We Should Cocoa Roundup for August: Marshmallow

We_Should_Cocoa_V3This month, I had the pleasure of hosting We Should Cocoa, a chocolate blogging challenge by Choclette from the Chocolate Log Blog.  For this challenge I asked for chocolate to be showcased with a theme of Marshmallows, one of my favorite combinations with chocolate.

I’ve enjoyed seeing all the different treats you guys have come up with!  Thank you to Choclette for allowing me to host and thank you to all of you who shared your recipes with me!

Here is the roundup of chocolate and marshmallow treats:

First up was Choclette herself, who made Chocolate Marshmallow Crispies.  This traditional U.S. snack was made more special by adding chocolate to the base and turned out to be a good treat to make on a hot day.

Chocolate Marshmallow Krispies


Next up was Janine from Cake of the Week who submitted a recipe for Campfire Cake.  Campfire cake is a decadent and gooey three layer chocolate cake which she sandwiched with marshmallow fluff, chocolate buttercream and mini marshmallows and then topped with more of the same.


Hannah from Honey & Dough made Coconut Rum Marshmallows, homemade marshmallows which she coated with toasted coconut and a drizzle of chocolate.  My mouth waters every time I look at these and now I’m humming a Beach Boys tune too.

Coconut Rum Marshmallows


Kate from The Gluten Free Alchemist made these delightful Marshmallow Party Bites which she likes to make for her daughter’s parties.  Nobody even notices that these are gluten free, they just wolf them down.  I know I would!


Kerry from Kerry Cooks made some delicious-looking S’mores Chocolate Fudge.  Rich and creamy dark chocolate fudge is swirled with marshmallows and digestive biscuits (similar to graham crackers) to create that traditional s’mores flavor.  Easy enough for kids to make, but sophisticated enough that even adults will enjoy this treat!



Dom from Belleau Kitchen had the clever idea to make Popcorn Marshmallow Clouds while waiting out a storm. These clouds are a twist on the traditional marshmallow krispie treat but he used popcorn for the crunch instead of crisp rice cereal.  He melted together white chocolate, butter and marshmallow fluff and used that to bind the popcorn together.  I’m not sure how he waited 4 hours for these to set up before diving in!


Becky from Mint Custard submitted a recipe for Chocolate Marshmallow Teacake Traybake, which she describes as Tunnocks in a tin.  I’ve never had a Tunnocks tea cake, but I’m guessing I would like them based on the description of this bar cookie which contains a biscuit/cookie base, jam, marshmallow and  layer of milk chocolate.

Teacake traybake!


Lucy from The Kitchenmaid caused me to have childhood flashbacks with her Ambrosia.  Often called a “salad” in the U.S., it’s really more of a dessert and I remember loving it as a kid. Lucy updated this 70′s treat by using fresh berries in the salad  and topping it with chopped chocolate.  Thanks for the trip down memory lane!



Laura at I’d Much Rather Bake Than… created a rich Peanut Butter and White Chocolate Rice Krispie Treat.   She made this treat by using a peanut butter and marshmallow base for the rice krispies and then topped the finished bars with melted white chocolate and peanut butter.  Sounds like a delicious combo.


Ros at The More Than Occasional Baker created Chocolate Marshmallow Muffins when a lack of icing sugar turned her cupcakes into a breakfast treat.  I’m all for that!  The marshmallows she put into the batter rose to the top while baking and created a lovely toasted marshmallow topping.


Katie at The Perfect Brownie made Roasted Marshmallow Brownie Cupcakes.  She also used the rising marshmallow effect to get toasted marshmallow topping on these brownie cupcakes.

Roasted Marshmallow Brownie Cupcake


Nutty Tart created an easy and elegant Chocolate Marshmallow Trifle using layers of biscuits/cookies, homemade chocolate pudding, berries and marshmallow fluff.  I can quite happily eat fluff straight from the jar with a spoon, so this is a much more respectable way to go!

Chocolate marshmallow trifle


Craig from The Usual Saucepans made a very elegant looking Caramel Ice Cream Cake which pleased all of his dinner guests.  And who wouldn’t like this deceptively easy dessert?  A chocolate and marshmallow rice krispy shell holds vanilla ice cream swirled with caramel.

Caramel Ice Cream Cake


Lapin d’Or and More made Fuhgeddaboudits from the Bouchon Bakery Cookbook.   These fancy treats with the fun name are essentially Rice Krispy treats which are elevated by adding a layer of caramel and a dunking in chocolate.  Sounds great to me!  I’ll have to look for them the next time I’m at Bouchon.


And finally, there is my entry, Marshmallow Peanut Butter Brownies.  This is a decadent four layer brownie which starts with a cake/brownie base, then a layer of dulce de leche mixed with peanut butter, then homemade marshmallow and a final topping of dark chocolate.

Marshmallow Peanut Butter Brownies | BakeNQuilt.com

If you’d like to take part in next month’s challenge, Choclette is hosting again at The Chocolate Log Blog in September.   Happy Baking!

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The Daring Bakers’ August 2014 Challenge: Kürtőskalács / Chimney Cake

Chimney Cake | BakeNQuilt.com Blog Checking Lines: The August Daring Bakers’ Challenge took us for a spin! Swathi of Zesty South Indian Kitchen taught us to make rolled pastries inspired by Kurtoskalacs, a traditional Hungarian wedding pastry. These tasty yeasted delights gave us lots to celebrate!

It’s always a thrill when the Daring Bakers’ group introduces me to something I’ve never even seen before let alone tried to make.   August was one of those months, when Swathi decided to have us make coiled/spiral treats.  We had a choice between two things – Kürtőskalács /Chimney Cake and Ensaimada/Spanish Pastry.  Since the Spanish Pastry looked more like things I had made before I opted to try the Chimney cake which was completely new to me.  Chimney cake is apparently a traditional wedding pastry made in Transylvania (Romana).   This pastry is made by wrapping a fresh yeast dough around a wooden cylinder, rolled into sugar and slowly baked over a fire in a brick oven.   It can also be found as a street food in Eastern European countries.

Since most of us don’t have access to a backyard brick oven, Swathi helpfully gave us instructions on converting our ovens and using a wooden rolling pin to make this pastry.  This was actually a very easy pastry to make, though the baking took me several hours as I have only one rolling pin and had to bake the 4 pastries one at a time with time in-between for the pin to cool off a little.  On a side note, who sells wooden rolling pins anymore?  The only one I found in stores near me was a six inch child’s rolling pin.   Most of the pins in my local stores were a stone or silicon material.  Thankfully, a friend had a wood pin she didn’t want anymore, so my husband didn’t have to make me one!

To make the bread, a simple yeast dough is made and allowed to rise a bit.  The dough is then rolled out and cut into a spiral shape.  The strip of dough is wrapped around a foil-wrapped and buttered rolling pin and then rolled against the pin to press the strips together slightly.  This cylinder of dough on the pin is then brushed with butter, rolled in sugar, and suspended over a baking pan in the oven to bake.  It needs to be turned a few times while it’s baking so it browns evenly to replicate the rotisserie experience.  Once done, the dough can be brushed with butter and rolled again in a topping such as cinnamon sugar, finely chopped nuts or even chocolate.  The cooked pastry then slides easily off of the pin and stands upright to cool, steam rising gently out of the center just like a chimney.  Chimney cake is best eaten right out of the oven when they can be pulled apart into a spiral, definitely falling into the “fun food” category!

The Daring Bakers' August 2014 Challenge: Kürtőskalács /Chimney Cake
Recipe type: Snack
Cuisine: Hungarian
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 8
Yeast dough strips wrapped around a rolling pin, rolled in sugar and baked.
  • For the dough:
  • 1¾ cups (8½ oz) (240 gm) all-purpose (plain) flour
  • 2¼ teaspoons (1 packet) (7 gm) active dry yeast OR 2 teaspoons instant yeast OR 14 gm (½ oz) fresh yeast
  • 2 tablespoons (1 oz)(30 gm) sugar
  • ⅛ teaspoon (3/4 gm) salt
  • 1 large egg, room temperature
  • 3 tablespoons (1½ oz) (45 gm) melted butter
  • ½ cup (120 ml) milk, lukewarm temperature
  • For baking/grilling:
  • melted butter
  • sugar
  • For the toppings:
  • Approximately ½ cup (3½ oz) (100gm) sugar
  • For walnut sugar topping
  • About 1 cup (4 oz) (115 gm) ground walnuts, mixed with about ½ cup (3½ oz) (100 gm) sugar
  • 2 teaspoons (10 ml) (1/4 oz) (6 gm) cinnamon
  1. If you are using active dry yeast, add ½ teaspoon sugar to lukewarm milk and set aside for 5-10 minutes until it proofs (becomes foamy) instead of adding it to the dry ingredients. You can use the other yeast types directly along with the flour.
  2. In a large bowl combine, flour, sugar and salt. To this add egg, milk, melted butter, and yeast. Stir the mixture until it comes together to form a dough, and then knead for about five minutes.
  3. It will be sticky. Don’t be tempted to add any flour. Grease your hand if needed.
  4. Transfer to a well greased container.
  5. Allow the dough to rise for 60 minutes at room temperature until doubled in volume
  6. Prepare the rolling pins by covering them with aluminum foil, do at least two or three layers, to protect the pins from burning in the oven. Brush the covered pins with melted butter.
  7. Punch down the dough and divide into 4 equal parts about 4 oz (115 gm) of each.
  8. On a well floured surface spread one portion of the dough. Shape into ⅙ inch (4 mm) thick square-shaped sheet.
  9. Using a pizza cutter cut the dough into a long ribbons of about ½ inch (13 mm) wide.
  10. Wrap one end of the dough strip around the spit/rolling pin, tucking in the end so the dough doesn’t unwind.
  11. Keep the dough very thin (under ¼ inch (6 mm)) as you stretch and wind it on the rolling pun. Then roll the whole thing slightly on the counter top to flatten it/press it together.
  12. Brush with melted butter and roll in sugar.
  13. Place in or over a roasting pan and bake in a preheated moderately hot oven 375°F/190⁰C/gas mark 5 for 25 minutes. Turn it occasionally so it browns evenly.
  14. If using roast function (375⁰F/190⁰C) in the oven it will take about 20 minutes. If you are grilling (broiling) over the fire cooking time is about six minutes, until it starts to take on a dark golden color. Turn the rolling pin at once least once (or more) throughout baking time to ensure uniform cooking.
  15. When cake is done roll it in sugar again. If you are using other toppings brush more butter, then roll the finished cake in the toppings of your choice.
  16. Tap the mold on a table top to release the cake and set it up right to cool. It should release easily.
  17. Serve as soon as it's cool enough to handle.

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