Midday Fix: Pastry chef Toni Roberts makes a holiday house

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Toni Roberts

theWit Hotel
201 N. State Street
Chicago
(312) 467-0200

www.thewithotel.com

Holiday House

Peanut Butter Rice Krispy Treat

DOWNLOAD: Holiday House template

Ingredients:
4 oz butter
1 lb bag mini marshmallows
2 cups (16 oz) peanut butter
1/2 tsp salt
8 1/2 cups (8 oz) Rice Krispy cereal
green dye (your desired amount)

Directions:
Melt the butter in a large pot over medium heat until bubbling. Turn the heat down to the lowest setting and add the marshmallows. Stir to coat the marshmallows in butter. Continue stirring until the marshmallows are completely melted. Stir in the peanut butter and salt. If making the green pine trees add green dye now until the desired color is achieved. Stir in the rice cereal. Remove from the heat.

For holiday house walls:

Dump the mixture onto a 12”x 18” sheet pan lined with parchment paper. With wet hands, press as flat as you can. Use a rolling pin to flatten. Allow to cool completely. Cut the wall using a template and large knife.  Glue together with royal icing and decorate as desired.

For Pine Tree:

Dump the mixture into a bowl. With wet hands, shape into cone shapes of varying height. Press the bottom of the cones on a flat surface so the trees stand straight. Re-wet hands as needed. Allow to cool completely. Decorate with royal icing and candies as desired.

Royal Icing

Ingredients:
2 lbs confectioner’s sugar
2-4 egg whites

Directions:
Whisk together the confectioner’s sugar and two egg whites. Add the 3rd and 4th egg white as needed to create a smooth and pipeable frosting. Be careful not to make it too runny, it should still be able to hold its shape when piped.

Meringue for Snowmen

Ingredients:
2 egg whites
1/4 tsp cream of tartar
3/4 cup white, granulated sugar

Directions:
Preheat oven to the lowest setting possible 200F. Whip everything for 5 minutes until very stiff and glossy. With a 3/4inch round pastry tip, pipe the snowmen on a baking sheet lined with parchment paper. Squeeze a round ball for the bottom, a smaller middle, and smaller head. Place the snowmen in the oven and bake for 2 hours, or until hard to the touch. Cool.

Chocolate Hats

Ingredients:
4 oz dark chocolate
2 Tbs canola oil

Directions:
Melt the chocolate in the microwave at 50%, stirring every minute until melted. Stir in the canola oil. Using a toothpick, dip a gum drop in the chocolate and set on a parchment lined sheet tray allowing the chocolate to pool for the hat brim. Use a second toothpick to release the gum drop. Once set, glue to the snow man’s head with royal icing.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s