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: 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. 

RECIPE: Beet Salad for BC Living "From Scratch" - June 2025

Beet Salad
for BC Living
June 2025 
 
Farmers markets are back, local produce is growing, and summer is on the horizon! I grabbed my tote bag and headed to the market in Kits to see what I could find for a summer picnic. The stalls were brimming with the first strawberries of the year, foraged mushrooms, and peppers galore, but my eyes landed on the beets. Both the red and golden ones looked amazing, and I knew a salad with some local goat cheese and greens was what I was looking for. 
 
The only tricky part about (red) beets is that they’ll stain your hands (and the golden beets, AND the cheese), so use gloves if you can and don’t mix everything together when you plate it, to keep it nice and clean. 
 
One of the best parts is that you can make a variety of dressings for this. I went with citrus, but a Dijon mustard dressing, or even just a balsamic glaze would be delicious. 
 
Bring this to your next beach picnic or backyard BBQ as a cold side salad or enjoy it in the sunshine for a healthy lunch. 
 
--- 
 
Makes approximately 4 small servings, or 1 large serving 
 
INGREDIENTS 
 
- 1 large red beet 
- 1 large golden beet (or even a Chioggia beet if you can find it!) 
- extra virgin olive oil (for roasting) 
- ¼ cup crumbled goat cheese (adjust to taste) 
- 1-2 tbsp crushed pistachios (or other nuts, like walnuts) 
- 1 cup arugula (optional, for serving base) 
 
For The Dressing: 
 
- 1 tbsp extra virgin olive oil  
- 1 tbsp apple cider vinegar  
- 1 tbsp freshly squeezed juice of: a lemon, or an orange  
- ¼ tsp salt 
 
 
INSTRUCTIONS 
 
Preheat oven to 400 degrees Fahrenheit. 
 
Scrub the beets clean (do not peel yet) and remove any excess roots. 
Place each beet on a sheet of tin foil, drizzle with olive oil, and rub to coat. Then wrap each beet completely in the foil. 
 
When the oven is preheated, place the foil-wrapped beets on a baking sheet or directly on the oven rack, and cook for 45 minutes. 
Stick a fork in the beet to see if it penetrates easily - the larger the beet, the longer it will take to cook through, possibly up to an hour or more. Continue to monitor them until the fork easily pierces the beet and then remove from oven and set aside to cool. 
 
Once cool, the skin should easily fall off the beet, though you may need to peel some back with a peeler and cut off any root leftover. 
I do this step with the red beet using gloves as it will stain your hands. 
 
Once the beets are peeled, chop them into bite-sized pieces and keep in separate bowls to avoid the red bleeding onto the golden. I like to chill them (covered) in the fridge for a while, as I prefer chilled. 
 
While they are chilling, whisk together the dressing ingredients in a small bowl, or shake them in a jar with a lid. Set aside. 
 
When the beets are at the preferred temperature, pour some of the dressing over each bowl and stir with a spoon. 
 
To plate, lay a bed of arugula on a serving tray. Using gloves or tongs, arrange the red and golden beets in alternating colors to avoid color bleeding. Sprinkle the dish with goat cheese, and then the crushed pistachios.  
 
You can also add fresh herbs at this stage if you have them on hand – I added some basil from my garden. 
 
Add some extra dressing over top of the salad and serve. 
 
 
NOTES: 
 
Leftover salad should keep in the fridge in a sealed container for a few days – it just might need some extra dressing. 
 
You can make this vegan by swapping goat cheese for nut-based cheese, or another vegan alternative. 

RECIPE: Chicken Pot Pie for BC Living - From Scratch

Chicken Pot Pie
for BC Living “From Scratch” Column
April 2025

After I started experimenting with making my own pie crust (click here to see that recipe), I decided this wet weather called for a Chicken Pot Pie. Despite never attempting anything like this, it actually turned out really well and hit the spot. 
 
One of the nicest things about this is that you can choose whichever kind of vegetables you’d like. I had some leftover corn from the summer in my freezer, so I added that in, and there were still some carrots kicking around in the garden, so I pulled those as well. In fact, you don’t even have to make this with chicken, you could go for all vegetables or maybe substitute beef if you’d like. 
 
 
INGREDIENTS 
 
- homemade pie pastry – click here for a how-to 
- 1 medium onion, finely chopped 
- 1 tbsp butter 
- 2-3 cups cooked chicken (more or less depending on your vegetable ratio) 
- 2 cups of mixed vegetables (chopped carrots, and celery, corn, peas etc.) 
- ½ cup flour 
- 2 cups chicken (or vegetable) broth 
- ¾ cup whole milk 
- 2 tsp poultry or Italian seasoning 
- one egg 
- salt and pepper 
- fresh thyme sprigs for garnish (optional) 

INSTRUCTIONS 
 
Make the pie pastry with the instructions above and keep chilled until ready to roll out. 
 
Preheat the oven to 450 Fahrenheit. 
 
In a large pan, melt the butter and then add the onions, cooking for a few minutes until translucent. Then add the flour and seasoning, and some salt and pepper, stirring and cooking until the flour smell starts to taper off. 
 
A small amount at a time, add the milk, whisking as you go to make sure there are no chunks of flour, and then repeat with the broth until all have been incorporated. 
 
Continue stirring for several minutes until the mixture starts to thicken and then set aside. 
 
Roll out your pastry and then line a pie plate with the bottom sheet, trimming as needed. 
 
Add your chicken and vegetables, spreading them evenly on top of the pastry, then carefully pour your gravy mixture on top of it (this will help prevent the bottom pastry from getting too soggy). 
 
Place the second rolled out sheet of pastry dough on top of the pie, trimming and sealing the edges as you go. You can also flute or crimp the edges to make it look even nicer. Make sure to cut a few slits in the top of the pastry to let steam escape – either with a knife or a bread lame. 
 
Mix an egg in a small bowl and with a pastry brush, coat the top in a thin layer of egg wash – this will give it some extra browning. 
 
Place in the oven and cook for 15-20 minutes until the pastry is nice and golden brown. 
 
Let sit for at least 10 minutes before cutting in and serving, as it will be extremely hot and might fall apart. 
 

ENJOY! 

RECIPE: Seasonings for BC Living - From Scratch

Seasonings
for BC Living “From Scratch” Column
March 2025 
 
Over the last few years I’ve made a few seasonings from my cupboard after dehydrating/drying out herbs from my garden, and it fills me with joy. The other day I ran out of Italian seasoning, and when I went to write it on a grocery list, I thought to myself “I have every spice I need to make it”! 
 
So that got me thinking about other seasoning mixes that I make at home instead of buying pre-mixed packets at the store and I realized there are quite a few. So, I present to you: Three Seasoning Mixes to Make at Home. 
 

ITALIAN SEASONING 
 
Some of these spices are totally optional, and I’ve labelled as such – as it is easier to add to the base than it is to take a spice out. I didn’t add garlic powder because I like to add fresh garlic when possible and know the amount going in, but feel free to add it as well. Double, triple etcetera to make a large amount. 
 
INGREDIENTS 
- 1 tbsp dried basil  
- 1 tbsp dried oregano 
- 1 tbsp dried parsley 
- 1 tsp dried thyme 
- 1 tsp dried sage 
- 1 tsp dried marjoram (optional – or add more oregano) 
- 1 tsp dried rosemary (optional) 
- Other options: garlic powder, fennel seed, red pepper flakes 

FAJITA SEASONING 
 
Instead of the packet in the store that comes with things you do not need, try this mix as it can be adjusted for tacos as well. If you want to add some corn starch to the mix when using so it thickens up like the pre-mix does, give that a try. (Double, triple etcetera to make a large amount.) 
 
INGREDIENTS 
 
- 2 tbsp chili powder 
- 2 tsp paprika 
- 1 tsp garlic powder 
- 1 tsp garlic powder 
- 1 tsp onion powder 
- ½ tsp oregano 
- ½ tsp salt and pepper 
- Other options: cumin, red pepper flakes, cayenne pepper 
 
 
PUMPKIN PIE MIX 

Obviously, this is great for pumpkin pie itself, but you can sprinkle this on your morning latte, mix it in when you make banana bread, or use it in a smoothie. Get creative! If you prefer the taste of one of the spices over the other, you can adjust the seasoning as you’d like - adding more of the non-cinnamon flavors. (Double, triple etcetera to make a large amount.) 
 
INGREDIENTS 
 
- ¼ cup ground cinnamon 
- 1 tbsp ground ginger 
- 1 tbsp ground nutmeg 
- 1 tbsp ground allspice 
- 1 tbsp ground cloves