Well here we are toe to toe with 2014. It’s been a crazy year in our house and a busy year in blog world too. I’m sitting here with a cup of dark hot chocolate munching on these yummy treats thinking about what’s ahead.
It’s been a year full of first experiences for me. I started exercising and ran my first race. I was published in the launch issue of a national magazine for the first time. I hand finished some furniture for our home. I started a new job that brings me immense joy. I volunteered in my community. I learned that putting yourself out there can be exhilarating and heartbreaking all at the same time.
I learned to truly appreciate you too, dear readers. The sheer love of good food connects us all over the world. Your comments and questions help this become a better place. Help me become a better baker, blogger, writer. Your patience with me through some long silences has really been appreciated.
Here’s to you my friends. To a new year full of firsts. More joy, highlights and surprises. Be kind to one another. Step out of your comfort zone. Forgive someone.
I wish you all the best in 2014.
Happy New Year!
Note: The recipe that follows is for the marshmallows only. I piped the marshmallow kisses on a baking sheet for regular marshmallows as well as on top of shortbread cookies that I dipped in chocolate. A must try!
*adapted from marthastewartweddings.com
- 3 tablespoons cornstarch
- 3 tablespoons confectioners’ sugar
- Vegetable oil cooking spray for pans
- 1 package (2 1/2 teaspoons) unflavored gelatin
- 1/3 cup Kahlua for gelatin, plus 1/4 cup for syrup
- 1 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- Mix cornstarch with confectioners’ sugar in a small bowl. Coat two rimless baking sheets with cooking spray. Dust with cornstarch mixture to cover completely; shake off excess. Sprinkle gelatin over the Kahlua in a mixer bowl. Let stand to soften, about 5 minutes.
- Heat 1/4 cup water and the granulated sugar in a small pan over medium-high heat, stirring, until dissolved. Place a candy thermometer into syrup; wipe sides of pan with a wet pastry brush if crystals have splattered up. Boil, without stirring, until temperature reaches the soft-ball stage (238 degrees). Remove from heat; add to softened gelatin. Hand-stir with the whisk attachment a few seconds to cool; place bowl on mixer stand. Whisk on medium-high until soft peaks form and mixture holds a shape, 8 to 10 minutes.
- Whisk in the vanilla . Transfer mixture to a pastry bag with a round tip and pipe kisses on baking sheets. Let stand at room temperature until set.