Posts Tagged ‘Marshmallow’
We were given a basket of goodies from Kraft and asked to come up with our own recipe. How fun, especially when the basket contained two of my favorite ingredients.... chocolate and marshmallows!
I knew instantly I wanted to make cookies. But sometimes it's hard to add marshmallows to cookies because when you bake them, the marshmallows can sort of evaporate.
So we decided to try something different. We froze the mini marshmallows, then placed them inside the cookie dough before baking. And it totally worked! Here's Lainey wrapping the cookie dough around three mini marshmallows.
Also, I added walnuts to the recipe because I like have a nutty crunch to my chocolate cookies, but feel free to leave them out.
CHOCOLATE WALNUT MINI MARSHMALLOW COOKIE RECIPE
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup butter (2 sticks)
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 8 oz semi sweet Kraft Baker's Chocolate
- 2 cups walnuts
- 2 cups Kraft Jet Puffed Mini Marshmallows
A few hours before you start, take two cups of mini marshmallows and put them in the freezer. Take out two sticks of butter and let them come to room temperature.
Preheat the oven to 325F.
In a large bowl, mix the flour, baking powder, and salt and set aside.
In a second bowl, add the butter, eggs, brown sugar (firmly packed), granulated sugar, and vanilla. Beat on high for two minutes. Break the chocolate into squares, and melt in a double broiler, or microwave on high for one minute. Add the melted chocolate to the wet ingredients, and mix until completely incorporated.
Mix the dry ingredients into the wet in thirds.
Crumble the walnuts. and fold into the dough. Chill for 30 minutes.
Take the marshmallows out of the freezer. Use about two tablespoons of dough and press three mini marshmallows into the center. Ball the dough up and around, completely covering the marshmallows.
Bake for about 8 minutes, until the cookies are just barely cooked. If you overcook, the marshmallows will melt and dissolve. The cookies will still taste great, but you won't get the nice white chewy marshmallow center.
Makes about 2 dozen.
These are the perfect cookies for me... they are sweet, salty, crunchy, chewy, and best of all, chocolate-y! I don't want to admit how many I ate. :)
These cookies would be an absolute show-stopper at a milk & cookies party! We have this entire collection of milk & cookies free printables on our site to help you decorate! Just download, print out, and have fun!
Sweeten up this spring with easy dessert recipes from Kraft.
“Disclosure: Compensation was provided by Kraft via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Kraft.”
I had so much fun making these yesterday! They were actually quite simple. Here's how I did it...
MARSHMALLOW SNOWMAN CUPCAKE TOPPERS
- White cupcakes with white frosting
- Regular marshmallows
- Jumbo marshmallows
- Dark Chocolate Truffles (we used Mint Creams from Trader Joe's)
- Wilton Decorating Gel in black
- Betty Crocker Cookie Icing in white (black optional)
- Shredded coconut
- Pretzel sticks
- Confetti dots
- Fruit roll
- Starburst candy (orange)
To make the snowman face, take one regular sized marshmallow and draw a face on it using the black Wilton Decorating Gel. Try to pick marshmallows that are flat on the top and bottom so your snowman will stand straight.
To make the hat, pull an Oreo apart (use the side without the frosting). Squirt a dollop of Betty Crocker Cookie Icing on the top of one cookie and affix your chocolate candy. If you only have white icing, just use a touch less so it doesn't squish out the side. For the candy I used Dark Chocolate Mint Creams from Trader Joe's, but you can use chocolate truffles, or even Rolos. I like dark chocolate candies to match the color of the Oreos.
To make the carrot nose, take one orange Starburst and cut tiny angled slivers. You can easily get 20 noses from a single orange Starburst.
To attach the nose, cut a small slit in the front of the marshmallow and push the nose into the marshmallow.
To make the body, first trim about 1/4 of the jumbo marshmallow off the bottom. This can help even out the marshmallow if it got a little squished in the bag.
Put a dab of the white Betty Crocker Cookie Icing on the back of three confetti dots then attach them to the front of the body. And finally, to add the arms, stick pretzel sticks into the sides of the jumbo marshmallow.
To make the scarf, cut slices of fruit roll that are at least 6 inches long and 1/4 inch wide.
To create the fringe, use a sharp knife and make 3-4 cuts at each ends, each about 1/2 inch long.
Now it's time for assembly.
Start with your white frosted cupcake.
Add the body.
Now add your snow. First I attached shredded coconut. You can optionally sprinkled on some white sanding sugar to give it a little sparkle.
Put a little swirl of the white Betty Crocker Cookie Icing on the bottom of the head, and set it on the body.
Now add the scarf - just wrap it around the base of the head.
And finally, to attach the hat put a swirl of the the Betty Crocker Cookie Icing on the bottom of the cookie, and set it on the head.
One thing you can run into putting this together, is that if your marshmallows aren't flat, the head and hat can slide off before the cookie icing firms up. It's best to pick marshmallows that aren't too lopsided. And when you cut off the bottom of the jumbo marshmallow, use it as an opportunity level it out.
And voila! Aren't they cute?
Almost too cute to eat... but not quite. :)
I LOVE ice cream, especially reduced calorie ice cream. But I'm also a traditionalist. My favorite flavors are vanilla and chocolate and my favorite topping is marshmallow fluff.
So I thought it would be fun to make our version of homemade marshmallow cream to see how it stacks up against store bought.
Well, I have to tell you, there is NO comparison. It's fantastic and really easy to do. Here's how...
MARSHMALLOW CREAM RECIPE - (makes 4 cups)
- 3/4 cup granulated sugar + 1/8 cup granulated sugar (*Most marshmallow recipes use corn syrup, but this recipe uses real sugar.)
- 4 egg whites ( *This recipe uses raw egg whites, so if you have concerns, please use pasteurized eggs.)
- 1/4 tsp kosher salt
- 1 1/2 teaspoons vanilla extract
Combine 3/4 cup sugar and 1/4 cup water in a small pan over medium-high heat. Cook until the syrup reaches 240°, then set aside. If the syrup cools too much and becomes hard, just reheat it on low heat to liquify it again.
Using an electric mixer or electric beaters, mix on high until frothy. Slowly add remaining 1/8 cup sugar and mix in.
Increase speed to high and continue whipping until stiff peaks form.
So here were my sundae ingredients. Rice Krispies to sprinkle on top of my marshmallow cream to turn them into Rice Krispie treat sundaes, mint and cherries (and berries not pictured) all from the farmer's market, and some dark chocolate shavings.
And now you're probably wondering how did they taste. See for yourself...
Dreyer's Slow Churned is also running a really cool program called A Reason to Smile. For every ice cream smile captured in a photo and uploaded to Dreyer’s Facebook page, Slow Churned will donate $5 to Operation Smile. By the end of the summer, the goal is to give away more than 25,000 scoops of ice cream, capture 25,000 ice cream smiles and gift 500 surgeries/smiles to children in-need.
I just uploaded the photo of Lainey enjoying her sundae. I urge you to enjoy some ice cream, snap a photo, and do the same!https://www.facebook.com/DreyersIceCream
Disclosure: Compensation was provided by Nestle via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Nestle.