Stimuli

Remember what is was like to roast marshmallows?  Toasted to a golden brown and dripping with gooey goodness, especially when melted with chocolate and graham crackers.  Isn't it time to bring back those memories in true grown-up style?

Tina Bacon, owner of The Pink Spatula is the creator behind these wonderful marshmallows.  Full of the flavours of Fall including vanilla, cinnamon, ginger, nutmeg, allspice & cloves. Made in small batches and cut by hand, the marshmallows get their flavour and colour from pureed fruit - no artificial flavours or colours.

Depending on the flavour, homemade marshmallows can be used for more than just eating out of hand. The Holiday Spice marshmallows are fantastic melted on a vanilla latte or a hot chocolate. They taste fantastic on Moroccan Spice crackers from Gone Crackers. You can also use them as a garnish on Butternut Squash Soup and bruleed atop a sweet potato casserole. Customers have been known to save them for after the kids have gone to bed when camping, to indulge in a grown-up S'More. Any of the flavours are a great addition to a chocolate fondue.

Along with the Holiday Spice flavour, Toasted Coconut Marshmallows are currently available.  These are superb for simply snacking on.  Coming up later this fall will be a lightly spiced Cranberry Marshmallow reminiscent of Tina's favourite Cranberry Apple Mincemeat and possibly a Maple Pecan and an Espresso.  She's is always experimenting and trying out new flavours so visit the Pink Spatula Facebook page often.

The Pink Spatula marshmallows are available at Well Seasoned in Langley at well as City Blends Coffee & Tea House in Mission where Tina bakes them.  City Blends has an open kitchen so customers can see everything being made and some people come just to have coffee and watch Tina work.   Tina will also have her marshmallows at The Shed Row Market on Oct. 2 & 3.