KrazedMom

The breadcrumb and EVOO idea is a good one. I'd use the bottom of a measuring cup or ramekin to really press the crumbs down firmly, and make a better seal. Depending on how bad the seal is, another thing you can try is laying a sheet of parchment over the bottom of the pan before clamping the top on. If its a tiny leak, that could seal it. ← I've done both...wrap the springform in foil pretty tightly along the bottom so that whatever oozes out usually cooks and seals the leak. If it's really runny, I'd try both for extra protection.

Hi, the more I learn, the less I know...... I am making cookies for my 5 yr old's BIG KINDERGARTEN PROMOTION (woohoo). I am using a standard plain old sugar type cookie recipe and plan on using sprinkles (colored sugar, colored non-pareils and cute little flowers) to decorate them. SIMPLICITY is the key here-I'm a "mommy-cook" not a chef!!! Question: Does anyone have a easy, quick icing that I can dip the tops of the cookies in that will take the sprinkles and harden? OR after I cut the cookies, what can I brush on the top of the cookies such as some kind of "wash" then sprinkle my goodies on and bake? Thanks!!

Me too! I'd love to try the egg based one for "an occasion". This one works out well for every day and one batch feeds the troops for one night. I have some cacao nibs from Scharffen-Berger; maybe I'll sneak a batch with those just for me!

SUCCESS! I used the above cornstarch recipe with a tweak or two (tweaking rules!!). To the chocolate mixture I added about 2 tbsp cocoa and about a tsp of vanilla. I have a Cuisinart ice cream maker and let it go for about 30 minutes til it was really thick. It had a great deep chocolate taste and was very rich. I think I am going to try a vanilla one next and then some deviations with fruit.

Yes, that's the one. (and thanks for the info) Not that I'm against the "good" stuff, it's just with 3 kids and a hubby who think nothing of scarfing rather than enjoying, I'd go broke just on ingredients, so I look for simple & less expensive. This recipe looked like a nice alternative to going through a dozen eggs for what would turn out to be 3 bowls of a dessert.

I saw this recipe that doesn't call for egg yolks, it calls for cornstarch (recipe from epicurious 2003). The recipe calls for whole milk, sugar, 3T corn starch and chocolate to be mixed and brought to a boil, then cooled/chilled and placed in a ice cream maker. What is everyone's opinion on this? The reviews seem decent. I will make it myself, but was wondering if anyone else has seen something similar. It seems like it would be ideal for those who need to watch fat & cholesterol intake. EDITED to avoid posting violations...SORRY!

I finally made a batch of fruity ones and they got rave reviews from the family, so I guess I did OK! I used the mixed berry blend from Costco (blueberries, raspberries & marionberries), thawed, pureed & strained. I used the puree for all the water in the recipe; in the gelatin and in the fruit syrup. The berry flavor was really good!. Next time I am going to add a wee bit of water to the gelatin first then the puree and continue as I did. They didn't come out as fluffy as I like them to be but everyone else said I was nuts and that they were great (guess like everyone else who cooks/bakes, I'm never satisfied and think I can always do better). I then melted/tempered some dark chocolate and dipped the tops. Since I don't have the money for primo chocolate (and for 3 non-discerning kiddies), I have found in my local store, WinCo, that they sell blocks o'chocolate and they seem to work nicely for my marshmallows. And at $2 something a pound I can afford it. Final grade on my first batch: YUMMMMM-OOOOOO!! Next batch, chocolate overkill for my son's teacher for teacher appreciation day next week. I am thinking chocolate ones drizzled with chocolate and some vanilla ones completely dipped in chocolate but that sounds boring. ANY SUGGESTIONS???

Anderson Valley Hop Ottin....one of my faves! Green Flash IPA isn't too bad either. Yup, major hophead here!

That is fabulous! I love making these things and wish it was Christmas so I can make everything and pass it out. I will try this mini recipe and let you know how I do! Thanks again!

That makes sense about the fruit. It seems like the heat from the sugar syrup probably 'cooks' the fruit enough to keep it from doing anything to destroy the marshmallow too. I haven't ventured into the fruit world yet-I am waiting for strawberries to come into season here in SoCal. I just did a batch with toasted coconut tops and bottoms and coated the sides with chocolate. They taste like an overgrown Mounds Bar YUM! Thanks for everyone's advice!

No- don't fold the fruit puree in. Follow the Nightscotsman marshmallow recipe we are all so enraptured with and have the fruit in the bowl with the blooming gelatin. And don't worry about the bananas browning- they don't. Toasting those babies is very much like a bananas foster! I put my homemade vanilla in (the bourbon based one), which helps draw out the similarities too! ←

What do you do to keep the bananas from browning? Also, am I correct in assuming the adding of the fruit puree is at the very end of the process and more of a folding in procedure? Your brown sugar banana marshmallows almost sound like Bananas Foster....maybe add some rum to them in addition to the vanilla? Instead of jello shooters, you'd have mallow shooters! LOL

I'm not a business owner, in the business or anything like that but I do have an opinion on this: Be gracious, rise above it (ooh, a bread pun snuck in there). Send a small basket with a couple smaller loaves of whatever the chef raved about, address it to he and the owner of the restaurant. Thank him for his time and enthusiasm and that you appreciate the glowing compliments about your breads and if you feel like it, that you look forward to your future business relationship. THEN LET IT GO. You were gracious, classy and extremely professional. You are holding your head high. They were putzes. As the saying goes, if it were meant to be, it would be. and on an evil side, this let YOU get the last word in!!

thanks, Majra....I had considered that already and was going to play with tinting the marshmallow or the white chocolate a pink color and then go wild on the sprinkles. It's for 5 yr olds, so as long as there are sprinkles, it's all good!!

for the white chocolate coating...did you just melt the white chocolate or did you add anything to the coating?? I am going to make plain vanilla for my son's school and this idea is perfect!!!