To Your Heart’s Content

Happy 4th of July! Plush Puffs is gearing up to have a great Independence Day weekend and we’ll be making some yummy S’mores with fresh fruit.

Red, White and Blue S’mores

Vanilla Bean Plush Puffs
Raspberries
Blueberries
Hershey’s Milk Chocolate bars
Graham Crackers, broken into halves

Place four rectangles of Hershey’s Milk Chocolate onto a graham cracker half. Put two toasted Vanilla Bean Plush Puffs on top of the chocolate so that it starts to melt a little. Put as many raspberries and blueberries on top of the ‘mallows as you like and top off with the other half of graham cracker.

Patriotically delicious!!

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We made the Cupcake S’mores this weekend, and took some pictures along the way (note: we are not food stylists!)

First, we made a bunch of cupcakes with “America’s favorite” yellow cake. mmmm, cupcakes.

[Read more →]

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Stick a candle in one and it’s a birthday s’more!!

Cupcake S’more

Cupcakes, your favorite flavor, with chocolate frosting (make some, buy some, make some and buy some)
Twice as many Vanilla Bean Plush Puffs as you have cupcakes

Cut the cupcakes in half. Arrange the cut bottoms on a platter – reserve the tops. Toast the Plush Puffs (toasting tips and tricks here). Put 2 toasted Plush Puffs on each cupcake bottom. Invert the cupcake tops so that the frosting is facing down. Top the Plush Puffs with the inverted cupcake tops.

Eat a dozen in one sitting.

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the toasted marshmallow milkshake

It was tremendous.

I could certainly use a better milkshake recipe in general. But the toasted caramel mallow bits came through the vanilla ice cream fabulously. We’ve tried a lot of things with our marshmallows, and this ranks right on up there. I’m anxious to try this with some Chocolate Chipetta or even the Lemony Meringue.

We welcome your other marshmallow / ice cream combinations – let’s hear them!

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This recipe is adapted from the fantastic recipe book S’mores: Gourmet Treats for Every Occasion by Lisa Adams which you can buy here.

Kettle Corn S’more

Makes 1 serving

3 Hershey’s Caramel Kisses
1 graham cracker, broken in half
1 Vanilla Bean Plush Puff Gourmet Marshmallow
Fresh salted and buttered popcorn

Arrange the Kisses on half of the graham cracker and melt (for a few seconds in a microwave, in a toaster oven, on a grill, etc.). Roast the Vanilla Plush Puff (over an outdoor fire, on a fork over your gas stove, etc.). Press pieces of popcorn into the melted Kisses. Top with the roasted Plush Puff and the remaining graham cracker half.

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There lots of awesome fresh peaches at the farmers’ markets and the grocery stores, so we thought we’d take advantage. These are like individual peach pies – only marshmallowier.

Ingredients:
* 6 Sydney’s Cinnamon or Caramel Swirl Plush Puff Gourmet Marshmallows (or 12 if you like 2 ‘mallows on your s’more)
* 12 or so medium sized snickerdoodle cookies

For Peach topping
4 large peaches (peeled and sliced)
½ cup granulated sugar
¼ cup brown sugar
1 tablespoon all-purpose flour
¼ teaspoon ground cinnamon
pinch of ground nutmeg
½ teaspoon lemon juice

Toss the sliced peaches with lemon juice. Mix the dry ingredients together and then toss the peaches in, stirring until they are well covered. Sauté the peaches are warm and bubbly and the juices are thick. Let cool, but keep slightly warm.

Assemble S’mores
Arrange 6 snickerdoodles on a cookie sheet covered with aluminum foil. Top each with about a tablespoon of peach mixture. Top each with a Plush Puff (or 2!). Put the cookie sheet in the oven and broil to toast and melt the ‘mallows – keep an eye on it as this happens quickly! Take out of the oven, top with another snickerdoodle or serve open face.

Eat many and then sink into food happiness.

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We love the stuff that they’re selling over at Designed By Hollywood!

Our favorites are the jewelry by Michele Michel

and the belts from Nyovee.

(OK, and we admit: we like the pieces from Sissy’s Felt Club too, although they mostly just make us wnat to go play with felt!)

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In honor of the fact that Wednesday was National Rocky Road Day, this week’s super delish s’more is Rocky Road.  Yum!

Serves: 4

Ingredients:

• 8 crispy buttery cookies, such as Pepperidge Farm Bordeaux cookies
• 4 Vanilla Bean Plush Puffs Gourmet Marshmallows
• A nice hunk of your favorite walnut fudge, such as Rosa’s Fudge or Fudge Fatale, sliced into 4  1/4″ slices about the size of the cookies

On a plate or platter, lay out 4 cookies.  Lay the slices of walnut fudge on the cookies.  Using a long bamboo skewer or fork, toast the Vanilla Bean Plush Puffs one at a time until lightly browned and melty – about 1 minute (see toasting techniques at Toasting Plush Puffs).  Top each fudge slice with a toasted marshmallow (use another cookie to help slide the ‘mallow off the skewer or fork).  Top each with a final cookie.  Let sit for a few seconds (if you can wait!) so the fudge gets a little melty from the warm marshmallow.  

Eat, enjoy, repeat!!

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Plush Puffs gourmet marshmallows – review

An excerpt:

Plush Puffs takes marshmallows to a whole new level with bold flavors like Caramel Swirl, Chocolate Chipetta and Vanilla Bean. All are 100% natural, gluten free & naturally low in fat. And though all are delicious on their own, they highly suggest you try them heated; either melted in a hot drink, over a flame or in a recipe. Each box comes with some excellent serving suggestions. My favorite is melting a couple on top of your latte. I tried this with my box of Caramel Swirl Plush Puffs and became quickly addicted to the tasty combo.

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It’s s’mores weather where Plush Puffs live, and hopefully it’s warm and sunny where you are.  So get outside and toast up some fluffy Plush Puffs!  Or stay in your cozy kitchen and toast them up over your gas stove.  Here’s a yummy way to fancy up a s’more:

Serves: 4
Prep Time: 5 or so minutes
Cook Time: 2 minutes

2 White Coconut Chocolate Bars (Lindt makes one)
4 Chocolate Chipetta Plush Puff Marshmallows
2 Tablespoons Toasted Coconut
8 Chocolate Graham Cracker Halves or Chocolate Wafers

Using a long bamboo skewer or fork, toast the chocolate marshmallows until lightly browned and melty – about 1 minute (see toasting techniques in Toasting Plush Puffs ).  Arrange the grahams on a platter, top each graham cracker with a comparably sized piece of white coconut chocolate bar, top with the warm roasted marshmallow and then sprinkle each with some toasted coconut.  Serve open faced.

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