Strawberry Rose Marshmallows

This week has been a tough one and I'm SO ready to weekend.  I can't think of a better way to start off the weekend then by making candy. 

Marshmallows are such a Spring-y treat.  Their light, puffy sweetness is downright irresistible.

Around here we have made a good number of marshmallows.  We have done Vanilla Candy Cane Marshmallows for Winter, Chocolate-Dipped Pumpkin Marshmallows for Fall, and Lemon Marshmallows for Summer.  Yes, I like soft, puffy, pillows of sugar, what can I say?

This particular rendition is an ode to spring.  Sweet strawberry jam and floral rose water are added to our fluffy, white mass of sugar.

This is essentially Spring in its edible form.  These marshmallows are light and delicate, sweet and floral.

Rose water is such a unique ingredient and I love how it elevates these marshmallows and gives them a fragrant, floral quality.  However, rose water can be overused very easy, so be sure to use only the 1/8 of a teaspoon.  Believe me, it may not be much, but it will certainly be present.

There is nothing difficult when it comes to making marshmallows.  If you have a candy thermometer and a stand mixer you are all set!  

Marshmallows begin with a thick, sugary syrup which is whipped into a fluffy white cloud of sweetness.  It really is that simple. 

I hope you are soaking up every minute of the beautiful, April weekend.  Make some candy, if you like.  Read something cheery and drink lots of lemonade.  Happy Weekending! 

Sincerely, 

  Pedantic Foodie 

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Strawberry Rose Marshmallows 

recipe adapted from Alton Brown 

• 3 packages unflavored gelatin 
• 1 cup ice water, divided 
• 1 1/2 cups granulated sugar
• 1 cup dark corn syrup
• 1/4 teaspoon kosher salt
• 1/2 cup strawberry jam or preserves 
• 1/8 teaspoon rose water 
• 1/2 cup confectioner’s sugar
• pink food coloring, optional 
• nonstick spray 

Coat a 9x13 pan with nonstick spray and generally dust with confectioner’s sugar.  

In the bowl of your stand mixer combine 1/2 cup ice water with gelatin.  

In a small saucepan combine remaining water, granulated sugar, corn syrup, and salt.  Cover and place over medium heat - cook for 3-4 minutes.  Uncover and attach a candy thermometer.  Cook for 7-8 minutes, until the syrup reaches 240 degrees F.  Remove from heat.  

Turn the mixer on low speed and pour the syrup into the gelatin mixture.  Once all the syrup is added increase the speed to high.  Beat for 13 minutes, until the mixture is very thick and fluffy.  In the last minute of beating add strawberry jam, food coloring, and rose water.  

Pour the marshmallow into the prepared pan and dust generously with confectioner’s sugar.  

Allow the marshmallow to sit for 3 hours before removing from the pan.  Turn the marshmallow out unto a cutting board dusted with confectioner’s sugar and use a greased pizza cutter to cut into 1-inch squares.  Once the marshmallows are cut dust all edges with remaining sugar.  

Look at you, you just made candy!

Strawberry Cheesecake Cupcakes

I recently realized that my blog was responsible for a dire failing.  Over the past several years I have failed to offer you one single cupcake recipe.  I do not know how this gross misdemeanor escaped my notice until now, but I am fixing that now and bringing you something that I think will certainly make up for last two year’s lack. 

When I was little I remember how elated I was when my mother would purchase a box of strawberry cake mix and strawberry icing.  I am not sure which I found more exciting, the pale, pastel color of the cake and icing or the taste of the dessert itself.  

Since those days, I have become a highly fastidious food snob and have trader boxed cake mixes in for a kitchen scale and canned icing for a piping bag.  However, pink frosting has in no way lost its appeal. 

These cupcakes are the amalgamation of strawberry cheesecake and a vanilla cupcake.  They are ever so fetching and perfectly balanced.

The frosting is a sweet, strawberry buttercream and the airy vanilla cake is filled with lightly sweetened cream cheese.  I love how the texture of cream cheese changes when it is baked.  That is probably my favorite part about these croissants.  

Graham crackers are smashed and sprinkled, jam is drizzled, and strawberries are sliced.  

I love that the cream cheese adds a bit of tangy contrast to the sweet cake and frosting.

I'm in love with this color.  

If you are planning on doing some baking for Easter, these should definitely be on your list.  

We just combined cupcakes and cheesecake.  This is so good, this is so right. 

Happy baking! 

Sincerely, 

   Pedantic Foodie

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Strawberry Cheesecake Cupcakes 

makes 2 dozen 

for the cream cheese filling 

• 8 ounces cream cheese 
• 1/3 cup confectioner’s sugar 

In a small bowl beat cream cheese with a hand mixer until fluffy.  Slowly incorporate confectioner’s sugar, beating thoroughly.  Transfer to a piping bag and reserve for later use.  

for the cupcake batter

• 1 cup unsalted butter 
• 2 cups granulated sugar 
• 4 large eggs 
• 1 cup whole milk 
• 1 tablespoon vanilla extract 
• 3 cups all-purpose flour 
• 1 tablespoon baking powder 
• 1/2 teaspoon fine salt 

Preheat oven to 350 degrees.  

In a large bowl sift to combine flour, baking powder and salt.  

In the work bowl of your stand mixer, fitted with the paddle attachment, beat butter until fluffy.  Add granulated sugar and beat on medium-high speed for 1-2 minutes.  Beat in eggs one at a time, mixing well after each addition.  Add vanilla extract.  

Add small additions of flour mixture and milk, alternating between the two until all ingredients are well combined.  

Line two 12-cup muffin tins with cupcake liners.  Divide the batter among the cups, being careful not to overfill.  Pipe a small amount, about 1 teaspoon, of the cream cheese mixture into the center of each cake.

Bake cupcakes for 20-25 minutes, until golden.  Allow the cupcakes to cool thoroughly before icing.  

for the buttercream 

• 1 cup unsalted butter, softened
• 4 cups confectioner’s sugar 
• 1/2 cup strawberry preserves
• 2 tablespoons heavy whipping cream 

In the work bowl of your stand mixer beat butter until fluffy.  Slowly incorporate confectioner’s sugar, beating well after each addition.  Beat in strawberry preserves and heavy whipping cream.  Transfer to a piping bag.  

topping and assembly

• 1/2 cup graham cracker crumbs
• strawberry preserves 
• fresh sliced strawberries 

Pipe buttercream unto the top of each cake and sprinkle with graham cracker crumbs.  Drizzle with strawberry preserves or top with a fresh strawberry.  Serve immediately or refrigerate until ready to serve.  Enjoy! 

White Chocolate Macadamia Nut Cookies

Remember how I promised you back in January that I would make up for the disturbing lack of cookies around this blog?  

Well, that was one of my New Year’s resolutions that I knew I would not mind fulfilling.  

White chocolate macadamia nut cookies are one of my favorite cookies.  They are buttery and chocolatey and yet, I seem to only have the pleasure of biting into one every couple of years.  That has to change.

And we are off!  You know this drill.  Butter and sugar, egg and vanilla meets flour, baking soda, and salt.  

White chocolate is sweet and sophisticated while the macadamia nuts provide some crunch and meatiness.  Dream team!

I love chopping nuts, it’s kind of my favorite thing, next to using my blow torch.  

We preheat, we cut parchment, we scoop dough.

Warning: DO NOT OVER-BAKE!  These cookies can quickly go from chewy and scrumptious to crunchy and burnt.  Trust me, I know.   It’s important to pull these cookies out while the centers still look under-baked. 

While the cookies are baking, pour yourself a glass of milk.  Go ahead, use the pretty glasses, you deserve a treat.

One of my favorite taste-testers declared these cookies to be the best white chocolate macadamia nut cookies he has ever eaten.  I'll let you be the judge.  

Happy Wednesday friends! 

Sincerely,

  Pedantic Foodie

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White Chocolate Macadamia Nut Cookies 

makes 2 dozen

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg 
• 1 cup + 2 tablespoons all purpose flour 
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon vanilla extract 
• 3/4 cup roasted, unsalted macadamia nuts, roughly chopped
• 1 cup white chocolate chips

Preheat oven to 350 degrees. 

In the work bowl of your stand mixer fitted with the paddle attachment, beat butter on medium speed for one minute.  Add granulated sugar and beat for 1-2 minutes until fluffy, scraping down the sides as necessary.  Beat in egg and vanilla.  

In a large bowl, sift to combine all purpose flour, baking soda, and salt.  

Slowly add dry ingredients to butter mixture, beating until all ingredients are well combined. Add chopped nuts and white chocolate to the cookie dough.  

Line a baking sheet with parchment paper.  Use a 1-ounce scoop to portion the cookie dough, spacing the cookies about 2 inches apart.  

Bake for 9-12 minutes, until the edges of the cookies are just beginning to brown and the centers appear to be under-baked*. 

Remove from oven and transfer cookies to a cooling rack. 

These cookies are best served at room temperature with large glasses of chilled milk.  Enjoy!

*It is really important to under-bake these cookies, otherwise they will be crunchy rather than chewy, and the white chocolate will burn on the bottom.