Tag Archives: marshmallow

Smores cookies

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My latest treat for work was a request from my hubby, Rob, who saw these smores cookies in a store.  A graham cracker like cookie, topped with melted chocolate and a toasted marshmallow.

So that is what I made today.  I have to be honest, putting a toasted marshmallow on top was no easy on some of these and I have no idea why!

A little messy with the marshmallow on top

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And, I recommend chilling these individual doughs a few hours or overnight.  I might make these a little bigger next time and make them a little flatter too.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup crisco (or butter flavor crisco)
  • 1 1/3 cups brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tbs cornstarch
  • 1 1/3 cups graham cracker crumbs
  • Milk chocolate
  • Large marshmallows

Directions – in a bowl, cream butter, crisco, and brown sugar.  Blend in eggs and vanilla.  Fold in dry ingredients and graham cracker crumbs. 

Scoop out 2 tbs of dough, roll into a ball and slightly flatten.  Chill a few hours or overnight.   Line a cookie sheet with parchment paper or nonstick baking liners.  Preheat oven to 350 degrees.  Stagger cookies on sheet, like below.

Bake 10 to 11 minutes, no longer.  They will be a little gushy on top.  It is ok.  Let them cool a bit and pop them in the fridge to firm them up. 

While their cookies are baking, melt your chocolate.  I melted some milk chocolate chips for most of them.  I ran out of that and called an audible and melted some Reese’s eggs for the final 6.

To toast marshmallows – preheat oven to 450 degrees and line a cookie sheet with parchment paper.  I sprayed a little pam on the parchment paper.  Bake these 5 to 7 minutes or until the marshmallows are as toasted as you want.

Take a cookie and lay it on a flat surface.

Top with melted chocolate.

I sprayed my hands with pam and place a marshmallow on top.  Sometimes I did a fine job.

Other times, I did not.

Store in covered container. 

Thanks so much for stopping by today!  I wish you a day filled with happiness, joy and love and remember to be kind

Smores chocolate chip cookies stuffed with toasted marshmallows

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I wanted to make something a little different than chocolate chip cookies, so I opted for smores chocolate chip cookies stuffed with toasted marshmallows.  They are a pretty big cookie.  Some of them could not contain the marshmallows, so I cut them in half and made them sandwich cookies and topped them with melted hershey kisses.

Remember to scoop your flour from your flour bag into your measuring cup so you get the correct amount.  If you pour directly from the bag, it gets packed in and makes a dry cookie.  I recommend chilling the marshmallow stuffed doughs for an hour to prevent cookie spreading.  Also preheat your oven to 375 degrees for 20 minutes before baking so your oven cycles to the right temp.

  • Ingredients
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/3 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 cups milk chocolate chips
  • 14 sheets of graham crackers, finely crushed
  • 18 toasted marshmallows

Directions- to toast marshmallows – line a cookie sheet with tin foil and spray with Pam.  Line marshmallows on foil.  Broil 2 to 4 minutes (depending how tasted you want your marshmallows).  Set aside.

In a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla. Blend in dry ingredients, then graham cracker crumbs. Fold in chips.  Scoop out 1/4 cups dough.  Divide in half. Place a toasted marshmallow in one half.

  Top with the other half. 

Seal edges. 

Chill an hour.  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies, leaving plenty of room.  Bake 9 to 11 minutes, no longer.  Cool completely.   Store in covered container.

Thanks so much for stopping by today.  Wishing you peace, joy and love. Remember to be kind!

Happy NFL Opening night

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For opening night in the NFL tomorrow, I present smores cookies. They are a graham cracker cookie, topped with a fluff frosting and melted hershey kisses. These cookies spread out more than I wanted because I didn’t have time to chill them. The graham cracker cookie is really a chocolate chip cookie without the chips. I also took out a little flour and added crushed graham crackers. I used a range for the flour because I think adding a little more could prevent the spreading.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Pouring the flour directly from the bag packs it in. It’s too much flour, and you get a dry cookie. Also preheat the oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Cookies ingredients
  • 3/4 cup butter, cold, and shredded or cubed
  • 1/4 cup sugar
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 3/4 -2 cups flour (
  • 1/2 cup graham cracker crumbs
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt

Directions – in a bowl, cream butter, brown sugar and sugar. Add egg and vanilla. Blend in rest in ingredients. Scoop out 2 tbs dough and form tall mounds. Chill a few hours. Preheat oven to 350 degrees for 20 minutes vefore baking. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Bake 12 to 14 minutes. They will seem a little underbaked on top, but they will be fine. Cool completely.

  • Frosting ingredients
  • 1/4 cup butter
  • 1 cup marshmallow fluff
  • 2-3 cups powdered sugar
  • Milk (enough to get the consistency you want)

Frost cookies and store in covered container.

Now to figure out what I make for the Bills opener Monday!

Smores whoopie pies

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Smores whoopie pies

I was looking for a little something different to bake and bring into work tomorrow morning, and I noticed I have a couple of containers of marshmallow fluff, so I thought, “Why not smores whoopie pies” The whoopie pies are a graham cracker cookies, with a fluff frosting and melted milk chocolate chips as the center.

A reminder to scoop your flour from your flour container into your measuring cup so you get the right amount. Also, preheat the oven to 375 degrees for 20 minutes before baking so it cycles to the right temp.

  • Whoopie pie ingredients
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 tsp white vinegar
  • 2 cups finely crushed graham crackers
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1 tbs cornstarch

Directions – preheat oven to 375 degrees for 20 minutes before baking. Line a cookie sheer with parchment paper. In a small bowl, combine milk, vinegar, baking soda and vanilla. In another bowl, cream butter and brown sugar. Add eggs. Blend in milk mixture, flour, graham cracker crumbs, and baking powder. Scoop out 1 1/2 tbs dough and roll into balls. Stagger on the prepared cookie sheet, as seen below.

Bake at 375 degrees for 8 minutes. I would not do any longer than that because you don’t want the bottoms to burn. Cool completley

  • Marshmallow fluff filling ingredients
  • 1 1/2 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/2 cup fluff
  • 2 tbs milk (or more if necessary

Directions – cream all ingredients together

  • Chocolate filling – melt 1 cup milk chocolate chips with 1 tbs vegetable oil for 45 seconds. Stir smooth. If you need to, microwave in 15-second additional increments until you can stir it smooth.

Assembly – place cookies flat-side up, on one cookie place 1 tbs fluff filling, place 1 tbs melted chocolate.

Put them together to form your whoopie pies.

Store in covered container.

Thanks so much for stopping by today. I wish you a wonderful day. Enjoy March Madness and the NCAA hockey tournament as well!

Smores cookies with toasted marshmallow frosting

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Happy summer!

With summer in full swing, I figured a smores recipe was in order. (Nothing like heating the oven up on a humid day!) These are a chocolate cookie topped with a Graham cracker cookie and frosted with toasted marshmallow frosting the topped with melted milk chocolate. This basically is a chocolate chip cookie dough, divided in half with a few ingredients added to each divided half to get the chocolate and graham cracker cookie dough. I tossed some milk chocolate chips in the graham cracker cookie. You can leave them out or also add some to the chocolate cookie too.

Yum!

I chilled these cookie dough mounds overnight. They still spread and are huge, but I felt the chilling of the dough was still beneficial. Remember to scoop your dough from your flour bag into your container so you get the right amount. Also, preheat your oven to 350 degrees for 20 minutes before baking so you get to the right temp.

  • Cookies ingredients
  • 1 1/2 cups butter, softened
  • 1 cup sugar
  • 1 1/4 cups brown sugar
  • 3 eggs
  • 1 tbs vanilla
  • 3 1/2 cups flour
  • Additional 1/4 cup flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tbs cornstarch
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup baking cocoa
  • 1 cup milk chocolate chips

Directions- cream butter, sugar and brown sugar. Add eggs and vanilla. Fold in 3 1/2 cups flour, baking soda, baking powder and cornstarch. Divide dough in half. To one half, blend in graham cracker crumbs. Divide into 12 even size pieces. Roll into balls and slightly flatten. To other half, add baking cocoa and remaining 1/4 cup flour. Divide into 12 even size pieces. Roll into balls and slightly flatten.

Graham cracker cookie dough on top of chocolate cookie dough

Place a graham cracker flattened dough on top of a chocolate flatten dough.

Chill a few hours. Preheat oven to 350 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners, stagger cookies. Bake 13 to 15 minutes (there will be light golden patches on the graham cracker cookie part). Cool completely.

Ready to be frosted!
  • Toasted marshmallow frosting ingredients
  • 1/2 cup butter melted
  • 2-3 cups powdered sugar
  • Milk
  • 12 regular size marshmallows, toasted

Directions- beat butter and powdered sugar. Add enough milk to get the consistency you want. Set aside

To toast marshmallows – set oven to high on broil. Line a pan with tin foil and spray with Pam. Broil marshmallows, checking after increments of 45 seconds, to make sure they don’t burn. Immediately add to butter mixture. Fost cooled cookies.

Almost done!

Top with melted chocolate. Store in covered container.

Voila!

Thank you so much for stopping my today! I hope you have a wonderful day, filled with peace, love and happiness

Devil dogs

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Devil dogs/whoopie pies, Suzy q’s

Today’s recipe is devil dogs. They seem remarkably like whoopie pies, Suzy q’s or whatever other similar Hostess or Drake’s (or where I’m from – Stroemanns).. though for whoopie pies, I tend to use cake mixes and devil dogs, i opt for homemade. Anyways, I think these devil dogs came out ok.

  • Devil dogs ingredients
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 tbs vanilla
  • 4 cups flour (scooped from your bag into your measuring cup)
  • 1 cup baking cocoa
  • 3 tsp baking soda

Directions – preheat oven to 350 degrees for 20 minutes. Place parchment paper on a large cookie sheet or spray a canoe/twinkie pan with baking spray. (I used both pans). Cream butter and sugar. Add eggs and vanilla. Blend in dry ingredients. Scoop out dough and fill canoe pans halfway full. I used a medium cake batter scoop, which is 7 tsp of dough. On the parchment paper cookie sheet, scoop out dough (7 tsp) and form a square on the parchment paper. I made mine kinda large. Bake 11 to 14 minutes, or until a toothpick inserted in center comes out with a few moist crumbs. Cool completely.

  • Filling ingredients
  • 1 cup butter, softened
  • 1 cup marshmallow fluff
  • 3 cups powdered sugar

Directions – blend butter and fluff. Mix in powdered sugar. If filling seems stiff, add a little milk to get the consistency you want.

Assembly – slice canoe/twinkie devil dogs in half horizontally. Spoon filling between the two pieces. Or spoon filling between two of them pieces that were baked on the cookie sheet with parchment paper. Store in covered container.

Kinda large!

Thanks for stopping by today. I wish you a day of peace, love and joy. And remember to be kind. The world needs your kindness

Yellow cupcakes with chocolate frosting and a squiggle

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My squiggles need work!

This weekend’s treat request from my chief taste tester was a yellow cupcake with a fluff filling, chocolate frosting, and a squiggle. I can’t master the look of the squiggle like Hostess, so really mine is a long blobby of a line. I used jumbo cupcake liners because larger cupcakes are easier for me to fill with filling. I used fat free free yogurt. You can use another type of greek yogurt or sour cream,if you prefer

Reminder – preheat your oven to 350 degrees for 20 minutes before baking, so it cycles to the right temp.

  • Ingredients for cupcakes
  • 1 cake mix
  • 3.4 oz instant vanilla pudding mix
  • 3 eggs
  • 1/2 cup water
  • 1/3 cup oil
  • 1 3/4 cups Greek yogurt

Directions – preheat oven to 350 degrees for 20 minutes. line large muffin tins with large/jumbo cupcake liners. In a bowl, combine cake mix, eggs, water, oil. Blend in Greek yogurt. Mixture will be thick. Scoop out 1/2 cup of batter into lined muffin tins. (I used a large cupcake scoop from Bed, Bath and Beyond). Bake 20 to 25 minutes or until a toothpick inserted in top comes out with a few moist crumbs. Cool completely.

  • Filling ingredients.
  • 1/4 cup butter, softened
  • 1 cup marshmallow fluff
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Milk or cream
  • Blend butter and fluff. Mix in powdered sugar. Add enough milk (1 tsp at a time) to get desired consistency
  • Chocolate frosting ingredients
  • 1/2 cup butter soft
  • 1/4 cup baking cocoa
  • 2 to 3 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla
  • Mix well. You may need to add more heavy cream or powdered sugar to get the consistency you want
  • Squiggle ingredients
  • 1/4 cup butter
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Heavy cream
  • Blend butter, powdered sugar and vanilla. Add cream, a tsp at a time, to get the consistency you want. It will be a little on the thicker side

Now the assembly!

Cut out a cone of cupcake, saving the cut out part
Fill with filling
Gently press cut out cone on top of filling
Frost (sweet Gracie is supervising)
Add your squiggle/blobby

Store finished cupcakes in a covered container.

Thanks so much for stopping by today. I wish you much love, happiness and joy today. And remember to be kind. A small act of kindness can make a big difference in someone’s life

Hot cocoa brownies with fluff filling and topped with chocolate ganache and a squiggle!

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Hot cocoa brownies

We spent this snowy Saturday shovelling, letting Gracie in and out approximately one million times, and watching hockey. Rob requested hostess cupcakes,so I did a little tweak – hot cocoa brownies, with hostess filling, chocolate ganache and a squiggle. The squiggle is never my forte. You can say the same for my decorating and picturing taking.

Topped with a squiggle (really it is a blob)

Reminders – scoop your flour from your flour bag into your measuring cup. Preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Brownies ingredients
  • 1 cup butter, melted and cooled at room temp for 10 minutes
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 cup hot cocoa powder
  • 1/4 cup unsweetened baking cocoa
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes. Line an 8×8 pan with tin foil and spray with baking spray. in a bowl, mix together melted butter, sugar, eggs and vanilla. Blend in dry ingredients just until combined. Fold in chips. Bake 30 to 35 minutes, until a toothpick inserted in center comes out with a few crumbs. Cool completely.

  • Filling ingredients
  • 1/4 cup butter, softened
  • 1 cup marshmallow fluff
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Milk

Directions – in a bowl, blend butter and fluff well. Add vanilla. Mix in powdered sugar,slowly. Add milk, a tsp at a time, to get the consistency you want. Spread over cooled brownies

  • Ganache ingredients
  • 1/2 cup heavy cream
  • 1 1/2 cups chocolate chips

Directions – place chips in a bowl. In a saucepan, heat heavy cream just to a boil. Pour over chips. Let sit 5 minutes. Stir smooth. (If you need to, microwave mixture for 20 seconds and that should allow you to stir it smooth). Spread over fluff filling

  • Squiggle ingredients
  • 1/4 cup butter softened
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1-2 tsp milk

Directions – blend together well. Scoop into a plastic sandwich bag and cut out a corner. Now squiggle on top of chocolate layer! If you can do a squiggle, more power to you. My abilities only allow a blob. Store in covered container.

Celebratory fudge

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Celebration fudge

I asked Rob what to make to celebrate the Bills week 17 win and he said fudge with Oreo crumbles. Fudge is not something I make very often, so I said “sure.” Thanks to the win and the Ravens loss, the Bills clinched a playoff spot, so here is your celebratory fudge with crushed oreos. Wooooooo!!!

Crushed oreos are just what this fudge needed
  • Ingredients
  • 4 tbs butter
  • 2 1/2 cups marshmallow fluff
  • 2 1/2 cups sugar
  • 2/3 cup evaporated milk
  • 2 cups chocolate chips
  • 1 tsp vanilla

In a pan, combine butter, fluff, sugar and evaporated milk. Cook over low heat until butter and fluff and melted, stirring occasionally. Bring to a boil. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Add chips and vanilla. Stir until melted. Line and 8×8 pan with ton foil,and spray with butter spray. Spread fudge evenly in prepared pan. Sprinkle with crushed Oreos. Let set for a few hours. Cut and store in covered container.

Yum!

Thanks so much for stopping by. I hope you have a wonderful day filled with peace,joy and love. And remember to be kind. Your kindness may be just what some person needs. Also – Go Bills! ❤❤

Hostess cupcakes (complete with the squiggle!)

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Hostess cupcakes with marshmallow fluff filling, chocolate frosting and a squiggle!

These dear friends are hostess cupcakes, complete with the fluff filling and magical squiggle. I made these using a chocolate cake mix, but I fancied it up a bit, using an instant pudding mix, fat free Greek yogurt, along with water, oil and eggs. If you don’t have Greek yogurt, you can always use sour cream. My squiggle isn’t so much a squiggle, but a blob of a line. ☺. You can use whatever cake flavor you want, but just use a corresponding flavor pudding mix. I used jumbo cupcake liners here too! a reminder to preheat your oven to 350 degrees before baking.

  • Cupcake ingredients
  • 1 cake mix
  • 3.4 oz instant pudding mix
  • 4 eggs
  • 1/2 cup water
  • 3/4 cup oil
  • 1 cup Greek yogurt
  • 1 cup chocolate chips

Cupcake Directions – preheat oven to 350 degrees for 20 minutes. Line a jumbo cupcake pan with jumbo cupcake liners. In a bowl combine cake mix, pudding mix, oil, eggs and water. Blend in Greek yogurt, then chocolate chips. Scoop put 1/2 cups of batter into each cupcake liner. Bake 13 to 18 minutes or until a toothpick inserted in the center comes out clean. Cool completely

  • Filling ingredients
  • 1/4 cup butter, softened
  • 1 cup marshmallow fluff
  • 2-3 cups powdered sugar
  • Milk

Filling Directions – combine butter, fluff and powdered sugar. Add milk, a tsp at a time, if you want to thin it out a bit.

  • Frosting ingredients
  • 1 stick butter, melted
  • 2/3 cup baking cocoa
  • 3 cups powdered sugar
  • 2 tbs milk

Frosting Directions – combine all ingredients

  • Squiggle ingredients
  • 1/4 cup butter
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 2-3 tsp milk

Squiggle Directions – blend well. Put in a small Ziploc baggie and cut off a small corner

Cut out a cone from the cup of each cupcake.

Set cone aside.

Fill the hole with fluff filling.

Replace cone, gently pushing in.

Frost.

Top with squiggle.

Store in covered container.