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Birthday Cake Marshmallows

January 17, 2013 in candy

Y’all know that one of my favorite things in the entire world is cake batter goodies. The other night we went out for froyo and my husband made fun of me because I filled my cup with birthday cake, red velvet cake, and cheesecake (with pistachio thrown in for good measure). What?! I just love anything cake flavored!

Well, tomorrow is Nicole’s birthday! So we decided that a birthday cake Thursday theme was in order! I’ve had these marshmallows on my “must make” list forever now so this was the perfect opportunity.

I’m really not a marshmallow person – s’mores being the exception, of course – but I really love the process of making marshmallows. It’s just fun to take something as basic as gelatin and sugar and turn them into marshmallows. Plus it’s one of those things that seems really impressive to other people because holy cow! You made marshmallows! But really, it took me less than 30 minutes to whip these up.

Be sure to stop by Nicole’s to wish her a happy birthday and check out her birthday cake shot!

One year ago: Cheesy Breadsticks
Two years ago: Bacon Wrapped Meatloaf

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Birthday Cake Marshmallows

Ingredients

4 1/2 tsp of unflavored powdered gelatin
1/2 cup cold water
3/4 cup sugar
1/2 cup light corn syrup, divided
1/4 cup water
1/8 tsp salt
2 tsp vanilla extract
1/4 cup yellow cake mix
2 tablespoons sprinkles
coating: (1/4 cup corn starch and 3/8 cup powdered sugar combined)

Instructions

  1. Line an 8x8-inch pan with aluminum foil. Set aside.
  2. Whisk together the gelatin and cold water in a small bowl and let soften for 5 minutes
  3. Stir together the sugar, 1/4 cup of the corn syrup, 1/4 cup water and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240F on a candy thermometer.
  4. Meanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with a whisk attachment. Microwave gelatin on high until totally melted, about 30 seconds. Pour into the mixer bowl, Set the mixer speed to low and keep it running.
  5. When the syrup is 240F, slowly pour it into the mixer. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1-2 mins more and beat in the vanilla. The finished marshmallow will be opaque, white, fluffy and tripled in volume. (don't overwhip the batter or it will make folding in the cake mix a huge mess.) Sift in about half the cake mix over the marshmallow batter. Use a spatula to gently fold it in and then sift and fold in the rest. Fold in the sprinkles.
  6. Pour the batter into the prepared pan, using an offset spatula to smooth it into the corners. Sift the coating over the top, reserving some for later. Let it set for 6 hours in a cool dry place.
  7. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Use kitchen scissors to cut the marshmallows into pieces and dip the sticky edges into more coating, patting off the excess.
http://fakeginger.com/2013/01/17/birthday-cake-marshmallows/

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Mississippi Mud Brownies

August 29, 2012 in bars

I didn’t plan on sharing these brownies with y’all. I was so disappointed with how they looked when they came out of the oven and even more disappointed with my photos. But then the other night I had a Lean Cuisine for dinner and then chased it with 3 of these and decided that ehh, they might be hideous but they were way too good to not share!

They are brownies that are covered with peanut butter, marshmallows, pecans, and a chocolate frosting. So basically all my favorite things.

These are so quick and such an easy way to jazz up the regular brownie. You could even start with a brownie mix which is probably what I’ll do next time just to make it even easier. And yeah, I will definitely be making these again. And again and again! That good.

One year ago: Almond Bliss German Chocolate Cake
Two years ago: Baking with Betty

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Mississippi Mud Brownies

Ingredients

3/4 cup all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon salt
1/2 cup unsalted butter (1 stick), softened
1 cup sugar
3/4 teaspoon vanilla
2 eggs
3/4 cup semisweet chocolate chips
1/2 cups peanut butter
1 1/2 teaspoon canola oil
2 cups mini marshmallows
1/2 cups pecans, chopped and toasted
2 cups powdered sugar
1/8 teaspoon salt
For the frosting:
4 tablespoons butter
2 tablespoons cocoa powder
1/4 cup plus 2 tablespoons milk
1/4 teaspoon vanilla

Instructions

  1. Preheat oven to 350F. Line an 8×8-inch baking pan with parchment paper or foil. Spray it with cooking spray.
  2. In a mixing bowl, sift together flour, 2 tablespoons cocoa powder, and 1/2 teaspoon salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together 1/2 cup butter, sugar, and 3/4 teaspoons vanilla until light and fluffy. Add the eggs one at a time, mixing sure each is fully incorporated. Mix dry ingredients into batter just until combined. Pour batter into prepared pan and spread evenly. Sprinkle with chocolate chips. Bake in preheated oven for 22-25 minutes or until a toothpick inserted into the center comes out clean.
  4. When brownies are done baking, combine peanut butter and oil in a microwave safe bowl and microwave on high for 20 seconds to soften. Pour over hot brownie and spread it to the sides. Sprinkle with marshmallows. Return to oven to bake for 3 more minutes, or until the marshmallows puff. Remove from oven and top with toasted pecans.
  5. To make frosting, combine confectioners sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. In a saucepan, melt 4 tablespoons butter over medium heat. When butter is melted, add the 2 Tablespoons of cocoa powder and 1/4 cup of the milk and heat until the mixture just comes to boil. Pour this mixture into confectioners sugar/salt mixture and beat on moderately high speed until smooth and glossy. If frosting is not pourable at this point, add remaining 2 tablespoons of milk Lastly, beat in 1/4 teaspoon vanilla, then pour evenly over puffed marshmallows and pecans.
  6. Let cool completely in refrigerator for 1-2 hours. Cut into squares.
http://fakeginger.com/2012/08/29/mississippi-mud-brownies/

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Baked S’mores Doughnuts

August 24, 2012 in breakfast

We made it to day 5 of S’mores Week! Not gonna lie, I procrastinated on most of these posts and literally woke up panicking about s’mores one night earlier in the week. S’mores took over my life! It was fun though and I’m going to try to talk Nicole into doing another week of themed goodies later in the year!

I made Baked S’mores Doughnuts for my final recipe! I know the baked doughnuts get a lot of crap these days but I love them! And I love the “But they’re just cupcakes baked in a circle” argument because I can be all EXACTLY. They’re cupcakes in the shape of a doughnut so you can eat them for breakfast without any judgment!

This is my standard chocolate doughnut recipe but it has some graham cracker crumbs mixed in! And then a super simple marshmallow glaze with s’more goodies on top. I made these yesterday for my kid’s afterschool snack and he was so excited to see them! It’s been a really long time since I used my doughnut pan so it was quite a treat.

Nicole made a S’mores Cocktail! Happy Friday indeed!

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Baked S’mores Doughnuts

Ingredients

For the doughnuts:
3/4 cup all purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sugar
1/4 cup graham cracker crumbs
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1/2 cup buttermilk
1 teaspoon vanilla extract
1 large egg
For the marshmallow glaze:
1/2 cup marshmallow cream
1 tablespoon boiling water
For serving:
coarsely chopped graham crackers, marshmallows, chocolate bars

Instructions

  1. Lightly grease a doughnut tin and preheat the oven to 350F.
  2. Sift together the flour, cocoa powder, baking powder and baking soda. Whisk in sugar, graham cracker crumbs, and salt.
  3. In a separate bowl, whisk together the butter, buttermilk, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.
  4. Fill each cup 1/2 to 3/4 full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole.
  5. Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing.
    6. To make the glaze:
  6. Pour the boiler water over the marshmallow cream in a small bowl. Whisk until smooth. Spoon the glaze over the doughnuts. Sprinkle with graham crackers, marshmallows, or chocolate if desired.
http://fakeginger.com/2012/08/24/baked-smores-doughnuts/

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S’mores Ice Cream

August 23, 2012 in frozen goodies

Can I tell you about yesterday? Mmmkay.

Yesterday I decided to give up coffee. Which was kind of a big deal because I drink a pot every morning and about half a pot every afternoon. But lately I haven’t liked how I felt after drinking it. Like, it didn’t hurt my stomach but it didn’t feel nice either. So anyway, I decided to quit cold turkey. Got up, drank a 32 ounce bottle of water, and was all “Weeeeee! I don’t need caffeine!” as I walked the kid to school, bought and sent my last care package to the husband (!!), walked back to school (with the dog in tow), and then cooked lunch for everyone.

Then I crashed. Quite literally. Walked to my bedroom for a highlighter and woke up 30 minutes later with a kid poking me in the head asking for a cookie. (Don’t worry, the baby was safe in his crib!)

So at 1:15 pm I was making coffee. Uggghhh. But at that point it was kind of too late and I just stayed in a funk. You know how it is.

The high point of my day was this ice cream.

Every night (well almost…) I look forward to my workout but yesterday someone hid my DVD player remote so I couldn’t do it because Insanity has this stupid music that I can’t turn off without the remote, so I said screw it and did what any sane person would do: got a cheesecake bar. I left it on the arm of the couch while I did who knows what and came back to no cheesecake bar. Sadface.

AND THEN I remembered that I had this ice cream in the freezer and my bad day was forgotten! This ice cream plus DVR’d Pretty Little Liars was just what I needed.

It’s ice cream that’s made with blended up toasted marshmallows! Yeah. And then it has a fudge swirl and graham crackers! Y’all know that I’m pretty much a vanilla only person when it comes to ice cream but this is definitely one of my favorites! I think I could just make the marshmallow base without the add-ins and be happy too.

Nicole made cinnamon rolls! Omgggg! I can’t wait to try them!

Two years ago: Ranch Macaroni and Cheese

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S’mores Ice Cream

Ingredients

For the Toasted Marshmallow Ice Cream:
1 (10-ounce) bag large marshmallows
1 vanilla bean
2 cups whole milk
5 egg yolks
1/2 cup granulated sugar
Pinch of salt
1 cup heavy cream
1 teaspoon vanilla extract
1 1/2 cups coarsely chopped graham crackers
For the Fudge Swirl:
1/2 cup granulated sugar
1/2 cup water
1/3 cup light corn syrup
6 tablespoons Dutch-process cocoa powder
1/2 teaspoon vanilla extract

Instructions

    To make the ice cream:
  1. Heat your broiler. Spread the marshmallows in a single layer on a parchment-lined baking sheet. Place them under the broiler for 30 seconds to 1 minute, or until toasted and golden. Take them out and, using tongs, flip them over and pop them back under the broiler for another 30 seconds or so, until the other side is toasted. (Alternately, you can use a kitchen torch to toast them right there on the pan.) Set the marshmallows aside.
  2. Place the milk in a heavy-bottomed saucepan. Split the vanilla bean down the middle and scrape the seeds into the pan with the milk. Set the pan over medium heat and bring the mixture to a simmer.
  3. While the milk is coming up to a simmer, whisk together the egg yolks, sugar and salt in a large, heatproof bowl. Slowly add the warm milk mixture to the egg mixture, whisking constantly. Pour the mixture back into the saucepan. Put the heat on medium-low and cook, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon (it should be between 170 and 175 degrees F on a thermometer). Strain through a fine-mesh sieve into a heatproof bowl. Allow to cool for about 20 minutes before proceeding.
  4. Place the toasted marshmallows in the blender, then pour the custard into the blender as well. Puree until the marshmallows are completely broken down and the mixture is smooth. Add the heavy cream and vanilla extract and blend again for about 5 to 10 seconds to combine. Pour the mixture into a bowl, cover andrefrigerate overnight.
    5. To make the fudge swirl:
  5. Whisk together the sugar, water, corn syrup and cocoa powder in a medium saucepan over medium heat until the mixture begins to bubble at the edges. Cook for about 1 minute, whisking the entire time. Remove from the heat, stir in the vanilla and let cool. Chill in the refrigerator for at least 2 hours before using. It can be stored for up to 2 weeks, covered, in the refrigerator.
    6. To churn the ice cream:
  6. Freeze in your ice cream maker according to the manufacturer’s directions. When it’s done churning, gently fold in the chopped graham crackers. Spoon some of the fudge swirl onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of the ice cream, ending with a top layer of ice cream. Do not stir the fudge into the ice cream, as it will make the ice cream muddy looking. Freeze until the ice cream is firm, at least 2 hours.
http://fakeginger.com/2012/08/23/smores-ice-cream/

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S’mores Cheesecake Bars

August 22, 2012 in cake

When I’m not eating cheesecake, I am 100% convinced that I don’t like it. Which is ridiculous for a couple reasons. A) Cheesecake is DELICIOUS and B) I once admitted to eating an entire cheesecake with my BFF while myspace stalking our ex-boyfriends.

So when Nicole and I set out on this s’mores week project I decided to make a cheesecake because I, like just about every other wife of a deployed serviceman, am trying to lose a few pounds before my husband comes home and I knew without a doubt that the cheesecake would not sit in the fridge and call my name until I finally got out of bed at 5:30 am to have a piece. Because I don’t like cheesecake.

Duh.

But guess who was standing in front of the fridge yesterday morning with a cheesecake bar in her hand while she waited for the coffee to brew.

I don’t even need to tell you how good these bars are. I mean they’re portable cheesecake pieces with s’mores fixins on top! That can’t possibly be bad.

Nicole made S’mores Campfire Banana Splits – go check them out!

One year ago: Honey Sesame Pork Loin
Two years ago: Rather Rich Corn Muffins
Three years ago: Kiwi Sorbet

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S’mores Cheesecake Bars

from Kraft

Ingredients

2 cups graham crackers
1/3 cup butter, melted
3 tablespoons sugar
4 bricks (8 ounces each) cream cheese, softened
1 cup sugar
1 tablespoon vanilla
3 tablespoons flour
4 eggs
1/2 cup semisweet chocolate chips
1/2 cup chopped Hershey's chocolate bar
1 cup mini marshmallows
4 graham crackers, coarsely chopped

Instructions

  1. Preheat oven to 350F. Line a13x9-inch pan with foil, with ends of foil extending over sides.
  2. Mix with the graham cracker crumbs, butter and 3 tablespoons sugar together until all the crumbs are moistened; press onto bottom of prepared pan.
  3. In the bowl of a mixer fitted with a paddle attachment, beat together cream cheese, 1 cup sugar and vanilla in large bowl until smooth. Sift in flour; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir chocolate chips into cream cheese mixture with a rubber spatula. Pour over crust.
  4. Bake 30 minutes; remove from oven and sprinkle with Hershey's chocolate bar, mini marshmallows, and chopped graham crackers. The top of the cheesecake will be almost set - don't be afraid to press the toppings down into it slightly. Bake for another 10 minutes or until center is almost set. Cool completely. Refrigerate at least 4 hours. Use foil handles to lift cheesecake from pan before cutting into bars.
http://fakeginger.com/2012/08/22/smores-cheesecake-bars/

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