Tag Archives: marshmallow

Topless S’mores Bars

Posted on by

5

Do s’mores need graham crackers on the top and bottom?  I have been wanting to make a s’mores creation for some time … but I really wanted to see the golden marshmallow … the result is what you see … topless s’more bars.

Thank goodness for family … they are always willing to be members of  the “test kitchen” a.k.a. guinea pigs.   Normally I think of s’mores with warm marshmallows and melty chocolate … but the consensus was “refrigerate them to chill the chocolate” …  I agree.  I liked using the StackerMallows … they made perfect cutting lines for servings!

You will need StackerMallows, milk chocolate chips, graham cracker crumbs, sugar and butter …

Mix the graham cracker crumbs and sugar …

Melt the butter … mix it well with the graham cracker crumbs and sugar …

Press the crumb mixture into a 9″ x 13″ pan …

  

Sprinkle the chocolate chips evenly over the crust …

Lay the StackerMallows on the chocolate chips … don’t let the marshmallows touch the side of the pan … 30 marshmallows fit just right …

Pop them in the oven … s’mores need toasted marshmallows …

Topless S’mores Bars

2 cups graham cracker crumbs

1/2 cup sugar

3/4 cup butter (1-1/2 sticks)

2 cups milk chocolate chips

30 StackerMallows (about 1/2 of a bag)

Mix graham cracker crumbs and sugar.  Melt butter and stir into crumb mixture.  Spread mixture and press into bottom of 9″ x 13″ pan.  Sprinkle chocolate chips evenly over crust.  Lay StackerMallows in a single layer over chocolate chips.  Bake at 400° for about 12 minutes or until marshmallows are golden.  Cool or chill and serve.    30 servings

Happy Grad Marshmallow Pops

Posted on by

3

Are all graduates happy?  I think so, especially if you give them marshmallows covered in chocolate!  Plus … school’s out for summer! 

These Happy Grad Pops would make nice little additions to any party table or individually packed as favors.  They can be made several weeks ahead of time and kept in a cool (not the refrigerator) dry place.

You will need … Jumbo marshmallows, Stackermallows (new from Kraft at Wal-Mart), AirHeads Xtremes, mini M&Ms, yellow candy melts, dark chocolate candy melts and lollipop sticks (I used 6″) …

 

Melt the yellow chocolate (see how to melt chocolate).  Cut the Jumbo Marshmallows in half (I used kitchen shears) so that you have 2 ovals/rounds … 

 

Insert the lollipop stick all the way thru the marshmallow half until it sticks out about 1/4″ on the end … keep in mind that this is the face and part of the grad cap (a long oval is better than a wide oval) …

Dip it in melted yellow chocolate … tap off excess chocolate … place StackerMallow on top, making sure that the stick is in the rectangular marshmallow … the melted chocolate will help “glue” the rectangular marshmallow …

 

Pop them in the refrigerator or freezer for a few minutes … melt the dark chocolate … while the lollipop is still cool … dip the rectangular marshmallow and a small portion of the oval (yellow) in the dark chocolate, forming the “cap” …

 

Let dry … I did fix that little spot on the cap with melted chocolate, oops! …

Put some of your melted dark chocolate in a squeeze bottle, disposable pastry bag or use a toothpick … use whatever works for you … draw a happy face … remember, squeeze lightly for a fine line … or squeeze harder for a thick line …

To make the tassel … using melted chocolate, attach an M&M (M down) … use a paring knife to slice the AirHeads in strips about 1-1/2″ long … attach with melted chocolate …

Congratulations … you have created Happy Grads!!!

Note :   You can use any color of chocolate … not just yellow … I must be stuck in the 70’s.

Graduation Cupcakes with Marshmallow Grad Cap Pops

Posted on by

5

It’s mid May and I just can’t believe that time is passing so quickly … it just dawned on me that school has already ended for some … and will be ending very shortly for others.  So, I hope this idea for graduation may be helpful to you. 

The graduation caps may be made in advance and stored in an airtight container for several weeks.  This is what you will need … large marshmallows, ” Stacker” marshmallows (new from Kraft – at Wall Mart), dark chocolate candy melts, 4-1/2″ lollipop sticks, Extreme AirHead Belts and mini M&M’s …

First of all, remember that marshmallows are not perfect … the new StackerMallows are rectangular (not square as I was hoping for) … round ones are sometimes are oblong … but remember – they are marshmallows … have fun with them! 

I made the caps two different ways …  For each cap you will need 1 rectangular and 1/2 of a large marshmallow.  Cut a large marshmallow in half (check out the photo) and place it on the rectangular marshmallow with a dot of melted chocolate between …

 

Dip the tip of the stick in melted chocolate … insert into the marshmallows (go thru both marshmallows) … and let it dry.  Now dip the entire marshmallow cap in melted chocolate … tap off excess chocolate …

Place the pop in holder or styrofoam and put in fridge or freezer for a few minutes to firm up.  If you get chocolate drips on the stick you can use a paring knife (smooth blade) to clean it up …

Attach a mini M&M (M down) with a dot of melted chocolate … Using a paring knife slice the AirHeads into strips … cut the lengths to about  1-1/2″ long … attach to cap with melted chocolate … you may have to hold it for a moment to prevent slipping …

 

Let’s move on to cupcakes … bake your favorite cupcakes … let them cool … make decorator icing (recipe found in the icing section above) … fill your decorator bag (I used Wilton tip #1M) with icing … working in a spiral pattern (start on the outside rim), frost cupcake … add sprinkles … insert marshmallow cap pop … 

 

 

Congratulations to all graduates!!!

COME BACK TOMORROW (May 18) FOR A NEW “HAPPY GRAD POP” !

Cupcake Tuesday at HoosierHomemade.com

Lamb Marshmallow Pops

Posted on by

23

This gallery contains 10 photos.

Lambs are so fluffy on the outside … but these lambs are fluffy marshmallows on the inside.  Yes, I am still obsessed with jumbo marshmallows and that’s why I made Lamb Marshmallow Pops! It is hard to tell from the … Continue reading →

Duck Marshmallow Pop

Posted on by

7

This gallery contains 12 photos.

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 … Continue reading →

Easter Basket Cupcakes

Posted on by

1

Easter baskets, jelly beans, egg hunts, picnics, family gatherings … just some of the things that make up Easter.  I usually bring a sugar filled treat to our family events … maybe it will be cupcakes this Easter.  These were very simple to make … easy enough for kids to make! 

The directions are for the supplies that I had or chose to use.  If you don’t have something that I used, improvise!  The handles are made with marshmallow poles that I found at Dollar Tree, but other candies (Sour Punch Straws?) would work well.  The chick is a mini version (substitute a large marshmallow for the jumbo one) of my “Mallow Yellow Chick” that I posted a few weeks ago.  Jelly beans come in so many different colors, it was hard to choose!  (I chose ones that I don’t like the flavor of, so that I don’t eat them.)  Sprinkles of all types are available at so many grocery and craft stores.  Let’s get started …

First, bake your favorite cupcakes and let them cool completely.  Make buttercream icing and color it green (start with a drop or 2, you can always add more if necessary).

Some other things that you will need are a decorating bag, a small spatula or butter knife, a round tip (#12), a multi-strand tip (Ateco #133) and a coupler (if you want to change tips).  I think it is easier to use a glass to hold the bag as I fill it with icing …

 

To cover the cupcake in sprinkles … frost the cupcake using the round tip or a spatula … then dip it in the sprinkles …

 

To make grass … frost the cupcake … then with the multi-strand tip (grass tip) close to the cupcake, squeeze the icing, stop squeezing and pull your hand away.  So … squeeze, pull … squeeze, pull … 

Prepare the handles … I inserted small pretzels sticks into the ends of the marshmallow handles and stabbed them into the cupcakes … you may need to shorten the pretzel a little if it is too long for your cupcake … NOTE:  You may want to insert the handles at the last-minute if you are planning to take the cupcakes to a party or make them a day ahead.  (The handles flopped around during transportation … it was not a pretty site!)

 

Now … add the cute stuff … jelly beans, flower sprinkles or what ever strikes your fancy!

Tomorrow … I will show you my Rubber Duck Marshmallow Pops!

Marshmallow Easter Bunnies

Posted on by

4

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!

Yellow Chick Marshmallow Pops

Posted on by

4

This gallery contains 10 photos.

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!  Yellow Chick Marshmallow Pops are more important than … Continue reading →

St. Patrick’s Day Marshmallow Cupcakes

Posted on by

5

St. Patrick’s Day is Thursday, March 17.  Here is an easy NO BAKE CUPCAKE that you can whip up very quickly.  First of all, have you seen these gigantic marshmallows?  I found them at Target and have become obsessed with them.  I have so many ideas for these wonderful marshmallows.  These are made by Kraft, but I’ve seen other brands.  There are even some that are flavored. This idea can be adapted to fit any occasion.  Make it even easier by using pre-made decorations.

This is what you will need to make the cupcakes and shamrocks…   Jumbo marshmallows, melted chocolate (see how to melt at top of page), cupcake papers, frosting (oops…forgot the photos), nonpareils or colored sanding sugar.  I am showing 3  sizes(miniature, large and jumbo) of marshmallows so that you can compare them.

 

Put the nonpareils or sugar in a shallow bowl/plate and pour the melted chocolate in a squeeze bottle.  Pipe the shamrocks right on the nonpareils (3 hearts and a stem).  Pop them in the freezer for few minutes.  You have made chocolate shamrocks!

 

Let’s make the “no-bake cupcakes”…

Melt the chocolate in a deep container.  Insert a sucker stick  (skewer or fork or whatever you have on hand) into the flat side of the marshmallow.  Submerge the marshmallow into the melted chocolate…

Tap off excess chocolate and place the marshmallow in a cupcake paper.  Use a spoon to help get the marshmallow off the stick and make sure that all of the marshmallow is covered by chocolate.  Pop them in the freezer for about 5 minutes or 15 minutes in the fridge.

It is time to add the frosting!  I have included a few icing recipes or use ready made.  Put your decorating tip (I used #1M or #2110) in your pastry bag and fill with frosting.  If you don’t have a bag or tip, use a Ziploc bag and snip a corner (about 1/4″) off.  Pipe a swirl on top (start on the outer edge and work toward the center).

Now decorate with sprinkles, shamrocks or both…

Happy St. Patrick’s Day!!!

Here are some icing recipes that I use most frequently on cupcakes and cakes…

Super Easy Buttercream

In a mixing bowl combine 1 pound powdered sugar, 1/4 teaspoon salt, 1/4 cup milk, 1 teaspoon vanilla, 5 tablespoon softened butter.  Beat until smooth (remember to scrape the bowl).

My Favorite Decorator Icing

1 cup butter*

1 pound powdered sugar

1/4 teaspoon salt

1 1/2 teaspoons meringue powder (optional, but helps give a light crust)

1 teaspoon vanilla

1/2 teaspoon almond extract

2-3 ounces heavy cream

In a large mixer bowl with paddle attachment, cream butter, sugar, meringue powder and 1/2 of the cream.  Add salt, flavorings and enough cream to make the consistency you desire.  Beat at medium speed until icing is fluffy.

*You may substitute vegetable shortening (Crisco) for part or all of the butter, but it will result in a different texture and taste.

Cream Cheese Icing  (softer consistency)

In a mixing bowl, combine 8 ounces (1 block) cream cheese*, 4 tablespoons (1/2 stick) butter, 1 teaspoon vanilla and 1 pound powdered sugar.  Beat until creamy.

* You may substitute neufchâtel (light) cream cheese.