Martha Stewart is laughing at me…

Had a busy morning… then came home and googled for some holiday candy recipes. These looked easy enough.


(Disclaimer: picture swiped from Martha Stewart Living website… thanks for making it look so pretty, Martha.)

Hindsight – I wish I would have known how messy making marshmallows was… I’ve been cleaning up the kitchen for longer than it took to make the marshmallows. But there’s more to that story… keep reading!

Feeling over-confident, I was all prepared with my ingrediants and my instructions (printed right from Martha Stewart’s website). I read through it. And it seemed innocent enough.

So I followed Martha’s steps… one by one… she sure makes it look easy.

Maybe I bit off more than I could chew…

Maybe I was too confident…

It was a bit of a juggling act… boiling sugar mixture on one burner, gelaltine melting away in a double-broiler on the other burner. And egg whites in the mixer…

But everything seemed to be going okay… until


This happened when I added the gelatine mixture to the sugar mixture… and at the same time I realized I added the food coloring to the sugar mixture instead of the peppermint extract. What the ?!

And then… that’s when I heard Martha Stewart laughing at me… (is THIS what I get for dressing up as Jailbird Martha a few Halloween’s back?!)

I put down my whisk and took a step back… should I quit? Should I dump it all, give up hope and walk away? Or start again?

Or simply keep going?

Keep going I did… but feeling totally deflated. (Afterall, marshmallows are supposed to be white but they’re still going to taste the same, right?!) On a more positive side, I did get to use the whisk attachment for the first time. THAT part was exciting!

And it whipped and whipped… for about 10-12 minutes.

I transferred it to a lined baking dish to allow it to cool… and went on about following Martha’s instructions. (Martha is looking over my shoulder, laughing at my pink marshmallows.)

Using a few drops of red food coloring, I “made fast work” (‘cuz Martha told me to) of swirling the coloring around the pink marshmallow mixture before it cooled too much.

I will let this set-up over night and then cut into squares tomorrow for packaging. As Martha’s website suggests, it should go nicely with hot chocolate.

On another postive note, isn’t this just a beautiful sight?! Pink IS prettier here than white would’ve been. Maybe this isn’t so bad afterall…

However, I can still hear her laughing… and in all fairness, here is the link to her recipe:

Candy Cane Marshmallows <— good luck!!!!! (tee hee hee!)

enjoy your time in the kitchen…

Advertisement

are these the best cookies i’ve ever eaten?!

This picture is intended to be a tease…

Watch for the full-blown pictures-that-make-you-drool post…

For my entire life my Gramma Helen has been baking these sugar cookies… and for my entire life they have been my favorite cookie (except for the time there was a mishap in a kitchen somewhere in Ramona and they “accidentally” produced some AMAZING snickerdoodles … which just MIGHT have trumped Gramma’s cookies for the best cookies in the world!)…

Well, I was finally brave enough to bake these in my own kitchen… why oh why did I wait so long?!

The next question is… how am I going to keep from eating each and every last one of them?!

enjoy your time in the kitchen…

Kettlecorn WINNERS!!!

Two lucky winners will receive in the mail a big ol’ bag of Maw ‘n Paw Kettlekorn’s Zebra Caramel Chocolate … as soon as I can get to the mailbox. Email me your addresses gals (I think I have them – but just to make sure). Email: tisdalestamps@yahoo.com.

Drum roll please… we’re doing a very technical drawing tonight…

::: drum roll, drum roll, drum roll :::
::: come on, use your imagination :::

Winner #1…

And winner #2…

Congratulations ladies! You can thank me later…

enjoy your time in the kitchen…

it’s just a good treat… and a CONTEST!!!

I received this as a gift on my birthday… and I love you so much I have to share it with you!

In fact… we find ourselves with the need to award a prize or two! (Because as soon as I tasted this stuff I got on their website and ordered more. And there is NO GOOD REASON for me to eat all 5 bags that I ordered.) A huge THANK YOU shout out to the people who created the best kettlecorn around: Maw ‘n Paw Kettlekorn

So, answer this question by posting a comment below … deadline is Tuesday at 9 am (Pacific Time)

“What is your favorite time of year?”

(And it doesn’t have to be a season… it could be an anniversary of something special, family vacation ritual, etc.)

2 winners will be announced on Tuesday evening at 6 pm.
(Winners will be picked picked by my hero-of-a-hubby, lottery-style.)

Tell your friends, tell your neighbors, tell your Gramma… ‘cuz they’ll want to get their hands on this stuff!

Just take another look at how SCRUMPTIOUS this is…

And yes, it’s as good as it looks.

This is Maw ‘N Paw’s Zebra Caramel Chocolate blend. It’s caramel kettlecorn drizzled with both white and milk chocolate.

Oh holy cow… or should I say “holy zebra!” ???

enjoy your time in the kitchen…

blog tip…

Someone recently posted a blog on their site with tips for the home blogger. . .The thing that stuck with me about her tips was that you should write your posts as if you’re talking to your sister.

Well, I have a problem… I don’t have a sister.

So, then I thought about talking with my close girlfriend.

But I think that poses another problem…

My blog would sound something like this, if it’s anything like our phone calls…

Me: “Hey – did you see the weather report for the next few days?”
Her: “Yes! I’m so OVER this heat! When can we welcome Fall?!”

Me: “Do you want anything from Trader Joe’s? I’m stopping by there on the way home.”
Her: “Um… I just went a few days ago. Beat ya!”

::: break for her children screaming in the back ground :::

Me: “When do we get to hang out next?!”
Her: “Child of mine – when is your FATHER coming home?! He needs to keep me from strangling you!”

Me: “Like I said… when do we get to hang out next?!”
Her: “I’m not sure. It depends on whether or not you’ll have to bail me out of jail.”

So, I’m going to instead just keep going the way I’ve been going… maybe a little tweak here and there.

And that’s all I’ve got for now… no cooking blog tonight. I didn’t stop by TJ’s on the way home afterall.

enjoy your time in the kitchen…

Lunch on a day off…

There’s something about a day off that just, well … makes my day!

To celebrate… I made fresh guacamole!

Do I have a recipe for guacamole? NOPE!

It’s different each time I make it. Today’s “guac” had finely diced red onion, tomato and cilantro in it. I seasoned it with a very tiny pinch of kosher salt.

Sometimes I add seasoned salt and black pepper…

Sometimes I even add a touch of cayenne powder or a dash of hot sauce…

However, I NEVER EVER add lemon juice. It brings back bad memories of when I worked in a mexican restaurant and they over-loaded it with lemon juice (so that it wouldn’t turn brown, I’m sure). But when you’re eating it immediately there’s no point in adding lemon juice… it just masks the good guac flavor.

Yes, all I had for lunch today was guac, a few slices of tomato and some cheese and chips. So, what?!

How do you like YOUR guacamole?

enjoy your time in the kitchen…

Bistro 221 – pie by the slice on Tuesdays!

I’d like to talk to you a little bit today about carbonara. If you’ve never experienced carbonara you’ll need to find time to seek it out and enjoy it prepared properly. From the taste of it, Bistro 221 in downtown Escondido knows how to do it just right. (I’m not even sure it’s on their regular menu… but it should be!)

Here are the key ingredients: pasta (sometimes spaghetti, fettuccine, etc), bacon or pancetta, pecorino romano cheese, salt/pepper, cream and eggs. The eggs and cream are first whipped up and then tossed in with the other ingredients right at the end. The heat from the steaming pasta just cooks the eggs and the mix becomes this creamy sauce … it really IS a perfect dish!!!

While strolling through the farmers’ market last Tuesday I stumbled across a bit of gourmet pizza: carbonara pizza.

Yes, that’s pasta (in this case fettuccine) on top of that pizza! I think they used slightly different ingredients (I think there was some ricotta in there – see it oozing off the side?!) And it certainly was amazing…

I clearly remember enjoying carbonara for the first time – in Geneva, Switzerland. My parents were visiting while I worked there for a few months and we were strolling around town looking for a quick bite to eat. I had never heard of “carbonara” before… but was feeling adventurous! And was I ever blown away…

I’ve made it a few times at home… but it’s just not the same as it was that cool Spring day in Geneva. Good times…

enjoy your time in the kitchen…

Deep thoughts from my husband…

The hubby and I are watching a show on the history of pizza in the United States.

The show is comparing New York pizzas (thin) to Chicago pizzas (deep dish). You know the controversy!

But his thoughts on the subject? “I’m an equal opportunity pizza lover”

enjoy your time in the kitchen…