Simple Syrup

Learn how to make simple syrup to use in homemade cocktails and other drink recipes. It's easy to make with just two ingredients!

Submitted by Shaggy

 Kitchen

Prep Time:

 

5 mins

Cook Time:

 

10 mins

Total Time:

 

15 mins

Servings:

 

16

Yield:

 

1 3/4 cups

Ingredients

• 1 cup white sugar

• 1 cup water

Directions

1. Gather all ingredients.

2. Combine sugar and water in a medium saucepan over medium heat.

3. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

4. Pour into a clean jar and seal with a tight-fitting lid; store in the refrigerator for up to one month.

From the Editor

This homemade simple syrup in perfect for using to make a mint julep cocktail or old-fashioned.

Nutrition Facts

      

calories48
sodium 0mg
total carbohydrate 13g
total sugars 13g
calcium 1mg
potassium 0mg

https://www.allrecipes.com/recipe/20216/simple-syrup/

Nigella Lawson's Dense Chocolate Loaf Cake

Nigella Lawson's Dense Chocolate Loaf Cake

0 seconds of 15 secondsVolIngredients 

• 1 cup soft unsalted butter
  
• 1 2/3 cups dark brown sugar
  
• 2 large eggs, beaten
  
• 1 teaspoon vanilla extract
  
• 4 ounces best bittersweet chocolate, melted
  
• 1 1/3 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1 cup plus 2 tablespoons boiling water

Directions

1. Heat the oven to 375°F, put in a baking sheet in case of sticky drips later, and grease and line a 9x5-inch loaf pan. The lining is important as this is a very damp cake: use parchment or one of those loaf-pan-shaped paper liners. This recipe is likely to leave you with a bit of excess batter, so if you'd like to bake it off, have an additional mini loaf pan or muffin tin ready as well.
2. Cream the butter and sugar, either with a wooden spoon or with an electric hand-held mixer, then add the eggs and vanilla, beating in well. Next, fold in the melted and now slightly cooled chocolate, taking care to blend well but being careful not to overbeat. You want the ingredients combined: You don't want a light, airy mass.
3. Then gently add the flour, to which you've added the baking soda, alternately spoon by spoon, with the boiling water until you have a smooth and fairly liquid batter. Pour into the lined loaf pan. (Note: Don't let this batter come closer than 1 inch from the rim of the cake pan or it risks overflowing. Pour any excess into a greased mini loaf pan or muffin pan and start testing for doneness at 20 minutes.)
4. Bake the cake for 30 minutes. Turn the oven down to 325° F and continue to cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won't come out completely clean.
5. Place the loaf pan on a rack, and leave to get completely cold before turning it out. (I often leave it for a day or so: like gingerbread, it improves.) Don't worry if it sinks in the middle: indeed, it will do so because it's such a dense and damp cake.

Protein Mug Cake

 

Protein Mug Cake Recipe

This protein powder mug cake tastes like a gooey brownie but is completely guilt-free! It bakes up in just one minute and makes the best healthy single serving dessert. 

CourseDessert

CuisineAmerican

Prep Time1minute minute

Cook Time1minute minute

Total Time2minutes minutes

Servings2 mug cakes

Calories128kcal

AuthorArman Liew

Ingredients

• 1/4 cup protein powder 32-34 grams
• 1 tablespoon coconut flour
• 2 tablespoon granulated sweetener of choice * See notes
• 1/2 teaspoon baking powder
• 1 1/2 tablespoons cocoa powder adjust to desired chocolate content
• 1 large egg Can sub for 1/4 cup egg whites OR 1 flax egg
• 1/4 cup milk of choice
• 1 tablespoon chocolate chips optional

Instructions

Microwave instructions

• Grease a small cereal bowl or deep mug and set aside.
• In a mixing bowl, combine the protein powder, coconut flour, baking powder, granulated sweetener and cocoa powder and mix well.
• In a separate bowl, whisk the egg with the milk and pour into the dry mixture and mix until fully incorporated. Top with chocolate chips if desired.
• Microwave for 60 seconds and remove from microwave and enjoy immediately.

Oven instructions

• Pour batter in an oven safe dish and bake for 10-12 minutes on 180 degrees celsius for 10-12 minutes, until desired consistency.

Notes

* If your protein powder isn't sweetened, add sweetener to taste.

For a more moist and fudgy cake, remove it from the microwave/oven earlier. For a muffin-like cake, you can cook it slightly longer.

STORAGE: Mug cakes are best enjoyed fresh, but can be stored for up to 2 days in the fridge, covered. 
https://thebigmansworld.com/the-ultimate-1-minute-protein-brownie/#wprm-recipe-container-25196

 

Marshmallow Fondant

By 

Elizabeth LaBau

Elizabeth LaBau

A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.

Learn about The Spruce Eats' Editorial Process

 

Updated on 11/1/23

 Tested by 

Renae Wilson

1 second of 1 minute, 6 secondsVolume 0%

 

Prep:10 mins

Cook:2 mins

Total:12 mins

Servings:24 servings

Yield:1 1/2 pounds

1128 RATINGS

 34

Add a comment

It's easy to make fondant from scratch. Not only is it fast and simple, but homemade marshmallow fondant actually tastes better than most store-bought brands. The secret ingredient is mini marshmallows―they give the homemade fondant a wonderfully sweet, light vanilla flavor.

You can use marshmallow fondant as you would regular fondant. It's perfect to cover cakes, form shapes, and make candy. Many people find it easier to work with because it stretches well, doesn't rip, and retains a smooth texture. Be warned that it tends to get sticky in moist environments or humid weather, so it doesn’t hold up as well as regular fondant when placed over frosted cakes. While the fondant itself can be stored for a couple of months, it's best to finish cakes with this fondant only a day or two in advance.

This recipe yields 1 1/2 pounds of fondant (equivalent to a 24-ounce package of ready-to-use rolled fondant) and can easily be halved or doubled.

The Spruce Eats / Diana Chistruga

"Great, easy recipe. The taste of marshmallow fondant as compared to a more standard fondant is much nicer. I love this recipe." —Renae Wilson

A Note From Our Recipe Tester

Ingredients

• 1 pound powdered sugar (about 4 cups), plus extra for dusting

• 8 ounces miniature marshmallows (4 cups, not packed)

• 2 tablespoons water

• Food coloring, optional

• Flavored extracts, optional

Steps to Make It

1. Gather the ingredients. Dust your counter or a large cutting board with powdered sugar.

   

   The Spruce Eats / Diana Chistruga

2. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

   

   The Spruce Eats / Diana Chistruga 

3. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30 to 45 seconds, until the marshmallow mixture is entirely smooth and free of lumps.

   

   The Spruce Eats / Diana Chistruga

4. If you want colored or flavored fondant, add several drops of food coloring or extracts at this point and stir until incorporated. When you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer below for instructions.

5. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.

   

   The Spruce Eats / Diana Chistruga

6. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet―this is normal.

   

   The Spruce Eats / Diana Chistruga

7. Dust your hands with powdered sugar and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands. Continue to knead the fondant until it smooths out and loses its stickiness.

   

   The Spruce Eats / Diana Chistruga

8. Add more sugar if necessary but stop adding sugar once it is smooth―too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later.

   

   The Spruce Eats / Diana Chistruga

9. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc.

   

   The Spruce Eats / Diana Chistruga 

10. Fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.

    

    The Spruce Eats / Diana Chistruga

11. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center.

    

    The Spruce Eats / Diana Chistruga

12. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored.

    

    The Spruce Eats / Diana Chistruga

Tips

• When substituting regular marshmallows for mini marshmallows, use weight (not volume) measurements.
• To melt marshmallows on the stovetop, use a double boiler. Place the marshmallows and water in the top bowl over boiling water, stirring until almost melted. Remove from the heat and continue with the recipe.
• As you work with the fondant, continue dusting your hands with powdered sugar if it becomes sticky.

What Size of Cake Will 1 1/2 Pounds of Fondant Cover?

This recipe makes enough fondant1 to cover one 8-inch round cake that's 4 inches high or one 10-inch round cake that's 3 inches high. For a 10 x 10-inch square cake or a 9 x 13-inch sheet cake, you will need to double the recipe.

What's the Best Way to Store Marshmallow Fondant?

Wrap the marshmallow fondant well in cling wrap for storage. In a sealed container, it can be stored in a cool room or the refrigerator for up to two months. Knead it until supple before use. Do not refrigerate a cake that's covered in fondant or fondant decorations because the condensation can ruin the smooth texture. Whether on a cake or not, fondant of any kind does not freeze well at all.

https://www.thespruceeats.com/marshmallow-fondant-520778