Making Marshmallow Fondant

Just for anyone that might be interested, here are details on making marshmallow fondant. I thought after my last post, those of you who may like to make your own fun fondant cake, would like to know how. Please don't be intimidated, it's really not hard just VERY messy. But it's so fun and you can truly be creative.

I first learned the directions for making marshmallow fondant here - http://whatscookingamerica.net/PegW/Fondant.htm.

She is very detailed, which is good, but I've now found some more concise directions at the links below. The link above also runs through the whole process of putting the fondant on the cake, where the other links just show the fondant recipe.

http://www.wilton.com/recipe/Rolled-Marshmallow-Fondant

http://www.ehow.com/how_4681043_marshmallow-fondant-recipe.html

 

http://candy.about.com/od/fondantcandyrecipes/r/mm_fondant.htm

 

Here are some of my tips:

• If you color the fondant, use Wilton dyes that you can find at local craft stores...I got mine at JoAnn's. Also, be sure to wear latex gloves when coloring the fondant so you don't color your hands, too! :)
• Crisco is your friend, use LOTS of it to keep your hands from sticking to the fondant and the fondant from sticking to the table. Also, as Peg points out, you can use Corn Starch on the table for rolling the fondant out. Overall, I've found the Corn Starch has worked better for me.
• Find yourself fun cut-outs at JoAnn's and you can easily decorate the cake with those. See posts on my Mickey Mouse and Baby Shower cakes to see what I mean.
• Fondant will last in your fridge for several weeks so make it in advance. Just coat it in crisco, cover with plastic wrap and then put it in a ziplock bag, being sure to get the air out. Also, don't put different color fondant into the same plastic wrap or ziplock since colors can bleed.
• Use thick buttercream (not whipped) icing to ice the cake. The fondant will hold better to the cake.
• For fun ideas for cakes, visit this website - http://www.coolest-birthday-cakes.com/. They posted my Mickey Cake there - http://www.coolest-birthday-cakes.com/coolest-circles-mickey-mouse-birthday-cake-66.html

Feel free to ask me any questions you may have. And if you try this, let me know! Wish I could invite everyone into my home and show you how to do it, but I'm sure you can probably find a video on YouTube. :)

Sushi Making 101

I have wanted to make my own sushi for years now. I first learned about it before I got pregnant with Evan so probably 4 or more years ago. I even bought a rolling kit that included a mat and instructions. But there was just never the opportunity, and then the kit ended up forgotten about in a drawer. Fast forward to a few weeks ago, Brad and I had a rare Saturday afternoon to ourselves because my mom and stepdad were entertaining Evan, and decided to grab some sushi. During our lunch I remembered the kit and how I'd still hoped to do a sushi making night. I realized Brad's birthday was coming up in a couple weeks so I mentioned it to him. Since he loves sushi, he was all for the idea! So we contacted a few friends and scheduled it for last Saturday!

It was a great time, and though we went all out for our first time, if we had kept it more simple, it would have been cheaper than eating at a sushi restaurant. We did end up being able to enjoy sushi for 3 days because of all we'd gotten. I think we will incorporate this into our dinner plans more often.

In addition, Brad loves tempura so he decided to make some shrimp tempura as well. I told him up front that I'd get everything for making regular sushi rolls but if he wanted tempura, he'd have to do it himself. I'm not good with oil. In fact, I almost burnt down our house when I was a teenager making mozzarella sticks! Okay, not really, but I did start a small fire on the stove!

I did some research up front to learn how to do everything and though I'd share what I learned. First off, I found this great website, http://makemysushi.com/. You have to check it out if you want to make sushi. It has demonstration graphics and all the basic information you'll need to know.

Luckily, Orlando has great Asian markets downtown that offer supplies at the best price, but many Publix supermarkets now offer everything as well, just a little bit more cost. I was lucky to have a guy help me at the Asian market who was a chef for many years and gave me a run down on how to make the shrimp tempura. A five minute lesson of what he'd learned over 10 years! I passed this info along to Brad and he did a great job with it. It turned out delicious. That was the one thing that was all gone by the end of the night. (Also, the website I mentioned has a shrimp tempura tutorial - wish we had seen that before, then we would have known to put them on a skewer to keep them straight. Well, we'll try that next time!)

If you are interested in trying this out for yourself, below are the basic supplies/food you'll need. You have to make sure to get sushi rice - it's a short grain rice that will be sticky enough to hold together when you roll it. It actually sticks to your fingers when you are making it, so have a bowl with water and sushi seasoning mixed to dip your fingers in.

Basic Supplies:
Nori (Seaweed)
Gari (Picked ginger)
Wasabi
Sushi Rice (Shari)
Sushi Seasoning (or rice vinegar, sugar and salt - see recipe at link below)
Rolling mat (the ones with one side flat and the other round are the easiest to use)

Filling Ingredient Ideas (Choose ones to make the rolls you like):
Tuna - raw
Shrimp - cooked
Imitation Crab
Carrots
Avacado
Cucumber
Cream Cheese
Green Onion

Topping Ideas:
Toasted Sesame Seeds
Spicy Mayo

Here is the direct link on how to make the sushi rice - http://makemysushi.com/index.php/Sushi-Preparations/sushi-rice.html

Check out all the other links in the Sushi University area for tips and techniques for rolling the sushi and cutting the filling items. You can make traditional rolls or just put together different combinations that look good to you and enjoy! I liked being able to try different combinations than what is typically available. All were very good!

Here are some fun photos from our sushi party. I'm definitely ready to do it again soon!

Christmas Cookie Exchange - Black Bottom Cupcakes

Okay, so these are not technically cookies. But they are always a hit when I give them out every year at Christmas. These go way back into my childhood as my mom made them every year. And now I do. It just wouldn't be Christmas without these.


BLACK BOTTOM CUPCAKES

Ingredients:

For Cream Cheese Filling:
8 ounces cream cheese, softened
1/3 cup sugar
1/8 tsp salt
1 egg
1 cup semisweet chocolate chips

For Cupcake:
1 1/2 cups flour
1 cup sugar
1 tsp baking soda
1/4 cup unsweetened cocoa powder
1 cup water
1/3 cup vegetable oil
1 tsp vinegar
1 tsp pure vanilla extract

Directions:

• Preheat the oven to 350°. Line two 12-cup mini muffin pans with paper or foil baking cups. There are always fun Christmas ones around.


• To make cream cheese filling: using an electric mixer, combine the cream cheese, egg, sugar and salt. Fold in the chocolate chips and set aside.


• To make cupcakes: in a large mixing bowl, whisk together the flour, sugar, the baking soda and cocoa powder. Add water, the oil, vinegar and vanilla and blend with electric mixer until smooth.


• Fill each baking cup two-thirds full with the cupcake batter and top with 1 tablespoon of the cream cheese mixture. Bake until the edges are firm to the touch, about 25 minutes.

Also, found nutritional info for those of us who need to know that.

Nutritional Information
Black Bottom Cupcakes
Servings Per Recipe: 24
Amount Per Serving
Calories: 137
Total Fat: 6.7g
Cholesterol: 19mg
Sodium: 144mg
Total Carbs: 17.8g
Dietary Fiber: 0.5g
Protein: 1.9g

Check out more Christmas cookie recipes at The Mom Creative blog.


Or for more cupcake recipes visit Hoosier Homemade.

Just Warms Me Up

It's been darn cold here in Florida lately. This morning I woke up to frost on my lawn and back windshield of my car. When it gets chilly, I love warm comfort foods, so this week I planned to make a few new recipes that would keep us warm and toasty. One was a black bean chili, and the other a creamy mushroom and chicken soup. I was AMAZED by how delicious the creamy mushroom and chicken soup was and it made A LOT, so we've got plenty for leftovers. Brad had two helpings, so I knew it was a hit. I got the recipe here...and I'm sharing it below. Give it a try, you really won't be disappointed. (And if you don't like mushrooms - there are a few in my family - just leave it out. I left out the celery as I'm not a fan of celery.)
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Creamy Chicken and Mushroom Soup

6 Tbsp. butter
1 medium onion, chopped
3 Tbsp. flour
2 tsp. salt
1 tsp. pepper
6 c. chicken broth
1 lb. mushrooms, sliced
3/4 c. sliced celery
3/4 c. chopped carrots
2 c. quartered baby red potatoes
1 c. chopped yellow squash
1 1/2 c. frozen corn kernels, thawed (I used canned)
2 tsp. thyme
2 c. light cream
3/4 c. grated Parmesan, plus more for garnish if desired
2 c. chopped cooked chicken

In a large pot, melt the butter over medium heat. Add the onion and saute until tender, about 6 minutes. Stir in the four, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.

Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.
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If you're interested in trying the Black Bean Chili, see below. I got the recipe from the Orlando Sentinel - I didn't use ground turkey though just lean ground beef since that's what we have stocked in the freezer. Brad was happy to eat it two nights in a row. So again, it must be good. :) I love black beans and it was a nice variation on regular chili. (Note: I halved the recipe and it still made a lot. Great to feed a large group but I'd suggest cutting it in half for a family dinner. Also, I didn't try this with beer, just more chicken broth.)____________________________
Turkey and Black Bean Chili
Yield: about 20 cups.

2 tablespoons canola oil
3 medium chopped onions
5 cloves minced garlic
1 1/2 pounds ground turkey or chicken breast
2 tablespoons chili powder
1 tablespoon cumin
1/4 cup tomato paste
2 (28-ounce) cans undrained diced tomatoes
3 (15- to 19-ounce) cans black beans, rinsed
3 cups fat-free chicken broth
2 1/2 cups beer or fat-free chicken broth
1/2 teaspoon salt
1 1/2 teaspoons pepper
3/4 cup chopped fresh cilantro

1. In Dutch oven, heat oil on medium. Add onions and cook 5 minutes. Add garlic; cook 1 minute.
2. Add turkey or chicken, chili powder and cumin and cook, stirring often, 8 minutes. Stir in tomato paste; cook 2 minutes. Add tomatoes, beans, broth, beer, salt and pepper.
3. Bring to boil; cover, reduce heat to low and simmer, stirring occasionally, 30 minutes. Stir in cilantro.

Nutrition information per serving
Calories...147 Sodium...430 mg Fiber...6 g Carbohydrate...16 g Fat...3 g (0.2 sat.) Protein...13 g
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I'm excited that two new recipes passed the test and can now be added to our regular menu. I've found that I need variety. I get bored with the same old things.

Pool Boy

We are trying to get in as much pool time before it gets cool (notice I didn't say cold) here in Florida. So we've been going to my Dad and Stepmom's place on the weekends. Evan really likes the water and loves kicking his feet and splashing. We tried swimmies for his arms last week but he's not strong enough of a swimmer yet for those, so this week we tried a blow-up that he could sit in. It's a little waverunner! :)


Otherwise it was a pretty low key weekend. We did really enjoy our church small group we've started on Friday nights. Evan gets to come and play with a bunch of other kids. I made some pumpkin gooey butter cake (Paula Dean) that was delicious! If you want the recipe - click here. You can do a variation that uses chocolate cake mix and peanut butter instead of pumpkin...I'm going to have to try that one sometime soon! I love chocolate and peanut butter. Okay, I love sweets! (How unfair is it that someone with such a big sweet tooth is diabetic. But that's a whole other post.)