Marshmallow Protein Bars

I didn't like all the interesting ingredients in my favorite store bought protein bar. So, I decided I would try to make my own. The only thing is I didn't know how to bind it without adding the unpronounceable junk they do at the manufacturer. I was making Rice Krispie treats for my kids for the Fourth of July, so I decided I would use the other half of the marshmallow mixture and see what happened. The bars turned out REALLY good in flavor, but that's just too much sugar for it to be a 'healthy' snack or workout fuel. Also, they were kinda sticky (the way homemade marshmallow goes if you don't use confectioner's sugar or starch  to coat while they're setting). I've got another idea I'll post about later, but here's the recipe for these. If you're not counting calories or OFF sugar, these are really good! My husband and my oldest son kept nibbling while they were still warm. The best part of this recipe is the homemade marshmallow!

3 cups almonds, chopped
2 cups peanuts, chopped
3/4 cup sunflower kernels
3/4 cup pecans
1/2 cup Rice Krispies (added these as a filler, will probably use oats next time)
2 tbsp butter, melted
2 tsp honey

3 packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups sugar
1 cup Lyle's Golden Syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping.

While the mixture is whipping, spray a large bowl with cooking spray or coat with oil. Add the nuts and Krispies, then the butter and honey. After the marshmallows are done whipping, pour half the mixture into the bowl with the nuts. Mix well.

[You may want to add more or less of the nuts to get the combo and texture you like. You can use a completely different combo. You just want to have around 7 cups worth of whatever dry ingredients you use to make the right ratio of nut mixture to marshmallow ratio.]

Lay out on parchment paper or greased cutting board. Shape into large square or squares. Wait for it to cool and harden, about an hour or so. Cut into bars and enjoy. Makes about 24 bars.

You will have half the marshmallow recipe left. After pouring the marshmallow into the nut mixture, pour the other half into a greased or lined cookie sheet and sprinkle with confectioner's sugar or starch and let it set. Homemade marshmallows are the BEST! One of those things once you have the homemade version, you'll never want the processed styrofoam they sell at the store again.

Holiday Hot Chocolate Bar

There's nothing quite like homemade hot chocolate.

Last Christmas I prepared a hot chocolate bar for my family's Christmas gathering. It was a big hit, and not really more difficult than bringing any other Holiday dish. The chocolate was the easy part. The hard part comes from making the fixin's. It has to be homemade for Jackson to be able to have it, and hot chocolate isn't really special without at least marshmallows and whipped cream.

The photo above is mine from another homemade hot chocolate day. I wish I had photos of the Holiday spread, but they seem to be lost in my digital back up folder. Maybe you can just picture it. I used a crock pot, plugged in on the kitchen counter bar. Laid out the fixin's on Holiday platters with mugs and spoons near the crock pot. It was 'make-your-own' fantastic.

Here's a photo from Food Network that might help you see what I'm talking about.

First the chocolate:

2 cups whole milk
2 cups whipping cream
1 pkg milk chocolate chips
2 Tbsp sugar
1 tsp vanilla extract (you want to use a really good kind like Rodelle)

In a large sauce pan, combine the milk, cream and sugar. Heat until very warm but don't boil. Add chocolate chips and stir until melted. Pour mixture into a crock pot and add vanilla. Turn the crock pot on high. This serves about 4 people. So, you might need to double or triple it depending on how many people will be at your gathering. Just make sure you have a big enough crock pot or you can keep another one cooking in the background. You'll also need a ladle to scoop it out into mugs.

The Marshmallows:

Alton Brown's recipe is the best I've found for marshmallows, and the easiest really. It is already egg free, but of course it has to be altered to be corn-free. So, here's my adapted version.

3 pkg unflavored gelatin
1 cup ice cold water, divided
1 1/2 cup granulated sugar
1 cup sugar syrup
(You can use Lyle's golden syrup or make your own, 2 C sugar, 3/4 C water, 1/4 tsp cream of tartar, dash of salt. Bring to boil, simmer with cover on for 3 minutes, cook uncovered until it reaches soft ball stage, around 235 degrees.)
1/4 tsp salt
1 tsp vanilla extract
Corn-free powdered sugar for dusting (365 Organic found at Whole Foods or Trader Joe's store brand)

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small sauce pan combine the remaining 1/2 cup water, granulated sugar, sugar syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar mixture down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pan.

Grease a 13 by 9-inch metal baking pan. Add some powdered sugar and move around to completely coat the bottom and sides of the pan.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough powdered sugar to lightly cover. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with confectioners' sugar. I like to use small cookie cutters to cut them into fun shapes. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

And the Whipped Cream:

1 pint heavy whipping cream
6 Tbsp sugar
2 tsp vanilla

Pour the cream into the bowl and whip with a mixer until it begins to thicken. Add sugar one tbsp at a time then add vanilla. Mix until combined. Be careful not to overmix the cream or else will start to resemble butter rather than whipped cream. Make sure you refrigerate it until you're ready to use it. I beat the cream at my mother's house when we were ready to enjoy the chocolate.

I also had cinnamon in a little dish with a serving teaspoon (you could use cinnamon sticks, too), peppermints and homemade caramels (something I love in hot chocolate). The sky's the limit, though, and it makes for something fun and personal.