RECIPE: Marshmallows for BC Living "From Scratch"

Marshmallows
for BC Living “From Scratch”
November 2025
 
I’ve been tinkering with making homemade marshmallows throughout the year, and I think I’ve finally got it down – just in time for cozy season! 
 
And now that it’s also getting closer to the holidays, I thought maybe it might be fun to give them out as gifts (in lieu of cookies). So, I looked into local companies (support local!) that sold individual packets of hot chocolate, and I found that Murchie’s Tea & Coffee had just what I was looking for! 
 
Because they had three flavours (Original, Mint, and White Chocolate), I’ve decided I’m going to make different flavours of the marshmallows (more on that in the recipe) throughout the holiday season and hand them out to friends and family.  
I got some festival ribbons, stickers, and bows to complete the look, and I can’t wait to start delivering them. 
 
Now, the recipe is fairly straight-forward, just be prepared to be a bit sticky for a few days while you make the different batches and cut them to size. 
 
Makes ~30-40 Medium-Sized Marshmallows 

INGREDIENTS 
 
- 2 envelopes unflavoured gelatin (7g each) 
- 1 cup cold water 
- 1.5 cups granulated sugar (300g) 
- ½ tsp salt 
- 1 cup corn syrup (white/light) 
- 1 cup icing sugar 
- ¼ cup cornstarch 
* 2 tsp vanilla extract 
* additional flavouring (mint extract, almond extract, spices) 
* additional colouring (whatever colours you feel like making) 
 
 
INSTRUCTIONS 
 
NOTES: This recipe is best made in a stand mixer, but if you don’t have one, you can use a hand mixer, it just might take longer to get it to the consistency you need. 
You should also have access to a candy thermometer, if you don’t, there are ways to check if the syrup mixture is hot enough, but the thermometer will make life easier. 
 
You will need to grease a baking dish (should be glass or ceramic, so you don’t get a metallic taste) - I used a 9x13 size dish, but you can use a 9x9 square or another size. The difference in the size of the dish will just change how tall the marshmallows are going to end up. Decide what you are going for before you grease the pan. 
 
Spray the pan with cooking spray or grease it with vegetable oil. 
 
In a bowl, sift the icing sugar together with the corn starch, and then lightly dust the greased dish with some of the mixture, setting the rest aside. 

In the bowl of the stand mixer, pour in ½ a cup of the water and then sprinkle the two packets of gelatin over it to hydrate/bloom. 
 
Meanwhile in a medium-sized saucepan (best with a heavy-duty bottom) over medium heat, add the granulated sugar, the salt, the corn syrup, and the other ½ cup of water. 
With a wooden spoon stir the mixture until the sugar dissolves and attach the candy thermometer to the side of the pan without touching the bottom. 
 
NOTE: This is going to bubble up a lot while it heats, so be cautious and don’t walk away! 
 
Cook the sugar mixture, wiping down the sides with either a non-stick spatula or a wet pastry brush, until it reaches about 235° - 240°F and then remove from heat. 

Place the whisk attachment to the mixer and mix the gelatin on low for a moment, then slowly (and carefully) start to pour the sugar mixture into the bowl. 
Gradually increase the speed of the mixer until it is on high, and whip it until it is white, thick, and glossy. This could take up to 5-10 minutes (longer if you’re using a hand mixture), so to test if it is thick enough, tilt the mixer head up and if it falls in thick ribbons, it’s ready. 
 
During the last minute of whisking, this is the time to add any extra flavouring like vanilla extract, food colouring, spices etc.  

Transfer the fluff into the prepared pan and use a greased spatula to smooth the marshmallows until the top is mostly flat. 
 
Now you wait! Leave it uncovered for at least 6 hours, but ideally overnight or longer for them to cool and set. 
 
On a clean cutting board or counter, sift the icing sugar/corn starch mixture generously. 
 
Using a clean knife, separate the marshmallows from the sides of the pan and then flip onto the dusted surface. Sift the now top-side with more of the sugar-starch mixture until all surfaces and sides are covered (this is how the marshmallows won’t stick together). 
 
Now you will cut the marshmallows to the size you desire, using a sharp knife. Cleaning and drying the knife between cuts will make it easier to cut through the marshmallows. 
 
With every marshmallow you cut, make sure to coat the newly exposed sides in the icing sugar mix, so they don’t stick together (be generous!). 
 
You can store your marshmallows in an air-tight container, putting parchment paper layers between if desired. They should last up to two weeks without beginning to get stale, but they will still be great if you melt them in the hot chocolate well after that! I have had some stay soft for months! 
 
If you’re going to deliver these to friends in your cute packages, make sure you measure it so that you are cutting the marshmallows to the right size so they fit in whatever you’re handing them out in. 
 
Enjoy!!! 
 

RECIPE: Pumpkin Pie from BC Living "From Scratch" Column

Pumpkin Pie 
for BC Living “From Scratch”
October 2025

 
I’ve been making my own pumpkin pie from what I considered to be ‘from scratch’ for years now, but I never made my own crust, and I never roasted my own pie pumpkin (aka a sugar pumpkin), but all of that has changed, and I’m not going back! 
 
The pumpkin tastes so much fresher when you roast it yourself as opposed to getting the canned stuff from the grocery store, and while I used to think a pie crust would be daunting, it turned out to be (fairly) straightforward. I’m going to need to work on my crimping skills, but I’m getting there, and you can too! 
 

INGREDIENTS 

For the Crust: 
* FOLLOW THIS RECIPE! * 
 
For the Pie Filling: 
 
- 2-3 lb pie pumpkin (aka sugar pumpkin) 
 
- 3/4 cup brown sugar  
- 1 tsp ground cinnamon 
- 1/2 tsp salt  
- 1/2 tsp ground ginger  
- 1/4 tsp ground cloves  
- ½ tsp nutmeg – freshly ground if you have it 
- 2 large eggs, slightly beaten 
- 12 oz evaporated milk 
 
INSTRUCTIONS 
 
Start by preheating the oven to 350°F. 
 
Cut the pie pumpkin in half (easiest way is to leave the stem on one side only), scoop out the seeds and stringy bits and discard. 
 
Brush with oil and then place the flesh-sides down on a parchment paper lined baking sheet. You can pierce the skin a few times with a fork as well. 
Bake for about 40-50 minutes until the flesh is soft, then remove and let cool. Scoop out the flesh, and then puree it in a high-speed blender, food processor, or with an immersion blender. 
Let cool completely before using. It should keep well in a sealed container in the fridge for up to a week. 
 
Preheat the oven to 400°F. 
 
Make the crust with the linked instructions above.  
Optionally add an egg wash to the crust before it’s baked. 
When the crust is ready in the pie dish, it’s a good idea to par-bake it in the oven. Place some pie weights on the crust if you have them (dry beans will also work) and bake for about 8 minutes then remove the weights and bake for another 5-6 minutes. 
 
This helps the crust bake and have a firm layer before you add the pie filling. 
 
Mix 2 cups of the pureed pumpkin in a bowl with the slightly beaten eggs, the brown sugar, cinnamon, salt, ginger, cloves, and nutmeg, and the evaporated milk. 
Whisk or beat with a hand mixer until everything is incorporated and smooth. 
 
Add to the pie crust without over-filling the dish. If there is extra filling that means you can make mini pies with the leftover dough! 
 
Bake the pie for 40-60 minutes (checking frequently after 40) until a knife inserted near the edge comes out clean. You may want to cover the edges with foil to prevent them from burning as the mixture cooks. 

The center of the pie should be firm but can jiggle a tiny amount as it will continue to cook and firm up after it’s removed from the oven. 
 
Place on a wire rack to cool to room temperature. You may serve it warm, or cold (which is the way I prefer it) with whipped cream, and maybe another fresh grating of nutmeg on top! 
 
Should keep in the fridge for up to 4 or 5 days (if it lasts that long!). 
 
ENJOY! 

RECIPE: Blueberry Muffins for BC Living - From Scratch

Blueberry Muffins 
for BC Living
September 2025
 
I have a lot of fruit that I’ve grown over the summers that end up in my freezer when I have more than I know what to do with. Besides smoothies and adding them to granola, I decided I was going to make them into some muffins. 
 
While I chose to make these with blueberries you can use pretty much any berry you’d like for these muffins – especially if you’re getting lots from the farmer's market.  
In fact, I’m going to replicate this recipe, but add in some lemon zest and raspberries the next time – also swapping homemade buttermilk for the yogurt/sour cream! 
 

INGREDIENTS 
 
- 2 ¼ cups of All Purpose Flour 
- 1 ½ tsp of baking powder 
- ½ tsp of baking soda 
- ½ tsp of salt (less if you’d like) 
- ¼ cup of vegetable oil (can sub with butter) 
- ¾ cup of sugar 
- 2 large eggs 
- 2 tsp vanilla extract 
- ½ cup plain, full-fat yogurt (alternatively sour cream, or buttermilk) 
- 1 ½ cups of blueberries – fresh or frozen (if frozen, see *note) 
 
 
INSTRUCTIONS 
 
Start by preheating the oven to 375 degrees Fahrenheit. 
 
Line a muffin tin with muffin cups or grease with cooking spray. 
 
In a large bowl whisk together the flour, salt, baking soda and powder and set aside. 
 
*Note: If you are using frozen blueberries, the color will streak, and your muffins might turn bluish green. If you rinse them a few times until the water around them is clear, this will help prevent this. 
 
In a separate bowl or in a stand mixer, beat the oil and sugar together on medium speed until incorporated (1 or 2 minutes) and then beat for an additional minute on high. 
 
Add one egg at a time to the sugar mixture, on low speed, beating well and scraping the sides to make sure everything is incorporated. 
 
Add in the vanilla and yogurt (or alternatives) until everything is blended together. 
 
Slowly add the dry ingredients, a small amount at a time, on low speed until it is a thick and smooth batter and there are no dry bits left. 
 
With a spoon, gently fold the berries into the mixture until evenly spread around. 
 
Scoop the batter into the prepared muffin pan – you may end up with more than enough batter and you could make a few extra muffins, but don’t be afraid to heap it in. 
 
Make the muffins for 20 minutes and then check to see if done and a tester comes out clean. If not, you can bake for another 3-5 minutes – just watch carefully. 
 
Immediately remove the muffins onto a cooling rack. 
 
Let cool, but you can enjoy them warm. 
 
Reheat the next day, or you can freeze them in an airtight container. 
 
ENJOY!

RECIPE: Burger Buns for BCLiving - August 2025

Burger Buns 
for BCLiving “From Scratch” Column
August 2025
 
We’re in the thick of summer BBQ season, so why not try and level up your next backyard or patio grill session with homemade burger buns. It might be easy to just grab a pack from the store, but I promise these tasty so much better than the plain ones full of preservatives. 

I’ve based these ones off a brioche recipe, so they are super buttery – and the best part is that they don’t just have to be for burgers, you can shape them into hot dog buns, or even buns for things like lobster rolls. They freeze well too, so feel free to double the recipe up! 
 
Makes Approx 4 Buns 
 
INGREDIENTS 
 
- 1/2 cup whole milk  
- 1 tsp active dry yeast  
- 1 tbsp water 
- 1 tbsp sugar 
- 1 tbsp butter (softened)  
- 1 egg  (beaten) + 1 egg yolk  
- 1.5 cups unbleached all-purpose flour (you can also use a combo with whole wheat if you’d like)  
- 3/4 tsp salt  
- sesame seeds (optional – I used both black and white) 
 
You will also need a food thermometer, and a stand mixer is helpful, but you can also do this mixing by hand. 
 
INSTRUCTIONS 

 
Prep and measure out all of your ingredients so you have them ready to go at each stage. 
 
In a small pan heat the milk until it is steaming but not boiling – you want to aim for about 100F – 105F. When it reaches that temp, add in the water, yeast, and a small amount of the sugar and whisk together. 
Let it stand until the yeast bubbles form (about 5 mins) and then mix in the softened butter and beaten egg. 
 
Add the wet ingredients to the bowl of the stand mixer (with the dough hook attachment on). 
 
In a separate bowl, whisk together the flour, salt, and remaining sugar until combined. 
Going in stages, with the stand mixer on low, slowly add the flour a little bit at a time until it is incorporated. Turn the mixture up to medium-high for about 10 minutes until a sticky dough has formed. 
 
Oil a large bowl and remove the dough from the mixer (oiling your hands will help it not stick to you!) and place in the bowl, turning to coat it with the oil. Cover with plastic wrap (I also covered it with a clean tea towel) and set aside to rise. 

You want the dough to double in size – this could take up to 2 hours depending on the time of year, your location, and the temp of your room! So just keep an eye on it. 

Once it doubles, punch it down and remove it from the bowl. Divide it into 4 equal pieces – either by eyeballing it, or you can weigh it and divide it by four. 

 
On a clean countertop, gently roll the balls until they are smooth, and you can pinch the seam together on the bottom. Once rolled, place on a baking sheet – spread evenly – and cover with the plastic wrap from earlier for about an hour until they puff back up. 
 
When ready, preheat the oven to 375 degrees and in a small bowl, whisk together the egg yolk with a teaspoon of water. 
Uncover the buns, and with a pastry brush coat the buns with the egg wash and then immediately sprinkle with the sesame seeds if you’re using them. 

Bake for 15-18 minutes (each oven can be different) until they are a golden-brown color – then remove from the oven onto a wire cooling rack. 
 
Best used the same day they’re made, but you can also freeze them and when you want to use them you can let them defrost on the counter and toast them up. (I pre-cut the buns before I freeze them to make defrosting easier.) 
 
ENJOY! 

RECIPE: Popsicles for BC Living - From Scratch

Popsicles
for BC Living - “From Scratch”
July 2025
 
The heat is on, so why not try your hand at making some popsicles from scratch! The main thing you need is a mold and there are plenty of styles to choose from, so pick the one that’s best for your freezer’s shape and size. 

When making your popsicles, the sugar in fruit will be diminished a little in the freezer, so if you want a little bit more sweetness, add some sugar, honey, or maple syrup into the mix. 
 
If you’re using something like strawberries, you might prefer to strain the little seeds out after you blend the mixture together. 

Fresh fruit is the best to use (especially while it’s in season!), but you could use frozen fruit if you’d like. The main thing is to have fun with it and play around with the ingredients. 
 
 
GENERAL INGREDIENTS 
 
- 2 cups of fruit 
- 1 cup juice, or yogurt (or other liquid like coconut water) 
- 2 tbsp sweetener (honey, maple syrup, sugar) 
- optional ingredients: vanilla extract 
 
GENERAL INSTRUCTIONS 

Blend the fruit, juice or yogurt, any sweetener or other flavors together, pour into the molds and freeze for a minimum of 3-4 hours. 
 
For Strawberry Popsicles 
- 2 cups strawberry with the stem removed 
- 1 cup coconut water (or fruit juice) 
- 2 tbsp sugar (or honey) 
 
Blend all ingredients together, then pour through a fine sieve to remove the seeds (optional step). 
Pour into molds and add the sticks, then freeze for a minimum of three hours. 
Running a mold under warm water will help loosen the popsicle when removing. 
 
For Blueberry Popsicles 
- 2 cups blueberries 
- 1 cup Greek yogurt 
- 2 tbsp of honey (or maple syrup) 
- 1 to 2 tsp of vanilla extract 
 
Mix the vanilla into the yogurt and taste to see if you’d like more. 
Blend the blueberries, yogurt, and honey together in a blender, then pour into the molds. 
Freeze for a minimum of three hours. 
Running a mold under warm water will help loosen the popsicle when removing it. 

 
For Creamsicle 
- 2 cups apricot flesh (see below), alternatively peaches, oranges, mangos also work 
- 1 cup fruit juice (apricot, peach, mango etc.) 
- 2 tbsp of honey 
- 1.5 to 2 cups Greek yogurt 
- 1 to 2 tsp of vanilla extract 
 
In a bowl, mix the vanilla extract with the yogurt and taste to see if you’d like more. 
 
Remove the skin or peel from your desired fruit (blanching briefly is best for apricots and peaches) and remove any seeds. 
 
In a high-speed blender, add the fruit, the juice, and the honey and taste sweetness (you want it on the higher side). 
 
In the molds, add a tablespoon of the fruit mixture, and then a tablespoon of vanilla yogurt, alternating until the mold is filled, and the two are slightly blended. 
Freeze for a minimum of three hours (these may need more with the two separate fillings) 
Running a mold under warm water will help loosen the popsicle when removing. 

COCKTAIL: Sheringham Gin and Steller's Jay Brut

Sheringham Beacon Gin and Steller’s Jay Mountain Jay Brut
with lemon and cherry blossom simple syrup, and garnished with lemon twist and candied magnolia leaves
April 2025