Archives For marshmallow


Be honest–how many of you had a melt down and went on a major spree all over town, looking for your favorite treats, when we received the worst news last year? Could it be for real? Hostess gone forever? And why, oh why, right before the holidays?

Hostess treats weren’t even a staple in my home and suddenly I needed Twinkies, couldn’t live without HoHos, and had to have one…last…Sno Ball.


It was too late. I never did locate my beloved Sno Balls, so I’ve been stuck with the precious image circulating in my brain, begging me to attempt to replicate something similar. I will say that what I have created isn’t exactly the same. I mean, my kitchen just isn’t stocked with the preservatives necessary to make them completely Hostess-worthy.


The recipe is quite simple. Instead of making them into the traditional shape and injecting filling and whatnot, I decided on a whoopie pie. Because first off, let’s face it, “whoopie” is a fun and funny word to say. Second, and the real reason, whoopie pies are much easier to make.


I’m going to tell you a very sad, but very true story. Once a Hostess delivery truck almost bumped into my car. It wouldn’t have been anything serious, but at the time I panicked at almost being hit. Then a sadness came over me due to the fact that I had lost my one opportunity at the possibility of being supplied with prepackaged baked goods for life. Yes, I am aware of the fact that I am extremely lame. The End.


So until we meet again with our little friends wrapped in the clear cellophane, I hope that these Sno Ball Whoopie Pies will comfort you.


Fauxstess Sno Ball Whoopie Pies



2 cups all purpose flour

1/2 cup Dutch-process cocoa powder

1 1/4 teaspoons baking soda

1/2 cup butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla

1 cup sour cream


1/2 cup butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla

7 oz jar Marshmallow Creme

1 cup coconut

food coloring of your choice



Preheat oven to 350 F. Combine flour, cocoa, and baking soda in a bowl.

In a mixer, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla and beat well, scraping down the sides of the bowl as necessary.

Add the flour mixture and sour cream to the mixture, beginning and ending with the dry ingredients.

Drop tablespoon-sized balls onto parchment lined cookie sheets and bake for 10 minutes. Allow to cool completely.


In a mixer, beat the softened butter until pale. Add the powdered sugar and vanilla and whip for 2-3 minutes. With a spatula, gently fold in the Marshmallow Creme. Chill in the refrigerator for at least a 1/2 hour.


Make colored coconut by adding desired food coloring to 1 cup of coconut in a zip lock bag and mixing. If the coconut isn't especially moist, add about 1/4 teaspoon of water to help distribute the food coloring. I also pulsed the coconut in the food processor, but this isn't completely necessary. Pour onto a plate.

Pipe frosting onto half of the pies and top with the remaining pies. Gently smoosh down on them and roll the exposed frosted edges in the coconut.

Refrigerate in a covered container.

Makes about 14 Sno Ball Whoopie Pies.

adapted from Epicurious


S’mOreo Bars

25 March, 2013


Marshmallow and chocolate is one of my favorite combinations. In fact, I get nervous right around this time of year because I adore those little Russell Stover chocolate covered marshmallows in whatever-holiday-it-is shapes, and there is a long stretch between Easter and Halloween. Is anyone with me in thinking that they really should consider a Fourth of July line of candy?

While I’m on the subject of chocolate, marshmallow, and Easter, I’m going to let you in on a delicious, yet dirty little secret that has become my very favorite treat throughout the Spring. This may sound slightly grotesque to some, but I take a yellow Peep bunny (specifically), remove the head, and put a Cadbury Mini Egg on each sticky part…then consume the crunchy, chocolaty, marshmallowy delight! I know, it’s gross. But so good!

Alrighty then, now onto a treat you can enjoy no matter what the season. My family instantly fell in love with s’mores bars, and I especially liked them for their soft and chewy crust versus the hard cookie used for traditional s’mores. Needless to say, we’ve fallen in love with s’mores bars over and over and over again!


However, my husband is quite the chocolate fanatic to the point that he orders his chocolate sundaes with chocolate ice cream, hot fudge sauce, and chocolate whipped cream if they have it. I had come across an idea for “S’mOreos”- replacing the graham cracker with an Oreo-and couldn’t believe that he hadn’t ever thought of that on a campout before. Then a lightbulb went off in my head: I could make them in a pan, just like our beloved S’mores Bars!

The “cookie” part contains both cocoa powder and an entire package of Oreos (minus the mandatory cookies that find their way into your mouth), which makes them extremely rich and decadent.



Follow that up with two jars of Marshmallow Creme. You could get away with one, but not in my household.


This does cause a lot of “oozing” after the bars are cut, but who cares? Layer three giant Hershey bars on top of that, and more of that delicious cookie dough and you’ve got yourself some S’mOreo Bars!


S’mOreo Bars


1 cup butter

1 1/2 cups sugar

2 large eggs

1 teapoon salt

1 cup unsweetened cocoa powder

1 3/4 cups all purpose flour

1 package Oreo cookies, crushed in a food processor or by hand

2 jars of Marshmallow Creme

3 XL (4.4 oz) Hershey's Milk Chocolate Bars


Preheat oven to 350 degrees F. Butter the bottom and sides of a 9"X13" baking pan with the butter wrappers. (A little tip I learned from my friend, Jennifer!)

Melt butter in the microwave. In a mixer with paddle attachment, combine melted butter and sugar. Add eggs one at a time. Next, add the cocoa powder and salt, followed by the flour.

Finally add the Oreos and stir until just combined.

Spread half of the mixture into the prepared baking dish.

Next, spread the Marshmallow Creme on top, followed by the three chocolate bars.

Top with remaining chocolate cookie mixture, smoothing out the top as much as possible.

Bake for 22-25 minutes. As tempting as they are to eat immediately, they really are a big mess to cut into right away. Let them cool at room temperature for at least an hour, and then ENJOY!

Cookie base adapted from a recipe by Cannella Vita