Marshmallow Fondant or MMF as all the cool kids call it.

So a few weeks ago someone commented on my Flip Flop cake test run and trying to be a good blogger I went to check out their blog calle Cake Whiz.  And what did my eyes see?  An entry on how to make fondant confetti!!!  OMG  I got so excited!  I had been searching for a couple day on where I could find bright color confetti to go along with Miss V's flip flop cake.

My only problem....I am afraid of fondant!  It always tastes disgusting!!!!!!!!  So I read the entry on making marshmallow fondant.  Sometimes I have a problem with my right hand with kneading so then I went searching to see if you could make the fondant in a Kitchen Aid Mixer.  Woo Hoo...gotta love the internet!  I found two tutorial videos on making fondant in a mixer. You can view them on Easy Cake Ideas site.

I have been kicking around the idea and trying to convice myself that I CAN DO THIS!!!!

Today is the day!  I conqured my fear of marshmallow fondant or MMF as all the cool kids call it.

So I came up with the following recipe:

1 (10 oz) bag of mini marshmellows
1 tbs water
1 tbs lemon (or any other kind) extract (make sure the extracts are clear)
3-5 cups confectionary sugar
crisco
food coloring gel
vinyl gloves

First thing....use crisco to grease a baking dish, mixing bowl, dough hook and rubber spatula.

Put the marshmellows in the baking dish.

Add the water.

Add the extract

Melt for 1 minute in the microwave.  Stir with the greased rubber spatula and melt for another minute.  In the meantime, sift 3 cups of confectionary sugar into the mixing bowl and make a small well in the middle.  When the marshmellows are done the second time, stir again with the rubber spatula.  Carefully pour the hot marshmellow mixture into the mixing bowl.  Turn on low for about 30 seconds then turn to medium to mix.  I did end up using about another 1 1/2 cups.  Make sure to sift each bit of confectionary sugar.
 
 

Mix until no longer sticky.  Then I took out out and kneaded it a bit by hand.  I split it into 4 pieces and used Wilton Rose, Royal Blue, Lemon Yellow, and Orange to color the pieces. 

Lightly grease some plastic wrap and wrap up the sections of fondant and let rest for a couple hours.

They came out nice and bright and very tropically...

I am so proud of myself!!! 

What I am going to make with it will be continued later.

Neely's Short Ribs

Everyone once in a while I like to step out of my cooking comfort zone.  I keep seeing all sorts of recipes for Beef Short Ribs.  I haven't made them before and the other day at Sweet Bay I picked up a couple of pounds.  I looked all over for an easy recipe and came across the Neely's Short Ribs on Food Network.

1/4 cup olive oil, divided
6 pounds beef short ribs (I only had about 4 1/2 pounds)
Salt and freshly ground pepper
1 large onion, coarsely chopped (I used up half a red onion and halve white onion)
1 carrot, chopped  (I used two small carrots)
4 cloves garlic, chopped
2 celery ribs, chopped
1 tablespoon tomato paste
2 cups dry red wine (I used Cupcake Malbec)
3 cups low-sodium chicken stock
1 (15-ounce) can diced tomatoes, in thick puree (I used just a can of diced tomatoes)
3 thyme sprigs (I didn't have fresh so I used about 2 tsp of dried)
1 bay leaf
1 orange, zested
1 tablespoon chopped parsley leaves, for garnish (didn't use)

Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.

Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil.

Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest.

Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender.
Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper, to taste. Serve the short ribs over the stone ground grits, if desired. Garnish with fresh chopped parsley.

I served them with mashed potatoes and steamed green beans.  I should have cut the liquid down a bit.  I did end up reducing the sauce a bit and poured that over the potatoes and beef.   We also had a glass of Cupcake Merlot with it.  Soooo good!!!

This was very very good and is a keeper!

Sharing here:
Melt In Your Mouth Monday # 10

Wild Rice and Ham Chowder

Miss V picked this recipe out from my Taste of Home, Heartwarming Soup magazine from last year.  I did make a few modifications.

1/2 cup chopped onion
2 garlic cloves, minced (I used 4 small cloves)
1/4 cup butter, cubed (I used unsalted)
6 tbs all purpose flour
1/2 tsp salt (I used more after I tasted it a couple times)
1/4 tsp black pepper (again I used more after tasting)
4 cups chicken broth (I used a box of Kitchen Basic Stock)
1 1/2 cups cubed peeled potatoes (I used 3 large russet and it was more than a cup and half)
1/2 cup chopped carrot (I used 2 large carrots and it was more than 1/2 cup)
1 bay leaf (I used two dried)
1/2 tsp dried thyme (I used a bit more, after tasting and I used dried leaves not ground)
1/4 tsp ground nutmeg (I used fresh nutmeg)
3 cups cooked wild rice (I used a mix of long grain and wild, it came preseasoned which I didn't notice when I bought it.  So I shook it through a fine mesh strainer)
2 1/2 cups cubed fully cooked ham (I used a 16 oz package of cubed ham)
2 cups half and half
1 can (15 1/4 oz) whole kernel corn, drained (I used about 3 cups frozen corn, thawed)
(Since I used more veggies, I did end up by adding a couple cups of water)

In a dutch oven saute onion and garlic in the butter until they are tender.  Add the flour, salt and pepper until combined.  Add in the stock.  Bring to a boil.  Cook and stir for two minutes until thick and bubbly.

Add the potatoes, carrots, bay leaves, thyme and nutmeg.  Return to a boil.  Reduce heat and simmer for 30 minutes or until the potato and carrot are fork tender.  Stir in the rice, ham and corn.  This is where I saw that it was way to thick so I added about two cups of water. Then added the half and half.  Heat through, but DO NOT BOIL!

The original recipe states that it yields 8-10 servings.  Mine easily made 12 -15 servings.  I like making enough so that my husband and Miss V could have some for lunches the next day and even have it for dinner tonight.

I served it with crusty bread.

Flip Flop Cake - Test Run

This morning I decided to have a test run of a flip flop cakes.  I used a cake mix and baked it in a 13x9 pan and let it cool.  Next came the weird part.  I used a template from the Betty Crocker site and if you see the pictures, you can see the problem I had.

Something doesn't look like it would match up.  I tried, but frustrated and decided to trace a pair of my flip flops on paper.

Those look much better!

You tell me what shapes look better....

Cake is cooled and leveled off a bit.

Flip Flops...cut out then chilled in the freezer for one hour, that is really important!!

Crumb coated with white frosting.  Then chilled in the freezer for one hour, that is really important, don't skip that part!

Next I used a can and half of white frosting and tinted it green, eh..not to fond of it.  I need something brighter.

Then I used two blue Twizzlers.  I cut about 1 inch off the end.  Then cut up 3/4 the way up with craft scissors and inserted it to make the straps.

Then used Wilton Confetti to decorate.

Colored Twizzlers.....Whew...the blue one is strong tasting....Not my kind of flavor...LOL

It is now cooling in the freezer until Miss V gets home!


Edited to add:  She loved it! I do want to change the color of the flip flop since I learned how to make edible confetti.  I think I am going to use more tropical colors.  Not to bad for a trial run.

Has anyone used Americolor gels in the bottle?  If so is it easier than the Wilton tubs of gel color?

Pasta Fagioli Soup

Time to use it!  In the fridge I had some things that needed to be used up and same with the pantry and I came up with this for dinner last night.

1/4 pound hot Italian sausage links (removed from casing and crumbled)
1/4 pound mild Italian sausage links (removed from casing and crumbled)
1 small onion chopped
Drizzle of olive oil
2 cloves of garlic minced
4 cups chicken stock
1 can (14 1/2 oz) Great Northern Beans, drained and rinsed
1 can (14 1/2 oz) diced tomatoes, not drained
2 cups water
3/4 cups uncooked elbow macaroni (I used a mix of white and whole wheat elbows)
salt and pepper to taste
1 to 2 large handfuls of spinach leaves
grated Parmesan or Asigao cheese

In a dutch oven, cook the sausage over medium heat until no longer pink.  Drain and set aside.  In the same dutch oven saute the onion in the olive oil until the onion is tender and translucent add the garlic and cook for about one minute more.  Be careful not to burn the garlic.

Add the cooked sausage, stock, beans, tomatoes, water, pasta, salt and pepper.  Bring to a boil.  Cook for 8-10 minutes stirring frequently so the pasta does not stick to the bottom of the pot.

Reduce heat to low and stir in the spinach leaves and let cook down for 5 -8 minutes or until the spinach is wilted.

Garnish with the shredded cheese and serve with nice crusty bread.

Mexican Chicken Wrap

Well we had plenty of leftover Spanish Rice from last night and I needed some sort of main dish to go with it.  It made me think of Applebee's Chicken Fajita Roll up.  I kind of whipped this up.

1/2 cup salsa (any kind, but I used the Newman's Own Tequila Lime from last night)
1/2 cup sour cream

Mix them and put aside for later.

4 large flour tortillas
1 cup of shredded cheese (can be cheddar, mexican blend, or colby jack)
1 tbs of vegetable oil
2 boneless skinless chicken breasts
1 head of Romaine lettuce sliced thinly
1 large tomato seeded and chopped
Extra salsa (optional)
extra sour cream (optional)
Hot sauce (optional)

Preheat oven to 350

In a large skillet put your vegetable oil and cook the chicken breasts until no longer pink.

Remove from heat and allow to cool.  When cool, chop them into small bite size pieces.

Place two tortillas on a cookie sheet and spread 1/4 cup of cheese on each tortilla.  Bake in the preheated oven for about 5 minutes.

Remove from oven and place on a cutting board.

Place some of the lettuce down the center of the tortilla.

Then place some of the tomato down the center on top of the lettuce.

Next add the chicken on top.

Add the extra sour cream, salsa and a dash or two of hot sauce.

All wrapped up and served with spanish rice, chips and salsa/sour cream dip.  I put a little bit of the salsa/sour cream  dip in small gladware containers so that everyone could dip their own chips and can spoon a bit of dip onto their wraps.

Mexican Christmas Cookies

Miss V picked this out of her YCA Binder for dessert, as with all YCA recipes you; Read It!, Place It!, Create It!

Ingredients:
1 cup confectioner's sugar
1 cup butter, softened
1 tsp vanilla extract
1 tsp almond extract
1 tsp ground cinnamon
2 1/2 cups sifted all-purpose flour

Additional 3/4 to 1 cup confectioner's sugar for rolling

Equipment:
Measuring cups and spoons
mixer bowl
mixer
cookie sheets
sifter
cooking spray
small bowl

Preheat oven to 350 degrees.  Coat cookie sheet with cooking spray.

Cream together 1 cup confectioner's sugar and butter.  Add vanilla, almond and cinnamon.

Add flour and mix well.  Dough will get stiff.

Using a tablespoon of dough, roll unto balls and place 2 inches apart on a cookie sheet.  You can also make crescent shapes by rolling dough into a long rod pinching off a bit at a time, and curve into a half-moon shape.

Bake for 15 minutes.

Let the cookies cool for 5 to 7 minutes.

Place confectioner's sugar in a flat dish or bowl and roll the balls to coat. 

Makes about 3 1/2 dozen cookies.

Spanish Rice

I made this to go along with the Taco in a Bag.

2 tablespoons vegetable oil
1 cup uncooked long grain white rice
1/2 onion, chopped
1/2 green bell pepper, chopped
2 cups chicken stock
1 (10 ounce) can diced tomatoes and green chilies (can be mild or hot, whatever your taste preference is)
2 teaspoons chili powder
1 teaspoon kosher salt

Cook the rice, onion and green pepper in the oil over med-high heat until the rice starts to brown and the vegetable are almost tender.

Stir in the chicken stock, diced tomatoes with chilies, chili powder and salt.  Bring to boil then reduce to low and simmer for 25-30 minutes.

Fluff with a fork.

Taco in a Bag

I have been in a cooking rut lately, so this morning I handed Miss V one of her binders from YCA and told her to pick out dinner and dessert.  She picked out one of her all time favorites, Taco in a Bag.

As with all YCA recipes you; Read It!, Place It!, Create It!

Ingredients:
1 pound pre-cooked beef crumbles
1 pk taco seasoning (I use my own)
4 packages (2.5 oz) corn chips
2 cups lettuce, shredded
1 tomato, chopped
1 cup cheddar cheese, shredded
1/3 cup salsa (tonight we used Newman's Own Tequila Lime)

Equipment:
measuring cups
knife
scissors
saucepan
wooden spoon
cheese grater

Add taco seasoning to the ground beef and cook according to package directions.

With the bags unopened, gently crush the corn chips.  Snip the corners of the bags using scissors and slit open the bags along the edge.

Spoon equal amounts of the beef mixture, lettuce, tomato, cheese, salsa and sour cream into the bags on top of the crushed chips.

Serve in the bag and eat with a fork.

Makes 4 servings.


Miss V didn't want to crush the chips this time.

 I had mine on a plate with some spanish rice.

Hot Cocoa Mix

I cannot keep hot chocolate mix in the pantry.  My kids go through it so fast.  So I searched for a homemade mix.  I kept seeing reviews on Alton Brown's recipe.  So I just made a batch.

2 cups powdered sugar (I added another 1/3 cup)
1 cup cocoa (Dutch-process preferred)
2 1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1 pinch cayenne pepper, or more to taste

Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.

Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk


What I did was to pulse the powdered milk, cornstarch, salt and cayenne in my food processor so that the milk powder was finer.  I then pulsed the cocoa powder and sugar in batches and poured it into a Tupperware container.

I just made a cup and used a heaping 1/4 cup of mix to a mug of hot water (medium size on my Keurig). It is so yummy!  It is chocolaty and creamy.  I think Miss V is going to love it!

Sharing this on Sweet as Sugar Cookies, Sweets for Saturday #1

Hot Chocolate Recipe

Spinach and Feta Stuffed Chicken

I can't believe I forgot to post this recipe last week.

4 boneless skinless Chicken breasts
1/2 cup mayonnaise
1/2 cup crumbled feta (plain of flavored)
2 cloves of garlic, minced
2 tbs chopped sun dried tomato or pimento
2 tsp dried basil
1 (10 oz) package of frozen chopped spinach, thawed and well drained
8 slices of ham

Preheat oven to 375.

In a medium bowl, mix mayonnaise, feta, garlic, tomato, basil and spinach until well blended.  Set aside.

Butterfly each chicken breast carefully.  Make sure not to cut through to the other side.  Spoon spinach mixture into the chicken breast.  Wrap each breast with two slices of ham and secure them with a toothpick.

Place in shallow baking dish.  Cover with foil.

Bake for 1 hour or until chicken is no longer pink and the internal temperature reaches 165.

I served this with a green salad and totally forgot to get a picture when they were done...

Spinach Lasagna Roll Ups

I made these for dinner last night.  I served them with garlic bread and salad.

12 uncooked lasagna noodles, can be any kind or flavor
2 cups Sargento Six Cheese Italian Blend
1 (15 ounce) container ricotta cheese
1 large egg, room temp
1/2 tbs garlic powder
1/2 tbs onion powder
1/2 tbs dried basil leaves
1/2 tbs dried oregano
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 cup grated Parmesan cheese
2 cups shredded mozzarella
1 (28 ounce) jar pasta sauce

Preheat oven to 350.

In a large pot of salted water, cook the lasagna noodles for approx 9 minutes.  You do want them a bit underdone.  Rinse and dry the noodles on paper towels.

In a large mixing bowl, combine shredded Italian blend cheese, ricotta, egg, seasonings, spinach and the Parmesan cheese.

In a large baking dish (I don't know what size mine is, but it is a bit bigger than a 9x13 pan), pour a thin layer of your spaghetti sauce in the bottom.

On a cutting board or mat, lay out a noodle and place a large spoonful (I use a large soup spoon) of the filling and spread it to within a quarter inch of the ends.  Roll the noodle up and place seam side down on the sauce.  Continue with the remaining 11 noodles. 

I like to have three rows of four roll ups.

Sprinkle the tops of the rolls with 1 cup of mozzarella cheese.

Gently pour on the rest of the spaghetti sauce.

Sprinkle with the remaining 1 cup of mozzarella cheese.

Cover with aluminum foil and bake for 30 minutes.

Uncover and bake for another 15 minutes or so until the cheese on top is bubbly.