I have been spending quite a bit of time on Pinterest today, first looking for goodies for my sons teachers, now moving into goodies for our orphaned thanksgiving dinner. I honestly believe that the sole purpose of that website is to suck time away from peoples lives, but it is so addicting!!
I invited people over that don’t have family on the island to celebrate with us, it should be fun, relaxing and bring together some awesome food! So far it seems as though the friends have a majority of the veggies covered so I am looking at some amazing dessert recipes and other ideas!
We have the main stable – Turkey- covered. Two turkeys will be prepared for our dinner. This maybe an overkill but who doesn’t like days old cold turkey? Another friend is brining creamed spinach or some other vegetable, then we will have braised brussel sprouts, and sweet potato casserole. Then a co worker is bringing ‘orange fluff’ I am still not convinced this is an actual eatable item, but we will entertain the idea!
I am going to cover the Paleo Pumpkin Cheesecake, Walnut Apple Stuffing, Cranberry Sauce, one of the Turkeys, and whatever else I decide to make. While the boys and I were looking on Pinterest for some inspiration we came across Homemade Pumpkin Spice Marshmallows, the boys want to give these to their teachers as part of their holiday gift. So of course we have to try it out and see if it is edible!!
Pumpkin Spice Marshmallows (Gluten Free!)
This recipe is from deliciousbydre.com
- 1 box (3 envelopes) knox unflavored gelatin
- 1 cup filtered water
- 1 cup organic or raw honey
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- line an 8×8 glass dish with parchment paper in both directions…it is helpful to leave a little length on each end to use as handles when removing your finished marshmallows. (make sure to spray it if you don’t have parchment paper!)
- in your mixer bowl, add the knox gelatin with 1/2 cup of the filtered water and set aside to soften.
- meanwhile, pour the other 1/2 cup of water in a sauce pan along with the honey, pumpkin spice and the salt and heat on medium high, bringing the mixture to a boil.
- continue to boil the mixture approximately 7-8 minutes, then immediately remove from the sauce pan from the heat. (see pictures below)
- turn your mixer to low/med and slowly pour the honey mixture into the bowl combining it with the softened gelatin. turn the mixer to high and continue beating the mixtures until it becomes thick like marshmallow creme (about 10 min).
- transfer the marshmallow creme into the prepared dish and smooth the top with greased hands or press with a piece of parchment paper (leaving the parchment paper there until marshmallows set).
- once firm, remove marshmallows and cut into desired sized pieces.
- i sprinkled a little pumpkin spice onto a cutting board and very lightly coated the marshmallows with the spice. if you prefer less of a “pumpkin spicy” flavor, you can mix some almond flour with the pumpkin spice to coat them. this step is totally optional…i just think it makes them look prettier and more “gourmet”! (remember, this was a competition with central market ~ in my head!!)
you can flavor these with vanilla, peppermint, almond extract or anything you’d like instead of pumpkin spice! …be creative!