Homemade cinnamon marshmallows are straightforward to make with just a few staple ingredients and no fancy equipment.

Did you know you could make your own marshmallows? When I posted on social media here and here that I had make them, a few people asked, Really? You can do that? Yes, you can. It’s actually been on my bucket list for a while to try. But I delayed, thinking that it required a candy thermometer, which I don’t have.

Then I came across this recipe in my Butter cookbook by the famous bakery owner, Rosie Daykin. And it doesn’t require a candy thermometer!

We go through a lot of marshmallows in this house, between summer campfires and winter hot chocolate. And while marshmallow will never be nutritious, I was sure we could avoid some of the chemicals in the processed, packaged marshmallows from the store. (I felt the same way about ice cream last summer, and wrote about making your own ice cream too.)  Plus... added flavourings!

I used the basic recipe from the cookbook, then took it up a notch with one of the suggested variations by adding some cinnamon into the mix. They’ve been a big hit so far as the days have been cold and dreary, and hot chocolate by the fire is just the cure.

Don’t be intimidated by the number of steps in the instructions. There are a lot of details but once you get prepared and started, this is really part craft and part cooking, and pretty intuitive.

Ingredients for Cinnamon Marshmallows:

1 cup water
3 envelopes unflavoured gelatin
2 cups granulated sugar
1/2 cup light corn syrup (not the regular golden colour kind)
1/2 teaspoon salt
2 tablespoons pure vanilla extract
2 teaspoons cinnamon
icing sugar to coat

Instructions for Cinnamon Marshmallows:

1. Butter a 9 X 9 inch square baking pan
2. In the bowl of a stand mixer with a whisk attachment, pour in half a cup of the water and sprinkle with gelatin. Set aside to absorb.
3. In a medium saucepan, combine sugar, corn syrup, salt, and remaining half cup of water. Turn heat to high and bring to a rolling boil for one minute. Remove from heat.
4. Turn the mixer to low to stir the gelatin a few times until combined with the water. While stirring, very slowly add the hot sugar mixture, pouring down the inside edge of the bowl.
5. Turn the mixer to high and whip for 10-12 minutes, until the marshmallow batter almost triples in size and thickens.
6. Stop the mixer and add the vanilla and cinnamon. Stir to combine then whip once more for 1-2 minutes.
7. Quickly transfer the mixture to the prepared baking pan and spread evenly.
8. Grease a sheet of plastic wrap with butter or cooking spray and lay it across the top of the pan, pressing down firmly against the marshmallow mixture. Leave the marshmallows to set for several hours, or overnight.
9. Cover a large cookie sheet or cutting board with icing sugar and turn out the stiffened marshmallow mixture. Cut into one inch squares with a large sharp knife and dust to coat with the icing sugar.
10. Optional, for presentation, push a cinnamon stick into each cube and wrap with a candy wrapper, tie with twine.

I think these will be lovely for Valentine’s Day, packaged up like this and ready for dunking.

xo andrea

Homemade Candied Citrus Peel

A pretty package of homemade candied citrus peel makes a stress-free and thoughtful gift from your kitchen.  The recipe is forgiving and the end result looks festive.  What could be better for Christmas gift-giving?

* homemade candied citrus peel gift *

How to Pickle Beans to Keep in the Refrigerator

Quick dilly pickled beans to keep in the refrigerator.

Looking back on my post titles it would seem that I’ve become a food blogger, but that’s not really true.  It’s just that the summer time offers so much gorgeous fresh produce, and a little less structured schedule, so that there’s opportunity to experiment in the kitchen, don’t you agree?

* you can do this! *

4 Ingredient Easy Quesadillas for a Crowd {Cooking Without a Recipe}

Well we haven’t done anything foodie on here for awhile, so let’s change that today!  This is another one of my go-to recipes, great for a week night or weekend, and really easy.  We eat a lot of Mexican, and everyone really loves these easy quesadillas.

* pin me *

You’ve probably made quesadillas of some sort before too.  There are so many variations around, it’s easy to    keep the ingredients on hand, and sometimes a good way to use up leftovers like some roasted chicken.  This version has only four ingredients and is super easy.  Four.  You don’t need a recipe.  Even the kids can make it themselves start to finish. 

* kids in the kitchen *

I’ve blogged about cooking without a recipe before here.  I really think it’s a time saver and a way to make your life easier.  Sometimes you need a few things you can easily shop for on the way home when you don’t have a plan.  Or be able to make without opening pinterest or a cookbook and constantly refer to … while you’re also helping with homework, or unloading the dishwasher, or letting the dog in and out the back door. 

* always in the way during meal prep *

Of course I think it’s important to be creative and adventurous… but sometimes you just gotta eat, right?

Also once you get them going you might as well make lots.  If you’re actually feeding a crowd, or your crowd is just your family of hungry boys then this recipe is for you.  And if you’re only going to have some of them, they freeze really well and just need to be heated through again on the griddle or non-stick pan, or even in the oven.  So here we go…are you still with me?  Don’t be distracted by the dog…

* make lots *

Four Ingredients:

1.  Eight inch (the small ones) flour tortillas.  I use the white ones for this recipe, but your choice.  To make the complete for a crowd recipe, use two packages of them.

2.  Refried beans.  They come in a few different varieties.  We like the ones that have green chilies in them for a little extra heat, but I sometimes use the plain variety too.  All good.

3.  Salsa.  Any kind.  Any kind at all.

4.  Shredded tex-mex cheese.  I actually consider this a staple and my fridge is never without it.

* all the ingredients *

How to Make Them:

1.  Empty the can of refried beans into a medium bowl.  Add just enough salsa to make a more spreadable consistency…about 3-4 big tablespoons.

2.  Then get your griddle heating, or your frying pans.  Whatever you use for making pancakes, grilled cheese, etc.  A medium-low heat, just enough to toast the quesadillas and melt the cheese.

3.  Then clear up a big prep space for assembling the quesadillas.  Lay out as many tortillas as you have space for.  Spread one half of each one with the beans/salsa mixture, then sprinkle (or load up!) the same half with shredded cheese.  

Optional:  If you are feeling fancy you can snip a little green onion over the cheese for an added layer of flavour.  Totally optional, but around here green onions rarely get used up with one recipe so there’s usually one or two hanging around in the fridge anyway.

* optional green onion garnish *

4.  Fold them over and warm them in the pan on each side till the tortilla is lightly toasted and the cheese is melted.  Repeat until all the tortillas and bean/salsa mixture have been used.

* yum, they’re almost ready *

4.  Remove them from the pan to a cutting board and cut each one in half.  Then I usually just pile them all up on the cutting board and bring them to the table.  Maybe with a container of sour cream and some more salsa for dipping.   A few raw veggies with some ranch dressing and I call that a weekday meal, or anytime food for a crowd.

* easy quesadillas for a crowd *

Note:   If you only use one package of tortillas, or don’t use all of the bean/salsa mixture, I often will use the remaining bean mixture to make a layer dip…beans, guacamole, sour cream, salsa, shredded cheese.  Serve it alongside the quesadillas with corn chips for dipping, or cover it with plastic wrap and it keeps well in the fridge for a day or two.   Here’s a great way to make it for a party.

These are on the table in less than half an hour.  Perfect for those busy weeknights, or weekends when you need something quick and satisfying.  Enjoy!

More quick and easy dinner recipes:

  
Roasted Tomato Soup // Garlic Shrimp // Easy Caprese Pasta

xo andrea

linking to

Creamy Curry Cauliflower Soup

easiest grocery shopping ever

I love it when you can create a whole meal around a single vegetable.  Makes planning and grocery shopping so much simpler.  Four minutes in and out of the grocery store.  Buy a cauliflower and dinner’s practically done.  Add some spices (already in the spice drawer),  some stock (already in the pantry or freezer) and some bread (if you’re out of bread, it practically makes itself in a breadmaker).  See?  Creamy curry cauliflower soup, with a side of bread, practically on the table already and you hardly had to think about it.

Apples Apples Apples

It’s still apple season here in Ontario.  Have you got your fresh from the farm apples yet?  And if so, what do you do with yours?  To celebrate this highly anticipated season, I’m here to give you…

5 Things to Know About Apples

this way to the apples

Roasted Tomato Soup {Cooking Without a Recipe}

Well guys…love it or hate it here’s the truth:  Fall is in the air.  Or maybe just on the calendar.  Oh wait, was that Fall back in July?  Either way, it started WAY too early this year and I’m not emotionally prepared.  Bring on a little more summer please.  And while we’re talking about summer let’s talk about life being just a little bit easier…

Easy Caprese Pasta

Hey, how have you been?  Can you even believe it’s the middle of July already???  Sorry to be the one to break it to you if you hadn’t realized that calendar fact.  But hopefully you’ve crossed a few things off the summer to-do list and managed to find some down time as well.

20 Minute Garlic Shrimp {Suppertime Save}

So this is the third Suppertime Save in my little series on weekday suppers that can be pulled together with staple ingredients in very little time.  If you missed the first two, they were Cheater Chicken Parmesan and Easiest Sweet & Sour Meatballs.  This one is for Garlic Shrimp with pasta and stir-fried vegetables…a complete meal in 20 minutes.  It’s ever-so-slightly more sophisticated tastes, but I know you’re out there too and need a quick meal on the table sometimes.  Families with picky eaters will have the shrimp or the snow peas left at the side of the plate…under the plate?…under the table?  No reason not to give it a try once in a while.

Easiest Sweet & Sour Meatballs {Suppertime Save}

So do you ever have those days when you just didn’t get to the grocery store before dinner, there’s nothing fresh jumping out at you from the fridge, but you’re on a schedule to get through the evening?  If it does then read further my friend, because this series of Suppertime Save posts is for me and for you.

Cheater Chicken Parmesan {Suppertime Save}

I don’t know if you’re like me, but sometimes an evening can fall apart for lack of a few groceries and a simple dinner to prepare.  But I’ve ready plenty about the value of a regular family dinner time and seen the importance of it too.  With the crazy and amazing schedules that most families live with though, the more tricks you can have up your sleeve to make dinner happen well, the better.  This is the first of my Suppertime Save posts on how I try to keep our family dinners happening as much as possible by using staple ingredients and minimizing the need to plan.

Favourite Brunch Menu Plus Recipes

OK guys here it is…finally…our brunch menu from Christmas Day plus the recipes to go with it. 

Overnight Brunch Casserole (I know…so descriptive!), muffins, fruit, juice, and coffee/tea.  It’s a basic combination that works for most brunch occasions and requires minimal work in the kitchen the morning of.  Since the whole point of brunch is that you want to be able to sleep in, right?

How to Make Homemade Chocolate Sauce

Oh yes, my friends.  You can totally do this.  And not just for special occasions and fancy parties and impressing your in-laws.  No, you could start dreaming it right during supper…and while the rest of your fabulous family is clearing the table and loading the dishwasher (is a little bit of bribery required?) you could be casually just stirring together some homemade chocolate sauce for dessert as if it was a completely normal thing to do.

Cookbook Review: Michael Smith Back to Basics

Who loves Michael Smith?  I sure do.  And I’m proud that he’s Canadian.  The season when his Chef At Home series was on television I made a point of watching it.  And I’m not really a TV Watcher.  His success has grown internationally in a big way since those days.

Fall Recipe: Carrot Ginger Soup

It seems like every time I put soup on the table for dinner, someone finds a way to work in this quote, No Soup For You (from Seinfeld...remember?), complete with crazy accent, and we all find it hilarious.  Weird.  I don’t even think the kids have seen one episode of Seinfeld, but there you go.  A little slice of life from the Personally household.  Now back to our regular blogging…

Summer Meal Planning

Hey hey everyone!  Wow, it was a gorgeous summer evening in the ‘burbs today!  And as luck would have it, once the afternoon run-around was over, everyone was going to be home for most of the evening.  Perfect opportunity for a relaxed dinner prep and al fresco dining.  On a weeknight no less.  Important to be prepared for such an opportunity, which brings me back to the title…Summer Meal Planning.

Because actually I don’t really want to spend much time meal planning, even only dinner planning, in the summer.  Do you?  Much better to be prepared with a stocked freezer and pantry and only routine grocery shopping required.  Then you can just check through your kitchen and say Oh I Think We’ll Have This Tonight and it’s already half done.  So if you’ve ever been to a place like Supperworks you will understand what I’m saying here.  If not, you should really try it out.  Keep your eyes open and learn a lot, and transfer the system to your home kitchen.

So on this day I was doing three different recipes of marinated chicken thighs for the BBQ.  I had bought organic chicken thighs in bulk from a farm on this trip.  And the recipe takes maybe an hour from start to finish.  The recipe for the teriyaki we ate today is below. 

First you find as many containers as you need that will hold a large freezer ziploc bag.  Anything will do…measuring cups, salad spinners, the crock that holds your utensils.

Next you take out all your ingredients and just start measuring them into each bag.  Easy.  Now as I’m pretending to be so organized and efficient we might all be wondering why I have three bottles of soy sauce on the go in my kitchen.  Hmmm.

Anyways, once every bag contains all the ingredients, you zip them closed, mush them around, flatten them down and freeze them. 

That way they take up hardly any space in the freezer.  And defrost a lot faster when you remember to take them out later rather than sooner.  And then you can pour yourself a lovely beverage and crank up some Imagine Dragons on iTunes.

A bit of your favourite rice and some chopped up veg or salad, gourmet chicken on the grill.  Oh let’s eat out on the patio, shall we?  Quite spectacular for a summer weeknight.

Of course, tomorrow night we’ll be back to late arrivals home from the day then everyone off in different directions with a bit of delivery pizza in between.  All the more reason to do it well while you can.  Bon appetit.

Teriyaki Chicken Marinade:

400g boneless skinless chicken thighs

2 tbsp. soy sauce

2 tbsp. plain rice vinegar

2 tbsp. brown sugar

2 tsp. minced gingerroot