We love to welcome new couples to the wedding family at Bobbi Brinkman Photography, it is always an honor and a special treat! Julie and Angelo came to see us and we all just had an instantaneous 'click'! Welcome, welcome, welcome! We are all delighted. The rest of the staff is now very anxious to meet them as well since we had so much fun telling everyone how much we enjoyed this down to earth, happy, and much in love couple. The icing on the cake (no pun intended) is that we adore October weddings, they are almost always weather wonderful so their wedding date is already eagerly anticipated.
While Bobbi works in the studio today getting ready the last minute Christmas orders, Danielle is finishing her Christmas shopping. Scott is with his daughter enjoying this glorious and moderate weather. Becki is trying to finish decorating and gift wrapping. Jeanetta is at home wrestling with her Christmas Tree. Leslie is enjoying Hanukah with her family in New York. And Tina is up to her ears making a pumpkin pie for the musical at church and making candy and cookies to share with neighbors and friends. (Are you on her list????)
We'd like to share a fabulous holiday recipe in the spirit of blessings:
***Holiday Marshmallows***
*Grease an 8x12 non metal pan and set aside
*bloom 3 packages unflavored gelatin with 1/2 cup of cold water in the bowl of a Kitchen-Aid fitted with the whisk attachment
*Combine 1 cup of light Karo syrup, 1 1/2 cups of granulated sugar, 1/4 tsp. of kosher salt in a saucepan. Over medium heat, without stirring, bring the mixture to 240 degrees on a candy thermometer. Remove from the heat.
*Pour the sugar mixture into the dissolved gelatin on low speed, then turn up the speed to high and whip until the mixture is very thick and fluffy (about 15 minutes). Add 1 tablespoon of great vanilla at the end and combine thoroughly.
*Pour this marshmallow batter into the greased pan and with damp hands smooth it out uniformly. (Or a reasonable fascimile of.....)
*Let this stand uncovered for a day---- it needs to set up, it is VERY sticky when first poured out.
*Turn it out on a board dusted with confectioners sugar. Dust the top side with the sugar. Cut into pieces with a damp knife. Roll all sides in powdered sugar and store at room temperature.
YUM! You can make peppermint marshmallows using peppermint extract and whirl the batter gently before turning out with red food coloring. You can also add other flavorings and/or toppings.
Now, get in the kitchen and be a blessing!
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