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Posts Tagged ‘marshmallows’

by Caitlin Saniga

Peppermint fudge

Lots of fudge recipes use sweetened condensed milk as a smooth, creamy base, but I liked that this recipe used melted marshmallows and whipping cream instead. The texture seems lighter and chewier, which I liked. And if you’re wondering how in the world even a sharp knife might cut through hard candy, just have a little faith and sharpen your knife immediately before you start. It’s easier than it sounds …

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by Caitlin Saniga

Hahahaha. Live and learn. The centerpiece of this photo, the slice of pie, was supposed to look *AWESOME*. I mean, check out that adorable little cinnamon bun topper and those irresistibly cute marshmallows. Now go ahead and let your jaw drop and your eyes roll as you’re overwhelmed by that cream cheese mess on the plate. Alas, I thought the cream cheese drizzle would be more drizzly, so I blasted the slice with icing. Might I suggest doing more of a dollop instead of a drizzle? See the photo at the bottom for an idea.

For the crust:

  • pate brisee (recipe here)
  • 1 tablespoon butter, melted
  • 1 teaspoon cinnamon

For the filling:

  • 2 cups peeled, 1/2-inch-thick chopped sweet potatoes
  • 1 1/4 cups sugar
  • 1/2 stick melted butter
  • 2 eggs
  • 2 tablespoons bourbon
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 cup milk

For the cream cheese drizzle:

  • 4 ounces cream cheese, softened
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla
  • Pinch of salt
  • 1/4 cup milk
  • mini marshmallows (I use the extra-tiny version.)

To make the crust:

To cut time, I suppose you could buy a premade pie crust. But what’s the fun in that? P.S. This is about how much cinnamon you want on your crust before you roll it into a log.

Prepare the pate brisee, mold into a disk, wrap in plastic and refrigerate for 1/2 hour. On a floured surface and with a floured rolling pin, roll the dough into an 11-inch circle. Brush the melted butter onto the crust and sprinkle the cinnamon evenly over the crust. Starting at one end of the circle, roll the crust into a log. Slice 1.4-inch-thick rounds from the log and place them side to side in a 9-inch pie pan.

If you have leftover pinwheels, bake them on a baking sheet at 350 degrees for about 15 minutes. Use as pie slice toppers.

Once you have covered the bottom and walls of the pie pan, use a flat-bottom glass dusted in flour to press the cinnamon pinwheels flat and into each other. Use your fingers to shape the pinwheels along the walls of the pan. Refrigerate the crust for 30 minutes.

To make the filling:

Preheat the oven to 350 degrees.

I poured the filling straight into the unbaked crust, but if you want a crispier crust, I advise baking it about 8 on its own first.

Bring a pot of water to a boil. Add the sweet potatoes. Cook about 15 minutes, or until a the sweet potatoes can be mashed with the back of a spoon. Drain.

Add the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt and spices to the bowl of a food processor. Pulse for about 30 seconds or until no chunks of sweet potato remain.

This is what the baked crust looks like.

Add the milk and pulse for another 10 seconds. Pour the filling into the pie crust and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. Place the pie on a rack and cool to room temperature.

To make the cream cheese drizzle:

You be the judge: Drizzle or dollop the icing as you please.

Use a mixer to cream together the cream cheese, sugar, vanilla and salt. In a slow, steady stream add the milk and continue mixing until incorporated.

Drizzle/dollop the cream cheese icing over slices of pie. Add leftover baked cinnamon pinwheels and sprinkle marshmallows and cinnamon over top.

Makes about 8 servings.

Pie filling recipe adapted from: Paula Deen

Cream cheese drizzle recipe: Rachel Ray

*This month we’re featuring classic pies that would be a great dessert at any Thanksgiving table. For the full list of pies, click here.

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by Caitlin Saniga

“I didn’t have any chocolate chips, so I used Snickers bars and marshmallows instead.” My friend Suzanne declared this her favorite combination of words of the day when I handed her a stack of three of these cookies.

  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 regular-size Snickers bars, chopped
  • 3/4 cup mini marshmallows

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper; set aside.

In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment (or with a large mixing bowl and a hand mixer), combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce the speed to low and add the salt, vanilla and egg. Beat the mixture until it’s well mixed, about 1 minute. Add the flour mixture and mix in until it’s just combined. Stir in the chopped Snickers bars and marshmallows.

Drop heaping tablespoon-size balls of dough about 2 inches apart on the baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, about 10 minutes (Remember: the cookies will continue to cook after they are removed from the oven!). Remove from the oven, and let the cookies cool on the baking sheet 1 to 2 minutes. Transfer to a wire rack, and let them cool completely. Store cookies in an airtight container at room temperature for up to 1 week.

Makes about 20 cookies.

Recipe adapted from an earlier post.

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by Sarah Steimer

The "gourmet" chocolate makes all the difference in the world.

For marshmallows:

  • Vegetable-oil cooking spray
  • 2 cups sugar
  • 1 tablespoon light corn syrup (I was out and substituted honey)
  • 4 packages (1/4 ounce each) unflavored gelatin (they’re usually sold in four-packs anyhow)
  • 3/4 teaspoon peppermint extract
  • 2 large egg whites
  • 2 teaspoons red food coloring
  • water

Coat a 9-by-13 pan with cooking spray. Line the bottom with parchment paper and coat the parchment with cooking spray (the first spray actually just helps the paper from curling off the pan). Set aside.

Put sugar, corn syrup and 3/4 cup water in a medium saucepan. Cook over medium heat, stirring until sugar is dissolved and let the mixture come to a boil. Raise the heat to medium-high and cook until mixture registers 260 degrees on a candy thermometer (somehow had one of these in the basement).

Work it... quickly. Otherwise it'll start setting and you'll have a gloppy mess.

Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl over a pan of simmering water and whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract. Set aside.

Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. You may have to whisk them by hand a little bit to get it going, because most stand mixers’ whisks don’t touch the bottom of the bowl. You’d think with today’s technology we’d have figured that out along with a cure for cancer.

Whisk gelatin mixture into sugar mixture. With the mixer running, gradually add the sugar/gelatin to the egg whites. Mix on high speed until very thick, 10 to 12 minutes.

Pour mixture into lined pan (I actually ended up needing two pans but who knows). Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares. Roll the cut marshmallows in powdered sugar to prevent sticking and store in a ziploc bag or airtight container.

For hot chocolate:

  • 2 1/2 ounces 70 percent cocoa chocolate (this is about four squares of a Lindt chocolate bar)
  • 2 cups milk
  • 2 teaspoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon five spice
  • pinch of salt

Combine everything but the milk in a pot and heat over low until the spices combine with the melted chocolate to make a paste. Add the milk and bring to just a boil, stirring often. Serve with the peppermint marshmallows.

Marshmallow recipe adapted from: Martha Stewart via What Megan’s Making

Hot chocolate recipe adapted from: Lisa is Bossy (weird?)

Photos by: Sarah Steimer

*During the month of January, we’ll post six hot chocolate recipes as part of Loving Cup, all of which can be found here.

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by Caitlin Saniga

These can be made with white or colored marshmallows, but the colored ones look more like stained glass cathedral windows. 

  • 1/4 cup butter (1/2 stick)
  • 2 cups semisweet chocolate chips
  • 1 egg, beaten
  • 1 (10.5 ounce) package of mini-marshmallows (colored or white)
  • 1 cup chopped pecans (or peanuts or almonds)

Melt together butter and chocolate chips in the microwave. Stir to blend, then stir in eggs, marshmallows, and nuts. Pour mixture onto an 18-inch sheet of wax paper. Roll the loaf of marshmallow mixture in the wax paper, and twist wax paper at the ends to seal. Refrigerate until firm, about 3 hours. Cut into 1/4-inch slices to serve.

Makes about 24 slices.

Recipe: my mom, Stephanie Saniga

Photo: Caitlin Saniga

*Holiday Dozen is a collection of 12 cookie recipes that we’ll post every Sundays, Wednesdays and Fridays until Christmas. Click here for more from our dozen.

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