MAGIC MARSHMALLOW MONKEY BREAD MUFFINS
These fun and unexpected muffins will have everyone craving more! The hidden marshmallows disappear during the baking process, but leave behind a sweet, gooey texture that's simply irresistible.
Provided by Hayley Parker, The Domestic Rebel
Time 25m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F. Liberally grease 8 cavities in a standard-size muffin pan with cooking spray; set aside.
- Open the can of biscuits and cut each biscuit into three equal pieces (think of a peace sign to help get them equally-sized). Flatten each piece with the heels of your hands and set aside for a moment.
- Take three miniature marshmallows and dip them into a bowl of melted butter, coating them gently. Remove them with a slotted spoon and drop them into the bowl of cinnamon sugar, dredging them until they're coated in cinnamon sugar.
- Place a miniature marshmallow in the middle of each biscuit piece. Pinch the biscuit together to completely enclose the marshmallow inside. Once the marshmallow is filled within the biscuit piece, gently coat the biscuit pieces in the butter, then roll them carefully in the cinnamon sugar. Place three biscuit pieces into one muffin cavity - that's one monkey bread muffin. Repeat with remaining marshmallows and biscuits.
- Bake for approx. 11-15 minutes or until muffins are golden and bubbly. Remove from the oven and allow them to set briefly, about 5-10 minutes, before serving. You can enjoy these at room temperature, but I prefer them warm. This recipe is very easily doubled!
MARSHMALLOW FONDANT MONKEY
Homemade fondant is achievable - all you need are marshmallows, water and confectioners' sugar (and a microwave). Make these adorable monkeys - perfect cupcake toppers.
Provided by Food Network Kitchen
Time 9h
Yield 6
Number Of Ingredients 4
Steps:
- For the marshmallow fondant: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
- Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
- Remove a 1-ounce piece of the fondant (about 2 tablespoons) and set aside. Color the larger piece of fondant brown (7 or 8 drops), rolling and kneading to evenly incorporate the color. Work in a little confectioners' sugar if the moisture from the food coloring makes the fondant too soft. (Wear plastic, disposable gloves and wash your hands well between colors so as not to bleed colors.) Pinch off a very small piece of the 1-ounce chunk and color with a tiny amount of black gel, working in additional confectioners' sugar if needed. Color the remaining 1-ounce piece tan (about 2 drops), working in additional confectioners' sugar if needed.
- For the monkey heads, ears and arms: Divide the brown fondant into 6 pieces. Divide each piece into a large piece (two-thirds) and a small piece (one-third). Roll the larger pieces into an oval-shaped head. Pinch a small piece off all the smaller pieces. Gather together and roll out to about 1/4-inch-thick with a greased rolling pin. Cut out 12 ears using the tip of a 1/2-inch plain pastry tip. Press a cavity in each ear using the back of a paint brush. Brush the tops of the heads with a little water and stick on the ears. Divide the remaining smaller pieces in 2 and roll into long arms.
- Set squares of parchment on overturned bath cups. Press sets of arms together to make a "v" shape. Drape sets of arms over the cups so the arms hang down. Press the heads on top of the point where the arms meet. Roll out the tan pieces of fondant to about 1/4-inch-thick using a greased rolling pin. Cut out 2 eyes from each piece with the tip of the 1/2- inch pastry tip. Cut out a nose from each with a pastry tip with a 3/4-inch-wide base. Pull the noses slightly to make oval. Brush the front of the faces with a little water. Stick the noses on and make nostrils with a wooden skewer. Use the curved base of a pastry tip to make a smiling mouth indentation. Attach the tan eyes above the nose. Roll the black fondant into tiny eyeballs and press in the eyes.
- Let the monkeys dry, uncovered, overnight.
MARSHMALLOW MONKEY BUSINESS
Just like kids, I love fun treats, and these really fit the bill. Plus, they are so easy to make and package! I wrapped these in cello bags with twist ties. As a variation, make the crispy treat with 3 tablespoons of peanut butter and reduce the butter to 2 tablespoons plus 1-1/2 teaspoons.-Susan Scarborough, Fernandina Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, heat marshmallows and butter until melted. Remove from the heat. Stir in cereal and banana chips; mix well. Cool for 3 minutes., Transfer mixture to waxed paper; divide into 20 portions. With buttered hands, shape each portion around a wooden pop stick to resemble a small banana., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip ends of "bananas" in chocolate; allow excess to drip off. Sprinkle with peanuts and banana chips. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 235 calories, Fat 12g fat (6g saturated fat), Cholesterol 5mg cholesterol, Sodium 111mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.
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