Wednesday, December 7, 2011


I wanted to make a second thing for A to bring to his work function, thinking I would try out a new cookie recipe. But I was working at the hockey game yesterday and the pastry girl had made marshmallows, and I decided that's what I wanted to do. I told her my plan and she suggested that I made smores instead. Brilliant. So I made a basic graham cracker crust, covered it with ganache, and then placed the marshmallows on top. If I had a torch, I would probably try brulee-ing the tops of the marshmallow to give it that toasted taste. Delicious.

Adapted from this recipe on
Yield: 1 9x13 pan or 36 1.5x2.25 inch bars
Print recipe

icing sugar, for dusting
3 tbsp gelatin
1/2 cup water
2 cups sugar
2/3 cup light corn syrup
1/4 cup water
1/4 tsp salt
1 tsp vanilla extract
  1. Prepare a 9x13 glass dish by greasing it with butter and sifting icing sugar over the bottom and sides of pan.

  2. In the bowl of a food processor, combine gelatin and 1/2 cup water. Let bloom for 10 minutes.

  3. In the meantime, in a pot, combine sugar, corn syrup, and 1/4 cup water.

  4. Over medium-high heat, bring to a boil. Allow to boil until temperature passes 250F.

  5. Turn mixer on at low speed, and drizzle in hot sugar.

  6. Once all syrup is mixed in, turn mixer to medium-high speed, and add salt.

  7. Continue mixing for 8 to 10 minutes. Once volume of marshmallow has stopped increasing, add vanilla or other flavouring (I also added almond extract).

  8. Pour marshmallow into prepared pan. Use a buttered rubber spatula to spread mixture.

  9. Let marshmallow cool and set for 4 hours or overnight.

  10. Turn out onto a cutting board dusted with icing sugar. Using a pizza wheel, section the marshmallows into desired shapes. Dredge each piece in icing sugar.

  11. Store in airtight container.

Ginger Cake

I made this ginger cake last week. I was looking through the Joy of Cooking for new recipes and was captured by the description of this cake: "Some of the best cooks we know sweat by versions of this cake. The large quantity of fresh ginger (don't be afraid) and the absence of other spices produces a sophisticated cake." The recipe called for 1/2 cup of ginger, but I found it a bit too ginger-y. I made it again today, for A to bring to a work function tomorrow, and reduced the ginger to 1/3 cup, and I think it turned out much better. It is a really easy cake to make, and I think the description calling it "sophisticated" is perfect.

Ginger Cake
Adapted from Joy of Cooking
Yield: 1 8x8 square pan, or 9 2.5-inch squares
Print recipe

1/2 cup butter
1/2 cup water
1/2 cup brown sugar
1/4 cup molasses
1/4 cup honey
1 egg
1/3 cup finely minced ginger
1 1/2 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
  1. Preheat oven to 350F.

  2. Line an 8-inch square baking pan with parchment, leaving a slight overhang on all sides.

  3. In a small pot, combine butter and water and heat until butter is melted.

  4. In a large bowl, whisk together brown sugar, molasses, honey, and egg. Add ginger and whisk to combine.

  5. Whisk butter mixture into molasses mixture.

  6. In a small bowl, combine flour, baking soda, and salt. Add to molasses mixture and stir in just until smooth.

  7. Scrape batter into pan and bake until toothpick inserted into center comes out clean, about 25 to 30 minutes. 

  8. Cool completely.