"Marshmallows and Hot Chocolate"

I've always loved eating marshmallows, but this was my first time making them and actually tasting a homemade marshmallow. The stickiness of the marshmallows was the most difficult part of this recipe because once we were finished whipping the marshmallows, they began to solidify and that made it hard to spread the marshmallows out in the pan. Once all of the marshmallows were cut, tasting them made all of the hardwork worth it because they were a lot better than store bought ones.

After making the marshmallows, we made hot chocolate to go with them. Once again, the homemade hot chocolate was much better than all of those store bought powders that most people use. We made the traditional hot chocolate however there are so many variations of this classic recipe that with all the choices, you'll be a professional at making marshmallows to go with your different kinds of hot chocolate.

"Banana Brulé"

This Banana Brulé recipe had many components: the bruléed bananas, the caramel sauce, and the caramel design on top. Making caramel can be difficult and can easily go wrong if not watched carefully, however with careful attention to detail, caramel can be made easily. First, we made the caramel design by caramelizing sugar and then taking a spoon and drizzling it on a piece of parchment paper. This was one of the most fun things about this recipe. Then, we added cream to the rest of the caramel and refrigerated it until the next day.
On our second day of making this recipe, we bruléed the bananas by placing a mountain of sugar on top of the bananas and taking a blow torch and caramelizing the sugar. Then we put our caramel sauce in a squirt bottle and we were ready to begin putting everything together. As for plating the dish, the caramel sauce was drizzled on the bottom, the bananas were placed on top of the sauce, the traditional vanilla ice cream was scooped onto the dish and the caramel design was placed as the finishing touch on all of that. This made for a beautiful dish.

"Peanut Brittle"

There are many different kinds of brittle that can be made. In our foods class, we made peanut brittle.

What seemed to be a fairly quick and simple recipe turned out to be a bit trickier than expected. The sugar mixture had to be left in the microwave for the perfect amount of time until it changed to the right shade of amber. But if you can pass that test, then your peanut brittle will turn out just right. Our peanut brittle turned out quite delicious and I can't wait to try other types of brittle such as peppermint brittle.