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Tag Archives: marshmallow fluff

Lime Soda Cupcakes!

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Lime Soda Cupcakes!!Sweet lime cupcakes topped with a swirl of marshmallow buttercream.
A perfect flavor combination!

A while back, I shared with you an impossibly difficult (but amazingly yummy!) candy recipe from my friend Gail.  It was a recipe for Opera Creams passed down to her from her grandmother.  We spent the entire day together, candy making. For lunch we ran up to a little soda fountain from the 50s that is still in business. (Arnolds Drive In, for you folks that live near Indiana)  They have burgers and fries— and yummy soda fountain drinks.  Gail recommended the “Ole Green River” and I got the most wonderful lime phosphate topped with marshmallow cream.  It was beautiful and as that marshmallow dissolved into the drink…?  Unbelievably good.  Here’s my Instagram record of it:

Ole' Green River at Arnold's Drive-InI’m not sure what brought it to mind the other day, but I decided to use those flavors to create a cupcake version of that yummy Ole Green River.  I think they turned out great.  Nice and green for St. Patricks Day!!!

Lime Soda Cupcakes!!

Here’s the recipe: (printable version)

INGREDIENTS (makes 24 cupcakes)

  • One boxed white cake mix, plus oil, water and eggs to make according to box.
  • One small packet of Lime Jell-O.
  • 4 sticks of salted butter (at room temperature)
  • 2 teaspoons of clear vanilla
  • 3 cups of powdered sugar
  • 2 jars (7 oz. each) of Jet-puffed marshmallow creme
  • White food coloring (optional- only if you want that bright white marshmallow color.)
  • Sprinkles and decorations as desired.

DIRECTIONS:

  • Make cake mix according to box, but add Jell-O along with other ingredients.
  • Divide batter evenly into 24 cupcake liners in muffin tins.
  • Bake according to box, a toothpick inserted into the center of one should come out clean.
  • Allow cupcakes to cool while you prepare frosting.
  • Combine (room temperature) butter, vanilla, and powdered sugar in a large mixing bowl and beat on low until combined.
  • Beat on high for several minutes until light and fluffy.
  • (optional) add white food coloring at this point, to whiten up all that butter- I did not have any, so you can see my icing is more of an ivory color.
  • Add marshmallow creme to frosting and beat until completely incorporated.
  • Spoon frosting into a large zip top bag that has been fitted with a decorating tip, and pipe frosting over cupcakes.
  • Decorate as desired (paper straws are fun!!!!!!)
  • Enjoy!

Lime Soda Cupcakes!!!!My thoughts: I really loved these flavors together.  Marshmallow and lime.  So yummy.  The cupcakes are very moist because of the Jell-O, so take care unwrapping them, they are a little more likely to fall apart than other cupcakes.  I experimented with the marshmallow butter cream, just adding the fluff to my usual buttercream recipe, and I thought it was fabulous.  The marshmallow flavor was not lost!  I hope you enjoy these little treats, and if you’re ever near a soda shop that has lime phosphates on the menu, ask for one with marshmallow cream on the top!  Enjoy!  ~r

Lime Soda Cupcakes!!Other fun St. Patrick’s Day treats you might want to try:

Grasshopper Mint CupcakesRainbow Cake RollMint Creme Brownie CupsBaileys Irish Cream Cupcakes

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S’mores Cookie Cups

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S'more Cookie Cups!!

These mini graham cracker cookie cups are overflowing with soft marshmallow and chocolate~ a perfect replica of the summertime favorite~ in cookie form!!

These little cookie cups were eaten up faster than any dessert I can remember.  You simply can’t stop at one!  I guess that’s because they are made with all the ingredients used in S’mores!  The marshmallow stays soft, and the  soft chocolate layer on the inside….?  Oh my.

S'more cookie cups!

Here’s how to make them: (printable recipe)

INGREDIENTS: (makes 48 mini cups)

  • One tube of refrigerated sugar cookie dough
  • 1 cup of finely crushed graham crackers
  • 1/4 cup of heavy cream
  • 1/2 cup semi-sweet chocolate chips
  • 1  (13oz) jar of Jet-Puffed Marshmallow fluff
  • 48 Hershey Kisses (unwrapped!)

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Place cookie dough and crushed grahams (save 2 to 3 tablespoons of crumbs to sprinkle over cups at end) in a mixing bowl and using hands, combine crushed grahams with cookie dough until completely incorporated.
  • Evenly divide dough into mini muffin tins (I used a medium cookie scoop to do this and got about 48 cookies)
  • Bake at 350F degrees for 7 to 9 minutes, until turning a light brown at edges.
  • Remove from oven and immediately press centers in using a mini tart shaper (or a wooden spoon~ although I highly recommend the tart shaper as it is a small and inexpensive tool that I love and use all the time!)
  • Allow cups to cool for 2-3 minutes and then gently run a small knife around the edges and pop the cup out of the tin.  Allow cup to completely cool on counter.
  • Place all cups on a cookie sheet (preferably one with raised edges)
  • In a small sauce pan, heat up heavy cream until just bubbling at the edges (20 seconds or so).
  • Add chocolate chips, cover and allow them to sit for 5 minutes.
  • Stir melted chips with cream until smooth (turn heat back on if needed)
  • Place chocolate sauce in a zip-top bag, clip a corner and pipe chocolate evenly into each cup.

Graham cookie cupsPiping chocolate into cookie cup

  • Fill a mug or small bowl with HOT water, and place a medium cookie scoop into it.  Shake off excess water and scoop one scoop of marshmallow fluff into each cookie cup.  Place scoop back in hot water as soon as the fluff starts to stick to the scoop.

Scoop Marshmallow into cookie cupSmores cookie cups--yum!!

  • Turn broiler on high and place entire cookiesheet full of cookies in the oven under the broiler.  WATCH the cookies– in about 30 seconds the marshmallows will start to brown.  Take the cookie cups out and immediately place a Hershey kiss on the top of each hot marshmallow top.  Sprinkle with graham crumbs (and drizzle with a little white chocolate if you like).
  • Let these sit for about an hour.  The bottom of the kiss will melt and attach to the marshmallow.
  • You can serve these warm, or at room temp.
  • Once they are cooled, you can store them in an airtight container for about a week.

S'mores cookie cups!

My thoughts~ These cookie cups were a big hit.  They really capture the flavor of a s’more and they aren’t very difficult to make.  The marshmallow fluff was a little fussy, just because it is so sticky.  I highly recommend it though- it was perfect biting into the gooey soft cream rather than an actual marshmallow.  It captured that melted marshmallow feel.  I *highly* recommend you use a cookie scoop for these.  You can get a scoop almost anywhere these days, but if you can’t find one, try ordering one at Amazon.  I hope you really enjoy making (and eating!) these yummy little treats!!! ~r

Melted Smores cup

Other cookie cup recipes you might enjoy:

Gooey filling in Seven layer cups!Fruit Loop Confetti Cups!!Caramel Coconut Creme CupsSalted Caramel Cookie Cup!!!

Chocolate Strawberry Layer Cake!

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Chocolate Strawberry layer cake
Such an easy and refreshing dessert!  If you need something beautiful but quick, this is your recipe!

INGREDIENTS:

  • One boxed chocolate cake mix (with water, oil and eggs to make according to package)
  • One (8 oz) container of Cool Whip
  • One (7 oz) container of Jet Puffed Marshmallow fluff
  • One tub of ready-made chocolate frosting
  • About 25 ripe strawberries.

DIRECTIONS:

  • Make cake according to box and bake in 2-  8 or 9 inch round pans.
  • Cool cakes, trim off tops to level each cake and cut each cake into two layers
  • Mix Cool Whip and marshmallow fluff together until smooth.
  • Spoon frosting into bowl and heat for about 30 seconds in microwave.  Stir.  It should be a hot fudge consistency.
  • Wash and slice strawberries lengthwise (I used an egg slicer to make this easier).

Chocolate stawberry layer cake

  • Place one layer of cake on serving plate.  Spread with a bit of melted frosting and a bit of the cream mixture.
  • Place strawberries along the edge with points facing out.  Use small pieces to fill in the middle.

Chocolate strawberry layer cake

  • Do this with each layer and then top final layer with remaining cream and frosting.
  • Decorate as desired.
  • Keep refrigerated until serving.


Strawberry layer cakeMy thoughts:  I miss summer.  I’ve been craving strawberries and this yummy cake did the trick!  It is easy and delicious and you’ll impress everyone you serve it to!  Enjoy!!!  ~r

Other strawberry desserts you’ll love ~ click on the image to get to the recipe:

Chocolate Covered Strawberry CheesecakeStrawberry-Lemonade CakeStrawberry Cookies with Sweet Tart FrostingChocolate covered strawberry Cake roll!!

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