Paleo Homemade Marshmallows

http://theurbanposer.com/rustic-homemade-marshmallows-whoney/

(this is an egg free, corn free,  sugar alternative :honey and/or maple syrup version)

Troubleshooter guide: 

So in order to help you along your marshmallow journey….here is a compiled list of things that I have had to troubleshoot over the years. Preparation is the best way to set yourself up for success! Once you get the process down, get cozy with your thermometer and a feel for your mixer, you will enjoy these lovely treats for a long time to come.

. Be sure to test your thermometer for accuracy. Thermometers can easily get off by getting bumped, dropped or just with regular use. Some can be calibrated, some can not. This is the case with both regular and digital thermometers.

2. Most thermometers have an optimal “fill” line, telling how much liquid you need for them to read most optimally. If your pot is too large, you may not get an actuate reading. Most often this reading is off in the direction of displaying a cooler temperature than there actually is. Conversely letting the actual bulb part of thermometer touch the bottom or sides of the pan cam also result in inaccurate readings, usually showing the syrup as hotter than it actually is. If needed, you can carefully tilt the pan for a moment so the thermometer tip is fully submerged. This can help you get a better reading.

Trouble Shooting:

1. Soft or Soggy, lacks volume

If the marshmallows are too soft, soggy, wet or lack volume after setting for 4 hours or so,  your sugar syrup may not have gotten hot enough OR you did not whip them long enough. Whipping times will vary quite a bit depending on your mixer. However you can not whip an undercooked sugar syrup enough to make it fluffy. Also, a very wet, humid day can make it hard for marshmallows set.

2. Clumpy, Seized, Stiff, Un-spreadable, Lacks Volume

If the marshmallows set too fast or you can’t spread the cream without it clumping up, or if they are dense and lack volume….your sugar syrup may have been too hot. It is also possible that just added the sugar syrup too quickly. First check to be sure that your thermometer is reading correctly. But remember, even if your thermometer is set correctly, thermometers can still give inconsistent readings if the ingredients don’t go up to the fill line.

3. Wet and Sticky Once Cooled

If the marshmallows are wet on the bottom or the on the top after setting the full four hours, then the cream was probably too hot when transferred to the pan. Also, your liquid measurements may have been off.  Try a little sprinkled starch to help reduce the stickiness. Also possible….humidity just wasn’t your friend today.

4. Gelatin Clumps in The Marshmallows

If there were gelatin clumps and hard bits in the marshmallows, then the gelatin was not fully dissolved by the sugar syrup. Be sure to let the syrup melt the gelatin in the early mixing process. If needed you can stop and stir the sugar syrup once the gelatin is added.

5. How to Check Your Thermometer For Accuracy

You can test your thermometer for accuracy by placing the tip in a pot of boiling water. If you are at sea level it should read 212 degrees F or 100 degrees C. I usually let it stand in the boiling for 5-10 minutes to give the thermometer time to catch up. Some are slower than others.

MOST IMPORTANTLY: Great candy making skills take time and practice. Just be patient and don’t expect perfection every-time. There is no such thing as a FAIL-PROOF candy recipe.

ROASTING: For best results, I use a kitchen torch for roasting the marshmallows. If using over a fire, I like to let them dry out some once the mallows have been cut. Dusting with powdered sugar or arrowroot starch will also give you the best results for roasting. If using a camp fire, stick the mallows in the hottest part of the fire so that you can roast for a shorter time than “Jet Puff” style marshmallows.

STORING: I don’t keep mine longer than 3-5 days in the fridge, but they do freeze very well, and can be kept for longer periods of time. Just bring to room temp before using.

Paleo Homemade Marshmallows

Check out the instructional video at the bottom of the post

Ingredients:

1 cup filtered water (split into half cups)
2 1/2 U.S. tablespoons powdered gelatin. 225 bloom strength, same as Knox gelatin. ( I use Vital Proteins gelatin)
1 1/4 cup organic light colored honey or maple syrup (I like half of each)
1 teaspoon vanilla extract
1/4 teaspoon salt

Optional: Arrowroot starch or tapioca starch (in place of the traditional powdered sugar) to coat the outsides of the marshmallows. You can also use organic powdered sugar or other coatings such as cocoa, coconut and cinnamon. I like 50/50 combination of arrowroot and organic powdered sugar.

Method:

1. Grease an 8×8 pan (or even a rectangular casserole dish) and line with parchment paper. Leave some length to create flaps over the sides of the pan, marshmallows are sticky. They will be used as handles for removing your finished marshmallows later. Sprinkle the parchment paper with a light layer of arrowroot starch or other coating of choice.

2. In your mixer bowl, sprinkle the gelatin evenly over 1/2 cup of water. Allow to bloom (hydrate) for about 5 minutes.

3. While the gelatin is blooming, pour the other 1/2 cup of water in a sauce pan, along with the honey/maple syrup and the salt. Turn the burner on at a medium to medium high heat. Bring the mixture to a boil (watch it though as it likes to really foam up). Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240-242 degrees (the soft ball stage). This usually takes 12-15 minutes (give or take) depending on how hot the burner is, size of pot and even the humidity in the air.

4. Turn the stand mixer or hand beaters on to medium. Pour the syrup mixture into the bowl in a steady stream, combining it with the softened gelatin. Avoid pouring it directly onto the beaters, or the syrup will splatter and hit you or harden in the sides of the bowl.

5. Turn the mixer up to high and continue beating until it triples in volume, becomes light in color and the marshmallow cream is just cool to the touch (this can be anywhere from 5-10 minutes depending on your mixer). Times will vary! Add the vanilla toward the end of mixing, just before you think it’s ready. If adding spices, now is the times to add those as well. When the marshmallow cream is sufficiently whipped, it will have good volume and hold its shape for a moment before falling back on itself when scooped up with the beaters.

6. Turn off the mixer and using a rubber spatula, transfer the marshmallow creme to the prepared pan. Working quickly, smooth out the top with a pallet knife or back of a spoon. Sprinkle starch evenly over the top and pat down if needed.

TIP: If you are not using a coating then lightly grease your hands with oil and pat smooth. This will help keep the marshmallow cream from sticking to your fingers. Allow to sit and “cure”anywhere from 4-6 hours. Although I have been known to cut them earlier and they are often ready. But, if you want them to look nice and clean after cutting, I do recommend waiting at least 4 hours, even if they seem set, as they will be more wet inside.

7. When set, remove the marshmallows by lifting from the parchment paper flaps. Carefully peel away from the sides, dusting with starch if needed. Cut to desired size and shapes. Add more coating while cutting if needed and toss them again in some starch once cut for a super nice finish.
Enjoy! (Ingredients and cooking times may vary slightly in this video but the process is essentially same.

There is a video on her site. 

Cheesy Stuffed Mini Poppers

• 1 pound mini sweet peppers, halved
• 8 ounces smoked Gouda cheese, grated
• 8 ounces cream cheese, room temperature
• 1/2 cup crumbled feta cheese
• 1/4 cup grated onion
• 2 cloves garlic minced
• 2 tablespoons chopped cilantro

Instructions

1. Preheat oven to 425 degrees.
2. In a bowl mix all ingredients together.
3. Fill each pepper halve with cheese mixture.
4. Bake 15-18 minutes until cheese is melted and slightly browned

DIY Hand Sanitizer

http://www.keeperofthehome.org

20 drops of tea tree oil, 10 drops of lavender, and 5 drops each of lemon and sweet orange oil

Witch hazel

Aloe Vera 

METHOD

Start by pouring your essential oils into your glass bottle.

A note about bottles: You want to use glass bottles when using essential oils. The essential oils will eat away at a plastic bottle rendering this formula useless. Glass bottles are easy to find at a local health food store or online.

When mixing essential oils for a spray, the rule of thumb is to add 10-15 drops of essential oil per ounce of liquid.

I added 20 drops of tea tree oil, 10 drops of lavender, and 5 drops each of lemon and sweet orange oil.

Gently swirl the oils together in your glass spray bottle. Then, fill the remainder of your bottle with witch hazel and aloe vera.

I used a witch hazel and aloe vera formula I got from our local health store. If you’re using them separately, then just fill your bottle 2/3 with witch hazel and the remaining 1/3 with aloe vera.

Put the lid on your bottle and give the mixture a good shake.

If you have Vitamin E oil, then add a few drops to your mixture as well. This is not necessary, but it will extend the shelf life of your hand sanitizer as well as add additional healing properties to your spray.

Label your spray bottle and use your DIY hand sanitizer when you’re out and about during the cold and flu season.

Cinnamon Pecan Roasted Butternut Squash

INGREDIENTS:

• 1 large butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 2 tablespoons brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup pecan halves
• 2 sprigs rosemary

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place butternut squash in a single layer onto the prepared baking sheet. Add olive oil, maple syrup, brown sugar, cinnamon and nutmeg. Gently toss to combine.
3. Place into oven and bake for 25-30 minutes, turning once, until tender.* Add pecans during the last 10 minutes of cooking time.
4. Serve immediately, garnished with rosemary, if desired.

Cheese Ball Pops/Bites

http://cookingontheside.com/cheese-ball-pops

Yield: 16 pops

INGREDIENTS:

• 1/2 cup finely chopped pecans
• 1/2 cup finely chopped dried cranberries
• 4 ounces crumbled feta cheese, at room temperature
• 4 ounces cream cheese, at room temperature
• 1 cup Swiss cheese, shredded
• 2 teaspoons honey
• 16 lollipop sticks

DIRECTIONS:

1. Combine the pecans and cranberries in a shallow dish.
2. Mix the cream cheese, feta, Swiss and honey in a food processor until it’s combined. Measure out the cheese mixture a tablespoon at a time and roll each spoonful into a ball with the palms of your hands. Then roll each ball into the pecan-cranberry mixture, coating all sides evenly. Place each ball on a tray lined with parchment or waxed paper. Insert a lollipop stick into the center of each ball. Carefully cover the tray in plastic wrap and transfer it to the refrigerator to chill for at least one hour.
3. Remove the tray from refrigerator 15 minutes before serving.
4. OPTIONAL: If you’d like to display the cheese log balls in an upright position, you can do so using a block of styrofoam (found at craft stores) to hold the lollipop sticks in place.

Grain Free Primal Cheddar Wafers

from grass fed girl

2 cups almond flour (hw: can use ground sunflower seeds)
 1/2 cup tapioca flour (or arrowroot)
1/4 cup coconut flour
 16 oz organic and grass fed sharp cheddar cheese (such as Kerrygold)
3/4 cup egg white
1/4 tsp cayenne pepper
 1/2 cup grass fed butter, room temperature

 Directions: Preheat the oven to 300. Sift the flours into a large bowl and combine well. Make sure the cheese is grated and softened to room temperature. Add the all the other ingredients to the bowl and mix thoroughly. The dough will be stiff. Roll the dough into 1 inch balls. Place on the balls parchment paper on a cookie sheet, evenly spaced. Mash down with a fork into wafers (it will look like a peanut butter cookie). Bake the cheese wafers 40­45 min, may take longer

Coconut Flour Cheddar Drop Biscuits

¼ cup coconut oil or butter, melted
1/3 cup sifted coconut flour
4 eggs
¼ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon baking powder
½ cup sharp cheddar cheese, shredded

Blend together eggs, coconut oil or butter, salt, and onion powder. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in cheese. Drop batter by the spoonful onto a greased cookie sheet. Bake at 400 degrees for 15 minutes. For a cheesier biscuit increase cheese to ¾ cup.

Paleo Cornbread
Kelly Bejelly @ A Girl Worth Saving

Ingredients

• 4 eggs
• 1 cup water
• 2 Tablespoons of apple cider vinegar
• ½ cup of coconut flour
• ½ teaspoon of garlic powder
• ¼ cup and 1 teaspoon of coconut oil melted
• ¼ teaspoon of Rough ground Celtic Sea Salt
• 1 teaspoon of Caraway Seeds, ground (optional)
• ½ teaspoon baking soda

Instructions

1. Take out your 4 eggs and bring to room temperature. I crack mine in the blender and let them sit for 20 minutes or so.
2. Add the apple cider vinegar, water and ¼ cup of melted coconut oil(not hot so you don't cook the eggs) blend on low for 30 seconds.
3. Then add in the coconut flour, garlic power, salt, ground caraway seeds and baking soda and blender for one minute.
4. Grease your baking tin with the 1 tsp coconut oil. I used two small mini loaves for this recipe.
5. Pour the batter in your pans and bake at 350 degrees for 40 - 45 minutes or until a toothpick comes out clean.
6. Optional - if you want to get that nice golden look - 1 minute before you take the bread out of the oven, rub a small tsp of coconut oil on the top and broil on low until you get the color you want.
7. Enjoy!

Apple and Sweet Potato Bake

from livesimplyme

Ingredients

• 2 cups sweet potatoes, peeled and chopped
• 1 cup chopped apples
• 2 TB pastured butter, cubed
• 2 TB raw raw honey
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• pinch of salt

Instructions

1. Preheat the oven to 400º.
2. Add the apples and sweet potatoes to a baking dish or cast iron skillet (like this). Top with honey, cinnamon, nutmeg, and pinch of salt. Toss the ingredients together. Add the cubed butter to the top of the mixture.
3. Cover with foil or a foil alternative and bake for 25 minutes until the potatoes are soft.
4. Serve Warm.

Sweet Potato Casserole 





http://cupcakesomg.blogspot.com/Makes a ton (i.e., 12 servings-ish)

• 4 large sweet potatoes
• 1/2 cup canned coconut milk
• 1 Tbsp. coconut oil
• 1-2 Tbsp. maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• juice of half an orange (hw: optional) 

Pecan topping

• 3/4 cup chopped raw pecans
• 1 tsp cinnamon
• 1 Tbsp maple syrup
• 1 tsp melted coconut oil

1. Bring a large pot of water to a boil and preheat oven to 350 degrees F. While water comes to a boil, peel and dice sweet potatoes into large chunks.

2. Add sweet potato chunks to water. Boil until fork tender--about 10 minutes.

3. Drain potatoes, then dump them back in the large pot with all the other ingredients. Using a hand mixer, blend until potatoes reach desired consistency and flavor. (You may like to add a little more coconut milk, spices, or syrup based on your taste.)

4. In a small bowl, combine all topping ingredients until pecans are well coated.

5. Dump sweet potatoes into an oven safe dish and top with pecans.

6. Bake in preheated oven until topping is browned--about 15 minutes. Serve warm.