Advertisements
RSS Feed

Tag Archives: marshmallows

Rocky Road Cookies!

rocky-road-cookies

Rich fudge cookies covered in a pile of marshmallows, chocolate and almonds.

A perfect rocky road combination!

Confession: I’m not a fan of ice cream. I mean, it’s ok- but it isn’t like my favorite dessert. The rocky road combination of marshmallows, chocolate and almonds began in ice cream- back in the early 1900’s. It was actually the very 1st creative ice cream flavor- prior to its invention there was only vanilla, chocolate, and strawberry. Stop and imagine that for a minute. The world with no mint-chip ice cream…

So they invented this crazy new flavor, and then the Great Depression hit- and people didn’t have much money to buy ice cream. In a feat of marketing genius, it was given the name “Rocky Road” to relate to what people were going through and boost sales. It must have worked, because this flavor of ice cream has stood the test of time and is still filling the freezers of America.

rocky-road-cookies

Since ice cream isn’t my favorite dessert, I like to take these flavors and create other things with them instead! I made Rocky Road cupcakes a couple of years ago on Easybaked, and they are still one of my favorite recipes. Yum.

rocky-road-cookies

These are easy to make, and a perfectly rich, but not too sweet treat for any holiday or celebration. Or just for Mondays. Mondays always need good cookies.

Here is how we made them (printable recipe here)

INGREDIENTS: (makes about 24, 4-inch round cookies)

Cookie: 

  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Toppings:

  • 1 bag of mini-marshmallows
  • 1 bag of Wiltons candy melts in dark cocoa
  • 1/4 bag of Wilton’s candy melts in white
  • 1 cup of sliced almonds
  • 1 cup of chocolate chips

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Add butter, sugar, eggs, vanilla and cocoa together in  large mixing bowl.
  • Blend on medium speed with a mixer until smooth.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
  • Roll out cookie dough on floured counter.  
  • Cut into large circles (you want to have room for all those toppings!) and place on a parchment-lined baking sheet.  
  • Bake for 8 to 11 minutes until the edges are firm.
  • Slide parchment paper off cookie sheet with cookies on top. Allow them to cool on counter.
  • Melt dark cocoa candy melts in microwave in 30 second increments, stirring in between until smooth.
  • Spoon about a tablespoon of chocolate on the top of a cookie and spread to edges.
  • Immediately (before chocolate hardens) add marshmallows, almonds and chocolate chips. They all don’t have to touch the melted chocolate, and some can be loose on top.
  • Finish all cookies in the same manner.
  • Melt white candy melts in the microwave in 30 second increments, stirring in between until smooth.
  • Place candy melts into a small zip-top bag, clip a corner and drizzle white chocolate over the top of each cookie as shown.
  • Allow everything to harden up.
  • Store in an air-tight container for up to 5 days (the marshmallows get a little chewy past that point). Make sure to layer parchment paper between the layers of cookies when storing them.
  • Enjoy!

rocky-road-cookies

My thoughts: There is just something unbelievably good about marshmallows on a cookie. The chewy sweetness of those, the crunchy nuts, the soft chocolate cookie… I LOVE these! Sometimes the love of a dessert is as much about the textures as it is about the flavors- and this cookie wins in both categories!!!! I hope you get a chance to try these! Enjoy! ~r

Other favorites for the cookie jar: (click on a photo to see the recipe):

Gingerbread Cookies!German Chocolate CookieChocolate Chip Oatmeal CookiesChocolate Espresso Cookies!!!

 

Advertisements

Blooming Marshmallows for Cocoa! Make your own!

Posted on

blooming marshmallows! DIYHave you seen the latest food fad? A friend sent me this video and I couldn’t stop smiling! Genius!!! These fun little marshmallows, when set into hot chocolate, bloom and reveal fun sprinkles at the center. These are the creation of chef Dominique Ansel (creator of the Cronut, for all you foodies out there) and he serves them up in Tokyo and New York.

So what’s a girl from Indiana to do? Obviously figure out a way to make them herself! And just in time for Valentine’s Day!

It seemed like rule-breaking to use from-scratch marshmallows for this (we are called Easybaked for a reason, you know!). So I melted marshmallows and spread them out to cut. I got REALLY good at this because I made about a billion batches of these before I got them to work well.

DIY Blooming Marshmallows

I learned a few things.

  1. Get the off-brand of marshmallows, they all melt the same.
  2. That marshmallow has to be spread pretty thin (I will tell you how to accomplish this..)
  3. That cocoa has to be as hot as lava to melt away the chocolate cup these sit in.
  4. Use tongs to place the bloom into the hot chocolate so you don’t splash yourself with the lava.

I’m not kidding you- this recipe was a labor of love. But now I can tell you how to do these in SUCH an easy way- and you can surprise your family with these fun treats!

Blooming Marshmallows DIY

Here is how we made these: (printable recipe here)

INGREDIENTS/SUPPLIES: (makes about 10 blooms)

  • 1 bag of regular sized marshmallows
  • 1/4 stick butter
  • 1 cup powdered sugar
  • 1 cup cornstarch
  • 1/2 bag of white Wilton’s candy melts (I used pink on some of these so you could see them better).
  • Jimmies or candies to fill the center of the flower
  • Hot (HOT!) chocolate
  • A flower shaped cookie cutter
  • Mini paper nut cups

DIRECTIONS:

  • Liberally butter the bottom and sides of a sheet cake pan
  • In a small bowl, mix together the powdered sugar and cornstarch.
  • Place about 1/2 of this mixture into a sugar shaker or sifter (I love my Pampered Chef one!) and coat entire pan with mixture.
  • Liberally butter the inside of a large mixing bowl
  • Place marshmallows in bowl and melt in microwave for 30 seconds, stir and melt again for 30 seconds- until completely smooth.

melting MarshmallowsMelting marshmallows

  • Pour marshmallow mixture down the center of the pan and sprinkle top with sugar/starch mixture.
  • Coat your hands liberally in the powdered sugar/corn starch mixture and gently press the melted marshmallows flat across the pan. If you hit a sticky spot, sprinkle it with the sugar/starch.
  • Try to get the marshmallow layer as even as possible across the pan. You will have a few holes and maybe not get it all to the edge, but remember that you will be cutting flowers out of this- so you can work around bad spots.

img_0738img_0746

  • Allow this to harden for 30 minutes.
  • Coat cookie cutter in sugar/starch mixture and carefully cut out a flower. Coat cut edges in powder and set aside while the rest are cut.

Cookie cutter marshmallow Cookie cutter marshmallow

  • Have some sprinkles or Sixlets candy ready to place into the center of the flowers- but don’t place them yet.
  • Melt Candy Melts in the microwave in 30 second increments, stirring in between until melted and smooth.
  • Spoon melts into paper cup and spread up sides. Tip cup to drain out excess.
  • Brush excess powder off a flower, add sprinkles/candy to center and pull all petals up to the center, leaving the bottom center open.
  • Place bottom center of flower into candy-coated cup (before it hardens). Allow this to harden with the flower inside.

blooming-mm6blooming-mm5

  • Once this has hardened completely , use a scissors to clip the top edge of the cup, and peel the paper away.

blooming-mm3blooming-mm2

  • Make a cup of HOT hot chocolate. I found that using milk rather than water resulted in the best “openings” of the flowers.
  • Use tongs to carefully set the unopened flower into the cocoa and let it bloom!

blooming-marshmallow3blooming-marshmallow4

blooming-marshmallow

  • I stored my extra marshmallow flowers in an air-tight container and they still bloomed a few days later- but slowly. I think that the more fresh they are, the better they bloom.

Click on the photo below to see my (terribly shot!) video of a not-so perfect bloom. It illustrates the biggest problem I had with this project- getting the flower to bloom without allowing hot chocolate to seep into the center. I’d say about 50% of my flowers had some leakage of chocolate- and, if you watch the “professional” ones, you see this happens to them too.

I think that the key things to reduce this are:

  1. Use HOT chocolate made from milk instead of water.
  2. Marshmallows that aren’t too thick, and that aren’t still sticky on the edges (remember to cover those cut edges with powder early on!)
  3. Placing them into those chocolate cups as evenly as possible. If one side weighs more than the other, the cup will tip when placed in the cocoa, allowing some cocoa into the center.

I have to say though- that even when the centers filled a little with cocoa, people LOVED these! They wanted to drink more than one cup of cocoa to see it bloom again. So-not perfect, but really, really fun.

blooming-mm9

My thoughts: I feel like I’ve made progress toward figuring out a good DIY method for these. AND I’m pretty excited about how easy it is to take store-bought marshmallows and turn them into ANY shape! There are always unexpected things I learn when I experiment. I hope you get a chance to try these- and even improve on them! If any of you come up with a way to keep the cocoa out of the center on MOST of them, let me know! I feel like we could improve on 50%… 🙂 Enjoy! ~r

We love marshmallows here- because money can’t buy you happiness, but it can buy you marshmallows, and that’s nearly the same thing!!  Try a few more marshmallow-y recipes: (click on photo to see recipe)

Mallow Cupsfrozen s'more cupsMarshmallow Turtle Pops!Chocolate Marshmallow Cookies!!!

 

 

 

Candy Corn Peanut Bars

Posted on

Candy Corn Peanut Bars!!
A chewy cookie crust topped with peanuts and sweet candy corn.  So many fun fall flavors in one  little bar cookie!

I confess.  I hate candy corn.  Everyone I know loved these cookie bars, but I had to make a little section of no-candy-corn just for me.  This recipe is easily made with or without the candy corn.  The candy makes it pretty though…and that counts for a lot!

Candy Corn Peanut Bars!!

Want to know how to make these easy little cookie bars?

Here you go (printable recipe)

INGREDIENTS: (makes about 24 bar cookies)

Crust:

  • 1 boxed yellow cake mix
  • 1/3 cup butter (melted)
  • 1 egg

Topping:

  • 3 cups mini marshmallows
  • 1 (10 oz) package of peanut butter chips
  • 2/3 cup light corn syrup
  • 2 teaspoons vanilla
  • 1/4 c. butter
  • 2 cups Rice Krispies
  • 2 cups salted, roasted peanuts
  • One bag of candy corn

DIRECTIONS:

  • Preheat oven to 350F degrees
  • In a mixing bowl, combine cake mix, 1/3 cup of melted butter and one egg.  Mix well, kneading with clean hands at the end.
  • Carefully press crust into the bottom of a greased 9×13 pan. (I line mine with parchment paper)
  • Bake at 350F degrees for 12-14 minutes.
  • Carefully pour mini marshmallows over top of hot crust and place in oven for about 5 minutes (until marshmallows puff up)
  • Cool.
  • In a large saucepan, heat peanut butter chips, corn syrup, vanilla and 1/4 cup of butter until all chips are melted and smooth.
  • Add Rice Krispies and peanuts and combine well.
  • Working quickly, spoon topping over marshmallows and then press candy corn on top.
  • Chill before cutting and ENJOY!

Candy Corn Peanut Bars!!


My thoughts:  I can’t believe it is already October.  When I spotted candy corn at the store I did a double take.  October….already?  These are an easy and fun treat for all of your fall parties and events.  Hope you love them!! ~r

Candy Corn Peanut Bars!!!
Other fun fall recipes:

Inside-out Caramel Apple!!Honey cut-out cookiesFall Acorn Cupcakes!Peanut butter Acorn Cookies!

Frosty S’more Cups

Posted on

Graham Crust topped with soft chocolate, mini marshmallows and creamy whipped pudding- all frozen in a cute individual cup!  YUM!

I’m back with a recipe using my Chicago Metallic Mini Cheesecake Pan  that I just love.  My Chocolate Chip Cookie Cheesecakes were my first experiment using this pan and these are my second experiment.  I’m just so impressed by how easy it is to make these using this pan- love it!  These frozen treats are rich and creamy and oh-so-yummy!  I hope you love them as much as I do!

INGREDIENTS:

  • 18 graham cracker squares (9 sheets or about 1 1/2 cups)
  • 1/3 c. butter
  • 1/2 c. milk chocolate chips
  • 1/4 c. whipping cream
  • 2 c. mini marshmallows
  • 1 1/2 c. cold milk
  • 1 box (4 servings, 3.9 oz)instant chocolate pudding
  • 1 (8 oz) container of Cool Whip (thawed in fridge)
  • 1/4 c. mini chocolate chips (as topping)

DIRECTIONS

  • Crush graham crackers into fine crumbs.
  • Melt butter and add to graham crackers, mixing until well combined to make crust.
  • Prepare pan by placing disks into the bottom of each cup.
  • Evenly divide crust mixture into all 12 cups, saving about 1/4 cup to use as topping later. (I used a Mini Tart Shaper to press crumbs firmly into the bottom of each cup).
  • Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.
  • Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.

  • Divide Marshmallows among cups.
  • Mix cold milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping).
  • Spoon filling into a large zip top bag (and ZIP it or you might have a mess!)  Clip a corner off and pipe pudding into each cup evenly.  Try to pipe it in between the marshmallows so that the whole cup is filled.  I did have a little left over (which was really tasty straight out of the bag!)
  • Use a knife to smooth the tops level with the top of the pan.
  • Freeze for at least a couple of hours.
  • Allow the pan to warm just a bit before popping each dessert cup out.  Poke a finger up through the hole in the bottom of the pan and grab that s’mores cup by its crust.  Remove the disk from the bottom and you are ready to add topping. 
  • For topping, I just piped a little bit of the left over Cool Whip on each dessert using a decorating tip.  Then I sprinkled the remaining crust and mini chocolate chips on top.
  • Serve cold right away– or put them in a sealed container and freeze until you are ready to serve.

My thoughts:  I love these so much.  They are ok at room temperature, but serve them frozen and they are amazing!  The pudding stays so creamy and that chocolate layer in the middle…. it is a miracle I didn’t just sit down and eat them all.  Seriously.  Enjoy!!!  -r

6-5-12: Check out this bloggers version using muffin cups: A Bunch of Bishops –so fun!

Hot Chocolate Pops!

You’ve heard of cake pops, cookie pops, brownie pops, doughnut pops and even pie pops— but have you ever tried a Hot Chocolate Pop?  Creamy chocolate surrounding a marshmallow surprise center- pop it into a cup of hot milk and YUM- a perfect yummy creamy cup of cocoa.  Wrap them up and they make the PERFECT winter gift!

Ingredients:

  • Wilton White Candy Melts and Wilton Dark Candy Cocoa Melts.  You will need about one 12 oz. bag per 8 pops.
  • Marshmallows (one for every pop you intend to make!)
  • Stir sticks (I found these cute dowels at Michaels)
  • Small plastic cups (I used 3 oz. clear plastic cups by Solo)
  • Clear plastic bags I used Wilton Lollipop Bags -they are so easy- perfect size and come with a bow!
  • Cute tags– use mine if you want or make your own!! 🙂

Hot Chocolate Pop Labels

Hot Chocolate Pop Labels- Mint

Hot Chocolate Pop Labels- Instructions for use.

Instructions:

  • Melt candy melts in the microwave in 30 second increments, stirring between until smooth.
  • Spoon melted candy into a zip-top bag and seal.
  • Clip a corner off and squeeze about a teaspoon of chocolate into the bottom of each cup.  Tap cup against counter to spread chocolate and remove bubbles.
  • Place cups in the refrigerator for about 5 minutes until chocolate is hard.
  • Press dowels or stir sticks into marshmallows
  • Squeeze about 2 teaspoons of chocolate (I used a contrasting color) into cup and while it is still melted, press marshmallow into cup (this will squeeze the chocolate up along the sides of the cup.) Tap to remove bubbles.
  • Top with chocolate until marshmallow is completely covered -or—
  • (If you are using contrasting chocolates) Refrigerate about 10 minutes until second layer is hard and then add contrasting chocolate over the top, completely covering marshmallow.
  • Place cups in fridge for about 30 minutes to an hour.
  • Clip top of cup with scissors and tear it down the side which will release the pop.
  • Serve or gift wrap!  Enjoy!!!
  • To eat pop: Use a BIG mug (20 oz.) and heat up about 10oz. of milk in it.  Place pop in hot milk and stir until smooth and creamy!

My thoughts:  I love these so much…I love to come up with fun and creative edible gifts each year for giving in bulk (Bible studies, family get-togethers, hair stylist etc…) and these are just FUN!!!  I am wholeheartedly a blonde and my 1st use of these involved a full cup of hot milk plus a pop -resulting in  a huge lake of hot milk on the counter…so learn from me and use a big cup with room in it for the pop- lol!  

Also– I found MINT Wiltons candy melts and that is how I got the mint cocoa flavor.  I just added a little layer of green candy melt before I put lots of white melts and a marshmallow– I like how it turned out!  I wish I’d thought to take pictures as I went for you- I just forgot!  (NOTE: see below!!) Experiment with colors and flavors- these are pretty forgiving projects!

Enjoy– and a very Merry Christmas to you!!!!  -R

Ok– I had to make a second batch because I ran out.  Since I was making them again I took the time to take some pictures for you of the process:

A little bit of chocolate in the bottom of a 3 oz. cup.

White chocolate added over dark and marshmallow pressed into center.

Dark chocolate added over white and marshmallow– don’t forget to tap the bubbles out!

Everything is so pretty set up for pictures….this is what my counter ACTUALLY looked like at the end!

Pops ready to go in the fridge to harden!

Clip the top of the cup and tear down the side to release. (I used paper cups too this second time and they worked great– you just have to peel them off a little more.)

I hope these help– have fun!!  r-

Giant S’more!!

Posted on

Ten different kinds of chocolate....

We are going to stray a bit from the usual into the bizarre in this post.  Typically I like to share fun, easy and unique dessert recipes with you- and this is all three of those things- plus a hint of Guiness Book of World Records.

Let me explain:  I help to lead COLLISION, the college-age group at our church and one of the things we do each month is a “Live Your Dream” night. Each person in our group has submitted a “dream” for something they have always wanted to do but never have and we try to (often very creatively!) fulfill the dream.  This weekend we made Ryan’s dream come true– a ten layer s’more with 10 different kinds of chocolate (a dream that I never even thought to have, but should have!)

We spent our Saturday raking leaves at a camp for inner city kids- its a really cool ministry that has a TON of trees (and therefore a lot of leaves to rake this time of year).  As the day drew to a close, we cooked hotdogs over a bonfire and then made Ryan’s dream a reality:

INGREDIENTS:

  • Graham Crackers- lots of them (they break and you really need whole ones!)
  • 10 (+) kinds of chocolate.  We used: Hershey’s milk chocolate, dark chocolate, cookies and cream, milk chocolate cookies and cream, white chocolate, Mr. Goodbar, Krackel, mini snickers, milky way, dark milky way, 3 musketeers, and last (but definitely not least!) Twix.
  • Marshmallows- lots– and it helps to have lots of people toasting them all at the same time!

Team effort on toasting!

DIRECTIONS:

  •  Unwrap all your chocolate and set up 10 full sheets of graham crackers with chocolate on top (lots of it!)
  • Roast 2 marshmallows per layer
  • Assemble!  We put it together in two stacks and added them together for 11 layers at the very end- otherwise it will tip.
  • Tip it sideways on a couple of plates to serve it– people can just pull off what they want 🙂

Ready for some pictures???  Here you go:

Marshmallows roasted to perfection!

Eleven gooey layers of happiness!!!

Ryan's dream come true!

My thoughts:  This was SO much fun!  We laughed and stressed out about not having unwrapped chocolate in time for all the marshmallows and took a ton of pictures– and then ate AMAZING s’mores (mine had caramel oozing out of one of the layers—BEST s’more ever!!!!!!  Next time you go camping you simply HAVE to try this– your kids will love it!!!

Best S'more EVER!

%d bloggers like this: