PUMPKIN CUPCAKES WITH BURNT MARSHMALLOW FROSTING
Provided by Food Network Kitchen
Time 1h30m
Yield 24 cupcakes
Number Of Ingredients 17
Steps:
- Make the cupcakes: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line two 12-cup muffin pans with liners. Whisk the flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves in a medium bowl. Combine the brown sugar, eggs, melted butter, pumpkin puree and vanilla in a large bowl and whisk until smooth. Add the flour mixture and whisk until just combined.
- Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake, switching the pans halfway through, until the tops of the cupcakes spring back when gently pressed, 25 to 30 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
- Meanwhile, make the frosting: Combine the granulated sugar, cream of tartar, egg whites and salt in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until the mixture is warm and the sugar dissolves, 2 to 3 minutes. Remove the bowl from the pan, add the vanilla and beat with a mixer on medium-high speed until the frosting is cool and stiff glossy peaks form, 4 to 6 minutes.
- Transfer the frosting to a piping bag fitted with a large round tip; pipe onto the cupcakes. Brown the frosting with a kitchen torch.
FROSTED MARSHMALLOW PUMPKIN CRISPY TREATS
Steps:
- Place cereal in a large bowl and set aside.
- Spray an 8x8" baking pan with non-stick cooking spray.
- In a large saucepan, melt marshmallows with butter and corn syrup over medium-high heat, stirring until completely smooth. Add in vanilla pudding mix, vanilla, and pumpkin pie spice and stir well. Pour over cereal in bowl and mix until completely incorporated, then press into prepared pan. Let set up for about 20 minutes and prepare frosting while waiting.
- For the frosting, cream butter in a mixing bowl with an electric mixer on medium speed until butter is soft and fluffy. Gradually beat in confectioners' sugar, about ½ cup at a time; beat in vanilla extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated. Spread frosting on top of crispy treats and cut into bars.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MARSHMALLOW CRISPY TREATS
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Thoroughly grease a 9- by 13-inch pan with softened butter.
- In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.
- Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.
- Let cool completely, and then cut into squares.
FROSTED PEANUT BUTTER RICE KRISPIES TREATS®
Wow the crowd with Frosted Peanut Butter RICE KRISPIES TREATS®. Frosted Peanut Butter RICE KRISPIES TREATS® are a fantastic upgrade to a timeless treat.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 36 servings
Number Of Ingredients 7
Steps:
- Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
- Stir in peanut butter until blended. Add cereal and nuts; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
- Microwave remaining ingredients in small microwaveable bowl 1 to 1-1/2 min. or until chocolate and chips are completely melted and mixture is well blended, stirring every 30 sec. Pour over cereal mixture; spread to cover. Refrigerate 1 hour or until chocolate mixture is firm.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 75 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 12 g, Protein 3 g
RICE KRISPIE PUMPKIN TREATS
Marshmallow rice krispie treat colored orange and shaped into small pumpkin shapes, and using green "Mike & Ike" candies as the stem. Easy, and very kid friendly recipe great for any fall holidays!
Provided by pieceacake4u
Categories Dessert
Time 30m
Yield 12-15 pumpkins, 12-15 serving(s)
Number Of Ingredients 5
Steps:
- Melt margarine in large microwave safe bowl. Add marshmallows, and heat again in microwave until soft and fluffy. Put in a few drops of food coloring to achieve desired color. Stir in cereal and mix well. Using lightly greased hands, shape into small handful sized balls. Place onto pan lined with parchment paper and put candy piece in the top for a stem. Pumpkins aren't generally perfectly round, so it makes this a very kid friendly recipe.
PUMPKIN BLISS TREATS
A super easy treat to whip up, similar to Rice Krispies Treats®. I love how they have a Halloween vibe with the marshmallow spread around like a cobweb. Wrap individually in plastic wrap or enjoy immediately!
Provided by Front Porch Bliss
Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes
Time 43m
Yield 12
Number Of Ingredients 5
Steps:
- Spray a 9-inch square baking dish and a large spoon with cooking spray.
- Melt butter in a large saucepan over medium heat. Add marshmallows; cook, stirring constantly, until melted, about 3 minutes. Remove from heat. Stir in cereal gently. Pour mixture into the prepared pan. Arrange candy corn on top. Press mixture evenly into the pan using the sprayed spoon. Cool completely, about 30 minutes.
- Cut mixture into bars.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 35.2 g, Cholesterol 7.6 mg, Fat 3.6 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 128.5 mg, Sugar 20.7 g
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