Homemade Marshmallows

Homemade marshmallows are so easy to make!  Don’t even get me started on how scrumptious they are, too!!  Once you eat these fluffy treats, you will find it very hard to eat those other marshmallows.  You know, the ones in a (gulp) bag!!!

It’s snowing here today, and these were perfect in hot chocolate…yummm!!

This is my favorite marshmallow recipe, and it’s going to be yours too:)!!


  • 3 packs unflavored gelatin (21 grams)
  • 1/2 cup (113 grams) cold water for the gelatin
  • 3/4 cup (170 grams) corn syrup 
  • 1/4 cup (56 grams) honey
  • 1 3/4 cups (340 grams) granulated sugar
  • 1/2 cup (113 grams) water for the sugar syrup
  • 1/4 teaspoon fine kosher salt
  •  2 teaspoons vanilla bean extract

Dusting Mixture

  • 1/4 cup confectioners’ sugar (30 grams)
  • 1/4 cup corn starch (32 grams)


Prepare a pan (9″X9″).  Line with parchment paper and brush with oil to prevent sticking and making it easy for the marshmallows to release.

Place the gelatin in the bowl of your mixer.  Pour the cold water on top of the gelatin and give it a quick stir to combine.  Let it sit to bloom while you heat the sugar water.

Put the corn syrup, honey, granulated sugar and water in a medium pan and stir to combine.  Place over medium/high heat until it just starts to boil.  Place a candy thermometer in the pan and heat to 235°-240° F (soft ball stage*).

*If you don’t have a candy thermometer, you can test it by dropping a bit of it into cold water.  If it’s ready, it will form a soft ball.

Carefully pour the hot sugar water into the mixing bowl with the gelatin mixture.  The hot mixture will make the gelatin dissolve.

Increase the speed to high and continue to mix for 10-12 minutes (until the mixture is light and fluffy and forms stiff peaks).  Add the vanilla bean paste and salt and mix for another 30 seconds.

Immediately transfer the marshmallow into the prepared pan.  Be sure to grease your spatula and your hands to keep the marshmallow from sticking to your hands (it’s extremely sticky…but oh so good!!).

Whisk together the confectioners’ sugar and corn starch in a small bowl (you will use this to dust and coat the marshmallows).

Once the marshmallow is spread in the pan, dust the top with confectioners’ sugar/corn starch mixture.

Allow the marshmallow to dry for at least 4 hours or overnight.  This makes the marshmallows easier to cut.

Be sure to liberally dust whatever you are using to cut marshmallows with confectioners’ sugar too.  Did I mention that the marshmallows are really sticky?!!

Cut the marshmallows using a sharp knife or taping knife.

Finish by coating all the marshmallows in the sugar/cornstarch mixture.  This will keep them from sticking together.  Marshmallows can be kept at room temperature in an airtight container for up to a week (if they last that long).  Enjoy!!

I hope you make these easy and delicious confections.  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Gingerbread Whirls Sandwich Cookies

These buttery, crumbly, cream filled, melt in your mouth cookies are so delicious and so easy to make too!  You can make them using homemade syrup or store bought.  The spices in the syrup and the cinnamon in the dough make these treats taste so festive, but you could enjoy them any time of the year, that’s for sure!

If you are going to be make the gingerbread syrup, you might want to make it ahead of time and let it cool and let the flavors come together:).

Gingerbread Syrup Ingredients:

  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon kosher salt
  • 1 pinch of black pepper
  • 1 tablespoon pure vanilla extract

Instructions for Gingerbread Syrup:

  1. In a medium saucepan, add all of the ingredients.
  2. Bring to a slow boil.
  3. Once boiling, reduce to simmer and allow to reduce until mixture turns into a syrupy consistency (about 15-20 minutes). Stir occasionally.
  4. Take off the heat and allow to cool to room temperature.
  5. Place in container with a lid, and store in the refrigerator for 7-10 days.  Shake well before using.

Ingredients for Gingerbread Whirls:

  • 1 ½ sticks unsalted butter (175 grams), softened
  • 1/3 cup (55 grams) confectioners’ sugar, sifted – plus extra for dusting
  • 1 1/3 cups (175 grams) all-purpose flour, sifted
  • 1/8 teaspoon fine kosher salt
  • ¼ cup (60 ml) gingerbread syrup
  • 1 teaspoon cinnamon

Ingredients for the filling:

  • 2 cups (300 grams) confectioners’ sugar, sifted
  • 1/4 stick (30 grams) unsalted butter, softened
  • 1 ounce (30 grams) cream cheese
  • 2 tablespoons gingerbread syrup

Instructions for baking cookies:

Preheat oven to 350° Fahrenheit.  Line baking sheets with parchment paper or silicone mats.

In a mixing bowl cream the butter and confectioners’ sugar for 2 minutes.  Add the gingerbread syrup and cinnamon and mix until combined.  Add the flour and salt, and mix until smooth and forms a soft dough.

Place the dough into a pastry bag and pipe 1½-inch swirls (or rosettes) onto the prepared baking sheets.

You should get 30 rosettes with this recipe (15 filled cookies).

Bake in preheated oven for 12-14 minutes or until golden brown.  Allow the cookies to cool on the baking sheet for a couple of minutes and then transfer to a wire rack to cool completely.

Prepare the filling:

Beat together the confectioners’ sugar, butter, cream cheese and gingerbread syrup until light and creamy.  Put the filling in a piping bag with a small star tip.  Pipe a swirl of icing on the flat side of half of the cookies and top with the remaining un-iced cookies.

Dust the tops with a little confectioners’ sugar.  Enjoy!!

Cookies can be stored in an airtight container for up to 3 days.

I hope you make these yummy sandwich cookies, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures!

Sugar Cookies (No Chill)

I love making sugar cookies!  I’m not a professional cookie decorator by any means, but I sure do enjoy making them for special occasions.

Decorating sugar cookies with wafer paper is a quick and easy way to make your confections and they taste good too!  Simply bake your cookies, cover with royal icing and allow to dry for at least 24 hours.

Using a pastry brush, “paint” the back of the wafer paper with corn syrup.  Place it on the dry royal icing and gently press it down to adhere to the cookie.  You can brush the border with a little more corn syrup and sprinkle with decorating sugar.

This recipe for sugar cookies is so delicious and easy to make, too!

Ingredients for Cookies:

  • 1 cup (226 grams) unsalted butter, room temperature
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 large egg, room temperature
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine kosher salt
  • 3 cups (360 grams) all-purpose flour (more for dusting surface and rolling pin)

Instructions for Cookies:

Meringue Snowmen and Biscoff Cookies

I just couldn’t resist making these Biscoff cookies topped with melted white chocolate and cute little meringue snowmen.  I mean, I was downright giddy!!  They really are easy to make and look so cute:).  I think everyone could use some cuteness in their life right now, don’t you agree?!  I use crunchy cookie butter in my recipe, but you can use smooth if you would like.

Remember my meringue kisses and Christmas trees?  These snowmen were made using that recipe.  I recommend you leave out the extract flavors.  The flavor will be too overpowering and will “clash” with your delicious cookie.  If you’re not going to be using the snowmen to top these cookies, then definitely use the extracts:).

Pipe the meringue on parchment lined baking sheets and bake according to the recipe (see meringue link above).

After the snowmen have baked and cooled, decorate them with edible food markers (it’s that easy!!).

Ingredients for cookies:

  • 1/2 cup (113 grams) unsalted butter, softened
  • 3/4 cup (170 grams) light brown sugar
  • 3/4 cup (150 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 cups (280 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon corn starch
  • 1/4 teaspoon salt
  • 1 cup (170 grams) white chocolate chips (for cookies)
  • 1 cup (240 grams) crunchy Biscoff cookie butter

Ingredients for topping cookies:

  • 1 cup (170 grams) white chocolate chips, melted* (this is used to attach the snowmen to the cookies.)
  • 1/4 cup (30 grams) confectioners’ sugar (for dusting on cookies)

Instructions for cookies:

  • Preheat oven to 375 degrees.  Line baking sheets with parchment paper or silicone mats.
  • Beat butter and sugars together until fluffy (about 3 minutes). Beat in eggs one at a time.  Scraping the sides of the bowl after each egg.  Beat in vanilla extract.
  • In a large bowl whisk together the flour, baking soda, corn starch and salt.  Add flour mixture to the egg mixture and beat until combined.  Add the cookie butter and the chocolate chips and mix just until combined.
  • Scoop tablespoons of the dough a couple of inches apart on the baking sheets.

  • Bake for 10 minutes or until edges have started to brown.

  • Allow to cool on the baking sheet for a few minutes. Transfer to a cooling rack to cool completely.  These cookies are so delicious!!
“Cookies are the sweetest little bit of comfort food. They are very bite-sized and personal.” – Sandra Lee

If you would like to take your cookies to the next level, place a spoonful of melted white chocolate on top, and then place one of the adorable snowmen on the chocolate.  Dust the cookies with confectioners’ sugar (optional).

I hope you make these yummy treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos.



Italian Rainbow Cookies

I know these delicious treats are called cookies, but technically they’re little cakes.  Either way, they’re so tasty, and my all-time favorite Christmas cookie!

I used cherry and apricot jam between the layers, but you can use whatever flavor you like.

This is the same recipe I use to make petit fours. 

The cake layers can be colored any color you like, but I especially like red, white and green for Christmas (and they are also the colors of the Italian flag).

I have a niece who lives in Italy, and I would like to think she would be pleased with these Italian rainbow cookies:).


  • 1 cup granulated sugar (200 grams)
  • One 8-ounce can almond paste
  • 3 sticks unsalted butter, softened and divided (339 grams)
  • 4 eggs, separated (room temperature)
  • 1/4 cup milk, room temperature (61 grams)
  • 1 teaspoon pure almond extract
  • 2 cups all-purpose flour (279 grams)
  • 1/8 teaspoon fine kosher salt
  • red food coloring
  • green food coloring
  • 1/4 cup apricot jam (60 grams)
  • 1/4 cup cherry jam (60 grams)
  • 6 oz. chocolate, melted


    Preheat the oven to 325° and grease three 9-by-13-inch quarter sheet pans with cooking spray, then line each with parchment paper.

    In a stand mixer fitted with the paddle attachment, combine the sugar, almond paste and 1 stick of butter. Mix on medium/high speed until smooth and lump free (about 5 minutes), being sure to break down the almond paste as best you can.

    Add the remaining 2 sticks of butter and continue to mix until smooth (2 minutes), scraping down the sides of the bowl as needed.

    Gradually add the egg yolks, vanilla and almond extracts. Mix until combined.

Add the milk and mix until fully incorporated.  Add the flour and salt and slowly mix until combined, scraping down the sides of the bowl as needed. Once the flour is mixed in, set aside.

In a separate bowl, whip the egg whites until they form stiff, fluffy peaks.  Fold the whipped egg whites into the flour mixture to form a smooth batter.

Divide the batter evenly among 3 bowls (approximately 437 grams of batter per bowl). Stir enough red food coloring into 1 bowl to make a deep salmon color. Stir enough green food coloring into another bowl to make a medium green color. Leave the third bowl uncolored.

Evenly spread the batter into the greased and parchment lined quarter sheet pans. Bake, until set, 15 to 18 minutes.  Let them cool completely in the pans (about 1/2 hour).

Line a quarter sheet cake pan with plastic wrap, allowing enough on the sides to wrap up around the layers when you finish putting the filling (s) between the cakes.

Put the red layer bottom side up in the lined 1/4 sheet pan.  Spread 1/4 cup of apricot jam evenly over the red cake layer all the way to the edges.

Unmold the plain cake layer by inverting it onto the red layer.  Peel off the parchment.

Spread 1/4 cup of cherry jam evenly on the plain layer (spreading to the edges).

Top the plain layer with the green layer.

Cover the cake with plastic wrap and top with an empty 1/4 sheet pan.

Put a couple of heavy cans on top to weigh down the layers. Refrigerate at least 4 hours or overnight.

Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it onto a cutting board.

Trim the sides with a knife to make straight edges.

Melt the chocolate in a heatproof bowl in the microwave or set over a pan of simmering water; pour over the cake.  Smooth over the top with an offset spatula.

Cut into pieces.  Score the top crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts.

Store in an airtight container at room temperature (or in the refrigerator) for up to 1 week.

I hope you make these delicious cookies, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Glazed Gingerbread Cookies

These gingerbread cookies are so good coated with a luscious brown butter, maple glaze!  They can be eaten without the glaze too, but I highly recommend this yummy gloss because, well, it’s got brown butter in it.  You can’t go wrong with brown butter:)!

Santa would love these on his cookie plate, but do you really want to share?!  I didn’t think so…wink, wink!


  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 2/3 cup (150 grams) light brown sugar
  • 1 large egg, room temperature
  • 1/3 cup (110 grams) honey
  • 2 cups (250 grams) all-purpose flour
  • 1 cup (110 grams) almond flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon fine kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves

Brown Butter Maple Glaze:

  • 2 tablespoon (30 grams) unsalted butter
  • 1 cup (120 grams) confectioners’ sugar  
  • 1/8 teaspoon fine kosher salt
  • tablespoon maple syrup (or corn syrup)
  • 2 teaspoons vanilla bean extract (or pure vanilla extract)
  • 1-3 tablespoons milk (depending on the consistency you are trying to achieve)

Instructions for Glaze:

  • For the brown butter: in a sauce pan over medium heat place your butter to melt. Once melted, kick the heat up to medium high and cook until fragrant and golden brown. Remove from heat, and transfer to a mixing bowl. Be careful not to burn the butter.
  • Combine the brown butter, icing sugar, salt, maple syrup, vanilla extract and milk.  Dip the cookies in the glaze (or you could brush it on with a pastry brush).
  • Transfer to a wire rack to cool completely
  • Store the cookies in an airtight container

Instructions for Gingerbread Cookies:

In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together butter and sugar until light and fluffy, about 3-5 minutes. Mix in egg and honey.
In a separate bowl, sift flour, almond flour, baking powder, salt, cinnamon, ginger, and cloves. Add to butter mixer and mix until a dough forms.
Transfer dough to piece of plastic wrap and cover tightly. Refrigerate for 30 minutes or overnight.
Preheat oven to 350 degrees F.  Line 2 baking sheets with parchment paper or silicone pads.
Roll out dough on a well floured surface until ¼-inch thick. Use a cookie cutter to cut into shapes.
Bake for 8-10 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Prepare glaze and dip the top of the cookie and shake off excess glaze (while holding the cookie upside down).  You can color the glaze if you’d like.  I dipped the snowflakes, and then I put green food color in the glaze before dipping the trees.
Allow the cookies to dry on racks for at least 12 hours.  Enjoy!!
Store cookies in an airtight container in a cool area or in the refrigerator for up to 1 week.
I hope you make these tasty treats.  If you do, tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Rolled Orange Sugar Cookies (Dipped in Chocolate)

I love sugar cookies and when you add citrus to the dough, I think it takes the flavor to a whole other level!  I used orange zest in these cookies and then I dipped them in chocolate.  Enjoy!!


  • 2 1/2 cups (310 grams) all-purpose flour
  • 1/2 teaspoon fine kosher salt
  • 3/4 cup (170 grams) unsalted butter, room temperature
  • 1 1/4 cup (250 grams) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon brandy, optional (you can use orange juice)
  • Zest of one orange


In the bowl of a stand mixer, cream butter and sugar with the paddle attachment until light and fluffy, about 3-5 minutes.  Zest the orange while the butter and sugar are mixing.

Add egg and egg yolk, and beat to combine. Mix in vanilla, zest, and brandy (or orange juice).

Add flour and salt and mix on low speed until dough forms. Transfer dough to a piece of plastic wrap. Shape into a disc, cover and refrigerate for at least 30 minutes.

Preheat oven to 375 degrees F.  Line 2 baking sheets with parchment paper.

On a floured surface, roll out chilled cookie dough to ¼-inch thickness. Shape using desired cookie cutter. Transfer to prepared baking sheets and bake 8-10 minutes. Remove from oven and repeat with any remaining dough.

Place cookies on a cooling rack and cool completely before decorating.

Melt chocolate in microwave or double boiler.  After the cookies have thoroughly              cooled, dip the cookies in the chocolate (one at a time).  Shake off excess                          chocolate and place on parchment paper until firm.  You can partially dip the                    cookie too.  I like to drizzle with extra chocolate.  You can get as creative or as                  simple as you’d like.  Just have fun!

I hope you make these zesty treats (see what I did there?).  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!


Greek Christmas Cookies (Kourabiedes)

  • 2 cups unsalted butter (453 grams), room temperature
  • 1 cup (140 grams) confectioners’ sugar
  • 1 egg yolk
  • 1 tablespoon brandy
  • 1 tablespoon pure vanilla extract
  • 1 cup (135 gram) slivered almonds, lightly roasted and cooled*
  • 4 1/2 – 5 cups (600-680 grams) all-purpose flour
  • 1 tsp baking powder
  • orange blossom water
  • 5-6 cups confectioners’ sugar for dusting


*How to roast slivered almonds~

  1. Add the slivered almonds in a single layer to a dry skillet pan on the stovetop.
  2. Heat over medium heat.

  1. Once you smell the nuts toasting, toss the nuts to turn them over, and shake to flatten them into a single layer.
  2. Continue tossing and shaking until all sides of the almonds are golden brown, approximately 3 minutes.
  3. Remove from heat, and pour the almonds into a bowl to cool.

Tip: Keep an eye on the stove when toasting almonds. Due to their aromatic oils, they can go from nicely toasted to burnt in a split second.


Preheat oven to 350 degrees F.  Line baking sheets with parchment paper.
Add the butter and 1 cup powdered sugar to bowl of electric mixer. Beat on medium speed with the paddle attachment until very light and fluffy (about 15-20 minutes).
Add egg yolk, brandy, and vanilla. Beat until well incorporated.
Add roasted almonds, beat until mixed in.
Sift flour and baking powder in a large bowl. Gradually add flour to butter mixture until a dough forms.
Roll the dough into 2 tablespoon-size balls.
Use a sieve to evenly spread about half of the powdered sugar in a large deep baking pan.  Then, carefully place each cookie in powdered sugar lined pan.  Sprinkle cookies with remaining powdered sugar.
Cool completely and transfer to serving platter.

I hope you make these yummy confections, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!!

Recipe inspired by: Angelina @bakedambrosia



Eggnog Snickerdoodle Whoopie Pies

I love whoopie pies!  Remember my pumpkin whoopie pies?

Last year I made snickerdoodle cookies and frosted them with eggnog frosting.  These whoopie pies were inspired by those cookies.  I put eggnog in the whoopie pie batter and in the filling.  The combination of the cinnamon and nutmeg with the eggnog is so pleasant and oh so delicious!!

Whoopie Pies

  • 3/4 cup unsalted butter (170 grams), softened
  • 1 cup granulated sugar (200 grams)
  • 1/2 cup light brown sugar (110 grams), packed
  • 2 large eggs, room temperature
  • 2/3 cup eggnog (170 grams), room temperature
  • 1 teaspoon vanilla bean extract
  • 3 cups all-purpose flour (370 grams)
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine kosher salt

Cinnamon Sugar

  • 1/4 cup (50 grams) granulated sugar
  • 2 teaspoons cinnamon

Cream Cheese Eggnog Filling

  • 1/2 cup (113 grams) unsalted butter, softened
  • 2 ounces cream cheese – softened
  • 1 teaspoon vanilla extract
  • pinch of fine kosher salt
  • 3 cups powdered sugar (360 grams), sifted
  • 2 tablespoons eggnog (or more as needed)


Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

In a small bowl, stir the cinnamon and sugar together until completely combined.  Set aside until ready to use.

Whisk the flour, cinnamon, nutmeg, cream of tartar, baking soda and salt until combined and set aside.

Cream butter and sugars until light and fluffy (3-4 minutes).  Add eggs, eggnog and vanilla and mix until combined.

Add the flour mixture to the wet batter and mix until fully incorporated.

Scoop batter onto prepared baking sheets.  Sprinkle cinnamon/sugar mixture on top.

Bake for 13-15 minutes.  Remove from oven and allow to cool completely on rack.

Prepare the filling by placing the butter, cream cheese and vanilla in a bowl.  Mix until light and fluffy.  Add the confectioners’ sugar and eggnog.  Mix on low speed until incorporated and increase speed and mix until smooth and creamy.  Add more eggnog if needed.

Place some filling on one half, and top with the other half.


Whoopie pies can be stored in an airtight container at room temperature for up to 3 days.  You can freeze whoopie pies by wrapping individually and placing in a storage bag or airtight container.  Remove from freezer and let them come to room before eating.

I hope you make these delicious treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!


Peanut Butter Cup Cookies

These cookies are not only delicious, they are so easy to make!  If you are a fan of “Peanut Butter Blossoms” (I think they are my daughter-in-love Melissa’s favorite), you are going to love these!!


  • 1 3/4 cups all-purpose flour (224 grams)
  • 1/4 teaspoon fine kosher salt
  • 1 teaspoon baking soda
  • 1/2 cup softened butter (113 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1/2 cup brown sugar, packed (100 grams)
  • 1/2 cup creamy peanut butter (140 grams)
  • 1 large egg, beaten
  • 1 1/2 teaspoons pure vanilla extract
  • 2 tablespoons milk (31 grams)
  • 30 miniature peanut butter cups


Preheat oven to 375 degrees F.  Whisk together the flour, salt and baking soda in a medium bowl; set aside.

Cream together the butter, sugars and peanut butter on medium/high speed until fluffy (3-4 minutes).  Scraping sides of bowl as needed.  Add in the egg, vanilla and milk and mix until combined.  Add the flour mixture and mix just until dough comes together.

Shape into 1″ balls and place each into a greased mini muffin tin (or use paper liners).
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball.  Cool and carefully remove from pan.

That’s it!!  Easy peasy, right?!!  I hope you make these delicious confections, and if you do, tag me on Instagram @goodeatsbymimi.  I would love to see your pictures and hear from you!!