IPS Event Planners: Hello 2012!!!

Happy New Year

Looking forward to loads of adventures with you! I hope you have big plans for this year and that all of your wishes and resolutions come true!

Dont forget to:

Be brave. Be smart. Be healthy. Be creative. Be cuddly. Be safe. Be a good friend. Be tasty. Be surprising. Be good but must important BE YOURSELF!!

And to all of you, have an awesome 2012! Thank you for coming back time and time again. It's awesome to see this little place grow and that people actually want to read this stuff. Happy, happy 2012

And for a good start and a little help if you have left over champagne... here is a recipe that I love... Champagne Marshmallows... and they are Gluten Free:

You will need for the ingredients:

Yield: 50 1-inch squares

Ingredients

3 Envelopes gelatin
½ Cup chilled Champagne
2 Cups granulated sugar
1 Cup corn syrup
¼ Cup Champagne
¼ Cup water
¼ teaspoon salt
1 Tablespoon gluten free vanilla extract
1 Bag confectioners sugar

Directions

Set up a baking sheet sprayed with non-stick spray or vegetable oil.

Pour chilled Champagne into the bowl of a standing mixer and sprinkle the gelatin over it to soften and bloom for 10 minutes.

Combine sugar, corn syrup, the rest of the Champagne, and water in a heavy saucepan. Bring to a boil and cook until it reaches 240 degrees F and the soft ball stage. Remove from heat.

Drizzle the syrup down the inside of the mixer bowl slowly into the gelatin, Mix at high speed until fluffy and stiff -- 10-12 minutes. Add the salt and vanilla and fold into the mixture. Pour into the pan and smooth it with an oiled spatula. Then let it sit uncovered at room temperature overnight.

Remove marshmallows from the pan by turning it over onto a cutting board or counter dusted with confectioners sugar. Dust the other side with powdered sugar.

Using a clean pizza cutter, cut the rectangle into 1 inch equal squares and dip each into powdered sugar and shake off excess. Or put confectioners sugar into the bottom of a large ziplock bag and sake several marshmallows in it at once.

You can also dip these marshmallows into colored sugars, candy sprinkles, white or toasted coconut, and other condiments.

Marshmallows can be stored for several weeks in an air-tight container or up to 4 months in the freeze