Posts Tagged ‘Marshmallow’

I was so pleased when Lady Behind The Curtain decided to continue her monthly Dessert Challenge, but it sneaked up on me a little bit.  Thankfully the two ingredients that we have to use this month are some of my favorites: hot chocolate mix/chocolate pudding mix and marshmallows! 

Since taking part in this challenge, I have tried to come up with ideas of my own instead of just copying other people’s recipes.  I have had a few failures along the way, but this is not one of them.  I started with my favorite simple chocolate Bundt cake recipe and just upgraded it a little bit.  One thing I had not counted on was the marshmallows melting completely during baking.  Oops!  You can’t see them in the cake, but they are definitely there in these soft little gooey spots throughout the cake.  Yum!!  Hope you enjoy!


rocky road bundt cake1

1 chocolate cake mix of your choice

3.9 oz. box instant chocolate pudding mix

1 3/4 cup milk

2 eggs

1 cup chocolate chips

10 large marshmallows cut into quarters

1/2 cup chopped almonds


Preheat your oven to 350 degrees and prepare a Bundt pan by spraying it with baking spray.  I just love my new Nordicware pan that I got for Christmas.  The cake looks like a big chocolate flower.

Combine the cake mix, pudding mix, milk, and eggs.  With an electric mixer, beat on low until just combined and then beat on medium for 2 minutes.  Fold in the chocolate chips, marshmallow pieces and almond pieces.

Bake for 1 hour then cool in the pan for 10 minutes.  Remove the cake from the pan and let it completely cool before slicing and devouring!

rocky road bundt cake2

Lady Behind the Curtain Dessert Challenge

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I really like s’mores, but we are not really into campfires too much so I was delighted to find this baked version. The recipe originates from Baked Perfection, but I, of course, found it on Pinterest and saved it for later.  Later finally came and these bars are so ooey, gooey good!  Hurry to the store and pick up the ingredients because these are awesome.


1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (approximately 7 full graham crackers)
1 tsp. baking powder
1/4 tsp. salt
2 super-sized (5 oz.) dark chocolate bars (e.g. Hershey’s)(I didn’t check my bar size so I ended up with HUGE chocolate bars, but don’t worry because the extra didn’t go to waste.)
1 1/2 cups marshmallow crème/fluff (not melted marshmallows


Preheat your oven to 350 degrees and prepare a 8×8 inch baking pan. 

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.



Whisk together flour, graham cracker crumbs, baking powder and salt. Add the flour mixture to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.


Then layer the chocolate over the cookie dough…


THEN layer the marshmallow crème over the chocolate and top that off with the remaining cookie dough.  You will probably have to carefully work the dough over the crème to have complete coverage.



Bake for 30 to 35 minutes, until lightly browned.  Let cool completely and then try to keep from eating the whole pan by yourself.  It will be hard to do, I promise.  As you can tell by the photo below, I didn’t let mine cool quite enough before cutting into it. Oh, well…


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This will probably be my last ice cream post for a while since cold weather is just right around the corner.  I have so enjoyed trying all of these recipes for the first time.  My little ice cream maker has gotten quite a work out since July and I have figured out how to make most ice cream recipes dairy free.  A few of the treats I have posted about came from a vegan cookbook that are dairy free to begin with.  This recipe was not.  I found it on the blog That Skinny Chick Can Bake and make it dairy free myself.  Go here for the original recipe.

I was afraid that the marshmallow flavor would not be strong enough to mask the coconut milk, but it was. Also, this was the first ice cream recipe that used a cooked custard base and the texture was amazing.  So creamy! I served this with a hot fudge pie.  The pie did not turn out quite like I wanted, but at least the ice cream made up for it!

2 cups dairy free milk (I used soy.)

10 oz. marshmallows

1 can coconut milk

1/2 cup sugar

4 egg yolks

2 tbsp. vanilla


In a large pot, melt the marshmallows with the soy milk over medium heat, stirring frequently until smooth.  Cool at room temperature.


Heat the coconut milk in a sauce pan over low-medium heat until almost boiling.  In a bowl, preferably one with a pour spout if possible, whisk the egg yolks and sugar together.  Slowly drizzle a little hot coconut milk into the yolk mixture, whisking constantly so the egg yolks don’t scramble.  Repeat the process until all of the coconut milk is added.  Add the vanilla.


When the marshmallow mixture has cooled, add to the egg mixture.  Whisk to combine.  Refrigerate over night then process in your ice cream maker according to instructions.  Enjoy!!!


Please join me over at Miz Helen’s Country Cottage for Full Plate Thursday.

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