We can’t believe just two years ago to the day we signed up on WordPress and started Duodishes.com. We were just two college friends who moved to California independently of one another, coming together with one strong common passion: to experience amazing food by our own hands. We genuinely began this site as a means to share our favorite recipes with friends and family. We could dish at the dining room table on all the best dishes that came across our forks with our own style and flair, motivating the people around us to tie on an apron and start playing in the kitchen. Never did we expect to amass any sort of following in the foodie community, nor make new friends, continuously renew cooking inspirations, or retain our own voice in the ever-growing virtual exchange of food opinions, ideas and thoughts. But we did. And it’s been a beautiful experience from day one until now.
We sure have come a long way since our first blog post. We believe in full disclosure, so feel free to check out that pumpkin pie. We admit it does cause a cringe or two of horror. But, two years and many accomplishments later we find several reasons to celebrate. And what better way than with a sugary, fall delight? Amir hosted a night of frights and bites in honor of this past All Hallow’s Eve. There, we served up these Pumpkin Spiced Marshmallows to be sandwiched between two graham crackers and a chunk of chocolate, adding a nice spin on the popular treat. These guys took s’mores to a whole new level of awesome—perfect for ringing in any celebration.
To help celebrate, our friends at CSN Stores have graciously offered us the opportunity to host a giveaway for two years of hard work. And it’s your lucky day because one of our awesome readers will be the winner. Just tell us one thing you’d like to see more of or what improvements you’d suggest for Duodishes.com. Of all the suggestions, we’ll choose a random number, and that person will win a $75 e-gift certificate to CSN Stores. Perhaps you’ll use it to pick up a candy thermometer to make marshmallows yourself. There are just a couple of rules. You must live in the U.S. or Canada in order to be eligible, and you have until Sunday, November 7th at 11:59 pm pst to enter. We’ll announce the winner on Monday, November 8th right after returning from the 2nd Annual Foodbuzz Food Blogger Festival.
So, friends, what is one thing you’d like to see the Duo tackle or improve over the next year?
Pumpkin Spice Marshmallows (adapted from 17 And Baking) – Approximately 40 marshmallows
3 envelopes unsweetened and unflavored gelatin, about 3 tablespoons
3/4 cup cold water, divided
1/2 cup pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of ground allspice
Pinch of ground nutmeg
2 cups granulated sugar
2/3 cup light corn syrup
1/4 teaspoon salt
1 tablespoon vanilla extract
Powdered sugar, for dusting
1. Using a light cooking oil like vegetable or canola, grease a 9″ x 13″ glass baking dish and liberally dust with sifted powdered sugar. Set aside.
2. In a mixing bowl, whisk together pumpkin puree and spices until well incorporated. Set aside.
3. In a separate large mixing bowl, or the bowl of your stand mixer, add 1/2 cup of cold water. Pour gelatin powder over water and let sit for 10 minutes. Meanwhile in a medium saucepan, mix sugar, corn syrup, and the additional 1/4 cup of water. Heat over medium-high heat until mixture comes to a boil and a candy thermometer reads 250 degrees. (This is the “hardball” stage, where balls form and keep their shape when water is dropped into the boiling sugar. Be careful not to overheat the mixture.)
4. Immediately turn on mixer and beat gelatin on low speed, adding in the hot sugar combination slowly. Once combined, add salt and increase mixer speed to medium, being very careful not to beat so fast that the hot contents fly about. Beat until the mixture increases in volume and begins to fluff, about 10 additional minutes. Once a thick puff forms, beat in vanilla and set aside.
5. Gently fold in pumpkin into the marshmallow mixture and transfer to the greased pan. Let it sit at room temperature overnight, uncovered or loosely topped with paper towels.
6. When ready to cut, invert pan on a well-dusted powdered sugar surface. Let rest upside-down for about a minute, then gently pull pan to let the large marshmallow block fall. Using a butcher’s knife, cut into desired pieces. Dust with additional powdered sugar to keep marshmallows from sticking.
Click HERE for the printable recipe.