Baking chocolate chip cookies with the kids is one of my favorite family activities. When we had to go dairy and gluten free I was a little upset but I found a way to make chocolate chip cookies with some easy substitutions. Back when we […]
My husband and three year old made these marshmallows by David Lebovitz a few weeks ago. He has made them in the past and they are delicious! Our three year old loves to cook and she is obsessed with marshmallows so it was a fun activity for them to do together. We got the recipe from David Lebovitz’s website and it can be found here. It seems like a lot of steps but it really was easy to make, most of the time was spent waiting for things to heat up or cool down.
First step dissolve the gelatin. We used standard Knox gelatin which can be found at your local grocery store or online. We usually can find it pretty cheap at Fred Meyer. It doesn’t really go bad so it is a good idea to stock up on it when it goes on sale during canning season or around the holidays. You can also use this gelatin for making homemade jello or if you are into synchronized swimming for putting your hair up into an elaborate bun that will stay beautiful under water. Just don’t ask me how long it will take to remove the gelatin from you hair…
Here is where you mix your sugar and corn syrup and cook it on the stove.
You add water and bring it to a boil while you are also completing the egg white step with the mixer.
While your sugar mixture is heating up, add your egg whites to the mixer and beat on low until they are frothy.
Yay! Frothy egg white goodness!
Once your sugar mixture has reached 245 degrees slowly add it to the egg whites.
Slowly now! Try to keep it from hitting the beater and splashing all over the sides. Add your gelatin to your warm sugar pan to dissolve it and then slowly pour that into your egg whites as well.
Add your vanilla and whisk until the outside of the bowl is cool.
Sift your mixture of potato starch and powdered sugar evenly over a pan.
Make sure to cover all of the surfaces with no gaps or your marshmallows will stick.
Pour your marshmallow mixture over the pan.
Quickly spread it so that it is even.
Let cool completely.
You can also spread the potato starch/powdered sugar mixture over a plate to make blob type shapes if you don’t want to cut out sheets of marshmallows.
We did this for the kids so that they could “sample” them sooner. Next up, cutting!
Before he cut the marshmallows my husband sprinkled more potato starch/powdered sugar over the marshmallows so the blade wouldn’t stick.
Then he peeled them back and repeated spreading the mixture on the other side.
My husband used our handy kitchen shears to cut the marshmallows into rectangles.
And a cookie cutter to cut out one Mickey Mouse one for our daughter.
We stored them in a Tupperware container in a cool, dry place but we had some friends coming over so they didn’t last long!
That’s it for our fun marshmallow project! They would be great to take to a summer party or you could dip them in chocolate when they are cool and make marshmallow pops as another fun activity with kids!
Marshmallows by David Lebovitz
Delicious Marshmallows by David Lebovitz are an easy candy to make.
- 2 envelopes (17g) powdered gelatin or 17g sheet gelatin (8 to 10 sheets)
- 1/2 cup (125ml) + 1/3 cup (80ml) cold water
- 1 cup (200g) sugar
- 1/3 cup (100g) light corn syrup
- 4 large egg whites (1/2 cup, 110g), at room temperature
- pinch of salt
- 2 teaspoon teaspoons vanilla extract or 1 teaspoon vanilla paste
- Step 1 One part corn starch (or potato starch), one part powdered sugar (about 1 cup, 140g, each)
- Step 2 In a small bowl, sprinkle the gelatin over the 1/2 cup (125ml) of cold water to dissolve and soften. If using leaf gelatin, soak the leaves in about 2 cups (500ml) cold water.
- Step 3 In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup (80ml) of water. Place over medium-to-high heat.
- Step 4 (Note that you will use this saucepan twice, to make the syrup and melt the gelatin, eliminating the need to wash it between uses).
- Step 5 In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.
- Step 6 When the syrup reaches about 210ºF (99ºC), increase the speed of the mixer to high and beat the whites until they are thick and fluffy.
- Step 7 When the syrup reaches 245ºF (118ºC), while the mixer is running on high speed, slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk since some of the syrup will splatter and stick to the sides of the bowl.
- Step 8 Scrape the gelatin and water into the pan that you used for the syrup, or put the gelatin sheets and 2 tablespoons of the water into the pan and swirl it to dissolve. (There should still be residual heat left in the pan from making the syrup in it to dissolve it).
- Step 9 Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract or paste and continue to whip for 5 minutes, until the mixture is feels completely cool when you touch the outside of the bowl.
- Step 10 Dust a baking sheet evenly and completely with a generous layer of the marshmallow mixture. (I use a sifter to do this.) Make sure there are absolutely no bare spots.
- Step 11 Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours, preferably overnight, uncovered.
- Step 12 Put about 1 cup (140g) of the marshmallow mixture into a large bowl.
- Step 13 Dust the top of the marshmallows with some of the marshmallow mixture. Use a pizza cutter or scissors (dusted as well with the marshmallow mixture) to cut the marshmallows into any size or shape pieces that you’d like and toss the marshmallows in the marshmallow mixture. Shake the marshmallows vigorously in a wire strainer to remove the excess powder.
- Step 14 Alternatively, you can dust a baking sheet and put scoops of the marshmallow on it, and let them cool, as shown in the post.
- Step 15 Storage: The marshmallows can be made up to one week in advance, and stored in an airtight container
My grandma made fruit salad for us growing up and it was always my favorite because she put a few marshmallows in there. My mom was always trying to eat healthy so marshmallows were a rare treat in our house. I made this yummy salad with my three year old today because she ate most of it last time we made it and I needed to use up both rainbow marshmallows (bought by the oldest on a whim) and coconut cream from when I made Cauliflower Coconut Curry earlier in the week.
One of the best ways to save money on groceries is to reduce your wasted food to almost nothing. So many people forget about food in their pantry/fridge and don’t find it until after it has gone bad. I always try to use up ingredients by using them in multiple meals throughout the week and to use leftovers from recipes right away. We also have a smaller fridge in our kitchen so that we can’t store too many leftovers at once and have leftovers for lunch every day and a couple of nights a week for dinner. We have gotten way better about reducing our food waste over the years using these strategies.
I had my daughter help me make the salad because she loves to cook and this recipe is great for kids to help with. There really isn’t a way to mess it up and mixing is my daughter’s favorite cooking task right now so it was right up her alley. Since the baby can’t help I found something for him to do while we made fruit salad. He has gotten better at using a spoon over the last month so I set him up with some sensory play using dried beans, dried peas, a couple of bowls and a spoon. This sort of activity requires that the kid does not put the small pieces in their mouths so it is important to wait until they are able to keep things out of their mouth without constant supervision if you are giving it to them while you are preoccupied. My son just turned 14 months and I am just starting to be able to do these types of things with him. He loved it and didn’t start throwing beans on the floor until near the end so it worked out perfectly. I have reused these beans and peas many times with my daughter so there were a few paper clips in there. Ha! I also gave him one of these scoopers because he wanted to be like his sister but he was a little young for it.
I opened the can of fruit cocktail and drained it over a bowl so that my daughter could drink the juice.
Next I had her practice scooping by transferring the fruit cocktail into a mixing bowl with a large spoon. She loved doing scooping with her brother!
Next we added the marshmallows and my daughter stirred.
I scooped about a half cup of the coconut cream into the bowl and had her stir. Make sure to mix the coconut cream first so it isn’t lumpy. I was a little sleepy so I also put some in my coffee which is a great dairy-free substitute for cream.
Then we added a bit more coconut cream and stirred it really well to complete the fruit salad.
It was lunch time so I made wraps with leftover pork loin sliced thin, lettuce, mayo and mustard. The fruit salad was a refreshing end of the week treat to go with our lunch. To change things up you could also use cool whip/whip cream if you can do dairy. You could also add some coconut flakes or fresh cut fruit to the salad. I made it with fruit cocktail because it was fast and easy and my daughter didn’t have to wait for me to cut up a bunch of fruit. Having a bit of canned fruit on hand is also great for an emergency kit or for if you can’t make it to the store but be sure to use it before it goes bad or it will just be money down the drain!
Grandma's Fruit Salad
Fruit salad like my grandma used to make, only dairy-free!
- 1 can of fruit cocktail
- 1/2 to 1 c coconut cream
- 1/2 c rainbow mini marshmallows
- Step 1 Open the can of fruit cocktail and drain for about 10 minutes.
- Step 2 Transfer fruit cocktail to a medium sized bowl and add the marshmallows.
- Step 3 * Optional * Using a hand mixer, mix the coconut cream until smooth. This should only take a couple of minutes.
- Step 4 Stir in about 1/2 cup of the coconut cream, add more until all of the fruit cocktail is covered but it isn’t soupy.
- Step 5 Serve immediately. If you want your salad a little colder you can always pop the can of fruit cocktail into the fridge ahead of time to cool it down but you may need to drain it longer if you do this step. Alternately you could drain the fruit cocktail in the fridge if you have room!
- Step 6 Enjoy!
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