HOMEMADE MARSHMALLOW BALD EAGLES
These cute little eagles made with marshmallows, coconut, and chocolate can be served on their own or used as cupcake toppers. A treat not just for Philadelphia Eagles fans - they are a great dessert on patriotic holidays like 4th of July.
Provided by SHORECOOK
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Place white confectioners' coating in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Insert a toothpick into the marshmallows and dip them into the melted white chocolate. Then roll in coconut and place on the mint sandwich cookie. Using kitchen shears, cut a slit and place a cashew where the beak should go. Melt the chocolate chips. Using a toothpick, draw a dot with a line over it on each side of the eagle's head for the eyes.
Nutrition Facts : Calories 329 calories, Carbohydrate 41.5 g, Cholesterol 6 mg, Fat 17.8 g, Fiber 2.3 g, Protein 3 g, SaturatedFat 11.1 g, Sodium 161.2 mg, Sugar 33.2 g
HOMEMADE MARSHMALLOWS
Skip the store and make sweet treats at home with Alton Brown's Homemade Marshmallows recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 4h45m
Yield approximately 9 dozen marshmallows or 1 1/2 pounds miniature
Number Of Ingredients 9
Steps:
- Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
- In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
- Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
- When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
- Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
- Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
- Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
- Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
HOMEMADE MARSHMALLOW BALD EAGLES
These cute little eagles made with marshmallows, coconut, and chocolate can be served on their own or used as cupcake toppers. A treat not just for Philadelphia Eagles fans - they are a great dessert on patriotic holidays like 4th of July.
Provided by SHORECOOK
Categories Cookies
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Place white confectioners' coating in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Insert a toothpick into the marshmallows and dip them into the melted white chocolate. Then roll in coconut and place on the mint sandwich cookie. Using kitchen shears, cut a slit and place a cashew where the beak should go. Melt the chocolate chips. Using a toothpick, draw a dot with a line over it on each side of the eagle's head for the eyes.
Nutrition Facts : Calories 329 calories, Carbohydrate 41.5 g, Cholesterol 6 mg, Fat 17.8 g, Fiber 2.3 g, Protein 3 g, SaturatedFat 11.1 g, Sodium 161.2 mg, Sugar 33.2 g
HOMEMADE VANILLA MARSHMALLOWS
My husband Dale's grandmother fixed these fluffy marshmallows only for special occasions. Since she had no electric mixer, beating the ingredients by hand for 30 minutes was a labor of love. Now, Dale makes them. They're delicious!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 8 dozen.
Number Of Ingredients 7
Steps:
- Generously dust a 13x9-in. pan with confectioners' sugar. In a large bowl, sprinkle gelatin over 3/4 cup cold water., In a large heavy saucepan, combine sugar, salt and remaining water. Bring to a boil over medium heat, stirring occasionally. Cook, covered, 3 minutes. Uncover; cook, without stirring, over medium-high heat until a candy thermometer reads 248° (firm-ball stage). Slowly add to gelatin mixture, beating on low speed until incorporated. Add vanilla; beat on medium until thick and doubled in volume, about 10 minutes., Spread into prepared pan. Let stand, covered, at room temperature 6 hours or overnight., Using a knife coated with cooking spray, cut into 1-in. squares. Roll in coconut, pecans or additional confectioners' sugar. Store in airtight containers in a cool, dry place.
Nutrition Facts : Calories 34 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
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