Cooking with Kids: Raspberry Honey Marshmallows and Instant Hot Cocoa Mix

For Valentine’s Day, help your kids make easy raspberry honey marshmallows and instant cocoa gifts to treat loved ones.

cooking with kids, homemade raspberry marshmallowsCooking with Meredith

Marshmallows, whether big fluffy white ones, or soft tangy pink ones, or sticky melting-in-your cocoa ones, are a delight for kids and grown-ups alike.

cooking with kids, raspberry marshmallowscooking with kids, raspberry honey marshmallows

Dressing up is part of the fun, too!

Ever since I discovered the absolutely easy, never-fail, old-fashioned recipe for Homemade Marshmallows (the ones Raymond’s mom’s been making for over 60 years), I’ve become marshmallow-obsessed. This recipe doesn’t need a candy thermometer to make, requires no tricky pouring of the syrup, and no holding your breath in the hopes that it will all turn out.

The marshmallows are so simple to make that Meredith and I have already made them twice in our weekly cooking sessions – with great results. I should say that actually Meredith made them, and I supervised. So if an eight-year-old can make them, you can too.

cooking with kids, raspberry marshmallowsThey are as much fun to make as they are to eat . . . . . almost!

And this Raspberry Honey version would make a lovely Valentine’s Day treat, tucked into a pretty mug with a packet of Homemade Hot Chocolate Mix (recipe below). Since in our northern climate, Valentine’s Day is still a winter holiday, it definitely merits a mug of sweet hot chocolate with a melting raspberry marshmallow or two.

Cutting out the hearts and rolling them in starch was lots of fun, and making up the instant hot cocoa packets was an easy and fun addition to the project.

cooking with kids, raspberry marshmallows

(Can you tell that Meredith and I were in a pretty pink frame of mind here? Every now and then a girl’s gotta get girly!)

cooking with kids, raspberry marshmallows

* * * * *

Kitchen Frau Notes: The raspberry marshmallows tend to weep if rolled in icing sugar. We found that as long as we use potato starch (or cornstarch) to coat the pan and roll the marshmallows in, weeping isn’t a problem. Potato starch is a little looser, so it coats the marshmallows more evenly, though cornstarch works, too.

Save the raspberries left over after draining and add them to smoothies, mix them into yogurt, eat them on ice cream or pancakes, or drizzle with honey and eat from the bowl.

cooking with kids, raspberry marshmallows

Sweet Homemade Raspberry Honey Marshmallows

  • 400 gram/14 oz. bag of frozen raspberries (unsweetened), defrosted
  • 3 packages gelatin (2 tablespoons + ¾ teaspoon gelatin powder)
  • ½ cup (120ml) water
  • 1 cup (240ml) honey
  • 1/8 teaspoon salt
  • potato starch or shredded, unsweetened coconut for rolling the marshmallows

Defrost the berries in a bowl (set them out the night before, or at least 4 hours before you start). Once they are completely defrosted, set them into a sieve over a large measuring cup or bowl. Leave them to drain for several hours, or until you have ½ cup of juice collected in the measuring cup. If you don’t have quite enough, press gently on the berries with the back of a spoon until you get ½ cup of raspberry juice.

raspberry honey marshmallows, defrosting the raspberriesraspberry marshmallows, draining the raspberry juice

Sprinkle the gelatin powder over the raspberry juice, and stir gently with a fork just until all the gelatin is moistened. Leave it to sit and gel for 10 minutes. The mixture will be very stiff.

cooking with kids, raspberry marshmallowsWhile the gelatin is soaking, measure the honey into a medium sized saucepan with the water. Heat them over medium heat until the honey is melted and combined with the water.

cooking with kids, raspberry honey marshmallowscooking with kids, raspberry marshmallowsAdd the raspberry gelatin to the warm honey and water, using a rubber spatula to make sure you get every bit of gelatin out of the cup.

Turn the heat to medium-high and bring the gelatin mixture to a full rolling boil, stirring constantly. It will look foamy and you can’t stir the bubbles down.

cooking with kids, raspberry marshmallowsraspberry marshmallowsTake the saucepan off the heat and leave it until it cools to lukewarm. Check by sticking your clean finger in to feel how warm it is. It will take about 20 to 25 minutes.

While it is cooling, prepare your pan. Use a 9×13 inch pan if you are cutting all cubes, or one 8×8 inch pan and one 9×9 inch pan, if you want to have some cubes and some hearts (or 2 9×9 inch pans if you want to make all hearts). Coat the inside of the pan lightly with oil, by pouring in a dab of oil and wiping it around with a paper towel, or by spraying it lightly with cooking oil. Pour several tablespoons of potato starch into the pan and shake it all around to coat all the sides of the pan. Shake out the excess.

When the raspberry gelatin has cooled to lukewarm, pour it into the bowl of a stand mixer, scraping it out of the saucepan with a spatula.

Whip the gelatin at high speed for about 8 minutes (up to 10 minutes if using a smaller rotary mixer) until the mixture has tripled in volume and is like a bowl of fluffy soft pink clouds.

Pour the mixture into your prepared pan. If using two pans, pour enough into the 9×9 inch pan to be about ½ inch thick, then pour the rest into the smaller pan.

cooking with kids, raspberry marshmallowsSmooth the top with a spatula dipped in water. Let rest until set – about 4 hours or up to overnight. You can speed up the setting time by placing the pan into the refrigerator. (We cheated and placed it in the freezer for a half hour and then into the fridge for a little bit longer.)

Spread out about a half cup of potato starch or corn starch into a cookie sheet with edges. Place some shredded coconut into a bowl, if using it.

Dust a cutting board generously with potato starch. Run a butter knife around the edges of the pan to loosen the marshmallow mixture, then invert it onto the cutting board, helping it out of the pan with your hands.

cooking with kids, raspberry marshmallowsCut the marshmallows into cubes, or cut out hearts with a small heart-shaped cookie cutter from the shallow pan.

cooking with kids, raspberry marshmallowscooking with kids, raspberry marshmallowscooking with kids, raspberry marshmallowsRoll the marshmallows in the starch or coconut to coat all sides. If rolling in starch, shake the excess off by shaking the coated marshmallows back and forth in loosely cupped hands.

cooking with kids, raspberry marshmallowsSet them on a rack to dry.  Cut the scraps from the hearts into small pieces and roll them in the starch for mini-raggedy-marshmallow-bits. Leave the marshmallows out overnight to completely dry.

cooking with kids, raspberry marshmallowscooking with kids, raspberry marshmallowsThe next day, pack them into small cellophane treat bags, or into a large container with a tight-fitting lid. They will keep at room temperature, in a sealed container, for several weeks.

Makes lots.

cooking with kids, raspberry marshmallows

* * * * *

 

cooking with kids, raspberry marshmallows

Instant Hot Chocolate Mix Packets

For each single serving packet:

  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons icing sugar (confectioner’s sugar)
  • enough powdered milk mix to make 1½ cups milk (that will make it extra creamy)*

*Note – we used 3 tablespoons Vance’s DariFree original milk substitute. If using instant skim milk powder, follow the directions on the package – the one brand I have recommends 4 tablespoons milk powder to make 1 cup of milk, so I would suggest 4 to 6 tablespoons powder.

cooking with kids, raspberry marshmallowsMeasure the cocoa powder, icing sugar, and powdered milk into a spouted measuring cup. Mix with a fork until combined.

cooking with kids, raspberry marshmallowsPlace a small bag into a cup to hold it upright. Use a funnel to pour the cocoa mix into the bag. Tie with a pretty ribbon.

To use, pour the contents of the bag into a mug. Add boiling water. Stir. Place a beautiful raspberry marshmallow heart or two on top. Enjoy.

 Guten Appetit!

For easy, kid-friendly recipes, see other ‘Cooking With Kids’ posts here.

You might also like:

Easy, Old-Fashioned Homemade Marshmallows

Cooking with Kids: Caramel Popcorn Cake

Chocolate-Dipped Apricots for Valentine’s Day

Strawberry, White Chocolate & Almond Flour Muffins

cooking with kids, raspberry marshmallows

tracing the cookie cutter to make heart-shaped gift tags – it’s always fun to play with paper and ribbons

 

Posted in Cookies & Candy, Cooking with Kids | Tagged , , , , , | Leave a comment

Lentil Taco Tartlets

A lentil crust and zippy filling make these southwest taco tartlets do a salsa dance in your mouth!

lentil taco tartlets appetizersWhenever the temperatures start plummeting and it feels like we are so deeply buried in winter that spring will never come, I start thinking of sunny climes and wishing I was somewhere tropical. . .

Wishing I was lying on a beach, sipping a margarita, nibbling something spicy and feisty, feeling the sand between my toes, and hearing the Latin beat of a mariachi band mingling with the rustling of the palm fronds overhead.

Sigh. One can dream.

And one can at least fulfill some of those fantasies. . .

So I put on my apron from Mexico, whiz up a margarita, and put on some Latin music. And I cook up something kinda spicy, with that sunny southwest zip.

These little appetizer tartlets set my tongue and my toes a’dancin’!

* * * * *

Kitchen Frau Notes: The lentil mixture and sour cream mixture can be made up to 5 days ahead and stored in covered containers in the fridge, then just bake off a small batch at a time as the fiesta mood hits. If the sour cream mixture gets too stiff when made ahead, add a couple tablespoons water to loosen it up. The tartlets can also be baked, frozen, and reheated for 10 to 15 minutes in a 375°F oven.

lentil taco tartlets

Lentil Taco Tartlets

  • ½ cup beluga lentils (or French de Puy lentils)
  • ½ cup big green lentils
  • 1½ cups (360 ml) water
  • 1 small bay leaf
  • 1 large egg
  • 2 tablespoons olive oil
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 1 cup (240ml) sour cream
  • ¼ (60ml) cup salsa
  •  2 tablespoons chopped black olives
  • 1 cup (85gms) crushed tortilla chips
  • 1 cup shredded extra old cheddar cheese

to garnish

  • 1/3 cup salsa
  • fresh cilantro sprigs

In a medium saucepan, combine the lentils, water, and bay leaf. Bring to a boil, then cover, reduce the heat to low. Simmer for 35 minutes, or until the water is absorbed and the lentils are tender. If the water has not all been cooked in by this time, remove the lid, turn the heat to medium and cook the lentils, stirring often, until they are so dry they are just starting to stick to the bottom of the pot.

Remove from the heat and mash the lentils until the green lentils are mushed and the beluga lentils are still mostly whole, to have a chunky-textured mixture.

lentil taco tartletsLet cool to room temperature. Stir the egg, olive oil, cornstarch, cumin, oregano, onion powder, salt, garlic powder, and cayenne into the lentils. Mix well.

Crush the tortilla chips. (I put several handfuls chips into a bowl and crush them with the potato masher, then measure them.)

In a small bowl, mix the sour cream, salsa, and crushed tortilla chips.

Preheat the oven to 375°F.

Spray the wells of mini muffin tins with cooking oil spray or grease them well.

Scoop out slightly heaped tablespoons of the lentil crust mixture and roll them loosely into balls. Place one ball in each well of the mini muffin tins. Push the lentil mixture down with your finger to form a tart shell about ¼-inch (.5cm) thick on the bottom and sides of each muffin cup.

lentil taco tartletsPlace a spoonful of the sour cream mixture into each tart shell, mounding it in the center.

Place a small cluster of shredded cheese on top of the filling in each tartlet.

lentil taco tartletsBake the tartlets for 12 to 15 minutes, until the cheese is melted and golden-brown in spots.

lentil taco tartletsLet cool for 5 minutes, then use a butter knife to help release the tartlets from the pan.

Place a small dab (½ teaspoon) of salsa onto each tartlet and decorate with cilantro leaves.

lentil taco tartletsServe warm, or let cool and freeze (add the salsa and cilantro after reheating).

Makes 2½ dozen appetizers.

Guten Appetit!

I created this recipe for the Canadian Lentil Recipe Revelations Challenge. You would absolutely make my day if you’d support me in this contest by leaving a comment on this post, below, or heading over to the Canadian Lentils Pinterest board and liking, commenting on, or pinning, my recipes there. Thank you!!!!

You might also like these other recipes I created for their contest:

Chocolate Lentil Truffle Cake Pops

Creamy, Cheesy Lentil Mashed Potatoes

Lentil Polenta with Mushroom Ragu

Broccoli Lentil Salad

Posted in Appetizers, Beans & Legumes, Eggs & Cheese, Vegetarian | Tagged , , , , , | 22 Comments

Chocolate Truffle Cake Pops – with a Surprising Secret Ingredient!

Cake pops with a decadent, creamy, chocolate truffle filling – you’ll never guess what’s inside!

chocolate lentil truffle cake popsI challenge you.

I challenge you, at your next fancy gathering or casual get-together, to serve these cake pops, and see if your guests can guess what’s inside that makes the filling so deliciously creamy and fudgy.

     Is it cream?

     Nope.

     Is it butter?

     Nope.

     Is it cream cheese? Nutella? Fudge?

     Nope. Nope. Nope.

     Come on, it’s gotta be something rich like that!

     Nope.

     What is it then?

     Are you ready for it . . . . . lentils . . . .

     Whaaaaaaaaaaaaaaa? ? ?

Yah. Me too. I can hardly believe it either, except that I made them, and I know I’m telling the truth. I can’t fool myself (at least most of the time).

With all the fiber and goodness that comes from lentils, I feel good about feeding these decadent chocolate treats to my family. (I pretend not to notice when they cheekily sneak into the fridge to snitch them from the container – I’ve learned to make a double batch; half for serving and half for snitching!)

chocolate lentil truffle cake pops

* * * * *

Kitchen Frau Notes: This recipe doubles easily, to make 16 pops, which I highly recommend if you are feeding chocolate lovers or have chocolate-fridge-snitchers in your house. I don’t even feel too guilty about letting family members munch these as breakfast!

The bit of coconut oil helps the chocolate chips melt more smoothly and makes a better dipping consistency.

What to do with leftover chocolate?

  1. Dip pretzels halfway into the leftover chocolate and lay on wax paper to harden.
  2. Dip dried apricot halves into chocolate for a luscious treat.
  3. Make chocolate bark: Pour leftover chocolate into a shallow puddle on parchment or wax paper and sprinkle with chopped nuts, dried fruits, crushed candies, crumbled cookie chunks, a pinch of sea salt flakes, etc. When hardened, break into rough chunks.
  4. Save leftover chocolate by scraping it into a zip-top sandwich bag to re-melt and reuse again for drizzling or dipping other desserts.

 chocolate lentil truffle cake pops in cantaloupe base

Chocolate Truffle Cake Pops

{high-fiber, gluten-free, dairy-free, nut-free}

  • 1 cup (240ml) drained canned lentils (half of a 19 oz. can)
  • 6 tablespoons coconut sugar
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons melted coconut oil
  • 2 tablespoons coconut flour
  • ½ teaspoon pure vanilla extract
  • 1/8 teaspoon salt

For the coating:

  • 1 cup chocolate chips (dairy-free, if necessary)
  • 1 tablespoon coconut oil
  • 8 lollipop sticks or wooden popsicle sticks
  • ¼ cup finely chopped toasted nuts (I use pecans) or toasted coconut for nut-free

Place the canned lentils in a sieve and rinse them under cold running water, then drain them well – let them sit in the sieve until they stop dripping, then shake the sieve  up and down over the sink to remove any remaining water.

draining canned lentils for the chocolate lentil truffle popsPlace the lentils and all the remaining ingredients into the bowl of a food processor and whiz them until creamy and smooth.

whiz all the ingredients in the food processorScrape the dough into a small bowl, cover with plastic wrap and refrigerate for one hour or longer (up to overnight), until it is stiff but pliable.

Remove the chilled dough from the bowl. Press and shape it into a flat disk – it’s kind of like playing with playdough. Cut the disk into eight wedges, then roll each wedge into a ball.

chocolate lentil truffle popsMelt the chocolate chips and 1 tablespoon coconut oil in a heatproof bowl set over simmering water, or in a 1-cup glass measuring cup in the microwave on high for 1 minute, then remove and stir until the remaining chips are melted and the mixture is smooth.

Dip one end of a lollipop stick about ½ inch (1 cm) into the melted chocolate, then push it into a truffle ball so it goes about to the center of the ball. Repeat with the rest of the sticks.

chocolate lentil truffle popsPlace the truffle pops on a plate and refrigerate until the little ring of chocolate around the base of the stick is solidified, about 15 minutes.

chocolate lentil truffle popsReheat the chocolate for a few seconds if necessary, to get a good dipping consistency. You want it thin enough to swirl, but thick enough to coat the balls, kind of like a runny pudding. Pour the chocolate into a cup just narrow enough and deep enough to dip the truffles balls. The one-cup measuring cup works well.

Place the chopped nuts into a small bowl, if using.

Prepare something to hold the sticks upright as the chocolate coating hardens: a chunk of styrofoam, a block of florist foam, an upturned egg carton, half a melon, or even a block of cheese. If using an egg carton, trim off the peaks that run along the center of the egg wells so the carton sits level when you turn it over. If using a melon or cheese block, make small starter holes with a skewer first.

Dip each truffle pop into the chocolate, making sure the melted chocolate reaches up to the ring of solid chocolate at the base of the stick to seal the ball completely with coating. Hold the coated pop over the cup until the chocolate stops dripping. If a thick layer of chocolate collects at the tip of the pop, gently scrape it off on the rim of the cup. You will need to judge if the chocolate coating is the right consistency. If your chocolate is too thin, you may need to wait a few more minutes to let it harden a bit more, and if it is too thick to coat the truffle pop evenly, you may need to warm it for a few seconds more.

dipping the chocolate lentil truffle cake popsDip the end of the truffle pop into the chopped nuts, if using, and poke the stick end of the pop into whatever base you are using as a holding rack. Make sure the pops are not touching each other as they harden.

chocolate lentil truffle popsOnce the chocolate coating has hardened, remove the truffle pops and store them in the refrigerator until serving time. You can store them in a single layer in a shallow covered container lined with wax or parchment paper, or wrap each one individually in small cellophane bags.

chocolate lentil truffle cake pops wrapped in cellophaneWill keep up to 5 days in the refrigerator. The truffle pops can also be frozen for several months – let thaw for several hours in the fridge or half hour at room temperature before serving.

Makes 8 pops.

I created this recipe for the Canadian Lentil Recipe Revelations Challenge. You would absolutely make my day if you’d support me in this contest by leaving a comment on this post, below, or heading over to the Canadian Lentils Pinterest board and liking, commenting on, or pinning, my recipes there. Thank you!!!!

Guten Appetit!

You might also like these other lentil recipes I created for the contest:

Lentil Taco Tartlets

Creamy, Cheesy Lentil Mashed Potatoes

Lentil Polenta with Mushroom Ragu

Broccoli Lentil Salad

Posted in Beans & Legumes, Chocolate, Cookies & Candy, Dairy-free | Tagged , , , , , | 20 Comments

Easy Old-Fashioned Homemade Marshmallows (Honey Marshmallows, Too!)

Simple, no-thermometer method for light, fluffy, homemade marshmallows. Mmmm . . .

easy homemade marshmallowsIf you’ve never made marshmallows, you’re in for a treat.

A surprisingly easy-to-make, melt-in-your-mouth, I-can’t-believe-you-made-these-yourself! old-fashioned treat.

I should have known when I read the recipe in my mother-in-law Mabel’s cookbook that these marshmallows were a no-fail recipe. After all, she’s been making them for over 65 years, and was turning out batches of them as special treats for her seven children in a time when wood-burning stoves were the heat source, electric mixers were rare, and candy thermometers were for city folk. My husband’s sister remembers the children sitting in the kitchen and passing the bowl from one to another to take turns whipping these marshmallows by hand.

Whew. I am glad we have electric mixers nowadays.

homemade marshmallowsEvery homemade marshmallow recipe I could find online or in my cookbooks involved a candy thermometer and getting the syrup to the exact candy-temperature stage, then pouring it carefully in a thin steady stream over the dissolved gelatin while beating. Most recipes involve corn syrup as well as sugar, and some include egg whites. Many of them have alarming lists of all the different reasons why your marshmallows could fail/not set/stay sticky/get gummy/curdly/clumpy/weepy.

Yikes. Marshmallows sounded like a project for the not so faint-of-heart cooks.

Until I found these. An old Canadian prairie recipe. So easy that anyone can make them. Even me. Even you.

homemade marshmallows

make ‘em with white sugar for fluffy snow-white cubes

homemade marshmallows

. . . or make ‘em with honey for creamy-coloured and delicately flavoured mouthfuls

They turn out wonderfully every time. If you make them with sugar they taste just like the store-bought ones. If you want a slightly healthier, refined-sugar-free option, try them with honey. We love them that way.

Roll them in icing sugar, or potato starch, or toasted coconut or chopped nuts.

homemade marshmallows

they are quite irresistible when rolled in toasted coconut

Let them melt into lusciousness on top of hot chocolate.

homemade marshmallowsOr just pop them in your mouth and squish the sweet fluffiness with your tongue.

homemade marshmallowsThey get swiped by (almost) invisible hands as fast as I can make them.

* * * * *

Kitchen Frau Notes: Mabel’s marshmallow recipe uses 2 packages of gelatin (like Knox brand) and they are soft and fluffy. For the version using honey, I increased the gelatin to 3 packages to compensate for the extra liquid provided by the honey.

easy homemade honey marshmallows

Easy Old-Fashioned Homemade Marshmallows

From Mabel Johnson

  • 1 cup (240ml) water, divided
  • 2  packages gelatin (7 grams each) or 4½ teaspoons loose gelatin powder
  • 2 cups (420gms) sugar
  • 1½ teaspoons pure vanilla extract
  • 1/8 teaspoon salt
  • icing sugar to dust the pan
  • icing sugar, *toasted coconut (about 1¾ cup), or **finely chopped toasted pecans (about 1½ cups) to roll the marshmallows in

Sprinkle the gelatin on top of ½ cup (120ml) of the cold water in a small bowl or measuring cup. Stir lightly with a fork. Let it ‘bloom’ for at least 5 minutes, until it is all moistened and softened. It will be very thick.

Meanwhile, heat the sugar and the remaining ½ cup of water in a medium-sized saucepan until the sugar is dissolved. Add the dissolved gelatin to the sugar syrup, using a spatula to get every bit of gelatin out of the bowl.

Bring the mixture to a full rolling boil. (It will get foamy and you can’t stir down the bubbles.) homemade marshmallows, boiling the sugar syrup

Remove the saucepan from the heat. Let sit until lukewarm (about 20 to25 minutes).

Add vanilla and salt, and pour into the bowl of a mixer. Beat with a stand mixer on high until thick and tripled in volume – about 7 to 8 minutes, or with a rotary hand mixer, which will take a bit longer – maybe 10 minutes.

While it is beating, prepare a 9 x 13″ (23x33cm) pan, by lightly greasing it and dusting it with icing sugar. Tip the pan over and knock out any excess icing sugar.

When the marshmallow mixture has finished whipping, scrape it into the prepared pan, and use a wet spatula to smooth the top.

homemade marshmallows, pouring the marshmallow into the panAllow to set until cold, about 4 hours (or less if placed in the fridge) or up to overnight.

Cut into squares with a knife dipped in water between each cut. If the top of the marshmallow mixture has dried out too much to stick well to the coconut, wet your fingers and smooth a thin slick of water over the top to moisten it again.

Roll the marshmallow cubes in either the icing sugar, toasted coconut, or chopped nuts. Shake off excess if using icing sugar. Press down firmly into the coconut or nuts if using them, so they stick to the marshmallows.

Place on a rack and allow to air dry for 3 to 4 hours, then store in an airtight container at cool room temperature for up to 2 weeks.

Makes about 70 marshmallows.

homemade marshmallows

rolling the marshmallows in coconut

*If using coconut to roll the marshmallows in, toast it first by heating it in a skillet over medium heat. Stir constantly once it starts to brown, since it can burn easily. Toast to the depth of brown you’d like it.

**To toast pecans, place them on a cookie sheet in a 350°F oven for 10 minutes, until they are fragrant and golden. Chop very finely so they stick to the marshmallows.

 

homemade honey marshmallows

Easy Honey Marshmallows

  • 1 cup (240ml) water, divided
  • 3  packages gelatin (7 grams each) or 2 tablespoons plus ¾ teaspoon loose gelatin powder
  • 1½ teaspoons pure vanilla extract
  • 1/8 teaspoon salt
  • potato starch or other starch to dust the pan
  • potato starch or other starch, *toasted coconut (about 1¾ cup), or **finely chopped toasted pecans (about 1½ cups) to roll the marshmallows in

Make recipe as above, replacing the sugar with the honey.

homemade honey marshmallows, pour in the honeyTo keep the marshmallows refined-sugar-free, roll them in potato starch or other starch, toasted coconut, or finely chopped nuts, and use starch to dust the pan.

homemade honey marshmallows

they taste yummy rolled in finely chopped toasted pecans, too

Guten Appetit!

You might also like:

Peanut Brittle Cravings

Healthy Fudge with a Wicked Alias

Decadent Little Truffles

Chocolate Walnut Cookie Dough Balls

homemade marshmallows work great for chocolate fondue

the marshmallows were a hit with chocolate fondue for our dinner party dessert

Posted in Canadian Food Experience Project, Cookies & Candy | Tagged , , , , , | 18 Comments

Dieter’s Wonder Water – with Green Apple, Cucumber, and Mint

This refreshing ‘Wonder Water’ makes it easy to drink lots of water every day!

dieter's wonder water with cucumber, apple & mint

Have the January ‘blahs’ hit you yet? Are you feeling caught in that nowhere land that comes between the end of the holiday rush and those first stirrings of a distant spring?

I am.

We’ve had unseasonably warm days here in the sunny (ahem – cough, cough) north. I shouldn’t be testy, though, because we do have many glorious sunshiny days here in Alberta, both in winter and summer. It’s just that they can be deceiving. The sun can be brilliantly sparkling over diamond-encrusted snow while the thermometer hovers decades below the freezing point. A fairy-tale illusion.

We still have a long winter ahead of us up here . . . I’m feeling those ‘blahs’. We’ve just come through a bout of yukky stomach flu that graced us all with its nauseous presence, and it’s hard to get our gumption up and going again. We need to be rehydrating our bodies and ‘spring cleaning’ our systems, not only from the flu, but from all that Christmas feasting.

dieter's wonder water with apple, cucumber & mintI was wanting to drink more water, really I was. I just kept forgetting.

However, lately it all got a lot easier when I began making my water wonderful. Just adding a little bit of natural flavour from some fruits, veggies or herbs has made me not only drink more water, but actually crave it.

My aunt (thanks, Auntie Irma) had suggested this to me quite some time ago, and I filed it in the hard-drive between my ears and forgot about it. Til now.

I am loving my naturally flavoured WONDER WATER. (I feel like I should be shouting those words as if a superhero – say Wonder Woman – was to take off in flight).

WONDER WATER!

I may even get me some superpowers.

Who said drinking all that water was a chore?

Kitchen Frau Notes: Put a big jug of this in the fridge the night before, and you’ll have it ready to sip on (or guzzle) all the next day. The apple slices may get a bit brown at the edges, which doesn’t affect the taste. If you don’t like the hint of brown, you can add a squeeze of fresh lemon or lime, although the water will be slightly cloudy.

dieter's wonder water with cucumber, apple & mint

Wonder Water with Green Apple, Cucumber & Mint

  • 2 litres/quarts filtered water
  • ½ green apple (like Granny Smith)
  • 3 inch (8cm) piece of cucumber
  • small handful mint leaves
  • squeeze of lemon or lime juice (optional)

Fill a large jug with the water.

Thinly slice the apple and cucumber. The more thinly you slice them the more surface area there is to release flavour into the water. Add the slices to the water.

Remove the mint leaves from their stems and slightly crush or twist them to help them release their flavour. Add them to the water.

Let chill and steep in the refrigerator overnight. Serve with plenty of ice cubes. Strain out the fruit to serve, or leave some pieces in.

Makes 2 litres.

Guten Appetit!

dieter's wonder waterYou might also like:

Energy-Boosting Power Coffee

Hot Lemon Ginger Tea for Colds and Flu

A Trio of Warm Milks to Curl Up With – Winter is Here!

Gingerbread Dough Boy Smoothie

Posted in Drinks, Health & Body Care | Tagged , , , , , , | 4 Comments