dulcis serenus

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A Thank You and Some Homemade S’mores April 11, 2011

As I’m sure you remember, on March 30th I contributed to an online bake sale that was being organized by Sabrina over at The Tomato Tart to benefit earthquake, tsunami, and nuclear crisis victims in Japan.  Despite some technical difficulties with her site on the day of the bake sale, we still managed to not only meet the goal that Sabrina set, but triple it!  Every single item sold and the Online Bake Sale for Japan managed to raise $8,269 to be donated to Second Harvest Japan!  Raising this amount of money is truly amazing.  I’m completely overwhelmed by the charity of others; everyone who participated, from the bakers to the bidders, contributed to the success of this bake sale and I am truly thankful for having been a part of it.  That being said, if you bid on something for the bake sale and did not win, you can still donate to the cause.  Sabrina set up a fundraising site over at Give Forward that will continue to raise money until June 10th.  She has set a new goal of $10,000.  Anything you could spare would be greatly appreciated as Second Harvest Japan will contribute $1,000 in food for every $100 donated.  That means if we manage to raise $10,000, they will donate $100,000 worth of food, which is a staggering amount.

I would like to thank everyone who bid, especially Angele, Karen E., Julie, Karen S., Tali, Kim, and Rose for their winning bids.  Thank you ladies for contributing to a good cause!  I will be sending out your sweet treats soon.  If you were one of my winning bidders and don’t see your name here, that’s because Sabrina hasn’t received your paypal yet.  Be sure to send it soon or contact Sabrina at bakesale@thetomatotart.com.

So, that was the Thank You, now on to the S’mores!

One of the items that I contributed to the bake sale was Homemade S’mores.  Now, one could argue that all s’mores are homemade, but I deem these “homemade” because they start with the Homemade Marshmallows recipe from one of my favorite dessert cookbooks Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth.  I love this cookbook because it is filled with tons of goodies that truly live up to the title.  My only wish is that it had more pictures: I love a cookbook that has a picture to go with every recipe. After I made these for the first time, I decided that homemade marshmallows are a necessity in life; they are just so much better than store-bought.  They’re soft and pillowy and just slightly chewy, plus you can cut them into any shape you want.  (I prefer stars.)  Homemade S’mores are the most requested sweet from all of my friends: I make them for Christmas, birthdays, graduations, random Tuesdays, any occasion I can think of.  The marshmallow aspect of the S’mores is a bit labor intensive (you need to use a stand mixer because they have to beat for 15 minutes and the completed marshmallows have to set for 8-12 hours before cutting), but the time it takes is completely worth the end result.

Here’s what you need:


1 cup cold water

3 Tbls unflavored gelatin

2 cups granulated sugar

3/4 cup light corn syrup

1/4 tsp salt

2 Tbls vanilla

cornstarch and powdered sugar for dusting


graham crackers

chocolate almond bark

Here’s what you do:

Generously dust a large jelly roll pan with cornstarch and set a side.  If you prefer thicker marshmallows, use a 13×9 cake pan.  Pour 1/2 up cold water into the bowl of a stand mixture and sprinkle in the gelatin allowing it to absorb all of the water.  This will take about 45 minutes.

While gelatin is absorbing, combing the remaining 1/2 cup water, granulated sugar, corn syrup, and salt in a large saucepan.  Heat the mixture over medium heat, stirring occasionally until the sugar dissolves.  Increase the heat to high and let the mixture come to a boil.  Cook the syrup, without stirring, until it reaches 240 degrees on a candy thermometer.

Remove the syrup from the heat and slowly beat it into the dissolved gelatin with the whisk attachment on your stand mixer on low speed.  Increase the mixer to high and continue beating until the mixture is very thick and white but still warm, about 15 minutes.  Beat in the vanilla.  (You could use a handheld mixer, if you want, but 15 minutes is a long time.  Believe me I have tried.)

Pour the marshmallow mixture into the prepared pan and smooth out with a spatula or your hands.  It works best if you spray your hands with cooking spray and slowly pat it out.  Dust the top with powdered sugar.

Let the marshmallows stand, uncovered at room temperature, for 8-12 hours to firm up.  Cut into squares or fun shapes.

In a glass bowl, melt 5 to 6 squares of chocolate almond bark according to microwave directions on package.

Line your work surface with waxed paper and prepare your graham crackers.

One at a time, dip the top of each graham cracker in the melted almond bark, lay chocolate-side-up on the waxed paper, and immediately place one marshmallow on top of the chocolate.  Let the s’mores cool until set and store in an air-tight container.


Bake Sale for Japan Contributions! March 23, 2011

I have finally decided what I will be contributing to the Online Bake Sale for Japan!  I thought I would give you a little sneak peak of my contributions with some info on each.  Recipes will follow shortly.  Be sure to check the site in the days leading up to the auction on the 30th to see all of the treats up for bid.

The first time I made this Whole Wheat Vegan Banana Bread I fell in love with it.  I now feel the need to make it about once a week.  Sometimes I even make two and store one in the freezer in case I’m having a banana bread emergency and just need to eat some…right now.  This bread is moist and slightly dense, as any good banana bread should be, and completely free of eggs and dairy.  (Two loaves available.)

If you love the crunch, crumble, and buttery goodness of shortbread cookies, but don’t eat dairy or eggs, these Vegan Shortbread Cookies are for you.  They get their buttery taste and flaky crumble from butter flavored vegetable shortening,  are completely egg and dairy free, and made with natural, raw sugar.  They’re especially good with a little jam on top!  You will receive 20 shortbreads in a decorative tin.

Jam is something I always have in my pantry.  It’s so very versatile.  I particularly love to use it to dress up cookies.  This Set of Four Jams would be a perfect addition to your pantry.  The flavors include: Strawberry Balsamic, Lemon Curd, Mango Cinnamon, and Blueberry Lime.  These jams have been canned and will last up to a year, but I expect they will be long gone before then.  Except for the Lemon Curd, they are egg and dairy free.  (Four sets available.)

Whenever an overwhelming urge to bake cookies starts to come over me, I make Blackberry Jam Thumbprints.  They are seriously delicious and everyone loves them.  They are soft, crumbly cookies with a sweet jam center.  The cookies are rolled in white sparkling sugar before baking to give them a little crunch.  These bite-sized cookies are so good I could easily eat a dozen in one sitting, so I am going to ship you three dozen in a decorative tin.

Homemade marshmallows are a necessity in life; they are just so much better than store-bought.  They’re soft and pillowy and just slightly chewy, plus they make the cutest S’mores!  Homemade S’mores are the most requested sweet from all of my friends.  I’ll be shipping a dozen of these in a decorative tin to ensure the marshmallows stay fresh.



Marshmallow Candies February 24, 2011

Filed under: candy,caramel,marshmallows,novelty — dulcisserenus @ 9:35 pm
Tags: ,

Whenever I need a quick present, I make these Marshmallow Candies.  They are super simple, made with three ingredients, take about five minutes to create, and taste deceptively like doughnuts.  I make them, let them air dry for anywhere from ten minutes to an hour, and pack them up in gift bags or boxes.  I last made them at Christmas as part of the candy trays that I give out to all of my friends, but they’re so simple you could make them for any occasion.  I stole this recipe from my mom who used to make them every Christmas, but I changed the recipe slightly.  The original calls for melting down caramel candies with sweetened-condensed milk; I just use caramel apple dip.  The original caramel recipe sets up a bit more so they are not as messy, but the apple dip is much easier and I’m all for easy.

Here’s what you need:

1 bag large marshmallows (the kind you use for toasting to make smore’s)

1 16 ounce container caramel apple dip (I use Marzetti, but any will do)

about 4 cups puffed rice cereal


waxed paper

Here’s what you do:

Cover your work surface with waxed paper and lay out the marshmallows for easy access.  Place the cereal into a large bowl and set aside.  Heat up the caramel apple dip according to the directions on the package, then skewer one marshmallow with a toothpick to form a handle.  Dip the marshmallow about 3/4 of the way into the caramel and immediately roll in the cereal.  Place the marshmallow back on the waxed paper and remove the toothpick.  Repeat with the remaining marshmallows.  As the toothpick gets sticky, trade it out with a new one to make dipping easier.

Let them air dry for at least ten minutes before packaging, or stand at the counter and eat them off of the the waxed paper as I am prone to do.  Somehow this makes them even more delightfully sinful.


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