Peppermint Marshmallows

3 packages unflavored gelatin (21 grams)
1 cup cold water
1 1/2 cups sugar
1 cup corn syrup (the clear kind)
3/4 tsp peppermint extract
1/4 tsp vanilla extract
1 teaspoon salt
red food colouring (optional)
powdered sugar

1. Dust a large baking dish (Mine is 9" x 11".) with powdered sugar.
   
2. Place the gelatin in the bowl of your stand mixer (whipping attachment) and pour 1/2 cup of the water over it. Allow it to sit while you prepare the syrup.
3. Place remaining 1/2 cup water, corn syrup, sugar and salt into a medium saucepan. Use a candy thermometer to monitor the temperature and boil, stirring often, until the mixture reaches 240 degrees (hard ball).
4. Turn mixer onto speed 2 (I have a Kitchenaid) and slowly pour the hot syrup into the softened gelatin.
   
5. Add the peppermint extract and increase the mixer speed to 10. Whip until mixture is thickened and white (6 to 8 minutes).
6. (Optional) Add 3-4 drops food colouring and stir in lightly for marbled white and pink marshmallows.
7. Pour into the prepared baking dish. Dust the top with additional sugar and let stand, uncovered, overnight.
8. Cut into squares with kitchen scissors and roll in more sugar. (Marshmallows will be sticky.)
   

These marshmallows are great in hot chocolate. If you want a more pronounced minty flavour, increase the peppermint extract to 1 tsp and leave out the vanilla..

Double Orange Roughy

4 pieces orange roughy or other mild-flavoured fish
1/4 cup orange juice
3 tbsp soy sauce
1 tsp brown sugar
1 tbsp vegetable oil

1. Heat oil over medium heat.
2. Cook fish, turning once, until opaque all the way through, about 3 minutes per side.
3. Mix the orange juice, soy sauce and brown sugar.
4. Pour the sauce over the fish and cook for another 2 minutes.

I serve this over couscous. Simple, healthy and delicious.

Cinnamon Rolls

3/4 cup plus 2 tbsp water
4 tbsp butter, softened
1 tsp salt
1/4 plus 1/3 cup sugar
2 1/2 cups flour
1 tsp yeast
2 tsp cinnamon

1. Place the water, 2 tbsp butter, salt, 1/4 cup sugar, flour and yeast in your bread maker. This is the order my bread maker likes, but yours may differ.
2. Run your machine on the dough cycle for a 1 lb loaf.
3. Grease a 9" by 9" pan. Glass works great.
4. Flatten dough into rectangle. The thinner the rectangle, the more swirls to your rolls. I usually make mine 6" by 12". You can use a rolling pin, or just pat it out with your hands. My girls love this part!
   
5. Spread remaining 2 tbsp butter on dough.
6. Mix remaining 1/3 cup sugar and cinnamon. Sprinkle this over the dough.
7. Roll the dough tightly along the long edge. You'll end up with something resembling a sausage. Pinch the edge into the dough to seal.
8. Cut roll into 9 slices of equal width. Arrange the slices, cut ends down, in a square in the pan.
9. Cover and let rise for an hour. This recipe is very forgiving. I've let it rise anywhere between half an hour and 2 hours, and they've come out great.
10. Preheat oven to 375 degrees.
11. Bake 25-30 minutes until golden brown.
12. Turn onto a wire rack. I find it easiest to take one cooling rack, cover the pan with it and then turn the pan over. I then take a second cooling rack, put it upside down on the rolls, and flip the whole thing over. This way you don't end up with burning cinnamon goop all over you, not that I've ever done that!
13. Frost with cream cheese frosting or vanilla glaze.
    

These cinnamon rolls are super-easy and have been requested as our Christmas breakfast tradition. I've doubled the recipe with great success. My husband has been known to eat 8 of these at one sitting.

Amaretto Brownies

2/3 cups sliced or slivered almonds
8 oz semisweet chocolate
1/3 cup plus 3 tbsp butter
1 1/4 cups flour
1/2 cup sugar
3 tbsp amaretto (could use 1 1/4 tsp almond extract)*
1 tsp baking powder
1/2 tsp salt
2 eggs, lightly beaten
2 cups powdered sugar
1 to 2 tbsp milk

1. Heat oven to 350 degrees.
2. Grease 13" x 9" pan.
3. Place half the almonds in a food processor or coffee grinder and process in pulses until ground.
4. Heat chocolate and 1/3 cup butter in large saucepan over low heat, stirring often, until melted. (Leave remaining butter out to soften.)
   
5. Remove saucepan from heat and stir in ground almonds, flour, sugar, 2 tbsp amaretto or 1 tsp extract, baking powder, eggs and salt.
6. Spread batter in pan and bake 22-27 minutes. (I stick a toothpick in the center. If it comes out clean, it's done.)
7. Cool brownies completely.
8. Mix powdered sugar, 3 tbsp butter, 1 tbsp amaretto or 1/4 tsp almond extract, and 1 tbsp milk until smooth. Add the extra tbsp milk if needed.

* I use the amaretto in the brownies and the almond extract in the frosting. I like the amaretto flavour better, but don't want my toddlers to ingest the alcohol in the frosting, since it doesn't get cooked away. I know, it's paranoid of me, but I'm a protective mom.

Pear-and-applesauce

4 ripe pears*
2 medium apples**
1 tsp ground cinnamon
pinch ground cloves
pinch ground nutmeg

1. Peel, core and cut the fruit into chunks.
2. Put all the ingredients in a saucepan and cook over medium heat until mushy. This takes about 30 mins.
3. Process sauce to desired texture.***

* I use Bartlett pears.
** I prefer Granny Smith for their tartness. Gala apples are a good choice if you like a sweeter sauce.
*** Today, I just used the back of a spoon to break down any large pieces, making a very chunky sauce. Usually, I run into through my manual food processor, which leaves some small chunks. When the twins were new to solid foods, I used my blender to make a very smooth sauce.

The spices are my family's preference, but this pear-and-applesauce is equally delicious with no spices all, smaller quantities, or different flavours. We eat it straight, but it would be great on oatmeal, granola or pancakes.

Chicken Marsala

1 lb chicken breast tenders
1 cup marsala wine (1 1/2 cups if you want a lot of sauce)
1/4 cup whole milk
1/4 cup flour
generous pinch salt
generous pinch pepper
3 tbsp vegetable oil

1. Heat the oil on medium heat.
   
2. Mix the flour, salt and pepper.
3. Cover the chicken pieces with the seasoned flour.
4. Brown the chicken in the oil, turning once.
5. Remove the chicken pieces from the pan and set aside.
6. Pour marsala wine into the pan and reduce by half.
7. Add milk and stir in.
8. Once the sauce is bubbling, return the chicken to the pan and cook until the sauce is thick. Make sure to coat the chicken well.
   

I've got a sick baby, and wanted to make something nutritious and relatively quick that would appeal to two-year-olds and adults alike. Since my husband was still at the grocery store 20 minutes before lunch had to be on the table, I made do with what I had on hand. I would have liked to add mushrooms to the pan before adding the marsala. I'll do that next time I try this recipe and report the results.

I paired this chicken with creamed corn and flavoured rice with peas. Perhaps this isn't a traditional partnering with chicken marsala, but it's a balanced meal, and my kids ate it!