We made our first round of blueberry yum yum a few weeks ago. And we followed the recipe, sort of. If you didn’t write the recipe down last year, here it is: THE BEST BLUEBERRY RECIPE.
The only thing we changed was the creamy filling. Instead of using frozen whipped topping we made our own whipped cream using 1 cup heavy whipping cream and 1/2 cup vanilla bean sugar. We mixed in that homemade whipped cream with local cream cheese that we picked up at the farmers market from Charleston Artisan Cheesehouse!!
And it was divine.
It’s what summer blueberry daydreams are made of:
It was so good we wanted to share it with everyone. But how were we going to share an 8×8 pan of goodness at the market?? Talk about awkward. We had to come up with a way to transport all that yum in a more efficient manner.
So we made the yum yum in the sturdiest cupcake liners we could find, and it worked beautifully!
Whether you decide to make an 8×8 dish or a bunch of mini yum yum cupcakes it’s going to be delicious.
Light, fluffy, moist, and delicious. These marshmallows are so easy to make it’s criminal.
If you like sweet lavender deliciousness, these are for you. I pretty much followed this Smitten Kitchen recipe, but I substituted lavender flower sugar for half the regular sugar to give them a lovely lavender flavor.
Here’s what ya need:
4 envelopes unflavored gelatin
1 cup of cold water, divided
1 cup granulated sugar
1 cup lavender flower sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites
1 cup-ish of confectioners’ sugar, for dusting
Oil a 13×9 metal baking pan and sift a light covering of confectioners’ sugar all over sides and bottom.
In an electric mixer combine the gelatin and the first half cup of water. Let this stand while in a 3 quart saucepan you cook granulated and lavender sugar, corn syrup, second half cup of H2O, and salt over low heat, stirring until sugar is dissolved. Increase the temperature and bring to a boil until temperature comes to 240F. Remove from heat and add to gelatin mixture, stirring until combined.
Beat mixture on high until white, thick and about three times the volume. While you are doing this beat the egg whites in a separate bowl until stiff peaks form. Stir this into the gelatin mixture until just combined. Pour into your prepared pan and dust with confectioners sugar. Chill uncovered for at least three hours or up to a day.
Flip pan over and ease marshmallow onto your cutting board. Cut into desired shape and size. Eat immediately or store in airtight container for up to a week.
A person can only eat so many plain lavender marshmallows, so stay tuned for recipes that use these marshmallows!!
What’s a girl to do when it’s a dreary day and she’s craving hummus?
Go to the store and buy some?
Heavens no! She makes her own! But what does she do when she realizes her recipe calls for tahini?
Now she goes to the store.
Nope, she looks up a recipe and makes her own tahini! And you can too, here’s what you need:
1/2 cup sesame seeds
2-4 Tablespoons oil of your choice (I used olive oil)
Put sesame seeds in a pan over medium heat and roast until they are a lovely golden color (you want to bring out all the nutty goodness that sesame seeds have to offer). Place seeds in a food processor with 2 Tablespoons of oil. Blend until creamy and smooth. If the tahini is too thick for your taste, add more oil. If not using right away, place in an airtight container and store in the refrigerator.