Marshmallow Cocoa Topping

This would work well with my Spiced Hot Cocoa Cupcakes.

1 c mini marshmallows
4 squares bakers chocolate, chopped
1/4 c milk
8 oz whipped cream

Cook marshmallows, chocolate, and milk on low heat until melted and well-blended, stirring constantly. Cool 30 minutes. Stir in whipped cream.


Candied Rose Petals

Fresh organic rose petals, white trimmed off, rinsed and dry (but not dried!) I’m partial to red petals, but pink varieties are good too. White and yellow petals tend to turn an unappealing shade of brown. This will also work for other types of edible flower petals.
Vanilla Cinnamon Simple Syrup (recipe follows) or regular simple syrup
Powered sugar for dusting (optional)

1 cup sugar
1 cup water
(for regular syrup, stop here. For vanilla cinnamon syrup, add the following)
1 tsp vanilla extract
1 tsp ground Ceylon cinnamon (you can use another kind if you want, but I like Ceylon best for this because it’s sweet by itself and not bitter at all.)

Combine sugar, water, vanilla, and cinnamon in a small pot. Bring to a low boil over medium heat. Boil until sugar dissolves. Remove from heat and allow syrup to cool for a few minutes. It should be cooled slightly so it doesn’t wilt the petals but still warm. While you wait, line a cookie sheet with wax paper or parchment paper, spray the paper generously with cooking spray and set your oven to the lowest possible setting. My oven has a “warm” setting that’s below 200 degrees F and is perfect for drying.

Once cooled, dip each petal in the syrup and place on the cookie sheet. (Leftover syrup can be stored in the fridge and used in coffee, tea, or in anything else that calls for simple syrup.) Dust with powdered sugar if desired and “bake” petals for 40 minutes on warm. (If your oven doesn’t go below 200, you may need less time.) After 40 minutes, turn the petals over and let them bake another 20 to 30 minutes (more or less). The goal is dried, crisp petals with a shiny glaze.  Because they are dried, the colors will be darker and more muted than the fresh petals.

Remove petals from the oven and allow them to cool completely. Carefully remove them from the wax paper, using a toothpick or thin spatula. Some of them may stick; be gentle, as they are fragile and will tear. Store them in a Tupperware container in the fridge or on the shelf.

They supposedly keep for a week, but they never last that long here! You can eat them as they are, or use them as toppings for ice cream or edible decorations for cakes or other desserts.

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