Monday Muffins: Buttermilk Spice

602936_10151407118264083_1125270016_nMonday morning.. Enough said for the working folk. But this Monday morning was a little different for me. Around 2am, I was laying in bed, wide awake, and the only thing I could think about was a huge buttermilk spice muffin from Mimis Cafe. So I tried to go back to dreamland, but I could only bare to sleep until 5:45am. I popped out of bed, and into the kitchen I went. There is something almost magical about grabbing spices out of the cabinet that early in the morning, and the smell of nutmeg and cinnamon in the house is like coffee for the senses. They came out perfectly, just what I needed to satisfy my 2am craving. I will be posting the recipe a little later, here is a pic of the little guys until then.

New Year, New Blog & Some Pancakes

2013! What?! We say it every year though, “where did this past year go?”. As each year passes, I am slowly realizing that every year is going to go by just a little bit faster. With that being said, I am extremely hopeful to see where this new year takes us! Love & Ganache is ready for some,  HUGE changes. I will keep everyone posted on what that means exactly, but for now, you should really go and make these pancakes. Happy 2013 all, lets make it an amazing year!

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{Sour Cream + Strawberry Pancakes}
 
1 large egg
1 cup sour cream
1/2 tsp vanilla extract
2 tbs sugar
Pinch of salt
3/4 cup flour
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
Butter (for pan)
8 Strawberries, washed and sliced thin

Preheat oven to 250 degrees F. You will need this for keeping the pancakes warm while making the others. In a large bowl, whisk together egg, sour cream, vanilla. and sugar.In a separate bowl, mix flour, spices, salt, baking soda, and baking powder. Fold in flour mixture to your wet ingredients until just combined.

Heat your skillet to a medium heat. You do not want to burn the outside of your pancake too quickly and not give the middle a chance to cook. Once pancake batter in on your skillet, arrange your strawberries on top. You will know when to flip your cake when it is dry around the edges, and it begins to bubble. Cook for about 5 more min. Place in the warm oven until all are prepared.

Any kind of syrup would be delicious on these, but we went with a ginger syrup, and some powdered sugar. Enjoy!

Recipe adapted from Smitten Kitchen’s yummy sour cream peach pancakes.

Homemade Marshmallows

I think the best part of making marshmallows was not the actual creation of the little heavenly sponges, but all the questions I received after! For example, “how do you make a marshmallow?”, or, “how do you get it into that shape like the stores?”, or my personal favorite, “why on on earth would you make marshmallows when you can drive to the store and buy a bag?!”. Ok, I will admit, making them was a bit tedious and nothing like my normal therapeutic baking, but trust me, the difference from store bought is amazing. No, you will not get the shape like the stores, and your kitchen might be covered in powdered sugar, but be a little daring! That “homemade look” makes them more tempting any how. Oh, and dipped in dark chocolate OR dropped into hot chocolate… absolutely sinful. Next experiment will have to be a homemade graham crackers to make the perfect s’more!

{Marshmallows}

1 cup confectioners sugar

3 1/2 envelopes of unflavored gelatin

1 cup cold water

2 cups granulated sugar

1/2 cup corn syrup

1/4 tsp salt

2 large egg whites

1 tbs pure vanilla extract

Directions:

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with confectioners sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

In a heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer.

In separate medium bowl with cleaned beaters beat egg whites until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan. Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

To store, keep in an air tight container in a cool place.

Enjoy!