Gingerbread Marshmallows Food

GINGERBREAD MARSHMALLOWS

Steps:

• Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; sprinkle with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle gelatin, ginger, cinnamon and cloves over 1/2 cup cold water to soften; set aside.
• In 2-quart saucepan, heat granulated sugar, corn syrup, salt, 1/4 cup water and the molasses over low heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat.
• Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Pour into baking dish, patting lightly with wet hands. Let stand uncovered at least 8 hours or overnight.
• Sprinkle cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased with butter, cut into 1-inch squares (11 rows by 7 rows). Dip bottom and sides of each marshmallow in bowl of powdered sugar; shake off excess sugar but leave a light coating. Store in airtight container at room temperature up to 3 weeks.

GUILT-FREE GINGERBREAD

Steps:

• Preheat oven to 350 degrees with rack in the lower third of oven. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with waxed paper, then spray the paper. Dust the entire pan with flour and shake out the excess.
• In a large bowl, whisk together the flours, turbinado sugar, cinnamon, and salt; set aside.
• In a medium bowl, whisk together molasses, eggs, oil, and buttermilk.
• Dissolve baking soda in the cup of boiling water. Fold the baking soda and molasses mixtures into dry ingredients until combined. (Do not overmix.) Fold in the minced ginger.
• Scrape batter into the prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes. Cool 10 minutes in the pan, then invert onto a cooling rack. Serve warm or at room temperature, dusted with confectioners' sugar.