Last Day for December Treat Boxes

Hey, it’s November 30th, which means it’s the last day to sign up for December treat boxes. Sweets, soaps, candles, bookmarks. Linked here. πŸ™‚

These help me pay my part-time staff, who help with social media, design work, and more, enabling me to spend more time developing recipes and writing stories.

Eventually, I’m hoping they’ll even let me cut back a bit more on teaching, because as much as I normally enjoy teaching, I do want to spend a little more time writing….

Day 5 of Turkey Leftovers

I needed a little inspiration for day 5 of turkey leftovers (I think this is the last day), so I made up a batch of seeni sambol (spicy, tangy, sweet caramelized onions) and spread that on a delicious sesame bagel from The Daly Bagel with a bit of butter. Yumyum.

(I’m trying to convince Amanda to offer a 3-month bagel delivery subscription. Fingers crossed she decides it’s a good and workable idea…)

Small Business Saturday

Small Business Saturday, my friends. Drop your small business in the comments, so I’m not tempted to spend any money at Amazon for the holidays, please.

I’m pretty sure you ALL know where my shop is by this point, but just in case. πŸ™‚

Serendib Kitchen

Serendib Kitchen

Pretty Little Hits of Dopamine

I am also apparently the queen of tissue paper — I go through a lot of it. πŸ™‚ I’m tempted to design my own tissue paper at some point. We’ll see…

Packages out the door, moving tea towel fabric from the washer to the dryer, then on to the next thing, which I think is cookie baking; I have a second batch of dragon cookies to make, so I have enough for the Patreon treat boxes.

I have the second season of Virgin River (just dropped on Netflix) to keep me company, a pleasant low-key slightly soap-y small town medical / romance drama. I didn’t quite finish Outlander, but I felt like I needed a break from Jamie and Claire after yesterday’s 8-hr binge.

Only Few Were Bloody

I’m sorry, I keep promising you blood orange shortbread, and I keep not delivering, but in my defense, I forgot that I was making a double batch, and I only have two wire racks, so I had to wait 24 hrs for one batch to dry, before I could candy the other batch (which is drying now). Shortbread tomorrow, I’m pretty sure. πŸ™‚

There’s a lot of variation in the blood orange colors, I have to say. Only a few were really bloody….

Dragon’s Passion Marshmallows (Dragonfruit & Passionfruit)

Amma always made pink and white marshmallows for Christmas; adding passionfruit makes them even more delicious. The dragonfruit powder adds only a hint of flavor, but is a great way to get natural pink coloring to your marshmallows.

3 packages unflavored gelatin
1/2 c. passionfruit puree
1/2 c. water
1 1/2 cups granulated sugar
1 cup corn syrup
1/4 teaspoon salt
1 tsp. powdered dragonfruit
powdered (confectioner’s) sugar
butter (for greasing the pan)

edible silver flake, optional

1. Add passionfruit puree and gelatin to the bowl of stand mixer (whisk attachment). Stir briefly to combine.

(NOTE: If you don’t have a stand mixer, you can make marshmallows in a large bowl with a hand mixer β€” you just have to be willing to hold and beat it for 12 minutes. Prep the pan and spatula for the marshmallows ahead of time.)

2. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, granulated sugar, corn syrup, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 8 minutes. Once the mixture reaches this temperature, immediately remove from heat; if it continues, it will swiftly turn into hard candy.

3. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.

4. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes.

5. While it’s whipping, butter a large 9 x 12 pan and dust with powdered sugar. Prepare an oiled spatula.

6. Pour half the mixture into the prepared pan, spreading it evenly (and swiftly) with an oiled spatula.

7. Quickly add dragonfruit powder to the mixer bowl and mix for a minute to combine; pour pink mixture into the prepared pan, spreading it evenly (and swiftly) with an oiled spatula.

8. Dust the top with enough of the remaining powdered sugar to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

9. Turn onto a board, cut into squares and dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary.

10. Decorate with edible silver flake, if desired (moisten top of powdered marshmallow with a bit of water so flake will stick). It won’t add any flavor, but is nicely festive. May be stored in an airtight container for up to 3 weeks, or frozen.