Posts Tagged ‘marshmall creme’

S’mores Pumpkin Pie #PumpkinWeek

Pumpkin pie meets s’mores in this adventurous rendition of a classic recipe. Graham cracker crust, a layer of chocolate, classic pumpkin filling, and toasted homemade marshmallow topping.

S'mores Pumpkin Pie 3

Hi and welcome to day 3 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

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Check out all the #PumpkinWeek Bloggers and their recipes:

S'mores Pumpkin Pie 1

When it comes to Thanksgiving recipes such as pumpkin pie, there’s a reason why the classic recipes are classics – because they are just good. However I cannot resist the chance to try new things, especially when I can use the same recipe as the base. Last year I took a baby step by adding a brown sugar walnut topping to one pumpkin pie and the made a second without. Despite everyone’s protests, the pie with the crumble topping disappeared first.

Taking that experience into mind I jumped off the deep end with this new pumpkin pie rendition. Pumpkin pie meets s’mores. A graham cracker crust with a layer of chocolate sits beneath a classic pumpkin pie filling, which is blanketed by a thick layer of homemade marshmallow topping. Don’t have a kitchen torch to toast the marshmallow? Throw it under the broiler but keep a close eye on it. Or do what I did and use a real, full-sized blow torch O:-).

S'mores Pumpkin Pie 2

One year ago: Cheddar-BBQ Turkey Meatloaf Muffins
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No-Churn Fluffernutter Ice Cream

After falling in love with marshmallow creme in my no-churn s’mores ice cream I had to try it again. Check out my recipe for no-churn fluffernutter ice cream, shared today over on Kayle’s blog The Cooking Actress!

Two years ago: Pizza Quinoa Casserole


No-Churn Fluffernutter Ice Cream 3

Source: Ice cream adapted from my No-Churn S’mores Ice Cream. Shell adapted from Nutella Magic Shell.


No-Churn S’mores Ice Cream #IceCreamWeek

Welcome to Day 5 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to share some amazing ice cream recipes with you. I hope you belong to a gym. We’ll all need it by the end of the week!

Ice Cream Week 2014

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one! After checking out the recipe, be sure to enter using the Rafflecopter widget located at the end of this post.

No-Churn S'mores Ice Cream 3

Ever stress yourself out so much you teeter on the verge or vomiting or crying? Yea I’m there. Ever since this part-time adjunct teaching opportunity came up I have been freaking out both in excitement and nervousness. The reason it has been such a challenge deciding whether to accept or not is not a matter of wanting the job, it is a matter of feasibility due to being in Memphis while I currently reside in Knoxville.

Pros: Related work experience, extra money (albeit small), keep current part-time job and free rent with parents in Knoxville, stay at a friend’s while in Memphis
Cons: Only one class for 6 hours a week, driving 11 hours a week (hence the income increase being small)

It is also only for 10 weeks which could be either a good thing and a bad thing. Setting the monetary gain aside (since it is basically negligible) it comes down to one question – is it worth driving 11 hours a week to get experience teaching one class? Maybe I should wait until next term to see if they would have more than one class available? Unfortunately this kind of decision cannot be riddled out by making lists or asking others’ opinions, it’s a gamble. Experience is good to snatch up when you can but sanity is also important.

No-Churn S'mores Ice Cream 1

It’s time like these when I look to food for solace, specifically dessert. Enter in this no-churn s’mores ice cream. I thought for certain that upon freezing the marshmallow creme would cause the ice cream to be rock hard. In fact the exact opposite occurred creating the fluffiest and creamiest ice cream I have ever made. To make things even better, it tastes just like a s’more with plenty of milk chocolate and graham cracker bits. Let your worries drift away for a few scoops-time.

No-Churn S'mores Ice Cream 4

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S’mores Lasagna for One

Don’t worry about sharing with this s’mores lasagna for one. Made with layers of graham cracker, chocolate sweetened Greek yogurt, and graham crackers.

S'mores Lasagna for One 1

Happy National S’mores Day! Today is yet another fun food holiday that landed on a Sunday which means this dangerous little guy comes to you in single serving size.

The idea for this came from my chocolate peanut butter cup lasagna which was a huge hit. This s’mores version is a tiny bit healthier being made with Greek yogurt that has been sweetened slightly with cocoa powder and powdered sugar. The rest isn’t quite as healthy with marshmallow creme, graham crackers, mini marshmallows and a chocolate drizzle.

If made for a crowd this would great presented in a tall clear glass, better defining the layers. But since I know you’re just going to eat this while standing over the kitchen counter there’s no need to get all fancy.

S'mores Lasagna for One 2

Three years ago: Slow Cooker French Dip Sandwich with Au Jus
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Gluten-Free Caramel S’mores Bars

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 ;-).

Gluten-Free Caramel S’mores Bars

Two years ago: Butterbeer Ice Cream
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Twinkie Truffles

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?

Twinkie Truffles

One year ago: Thai Chicken Pizza

Two years ago: Grilled Steak Salad with Blue Cheese Dressing
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Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze

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.

One year ago: Gluten-Free Cake Batter Pancakes
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Guest Post: Rocky Road Doughnuts by Steph’s Bite by Bite

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


Hi everyone! My name is Steph (really it’s Stephanie, but Steph sounds so formal…and formal I am not) and I blog over at Steph’s Bite by Bite. I am a food blogging, sweets loving, marathon running, 27 something (oops, just gave my age), who is totally obsessed with patterned panty hose and high heels.
I can’t even tell you how stoked I am to be sharing a recipe with you guys on Erin’s blog! Of course it’s always hard to pick one post in particular, but I think I did it! And it involves doughnuts. And marshmallow glaze. And what is doughnuts and marshmallows without chocolate? Do you see where I’m going with this?! Rocky Road Doughnuts. You better believe it! Your mornings will never be the same.

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

1 egg

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

Funfettinutter Cupcakes for Two (or One Birthday Girl)

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 nerdy cool.

One year ago: Peanut Butter Cup S’mores Ice Cream
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Strawberry Fruit Dip

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.

One year ago: Homemade Whole Wheat Spinach and Ricotta Ravioli with Tomato-Pancetta Butter


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


  1. In medium bowl, beat cream cheese, marshmallow creme, and yogurt with electric mixer on high speed until smooth.
  2. Cover; refrigerate at least 1 hour. Serve dip with fruit.

Source: Adapted from Pillsbury.

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