I competed in my second powerlifting meet this past Sunday. My goals for this one were to get more experience lifting in front of judges, and to qualify for USA Powerlifting (USAPL) Nationals in October. My lifts went pretty much as I planned and I accomplished my goals. I also got a pretty gold medal (full disclosure: I was the only one in my weight class) so I am very pleased!

One thing I am learning about meets is they are very draining for me, both mentally and physically. I tried really hard to stay super calm in the weeks before this one, trusting that my training, nutrition, and rest have all been very solid, but the day of the meet was still pretty nerve-wracking and exhausting. When it was over, all I wanted to do was get home and curl up on my couch with some hot chocolate embellished with these chocolate marshmallows. So I did just that, and I’ll be taking it easy the rest of the week, as well.

I’ve long wanted to try sweetening marshmallows with honey so when I saw this chocolate version in Brittany Angell’s new book Every Last Crumb, I knew I had to make them. I love how they turned out, and how they melt in hot drinks. I’ve enjoyed them in warm honey sweetened milk and coffee in addition to hot chocolate.

This chocolate marshmallow recipe is just one of more than 150 Paleo-inspired recipes found in Every Last Crumb. If you follow a Paleo-ish diet or have food sensitivities, I think you will love this book (though I don’t eat Paleo nor do I have food sensitivities and I am really enjoying it!). Every Last Crumb features grain-free recipes for numerous specialty breads such as bagels, croissants, and naan. But the book isn’t just about bread; Brittany shares lots of creative ideas for savory foods and treats, too.

Recipe for Chocolate Marshmallows

Yield: 16 2-inch marshmallows

Prep Time: 30 minutes

Cook Time: 9-14 minutes

Total Time: 45 minutes

You will need a candy thermometer to make this recipe. I've been using one just like this for years.

Ingredients:

*1/2 cup cold water
*3 packets gelatin (3 tablespoons)
*1 cup honey
*1/2 cup water
*1 teaspoon vanilla extract
*1/4 teaspoon kosher salt
*1/2 cup cocoa powder, plus more for the pan

Directions:

1. In the bowl of a stand mixer, using the whisk attachment, mix together the cold water and gelatin.

2. In a deep pot with a candy thermometer attached to the side, combine the honey, water, vanilla, salt. Heat the mixture over medium-high heat until it reaches 240 degrees F., the hardball stage (roughly 9 to 14 minutes).

3. Carefully pour this mixture into the gelatin mixture (it will be very hot).

4. Starting with the mixer on low speed and gradually increasing to high speed, whip for 8 to 10 minutes, until the mixture becomes white and thick. In the last 4 minutes, add the cocoa powder.

5. Meanwhile, line an 8-inch baking pan with parchment paper and lightly dust with cocoa powder.

6. As soon as the mixture has fully thickened and the chocolate is incorporated, quickly pour the marshmallow fluff into the pan.

7. Lightly dust with more cocoa powder (this will help you smooth out the surface).

8. Let cool for several hours in the fridge, which will allow the marshmallows to set.

9. Cut the marshmallows into squares. If you find that the knife is sticking, coat it in cocoa powder before each cut. Store the marshmallows in a sealed bag or container at room temperature, or freeze for later use.

Recipe shared with permission from Every Last Crumb by Brittany Angell.