Dessert Tray

From left to right: brown butter shortbread, rose jellies, truffle balls, lime meltaways. For the truffles, I used the recipe for my favorite truffle cake, and I just rolled the ganache into balls and tossed them in the candied almonds instead of layering them.

Homemade Hot Cocoa (and Marshmallows!)

This hot cocoa mix is based on an Alton Brown recipe, but I spiced it up to be more like a Mexican chocolate. The marshmallows are from ReadyMade, but I added some cute color. You can see a video of the marshmallow recipe here.


Hot Cocoa

2 C powdered sugar
1 C cocoa
2 1/2 C powdered milk
1 tsp salt
2 tsp cornstarch
2 tsp cayenne pepper
1 1/2 Tbs cinnamon

Combine all ingredients and store in an airtight container.

Marshmallows

1/4 C plus 6 Tbs water
1 1/3 C sugar
1/2 C light corn syrup
1 tsp vanilla
1/4 tsp salt
2 packets powdered gelatin (half an ounce)
Red food coloring
Cornstarch
Powdered sugar

In the bowl of a mixer with the whisk attached, combine the gelatin with 6 Tbs water. Meanwhile, in a medium saucepan, heat the sugar, corn syrup, and remaining water. Cook over high heat until it reaches 240 degrees (use a candy thermometer). Immediately remove from heat. With the mixer running on low speed, pour the sugar mixture down the side of the bowl. Add the vanilla and salt and increase speed to medium-high. Whisk until the mixture becomes opaque and thick, like Fluff. Decrease the mixer speed to low and add the food coloring. Barely mix to swirl the color into the marshmallow before removing the bowl.

Pour the marshmallow into the prepared pan and spray the top with more vegetable oil. Cover with another piece of parchment and using a rolling pin or your hands, spread out to an even thickness. Let sit overnight, and then use a pair of clean scissors to cut into squares. Toss in a bowl of equal parts cornstarch and powdered sugar to prevent sticking.

Candied Cranberries

I got this recipe from Lisa the other day and was really excited to try it. The berries were very tasty, but the sugar didn't stick to them very well. I think it might help to make the sugar syrup a little more dense, by adding only one cup of water, instead of two.


2 C fresh cranberries
2 C granulated sugar
2 C water
3/4 C superfine sugar

Bring the water and granulated sugar to a simmer, stirring until the sugar dissolves. (Be sure not to boil the mixture or the cranberries might pop when you add them.) Remove from heat and stir in the cranberries. Transfer to a bowl, cover, and refrigerate for 8 hours or overnight.

Drain the berries, reserving the syrup for later use (cocktails, etc.). Place the superfine sugar in a shallow dish and roll the cranberries in it to coat. Spread the berries in a single layer on a baking sheet lined with parchment, and let stand for one hour at room temperature to dry. They can be stored for up to a week in an airtight container.

Pistachio Pralines

I have been thinking about nut brittles ever since Halloween, when I thought about making some for our party, so I was thrilled to see a whole article about pralines in Martha Stewart Living this month! The pistachio praline/ brittle looks gorgeous and tastes even better! I am making a big batch to give away at Thanksgiving dinner. These are Martha's instructions, but I made some changes when I tried the recipe: I used a silpat to line my pan, and then I inverted the pralines onto parchment before I cut them. Also, I cannot stress enough how fast you have to work once you remove the sugar from the heat. My first batch came out very clumpy (but still tasty) because I took too much time pouring it.


Vegetable oil
2 C sugar
1/4 C water
2 C finely chopped pistachios
1/2 tsp coarse salt

Lightly coat a 13x9 inch baking sheet with oil. Line with parchment, allowing 2 inches to hang over the long sides.* Bring sugar and water to a boil in a small saucepan over medium heat, tilting pan to swirl, and washing down the sides with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture turns medium amber, 10-12 minutes.

Remove from heat, and stir in the pistachios and salt. Pour mixture onto the baking sheet and quickly spread evenly with a spatula. Let cool until just set but still soft, about 2 minutes. Using the parchment as handles, transfer the warm praline to a cutting board. Immediately cut into bars of desired size using a serrated knife lightly coated in oil. Let cool completely. Bars can be stored in an airtight container at room temperature for up to 2 weeks.