Vanilla Bean Marshmallow Squares

As “mature adults” we try to enjoy the finer treats offered. You give up the ring dings and the store-bought doughnuts for Creme Brulee and Passion Fruit tarts. You trade up, as you always should! But there are classics we all love, that can use a little fine tuning from time to time. Who knew that adding a teaspoon of finely ground vanilla bean could turn the ever tempting and delicious rice crispy treat into a gourmet treat worth its calories.

So, you will need…

  • 6 C. Rice Krispies Cereal
  • 1 Bag Marshmallows
  • 1/4 C. Butter
  • 1 tsp. Vanilla Bean, finely ground

Here was my process…

  1. Lightly butter a deep baking sheet or square cake pan.
  2. Combine Butter and Vanilla Bean in large pot over medium heat, let butter melt.
  3. Add marshmallows and stir constantly until completely melted.
  4. Remove from heat.
  5. Immediately Add Rice Krispy cereal and stir until well combined.
  6. Press mixture into prepared pan and let cool.

These treats are so easy to make, and the extra special kick of the Vanilla Bean brings this vintage recipe into the brave and exciting new culinary world. This sophisticated Marshmallow Square has a place in every home at any time. That is the beauty of classics, you don’t have to save them for a rainy day. 😉

Happy Baking!

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Cupcakes S’more!

It is really starting to feel like summer, and what I love to do in the summer is go camping, eat hotdogs on a stick and eat s’mores! I usually stock up on cute bandanas to keep my hair up and Hershey’s chocolate bars (because the old-fashioned way is usually better).  😉 What is a s’more without Hershey’s chocolate?! Who are these people trying to kid with their ganache and fancy chocolate lingo?! I love those things too, but there is a time and a place for these things! Keep it simple and classy!

For these cupcakes I wanted to stay true to the classic s’more. I used Honey Made Graham Crackers, Hershey’s chocolate and marshmallows! The cupcake is actually made with graham crumbs, about 3/4 graham and 1/4 flour, and it is really, really good!

So, you will need…

*makes 24 cupcakes s’more!

  • 1/2 C. Cake Flour
  • 1 1/2 C. Graham Cracker crumbs
  • 1/4 tsp Salt
  • 2 tsp Baking Powder
  • 3 Eggs, separated
  • 8 Tbsp Unsalted Butter, softened
  • 1 C. granulated Sugar
  • 1 tsp Vanilla
  • 1 C. Milk, whole milk is the best for this recipe
  • 1 bag Marshmallows
  • 4 Hershey’s Chocolate Bars, regular size

Here was my process…

  1. Preheat oven to 350 degrees F and line two muffin pans with parchment liners.
  2. In a medium bowl combine cake flour, graham cracker crumbs, baking powder and salt. Set aside.
  3. In another bowl beat EGG WHITES until soft peaks form. Set aside.
  4. In a large bowl cream together sugar and butter until light and fluffy.
  5. Add EGG YOLKS and vanilla to butter mixture, and beat on low speed until everything is well incorporated.
  6. Slowly mix in the dry ingredients and the milk. Beat until well combined.
  7. BEAT in the egg whites, do not fold them in, this helps keep the cupcakes from drying out and being too dense.
  8. Spoon batter into prepared pans, about 2/3 full.
  9. Bake at 350 degrees F for 15-17 minutes.
  10. At 12 minutes, pull out cupcakes and stick a piece of Hershey’s chocolate into the center, return to oven and let bake another 3-5 minutes.
  11. Remove from the oven and let cool.
  12. Once room temperature, take marshmallows and place them on top of the cupcakes. Return to oven and let the marshmallows brown, like they would at a campfire!
  13. Remove from oven, place another piece of chocolate into the top of the marshmallow allowing them to melt like it would on a real S’more.

These are AWESOME!

Happy Baking!