Marshmallow Banana Cupcakes

Overripe Bananas and marshmallows that are a bit dry...what to do?  Make cupcakes.

3/4 Cup Butter
1 1/2 Cup Sugar
2 Large Eggs
1 Cup Mashed Bananas
1 Tsp Vanilla
2 Cups Flour
1 Tsp Baking Soda
1/4 Tsp Salt
1/4 Cup Sour Milk
Miniature Marshmallows - at least 72
Whipped Cream

Heat oven to 375 degrees.  Line 18 muffin cups with liners.

In a large bowl, cream together butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in bananas and vanilla.

Whisk together flour, soda and salt.  Add half to the banana mixture, mix well.  Add Milk, mix well.  Add remaining flour mixture and mix well.

Divide the mixture evenly between the 18 cups.  Push at least 4 marshmallows into each cupcake - NOT ALL ON TOP OF EACH OTHER.

Bake about 20 minutes until a toothpick comes out clean.  Cool completely - removing from pan at about 5 minutes.  When cool, sprinkle with confectioner's sugar.  Top with a dollop of whipped cream when ready to serve.

Smore Treats

  I went to a family reunion this weekend and wanted to take something a little different.  I didn't think we would be making smores, so I decided to expand on something I have made before.  Bigger is better, right? (especially when sharing).

So, what you'll need:

A 9 x 13 pan and butter to coat the bottom and sides.  Foil works well, you can mash it to help get the incredibly sticky treats out.  Prepare your pan and set it aside.

1 stick butter

16 ounce marshmallow fluff

2 cups mini marshmallows

11.5 ounce milk chocolate chips

1 lb box Golden Grahams cereal

Melt butter in a large saucepan.  Add marshmallow fluff and stir over low heat until combined.  Keep over low heat while you pour all of the other ingredients in a large bowl.  If you want the chocolate to have a chance of remaining solid, put it in the bottom and put everything else on top.  I like it to melt, so I put it on top. 

When the marshmallow fluff mixture is smooth, pour it over the contents of the large bowl and stir quickly.  Pour into prepared pan and refrigerate for at least an hour before cutting.

Nanny Thomas' Mississippi Mud Cake

Time for another family Friday recipe.  This time, Mississippi Mud Cake from Hubby's Nanny Thomas.  This was a hit at a recent Memorial Day Picnic.

  4 Lrg Eggs                                                   1/2 Bag Miniature Marshmallows

  1 Cup Cooking Oil                                  ---Topping---

  2 Tsp Vanilla                                                1/2 Lb Butter, Melted

  2 Cups Sugar                                               1/2 Cup Cocoa

  1 1/2 Cups Flour                                          1 Lb Confectioners Sugar

  1/2 Cup Cocoa                                            1 Tsp Vanilla

  1/4 Tsp Salt                                                 1/2 Cup Evaporated Milk

  1 Cup Nuts, Chopped                                                             

Heat oven to 300 degrees, grease a 13 x 9 pan.

Mix together eggs, oil and vanilla. 

 

Add sugar, flour, cocoa and salt.  Mix well.

Fold in nuts.

Pour into pan.

Bake for 45 minutes.   

Remove from oven, top with a layer of miniature marshmallows.  

Return to the oven for another 5 minutes.

Mix together topping ingredients.   

Pour carefully over the cake.  Let stand at least 2 hours before cutting.

 

Fluffer Nutter Brownies

If you are planning these brownies, put the marshmallows out to air dry at least 24 hours in advance.  If you do, they will toast nicely and retain their shape.  If not, they will puff up while cooking.  They are very tasty either way, it is more of a personal preference.  I like 'stale' peeps, too.

  1/2 Cup Butter                                                                         1 1/2 Cup Granulated Sugar

  3 Ounce Unsweetened Chocolate                                            1 1/2 Tsp Vanilla

  1 Cup Flour                                                                             ----Topping----

  3/4 Tsp Baking Powder                                                            3/4 Cup Peanut Butter Chips

  1/2 Tsp Salt                                                                              3/4 Cup Miniature Marshmallows

  3 Large Eggs                                                                           

Heat oven to 350 degrees.  Grease a 9 inch square baking pan and set aside.

In a small pan, place butter and chocolate.  Heat over low heat until melted, stirring frequently to combine.  Turn off and allow to cool.

Combine flour, baking powder and salt in a small bowl.  In a large bowl, beat eggs until light and then add sugar 1/4 cup at a time, beating until mixture is thick.  Add vanilla and chocolate mixture and beat until well mixed.  Turn mixer to low, add flour mixture and mix until just combined.  Put into pan and bake for about 30 minutes - brownies should just be pulling from the side of the pan.  Remove from oven, top with peanut butter chips and marshmallows, return to oven for 10 to 15 minutes.  Brownies will be done and marshmallows will be lightly toasted.