two words: toasted marshmallow

I don't know what it is but I love toasted marshmallow anything...especially the jelly belly toasted marshmallow. So after seeing this recipe from one of my fav blogs, I knew I had to try it. It was so incredible! Chunks of toasted marshmallow were in every slurp. You need to try this! Oh and thanks for the comments, loved them all.


Blake & La-Shana Francom said...

oh yum...the thought of toasted marshmellows makes me want to go up the canyon, have a fire and roast some mellows....mmmm :) How are you guys doing...and how's school??? Miss you guys!

Daniel and Savannah Jensen said...

I agree with LaShana! I cannot wait for a bonfire up the canyon this summer! Thanks for sharing; I will have to try this!

Eric Hansen said...
This comment has been removed by the author.
Erin + Geoff said...

i love love love your blog... you have some serious skill!! I need to learn some things from you so i can improve mine.. we'll talk! I love roasting and eating toasted mallows so I probably need to try this!

Jordan and Leslie said...

I found this recipe that I thought you might like since you love toasted marshmallows. Hope you enjoy it as mush as I do:)

S'more Cupcakes Recipe
Makes 24 cupcakes
Active Time: 50 minutes
Total Time: 1 hour 45 minutes
6 graham cracker boards (oblongs)
2 Tbsp each sugar and melted butter
1/2 cup mini semisweet chocolate chips

2 1/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1 1/4 cups buttermilk
2 large eggs
1/2 cup each canola oil and water
1 Tbsp vanilla extract

Marshmallow Topping
6 large egg whites
1 1/2 cups sugar
1/2 tsp cream of tartar
1 tsp vanilla extract
Small handheld butane torch

1. Heat oven to 350ºF. Line 24 muffin cups with paper liners.

2. Crumbs: Process graham crackers in food processor until fine crumbs. Add sugar and butter; pulse until blended. Spoon about 2 tsp into each muffin cup. Top with 1 tsp mini chocolate chips.

3. Cupcakes: In large bowl, whisk flour, sugar, cocoa, baking soda and salt until blended. In medium bowl, whisk buttermilk, eggs, oil, water and vanilla until blended; whisk into flour mixture until smooth.

4. Spoon about 1/4 cup batter into each muffin cup. Bake 20 to 25 minutes until wooden pick inserted in center comes out clean. Let cool completely.

5. Marshmallow Topping: Put egg whites, sugar and cream of tartar in a large metal bowl. Set over a saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 to 4 minutes.

6. Transfer to large bowl of an electric stand mixer. Beat 5 to 7 minutes, starting on low speed and gradually increasing to high, until stiff, glossy peaks form. Beat in vanilla. Spoon into a large ziptop freezer bag.

7. Snip a 1-in. opening off one tip; pipe topping onto each cupcake. Using handheld torch, lightly brown the topping, taking care not to burn the cupcake liners. Serve immediately, or store in airtight containers at room temperature for up to 2 days.