Friday, September 23, 2011

Homemade marshmallow (W/O Corn Syrup)

I have been wanting to make marshmallows for a while now, even more so since Halloween is coming up. I was also given some Lyle's Golden Syrup from a cooking friend and wanted to try it out as a replacement for corn syrup.

This is the result:

½ cup + 2 tbsp water
1½ tbsp vanilla extract
3 tbsp unflavored gelatin
¾ cup water
1¼ cups Lyle's Golden Syrup
pinch salt
1½ cups granulated cane sugar
Coating mixture**

Wednesday, September 7, 2011

Zombies vs. Robots: Art War Show

The Rusted Nail hosts a new DIY custom Designer Vinyl show on the 2nd Friday of every month. October's theme: Zombies vs Robots. We've all thought about zombies fighting other things, pirates, ninjas, and even ourselves. Well now you can put your creative spin on this interesting match up.

When: Friday, October 14 (6:00pm - 11:00pm)
The Rusted Nail
158 W. Main St.
Mesa, Arizona

From the event page:
Zombies vs. Robots, an art show featuring custom designer vinyl toys, resin figures, altered art, paintings, and more.

The center island display with depict a diorama setting pitting Zombie customs against Robot customs by artists from all over. While paintings with the theme in mind will surround the setting.

We are currently looking for artists both local and international wanting to be a part. Whether you're a customizer, make your own resin figures, or a traditional canvas painter. Chose your side, Zombies or Robots and be a part of this epic battle.

How to contact them:

Saturday, September 3, 2011

Chocolate Espresso Spice Brownies

Ok I don't normally boast, but these things are awesome!

I was asked to make fudgey chocolatey brownies, so I did.



4 large eggs
3/4 cup sugar
3/4 cup brown sugar
2 sticks melted butter
1 cup cocoa powder
2 teaspoons vanilla extract
1/2 cup flour
1/2 teaspoon salt
1/3 cup 60% cacao bittersweet chocolate chips
2 teaspoons instant espresso
Cinnamon, nutmeg, all spice to taste (I add a lot, some people like a little)


Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

1. Beat the eggs at medium speed until fluffy and light yellow. Add both sugars and vanilla, beat for an additional few minutes.

2. Add flour, cocoa powder, salt, and spices to egg mixture, stir to combine.
3. In a sauce pan melt 2 sticks of butter. When the butter is almost all the way melted add in espresso and chocolate and stir. Let the mixture cool slightly then slowly add to the egg and flour mixture, stirring to combine (slowly, you don't want to cook the eggs).
4. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes.

In the pick you'll notice I added something. In a double boiler I melted some unsweetened carob (you can use chocolate instead, it was purely a flavor decision) and poured it over top then let stand to cool.

These are great warm but are AMAZING after a night in the fridge. Especially if you added extra chocolate on top.

Thursday, September 1, 2011

Halloween is creepin upon us

As you can see from my newly added Halloween count down, Halloween is creeping ever closing. Are you ready? I know I'm not but I have some things in the works.

First off, my costume. I am trying to work with a local girl to see if I can make a Samhain outfit from Trick 'r' Treat. I think it would be fantastic! So I will periodically keep people updated on that. I still need to make sure I can afford it.

The kitchen side of things. This year I want to make homemade Halloween candy. I've never made candy before so it's on big scary experiment. Luckily thanks to an awesome friend of mine I now have a candy thermometer. Speaking of this awesome friend, you can check out his site here: Undead In The Head.
What candy am I wanting to make? I have a small list so far:
-Pumpkin Seed Brittle
-Dark Chocolate Pumpkin Spice PB Cups (Might use almond butter)
-Homemade Almond Joy
-Pumpkin Spice Marshmellows
-Homemade Cow Tails

There's more, I just can't remember it all.
Stay tuned & happy haunting.