Tag Archives: cooking

More Marshmallows!

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My baby sister gets married this weekend!!! She has asked me to be her matron of honor – so needless to say, this week has been a bit crazy trying to prepare! She is getting married outside {pray for sun!} in my parents yard, which is right on the water.  Last year my parents built a gorgeous fire pit right at the edge of their lawn looking out over the water. The ceremony will be taking place on the fire pit landing. After dinner – we’re uncovering the pit and building a fire! I volunteered to put together a gourmet s’more station!

This of course, means more more more marshmallows! While brainstorming with my sister, I offered up chocolate, raspberry, and traditional vanilla marshmallows! Thinking, well my first second go around with marshmallows was successful – so flavored ones should be a piece of cake!!

I scoured the internet for flavored marshmallow recipes. I am a master of Google, so I figured the recipes would be easy to find. Not so much… So, being the ambitions type, I figured I’d just wing it. The original marshmallow recipe came from this pin on my desserts board:

This recipe was immensely successful. Since my day was a complete whirlwind of muti-tasking-baking, cleaning, packing, and scrambling, I failed to take pictures….but I promise to update this post with pictures soon!

Altering this recipe into flavored marshmallows was a breeze!! For raspberry, I bought a small container of fresh raspberries. I picked through and tossed the icky ones {does any one else have horrible luck with grocery store raspberries?!} and put what I had left in a small sauce pan. I turned the heat up to about medium and smashed the berries with a wooden spoon. I cooked them until it was just red sauce with seeds. Then I put my splatter screen over my mixer bowl that was waiting with the gelatin and water. I pushed around the goo til all the berry juice fell in the bowl and all that was left on the screen was seeds. Then proceeded with the recipe as normal. They started out very deep red, but as the mallows fluffed up, turned to a very faint pink. The flavor was so amazing, I didnt’ add any vanilla at the end. I think the only thing I might change in these is to add a drop or two of pink food color just to differentiate further which ones are which. But, if you want to go more natural, it’s totally not necessary. This flavor was SUPER poofy! It grew much more in size than just plain vanilla. They pan was almost full to the brim.

The second flavor I did was chocolate. This time I took a heaping table-spoon of cocoa powder and mixed it in my half cup of water, then mixed that with the gelatin and let it sit in the mixer as normal. These took a while to start poofing, and required much less mixing, about 2 minutes less. I added half the amount of vanilla to these to help boost the chocolate flavor. These poofed up much less than the original flavor, but were none the less delicious.

Both pans are setting in the fridge as we speak. I’m excited to cut them up – but don’t know if I’m going to be able to resist them until wedding time!!  The s’more station will consist of the three flavors of marshmallows, an assortment of ghiradelli chocolate squares {caramel filled, raspberry filled, mint, dark}, and a variety of grahams and cookies to sandwich them it {ginger thins, cinnamon grahams and regular}. I took a batch of marshmallows to a BBQ last weekend to see how they toast up. They cook very fast, so I definitely recommend cooking over low heat coals and rotating frequently. But, the flavor is unbeatable! I may never eat a store-bought marshmallow again!

Here’s a picture of the gorgeous view and the fire pit where the gourmet s’more station {oh, and the wedding} will take place!

 

Happy Pinning! Happy Baking!! Happy WEDDINGS!!!

Pizza Roll Ups

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I have to admit right off the bat that this next recipe did not come from Pinterest. However, my over all feeling of inspiration and creativity did! And, I will be pinning it to the Pin There Done That board! In my quest for quinoa ingredients earlier this week, I was too distracted at the grocery store to remember that the hubby needed some basics like bread and milk, and when I got home he was not keen on quinoa as a substitute. So, I was back at the store a day later picking up basics and trying to figure out what we were going to have for dinner.

I strolled through the new aisles at Fred Meyer trying to figure out where the cheese lives now, and wandered past the Pilsbury cold case – you know, where they have the break apart cookie dough, biscuits, and the most amazing creation of all time: Crescent Rolls! Immediately I thought “PIZZA ROLLS”. I cannot give credit to whoever originally put the idea in my head because I just don’t remember! It was almost fate – because a few feet down from the crescent rolls was the bag of grated mozzerella, and a few more feet after that, the bags of pepperoni.

Such a simple simple prep and process with AMAZING results.  First roll out your crescent dough. Sprinkle a small layer of cheese on the triangle. Then place three pepperonis down the triangle.


Carefully roll up the crescents, tucking in the pepperoni and cheese as you roll, and arrange evenly spaced on your pan.


Bake the rolls for 10 minutes, or until golden, on 375.


Put em on a plate and eat em!


I made these on a night Mr. W had his friend over to play video games {yes – sometimes it’s like being married to a 14 year old}. They were a huge hit with both boys!! I made them again a few nights later for friends that came over for game night! The first night I went heavy on the cheese thinking it would be good to have lots of layers of it. But, it tasted like all the cheese was in a big globby melty chunk in the middle. It was good – but a little heavy. The second time I went lighter on the cheese and had a much better outcome!

Happy Pinning! Happy Cooking!!

Quinoa for breakfast

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Last week I went bridesmaid dress shopping with my little sister. She’s getting married in 5 weeks! Very exciting! After our {unsuccessful} shopping trip we headed back to her place – starving. She had cooked up a pot of quinoa before we left and was planning to make quinoa salad. We finished cutting up veggies and completed the salad. D-licious. I was hooked.

The next 20 minutes, between bites, was me interagating my sister and her fiance of what this delicious little grain was, where it came from, how to cook it, and why I had never heard of it before. I learned that it is a “superfood” seed that is an amazing source of protein!

The quinoa itself was fairly tasteless so I figured it would be easy to cook lots of different things with it. Then I found this mouth-watering picture on Pinterest:

The picture just looks amazing – and the blueberry lime coconut flavor combination was simply irresistable, I HAD to try it.  I was trying to stick to our weekly shopping budget, so I decided to sub fresh for frozen blueberries, and use bottled lime juice.

This pin lead me back to The Gracious Pantry. The recipe said to cook quinoa according to package – I purchased mine in bulk, so did some more internet research to find out how to cook it. I ended up doing a 1:2 ratio of coconut water to quinoa. I used coconut water figuring the flavor would be stronger than regular water. I do not have a strainer small enough for quinoa so I attempted to drain my rinsed quinoa through my splatter screen.* I think I left some “earthy flavor” which I guess is common in quinoa.

Mine did not turn out as pretty as above – and the whole thing was purple from my frozen blueberries thawing.

The flavor over all didnt’ really do it for me – but I think it has more to do with user error than with the recipe. Next time I attempt this, I’m going to wash my quinoa better, and use the fresh ingredients that the recipe actually calls for. I might even skip the coconut water and just use regular water. It was the first time I’d used Agave to flavor something. All of this together might just have been a little to unaccustomed for my taste buds! I’m anxious to try more quinoa recipes though, this will not deter me!

Happy Pinning! Happy Cooking!!

*I have a splatter screen thanks to an episode of hoarders. long story.