Categories
Chocolate Cheer Classic Favorites Frozen Desserts No-Bake Recipes

It’s Summer, So We’re Trying To Eat Healthily. Scratch That. We’re Trying To Eat Bacon Sundaes.

I’ve been spending a lot of time on this blog talking about how sad I’ve been. Sad that I’ve lost touch with some people. Sad that I’ve trusted some of the wrong people in the past. Sad that I’ve been dissed and hurt for no particular reason. Sad that I’m not where I’d like to be in some aspects of life. Just plain old sad.

Well screw all that. Did you not see the title of this post?! There is bacon among us, people. Buck up!

Anyone want to play 6 degrees of Sir Francis Bacon?

So last week I took a few days off to relax. Some call it a “staycation.” I call it a “I’m poor and a little burned out, so I’m going to sit around and eat raisins and listen to an old Smashing Pumpkins record for a few days.” On one of those days, my boyfriend and I made a special trip to Burger King after hearing tales of a new dessert item: the bacon sundae. Believe it or not, it was bleeping delicious, and it needed to be made. Boyfriend had the seriously bright idea to concoct this creature together.

I’m writing this post the day after a spectacular rooftop barbecue we hosted. This means that I am sore, tired and a little foggy. This, I believe, also means the party was a success. Thanks to this lovely event and thanks to my tendency to go overboard dessert-wise, there will be a few posts on deliciousness related to this soiree. Yippee.

Now, we don’t have an ice cream maker, and apparently making ice cream from scratch without one is incredibly annoying. I don’t have time to be annoyed. I want a bacon sundae, and STAT! So, we bought French vanilla ice cream from, where else, Trader Joe’s. And, surprise surprise, it’s friggin’ amazing.

The next step was to make hot fudge sauce. This, I found, was not simple. The first recipe I tried gave me something that quickly resembled, in both taste and appearance, a Tootsie Roll. I have nothing against Tootsie Rolls…except everything. I am not a fan. So having a medium-sized saucepan full of the stuff was not cool with me. After a ton of grossed-out expressions and loads of experimenting, I found the promised land.

Hot Fudge Sauce (makes about 12 ounces)

3/4 cup of cocoa powder

2/3 cup of boiling water

1/4 cup + 2 tablespoons of heavy cream

4 tablespoons of butter

1 3/4 cup of granulated sugar

1/4 cup + 2 tablespoons of light corn syrup

1 teaspoon of vanilla extract

Stir cocoa powder and water to a medium-sized saucepan over medium heat and stir until you’ve got a lumpy mess. Stir in heavy cream, butter and sugar until dissolved and fully mixed. Add in corn syrup, stir until incorporated, and then let the mixture come to a simmer and stay at a slow boil– no stirring allowed– for about 5 minutes. Oh, and make sure to brush down the sides of the pan with cold water, to make sure sugar crystals don’t form. You don’t want crunchy fudge sauce. Do you? Really ask yourself.

Remove from heat and stir until smooth. Let cool slightly before tasting, because chocolate gets damn hot really fast.

You can pour this straight into a mason jar like we did and then spoon a bit at a time onto your sundae or straight down your gullet (we did both, and both are highly recommended).

Want to hear how good this was? Stay tuned! (Did that work? Are you intrigued? Be honest, it’s cool.)

Now, no sundae is complete without some whipped cream. Personally I’m not a fan of sweet whipped cream on sundaes, so I made this one unsweetened, light and fluffy.

Whipped Cream (makes a HUGE bowl of it)

1 1/2 pints of heavy whipping cream

1 1/2 teaspoons of vanilla extract

Keep a large glass or metal bowl in the freezer for about ten minutes before you start this thing. You’ll need a cold bowl to make this. Pour your heavy cream into your bowl and whip with a hand mixer on high until stiff peaks start to form. Add in vanilla extract and whip just until mixed.

Is there such a thing as too much whipped cream? No, right? Yeah, I thought not.

And now on to the bacon. Well, ok, I suck at cooking bacon. It’s always either super burnt or unbelievably rubbery. Boyfriend rocked it, and was therefore in charge. I really have no idea of exactly what he did, but he did do something crazy special to the bacon. Maybe it’s a secret bacon recipe that he has. I’ll ask him if you want. We served about ten people, and therefore needed a package and a half of bacon (So, yeah, everyone got a lot of bacon. I know, I’m sorry I didn’t invite you. Next time!). Am I saying bacon a lot? I know I am. Well, cook, pat dry, USE.

So, a nice heaping spoon of fudge sauce, two scoops of French vanilla ice cream, two or three strips of bacon, a dollop and whipped cream, and yet another drizzle of fudge sauce later, how are we doing?

PRETTY.

FLIPPING.

AMAZING.

Sad schmad. We had a bunch of awesome people tell us that this was an amazing, amazing finish to a delicious meal.  I couldn’t be more pleased. Well, actually, at this moment, I guess I could. There’s a sundae just begging to be made, and I’m pretty sure the begging’s coming from this belly. BRB!

(Make this, ASAP.)

Categories
Desserts with Fruit Easy Baking Frozen Desserts No-Bake Recipes Sort of Healthy Strange and Yummy Vegan Desserts

Deep Thoughts With Sad Shibow [Feat. Avocado Pops]

As you all know, life is rough. As you all also know, I often like to complain about how rough life is. I’m not going to bore you because I’ll seem redundant, and these days if you’d like a refresher on something I’ve said in the past, all you have to do is type some words into the search bar and find your prize. Alls I’ve got to say is that sometimes being an adult is no picnic. Every now and then it’s a ten-course meal at a five-star restaurant. But sometimes it’s just a bowl of cereal from that box of Cheerios you’ve had in your pantry forever.

Wasn’t kidding about those deep thoughts. 😉

Now, let’s be real. Last week was tough on me. In addition to dealing with life’s everyday stresses, I found myself coping with some rather unfriendly behavior from people I believed were in my corner. It was pretty heartbreaking, especially since it involved hurting not only me, but people I deeply love. And no one messes with the loves of Sad Shibow.

So, here I am feeling low thanks to some randoms trying to put together a Bollywood puppet show (Get it? Pulling strings? And I’m Indian? Deep thoughts!) when what do I see on Facebook but Butter Lane‘s latest Blogger of the Week, and it’s…

Sylvapotamus brought to my attention that this says “worldpress.” What the hell, I say, I’ll take it!

Me! You guys, they picked me! Now, this may seem small to a lot of people, and hey, it is sort of small in the grand scheme of things. But to me, it’s huge, and not only because this place has the BEST cupcakes I have ever allowed into my belly. So, what’s the big deal?

Half of the dozen cupcakes we picked up this weekend. You can’t still be wondering why I love this place so.

About a year and a half ago, around my 24th birthday, I was in a not-so-great place, for many many reasons. I was so down that I’d lost the desire to do pretty much anything I enjoyed, including bake. I happened to see something somewhere on the great many internets about cupcake classes at Butter Lane, and decided to woman up and book a class. It was so entertaining and enlightening that it made me finally want to get back into my own kitchen. When my boyfriend recently asked me why I loved the place so much, I told him that it basically made me grateful for things again. So…thank you, BL. DEEP THOUGHTS!

Ok, onto the make-stuff portion. Originally I was going to tell you all about the delicious, easy-peasy cookie dough ice pops I made. While they were, indeed, pretty simple to make, I found them to be kind of gross. This is not the fault of the author of this recipe at all. It is, instead, my bad, for believing that skim milk could, and should, always take the place of whole milk. In life, I’ll usually try to take the healthier route when it comes to my eating habits (I say “in life”  expecting you all to pretty much ignore every buttery post on here for a hot second). I do the whole wheat bread instead of white thing, the no-soda thing, boringboringblah you get it.  I’ve even convinced myself that I enjoyed frozen yogurt much more than I enjoyed ice cream. And while I do like to get my Yogo on every now and then, I recently discovered that I was, to put it as  eloquently as possible, trippin’. Ice cream > fro-yo. Who knows what else I’ve brainwashed myself into believing was right. Wait… so just to check… is steak any good?

Anyway, we’re dealing with another odorous NYC heat wave. Everyone smells like the aquarium (Why doesn’t anyone know what that smells like?!) and I’m super cranky all the time, so obviously you best believe I’m not going near the oven. Oh, and, we did kind of just buy and eat a dozen cupcakes over here, so we need something a teensy bit light. Let’s make avocado pops! Weird enough for you? In case they’re not, check these out!

Now, ya’ll know I’ve been meaning to make these forever, but I guess it got cold again before I could. So…yeah. Let’s just do this.

Avocado Pops (Uh, makes, like, a set number of pops, and that number is determined by what you decide to use as molds)

1 cup of water

1/2 cup of granulated sugar

2 small ripe avocados

Pinch of salt

2 tablespoons of fresh lime juice

I used paper Dixie cups, FYI.

Combine the water and sugar in a small saucepan over medium-high heat, stirring until the sugar dissolves. Let cool to room temperature. This is known as simple syrup, and can also be used for your boozy mixed drink of choice, should you be 21+ and need such information.

Meanwhile, peel and pit your two avocados, and mash the flesh in a medium-sized bowl until smooth. Add in salt and lime juice, then stir in your simple syrup. You can use a blender or mixer if you’re feeling lazy ;).

Pour into your molds and send into the freezer for at least 5 hours. I filled my Dixie cups about halfway, and ended up with five pops.

The night we first tasted these was an excellent night. There was champagne, an even split of the last Butter Lane cupcake, and a viewing of Blues Brothers (I’d never seen it! It was so awesome!). So, how’d these pops do?

Yes, those are toothpicks, which are actually useless. Do better than Shibow did, kids. Do better.

I loooooooved these things. LOVED them. They’re creamy, tangy, sweet and unbelievably refreshing. I’m sad I only ended up with five, but happy they are super easy, because these are being made again ASAP.

Categories
Classic Favorites Desserts with Fruit Muffins

No Good Deed Goes Unpunished. Most Good Deeds Are Very Awkward. Let’s Make Muffins.

Saturday morning I went for a run through our pretty, pretty neighborhood with my boyfriend. Usually, after these jogs/walks/eventual gasp-filled staggers, I try to persuade him to steal someone’s copy of the New York Times for me (jokingly, lest anyone in my ‘hood suspect their stolen papers have been brought to my lair). Of course, he never complies, beacon of morality that he is.

Can someone help me with this crossword? I’ve been working on it since Saturday. Now you can all see how cultured I am, and how cultured I am not. I’ve barely filled in a third of this thing 😦

So, on this particular morning, we happened to pass a neighbor who was retrieving her copy from the doorstep and noticed that she had received two papers for some reason. We alerted her to this and she was generous enough to give us her second copy. Nice, right? We introduced ourselves, and eventually to show my gratitude I offered to make her some muffins.

I’m sure none of us took me very seriously (yes, I am including me). Still, Sunday morning, I awoke with the intention to bake. Like I said, I’ve missed it. And I’m trying to be a woman of my word these days. And she gave us the Sunday Times! She deserved some baked goods. Blueberry baked goods at that. My new favorite cookbook once again assists.

Blueberry Muffins (makes a dozen)

3/4 cup of milk

1/4 cup of vegetable oil or melted butter

1 egg

2 cups of all-purpose flour

1/2 cup of granulated sugar

2 teaspoons of baking powder

1/2 teaspoon salt

1 cup of fresh or frozen blueberries (this says you can also use canned blueberries but…gross)

2 tablespoons of coarse sugar or granulated sugar

Preheat oven to 400°F and grease the bottoms of a 12-cup muffin tin. You know what I found out from this very book? Greasing the sides of pans when making muffins or breads can actually burn and crisp up the sides, giving an unwanted crust on your goods. So only grease your bottoms. That was weird, I realize this.

In a large bowl, whisk together milk, oil or butter and egg until fully mixed. Then, all at once, stir in flour, sugar, baking powder and salt. Now, and this is important, stir until you’ve got a lumpy mess. Do NOT try to smooth this batter out. Stir just until the flour has all been moistened, or you’ll come out with a dozen dry blueberry rocks. Not delicious.

Lumpy batter.

Next, very carefully fold in your blueberries. Try not to upset the batter too much, as we don’t want to overmix. Evenly distribute among your muffin cups, and sprinkle the tops with coarse or granulated sugar.

Send these into the oven for about 20 to 25 minutes, rotating the pan halfway through baking, and remove when the tops are golden brown.

Gooey Sunday Breakfast

Let these cool for about 10 minutes in the pan, then pop out and eat while warm. Oh, please eat them warm.

Obviously we had to keep a few  six of these behind to test them. All six passed. 😉

Now, you’re probably wondering about the title of this post. So, once I was done making these muffins, my boyfriend asked how I planned on delivering them to our neighbor. I very casually stated that I was planning on leaving them at her door with a nice note, ringing the doorbell…and then running away. In his mind, said note would have looked like this:

Dear Neighbor,

Your generous gift of the Sunday Times did not go unnoticed. Here are some muffins. We’re even now. Don’t smile at me on the street. 

Regards,

Sybil

Har har.

Confession time: I am a painfully shy human being who often comes off as uptight, mostly because I try not to engage people… mostly because I’m afraid people will hate me once I engage. Really. Many of the people I’ve grown close to over the years have said that when they first met me, they thought they’d hate me. I bet some of them even did hate me until I decided to open my mouth and my heart (awww, precious). It’s something that I’m still working on correcting, but for anyone who reads this before meeting me, I swear I’m nice, and I’m sorry I scowled at you.

BF helped me muster up the courage to deliver the muffins in person. I can’t say I wasn’t uncomfortable and super awkward about the whole thing (I tend to do this weird, nervous laugh that I can’t suppress, and that I am fairly certain I’ve inherited from my father), but I am happy that I kept that promise. I’m also glad we got to know our neighbors, and happy to report that as far as I know, they don’t hate me! Hooray!

Categories
Cakes Doughnuts Fancy Pantsy

The Ugly Cry Is Nature’s Netipot…And Other Things You Learn While You’re NOT Baking

GROSS! But also totally true. I learned this nastalicious lesson on a particularly difficult night. I don’t remember what I was bawling about, but I do remember being really stuffed up with an awful warm-weather cold and then suddenly… not being stuffed up. Life’s lessons. I just thought I’d drop some knowledge, in case you want to save money.

So…I really miss baking. I swear I haven’t lazed out on all of you. I’ve just been insanely busy. With what, you ask. I could not tell you, I answer. Why are you being so shady, you ask. I’m not, I just have no idea of what’s kept me from my precious sticks o’ butter, powdered sugar and various pans, I reply. Every time I wander into the kitchen to whip something up, I get distracted and eventually end up wandering right back out carrying a spoonful of Cookie Butter. I know, tsk tsk, Shibow. But don’t scold me until you’ve tried it. (I swear I’m not being paid at all by Trader Joe’s. They’re just too damn good.)

Anyway, I’m sure there’s a direct correlation between my nasal passage-clearing wail sessions (Sorry, totally inappropriate for a blog about cakes and stuff) and my failure to bake/blog. Though I can’t really blog if I haven’t baked anything. I mean, I can, but who cares about what I think of Gotye (Seriously WHO IS THAT?!) or growing basil on your windowsill?

Full disclosure: I have been baking things here and there…and everywhere (if “everywhere” is my teeny-tiny kitchen). I’ve just simply not had the time/energy/oomph to post about the sweets I’ve made. Do you care? Are you curious? Oh…what the hell! Here are a few pictures from the past month or so:

What I drowned my sorrows in for a good week after those marshmallows were first made…

What I ALSO drowned my sorrows in…kidding! These were part of a very special birthday cake…

Part 1 of boyfriend’s birthday black forest cake. I’d show you the finished product but…we ate it.

If anyone expresses interest in learning how the black forest cake is made and put together, probably don’t ask me. I still have not mastered the art of properly decorating a cake, but I seem to have figured out the taste aspect. It was a delicious hot mess. Actually it was a cold mess, as most birthday cakes are. So I guess I’d call it a success. Moving on…

So I decided it was finally time to put my big girl pants on and bake something and then blog about it. Want to know why I chose what I chose? Well, this next dessert struck me as a mash-up of a cake, a muffin and a doughnut. Are you still wondering? Really? No? Ok, let’s do this then.

Cinnamon Sugar Puffs (makes 12 large puffs or 24 mini puffs)

1/3 cup of unsalted butter

1/2 cup of granulated sugar

1 large egg*

1 1/2 cup of all-purpose flour

1 1/2 teaspoon of baking powder

1/2 teaspoon of salt

1/4 teaspoon of nutmeg

1/4 teaspoon of allspice

Pinch of ginger

Pinch of ground cloves (I left these out)

1 teaspoon of orange zest (I also left this out…don’t judge, I forgot to go grocery shopping)

1/2 cup of milk  (I used skim)

*Since, as you now know, I forgot to pick up essentials before making this, I had to find a substitute for the one egg. Turns out 2 tablespoons of cornstarch plus 2 tablespoons of room-temperature water works pretty well.

Preheat your oven to 350°F, and grease either a 12-cup muffin tin or a 24-cup mini muffin tin. I made minis, because in my mind 24 is more than 12, regardless of size. I make no sense, I know 😦

In a small saucepan, heat the 1/3 cup of butter over medium-high heat. Stir constantly until the butter has melted and browned and taken on a nutty scent. This is known as browned butter. If you love regular butter, you will fall at browned butter’s feet. As butter does not have feet, you will likely have been immensely confused by that sentence. Once the butter’s done browning, pour it into a large mixing bowl and let it come to room temperature.

Once the butter’s cooled, pour in the sugar and egg and whisk together, by hand or using a hand mixer, until fully creamed together.  Now, in a separate smaller bowl, sift together your flour, salt and spices.

Next, we’re going to mix the dry ingredients and the milk into our butter/sugar/egg mixture. Start by pouring about a third of the flour mixture into the butter mixture, then add a little of the milk to this, then alternate until all of the ingredients are happily joined in one large bowl, like so:

Scoop the batter into the cups of your muffin tin, and send into the oven for 20 to 25 minutes, until the tops are golden and the puffs have…puffed.

While these are baking, prepare the cinnamon sugar coating:

Cinnamon Sugar Coating

6 tablespoons of butter, melted

1 teaspoon of ground cinnamon

1/2 cup of sugar

Keep butter in mixing bowl. Sift cinnamon and sugar together in a separate bowl, and try to patiently wait for your puffs to be done. You will regret spoiling your appetite by reaching for that Oreo.

Once the puffs are done, carefully pop them out of the tin and dip each one in melted butter–making sure to pretty much bathe each puff in it– and then cover each in cinnamon sugar.

My boyfriend heard the phrase “cinnamon sugar” and promptly strolled into the kitchen, presumably to help. When I was done dipping the first one, he popped it into his mouth. I didn’t get a reaction, so I assumed he hated them. Then he started dipping and sugaring these and immediately eating them. I was relieved. Then I ate one.

Welcome back my wonky thumb!

Wow. These are spectacular. Remember how I described what I thought they’d be like? Well, I was wrong. These are more like a mash-up of a cake, a muffin, a doughnut and Cinnamon Toast Crunch. Which is to say, THEY’RE EVEN BETTER THAN I IMAGINED THEY’D BE.

Also, there’s an added bonus: we had a lot of cinnamon sugar left over, which we quickly threw into an empty salt shaker for toast/pancakes/directly onto our tongues (don’t hate). It’s the gift that keeps on giving, people. It just keeps on giving.

Categories
Classic Favorites No-Bake Recipes

Geez…Who WAS That Masked Intruder? Ah Well…Let’s Get Sticky!

Inside joke-y photo sent to me by Melinda. Words to the wise, kids.

Ok, guys, let me start with the big question: who was that whiny twit womanning this blog in the last few posts? I was reading them and was all, “What’s her champagne problem now? Let me save up my rupees and see if I can come up with enough dough to buy her the tiniest violin in the world.” I’m right, right? Such complaints this one had! Anyway, instead of yammering on and on, let me provide you with some quick updates on the Life of Shibow:

1. It won’t stop raining in New York, and I am PISSED, with a capital PISSED.

2. HOLGRAM TUPAC!!!!! I cannot stop talking about this. It will never cease to amuse me. Never.

3. Guess who landed herself in the emergency room! I’ve got no idea what happened other than it hurt like a mother to breathe and I spent a good three hours crying and lamenting the current state of the city hospital system begging to be discharged before some other stranger in scrubs started inexplicably poking and prodding me. It was hell. It was pure hell. But fear not, dear readers, after much fretting and hand-wringing it was determined that I will not, in fact, expire any time soon, at least not of an asthma-related meltdown.

4. BOY DID I MISS YOU GUYS! ❤

5. I am so sick of the NYC subway system. Just the other day, the doors to the F train shut while I was boarding and gave me a nasty arm burn. The next morning, a woman spilled her Coffee Coolata on me and then LAUGHED. The soulless slob of a beast laughed! I hate this city.

6. I got a Twitter! I sort of still don’t get it, but follow me anyway, please! Also, speaking of Twitter, and the NYC subway, follow this chap too!

I guess I did need a little bit of a break. Truth be told,  I am feeling a little better about things, and hopefully, should #1 cease to be true in the near future, I’ll feel a LOT better about things. I was able to muster up enough of a sugar craving/curiosity to want to try and bake something new and interesting, and finally decided on something so messy that I’d literally be stuck to it for hours and hours: marshmallows!

So, obviously, those jet-puffed creations that you wedge into your yams and roast over open fires every now and again are made by somebody. Still, for some reason it never occurred to me that they could be made by this body. Oh, but they can. And MOTHER are they messy.

Now, the great thing about these babies, especially if your sucky new-ish oven sort of reminds you of the ones you’ve seen at colonial houses on your sixth grade field trips, is that they’re no-bake. This, in my opinion, makes them yes-awesome. Let’s do it!

Marshmallows That Can Double As Part Of A Low-Budget Spiderman Costume…A Delicious Low-Budget Spiderman Costume (makes like 24 or something…you’ll see what I mean)

1 cup of water, divided

3 packets (.25 oz each) of powdered gelatin

1 1/2 cups of granulated sugar

1 cup of light corn syrup

1 large pinch of salt

1 tablespoon of vanilla extract

Confectioner’s sugar, for coating (you’ll need lots…and then a bit more than that)

Oh, also, if you’ve got a candy thermometer, it will come in handy. If you don’t, you’re me, and you like doing things the inconvenient way. First, lightly grease a 9 x 9 square baking pan with butter or oil, and set aside. Next, pour 1/2 cup of your water into a large bowl and sprinkle the gelatin over it, distributing the gelatin evenly. Leave it be… it will look super strange in just a few minutes.

See? Super strange.

Combine the rest of your water, and the sugar, salt and corn syrup in a medium-sized saucepan. Cook this mixture over low heat, stirring constantly, until the sugar has completely dissolved. Raise to medium heat and let the mixture come to a boil without stirring it. If you have a candy thermometer, you can insert it now. If you start to see some of the mixture sticking to the sides, you can brush down with a pastry brush that has been dipped in cold water. But DON’T stir. When the mixture registers at 240ºF, remove from heat and let it sit for one minute.

Boiling point. Pretty, huh?

Now, if you don’t possess a candy thermometer, this next step will be slightly tricky for you. Basically, you’re trying to get the above concoction to reach “soft-ball stage.” What this means is when a drop of the mixture is placed into a bowl of cold water, the mixture will immediately form itself into a soft ball. Since I refused to buy myself a thermometer because I am cheap and lazy, I used this method. It took about 5 minutes after the mix reached the boiling point to get to this stage.

Next, using a hand or stand mixer on low speed, slowly and carefully pour the hot syrupy mixture into the bowl of water/gelatin until fully incorporated. Then, gradually increase the speed to high and proceed to beat for about 10 minutes. Add the vanilla and beat for about 30 seconds longer.

If you have a hand mixer, I am you, and I feel for both of us. All I can say is that the result will be worth the effort, especially if you’re in a funk and need something fun and trying with which to occupy your time. Not pointing fingers, though if I were pointing fingers they’d be pointing at me.

Take your time with this one. At first you won’t believe it could look like the above, and then….oh…whoa…for real?! This will get Ghostbusters-crazy.

Immediately transfer the marshmallow-y goodness to your greased pan. I’m going to be honest with you: this will suck. Seriously, if there is a way to do this so that all of the marshmallow fluff stuff from the bowl goes into the pan, I know not of it. Get as much of it as you can in, then lightly wet your fingers and try to smooth the top out as much as possible. Let this stand uncovered at room temperature for at least 2 hours.

If you want, you can add all sorts of coatings to this– cocoa powder, cinnamon sugar, etc. For my first try, though, I decided to keep these classic. If you’d like to do the same, once yours are firm, coat your hands in confectioner’s sugar, then cut the marshmallows into squares with a scissor that is also coated in confectioner’s sugar. Cover the marshmallows in this sugar, as well. Seal in an airtight container.

Then you can feed them to your significant other, friend or family member, but only if this person is also covered in confectioner’s sugar. I’m just trying to see if you’re still paying attention. *Wink*

So, believe it or not, I actually made marshmallows! And even though this was the goopiest, messiest process ever, it was fun and relatively easy. Luckily, Mr. Master Of the Baking Arts was there to figure out how best to cut these suckers, because Lord knows I am no good with that process. These were even better on the second day! Also, there is nothing better than a s’more containing homemade marshmallows.  Best bad decision ever. 😉

Caused a hell of a mess in our toaster oven. And it was WORTH IT.