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Let the Celebrating Begin!

I’m bustling about doing laundry, tracking down my suitcase, and collecting the gifts I clean forgot to wrap. My brother Ryan arrived safe and sound last night from Amsterdam – YAY! In just a few hours I’ll meet up with him, Mums and Pa and we’ll drive four hours to my baby brother Dana’s house for some serious merry making with him, my sis-in-law Rachel and assorted rellies. I CAN’T WAIT!!! 🙂

In the meantime I continue to hustle with breaks for hazelnut hot chocolate (thank you, boss’s wife!!) and homemade peppermint marshmallow (thank you, La Donna!).

Happiest of Christmases to you, dear ones! 🙂 I leave you with a fairytale fashion post that inspired me today:

Joyeux Noel

Peppermint Marshmallows
(From Recipezaar)


1/2 cup confectioners’ sugar
1/3 cup cornstarch
2 (1/4 ounce) envelopes unflavored gelatin
1 1/3 cups sugar
2/3 cup light corn syrup
1/2 cup crushed peppermint candy
1/8 teaspoon salt


  1. Into a small bowl, sift together the confectioners sugar and the cornstarch; line a 13X9 inch baking pan with non stick foil and spray foil with non stick cooking spray; sift 2 tablespoons of the sugar/cornstarch mixture into the pan, tilting to coat the pan; set the rest of the mixture aside for later.
  2. Place 2/3 cup water in a large bowl; sprinkle with gelatin; let soften for five minutes.
  3. In a medium heavy bottomed saucepan, heat sugar, corn syrup, candy pieces and salt over medium heat until sugar and candy pieces are dissolved, stirring occasionally; slowly mix into bowl with gelatin.
  4. Beat gelatin/sugar mixture on high speed with electric beater until light and fluffy, about 15 minutes; spread into prepared pan and smooth top; dust with 2 tablespoons of the reserved sugar/cornstarch mixture and let set at room temperature for 2 hours.
  5. Lift marshmallow block from pan using foil; with a wet knife, cut into six squares.
  6. Spread remaining sugar/cornstarch mixture onto a baking sheet; invert marshmallow blocks onto baking sheet and cut each square into 9 smaller squares.
  7. Toss marshmallows in sugar/cornstarch mixture ans set on a pan to set for an additional hour; store loosely covered at room temperature.

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