Thursday, December 22, 2011

Recipe of the week: Holiday Crouquembouche (Cream puff tree)

This year I was in charge of Big Sis's Christmas party at school!
The class made gingerbread houses to decorate, played musical
presents, and ate yummy snacks that are eaten in other country's
around the world.  My hubby and I made a crouquembouche.  It
is very fun and yummy!
Croquembouche is the French word for "crunch in the mouth" and
is a classic French dessert once used as a wedding cake (compare
with Eastern European Tree Cakes). As with most tasty dishes,
this French confection made its way to Eastern Europe and is enjoyed
there also.

A croquembouche is made with custard-filled cream puffs that are
assembled in a pyramid shape stuck together with caramel. Spun-sugar
caramel is draped around the cream puff tree for dramatic effect. This
makes a stunning dessert for any special occasion. It's not as hard as
it looks, especially if you use a foil-covered Styrofoam cone to attach
the cream puffs to. It just takes a little time. If you refrigerate this, the
spun sugar will start to melt. It's best to add this touch before serving,
or leave it off entirely.
 You can find this recipe here. 
Our recipe: 
Buy premade mini cream puffs from Sam's Club.
Melt chocolate in the microwave.
Dip the cream puffs and stick them together in a tree shape!
Drizzle more chocolate and crushed candy canes around it!

Christmas Pictures

Christmas 2011 

One more shot.....Yes, Lil Bro decided to take off his pants, run around and then jump in the picture!
and here are a few silly ones!

Merry Christmas!

Recipe of the Week: Chicken Pot Pie

Homemade Chicken Pot Pie
Spray Pam lightly on your pie plate.
Prehet oven to 400 degrees.

1 can Cream of Chicken (or Cream of Mushroom) Soup
1 C. Chopped cooked and diced Chicken or Turkey
1 Bag Frozen Mixed Veggies
Seasoning (Parsley, Italian, Basil, Terragon, Dried Onion, Garlic, etc.)
~Mix above Ingredients and put in-between 2 pie crusts

2 Pillsbury Pie crusts

Egg white with a bit of water mixed together 
~Brush on top of crust before you poke holes into the crust
Bake 30 minutes at 400 Degrees.


Recipe of the Week: Homemade Marshmallows

Homemade Marshmallows

These are super YUMMY and can be cut into squares or shapes to match your party theme! 
I just made these for our MOPS Christmas party and they were a hit!

Homemade Marshmallows

Martha Stewart Living, July
  • YieldMakes 24


  • Vegetable oil, for brushing
  • 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
  • 3 cups granulated sugar
  • 1 1/4 cups light corn syrup
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups confectioners' sugar


  1. Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
  2. Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
  3. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
  4. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
  5. Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days
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