31 for 21: Pumpkin Marshmallows

I thought the mossy pile of wood just fit the jars of these rustic marshmallows . . . .

Pumpkin everything!

This recipe, too, was in my "to try" pile for too long, when I made it today. You may think marshmallows are complicated and hard to make, but no. Once you make them once, you realize it's not hard and you get the hang of it.

Here is what is good about these marshmallows:

• They are free of corn syrup, cream of tartar (because we are out, and I thought "how could marshmallows crystallize?"), eggs (no beating egg whites!), gums, dairy, nuts, and of course, gluten.
• Easy to make.
• Taste great! Light and fluffy.

Pumpkin Marshmallows (Gluten, Dairy, Corn, Egg-free)
Adapted from AllRecipes.com

1/2 cup water, cold
3 (.25 ounce) unflavored gelatin

2 1/2 cups white sugar
1/2 cup water

1/2 cup pumpkin puree
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
orange food coloring (optional)

1/4 cup cocoa powder*
1/4 cup arrowroot powder
1/4 cup corn-free powdered sugar*

1. Uniformly grease a 9x13 inch pan. Combine the pumpkin puree, cinnamon, ginger, nutmeg, and allspice. Set aside.

2. Pour the 1/2 cup cold water into the bowl of a stand mixer and sprinkle the gelatin on top; set aside for 8 to 10 minutes. Meanwhile, combine the sugar and water in a saucepan. Stirring constantly, bring to a boil over medium-high heat. Continue to cook, without stirring, until mixture reaches 250 degrees F on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball.

3. Attach the mixing bowl to the stand mixer with the wire whip attachment and start the mixer on low speed. Carefully and slowly pour the boiling sugar syrup in a steady stream over the gelatin mixture. Increase the mixer to medium-high speed and mix until stiff, shiny, and white in color, about 5 to 12 minutes. Scrape down the sides of the bowl occasionally using a rubber spatula.

4. With the mixture on low speed, fold in the pumpkin mixture until combined. Add food coloring, if desired. Turn up the speed to medium-high and beat about 3 minutes longer. When done, the mixture should form a more-or-less continuous ribbon off the spatula into the bowl.

4. Pour the mixture into the prepared pan in an even depth. Let the mixture set at room temperature for at least 8 hours or overnight.

5. Sift the cocoa powder, cornstarch, and confectioners' sugar into a pie plate. When the marshmallows have set, turn them onto a work surface and cut them into squares or shapes as desired. Roll each marshmallow in the cocoa mixture to coat all sides (reserve the cocoa mixture for re-dredging if needed). Marshmallows are best served fresh, but they can be stored in an airtight container (unrefrigerated) for about a week or in the freezer for a month. If you store the marshmallows, re-roll them in the cocoa mixture before serving.

Notes:
*The cocoa is optional if you use the powdered sugar. I did half of mine in the cocoa, sugar and starch mixture, and half in the starch/sugar mixture. They both turned out great, it just depends on what you like - some people like the little extra flavor touch the cocoa gives, while others don't like the darkness of the cocoa.

~ Hanunyah

Linked to Gluten-Free Wednesdays (by The Gluten-Free Homemaker) and Tasty Tuesdays (by Beauty and Bedlam)

Grab This Button

31 for 21: Ginger Anise Cake

Spicy, interesting. My mom and one of my sisters told me it was really good.

Just something to do with fresh anise . . . Oh, and it doesn't have rice flour, since the 150 pounds (what?) we had are almost gone....... :-o

I made an Anise Vanilla syrup to go over it, but I used lard in it - ruined it. Well, not really ruined but it made small chunks of lard once it got cold. I've included the recipe with out the lard below.

Ginger Anise Cake (Gluten, Dairy, Corn-free)
Hanunyah Creation


1 cup oat flour
1/2 cup buckwheat flour
1/2 cup brown sugar
1 teaspoon each: baking soda and cream of tartar
3/4 teaspoon ginger
1/2 teaspoon vanilla extract
1 egg
1/4 cup oil
3/4 cup water (I used the water that boiled the anise)
1/2 cup anise, boiled and pureed


Glaze (optional):
1/4 cup anise
1 cup sugar
1 teaspoon vanilla


1. Combine all cake ingredients in a large bowl. Pour into a greased square or round 8 inch baking pan.

2. Bake at 350 degrees F for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

3. For the frosting: combine all ingredients in a small saucepan. Bring to a boil. Boil for 1 minute. Remove from heat, cool and pour on cake.


~ Hanunyah

Grab This Button

31 for 21: Baked Oatmeal

Something we've made for years, baked oatmeal is a quick, delicious treat that is often made around here. It is great for breakfast or snack (or dinner!).

Baked Oatmeal (Gluten, Cow Dairy and Corn-free)

3 cups oats

1 teaspoon each: baking soda, cream of tartar*

1 cup brown or white sugar

1 cup goat milk

1/2 cup oil

1 egg

Mix all together and bake in a 8x8 inch pan at 350 degrees F for 35 minutes to 1 hour, or until golden brown on top. (baking time depends on size and shape of pan used).

Notes:

*Or 2 teaspoons baking powder for the baking soda and cream of tartar.

If gluten-free, be sure to use gluten-free oats.

We usually double or quadruple this recipe.

~ Hanunyah

Link Parties:
Gluten-Free Wednesdays @ The Gluten-Free Homemaker
Home and Family Friday @ Home is Where My Story Begins
Food on Friday @ Carole's Chatter

Grab This Button

31 for 21: Citrus Fruit Bread

This is a favorite of my family - it is very moist, tender and flavorful.

Citrus Fruit Bread (Gluten and Dairy)
Adapted from AllRecipes.com

2 cups rice flour

1 1/2 teaspoons baking powder*

1/2 teaspoon baking soda

1 tablespoon grated orange zest, (optional)

1 1/2 cups fresh fruit (hint: cranberries)

1/4 cup lard or oil

1 cup white sugar

1 egg

3/4 cup citrus juice (hint: orange)

1. Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan. Whisk together flour, baking powder and baking soda. Stir in orange zest and fruit. Set aside.

2. In a large bowl, cream together lard, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. (DO NOT over-beat). Pour into prepared pan.

3. Bake for about 45 minutes in the preheated oven, or until when a toothpick inserted in the center comes out clean.

Notes:
*With baking soda and cream of tartar this fell, but with baking powder it didn't as much. You may use that substitute (1/2 baking soda, 1/2 cream of tartar) to make it corn-free - it may fall, but it still tastes the same ;).
This could use some gums or some kind of binder because it's quite crumbly.
To make orange cranberry bread, use orange juice for the juice and cranberries for the fruit.

I think I made this one with peaches and grapefruit or lime juice

~ Hanunyah

Grab This Button

31 for 21: Apple Cobbler

When one of my brothers tasted some apple cobbler somebody else made a few days ago, he said I should make some. So I got a recipe, changed it A LOT, and . . . . .

Apple Cobbler
Adapted from Land O'Lakes


4 apples, peeled, cored, thinly sliced
1/3 cup sugar
1/2 teaspoon cinnamon


1/2 cup oat flour
1/2 cup oats
1/3 cup sugar
1 egg
1/2 teaspoon each: baking soda, cream of tartar
1/3 cup oil


1. Preheat oven to 350°F. Place sliced apples in a 8x8-inch baking pan. Stir together 1/3 cup sugar and 1/2 teaspoon cinnamon in small bowl; sprinkle over apples. 

2. Combine remaining cinnamon, flour, sugar, eggs, soda, cream of tartar and oil in large bowl. Drop over apples. Bake for 35 to 45 minutes or until lightly browned and apples are tender.


Notes:

This is a small recipe because we only had a few apples, but I'd probably double it if I make it again.

~ Hanunyah

Grab This Button