PB2 Marshmallows

Though they are tasty any time of the year, marshmallows are obviously more popular during the cold seasons. The cold Canadian winters I grew up with necessitated hot chocolate, warm lattes and a cozy crackling fire (and gloves, face mask and a good ice scraper). And that hot chocolate had marshmallows, of course. When I was little, I never wondered how marshmallows were made. They just seemed like sweet little puffs that I assumed could only be made by a fancy machine. One day, someone gave me a homemade marshmallow and my mind was blown. Not only did it taste a thousand times better than store bought marshmallows, the texture was light as air (not chewy and dense), and it was packed with flavor. Mmm..and now you can make them too.

I decided to get creative with my jar of PB2. Have you guys seen this stuff? It's powdered peanut butter, except it has 85% less fat than regular peanut butter. It's amazing stuff - just add water and enjoy. For this recipe, we only needed 2 tablespoons of PB2. Dip them in some jelly for some PB+J fun. If anyone tries this with Chocolate PB2, let me know how it turns out!

Note our past recipes: Mint Marshmallows Covered in Chocolate & Caramel Cream Marshmallows

INGREDIENTS:

• About 1 cup confectioners’ sugar
• 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
• 1 cup cold water, divided
• 2 cups granulated sugar (cane sugar worked just fine)
• 1/2 cup light corn syrup
• 1/4 teaspoon salt
• 2 large egg whites or reconstituted powdered egg whites
• 1 teaspoon vanilla
• 2 tablespoons PB2
• 2 drops of green food coloring (optional)

DIRECTIONS:

1. Oil and dust a 13- by 9- by 2-inch rectangular metal baking pan with some powdered sugar.
2. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
3. In a large saucepan, cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stir on occasion until sugar is dissolved. Increase heat to medium and boil mixture, without stirring, until a candy or digital thermometer registers 240 degrees F. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. Sprinkle in your PB2.
4. Beat the mixture on high speed until it becomes white and thick. It should almost triple in volume. Overall, this could take 5-7 minutes.
5. In a mixing bowl, beat egg whites until they become powdered whites.  
6. Beat the eggs and vanilla into the sugar and gelatin mixture until they are completely combined.
7. Pour into baking pan and sift the top with powdered sugar.  
8. Let the marshmallow harden in the refrigerator for 3-5 hours. Then take out and remove from pan. With a knife, cut the marshmallow sheet in to bite-sized portions. Roll and dust the marshmallow squares in powdered sugar. Make sure to cover on all sides.

easy summer tart

As we transition from summer to fall, we bid farewell to the southern heat. I love hot climates, and know I will miss the humidity and 100 degree oven, but I also welcome the shift of changing seasons. A little variety is okay, and today it is gray, overcast and very much like an autumn day. Today was my little one's first day of preschool, and I let everything feel very standard, like any other day. I kept my thoughts in the back of my mind, knowing that she is growing up, and it was apparent as I observed the maturity in her eyes as she smiled and waved as I drove away. We are light years away from the days when she clung to my legs with tears streaming down her face as she refused to let go. The teachers had to pry the poor girl off me as she sobbed.

So, to celebrate the last few dwindling days of summer, I'm featuring this Easy Summer Tart. It is so simple that I was able to bake a couple of these for my son's first birthday, and bake another during the party, because the first batch was eaten so quickly. Stone fruit is still in season, and this recipe works perfectly, as would apples and pears with a bit of cinnamon. It's all a matter of having time to thaw your puff pastry, and prepare your fruit with a little honey and lemon juice. I'm so glad I found it on Bakers Royale! Great recipe.

photo by kculp

INGREDIENTS:

• 1 puff pastry sheet
• 3 cups stone fruit, sliced
• 3 tablespoons honey
• 1 tablespoon lemon juice
• 1 egg, lightly beaten

DIRECTIONS:

1. Preparation: Heat oven to 375 degrees F. Place baking sheet in oven to heat up.
2. Place puff pastry on parchment paper. Roll edge of puff pastry towards center to create a half inch border; set aside. In a bowl toss fruit, honey and lemon juice.
3. Remove heated baking sheet from oven. Place puff pastry on bake sheet. Pour fruit mixture on top. Brush border with lightly beaten egg. *Optional: Sprinkle raw sugar on border.
4. Bake for 20 - 25 minutes or until puff pastry is golden brown. Remove from oven and transfer to a wire rack to cool slightly before serving.

classic brownies

Check this one out, friends. This recipe is truly a classic. It belonged to my neighbor's dear mother, a sweet woman who lived to be 98 years old. She was an avid baker, and most of her recipes were beautifully handwritten on index cards, which she kept in her recipe box. This recipe is probably 60 years old, and, according to my neighbor, is what brownies are, "supposed to taste like". She is not a very big fan of today's modern brownie - those that are dense and chewy with a dark fudge texture. She would much rather have brownies like her mother's; they are much fluffier with a cake-like texture and a wonderful thin flaky crust on top. It's a very simple recipe, which is never bad. When she tasted it, she very happily said, "These taste just like Mother's. You're making me cry because now I really miss her!". Needless to say, I gave her the rest!

photo by KCULP.COM

INGREDIENTS:

• 1/4 lb salted butter, softened
• 1 cup sugar
• 2 large eggs
• 2 squares dark chocolate, melted
• 3 tablespoons evaporated milk
• 3/4 cup flour
• 1 teaspoon vanilla
• 1/2 cup chopped nuts (optional - we used walnuts)
• 1/2 teaspoon baking powder

DIRECTIONS:

1. Preheat oven to 350˚F. Grease and line an 8" baking pan with parchment paper.
2. In a large mixing bowl, combine butter and sugar. Add the remaining ingredients and mix well.
3. Pour mixture into baking pan and bake for 30 minutes. Test with a toothpick.
4. Eat. Then eat more.

photo by KCULP.COM

photo by KCULP.COM

breakfast: fluffy scrambled eggs with romesco + dill

This is a crazy simple and quick recipe that I wanted to bring to your attention since we all know your time is valuable, and there's nothing better than starting your day with a fresh cup of coffee and a tasty breakfast. For me, the food of choice is always eggs. In my mind, there is no other food more perfect or versatile. I love them cooked all ways: poached, scrambled, fried, boiled. I've become so comfortable with cooking eggs based on my mood, and have  enjoyed cooking them on the stove or the microwave. Either method has its advantages and disadvantages, so take your pick. Someone once told me a story about how they blew up their microwave when they tried to cook eggs. Maybe it was a nuclear powered microwave or something. But have no fear - I will give you the guidance you need to not blow up your eggs and/or microwave! And don't forget to season those eggs once they're cooked (unless you just prefer them plain - I do too). But my romesco sauce really adds a little zing and magical wake-me-up happiness that I have started to crave (every day). And the fresh dill I've grown in my garden? Wowza, this breakfast is unbeatable. Try it and let me know what you think!
Directions, below.

INGREDIENTS

• 2 large eggs
• 2 tbsp milk (I use almond milk)
• small handful fresh grated Parmesan cheese
• fresh dill
• salt
• romesco sauce for drizzling

Scrambled Eggs - Stove: Beat together eggs and milk. Heat lightly oiled (or sprayed) pan to medium. Pour eggs and with a spatula, move eggs around until most of the liquid is gone, but making sure not to let them dry out, about 3-5 minutes. Toss with cheese, a pinch of salt and dill. Drizzle with romesco sauce and enjoy!

Scrambled Eggs - Microwave: Using spray oil, lightly grease a medium sized bowl. Beat together eggs and milk. Microwave on high for 45 seconds. Using a fork, fluff and stir egg. Microwave again for 30 seconds. Toss with cheese, a pinch of salt and dill. Drizzle with romesco sauce and enjoy! Microwave are all different, so times may vary a bit. Please adjust where necessary.

Romesco Sauce
This is a shortcut version of the classic Spanish romesco sauce. We use store bought roasted red peppers instead of roasting them ourselves, which you are welcome to do! If you are short on time for breakfast, you can make a nice jar/bottle of this ahead of time and use it to garnish on everything. It's great on fish, shrimp and pasta, too.

ROMESCO INGREDIENTS

• 1/2 medium tomato
• 2 medium garlic cloves, peeled
• 1/4 cup whole raw almonds
• 1 (7.25-ounce) jar roasted red peppers, drained (about 1 cup)
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon kosher salt

Romesco Directions: Add all ingredients to a food processor or blender and pulse to coarsely chop. Add roasted peppers, vinegar, olive oil and salt and pulse again until smooth.

orange creamsicle frozen yogurt

I caught a glimpse of summer today. We've had a lot of rain dumped on us this week, but the clouds finally cleared this afternoon, giving way to some heavy, humid air. I peeled off layers and pulled my hair back as I scurried around the kitchen, as the 400 degree oven made it feel like a sauna. I was busy baking a parmesan garlic crusted catfish (which turned out delicious), but needed to offset it with something. A fresh arugula salad with crisp, cool cucumbers was added, and finished off with this zesty, tangy, orange creamsicle frozen yogurt. Creamsicles are reminiscent of my childhood, but this version is much more exciting; it's zesty and tangy, which I enjoy so much. I hope you do too!

Orange Creamsicle Frozen Yogurt
Makes about 1 quart.

INGREDIENTS:

• 1-1/2 cups all-natural Greek yogurt
• 1-1/2 cups fresh squeezed orange juice from 4 large oranges
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• Finely grated zest of 1 orange (optional)

DIRECTIONS:

1. In a medium bowl, stir together the yogurt and the orange juice. Using an electric or standing mixer, whip the heavy cream, sugar and vanilla until stiff peaks form. Gently fold the whipped cream into the yogurt mixture, adding orange zest until everything is mixed together.
2. Pour the mixture into a resealable 1-gallon plastic bag. Fill a large bowl with ice and water and submerge the sealed bag in the ice bath. Let stand, adding more ice to the bowl as necessary, until the ice cream base mixture is uniformly cold, about 30 minutes.
3. Snip off one corner of the plastic bag to pour the mixture into the frozen canister of your ice cream maker and spin until thick and creamy. Working quickly, transfer the churned mixture to the frozen baking pan and press plastic wrap on surface. Return to freezer until firm around edges, about 1 hour. Transfer the frozen yogurt to an airtight container, pressing firmly to remove any air pockets, and freeze until firm before serving.

Photo by KCULP