Today is National Toasted Marshmallow Day.

You need:

This is really glossy, rich, sticky icing very much not like any you’ve tasted before.

In a bowl over a pot of simmering water whisk together the egg whites, sugar and cream of tartar.

Once it is warm, remove it from the heat and beat until glossy and thick peaks form.

Add the vanilla and beat for another minute.

You want to use this immediately. I used it for this my sponge cake recipe.

Marshmallow Frosting

1. In a bowl over a pot of simmering water whisk together the egg whites, sugar and cream of tartar until warm.
2. Remove from heat and beat until glossy peaks form. Add the vanilla and beat 1 minute more to combine. Use immediately.

Today is National Pot de Creme Day and National Banana Lover’s Day.

A Pots de Creme refers to the custard dessert as well as the special dessert pot that it can be made in. It looks like a tea cup and saucer with a lid but isn’t a necessity for this recipe. Ramekins can be easy substituted.

Pots de Crème with Bailey’s

1. Preheat oven to 325 degrees F.
2. Place 6 ramekins inside a deep baking dish.
3. In a saucepan over medium heat bring the milk and 1 1/2 cups of cream to a simmer. Remove from heat and set aside.
4. In a large bowl whisk the egg yolks, sugar and salt until blended. Whisk in the warm cream mixture and then mix in the bailey’s. Strain into a large measuring bowl.
5. Pour the liquid equally between the 6 ramekins.
6. Fill the baking dish with hot water until it reaches halfway up the ramekins.
7. Cover with foil and bake until set about 20 minutes. Let cool then cover with plastic wrap and refrigerate for 4 hours or overnight before serving.

Today is National Vanilla Custard Day.

Vanilla Custard

1. Split the vanilla pod down the middle and using your knife scrap out the seeds. Add the seeds and pod to the milk in a large saucepan.
2. Heat the milk over medium until small bubble begin to form. Remove the heat, cover and set aside for 15 minutes.
3. In a medium bowl beat the egg yolks and sugar until light and creamy.
4. Add the milk to the eggs and whisk continuously.
5. Place a saucepan of hot water on the stove and set to low heat. Place the mixing bowl with the milk mixture over the pot.
6. Stir the milk constantly until thickened about 15 minutes.
7. Remove from heat and strain through a sieve into a bowl to remove the seeds.

Today is National Rice Pudding Day.

Rice Pudding

1. In a saucepan over medium heat bring the rice and water to a boil. Simmer over low for 20 minutes or until all the water has been absorbed.
2. Stir in milk, sugar and maple and bring to a boil. Simmer until creamy until thick and creamy, 15 minutes. To prevent burning stir regularly.
3. Stir in the cream, nutmeg, cinnamon, cloves and butter.
4. Cook over low heat stirring often for another 5 minutes. Let stand 5 minutes before serving or let it completely cool depending on your preference.

Today is Raspberries in Cream Day.

Raspberries and Cream

1. In a medium bowl beat together the cream and sugar till thick.
2. Beat in the sour cream until thoroughly combined.
3. Gradually pour in the juice while continuing the beat the mixture.
4. Divide the raspberries into bowls and top with cream.

Today is National Scotch Day and National Creme Brulee Day.

Crème Brule

1. Preheat oven to 300 degrees F.
2. Beat together the egg yolks, 4 tbsp of the sugar and the vanilla together in a mixing bowl until creamy.
3. In a saucepan over low heat bring the cream up to almost a boil, stirring regularly. Remove from heat immediately.
4. Add the cream to the egg mixture beating until combined.
5. Place the mixing bowl over a pot of boiling water and simmer until the mixture is thick enough to coat the back of a spoon.
6. Pour into ramekins and bake for 30 minutes. Let cool to room temperature then refrigerate 1 hour.
7. Preheat your broiler.
8. Mix together the remaining white sugar with the brown and sprinkle over the custard.
9. Place under broiler until melted. Allow to cool and then refrigerate another hour.

Today is National Tapioca Pudding Day.

Slow Cooker Tapioca Pudding

1. Stir together the milk, sugar, tapioca, and eggs in a slow cooker.
2. Cover and cook on Low for 6 hours, stirring occasionally. Serve warm.

Today is National Strawberry Sundae Day.

Here is a recipe for a homemade strawberry sauce you can use at home for your own ice cream sundaes.

Strawberry Sauce

1. In a saucepan heat the water and sugar over medium high heat, stirring until dissolved.
2. Add the strawberries and continue to simmer the fruit for about 5 minutes. Let cool slightly before serving.

Today is National Strawberry Parfait.

Here’s the link to the Mixed Berry Parfait I did last month. Just substitute in strawberries.

Today is National Peaches and Cream Day.

Peaches and Cream

1. In a medium bowl beat together the cream and sugar till thick.
2. Beat in the sour cream until thoroughly combined.
3. Gradually pour in the liqueur while continuing to beat the mixture.
4. Divide the peaches into bowls and top with cream.