TGIF! Today I was lucky enough to indulge my sweet tooth (a lot). There was a sugar rush
addiction party at the office and everyone pitched in to bake their best. All the money was going to charity...so why not, right? I mean, today could be my cheat day (along with Saturday and Sunday - YOLO).
So I got a few things...and by few I mean like 10 things but that's totally beside the point stop judging me mom let me live my life.
Among those delicious vices I indulged in at
10am before lunch, there were amazingly decorated gingerbread cookies (classic), gluten/egg/dairy-free homemade marshmallows (intriguing), and pretzel-piece magic bars (decadent).
Because I'm totally on a sugar-high right now and have about 10 minutes before I crash and need to take a nap like a 3 year old, I figured I would track down these bake sale superheroes that confectioned the snacks and get their recipes for you!
Homemade Organic Marshmallows
- 1 cup water
- 3 tbsp. powdered gelatin
- 1 cup organic honey
- 1 tsp. organic vanilla extract
- 1/4 tsp. salt
- organic icing sugar to coat
In a bowl, pour in gelatin with half the water. Let "bloom". In a pot, pour in rest of the water, the honey, the salt and the vanilla. Turn up heat to medium-high, and let boil until your syrup reaches 115 degrees Celcius. Remove from heat and slowly pour into gelatin mixture while mixing on low (either with a hand mixer or stand mixer). Once everything is incorporated, mix on high for 10 minutes. Pour the marshmallow mix into a clean film lined pan and refrigerate for at least 2 hours. Take marshmallow square out and cut into smaller squares. Coat the outside with organic icing sugar (or any coating you prefer!)
Decked-Out Gingerbread Dudes
- 3 cups all-purpose flour
- 1/2 tsp. salt
- 3/4 tsp. baking soda
- 2 tsps. ground ginger
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated white sugar
- 1 large egg
- 2/3 cup un-sulphured molasses
- 2 large egg whites
- 2 tsps. fresh lemon juice
- 3 cups confectioners (powdered or icing) sugar, sifted
In a large bowl, sift together the flour, salt, baking soda, and spices.
In your electric mixer bowl, with the paddle attachment (or with a hand mixer), beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture, beating until incorporated.
Divide the dough in half and wrap each half in plastic wrap and refrigerate until firm (at least two hours or even overnight).
On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. use a gingerbread cutter to cut out the cookies. Place on parchment paper-lined baking sheet. Bake at 350 degrees F for about 8-12 minutes depending on the size of the cookies in the center of oven. They are done when they are firm and edges are just beginning to brown. Take out of oven and cool completely.
Frosting can be used to decorate the cookies.
- 1/2 cup + 2 tbsp. butter, melted
- 2 cups graham cracker crumbs
- 1 can + 1/3 can Eagle Brand Sweetened Condensed Milk
- 2 cups semisweet chocolate morsels or chips (bag)
- 1 1/3 cups flaked or shredded coconut (or replace with more pretzels or graham crackers)
- 1 cup chopped pretzels
Heat oven to 350 degrees F (325 degrees for glass dish). 9x13" baking/roasting pan, must use parchment paper at bottom and up sides.
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture.
Layer evenly with coconut, chocolate chips, and pretzels. Press down firmly with a fork.
bake 26 minutes (exactly) or until lightly browned. Cool overnight. Cut into bars or squares.
Store covered at room temperature.