My Jen
Hot Chocolate
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Carrot Pappardelle
Finger Limes
Modern BLT


Chocolate-Coconut Marshmallows

Quite possibly the messiest treat you will ever make but oh so good! Perfect for hot chocolate, s'mores (coming shortly) and more

3 Tbs unflavored gelatin
1 C powdered sugar
1 1/4 C cold water, divided (1/2 C and 3/4 C)
3 C granulated sugar
1/4 tsp salt
2 large egg whites
1 vanilla bean, scraped or 1 Tbs vanilla extract
1 Tbs dark cocoa powder
Shredded coconut

Grease the bottom and sides of a square-edge 9x13 rectangular pan with butter and dust the sides and bottom generously with powdered sugar. Set aside.

Pour 1/2 cup of cold water in the bowl of a standing mixer - make sure it is very large, the recipe will literally triple in size. Sprinkle the gelatin over the water and let stand to soften.

In a heavy saucepan, combine the sugar, salt, and 3/4 cup cold water. Over low heat, stir occasionally with a wooden spoon, until the sugar is fully dissolved. Increase heat to medium and boil the mixture until a thermometer registers 240°F (11-12 minutes). Remove from the heat and pour over the gelatin, stirring until the gelatin has dissolved.

Beat this mixture on high speed until thick, white and almost tripled in volume (at least 6 minutes). You need to use a good mixer because by this time it will be very thick. Grease another mixing bowl and then transfer the sticky white mixture to the greased bowl. Clean the beaters and used bowl, wipe dry, and then whip two egg whites until they hold stiff peaks. Add the vanilla, cocoa powder and then the fluffed sugar mix into the egg whites.

Beat the egg whites into the sugar mixture, just until combined. Scoop this mixture into the greased and powdered baking pan and spread it out to fill the pan. Cover with wrap and chill a minimum of 3 hours.

Run a knife around the edges of the pan and then invert the pan over a large cutting board. With a large sharp knife or a pizza cutter, trim the edges of the marshmallows and then cut the marshmallows into approximately 1" cubes.

Put the coconut and 1 Tbsp of powdered sugar into a bowl and toss the cubes in the mix until generously coated. Serve with...whatever!

Image by MadeForJen


Chocolate Pancakes

Last week it was blueberry, this week it's chocolate.

Rather than douse the batter with tons of cocoa, it was left largely basic but mixed with chopped dark chocolate pieces (85% to keep the sweetness low - the syrup takes care of that). Served with a Bosc pear garnish and a sunny-side egg to offset the sweet.

1/2 C brown rice flour
1 Tbs tapioca starch
1 Tbs potato starch
2/3 tsp baking powder
1 tsp dark cocoa powder (Scharffen Berger)
1 tsp agave
1/8 tsp fine-ground sea salt
1 egg
2 Tbs butter, melted
2/3 C soy milk
1 tsp vanilla extract
3/4 C chopped dark chocolate
Scant oil
* for regular pancakes, use 2/3 C all-purpose flour instead of the first 3 items

Melt the butter in a small ramekin until just melted. Whisk the egg in a bowl, then add the remaining ingredients, except the chopped chocolate, and oil and blend well.

On a hot griddle or in a skillet, put a scant amount of oil so the surface is just covered. Drop 2 Tbs of mix and then evenly distribute some of the dark chocolate pieces amongst them. Let the batter begin to firm and then carefully spoon a small amount of batter on top of any exposed chocolate. Once the batter begins to crust on the edges, flip them carefully and cook for another minute. Remove and stack. Dust with more cocoa powder. Serve with syrup or warm agave.

The reason for covering the chocolate is that it will burn easily if it hits the heat directly unless there is a small layer of batter preventing it. Burnt chocolate tastes bitter and will literally ruin the batch so an alternative is to literally put two sides together and cook a bit longer until done.

Images by MadeForJen