Today I would like to give a warm welcome to Lissa Matthews who is joining us with a yummy post and her book, Melting Jane!
Do you like marshmallows? If you say no, then you can skip this part and move on to the book blurb and pretty cover. If you say yes, you're either going to love me or hate me for this post. I love marshmallows. Melted in hot chocolate. S'mores. Dipped in chocolate and sprinkles. As frosting.
There's a fun cookbook out now called Marshmallow Madness. It's on my Wish List. Amazon should have a Needs List, but... okay well that's another blog post. There's evidently a lot of things you can do with marshmallows, many things you can make, and now there are marshmallow truffles.
Marshmallow. Truffles. I don't really think they need much commentary. Do you?
Smooth and creamy on the inside and they could be part of Edward's (Jane's friend and business partner) new 'O' Truffles. ;-)
There are several ways to make these. One is the really easy way, and one is the easy yet more involved way...
The easy way:
What You Need
- 1 tub (7 oz.) BAKER'S Dark Semi-Sweet Dipping Chocolate
- 20 JET-PUFFED Marshmallows
- 1/4 cup multi-colored sprinkles
- MICROWAVE chocolate as directed on package.
- DIP marshmallows, 1 at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate.
- PLACE in single layer on sheet of waxed paper; top with sprinkles. Refrigerate 20 min. or until chocolate is firm.
Prepare using 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate or Semi-Sweet Chocolate Chips.
Courtesy of KraftRecipes.com
The easy, yet more involved way...
Makes: about 30 truffles
Prep: 1 hr.
Chill: 1 hr.
Freeze: 20 min.
Stand: 15 min.
- 1 7-ounce jar marshmallow cream
- 1/3 cup butter, softened
- 1/4 teaspoon almond extract or vanilla*
- 1/4 teaspoon salt
- 3 cups powdered sugar
- 8 ounces semisweet chocolate squares, chopped**
- 1 tablespoon shortening
- Finely chopped toasted nuts, toasted coconut, or candy sprinkles
1. Line a large baking sheet with waxed paper; butter the paper. Set aside. In a large bowl, combine marshmallow cream, butter, almond extract, and salt. Beat with an electric mixer until smooth. Gradually add the 3 cups powdered sugar, beating until well mixed. Cover and chill about 1 hour or until mixture is easy to handle.
2. Lightly dust your hands with additional powdered sugar; shape marshmallow mixture into 1-inch balls. Place on prepared baking sheet. Cover lightly; freeze for 20 minutes.
3. Meanwhile, in a small saucepan, combine semisweet chocolate and shortening. Heat and stir over low heat until melted and smooth. Remove from heat.
4. Line another large baking sheet with waxed paper; set aside. Remove balls, a few at a time, from the freezer; dip balls in chocolate and use a fork to lift balls out of chocolate, drawing the fork across the rim of the saucepan to remove excess chocolate. Place balls on waxed-paper-lined baking sheet. Immediately sprinkle tops with finely chopped nuts, toasted coconut, or candy sprinkles. Let stand at room temperature about 15 minutes or until completely set. If desired, drizzle truffles with melted white chocolate. Makes about 40 truffles.
*Kitchen Tip: If you prefer, omit the almond extract or vanilla and add 1 tablespoon desired flavored liqueur (such as raspberry or orange) to the marshmallow mixture; increase the 3 cups powdered sugar to 3-1/4 cups.
TO STORE: Layer truffles between pieces of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 3 months.
Courtesy of Stephanie's Kitchen
Graham Hall is a twenty-six year old Texan with the job of his dreams. He's just finished his latest travel article and has earned some personal down time. With six months left on his cabin lease in the Colorado Rockies, Graham chooses to stick around and soon finds himself set up with a feisty, down on her luck in the love department candy maker named Jane.
Jane hates driving in the mountains in winter and isn't used to being outside the kitchen, but when she arrives at the small isolated cabin and gets a look at it's tenant, she quickly forgets all about that. Jane is tongue-tied and ticked off. She's been tricked.
Confrontations, slamming doors, and an extra cheese pizza later, Graham is caught up in Jane's tart tongue and curvy body. She denies her desire for him more times than she can count, and when she finally gives in, she is rewarded with scorching hot sex and a bliss she couldn't have imagined for herself.
Graham's persistence and unrelenting pursuit leads Jane to believe that maybe life doesn't have to revolve around chocolate truffles, but rather should revolve around a delicious, well traveled, sexy younger man.
I will be giving away a copy of Melting Jane and a copy of Marshmallow Madness to two commentors who answer the question... How do you like your marshmallows?
Thank you for having me and letting me share a yummy recipe with you. If you wish to find out more about me, please visit me in one or all of the following places: Website | Blog | Twitter | Facebook | Pinterest
Living in North Carolina, talented, multi-published author, Lissa Matthews, has many loves in her life: Family, friends, NASCAR, football, music of all kinds, cooking, BDSM, and last, but not least, coffee. She loves it so much, in fact, she and those who know her are surprised she hasn’t floated away on a caffeine-induced cloud while giving life to feisty heroines and hunky heroes.