4 simple ingredients are all you need to make these incredibly delicious and completely adorable raspberry mousse heart chocolates. With only 4 steps, this recipe couldn’t be easier – it’s pretty much fail-proof, but with impressive results. The perfect Valentine’s day (or every-day just-because) dessert to share with your loved ones.
It’s nearing the end of January, which means we really should talk… about Valentine’s Day.
First, let me just say: I’m not a fan. Sure, the idea can be kinda cute but… meh. Just… meh. (No offence to anyone for whom February the 14th is the highlight of their year. You do you, 100%.)
I get it, I do. It’s supposed to be all romantic and adorable, with metaphorical rose petals falling from the sky and chubby Cherubs flittering around. But, honestly, I don’t see the appeal – mostly because it lacks the spontaneity of a bunch of flowers on a random Wednesday, the thrill of a surprise picnic in the park, the warmth of an everyday cuddle… just because.
White, fluffy, sweet, sticky and entertainingly bouncy – who doesn’t love marshmallows? We usually stick to the store-bought ones… the sickly sweet, questionable tasting ones. What if I told you that making your own homemade marshmallows is one of the easiest things in the world, and that you’ll love every minute of it? Interested? Well, read on to find out how to make marshmallows – with step-by-step pictures and instructions!
I have this slightly backwards, don’t I? The basics should come before the fancy pancy added-flavour recipe, right? Oh, well – the story of my life. Why make things simple and start from the beginning, when you can make things complex and confuse everyone (including yourself)?
Nevertheless, here we are, seeking answers for the question of how to make marshmallows.
The simple answer: easily, without fuss and quite quickly, too.
These no-bake gingerbread cookie dough bites are the perfect healthy Christmas dessert or snack. Easy and quick to make, they take only 15 minutes to prepare. And while they may be gluten, dairy, egg and refined sugar free, as well as vegan and paleo – they are also super rich, buttery, sweet, aromatic and utterly decadent! (Plus, they make the most amazing edible Christmas gift!)
Today marks precisely one year since I’ve pressed the Publish button on my very first post on The Loopy Whisk. It feels like 5 minutes… and 10 years have passed since then. Time’s a funny thing. I am now a 2nd year PhD student, still making a mess in the lab and an even greater mess in the kitchen. I have tried my hand at more new, exciting recipes than ever before, and I’ve loved every minute of it.
There have been many recipes that made me go WHOATHISISAMAZING, and many that went straight into the trash. I’ve bounced round the kitchen like an over-excited puppy, and I’ve had my share of mini meltdowns when something just wouldn’t work.
These homemade gingerbread marshmallows are a revelation. Easy to make, they truly (truly) taste just like gingerbread – there’s the molasses, the cinnamon, ginger, nutmeg and cloves. So… the taste is there, and the texture – pure marshmallowy goodness! Perfect with some hot chocolate, they also make a tasty DIY Christmas gift.
You know how I said I don’t trust marshmallows? Well, I’m a marshmallow convert.
Now, let me clarify. I’m a homemade marshmallow convert. The store-bought ones still give me the heebie-jeebies… but the homemade version. HOLY. COW. They’re amazing.