Mexican Chocolate Marshmallows

My first attempt at homemade marshmallows. I ran out of corn syrup so I used evaporated milk instead, increased the sugar and decreased the water. The milk boiled over before it reached 240 degrees (soft ball stage). I was afraid it might not turn out since it was liquidy not syrupy. But after whipping a lot, it thickened. However, it was so cool by then that it didn't melt the chocolate that I had intended to melt and swirl. It looked more like cookies and cream. I ran out of cayenne pepper and used chile de arbol instead to give it a little spicy kick. They turned out soft and puffy. Much better than marshmallows from the store.

Pina Colada Smoothie

Coconut Milk, Fresh Pineapple, Banana and Ice

Blueberry Ricotta Muffins

Blueberry Lemon Ricotta Scone with Lemon Curd

Cherry Clafoutis

Bing Cherries in a Custard Pancake Pie for Brunch

Almond and Pine Nut Buttercrunch Toffee

Toasted Almonds and Pine Nuts, Dark Chocolate, and Toffee

Mini Peach Pies With Ginger Candy

Sour Cream Pie Crust Filled with Summer Peaches, Lemon Juice and Zest and Sprinkled with Ginger Sugar
Served with Homemade Candied Ginger

Red Velvet Cake With Swiss Buttercream Icing

6 Inch Double Layer Red Velvet Cake with Swiss Buttercream Icing and Sugar Paste Flowers and Leaves

Raspberry Lemonade Bars

Plum Side Down Cakes

Vanilla Muffins with Sweet Dinosaur Egg Plums

Vanilla Bean Ice Cream With Hot Fudge

Philadelphia Style Vanilla Ice Cream and Lean Chocolate Sauce
I went lighter this time. No eggs in the ice cream and no cream in the chocolate sauce.

Chocolate Creme Brulee With Red Wine Cherries

Before and After Kissed By the Mini Torch

Mini Strawberry Donuts

Powdered Sugar and Strawberry Glaze