Glitter Mason Jars

Back in April, I threw my cousin (my maid of honor!) a bridal shower and I had so much fun planning everything! The big DIY thing was these mason jars! I used Krylon's Glittler Blast which is super easy to use. Melissa's favorite flowers are hydrangeas so I filled them with those! Simply spray in a well ventillated area. Just be careful of the dripping.

Roasted Red Pepper Balsamic Portobello Burger

Woof. I have just been terrible at posting. I don't know why I've been so lazy. It's not like it takes a long time! I've even started trying to tell myself I should skip all the old stuff, as I don't remember a whole lot, and just post what I'm making new. But I want to share EVERYTHING with you, so I'm going back.

I remember liking these 'burgers' a lot. Using the english muffin as the 'bun' is awesome for portobello burgers as they have a moist texture, so you don't want too much 'soft' bread. Anythin with balsamic is good for me. The original recipe calls for asiago cheese, which I can only imagine is amazing on these. I used cheddar as that's what I had on hand. Still can't complain.

Oh don't you just love the shot of the paper towel in the background. I'm so classy sometimes...

Roasted Red Pepper Balsamic Portobello Burger-adapted from How Sweet It Is

Total Time 25 Minutes

Serves 4

• 2 medium red peppers
• 1/2 cup balsamic vinegar
• 3 tablespoons olive oil
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 4 large portobello mushrooms
• 4 slices cheddar cheese, or cheese of your choice
• 4 English muffins

Preheat broiler. Core and seed red peppers, and slice into pieces. Place skin side up on a baking sheet and broil for about 10 minutes or until black and charred. Set aside.

Meanwhile, in a small saucepan, bring balsamic vinegar to a boil. Reduce to a low simmer and cook for 10-15 minutes or until liquid reduces by half and in syrupy. Remove from heat and pour into a bowl to cool and thicken.

In a small bowl, mix together 2 tablespoons olive oil, paprika, onion powder and salt. Heat a large skillet over medium heat. Drizzle the inside of the portobellos with the remaining olive oil, then brush the olive oil mixture on the tops of the portobellos and cook tops down for about 5 minutes, or until slightly juicy. Flip and add the cheese slices. Cook for about 5 minutes more or until the cheese has melted.

While the mushrooms are cooking, toast the english muffins. Place the portobellos on an english muffin half, top with a slice of red pepper and the balsamic glaze and enjoy. 

Mallo Cups

A family tradition from going up north to see my grandparents (on my mom's side) was always to stop at a gas station and get some Mallo Cups. I don't know why, but you just can't find them in Minneapolis gas stations! They're all over the Milwaukee area now. My mom loved these and was the one that got me hooked!

When I came across this recipe online, I knew this was what I wanted to make my mom for Christmas. Overall I thought the flavors were perfect! As I mentioned in my post yesterday, I didn't let the marshmallow fluff get firm enough so they ended up being quite messy. Either way though, they were great! Just really putzy to make-they take a lot of time to cool in between steps, but for a special someone, it's worth it!

Mallo Cups-adapted from How Sweet It Is
Total Time: 1 Hour
Makes 12 Cups

• 12 ounces milk chocolate
• 2 tablespoons coconut oil
• 1 cup marshmallow fluff
• 1/3 cup sweetened, flaked coconut

Line a 12-cup muffin tin with liners of your choosing.

Melt the chocolate in a microwave safe blow in 30 second increments, stirring frequently, until melted. Once melted, stir in the coconut oil until melted. Spoon 1 1/2 tablespoons of chocolate into the bottom of the muffin liners and use a spoon to bring the chocolate up the sides. Sprinkle the chocolate with a teaspoon of the coconut. Put the muffin tin in the fridge or freezer about 20 minutes or until it sets.

Spoon 1 1/2 tablespoons of the marshmallow fluff onto of the hardened chocolate and sprinkle with the remaining coconut. Put back into the fridge or freezer for another 20 minutes or until firm.

Remelt the remaining chocolate as needed. Spoon over the top of the cups and smooth. Place in the fridge or freezer another 20 minutes until set. Remove from muffin tin and keep cold until eating.

Heat's Homemade: Marshmallow Fluff

Tomorrow, I will be showing you what I made this marshmallow fluff for as I'm usually not a huge sweet fan. The original recipe calls for the use of a stand mixer. I don't yet have one of those. I know, right? Isn't that just terrible? Believe me, I've been asking for one! Didn't happen this Christmas, but I'm relatively confident I'll get one within the next year...between the wedding and the registry discounts it WILL happen.

Anyway, I don't have a stand mixer so I used a hand mixer. I don't think I let it mix enough to be honest. But my hand was starting to hurt, so I kind of gave up. But it tasted great! I think it just could've been a bit more stiff, so I'd say the important part of this is making sure there get to be stiff peaks!

Homemade Marshmallow Fluff-adapted from How Sweet It Is
Total Time: 10 Minutes
Serves I have no idea...I didn't measure it. More than tomorrow's recipe

• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 2/3 cup white corn syrup
• 1/2 cup white sugar
• 1/4 cup water
• 1/2 teaspoon vanilla extract
• pinch salt

Whisk the egg whites and cream of tartar in a large bowl until white and fluffy. In a small sauce pan, heat corn syrup, sugar and water over medium heat until mixture boils. Let boil about 5 minutes, or until temperature reaches 240 degrees with a candy thermometer. 

Carefully pour the hot mixture into the egg whites while beating with a whisk attachment or hand mixer. Add in the vanilla and salt. Continue to mix for about 5 minutes or until stiff peaks form. Store the remainder in the fridge.