Chocolate Covered Marshmallow Pumpkins: Version 2015

Chocolate Covered Marshmallow Pumpkins for Halloween

I really love these little guys.  There just isn’t much of a better bite-size snack around Halloween than these tiny Chocolate Covered Marshmallow Pumpkins.

I’ve made these many times, and this year my girls helped out.  My 5yo made quite a few completely on her own.

It’s a great way to get your kids in the kitchen – the main challenge being getting them not to eat all the marshmallows!

It takes a little bit of time to get all of those tiny marshmallows covered, but it is SO worth it!  Biting into the smooth vanilla-flavored chocolate that surrounds the pillow-like center with that one tiny crunch of the sprinkle “stem” is just utter delight!

Be sure to make a bunch – they’re great to share but will go fast!

Chocolate Covered Marshmallow Pumpkins for Halloween 2

You’re going to need some mini marshmallows, some orange candy melts, and some flower green flower shaped sprinkles, kinda like these or these.  Or, if you can’t find flower shaped sprinkles, you could substitute with regular chocolate sprinkles.

Melt the candy melts according to the package directions, making sure the chocolate is smooth and drips from the fork somewhat easily, but that it’s not very hot.

Meanwhile, separate out the green sprinkles.

Throw a marshmallow in the bowl and use a fork or two to cover it with chocolate.  Scoop it out with the fork and gently tap the fork on the edge of the bowl to get rid of the excess chocolate.  Then use a second fork to scrape the marshmallow off of the first fork and onto some parchment or waxed paper, making sure the marshmallow is upright.

Do this for a few marshmallows, and then take a break to insert a green sprinkle in the top of each pumpkin before the chocolate starts to harden, and trace around it with a toothpick if there is a lot of excess chocolate.  This will make it easier to break off any extra big chunks once it has dried.

Coat the marshmallows until you run out of chocolate.  One bag of candy melts will use up about half a bag of mini marshmallows.  Let the pumpkins sit until fully hardened, about an hour.  Then remove them from the paper.  Store covered… and enjoy!

Be sure to check out my other Halloween marshmallows, too:

Chocolate Covered Halloween Ghost and Pumpkin Mini Marshmallows 1

Chocolate Covered Marshmallow Pumpkins and Candy Corn

Halloween Marshmallow Mummies

Happy (Yummy) Halloween!

Roaming Rosie Signature

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Easter Resurrection Rolls Recipe

How to Make Easter Resurrection Rolls

I’ve seen Easter Resurrection Rolls done a lot of different ways.

They’ve been made out of cookies, biscuits, crescent rolls…

And when I decided to make some with my girls this year, I went with crescent rolls for a couple of reasons.  For one, I like the taste.  They also pair well with cinnamon.  And I felt they were a better representation of the cloth that Christ was wrapped in.

The point of the resurrection rolls is to demonstrate to kids how Jesus was buried in the tomb, but when they opened the tomb, it was empty because He had risen.  And the marshmallow melts while it bakes, but not until it gives the rolls support so the dough doesn’t flatten.  Then the rolls are empty inside.

So, the marshmallow represents Jesus, rolling it in the butter and the cinnamon sugar mixture represents the oils and spices that were used to preserve dead bodies back in His day, and the roll represents the tomb.

Though, I kinda explained it as the rolls representing the cloth that Jesus was wrapped in.  Before we baked it.  Then the cooked rolls were the tomb which was empty.

It’s not an exact science.

But it is an incredibly delicious way to incorporate Jesus’ story into some Easter baking!

How to Make Easter Resurrection Rolls

There are only a few ingredients, so it’s an easy baking project to throw together in between other activities.

How to Make Easter Resurrection Rolls

Rolling the marshmallow in melted butter and spices and wrapping it in dough CAN be a tad messy – but that’s what makes it interesting and fun.

I used a fork to turn it in the butter and scoop it into the cinnamon, but you still gotta get in there with your fingers to wrap it in the dough.

How to Make Easter Resurrection Rolls

Try pinching shut all the openings as best you can, but don’t worry if you miss a few.

Even if the rolls deflate a little, they’re still all hollow inside once baked.

Oh, and I sprinkled our extra cinnamon sugar over the rolls before baking.  It adds a nice touch.

How to Make Easter Resurrection Rolls

Technically, I should have used two pans.

I didn’t feel like it.

Some of our rolls stuck together, but that really wasn’t a big deal.

A few leaked melted marshmallow all over.

Again:  not a big deal.

But you know what WAS a big deal?  The awesome taste.

Seriously.  These things did not hang around long.

How to Make Easter Resurrection Rolls

And, of course, to go along with this project, we also read a book about the Easter Story.

Here’s one more fun graphic, which shows all the steps together:

How to Make Easter Resurrection Rolls

Easter Resurrection Rolls

Ingredients:

2 cans (8 rolls each) crescent rolls
16 large marshmallows
4 tablespoons butter, melted but cooled
1/4 cup sugar
1/2 teaspoon cinnamon

To assemble the resurrection rolls, lay out the crescent rolls and separate them.

In a small bowl, combine the sugar and cinnamon.

Dip a marshmallow in the melted butter, rolling it around to cover it completely. (The butter can be warm but not very hot. You don’t want to melt the marshmallow.)

Then roll the buttered marshmallow in the cinnamon and sugar mix.

Place the cinnamon marshmallow in the center of a roll and wrap the dough around it, sealing any openings.

Put the rolls on a baking pan with raised sides, sprinkle with any extra cinnamon and sugar if desired, and bake according to package directions for the rolls.

Allow the rolls to cool on a wire rack before serving to children. Remember that the melted marshmallow inside will be very hot when they first emerge from the oven.

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To print the PDF of the recipe, click here:

Easter Resurrection Rolls

Enjoy!

And check out our Resurrection Garden, too:

Easter Resurrection Garden

Roaming Rosie Signature

Decorated Rice Krispies Treat Marshmallow Christmas Trees

How to Make Rice Krispies Treats Christmas Trees

My girls love Rice Krispies Treats, but, then….. I’m pretty sure everyone else does, too.

I wanted to do something a little different with them this holiday, though, so we made Decorated Rice Krispies Treats Christmas Trees.

And they looked kinda cool.  :)

How to Make Rice Krispies Treats Christmas Trees

Anyway, it’s the normal base recipe for the trees, plus some food coloring, and then some royal icing and candy to decorate them.

For our Christmas tree “ornaments,” we used miniature M&Ms and Confetti Sprinkles.

How to Make Rice Krispies Treats Christmas Trees

I think the easiest way to color the trees is to mix the food coloring into the melted {melting} marshmallows before mixing in the cereal.

How to Make Rice Krispies Treats Christmas Trees
Doesn’t that look neat?

And you can see I made the icing ahead of time.  If you do, too, just make sure you cover it with some plastic wrap to avoid the top layer drying out.

How to Make Rice Krispies Treats Christmas Trees

I drizzled the icing onto the trees with a spoon, decorating only 2 or 3 of them at a time.

The icing hardens pretty quickly – which is great for storing and eating them, but you have to decorate them quickly if you want the sprinkles and candy to stick.

How to Make Rice Krispies Treats Christmas Trees

Mostly, for the shaping of the trees, I did that part myself.  My 4yo didn’t really like the feel of it.

You need to coat your hands {quite heavily} with a nonstick cooking spray so that the marshmallow mixture doesn’t stick to you.

Then grab a handful of the stuff and shape it into a cone.  Voila.  Time to decorate.

THAT part my kids loved.

How to Make Rice Krispies Treats Christmas Trees

Decorated Rice Krispies Treats Christmas Trees

Tree Ingredients:
1 package (10 oz., about 40) marshmallows
3 Tbsp. butter
6 cups puffed rice cereal
Green food coloring

For the Icing and Decorations:
2 cups confectionery (powdered) sugar
1 1/2 tablespoons meringue powder
1/2 teaspoon vanilla extract
3 to 4 tablespoons water
Green food coloring
Miniature M&Ms candies
Large or “confetti” sprinkles

In a saucepan, melt butter over medium low heat. Add marshmallows and stir until melted. Stir in green food coloring (I used about 25 drops of liquid food coloring) and continue to stir until the marshmallows are completely melted and the color is fully incorporated. Stir continually to avoid burning the marshmallows at the bottom of the pan. (Alternatively, you can heat the butter and marshmallows in the microwave in a microwave-safe bowl for 3 minutes, stirring after 2, then mix in the food coloring.)

Stir the cereal into the marshmallows and mix well with two spoons until all the cereal is coated. Allow to cool for a minute before handling – it will be hot!

Liberally spray your hands with a nonstick cooking spray. Grab a handful of the cereal mixture and shape into a cone. Allow to sit for a few minutes to continue cooling and to harden into shape while you make the icing.

Combine the powdered sugar and meringue powder in a bowl with a fork. Stir in the extract and water, starting with 3 tablespoons and increasing the amount of water until you reach a consistency that is still slightly thick but easily pourable. Stir in green food coloring. (If you make the icing ahead of time, simply cover bowl with plastic wrap until you’re ready to use it.

Use a spoon to drizzle the icing over two or three cereal trees at a time, and sprinkle on some M&Ms and confetti sprinkles. Place a yellow M&M at the top to represent a star, if desired. Allow icing to dry.  Store covered at room temperature for a few days or in the freezer for 6 weeks. Makes about 15 trees.

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Click here for the free, printable PDF version of the recipe:  Decorated Rice Krispies Treats Christmas Trees

Enjoy!

Roaming Rosie Signature

Chocolate Covered Mini Marshmallow Ghosts

Chocolate Covered Halloween Ghost and Pumpkin Mini Marshmallows

I have caused myself to possess a strangely large amount of self control by making so many chocolate covered mini marshmallows recently.

You see, the mini pumpkins that I had made earlier this month were gone.  Long gone.  So I made some more.  And some ghosts, too.

And I know what you’re thinking – why would you cover white marshmallows with white candy melts… aren’t the marshmallows ALREADY white??

Well, yes.  Yes they are.  BUT, they weren’t covered in chocolate, were they?

Everything’s better covered in chocolate.

Even bacon.

But I digress.  My point is that they’re a super easy to make snack and they look so fun.  Even though I made the eyes kind of fast and they kind of look like they’re melting.

I figure that adds to the Halloweenish charm.

Chocolate Covered Halloween Ghost Mini Marshmallows

To get the instructions on how to make these ghosts – and the mini pumpkins, too – check out my post:

Chocolate Covered Marshmallow Candy Corn & Mini Marshmallow Pumpkins

To sum it up, I dipped the mini marshmallows in melted white candy melts, let them dry on waxed paper, and when they were dry I piped on some eyes with melted dark cocoa candy melts that were in a little baggy from which I’d snipped off the corner.

But like I said, to get more details, check out the post I linked to above.

Chocolate Covered Halloween Ghost and Pumpkin Mini Marshmallows

Don’t these just look deliciously cute???

I separated the marshmallows into different cupcake liners in a container and surrounded them with candy corn, both for decoration and to keep them in place.

Kind of like a super sweet bento.

And if you really like the combination of chocolate and marshmallows, make sure to also check out:

Halloween Marshmallow Mummies

Happy Halloween!

Roaming Rosie Signature

Halloween Marshmallow Mummies

Halloween Marshmallow Mummies

These Mummy Marshmallows are soooooo cute!

But to be perfectly honest:  they were a pain to make.

The good news?  I know what I did wrong and can help you avoid my mistakes!  :)  If you don’t do what I did, then they’re super, super easy to make.

I picked this particular combination because I liked the concept of these as a somewhat “reversed” mummy.  Usually the mummy wrappings are white and the background dark, but I switched it around by using white marshmallows and a dark colored “wrapping.”

I suppose you could get some chocolate marshmallows and drizzle white candy melts over them, too.

Just a thought.

Halloween Marshmallow Mummies

You can see that I decorated them on the floor.  This was to make it easier for my 4yo could help {her little sister was napping}.  More casual, I guess you could say.

Anyway, to get to the heart of the matter:  I used melted chocolate chips for this.

I don’t know why.

I bake with chocolate chips all the time and seem to repetitively forget that they’re best for just that – baking.  NOT decorating.

To solve this problem, just use candy melts instead.  The regular chocolate chips get too hot, harden too fast, and don’t melt as evenly in the microwave.

I also stuck them in a little plastic baggie.  To my credit, that’s all I had available.  But the tiny sandwich bags tend to burst open when you have something in them that you’re trying to squeeze out of a snipped corner.  Thus:  the half-cleaned blob on my tray.  So do yourself a favor and use either a heavier, freezer-weight baggie or a traditional cake decorating bag with a metal tip.  It’ll save your sanity.

Halloween Marshmallow Mummies

So…

To make the Mummy Marshmallows: 

1.  Place marshmallows on their side on waxed or parchment paper.

2.  Drizzle melted Dark Chocolate Candy Melts over the tops of the marshmallow, moving from side to side.

3.  Place two mini M&Ms on top of the chocolate as eyes {preferably with the “m” facing down} and drizzle a little chocolate over the eyes to make them appear partially hidden.

4.  Let the chocolate harden.  Store covered.

Halloween Marshmallow Mummies

An easy concept, really.  And if you don’t make the mistakes I did, it will only take a few minutes to complete the entire project.

Maybe next year I’ll attempt this with more coffee in my system and remember to follow my own advice.  :)

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Chocolate Covered Marshmallow Candy Corn and Mini Marshmallow Pumpkins

Chocolate Covered Marshmallow Pumpkins and Candy Corn

I am in love with these itty bitty mini Chocolate Covered Marshmallow Pumpkins!

As you can see below, I also made some Chocolate Covered Candy Corn Marshmallows, but the little pumpkins were my favorite.  :)

Chocolate Covered Marshmallow Pumpkins and Candy Corn

Here are all the supplies.  The chocolate chips were used for my Mummy Marshmallows, but everything else was used for the Pumpkins and Candy Corn.

For the mini Pumpkins, I used the store brand mini marshmallows, because they were slightly larger than the name brand ones.

Chocolate Covered Marshmallow Pumpkins and Candy Corn

For the Candy Corn Marshmallows, I dipped the large, white marshmallows into yellow candy melts, rolling them slightly to make sure that the candy went about 2/3 of the way up the sides of the marshmallow.

It wasn’t the easiest thing I’ve ever done.

But, tips are as follows:  make sure that the candy melts are melted but not too hot.  Let them sit for a couple of minutes after melting so that they cool down enough to not melt the marshmallow.  I suggest dipping them in while holding them with your fingers, but also using a fork to help you lift them out of the candy.  Knock the fork against the side of the glass/bowl to get rid of excess candy.

Place the marshmallows on parchment paper to dry.  After the yellow candy has hardened, dip them about 1/3 of the way into orange candy melts.

If any excess candy seems to be pooling at the bottom of the marshmallow, trace around it with a toothpick.  This will make it easier to break off the excess candy once it dries.

Chocolate Covered Marshmallow Pumpkins and Candy Corn

The mini pumpkins were SO much easier.

Dip the mini marshmallows into melted (but not too hot) orange candy melts.  Use a fork to take them out of the candy and tap the fork against the side of the bowl to get off the excess.  Place on parchment paper, using another fork to push them onto the paper, and trace around them with a toothpick if too much excess candy is pooling at the bottom of them.

Also, right after dipping the mini marshmallows in the candy melts – or right after doing a few of them – stick a green star or flower shaped sprinkle into the top to represent the stem.

You could use a leaf shaped sprinkle to represent the stem, but the Daisy Flower Sprinkles are easy to find year round.

Chocolate Covered Marshmallow Pumpkins and Candy Corn

Here are the finished Candy Corn Marshmallows.

They were a big hit, even though they didn’t look perfect.

I also gave some away that I put in a dish with the mini pumpkin marshmallows and a handful of actual candy corn.

Chocolate Covered Marshmallow Pumpkins and Candy Corn

I loved these little mini chocolate covered marshmallows so much, mostly because they were little bursts of fun.

The smooth but hardened chocolate surrounds tiny clouds of fluff, and that one sprinkle adds a giant dimension of texture.

They’re kind of addicting.

Chocolate Covered Marshmallow Pumpkins and Candy Corn

I didn’t type up a recipe for these.  To sum it up, though:

For the Candy Corn Marshmallows:  Dip marshmallow 2/3 into melted yellow candy melts.  Let harden.  Dip 1/3 into orange candy melts.  Let harden.  Store covered.

For the mini Chocolate Covered Marshmallow Pumpkins:  Dip mini marshmallows into orange candy melts, covering completely.  Immediately top with a large green sprinkle in the shape of a flower, star, or leaf.  Let harden.  Store covered.

These are the candy melts and spinkles I used:

yellow candy melts orange candy meltswilton daisy flower sprinkles

Enjoy!

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