Martha Stewarts Marshmallows

Recipe adapted from Martha Stewart
Vegetable oil, (for brushing baking dish)
4 envelopes unflavored gelatin
3 cups sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cups powdered sugar


Brush a 9-by-13-in. glass baking dish with oil. Line with parchment, making sure you have a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

  1. Put sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring until sugar is dissolved. Cook, without stirring, until mixture registers 238 degrees on candy thermometer about 9 minutes.
  2. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
  3. Using the whisk attachment in the bowl with gelatin mix on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
  4. Sift 3/4 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares.

Marshmallows can be stored in an airtight container up to 3 days.

I dipped graham crackers into milk chocolate, then topped them with a marshmallow. I put them into the oven on broil until the marshmallows melted and turned golden brown.

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No Fail Sugar Cookies

                                                  Posted by Jackie on Cake Central

I found this recipe on Cake Central years ago and it is the best recipe I have tried. 

No Fail Sugar Cookies - NFSC


  • 6 cups flour
  • 3 tsp. baking powder
  • 2 cups unsalted butter
  • 2 cups sugar (white granulated)
  • 2 eggs
  • 2 tsp. vanilla, almond or lemon extract
  • 1 tsp. salt
  1. 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.
  2. Chill for 1 to 2 hours (or see Hint below)
  3. Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees F (176 C) for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3" cookies.

HINT: Rolling Out Dough Without the Mess

  • Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper.
  • Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator.
  • Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut.
  • Reroll leftover dough and repeat the process!

Royal Icing

4 cups Powdered Sugar
5 tablespoons meringue powder
6 tablespoons warm water
1 teaspoon lemon extract or juice ( or your favorite extract)
1 tablespoon light corn syrup
Click here for Royal Icing with egg whites.
Click here for Royal Icing with cream of tartar.


Beat powdered sugar and meringue powder together on low and add warm water, 1 tablespoon at a time. Add the extract (vanilla, lemon or almond) and corn syrup. Keep mixing, scrape the bowl if there is powdered sugar that didn't get mixed in. Turn the beater up to medium and beat for 1-2 minutes. You might have to add more water if you are using this frosting to flood . Keep icing covered with plastic wrap at all times.

Here is a royal icing recipe I want to try.
2 lbs. powdered sugar
1 tbsp. meringue powder
2 tbsp. corn syrup
1/2 to 1 cup water
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Neiman Marcus Cookie Recipe

(Recipe may be halved):
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1- 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet..Bake for 10 minutes at 375 degrees.

New York Crumb Cake

Recipe adapted from comfycuisine
I saw this coffee cake yesterday and had to make it right away. I am so glad I didn't wait a day longer, this is amazing!! You will noticed I package one up to share with my friend but the rest were all for my family. We all gave them 5 stars.

  • 2 Tbsp. canola oil
  • 4 cups all-purpose flour, divided
  • 1/2 cup granulated sugar
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 large egg
  • 1/2 cup milk
  • 2 tsp. vanilla extract
  • 1 cup light-brown sugar
  • 1-1/2 tsp. cinnamon
  • 1 cup (2 sticks) butter, melted and cooled
  • 1/4 chopped walnuts
  • Confectioner's sugar for dusting
Maple Glaze Optional
1/4 powdered sugar
1 to 2 table maple syrup.
Mix together and drizzle on top of coffee cake.

Preheat oven to 350 degrees F. Spray 8 x 8 baking pan with nonstick spray. Set aside. In a medium bowl, sift together 1-1/2 cups flour, granulated sugar, baking powder and salt. In a second bowl, whisk together egg, milk, canola oil and vanilla. Fold dry ingredients into egg mixture.
Spread batter evenly into prepared pan. In a medium bowl,
combining remaining 2-1/2 cups flour, brown sugar and
cinnamon. Pour melted butter over flour mixture and toss
together until large crumbs form. Sprinkle crumbs over batter
Bake for 25 to 30 minutes until a cake tester comes out clean.
Transfer to a wire rack to cool. Dust liberally with
confectioner's sugar. Cut into squares.
Recipe originated here
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