Homemade Marshmallow Fluff!

fluff

(*crossing fingers*) I hope this works out! Hi, name is Shawna, and I’m a total food snob. I am compelled to make as much as possible at home, cause it soothes my soul! 😉

Verdict: I don’t even like marshmallows, let alone the “fluff” stuff, but this is amazing! Lightly sweet and, well – fluffy! Mission accomplished 🙂

Homemade Marshmallow Creme – adapted from Cooking Classy

  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/8 tsp salt
  • 2 large egg whites
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract

Directions –

  • In a small saucepan combine sugar, corn syrup, water, and salt. Heat mixture over moderately high heat, whisking occasionally until mixture reaches 240 degrees on a candy thermometer. Meanwhile, in the bowl of an electric stand mixer fitted with whisk attachment, whip together egg whites and cream of tartar on medium speed (I had to whip mine on high speed because the whisk attachment on my mixer doesn’t reach quite that low, so if yours doesn’t either you may want to crank up the speed), until soft peaks form.
  • Once the sugar mixture reaches 240 degrees, remove from heat, set stand mixer containing egg white mixture on low speed and carefully pour about 2 Tbsp of hot sugar mixture down the side of the bowl into the egg white mixture. With the mixer running, slowly pour remaining syrup down the side of the bowl into the egg white mixture, increase speed to medium-high and whip mixture until stiff glossy peaks form, about 8 – 10 minutes. Stir in vanilla during the last minute of mixing. Use immediately or store in an airtight container in refrigerator up to two weeks.

Soy-Ginger-Lime Chicken with Cilantro-Lime-Ginger Rice

Quick Post: The title is a mouthful! The combination of these two recipes was a hit at my house and it’s healthy, fresh and easy to make. Thanks for reading, enjoy!
Soy-Ginger-Lime Marinade – adapted from Simply Scratch
  •  2 – 3 cloves of Garlic, smashed and peeled
  • 1 large Shallot, peeled and quartered
  • 1 Lime, juiced
  • 3/4 inch of Ginger, peeled, and roughly chopped
  • 1/4 cup low sodium soy sauce
  • 1/4 cup grapeseed oil
  • 1 tablespoon Honey
  • salt and pepper to taste
Directions:
Combine all ingredients (using a stick blender makes quick work of this). Pour the mixture over the chicken and marinade for at least 4 hours. Preheat grill to medium heat and cook for 6 to 8 minutes per side or until done.
Cilantro, Lime and Ginger Rice –
  • 1 cup uncooked long-grain white rice
  • 1 inch of ginger, peeled and thinly sliced
  • the zest and juice of one lime
  • 1 1/2 cups water
  • kosher salt to taste
  • 4 tablespoons fresh chopped cilantro

Directions:

In a a saucepan combine rice, ginger slices, salt and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. Stir in cilantro and lime zest. Serve warm.

New England Clam Chowder

Quick Post: Yesterday I had a brilliant idea – clam chowder in a bread bowl. I have never eaten clam chowder this way, but I knew that it would be worth making. This was rich, flavorful and a definite keeper! We enjoyed eating the bread bowl after because it soaked up so much of the broth, which also made the bread easier to eat (it’s pretty chewy – but perfect for this kind of soup). December is the best excuse for making this kind of meal 😉 So are all the other cookies and carb heavy recipes I have shamelessly eaten lately! Thanks for reading, enjoy!
New England Clam Chowder – adapted from Food Network
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely diced
  • 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
  • 3 tablespoons AP flour
  • 2 cups chicken stock
  • 2 (10-ounce) cans chopped clams in juice
  • 1 cup heavy cream
  • 2 bay leaves
  • sprigs of thyme
  • 1 pound Idaho potatoes, cut into 1/2 – inch cubes
  • Salt and freshly ground black pepper

Directions –

Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.

100% Whole Wheat Nut & Seed Bread

Quick Post: This is probably the healthiest bread I have ever made and it tastes  great. I am so glad too, because my last attempt at 100% whole wheat bread wasn’t that good. It baked up dense and the flavor was more bitter, and for those reasons, I decided not to blog about it. This one is so good and next time I will have to double the recipe. White whole wheat is what I always have on hand, and I find that the flavor is milder and less bitter than red wheat flour. You don’t need the KAF bread improver and vital wheat gluten worked as a good substitution. I chose to sweeten mine with honey and my oil of choice was coconut. I love using coconut oil whenever possible in anything that is baked at 350 degrees or less. Thanks for reading, enjoy!
100% Whole Wheat Nut & Seed Bread – adapted from King Arthur Flour
  • 1 1/3 cups (10 5/8 ounces) lukewarm water
  • 3 tablespoons (1 1/4 ounces) coconut oil
  • 5 tablespoons (3 3/4 ounces) honey, molasses or maple syrup
  • 4 cups (16 ounces) King Arthur Premium Whole Wheat Flour or 100% White Whole Wheat flour
  • 1 tablespoon King Arthur Whole-Grain Bread Improver, optional (*I used vital wheat gluten)
  • 1/4 cup (1 1/4 ounces) sunflower seeds, chopped*
  • 1/4 cup (1 ounce) walnuts, chopped*
  • 1 1/2 teaspoons salt
  • 2 1/2 teaspoons instant yeast

*A quick whirl in the food processor does the job nicely.

To prepare the dough: Combine all of the ingredients, and mix them till you have a shaggy dough. Let the dough rest, covered, for 20 minutes, then knead till fairly smooth. Allow the dough to rise, covered, for about 2 hours, or until it’s puffy and nearly doubled in bulk.

Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2″ x 4 1/2″ bread pan. Cover the pan with lightly greased plastic wrap (or a clear shower cap), and allow it to rise for about 2 hours, till it’s crowned about 1″ to 2″ over the rim of the pan.

Bake the bread in a preheated 350°F oven for 40 to 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking. Yield: 1 loaf.

Pizza Sauce

Quick Post: I found this on Tasty Kitchen awhile back and it sounded, well – tasty. I like the use of maple syrup as a sweetener and red wine as a flavor booster. Red wine and tomatoes go together really well, and white wine or vodka for that matter. This was a rich sauce and so easy to prepare. I didn’t heat it up on the stove, but chose to use the microwave instead ( fewer dishes to clean later). I used about half the batch on this pizza and I’ll freeze the rest for the next pizza night. Thanks for reading, enjoy!
Pizza Sauce – adapted from Cooking for Seven
  • 1 – 6 ounce can tomato paste
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon plus 1 teaspoon pure maple syrup
  • 1-2 tablespoons dry red wine (optional but very good)
  • 1/4 cup water

Directions:

Place all ingredients in a small microwave safe bowl . Whisk together until well combined. Microwave for 45 seconds to heat through. Taste and adjust seasonings if necessary.