S’mores are probably one of my top 5 favorite foods. I love how they taste, what feelings/memories they evoke (bonfires, summer, beaches), and how easy they are to make! Three ingredients and a flame is all you need. This past weekend a s’mores craving hit! This time I decided to experiment with some homemade ingredients. I had made graham crackers before and they were surprisingly easy. This was my first time making marshmallows. The s’more that resulted was pretty much the best thing I’ve eaten all year! Homemade foods for the win! Making marshmallows is a little involved mainly because you have to watch the temperature. The basic steps are boil sugar and corn syrup and then whip until fluffy. This Kitchn post has great step by step pics and instructions. I halved the recipe and it made about 20 marshmallows. One thing I didn’t realize before starting the process was that marshmallows have to cure which usually takes a few hours. So our s’mores had more of a marshmallow cream element which was fine by me.
It took about 10 minutes for the mixture to turn fluffy and white. I cut them up the next day after they had firmed up a bit. I only used a tiny portion of the powdered sugar/cornstarch mixture that was in the recipe. Now on to the graham crackers! I love this recipe from Kitchen Simplicity. It doesn’t call for graham flour and I always have all the ingredients on hand. The dough comes together really easily and rolling it out wasn’t bad at all. I always dread rolling things out because of the dough sticking to everything but using the parchment paper prevented any dough stickage. Derek had the idea to put the chocolate on the graham right as they were coming out of the oven since we weren’t going to be roasting the mallows. It melted the chocolate perfectly! That man is a genius. I’m going to be dreaming about this s’more for years to come.
Homemade ranch dressing so much better than bottled!
Verdict: My version does not look like the picture but it tasted really good. I followed the recipe but substituted sour cream with greek yogurt. I would use this recipe again!
I am always hungriest in the morning. Most mornings my stomach is what gets me out of bed – it is always rumbling when I first wake up. Most mornings either Derek or I make a smoothie to split. The smoothie has some pretty intense ingredients (flax, chia, kale, maca) which makes for an interesting flavor but that is whole other post. Anyways, I love the smoothie for a sure fire way to get a variety of nutrients and vitamins but it just doesn’t fill me up. So I typically have a second breakfast. I’ve been loving some sort of egg, pesto, and goat cheese combo this summer. This morning I went with a hard boiled egg over pesto and goat cheese on toasted whole grain bread. It is the perfect combo of creamy, salty, and crunchy. Besides tasting delicious, eggs are a great source of protein and B12. The combo of the two mini breakfasts kept me satisfied through a yoga class and running a few errands. I also believe that eating a bit more in the morning makes me a less likely to feel snacky at night. I don’t follow the no eating after a certain time rule – if I’m hungry, I eat! But I do like to eat the majority of my calories before 8 or 9 pm.
Between Pinterest, beautiful food blogs, and social media it is easy to think that delicious and photogenic food is the result everytime someone tries a new recipe. However, I’m here to tell you that is not the case. Of course, we don’t always see these food disasters but I know they happen in my kitchen quite often. But I try not to let one fail deter me from trying to make that food or recipe again. I thought I would share a couple of recent misses today. And these are just the ones I remembered to take pictures of, believe me – there were many more. This was an attempt to make my own hamburger buns unfortunately these were more like hockey pucks. Super dense and hard. Not sure if it was because I used stone ground flour or messed up the rising times but these were a definite fail.
I’ve seen pictures everywhere lately of magical golden turmeric milk. Unfortunately I decided to not follow a recipe and mine turned out very very bitter and chalky. I’m thinking maybe because I used turmeric powder and not the actual root. I’ll will be trying to make this again soon. This was a beet juice explosion. Spills happen often along with the random clutter on our kitchen floor. It’s a sad day when you burn the granola. Luckily some of it was still salvageable. I hope this helps anyone that is intimidated by cooking realize that it doesn’t mean you’re a bad cook if something doesn’t turn out. It happens to everyone now and then. I think being able to feel comfortable cooking is such a valuable skill to have when trying to eat healthy. It’s a great way to avoid processed foods or having to depend on restaurant or take out food. Now go cook something!
Be Happy, Be Healthy!