Tag Archives: marshmallow

S’more Rice Krispy Treats

S'more Rice Krispy Treats | Pale YellowI’ve spent the past three days at the Bronx Zoo and am there again today for graduate school.  Despite all the learning, fun, and viewing of baby sea lions & lemurs, I’m exhausted.  Class gets over at 3:30 and I have a lot of energy that slowing dissipates over my hour-plus drive home.  Saturday I was pumped to go out and be social but after eating a lobster roll, I rode my bike home at quarter to eight to drink wine and go to bed because I was just too tired!  But hey, at least I’m still able to post!

S'more Rice Krispy Treats | Pale YellowThere is this little boy I know who turned two and is renowned and loved by all who meet him.  I was fortunate enough to be in attendance at his second birthday; it was great fun with pizza, a Thomas cake, and adorable decorations.  “Choo, choo, I’m two!”

S'more Rice Krispy Treats | Pale YellowObviously I wanted to bring a treat, but I wanted one that didn’t require an oven.  I also wanted something that was easy; it’s summertime, we all need a break from complicated desserts.  A quick browse through my Pinterest boards brought me here.  Bonus – mini blowtorch required!

S'more Rice Krispy Treats | Pale YellowNot only are these treats easy, they are super tasty.  I don’t think I’ll be able to go back to plain rice krispy treats now that I’ve had a chocolate version, chocolate for everyone!  Any recipe that requires two bags of mini marshmallows is a winner and has plenty of sweetness.  The treats are soft and chewy with a decadent topping.  This is a perfect recipe for any summer event!S'more Rice Krispy Treats | Pale Yellow

Print the Recipe!

S’more Rice Krispy Treats
Adapted from Foodie Crush
Yield – a million little pieces (or about 48)

4 tablespoons unsalted butter
2 10-ounce bags mini marshmallows, divided
1 12-ounce bag semi-sweet chocolate chips, divided
1/4 teaspoon Kosher salt
1/2 teaspoon vanilla
1 sleeve graham crackers, crushed and divided
5 cups rice krispy cereal

  1. Cover a 9×13” pan with foil, spray the foil liberally (very liberally, trust me!) with cooking spray.  Set aside.
  2. Add the butter to a large saucepan to melt.  Stir in 1 1/2 bags of mini marshmallows.  Stir and heat until all the marshmallows are melted.
  3. Turn off the heat and stir in about 1 cup of chocolate chips.  Stir until the chocolate is melted.
  4. Crush the graham crackers into medium-fine crumbs and stir in one cup into the marshmallow-chocolate mixture.  Stir in the salt and vanilla.
  5. Add the cereal and lightly toss until all the cereal is coated. Press evenly into the prepared pan.
  6. Use a piece of wax paper to spread the mixture evenly in the pan.  Sprinkle the remaining graham crackers over the top.  Evenly sprinkle the remaining chocolate chips over the graham crackers.
  7. Sprinkle the rest of the mini marshmallows over the top.  Use a mini blowtorch to toast and melt the marshmallows.  Or, if you’re uncool and don’t have a mini blowtorch, use the broiler.
  8. Let cool complete before cutting and serving.S'more Rice Krispy Treats | Pale Yellow
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Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale YellowBIRTHDAY CUPCAKES!!!!  Another year, another round of cupcakes. I saw this recipe a few years ago on Joy the Baker when she made these cupcakes for her thirtieth birthday.  I was saving the recipe for a special occasion and here is the special occasion – it’s my birthday, my 3oth birthday!

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale YellowWell, tomorrow is my actual birthday and I have a full post dedicated to that, but I celebrated (I should really say I had my first birthday celebration) Friday with cupcakes and champagne on Jackie’s deck before leaving for Costa Rica.  I wouldn’t say I’m a control freak, but I do like to be in control, so making making, planning, and celebrating my birthday is my favorite thing.  “You can sing to me now.”

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale YellowA moist, tender, and surprisingly vegan chocolate cake with a peanut butter cookie dough filling.  Those are my favorite things.  Why make a plain vanilla or chocolate cupcake when you can make a cupcake with different fillings and flavors?!?!  Plus, the marshmallow topping gave me an excuse to break out my mini blow torch, mini blow torches are the MOST fun you can have in the kitchen! If you don’t have a mini blow torch, you could probably use the broiler, but that’s not as fun and I’m not good with broilers.

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow4Old birthday cupcakes include these from 29 and these loveys from 28.  Life is good! I am so very blessed/fortunate/lucky to live a life with a lovely kitchen suited to my baking needs and great friends & family to share said goodies with. These are fantastic cupcakes my friends! You should definitely whip yourself up a batch!!!

Print the Recipe!

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes
Adapted from Joy the Baker
Yield – 12

Chocolate Cupcakes
1 cup + 2 tablespoons flour
1 cup sugar
1/2 cup unsweetened cocoa powder, special dark
1 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon vanilla
1/3 cup canola oil
1 teaspoon white vinegar
1 cup cold water

Peanut Butter Cookie Dough
4 tablespoons unsalted butter, room temperature
1/4 cup brown sugar
3 tablespoons white sugar
1/2 teaspoon vanilla extract
2 tablespoons peanut butter
1/2 cup + 1 tablespoon flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips

Marshmallow Frosting
4 egg whites
1 1/2 cups sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extractChocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow

  1. Cupcakes – Preheat the oven to 350 ˚F and line your cupcake tin with liners.
  2. Sift together the flour, sugar, cocoa powder, soda, and salt onto parchment paper.
  3. In a medium bowl, whisk together the oil, water, vanilla and vinegar. Slowly add in the dry ingredients and mix until just combined.
  4. Use a standard ice cream scoop to portion the dough evenly between the twelve cupcake tins.  Bake for 22 minutes or until a toothpick inserted comes out clean.
  5. Let cool for 10 minutes in the pan before removing and cooling completely on a wire rack.
  6. Cookie Dough – Cream the butter and sugars together until light and creamy.  You can use a mixer, but I just used a bowl and wooden spoon.  Cream in the peanut butter and vanilla.  Stir in the flour, soda, and salt.  Fold in the chocolate chips.
  7. Use a teaspoon scoop to portion the cookie dough into 12 balls.  Roll the dough into balls and keep in the fridge until you’re ready to use.
  8. Frosting – Add a little water to a small saucepan.  Place the egg whites, sugar, and corn syrup into the bowl of your stand mixer.  Whisk together and place the bowl over the simmering water.
  9. Heat and whisk until the the mixture is no longer gritty.  Remove from the heat and whip with the whisk attachment until your reach stiff peaks, about 5 minutes.
  10. Beat in the salt and vanilla.
  11. Assembly – Cut a cone out each cupcake, place a cookie dough ball in the indent.  Add the frosting to a piping bag with a star tip and pipe a generous swirl on each cupcake.
  12. Use a small blow torch to brown the frosting.Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow

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Nutella S’more Martini

nutella smore martini | pale yellowIt’s cocktail time!  I would say it is always cocktail time, but that hasn’t been true lately.  It’s been wine time.  Last year I was drinking mostly bourbon, but now I’m on a red wine and champagne bender.  I’ve been trying to stock a wine stash, but it’s been difficult keeping an inventory!

nutella smore martini | pale yellowNow that my bar cart is all set up, my liquor is out and I see the different bottles I’ve purchased over the years.  I’ve purchased a lot of liquor and it is a little embarrassing.  However, I’ve been reintroduced to my collection.  One bottle that I was reintroduced to was my toasted marshmallow vodka.

nutella smore martini | pale yellowI bought the vodka to make s’more martinis over a year ago.  I made a batch but took pictures in the dark, so I never posted the recipe.  It was time to remake the martinis.  I spiced things up with a mini bottle of Frangelico; right decision!

nutella smore martini | pale yellowDessert cocktails are the best; they are sweet, creamy, and boozy.  Plus they pack a punch.  This drink in particular does not mess around.  After buying marshmallows and graham crackers I enjoyed one of these on a Sunday afternoon.  Needless to say, I didn’t get anything done the rest of the day.  Get out your mini blow torch and your shaker, because it’s cocktail time!

nutella smore martini | pale yellowPrint the Recipe!

Nutella S’more Martini
Adapted from Brit & Co.
Yield – 1 (but probably should be 2)

1 tablespoon nutella
2 graham crackers, crushed
2 ounces marshmallow vodka
2 ounces Frangelico
1 ounce cream
1 tablespoon melted chocolate or chocolate syrup
4-5 ice cubes
mini marshmallows on a toothpick, toasted

  1. Spread the Nutella on the edge of the glass.  Crush the graham crackers and dip the edge of the glass in the crushed graham crackers.
  2. Add the vodka, Frangelico, cream, melted chocolate, and ice to a shaker.  Shake, shake, shake!  Strain into your prepared glass.
  3. Add the mini marshmallows to the toothpick and use a mini blowtorch to toast.
  4. Garnish the glass.
  5. Enjoy responsibly!nutella smore martini | pale yellow

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Mint Hot Cocoa Cookies

Mint Hot Cocoa Cookies | Pale YellowI have turned into such a bum.  I have a green basket fully of papers that need to be dealt with and floors that need to be swept.  Plus, the turtles need a clean tank.  Instead I’ve been watching The Office nonstop and am completely distracted.  I’ve seen the show plenty of times, yet I’m not getting any work done and still laughing out loud.

Mint Hot Cocoa Cookies | Pale YellowI’ve almost made it through three seasons; I’m currently watching the one with Phyllis’ wedding and I hate it when Pam goes home with Roy.  My heart breaks for Jim each and every time.  The season finale of season two always makes me cry.  Speaking of crying, I had to suspend my Olympic-watching due to extreme emotional responses.

Mint Hot Cocoa Cookies | Pale YellowWatching the Olympics usually makes me tear up, but after the Women’s gold-medal hockey game I was a wreck.  It was such a great game and I was in a happy mood baking and running in to see all the exciting plays; and then the last 4 minutes happened.  And once the game ended and they showed all the crying faces, I was done.  I can’t imagine the physical and emotional toll of playing at level and how those women felt.  Despite the outcome, it was a great game of hockey and through my tears I was proud of the US ladies!

Mint Hot Cocoa Cookies | Pale YellowThese cookies were made in an effort to use up all the odd and end ingredients I have in my stock; specifically peppermint bits and extra chocolate chips.  It has been so cold and snowy these past two months I’ve been drinking a lot of cocoa.  Hot cocoa is best enjoyed with a splash or two of peppermint schnapps, hence the peppermint bits.

Mint Hot Cocoa Cookies | Pale YellowAnd obviously hot cocoa needs marshmallows.  These cookies are not the prettiest I’ve made, they are a tad flat, but still super chewy.  The cookies are rich and chocolatey.  There are plenty of chocolate chunks and peppermint bits, the marshmallows really add the hot cocoa flavor.  These cookies were hard to stop eating; literally, I couldn’t stop eating them!  Before winter is over, you should make these cookies!

Mint Hot Cocoa Cookies | Pale YellowTwo Years Ago – White Russian Cupcakes

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Mint Hot Cocoa Cookies
Adapted from Pioneer Woman
Yield – 30 cookies

10 tablespoons unsalted butter, room temperature
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
1 cup flour
1/4 cup + 2 tablespoons cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup bittersweet chocolate chips (or whatever you have on hand)
3/4 cup mini dried marshmallows + extra for topping
1 cup peppermint bits

  1. Preheat the oven to 350 ˚F and line three cookie sheets with parchment paper.
  2. In the bowl of a stand mixer with a paddle attachment, beat together the butter and sugar until pale yellow.  Scrape the bowl and beat in the vanilla and egg; mix until well combined.
  3. Sift together the flour, cocoa, soda, and salt.  Add to the creamed butter on low speed and mix until just combined.  Beat in the chocolate chips, dried marshmallows, and peppermint bits.
  4. Use a 2-tablespoon scoop to portion the dough.  Add dried marshmallows on top.
  5. Bake for 9-11 minutes until just done.  Let cool completely on a wire rack.Mint Hot Cocoa Cookies | Pale Yellow

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Peppermint Marshmallows

peppermint marshmallows | pale yellowI can’t stop with the peppermint and I still have another recipe to share with you; I’m slightly out of control.  Slightly is putting it mildly.  Yesterday morning I ate a cupcake for breakfast on my way to work.  Yep.  It’s the holidays.  But once I got to work I drank a green smoothie; they canceled each other out, right?

peppermint marshmallows | pale yellowYou know what else it out of control?  No one takes my suggestions.  Everywhere I have served these marshmallows, I have done so with a side of hot cocoa packets and NO ONE makes hot cocoa.  No one.   I don’t understand.  Marshmallows are a little weird to eat all on their own, but in hot cocoa – magical!

peppermint marshmallows | pale yellowWhen I drink hot cocoa at home I usually add a splash or two of creme de menthe because I adore chocolate + mint.  I’m not one to have marshmallows laying around the house, but their festivity and sweetness adds much to a mug of already decadent hot cocoa.  This recipe combines both loves.

peppermint marshmallows | pale yellowTo be perfectly honest, part of the reason I made these marshmallows  is the color!  There is a lot of brown on a typical cookie try, especially when forgoing decorated sugar cookies, and there needs to be some brightness to break up the chocolate.  Creamy, dreamy white marshmallows with pink on top are perfect.

peppermint marshmallows | pale yellowPeppermint marshmallows are not just Totes McGoates Adorbs; they are delicious too, obvi!  There is strong peppermint flavor from all the extract plus even more flavor from the crushed candy canes on top.  Maybe your friends and family will be more open suggestions when you make them these amazing marshmallows and serve them with hot cocoa!

peppermint marshmallows | pale yellow

Print the Recipe!

Peppermint Marshmallows
Adapted from Cookie Baker Lynn
Yield – 24 pieces

3 packages unflavored gelatin
1/2 cup cold water
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoons salt
1/2 cup water
1/2 teaspoon peppermint extract
5 candy canes, crushed
powdered sugar for dusting

  1. Grease a 9×13” pan and sprinkle with powdered sugar.
  2. Add 1/2 cup of cold water to the bowl of a stand mixer and sprinkle the 3 packages of gelatin on top.  Set aside.
  3. In a medium saucepan add the sugar, corn syrup, salt, and remaining water.  Stir until the sugar dissolves.  Heat and cook until the syrup reaches 240 ˚F.
  4. Use the whisk attachment and turn the mixer on low.  Drizzle in the hot syrup.
  5. Keep the mixer on low until the syrup is combined and then turn the mixer on high for about 15 minutes or until the marshmallow is light and fluffy.  Add in the peppermint extract and mix until well combined.
  6. Spread the marshmallow in the pan and sprinkle the crushed the candy canes on top.  Let the marshmallows set.
  7. Liberally sprinkle a surface with powdered sugar.  Use kitchen shears to cut the marshmallows into pieces.  Dip the edges in more powdered sugar to avoid sticking.
  8. Store in an airtight container.peppermint marshmallows | pale yellow

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Fudge S’more Bars

Fudge S'more Bars | Pale YellowRemember on Monday when I was getting my brag on about being all caught up and ahead on blogging?  Despite all the work I did in typing recipes and organizing photos, I neglected to get this post ready.  So here I am, 10:30 p.m., three glasses of wine deep writing a post. I apologize in advance for any types and weirdness.

Fudge S'more Bars | Pale YellowWith all the craziness going on in my life these bars happened; I think they may be my kryptonite.  I couldn’t resist and literally thought about them all day at work.  Every morning I woke up and wanted to eat one for breakfast, but every morning I was strong and resisted.  The first thing I did when I got home from work was treat myself to a s’more bar. #treatyoself

Fudge S'more Bars | Pale YellowThis lasted about 4 days because after that all the bars were eaten.  The price you pay with roommates and a recipe that only makes nine servings.  Despite my sadness about not having anymore s’more bars to eat, my pants, especially the skinny jeans, say thank you.

Fudge S'more Bars | Pale YellowI made these bars because it was a three day weekend and I was sad about the prospect of moving out of my apartment; the eating-my-feelings trend is on in full force!  The original recipe called for homemade marshmallow fluff, which I’m sure is fantastic, I just wasn’t in the mood for that.  Sprinkle a few mini marshmallows on top and toss the whole thing in a broiler; it’s perfectly delightful.

Fudge S'more Bars | Pale YellowSeriously, make these fudge s’more bars asap!  The graham cracker crust is crumbly and sweet and serves as a solid platform for the rich fudge layer.  Imagine a thick, decadent chocolate frosting.  Are the wonderful flavors in your head?  Good, because that is basically what the middle layer is like!  Marshmallows on top make it almost too sweet, almost.  Each bite is gooey, delicious, and leaves you wanting more.

Fudge S'more Bars | Pale YellowOne Year Ago – Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting

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Fudge S’more Bars
Adapted from Cookies & Cups
Yield – 9 large pieces

1 cup graham cracker crumbs, about one sleeve
1/4 cup (4 tablespoons) unsalted butter
2 tablespoons sugar
1/2 teaspoon salt
10 ounces bittersweet chocolate chips, Ghirardelli
~ 10 ounces sweetened condensed milk, I used about 1/3 of a 14-ounce can
1/2 bag mini marshmallows

  1. Preheat the oven to 350 ˚F and line a 9×9” pan with foil.  Spray liberally with cooking spray.
  2. Pulverize the graham crackers while you melt the butter in the microwave.
  3. Mix together 1 cup of the graham cracker crumbs, butter, sugar, and salt with a fork and press firmly into the bottom of the pan.
  4. Bake for 10 minutes.
  5. Add the chocolate chips and sweetened condensed milk into a small saucepan and stir until the chocolate is melted.
  6. Pour over the crust evenly and then sprinkle with a single layer of marshmallows.
  7. Turn on the broiler and put the pan under the broiler.  Broil until the tops of the marshmallows brown.  Critical step – do NOT leave the oven.  Sit and watch and check the marshmallows every 30 seconds until properly browned.
  8. Let cool completely before cutting.Fudge S'more Bars | Pale Yellow

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Hostess Cupcakes – Gender Reveal

Gender Reveal Hostess Cupcakes | Pale YellowIt’s a…

Are you ready?  It’s not just one baby, it’s two!  Baby A is a….!  Baby B is a…!

Gender Reveal Hostess Cupcakes | Pale YellowIt’s a boy and a girl!!  Baby A is a boy and baby B is a girl!!!

Gender Reveal Hostess Cupcakes | Pale YellowI was so honored and delighted to make Irene’s gender reveal cupcakes for her and her family.  I had to keep the secret for a week and a half.  No one knew the sex of the babies except me and the doctor, it was awesome!  But also hard.   I went radio silence on Irene because I didn’t want to spill the beans, it was the first time I was grateful we don’t work together.

Gender Reveal Hostess Cupcakes | Pale YellowIrene and I have been talking about gender reveal cakes at lunch for years!  We have discussed various types of cakes and cupcakes and both agreed Hostess cupcakes were the cutest and most fun.  It’s been a long road for Irene and John and I was glad of my small role in this special moment!

Gender Reveal Hostess Cupcakes | Pale YellowNot only are Hostess cupcakes delicious, they hold a fun surprise inside.  I’ve made these cupcakes before and didn’t change anything except making more and dying half the filling pink and half blue.  The  chocolate cake is moist and rich, while the filling is super sweet and marshmallowy.  A little chocolate ganache adds more depth, chocolate, and seals all the freshness inside.  If you’re ever asked to make gender reveal cupcakes, these are the ones you should make!

Gender Reveal Hostess Cupcakes | Pale YellowOne Year Ago – Pumpkin Frozen Yogurt

Print the Recipe!

Hostess Cupcakes – Gender Reveal
Yield – 36 cupcakes
Adapted from Hostess Cupcakes

Cupcakes
1 1/2 cups water
1 3/4 cups + 2 tablespoons sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
6 ounces unsweetened chocolate
3 teaspoons vanilla
3 eggs
1 3/4 cups + 2 tablespoons flour
3 teaspoons baking soda
3 teaspoons baking powder
3/4 teaspoon salt

  1. Preheat the oven to 350 ˚F and line cupcake tins with papers.
  2. In a small saucepan bring the water and the sugar to a boil.  Pour sugar/water into the bowl for your stand mixer and add the butter and chocolate.  Stir to melt and let cool slightly.  Stir in the vanilla.
  3. Place the mixing bowl on the mixer and mix on low speed.  Add the eggs one at a time and beat to combine.  Scrape the bowl as needed.
  4. Sift together the flour, soda, powder, and salt onto wax paper.  Add to the wet ingredients and mix until just combined.
  5. Use a standard size ice cream scoop to portion the batter into the cupcake cups.
  6. Bake for 15 minutes or until a toothpick inserted comes out clean.
  7. Let cool completely on a wire rack.

Filling
6 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
pinch of salt
3 teaspoons vanilla
4 1/2 tablespoons heavy cream
1 1/2 cups marshmallow creme
pink and/or blue gel food coloring

  1. In the bowl of a stand mixer with a paddle attachment, beat the butter for two minutes.  Add in 1/2 cup of powdered sugar, 2 tablespoons cream, pinch of salt, and vanilla.  Beat on low speed to combine.
  2. Add in the remaining 1 cup of powdered sugar and 2 1/2 tablespoons of creams in alternating increments on a slow speed.  Add in the marshmallow cream and beat on high until the mixture is well combined.
  3. If the baby is a boy, color the filling blue, if the baby is a girl, color the filling pink.  If the mother is having twins of two genders, divide the filling into two different bowls and color one pink and one blue.
  4. Add the marshmallow filling to a piping bag with an injection tip.  Poke each cupcake in the center and squeeze until the top of the cupcake begins to rise.
  5. If there is a lot of filling poking out, scrape it off.

Ganache
9 ounces semisweet chocolate chips
3/4 cup heavy cream
1 1/2 tablespoons unsalted butter
pinch of salt
3 teaspoons vanilla

  1. Place the chocolate chips in a heatproof bowl.
  2. Bring the cream, butter, and salt to a simmer in a small saucepan.  Add the hot cream to the chocolate and leave the mixture alone for 5 minutes.
  3. Whisk the chocolate and the cream together and set aside to cool.  Stir every ten or so minutes to keep the ganache from setting.
  4. Spoon about 2 teaspoons of ganache on top of each filled cupcake and use the back of the spoon to smooth the ganache.

Piped Topping
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/2 tablespoons heavy cream
2 cups powdered sugar
1/4 teaspoon vanilla
pinch of salt

  1. Add all the ingredients to the bowl of a stand mixer and beat with a paddle attachment on low until well combined.  Turn up the speed and beat for 1 minutes, scrape the bowl as needed.
  2. If the mixture seems too thick, add some more cream.
  3. Add the piping frosting to a piping bag with a number 2 tip.  Pipe a “?” on each cupcake if there is one baby, “A” or “B” if there are twins.Gender Reveal Hostess Cupcakes | Pale Yellow

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