Posts Tagged ‘marshmall creme’
Still waiting to hear back from one last committee member to finalize the date for my dissertation defense. And still stressed out of my mind. So let’s talk about sinful desserts. If you want a crazy gooey and delicious dessert that might require the use of a fork or spoon to eat, then these bars are for you. Calling them bars is a loose term because they are so gooey that after cutting, the insides will start to ooze out if you let them sit too long and will create more of a pudding. But regardless of how you eat them they are worth the mess. This is just another way that adding caramel turns something delicious into something awesome.
I made these gluten-free but of course you can easily make them with regular flour and graham crackers. I think part of the reason they were so soft was due to the fact that they were gluten-free though. As proof of their gooey-ness, pictured is three bars stacked in alternating directions – notice how they are already starting to become one. Guess that means they have to be considered one bar and thus one serving ;-).
Step aside Twinkies, these truffles have you beat! You won’t need to hunt down the remaining Hostess cakes left in the world once you bite into one of these beauties. After yesterday, I decided to not even try to share something healthy today. It would just look like a joke seeing those two recipes side by side on my homepage. So I present to you, Twinkie truffles!
The truffle base is similar to a cake ball, but instead of frosting I mixed the cake crumbs with marshmallow creme. Then to take them over the top and get into Twinkie-character, a marshmallow creme filling is piped into the middle before being dipped in yellow chocolate coating. Do you see the resemblance?
One year ago: Thai Chicken Pizza
The purple sweet potato is back for round #2! I told you that thing was huge and would result in more than one recipe. In fact, I still have plenty leftover even after making these doughnuts! The purple color was not nearly as vibrant in these as it was in the gnocchi, but I think that is due to a larger flour to potato ratio. No matter, they still taste wonderful.
My favorite part was actually the marshmallow glaze. I had a little extra after I topped off all the doughnuts and found myself dipping them into the glaze repeatedly while eating. Don’t tell anyone, but I totally double-dipped! Seriously though these doughnuts are like sweet potato casserole, but dippable. And they are for breakfast.
I enjoy Steph from Steph’s Bite by Bite. Her blog is really fun and full of creative recipes, but she balances out her food splurges with a healthy workout schedule. I have to say it is awfully thoughtful of her to have included Work It Out Wednesdays in between her recipes in order to recover from tempting goodies such as her S’mores Cinnamon Rolls, Chocolate Covered Peanut Butter Pies, and Oatmeal Raisin Cookie Dough Dip. Sometimes she throws in something crazy like a Strawberry Breakfast Margarita that is surprisingly healthy. But today she’s taking us down a rocky road… filled with doughnuts!
One year ago: Chicken Parmesan Quesadillas
Rocky Road Doughnuts
makes 12 incredible doughnuts
For the Doughnuts:
1 1/4 cups flour
1/2 cup dark cocoa powder
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon espresso powder
3/4 cup buttermilk
1/4 cup unsweetened applesauce
1 teaspoon vanilla
For the Marshmallow Frosting:
4 tablespoons butter
1/2 cup marshmallow crème
1 teaspoon vanilla
1 cup powdered sugar
1 tablespoon milk
For the Topping:
1 1/2 cups almond meal
Preheat oven to 350 degrees F. Spray doughnuts pans with cooking spray and set aside.
In a large bowl combine flour, dark cocoa, baking powder, sugar, and espresso powder. Add in the egg, buttermilk, applesauce, and vanilla whisking until batter is smooth. Spoon batter into doughnut pans filling 3/4 of the way full. Bake doughnuts for 10-12 minutes. Let cool in pan for a few minutes then turn out on to cooling rack to cool completely.
In the bowl of a stand mixer beat the butter, marshmallow crème, and vanilla for a few minutes until blended and fluffy. Add in the powdered sugar a little bit at a time. Then add in the tablespoon of milk beating for just a minute to thin out the icing (add more milk if icing is too thick).
Place ground almonds on a small plate or bowl. Dunk the tops of the doughnuts in the almonds.
Pour a cup of coffee and get your doughnut on.
Frosting adapted from Kraft
It’s my Birthday!! As in Erin’s birthday, not The Spiffy Cookie’s (that’s in November). And as usual all I can think of if what I am going to eat in order to celebrate. For lunch, we will be going out to a local bar called Bardog because they named their daily hot dog in my honor! Then later I will be enjoying a delicious margarita(s) with friends on Cafe Ole‘s patio and will probably prance around to other bars and restaurants in the Cooper/Young area.
But first (as always) I had to take care of dessert. These cupcakes have been a brainchild of mine for several weeks now. Waiting until this week to make them was pretty much torture, but they were totally worth the wait. Ever since Liz over on Little Bitty Bakes introduced the idea of a funfettinutter, I have been obsessed. First I made a pie, and now these cupcakes! They were the prefect Birthday treat combining two of my favorite things – peanut butter and Funfetti. Happy Birthday to me indeed!
I decided to use a cupcake recipe for two instead of making a huge batch. In retrospect I really wish I had extras of these but it was fun to try, and I can always upscale the frosting and filling for a full-sized recipe later on. Unfortunately my cupcakes stuck a bit to the liners. I don’t know if it was a problem with the liners themselves, or something I did wrong in preparing the cupcakes. But I also thought that the cupcakes could’ve stood being a bit sweeter. Maybe they simply had too much competition with the frosting. White chocolate peanut butter AND marshmallow fluff? Guess it shouldn’t be a surprise that the cupcakes ended up being more of a vehicle. The only thing that could’ve made that frosting better would’ve been the addition of cream cheese (why am I just thinking of that now!?).
I even used my new favorite way to frost cupcakes – a large cookie scoop! Makes frosting a snap, and once you dunk it into a bowl on sprinkles no one will ever know the difference. And how could I forget to talk up that wonderful ooze of filling when you bite into them? It’s as if you underbaked the cupcake so that there is still raw batter inside. Oh be still my heart.
I share my birthday today with Amanda (Amanda’s Cookin’)and Amy (Fearless Homemaker) so send them happy wishesas well. And in case this day wasn’t already awesome enough it’s also Star Wars day! Don’t forget to wish “May the fourth be with you” to everyone so that you look incredibly
Last night Maggie and I went to an hour-long boot camp workout, and I know at least I sweat more than in 1.5 hrs of spin class. I felt bad for every person I walked within 10 feet of at the grocery store immediately afterwards. But I like a good sweaty workout, it means it’s doing something. It would be a bit of a waste of time otherwise, don’t you think? And since I have such a routine for my workouts (Monday Spin, Tuesday Arms, Wednesday Core & Spin, Thursday Legs or Yoga, etc.) boot camp was a nice change. Might even go back for some more torture.
But anyway, this dip has zero to do with working out. Unless of course you’d like to scoop up the entire bowl and then use that as motivation to burn off calories? Granted, compared to some fruit dips, this one isn’t too terrible for you if you ignore the strawberry marshmallow fluff. Using reduced fat cream cheese and nonfat Greek yogurt, it’s pretty much health food paired with fruit. Am I right?? Quit thinking about the fluff and concentrate on the Greek yogurt.
You could also use strawberry yogurt and regular marshmallow fluff.
STRAWBERRY FRUIT DIP
Makes approximately 2 cups
4oz. reduced fat cream cheese, softened
1 cup strawberry marshmallow fluff
3/4 cup Chobani 0% fat plain Greek yogurt
Fruit for dipping
- In medium bowl, beat cream cheese, marshmallow creme, and yogurt with electric mixer on high speed until smooth.
- Cover; refrigerate at least 1 hour. Serve dip with fruit.
Source: Adapted from Pillsbury.
Oh hi there, molten lava cake how are you? Did you do something different today? You look like you’ve had a makeover! Where did you find that lush marshmallow filling? And your crumbly graham cracker layer? And that marshmallow drizzle suits you quite well, it’s the perfect touch. In fact, I think you should come live with me and be friends with my belly. Very close, good friends O:-).
You guessed correctly, I’m the one responsible for giving the already fabulous molten lava cake a s’more-tastic makeover for Valentine’s Day. And to answer your question, yes it is as decadent and irresistible as you think it is. Which means the ease and short time of preparation makes this quite dangerous to have around… I dare you to put ice cream on top.
Don’t be shy lava cake, unleash your inner beauty.
One year ago: Chocolate Chip-Peanut Butter Layer Pie
S’MORES MOLTEN LAVA CAKE
1/2 cup graham cracker crumbs
1 Tbsp sugar
2 Tbsp unsalted butter, melted
2 oz. reduced fat cream cheese, softened
1/4 cup marshmallow fluff/creme
4 squares Baker’s semi-sweet chocolate
1/2 cup unsalted butter
1 cup powdered sugar
2 eggs, plus 2 egg yolks
6 Tbsp flour
2 Tbsp heavy cream
1/2 cup marshmallow fluff
- Preheat oven to 425 degrees. Butter four small custard cups; place on baking sheet.
- In a small bowl, combine graham cracker crumbs, sugar and melted butter with a fork until moistened. Distribute evenly between the prepared cups and press onto the bottom. In another small bowl, combine the cream cheese and marshmallow fluff; set aside.
- Microwave chocolate and butter in large microwaveable bowl on high for 1 minute or until butter is melted; whisk until chocolate is completely melted. Whisk in sugar. Add whole eggs and egg yolks; mix well. Whisk in flour. Spoon half of the chocolate mixture into the prepared cups. Place rounded tablespoonfuls of the cream cheese mixture in the middle of each, then cover with remaining chocolate mixture.
- Bake 13-14 minutes or until sides of desserts are firm but centers are still soft. Let stand 1 minute. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates (graham cracker crust will now be the top).
- In a small bowl heat the heavy cream on high for 30 seconds. Whisk in the marshmallow fluff and pour over cakes. Devour!
Source: Adapted from Kraft Foods.
I didn’t want to bake this. I wanted to eat it raw.
The batter sat there in the bowl, begging me to eat it all up like soup with a giant spoon, and I almost gave in. But instead I poured it into the pan, leaving a spoonful behind for a compromise. Why does the raw batter always taste just a little bit better than when baked? Cookie dough, cake batter, brownie/blondie batter, pancake ba– no not pancake batter but the rest, most definitely.
I’ve never had a fluffernutter in the original sandwich form. (Maybe I should work on that with the remaining marshmallow creme after making this recipe.) But whenever I see another food blogger post about this peanut butter and marshmallow combination I can’t help the cravings. How can I crave something I’ve never experienced? Because it is peanut butter, and for that reason alone is HAS to be good. And of course that also means that these blondies were just as good as they sound.
One of these days I will whip up some egg-free cake or blondie batter and I will never leave the house again, because I won’t fit through the doorway. Until then, I will only eat
half the pan one piece of the baked egg-containing versions.
P.S. Don’t you just love my new bowl? I’m so proud – I painted that lovely thing (photos on Facebook).
Makes 9 blondies
8 Tbsp unsalted butter, melted + 2 Tbsp softened
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 cup flour
1/4 + 1/3 cup creamy peanut butter, divided
1/2 cup marshmallow creme
1/4 cup white chocolate chips
- Preheat oven to 350 degrees. Butter an 8×8 pan, set aside.
- Mix butter with sugars – beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour. Mix in 1/4 cup peanut butter. Pour into prepared pan and spread evenly, set aside.
- In a small sauce pan, add remaining 2 Tbsp butter, 1/3 cup peanut butter, and 1/2 cup marshmallow creme. Cook over medium heat stirring constantly until melted and smooth. Drizzle over blondie batter and use a knife to swirl peanut butter mixture into blondie batter. Sprinkle top white chocolate chips.
- Bake for 20-25 minutes, or until set in the middle. Cool on rack before cutting them into 9 bars.
Do you have a favorite Mojito flavor? Strawberry? Blackberry? Or maybe you are a traditional kind of person. Whoever you are I think think Mojito fruit dip will satisfy everyone’s taste buds! I am bringing this wonderful dip over to a friends house today since I am going to be soaking up some sun by her pool. Isn’t it pretty?
Handful of mint leaves
1 tsp lime juice
8 oz reduced fat cream cheese
7 oz marshmallow creme
1 tsp lime juice
- In the bottom of a medium bowl, muddle the mint with the lime juice. Add the cream cheese and marshmallow creme and blend together. Top with a sprig of mint and enjoy with your favorite fruit!
Source: Adapted from Brown Eyed Baker