Well, I am ready.
Bailey's Dipped Toasted Marshmallows
Making this is about as simple as it gets. Toast your marshmallow over
hot coals, then dip the warm marshmallow into a cup of Bailey’s. It can
be a bit gooey and drippy so be prepared to bust out the wet-wipes.
Toasted Marshmallow Iced Coffee
Toasted Marshmallow Iced Coffee
Ingredients:- 8 oz whole bean coffee
- 3 quarts cold water (preferably filtered), and 1 cup water
- 1 cup white sugar
- 1 cup light brown sugar
- 2 teaspoons Vanilla Extract
- 1 1/2 cups heavy cream (can also substitute w/ other dairy or almond milk)
- Marshmallow Creme for topping (get recipehere)
Directions:
- Grind coffee beans to medium-fine. Place the 3 quarts cold water and ground coffee in pitcher and stir to combine. Let set at room temperature overnight.
- After cold brewing the coffee overnight, strain the mixture through a fine mesh sieve lined with a coffee filter (or two layers of cheese cloth). Place in a pitcher and then in refrigerator.
- Combine both sugars, and 1 cup water in medium heavy bottomed sauce pan. Bring to a boil, stirring occasionally, and boil for 2-3 minutes until at a syrup-like consistency.
- Stir sugar syrup into the cold coffee.
- At this point you can either add all the cream to the pitcher or add to each cup for a marbled presentation. Either way the pitcher of coffee is good stored in the fridge for up to a week.
- Pour iced coffee into an ice filled cup (if you haven’t added the cream, or dairy, yet do so now for marbling).
- Top with healthy amount of marshmallow cream and use a kitchen torch to roast the marshmallow topping.
- Now you have your coffee and your ready for whatever the world throws at you.
Toasted Marshmallow Milkshake
Toasted Marshmallow Milkshake
This toasted marshmallow milkshake combines freshly toasted marshmallows, vanilla ice cream and just a touch of whole milk.
Yield: 2 milkshakes
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Ingredients:
5 scoops vanilla bean ice cream
12 large toasted marshmallows, divided
1/4 - 1/3 cup whole milk
1 teaspoon vanilla extract
12 large toasted marshmallows, divided
1/4 - 1/3 cup whole milk
1 teaspoon vanilla extract
Directions:
In a blender add ice cream, 10 of the toasted marshmallows, milk and vanilla extract.
Blend until creamy. Don't blend too much because you want there to still be little chunks of marshmallow-ey goodness throughout the shake.
Notes: When making a milkshake it's best start off with less milk and add in more if needed. The milk measure will depends on how thick/thin you prefer your milkshakes.
Options: Chocolate ice cream would be a delicious option as well as adding a few shots of marshmallow vodka.
Blend until creamy. Don't blend too much because you want there to still be little chunks of marshmallow-ey goodness throughout the shake.
Notes: When making a milkshake it's best start off with less milk and add in more if needed. The milk measure will depends on how thick/thin you prefer your milkshakes.
Options: Chocolate ice cream would be a delicious option as well as adding a few shots of marshmallow vodka.
Mexican Hot Chocolate Donuts with Toasted Marshmallow Frosting
Mexican Hot Chocolate Donuts
with Marshmallow Frosting
Makes 4 dozen mini donuts
Ingredients
FOR THE DONUTS
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground chipotle powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons unsalted butter or margarine, melted
1 teaspoon vanilla extract
2 eggs
FOR THE GLAZE
2 cups confectioners’ sugar
1 teaspoon vanilla
3 tablespoons milk
FOR THE FROSTING
3 egg whites, room temperature
1/2 cup sugar
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
To make the donuts: Preheat oven to 425 degrees. Spray donut pan with nonstick cooking spray.
In a large bowl, combine the flour, cocoa, sugar, baking powder, cinnamon, chipotle, and salt. Stir in the milk, butter, and vanilla, scraping the bowl as needed. Add the eggs, and mix until just combined. Scrape the bowl and give a final stir.
Fill a decorating bag with batter and use it to fill each donut ring half full. Bake for 4 to 6 minutes, or until the donuts spring back to the touch. Allow to cool in the pan for 2 minutes, then transfer to a wire cooling rack. Cool completely before glazing.
To make the glaze: Combine all of the ingredients in a medium bowl and whisk until thoroughly combined.
To make the frosting:Â Combine sugar, egg whites, and cream of tartar in a medium bowl set over a pot filled with a couple of inches of barely simmering water. Whisk the mixture frequently to prevent the egg whites from cooking. Continue whisking until the mixture reaches 160 degrees. Remove the bowl from the heat and whisk the mixture on high until it is shiny and stiff peaks form, then stir in vanilla extract.
Assemble donuts as directed above.
Recipe by Darla
For the tutorial, just follow the link :http://bakingdom.com/2010/11/mexican-hot-chocolate-donuts-with-toasted-marshmallow-frosting.html
Sweet Potato Bread Pudding with Toasted Marshmallows
Sweet Potato Bread Pudding with Toasted Marshmallows
Ingredients:
5 cups finely torn soft, buttery rolls
3 large egg yolks
1 1/2 cups whole milk
1/4 cup unsalted butter, melted
2/3 cup firmly packed dark brown sugar
1 cup finely mashed cooked sweet potato (fresh)
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Marshmallows (Homemade if possible!)
Directions:
Preheat oven to 375 degrees F. Generously butter an 8x8-inch square baking dish with butter.
Place torn rolls in a large mixing bowl.
In a medium sized mixing bowl, whisk together yolks, milk, butter, brown sugar, sweet potato, vanilla, cinnamon and nutmeg, until well combined; pour mixture over bread, and stir until well combined. Allow to sit for 10 minutes, before scraping into baking dish.
Bake at 375 degrees F, for 25-28 minutes, or until fragrant, and the top starts to brown. Remove dish from oven, and top with marshmallows.
Heat oven broiler, and broil marshmallows for a couple of seconds, until brown. Cool on a wire rack for 15 minutes, or until ready to serve.
Makes 9 servings
Ingredients:
5 cups finely torn soft, buttery rolls
3 large egg yolks
1 1/2 cups whole milk
1/4 cup unsalted butter, melted
2/3 cup firmly packed dark brown sugar
1 cup finely mashed cooked sweet potato (fresh)
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Marshmallows (Homemade if possible!)
Directions:
Preheat oven to 375 degrees F. Generously butter an 8x8-inch square baking dish with butter.
Place torn rolls in a large mixing bowl.
In a medium sized mixing bowl, whisk together yolks, milk, butter, brown sugar, sweet potato, vanilla, cinnamon and nutmeg, until well combined; pour mixture over bread, and stir until well combined. Allow to sit for 10 minutes, before scraping into baking dish.
Bake at 375 degrees F, for 25-28 minutes, or until fragrant, and the top starts to brown. Remove dish from oven, and top with marshmallows.
Heat oven broiler, and broil marshmallows for a couple of seconds, until brown. Cool on a wire rack for 15 minutes, or until ready to serve.
Makes 9 servings
For more fabulous recipes jut follow the link: http://www.visionsofsugarplum.com/2008/09/sweet-potato-bread-pudding-with-toasted.html
Toasted Marshmallow Cheesecake Brownies
Toasted marshmallow cheesecake with a brownie and graham cracker crust is a fun take on s'mores
.
Ingredients
4 cups graham cracker crumbs
10 Tablespoons butter, melted
1 brownie mix (for a 9x13 pan) + ingredients from back of box directions
2 packages cream cheese (8 oz. each) (Philadelphia is my choice)
1/2 cup sugar
1/4 cup sour cream
2 eggs
1 cup marshmallow cream
3 cups mini marshmallows, toasted
1 cup chocolate chips or baking melts
Cool Whip
Hershey candy bars for decoration
Instructions
- Combine the graham cracker crumbs and butter. Press firmly into the bottom of a 9x13 pan that has been sprayed with non stick spray. Set aside.
- Make the brownie mix according to the back of the box following the 2 egg directions. Gently pour onto the graham cracker crust. Set aside.
- Place the cream cheese and sugar in a mixing bowl. Beat until creamy. Add the sour cream, eggs, and marshmallow cream and beat again until creamy. Set aside.
- Line a baking sheet with parchment paper. Place the mini marshmallows on the parchment paper. Turn your oven on to broil. Place the pan in the oven for 1 minute. Watch carefully because the marshmallows will burn very easily. You want them to be dark and toasty.
- Use a spatula and scrape the marshmallows into the cheesecake batter. Beat again until thoroughly mixed. Gently spoon the cheesecake onto the brownie batter. Sprinkle with chocolate chips. Bake at 350* for 45-50 minutes. Let cool. Cut into 24 brownies. Keep refrigerated. Top with Cool Whip and Hershey bars when serving.
Notes
*I
used the Hershey baking melts on top of my cheesecake layer instead of
chocolate chips. *You can also just lay whole graham crackers on the
bottom of your pan instead of making a crust.
Read more at http://insidebrucrewlife.com/2013/07/toasted-marshmallow-cheesecake-brownies/#XQeGKfdW0DfkuiUl.99
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