Marshmallow Filled Chocolate Cupcakes

 

1a

Marshmallow Filled Chocolate Cupcakes

Yield:  24 pcs

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source :  bigbearswife

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S’mores Bars

17

S’mores Bars

Yield: 8″ x 8″

INGREDIENTS

1 1/4 cups all-purpose flour

3/4 cup fine graham cracker crumbs

1/4 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup packed light-brown sugar

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

2 (4.4 oz) milk chocolate XL Hershey Bars

1 (7 oz) jar marshmallow creme

Directions

  • Preheat oven to 350 degrees. Butter and 8 by 8-inch baking dish and line with two sheets of parchment paper, leaving a slight over hang on each side, and butter paper (if you don’t care to lift the bars out in one, for easier cutting, you can just butter the baking dish without lining).
  • In a mixing bowl whisk together flour, graham crack crumbs, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until creamy. Mix in egg and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined.
  • Divide dough in half and press one half of the dough into an even layer in the bottom of prepared baking dish*. Place chocolate side by side over dough layer. Top chocolate with marshmallow fluff, spreading into an even layer. Take about golf ball size pieces of remaining dough and flatten into small shingles and layer side by side over marshmallow fluff (work to keep any of the fluff from showing through). Bake in preheated oven 27 – 30 minutes until top is lightly golden brown. Cool completely on a wire rack before cutting into squares (use parchment overhang to lift bars from pan before cutting. I recommend cutting just before serving as the filling will being to run a little). Store in an airtight container.
  • Here is a great tip from reader Jane A. that I want to try next time (doing this vs. shaping little squares and pressing together for the top): press in half the dough, then take it out/peel off the parchment and save this slab to put on top of the marshmallows. Press in the other half of dough into the pan and proceed with recipe.

source:  cookingclassy

 

 

Sweet Potato Cupcakes

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Sweet Potato Cupcakes

 Yields:  12 cupcakes

INGREDIENTS

1 1/4 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp nutmeg

1/4 cup butter, softened

2/3 cup packed light-brown sugar

 egg

 tsp vanilla extract

/2 cup buttermilk

/4 cup sweet potato puree*

Topping

 Tbsp packed light brown sugar, divided

 cups mini marshmallows

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Directions

  • Preheat oven to 350 degrees. Line 12 muffin cups with paper liners, set aside. In a small mixing bowl whisk together, flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg, set aside. In the bowl of an electric mixer, whip together butter and brown sugar until lighter and slightly fluffy about 3 – 4 minutes. Stir in egg and vanilla. Slowly add in dry ingredients alternating with buttermilk. Stir until well combine. Mix in sweet potato puree. Fill muffin cups 2/3 full (about scant 1/4 cup in each). Sprinkle 1/2 tsp brown sugar over each cupcake. Bake 19 – 21 minutes until toothpick inserted in center comes out clean. Cool 5 minutes in muffin tins before removing to wire rack to cool. Cool cupcakes on wire rack at least 5 minutes. Generously butter a cookie sheet. Spread mini marshmallows in a single layer on cookie sheet, keeping the marshmallows close together. Heat oven to broil. Place marshmallows in oven under broiler (DO NOT WALK AWAY FROM THEM), cook about 30 seconds-1 minute until they start to brown slightly. Remove from oven and using a buttered spatula scoop marshmallows over tops off cupcakes.
  • *I use fresh sweet potatoes in mine:
  • To do this preheat oven to 400 degrees. Poke 1 medium sweet potato several times, place on a baking sheet in the oven and bake until soft about 1 hour. Allow to cool slightly, then peel and puree potato in a food processor, or mash. You can also use canned pureed sweet potatoes if you’d like.

source:  cookingclassy

 

 

Peppermint Marshmallow Fudge

17

Peppermint Marshmallow Fudge

Yield : 48 fudges

INGREDIENTS:

2 cups semi sweet or dark chocolate chips
14 ounces sweetened condensed milk
1/4 cup butter
1/8 teaspoon peppermint extract *
2 cups mini marshmallows or large marshmallows chopped small
6 miniature candy canes or 1 large candy cane, crushed
DIRECTIONS:
Combine the milk, the chocolate and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.  (If you aren’t a fan of the microwave, you can easily melt the chocolate, milk and butter in a double boiler on the stove top.)

Stir until smooth. Stir in the extract and the marshmallows. Pour into a well-greased pan. (I used an 8×10 pan, however any size will work.) Top with crushed candy canes. Chill until ready to serve. Store in an airtight container in the refrigerator for up to a week

 

 

 

Marshmallow Brownies with Salted Almonds

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Marshmallow Brownies with Salted Almonds

INGREDIENTS:

10 tablespoons (1 1/4 sticks) unsalted butter

1 1/4 cups sugar

3/4 cup plus 2 Tablespoons unsweetened cocoa powder (natural or Dutch-process)

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 cold large eggs

1/2 cup all-purpose flour

1/3 cup semisweet chocolate chips

1 1/4 cups mini-marshmallows

1/2 cup salted almonds, roughly chopped

Special equipment: An 8-inch square baking pan

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Directions:

  1. Preheat the oven to 325°F and line the pan with parchment paper or foil leaving an overhang on two sides.
  2. Combine the butter, sugar, cocoa and salt in a heatproof bowl or saucepot. Set the bowl atop a saucepot of simmering water to create a double-boiler. Stir the butter from time to time until it’s melted and the mixture is smooth and hot to the touch. Remove the bowl from the double-boiler and set it aside to cool for 10 minutes.
  3. Using a wooden spoon or rubber spatula, stir in the vanilla and then stir in the eggs, one at a time, stirring vigorously between each addition. Once the batter looks well-blended, shiny and thick, stir in the flour until it’s fully incorporated. Spread the batter into the prepared baking pan.
  4. Bake the brownies for 15 to 20 minutes, or until a toothpick inserted comes out with a few moist crumbs. Remove the brownies from the oven and immediately sprinkle them with the chocolate chips, mini marshmallows and chopped almonds. Return the brownies to the oven for about 5 minutes, just until the marshmallows begin to melt. Remove the brownies from the oven and let them cool completely on a wrack.
  5. Using the parchment paper or foil overhang, lift the brownies out of the pan, and slice and serve.

source : justataste

Chocolate Cookies n’ Cream Marshmallow Cookies

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Chocolate Cookies n’ Cream Marshmallow Cookies

Yield:  36 pcs

INGREDIENTS:

  • ¼ cup sugar
  • 1 cup brown sugar
  • 1 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 4 oz pkg Jello Cookies n’ Cream pudding mix (powder only)
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2¼ cups flour
  • 1 cup mini marshmallows
  • 2 large Heyshey’s cookies n’ cream chocolate bars, chopped
DIRECTIONS:
  1. Preheat oven to 350
  2. Combine flour, baking soda, and salt, set aside. In a large bowl cream butter and sugars. Add eggs and vanilla and mix. Add flour mixture, cocoa powder and pudding mix and mix until all ingredients are incorporated. Gently stir in chopped chocolate bars and marshmallows. Chill dough 10-15 minutes.
  3. Scoop about 2 tablespoons of dough and shape into a ball. Place dough balls on greased baking sheet. Bake about 10-12 minutes. Allow to cool.

source :  lecremedelacrumb

Chocolate Marshmallow Fudge

7

Chocolate Marshmallow Fudge

Yield : 8″ x 8″

INGREDIENTS:

1 2/3 cup sugar
2/3 cup fat-free evaporated milk
2 Tbsp butter or margarine
12 oz semisweet chocolate morsels
14 large marshmallows
Chopped pecans (optional)

Coarsely ground sea salt (optional)
DIRECTIONS:
Coat an 8- X 8-inch pan with cooking spray or oil.

In a medium saucepan, stir together sugar, evaporated milk and butter.  Bring to a boil over high heat, then reduce heat to medium-low and cook, stirring constantly, about 3 minutes.

Stir in chocolate and marshmallows; remove pan from heat and stir until smooth. (I found I actually needed to return the pan to the lowest heat setting to get the marshmallows to melt.  I definitely got an arm workout stirring…)

Pour mixture into prepared pan, top with a handful of chopped pecan and a bit of coarsely ground sea salt if you wish and refrigerate until firm. (about 2 hours.)  Cut into thirty-six squares and serve.

Store fudge in refrigerator.

source: scatteredthoughtsofacraftymom

Marshmallow Krispie Brownies

6

Marshmallow Krispie Brownies

Yield : 9″ x 13″

INGREDIENTS:

1 9×13 inch pan of brownies- box mix or your favorite brownie recipes (see our collection of brownie recipes)
1 bag mini marshmallows
2 cups chocolate chips
1 1/4 cups peanut butter
5 tablespoons butter
3 cups Rice Krispies
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DIRECTIONS:

Prepare your brownies. When they have about 8 minutes of baking left, pour the marshmallows over the top and finish cooking until they’re golden brown. Let cool while you prepare the topping.
For the topping, combine the chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave thirty seconds at a time, stirring at each interval, until smooth and melted. Fold in the Rice Krispies and then pour over the brownies. The end.

source:  yammiesnoshery