. Whisk continuously until the sugar is dissolved and the egg whites are warm.

Place the bowl on the stand mixer. Add the cream of tartar. Start the mixer on low then gradually increase to high. Continue to whip until stiff glossy peaks appear – about 10 minutes. Add the salt, vanilla and peppermint. Mix to combine.

Piping & baking:

Preheat your oven to 200*

Line a baking sheet with parchment paper. Fill a pastry bag fitted with a 1/2″ tip. You will need to pipe the stems and the caps separately.

Pipe round domes for the caps and thick peaks for the stems.

Bake the meringues for 1 hour. Rotate your pan after that then reduce oven temperature to 175* and continue to bake until completely dry. The original recipe said for another hour – but if you read yesterday’s post you would know it took a lot longer than expected. After being in the oven for more than a total of 3 hours I simply turned off the oven, left the mushrooms in and went to bed. In the morning they were dry.

Melt 1/2 cup or 3 ounces dark chocolate. Dip the bottom of a cap in the chocolate and wipe off excess. Attach a stem to the cap – grinding it into the cap a bit to form a secure hold. Carefully place the now assembled mushroom on the baking sheet giving it time for the chocolate to set.

Once they are all formed, brush the top with cocoa powder to resemble to bountiful dirt the covers fresh mushrooms. This is the best dirt I’ve ever tasted.

Package these in a box or glassine bag or use them to garnish cakes or desserts this holiday season.

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In the corner of our living room there are stacks and stacks of December issues of Martha Stewart Living.

There is the December ‘05 issue with a wreath studded with red glittering birds that hangs on a door painted the color of mint ice cream. December ‘01- the cover is marked with an interior shot with everything inside brilliantly gold. Oh and a personal favorite of mine – December ‘97  – a parade of Gingerbread animals covered in colored sugars walking through a fresh patch of white sugar snow. I’m pretty sure they are all on their way to a Holiday party.

My butter and chocolate loving 3 year old came downstairs the other morning thrilled to find the colorful magazines that littered our floor. He immediately began flipping through the pages of the special Holiday issue (’07). He saw all the cookies and candies and decided he wanted to make something for Christmas.

“I want to make these!” He proclaimed pointing to a picture of wax paper wrapped caramels. Before I had a chance to protest – which I wouldn’t because who doesn’t love caramels? – he was moving his baking stool up to the counter.

I measured and he dumped. He tasted the sugar to make sure it was okay. Once it passed inspection it joined the pot and soon  we had a bubbling pan of sugar slowly transforming into a vanilla and spice scented caramel.

While we waited for our caramel to cool we munched on the peppermint sticks we made the day before.

An agonizing 8 hours later we were finally able to sample our candies.

We were not disappointed.

Biting into our soft and chewy candies we were greeted with a rich sweetness and a soft saltiness. Our mouths were warmed with the spice and comforted with vanilla.

While licking our sticky fingers we congratulated each other on a job well done. Then we had another piece.

Let’s just hope some of these treats actually does end up in the hands of our friends and family.

Now you see it.

Now you don’t.

Peppermint Sticks

recipe from MarthaStewart.com

Spiced Caramels

2 cups sugar

1 cup corn syrup

2 cups heavy cream

3 oz butter

1/2 vanilla bean

1/2 tsp salt

3/4 tsp cinnamon

1/4 tsp ginger

Prepare a 9″ inch square baking pan with pan spray. On the bottom cover with parchment then another fine covering of pan spray.

Combine the sugar, corn syrup, cream, butter and vanilla bean in a large pot. Over high heat, bring to a boil. Watch closely so that the mixture doesn’t boil over. Continue to cook over medium-high heat, stirring often until you reach hard-ball stage (250*). This should take about 15-20 minutes.

Remove from heat and stir in salt, cinnamon and ginger.

Pour caramel into the prepared pan. Let cool and stand until completely set. About 8 hours – this concept may be difficult for a 3 year old to understand – speaking from experience.

Invert the caramels onto a parchment covered cutting board then cut them out into desired size. Individually wrap the candies in cellophane or wax paper – or if the recipient of these treats is really lucky you can dip them in tempered chocolate.

Store in an airtight container at room temperature up to 2 weeks.

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While serving dozens of cookie plates at the restaurant I would occasionally sneak in a taste for myself. After the Chocolate Chip Cookie, the little fruit jellies were my favorite item on the plate.

“This is the best fruit roll-up I’ve ever had” was my reaction after the first taste of a Pate de Fruit. Which was in fact the best compliment I could have given these little jewels.

Finding a fruit roll-up in my brown paper lunch bag as a child was a rarity. At my cousin’s house, however, my aunt kept the cupboards filled with such childhood favorites as Handi-Snacks – complete with the little red spatula to aid in the spreading of the neon orange “cheese”, Snack Packs, individually packaged chip bags (not surprisingly the Doritos were always the first to go) and of course Fruit-roll ups in every flavor, tongue changing color and pull-and-peel variety. I loved staying with my cousin as we were very close but it was the lunches my aunt packed us for school that kept me up at night, sleepless with excitement. When lunch time finally arrived I would save the best for the last – the fruit roll-up.

I’m older now and my palette has “matured” since those days but I still can’t resist some of the flavors that take me back to my overly processed childhood such as this recipe for Apple Pate de Fruits.

From start to finish this recipe is an endeavor not for those in a rush. Your effort is rewarded with a candy intensely “apple”. Somehow in the process these little jellies manage to encapsulate all the is good with apples – soft sweetness, airy floral flavor and tartness to perfect the balance – in one bite.

Carefully cut and dusted in granulated sugar these candies curb that afternoon sweet craving in one fragrant bite and make a very welcome addition to an afternoon or after dinner cookie plate – because cookies are an everyday occurrence in places other than my house right?! – please just say yes.

Without the crunchy coat of sugar these jellies are fast friends with a nice aged cheddar.

The apple shaped beauties you see here were created with the assistance of little cookie cutters and will make a delightful snack during another day of mushroom foraging tomorrow.
With candies like this to keep me company I guess being a grown-up isn’t as bad as I once imagined it would be.

Apple Pate de Fruit
adapted from Alice Waters, The Art of Simple Food

This recipe can be used for jelly, apple paste or pate de fruit – depending on how long you cook the mixture. Continually check the consistency using a plate that is thoroughly chilled in the freezer.

8 medium apples (about 3 pounds) washed, quartered and cored – I used 4 Honeycrisp and 4 Granny Smith
1 cup water
1/4 tsp salt
1 1/2 cups sugar
Juice of 1 lemon (about 1/4 cup + 1 tbl.)

Lightly coat an 8×8 baking dish with flavorless oil or pan spray. Line the bottom with parchment then lightly cover the parchment in oil.

In a large pot combine the apples and 1 cup water. Cover and cook over medium until the apples are soft. The amount of time this takes depends on what type of apples you use. The Granny Smiths were done around 20 minutes but I continued to cook for a total of 30-40 minutes until the Honeycrisps were soft and losing their skin.

Press the mixture through a fine sieve to end up with a smooth, peel-free puree.

Return the puree to the pot and add the salt, sugar and lemon juice. This mixture will now simmer for at least an hour. Stir often and watch for changes in thickness, scrape the bottom of the pan often as it can easily scorch with all that sugar. You may want to wear an oven mit while stirring as the mixture spatters and – speaking from experience – to say it’s hot is an understatement.

In the original recipe it said the mixture is done when it holds a mounded shape. After being on the burner for well over an hour mine still never mounded. So instead I transferred it to the prepared baking dish then placed it in an oven set at 150* for one hour. I let it set to cool for a few hours the bottom was still softer then I liked so I inverted it, placed it back in the pan and dried it in the oven again for an hour.

I wanted firm jellies – if you are using this as apple paste you won’t have to dry it for as long. Also you can quickly test the consistency by keeping a plate in the freezer then place a small amount of the jelly on the plate to set. Once cool check the consistency.

After all the cooking and drying I let it sit on the counter overnight. In the morning I removed the jellies from the pan and was easily able to slice them with a sharp knife.

You can cut them and roll them in granulated sugar or get crazy with cookie cutters. These little sweets served with an aged cheddar are out of this world.

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Vanilla.

I mean of course there are other things like my husband and my boys and chocolate, but vanilla is really something to admire.

I love the way the thousands of little black seeds disperse in a pot of simmering cream while I’m preparing a custard. I love the vivid scenes from childhood – baking cookies with my mom, each of us taking a prolonged inhale of vanilla before pouring it into the dough. And I love the way it perfumes anything it touches with a richness and complexity that makes an ordinary recipe fit for fine dining.

Take these cupcakes for example. Nothing seemingly extraordinary with a banana cupcake – except of course the dark chocolate that I dumped in at the end – but when you mash fragrant, ripened bananas with vanilla seeds you will begin to question whether or not you plan to share these cupcakes once they are removed from the oven.

The final vanilla flavor won’t slap you in the face with its abrupt personality but rather a subtle and intriguing aroma will leave you longing for more – as any good thing will.

If my budget allows I go for the bean. If not, I buy the best quality vanilla extract I can afford that isn’t flooded with additives (beware of the word vanillin, a.k.a. fake vanilla).

It is also a matter of personal taste. My vanilla of choice is Tahitian. I love the well rounded rich flavor it provides.

The least expensive (notice I didn’t say cheap – there is nothing cheap about vanilla) way to buy vanilla beans is to purchase in bulk. I’ve used Singing Dog Tahitian beans before and have been very happy with the flavor. You can order online. While you are buying your beans add extract to your order. Storing your beans in extract helps to retain a plump, fresh bean while at the same time infusing your extract with even more vanilla goodness.

I’ve managed to incorporate vanilla beans in both the frosting and the cupcake. If you don’t have a vanilla bean I still want you to make these. The cake is rich and packed with banana flavor. The addition of the dark chocolate adds a grown up taste that balances the sweetness and rounds out the cake.

The frosting is not very sweet because I love the tang of cream cheese – feel free to add more sugar if you think I’m crazy.

Banana Cupcakes with Dark Chocolate and Vanilla Cream Cheese Frosting

For cake
1 stick (1/2 cup) butter, softened

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup packed dark brown sugar

1 large egg

3/4 cup well-mashed very ripe bananas (about 2 bananas)

1/2 vanilla bean

1/4 cup sour cream

1/2 teaspoon vanilla extract

1 cup chopped dark chocolate

Whisk together flour, baking powder, baking soda, and salt in a small bowl.

Cream the butter (1 stick) and dark brown sugar in a large bowl with a mixer at high speed until pale and fluffy. You can also do this by hand. Begin with a wooden spoon until the butter is incorporated with the sugar then switch to a whisk. Beat in egg until combined. In a small bowl combine the bananas and the seeds from half a vanilla bean. (To remove the seeds, carefully slice the bean in half using a sharp paring knife or kitchen shears. With a paring knife scrape out all the seeds). Add the sour cream to the bananas then combine this mixture with the butter mixture. Carefully add the dry ingredients mixing until just incorporated. Stir in the chocolate if using.

You can bake these in a 9″ round or make cupcakes as I have done.

Bake in the middle of your oven at 350* for about 20 minutes or until a cake tester (toothpick or skewer) comes out clean. Cool in the pan for 10 minutes then move to a rack to completely cool before frosting.

This recipe makes about 18 cupcakes.

Cream Cheese Frosting

8 oz. Cream Cheese (softened)

1 tbl. Sour Cream

4 oz. Butter (softened)

1/4 tsp. Salt

1 tsp Vanilla

1/2 vanilla bean

1 cup Powdered Sugar

Combine all ingredients and beat until smooth. To avoid lumps make sure the butter and cream cheese are very soft.

WAIT! Don’t throw out your vanilla pod! Sure, the seeds are removed but every part of the bean is edible. You’ve paid good money for those so use it all.

You have a couple of options. You could simply throw it into a container with sugar and let it scent the sugar which is great in your morning cup of coffee. OR for an even more vanilla flavored sugar – let the pods completely dry then pulverize in a well-cleaned spice grinder. Add the vanilla dust to sugar and use anywhere you deem worthy.

Be sure to read David Lebovitz’s insightful post on vanilla.

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I have been inundating the blog with sweets lately (well, at least my last post had bacon). I guess that is a testament as to what I have been eating lately.

For example, currently I am sitting in bed with a large pan of brownies, a half pint of raspberries and a fork.

It’s no big surprise that I like the sweet stuff. It is also no surprise that I have a thing for homemade marshmallows.

As a kid the only way I would consume the store bought marshmallows was if they had been perfectly roasted on a stick over an open fire, then squeezed in between two graham crackers and a chunk of chocolate until their perfectly softened insides creep and ooze passed the edge of the cracker leaving me content and sticky.

But homemade marshmallows are in a completely different category. For one thing these sugary, cloud-like confections don’t need to be toasted for me to enjoy them. In fact, I will stand in the kitchen and lick the beaters clean, once again – content and sticky.

One evening, not so very long ago, two of my happy tastes collided. Prior to this collision I found myself in a Mexican market. While my husband giddily filled several brown paper bags with Pan Dulces I was smitten with a bag of dried Hibiscus flowers. I dreamed of lazy Summer evenings sipping Hibiscus Lemonade.

A sudden urge for marshmallows and a recent purchase of Hibiscus flowers sparked an idea. An idea so very delicious – it’s as if fate wrote this recipe.

I often find marshmallows intensely sweet. Considering they are made of two ingredients – sugar and gelatin, it is no wonder they are so very sweet. But the Hibiscus in these marshmallows plays down the sweetness to create a complex flavor with a very delicate texture and a touch of tart that comes from the addition of lemon zest and juice.

You can find dried Hibiscus or Jamaica Flowers in the ethnic aisle or at a Mexican Market. Generally they are used to create a refreshing tea that is quite similar to cranberry juice when sugar is added. Many believe that the Hibiscus is packed with all sorts of healthy goodness including loads of vitamin C. It is also believe that consuming Hibiscus can aid in digestive issues, lowering fevers and act as a natural diuretic.

Beyond marshmallows Hibiscus can be used in teas, cocktails, syrups, jellies, granita, ice creams and sorbets.

Hibiscus Marshmallows

Ingredients

3 packages unflavored gelatin

1 cup hibiscus “juice”, divided (recipe below)

12 ounces granulated sugar, approximately 1 1/2 cups

1 cup light corn syrup (or glucose)

1 tsp. Lemon zest

2-4 Tbl. Lemon juice (depending on your preference)

1 teaspoon kosher salt

1/4 cup confectioners’ sugar

1/4 cup cornstarch

Nonstick spray

When you are able to blow a bubble with the boiling sugar then it is the correct temperature. Dip the fork in the sugar then lightly blow.

Method

Place the gelatin and 1/2 cup of the hibiscus “juice” in the bowl of a stand mixer fitted with the whisk attachment. In a small saucepan combine the remaining 1/2 hibiscus “juice”, granulated sugar, corn syrup, lemon zest, juice 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.  While the mixture is whipping prepare the pans as follows.

Combine the confectioners’ sugar and cornstarch in a small bowl. Line a 13 by 9-inch metal baking pan with aluminum then spray with pan 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.When ready, pour the marshmallow fluff into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. 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.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or sharp knife 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.

Sugar, corn syrup, lemon and Hibiscus “juice” bubbling away.

Hibiscus “Juice”

3 cups water

1/2 cup dried Hibiscus or Jamaica Flowers

Bring the water to a boil. Add the flowers. Turn off the heat, cover and let steep for 10 minutes.

At this point you can also add a sweetener (sugar, honey, agave) and a bit more water and you have a lovely Hibiscus Tea. Add lemon and more sugar for Hibiscus Lemonade.

Other fantastic uses for Hibiscus:

Jamaica Flower Iced Tea from 101 Cookbooks

Hibiscus Panna Cotta from Very Small Anna

Tartelette you are incredible! Pomegranite Hibiscus Tea with Honey Ginger Yogurt Verrines

Hibiscus Salt! From WrightFood

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I come from a long line of entrepreneurs. My grandfather came to America at the age of 18 from the Netherlands. He spoke no English but was fully equipped with determination and charm as he managed to woo and marry my grandmother within his first year in the states. He is a brilliant and generous man who continues to run several successful companies and still makes his way into the office every day.

My father started his business when I was born. I am the last of three kids. Now having children of my own I see what an immense challenge my parents faced. The business has thrived and is in its 27th year. My dad has much to be proud of.

By the age of 7 I had caught the business bug. In my career I have sold lemonade, wild flowers, painted cards & flower pots and handcrafted jewelry made from polymer clay. While all the other little girls were playing with dolls and painting their faces with their mother’s make-up my best friend and I were playing “store” and dreaming of our future careers as cartoonists, teachers, designers, etc.

In my life I am never devoid of a goal. I set them high and work like mad to accomplish them. Nothing is too lofty or unattainable. Along the way, my equally goal-orientated father has taught me on several occasions that the goal itself is not the reward. It is in the journey.

The journey.

In the journey there is learning. Every part of my being is opened up, awake and alive. With the excitement of a child I am eager to devour anything I can that will inch me closer to the goal. Bumps and bruises are expected but they make the end that much more anticipated and celebrated.

You imagine all will be well when the goal has been reached. “I will be happy when _______ (fill in the blank)”. You get to the end and now what? The goal has been accomplished and you may relish in it briefly but moments later a new goal is set and a new journey begins.

As to be expected currently I have many goals but one particular Sunday a couple of weeks ago I realized that I am beginning to understand what for years my father has been trying to teach me – Enjoy the journey.

Sunday was a day to delight in. A humbling and joyful message heard, a smooth ride across the sound while one child slept and the other was filled with an acquisitive joy. Sun. Berries. New friends. Re-united with old friends. Swings. Kids. Pork. Fat. Salt and sugar.

I attribute this new phase of life called parenting for forcing me to enjoy the journey. Parenting has proven to be the most thrilling, painful, joyous and utterly exhausting journey I have ever embarked on. It has forced me to put other goals on hold to fulfill one of my most important goals of all – raising children.

In the midst of the tantrums and disciplines, the bumps and band-aids I see this phase as one that is fleeting. Some days I find great hope and pleasure in this other days I hold them tight and pray that this moment will never cease.

I have to remind myself daily to stop. Breathe. And enjoy the journey.

So now back to Sunday. The day that caused me to smile and pause long enough to realize these days are precious, vital and make this journey so sweet. It was Pork that united us. Shauna (a.k.a. Gluten-Free Girl) invited my family and I to their beautiful home to enjoy a Pork Potluck. Anticipating many savory dishes I opted to contribute something sweet – which of course comes at little or no surprise. But this sweet needed to stick to the guidelines of being studded with a portion of pork.

No problem. We all know that I am a sucker for all things sweet and savory. And really who can argue with the marriage of a smokey, savory and salty bacon cooked until completely crisp then tossed into a sweet and creamy caramel flavored with maple syrup and dark brown sugar? I guess there probably are a few people who might argue with this union but until you pop one of these chewy candies into your mouth you have no platform on which to proclaim your disgust. a.k.a. Don’t knock it ’till you try it.

I casually sprinkled the thick-cut Hempler’s bacon with cayenne before frying to a nearly blackened crisp. Once the caramel had reached its perfect molten temperature I stirred in a handful of the bacon then reserved the rest to get sprinkled on top. The caramel set beautifully. Some were cut and served as is while a select few were covered in tempered dark chocolate. All of them were devoured.

Bacon Caramel

1/2 cup sugar

1/2 cup dark brown sugar

1 cup corn syrup

1/2 cup butter

1 cup heavy cream, divided

1/4 cup maple syrup

Bacon fried to a crisp. The amount is up to you. I used 8-12 strips of thick-cut bacon. I REALLY love bacon.

Reserve 1/2 cup of the heavy cream. Combine all the other ingredients in a medium sauce pan. Stir to combine. Set on medium high heat. Stir occasionally and cook until 240*. The candy is now at firm-ball stage. Remove from the stove and carefully stir in the remaining 1/2 cup cream. Place back on the heat and continue to cook to 245*. Immediately remove from heat and stir in a portion of the crispy bacon. Pour the caramel into a buttered dish (the size depends on how thick you want your caramels. 8×8 = thick caramels 9×13 = thin caramels. You can also use a cookie sheet). Scatter the remaining bacon on top. Let set for at least 3 hours before cutting.

Wherever you are in the process of fulfilling your goals I do hope that these caramels inspire you to take a moment to stop, chew and savor the journey. It is, after all, the best part.

Some of the current family businesses:

DandyChicken.com

BaronBeef.com

csbaron.com

LynneBaronDesign.com

Northwest Washington Fair

Gabriel Boone Photography

Baron & Company

Pier Systems

Crisisblogger

SidBaron.com

Kira Baron Photography

ExxelPacific.com

Gerald Baron Writings

Jake’s Western Bar & Grill

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I am such a sucker for conventional products that I realize can be easily made myself. A few examples to make my point… I make my own laundry soap and dishwashing detergent. And of course you all remember the marshmallows and the kettle corn. Pancakes, waffles, scones, soups, muffins, cakes and cookies do not usually appear in box, can, log or bag form before they hit our hungry mouths.

My sister-in-law is even more diligent about making many of her own food and household items. Her reasoning? Budget. Mine? I love the feeling of being self-sufficient. I am a do-er and whatever I can do for myself without having to depend on something or someone makes me feel strong, independent and like the women who appears in that classic illustration where she is showing off her less than lady-like biceps and telling the world she is in control and can do it herself.

As do many strong personality traits this can be a great asset but it can also be my downfall. Somehow I manage to bury myself in work, life, kids, house and carry all that weight on my shoulders refusing to ask for help. Or when I do it is often late in the process giving me plenty of time to feel guilty, tired, worn down and thinking that I am the only woman in the world who simply can not manage to do it all myself.  I know this isn’t a unique problem I have. More and more I am realizing that it is a woman thing. We want to do all and be all to everybody.

I don’t really know how I got on this tangent that seeks to uncover the truth that lies in most women. I simply wanted to tell you more about this fantastic recipe. Seriously, just the other day I was admiring the deliciousness that is Junior Mints. As Gabe and I sat in the movie theater watching “The Curious Case of Benjamin Button” (great movie by the way), eating our chocolate covered mints that we risked our lives to smuggle in. I savored the harmony that is chocolate and mint. The creamy chocolate melts away on your tongue revealing a refreshing mint filled interior leaving your mouth feeling as if you have just brushed your teeth (except that you haven’t and you really should after you consume these because they are laden with sugar, your dentist should thank me). On this occasion we ate them straight from the box, however I enjoy them the most straight from the freezer.

On New Year’s Eve I created a dessert smorgasboard for a room full of lucky diners. Apple sorbet with a meringe cap, a banana chocolate soufflee with a warm chocolate sauce and a cookie plate filled with Macarons, honey-spiced nuts, caramels and Peppermint Patties.

Like most things you make from scratch these ones tasted better than their convential cousins. I used Valrhona 70% chocolate to enrobe the creamy interior creating a slightly less sweet confection. The tempered dark chocolate snapped flawlessly under the weight of my teeth giving way to the aroma of mint.

I am telling you, these little candies are a sure way of impressing your friends and neighbors. People are so fascinated by the thought of being able to make something that we have so grown accostumed to seeing in a shiny package at the grocery store.

I hope you will find it in your hearts to forgive me for I do not have an image to show you the beauty that little treats hold. Let this be more encouragement to make this recipe as they were so delicious there was not a single one left to photograph My sweet husband, Gabe, found an image. It may not be the prettiest but this was the only photo taken before they were devoured.

I know I showed you this recipe but I actually used an adapted version of one I found on epicurious.com.

Peppermint Patties

from epicurious.com

• 2 1/2 cups confectioners sugar (less than 1 pound), divided
• 1 1/2 tablespoons light corn syrup
• 1 1/2 tablespoons water
• 1/2 teaspoon fine salt
• 1/2 teaspoon pure peppermint extract
• 1 tablespoon vegetable shortening (preferably trans-fat-free)
• 10 ounces 70%-cacao bittersweet chocolate, coarsely chopped (Valrhona, Guanaja)

• Equipment: a 1-inch round cookie cutter; a digital instant-read thermometer

Filling:
Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.

Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, reroll, and freeze, then cut out more rounds, freezing them.

Temper chocolate and coat filling: (Here is another great tutorial for tempering chocolate – Don’t be scared just try it).
Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80°F.

Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91°F. Remove bowl from pan.

Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet. Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary. Let patties stand until chocolate is set, about 1 hour.

Cooks’ note: Patties keep, layered between sheets of parchment in an airtight container, chilled, 1 month. Bring to room temperature before serving.

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Today I found myself pursuing the cold. I didn’t bundle up on our walk to the park after dinner. I did not turn up the heat when I got home. I removed my layers down to a t-shirt and procrastinated putting on my slippers just so that my chill could be cured from the warmth of a cup of hot cocoa topped with homemade marshmallows. I remained in a continuous slightly chilled state until I tucked my sweet boys in bed, so that my enjoyment of my warm treat would be uninterrupted.  From there I placed a saucepan on the stove, filled it with milk, brought it to a boil, turned off the heat and added several pieces of dark chocolate. I poured this luxurious concoction into a large mug then topped with two pillowy puffs of whipped vanilla bean studded heaven.

For moments like these I not only welcome the cold, I invite it in like a long lost friend because nothing is more satisfying to remove a chill then with a steaming mug of rich hot cocoa and sweet vanilla scented homemade marshmallows. Now if only I had a fireplace to curl up to.

If you have never met the deliciousness that is a homemade marshmallow I not only encourage you I URGE you to stop what you are doing and whip up a batch. The process is simple. Don’t let the cooking of sugar scare you off – just don’t burn yourself because that would definitely hinder your enjoyment of this intoxicating treat.

Ingredients
adapted from Alton Brown

3 packages unflavored gelatin
1 cups cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup (or glucose)
1 teaspoon kosher salt
1 vanilla bean, seeds removed
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Nonstick spray

Method

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. Add the vanilla seeds. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes.  While the mixture is whipping prepare the pans as follows.

Combine the confectioners’ sugar and cornstarch in a small bowl. Line a 13 by 9-inch metal baking pan with aluminum then spray with pan 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.When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. 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 or sharp knife 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. (I suggest doubling the recipe – yes, they are that good.)

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