Homemade Dulce Swirl Marshmallows

PHOTO BLOG

This is my first time making marshmallows from scratch, so I’ve decided to use a recipe from Ina Garten. She gives a great recipe for light fluffy vanilla marshmallows, but I have also added dulce du leche and swirled it throughout before allowing the marshmallow to set.

Marshmallow recipe found at

I have used a premade dulce du leche sauce (thanks ma for the lovely gift) and using a knife swirled it through out before allowing the marshmallow to set overnight.

IMG_0222IMG_0298

Peanut butter cookie recipe

Soft cookies with lots of peanut flavor, toffee bits baked throughout. So good!!

IMG_5548

Ingredients:

  • 1/2 cup butter, room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup peanut butter, chunky or smooth
  • 1 tsp baking soda
  • 1 1/4 cup flour
  • 1/2 cup toffee bits

IMG_5496

Directions:

  • Preheat oven to 350 degrees
  • Cream butter and sugar, about 2 minutes
  • Add egg and vanilla to butter mixture, until combined
  • Add peanut butter and combine
  • In separate bowl combine and mix flour and baking soda
  • Add flour mixture to wet ingredients
  • Mix until well combined
  • Stir in toffee bits
  • Make 1 tbsp size balls of dough
  • Bake for 12 – 15 minutes, should be lightly golden and still soft
  • Let cool for 10 minutes

My Black Forest Cake Recipe

This black forest cake recipe is slightly different from the rest. I went to 10 liquor stores, 10!!!! Everyone must have had the same thought to make black forest cake this week, because there was no Kirsh to be found. Instead I have used Amaretto to make the syrup, and luckily it tasted delicious!!!

IMG_5373

Ingredients

Cake

  • 2 cups pastry flour
  • 2 eggs
  • 1 1/2 cup sugar
  • 1 cup cocoa powder
  • 1/2 cup boiling water
  • 1 tbsp instant coffee powder
  • 1 cup milk
  • 1/2 cup canola oil
  • 1/4 cup butter, room temp
  • 1/2 cup sour cream
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Whipping cream

  • 2 cups heavy cream
  • 3/4 cup powdered sugar

Filling

  • 1 can cherries (not cherry pie filling)
  • 1 oz Amaretto
  • 2 tbsp cold water
  • 1 tbsp corn starch

Syrup

  • 3 ounces Amaretto2
  • 1/4 cup of juice from canned cherries
  • 2 tbsp sugar
  • 1/4 cup water

Directions

  • Preheat oven to 350 degrees
  • In a stand mixer cream butter and sugar until fluffy
  • Add eggs and vanilla, incorporate into butter and sugar
  • Mix instant coffee into the boiling water, let water cool slightly
  • Slowly add  coffee to the butter and egg mixture in stand mixer
  • In a separate bowl whisk sour cream, oil and milk together
  • In another bowl mix flour, baking soda, baking powder, salt and cocoa powder together
  • Add 1/3 of flour to stand mixer
  • Then add 1/3 of milk mixture to stand mixer
  • Follow this pattern until all ingredients and incorporated
  • Do no over mix
  • Butter and flour two 9 inch round cake pans and line with parchment
  • Bake for 25- 28 minutes

Syrup

  • Bring Amaretto, sugar, cherry juice, and water to a boil

Whipping cream

  • Add chilled whipping cream and powdered sugar to a clean mixing bowl
  • Whip until stiff peaks have formed
  • Put in refrigerator until you are ready to assemble the cake

Cherry filling

  • Mix corn starch into cold water until dissolved
  • Add cherries, Amaretto and cornstarch mixture in a pot and bring to a boil
  • Cook filling until thick

Assembling the cake!

  • Once cakes a cooled, removed from pans and flatten the tops with a knife to make sure the cake will be flat and even.
  • Brush syrup over top both cakes
  • Lay one of the cakes on the bottom of your cake platter or dish
  • Next top with cherry filling
  • Then use 1/4 of the whipped cream and put that on top of the cherry filling
  • Next, be gentle and top filling with second cake
  • Last step is to frost the cake
    • Whipping cream must be chilled
  • Evenly distribute the cream over the top and sides of the cake
  • I added chocolate shavings and fresh berries to the top to finish but the cake will be delicious without if you don’t have fresh fruit on hand.

IMG_5415

Espresso White Chocolate Chip Cookie Recipe

Gooey and oh so satisfying…

IMG_5119

Ingredients

  • 10 oz of semisweet chocolate
  • 1/4 cup butter
  • 3 tbsp instant coffee
  • 3 eggs
  • 3/4 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1 tsp baking soda
  • 3/4 cup flour
  • 1 tsp vanilla extract
  • 1/2 cup white chocolate chips

IMG_5109

Directions

  • Over a double boiler, melt butter, chocolate and instant coffee.
  • In a large mixing bowl, beat eggs, vanilla and sugar on medium speed until combined.
  • Slowly add chocolate mixture to eggs and sugar. Add a couple tbsp at a time on a slow mixing speed until well combined.
  • In a small bowl combine flour and baking powder.
  • Add flour to wet ingredients.
  • When flour is completely incorporated gently fold in chocolate chips.
  • Put batter in the freezer for 30 minutes to an hour.
  • Preheat oven to 350 degrees.
  • Make tbsp sized balls of the chilled batter.
  • Dust powdered sugar over the tops.
  • Bake for 15 minutes to 18 minutes depending on size of cookies.
  • Let chill for 10 minutes.

Cinnamon Buns

I have been making different versions of these sweet and spicy fluffy sticky buns for a couple months now, and my last batch has been a great success. So, here is my brand new cinnamon bun recipe.

IMG_3308

Ingredients

Dough:

  • 3 1/2 cups flour
  • 1 pkg fast acting yeast
  • 1/3 cup granulated sugar
  • 1/2 cup warm water
  • 1 tbsp granulated sugar
  • 1/2 cup almond milk (room temp)
  • 1 egg (room temp)
  • 2 tbsp canola oil
  • 1/4 tsp salt

Filling:

  • 1/4 cup melted butter
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 tsp ground cinnamon

Icing:

  • 1/2 cup room temp butter
  • 1 1/4 cup confectioners sugar
  • 1/2 tsp lemon juice
  • 1 tsp vanilla extract

Directions

Dough:

  • Add water and yeast into a mixing bowl, let stand for 10 minutes or until yeast is activated.
  • Add almond milk, egg, and oil in another bowl, whisk to combine.
  • When yeast looks activated ( bubbly, frothy texture) add the other liquids to mixing bowl. Combine on slow for 10-20 seconds until incorporated.
  • Using dough hook, add flour 1 cup at a time, until dough pulls away from side of mixing bowl, and its not sticky to touch.
  • Remove dough and knead dough on a floured surface for about 5-6 minutes
  • Transfer dough to rise in a greased bowl for 2 hours, cover with damp towel.
  • Once risen, roll dough on a floured surface, 1/4 thick.
  • Spread melted butter to cover, then sprinkle a thick layer of sugar and cinnamon on top of the melted butter.
  • Roll cinnamon sugar covered dough gently into a log.
  • Cut log into 12 -16 slices.
  • Place sliced rolls into a greased pan, and let rise for another 2 hours.
  • Preheat oven to 350 degrees and cook for approximately 15 minutes.
  • While the buns cook, mix butter, confectioners sugar, vanilla and lemon juice until incorporated. If it’s too thick for your liking you can add a splash of water.
  • Spread icing over warm buns and they are ready to serve.

IMG_3300