Marshmallow- fondant and Jelly Fish cake part 1!

My Aunt Linda came to visit me after going to the Ices show

in Reno Nevada this year. Between her and my Grandma,

they have both been trying to get me interested in

applying my art skills to the craft of cake decorating.

After only 5 days of playing I AM HOOKED!

 

First, I am going to share the Marshmallow Fondant Recipe:

Ingredients:

3tbs water

1 pkg. Marshmallows (I prefer mini)

1pkg. Powdered Sugar

 

Step 1: dump marshmallow in a glass bowl.

Step 2: Sprinkle 3 tbs. of cold water over marshmallows

Step3: place in microwave for 3o seconds then stir with

wooded spoon. Continue to repeat this step until marshmallows

are smooth.

Step 4: slowly add powdered sugar, stirring it in as you go.

When the mixture begins to pull away from the sides of the bowl,

and feels like it is ready to kneed place ball on plastic or

silicone matt continue to kneed in the rest of your powdered sugar:

See progression pictures below:

 

 

Now, spread Shortening over some plastic wrap and

wrap fondant in plastic wrap sealing out all air and

place in the fridge for 10-20 minutes to cool.

 

 

(fondant can stay this way in the  fridge for a week or more!)

 

Marshmallow Fondant tastes just like marshmallows. It is

way better eats than traditional fondant and is quite easy

to work with and very forgiving.

Stay tuned for part 2 explaining how we made

the Jelly fish and the coral it sits on!

 

 

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Low/no sugar Banana muffins!

 

Since being diagnosed as diabetic, … I miss cake the most.

It is by far the food I love the most on earth. If

I were on death row and was given a last meal, I would

ask for a huge cake with loads of frosting! 

As a result I have turned my kitchen into a test

kitchen, and my family the guinea pigs!

I have found that muffins help with my cake cravings

and so far they have been the easiest to make low sugar

versions. One of my favorites is banana muffins.

My family LOVES these so I make them in bulk and

freeze them which saves me loads of time and keeps

my cravings at bay. Best part, they do not reek havoc

on my blood sugar!

 

 

Tip # 1 for super moist banana muffins (regardless of recipe):

Use previously frozen bananas, the uglier the better!

Tip# 2 for super moist banana muffins:

Use one more banana than the recipe calls for.

Tip# 3 for super moist banana muffins:

add 2-3 tbs. of maple syrup (I used sugar free of course)

 

Trust me and try the tips.  I have been making banana bread for years

and tons of people ask me how I make it so moist and yummy!

 

Tip #4 for super moist banana muffins:

mix by hand and do not over mix your bananas

your bananas do not need to be creamed into oblivion.

Since I use a lower fat option too at times,

I spray my liners with a little oil so they don’t stick.

My go-to topping is chopped walnuts mixed with

2-3 tablespoons of brown sugar. LIGHTLY

sprinkle this topping over each muffin.

This gives me the idea that I am eating something

really naughty without the guilt and consequence!

 

Try this recipe and I promise you will not be disappointed!

 

Recipe adapted from Better Homes and Gardens New Home cookbook

 

Banana Muffins:

1 cup whole wheat flour

3/4 cup all-purpose flour

2/3 cup Splenda (or other sweetener of your choice)

2 tbs. sugar (this is needed to help the bread rise better)

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3 medium RIPE bananas

1/3 cup butter or sub with applesauce for less fat

2 tbs. sugar free maple syrup

2 tbs. Milk

2 eggs

* topping: 1 cup chopped walnuts mixed with 2-3 tbs. brown sugar.

Preheat oven to 350

mash bananas and add all wet ingredients mix and set aside.

Mix all dry ingredients then fold in your wet ingredients.

spray muffin liners and pour batter to 3/4 of the way full.

sprinkle topping and bake 30-40 minutes or until

toothpick comes out clean.

 

 

Eating Healthier does not have

to mean dry and tasteless!

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