#marshmallowtopping

[forkfulofflavor]

Sweet Potato Delight with Toasted Marshmallow Topping This sweet potato delight is a creamy, comforting dish topped with a layer of golden, toasted mini marshmallows, perfect for any gathering or holiday celebration. Ingredients: 4 cups mashed sweet potatoes (about 4 large sweet potatoes) 1/2 cup brown sugar 1/4 cup unsalted butter, melted 1/2 cup milk 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 2 cups mini marshmallows Instructions: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, combine the mashed sweet potatoes, brown sugar, melted butter, milk, eggs, vanilla extract, cinnamon, and nutmeg. Mix until smooth. Pour the sweet potato mixture into the prepared baking dish and spread evenly. Bake for 25 minutes, then remove from the oven and top with mini marshmallows. Return to the oven and bake for an additional 10-15 minutes, or until the marshmallows are golden brown. Serve warm.

[cutegirlswithcats]

Enjoy the perfect mix of brownies and cupcakes with a sweet marshmallow topping. You'll be able to satisfy your sweet tooth with these rich treats.

Ingredients: 1/2 cup unsalted butter. 4 oz semisweet chocolate, chopped. 2/3 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/4 tsp salt. 1/4 cup sour cream. 1/4 cup mini chocolate chips. 1/2 cup unsalted butter, softened. 1 1/2 cups confectioners' sugar. 1/2 tsp vanilla extract. 7 oz marshmallow fluff. 1/4 cup unsweetened cocoa powder. 1/4 cup heavy cream. 1/2 cup mini marshmallows for garnish. Chocolate shavings for garnish.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a microwave-safe bowl, melt the 1/2 cup of unsalted butter and chopped semisweet chocolate in 30-second intervals until smooth, stirring in between. Let it cool slightly. In another bowl, whisk together granulated sugar, eggs, and 1 tsp of vanilla extract until well combined. Add the melted chocolate mixture to the egg mixture and mix until smooth. In a separate bowl, sift together the all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 tsp of salt. Gradually add this dry mixture to the chocolate mixture, mixing until just combined. Stir in the sour cream and 1/4 cup of mini chocolate chips. Divide the batter evenly among the cupcake liners in the muffin tin, filling each about 2/3 full. Bake in the preheated oven for approximately 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Allow the cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely. In a separate mixing bowl, beat the softened 1/2 cup of unsalted butter until creamy. Gradually add in the confectioners' sugar, 1/2 tsp of vanilla extract, and 1/4 cup of unsweetened cocoa powder. Mix until well combined and fluffy. Add heavy cream to the frosting mixture and beat until smooth and creamy. Spread or pipe the chocolate frosting onto the cooled cupcakes. Place a dollop of marshmallow fluff on top of each frosted cupcake, and use a kitchen torch to lightly toast the marshmallow until it's golden brown. Garnish with mini marshmallows and chocolate shavings. Enjoy your delicious Brownie Cupcakes with Marshmallow Frosting!

Prep Time: 20 minutes

Cook Time: 20 minutes

canacintra

[miran-shemale]

Sweet potatoes that have been baked twice are a tasty side dish or even a light meal. Warm spices like cinnamon and nutmeg add to the flavor of the sweet potatoes, and a delicious topping of marshmallows and pecans makes them look even better. These rich and creamy potatoes will be a hit at any dinner party.

Ingredients: 4 medium sweet potatoes. 2 tablespoons butter. 1/4 cup milk. 1/4 cup brown sugar. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 1/4 cup chopped pecans optional. 1/4 cup marshmallows optional.

Instructions: Preheat oven to 375F 190C. Scrub sweet potatoes and pierce them several times with a fork. Place sweet potatoes on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until tender. Remove from oven and let cool slightly. Slice each sweet potato in half lengthwise and carefully scoop out the flesh, leaving a thin layer inside the skin. In a mixing bowl, mash the sweet potato flesh with butter, milk, brown sugar, cinnamon, nutmeg, and salt until smooth. Spoon the mixture back into the sweet potato skins. If desired, top each sweet potato half with chopped pecans and marshmallows. Return stuffed sweet potatoes to the oven and bake for an additional 15-20 minutes, or until heated through and marshmallows are golden brown. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 80 minutes

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[kaleidoscope90]

Savor the smooth, creamy goodness of homemade hot chocolate with a touch of luxury. Fine dark chocolate and creamy milk come together in this recipe to create a delicious treat that's ideal for special occasions or cozy nights. With marshmallows on top, it's the perfect comfort beverage.

Ingredients: 2 cups of whole milk. 1/4 cup of heavy cream. 4 ounces of high-quality dark chocolate, chopped. 2 tablespoons of unsweetened cocoa powder. 2 tablespoons of granulated sugar. 1/2 teaspoon of vanilla extract. A pinch of salt. Marshmallows for topping.

Instructions: In a saucepan, heat the whole milk and heavy cream over medium-low heat, stirring frequently until it begins to steam but not boil. Remove from heat. Add the chopped dark chocolate to the hot milk mixture. Let it sit for a minute to melt, then whisk until smooth and well combined. Return the saucepan to low heat and whisk in the unsweetened cocoa powder, granulated sugar, vanilla extract, and a pinch of salt. Continue to whisk until everything is fully dissolved and the hot chocolate is smooth and creamy. Pour the hot chocolate into mugs and top with marshmallows. Optional: You can use a kitchen torch to lightly toast the marshmallows for that perfect campfire taste. Serve immediately and enjoy your perfect homemade hot chocolate with marshmallows!

Prep Time: 10 minutes

Cook Time: 10 minutes

SMS G.MAZZINI

[tastywhim]

Sweet Potato Marshmallow Casserole - A Cozy Classic

[amywillisxo]

This delectable hot chocolate recipe is the ideal way to stay warm on a chilly night watching The Polar Express. It's chocolaty and creamy, with fun marshmallow and candy cane toppings.

Ingredients: 4 cups whole milk. 1/2 cup heavy cream. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/4 cup semi-sweet chocolate chips. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. Whipped cream for topping. Mini marshmallows for garnish. Crushed candy canes for decoration.

Instructions: In a saucepan over medium heat, combine the whole milk and heavy cream. Whisk in the granulated sugar, cocoa powder, semi-sweet chocolate chips, vanilla extract, and ground cinnamon. Continue to whisk until the mixture is hot and the chocolate chips are completely melted. Do not let it boil. Once hot, remove from heat and pour the hot chocolate into mugs. Top each mug with a generous dollop of whipped cream. Sprinkle mini marshmallows on top of the whipped cream. For a festive touch, garnish with crushed candy canes. Serve immediately and enjoy your Polar Express Hot Chocolate!

Prep Time: 10 minutes

Cook Time: 10 minutes

Swiss Brunette

[artwallawesome]

The flavors of hot chocolate and a moist, chocolaty cupcake come together in these delicious Hot Chocolate Cupcakes. They make a cozy dessert for any occasion and are ideal for any chocolate lover when topped with toasted marshmallows.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 cup whole milk. 1/2 cup hot water. 1/2 cup semi-sweet chocolate chips. 1/4 cup mini marshmallows.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Stir in the hot water until the batter is smooth and well combined. Fold in the semi-sweet chocolate chips. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and immediately top each with a few mini marshmallows. Return the cupcakes to the oven and broil for about 1-2 minutes, or until the marshmallows are lightly toasted. Allow the cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely. Serve and enjoy your delicious hot chocolate cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

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[snackspire]

Sweet Potato Marshmallow Casserole Recipe- Easy Comfort