All Things Foodie

Unicorn Hot Chocolate

Ever since I was a little girl I have always loved everything pretty, pink, and magical. So it was only natural that after reading about a little cafe in Anaheim that served Unicorn Hot Chocolate, I try it for myself.

I had just celebrated my birthday and I celebrate the entire week, so I decided to end the week of festivities by driving from LA to Anaheim and try the drink that has taken Instagram by storm. I waited 2 hours in line at the Creme & Sugar cafe and purchased the secret menu items, the Unicorn Hot Chocolate, Unicorn Bark, and Unicorn Cake. I was so excited when I finally had them in my hot little hands because the colors were so vibrant and fun. The pink colored white hot chocolate was piled high with whipped cream, sprinkles, and multicolored marshmallows. The beautiful bark was covered with Lucky Charms, rainbows,sprinkles, and marshmallows, and the pretty pastel layered cake looked so fluffy and moist.

Now this is the hard part…..

I was severely disappointed. The flavor of the white hot chocolate was barely there and the cake was flavorless as well. The only redeeming item was the bark as it was super sweet and the cereal added a nice texture with each bite. That being said, I would not drive an hour and wait another two to partake in these secret menu items again for myself. I would however, bring my friends children to indulge in these treats as I think they would absolutely go bonkers over them and truly appreciate the whimsical nature of all three items. I was completely impressed with the presentation and the anticipation of trying the treats conjured up magical feelings and excitement that brought me back to my childhood, so for that I am delighted.

http://www.cremensugar.com

 

 

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All Things Foodie

Mom’s Homemade Marshmallows

My parents recently visited me in Los Angeles and my mom brought my sister and I her homemade Toasted Coconut Marshmallows, adapted from the original recipe from The Barefoot Contessa, Ina Garten. These little perfect pillows of sweetness were so light and fluffy,and not overly sweet like the store bought kind.

Gourmet marshmallows have started to be the trend, popping up in every flavor combination you could dream of. These delicacies are usually wrapped in ribbons and fancy cellophane ready to be dropped at your neighbors door or at a place setting for a Willy Wonka-esque tablescape.

My mom graciously showed my sister and I how to make them and used freshly pureed blackberries for this batch. The results were amazing, melt-in-your mouth, fruit laced marshmallows that made me a believer in the craze. You could recreate these for party favors and gifts, even using it warm and unfinished as a marshmallow fluff topping on an ice cream sundae.

I’m looking forward to making a vanilla bean version to use for making s’mores with my friends and family around a fire.

These plush puffs are sure to please. Find the recipe below and let me know your favorite combo.

Homemade Marshmallows:
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners’ sugar, for dusting

Tools needed:

Mixer (we used Kitchen Aid), Silicone Spatula able to withstand heat, marshmallow pan with collapsible sides, candy thermometer

Food processor and a sieve-if you add fruit

Cellophane bags and ribbons if using as a gift

Homemade Marshmallows:

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly. Let cool completely overnight (about 8 hours) and cut with a marshmallow cutter.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/toasted-coconut-marshmallows-recipe2.html?oc=linkback

Chicago Metallic No-Bake Collapsible 8″ x 8″ Pan sells for $11.99 and can be purchased at

http://www.bedbathandbeyond.com

Digital Candy Thermometer is $24.95 and can be purchased at  www.surlatable.com

Chef’n Switchit Spatula is $10 and can be purchased at http://www.surlatable.com

Chef’n Sift’n Sieve is $17.95 and can be purchased at http://www.surlatable.com

Chicago Marshmallow Cutter is $3.99 and can be purchased at http://www.surlatable.com

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