Rose Scented Marshmallows

I Heart Valentine's Day.
 I always have, and not just because of flowers and chocolate passed around at work all day, not always for me...but because it's a day dedicated to LOVE. Even if you don't have a significant other, I want to believe that you at least have one family member, BFF or pet that you love, and Valentine's Day is a great reminder or excuse to celebrate them!

 This year on Valentine's Day make these lovely rose scented marshmallows for your sweetheart! The oh so delicate shade of pink, the soft tender pillow-like bite in your mouth with the amazing surprise rose flavor (that many don't expect) is really something special to enjoy.

Fun note: this past week I tested them at work and the reaction was truly great. People saw pink, thought strawberry or raspberry and then the pleasant surprise look on their faces when they tasted rose was truly fun to watch.

So I dare you to try something different this year, no melting chocolate here, no oven necessary. A little patience goes a long way with these, and the rewards are immense!

Your sweetheart will thank you!

INGREDIENTS

non stick vegetable oil spray

1/ 2 cup powdered sugar divided plus more for dusting

1/2 oz unflavored gelatin

2 large egg whites

2 cups sugar

1/2 tsp rose water

1/4 tsp rose extract

1 drop red food coloring

TOOLS

candy thermometer

standing mixer w/ whisk attachment

mixing bowls

measuring spoons and cups

rubber spatula

13" x 9" baking pan

parchment paper

small/med saucepan

strainer for dusting

pastry brush

kitchen scissors or knife

DIRECTIONS

Lightly coat a 13" x 9" baking pan with nonstick spray, cut parchment paper to fit inside the baking pan, make sure to leave an overhang. Lightly coat again with nonstick spray and dust the entire pan with powdered sugar. Spray oil on the rubber spatula as well and set aside.

Combine gelatin and 1/2 cup cold water in a small bowl. Let stand until gelatin has softened, 10-12 minutes. 

Using the standing mixer on medium high speed beat the egg whites until soft peaks form, about 3 minutes. 

Meanwhile, fit a medium heavy saucepan with the candy thermometer. Bring sugar and 1/2 cup water to a boil over medium-high heat, stirring to dissolve sugar and brushing down sides with a wet pastry brush. Boil sugar mixture, without stirring, until thermometer reads 250 degrees, 8-10 minutes. Remove from heat and add gelatin mixture, stirring until dissolved. 

With mixer running, drizzle hot sugar mixture down the side of the bowl into egg whites, add rose water, rose extract and increase speed to high, and beat until mixture has cooled slightly and tripled in volume, 5-7 minutes. Add a drop of red food coloring to reach your desired shade of pink. 

Using the slightly oiled rubber spatula spread marshmallow mixture into the prepared pan. Make sure the top part is nice and smooth. Place pan on counter and leave marshmallow mix alone in a dry area for at least 4 hours or preferably overnight.

Dust tops of marshmallow with remaining 1/4 powdered sugar. Dust your clean counter space with more powdered sugar and turn out the pan onto the counter.  With your scissors or knife cut into long strips first, then into 1" pieces. Dust with more powdered sugar making sure the marshmallow isn't sticky. Marshmallows can be made 4 days ahead. Store tightly wrapped in plastic at room temperature.

Makes about 70 1" marshmallows.

These old-fashioned marshmallows look beautiful in apothecary jars. 
Find one at the flea market or online...in the meantime gosmell the roses!

Eat Your Heart Out Red Velvet!

Bake a Red Velvet heart cake for your Valentine's!

This year I made my life easy and bought a beautiful heart shaped Nordic Ware Bundt cake mold for my Valentine's Day cake. The focus is on a great tasting recipe where you can omit the frosting if you are out time or ingredients!  

Food historians may differ about the origins of Red Velvet cake, many believe the name comes from the naturally reddish hue from the cocoa powder, which is enhanced by a chemical reaction between vinegar and baking soda. Today most versions rely on red food coloring (some bakers use beet juice) to achieve it's vivid shade.

 

So bake that special someone this fab cake, there's still time!

TOOLS

baking spray

standing mixer

heart shape bundt cake - I found mine on Amazon.com

rubber spatula

cooling rack
toothpick
small- medium size strainer
pastry brush

INGREDIENTS

2-1/2 cake flour (not self rising) sifted

2 tbsp unsweetened Dutch-process cocoa powder

1 tsp salt

1-1/2 cup sugar

1-1/2 cup vegetable oil

2 large eggs room temperature

1/2 tsp gel red food coloring

1 tsp vanilla extract

1 cup buttermilk

1-1/2 tsp baking soda

2 tsp distilled white vinegar

DIRECTIONS

Preheat oven to 350 degrees. Prepare bundt cake pan with a good spray coat of baking oil. Use the pastry brush to get into every crevice, nook and cranny. 

 Whisk together cake flour, cocoa and salt.

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter and mix on medium speed for 10 seconds. 

Pour batter into the hear shaped bundt pan making sure the batter is spread evenly, use the rubber spatula to achieve this. This will help the cake bake up the sides of the pan a bit instead of puffing up in the middle, which doesn't help when you invert it.

Bake for about 45 minutes until toothpick inserted in center comes out clean.

Let cake cool for a while in the bundt cake pan before removing it.  If the cake is too hot, it's more likely to come apart when you invert the pan over the cooling rack or serving plate. Let it cool and set before you disturb it. About 20 minutes. 

Serve with your favorite sparkling wine!

Happy Valentine's Day!