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What did we make this year? Well, a lot! Here are links to some great recipes, plus an MS recipe for peppermint marshmallows, which are great with hot chocolate.

This cranberry cornmeal bread made our brunch really sweet!

And you must make David Lebovitz’s stollen! (Only I added a marzipan log to mine – c’mon, it’s traditional!)

Smitten Kitchen is still brightening breakfast. I made her gingerbread, minus the apple layer, minus the honey, and double the molasses!

Finally, these marshmallows really couldn’t be tastier.

Peppermint Marshmallows

recipe from here

Ingredients

-Non-stick cooking spray (like Pam)

-3 (1/4 oz.) packages unflavored gelatin

-3/4 c. cold water, divided

-2 c. sugar

-2/3 c. light corn syrup

-1/4 tsp. coarse salt

-1/4 tsp. peppermint extract (Don’t add any more than this).

-about 1/2 c. powdered sugar

Method

Very lightly spray a 9×9-in. pan with cooking spray, and spread a piece of plastic wrap over it, with the wrap hanging over the edge. Spray the plastic wrap with cooking spray as well.

Fit your electric mixer with the whisk attachment. Pour the gelatin and 1/2 c. cold water into the bowl of the mixer. Let sit for 10 minutes.

In the meantime, heat 1/4 c. water with the sugar and corn syrup in a small saucepan. Bring to a boil. Boil for 1 minute. Remove from heat.

Immediately turn the electric mixer on high, and pour in the syrup slowly. After you’ve add the syrup to the gelatin, add the salt. Continue mixing on high for 12 minutes.

Add the peppermint extract.

Spray a plastic spatula with cooking spray, and transfer the sticky mixture to the greased pan. You’ll have to spray the spatula several times. (Note: don’t bother trying to scrap the bowl–it’s just impossible with marshmallows). Spread the mixture evenly on top, and let sit for at least two hours.

Then, using a spraying knife, slice the marshmallows to the desired size. Toss in powdered sugar so they don’t stick together.

Keep them for up to 4 days in an airtight container.

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