Tag: marshmallow’
S’more Brownies
- by Torie
I wish I had something clever to say about these. They are not super original. I first saw this type of recipe done on the Food Network site. But sometimes food blogging isn’t about reinventing the wheel. Sometimes the wheel is delicious and we just want to eat some marshmallows without revolutionizing them.
I didn’t even include the brownie recipe (yes that’s the main part of this) but it’s because I just used this Martha Stewart recipe and didn’t alter it. It wasn’t my absolute favourite brownie recipe ever but it does the trick. If you have one you love then use it and share it in the comments!
It’s like I didn’t even try. Some days are just like that.
Peanut Butter Popcorn Balls
- by Torie
I don’t even know if I can call this a recipe. Because it’s so easy and takes less than 5 minutes to make. It doesn’t even use an oven. This is microwave- start to finish. It requires one bowl, a spoon, and a paper bag.
I’m having a busy, yet un-motivated week. So I ate a bunch of peanut butter popcorn. And now you can eat peanut butter popcorn and maybe later I will turn my oven on.
Unlike the regular S’more Popcorn, I choose to shape these into balls to create individual servings. This is helpful to keep oneself from eating an entire batch in one sitting.
Chocolate Cupcakes with Marshmallow Buttercream Icing
- by Liz
Torie and I both seem to be venturing into uncomfortable baking territory these days. While she’s started using Nutella – which we both agree is not breakfast food, because, really, it’s the inside of a Purdy’s hedgehog – I found myself purchasing a jar of marshmallow fluff last week.
I don’t know why, but I am adamantly against marshmallow fluff. There’s something about it that just seems awful. I have no issues with regular marshmallows, but somehow, in jar form… I don’t know. But I was planning to make s’more cupcakes (look for that post in a couple days), and in order to make marshmallow buttercream, there was no option but to buy marshmallow fluff. So I did, and now there’s half a jar of it left in my pantry, staring at me everytime I open the door. Ugh.
On the bright side, marshmallow buttercream is really good! And it pipes beautifully. So I will reluctantly say that this is likely not my last encounter with marshmallow fluff.
Like the upcoming s’more cupcake recipe, both the cupcakes and the icing are adapted from Cookies and Cups.
Wagon Wheels
- by Liz
There are several important things to note about this recipe:
1. These are not in fact wagon wheels but wagon hearts. Cookies and marshmallows dipped in chocolate – make them whatever shape you want!
2. These are approximately 12 million times better than storebought wagon wheels.
3. This recipe is not for the faint of heart! It is time consuming and your hands will hurt after you cut out the wheels/hearts/whatever shape you choose. But it is worth it!
The basic plan is to make a cookie base, throw together some marshmallows from scratch using all of Martha Stewart’s wisdom, then cut ‘em out and dip ‘em in chocolate. We’ll do the ingredients first then move on to instructions. Buckle up, put on a helmet, turn on a hockey game and get ready for an afternoon’s worth of work!