It's a Marshmallow World in the Winter

Inspired by this pin over on pinterest:

Source: bettycrocker.com via Melynda on Pinterest

I did this: 

These little creatures are some of the most brilliant things. EVER. Now I just have to figure out where to hide them until the Christmas party tomorrow night! All my men folk will i.n.h.a.l.e. these if they get wind of them.

P.S. Making homemade marshmallows? Ridiculously easy. Like comical. And as always, way better than the stuff you buy in a bag.

P.P.S. Sara - this is SO not a GAPS compliant recipe. ;)

Great Coffee Cake Flop of '10

I fancy myself to be quite accomplished in the kitchen, rarely turning out something that is not beautiful to look at and tasty to eat. (Thanks Mom for letting me make messes in your kitchen all those years growing up!)

The last true culinary disaster was the Flaming Roll Incident of '97 (not counting the Curry Catastrophe of '05 - that one wasn't my fault!). I had been broiling some chicken and needed to pop the rolls in the oven. I forgot to turn the oven down. Ten minutes later, there was smoke billowing from my oven, smoke detectors screaming at me, and rolls that were literally flaming on top and gooey on the bottom.

It was hilarious once I got the flames put out. Not too funny until then.

Tonight I tried a new recipe from The Pioneer Woman's website, "The Best Coffee Cake. Ever." Every single recipe I have tried from her site has been a huge hit with the men in my family and I was fully expecting to have the same level achievement with this recipe. 

Let's just say my 13 year string of success has been broken.

In the recipe, Rhee says you can use a smaller pan to make "thicker slices." I used the 8 x 11 pan and this is what I ended up with.  (Trust me, it was even more comical in real life! Tasty, but comical)

Don't get me wrong - it still tasted incredible (as evidenced by the fact the men around here inhaled half of it before it had the chance to even cool down - I am sure they will polish off the rest of it tomorrow).  Let's face it - anything with that much butter and sugar in it is going to be tasty!!! Fortunately, my super-spidey baking sense told me that there might be "some" overflow and so I put the coffee cake on a cookie sheet lined with a silpat mat. Ha. Some overflow, eh?

I am so glad I did. And so is my oven.

Smooches and happy eats to all of you -

M.

Moist Chocolate-Lentil Cake

2 c. boiling water
1/4 tsp salt
2/3 c. washed lentils
1 1/2 c. sugar
1 c. oil
4 large eggs
1 tsp. vanilla
2 c. cake flour
1/4 c. cocoa
1 1/2 tsp. baking soda
1/2 tsp salt

• Add lentils and salt to boiling water.  Cover and simmer for 40 minutes. 
• Drain lentils, reserving liquid.  
• Add 1/4 c. of liquid back to lentils. Make puree in blender or food processor.
• Preheat oven to 350 degrees.
• Grease and flour a 9x13 pan.
• Mix sugar, oil, eggs and beat well for 2 minutes.
• Add vanilla and pureed lentils to creamed mixture.
• Sift flour, cocoa, salt, and soda and then add to creamed mixture. Beat for an additional 2 minutes.
• Pour into prepared cake pan. Bake for 30-35 minutes.
• Cool and then frost with favorite frosting!

Sssshhhhh - this cake is SO delicious your kids will never know there are lentils tucked away in there!  You can reduce the fat by substituting 1/2 c. applesauce for 1/2 c. of the oil as well. It doesn't stay as moist for as long but I have found it never sticks around long enough to matter. 

Happy eats -

M.