Laura D.'s Profile
Things you want to bake
I made a variation of the chocolate peanut butter pretzel balls (found on browneyedbaker under the name Chubby Hubby Pretzel Truffles) for a food swap the other night and everyone loved them. i wasn't blown away, though they were definitely tasty.
Vegetarian/Vegan Marshmallows, i.e. marshmallows without gelatin
Hi! Kosher marshmallows contain fish gelatin. I personally don't eat fish, so they're not something I've tried, but I'm sure some "pescatarians" might be interested. Thanks!
Vegetarian/Vegan Marshmallows, i.e. marshmallows without gelatin
Thanks for the suggestion. I personally do not eat fish, therefore I wouldn't be interested, but I'm sure others would!
Vegetarian/Vegan Marshmallows, i.e. marshmallows without gelatin
It sounds like I definitely need to try this!
Vegetarian/Vegan Marshmallows, i.e. marshmallows without gelatin
Do you know how it compares in taste to traditional fluff? I still eat that because it has no gelatin (though does have egg whites). I've avoided buying the Ricemellow in the past because I don't have a "problem" with regular fluff, and because it is more expensive. But, if it's comparable in taste then maybe it is worth trying it. Thanks!
Vegetarian/Vegan Marshmallows, i.e. marshmallows without gelatin
Sweet and Sara Marshmallows actually roast up fairly well. I don't think I've roasted them on the grill, but I have roasted them in our fireplace (which should be similar to your firepit) and on a gas stove (when desperate) and they do well. The puff up a bit like regular marshmallows, and change color. I will say, though, that they don't get a soft as I remember regular marshmallows getting. They start out more dense and wind up that way too. I hope the s'mores bar is delicious!
Vegetarian/Vegan Marshmallows, i.e. marshmallows without gelatin
Thanks for the information Astur! Unfortunately, I think that both recipes I made that lost shape over time (one with pectin and one with xanthan gum) were honestly never very good to begin with, so I doubt I'll wind up taking the time to make them again in order to freeze them in an attempt to get them to retain their shape. It's good advice, though, and one I can hopefully utilize if I can track down a better recipe. Thanks!
Vegetarian/Vegan Marshmallows, i.e. marshmallows without gelatin
I'm thrilled that Chowhound has added this board. While I've been involved in previous discussions about this topic on the homecooking board, I thought I'd post something here too, since it might appeal more to this audience. Does anyone have a tried and true recipe for vegetarian or vegan marshmallows? I am a ovo-lacto vegetarian, so I am not opposed to a recipe with egg whites which would be vegetarian. However, I understand that perhaps I might have more luck trying to find a vegan recipe without any eggs. The bottom line, though, is that I'm looking for something that utilizes a gelling agent other than gelatin. Over the years I've tried pectin, agar-agar, xanthan gum, etc. and have had very minimal success. My best attempts lost their shape after a day or two, while my worst attempts never solidified at all and were a disgusting grey color. I'm less obsessed than I used to be with finding a recipe, thanks to Sweet and Sara and Dandies, but I still would love to conquer this challenge. Thanks!
A belated Valentine's day celebration, outside of the city
It was very nice. We were seated in the Venetian/round room per our request (and the advice of some reviews I found online). This room was a bit quieter than the main dining room, and did have some wonderful views (with some tables obviously being better than others). We were immediately given bread, water, and peppers/cheese to eat while we read over the menu. This is great, as I think all restaurants should get the beverages and bread out ASAP so that people aren't getting agitated while they are waiting to order. The menu online is somewhat different than the menu at the restaurant, which seems to happen fairly frequently. Unfortunately, the entree I had hoped to order was listed online but wasn't on the paper menu. Since we like bruschetta, and since it was on the online menu but not the paper menu, we asked if they could make some. They agreed, and what came out was fantastic. I know that bruschetta is a very basic/pedestrian thing, but this one was delicious. My fiance got the mixed salad and I got the gorgonzola wedge, which was essentially like a wedge salad with blue cheese dressing that one would get at a steak restaurant. Again, simple, but really good. He got the pasta mista entree, which consisted of a spinach agnollotti, fettucine alfredo, and penne marinara. It seemed like a slightly boring mix of pastas, but all were good. I ordered off-menu and got gnocchi with marinara sauce. Both entrees were good...not amazing but solid. To drink I just had soda but he had two classes of Shiraz that he said were really good. I'm unsure how they were priced, or how extensive the by-the-glass wine selection was, but I think that both were reasonable. It appears as if there is at least one sommelier on staff though we didn't utilize his services. There were also several other manager type people just sort of wandering around checking on things. Dessert comes out on a cart and there were at least 10 options. I'll be honest in saying I was pretty full and that nothing looked amazing. But, I love dessert and bake all of the time, so I'm rarely wowed by restaurant offerings. I wound up getting a slice of what was supposed to be chocolate hazelnut cake, but actually turned out to be pecan cake with chocolate icing. I probably wouldn't have chosen it if I had known what it actually was, though it was good (not great). My fiance got the chocolate covered strawberry cheesecake. It truthfully sounded kind of gross but was really good, and I'm not a big fan of cheesecake. I have no idea how much the dessert cart varies but I could see getting something from it again if we go back as most places don't do dessert carts and they are kind of fun to order from. In total the bill was $106 for the two of us. For us this is an expensive meal, but it wasn't over the top and we did get a lot more food than we normally do. So, I can't say that it was overpriced. I think that if you like an old-school service environment with pretty good food and a nice view than this is a solid place to hit. It was pretty quiet too, something that we rarely find at restaurants, so this was also a good thing. We'll be back again, perhaps not immediately, but definitely in the reasonably near future.
A belated Valentine's day celebration, outside of the city
Thanks for chiming in. Though we didn't go to Majolica last weekend I will definitely plan to get there soon as it sounds like it continues to be a great restaurant. Thanks!
A belated Valentine's day celebration, outside of the city
So I know that no one responded about this restaurant, but I decided on La Collina as I've always seen this restaurant when driving on I-76 and wondered about it. It seems like if nothing else the atmosphere will be nice. I'm hopeful the food will be delicious too. Thanks for your suggestions!
A belated Valentine's day celebration, outside of the city
Thanks for the information! I hadn't really considered Alba because we've been there a few times and because I honestly didn't think we could get a reservation with this little notice. Perhaps I'll give them a call, though.
A belated Valentine's day celebration, outside of the city
Thanks for the recommendations! I looked at Isabella's menu and definitely think there is a lot we'd both enjoy, but I'm a bit hesitant as I'm not honestly a big fan of tapas (sorry to be picky!). I'm glad to hear that Paramour has been good, though it doesn't appear as if they have any vegetarian entrees. However, many restaurants are willing to prepare vegetarian meals as long as they have notice, so I definitely will still consider it.
A belated Valentine's day celebration, outside of the city
Since Valentine's Day was on a Tuesday, and since we didn't wish to celebrate before the actual day, we're trying to find a table for 2 for this coming Saturday, February 18 to celebrate a belated Valentine's Day. We live in Ardmore and are interested in avoiding the city, as I deal with it every day for work. We're looking for somewhere that we can realistically get a reservation for with this little notice, even if it is a late reservation. I don't eat meat, but I think that every restaurant I'm considering should be able to accommodate my vegetarian diet. A decent by-the-glass selection would also be nice, as I also don't drink (I know, I know...I'm absolutely no fun), though almost every restaurant (unless a BYOB) has at least a few reasonably priced glasses. Most importantly, a fairly quiet atmosphere is preferred and very good food is key. I think we're veering towards either Italian or Continental/New American cuisine, as opposed to something with a stronger ethnic flair.
Here are some restaurants I'm considering. I'd love to hear of others that I've neglected to research!
Majolica (Phoenixville). Note, I've probably been here at least 5 times but I haven't been here for 5+ years. I know that the menu and concept of the restaurant has changed considerably in that time so I'm interested in knowing what people think.
Stone Rose (Conshohocken). I've never been here but it looks like a nice menu
Stella Blu (Conshohocken). Again, I've never been here but think it looks like a nice menu and nice atmosphere
La Collina (Bala Cynwyd). Never been, but have read good reviews online about the atmosphere. The reviews of the food are spotty
Thanks in advance for your suggestions!
Lititz Chocolate Walk
Basically you purchase a ticket ahead of time (the event usually sells out so it is best to purchase several weeks in advance) and with that ticket comes a card and a button. The card allows you a single entry into each of the 30+ locations and I guess the button is just a simple way to identify you to merchants. When you get to the location someone will check off that you've been there and then you go to collect your treat. So, essentially, you can't choose to sacrifice going to one location and in return go to another more than once--unless you get yours hands on another card you can only go to place a single time. We didn't get to every location but we got to at least 20. We did notice that at least one location had run out of treats by about 3:15pm, which was a shame given that a specific number of tickets are sold so a location should plan to have at least something available for everyone who purchased a ticket. At some places you got to choose from a variety of items and at others there was a single option. A few places had options that had to be eaten right away--i.e. chocolate fudge on top of ice cream, a drink, or a hot panini--but many options were easy to store and take home.
I would highly recommend checking it out next year!
http://www.lititzchocolatewalk2011.com/
Lititz Chocolate Walk
Just got back from the Chocolate Walk a few hours ago. It took us a bit longer to get there, and we left a bit late, so we weren't able to hit every stop before having to head home. But, overall it was very fun, and the weather was wonderful which made walking around quite enjoyable. To answer my own original question, I would recommend that anyone planning on attending this event in the future should bring at least one large tupperware container, and an ice pack, if possible. I would also recommend that unless you have a stomach of steel or an incredibly large appetite, you eat only those desserts which "must" be eaten right away (i.e. the hot and cold items) while on the tour, and package the rest up to take home. There is a lot of great stuff but I could see how after about the fifth or sixth sample one could have a belly ache and potentially want to call it a day, therefore missing the other 25+ samples to be had. If you pack up those less fragile items you can enjoy delicious chocolate samples for days to come.
Hope to go again next year!
Lititz Chocolate Walk
The Lititz Chocolate Walk is this Saturday and I'm excited, but nervous that it might be a bit overwhelming. Has anyone done it before? Can you advise about whether I should bring storage containers for the items, ice packs, etc? I have googled around and haven't found much information about the details of the walk. We'll be coming from over an hour away and want to be able to take full advantage of all that will be offered without feeling completely sick to our stomachs on the ride home.
Any other fun food-related things, i.e. stores, restaurants, etc. that we should be sure to check out in the area?
Thanks in advance!
Marshmallow swirl in ice cream--need a recipe
Hi Chef Chicklet,
The vegan marshmallows that I was going to use in the event the marshmallow swirl didn't work out were actually not homemade. They were dandies brand. They're pretty good, though not great. I'd be willing to put in the time to make a homemade vegan/vegetarian marshmallow for just this purpose if I could get a recipe to turn out, but I've failed at making vegan marshmallows in the past and have yet to see a "viable" recipe online.
I like your idea of the pastry bag! The "dumping" method I used worked out fine, as the marshmallow mixture was loose enough to easily drop from the spoon, but I think your idea would work even better. I look forward to trying it next time. Thanks!
Marshmallow swirl in ice cream--need a recipe
There doesn't seem to be a way to make an easy substitution of agar agar for gelatin in order to make a vegetarian marshmallow. My one attempt at this years ago failed miserably, and I do think there is a reason why the two main vegan marshmallows on the market use various gums, rather than agar agar, as their gelling agent. If anyone knows of a recipe using agar agar in place of gelatin gelatin I'd love to hear it, but I've pretty much given up on this idea. Good suggestion, though!
Marshmallow swirl in ice cream--need a recipe
I hope you'll try it. I'm not sure whether it's worth increasing the corn syrup when making the soft ball sugar mixture (I'm not sure whether increasing the proportion of liquids would change the ability of the mixture to do what it needs to do from a chemical perspective), but I would definitely try adding it at the end/after the mixture has coming together.
Marshmallow swirl in ice cream--need a recipe
I'm not sure why this was the case, though I can only imagine it imparts a deeper vanilla flavor. When I have made Italian meringues in the past the vanilla was always added at the end. I was actually a little bit worried in this case about adding it while cooking, but it wasn't a problem (though may have been pointless, flavorwise).
Marshmallow swirl in ice cream--need a recipe
Reporting back...
I made the marshmallow sauce recipe I found on Epicurious. I had a little bit of trouble-- (as I always do with Italian meringues)-- when I added the hot sugar mixture to the whipped egg whites. This resulted in a lot of the sugar being "lost" to the sides of the bowl (as you can imagine, it was great fun to clean up). Anyway, I allowed the "sauce" to fully cool, and as I had suspected, it was quite thick. I would equate the viscosity to marshmallow fluff. Because I lost some of the sweetness from the sugar I found that it also lacked much flavor. So, I gently heated it with some additional corn syrup (maybe 1/4-1/2 cup) until the corn syrup was mixed in, which resulted in a slightly thinner and slightly more sweet/flavorful marshmallow sauce.. Meanwhile, I churned my ice cream. When it was done churning I scooped out dollops of marshmallow and tried to swirl it very gently with the chocolate ice cream as I was putting in a storage container. This part worked out great, since I love getting those tunnels of marshmallow. Anyway, the end result is that this ice cream was phenomenal. No, the marshmallow wasn't quite as thin as I was hoping for, but it didn't get tough/chewy as I worried fluff would;. It tasted fantastic with the chocolate ice cream and chocolate covered peanuts that were blended in. I'm happy that I went this route. Now I just need to get better at the whole process of making Italian meringues. Thanks to everyone for their input!
Marshmallow swirl in ice cream--need a recipe
Thanks to everyone for your feedback. I will definitely share my findings. I made my chocolate custard base tonight, but there is a strong possibility that I won't be able to make the marshmallow sauce recipe this time around, as I'm leaving for 10 days this coming Wednesday and have a hectic few days (and nights) between now and then to prepare. If I can get the sauce made and chilled in time to swirl into the ice cream tomorrow night I will, but otherwise, it might need to wait until I return. The only reason I actually went ahead with the base was because my cream was coming close to its expiration date (and of course because I never turn down the opportunity to make ice cream, even if it isn't exactly the kind I want). Anyway, I will definitely let everyone know once I do proceed with swirling the sauce in. Thanks!
Marshmallow swirl in ice cream--need a recipe
Hi ipsedixit,
I would do this, except trying to find a worthwhile vegan marshmallow recipe is really hard (I'm not vegan, but the concept of a vegetarian marshmallow doesn't really seem to exist, despite the fact that this is what I'd prefer). The one vegan recipe I made with minimal success (Faulkner's recipe) didn't have a great flavor, so I probably wouldn't spend the time trying to use it here. Thanks for the suggestion and hopefully others willing to eat gelatin can use it.
Thanks!
Marshmallow swirl in ice cream--need a recipe
I've just had a "revelation" and am thinking of approaching this from a different angle. Some ice cream shops have a marshmallow sauce, similar in consistency to the marshmallow swirl I am looking for. I know that many of these sauces are made without gelatin or melted marshmallows, despite the fact that many of the recipes online call for melted marshmallows to be an ingredient. I'm thinking of making this sauce, and then swirling it into the ice cream once it is cool.
http://www.epicurious.com/recipes/food/views/Marshmallow-Sauce-366149
Marshmallow swirl in ice cream--need a recipe
Hi HillJ...thanks for the advice! I am working with vegan marshmallows (I don't eat gelatin so don't eat the "regular" ones) that are miniature. I can try the stretching but since they lack gelatin they don't stretch that well, in addition to the fact that they are fairly small. It is an interesting idea though! However, do the marshmallows become as "liquidy" as the layer of marshmallow swirl in a commercial ice cream, or do they remain more solid? I'd love to get that liquid, similar in consistency to something like condensed milk (with perhaps a bit more spring). Thanks!
Marshmallow swirl in ice cream--need a recipe
I'm hoping to make rocky road ice cream and would prefer to use a marshmallow swirl rather than whole marshmallows. The problem, though, is that I can't seem to find a recipe for this so-called "marshmallow swirl." I know it is essentially egg whites, sugar, and vanilla, but I'm not sure what else. Marshmallow fluff is not going to fit the bill, as it is too thick and chewy. I'd like something thin (about the viscosity of corn syrup) that won't freeze firm--something that tastes and behaves like the marshmallow swirl in commercial ice creams. I'm also looking for something that doesn't have gelatin in it, (there is no reason for that to be there), as I don't eat gelatin. I have vegan mini marshmallows that I'm prepared to use if I can't figure out how to make the swirl, but the swirl would be ideal. I have the rest of the recipe so this is all I need to figure out before I can make it. Thanks in advance!
"Crisping" undercooked cookies
Thanks for the advice. I put them back in the over and they seemed to crisp up a bit!
"Crisping" undercooked cookies
I'm baking two types (vanilla and chocolate) sugar cookies for a baby shower next weekend. I seemed to have slightly undercooked the chocolate ones, meaning they are fully cooked and tasty but likely aren't crisp enough to survive the decorating I have planned for them. Any ideas on how to crisp them up? Can I safely return them to the oven (pre-decorating of course)? Will the old slice of bread or salt in the cookie tin tricks work to remove moisture from a cookie that was moist to begin with, or do they only work to keep already crisp cookies crisp? Thanks in advance!
