Many moons ago, I started a series that lasted for all of one post.

I, of course, have an excellent reason the series died out, since only a few weeks later I could barely stand to cook an egg, much less anything else do-it-your-selfie in the kitchen. But I have since returned to the kitchen with renewed vigor, and I’m here today to show you how to make marshmallows!

Marshmallows have been something I’ve thought about doing for a long time…not because I’m that big of a marshmallow fan (i actually don’t think i’ve had one in years…), but because they seemed so impossible. And because hey, hot chocolate really does taste better with melty pillows of marshmallow on top! I remember always trying to pick out as many of the the teensy little marshmallows as I could out of the Swiss Miss containers of hot chocolate mix we had when I was a kid (sorry siblings, that’s why there was never any left in there for you…).

I wanted to make something to give as gifts this year and marshmallows kept popping into my mind, and finally I decided to just go for it in spite of sincerely believing it would turn out as a massive flop. I don’t do well with recipes that require precision (hence the reason i still haven’t baked a loaf of bread), and I assumed marshmallows aren’t something you can really just “wing it” and expect great results. I was absolutely shocked when these little guys actually turned out and even tasted better than the store-bought kind (at least in my opinion).

I chose to use a recipe that calls for honey as the sweetener syrup, but you can find ones that use a variety of different sweeteners if honey isn’t your thing. These marshmallows do taste mildly of honey, but not overwhelmingly so. I was a little worried the honey would be too strong, but I find that it’s just right.

Once I set out to make these, I was so surprised at how easy it was. Seriously, it’s so easy. Some water and gelatin and your sweetener and a little love on the stove and whipping in a mixer and viola. Marshmallows! I’m not even a big marshmallow person and I can’t stop making hot cocoa just so I can have more of this fluffiness, and I even catch myself popping into the pantry just to grab a few pieces to snack on.

Honey Marshmallows
adapted from here

3 T. gelatin
1 cup water, divided
1 cup honey
1/4 tsp. salt
1 tsp. vanilla extract
cornstarch

Place a half-cup of the cold water into the bowl of a stand mixer and sprinkle all the gelatin on top. Let soften while you prepare the syrup mixture.

Place the honey, half-cup of water, and salt into a saucepan. Heat on medium until syrup reaches 240 degrees, which will take seven to eight minutes. (this is the part where i did the “wing it” thing…i don’t have a candy thermometer so I just kept an eye on the time and took it off when it felt right). Remove from heat.

Using the mixer on low speed, gradually drizzle in the honey syrup into the gelatin mix until it’s all combined. Add the vanilla extract and increase mixer speed to high. Beat for twelve to fifteen minutes, until the mixture is light and fluffy (it looks like the marshmallow fluff you get in the can).

While your marshmallows are fluffing, line a few pans with parchment paper (i used a 9 x 13 plus a baking sheet). Grease the parchment. Pour the fluff into the pans and spread out (it will be sticky). I filled the 9 x 13 pan to make big, fat marshmallows, and then spread it a little thinner on a baking sheet to make thinner marshmallows.

Leave uncovered for ten to twelve hours to dry (until it’s no longer sticky). Using a kitchen scissors, cut into your desired shapes and sizes. Mix marshmallows with a little cornstarch to lightly coat and prevent them from sticking together.

Enjoy with hot cocoa + cozy blanket!

What about you: what’s your favorite way to use marshmallows…hot drink, s’mores, baking, etc.? 

I’d love to hear your thoughts!

I’m starting a new series on this blog, and it’s going to be fun.

I am not a big do-it-yourselfer kind of person. I don’t do a lot of crafty things or repurposing or artsy projects. I don’t sew or make jewelry or build furniture or find a lot of neat things at thrift stores or yard sales to repaint and reuse. I wish I was more like that to be honest, and I’m always slightly envious of my friends who create their homes out of all this stuff that they’ve either made themselves or redone themselves. Or those who have wardrobes stuffed full of homemade scarves or tank tops from old t shirts or dresses they designed and sewed.

But I’m just not like that. I’ve do a few such things here and there, but I usually have more ideas than I do the energy or talent to actually do them. I guess I just get bored with doing that kind of thing….and I’ve learned to just stop collecting things with the intent to really do something with them this time. It just doesn’t happen. Sad, but true.

The one place that I am a big do-it-yourselfer is the kitchen. I’ve said it before and I’ll say it again: the kitchen is my happy place. I love the days that I have time to try something new or create something new in the kitchen. Keep me out of the craft room, but give me the kitchen any day!

I’m a big fan of Michael Pollan and his books (this and this) were huge influences in my transition to real food cooking and eating. I love how he summarizes his thoughts on the subject: eat food, not too much, mostly plants. Not just plants, but mostly plants. Michael Pollan is also a huge advocate for home cooking, and would say that actually the best thing you can do for your health is to cook your own food.

Don’t mind if I do, hehe.

So this series will highlight some of my every day kitchen staples and dishes I like to prepare or keep on hand.

We’ll start with something I like to always have around for a quick lunch wrap or supper tacos, fajitas, or enchiladas: tortillas! Tortillas are one of the most genius foods that come from the Latin culture. So versatile! So handy! So budget friendly! I make a big batch of these and keep them in the freezer, and all it takes is a quick fifteen second defrost in the microwave to have a homemade tortilla wrap ready for whatever tasty fillings you want to stuff inside. And honestly, the homemade taste way better than the store bought.

Tortillas do require a little work and mess and flour dust, but once you get in the groove, you can whip them out in no time. I’m thinking of investing in a tortilla press at some point, because I see myself making these for the rest of my days, and a press would really help expedite the process. But in the meantime, we’ll do it the old fashioned way, and I’m here to show you how.

Flour Tortillas

3 cups flour
1 tsp. salt
1 tsp. baking powder
1/2 cup coconut oil
1 cup warm water

Whisk together flour, salt, and baking powder in a stand mixer bowl. Attach dough hook to mixer, add oil and water with mixer running at medium speed. Mix for one minute, scraping the sides of the bowl occasionally. When mixture comes together and begins to form a ball, decrease speed to low. Mix for an additional minute, or until dough is smooth.

Transfer the dough onto a well-floured surface. Divide the dough into fourteen equal portions and form each portion into a ball. Cover with a clean kitchen towel and allow to rest for fifteen minutes.

Once the dough has rested, heat a large pan (cast iron, preferably) over medium heat.

This is where you have to get creative if you don’t have a tortilla press. My method is to take the ball of dough and place it on a clean plastic baggie. I then lay another plastic baggie on top of the dough. Put the plastic baggies on the floor and place something heavy (i use an old wooden cutting board) on top. Step on it. Yes, seriously. This will save you a ton of time with rolling out the dough. Peel the now-flattened-and-circular dough from the plastic baggies, and use a rolling pin to continue rolling out the tortilla on a well-floured surface. (i like to roll mine to about an eight or nine inch circle, but you can adjust that based on your preference)

Place the tortilla onto heated pan and allow to cook for only about fifteen to twenty seconds. Flip, and cook for another ten to fifteen seconds. Cooking time will vary based on your pan and heat, but you want the tortilla to be only slightly cooked and not browned or crispy. Remove from the pan and stack on a plate. Allow to cool completely before storing in the refrigerator or freezer.

Enjoy!

What about you: are you a diy-er type person? Do you enjoy crafts, or gardening, or sewing, or kitchen?

I’d love to hear your thoughts!