Homemade Marshmallows

Sorry about all the unhealthy recipes. The holidays aren't my proudest season when it comes to my diet. But these marshmallows are so fluffy and powdery and are the perfect way to top off your holiday hot cocoa. The recipe is so simple and you can sprinkle with chocolate or peppermint to mix things up!

HOMEMADE MARSHMALLOWS

3 packages unflavored gelatin

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon kosher salt

1 tablespoon pure vanilla extract

Confectioners' sugar, for dusting

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.

Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar

Holiday Chocolate Cake

The holidays wouldn't be the same without at least one evenings spent indulging in coffee and cake, listening to Christmas music, and catching up with old friends. This is by no means a clean or healthy recipe today, but boy is it delicious, and what are the holidays for if not to indulge a little? Here are my favorite chocolate cake and my favorite chocolate frosting recipes combined for an amazing treat. 

DARK CHOCOLATE CAKE

2 cups all-purpose flour

2 cups sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 cup milk

½ cup coconut oil or butter, softened

2 eggs

2 teaspoons vanilla extract

1 cup very hot, freshly brewed coffee

Preheat oven to 350º F. Prepare two 9-inch cake pans by oiling them with either coconut oil or butter and then lightly flouring.

Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Add milk, butter or oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add hot, freshly brewed coffee to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Pour cake batter evenly between the two prepared cake pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

CHOCOLATE BUTTERCREAM FROSTING

1 cup softened butter

1/2 cup cocoa powder, sifted

5 cups powdered sugar

1 teaspoon vanilla

3-6 tablespoons milk

Whip butter and cocoa together until smooth in large bowl. Stir in vanilla and powdered sugar. Add in milk by the tablespoon until frosting reaches desired consistency. Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes.