Disclosure: I do not like the above photo. It is too dark. The backdrop is awful. And I don’t know what possessed me to write “eat me” on a dipped marshmallow. Also, you should know that I actually do like the taste of those little conversation hearts. And I already ate all of them.
Thanks for listening.
I had planned to post a recipe for Chocolate Shortbread Hearts with Cherry Icing this weekend. And this post about Cinnamon Marshmallows was going to be posted last week. But then I made the shortbread cookie dough and put it in the fridge . . . and then I ate some of it (no raw eggs, yay!). And then I forgot to bake it the next day, so I took it to work with me the following day. And ate some more of it. No baking. And then I was busy, and there wasn’t so much dough left, and then there wasn’t any dough left, and now here we are.
I don’t think pregnancy is adding to the quality of my blog posting.
So here we are, Valentine’s Day is upon us, and all I have for you is a link back to a previous recipe, with a tweak and a couple notes. Sigh. The romance is gone, my friends. Apparently when it comes down to a choice between my blog readers and a cookie dough snack, the cookie dough wins.
Check out my previous recipe for vanilla Marshmallows here. Omit the vanilla, and mix in 1/4 to 1/2 teaspoons cinnamon oil and a few drops pink food coloring, if you want the pink look. You can find cinnamon oil at specialty food and craft stores, and also order it online here. I highly recommend it, as it gives a brighter, richer taste to your confections. However, you can certainly use dried cinnamon if that’s what you have – start with 1 teaspoon and add to your personal taste.
Your finished marshmallows can be eaten straight, or dunked in cocoa, or cut into heart shapes and dipped in chocolate, or skewered on a lollipop stick and dipped in chocolate and sprinkles . . . or melted into rice crispy treats and cut into heart shapes! All great fun for Valentine’s Day. Or, you know, any day you want.