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It’s hard to believe that our little StellaJane started school this morning! To all of you embarking on the same, we hope your first day of school is a perfectly beautiful one!
Honk, Honk! It’s a gooseberry?
This odd little berry is plentiful at my farm, and so naturally, we got to jammin’. ‘Cause jam is wonderfully delicious, tastes good on toast, makes a great gift … you know the drill.
Today’s double-the-fun recipe is part 2-of-2 on how to make your very own homemade s’mores—and is a continuation of a sneak-peek for homemade marshmallows from my mother’s book, Glamping with MaryJane.
For those of you who weren’t with us yesterday, we learned how to make fluffy Homemade Marshmallows as part of National S’more Day. (Last month, mom showed you how to smoke your own fresh-caught salmon for her oh-so-heavenly Sweet & Smoky Salmon Zucchini Rolls.)
Today, we gather up molasses and coconut to make homemade graham crackers. Aren’t your friends going to be i-m-p-r-e-s-s-e-d when they get a taste of the real thing? (P.S. Stay with me here, there’s some extra special sweetness at the end of the recipe.)
Today’s recipe, MaryJane’s Homemade Marshmallows, is another sneak-peek recipe from my book, Glamping with MaryJane. (Actually, in my book, my basic recipe below ends up with a host of yummy, unlikely ingredients added, but I’ll save those surprises for you until you have my book in your hands!)
Remember last month’s recipe?
Oh goodness. The name alone starts a mind-blowing seismic-flavor-tastebud-overload.
But today is all about celebrating the tasty white, round, and fluffy balls of sugar-sweetness dubbed Marshmallow … because it’s National S’more Day!
And let’s not forget their partner, the homemade graham cracker, which will be part two of this recipe series, right here tomorrow. Don’t forget to check back.
Happy s’more day to you and yours. And s’more to you, and you, and you …