Chocolate Peppermint Marshmallow Sandwiches Food

CHOCOLATE PEPPERMINT MARSHMALLOWS

Steps:

• Place the gelatin into a large bowl (or stand mixer) along with 1/2 cup of water.
• In a small saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Place over low heat, cover and allow to cook for 2 to 4 minutes.
• Remove lid, clip a candy thermometer onto the side of the saucepan and continue to cook until the mixture reaches 240 degrees (this will take about 7 to 10 minutes). Once the mixture reaches this temperature, immediately remove from heat.
• Turn your stand mixer on low speed and slowly pour the sugar syrup down the side of the bowl into the gelatin. Once you have added all the syrup, increase the speed to high. Continue to whip until the mixture becomes thick and fluffy white (about 7 to 10 minutes). During the last minute of whipping, add the vanilla and peppermint extract.
• While the marshmallow is whipping, prepare the pan. Combine the confectioners sugar and corn starch in a small bowl. Cut out a piece of parchment that fits the bottom of your baking pan (I recommend a 9x9 inch pan for more square marshmallows). Lightly spray the baking pan with nonstick cooking spray, and add the parchment to the bottom. Using a sifter or sieve, lightly dust the entire pan with the sugar/cornstarch mixture making sure it is completely coated. You'll have a little left over, so cover the bowl and save this for cutting the marshmallows.
• Pour the marshmallow into prepared pan.
• (Optional) Place a few drops of red food coloring on top of the marshmallow approximately one inch apart. I added about 9 drops. Swirl the food coloring into the marshmallow using a toothpick.
• Sprinkle the mini chocolate chips on top, pressing lightly with your hand so that the chocolate chips stick into the marshmallow.
• Cover the chocolate peppermint marshmallow loosely with plastic wrap and refrigerate for at least four hours or overnight.
• When you're ready to cut the marshmallows, use a butter knife to loosen it up from the sides of the pan. Then, turn the marshmallow over onto a cutting board. Cut into one inch squares using a pizza wheel dusted with the confectioners sugar mixture. The marshmallows might be a bit sticky, so roll each individual marshmallow in the bowl of cornstarch/confectioners sugar. Enjoy! Homemade marshmallows can be enjoyed for up to 3 weeks when stored in an airtight container or bag.

CHOCOLATE SANDWICH COOKIES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, combine flour, white sugar, cocoa powder, 3/4 teaspoon salt, and baking powder. Stir in 1 1/2 cups milk, eggs, 1 1/2 teaspoons vanilla, and shortening. Mix until smooth using an electric mixer. Drop batter by rounded teaspoons onto ungreased cookie sheets. Leave space, and only use a teaspoon; these spread.
• Bake in preheated oven for 7 to 8 minutes. Remove from pan immediately, and cool on wire rack.
• To make the filling, combine the butter, confectioners' sugar, 1/8 teaspoon salt, marshmallow creme, 1 1/2 teaspoons vanilla, and 1 tablespoon milk in a medium bowl. Beat with mixer until fluffy. Spread filling on one cookie, and top with another sandwich style.

PEPPERMINT-CHOCOLATE CAKE MIX SANDWICH COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper; set aside.
• In large bowl, mix cake mix, oil and eggs with electric mixer on low speed until soft dough forms. Scoop dough by level tablespoonfuls onto cookie sheets. Bake 8 to 10 minutes or until edges are set and slightly crispy. Cool 5 minutes on cookie sheets. Remove to cooling racks to cool completely.
• To make frosting, in large bowl, beat marshmallow creme and 1 cup butter with electric mixer on medium speed until smooth. Beat in powdered sugar and vanilla until smooth. Spoon 2 tablespoons frosting onto each of half of the cookies; top with remaining cookies.
• Roll edges of cookies in crushed peppermint candies.

MINT-MALLOW SANDWICH COOKIES

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg white and vanilla. Combine the flour, cocoa and baking soda; gradually add to sugar mixture, and mix well., Shape into 3/4-in. balls; place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 7-9 minutes or until set. Remove to wire racks to cool completely., In a small bowl, combine the marshmallow creme, extract and, if desired, food coloring. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in an airtight container.

HOT CHOCOLATE WITH PEPPERMINT MUDDY BUDDIES MARSHMALLOW BITES

Steps:

• Butter square pan, 9x9x2 inches. Place marshmallows and butter in large microwavable bowl. Microwave uncovered on High about 1 minute or until mixture can be stirred smooth. Stir in cereal. Press in pan.
• Let stand at room temperature about 1 hour or until firm. Cut into desired shapes such as cubes, squares or rectangles. Or, use small cookie cutters (spray with cooking spray) to cut into festive shapes such as gingerbread people, stars, holly leaves, trees, etc. Cover loosely with waxed paper or foil; set aside until serving time.
• In 2-quart saucepan, mix sugar and cocoa. Using wire whisk, gradually stir in milk and half-and-half until well blended. Cook and stir over medium heat until thouroughly heated (do not boil). Remove from heat.
• Add chocolate chips; stir constantly with whisk until chips are melted and mixture is smooth. Stir in vanilla. To serve, pour hot chocolate into 4 mugs or cups. Top with whipped cream and sprinkles. Thread desired number of marshmallow bites onto decorative skewer or pick and place in mugs.