Category Archives: Marshmallows

Disney Treats

My husband and I just got back from a week long vacation. We spent 8 days in Southern California, and 3 of those days were at Disneyland and California Adventure!

I saw so many fun, yummy and creative treats I thought I needed to share!

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Above are mickey shaped chocolate dipped rice krispy treats…

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these are mallow pops.. mickey on the left and minnie on the right!

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Chocolate and M&M covered giant pretzel sticks.

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Disney decorated cookies!

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Princess decorated cookies!

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Mickey body cookies.

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Dipped ears decorated cookies.

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Mickey face soft pretzels.

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Mickey head sourdough bread. BTW those are about the size of my head!

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Some more decorated cookies and krispies.

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These are cake pops! Holy moly they were like 4″ across!

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Mickey chocolate chip cookie dipped and swizzled.

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Dipped ear cookies and baseballs.

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SOOO in love with these caramel/candy apples. The ears are marshmallows!

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A couple more apples… pooh’s hunny pots, and some nightmare before xmas jack heads.

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These tigger tails are marshmallow pops! Super cool!

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The ice creams above are actually cupcakes in cones. I’v made cupcakes like this before but never so cute!

My hubby and I also went to Universal Studios Hollywood and I spotted some cute treats there as well. (Are cute treats on the rise, or did I just never notice this kind of stuff before I immersed myself in it?)

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Spongebob decorated cookies.

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Cute animal apples…

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I LOVE the pink piggie ones!

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It’s hard to see from the angle but there are some animal mallow pops on the left up there…

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Turtle apples, marshmallow apples, and I think the ones on the right are rocky road apples…

That’s all I have for now. Hopefully soon I will be able to share something cute that I made myself!

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Homemade Marshmallows

A while back, I bought this book:

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Marshmallow Madness by Shauna Sever

The book is super adorable. It’s smallish and has a squishy cover.. and is packed full of gorgeous photos of all these amazing sounding recipes for homemade marshmallows!

The basic recipe & technique flows throughout, so once you get the procedure down you’re ready to get crazy with flavors. My bestie got just as excited about the book as me when I showed it to her, so we decided as we go through the recipes, we would make them together.

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For our first go, we wanted to make basic vanilla mallows for a couple of reasons. Firstly because “fundamentals are the building blocks of fun.” Secondly because Shauna herself loves it more than any of her other wild crazy fun flavors!

I can see why Shauna likes the vanilla ones. So simple yet so amazing! Next time I will add the optional vanilla bean to add some extra vanilla umph!

It turned out to be a quick and easy process (minus having to wait overnight to cut and taste them), so we decided to make a second flavor too. Details on how to make these Black Cherry mallows coming soon!

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Shauna was kind enough to let me share her recipe.. there are a few others on her blog, so go check it out!

Before we get started, there are a few things you NEED to have in order to make these. #1 is a candy thermometer. They aren’t expensive, so if you are dying to make these, go get one!! #2 is a a stand mixer. Obviously not necessary, but you really don’t want to stand and whip these with a hand mixer… with a stand mixer it takes 15 minutes, I can only imagine how long it would take with a hand mixer.

*The first time I made these, I didn’t take any photos. I was too busy concentrating on getting the recipe right! The pictures of the steps below are of funfetti marshmallows I made, which is the same recipe up until the very end. You’ll see when we get there.

Classic Vanilla Marshmallows (from Marshmallow Madness by Shauna Sever)

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Ingredients:

2 packets powdered unflavored gelatin (I used Knox) – about 4 1/2 tsp

1/2 cup cold water

3/4 cup sugar

1/2 cup light corn syrup, divided

1/4 cup water

1/8 tsp salt (I don’t have a measuring spoon this small so I just guestimated with my 1/4 tsp)

2 tsp vanilla

**1 cup corn starch

**1 1/2 cups powdered sugar

Directions:

1. Lightly spray a pan with non-stick cooking spray. The recipe says to use an 8×8, but really you can use whatever you want. The 8×8 makes the mallows about an inch to an inch and a half thick. I imagine a 13×9 would make much thinner mallows.

2. Sift together the corn starch and powdered sugar. If you don’t have a sifter (like me) a whisk is fine. The cornstarch can be kind of chunky (weird word choice but I couldn’t think of anything better) so you want to break it up and mix it as best as possible. **The amounts above yeild way more than you need for just 1 recipe. You need this for almost any mallow recipe, so it’s a good idea to just make this much and save it for later. If you don’t want to you can cut it down by 1/3 or 1/4 and you’ll still have enough.

3. Whisk together the powdered gelatin and cold water (in a microwave safe bowl) until the powder is dissolved, then let sit for 5 minutes.

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(The picture below is after 5 minutes. It’s hard to tell but it kind of solidifies… like gelatin…)

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4. While the gelatin is sitting, combine 1/4 cup of corn syrup, the sugar, 1/4 cup water, and salt in a medium pot. (I learned my second time making these that a medium pot heats the sugar faster than a small pot.) Attach the candy thermometer so that the tip does not touch the bottom of the pot, but instead sits in the mixture. Turn the heat on high and stir occasionally while checking the temperature (you want it to get to about 235-240*).

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5. Put the other 1/4 cup corn syrup in the mixer. By now the gelatin should have been sitting for about 5 minutes. Put it in the microwave for about 30 seconds, until it’s completely melted. Pour this in the mixer with the corn syrup and turn the mixer on low.

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6. When the sugar mixture reaches about 235-240*, pull it off the stove and slowly pour it into the running mixer. (The spill shield is perfect for this.)

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This photo got steamy cuz I took it right after I added all of the hot syrup.

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7. Once all of the sugar mixture is added, turn the mixer up to speed 5-6 and set the timer for 5 minutes. When the timer goes off, turn the mixer up to speed 8 and set the timer for another 5 minutes. The first picture below is after the first 5 minutes, the second is after the second 5 minutes.

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8. When the timer goes off again, add your vanilla then turn the mixer up to the highest speed for about 2 minutes. Your mallow mixture should be 2-3 times expanded and white in color.

9. Turn off the mixer and pour your mallow goop into the prepared pan. (It’s pretty sticky so you’ll need to scrape and scoop with a spatula of some sort.) Using an offset spatula helps push it into the corners without getting your fingers sticky. Smooth it out as best as possible.

**The rest of the pictures are of funfetti marshmallows. The steps are the same so just ignore the sprinkles. Details on how to make funfetti mallows coming soon!)

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10. Sprinkle the top of your mallow mixture with your powdered sugar mix, then flatten with your hands. Let it rest/dry out overnight (uncovered) in a cool dark spot.

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11. The next day, use a knife to separate the mallow from the sides of the pan.

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12. Dust a cutting board or other flat surface with your powdered sugar mixture, then get the mallow out of your pan. It should easily come out in one piece, but it might need a nudge or pull with your fingers.

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13. Cut the mallows however you’d like (squares are easy) and dust the cut (aka sticky) sides in more powder. I found it was easiest to just throw a couple cut pieces in the bowl of powdered sugar and stir it around to coat, then shake off any excess.

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14. Store mallows spread out and uncovered for the first couple days so that they don’t regain moisture and stick together.

The whole process seems daunting but it’s actually easy and fast. You can do it!!

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Chocolate Dipped

There is something too perfect about chocolate dipped strawberries.

These I did for my aunt’s Oscars party (a while back!). First time I did little tuxes. Turned out pretty cute!

These were for a 15 year old girl’s birthday party.

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I also (finally) got around to dipping my peeps in chocolate. The week before Easter was crazy for me so I didn’t get to it in time. Peeps are a Spring thing not an Easter thing though right? Let’s go with that.

 

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I actually don’t even like peeps. But dip them in chocolate and you make heaven!!

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I love sprinkles. They make everything better. And prettier.

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Here are all of them together!

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I think this guy was my favorite. I got these pretty extra long jimmies at the 99 cent store right before Easter.

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S’more Pops

S’mores no longer live in just the camping world. S’more treats of all kinds have been popping up everywhere. This little version was fun and easy, and so delicious it might change your life. If you’re into s’mores anyway.

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First I crushed up some graham crackers, then put them on a small plate.

Then melt your chocolate. It needs to be pretty deep so that the mallows will dip easily. Next time I will try microwaved instead of melted in my double broiler, cuz it was just a little too wide.

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Shove sticks onto your marshmallows. Don’t go more than about 1/2 the way through, or else your pop will become too heavy and slide down the stick. You don’t want to be crying over something as silly as ugly marshmallows… not that I know from experience or anything… (If you plan to have them stick up, shove the stick all the way through to the tip.)

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Dip the marshmallow into the chocolate, then immediately roll in graham cracker crumbs. Place S’more Pop either stick up on wax paper, or Pop up into a styrofoam block.

That’s it! Now let’s look how pretty they are.

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Ooh, aahh… drooling yet? Make these. Now. I will too. Mine are already gone.

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P.S. Like my new stand? More on this soon!

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Christmas Coal

This idea I got from Pinterest. It blew my mind, just as much as the cake and soda thing. Sorry there aren’t more pictures, this was kind of a fast process and, well, I forget. You ever forget? It happened to me.

So you take an entire pack of Oreos (double stuf of course) and grind them to smithereens in the food processor. I hope that’s how you spell smithereens. Fun word.

This process is fast, so you want to have your pan ready to go. Take a sheet of wax paper and shove it in a 8×8 pan. (I guess you could use 9×9 but they’ll be a little thinner.) The paper won’t stay, but that’s okay for now. Rub butter all over it so that your treats won’t stick. Trust me, wax paper doesn’t taste so good.

Then in a large microwave-safe bowl, you take 5 cups of marshmallows – I used the minis (and yes this is how I measure a “cup” or marshmallows), and melt it with 4 tablespoons of butter (half a stick) until the marshmallows get puffy and the butter is melted (takes about 2 minutes, at 30 sec intervals).

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After it comes out of the microwave, stir in 1/2 teaspoon of peppermint extract. You can leave this out if you want, but I tried it both ways and with peppermint was much tastier!

Dump in the Oreo crumbles and mix mix mix until you can’t mix any more… It gets very hard, so have a strong man handy if possible to do your stirring. Once it’s good and mixed up, scoop it all into your pan and press it in as hard and as flat as possible. Make sure you get it good in the corners and everything. You want your coal to be pretty, right?

Now comes the hardest part. You have to wait. I did this in the evening and waited until the following evening to cut it. I’m guessing a couple hours would do it though.

Once the waiting is over, pull up the wax paper and pop out the massive chunk of coal and cut up into little squares. There you have it, Chrsitmas Coal!

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The texture is kind of like a tootsie roll. Chewy, soft, just a slight minty flavor… and come on – you can’t go wrong with something created from Oreos!

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I suspect kids would love this recipe, and it’s something they could definitely help with. Plus, it’s fast and easy, and doesn’t take much planning. I hope you will try it!

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Christmas Marshmallows

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Easy, gorgeous, and soo yummy! I will not reveal how many of these I ate. Mainly because I don’t know, I lost count!

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Halloween Treats!

Here all all the Halloween treats I made. These were for our annual Halloween party and for my work potluck. Cookies also went to my husband’s work per special request. They always see pictures, but hadn’t had the chance to taste them until today!

I made Cake Pops… (These are funfetti, with some leftover green frosting from the Pumpkin Cupcakes I made a few days ago. The result was a green center to these little pops!)

Chocolate dipped marshmallows…

… and of course lots of cookies!

Pumpkins…

and I did some on sticks for testing purposes… I ended up having to do a double cookie, with the stick in between. I roll thinner than most people, and without the second cookie it was way to much of a ‘bump.’

Ghosts…

Spider Webs…

Tombstones…

Frankensteins… (who are happy!)

Bats…

Witch shoes… (which are my version of this idea from Sugar Belle)… my laces ended up soaking up some of the black from the shoes. 😦 Oh well, you get the idea…

Candy corn…

Skeletons… (from my gingerbread man cookie cutter by the way)

Cauldrons…

and a couple Boo!’s 🙂

Here is a photo of the tray my husband took to work with him:

Halloween is one of my favorite cookie holidays… I just wish I could have had a little more time this year. Moving + holiday is a lot of work! Thankfully I will have a minor lull before it gets cRaZyCrAzY for Christmas!! Which is in less than 2 months for those who are trying to block it out! 🙂

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S’more Bombs

Who doesn’t  like s’mores? Well, I guess vegans.. but that’s a whole other story.

Last time we went camping, everyone was trying to come up with how I can do a s’more cookie and what I should call it. I haven’t quite gotten there, but this is a good step in the right direction!

This dessert was brought to our friends’ house for dinner get-together. I thought it up just hours beforehand… and it turned out amazing!

I started with crescent rolls broken into the individual triangles, then brushed them with caramel. (The runny kind…)

Gave it a pile of chocolate chips…

Followed by a pile of marshmallows…

**These pictures were taken before I had really done a few. I ended up finding it easier to pile them all in the center and wrap the crescent roll over it.**

I wrapped them up, making sure everything was sealed in as much as possible. Spaced them out on a foil covered baking sheet…

Then brushed the top with honey.

Baked them at 375 for about 12 minutes. They ooze quite a bit, so don’t forget the foil!

My husband said this is like “a chocolate chip cookie on steroids.” 

Think of the possibilities here… nearly anything can be an ingredient packed into these, as long as one of them is melty! I will definitely be doing these again with new ingredients… or maybe a “make your own” kind of thing at a party? Hmm…

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Marshmallows!

This is the first thing in a long time that I could not stop eating.

It’s not hard.

Just fun, easy, and yummy. Very yummy.

Oh and I made it look fancy.

If I had had more time, or if I wasn’t moving right now and had a ton of my kitchen packed up, I would have done colored candy melt drizzles too…

I also made some small ones…

I just skewered them on toothpicks. They were a little harder to dip/roll in the chocolate, but they came out so cute!

The white ones above are dipped/rolled in white candy melts then covered in sprinkles, then drizzled like the chocolate ones.

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