Duck Marshmallow Pop

Rubber ducks are sooo cute … but so are marshmallow ducks.  I wanted to call this little guy (my duck is a boy, I don’t know why) a rubber ducky, but would that imply that I used old rubbery marshmallows?  Of course I didn’t!  This little guy is made with fresh marshmallows, yellow chocolate, jordan almonds and Starburst candies … he is soft and sweet, not rubbery!  Ducks do come to mind at Easter, but also baby showers and birthday parties for little ones.

Some things that you will need are lollipop sticks, jumbo marshmallows, large marshmallows, yellow chocolate/candy coating, jordan almonds and Starburst candy … I used melted white and dark chocolate for the eye …

 

First, melt the chocolate, then start assembling the duck’s body.  Push the lollipop stick thru the bottom of the jumbo marshmallow (the body) and into the large marshmallow (the head) …  dip him into the melted chocolate, tap off excess and place in stand (styrofoam) to dry …

 

As you are waiting for the chocolate to dry (the fridge speeds things up), you can make his feet and bill … I used orange Starburst (1 square) and a paring knife … this is like working with Play-Doh … just form into shape with your fingers … using melted chocolate like glue, attach the feet and bill …

 

Give him an eye … I used melted white and dark chocolate … but you can buy candy eyes or use a chocolate chip …

 

Attach the wing with melted chocolate … I was lucky to find yellow jordan almonds … if you don’t have yellow, just coat yours in yellow chocolate … or make a wing out of a yellow Starburst …

I hope you enjoy this little guy as much as I do!!!

Marshmallow Easter Bunnies

Sweet sugared bunnies … inspired by Peeps.  These are sooo easy to make and would be too cute in an Easter Basket along with the Mallow Yellow Chicks (from last week).

This is what you will need … large marshmallows, pink candy melts, pink sanding sugar, just a little bit of dark chocolate for eyes,  jordan almonds (I only used white ones), and lollipop sticks …

Melt the candy (see directions under melting chocolate).  Put 2 marshmallows on a lollipop stick as shown …

Using a knife or scissors, make a slit on the top marshmallow to add the ears … then dip the tips of the jordan almonds in melted pink candy and insert into the slit … and let candy dry …

 

Cover the entire bunny in melted candy (dip it or use a spoon) and tap off excess … then sprinkle sugar all over the bunny …

 

Let the bunny dry … then add eyes and nose with melted dark chocolate …

 

Oh no, they have multiplied like rabbits!

Cake Pops? … No, April Fools! … COOKIE POPS – Peanut Butter & Chocolate!!!

Cake pops are a wonderful thing, but have you ever tried cookie pops?  These cookie pops are so simple … no baking required!  Yesterday I wanted to make something that didn’t requiring turning the oven on … it was over 90° here in southern California.  I decided to make cookie pops.  I had made similar ones in the past using cream cheese, but did not feel comfortable about leaving them out of the fridge … did I mention that it was over 90°? 

These cookie pops are made from cookies, therefore they are not as moist as a cake pop.  My husband, the peanut butter addict, thought that they were wonderful. 

You will need …

  Lollipop sticks, sprinkles (optional) and chocolate for dipping!

Crush, crumble or smash the Nutter Butters … use a resealable plastic bag and rolling-pin or a food processor (I need to buy a new one) … you want crumbles not powder … pour them in a large mixing bowl …

 

Mix in the whole can of icing …

 

Prep a cookie sheet with waxed paper or parchment and melt about 1/2 cup of the chocolate.  Roll the mixture into balls (3/4″ – 1″) … the mixture will be appear dry, but does firm up while you are working with it.  Use a lollipop stick to “drill” a hole about half way into the ball … then dip the stick into the melted chocolate and insert it into the ball … lay on cookie sheet.   

  

Put the tray of cookie pops in the fridge for 1 hour or until totally chilled.  Prep a sucker stand (styrofoam) and chocolate for dipping … remove about 10 – 12 pops from fridge … start dipping making sure that you cover the entire ball all the way to the stick … tap off excess chocolate … add sprinkles (optional) and place in stand to dry!

 

 

NUTTER BUTTER COOKIE POPS

1 package of Nutter Butter cookies

1 16 oz. can vanilla frosting

1 pound of chocolate

Lollipop sticks

Sprinkles (optional)

Crumble cookies in resealable plastic bag (gallon size) and rolling-pin or use a food processor.  Pour cookie crumbled cookies into a large mixing bowl.   Add frosting and mix well.   Prep cookie sheet with waxed paper or parchment and melt 1/2 cup of chocolate.  Roll the cookie mixture into balls (3/4″ – 1″).  Use a lollipop stick to “drill” a hole about half way into the ball, then dip the stick into melted chocolate and insert into the hole.  Lay pop on cookie sheet and repeat until all mixture is used.  Place tray of pops in the refrigerator for 1 hour or until chilled.  Melt remainder of chocolate.  Remove 10 – 12 pops from the fridge and dip into melted chocolate, making sure that the entire pop is covered in chocolate.  Tap off excess chocolate, add sprinkles if desired and place pop in a lollipop stand or styrofoam to dry.     Makes 35 – 40 pops

Yellow Chick Marshmallow Pops

Spring has sprung … finally!  The sun is shining, flowers are blooming and the yard needs weeding.   The weeds will have to wait … I have marshmallows that need to be dipped!  I confessed a few weeks ago (St. Patrick’s Day faux cupcakes) that I have an obsession with “Jumbo Mallows”.   Well, it was about a year ago that I first discovered these huge marshmallows and knew that I had to figure out something to do with them.  I had the book “Hello Cupcake” and was following Bakerella’s blog … then it came to me … I could use  similar designs on marshmallows!  So, I made chicks, bunnies, eggs, etc. for Easter.  This is what I learned … inspiration can come from a variety of places, just adapt it to fit your needs.   If you can’t find the exact items that are used in these (or any other) instructions, ask yourself “what can I substitute?”

This is what you will need …

 Lollipop sticks, marshmallows, candy melts, sprinkles (for wings, feet & beaks), edible markers

This is how I made these spring chicks …

First, melt yellow candy melts (see melting chocolate above).  Look at your marshmallow and decide what surface is the front of the chick … insert lollipop stick all the way into the marshmallow.  Dip it into the melted candy covering the entire marshmallow and just touching the stick.  Tap the sucker stick to shake off excess candy.  If you get too much candy on the stick, clean it up now or wait until the candy has hardened and trim with a paring knife.

 

I just made a sucker stand with an inexpensive (dollar store) plastic container, filled with rice or beans and drilled holes in the lid.  Before I made my fancy dancy sucker stand, I would lay the candy dipped marshmallow in a piece of wax paper, parchment paper or stand it up in a piece of styrofoam.  Warning … if you lay the sucker down, a puddle of candy may form … but don’t worry, it can be trimmed up with a paring knife after the candy has hardened up.  Pop the marshmallows in the fridge or freezer for a few minutes to harden up.

We will now add personality to the chick … using a dot of melted chocolate as “glue”, attach a beak, wings and feet.  I used an orange Wilton Rainbow Chip for the beak and Wilton Jumbo Leaves for the wings & feet.  If you can’t find these items … Starburst candy can be flattened and molded like clay … there are so many colorful candies available.  This poor little chick wants to see … please give him eyeballs!  Use melted chocolate with a toothpick or draw eyes with an edible marker.

     

Each little chickie turns out a little different … I hope they make you smile.

More Pinwheels…Peanut Butter, Cream Cheese and Chocolate Chip

I would like to share a secret with you … there is something that you should know about my husband, The Peanut Butter Addict … he would be very happy if he could have a treat everyday made with peanut butter.  This really isn’t a secret, it’s a well know fact among family and friends.  So, after I posted yesterday’s Jam-Packed Pie Crust Pinwheels, I went to work making different Pinwheels … peanut butter & chocolate chips … cream cheese & chocolate chips.  Needless to say, The Peanut Butter Addict was a happy camper.  After all, he “had” to eat them for “research purposes”.  I conducted a very unscientific pinwheel survey.  Here are my family’s favorites … The Peanut Butter Addict – peanut butter & chocolate chips (big surprise)… Son #3 – jam & nuts … Sone #2 – doesn’t like pie crust and won’t try any … me – all of them, I love pie crust. 

Recipes like these Pinwheels are “guidelines” and can be altered to fit your tastes.  If you come up with different ideas or suggestions, please share in the comments section below.

This time you will need … refrigerated rolled pie crusts, granulated sugar, powdered sugar, cream cheese (regular or lite), peanut butter and mini chocolate chips.

  (oops … forgot the sugars in the photo)

First, mix the filling (peanut butter or cream cheese) with powdered sugar …

Next, sprinkle granulated sugar on parchment and place pie crust on sugar.  Press on crust to make sure sugar adheres to it …

 

Now, spread the filling all over the crust and sprinkle with chocolate chips …

 

Roll it up tight … cut off the ends … cut the log in 1″ pieces …

 

Place the pieces on a parchment lined baking sheet and bake!

Peanut Butter, Cream Cheese and Chocolate Chip Pinwheels (adapted from Womans Day)

For each flavor Pinwheel you will need …

1 tablespoon granulated sugar

1 refrigerated rolled pie crust (at room temperature)

1/4 cup peanut butter or cream cheese (softened)

2 tablespoons powered sugar

1/4 cup mini chocolate chips

1.  Heat oven to 400°.  Line a baking sheet with parchment paper.

2.  Mix peanut butter or cream cheese with powdered sugar to create the filling.

3.  Sprinkle a parchment covered work surface with granulated sugar.  Unroll pie curst, place it on the sugar and press gently to help the sugar adhere to the crust.

4.  Spread the filling evenly over the crust and sprinkle the chocolate chips over the top.  Starting at one end, tightly roll the dough into a log. 

5.  Trim the ends of each log, then cut in to 1″ thick slices and stand them on cut edge on the prepared baking sheet.  Bake until golden brown, 20-25 minutes.  Let cool completely.

Jam Packed Pie Crust Pinwheels

Do you love pie?  I do … and I really love pie crust!  I like to make my own crust, but sometimes I use ready-made refrigerated ones.  So, while reading Womans Day magazine (April 1, 2011) I noticed this recipe that used refrigerated rolled pie crusts.  I remembered that I had some in the freezer that “needed” to be used and I couldn’t resist.  These are a nice treat with a cup of hot coffee or tea … need I say more.   This is soooo easy …

You will need … refrigerated rolled pie crusts, jam, chopped nuts, sugar and cinnamon.

Mix the sugar and cinnamon … then sprinkle it on parchment paper.  (note…the parchment paper is not burnt…my photo is not “bad”…I buy unbleached paper)

 

Unroll one crust, place it on the cinnamon-sugar mixture and press gently to help the mixture adhere to the crust. 

Spread the jam evenly over the crust except for one edge section (the jam has a tendency to squish out when rolling)  This is beginning to look like pizza!

Sprinkle the nuts on the jam and tightly roll it up, working toward the edge that is jam free. It is beginning to look like a big taquito … but where’s the guacamole?  I must be hungry.

Trim the ends of each log, then cut into 1″ slices and place on a parchment lined baking sheet.  They look like baby cinnamon rolls!   I used 4 pie crusts and 4 different jams … I couldn’t make a decision … so made them all!

 

Jam Packed Pie Crust Pinwheels    –    adapted from Woman’s Day

For each flavor you will need:

1 tablespoon granulated sugar

1/4 teaspoon cinnamon

1 ready-made refrigerated rolled pie crust (room temperature)

1/4 cup jam

1/4 cup finely chopped nuts

1.  Heat oven to 400°.  Line a baking sheet with parchment paper.

2.  Mix sugar and cinnamon, then sprinkle it on parchment paper covered work surface.  Unroll one pie crust, place it on the cinnamon-sugar mixture and press gently to help the mixture adhere to the crust.

3.  Spread the jam evenly over the crust (leaving an edge section free of jam) and sprinkle with nuts.  Starting at the opposite the jam free end, tightly roll the dough into a log.

4.  Trim the ends of each log, then cut into 1″ thick slices and stand them on edge on the parchment lined baking sheet.  Bake until golden brown, 20 to 25 minutes.  Let cool and serve.