Marshmallow Fondant
Source: Bake at 350

16 oz. bag mini marshmallows
3 tbsp water
2 lbs powdered sugar
Crisco

Grease a large glass bowl with Crisco. Pour in the marshmallows and water in the bowl. Microwave at 30-second intervals, stirring after each interval, until melted.

Reserve about 1/4 c. powdered sugar. Place the rest of the powdered sugar in the large bowl of a standing mixer. Grease the paddle attachment with Crisco. Pour the melted marshmallows onto the powdered sugar. Beat until a dough forms. There will be lots of loose bits and sugar in the bottom of the bowl.

Grease a clean work surface with Crisco and dump out the fondant and all loose bits. Grease hands liberally with Crisco and knead the mixture together, just like kneading bread, for about 5 minutes until smooth. Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.

Once smooth, you can divide and color the fondant. While working with one piece, cover the remaining fondant with plastic wrap to keep it from drying out.

When you have your colors finished, or just keep it all white, coat the fondant in a light layer of Crisco. Wrap in plastic wrap and place in a large baggie and let rest over night. Store at room temperature for several months.

To use it, dust the surface and rolling pin with cornstarch and roll to 1/8th of an inch.

I recently did a sample for a client, KP, that I wanted to share. KP is getting married this June and wanted cookies for her hotel guest baskets (what a great idea!). After seeing her invitation (above left) I decided to go with that as my inspiration.

We paired the decorated sugar cookie with the famous Chewy Chocolate Chip Cookie (which I highly recommend) from Alton Brown. They were wrapped in cellophane baggies and tied with a chocolate brown ribbon (just like the invites).


The Chewy
Source: Alton Brown, Food Network

2 sticks unsalted butter
2 1/4 c.bread flour
1 tsp kosher salt
1 tsp baking soda
1/4 c. sugar
1 1/4 c. brown sugar
1 egg
1 egg yolk
2 tbsp milk
1 1/2 tsp vanilla extract
2 c. semisweet chocolate chips

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

First of all, I must apologize for the big gap in new posts. I have tons of excuses (selling our condo, moving in with FIL, buying a new house, moving, unpacking, three square business picking up...) but really none of that matters, because I am back in the kitchen!

I was so excited to host my first event in the new house (in my new dining room, on my brand new table) and Mother's Day was the perfect occasion. We had 8 family members attend, ate lots of food, and enjoyed the wonderful company. I must say this cake was the highlight of the meal and I have made it again since (which is saying a lot).