scrumptuous seasonal sipping

Candy-Cane Marshmallows

Give out homemade treats that are great in hot cocoa (see below) – or straight from the bag. Peppermint marshmallows are easy to make; they get their red swirl from a quick marbleizing technique. Follow our recipe, then package them in small cellophane bags to show off their good looks. Fold the top of each bag over once, and staple it shut. Use a small hole punch on either side of the staple. Thread a length of red twine through the holes, and knot it in front. Pull one end through a gift tag, and finish with a bow.

Link: Martha Stewart Living, December 2004

Yield Makes sixteen 2-inch squares

Ingredients:

Vegetable-oil cooking spray
2 cups sugar
1 tablespoon light corn syrup
4 packages (1/4 ounce each) unflavored gelatin
3/4 teaspoon peppermint extract
2 large egg whites
2 teaspoons red food coloring

Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.

3. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.

4. Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.

OK. Now we have these delicious (and bee-u-tee-ful!) “candy-cane marshmallows”, courtesy of Martha Stewart (and her team!)… so how about something EQUALLY delicious to serve with them??? Like maybe a cup of yummy hot cocoa? And since we’re sharing recipes for “sumptuous seasonal sipping“; how about a little spiced cider and some holiday eggnog? No problem… “epicurious” is here to help. Click this link: Spiced cider, hot chocolate and holiday eggnog, and/or – read on! Click on the links below for individual recipes. I guarantee there is something for everyone!!

A Toast to the Season

When it comes to drinks, this truly is the season of comfort and joy. Whether it is a steaming mug to take off the chill after shopping or a bowl of spirited eggnog to jump-start your holiday party, everybody delights in raising a glass of holiday cheer. Happy days to all!

drink tips:

Take Your Time

Never let the milk boil when making hot chocolate. Heat it slowly until just steaming to prevent lumps or a skin from forming.

Stay Cool

To keep things safe, once mixed, eggnog should be refrigerated until served. It’s not a good idea to add ice, though—once it melts, it’ll water down the nog. Instead, pre-chill the punchbowl (if it doesn’t fit in the fridge, pack it with ice).

Best Bubblies

For Champagne punches, there’s no need to fork over a ton of money for an expensive sparkler—a good domestic sparkling wine will serve beautifully. For fruity drinks, try a lightly sweet (demi-sec) variety rather than dry (brut).

Plan Ahead

Mix several large pitchers of the basic ingredients of your punchbowl drink in advance. The last few steps can be done in smaller batches as needed.

Spiced Ciders

The scent of the season

Cups of Chocolate

Morning, noon, and night, a classic comfort drink

Once-A-Year Riches

Ideal centerpieces for any festivity

ice cream sandwich day?

8 / 2 / 12

Yes – You heard me correctly… It IS “National Ice Cream Sandwich Day”!! Who knew; Right??? Well that doggone thermometer continues to hover at triple digits, and there are absolutely ZERO age limits for celebrating this “national holiday” – So a big WooHoo to that! I loved this blog post that I found at Twig & Thistle (below) because it is not so much a recipe as a “how-to”. Simple instructions and a beautiful, tasty little package of cold refreshing sweetness!! Even better – you can make them up ahead of time and pop them in your freezer. Done. Then at your next outdoor BBQ or summer party you can whip them out and impress your friends, smiling politely as they “Oooo and Ahhh…” Give it a whirl before the summer comes to an end.

There are few things that I love more than ice cream in waffle cones. It doesn’t take much convincing to go for a scoop so when I saw waffle butter cookies at Trader Joe’s I knew excatly what I had to do: ice cream sandwiches! They’re super easy to do and would make a great treat for Easter, just pick a pastel ice cream, sandwich it between waffle cookies and violá! Easter eggs! I used strawberry here but mint or sherbert would be cute too, honestly though, can you ever really go wrong when it comes to ice cream?

What you’ll need: Carton of ice cream Butter waffle cookies from Trader Joe’s Round cookie cutter bent into an oval Large knife Cookie sheet Parchment paper Wax string

Directions: Take your ice cream (the boxed kind works best) and cut off a 3/4″ thick slab, it doesn’t have to be exact just thinner than your cookie cutter. Next, use your cookie cutter and cut out ovals from the ice cream, set the ovals on a cookie sheet with parchment paper and put the sheet in the freezer to firm up.

While you wait, cut out 9.5″x2.5″ strips of parchment paper to use as holders for the finished product.

Once the ice cream has chilled for a bit, transfer to the cookies with a spatula. For a little extra sweetness, add decorative chocolate sprinkles; simply roll the edges through the sprinkles for an even coating.

For the final touch, wrap in parchment paper and secure with waxed thread or baker’s twine then freeze until ready to serve. Enjoy!

live happy… laugh, love, dream, create

a sweet little fourth of july

7 / 2 / 12

So the Fourth of July is a “midweek holiday” this year. Kind of a fun way to put a little fun, family and friendship into an (otherwise) ordinary week. Perhaps you’re heading to the lake, popping over to the neighbors or entertaining in your own backyard… I will tell you that I have a tendency to focus more on the main part of the meal when it comes to entertaining – and the cocktails and desserts are often an afterthought. (I can hear some of you laughing already… Perhaps “cocktails” are where you START your planning…? Ha!) Anyway – I thought it would be fun to share a few little last-minute “sweet” ideas for the Fourth of July holiday that is upon us!

Well – First of all – I have got a recipe here for a “Double Berry Margarita” that is calling my name. Loud. And it’s not even noon yet. (Houston – we have a problem…) Anyway, I’m going to share it with you in the hopes that you will make it for the 4th, or sometime this summer, and share your “results” with me. (Well, maybe not ALL of your results. We’re sticking with a “G” rating here, friends! )

Double Berry Margarita

1 oz. tequila blanco

1/2 oz Cointreau

1/2 oz Chambord

1 splash sweet and sour mix

2 raspberries, muddled

2 blackberries, muddled

2 lime wedges, muddled

Combine ingredients in a mixing glass. Shake hard and serve in a glass with a salted rim. Garnish with a lime wedge, raspberry and blackberry. Oh my, that sounds good!!

Doing a little “last minute” entertaining? Need something quick & easy in the beverage department?? Well, icy cold lemonade – or pink lemonade – works great for any outdoor entertaining… perfect for the kiddos, and even more fun for the adults (Hint, hint: Keep a bottle of citron vodka in the freezer for an icy little “adult lemonade cocktail”!!)

As for dessert, nothing is sweeter and simpler than a cupcake. These cupcakes can be made with your favorite cupcake mix/recipe (Red Velvet, perhaps?) and a simple white buttercream frosting. I just fell in love with the simplicity of these decorations…

Stars & Stripes

Tint 1 cup buttercream a bright blue with gel-paste food color. Transfer to a pastry bag fitted with a small plain tip (#4). Frost each cupcake with a smooth layer of untinted buttercream.

To finish, cut red licorice laces into seventy-two 1-1/2 inch long pieces and seventy-two 3/4 inch long pieces. Arrange three longer pieces and three shorter pieces to form a flag pattern. With blue frosting, pipe nine dots in each open corner to form “stars”.

Need something for the kids to help with while you are sipping on your “Double Berry Margarita”?? Staying with our “sweet” theme – a little project that will give an ordinary blue napkin a festive feel in a simple way… Starlight Spangled Napkin Rings!! Not a lot of supplies and simple directions. Just trying to give the kiddos something to do while you are busy sipping on your margarita…!!

OK – so there you go. A few “sweet” little ideas for your upcoming Fourth of July holiday!! Say a prayer for our troops, and the families who are missing them. Be proud, be safe, be American; Keep calm and eat a cupcake!

Happy Fourth… Live happy