Sunday, July 14, 2013

Raspberry Overnight Oatmeal

I absolutely adore steel cut oats, and they are by far my favourite breakfast food.  They pack a ton of nutrients and to be honest, they just taste really darn good.  I truly feel like I'm eating dessert every time I'm eating this, which I love considering it's so healthy. 

Steel cut oats take on the flavour of whatever you serve them with, making them extremely versatile. Another recipe I love using steel cut oats (and also the most popular post on this blog to date) is the very first recipe I posted, Apple Pie Breakfast.  

I love that after assembling a few basic ingredients in your slow cooker right before bed, you'll wake up to a delicious smelling house and a tasty, nutritious, already-made-for-you breakfast.  

This recipe keeps really well in the fridge, and re-heats fairly decent making it an ideal breakfast for busy mornings. 

- 3 cups water
- 1 cup raspberry juice
- 1 cup steel cut oats
- 1/8 tsp sea salt
- 1 tsp coconut oil
- 1 cup raspberries
- 1/4 cup brown sugar

For best results: combine all ingredients in slow cooker and cook for 2-4 hours on high or 4-6 hours on low until it reaches the consistency that you like. Be sure to stir every hour or so if possible (you can also cook longer without stirring, just add an extra cup of liquid to the ingredients). 

Stovetop Directions
Bring water and raspberry juice to a rapid boil.  
Stir in oats, salt, and coconut oil - cook 2-3 minutes stirring frequently.  
Reduce heat and simmer for 15 minutes, stirring occasionally.  
Stir in brown sugar and raspberries, cooking for an additional 15 minutes.  
Remove from heat and let stand a few minutes before serving.  Sprinkle with brown sugar to taste.


Sunday, July 7, 2013

Homemade Marshmallows

Here is my June recipe for The Hinton Voice. 

[When I first set out to make marshmallows, I really had no idea just how easy they would be to create.  In fact – I was quite convinced that the opposite would be true.  Candy making is a skill I have always admired, but never really had much success with.  I made caramel sauce for a friend’s birthday once and I kid you not, it took me a good 4 or 5 batches before I finally made something edible.  I went into marshmallow making with that experience still fresh in my mind, so you can imagine my surprise when this recipe turned out the very first time I tried it.  Just over 20 minutes after I began, I had a fresh batch of homemade marshmallows setting on the counter.

So how do they taste compared to store bought marshmallows? After getting over the initial shock that marshmallows could be made in a household kitchen, a friend who sampled these called them “little clouds of heaven”.  Another was quite impressed and proclaimed, “these taste just like [marshmallows] you find in the store, without the chemical/preservative aftertaste”.   To me, they reminded me of the first time I tried homemade ice cream – partially due to the fact to the type of vanilla I used, and partially because upon the first taste I remember thinking “so that’s what this is supposed to taste like!”

So there you have it – homemade marshmallows. Now you can impress everyone at your next campout by bringing these marshmallows to the fire! I know for me, s’mores and rice crispy squares will never be the same again!   In fact, my Dad and I made s’mores last night (hence the above photo) and quite honestly, they were the best either of us had ever had.   Now to make some homemade graham crackers and I’ll be set!]
- Olive oil (for brushing)
- 1 box (4 tbsp) unflavoured gelatin
- 3 cups granulated sugar
- 1 ¼ cup light corn syrup
- ¼ tsp salt
- 1 vanilla bean, scraped (or 2 tsp vanilla extract)
- 1 ½ cups icing sugar


Line 9x13 inch pan with plastic wrap and brush with oil.  Set aside.

Put granulated sugar, corn syrup, salt, and ¾ cup water in saucepan. Bring to boil over high heat, stirring only to dissolve the sugar.  Let mixture cook without stirring, until mixture registers 238 degrees on a candy thermometer (about 10 minutes).

Meanwhile, place ¾ cup cold water in bowl of electric mixer.  Sprinkle with gelatin (no need to stir).  Let soften 5 minutes.

Attach bowl (with gelatin) to mixer fitted with whisk attachment.  With mixer on low speed, beat hot syrup into gelatin mixture.  Add vanilla, then gradually raise the speed to high; beat until mixture is very stiff, about 12 minutes.  Beat in vanilla.  Pour into prepared dish, and smooth with a spatula.  Set on counter, uncovered, until firm, about 3 hours.

Cut marshmallows into pieces using a sharp knife dusted with icing sugar.  You should get 30 large marshmallows. Roll marshmallows in icing sugar to coat.  Store in an airtight container for up to 3 weeks.


 - Nutritional Info (1 marshmallow) -

Calories - 150   Fat - 0    Carbs – 35     Protein - 1   Fibre – 0
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