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Friday, October 8, 2010

Freakin' Friday!

Happy Friday everyone!  And for those of you who live in a world where Friday does not actually mean 'FRIDAY' -- Whaaaaasssssuuuuup?!? 

It's been a few months since I started blogging, and I have  re-evaluated what it is that I want to share in my blogs.  I'm thinking Mondays will be titled 'Muffin Top Monday' as I have recently started back on Weight Watchers, and would love to share my journey, and tasty recipes with you.  Don't worry, I'm not going to going to post great recipes with tofu and millet -- that's not good eats!  And please feel free to share some of your favorite recipes with me -- I would love to post them to share with everyone!  Wednesday is going to be titled 'Wine and Nosh Wednesday'.  Hmmmmm....I seem to have a recurring theme of 'food' in my blogs......  Friday is just a free-for-all!  And sprinkled somewhere in between will be the same stuff I like to share -- arts, crafts, FOOD, jewelry, activities, FOOD.....  Hey, food brings people together, and can be the heart of a gathering among family and friends!

So without further ado....

A friend of mine recently shared this recipe on Facebook (thanks MaryBeth!).  These little marshmallow ghosts look fun and tasty!    This one must be the ghost of Elvis -- he's got the 'coif' thing going on.  Uh-Huh!

Marshmallow Ghosties

Prep: 35 min

Start to Finish: 35 min


22 chocolate wafer cookies

1 envelope (2-3/4 tsp) unflavored gelatin

1 cup granulated sugar

Brown mini candy-coated chocolate pieces

1-1/2 cups fine-crystal sugar


1. Line cookies in a single layer on a baking sheet with sides; set aside. In a medium mixing bowl, sprinkle gelatin over 1/3 cup cold water to soften.

2. In a small saucepan over medium-high heat, dissolve granulated sugar in 1/4 cup water, stirring. Remove spoon, brush inside edges of pan with water to remove sugar crystals and boil until the temperature reaches the soft-ball stage (238 degrees F) on a candy thermometer. Add mixture to gelatin and, using an electric mixer, whisk on medium speed for 3 min. Increase speed to high and whisk until soft peaks form, 8 min.

3. Transfer marshmallow to a piping bag fitted with a 1/2-inch-diameter plain tip, or coupler, and immediately pipe pointed mounds onto cookies (pipe just 5 ghosts at a time so marshmallow doesn't set before you decorate). Working quickly, add candy eyes and coat generously with crystal sugar. Allow ghosts to set about 1 hr before serving; store in a covered container for up to 2 days. Makes 22 cookies.

Nutrition Facts

Calories120, Total Fat (g)1, Sodium (mg)39, Carbohydrate (g)28, Total Sugar (g)25, Protein (g)1, Iron (DV%)1, Percent Daily Values are based on a 2,000 calorie diet

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