Homemade Marshmallow Fluff Dip + Fresh Fruit = Delish and Perfect for 4th of July Festivities!

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Hard to believe that the 4th of July is just days away. I usually start fretting about how fast Summer goes by when we hit this holiday. My husband has suggested, on numerous occasions, that I should see a therapist about this. I can’t help it. Summer is my absolute favorite time of year…the days are longer, water warmer, the kids are out of school and the fresh, local produce selection plentiful. Why, Oh Why does it seem like it’s the time of year that goes by the fastest?

Ok, I am trying to pull myself together here. So, in my efforts to embrace the upcoming Red, White and Blue festivities I would like to share a delicious recipe that is really perfect anytime of year, but particularly during these warm Summer months and holiday cookouts. Don’t be intimated, it’s way easier than you think. Of course, if you don’t want to make the Fluff, you don’t have to, but I suggest you purchase an “all natural” brand without the colorings and additives. Oh, did I mention that this dessert is Gluten Free too…bonus!

Homemade Marshmallow Fluff Dip

3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/8 teaspoon fine salt
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/2 teaspoons pure vanilla extract

INSTRUCTIONS
Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer.
Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Whip the egg whites to soft peaks on medium speed.

When the syrup reaches 240°F, with the mixer speed now on low, slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them. Slowly drizzle in the rest of the syrup into the egg whites. Increase the speed to medium high and whip until the marshmallow crème is stiff and glossy, about 7 minutes. Add in the vanilla and whip 2 minutes more. Use immediately or refrigerate stored in an airtight container for up to 2 weeks.

Here’s where is gets really interesting…mix equal parts of the prepared Marshmallow Fluff with softened cream cheese and serve with you choice of fresh fruit…strawberries, nectarines, apples, pineapple etc. That’s it…prepare for your taste buds to be amazed!

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Genesis 2:2…God rested on the 7th day!

Genesis 2:2...God rested on the 7th day!

By the seventh day God had finished the work he had been doing; so on the seventh day he rested from all his work.

It’s not a popular decision amongst our loyal customers and visitors that BAKED is closed on Sunday, but we have chosen that to be our day of rest and dedication to family time. We once heard the grandson of the founder of Chic Fil A state that his grandfather said closing on Sundays was the best business decision he ever made. I mean really, how much money do you suppose Chic Fil A loses by not being open on Sundays. Life can’t be all about the almighty dollar or it shouldn’t be!

Many have asked us to just hire someone to open on Sundays in our absence, but that really wouldn’t offer a true day of rest either. So, we do apologize for any inconvenience to our customers when they roll up on Sunday and see our sign that says…Gone to the Beach, but we hope that they also find a day or time of rest and relaxation in the hustle and bustle of our too often busy world and we look forward to serving them on Monday.

You too can “Pate a Choux”…this one’s for you Mam-aw!

IMG_1437My Mam-aw was an amazing cook! Her personality and culinary skills were both “Sweet and Savory”. She made Sunday dinners that were equivalent to Thanksgiving every week. She never asked anyone to bring a dish or assist her with preparation. My Mam-aw just found great joy by having her family gather around the dining room table each week to simply share great food and conversation. These nights created some of my very best childhood memories and one of the very first memories I have of cooking with her was making “Pate a Choux”.

Although “Pate a Choux”, like my Mam-aw, could be both Sweet and Savory, it was her “go to” for Bridal and Baby Showers. She would make a tray and stuff them with her homemade Chicken Salad, which made for an amazing and creative little sandwich.

Of course you can easily morph them into amazing desserts by stuffing them with homemade Pastry Cream, Whipped Cream, fresh Fruit…the sky is the limit here. Get creative! Honestly, my favorite way to enjoy them is hot, right out of the oven just by themselves. Their taste and texture somewhat similar to a Pop Over.

I know the name alone and its’ pronunciation is a bit intimidating, but I assure you that this “PUFF” is one of the easiest and most versatile recipes to make and even store for later use. All you need to know are some key tricks to insure success and you too will be able to “Pate a Choux”.

RECIPE
1 cup butter
2 cups water
pinch salt and sugar
2 cup all purpose flour
2 teaspoons baking powder
6 eggs

Preheat oven to 425 degrees. In 2 quart pot, combine the butter, water, salt and sugar. I hate sifting so just whisk together the flour and baking powder. Once the water and butter come to a rolling boil, dump the flour mixture in all at once. Stir with a wooden spoon or paddle to incorporate until the dough begins to pull away from the sides of the pan. *STIR VIGOROUSLY UNTIL IT FORMS A BALL .

Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. *MIX THE DOUGH FOR A MINUTE OR SO TO RELEASE SOME OF THE HEAT. Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until the dough gets thick and ribbony.

Line your baking pan with parchment paper and either using an ice cream scooper spoon dough onto pan with proper spacing for expansion. Transfer pan to the oven and cook for 10 minutes. Reduce the oven temperature to 350 degrees and cook for 25 minutes longer. *DO NOT OPEN THE OVEN, not even once, DURING THE ENTIRE COOKING TIME.

Use when cool, or freeze, wrapped in a plastic bag, for 2-3 months.