Testing homemade marshmallow recipes

Not just ‘recipes’, because there are thousands of them on the internet (khmm pinterest).
Once a recipe came to my feed which said that ‘marshmallow in a healthier way’, and i just started to search new and new recipes with the key words ‘vegan’ and ‘corn syrup free’.
We cannot eat store bought marshmallows, because even if i found a gluten free version (usually i do), it containes sugar , a lot of sugar, and made by corn starch which also not a friend of our bloodsugar (and actually nobody’s blood sugar). Ha!

Long story short, i hooked on 2 recipes which are so easy but i warn you, the textures are a bit fluffier and softer than the one you can buy in the stores. Also they are not roast-able because they containes more ‘luiquid’ than hard part. They would just melt away (i tried roast, both).
But tastes totally amazing and the same as the store bought. Maybe i would say, putting them to a hot cocoa, these are better because totally is like you would put clouds into your drink. Yumm!

So lets start it!

Recipe #1

The original recipe is from here.

I only have changed the honey and used a Fig syrup, which is not 0 calorie, but its GI is low. So however i have to count with its CH-s, i could only eat 2 or 3 cubes at one time which is actually nothing. If you – or me- would find a syrup, which is made by a natural sweetener with 0 calorie, than you and me could eat as much as we can :-).
This marshmallow’s flavour was so intensive, i really hardly could stop to eat by the countertop.
My other advice is that whisk it quite well, that won’t be any liquid at the bottom because it could make a gelatine ‘line’ under the fluffyness, like it happened to me. But still tasted so good just maybe somebody wouldn’t love the look! :D


Recipe #2

The original recipe is from here.
This recipe worked so well and was that easy and fast, as the previous. It was a bit harder, that hard, that very carefully i could cut circles. After rolling them (very carefully) in eritrit powder-bamboofiber flour mix, it was totally like a store bought marshmallow, but as i said, it is still fluffier and softer. I think next time i would add more powder sugar or a little bamboofiber flour, to make it more ‘harder’.

This is totally zero in every way because the sweetener is 0 calorie (except xillit), it won’t lift the bloog sugar and a healthy way to have that sweeeeeet flavour.



And last but not least how it looks when melting. If you want make quick and healthy marshmallows, try one of them. Or both of them :-)



Gold-White Christmas party and Third Advent Cake

Last weekend we hosted a party for my husband’s colleagues in our home. However I was super excited and had lots of plan wanted to make it simple and as unpriced as it could be.
You know lots of parties are behind me and what I have learned that beside the cake (because cake is a must have in a party for me as long as paper strawes :-P ) only 2 or 3 meal is needed, no more and not much! It would be just lots of work preparing and lots of money of course and than a lots of food stay on the table.
So I chose for theme the color gold white, we made a simple decoration, which was not a big work, most of the ‘ingrediets’ were by hand. We had a super vanilla cake (gluten and dairy free) some cake pop (gf and df as well), little meatballs, a super delicious rich potato salad, star shaped salty crackers, sausage-bacon bites and some vanilla pudding. Oh and a big amount of lemonade in what I put real ginger, apple slices and lime slices. It was so good!

Oh and of course the party cake was our 3rd advent cake at the same time cause next day we had leftover of it and of course I did not have a tiny energy to bake another cake :-P

So here are the photos…


Second Advent Cake and our tree dressed up

…and also Dec the 6th is the day in several countries – so here as well- when at the morning of 6th of December kids find little treasures in their boots. Saint Nikolaus brings them, the good kids get chocolate and nuts the bad kids potatoes or onions or coal. Of course it is totally depends on the tradition of the families, someone buy big gifts for this day…
But it was Second Advent too,  so I made another festive cake and the same time on this day we went to a family for some gathering time so I made double :-) It is a wonderful cranberry-orange roll and have to tell you, everybody loved it!
I do not type the recipe here just click and for your gluten free version I recommend that just make your usual gluten free rolls and add the cranberry-orange sauce you can read in the article.

And what the success of this cake? The ‘meeting’ of the saure cheese cream and the sweet cranberry-orange sauce. Everybody highlighted that tasting after eating the cake that it is sooooo good. So I encourage you not to change it into mascarpone or cream, or if you have milk allergy too and for example use coconut cream, put some lemon jouice into that.
The other success of this recipe what I realized only after reading and starting to make it, that you put the rolls next to each other to make a wreath form after bake it :D. Well yeah…


But also it was the day when we dressed up our tree. We usually set it up around Dec the 1st and leave it naked with the fairy lights. I LOVE it. I would not put ornaments this time ’cause it was our first tall and thick tree it is so beautiful with its own beauty, but the kids wanted ornaments. However we don’t have too much ornaments and it is a big tree so it is beautifully simple. Each of our ornaments has a story, we bought somewhere or got it from somebody we really love and everywhere we travel try to find a new piece so we collect them this way. Oh and everyone is white, grey, pearl, beige, or gold.

I hope everyone had a wonderful Second Advent!


We love baking: First Advent Cake, 2015

It is not a surprise or a big deal, I bake everyday. I bake our bread and I have to bake sweet or salty treats for my boys – including husband (and for me) which has to be gluten free, dairy free and as lowest carbed as it can be. I do not say I do it always with enthusiasm, ’cause really…. on Sundays sometimes it would be so good if I would not have to get up early just for I can bake something. Also, at these time I just remind myself, that I am blessed, I have the money/kitchen/talent to bake yummy and healthy foods.

But back to the topic, if I bake everyday, why wouldn’t I bake something special at least for the weekends during Advent Season?!
So here is a super cake, which is beautiful (I mean the original one), it is easy to make only it takes a longer time and both tastes and looks so fancy.
Mine version is gluten and dairy free, and here is the original post (click).

PB290253_blog PB290255_blog Ingredients for the gluten free version: For the chocolate cake (the star shape) : 180g butter, at room temperature, or hard coconut oil for milk free version 180g sugar – I used an eritrit/stevia powder mix 3 eggs 1 tsp vanilla extract 4 tbsp brewed espresso (or instant coffee) 180g glutenfree versioned flour 1/8 tsp salt 1tsp baking powder 45g cocoa powder 1 tablespoon psyllium husk mixed in 100ml warm water Instructions: Preheat your oven to 180°C. Put a baking paper to a bread pan, and set aside. In one bowl, mix the dry ingredients and in another bowl, mix the wet ingredients. Once everything is mixed well, put the dry ingredients into the wet mix. After pouring your dough carefully to the bread pan (with the baking paper inside) put to the oven for 45-50 minutes for bake it. After that, get out your cake from the oven and let cool it in the pan. It is very important, that gluten free cakes have to cool totally because it is very sensitive to break off little pieces if it is still hot or warm. After your cake is totally cooled, cut it into 1cm thick slices and with using a star cutter (I used a snowflake shaped one but totally looks like a star so…), cut star shapes from the slices. Now, you have to put your stars in a plate to the freezer for 30 minutes. Monica said it is very important to freeze it only 30 minutes so I used a time clock to help me with the time. Meanwhile the stars are freezing you can do the vanilla cake. PB290257_blog
PB290267_blog For the vanilla cake: 125g butter, at room temperature, or hard coconut oil for the milker version 170g sugar -I used a powder eritri/stevia mix 3 eggs 1 1/2 tsp vanilla extract 170g glutenfree flour 60g toasted ground hazelnuts 1 1/2 tsp baking powder 1 1/2 tsp salt 160ml buttermilk – or just plant milk for the milk free version 1 tablespoon psyllium husk mixed in 100ml warm water Instructions: Preheat your oven to 180°C. But a baking paper to a bread pan. In one bowl, mix the dry ingredients and in another bowl, mix the wet ingredients. Once everything is mixed well, put the dry ingredients into the wet mix. First pour a little dough to the bread oven (with the baking paper inside). Now take your star shaped cakes and put them into the vanilla dough as they standing one by one. Now you know that a ‘little dough’ what I mentioned before means that much that the stars can stand carefully. After they are ready, very carefully pour the rest of the vanilla dough around and the to of the stars. Put you cake to the oven and bake it for 45-50 minutes. After it is ready, let cool it totally before you you put the glaze on it. PB290270_blog

For the chocolate espresso glaze:
100g chopped dark chocolate (make sure it is gluten free!)
1 tsp butter
130ml heavy cream – I had leftover mascarpone which worked really well too
1 tsp espresso powder (or instant coffee powder) – I used simple coffee from my morning coffee
1/8 tsp ground cinnamon

Put an amount water to a pot and put a bowl above the pot. Put your chocolate into the bowl. As your water starts to boil, get the heating lower and but the butter to the chocolate to melt it together.
If your chocolate-butter mix is melted set aside and put another bowl above the water with the mascarpone or heavy cream with the coffee. It will melt as well and when it is ready mix it with the chocolate.
Pour your glaze to the already cool cake.

I decorated ours with chocolate stars, for what I used simple white chocolate. I melted the chocolate, poured it into star silicon form and put it to the freezer.
It is so good with coffee or tea. I did not make it to sweet so with a sweet drink won’t kick you out. Just enough good :-)

We have fun: we love fall

Yesssss, we do. I really cannot imagine how that fall could not been loved by people. How? Ok, it is grey, rainy, windy lot of times and gets dark earlier, but common, look at that beautiful nature! I cannot get over how beautiful is everything. Maybe I feel this way, because we live at a place where we have ahhhmazing colorful trees? (If the hills and clouds would not enough blessing). But not, because we came from a place, where we did not have hills and barely have colorful trees. We had but not as much and as colorful as we have now. So despite that fact I am/have been always in love with fall.
So here are fed pics how we live our fall-ish days, how we live with the possibilities that season gives us and we decorate. :-)

Happy fall, y’all!


Our tradition at the middle of the season that we bake leaf shaped cookies. We do it together on our dining table and have fun.


During the fall season I can pick beautiful flowers as well, from our garden. I love these bouquets!




This is our porch decorated for fall.


Under the Ericas flower onions are sleeping already until spring.


Where we live!!


Another bouquet from our garden.


Pumpkins from our own garden!



Fall, 2014 – Part II.

There are two other important “things” to do every fall: making the first cookies as the weather is getting to be cooler and it is okey to warm up with the owen  – and celebrate the youngest member’s birthday. Although we do it only for 2 years! :-) And of course the other “must have” is carving pumpkines and catch the frist froze outside.