“If you’re constantly thinking you need a vacation, maybe what you really need is a new life.”
I’ve been putting off writing this blog post for longer than I probably should have. I’ve been trying to think of ways to make a come back, without saying the same old “hey, so I haven’t posted in a while…”
We’ve all heard it before. Most of us have lived it before. Bloggers (like all people) lose focus in the things that once used to make us happy. But if you take a moment to remember when you started to feel like your life took a turn in the wrong direction, you will be able to come back. Just remember that.
Finding my way back took longer than I thought it would, and included decisions I was absolutely scared to make. What if I quit my job and can’t find another one? What if I just need to suck it up? Isn’t this what I’ve been working my whole career towards?? Here’s the cliche: WHAT AM I GOING TO DO WITH MY LIFE?
The most amazing thing is, once I made the decision to quit my job, everything just fell into place. Opportunity after opportunity presented itself. I started wanting to make desserts again, because it made me happy (not because it was my job). And here I am, writing to you from my blog, head about to explode from all the cool new ideas I can’t wait to share with you all – I’M BACK!!
As much as I would love to start this comeback with a mind blowing recipe, I’m very, very, VERY rusty. I can’t believe I used to work a full shift and knock out a full post (baking and all) in one night.
So with that, we’re going to start with these honey green tea marshmallows. For how simple this recipe is, it’s so friggin delicious. The honey balances out the bitterness of the matcha powder, and of course that distinct matcha flavor is always mouth watering. Dip them in dark chocolate and you’ve got yourself some serious desserts!
Honey Green Tea (Matcha) Marshmallows
- 5 min
- 15 min
- Ready in:
- 20 min
- Place gelatin powder and 1/4 (59g) cup of cold water in the bowl for the mixer. After all the gelatin is bloomed (wet), add matcha powder. Attach whisk and set aside.
- Put the remaining 1/4 cup water, corn syrup, honey, and sugar into a small pot with a candy thermometer. Be careful not to dirty the sides of the pot with sugar or corn syrup. If you do, wipe it down with water.
- Bring sugar mixture to 240°F.
- Immediately take it off the heat and start the mixer on low.
- Pour sugar into the mixer by letting it drip down the inside of the bowl.
- Once all of the sugar is in the mixer bowl, turn up the speed to high and whip until white and doubled in size.
- While the marshmallow is whipping, prepare your mold by spray it with oil.
- Stop mixer and transfer marshmallow into desired mold and let set. Mixture should still be slightly warm and flatten out.
- Unmold when cold and cut. Use powdered sugar to keep marshmallows from sticking to cutting board and knife.
- Warm dark chocolate and coconut oil over a hot water bath until completely melted.
- Dip each marshmallow in the chocolate, laying on parchment paper to set.
- Chill in fridge for 10 min to set the chocolate.