Tag Archives: marshmallow

Peppermint Chocolate Drops

Posted on January 12, 2012 by Ruthanne

I love new products in the grocery store. Love them. Last week, on an end cap there was something intriguing: Jet-puffed Mallow Bits by Kraft. My store had them in plain and peppermint. They are exactly like the tiny crunchy marshmallow bits found in hot chocolate packets….but in sprinkle form (and in yummy peppermint!).

I tossed a container in my cart and immediately began to daydream about all the wonderful things I could put them in….these cookies are just the beginning….don’t be surprised if you see these little pieces of crunchy happiness in another post soon.

These little chocolate drops have a rich cocoa flavor. They are just FULL of mini chocolate chips and gooey peppermint marshmallows…. *love*

INGREDIENTS:

1 c. margarine
1 1/4 c. sugar
2 eggs
1/2c. cocoa
2-3 c. flour
1 t. baking soda
1/4 t. salt
2 c. mini chocolate chips
2 c. Mallow Bits in peppermint

DIRECTIONS:

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper.
Cream together margarine and sugar.
Use a mixer to beat margarine and sugar together for 2 minutes on medium until fluffy.
Beat in eggs, one at a time.
Beat in cocoa.
Add flour, salt and baking soda and mix by hand (dough will be very thick).
Add chocolate chips and mallow bits.
Knead dough together until smooth (add more flour if too sticky to knead)
Roll teaspoons of dough into balls and place on parchment paper on a cookie sheet. (I use a Small Cookie Scoop to make my cookies all the same size)
Bake at 350 for 8-10 minutes.
Cool on parchment paper.

These are the perfect party cookie and just in time for Valentines day! Enjoy!

12 Comments

Posted in Cookies and tagged baking, chocolate, chocolate chips, cocoa, cookies, dessert, marshmallow, mint, peppermint. Bookmark the permalink.

Strawberry Lemonade Layer Cake!!

Posted on June 19, 2011 by Ruthanne

Moist strawberry cake layered with a rich lemonade cream filling. Introducing summer——on a plate!

INGREDIENTS:

One box of strawberry cake mix (plus oil, water and eggs as directed on box)
8oz. Philadelphia Cream Cheese (softened to room temp.)
1 packet (0.23oz.) of Kool-Aid Lemonade
Yellow food coloring gel (as desired for color)
2cups Jet-Puffed Marshmallow Creme
8 oz. Cool Whip Topping
Fresh strawberries to garnish.

DIRECTIONS:

Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
Cream together cream cheese, lemonade and yellow food coloring until smooth.
Mix marshmallow creme in and then mix in Cool Whip until completely smooth. Refrigerate until cake is cooled and cut.
Cut each cake layer in half.
Alternating layers of cake with layers of filling, assemble cake. End with layer of filling.
Top with sliced strawberries.
Refrigerate and serve chilled.

My thoughts: YUM!!!!! I’m a little obsessed with the filling I used in those confetti cups a few weeks back. This lemonade filling is similar- but has more Cool Whip to make it light and fluffy. I’ve never made a strawberry cake mix before– it is SO GOOD! I love that this recipe uses a cake mix- it makes it a VERY easy and quick recipe that looks so fancy and fun! I think you could drizzle some white chocolate over this and make it over-the-top fancy. I really hope you enjoy this recipe— I’ve gotta have a piece –ready….set….GO!

Want to see more pictures of this cake done as a birthday cake? The filling is made just a little thicker so that the entire cake can be frosted. Just click here. Enjoy!

4-17-12: I love it when people try recipes I’ve posted and take pictures of the process- check out how “Don’t fight the Apple” made this recipe into yummy jar cakes to send to her boyfriend overseas! Great idea!!

4-23-12: Or check out the tips and beautiful photos taken at Jam Hands.

Try some other fun strawberry desserts at Easybaked~ just click on an image to be taken to the recipe!

242 Comments

Posted in Cakes and tagged cake, cool whip, Cream Cheese, dessert, fresh fruit, layer cake, lemonade, marshmallow, strawberry, torte. Bookmark the permalink.

Confetti Cups!!!

Posted on June 7, 2011 by Ruthanne

Chewy “confetti” cookie cups are filled to overflowing with a tart blue raspberry lemonade cream. This is a kid-friendly, fun recipe that can double as a refreshing summer dessert for all ages!

INGREDIENTS:

1 tube (18 oz.) of Pillsbury refrigerated sugar cookie dough
2 1/2 cups of Fruit Loops
8 oz. of PHILADELPHIA cream cheese (room temp)
1 packet (0.23oz.) of Kool-Aid (Ice Blue Raspberry Lemonade)
2 cups of Jet-Puffed Marshmallow Creme
8 oz. Cool Whip Topping

DIRECTIONS:

Preheat oven to 350 degrees
Place 2 cups of Fruit Loops in a zip-top bag and roll then into crumbs using a rolling pin.
Place cookie dough into a mixing bowl and add Fruit Loop crumbs. Using hands, mix together until well-blended.
Scoop cookie dough into a greased muffin tin, evenly dividing the dough between all 12 cups.
Bake cookie dough at 350 degrees for 12 minutes (or until browned around edges).
Remove from oven and allow cookies to sit in pan and firm up for about 3-5 minutes.
Run a small knife around the edges of each cup before popping it out and putting it on a plate.
Using a mini-tart shaper or the end of a wooden spoon, press the center of each cookie in to form a cup.
Chill cups until they are no longer warm to the touch (about 10 minutes)
For filling: Cream together cream cheese and Kool-Aid until completely blended.
Add Marshmallow Creme and mix thoroughly.
Add 1 cup of Cool Whip and mix until smooth and creamy.
Place filling in a large zip-top bag and clip a corner.
Pipe filling evenly into each cookie cup.
Place about 1 c. of Cool Whip into a zip-top bag, clip a corner and pipe this on top of the filling.
Crush remaining 1/2 cup of Fruit Loops and sprinkle over the top.
Serve immediately or freeze and serve chilled.

My thoughts: After making my Fruit Loop Pie for Real Women of Philadelphia and realizing that I couldn’t enter it into the contest because of the length of time required for the filling to set up I obsessed over how to make it work so I could use this filling (it is SO incredibly good!!!!!) I knew the filling would work great in a cup and incorporating the cookie dough makes it quick and easy…I think I like these better than the original Fruit Loop Pie crust! Individual desserts are just so fun! ENJOY!!!

33 Comments

Posted in Cookie Cups and tagged confetti, cookie cups, cookies, cool whip, Cream Cheese, dessert, Fruit Loops, kids dessert, kool-aid, marshmallow, New years, New years eve party, New years party dessert, tart. Bookmark the permalink.

Rocky Road Fudge Bars

Posted on May 10, 2011 by Ruthanne

These bar cookies are full of all your favorite Rocky Road ingredients with a twist– rice crispies and a thick Cream Cheese fudge. Easy and quick to make, this is sure to be one of your new go-to recipes!

INGREDIENTS:

8 oz. Philadelphia Cream Cheese
12 oz. semi-sweet chocolate chips
2c. mini marshmallows
2c. rice krispies
1c. dry roasted, salted peanuts
1/2 c. creamy peanut butter
1/4c. powdered sugar

DIRECTIONS:

Melt chocolate chips in microwave in 30 second increments, stirring well in between, until smooth.
Soften cream cheese in microwave until creamy and smooth.
Combine chocolate and cream cheese until well blended.
Take one cup of chocolate/cream cheese mixture out and set aside in a separate bowl.
To original mixture, add marshmallows, peanuts and rice krispies- stirring well to completely coat.
Press this mixture into a 9×9 pan that has been lined with foil.
To remaining bowl of chocolate and cream cheese, add peanut butter, mixing until smooth.
Add powdered sugar to desired consistency (should be thick yet still spreadable)
Spread this fudge layer over the top of the bars and freeze for 30 minutes.
Remove bars from the pan using the foil to lift out. Cut into squares and serve!

My thoughts: This was another recipe created for the RWOP website competition….no winning for me yet, but I’m going to keep trying! 🙂

It was inspired by bar cookies my grandmother used to make with me when I was little. Hers were called O’Henry Krispies and they were delicious! The addition of cream cheese gives these bars a rich and creamy feel. This is an incredibly easy dessert- but oh soooo yummy! Hope you enjoy them! r-