To Your Heart’s Content

All new fans on Facebook and Twitter will be entered to win a Marshmallow Indulgence Gift Box. Get your friends and family to fan or follow us and they will be entered to win, too. Ask them to tweet or message us with your name and you’ll earn an additional entry for the Facebook/Twitter drawing. The more people you get to fan and follow us, the better your chance of winning!

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Our passion is creating surprising and delicious marshmallow flavors from all natural ingredients. So we are indulging ourselves and our customers with a number of special, limited edition flavors throughout the year. We’re kicking it off with our popular Sydney’s Cinnamon. Previously sold only in bulk, this spicy treat will be available for a short time in our retail packaging. Order now and be entered to win a Marshmallow Indulgence Gift Box! Follow us on Twitter and Facebook to be the first to know about other Special Flavor announcements.

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Plush Puffs is hitting the Winter 2010 Fancy Food Show in San Francisco again this year. We’re very excited to participate again in this big event as we kick of our Special Flavors. In fact, we are bringing a very special flavor with us for sampling – Maple Pecan and Bacon. That’s right folks a bacon marshmallow. Believe you me, it is worth the price of admission alone. We’d love to see you at North Hall booth #603 in the “California” section and try one (and maybe a few of our other all-natural gourmet flavors). But come quick – they won’t last long!

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We’re now offering all our marshmallow flavors in 1lb bulk bags for those who are more interested in the the marshmallows as opposed to our packaging! Perfect for entertaining or sharing – order some now!

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Your humble blogger had no idea that there was such a thing as a graham cracker cookie until my grandma-in-law served them at a family gathering. I think I ate my weight in them and demanded the recipe. It turns out, it is an utterly easy recipe and is well known throughout the land. And since then, I’ve seen this cookie made for Passover with matzo which is also super tasty, despite being made with culinary cardboard

Most recipes call for at least nuts to top the cookies off and many also include chocolate chips. You can top them with anything, really, and I thought why not Plush Puffs? Why not indeed – Plush Puffs are the perfect companion. And because it’s made with graham crackers, this is officially a s’more!

Ingredients:
One box of graham crackers
1 cup of butter
1 cup of brown sugar
1 cup of pecans, walnuts or almonds (optional)
2 packages of Chocolate Chipetta Plush Puffs cut into pieces with kitchen shears

Pre-heat oven to 350 degrees. Break the graham crackers in half to make squares. Line a buttered cookie sheet with the crackers, closely packed. Melt the butter and brown sugar together in a sauce pan, letting it cook for 2 minutes after it boils. Add the nuts and pour over the graham crackers. Bake for 7 minutes and remove from the oven. Sprinkle with the Plush Puffs and let them melt on top. Move the cookies off the cookie sheet as soon as the marshmallow melt and onto cooling racks or aluminum foil.

This makes a LOT of cookies (a whole graham cracker-box worth) so this is great for a party.

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We at Plush Puffs LOVE Eclipse Chocolat in San Diego. Their confections are beautiful and delicious. Great people, yummy gourmet treats. What could be better? Well, in our mind, closer proximity to us. But since they use our Vanilla Bean Plush Puffs in one of their more inspired concoctions, their Chocolate Rococos, we are fortunate to receive some of these yummy morsels on occasion.

On this occasion we sampled (ok DEVOURED) Toasted Coconut Toffee Rococo. Vanilla Bean Plush Puffs, 38% milk chocolate, toasted coconut, burnt caramel toffee and sea salt. I need not say more except that you need to have some. Now. No really, go.

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Plush Puff’s very own V.P. Du Jour recently celebrated his birthday. Plush Puffs President and talented head chef topped off the party with a beautifully decorated “The Big One” birthday “cake.” This was seriously cool.

Second only to the birthday boy, it was the hit of the party before we even cut into it. As you might imagine, cutting into it wasn’t as easy as a regular cake, but a knife warmed in hot water and then dried off worked like a charm. Slices made a great topping for the cherry pie we also had but the best part was taking hunks and melting it into coffee.

There is seriously no better birthday surprise!

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These sound indulgent and delicious, as does just about everything Ms. Deen conjures up. The only way to improve upon this yumminess is to use Plush Puff Gourmet Marshmallows.

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At Thanksgiving, it seems like nothing goes better together than sweet potatoes and marshmallows. Plush Puffs turn the typical (but yummy) sweet potato souffle into something special and worthy of sitting next to your masterpiece turkey. For a real gourmet twist, one FOPP (friend-of-Plush-Puffs) plans on topping her sweet potatoes with Luscious Lemony Meringue Plush Puffs and crumbled ginger snaps. That sounds seriously good.

We’d love to hear what other creative ideas FOPPs are planning for their holiday feasts. Bring it on!

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Our good friends Mary Sue Milliken and Susan Feniger (the “Two Hot Tamales”) of the Border Grill created this recipe using Plush Puffs to serve at the restaurant a number of years ago. It’s the perfect twist on the Thanksgiving favorite of sweet potatoes with marshmallow topping. You can find the recipe year round on our website but here it is for your holiday cooking convenience!

Serves 6

1 large sweet potato or yam, peeled and sliced into 6 1/4-inch slabs
16 graham crackers
flour for dusting
1 egg beaten with 1 tablespoon water
8 ounces good quality milk or dark chocolate bar (Scharffen Berger or Valrhona), chopped into pieces the size of almonds
1/2 stick butter, unsalted
6 jumbo marshmallows (Plush Puffs Gourmet Marshmallows are our favorites)
Preheat grill or oven to 450 degrees.

In a steamer, bring water to a boil with a dash of salt. Trim sweet potato or yam slices into roughly 2-inch by 4-inch rectangles, place them in the steamer, and cover. Cook until just tender, about 5 to 7 minutes. Remove cooked slices to a rack covered with paper towels and cool to room temperature.

Crush graham crackers in a plastic bag with a rolling pin. Place the flour, beaten egg, and graham cracker crumbs in three separate shallow bowls. One at a time, dip each slice of cooked sweet potato or yam in the flour, patting off the excess. Then dip in egg and coat with crumbs. Be meticulous about covering every spot. Reserve coated slices on a platter in the freezer for 10 minutes.

To melt, place chocolate in a double boiler above gently simmering water.

Heat a large non-stick skillet over medium heat. Melt butter and fry graham coated sweet potato or yam slices for 2 to 3 minutes per side or until golden brown. Place a marshmallow on top of each and put the whole skillet in a hot oven or a hot out door grill, covered. Cook at high until marshmallows are golden and puffed, about 4 to 6 minutes. Remove and place each s’more on a plate. Drizzle with the melted chocolate and serve immediately.

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