Pumpkin Pie Marshmallows

It's funny, because when it comes to food, it seems like there are two types of people. There are the "semi-homemade" chefs and the full blown, homemade everything chefs. Some people think that taking the semi-homemade way is a cop out but I feel like the occasional easy meal keeps for a well-rested home cook. 

Sometimes though, I like to challenge myself. I know that it seems like everything I make is a sure winner, but that's only because pictures are a lot more forgiving than taste buds. And sometimes, I mess up things so badly, I don't even post them because I'm so ashamed! But these little things, they are not one of my failures.

Homemade marshmallows have been on my to-do list since forever. I've always had this notion in my head that they would be difficult because I mean, I've never really had homemade marshmallows, ever. After reading numerous times about how easy marshmallows are, I really couldn't pass the opportunity to make pumpkin pie marshmallows. Seriously, pumpkin pie marshmallows?!

Anyways, these were a cinch. The only hard part is dealing with the clean up, because you better believe that these things make for a large mess... in every single corner of your kitchen. Powder everywhere, sticky pots and pans... oy vey! But, the upside is that you're rewarded with little puffy pillows of sweet and spicy goodness. These were really sweet, like, really sweet. A bit too sweet for me to be eaten alone, but perfect in a cup of bittersweet hot chocolate!

Pumpkin Pie Marshmallows

Yields:

Original recipe here.

3 packages of unflavored gelatin

1 cup cold water, divided

1 1/2 cups sugar

1 cup light corn syrup

1/2 cup pumpkin puree

1 tbsn. vanilla

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/8 tsp. ground cloves

1/4 cup powdered sugar

1/4 cup cornstarch

Combine the powdered sugar and cornstarch in a small bowl. Line a 9x13" baking pan with parchment paper, spray lightly with non-stick spray, then dust with 1/3 of the sugar-cornstarch mixture; set aside. Place 1/2 cup of the cold water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin on top and stir to distribute. Let the gelatin dissolve for at least 5 minutes. 

Place the remaining water, corn syrup and sugar in a medium saucepan over medium heat. Stir to dissolve the sugar and increase the heat to medium-high and insert a candy thermometer. Allow the mixture to cook without stirring until it reaches 240 F on a candy thermometer, about 8 minutes. Immediately remove from the heat and carefully pour the hot syrup into the stand mixer with the gelatin. Turn the mixer on low to combine, then turn the mixer to high and whip for 12 - 15 minutes or until the mixture is stiff and shiny. 

While the marshmallow is whipping, combine the pumpkin puree, spices and vanilla in a small bowl. When the marshmallow is ready, fold in the pumpkin mixture and stir well until there are no visible pumpkin streaks remaining. Pour the mixture into the prepared pan and smooth the top. Dust with 1/3 of the sugar-cornstarch mixture and let it sit uncovered for at least 8 hours, preferably overnight. Turn the marshmallows onto a cutting board and cut into 1 1/2" squares. Dust the sides with the remaining sugar-cornstarch mixture. Store in a container with the lid slightly ajar for up to 3 days. Enjoy!

Smores Tartlettes

For someone who primarily bakes, I'm not much of a sweets eater. If my life depended on the choice between sweet versus savory, I'd choose savory hands down. I love salt so much so that I used to just moisten my fingers, dip them in salt, and then proceed to lick it off my fingers. So... basically, when I get kidney stones, I'll know exactly why and who to blame.

When I made these smores tartlettes, I wasn't expecting to love them much. When I do enjoy sweets, I usually prefer ones on the less sweet side. These, filled with a rich chocolate ganache and topped with toasty marshmallows seemed like they would be much too rich for my own taste, which is why I chose to make them as a present for someone else. But as I tasted these teeny little tartlettes, I was surprised by how much I was drawn to them. They're actually the perfect treat! I love when I prove myself wrong.

Smores Tartlettes

Yields: 10 mini tarts

Original recipe here.

For the crust:

1 1/3 cups graham cracker crumbs

1/3 cup sugar

5 tbsn. unsalted butter

For the filling:

5 oz. dark chocolate, chopped

1/2 cup whole milk

2 tbsn. unsalted butter, cut into pieces

pinch of salt (I used fleur de sell)

1/2 tsp. vanilla

mini marshmallows

Preheat the oven to 350 F. In a medium bowl, mix the graham cracker crumbs, sugar and melted butter until well blended and crumbly. Transfer the mixture to the mini tart pans and use your fingers to press the graham crackers into the pan. Bake until set and golden brown, about 12 minutes. Transfer to a wire rack to cool. Place the chocolate in a medium bowl. In a saucepan over medium heat, heat the milk and butter until warm and the butter is melted. Stir to combine and pour the hot milk mixture over the chocolate. Let stand for several minutes, then stir until the chocolate is melted and the mixture is smooth. Stir in the salt and vanilla and let cool completely. Pour into the mini crusts and refrigerate until well chilled, at least 4 hours. Right before serving, press a layer of mini marshmallows into the chilled ganache. Use a blow torch to toast the marshmallows until golden brown.

Rice Krispies Cookies

I've been on this major cookie rant recently. I used to love all things cupcakes (I still do), but right now, for me, it's all about cookies! One day, I just had this idea... like, literally, it just popped into my head almost exactly like how you see it on the silver screen, lightbulb and all. I thought, why not make 'rice krispies' cookies? I would roll them in rice krispies and stick toasty marshmallows on them, just like the smores cookies (which are one of my favorite cookies). 

First, I thought I would press them into a square pan, bake them, then slice them into squares  - an homage to the original rice krispie square. At the last minute I decided to bake them as traditional cookies, but I might try the squares another time. So, the result?

AMAZE-BALLS! Really, because it's not just amazing, it's amaze-balls. I have never been prouder of myself! These cookies were chewy and soft and had the crispy texture from the rice crispies and the delicious sweetness and chewiness from the toasted marshmallows. Everyone who tried them fell in love, and I think you will too if you try these! My only strife would be that the cookies were a little too soft, so they didn't hold their structure well. I tried a cookie base that had pudding mix in it, so I think next time I will cut the pudding mix amount in half or remove it all together. 

Rice Krispies Cookies

Yields: 15 large cookies

Adapted from here.

2 1/4 cups flour

1 tsp. baking soda

1 1/2 sticks (12 tbsn.) unsalted butter, softened

3/4 cup packed brown sugar

1/4 cup sugar

1 3.4 oz. package of instant vanilla pudding (I recommend cutting this in half)

2 eggs, room temperature

1 tsp. vanilla

1 cup rice krispies cereal

1 cup mini marshmallows

Preheat the oven to 350 F. Stir together the flour and baking soda in a separate bowl, set aside. In a large bowl, cream together the butter and sugars until light and creamy. Beat in the pudding mix until well blended. Stir in the eggs and vanilla. When smooth, slowly add in the flour mixture, make sure it is well incorporated. Use a large ice cream scoop to drop the dough onto a parchment paper lined baking sheet, about 3 - 4 per cookie tray. Use your palm to slightly press the cookies down, then press 1 tbsn. of rice krispies onto and around each cookie. Bake for 4 minutes, remove from the oven, then press 6 - 8 marshmallows on each cookie. Bake for another 4 minutes until the marshmallows are slightly toasty and the cookie is golden brown. Let the cookies cook further on the hot cookie sheets on your counter for 5 minutes before removing to a rack to cool completely.

Smores Oatmeal

I used to absolutely abhor oatmeal. The thought of it made me cringe and possibly invite gag reflexes as well. Today? Quite the opposite. I love it, so much so, that I've been eating it every single freaking day! Can you imagine? And I haven't gotten sick of it either. I know! I even surprise myself.

But it's probably for the better anyway, since oatmeal is so good for me. It's nice to know that I'm filling myself up with such a nutritious breakfast that also tastes delicious. I love finding new ways to eat my oatmeal, and this way is definitely a keeper. I know it's kind of decadent for breakfast, but what I do is take out all of the sugar from the oatmeal recipe since the marshmallows and chocolate provide enough sweetness. And you can put as little or as many toppings as you want; completely customizable!

Camp fire fun at home!

Smores Baked Oatmeal

Yields: about 6 - 8 servings

Printable Recipe

1 recipe Baked Oatmeal, sans sugar

Mini Marshmallows

1 large bar Hershey's chocolate bar, broken into pieces

Prepare the oatmeal. Spoon one serving, about 1/2 a cup, into a small bowl. Top with desired amount of mini marshmallows and chocolate pieces. Using a blow torch, toast the marshmallows until browned. If you don't have a torch, set your oven to broil and broil for 5 - 8 minutes or until marshmallows are nice and toasty. Enjoy!

Ooey, gooey goodness.

What a way to start the morning!

Reeses Smores Cookies

Pretty recently, I made Smores cookies. Well those were quite the hit! My cousin basically scarfed a whole plate down in a matter of minutes, that's how good they are. Well I owed my other cousin some baked goods because he did me a favor. He specifically requested something peanut buttery and I had a glorious idea: Reeses smores cookies!

Well, my great idea turned out to be a great cookie! I just love this cookie; there's something about the graham crackers in the batter and the marshmallows that create this deliciously, perfectly chewy cookie. And this version, with the addition of peanut butter chips and Reeses cups was amazing! If you love peanut butter, this is for you! Such a delicious cookie!

Reeses Smores Cookies

Yields: about 3 - 4 dozen

Original recipe can be found here.

1 3/4 cups flour

1 cup graham cracker crumbs

1 tsp. baking soda

1 tsp. salt

1 cup/ 2 sticks unsalted butter, room temperature

3/4 cup sugar

3/4 cup light brown sugar

2 tsp. vanilla

2 eggs

1 cup peanut butter chips

1 1/2 cups mini marshmallows

8 Reeses cups, cut into pieces

In a stand mixer, combine the butter and sugars and mix until fluffy. Mix in the eggs and vanilla until combined. Add the flour, graham crackers, salt and baking soda and mix well. Stir in the peanut butter chips then cover and refrigerate the dough for about one hour. Preheat oven to 375 F. Take a tablespoon of the dough, roll into a ball, and drop onto a greased baking sheet. Repeat with the rest of dough, leaving about 2 inches between each to allow it to spread. Bake for 6 minutes, then remove from the oven. Push a 3 - 5 marshmallows and a few pieces of the chopped Reese's bar into each cookie. Return to oven and bake for another 2 - 3 minutes until golden brown and the marshmallows are a bit toasted. Cool on a wire rack and enjoy!

Smores Cookies

I often use my baking skills to my advantage. When I need a favor or help or anything of that nature, I often offer a baked good in return. 'Help! I need a shift covered! I'll bake you something in return, pleeeeeease??' Yep this hobby has definitely become handy from time to time. I know I've previously said I hated baking cookies. But that fear is now gone, I'm proud to say. After baking an enormous amount of cookies this holiday season, I've perfected the art of the cookie.

Now I'm moving on to bigger and better things hopefully... the macaron perhaps? Only the future will tell. On to the cookies... by the pictures you can tell that these are some sinful little buggers; decadent in every way. These are now one of my top 5 cookies, they are amazingly soft yet chewy and the taste is out of this world! And I especially loved the chewiness that the marshmallows added to the cookies.

Smores Cookies

Yields: about 3 dozen

Original recipe can be found here.

Printable Recipe

1 3/4 cups flour

1 cup graham cracker crumbs

1 tsp. baking soda

1 tsp. salt

1 cup/ 2 sticks unsalted butter, room temperature

3/4 cup sugar

3/4 cup light brown sugar

2 tsp. vanilla

2 eggs

2 cups miniature chocolate chips

1 1/2 cups mini marshmallows

2 regular Hershey bars, roughly chopped

In a stand mixer, combine the butter and sugars and mix until fluffy. Mix in the eggs and vanilla until combined. Add the flour, graham crackers, salt and baking soda and mix well. Stir in the chocolate chips then cover and refrigerate the dough for about one hour. Preheat oven to 375 F. Take a tablespoon of the dough, roll into a ball, and drop onto a greased baking sheet. Repeat with the rest of dough, leaving about 2 inches between each to allow it to spread. Bake for 6 minutes, then remove from the oven. Push a 3 - 5 marshmallows and a few pieces of a Hershey's bar into each cookie. Return to oven and bake for another 2 - 3 minutes until golden brown and the marshmallows are a bit toasted. Cool on a wire rack and enjoy!

(Campfire not included):