If you’re a fan of fluffernutter you’re going to love these peanut butter marshmallow fluff cookies. With visible streaks of marshmallow creme, these are the chewiest peanut butter cookies!

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Despite my love of peanut butter, I oddly don’t make peanut butter based cookies that often. But maybe that’s how something incredible like these peanut butter marshmallow fluff cookies come into existence, by saving up the goodness for one that just has to be made.

Because you’re going to want to make these, especially if you love fluffernutter. Double the recipe while you are at it. Or maybe make the second batch swirled with Nutella.

I made these peanut butter marshmallow fluff cookies for a coworker/friend’s birthday (along with the orange-lavender white chocolate chip cookies) and they were a raving success. With their incredibly chewy texture I have to agree with the masses!

What makes these cookies different than every other peanut butter cookie is the visible streaks of marshmallow fluff in the dough. Not to be confused with the fluffernutter sandwich cookies.

What you need to make Peanut Butter Marshmallow Fluff Cookies:

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter
• Creamy peanut butter
• Brown and white sugar
• Egg
• Vanilla extract
• Marshmallow fluff/creme

How does one get these beautiful streaks of marshmallow fluff? Honestly, you literally have to resist the urge to fully mix the marshmallow fluff into the cookie dough – just fold it in until distributed but still visible.

I recommend mixing less than you think necessary as it will get a little more mixed as you scoop the dough into balls.

Once you have your balls of prettily streaked peanut butter marshmallow fluff cookie dough, chill for at least 30 minutes but preferably overnight if you have time.

Chilling the cookie dough not only results in better texture and less spreading but also flavor. As the dough chills the dry ingredient soak up moisture from the wet ingredients, concentrating and marrying the flavors.

PEANUT BUTTER MARSHMALLOW FLUFF COOKIES (FLUFFERNUTTER)

Print

Yield: 2 dozen Prep Time: 50 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/3 cup all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup creamy peanut butter
• 2/3 cup packed  brown sugar
• 1/4 cup white granulated sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 1/2 cup marshmallow fluff/creme

Directions

1. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
2. In a large bowl, use an electric hand mixer to cream together the butter, peanut butter and sugars until fluffy – about 2 minutes.
3. Add egg and vanilla, mixing until combined.
4. Add flour mixture and mix until just combined. Fold marshmallow fluff into the dough, being careful to mix just enough to still see streaks.
5. Roll tablespoons of dough into balls. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
6. Preheat oven to 350°F. Place on cookie sheets lined with parchment paper or silicone baking mats, about 2 inches apart.
7. Bake 10-12 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Source: Adapted from my Chewy Peanut Butter Cookies with Chocolate Candied Bacon and Type Foodie.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

What the heck is a S’mores Root Beer Float Dessert Lasagna? Layers of graham cracker, root beer-marshmallow filling, chocolate chips, whipped topping, and toasted marshmallows on top.

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If your dad is anything like mine, he loves a good brown cow or root beer float. I remember making them for him as a kid, even though I personally don’t like ice cream floating in my pop or root beer (I am a root beer purist, don’t dare put ice in it either). I just liked serving him something he enjoyed, maybe because he was always cooking for us.

Besides my father, the inspiration for this recipe started when a fellow root beer connoisseur friend (The Root Beer Aficionado to be specific) gifted me a box of Sonic’s instant root beer float pudding. Sure, I could have just made the pudding and eaten it as is but where’s the fun in that? So with Father’s Day coming up I decided to make a root beer float dessert lasagna with a s’mores twist.

What is a s’more root beer flat dessert lasagna you ask? Layers of graham crackers alternating with root beer-marshmallow filling, chocolate chips, and marshmallow bits, topped with whipped topping and toasted marshmallows. It’s pretty much my favorite no-bake dessert to make. As proof here’s all the other variations I’ve made (heavy on the s’mores options):

• Banana Pudding Dessert Lasagna
• Chocolate Peanut Butter Cup Dessert Lasagna
• Coconut Strawberry Shortcake Dessert Lasagna
• Monster Mash Dessert Lasagna
• Patriotic Dessert Lasagna
• Pineapple Lush Dessert Lasagna
• Pumpkin S’mores Dessert Lasagna
• S’mores Dessert Lasagna
• S’mores Dessert Lasagna for One

Today also happens to be National Stewart’s Root Beer Day, but unfortunately I did not realize this fact before making the recipe with Ithaca Root Beer (clearly in the background), so my apologies to Stewart’s. I do have their Marion, Ohio location on my list of root beer places to hit up this summer so I’ll make up for it later ;-).

NO-BAKE S'MORES ROOT BEER FLOAT DESSERT LASAGNA

Print

Yield: 2 dozen Prep Time: 6 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 1 cup heavy cream, divided
• 1 (3.4 oz.) package root beer float instant pudding
• 2 (8 oz.) packages cream cheese, room temperature
• 1 (7 oz.) jar marshmallow creme
• 1 tsp vanilla extract
• 16 oz. frozen whipped topping, thawed
• 1 (14 oz.) box graham crackers
• 1/2 cup mini semi-sweet chocolate chips
• 1/2 cup marshmallow bits

TOPPING

• 8 oz. frozen whipped topping, thawed
• Mini marshmallows 

Directions

1. Prepare the filling: In a large mixing bowl, whip together 1/2 cup of the heavy cream and instant pudding mix, set aside.
2. In a separate bowl, whip together the remaining 1/2 cup heavy cream, cream cheese, marshmallow creme, and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add the cream cheese mixture to the bowl with the pudding. Add thawed whipped topping and continue to whip until fluffy and light. Set aside.
3. In a 9 x 13 inch dish place one layer of graham crackers (I used 7-1/2 per layer). Spread 1/4 of the filling over the graham crackers, sprinkle with chocolate chips and marshmallow bits. Gently press the next layer of graham crackers into the filling and repeat layers ending with the final 1/4 of filling.
4. Frost with whipped topping, and sprinkle the top with the remaining chocolate chips and marshmallow bits. Chill for at least 4-6 hours (overnight is best).
5. Before serving, top with mini marshmallows and toast using a kitchen torch (or toast under a broiler for 1 minute). Cut into 24 squares and serve.

Source: Adapted from my S’mores Dessert Lasagna.

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These s’mores buckeyes are a peanut butter and s’mores lovers dream. With marshmallows and graham crackers inside and out, these buckeyes are winners.

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Another Ohio State Buckeyes football season means it’s time for another buckeye candy variety!

I already prepared you for this moment last week when I shared a roundup of buckeye recipes, which included all my past buckeye variations. And while today may not be Saturday, the first game is tonight so we are celebrating #PBchocSat a couple days early.

After scorching temperatures last week I am welcoming these high 70s with open arms. Which means it’s also finally cool enough in the evenings to have a bonfire which means s’mores! And that my friends is how I found inspiration for these buckeyes.

I was honestly struggling to think of something new but once the idea of a s’mores buckeye popped in my head there was no longer any question as to what I was going to make.

What are S’mores Buckeyes?

Not to be confused with s’mores made with a buckeye instead of a chocolate bar (although as you can see above I did do that as well), these buckeyes replace the butter in traditional buckeyes with marshmallow creme and some of the powdered sugar with graham cracker crumbs.

And then I stuffed each of them with a mini marshmallow, and sprinkled with more graham cracker crumbs after being dipped in chocolate just in case you had any doubt to what kind of buckeye you are dealing with.

My Penn State alum husband normally refuses to call them buckeyes, but he did stare at me intensely upon trying one until he finally proclaimed them to be the best buckeyes he’s ever had. If that’s not a win I don’t know what is.

Here’s to hoping the Buckeye football team also starts the season with a win.

Two years ago: Voodoo Daiquiri (aka Purple Drank)

Six years ago: Top 10 Favorite Football Worthy Appetizers

Seven years ago: Pasta with Cherry Tomatoes, Kale, and Gorgonzola Sauce

Nine years ago: Root Beer Cake Brownies

Ten years ago: Biscoff Cheesecake Ice Cream

S'MORES BUCKEYES

Print

Yield: 6 dozen Prep Time: 2 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups creamy peanut butter
• 14 oz. marshmallow creme
• 1 tsp vanilla extract
• 1 cup crushed graham crackers (about 9 full sheets), plus more for garnish
• 1-2 cups sifted powdered sugar
• 1 cup mini marshmallows
• 6 oz. chocolate candy bark
• 6 oz. semi-sweet chocolate chips
• 2 Tbsp shortening (optional)

Directions

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, marshmallow creme, and vanilla. Add graham crackers and confectioners’ sugar 1/2 cup at a time. Cover and chill to set dough.
3. Using a tablespoon or small cookie dough scoop, scoop out dough and flatten it between the palm of your hands. Place a mini marshmallow in the center and then fold the dough over the marshmallow and roll into a 1-inch ball. Place on prepared pan, insert a wooden toothpick, and place in the freezer.
4. Melt chocolates (and shortening if using) together in a metal bowl over a pan of lightly simmering water (double boiler). Stir occasionally until smooth, and remove from heat.
5. Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, chocolate side down, and immediately sprinkle with graham cracker crumbs. Repeat with remaining balls.
6. Refrigerate for 30 minutes or until set. Remove toothpicks and if desired, carefully smudge the holes left behind with fingertip.

Source: Adapted from my Cheesecake Buckeyes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Fluffernutter sandwiches represented in cookie sandwich form with classic peanut butter cookies sandwiched around marshmallow frosting.

You know I couldn’t let #NationalPeanutButterDay pass by without recognition, so I joined up with 6 other bloggers to share the love of all things peanut butter together! I somehow have never shared just a classic peanut butter cookie recipe, so naturally I did that but them sandwiches them around marshmallow frosting because I cannot help myself but go the extra mile.

Normally people create a criss-cross pattern on the top of peanut butter cookies using a fork, but instead I decided to use a meat mallet. Why the heck not? Have you ever used a non traditional tool to flatten your cookies before? Would be a good time to bust out an embossed rolling pin if you have one.

As for the frosting, I quite literally made it using marshmallow cream, cause sometimes I don’t have time to make the cream from scratch to then also use in my homemade frosting. I draw the line on how many homemade steps I am going to take when baking on weeknights. But today is Friday so all bets are off for the weekend ;-).

Looking for more fluffernutter creations? Try my fluffernutter blondies, no-churn fluffernutter ice cream, peanut butter marshmallow fluff cookies, or fluffernutter pie.

National Peanut Butter Day Recipes

• Chocolate-Frosted Peanut Butter Blondies by The Redhead Baker
• Easy Peanut Butter Pancakes by A Kitchen Hoor’s Adventures
• Fluffernutter Sandwich Cookies by The Spiffy Cookie
• Peanut Butter Fudge by Cindy’s Recipes and Writings
• Peanut Butter Truffles by Daily Dish Recipes
• Spiked Peanut Butter Hot Chocolate by Family Around the Table

One year ago: Fluffernutter Pie

Five years ago: DIY Painter’s Tape Accent Wall

Six years ago: Cranberry Greek Yogurt Waffles

Seven years ago: Salted Nutella Peanut Butter Thumbprint Cookies

Eight years ago: Homemade Pizza Sauce

Nine years ago: Peanut Butter Stuffed Chocolate Chip Cookies

FLUFFERNUTTER SANDWICH COOKIES

Makes approximately 2 dozen sandwiches 

Ingredients:

COOKIES

1-1/2 cup creamy peanut butter

1 cup unsalted butter, room temperature

1-1/3 cup light brown sugar

1/2 cup white sugar

2 eggs, room temperature

2 tsp vanilla extract

2-2/3 cup all-purpose flour

2 tsp baking soda

1/2 tsp salt

FROSTING

1 (7 oz.) jar marshmallow creme

1/2 cup (1 stick) unsalted butter, room temperature

1 Tbsp milk or heavy cream

1 tsp vanilla extract

1 to 1-1/2 cups powdered sugar

Directions:

1. Preheat oven to 350 degrees. Line baking sheets with parchment or silicone baking mats, set aside.
2. In a large bowl, beat peanut butter and butter until smooth, add sugars and continue to beat until fluffy – about 3-4 minutes. Add egg and vanilla, mixing until combined. Add flour, baking soda and salt, mixing until just combined and dough forms.
3. Drop tablespoon-sized (or medium cookie scoop) dough balls on a baking sheet, press down slightly (or make pattern with forks), and bake for 10-12 minutes. Let cool on pan before transferring to wire rack to cool completely
4. Meanwhile, make the frosting. In large bowl, beat marshmallow creme, butter, milk, and vanilla until blended and smooth. Add powdered sugar 1/2 cup at a time and beat until fluffy. To reach desired consistency add more powdered sugar to thicken or a tablespoon of milk to thin.
5. Flip half of the cookies over and spread (or pipe) a tablespoon of frosting onto the center. Sandwich with the remaining cookies.

Source: Adapted from my Chewy Peanut Butter Cookies with Chocolate Candied Bacon and Coke Cupcakes with Marshmallow Frosting.

Step aside whipped cream, there’s a new fluffy addition to the crowd pleasing peanut butter pie and it is literally fluff – marshmallow fluff. I give you the fluffernutter pie!

In case you haven’t noticed, I’ve been posting almost exclusively National Food Holiday recipes thus far in 2019. It wasn’t something I planned ahead of time, but I was burnt out after the holidays and feeling uninspired so when I saw a bunch of themed blogger events I decided to sign up for them all in order to give a direction in which to force my creativity to come out and play. I have to say it has worked very well thus far!

I actually keep a running list of recipe ideas but for some reason none of them were motivating me to get into the kitchen. Oddly enough, once I had a mission to accomplish, many of the recipes I’ve shared were on that list including today’s.

Which holiday are we celebrating today? One of my most important ones in my opinion – #NationalPeanutButterDay! With college football season over I am feeling a little deprived of my #PBchocSat so any reason to make something peanut butter is fine by me.

But I decided to hold off on the chocolate for once and try another classic combo, peanut butter and marshmallow fluff, aka fluffernutter. And since one of my favorite peanut butter recipes of all time is peanut butter pie, it was an easy progression to make a fluffernutter pie to celebrate. Really all I did was substitute half of the heavy cream with marshmallow fluff and added some more on top.

In house news, today is the final walk though! Just making sure nothing is out of order before signing the title tomorrow and getting the keys! AHHH! It’s like the wedding all over again: lots of money, lots of planning, and it won’t truly sink in that it’s real until it’s happening.

Thankfully buying a house lasts more than one day because then we get to live in it! And more importantly cook all the deliciousness in our lovely new kitchen that I cannot help but continue to gush over. The only downfall is we will have to install a bigger oven under the *true 6 burner* range because the one in the wall it a bit small for many of my cookie sheets. Darn then I will have two ovens, whatever shall I do!?

Looking for more fluffernutter creations? Try my fluffernutter blondies, no-churn fluffernutter ice cream, or fluffernutter sandwich cookies.

P.S. Speaking of delicious things, make sure you check out the list of peanut butter recipes shared by some of your other favorite bloggers below!

ALL THE PEANUT BUTTER:

• Veggie Pad Thai by A Day in the Life on the Farm
• Cinnamon Peanut Butter Dip by Blogghetti
• Jamming Peanut Butter Cookie Sandwiches by Cindy’s Recipes and Writings
• School Cafeteria Peanut Butter Bars by Creative Southern Home
• Peanut Butter Banana Protein Donuts by Crumb Top Baking
• Lettuce Wrapped Sweet and Sour Pork with Spicy Peanut Sauce by Culinary Adventures with Camilla
• The Best Double Chocolate Buckeyes by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mom’s Peanut Butter Pie with Chocolate Crust by Family Around the Table
• Chocolate Peanut Butter No Bake Cookies by House of Nash Eats
• Peanut Butter, Honey and Pear Open Faced Sandwiches by Jolene’s Recipe Journal
• No churn Peanut Butter Ice Cream by Karen’s Kitchen Stories
• Peanut Butter Apple Breakfast Wraps by Kate’s Recipe Box
• Peanut Butter Chocolate Chip Keto Fat Bombs by Our Good Life
• Strawberry Peanut Butter Quesadilla by Palatable Pastime
• Peanut Butter Hummus by Savory Moments
• Peanut Butter Granola Bars by Sweet Beginnings
• Vegan Chocolate Peanut Butter Puff Pastry Braid by The Baking Fairy
• Fluffernutter Pie by The Spiffy Cookie

Four years ago: DIY Painter’s Tape Accent Wall

Five years ago: Cranberry Greek Yogurt Waffles

Six years ago: Salted Nutella Peanut Butter Thumbprint Cookies

Seven years ago: Homemade Pizza Sauce

Eight years ago: Peanut Butter Stuffed Chocolate Chip Cookies

FLUFFERNUTTER PIE

Serves 10-12

Ingredients:

CRUST

1-3/4 cups graham cracker crumbs

3 Tbsp brown sugar

6 Tbsp unsalted butter, melted

Pinch of salt

FILLING

1 cup creamy peanut butter

1 (8 oz.) package cream cheese, softened

1/2 cup brown sugar

1-1/2 cups marshmallow fluff, divided

1 cup heavy cream

1 tsp vanilla extract

Mini marshmallows, for garnish (optional)

Directions:

1. Preheat oven to 350 degrees. Combine the graham cracker crumbs, brown sugar and salt in a medium bowl. Add the butter and toss with a fork until all of the crumbs are moistened. Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate for 15 minutes, then bake until set, about 8-10 minutes. Transfer to a wire rack to cool completely *.
2. In a large bowl, beat together peanut butter, cream cheese, brown sugar and vanilla with an electric mixer on medium, until well combined.
3. In another large bow, whip the heavy cream on medium-high until soft peaks form. Using a rubber spatula, gently fold the whipped cream and 1 cup of the marshmallow cream into the peanut butter mixture until thoroughly combined. Spoon mixture into cooled pie shell and smooth mixture to edges of pie.
4. Spread remaining marshmallow cream over the pie (I kinda of swirled mine in) and top with more mini marshmallows if desired. Refrigerate until ready to serve.

* For a shortcut, use a prepared graham cracker crust.

Source: Adapted from The Bee’s Knees Peanut Butter Pie.

Dessert lasagna is made with graham crackers, and as such begs to be made into a s’mores dessert lasagna version. So I did just that.

Yes another dessert lasagna because I cannot get enough of them! And this is actually my third s’mores version. The first was a single serving, the second was pumpkin, and now back tot he basic with a s’mores party-sized dessert lasagna. It’s just as glorious as every other kind I’ve ever made, the only question that I consider when it comes to these types of desserts is, what flavor to make? With today being National S’mores Day the choice was obvious.

What makes this version a bit more special is the alternating layers of chocolate and marshmallow filling, capped off with a layer of toasted marshmallows. And since there’s really nothing else I should need to say to convince you to make this, I’ll sign off with a quote from a coworker after eating a slice and going back for more -“too delish to quit!”

One year ago: Top 10 Favorite S’mores Recipes

Two years ago: S’mores Lasagna for One

Five years ago: Slow Cooker French Dip Sandwich with Au Jus

S’MORES DESSERT LASANGA

Serves 24

Ingredients:

FILLING

1 cup heavy cream, divided

1 (3.4 oz.) package chocolate instant pudding

2 (8 oz.) packages cream cheese, room temperature

1 (7 oz.) jar marshmallow creme

1 tsp vanilla extract

16 oz. frozen whipped topping, thawed

1 (14 oz.) box graham crackers

1/2 cup mini semi-sweet chocolate chips

1/2 cup marshmallow bits

TOPPING

8 oz. frozen whipped topping, thawed

Mini marshmallows

CHOCOLATE DRIZZLE

2 oz. semi-sweet chocolate

2 Tbsp heavy cream

Directions:

1. Prepare the filling: In a medium mixing bowl, whip together 1/2 cup of the heavy cream and instant pudding mix, set aside.
2. In a separate bowl, whip together the remaining 1/2 cup heavy cream, cream cheese, marshmallow creme, and vanilla. Whip for 2-3 minutes until fully combined and smooth. Place half of the cream cheese mixture into the bowl with the pudding. Add 8 ounces of thawed whipped topping to each bowl. Continue to whip until fluffy and light. Set aside.
3. In a 9 x 13 inch dish place one layer of graham crackers (I used 7-1/2 per layer). Spread 1/2 of the chocolate filling mixture over the graham crackers, sprinkle with chocolate chips and marshmallow bits. Gently press the next layer of graham crackers into the filling and repeat with the non-chocolate layer. Repeat layers ending with the final half of the non-chocolate filling.
4. Frost with whipped topping, and sprinkle the top with the remaining chocolate chips and marshmallow bits.
5. Chill for at least 4-6 hours.
6. For the chocolate drizzle: Melt the chocolate and heavy cream together in the microwave in 15 second increments, stirring until smooth. Set aside to cool.
7. Meanwhile, top with mini marshmallows and toast using a kitchen torch (or toast under a broiler for 1 minute).
8. Drizzle with chocolate topping before cutting into 24 squares.

Source: Adapted from my Pumpkin S’mores Dessert Lasagna.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SweetenTheSeason #CollectiveBias

Impress your party guests with this pumpkin s’mores dessert lasagna with layers of pumpkin marshmallow filling and graham cracker. Easy to throw together and can be made in advance! 

Dessert lasagna is absolutely a thing. In case you are a skeptic, I have made several versions already from chocolate peanut butter, s’mores, speculoos and pumpkin, and even chocolate hazelnut car bomb. And guess what? They are some of the most popular recipes I have made so take that! And trust me when I say I have a lot more versions in the bank, just waiting for the right opportunity to strike. I have even seen a No-Bake Chocolate Eclair Cake version.

After spying the slew of budget-friendly holiday baking supplies innocently displayed at Walmart I knew I was time to release another dessert lasagna from the vault. What better way than to do with with pumpkin!? Sure sure I did one featuring pumpkin last year and a s’mores one before that but what if they joined forces? Oh and did I mention I threw in caramel too just for fun? The result is something you don’t want to miss.

Layers of graham cracker alternate with a pumpkin spice pudding/marshmallow creme filling and sprinkles of chopped chocolate and caramel bits. Then the deal is sealed with a whipped topping, more chocolate chunks and caramel bits, and a drizzle of chocolate. And some pumpkin spice, pumpkin shaped marshmallows because they are just too darned cute to resist.

In addition to requiring no oven, this dessert is easy to assemble and is best when prepared in advance which makes it that much easier, allowing you to plan ahead. It’s definitely a great dessert to feed a crowd as it can serves at least 24. I think you should make it for your upcoming potluck or holiday party. Or invite some friends over and have a game night. Or whatever excuse you have to make to justify it coming into existence in your presence.

What is you favorite thing to bake during the holidays? Are you trying anything new and inventive like this pumpkin s’mores dessert lasagna, maybe a pumpkin spice latte tiramisu, or are you sticking with the tried and true favorites? If you need some inspiration check out the Kraft Bake Center at Walmart!

One year ago: S’mores Pumpkin Pie

Two years ago: Cheddar-BBQ Turkey Meatloaf Muffins

PUMPKIN S’MORES DESSERT LASAGNA

Serves 24

Ingredients:

CHOCOLATE DRIZZLE

2 oz. BAKER’S Semi-Sweet Chocolate

2 Tbsp heavy cream

FILLING

1 cup heavy cream

1 (3.4 oz.) package JELL-O Pumpkin Spice Flavor Instant Pudding

2 (8 oz.) packages cream cheese, room temperature

1 (7 oz.) jar JET-PUFFED Marshmallow Creme

1 tsp vanilla extract

16 oz. frozen whipped topping, thawed

1 (14 oz.) box graham crackers

4 oz. BAKER’S Semi-Sweet Chocolate, chopped

1 cup KRAFT Caramel Bits

TOPPING

8 oz. frozen whipped topping, thawed

Handful of JET-PUFFED Pumpkin Spice Mallows

Directions:

1. For the chocolate drizzle: Melt the chocolate and heavy cream together in the microwave in 15 second increments, stirring until smooth. Set aside to cool.
2. Prepare the filling: In a medium mixing bowl, whip together the heavy cream and instant pudding mix. Add cream cheese, marshmallow creme, and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add the thawed whipped topping 8 ounces at a time. Continue to whip until fluffy and light. Set aside.
3. In a 9 x 13 inch dish place one layer of graham crackers (I used 7-1/2 per layer). Spread 1/3 of the filling mixture over the graham crackers, sprinkle with 1/3 of the chopped chocolate and caramel bits. Gently press the next layer of graham crackers into the filling and repeat, ending with the final third of the filling.
4. Frost with whipped topping, and sprinkle the top with the remaining chopped chocolate and caramel bits.
5. Drizzle with chocolate topping. Chill for at least 4-6 hours before cutting into 24 squares.

Source: Adapted from my Chocolate Peanut Butter Cup Lasagna.

Holidays are my thing. Ever since I was a child I’ve been known to have parties, or at least hand out festive goodie bags, for every holiday possible. Sure most kids have birthday parties and maybe the occasional Halloween party during the highschool years but I took things to a whole new level. Halloween parties were just the beginning. I branched out to Easter, Valentine’s Day, and Christmas. Always organizing some sort of themed gathering at my parents house or brainstorming the best knick knacks and candy to hand out at school. Heck my dad even dressed up as Santa one year and gave away presents and I had no idea he was doing it until he walked downstairs – best surprise. Can you see where I get it?

Fast forward to the present and it should be no surprise that it has since escalated. My favorite holiday to host is St. Patrick’s Day but I make a point to be involved in any other holidays I can, particularly if they involve food. Heck I even follow a food holiday calendar and rotate what recipes I am going to make and share on my blog based on the ones I find most noteworthy. Today’s food holiday is actually National Cherry Tart Day, but since I wasn’t able to hunt down any tart cherries in time I am going to share a recipe I made for another occasion – Dom’s half birthday.

You see Dom is one of the awesome members of the lab I have been working in since January but sadly she already had one foot out the door the day I arrived. While she was job hunting I was secretly hoping she would stay here forever but alas she got a job in Wisconsin – wait I mean hooray she got a job back home in Wisconsin!! As a result she will not be present for her birthday later this year and I had been waiting to make a French silk pie for her ever since she proclaimed it as her favorite dessert. So I went ahead and celebrated her half birthday last week by making a French silk pie. With a s’mores/s’moreo twist. Because I can. And she said it was the best thing I’ve ever made. BOOM – mission accomplished.

One year ago: Fresh Strawberry Pie

Two years ago: Pork Loin Chops with Avocado-Manga Salsa and Spinach Quinoa

S’MOREO FRENCH SILK PIE

Serves 8-12

Ingredients:

16 s’mores Oreos, plus more for garnish

3 Tbsp unsalted butter, melted

4 oz. dark chocolate, plus more for garnish

1 cup (2 sticks) unsalted butter, room temperature

1/2 tsp salt

1-1/2 cups sugar

1 tsp vanilla extract

4 eggs, room temperature

1 cup marshmallow creme

Directions:

1. Preheat oven to 350°F. Lightly grease a 9-inch pie pan and set aside.
2. In a food processor, grind 16 Oreos until they are fine crumbs. Add melted butter and pulse until crumbs are moistened. Press evenly into prepared pan. Bake for 7 to 8 minutes or until set. Remove from oven and cool completely.
3. In small microwave safe bowl melt the chocolate in 15 second intervals until smooth, stirring in between each interval. Set aside to cool.
4. In a large bowl with an electric mixer (use the whisk attachment if using a stand mixer) beat butter and sugar until fluffy (about 1 to 2 minutes). Add cooled chocolate and vanilla to the butter/sugar mixture and beat until combined.
5. Turn your mixer to a medium speed and over a period of 15-20 minutes add in the four eggs, one at a time, leaving 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell and smooth out. Place in the refrigerator to chill for at least two hours.
6. Plop marshmallow creme on top and spread evenly. Garnish with a few halved s’mores Oreos and more melted chocolate before slicing and serving.

Source: Adapted from The Pioneer Woman.

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What kind of a birthday person are you? Do you like to fly under the radar and pretend it didn’t happen? Or do you like to stake a claim on the entire month and find excuses to celebrate all month long? Normally I fall somewhere in the middle, celebrating on the day of and maybe an extra day on a weekend if my actual birthday fell on a weekday. But in anticipation of the big 3-0 a bit more was planned to celebrate and it wasn’t all hubris.

I am lucky enough to have met and retained quite a few friendships from the days before even having a driver’s license and as a result we are all turning 30 within a few months of each other. However, since we have slowly spread across the country over the years it makes it hard to have a joint party. So instead we decided to take a vacation together this summer!

Since birthday’s are not complete without dessert, I whipped up some cupcakes with the help of this year’s “Share a Coke” campaign which features 1,000 names, along with fun terms like “Friends” and “BFF” on a range of Coke products from mini cans to 2 liter bottles that I found at Giant Eagle. What better way to “Share a Coke” than with my long time friends, advancing into the next decade together? We’ve spent so many fantastic years as friends and it’s time to celebrate many more to come!

We will be traveling to San Juan, off the coast of Seattle, where we will be hiking, whale watching, kayaking, biking, wine/distillery touring, and likely eating everything delicious in sight. We will also visit the mainland for one day in Seattle before being whisked back to our daily lives. And since that wasn’t enough we also booked the same connecting flights to and from to maximize our time together. People on that plane are going to hate us with all our our excitable and likely slightly inappropriate banter.

But since we are flying, obviously I cannot bring the actual bottle of Coke that says “Share a Coke with Friends” on it or the mini cans that say “Share a Coke with your BFF” so instead I baked it into cupcakes. The cupcakes I made are cupcake versions of the popular Coke sheet cake comprised of a chocolate-Coke cake topped with marshmallow frosting and a Coke glaze. I will likely remake these inside of mason jars or just place them pre-baked into jars or tupperware so that we can enjoy them together on the last leg of our flights heading to our destination. They are probably the stickiest, messiest cupcakes I’ve ever made but they were so good!

One year ago: Peanut Butter & Jelly Parfait

Three years ago: Glazed Lemon Poppy Seed Pudding Cookies

Four years ago: Spicy Chicken and Pepper Jack Pizza with Whole Wheat Crust

COKE CUPCAKES WITH MARSHMALLOW FROSTING

Makes 12-14 cupcakes

Ingredients:

CUPCAKES

1 cup Coca-Cola

1/2 cup unsweetened cocoa powder

1/4 cup (1/2 stick) unsalted butter, cut into pieces

1/2 cup + 2 Tbsp granulated sugar

1/4 cup firmly packed dark brown sugar

1 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 egg, lightly beaten

GLAZE

2 Tbsp (1/4 stick) unsalted butter, room temperature

2 Tbsp Coca-Cola

1 Tbsp unsweetened cocoa powder

1 cup powdered sugar

1 tsp vanilla extract

FROSTING

1/2 cup (1 stick) unsalted butter, room temperature

1 cup powdered sugar

1 (7 oz.) jar Marshmallow Fluff

1 tsp vanilla extract

Chopped toasted pecans (optional)

Directions:

1. Preheat the oven to 350F. Line a cupcake pan with baking papers.
2. In a small saucepan over medium heat, combine Coca-Cola, cocoa powder, and butter and cook until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool.
3. In a large bowl, whisk together flour, baking soda, and salt.
4. Whisk egg into the cooled cocoa mixture until combined. Gently stir flour mixture into cocoa mixture.
5. Use a 1/4 cup measure to pour batter into the cupcake papers. Bake cupcakes for 25 minutes or until cake springs back when lightly pressed in the middle. Allow cupcakes to cool completely before frosting.
6. While the cupcakes cool make the glaze. In a small saucepan over medium heat, bring butter, coke, and cocoa to a boil, stirring until butter melts. Remove from heat then whisk in sugar and vanilla. Set aside to cool while you prepare the frosting.
7. For the frosting, in a large bowl beat butter and powdered sugar until fluffy and well mixed. Add vanilla and beat until incorporated. Fold in fluff with a rubber spatula until blended. Add to piping bag and pipe onto cupcakes, but don’t pile too high as the frosting does settle. If preferred, add more powdered sugar to make a firmer frosting. Follow with a dollop of glaze and a sprinkle of chopped pecans, if desired.

Source: Cupcakes from Sprinkle Bakes, frosting from Lil’ Luna, and glaze from My Recipes.

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

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!

Check out all the #PumpkinWeek Bloggers and their recipes:

• Pumpkin Pie Cream Cheese Truffles by Love and Confections
• Pumpkin-Vanilla Bean Madeleines by Culinary Adventures with Camilla
• White Chocolate Drizzled Pumpkin Scones by That Skinny Chick Can Bake
• Homemade Pumpkin Puree by Happy Food Healthy Life
• Pumpkin Mole by Curious Cuisiniere
• Drunken Pumpkin Seeds by Life Tastes Good
• Pumpkin Roll by A Day in the Life on the Farm
• Pumpkin Lasagna by My Catholic Kitchen
• Cinnamon Pumpkin Bread by Making Miracles
• Pumpkin Quinoa Oatmeal Bake by The Pajama Chef
• Pumpkin Chocolate Swirl Pancakes by Dizzy Busy and Hungry

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:-).

One year ago: Cheddar-BBQ Turkey Meatloaf Muffins

S’MORES PUMPKIN PIE

Makes 1 pie

Ingredients:

CRUST

1/2 box (12 sheets) graham crackers, finely crushed (about 1-1/2 cup crumbs)

1 Tbsp brown sugar

5 Tbsp unsalted butter, melted

CHOCOLATE

5 oz. dark chocolate, finely chopped

2 Tbsp heavy cream

FILLING

2 eggs, lightly beaten

1-3/4 cups fresh pumpkin puree (or 15 oz. can)

3/4 cup sugar

1/4 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground allspice

1-1/2 Tbsp flour

1 cup evaporated milk or heavy whipping cream

MARSHMALLOW

2-1/4 tsp unflavored gelatin (from 1 packet)

1/2 cup cold water, divided

3/4 cup granulated sugar

1/2 cup corn syrup, divided

1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan and set aside.
2. To prepare crust, in a medium bowl combine graham cracker crumbs and sugar. Add butter and stir with a fork until mixture resembles wet sand. Firmly press crumb mixture evenly into the bottom and up the sides of the pie pan. Bake for 4-5 minutes or until just set. Let cool slightly.
3. Increase oven temperature to 400 degrees.
4. In a small saucepan over low heat, combine chopped chocolate and cream. Stir until chocolate is melted and smooth. Pour into crust and spread into an even layer on the bottom.
5. To make the filling, in a large bowl mix together the eggs and pumpkin. In a small bowl, combine the dry ingredients and add to the pumpkin mixture. Add milk (or cream) and mix until smooth.
6. Carefully pour the filling into the crust without disturbing the chocolate and transfer the pie to the oven. Bake for 40-45 minutes, or until the filling is almost set (it will still jiggle but if you touch it, it shouldn’t be wet). Reduce the oven temperature to 325. Bake for an additional 15-20 minutes, or until knife inserted near the center comes out clean. Transfer the pie to a wire rack and allow to cool completely. (If making in advance, once cooled refrigerate. Take out approximately 1 hour before making marshmallow topping to allow any condensation to evaporate.)
7. To prepare marshmallow topping, place 1/4 cup cold water in a small dish. Sprinkle gelatin over and let sit for 5 minutes to soften.
8. In a small saucepan over medium-high heat, combine sugar, remaining 1/4 cup water, and 1/4 cup corn syrup. Bring to a boil, stirring occasionally, until mixture reaches 240 degrees F on a candy thermometer.
9. Place remaining 1/4 cup corn syrup into a large bowl. Microwave gelatin mixture on high for 5 to 10 seconds or until completely melted, then add to bowl with corn syrup. With a mixer on low speed, slowly drizzle in hot sugar syrup. When all the syrup has been added, increase mixer speed to medium-high, and mix for 5 minutes. Add vanilla extract and beat on the highest speed for another 5 minutes, until marshmallow is opaque, glossy, and tripled in volume.
10. Working quickly, dollop marshmallow mixture onto pie and use an offset spatula to spread and shape it into a mound. Let sit for 20 to 30 minutes to allow the marshmallow to set, then gently toast with a kitchen torch until golden brown and blistered. Serve at room temperature.

Source: Adapted from my Pumpkin Pie and Love & Olive Oil.