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     Have you ever run a marathon? Well, I have (half- marathons, anyways). My dad and I used to run races together when I was in high school. Actually, the half marathon is probably my best distance. Even though the adrenaline is high in huge crowds, the trail just seems to go on and on and on. That’s what this week has been like in the kitchen. It seems like everything is so time consuming, but I suppose that I just need to keep in mind that I’m making a LOT of stuff! And it’s not over yet… my dad will be home this weekend expecting sugar cookies and other tasty treats. Speaking of sugar cookies…

     They’re baaaaaack. I’m putting these in the stockings (wrapped up all pretty, of course). I have a LOT of baking to do this weekend! And I mean a LOT! Saturday night, I’m making something for Charles’ fire department Christmas party. I need to find something absolutely fabulous to make because last year I sent him to the party (I couldn’t attend) with this:

    How can I top that?! What was I thinking, sending him with something so tremendously hard to outdo? Why do I do this to myself?! I thought about making my apple pie, but apples aren’t in their prime right now, plus using fresh apples (I use twelve per pie) can get very expensive. And you know me, I refuse to take shortcuts. I need to find or invent a mind-blowing recipe. Something EPIC! I’m stressed because I’m not even at mile 23 yet. On Sunday, I’m making my decorated sugar cookies for his grandmother’s christmas gathering and for a friend’s homecoming the same night. If I remember to take pictures, I’ll post them. My friend has the CUTEST baby girl on this side of the Mississippi, her name is Addy. Monday is our second anniversary together. That’s right, Charles and I have been official for two years on Monday. I’m planning on making him a carrot cake, which I’ve never done before. So you see, I’ve been baking non stop. And it won’t stop until Christmas! I swear I probably won’t wake up on the 26th until two p.m.! But at least I’ve got a couple of stockings done, because the recipients will be leaving for out of town before Christmas. Here’s What I’ve got so far:

    Each stocking includes four servings of my homemade hot cocoa, a bag of miniature homemade vanilla marshmallows for the hot cocoa, chocolate covered vanilla marshmallow and peppermint marshmallow assortment bag, and five of my fully decorated sugar cookies. It’s just my way of saying, “Hey! You’re an awesome neighbor.” The stocking specifics are under the sewing section of the blog, but I used McCall’s 5778 and it was super easy. I am also proud of my creation, Peppermint marshmallows. I know other people have made these before, but I took the marshmallow recipe I know and love and mixed a few things up. You can make peppermint marshmallows, too! Here’s the recipe.

Peppermint Marshmallows

Adapted from Alton Brown’s Homemade Marshmallow Recipe

Ingredients

1 cup ice cold water, divided into two halves.

3 packages gelatin

6 candy canes

1 cup light corn syrup

1 1/2 cups sugar

1/8 tsp kosher salt

1 tsp vanilla extract

1/4 tsp peppermint extract

1/4 cup corn starch

1/4 cup powdered confectioners sugar

Directions

1.) Crush candy canes in a plastic bag with a meat tenderizer into very fine powder. Should fill up just short of 1/2 a cup.

2.) Place gelatin and 1/2 cup of the water into the bowl of a standing mixer. Let relax.

3.) In a 3-qt saucepan, combine remaining water, corn syrup, sugar, and salt. cover and cook on medium-high heat for 4 minutes. Remove the cover and continue cooking, stirring occasionally, until the mixture reaches 240 degrees F (Soft Ball) on a candy thermometer. Remove from heat immediately.

4.) Start the mixer, fitted with the whisk attachment, on low. Slowly add the corn syrup mixture to the bowl, and when it is completely added, turn the mixer to hi. Beat on high speed for 12 to 15 minutes.

5.) Meanwhile, combine the corn starch and confectioners sugar in a bowl. Grease a 9 x 13 inch baking pan, and coat in 2 tablespoons of the corn starch and sugar mixture. Reserve the rest for later use.

6.) As soon as marshmallow is fluffed, thick, and lukewarm, add the candy cane dust, vanilla extract, and peppermint extract. continue to beat until thoroughly combined.

7.) With greased hands and a greased spatula, spread marshmallow fluff evenly to the bottom of the 9 x13. sprinkle top of the marshmallow with corn starch mixture, pat to distribute evenly. Wait 4 hours before turning giant marshmallow onto a cutting board. Cut marshmallows with a pizza cutter or cookie cutter in desired shapes. Make sure each shape is consistently coated with the corn starch mixture… and you have peppermint marshmallows with a lovely pink hue!

Mmmm, very tasty! Try dipping these peppermint tasties in dark chocolate, I bet that would be yum!