Homemade Marshmallows

3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

Toasted Coconut Marshmallows
7 ounces sweetened shredded coconut, toasted
1 recipe Homemade Marshmallow batter, recipe follows
Confectioners' sugar
Directions
Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.

Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.

Brownie Cookies

½ cup butter
4 (1 ounce) squares unsweetened chocolate, chopped
3 cups (18 ounces) semisweet chocolate chips, divided
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
4 large eggs
1 ½ cups sugar
2 teaspoons vanilla extract

Combine butter, unsweetened chocolate, and 1 ½ cups chocolate chips in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; let cool.

Combine flour, baking powder, and salt in a small bowl, set aside.

Beat eggs, sugar and vanilla at medium speed with an electric mixer. Gradually add dry ingredients to egg mixture, beating well. Then add the chocolate mixture and beat well. Stir in remaining 1 ½ cups chocolate chips.

Scoop dough onto baking sheets 1 inch appart. Bake at 350 degrees for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely.

Pink Lemonade Cupcakes

Source: Simply Sweet Bake Shop
Yield: 9 Cupcakes

Ingredients:
1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda

Pinch salt
1/2 c. granulated sugar
1/4 c. vegetable oil
2 egg whites
1/3 c. thawed frozen Pink Lemonade Concentrate
1/4 c. buttermilk
Pink food coloring

Directions
1. Preheat oven to 350F. Line muffin pan with liners. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth.
3. Add just enough food coloring to turn the batter a light shade of pink.
4. Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below).

Lemonade Buttercream:
3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Pink food coloring

1. Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.
2. Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.

Coconut Macaroons

7 oz flaked coconut 2 2/3 cups
2/3 cup sugar
1/3 cup all-purpose flour
4 egg whites
1/2 tsp almond extract
3/4 cup milk chocolate chips (Optional)
1 large Hershey's candy bar melted for drizzling.

Preheat oven to 325 F. and line cookie sheets with parchment paper.

In med. bowl combine coconut, sugar, flour, and 14 teaspoon salt. Stir in egg whites and almond extract and add milk chocolate chips

Drop by rounded teaspoons 2 inches apart onto prepared cookie sheet.
Bake in preheated oven for 20-25 minutes till lightly golden.

You can choose to add milk chocolate chips or drizzle with chocolate after they are baked and cool.

Chili with beans

1 1/2 pounds chili meat, hamburger, or like me...tiny cubes of beef
1 cup onions
4 tblsp tomato paste
6 tblsp chili powder
1 tblsp ground cumin
1/2 to 1 tsp cayenne pepper
1 1/2 tsp paprika....don't use the cheapest
3/4 tsp garlic powder
couple cups of your fav beans I use cannellini
1/2 cup water
in a large pot/Dutch oven whatever
saute the meat with the onions till the onions are transparent and the meat is browned.
Add the tomato paste and all the spices and water, stir well.
On Med/low heat simmer for about 15. Add the beans and put a lid on it and simmer for about 30 minutes more. Add more water if needed...
Great served over rice with some onion, cheese and sour cream...
Yummy