Easter Floof

Greetings Ninjas in Training,

Happy Easter!

Easter weekend in my house has always been filled with wonderful smells and tastes. Since I became a ninja, it’s become a little harder to have a friendly feast – literally all of our classics are now off the table (see what I did there?).

This year, I sit here writing this post as the smell of delicious turkey wafts my way. We got cooking a little later than planned thanks to the turkey’s stubborn refusal to reach room temperature, so we cheated and ate dessert first:

image

“Lemon Ninja, why are you eating steak and potatoes for dessert??”

That would be a great question if I had a death wish, but potatoes are wayyyy above my tolerance level of zero.

Also, despite the fact that I actually know people who would eat them for dessert, I have me a sweet tooth: brownies and homemade marshmallows it is!

“Lemon Ninja, I guess I see the brownie now, but that does not look like a marshmallow…”

Yeah, well. It was our first time making them and we got a little excited. I promise they taste a million times better than they look.

So, happy Easter to those of you who celebrate. To those who don’t, I hope you have a happy day anyways, and I hope the recipe I’m about to share for homemade marshmallows helps make it even better 😀

Quick reminder: the label reading contest (the prize for which is a ninja-friendly adaptation of your favorite recipe!) ends on April 1st. Make me proud, ninjalings!

Maple Marshmallows

Courtesy of Lemon Ninja and her Mommy

Part 1

Ingredients
1/2 cup water, room temp
2 T orange label Great Lakes gelatin

Instructions
Mix together and let bloom. It will look sort of like applesauce at first. We did this in an 8 cup Pyrex pitcher, so we could add the hot sugar syrup later for mixing.

Part 2

Ingredients
1/4 cup water
3/4 cup organic cane sugar
1/2 cup organic maple syrup (grade A works best for the texture)

Instructions

  1. Line a brownie pan with parchment paper and set aside.
  2. Add water, sugar, and syrup to a deep saucepan. Do not mix it!!!
  3. Bring to boil on med high.
  4. Heat to 240 degrees or hardball candy stage (use a candy thermometer).
  5. Pour heated mixture into the pitcher with the gelatin mixture.
  6. Start whisking right away!
    image
  7. Mix it all together with large balloon whisk for 10-15 min, until it has the texture of marshmallow creme – it should form soft, stretchy sheets and bubbles. Note: you can also use an electric mixer, but Mama Ninja and I did fine trading off with the whisk!imageGetting there…image

Almost…

image

Done!!!

8.  Immediately spread the floof in the brownie pan, and let set at least 4 hours before cutting. Store at room temp in airtight container.

9.  Try not to eat them all at once??

10.  Never ask me what’s up with the formatting in this post, because I don’t know and it’s driving me insane. But that’s ok because I can just eat marshmallows and nothing matters 😀

UPDATE: Here are some pictures from our third (much prettier) batch of marshmallows.

image

“Lemon Ninja, Easter was only a week and a half ago!!! This is your third batch??”

image

Shhhh. Look at the marshmallows.

image

Look at them.

image

That’s all for now. Until next time, when life gives you lemons, RUN!!!

The Lemon Ninja

Caramels and Computers and Cats (oh my!)

Greetings, Ninjas in Training!

Have you missed me?

(I’ve missed you too.)

I’m afraid I have no excuse for abandoning you, except that I’m a small bit healthier than I was when I last wrote, and now I’m doing super important things like sleeping more and finding new ways to keep you all from finding out that I’m not human.

Actually, I do have a better excuse: I have been busy making caramels and eating them.

As a peace offering, here is the recipe, along with a recipe for rice milk! I will add them to the recipe page soon…

Homemade Rice Milk

Ingredients:
1 cup cooked rice
4 cups water

  1. Throw it all in the blender.
  2. Turn on the blender.
  3. That’s it. Seriously.
  4. Actually you might want to stop the blender before you drink it.

Maple Caramels

Courtesy of Lemon Ninja and Ninja Mama

Ingredients:
1 cup rice milk
1 cup sugar
1/2 cup pure maple syrup (real stuff only – the fake stuff is ninja poison)
2 Tbs lard

  1. Go here.
  2. Read the entire thing before starting. Caramel happens fast, yo.
  3. If you don’t have a candy thermometer, familiarize yourself with the old-fashioned cold water testing. I cook phase 1 (just the sugar) to the soft crack stage, and phase 2 (everything) to the firm ball stage, but you can play with that a little if you want.
  4. Follow the article’s directions with my ingredients. The rice milk is in lieu of the heavy cream and the water, the lard is in lieu of the butter, and the maple syrup is in lieu of the corn syrup. Don’t worry about the vanilla (as you may recall, it “probably” has citric acid), and you can add salt if you want, but I think it’s excellent without!
  5. While the caramels are cooling, cut some individual wrappers out of parchment paper.
  6. Don’t cheat and try to eat the caramels before the 2 hour waiting period. It will crystalize and you will be sad.
  7. Eat the caramels all at once, because how can you not?

That’s all for now, ninjalings. Thank you for all of your wonderful messages, questions, and marriage proposals; I promise I will make that post about chocolate eventually. Until then, when life gives you lemons, RUN!

The Lemon Ninja