CHOCOLATE MARSHMALLOW DREIDELS: Hanukah

Hanukkah (aka Chanukah) starts Sunday night, and these fabulous Chocolate Marshmallow Dreidels are perfect for the holiday. They are easy to make and delicious to eat!

A Dreidel is a four-sided spinning top with a Hebrew letter on each side. During Chanukah (Hanukah, Hanukkah), children play a game that involves spinning the dreidel and betting on which Hebrew letter will show when the dreidel stops spinning. Children usually play for a pot of 'gelt' -- chocolate coins covered in gold colored foil.

You won't be spinning these tops unless you want chocolate all over the floor, but making these Chocolate Marshmallow Dreidels is a fun activity to do with children.

This recipe is adapted from Martha Stewart's recipe for Chocolate Marshmallow Dreidels. If you want to take it up a notch, make your own marshmallows or buy some high end marshmallows made with natural ingredients like those from Recchiuti. I usually use whatever dark chocolate I have, but you can use any good dark chocolate. For the white chocolate I use Green & Black's White Chocolate that's made with Madagascar vanilla. I also use Paul Newman's Own Organic pretzel sticks. They are a little long, so I snap them in half. Or, you can use a short lollipop stick.

Apologies for the poor calligraphy. Practice makes perfect, and I'm very out of practice. :-)

CHOCOLATE MARSHMALLOW DREIDELS

Ingredients
12 chocolate kisses (I use Hershey's Kisses)
8 ounces melted dark chocolate
12 marshmallows (homemade or whatever you have)
12 thin pretzel sticks (I use Newman's Own)
2 ounces melted white chocolate (I use Green & Black)

Directions 
Dip bottom of chocolate kiss in melted semisweet chocolate. Press onto marshmallow; transfer to parchment-lined baking sheet. Repeat to make 12 dreidels. Refrigerate for 10 minutes.

Cut small slit in bottom of each marshmallow or just one thin pretzel stick into the marshmallow. Dip dreidels in dark chocolate, and return to baking sheet. Refrigerate until set, about 15 minutes.

Fill plastic bag (or pastry bag) with melted white chocolate; cut a tiny opening in corner, and pipe Hebrew letters onto 3 sides of each dreidel. I used a pastry bag with a tip, but I should have practiced a bit first so I wouldn't have any drips.

Refrigerate at least 5 minutes or up to 8 hours before serving. 

 

CHOCOLATE COVERED MARSHMALLOW CANDY CANE POPS: National Chocolate Covered Day!

Today is National Chocolate Covered Anything Day, so for the holidays coming up, here's a recipe for festive Chocolate Covered Marshmallow Candy Cane Pops. These chocolate covered marshmallows, and these Candy Cane Chocolate Covered Marshmallow Pops are easy and delicious and always a hit during the holidays. Everyone loves Food on a Stick! I used to use small candy canes for the handles (see photo below), but I find the sticks are much more manageable on so many levels.

This holiday treat is a variation on S'mores on a Stick. All you do differently is use crushed candy cane pieces in place of the graham cracker crumbs. You can also use homemade marshmallows or good quality marshmallows, but I use packaged Marshmallows, as they always hit the spot for me!

CHOCOLATE COVERED MARSHMALLOW CANDY CANE POPS

Directions
Melt good quality dark chocolate in saucepan on top of another saucepan over simmering water. Remove from stove.
Crush candy canes and put in shallow bowl.
Put lollipop stick in marshmallow and dip and swirl marshmallow in melted chocolate.
Sprinkle chocolate (using spoon) with crushed candy cane bits.
If chocolate gets thick while dipping, put back on stove, heat a bit, and whisk.
Put finished Chocolate Covered Marshmallow Candy Cane Pops on parchment lined cookie sheet.
Repeat.
When you've dipped them all, put them in the refrigerator to firm up.
Bring them to room temperature before serving.
I put the Marshmallow Pops in Bonne Maman jam jars wrapped in a bit of red and white twine. Mason jars are great, too!

BLOOD RED HOT CHOCOLATE & SWEET BONES! Halloween!

This recipe is perfect for Halloween: Blood and Bones! Source: Martha Stewart. I've adapted the recipe a bit, but it's an easy cocoa and bones recipe! And it's good for any blustery day!

Blood Red Hot Chocolate

Ingredients

5 ounces semisweet chocolate, finely chopped
5 ounces bittersweet chocolate, finely chopped
4 cups whole milk

1/4 cup sugar
1 1/2 tsp red gel-paste food coloring (Wilton no-taste)

Directions

Bring milk, vanilla, and sugar to simmer in medium saucepan over medium-high heat, stirring until sugar dissolves, about 7 minutes. Pour over chocolate, and let stand. When chocolate begins to melt, stir until combined. Whisk in food coloring, being sure to scrape the bottom (it sticks). Serve immediately with marshmallow bones.

Sweet Bones

Ingredients

6 large egg whites
1-1/2 cups sugar

Directions

Preheat oven to 200 degrees. Put egg whites and sugar in heatproof bowl of electric mixer. Set bowl over pan of simmering water; whisk constantly until sugar is dissolved and mixture feels warm to touch, about 5 minutes.
Return bowl to mixer, and fit mixer with whisk attachment.Beat on high speed until very stiff peaks form, about 8 minutes.
Transfer meringue to pastry bag fitted with 1/2-inch plain round tip (Wilton #1A). Pipe bone shapes, each 5 to 6 inches long, onto two baking sheets lined with parchment paper. Pipe by making one long (not as curvy) S shape, followed by another mirrored S shape on top of first. Bake until crisp throughout, about 1 hour. Let cool completely on a wire rack.

HOT CHOCOLATE TOASTED MARSHMALLOW COOKIES: National Toasted Marshmallow Day!

Happy Toasted Marshmallow Day! Perfect for Labor Day Weekend! Even if you're not out camping and toasting marshmallows by the fire, you can still celebrate the day with these Hot Chocolate Toasted Marshmallow Cookies! They're fabulous and easy! Recipe from Ghirardelli Chocolate.  

HOT CHOCOLATE TOASTED MARSHMALLOW COOKIES

INGREDIENTS
3/4 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
1 cup plain flour/ all-purpose flour
1 Tablespoon Ghirardelli Unsweetened Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons butter, softened
1 cup soft brown sugar
2 small eggs
1 teaspoon vanilla extract
2 1/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
16 large marshmallows

DIRECTIONS
Melt chocolate gently in microwave or over pot of simmering water. Set aside to cool.
Sift all of dry ingredients together in bowl and stir together.
Beat butter and sugar together until thick and creamy.
Beat in eggs one by one.
Add in cooled melted chocolate and vanilla extract. Continue beating until ingredients are well mixed.
Fold dry ingredients into mix and fold in chocolate chips until combined.
Scoop cookie with 1 tablespoon scoop (if mix is soft, pop into fridge to stiffen up and make it easier to scoop).
Bake at 350°F for 8 - 9 minutes. Do not overbake as these cookies should be almost brownie-like.
Once baked, pop a marshmallow on top and put it back in oven on broil for 1-2 minutes for a lovely toasted effect.  (or use a mini-torch)

About The Ghirardelli Chocolate Company
The Ghirardelli Chocolate Company is a manufacturer and marketer of premium chocolate products. Incorporated in 1852, Ghirardelli has the richest heritage of any American chocolate company. Ghirardelli continues to honor its heritage to this day. Ghirardelli is one of the few companies in America that controls the entire chocolate manufacturing process, from cocoa bean to finished product. This control over the manufacturing process, combined with Ghirardelli’s proprietary bean blend and unique methods of roasting and processing, ensures that you are rewarded with the high quality and rich products.

TOASTED MARSHMALLOW FLOURLESS CHOCOLATE CAKE: Toasted Marshmallow Day!

Today is National Toasted Marshmallow Day, and, of course, you can make S'mores--and all the variations. But how about something other than Smores? Something easy and great for the Gluten-Free Folks? The following Flourless Chocolate Cake with Toasted Marshmallow Topping is fabulous!

You can use your favorite flourless chocolate cake recipe or try this easy Flourless Chocolate Cake recipe. For the Marshmallows, I recommend using high quality marshmallows or making your own. If you only have 'regular' marshmallows, that will work, too.

Toasted Marshmallow Flourless Chocolate Cake

Ingredients 
8 ounces dark chocolate (70-75% cocao) 
1 cup unsalted butter
1-1/2 cup sugar
6 large eggs (room temperature)
3/4 cup unsweetened DARK cocoa
25 marshmallows 

Directions
Preheat oven to 375°F
Butter 10-inch spring form round baking pan. Line bottom with buttered wax paper.
Break chocolate into pieces.
In double boiler or metal bowl over saucepan of simmering water, melt chocolate with butter, stirring, until smooth.
Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
Add eggs and whisk well.
Sift cocoa over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven 35-40 minutes, or until top has formed thin crust and toothpick comes out moist but not wet.
Cool cake in pan on a rack 10 minutes.
Remove springform sides. Leave cake on bottom of pan.
Put cake (still on springform base) on cookie sheet.
Top with marshmallows while still warm (leave an inch free around edge - they spread).
Put cake back in oven at 375 for 5 minutes--until marshmallows are 'toasted'
Remove from oven.

Tip: If the marshmallows are not toasted enough, use a mini-torch (one of my favorite kitchen tools) to toast.

Cool on rack.

MARSHMALLOW FLUFF WHIPPED CREAM: The Ultimate Whipped Cream for your Thanksgiving Pies!

I'm partial to Whipped Cream on my Thanksgiving pies. In the past I've made chocolate whipped cream, white chocolate whipped cream, and, of course, plain sweetened whipped cream. Well here's one more, and I hope you'll try it. I was reminded of Marshmallow Fluff Whipped Cream when I saw this recipe on the Epicurious site the other day. You're going to love it on your holiday pies! I always have a jar of Marshmallow Fluff in my pantry for use with fudge and other chocolate desserts.

Not familiar with Marshmallow Fluff? 

Marshmallow Creme is a sweet marshmallow-like spread called was invented in 1917 by Archibald Query in Somerville, Massachusetts. In 1913 during World War I, Emma and Amory Curtis of Melrose, Massachusetts invented Snowflake Marshmallow Creme. Query sold his recipe for Marshmallow Creme to Durkee-Mower, Inc in 1920, who renamed it Marshmallow Fluff. Over 100 years later they continue to sell it under that name today.

MARSHMALLOW FLUFF WHIPPED CREAM

Ingredients

1 cup heavy cream 

¼ cup Marshmallow Fluff 

1 Tbsp. powdered sugar 

Directions

Using an electric mixer on medium-low speed, beat cream, Marshmallow Fluff, and powdered sugar in a medium bowl until medium peaks form, about 3 minutes. Chill Marshmallow Fluff Whipped Cream until ready to serve. Marshmallow Fluff Whipped Cream can be made 8 hours ahead; keep chilled.

TOASTED MARSHMALLOW FLOURLESS CHOCOLATE CAKE: National Toasted Marshmallow Day!

Today is National Toasted Marshmallow Day. Of course, you can make S'mores--and all the variations thereof. 

But how about something other than Smores? Something easy and great for the Gluten-Free Folks? The following Flourless Chocolate Cake with Toasted Marshmallow Topping is fabulous!

You can use your favorite flourless chocolate cake recipe or try the easy Flourless Chocolate Cake recipe below. For the Marshmallows, I recommend using high quality marshmallows or make your own. Here's a link to Michael Recchiuti's Marshmallow recipe.  If you only have 'regular' marshmallows, that will work, too.

Toasted Marshmallow Flourless Chocolate Cake

Ingredients 
8 ounces dark chocolate 70-75% cacoa
1 cup unsalted butter
1-1/2 cup sugar
6 large eggs (room temperature)
3/4 cup unsweetened DARK cocoa
25 marshmallows 

Directions
Preheat oven to 375°F
Butter 10-inch spring form round baking pan. Line bottom with buttered wax paper.
Break chocolate into pieces.
In double boiler or metal bowl over saucepan of simmering water, melt chocolate with butter, stirring, until smooth.
Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
Add eggs and whisk well.
Sift cocoa over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven 35-40 minutes, or until top has formed thin crust and toothpick comes out moist but not wet.
Cool cake in pan on a rack 10 minutes.
Remove springform sides. Leave cake on bottom of pan.
Put cake (still on springform base) on cookie sheet.
Top with marshmallows while still warm (leave an inch around edge free-they spread).
Put cake back in oven at 375 for 5 minutes--until marshmallows are 'toasted'.
Remove from oven.
If they're not toasted enough, use a mini-torch (one of my favorite kitchen tools) to toast.
Cool on rack.

CHOCOLATE COVERED PEEPS for Valentine's Day!

I know you can buy all kinds of fabulous chocolates for Valentine's Day. I have a lot of favorites, but just thought I'd lighten it up with Valentine's Day 'chocolate' offerings from PEEPS®. 

I've blogged about PEEPS before, and I love that they've expanded their line to include many holidays besides Easter. This season there are Valentine's Day fluffy, cherry flavored marshmallow hearts dipped in and drizzled with chocolate, Strawberry Creme flavored Chicks sitting on a bed of chocolate, and there's even a Chocolate-covered Raspberry Heart. Of course there are other non-chocolate PEEPS' hearts that you can dip yourself in some great dark or milk chocolate.

A few ways to enjoy PEEPS for Valentine's Day!

Eat them the way they are.
Put them in your cocoa or coffee.
Decorate your Valentine's Day presents with them.
Skewer a few Raspberry Hearts and tie it to a gift of Cocoa in a Jar!
Create a diorama using PEEPS!
Stuff a Chocolate Raspberry Heart between two graham crackers, and you have Valentine's Day PEEPS S'mores.
Place a Valentine's Day Peep in a cellophane bag, tie with a ribbon, and give as Valentine's Day cards.
PEEPS are so versatile.

The PEEPS® pictured here:

Milk Chocolate Dipped Strawberry Crème Flavored Chicks
Milk Chocolate Covered Raspberry Heart
Chocolate Dipped Marshmallow Cherries Drizzled in Chocolate. .

Have a wonderful Valentine's Day!

Thin Mint Cookie S'mores: National Chocolate Mint Day

Today is National Chocolate Mint Day. So many Chocolate Mint recipes, but my favorite Chocolate Mint Cookies are Girl Scout Cookies Thin Mints. And, it's Girl Scout Cookie Time! Girl Scouts invented S'mores, so this recipe from the the Campfire Marshmallow website for Mint Chocolate Cookie S'mores using Girl Scout Thin Mints is a great and easy way to celebrate!

THIN MINT COOKIE S'MORES

Ingredients
Mint Chocolate Cookies (Girl Scout Thin Mints)
Regular Campfire Marshmallows

Directions
Place cookie face side down on plate.
Carefully toast marshmallow over grill or campfire (or oven).
Place toasted marshmallow on cookie and top with second cookie. Press gently.

How easy is that?

CHOCOLATE MARSHMALLOW DREIDELS for Hanukkah

Hanukkah starts Sunday night, and these fabulous Chocolate Marshmallow Dreidels are perfect for the holiday. Easy to make and delicious to eat!

A Dreidel is a four-sided spinning top with a Hebrew letter on each side. During Chanukah (Hanukah, Hanukkah), children play a game that involves spinning the dreidel and betting on which Hebrew letter will show when the dreidel stops spinning. Children usually play for a pot of 'gelt' -- chocolate coins covered in gold colored foil.

You won't be spinning these tops unless you want chocolate all over the floor, but making these Chocolate Marshmallow Dreidels is a fun activity to do with children.

This recipe is adapted from Martha Stewart's recipe for Chocolate Marshmallow Dreidels. If you want to take it up a notch, make your own marshmallows or buy some high end marshmallows made with natural ingredients such as those from Recchiuti. I usually use whatever dark chocolate I have, but you can use any good dark chocolate. For the white chocolate I use Green & Black's White Chocolate that's made with Madagascar vanilla. I also use Paul Newman's Own Organic pretzel sticks. They are a little long, so I snap them in half. Or, you can just use a short lollipop stick.

Apologies for the poor calligraphy. Practice makes perfect, and I'm very out of practice. :-)

CHOCOLATE COVERED MARSHMALLOW DREIDELS

Ingredients
12 chocolate kisses (I use Hershey's Kisses)
8 ounces melted dark chocolate
12 marshmallows (homemade or whatever you have)
12 thin pretzel sticks (I use Newman's Own)
2 ounces melted white chocolate (I use Green & Black)

Directions 
Dip bottom of chocolate kiss in melted semisweet chocolate. Press onto marshmallow; transfer to parchment-lined baking sheet. Repeat to make 12 dreidels. Refrigerate for 10 minutes.

Cut small slit in bottom of each marshmallow or just one thin pretzel stick into the marshmallow. Dip dreidels in dark chocolate, and return to baking sheet. Refrigerate until set, about 15 minutes.

Fill plastic bag (or pastry bag) with melted white chocolate; cut a tiny opening in corner, and pipe Hebrew letters onto 3 sides of each dreidel. I used a pastry bag with a tip, but I should have practiced a bit first so I wouldn't have any drips.

Refrigerate at least 5 minutes or up to 8 hours before serving.

MARSHMALLOW FUDGE CAKE: Vintage Thanksgiving Ad & Recipe

I love Vintage Ads with recipes. This one came out in Good Housekeeping November 1926. The recipe for Campfire Fudge Cake is still perfect for Thanksgiving in 2019. And who hasn't had Sweet Potatoes with Marshmallows? Campfire Brand! Three recipes in all for your holiday! Marshmallow Fudge Cake, Campfire Apple Mallows, and Sweet Potatoes Southern. Happy Thanksgiving!

VALENTINE'S DAY PEEPS!

I know you can buy all kinds of fabulous chocolates for Valentine's Day. I have a whole lot of favorites, but just thought I'd lighten it up with Valentine's Day 'chocolate' offerings from PEEPS®. 

I've blogged about PEEPS before, and I love that they've expanded their line to include many holidays besides Easter. The Valentine's Day PEEPS are great.

A few ways to enjoy PEEPS for Valentine's Day!

Eat them the way they are.
Put them in your cocoa or coffee.
Decorate your Valentine's Day presents with them.
Skewer a few Raspberry Hearts and tie it to a gift of Cocoa in a Jar!
Create a diorama using PEEPS!
Stuff a Chocolate Raspberry Heart between two graham crackers, and you have Valentine's Day PEEPS S'mores.
Place a Valentine's Day Peep in a cellophane bag, tie with a ribbon, and have the kids give these as Valentine's Day cards.
PEEPS are so versatile.

This season there are Valentine's Day fluffy, cherry flavored marshmallow hearts dipped in and drizzled with chocolate, Strawberry Creme flavored Chicks sitting on a bed of chocolate, and there's even a Chocolate-covered Raspberry Heart. Of course there are other non-chocolate PEEPS' hearts that you can dip yourself in some great dark or milk chocolate.

The PEEPS® pictured here:

Milk Chocolate Dipped Strawberry Crème Flavored Chicks
Milk Chocolate Covered Raspberry Heart
Chocolate Dipped Marshmallow Cherries Drizzled in Chocolate. .

Have a wonderful Valentine's Day!

CANDY CANE CHOCOLATE COVERED MARSHMALLOW POPS & CANDY CANE HISTORY

With the holidays coming up, here's a recipe for festive Candy Cane Chocolate Covered Marshmallow Pops. These chocolate covered marshmallows, and these Candy Cane Chocolate Covered Marshmallow Pops are easy and delicious and always a hit during the holidays. Everyone loves Food on a Stick! I used to use small candy cane for the handles (see photo below), but I find the sticks are much more manageable on somany levels.

This holiday treat is a variation on S'mores on a Stick. All you do differently is use crushed candy cane pieces in place of the graham cracker crumbs. You can also use homemade marshmallows or good quality marshmallows, but I used packaged Marshmallows, as they always hit the spot for me!

CANDY CANE CHOCOLATE COVERED MARSHMALLOW POPS

Directions
Melt good quality dark chocolate in saucepan on top of another saucepan over simmering water. Remove from stove.
Crush candy canes and put in shallow bowl.
Put lollipop stick in marshmallow and dip and swirl marshmallow in melted chocolate.
Sprinkle chocolate (using spoon) with crushed candy cane bits.
If chocolate gets thick while dipping, put back on stove, heat a bit, and whisk.
Put finished Candy Cane Chocolate Covered Marshmallow Pops on parchment lined cookie sheet.
Repeat.
When you've dipped them all, put them in the refrigerator to firm up.
Bring them to room temperature before serving.
I put the Marshmallow Pops in Bonne Maman jam jars wrapped in a bit of red and white twine. Mason jars are great, too!

History of the Candy Cane from About.com:

During the 17th century, Europeans adopted Christmas trees as part of Christmas celebrations, and they often made cookies and sugar stick candy as decorations. The first historical reference to the familiar cane shape goes back to 1670, when the choirmaster at the Cologne Cathedral in Germany, bent the sugar sticks into canes to represent a shepherd's staff. The all white candy canes were given out to children during the nativity services. This tradition of handing out candy canes during Christmas services spread throughout Europe and later to America.

The first historical reference to the candy cane being in America goes back to 1847, when German immigrant August Imgard decorated the Christmas tree in his Wooster, Ohio home with candy canes.

About fifty years later the first red-and-white striped candy canes appeared. No one knows who exactly invented the stripes, but Christmas cards prior to the year 1900 showed only all white candy canes. Christmas cards after 1900 showed illustrations of striped candy canes. Around the same time, candy-makers added peppermint and wintergreen flavors to their candy canes and those flavors then became the traditional favorites.

Chocolate Marshmallow Dreidels for Chanukah

Hanukkah starts Sunday night, and these fabulous Chocolate Marshmallow Dreidels are perfect for the holiday. Easy to make and delicious to eat!

A Dreidel is a four-sided spinning top with a Hebrew letter on each side. During Chanukah (Hanukah, Hanukkah), children play a game that involves spinning the dreidel and betting on which Hebrew letter will show when the dreidel stops spinning. Children usually play for a pot of 'gelt' -- chocolate coins covered in gold colored foil.

You won't be spinning these tops unless you want chocolate all over the floor, but making these Chocolate Marshmallow Dreidels is a fun activity to do with children.

This recipe is adapted from Martha Stewart's recipe for Chocolate Marshmallow Dreidels. If you want to take it up a notch, make your own marshmallows or buy some high end marshmallows made with natural ingredients such as those from Recchiuti. I usually use whatever dark chocolate I have, but you can use any good dark chocolate. For the white chocolate I use Green & Black's White Chocolate that's made with Madagascar vanilla. I also use Paul Newman's Own Organic pretzel sticks. They are a little long, so I snap them in half. Or, you can just use a short lollipop stick.

Apologies for the poor calligraphy. Practice makes perfect, and I'm very out of practice. :-)

CHOCOLATE COVERED MARSHMALLOW DREIDELS

Ingredients
12 chocolate kisses (I use Hershey's Kisses)
8 ounces melted dark chocolate
12 marshmallows (homemade or whatever you have)
12 thin pretzel sticks (I use Newman's Own)
2 ounces melted white chocolate (I use Green & Black)

Directions 
Dip bottom of chocolate kiss in melted semisweet chocolate. Press onto marshmallow; transfer to parchment-lined baking sheet. Repeat to make 12 dreidels. Refrigerate for 10 minutes.

Cut small slit in bottom of each marshmallow or just one thin pretzel stick into the marshmallow. Dip dreidels in dark chocolate, and return to baking sheet. Refrigerate until set, about 15 minutes.

Fill plastic bag (or pastry bag) with melted white chocolate; cut a tiny opening in corner, and pipe Hebrew letters onto 3 sides of each dreidel. I used a pastry bag with a tip, but I should have practiced a bit first so I wouldn't have any drips.

Refrigerate at least 5 minutes or up to 8 hours before serving.

CHOCOLATE FLUFFERNUTTER SANDWICH: National Fluffernutter Day

Today is National Fluffernutter Day.  Fluffernutter sandwiches must contain Marshmallow Fluff. I always have a jar in my pantry.

Marshmallow Fluff is not just any marshmallow crème. Fluff has been manufactured by Durkee-Mower of Lynn, Massachusetts since 1920, and is the preferred brand of the northeast.

This gooey, spreadable, marshmallow-infused confection is used in countless recipes and found in a variety of baked goods—from whoopie pies and Rice Krispies Treats to chocolate fudge and beyond.

And in the beyond lies the best concoction of all: the Fluffernutter sandwich—a classic New England treat made with white bread, peanut butter, and, Fluff.

History of Marshmallow Fluff:

A sweet marshmallow-like spread called Marshmallow Creme was invented in 1917 by Archibald Query in Somerville, Massachusetts. In 1913 during World War I, Emma and Amory Curtis of Melrose, Massachusetts invented Snowflake Marshmallow Creme and published a recipe for a peanut butter and marshmallow creme sandwich, which is the earliest known example of a Fluffernutter. Query sold his recipe for Marshmallow Creme to Durkee-Mower, Inc in 1920, who renamed it Marshmallow Fluff. Over 100 years later they continue to sell it under that name today.

It was in 1960 that the term Fluffernutter was created by an advertising agency for Durkee-Mower in an attempt to effectively market the peanut butter and marshmallow sandwich. See the 1960s ad and jingle explaining the recipe below. How Retro!

So if the Fluffernutter sandwich is a classic New England treat made with white bread, peanut butter, and Marshmallow Fluff, it can only be better if you add chocolate. And, for me, press the sandwich in a panini press!

Chocolate Fluffernutter Sandwich:

Chopped dark chocolate, Marshmallow Fluff, Chunky peanut butter, soft good white bread - pressed hot in a panini press!

Have a Chocolate Fluffernutter Sandwich today!

Piña Colada Fudge: National Piña Colada Day!

Today is National Piña Colada Day! Definitely a holiday I can get behind, particularly on a Sunday. So how to add Chocolate? Easy... Piña Colada Fudge! Here's a simple recipe for Pina Colada Fudge that includes one of my sweet favorites--marshmallow creme (marshmallow fluff) and chocolate. As always, use the very best white chocolate--not the artificial white chocolate disks.

PINA COLADA FUDGE

Ingredients
1 pound chopped white chocolate or white chocolate chips
3/4 cup marshmallow crème or fluff
1 cup shredded coconut, (unsweetened)
4 Tablespoons butter, softened
3/4 teaspoon rum  (or rum extract)
3/4 teaspoon coconut extract
7 ounces sweetened condensed milk
1/2 teaspoon salt
1/2 cup chopped dried pineapple

Directions
Line 8-by-8-inch pan with aluminum foil, and spray foil with nonstick cooking spray; set aside.
In large microwave-safe bowl, melt chocolate in microwave, stirring after every 30 seconds to prevent overheating. Stir until chocolate is smooth and completely free of lumps. Add marshmallow crème, coconut, butter, extracts, sweetened condensed milk. and salt; stir until butter melts and everything is combined. Add chopped pineapple at the end and stir to combine evenly.
Pour fudge into prepared pan, and smooth into even layer.
Allow fudge to set at room temperature overnight, or in refrigerator for 2 to 3 hours.
Once set, lift fudge from pan using foil as handles.
Use sharp knife to cut fudge into 1-inch squares to serve.

Chanukah Marshmallow Dreidels

You don't have to be Jewish to make these fabulous Chocolate Marshmallow Dreidels. A Dreidel is a four-sided spinning top with a Hebrew letter on each side. During Chanukah (Hanukah, Hanukkah), children play a game that involves spinning the dreidel and betting on which Hebrew letter will show when the dreidel stops spinning. Children usually play for a pot of 'gelt' -- chocolate coins covered in gold colored foil.

You won't be spinning these tops unless you want chocolate all over the floor, but making these Chocolate Marshmallow Dreidels is a fun activity to do with children.

This recipe is adapted from Martha Stewart's recipe for Chocolate Marshmallow Dreidels. If you want to take it up a notch, make your own marshmallows or buy some high end marshmallows made with natural ingredients such as those from Recchiuti. I usually use whatever dark chocolate I have, but you can use any great dark chocolate. For the white chocolate I used Green & Black's White Chocolate that's made with Madagascar vanilla. I also used Paul Newman's Own Organic pretzel sticks. They are a little long, so I snap them in half.

Apologies for the poor caligraphy. Practice makes perfect, and I'm very out of practice. :-)

CHOCOLATE COVERED MARSHMALLOW DREIDELS

Ingredients
12 chocolate kisses (I use Hershey's Kisses)
8 ounces melted dark chocolate
12 marshmallows (homemade or whatever you have)
12 thin pretzel sticks (I use Newman's Own)
2 ounces melted white chocolate (I use Green & Black)

Directions 
1. Dip bottom of chocolate kiss in melted semisweet chocolate. Press onto marshmallow; transfer to parchment-lined baking sheet. Repeat to make 12 dreidels. Refrigerate for 10 minutes.
 2. Cut small slit in bottom of each marshmallow or just one thin pretzel stick into the marshmallow. Dip dreidels in dark chocolate, and return to baking sheet. Refrigerate until set, about 15 minutes.
3. Fill plastic bag or pastry bag with melted white chocolate; cut a tiny opening in corner, and pipe Hebrew letters onto 3 sides of each dreidel. I used a pastry bag with a tip, but I should have practiced a bit first so I wouldn't have any drips.
4. Refrigerate at least 5 minutes or up to 8 hours before serving.