You know…I expected more of you. Little Gourmet, December 1998 recipe. I wanted soft, fluffy, melt-in-your-mouth marshmallows.
Instead, I got rubbery and gelatinous. I was so disappointed. :\ I had a friend of mine taste them to see if maybe I was nuts. He said I was nuts. He said they tasted like other homemade marshmallows he’s had before. I even considered the idea that making something from scratch creates a more true taste than processed foods…like I experienced with my homemade graham crackers.
In the end, all I could say was, “These don’t taste like CoCo Sala’s homemade marshmallows.” *insert frowny face here* So here’s my plea…CoCo Sala…will you help me make better homemade marshmallows? I want them! I need them! I neeeeeeed them by this winter! For mexican hot chocolate! For sweet potato pie! For my hormonal candy binges!
PS – This is recipe fail, numero dos here at One Bite At A Time. Mark it.
It had been such a good day…The BF and I had decided to stay in…lounge and maybe watch a movie (more on that later)…and then I decided to try a recipe I’d read last weekend.
See…my mom had bought me the Perfect Brownie pan awhile ago, and it came with a recipe book. There was a recipe for cranberry brownies with a sour cream swirl akin to a cheesecake swirl and I fell in heart with it. I happened to have a bag of cranberries so, game on.
As soon as I tasted a cooling brownie square I thought to myself, “WHY didn’t I just use the brownie base from that Smitten Kitchen recipe and go from there?!” Something I’ve come to learn is that, while you have to try new recipes and experiment…you should also be smart about it. My batter was stiff and I should have trusted my gut when I realized that. There was only cocoa powder, no melted chocolate…resulting in a very un-chocolatey, un-gooey brownie. The “swirl” didn’t swirl well and had a soupy consistency. Continue reading