Mini Eggnog Cheesecake

Eggnog Cheesecake 1

Around the holidays, most of us overindulge in sweets.  Within reason, I fully support this.  Enjoy.  One way to keep this “within reason” is to, of course, control portions.  This mini Eggnog Cheesecake is the perfect solution.  Continue reading

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Caramel Pumpkin Crispies

Pumpkin Krispies(2)November is here! Hope all had a spooky and fun Halloween!  This recipe is for Caramel Pumpkin Crispies – an amped up version of the Rice Krispy Treat.  Hope you like the seasonal twist! Continue reading

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S’Mores Truffle Pops

Smores Pop (1)

Typically our marshmallow-themed recipes provide uses for our Sweet Jumbles marshmallows in cooking or baking recipes. This month, we don’t exactly do that. This recipe teaches you to actually making some marshmallow creme on your own. Since the marshmallow theme still stands strong, we hope you’ll like this slight change. This recipe for S’Mores Truffle Pops, while not difficult, does involve several steps, a bit of hurry up and wait, and one important tool: the kitchen torch. If you don’t have a kitchen torch, you could carefully try this over an open flame. But use caution – it could end badly.

S'Mores Truffle Pops

  • Servings: 20
  • Difficulty: medium
  • Print

Smores Pop (2)

kitchen torch
lollipop sticks
candy thermometer
bowl, vase, or even better styrofoam to hold pops upright

For the chocolate:
10 oz high quality chocolate, chopped
6 oz heavy cream
1 sleeve graham crackers, crushed
For the marshmallow:
½ c sugar
2 T corn syrup
1/8 t salt
½ t vanilla extract
4 T water, divided
½ envelope powdered gelatin (about 2 t)

For the chocolate:

  • Chop chocolate and place it in a medium bowl.
  • Put the heavy cream in a medium saucepan and bring to a simmer. Pour over chocolate and let it sit for 5 minutes.
  • After waiting 5 minutes, stir until smooth. You don’t want any chunks.
  • Refrigerate until firm.
  • Line a cookie sheet with silicone or waxed paper. Scoop the firm chocolate into small balls, about 1″ diameter, making them as round as you can. This will be very messy. If the heat of your hands make them too soft to work with, briefly place them in the fridge. At this point they don’t need to be perfect but you do want them something close to round.
  • Take a bowl of crushed graham crackers and, cupping your hand, coat the chocolate with the graham cracker crumbs. These crumbs will allow you to make the pops nice and round at last.
  • Insert lollipop stick.
  • Place on cookie sheet and return to fridge.

For the marshmallow:

  • Decide what you can use to hold pops upright. You don’t need this quite yet, but when you do you’ll need it ready. Best solution: styrofoam. Second best; a box with holes punctured in it (just use a nail) that the pops can push into. Worst case scenario: a cup/vase/bowl that will keep the pops upright.
  • In the bowl of a stand mixer, combine 2 Tablespoons of cold water and gelatin. Stir to combine and let sit to become firm.
  • Meanwhile, in a medium saucepan, combine sugar, corn syrup, salt, and remaining 2 T water. Mix and turn onto high heat, cooking until it reaches 250 degrees.
  • Pour hot sugar mixture into bowl of stand mixer, and mix on high until it looks like marshmallow fluff. This can take up to, or even more than, 10 minutes depending on the speed of our mixer. Add vanilla extract and mix for 1 more minute.
  • Remove the chocolate pops from the fridge. Using a spoon, scoop dollops of fluff from the bowl and twist it around the chocolate pop. It shouldn’t be too thick, but provide full coverage.
  • Place pops in your predetermined method of choice to keep them upright. Allow the marshmallow fluff to stiffen. (10 minutes is usually good.)
  • Toast marshmallow with a kitchen torch.


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Fruit and Marshmallow Cornucopia two ways

cornucopia (1)

To me, summer means fruit: strawberries, blueberries, watermelon.  Fruit on ice cream. Fruit on angel food cake. Fruit tarts. Smoothies. There are no limits! Continue reading

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S’mores Popcorn Balls

smores popcorn ball by Sweet Jumbles (3)I wanted to do some baking this Memorial Day weekend, so after returning home from a Saturday on the beach, I got to work.  But, I was tired.  The beach does that.  And it was hot (I have no A/C) so the oven was off-limits. Fortunately, I had a plan that required minimal stovetop effort and was super easy.  S’mores Popcorn Balls.  Not only are these easy, but compared to many sweet treats they are lower in calories!

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Peanut Butter-Pretzel-Chocolate Chip Cookies

Peanut Butter-Pretzel-Chocolate Chip Cookies(1)What better combination than salty and sweet? Today’s recipe is for just that – cookies that combine the salt of pretzels and peanut butter with the sweet of chocolate. And added bonus, I dropped one of these into a bowl of vanilla ice cream and it did not disappoint. Continue reading

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Rhubarb Pound Cake

Rhubarb Pound Cake(2)Every year I look forward to rhubarb season, as it is one of my favorite fruits that is actually a vegetable. Over the years on this blog we’ve enjoyed Rhubarb Muffins, Rhubarb Apple Pie, and Rhubarb Tart.  Today, a moist, delicious Rhubarb Pound Cake. Continue reading

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Toasted Marshmallow Milkshake

toasted marshmallow milkshakeAs much as I love baking, I really really love ice cream.  Homemade or store bought, hand dipped or soft serve. I love it all. So, today I present to you a combination of the classic milkshake and Sweet Jumbles marshmallows – a Toasted Marshmallow Milkshake. Continue reading

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S’mores Crème Brûlée

Smores Creme Brulee by Sweet Jumbles (4)I was enjoying dinner at a local Italian restaurant and got Crème Brûlée for dessert.  It was, as expected, delicious.  Crème Brûlée is surprisingly not too hard to make, so it occurred to me that a s’mores version should be possible.  Sure enough, a bit of searching around online proved me right, and I’ve tweaked things to create a delicious Sweet Jumbles version.

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Sopapilla Cheesecake Bars

sopapilla3Today’s recipe is what I would call a “cheat” recipe – it has only a few ingredients making it very easy (or, as a subcategory on this blog, “slutty jumbles”). This is a Sopapilla Cheesecake.  I discovered Sopapilla several years ago in New Mexico where it is a traditional dessert. These deep-fried pastries are made with a dough similar to tortilla masa, and are best served with a drizzle of honey and perhaps a sprinkling of powdered sugar or cinnamon.  The closest comparison I can come up with are beignets. Continue reading

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