Product Review- Miss Jones Organic Frosting- Corn free, Soy Free, Gluten-free, Vegan

Now don't get me wrong, home-made frosting is absolutely amazing and much preferred, but sometimes, you really just need something quick and easy to throw on a cake (or eat with graham crackers, mmmm- super easy treat!  I've got a super easy oat flour graham cracker recipe that I will post in the near future).

Most store-bought frostings are full of unnecessary ingredients (that also happen to be common allergens), like high fructose corn syrup, and soybean oil.  Even homemade frostings usually contain dairy (another common allergen), although it is fairly easy to substitute alternative milk and shortening options to make frosting either allergen-free or vegan (depending upon your needs!).  These common ingredients make it difficult to find an easy frosting option when you have special dietary needs, so I was very excited when I learned about Miss Jones Organic frosting.  Please note- this post is in no way sponsored,  I just found the product at Target, and was pretty shocked when I read the ingredient label, and discovered I could actually eat the frosting- definitely a rarity with my particular allergens!

My local store had the Vanilla Buttercream frosting, and the Chocolate Buttercream frosting, so I bought one of each.  Both products were soy-free, corn-free, vegan, dairy free, nut free (and made in a nut-free facility), and gluten-free.  The price was definitely higher than other brands of frosting, but that is to be expected with an Organic product. They were, fortunately, on sale when I bought them, and I was also able to utilize iBotta to get an extra rebate!

Overall, I was very impressed with both products, and would love to try the other flavors (they also have Cinnamon Sugar, Salted Caramel, and Cream Cheese frosting).  The consistency is very light, fluffy and creamy.

The vanilla flavor reminded me of the middle of an oreo- but fluffy and soft, I served it on my Grandma's Eggless Chocolate Cake recipe, and it was really tasty- I got rave reviews from some Vegan friends who rarely get to enjoy frosting- or cake.  This frosting is definitely fluffier than standard buttercream frosting, and not as sugary sweet (I actually prefer that it is a bit less sweet).  The texture is a little bit more slippery, most likely due to the use of a vegetable shortening rather than butter (I know slippery sounds weird, but I don't know how else to describe it!  It's not a bad thing, just a bit different from standard frostings).  The chocolate frosting had a nice deep chocolatey flavor and the same texture/consistency as the vanilla flavor.   I used the chocolate frosting on a chocolate cake, with some caramel drizzle, and caramel buttercream frosting (I made that frosting from scratch).  Both frostings went on the cakes very smoothly, and it was easy to decorate with them.

Overall, I was very impressed with the product, and plan to keep a container on hand at all times, you know- for baking emergencies!

A few other things that I thought were pretty cool about the brand:
1.  Their products are USDA certified Organic, non-GMO and plant based (great for Vegans!)
2.  All of their products use only Rainforest Alliance certified Palm Oil (hooray- save the rainforests!)
3.  Miss Jones Organics is an American company, and their products are made in San Francisco, California

Homemade Marshmallows (Corn syrup free)

No summer is complete without delicious campfire roasted marshmallows and warm toasty s'mores!

People are often surprised that marshmallows can be made from scratch, they seem like a magical ball of fluffy goodness, that only comes in a package from the store.  Homemade marshmallows are surprisingly easy and more flavorful than their store-bought counterparts. Marshmallows don't have a lot of allergens, but they do contain the ever-dreaded CORN SYRUP!  Homemade marshmallows can also be customized with different flavors, colors, and shapes, making them extra fun.  This recipe doesn't toast quite as well as the store bought kind, and tends to melt a bit more quickly. You can still enjoy a tasty toasted marshmallow or s'more with them though, just watch carefully, and make sure they don't slide off your roasting stick.

So, whether you have a corn allergy, are trying to avoid highly processed foods, just want to find out what homemade marshmallows taste like, or want to impress your friends with your kitchen prowess (let's be honest, who doesn't want to wow their friends with homemade marshmallows?  Think, tasty chocolate coated marshmallow pops... I'm drooling right now!  No seriously, I just had to wipe drool off my keyboard...) here is a simple fun recipe:

*I am still trying to find a good vegetarian/vegan option, and will post if I find one!

Magical Marshmallows

Ingredients:
-3 tbsp gelatin (most gelatin packets contain 1 tbsp, so 3 packets)
-1/3 cup cold water
-3 cups sugar (I like to use organic cane sugar)
-1 1/2 cups water
-1 1/2 tsp Vanilla extract (feel free to experiment with other flavors- almond, strawberry, lemon_
-1/3 cup powdered sugar (if you have a corn allergy, make sure this is CORNSTARCH FREE, Wholesome brand is a good option)
-1/3 cup tapioca starch (if you don't have a corn allergy, you can use cornstarch instead)

OPTIONAL: Food coloring, flaked coconut

Directions:
-Prepare your gelatin by soaking it in 1/3 cup cold water in a small bowl (I usually just mix it in the liquid measuring cup).  Just sprinkle the gelatin on the top of the water, and allow it to swell for 10 minutes. 

-Dissolve the sugar in 1 1/2 cups water in a saucepan over low heat, stir frequently.
-Pour the prepared gelatin into the sugar solution, stirring to dissolve.
-Increase stove to medium-high heat, and bring to a boil.
-Boil steadily for 15 minutes (just a low boil, not rolling boil) don't stir.  If you haven't worked with gelatin much, be prepared, it doesn't smell the best, but don't worry the final product will smell and taste fine
-Remove from heat, and allow to cool to room temperature. Your mixture will be a translucent tan color, don't worry, it will turn lovely white when it is whipped.
- Pour your cooled mixture into a bowl or a stand mixer (I have a kitchenaid stand mixer, and it makes life so much better!).  Add your vanilla extract (or other flavor).
-Whip it, Whip it good!  This is where the magic happens, and your thick liquid turns into fluffy deliciousness (that is totally a technical cooking term......).  Beat the mixture until it is very thick, white and shiny, and about tripled in size. This takes a while, so I highly recommend using a stand mixer if you have one!!  Mix in food coloring now if you want colored marshmallows
-Grease a 9x13 pan, you can also lay down a layer of cling wrap or waxed paper and then grease that for easier removal.
-Pour your fluffy, thick marshmallows into the baking pan, and allow to set.  I live in the tropics, and the heat and humidity can make it take a long time to set, so I usually put it in the fridge.
-Once the mixture is set, and no longer super sticky to the touch, you can cut it into shapes.  Squares are easy, but feel free to use cookie cutters if you want fun shapes.
-Mix together the Powdered Sugar and Tapicoa starch, and dust your marshmallows, this helps keep them from sticking together.  I like to put the sugar/starch mixture in a plastic bag, add the marshmallows and shake it up.  You can also add flaked coconut at this point if you want coconut coated marshmallows.
-Store in an airtight container in the fridge.
-ENJOY!!

Allow the gelatin to dissolve and soak for 10 minutes

The cooled gelatin/sugar mixture will be tan in color

Whip the mixture until it is thick, white, shiny and tripled in size

Pour your marshmallows into a 9x13 pan, and allow to set