HOMEMADE MARSHMALLOWS

I posted these marshmallows last year and they were such a hit! It was so fun to see all the different shapes, flavors, and colors people decided to make! Homemade marshmallows are my new favorite winter treat! They are so light and fluffy and taste way better than store bought marshmallows.
Make these marshmallows and pair it with one of my Merry & Bright mugs for a cute gift!

Ingredients:
3 packages unflavored gelatin
1 cup of ice cold water
1.5 cups of sugar
1 cup light corn syrup
1/4 teaspoon salt
3/4 teaspoon peppermint extract (you can use regular vanilla extract if you want)
1/4 cup confectioners' sugar
1/4 cup cornstarch
nonstick spray

Directions:
Place gelatin and 1/2 cup of the water into mixer and set aside. In a saucepan, combine remaining 1/2 cup of water, granulated sugar, corn syrup, and salt. Place over medium-high heat, cover, and cook for about 5 minutes. Uncover and clip a candy thermometer to the side of the pan. Continue cooking until the mixtures reaches 240 degrees F, which will take about 5 minutes (depending on your heat). When you reach 240 degrees, immediately remove from heat. Turn your mixer on low speed and slowly pour the sugar/syrup into the gelatin mixture. Once you've added all the syrup, turn the speed of the mixer up to high. Whip until the mixture becomes very thick, about 15 minutes. In the last minute of mixing, add the peppermint extract (or whatever extract you've chosen).

While the mixture is whipping, prepare a 9x13 pan:
Combine the confectioners' sugar and cornstarch in a small bowl. Spray pan with nonstick cooking spray. Add half of the sugar/cornstarch mixture and move around the pan to coat the bottom and sides of the pan.

Once the mixture is done whipping, pour into the pan. Use a lightly greased spatula to spread the mixture in the pan. Immediately after you spread the mixture, drop a few dots of food coloring all over. Mix the food coloring into the marshmallow mixture using your spatula. Lightly dust the top of the marshmallows with the sugar/cornstarch mixture.

Let the marshmallows sit uncovered for at least 4 hours and up to overnight.
Transfer marshmallows onto a cutting board. Dust a pizza wheel (or knife) with the sugar/cornstarch and cut the marshmallows into squares. You can also use cooking cutters to make various shapes, just make sure you dust the cookie cutters as well. After cutting or shaping marshmallows, dust the sides with the sugar/cornstarch marshmallows. Store marshmallows in an airtight container for up to 3 weeks, but I'm 100% sure they won't last that long!
I would love to see YOUR homemade marshmallows! Send me your creations! Happy sipping :)

Cherry Moscow Mule

Moscow Mules are such a simple and refreshing cocktail that have grown to be super popular in the last couple of years. I love the unique taste of Moscow Mules, and let's be honest, anyone looks cool drinking out of a gorgeous copper mug, am I right?!
There are so many fun variations for Moscow Mules, but I think cherry is my favorite. It's a fun twist on one of my favorite cocktails.

What you need for one Moscow Mule:
-4oz Ginger Beer
-2 oz Vodka
-1-2 oz Cherry Grenadine
-Juice of half a lime
-Lime and cherry for garnish (not necessary but definitely recommended for additional cuteness)

Mix it Gooooood:
-Mix all the ingredients together
-Serve over ice
-Garnish with lime and cherry

Sip it by the pool, while out on the lake, at your next BBQ, or while you're sitting on your couch watching TV, no judgement. Just try it and ENJOY! Let me know whatcha think xo

Homemade Pineapple Whip

This pineapple whip is my favorite treat right now! It is so light and refreshing and the consistency is perfect! Not to mention it only has three ingredients and no added sugar...what more could you ask for?!
Give it a try and let me know what you think. I have a feeling it will be your new summer favorite!

Whatcha Need:

- 4 Cups Frozen Pineapple
(you can cut then freeze a fresh pineapple or buy already frozen pineapple in the freezer section of your local grocery store)
- 1/2 of a banana
- 1/2 cup cold coconut milk (like this)
- blender or food processor

Whatcha Do:

- If using a fresh pineapple, cut into cubes and let freeze overnight

- Transfer frozen pineapple, banana, and coconut milk into blender or food processor
- Blend or pulse until there are no pineapple chunks and the mixture is light and creamy
 *note: you will have to stop and use a spatula to scrape the sides a couple time. Resist the urge to add more milk!!

Needs more blending!

- Transfer to a fun glass, top with pineapple wedge or your favorite fruit + enjoy!

Soooo easy and soooo good! Happy summer!

P.S. For extra fun, plant the top of your pineapple in a small pot, and transfer to a larger pot as it grows over the next 18-24 months. Do some research on what it takes to grow a pineapple in your region! 

Mimosa Bar

With February and Spring coming up, there are so many occasions to celebrate... Valentine's Day, baby showers, bridal showers, wedding days, Mother's Day, and any fun birthdays you might be celebrating. A Mimosa Bar is such a pretty and simple addition to any brunch or celebration!

What You Need:
-Champagne or...sparking wine, sparking juice, pretty much anything that will bubble ;)
-Juices
-Fruit for garnish
-Bowls or dishes for fruit
-Champagne flutes
-Sugar + food coloring for rim of flute (optional)
-Pitchers (target has cute one's in the Dollar Section (of course))
-Sign and labels
-Scissors or 2-2.5" hole punch
-String


To rim the champagne flutes with sugar:
-Fill a dish with sugar
-Add a drop or two of food coloring, depending on how dark you want your color
-Mix it up well so there aren't any clumps
 (You could also just use raw sugar on it's own for a pretty look)
-Run an orange slice around the rim of the glass OR just dip the rim in a small puddle of water
-Dip the rim of the glass into sugar and twist the glass a little to make sure it's evenly coated

Once you've sugared the champagne flutes:
-Set out flutes, champagne, bowls filled with sliced fruit
-Fill pitchers with desired juice
-Cut out labels either with scissors or hole punch
-Use string (I used baker's twine) to tie label to it's juice
-Frame or hang the directions
-Let your guests make their own personalized mimosa!

In honor of Valentine's Day, I chose juices and fruit that match "valentine colors." I used orange, grapefruit, peach, and cranberry juice. Orange juice will definitely be the fan-favorite, so I would get extra orange juice. For garnish, I used raspberries, strawberries, and pomegranates. For my mimosa, I combined orange + grapefruit juice and garnished with raspberries + strawberries.
Don't forget to get your FREE Mimosa Bar sign and labels here, and as always, I would love to see what you create, so share your pictures with
me! Cheers!

Homemade Marshmallows and Kitchen Conversions Chart

Buy Kitchen Conversions Chart

I know, I know...why would you make marshmallows when you can easily buy them from the store? Well, I'll tell you why. Homemade marshmallows are lighter and fluffier than store bought marshmallows; it's almost as if you're eating a sweet and delicious cloud. You can also change the flavor, color, and shape of homemade marshmallows, which makes them super cute. And they really aren't too hard to make. YOU CAN DO IT!

Ingredients:
3 packages unflavored gelatin
1 cup of ice cold water
1.5 cups of sugar
1 cup light corn syrup
1/4 teaspoon salt
3/4 teaspoon peppermint extract (you can use regular vanilla extract if you want)
1/4 cup confectioners' sugar
1/4 cup cornstarch
nonstick spray

Directions:
Place gelatin and 1/2 cup of the water into mixer bowl. In a saucepan, combine remaining 1/2 cup of water, granulated sugar, corn syrup, and salt. Place over medium-high heat, cover, and cook for about 5 minutes. Uncover and clip a candy thermometer to the side of the pan. Continue cooking until the mixtures reaches 240 degrees F, which will take 5-10 minutes (depending on your heat). When you reach 240 degrees, immediately remove from heat. Turn your mixer on low speed then slowly pour the sugar syrup into the gelatin mixture. Once you've added all the syrup, turn the speed of the mixer up to high. Whip until the mixture becomes very thick, about 15 minutes. In the last minute of mixing, add the peppermint extract (or whatever extract you've chosen).
While the mixture is whipping, prepare a 9x13 pan:
Combine the confectioners' sugar and cornstarch in a small bowl. Spray pan with nonstick cooking spray. Add half of the sugar/cornstarch mixture and move around the pan to coat the bottom and sides of the pan. Once the mixture is done whipping, pour into the pan. Use a lightly greased spatula to spread the mixture in the pan. Immediately after you spread the mixture, drop a few dots of food coloring all over. Mix the food coloring into the marshmallow mixture using your spatula. Lightly dust the top of the marshmallows with the sugar/cornstarch mixture. Let the marshmallows sit uncovered for at least 4 hours and up to overnight.
Transfer marshmallows onto a cutting board. Dust a pizza wheel (or knife) with the sugar/cornstarch and cut the marshmallows into squares. You can also use cooking cutters to make various shapes, just make sure you dust the cookie cutters as well. After cutting or shaping marshmallows, dust the sides with the sugar/cornstarch marshmallows. Store marshmallows in an airtight container for up to 3 weeks, but I'm 100% sure they won't last that long!

While you're here, you can purchase my 8x10 Kitchen Conversions download for only $5. You can frame this print, hang it on your fridge, or hang it in your cabinet door. I love having this chart in my kitchen for a quick reference!
Email me to purchase your download at scripteddesire@gmail.com