Didn't we just make something for a special occasion?
It feels like later in the year when it's Thanksgiving, my birthday/my dad's birthday, my brother's birthday and then Christmas. Non-stop cooking.
Well, anyways...Happy Easter! Colored eggs courtesy of J.
So, how onto this recipe. It doesn't have anything to do with Easter at all. J wanted to make homemade marshmallows from agave nectar and gelatin. So, we did.
You can find the exact recipe here.
I forgot the exact amounts for the gelatin.
In a mixing bowl, add gelatin to warm water and mix until mostly combined. Add 2 cups of agave nectar and a pinch of salt. Use a hand blender and blend for about 15 minutes until fluffy. In a glass baking dish, sprinkle and spread cornstarch so that the marshmallow mixture won't stick.
Use a lightly oiled spatula to spread the mixture out until almost completely flat and even all around. Let it cool and set for 3 hours(overnight like we did.) Our baking dish has a cover, so cover with saran wrap, tinfoil or whatever when cooled down.
On a large, flat surface(such as a cutting board), sprinkle and spread some cornstarch and then pull out your marshmallows to cut into squares. I'd cut them into long strips or smaller chunks so that it's easier to get out of the baking dish before cutting into smaller squares.
The end result. Light and fluffy.
So, after we made the marshmallows, J wanted to make some GF 'Rice Krispy' treats. FYI-Rice Krispies are NOT GF. That's why we bought the product below.
You can get the recipe off of Kellog's website, but this is an all too familiar recipe for me since I made it growing up.
Melt 3 Tbs of butter on low heat.
Throw in homemade marshmallows(1 1/2 cups if using pre-made marshmallows)and stir until melted.
Add crispy brown rice, stir to incorporate.
We actually added more marshmallows than the recipe called for and we were discussing the texture later. We noticed that in using the brown rice(Rice Krispies are made with white rice to my knowledge) they didn't absorb the moisture of the marshmallows like RK would and the homemade marshmallows weren't as heavy, sticky or dense compared to a normal marshmallow.
Why? Well, first of all, corn syrup and regular sugar. Did I miss that? No, not at all. These were light and they had that crunch and sweetness. My sisters swore we added something else to it besides what we told them, but it was just that we used brown rice and agave nectar.
Almost completely cooled.
Cut, arranged and ready to eat. No, these did not last long after dinner.
Well, what's Easter without more eggs?
We buy our eggs at the farmers market. I love these things. One of the most versatile products in the culinary realm. The ones we buy? Cage-free, jumbo brown eggs. $4 for 20 eggs. Sounds good to me. A dozen cage-free organic brown eggs is just about $4 at Whole Foods.
So, J wanted deviled eggs and well, here are the ingredients. I ran out of dry mustard power quite a while ago and I used the pre-made stuff instead. For half of the eggs, I added pickles and the other half, I didn't.
A few of the tasty treats. I think I made about 15 eggs worth for today. They were also devoured later on.
The last thing we made was a salad. Mixed 'gourmet' greens with shredded carrots, cucumbers, crumbled goat's cheese with a vinaigrette. Complete with edible flower on top..