💕Relaxing Morning Cooking a Valentine's Day Breakfast💕 Homemade Marshmallows, Oatmeal, & Pink Cocoa
Marshmallows Recipe: https://www.thepioneerwoman.com/food-...
Ingredients:
Nonstick cooking spray
1 c. powdered sugar
3 (1/4-oz.) packages unflavored powdered gelatin
1 c. cold water
1 1/2 c. granulated sugar
1 c. light corn syrup
1/2 tsp. kosher salt
2 tsp. vanilla bean paste or extract
Directions:
Line the bottom and sides of a 9-inch square baking pan with plastic wrap. Lightly grease with nonstick cooking spray and using a fine mesh sieve, generously dust the pan with powdered sugar. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, sprinkle the gelatin over 1/2 cup of the cold water; whisk to combine. Let it stand to "bloom" the gelatin (aka let it thicken), about 10 minutes.
Meanwhile, in a small saucepan, combine the sugar, corn syrup, salt, and the remaining 1/2 cup water. Cook over medium-high, stirring often, until the sugar is dissolved, about 3 minutes. Continue cooking, stirring occasionally, until the sugar syrup registers 240°F (soft-ball stage) on a candy thermometer, about 10 minutes. Remove from the heat.
Immediately, turn the mixer to medium-low speed and carefully drizzle in the hot syrup. Once all of the syrup is combined, gradually increase the mixer speed to high speed, and beat until the mixture is very thick and fluffy, 10 to 12 minutes. Stir in the vanilla.
Pour the marshmallow mixture into the prepared pan and quickly smooth the top. Dust the top heavily with powdered sugar. Let stand, uncovered, at room temperature, overnight.
Place powdered sugar in a medium bowl. Lift the plastic wrap to remove the marshmallow from the pan and transfer it to a cutting board; discard the plastic wrap. Using a large chef's knife, cut the marshmallow into about 25 even squares, dusting the knife blade with powdered sugar as needed to prevent sticking. Working in batches, toss the cut marshmallows in the powdered sugar until no longer sticky; dust off the excess powdered sugar.
Strawberries and Cream Oatmeal
Ingredients:
1 cup old fashioned oats
1 cup milk
1 cup water
1 cup cream
2 TBS brown sugar
1 tsp vanilla extract
1/4 tsp sea salt
1/4 cup Greek yogurt (plain)
1 cup strawberries, diced
Directions:
In a medium saucepan, mix the oats, milk, water, brown sugar, vanilla extract, and sea salt together.
Cook oat mixture over medium heat for 8-10 minutes, until oats are tender and oatmeal has thickened to a desired consistency.
Once cooked, remove from heat and stir in the Greek yogurt and strawberries and mix until smooth.
Serve topped with more strawberries, chopped walnuts or pecans, a splash of milk or cream, and a dash or two of cinnamon.
Store leftovers in the refrigerator for 3-4 days. Add a splash of milk or water when reheating to restore the creamy texture.
Pink Hot Chocolate:
Ingredients
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) bag white chocolate chips
4 cups whole milk
1 drop Pink food coloring
Whipped cream, for topping
Heart sprinkles, for garnish
Directions:
In a medium saucepan, warm the condensed milk and white chocolate chips over medium-low heat. Stir continuously until the chocolate chips are fully melted and the mixture is smooth.
Gradually pour in the whole milk. Use a whisk to blend everything together thoroughly.
Increase the heat to medium and continue stirring until warm and steamy. Do not boil.
Remove the saucepan from heat and add red food coloring, a little at a time, stirring well after each addition, until the desired shade of pink is achieved.
Pour the hot chocolate into mugs. Top each serving with a generous swirl of whipped cream and sprinkles.