Feeling foodie-New cookbook reviews

By day, I am a cookbook designer. So, I have an appreciation for good cookbook design as well as creative and innovative topics. Topics my company would probably never produce. I've recently come across two new fun books that I fell in love with: Marshmallow Madness and Hello, Jello. Not only do they have great design, but they have recipes like I've never seen before.

Although, I do have to say...never did I imagine myself making either homemade marshmallows or more than just a plain 'ol sugar-free jello.

How do you make marshmallows? What about all these wonderful flavors I've seen all over Etsy? In Marshmallow Madness by Shauna Sever she shows you it's not impossible and maybe not as tricky as you might think. This book was so much needed after I bought a pre-packaged mint chocolate flavor at the grocery store that tasted like regurgitated cardboard. No more will I suffer! I'm most excited about Kool-Aid, Maple Bacon and Apple Cinnamon. And who could forget, cocktails flavors!? Mmm, margarita.

Is it possible to have a sophisticated Jell-o dessert? In Hello, Jell-o by Victoria Belanger, she uses molds, layers and of course suspended fruit, but practically reinvents the gelatin genre. A lot of these aren't your kiddie favorites. For example, I am most excited about Chapter 4-Boozy Molds. I'm going to be having some fun with the sangria, mimosa and pina colada recipes-they sound excellent.


You can get Marshmallow Madness and Hello, Jell-o at Barnes & Noble of course or your local Paper Source like I did.

White Chocolate Cherry Shortbread Cookies

This year we had a cookie exchange at work. I was up until 12:30 making White-Chocolate Cherry Shortbread Cookies. It was partly a disaster. Don't get me wrong, they tasted pretty good. But with all my baking-it was a trial. David asked me if I could never do a cookie exchange again. This is after we ate a million cookies this weekend. Literally, one million.


I got this recipe at Better Homes & Gardens. First, it needs more liquid, that's why the edges are cracked. Next time, I will add some cherry juice to make it more moist (ew who else hates the word moist?) and make it taste a little more like cherry. I also used white chocolate chips instead of white chocolate shavings.

These cookies are *supposed* to be dipped in white chocolate at the end and rolled in sprinkles. First, my edges weren't round so it wouldn't look as pretty. Second, I burnt the entire pot of white chocolate. Instead of having my usual baking meltdown, I drizzled! 


For drizzle:

• 1 cup confectioners' sugar
• 1 tablespoon light corn syrup
• 2 tablespoons water
• Sprinkles (or if you like to call them jimmies, that's fine too)

Mix the sugar, corn syrup and water together until smooth. Then put in a piping bag immediately and drizzle. You don't want it to get too soft or it will run off your cookies. You can make a makeshift piping bag by cutting a tiny hole in a plastic bag like I did. Then pour your sprinkles on top and shake off when dry.

I could really lick the screen right now...

I saw this in Bon Appetit magazine. I'll admit, I'm not much of a cook. This is the first time I've ever even picked up this magazine (and we even subscribe to it at work). Work is a little light right now and I was desperate. I feel I'm unworthy to pick up this magazine because I can't cook. But, I try...Last night I cooked my first spaghetti squash. I roasted it for 40 minutes. It looked beautiful, I was so proud of myself. I added the lemon and olive oil that the recipe called for...and it tasted like a big bowl of lemons. 


But, this...this is something I must try, regardless of my skill. Because I literally wanted to lick the page and I hope you want to lick the screen. On thing I am, is passionate about chocolate cake. If anyone ever tries this, I want to know about it! It looks incredibly complicated, but for the holidays it may be worth an entire Saturday of mistakes to make it. Get the recipe for Chocolate Hazelnut Cake with Chocolate Praline Crunch. If all else fails, maybe I can at least eat the Praline.

Photo by Bon Appetit