How to Make Fondant

I'm still toying with ideas for what to do for Boston's birthday, but in case I get ambitious and want to make him a cake, Bobbie, from A Vision to Remember, has a great tutorial for making fondant that she shared on the cute blog Fireflies and Jellybeans:

Fondant Recipe:
1 bag marshmallows
1 2 lb bag of powdered sugar
1 tsp coconut flavoring
1 tbsp water

Directions
melt the marshmallows, coconut flavoring, and water in the microwave. Then in a mixer add the powdered sugar. Make sure to add it slowly. You want the fondant to be the texture of dough. A little on the sticky side.

I made some fondant in Mesa and I used about 1/2 of the bag, but in Idaho I use 3/4 of the bag.

This is the fondant all mixed up. After you have made the fondant put it in some press and seal or an airtight bowl. Let it sit for about 10 minutes so that the sugars can all dissolve. Then you can start to work with it. If you have extra or need to wait awhile before using it, put it into the fridge for up to 2 weeks. Then when you are ready to use it put it in the microwave for a few seconds and you are ready to play again.



If you want to dye the fondant just knead the food coloring into it.

The possibilities are endless with fondant. I often make cupcakes and fondant when I am watching kids. It is just like play dough. Soft and pliable.

I really want to try this!

Cake Cod

Found in Parents Magazine, Catherine McCord of Weelicious.com

1. Cut a big potato into 2" chunks. Place in a pot; add water to cover by two inches. Put on lid; cook 20 minutes on medium-high, or until tender. Lift out potatoes and mash in a bowl. Add 1/2 lb. cod filets to the pot; cook 5 minutes and strain water. In a bowl, mix potatoes, cod, 2 Tbs. Parmesan cheese, 1 whisked egg, 1 tsp. chopped parsley, and 1/2 tsp. salt. Make 16 2" patties.
2. Dip cod cakes into another whisked egg and then into 1 cup bread crumbs. Heat 2 Tbs. canola oil in a large pan on medium. Cook cod 4 minutes on each side or until golden.
3. Stir together 1/4 cup low-fat yogurt, 1/4 cup reduced fat mayo, 3 tsp. lemon juice, and 1/4 tsp. salt in a small bowl. Serve the dip on the side.

Pink Milk

Found in Parents Magazine

Measure out 2 cups low-fat milk, 1 cup raspberries, and 1 Tbs. honey. Put them all in a blender and mix until it turns pink. Pour into two glasses.

Veggie and Noodle Stir-Fry

Found in Parents Magazine

Cut two zucchinis into long, thin sticks. Heat 4 tsp. sesame oil in a pan; add 1 onion, chopped, and saute for 2 to 3 minutes, until it softens. Add 1 tsp. grated ginger, 1 crushed garlic clove, zucchini, and 1 cup green beans; cook 3 to 4 minutes. Mix in 1 Tbs. reduced-sodium soy sauce and a little chopped parsley. Toss in 3 cups of cooked Chinese egg noodles or linguini. Serves 4.

Teeny Toasts

Found in Parents Magazine

Bring about 1 cup peas to a boil and cook until tender, about 5 to 7 minutes. In a food processor, blend peas, all zest and juice of a lemon, 3 Tbs. olive oil. 1/2 clove garlic, and 1/4 fresh mint until smooth. Toast 8 slices bread and spread the puree on top.

Presto, Pork!

Found in Parents Magazine

10 oz. frozen sweet-potato fries
2 6 0z. boneless pork-loin chops
12 oz. brussel sprouts
1/4 cup unsalted chicken broth
2 tsp. lemon juice
2 Tbs. maple syrup
4 tsp. olive oil, divided
2 Tbs. all-purpose flour
Salt and Pepper

Preheat oven to 400 degrees farenheit. Spread fries in a 15" x 10" x 1" pan. Bake 18 minutes, or according to the package directions. Meanwhile, cut pork in half horizontally and pound to make four 1/4" thick slices.

Heat 3 tsp. oil in a large skillet over high heat. Then combine flour with pinches of salt and pepper in shallow dish. Coat pork and add to skillet. Cook until browned, about 2 to 3 minutes per side.

Cut sprouts into thin ribbons. When pork is done, place on a platter and cover. Add broth and lemon juice to hot pan. Swirl around then pour over pork.

Put sprouts and 1 tsp. oil in pan. Add salt and pepper to taste. Cook for 2 minutes. Stir in maple syrup and saute until crisp-tender. Serves 4.

Spaghetti &Meatballs Soup with Mini Grilled Cheese

Found in Parents Magazine

1 Tbs. olive oil, divided
1 clove minced garlic
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
1 15-oz. can low-sodium diced tomatoes
2 cups low-sodium chicken broth
6 oz. ground turkey breast
1/4 cup bread crumbs
1 1/2 tsp. dried basil
1 small egg beaten
1/3 cup grated Parmesan, divided
2 oz. whole wheat spaghettie, broken

1. Heat 1/2 Tbs. oil in a large pot on medium-high. Put in garlic, carrots, celery and onion. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add tomatoes and broth. Bring to a boil, then reduce and simmer for about 15 minutes.
2. Meanwhile, make the meatballs: In a small bowl, combine turkey, bread crumbs, basil, egg, and 1/4 cup of the cheese. Roll into mini balls 1 tsp. meat mixture. In a pan on medium-high, brown meatballs in remaining oil until golden on all sides, about 10 minutes.
3. Add spaghetti and meatballs to broth. Simmer 10 minutes, until pasta is tender. Divide into 4 portions and top with remaining parmesan.

4 slices (2 oz.) part-skim mozzarella cheese

8 slices baguette bread4

tsp. unsalted butter

Heat skillet on medium. Sandwich cheese in between bread slices. Lightly butter both sides of each sandwich. Cook in a skillet until golden brown on each side, and the cheese has melted, 3 to 4 minutes per side. Serves 4.

Cauliflower Soup and Kiddie Club

Found in Parents Magazine

4 cups cauliflower florets (about 1 head)
1/4 cup small whole wheat pasta
2 cups lowfat milk
1/2 tsp. sea salt
chopped parsley (for garnish)

Place cauliflower, pasta, milk, and sea salt in a pot. Bring to a boil, then reduce to a simmer and cook until cauliflower is tender, about 25 minutes. Puree until smooth in a blender (let cool a bit first). Divide the soupe among 4 bowls and garnish with parsley.

4 slices whole-wheat toast
2 Tbs. pesto sauce
4 slices low-sodium deli turkey

Spread each piece of toast with 1/2 Tbs. pesto. Top two slices of the toast with turkey. Cover with remainin toast slices. Cut each sandwich into quarters. Serves 4.

Carrot Ginger Soup with Hearty Pumpernickel

Found in Parents Magazine

1 Tbs. olive oil
1 small onion, chopped
1 stalk celery, chopped
1 to 1 1/2 Tbs. grated ginger
1 1/2 lbs. carrots. sliced
2 cups low-sodium chicked broth
Salt and pepper to taste
Chopped chives (for garnish)

Heat oil in a pot on medium-high. Add onion, celery and ginger; saute until soft, about 5 minutes. Add carrots and broth. Bring to a boil and simmer until carrots are tender, about 25 minutes. Puree until smooth in the blender (let cool a bit first) or in the pot, using an immersion blender. Season with salt and pepper. Divide among 4 bowls and garnish with chives.

4 thick slices pumpernickel bread
8 Tbs. hummus

Place heart-shaped cookie cutter over a slice of bread. Fill with 2 Tbs. hummus, using a spoon or toothpick to push hummus to edge of form. Pick up cutter to leave heart-shaped hummus. Repeat with the rest of the bread and hummus. Serves 4.

Strawberry Soup & PB-and Raisin Bagel

Found this in Parents Magazine

1 pint strawberries, hulled and chopped
1 cup low-fat vanilla yogurt
1 tsp. lemon juice
4 whole strawberries

In a blender, combine chopped berried, yogurt, and lemon juice. Divide among four bowls and garnish with a strawberry.

4 mini whole-wheat bagels
1/2 cup peanut butter
4 tsp. raisins

Split bagels and toast them. Top each half with 1 Tbs. peanut butter and 1/2 tsp. raisins. Serves 4.