Posts Tagged chocolate

Chocolate Dipped Marshmallow with Pop Rocks

Chocolate Dipped Marshmellow with Pop Rocks

These were super fun and super dooper easy to make! I finally got to use my pop rocks! Not in the way I wanted though. You will see what I mean by that when you read my Monday post on the butter Pecan Cupcakes.

I have been craving smore’s for a long time now. I like my smore’s with peanut butter smeared on the cracker, then my chocolate and then my toasted marshmallow! I like the chocolate to melt into the peanut butter making an ooey, gooey, mess!

Really this post has nothing to do with smore’s. But while I was walking down and isle in the grocery store I saw the new smore’s marshmallows. They are square and big. Perfect for sitting on a graham cracker. So I bought two bags.

Now what can I do with these? I kept walking. And whistling the tune to “Here in this Place”. It wasnt till one of the grocers picked up my tune and started singing it did I see the mint chocolate chips he was stocking on the shelves.

That is perfect!

Drizzle the mint chocolate chip onto the marshmallow and sprinkle pop rocks on it!

Its the Fourth of July coming up. Those pop rocks are a perfect mini explosion in your mouth.

These were a big hit at a local shindig we went too. The kids loved them.


1 Bag Marshmallow

1 Bag Chocolate (Any Kind)

20 Lollipop Sticks

6 Envelopes of Pop Rocks (Any Flavor)

1 Tablespoon Crisco


Put a marshmallow onto a lollipop stick. Then place in hole. (I took a box and stabbed holes in it then used it as a carrier for the pops, by placing the stick into the hole.)

Heat any type of chocolate (I used mint chocolate flavored chips) Melt it down to a liquid.

Add a little bit of Crisco to thin the chocolate for dipping.

Use a spoon and drizzle the melted chocolate over the marshmallow.

Quickly add the pop rocks so the chocolate holds them on.

I keep saying dipping. I did dip some of the marshmallows. However, they took a lot of chocolate , so I started to drizzle. To save chocolate. As it turns out they were much prettier anyway.




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Brownie Thins – FAIL

I hope you weren’t coming here to find a recipe for brownie thins. I couldn’t give you one if you wanted one!

A friend of mine posted on Facebook that she was hosting a bake sale at her church during a weekend flea market. Well you all know how Pudgie likes a challenge. (Haven’t completed one yet with success). But I will. I called her up and volunteered my time and baked goods.


They didn’t turn out!

I have had a recipe for brownie thins in my Pudgie Pie file for over a year now. I have made them using a completely different recipe for Valentines Day. They turned out great. (I should really post that one. They were so pretty.) But I couldn’t find it. Of course.

So I used the one buried in the depths of my mess.

I should have known!!! I can’t say that enough…I should have KNOWN! When a recipe calls for a few Tablespoons of flour they are going to turn out to be LACE COOKIES!!!!!

I should have known!

Instead, I sit here at 11:44pm with this concoction in the oven, hoping to pull out an edible cookie. DSC06421

Here is the recipe: (copy/pasted directly from the site. (site address below)) Scroll down for my take on it.


  • 6 tablespoons (3/4 stick) unsalted butter, cut into pieces
  • 2 ounces unsweetened chocolate, chopped
  • 1/2 cup sugar
  • 1 large egg
  • 3 tablespoons plus 1 teaspoon all purpose flour
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Pinch of course kosher salt
  • Nonstick vegetable oil spray
  • 1/4 cup chopped pistachios
  • Read More


Position rack in lowest third of oven; preheat to 350°F. Butter 2 baking sheets. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high power until almost completely melted, about 1 minute. Whisk until smooth. Add sugar and egg; whisk until smooth, about 1 minute. Add flour, both extracts, and salt; stir just to blend. Let batter stand 10 minutes.

Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart (12 per sheet). Spray sheet of plastic wrap lightly with nonstick spray. Place, sprayed side down, over cookies. Using fingers, press each mound into 21/2- to 2 3/4-inch round. Remove plastic wrap. Sprinkle pistachios over rounds. Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack; cool completely. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.

Read More

So Because I didn’t have unsalted butter I used salted. Big mistake! I failed to omit the pinch of salt. Now my pile of brownie thins make you want some water.

As I followed the directions word for word I soon realize the consistency was really runny. That didn’t seem normal. I didn’t think these would be lace cookies. It didn’t say in the guidelines. So I added more flower. I wanted the consistency to be that of dough. So I could press them like I did my last ones.

If I ever find that recipe I will share. They were worth it!

So to finalize. The thins aren’t that bad. They are edible.

Lesson Learned…

If there isn’t a lot of flour. They probably are lace cookies!

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Double Chunk Double Peanut Butter Cookies

About a month ago I cleaned out my freezer and found a few bags of Easter candy. Reese’s Peanut Butter Eggs to be exact. Oh my goodness! I ate them, one at a time, for a few weeks. An egg here, an egg there. I’ve had enough! They have to go. So I made these so delicious cookies.

1/2 Cup Butter
1/2 Cup Peanut Butter
1/2 Cup Granulated Sugar
1/2 Cup Packed Brown Sugar
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 Egg
1/2 Teaspoon Vanilla
1 1/4 Cups All-Purpose Flour
1 Bag Reese’s Peanut Butter Cups

In a large mixing bowl beat the butter and peanut butter together.

Add the granulated sugar, brown sugar, baking soda, and baking powder.

Beat till throughly mixed.

Beat in the egg and vanilla.

Mix well. Stir in flour.

Add one full bag of Reese’s peanut butter cups. (I used Reese’s Eggs) Cut into pieces

Your all set. Roll dough into 1 inch balls and place on the cookie sheet.

Bake at 375 Degrees for 7 to 9 minutes.

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