Marshmallow Puffs Food

MARSHMALLOW PUFFS

Steps:

• Line a 9-in. square pan with foil; butter the foil. Arrange marshmallows in pan. In a microwave, melt the chocolate chips, peanut butter and butter; stir until smooth. Pour and spread over the marshmallows. Chill completely. Cut into 1-1/2-in. squares.

MAGIC MARSHMALLOW PUFFS

Steps:

• Preheat oven to 375.
• Mix sugar and cinnamon together.
• Dip marshmallows in butter, roll in sugar/cinnamon mixture. Wrap a crescent triangle around each marshmallow, completely covering and squeezing edges of dough to seal.
• Dip in butter, place in greased muffin tin. Place muffin tin on foil or a large baking sheet to catch any filling that runs over.
• Bake for 12-15 minutes, or until golden. Meanwhile, mix powdered sugar and milk together to make glaze.
• Carefully remove puffs from muffin tins and drizzle with glaze.

MARSHMALLOW PUFFS

Steps:

• In a large bowl combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast; blend well.
• In small saucepan, combine milk, water and 1/3 cup margarine or butter until very warm.
• Add warm liquid and egg to flour mixture.
• Blend at low speed until moistened and well blended.
• Stir in an additional 2 to 2 1/4 cups flour until dough pulls cleanly away from the sides of the bowl.
• On a lightly floured surface, knead in 1/2 to 3/4 cups flour until dough is smooth and elastic, about 5 minutes.
• Place dough in large, well greased bowl, cover loosely with plastic wrap and cloth towel.
• Let rise in a warm place until doubled in size, about 45 to 60 minutes.
• Generously grease 24 muffin cups.
• Punch down dough several times to remove air bubbles.
• Divide dough in half.
• Roll each half into 12 inch by 9 inch rectangle.
• Cut each half into twelve 3-inch squares.
• In a small bowl combine 1/2 cup sugar and cinnamon, blend well.
• Dip each marshmallow into melted margarine or butter and then roll in sugar-cinnamon mixture.
• Place each marshmallow in the center of a dough square.
• Bring the corners of the dough square up and around the marshmallow to completely seal.
• Place seam side down in prepared muffin cups.
• Cover and let rise in warm place until doubled, about 30 minutes.
• Heat oven to 375°F.
• Bake about 20 minutes or until golden brown in color.
• Remove from muffin cups immediately.
• Brush tops with melted butter and dip in sugar.
• Serve warm or cold.

MAGIC MARSHMALLOW CRESCENT PUFFS

Steps:

• Preheat oven to 375°F.
• Combine sugar, flour and ground cinnamon.
• Dip marshmallow in to melted margarine.
• Roll in sugar-cinnamon mixture.
• Wrap a crescent triangle around marshmallow, completely covering it.
• Squeeze edges of dough tightly to seal.
• Dip in margarine and place in muffin tin.
• Repeat for all marshmallows and crescent triangles.
• Place muffin pans on aluminum foil.
• Bake at 375°F for 10-15 minutes or until golden brown.
• Immediately remove from muffin tins and drizzle with a powdered sugar glaze and nuts if desired.

DISAPPEARING MARSHMALLOW PUFFS

Steps:

• Separate crescent dough into 16 triangles; set aside. In a shallow bowl, combine sugar and cinnamon. Roll marshmallows in butter, then in cinnamon-sugar. , Place marshmallows at wide end of crescents. Fold corners over marshmallow. Roll up each triangle, beginning at the wide end. Pinch seams to seal. Dip bottom of dough in butter. , Place butter, side down, in ungreased muffin cups. Place muffin pans on baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Immediately remove from pans to wire racks. , For glaze, combine confectioners' sugar and vanilla. Stir in enough milk to achieve desired consistency. Drizzle over puffs. Sprinkle with nuts. Serve warm.

SWEET POTATO MARSHMALLOW PUFFS

Steps:

• In a bowl, combine the mashed sweet potatoes with the egg yolks (if using) salt and melted butter; mix thoroughly.
• Divide into 12 portions (each portion will be about 1/3 cup).
• Mold each portion into a circle, and flatten Place 1 marshmallow in the center of each portion.
• Mold the potato batter around the marshmallow, leaving a small opening on top of the ball (to allow the steam from the marshmallow to escape when baking).
• In a bowl, combine the cereal flakes and the melted Crisco shortening.
• Roll the potato balls in the cereal flakes.
• Place the coated sweet potato balls on a cookie sheet and freeze.
• When ready to bake, remove the balls from the freezer.
• Place in a shallow greased baking dish.
• Bake in a 350 degree oven, for about 20 minutes.
• Do not defrost the puffs before baking.
• Note* the puffs must be frozen before baing.

CINNAMON SWEET PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Combine sugar and cinnamon in a bowl. Separate biscuits. Place a marshmallow in the center of each biscuit and wrap biscuit dough around marshmallow. Press dough to seal marshmallow completely. Roll dough ball in melted butter, then roll in cinnamon-sugar mixture. Arrange each dough ball in the prepared muffin cups.
• Bake in the preheated oven until golden brown, about 15 minutes.

CINNAMON MARSHMALLOW PUFFS

Steps:

• 1. Preheat oven 375. Grease or spray 8 cup muffin tin Melt butter and put in a small bowl Mix Cinnamon and sugar in a small bowl (save 1 - 2 tbsp to sprinkle on )puffs after the glazing has been drizzled on the puffs).
• 2. Open Crescent rolls, separate into 8 pieces. Dip a marshmallow in melted butter.
• 3. Then roll the marshmallow in cinnamon sugar. Be sure to get well coated with cinnamon sugar.
• 4. Place marshmallow on one crescent triangle and cover the marshmallow with the crescent dough. Be sure to pinch and seal so there are no holes or gaps. Place the marshmallow puff in the muffin tin. Repeat this step for the remaining marshmallows.
• 5. Bake the marshmallow puffs for 15 to 20 minutes until dough is golden brown. Depending on your oven, 15 to 20 minutes.
• 6. GLAZE/ICING: Mix 1 Tbsp melted butter, milk, vanilla or almond extract, powdered sugar. This should be a glazing consistency. If it's too thick to drizzle then just add a bit more milk or if it's too runny add a bit more powdered sugar.
• 7. When marshmallow puffs are golden brown remove from the oven. While still hot carefully remove from the muffin tin onto a rack (you might want to have some wax paper under the rack since there will be some sticky melted marshmallow that will drip onto the counter). While the puffs are still hot and on the rack, drizzle the glaze on the puffs. Immediately sprinkle the remaining cinnamon sugar on the glaze. Let cool for at least 5 minutes before serving. You can easily make ahead of time. Reheat at a low heat (maybe 200 to 250 for a few minutes before serving). We have even frozen and thawed and reheated. This recipe can be easily be double or tripled.
• 8. I had to also post a picture of how these yummy rolls are so gooey on the inside.