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Entries in Marshmallows (6)

Monday
Jul222013

Berry s'mores

My 6-year-old detests berries. He has struggled with textural issues his whole little life, and just cannot bring himself to put certain foods into his mouth. The other day I asked him (yet again) if he would be willing to give berries another try. He said, "But Mom! There's too much juice and the bumps are gross." He is so missing out! We'll get there. Then I had a thought! I would put them inside of a treat that he would be unable to resist. S'MORES!

It worked! He gobbled that thing down, bumps, juice and all. Next? Strawberries and blackberries, or maybe mashed blueberries. 

My little boys and I are still on the road. This is Day #14, I believe. In just less than two weeks, we have driven 2,644 miles and met 56 wonderful new friends. We will begin our trek back home on Wednesday. For now, more pool time with good friends!

Saturday
Dec082012

S'mores brownies

So I'm a bit off today. One of my boys was very sick and up a lot during the night. He had a minor surgery yesterday, which went great, but his stomach did not agree with the anesthesia. There is nothing tougher on a mama than having a sick/sad/hurting kid! He is resting now. I should be resting, too, but I have posts to write and treats to make!

Sorry, not much fluff today. Aside from the marshmallows, that is. 

Here is Day #8 of Twelve Days of Christmas Treats!

(Recipe adapted from The Emeals Blog)

Prepare a 19.5-oz. box of brownie mix (family size) in a 9x13 baking dish, according to package directions. 

While the brownies are baking, set the following aside:

8 cinnamon graham crackers, broken into pieces

2 cups miniature marshmallows

Three 1.55-oz. Hershey's bars, broken into pieces

Remove the brownies from the oven and set oven to Broil.

Top the brownies with the graham cracker pieces and the marshmallows. No structure is needed here. Unless you want there to be. 

Once the broiler is ready, return the pan to the oven and broil for no more than 2 minutes, or once the marshmallows just start to brown.

Remove the brownies from the oven and immediately place the chocolate pieces over the top. Allow the chocolate to melt slightly. If they aren't melting enough for your liking, place the pan back in the oven for a minute.

Cut into squares and serve. Store, covered, at room temperature or in the refrigerator.

You can't go wrong with these. They are virtually impossible to mess up! Good luck! Farewell! Till next time (tomorrow)!

S'mores Brownies

No campfire needed for this version of s'mores! (inspiration: blog.emeals.com)

Contributed by Megan Porta from pipandebby.com.

Published Dec 8, 2012

Serves: 12

Total time: 40 min

S’mores Brownies

Ingredients:

  • 19.5-oz. box brownie mix (family size), including ingredients required on box
  • 8 cinnamon graham crackers, broken into pieces
  • 2 cups miniature marshmallows
  • Three 1.55-oz. Hershey’s bars, broken into equal pieces
Instructions:
  1. In a 9x13 baking dish, prepare brownies according to package directions. Remove brownies from oven and set oven to Broil. Top the brownies with graham crackers and marshmallows. Once broiler is ready, return pan to oven and broil for no more than 2 minutes or once marshmallows start to brown.
  2. Remove brownies from oven and immediately place chocolate pieces evenly over the top. Allow chocolate to melt slightly. Cut into squares and serve. Store covered, at room temperature or in the refrigerator.

 

 

Friday
Apr132012

S'mores bars

This is the last of my fudge posts. I love Swiss Maid Fudge! I could throw it into just about everything and be a happy girl.

These were great as bars, but they were also delicious as an ice cream topping. More on that in a bit..

Preheat your oven to 350 degrees F. Coat an 8x8-inch square baking dish with cooking spray and set aside.

In the bowl of a food processor, combine:

13 graham crackers, broken into pieces

1/3 cup sugar

Pinch of salt

Process until fine crumbs form. 

Add 6 tablespoons of melted butter and process until crumbs become moistened.

Divide the crumbs in half. Press half of the crumbs into the bottom of the prepared baking dish.

Bake in the preheated oven for 10 minutes.

Top with:

Six 1x1/2-inch pieces of turtle fudge, broken into pieces

1 cup miniature marshmallows

Remaining crumbs

1/4 cup miniature marshmallows

Bake in the preheated oven for 18 to 20 minutes, or until the marshmallows are lightly browned. 

Let sit at room temperature for 2 hours before serving.

Store, covered, at room temperature. (I made the mistake of putting this in the fridge, and the fudge got too chewy.) Cut into squares, OR....

..crumble over ice cream. Yum!

Printable recipe: S'mores bars

Tuesday
Dec062011

Rolo-stuffed marshmallow brownies

I have started and stopped writing this post about two dozen times, for a thousand different reasons. I won't get into that, but I will tell you that I came up with this brownie recipe during a recent bout of insomnia. I woke up at 3:00 a.m. and started doing my usual stressing/worrying/thinking. I decided to turn my thoughts into something productive, so I started thinking about food! And what better food to ponder than brownies?

I have been loving the "stuffed" treats lately, so (after some pondering) I came up with the idea of brownies stuffed with one of my all-time favorite candies, Rolos. I needed just a little something extra, and roasted marshmallows seemed like the perfect thing to throw on the top.

Most treats that I make end up being shared with my coworkers. These brownies did not get shared with my coworkers. My husband and I ate the ENTIRE batch by ourselves. Every last crumb. I can't even tell you how sinfully delicious they were. 

These are well worth being awake in the middle of the night!

Rolo-Stuffed Marshmallow Brownies

Rolos are stuffed INSIDE of these irresistible, marshmallow-topped brownies.

Contributed by Megan Porta from pipandebby.com.

Published Dec 6, 2011

Serves: 12-16

Total time: 45 min

Rolo-Stuffed Marshmallow Brownies

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 3/4 cup light brown sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 12-oz. package semi-sweet chocolate chips
  • 12-oz. bag Rolos chocolate candy, unwrapped
  • 1 1/2 cups miniature marshmallows
Instructions:
  1. Preheat oven to 350 degrees F. Spray a 9x9-inch baking dish with cooking spray. In a medium bowl, combine flour, baking soda and salt.
  2. In a large bowl, combine butter and brown sugar. Add egg, milk and vanilla and mix well. Add flour mixture in two batches until just combined. Stir in chocolate chips. Spread half of the mixture evenly in prepared baking dish. Top with a layer of Rolos and the rest of the batter. Bake for 25-30 minutes, or until top is lightly browned.
  3. Preheat broiler. Top brownies with marshmallows. Place in oven for 2-3 minutes, or until marshmallows are toasted. Let cool completely before serving.

 

 

Monday
Nov142011

Hot cocoa cookies

I am a teeny bit obsessed with the cookies from the most recent issue of EveryDay with Rachael Ray magazine. This recipe is the second of many cookie recipes on my list to make this holiday season. Sweets are taking over my life! Just ask my coworkers. They get my leftovers, and I think they are starting to resent the way I am forcing them to eat sinful treats. 

I don't think I need to tell you that these were tasty. The photos sort of speak for themselves..

Ooey gooey chocolatey marshmallowy deliciousness. Hot cocoa in a cookie!

In a medium saucepan, melt together:

1 stick (4 ounces) unsalted butter

12 oz. chopped semisweet chocolate (bars)

Stir frequently over medium heat until smooth. Let cool for 15 minutes.

In a medium bowl, whisk together:

1 1/2 cups flour

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Using an electric mixer, beat together:

1 1/4 cups light brown sugar

3 eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

Beat on low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.

Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.

Meanwhile, cut 7.5 ounces of semisweet chocolate (bars) into 1-inch squares. Snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.

Remove the cookie sheets from the oven and gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes. Transfer the pans to racks to cool for 5 minutes.

Grate 5 ounces of semisweet chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks and let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment paper.

Enjoy! More cookies to come!

Hot Cocoa Cookies

Hot chocolate, magically transformed into a cookie. BEST. COOKIES. EVER.

Contributed by Megan Porta from pipandebby.com.

Published Nov 14, 2011

Serves: 3-4 dozen

Total time: 2 hrs, plus chilling time

Hot Cocoa Cookies
Ingredients:
  • 1 stick (4 oz.) unsalted butter
  • 7 bars (3.5 oz. each) semisweet chocolate – 12 oz. chopped, 7.5 oz. cut into 1-inch squares and the rest for garnish
  • 1 1/2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups light brown sugar
  • 3 eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 30 marshmallows
Instructions:
  1. In a medium saucepan, melt the butter and chopped chocolate, stirring frequently, over medium heat. Let cool for 15 minutes.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
  3. Using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.
  4. Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.
  5. Meanwhile, snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.
  6. Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes.
  7. Transfer the pans to racks to cool for 5 minutes; grate the remaining chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks; let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment.