Homemade Marshmallows

2 oz. unflavored gelatin
2 cups cold water, divided
2 egg whites
2 cups sugar
1 t vanilla
1 cup powdered sugar
3 T cornstarch

Mix powdered sugar and cornstarch. Liberally coat a 9x13" pan with sugar/cornstarch mixture. Reserve remaining for later.

Place 1/2 cup cold water in a small bowl, sprinkle gelatin over the top and stir to dissolve. In a medium sauce pan, combine remaining water (1 1/2 cups) and sugar. Bring to a boil over medium heat and cook to 250 degrees on a candy thermometer. Remove from heat and stir in gelatin mixture until dissolved.

While sugar and water are boiling, beat egg whites until stiff peaks form. While mixer is running (at about medium) slowly pour in sugar mixture. Whip for about 5 minutes. Add vanilla and mix for another minute or two. Mixture should be glossy and shinny and will begin to thicken. Pour into prepared pan and cover with more powdered sugar mixture. Let rest and set-up for a minimum of 4 hours and up to overnight.

Remove marshmallow from pan and place on a cutting board. Using a pizza cutter, cut into 1" squares. Coat marshmallows in powdered sugar mixture. Store in an air tight container.

*Marshmallow can be colored with liquid food coloring. You will need to add the food coloring at the beginning of the mixing time.

**You can also make marshmallow eggs for Easter. Fill a 9x13" pan with flour. Using plastic (or real) eggs, make indentations for the mold. When marshmallow mixture is whipped, use two large spoons to spoon marshmallow into the mold. Eggs can then be chocolate covered.

I used these to make "gourmet" s'mores at a "faux campout" over the weekend. We used organic graham crackers and high quality chocolate. They were quite the hit!

Love Fruit Treats

I got the ideas for these by looking at fruit pizza recipes. They turned out really yummy and pretty but you need to eat them right away or the cookie will get soggy.

Cookie

6 cups flour

3 tsp. baking powder

2 cups butter

2 cups sugar

2 eggs

2 tsp. vanilla extract

1 tsp. salt

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together. Chill for 1 to 2 hours Roll to desired thickness and cut into hearts. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges.

Cream Topping

8 oz. cream cheese
7 oz. marshmallow cream

Mix together with an electric mixer and chill until you are ready to spread on the cookies. This is also what I use as a fruit dip. It is great for strawberries.

Fruit Topping

Strawberries
Kiwi
Apricots
Can of mandarin oranges

Chop up fruit and spoon over cream topping. Serve immediately and enjoy!