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Posts Tagged ‘Marshmallow’

Lucky Charms Cereal Bars

Posted in Recipes, tagged , , , , on March 7, 2013 | 9 Comments »

Now that March is here, I feel like I am in a mad rush to post all kinds of St. Patrick’s Day treats, so that I still have time to post Easter desserts. Earlier this week I gave you Leprechaun Crunch, and today I am sharing a cereal bar recipe with you.

This came about on one of my trips to the grocery store. I think I must be a grocery stores ideal customer. The words “New” or “Chocolate” catch my eye and I Must Have It! Today, it’s all about a box of Lucky Charms cereal that only has green shamrock marshmallows in it. No stars, or hearts, or moons. Just shamrocks. Yeah, this just needs to be made into cereal bars, because it’s not like I would be buying it to eat with milk! I also ended up coating the bottoms of the cereal bars in a light layer of white chocolate. I found that a lot of the melted marshmallow sank to the bottom of the pan and left the cereal bars rather sticky. The white chocolate makes the bars easier to eat without taking away from the flavor of the cereal (or the shamrock marshmallows!).

Lucky Charms Cereal Bars

One Year Ago: Chocolate Covered Cherry Cookies

Lucky Charms Cereal Bars

4 tablespoons butter or margarine
10 oz. bag of large marshmallows
6 cups Lucky Charms cereal
1/2 pound white melting chocolate

Line a 13 x 9 inch pan with aluminum foil and spray with cooking spray. Set aside.

In a large saucepan over medium heat, add the butter and marshmallows. Using a silicon spatula, stir this until the marshmallows have melted. Remove the pan from the heat and add in the cereal, stirring to coat evenly. Dump the cereal into the prepared pan. Lightly spray the spatula with cooking spray, then use the spatula to evenly distribute and firmly press the cereal into the pan. Set the pan aside to cool to room temperature. Note: if you are in a hurry, you can put the pan in the refrigerator for 15 minutes.

Once the cereal bars have cooled, melt the white chocolate according to your favorite method (I like using the microwave). Remove the cereal bars from the pan by lifting up on the aluminum foil. Using a sharp knife, cut the bars into the desired size. Dip the bottom of each bar into the melted white chocolate, then set them (chocolate side down) onto a cookie sheet that has been lined with wax paper. Repeat until all the cereal bars have been dipped, then place the cookie sheet in the refrigerator for 10 minutes or until the chocolate has set. Remove from the refrigerator and enjoy!

Lucky Charms Cereal Bars

Lucky Charms Cereal Bars

I’m linked at: The Busy B Hive, Chocolate, Chocolate & More, Hungry Little Girl, Craftionary, The Frugal Girls, The 36th Avenue, Miz Helen’s Country Cottage, Pamela’s Heavenly Treats, Michelle’s Tasty Creations.

Made with love, not calories!

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Peanut Butter Toast Crunch Bars

Posted in Recipes, tagged , , , , , on February 25, 2013 | 2 Comments »

Peanut butter and chocolate. It’s a great combination and one I turn to often in baking. The other day I saw a box of Peanut Butter Toast Crunch cereal at the grocery store. And yes, I am like a little kid when it comes to finding new sweet items at the store. Before my brain has a chance to say “no, you don’t need that”, my hand has already grabbed it and thrown it into the cart!

Now for a little disclaimer: I wasn’t impressed with the cereal. I thought it was really lacking in flavor. I only ate it dry, so maybe something magical happens when you add milk! However, I really liked the way these crunch bars turned out. Adding the peanut butter chips and chocolate chips gave the cereal the extra flavor it was lacking. See, chocolate makes everything better!

Peanut Butter Toast Crunch Bars

Peanut Butter Toast Crunch Bars

6 cups Peanut Butter Toast Crunch cereal
4 tablespoons butter
1- 10 oz. bag marshmallows
1 cup peanut butter and milk chocolate chips (or 1/2 cup each if you don’t have a mixture bag)
1/2 cup Kraft Vanilla Mallow Bits

Line a 13 x 9 inch pan with aluminum foil. Spray foil with cooking spray, then set the pan aside.

In a large saucepan, melt the butter over medium heat, then add in the marshmallows. Stir continuously, using a silicon spatula, until the marshmallows have melted, then remove the pan from the heat and add in the cereal. Stir until the cereal is almost all coated with the marshmallow mixture, then add in the peanut butter chips, chocolate chips, and mallow bits. Stir to combine, then dump everything into the prepared pan. Lightly spray the spatula with cooking spray and evenly spread the cereal into the pan, pressing down as you do so (you could also spray your hand instead of the spatula, though I would wait at least a minute to let the mixture start to cool).  Set the pan aside to cool to room temperature. Cut into bars and enjoy!

Peanut Butter Toast Crunch Bars

I’m linked at: Addicted to Recipes, The Frugal Girls, Craftionary, Mrs. Happy Homemaker, Sumo’s Sweet Stuff, Pamela’s Heavenly Treats, Frugal Foodie Mama, Project Inspire, The Chicken Chick, Cornerstone Confessions.

Made with love, not calories!

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Ice Cream Sunday: S’mores Ice Cream

Posted in Recipes, tagged , , , , on September 2, 2012 | 2 Comments »

Recently we celebrated National S’mores Day! I decided to continue with that theme and make S’mores Ice Cream!

Rich chocolate ice cream, roasted marshmallow swirl, and pieces of homemade graham crackers!

Now, you and I both know that graham crackers get soft (ok, soggy) in milk (this was one of my grandfather’s favorite breakfasts- made me cringe every time I saw him eating it!!). Graham crackers in ice cream are no different- they still get soft. So if you want to retain the crunch of the graham crackers, I suggest using the chopped up graham crackers as a garnish, instead of mixing it into the ice cream. It’s up to you!

Roasting the marshmallows before making the swirl, gives them a great flavor, and it really brings out the S’mores characteristics in the ice cream. And it’s pretty easy to do!

S’mores Ice Cream

Chocolate Ice Cream Base:
1/2 cup unsweetened cocoa powder
1 1/4 cups heavy cream
2 3/4 cups half and half
7 egg yolks
1 1/4 cups sugar

Roasted Marshmallow Swirl:
1 10oz. bag marshmallows
1/2- 3/4 cup heavy cream

1/4 recipe Homemade Graham Crackers, roughly chopped

To make the ice cream base:
In a medium-sized saucepan, whisk together the heavy cream, half and half, and cocoa. Bring to a simmer over medium heat, stirring continuously.

In a large mixing bowl, whisk together the egg yolks and sugar, until the mixture is a well combined and smooth.

Once the cream mixture comes to a simmer, pour 1/3 of it into the egg yolk mixture and whisk quickly to combine. Repeat this step 2 more times, until all the cream has been incorporated into the egg yolk mixture. Pour this combined mixture back into the saucepan. Over medium-low heat, stirring slowly and continuously, let the mixture come up to 175 degrees (using a candy thermometer). Once the ice cream base has come up to temperature, remove from the heat and strain through a sieve into a heat-safe bowl. Let cool to room temperature, cover and refrigerate for at least 4 hours.

To make the roasted marshmallow swirl:
Preheat the oven broiler to high. Place marshmallows on a silpat lined cookie sheet. Place under the broiler for 1 1/2 to 2 minutes- checking every 30 seconds, until toasted. Remove from the oven and place the marshmallows in the refrigerator for 5 minutes. After 5 minutes, flip the marshmallows over and return to the broiler, again for 1 1/2 to 2 minutes. After the 2nd side has been toasted, remove from the oven and let the marshmallows cool completely.

Once cool, place the marshmallows in a blender with the heavy cream, starting with 1/2 cup. Add more heavy cream if the mixture is still too thick. Note: the mixture won’t look very appealing, but I promise you it tastes good! :) Set the mixture aside until you are ready to add it to your ice cream.

After 4 hours, process the ice cream according to your ice cream machine manufacturers instructions. Once the ice cream is ready, scoop (or pour- the ice cream should be a thick milkshake consistency) into a freezer-safe container, layering it with the roasted marshmallow swirl and homemade graham crackers. Cover and freeze for 4 hours. Serve and enjoy!

Roasted marshmallows

Made with love, not calories!

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National Food Day: S’mores (homemade)

Posted in Recipes, tagged , , , on August 10, 2012 | 2 Comments »

August 10th is National S’mores Day!

Whenever I see or smell a campfire, I think of S ‘mores. I was in Girl Scouts for a number of years, and the classic S’mores (graham crackers, marshmallows, and Hershey’s milk chocolate bar) were our go-to dessert! Also, my grandparents had a camper and whenever we would visit them, grandpa would make a fire (the man loved lighter-fluid!) and grandma would have S’mores fixings!

I love roasting marshmallows! I roast mine very carefully, slowly twirling the stick until the whole marshmallow has turned a toasty golden brown, puffed up, and looks like it’s about to fall off the stick! No burnt marshmallows for me- not if I can help it! One bite, and I have melted chocolate around my lips and gooey marshmallow on my chin! Oh so good!

To honor National S’more’s Day, I decided to make it a little more special. Homemade marshmallows, homemade graham crackers, and Hershey’s Special Dark Chocolate. Small changes, but wow, what a difference!

Now, I didn’t build a campfire and I don’t have a gas stove, so I improvised with the broiler. I was able to get one side of the marshmallow nice and golden brown and it puffed up nicely. That first bite was just the same- chocolate around my lips and gooey marshmallow on my chin!

Homemade S’mores

1 marshmallow recipe
1 brown sugar graham cracker recipe*
1 bar Hershey’s Special Dark Chocolate

To make S’mores using an electric oven, turn the broiler to high. Place a graham cracker, bottom side up, on a cookie sheet. Top with a piece of chocolate, then top with a marshmallow. Place in the oven and check every 30 seconds until the marshmallow has toasted to your liking (mine took 1 1/2 minutes). Remove from the oven and immediately top with another graham cracker. Eat and enjoy, but be careful because the marshmallow is going to be warm!

*I did not make any changes to Bi-Rite Creamery‘s graham cracker recipe. I really like the taste and texture of these graham crackers. However, I will say to have patience with the dough as you are rolling it out. The dough is on the crumbly side (as you would expect) and so it will take a little more time to roll it out. I wouldn’t let that deter you though, as I believe you will enjoy these as much as I do!

Made with love, not calories!

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Hot Chocolate Cookies with Marshmallow Bits

Posted in Recipes, tagged , , , , on January 16, 2012 | 3 Comments »

I made these cookies once before, and I didn’t really care for how they turned out. So they have been a thought in the back of my mind.

Well, I have had 2 inspirations to try them again! The first one is because I found a new product…Kraft Marshmallow Bits! A container of those delicious little dehydrated marshmallows that you usually only find in hot chocolate mix! As soon as I saw them, I had to have them! Sometimes I am worse than a little kid! 

The 2nd inspiration comes from the weather! Snow! Lots of Snow! It is one of those days that after you shovel the driveway, you change into your pj’s, sit by the fire (if you have a fireplace), eat grilled cheese sandwiches, and drink hot chocolate (ok, so now you know exactly what I did, and what I ate today!).

And eat cookies! A cup of hot chocolate and a couple hot chocolate cookies!

Let it snow!!!

Hot Chocolate Cookies with Marshmallow Bits
Makes: 36 cookies
Prep time: 10 minutes      Bake time: 10-11 minutes

1 cup butter, softened
1 1/4 cup sugar
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon baking soda
4 1.25 oz packets of instant hot chocolate mix (not sugar-free)
2 3/4 cups flour
1 3oz package of marshmallow bits, divided

Preheat oven to 375 degrees.

In a large mixing bowl, cream together the butter and sugar. Add in the eggs and vanilla and  combine well. Stir in the salt, baking soda, and instant hot chocolate (Note: I used Swiss Miss Dark Chocolate, but you can use whatever brand and flavor you like…again, just not sugar-free). Stir in the flour until just incorporated. Add in 2 cups of the marshmallow bits.

Using a medium-sized ice cream scoop, scoop dough onto a parchment-paper lined cookie sheet. Top cookies with the remaining marshmallow bits (I used 3 per cookie). Bake 10-11 minutes or until set. Remove from oven and let cool for 5 minutes. After 5 minutes, move cookies to a cooling rack and let cool completely. Enjoy!

Question of the day: If it snowed in your neck of the woods this weekend, how much did you get? We measured 16 inches of snow in our driveway!

Made with love, not calories!

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Homemade Marshmallows

Posted in Recipes, tagged , , , on January 2, 2012 | 3 Comments »

Are you ready for another candy adventure? You know that candy thermometer that you dug out for the homemade caramels? Well, we are going to use it again!  Come on- you do know where you put it, right?

Today we will be (or at least I will be) making homemade marshmallows. And just like the caramels, homemade marshmallows are so much better than store-bought. The texture is lighter, fluffier, and I think they taste better! The other cool thing about making your own, is that you can play and add different flavorings. I like making peppermint ones at Christmas time! (hot chocolate with peppermint marshmallows- yum!)

Homemade marshmallows are easy to make. A little patience and a stand mixer (highly recommended), and you will be rewarded!

Homemade Marshmallows
Recipe adapted by Ina Garten
Makes: 13×9 pan (approx. 60 pieces)

3 envelopes unflavored gelatin (I use Knox brand)
1 cup cold water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 tablespoon vanilla extract
Powdered sugar for dusting

Line a 13×9 pan with aluminum foil. Spray bottom and sides with cooking spray, then wipe lightly with a paper towel. Dust bottom and sides with powdered sugar (just like you would flour a cake pan). Set pan aside.

In a stand mixer with the whisk attachment, combine gelatin and 1/2 cup cold water (no need to stir). Let sit while you make the syrup mixture.
In a medium-sized saucepan, combine the sugar, remaining 1/2 cup water, corn syrup, and salt. Bring to a boil over medium heat- stirring continuously with a silicon spatula. Attach your candy thermometer and let the sugar mixture come up to 240 degrees.

Remove from heat- turn your mixer on low speed- and VERY CAREFULLY, slowly pour the hot sugar mixture into the gelatin mixture. Note: I try to pour the sugar mixture down the side of the mixing bowl, this decreases the chance of the sugar splattering out at you.
Once all the sugar mixture has been added, turn the mixer on high and let beat for 10-15 minutes. The marshmallow with turn a bright white and will be fluffy (yet still spreadable). Turn the mixer to low and add in the vanilla extract (or any other flavoring you wish to use). Note: if you are making flavored marshmallows, you will want to adjust the amount of flavoring you use. When I added peppermint extract, I used 1 1/2 teaspoons. Adding oils- you will need even less.

Pour marshmallow mixture into your prepared pan. Spread evenly with the silicon spatula. Sprinkle with more powdered sugar. Note: sometimes spreading with the spatula isn’t all that easy-things are sticky at this point (!), so after I sprinkle the powdered sugar on top of the marshmallow, I put on a disposable glove, and smooth the marshmallow out by hand.

After the marshmallow has been spread out, let sit at room temperature overnight. This lets the marshmallow set and dry out enough for you to cut it. Remove aluminum foil from the pan, and with a sharp knife, or pizza cutter, cut marshmallows into your preferred size. Note: I get 60 marshmallows out of a 13×9 pan- and I think they are nice 2-bite sized pieces. 10 cuts lengthwise, 6 cuts width-wise.
For storage: I just toss my marshmallows with a little powdered sugar and store in zip-lock bags. But really, between eating them plain or adding them to hot chocolate, homemade marshmallows don’t last very long at my house!
Enjoy!

Gelatin and water

Slowly adding the hot sugar syrup

Ready to pour into prepared pan

Prepared pan. Greased and dusted with powdered sugar.

Resting overnight

Ok- you caught me- I took a picture of the wrong pan of marshmallows. The pink ones are the peppermint marshmallows I mentioned earlier in the post. Sometimes all the sugar affects my brain!
The next picture is of the plain marshmallows. Nice and pretty white!

Lots of marshmallows!

Do you like marshmallows? Sorry for the horrible comparison, but marshmallows seem to be like clowns- either you like them or you really, really don’t like them!

Made with love, not calories!

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