Molded Sugar Letters

Sure, a spoonful of sugar sweetens your cup of coffee or tea, but these molded sugar letters are just as sweet and much cuter! I used the same mini alphabet cookie cutters from a few posts ago (Just can't seem to get enough of them, I guess). 

Get creative when entertaining: These sugar molds can replace the traditional name card at any shower or tea party. Line your saucers with the names of your guests or just serve the sugars in a dish for an added playful touch at your event. Keep it simple by just molding initials or heart shapes. I dyed my sugar with a touch of food coloring, but I think white sugar letters would look just as beautiful, especially if you have colorful teacups. Not throwing a party any time soon? Make them anyway and leave your loved ones a message in their coffee cup. Mold the sugar letters a couple days in advance, helping for stress-free entertaining. Once they dry they're just like sugar cubes....only better.

Molded Sugar Letters
YOU'LL NEED
1 cup of superfine sugar per color. (I used 4 cups, and make sure it's superfine sugar)
1/4 cup of water
Teaspoon
Food coloring (optional)
Parchment paper
Baking sheet or tray
Mini alphabet (or any shape really) cookie cutters


DIRECTIONS
1.  Distribute sugar in separate bowls, 1 cup of sugar per color.
2. Using 1/2 teaspoon at a time, slowly add in the water, stirring thoroughly until the sugar resembles wet sand. You will need to add about 3 teaspoons total, but it can vary. The sugar is ready when you squeeze it in your hand and large clumps form. 

3. Add the optional food coloring, 1 drop at time.  Mix until you get the preferred color.

4. Line the tray or baking sheet with the parchment paper and pour the sugar out onto the sheet. Use your palm to flatten the sugar until it's an even 1/4" thick. If the sugar doesn't stick together, sprinkle a few drops of water and continue to mold it together.

5. Use the cookie cutters to cut out sugar shapes. Let dry for about two hours. You can re-use all the leftover sugar by sprinkling it with water and reforming it again. 

Get the recipe card here

Baileys Marshmallows

I hope you are enjoying your fair share of hot chocolate this winter. (I know I sure am!) I recently decided that my traditional cup of hot chocolate needed some kick and these Baileys Marshmallows are the perfect solution. You could spike your marshmallows with any liquor, but Baileys Irish Cream is smooth and perfect for these sweet marshmallows.

 

 

Baileys Marshmallows
Makes about 30 marshmallows

Ingredients:
3 envelopes of unflavored gelatin
1/2 cup Baileys Irish Cream
2 cups sugar
3/4 cups light corn syrup
1/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract
Baking spray
Confectioners' sugar, for dusting and dredging

Directions:
1. In the bowl of a stand mixer fitted with the whisk attachment, sprinkle gelatin over Baileys and let sit for 5 minutes.

2. In a medium saucepan, heat sugar, corn syrup, salt and water over medium heat and stir constantly until it comes to a boil. Allow mixture to boil for about one minute, then turn off heat.

3. Carefully pour the hot syrup into Baileys mixture and mix on high. Add the vanilla and beat for 12 to 15 minutes, until mixture has thickened and cooled.

3. Line a 9-inch-square dish with greased plastic wrap and liberally dust with confectioners’ sugar. Evenly pour the marshmallow mixture into the pan, dust with more confectioners’ sugar, and cover with plastic wrap. Let marshmallows sit overnight.

4. Uncover and flip marshmallow block onto a work surface dusted with confectioners’ sugar. Using a clean pair of kitchen scissors, cut into equal 1 1/2-inch cubes. Coat remaining sides of marshmallows in confectioners sugar and tap to remove excess. Store in an airtight container for up to a week.

Mocha Crinkle Cookies

Prepare yourself for the most chocolaty, rich, espresso-licious cookie out there. We all need a pick-me-up now an then and this cookie is just the trick. Grab one of these cookies and swap your mid-day espresso shot for a chilly glass of milk. Trust me, you'll thank me later. I've been making these cookies for a while now, but the recent addition of cacao nibs adds an unexpected nutty crunch to the cookie. (Nibs are roasted, de-shelled and crumbled cocoa beans.) Try using nibs instead of sprinkles, nuts or chocolate chips in your next recipe. They're barely processed, giving them loads of antioxidants (which practically means they are health food!) The pièce de résistance of these cookies is the sea salt flakes (I prefer Maldon), so don't skip it.

Mocha Crinkle Cookies
makes 36 cookies

INGREDIENTS

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder 

3 tablespoons instant espresso, dissolved in 2 tablespoons milk
2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter
3/4 cup packed dark-brown sugar
3 tablespoons cacao nibs
2 large eggs
8 ounces bittersweet or semisweet chocolate

1/3 cup superfine sugar

sea salt flakes

DIRECTIONS

1. In a microwave safe bowl, melt the chocolate in 30 second increments, stirring each time. Set aside and let cool. 

2. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Using an electric mixer, cream butter and brown sugar until light and fluffy. Add eggs and beat until well combined. Mix in cooled chocolate and turn the mixer on low. Gradually add flour mixture and mix until just incorporated. Add the espresso milk and mix on medium speed for 30 seconds. Stir in the cacao nibs. Transfer dough to plastic wrap and flatten into a rectangle. Freeze until firm, at least 45 minutes or overnight.

3. Preheat oven to 350 degrees. Line two baking sheets with parchment or silicone baking liners. Place superfine sugar in a shallow dish and set aside. Unwrap chilled dough and cut into 36 small 1" squares. Working in small batches, roll dough into balls and place in sugar dish. Roll the dough balls in the sugar making sure each ball is thoroughly coated. Place 2 inches apart on the prepared baking sheets. Bake for 12 minutes, or until the cookies have cracked. Remove from oven and sprinkle with sea salt flakes while the cookies are still hot, then cool cookies on a wire rack.


GET THE RECIPE CARD HERE

"Peaches Come in a Can..."

On a recent visit to one of the nicer restaurants in Westchester, I ordered the "fresh" blueberry & peach crisp. "Fabulous!" I thought. How can they go wrong with such a deliciously simple dessert? When my crisp arrived at the table, I immediately noticed that my peaches were not fresh as advertised. They were canned and rubbery. Why used canned peaches when they are finally in season and available! So today I am going to post how incredibly easy it is to make a crisp. This is possibly one of the best dessert options when you want something quick, easy and seasonal. It's also one of the few desserts that is perfect for every season. In the Fall you can make a traditional apple crisp. In Winter, a hearty cranberry & pear crisp. Spring boasts strawberries and rhubarb, and since it is Summer, today I will make a blueberry & peach crisp (without canned peaches). This crisp recipe will serve 10-12 people. 

INGREDIENTS
1 cup flour
1/4 cup sugar
3/4 cup light brown sugar
1/2 cup rolled oats
1/2 cup slivered almonds
8 Tbs. (1 stick) unsalted butter (chilled and cubed)
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/4 tsp. salt

Filling
4 ripe peaches
1 pint of blueberries
1/4 cup cornstarch 

DIRECTIONS
In a medium sized bowl, combine the flour, sugars, oats, almonds, cinnamon, nutmeg, ginger, salt and cubed butter. (Wash your hands and prepare to get messy!) Use your hands to incorporate all the ingredients until you have a coarse crumble. You can also get the same result if you own a food processor. 

Peel and slice peaches into a large bowl.

Add blueberries and mix in cornstarch. Butter any baking dish that fits your fancy. I chose a pie dish, but a loaf pan, or even 10 small ramekins could work. 

Pour blueberry/peach mix into buttered dish and top with crumble. Bake for an hour at 325 degrees, or until the filling is bubbly and topping is golden brown.

Serve warm and even top it with a giant scoop of vanilla ice cream! 

Easy as pie crisp! 

I couldn't help but take a snapshot of all the beautiful packaging for my baking ingredients. Perhaps it's because many of these companies haven't "modernized" their historic labels, but there is some really beautiful packaging out there in the baking aisle. And if you really need to see some beautiful label graphics, check out Jamie Oliver's new Pantry Collection at Williams Sonoma, The Jme Pantry Collection.