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    Entries in marshmallow (4)


    Half a Grasshopper Pie

                                                   Half a Grasshopper Pie

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    Grasshopper Cocktail: The drink reputedly originated at Tujague's in the French Quarter New Orleans. The cocktail contains equal amounts of creme de menthe and white creme de cacao with added cream and shaken with ice.

    You start with the thought "I'm going to make Nigella Lawson's Grasshopper pie", that was until you realise you don't have and can't get some of the ingredients.... which brings us to today's recipe a "half a grasshopper pie".

    I thought I did, I thought I did... have whie creme de cacao. I didn't. We don't have Bourbon biscuits here but I'm Australian so dark chocolate Tims Tams it was. 

    Tim Tams: chocolate coated and chocolate cream filled biscuits (cookies) popular in Australia, use the equivalent in you country i.e. chocolate coated oreos. 

    We also don't have the mini white marshmallows Nigella uses here so I thought white soft eating marshmallows will do. Three supermarkets later I cannot buy white marshmallows, I can buy fruit swirled, chocolate dipped, pink and white mixed but no "white". 

    Yep, this is why I found myself separating pink from white marshmallows. I've since found out Aldi in Australia has white eating marshmallows... dang I should have asked my all knowing friend Jacinta first! 

    Half a Grasshopper Pie recipe

    1 loose bottomed 25x5 cm (10x2 inch) fluted tart tin

    300g grams (10.5oz) of chocolate coated cream biscuits (approx one and half packs of dark chocolate Tim Tams) 

    50g (1.75oz) of dark chocolate (I used Lindt 70%)

    50g (1.75oz) softened butter

    200g (7oz) grams soft white eating marshmallows (cut in half or quarters depending on size)

    2tsp of pure vanilla extract/essence

    80ml (2.7 fluid ozs) green creme de methe 

    125ml (4.22 fluid ozs) milk

    375ml (12.7 fluid ozs) thickened cream

    few drops of green food colouring

    *optional vanilla whipped cream, fresh mint and chocolate curls to serve


    oiled scissor blades make short work of cutting marshmallows 

    Process the chocolate biscuits (cookies) with the chocolate in a food processor until it's a rough crumb, add the butter and pulse until it just comes together. 

    Base processing finished and ready to press into shell. 

    Using the back of a spoon or your hands press the crumbs evenly around the base and sides of fluted tart tin. Make sure you press firmly, particularly around the edges coming up the sides. Refrigerate the base. 

    Put the cut marshmallows with the milk in a small saucepan, *over low heat. Once the milk starts to foam around the edges, remove from heat and stir marshmallows to completely melt in. Pour into a heat proof bowl, stir in the creme de menthe, vanilla and green food colouring if using. Set aside to cool. 

    Whisk the cream until soft peak stage (it will hold it's shape but drop gently off a spoon), add cooled marshmallow mixture. Whisk until combined but not over beaten. 

    Pour mixture into chilled crust. Spread lightly to fill shell evenly, create a few swirls or smoother finish... whatever you prefer.

    Refrigerate pie a minimum of four hours, use a plastic dome lid or aluminium foil to create a dome over the pie. You don't want the surface to be touched.

    When ready to serve either top with crushed chocolate biscuits (cookies) or as I did with a dollop of vanilla white cream, chocolate curls and a fresh mint leaf. 

    * Trouble shooting: gentle, gentle heat melting marshmallows if the mixture boils the marshmallows don't reset. 

    * a delicate texture similar to a Sara Lee Bavarian dessert, this pie needs to be refrigerated... it will collapse if left in a warm place. 

    Was the pie worth it? Absolutely!!  Happy Baking :) 

    You might also be interested in Ode to Bounty Bar cupcakes   


    Marshmallow Fluff in Australia

    Marshmallow Fluff is the number one item being searched for by Australians on this blog.

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    Wooo Hoooo!! I found Marshmallow Fluff today at my local shopping centre. Ok, this doesn't sound too exciting if your in the US and your local supermarket has loads of the sticky, sweet spreadable marshmallow; yet we Australians are dying to get our hands on it. I can see whoopie pies on the horizon... happy baking :)

    The Unique Pasta + Deli is situated on the corner of the fresh food court at Knox City. 

    A well stocked continental delicatessen with fresh pastas, sauces and antipasto. The staff are friendly and well informed plus I did spy pretty, pretty macarons in the front cabinet. Almost forgot... they have Marshmallow Fluff!!!

    Shop 1048 

    Knox City Shopping Centre

    Cnr Burwood Rd and Stud Rd 

    Wantirna South 3155


    Phone 9837 5498


    Raspberry Marshmallow part two

    Continuing on from yesterdays post...

    I had a lot of left over raspberry marshmallow and started to think of ways to use it, starting with cutting out heart shapes, I tried them dipped in sparkly edible glitter too. Better yet what about hot chocolate!

    Hmmm, good but it's summer here at the moment so maybe ice-cream sundaes with fresh raspberries, vanilla bean ice-cream, whipped cream, chocolate fudge sauce & raspberry marshmallows.

    Sounding better, but then I thought marshmallows on skewers, with strawberries maybe.

    Or perhaps dipped in chocolate sauce.

    Got to go, my husbands nagging me for rocky road, now that is a good use for leftover raspberry marshmallow!


    Raspberry Marshmallow


             Mini Raspberry Marshmallow Chocolate Sandwich Cookies


    Every Christmas I put a few Cadbury Marshmallow Santa's in my husbands Christmas stocking,

    but I was late shopping for them at Christmas & they were sold out. There was my husband Mark on Christmas morning shaking his stocking upside down to see if his marshmallows were caught up somewhere in there! Hope this makes up for it sweetheart, raspberry marshmallow made just for you.

    The recipe is adapted from Martha Stewart's vanilla marshmallow. Fabulously easy recipe, the suggested serving is 16 marshmallows, I get 32 to 40 from it. 

    I used the recommended tin size in 23x23 cm (9 x 9 inch), the resulting marshmallow is 4cm high (1.57inches). Next time I'll use a lasagne pan for a thinner sheet of marshmallow, but if you like it thick keep to the original size. 

    I flavoured mine with raspberry puree and a little orange liqueur and split the marshmallow horizontally before cutting into shapes.

    Start by spraying a 23x23 cm (9x9 inch) cake tin with cooking spray and line with plastic wrap leaving a 5 cm (2 inch) overhang so later on you can lift the finished marshmallow from the tin.


    20 grams unflavoured gelatin (3/4-ounce)
    1/2 cup chilled seedless raspberry puree (made by pressing fresh/frozen raspberries through a fine sieve)
    2 cups sugar
    2/3 cup light corn syrup
    1/4 teaspoon  salt
    3 tsps Orange Liqueur (I used Grand Marnier)
    pink or red food colouring *optional
    Can of cooking spray to oil everything the marshmallow will touch!!
    Equal parts cornflour (corn starch) and pure icing sugar sifted together.

    Put raspberry puree in the bowl of an electric mixer fitted with a whisk attachment, sprinkle over gelatine and let stand for 10 minutes.
    In a medium saucepan, stir together sugar, corn syrup and 1/4 cup water. Place saucepan on medium high heat and bring to the boil. Boil rapidly for one minute.
    Remove from heat and with your mixer on high pour the boiling syrup slowly down the side the mixer bowl into the gelatine and raspberry mix. Mix on high speed for 12 minutes. Add the orange liqueur, mix until blended. At this point decide whether you want to boost the colour with pink or red food colouring, I used a few drops of Americolor Electric Pink. 
    Spray a rubber spatula with cooking spray and quickly transfer marshmallow mix from mixer bowl to your lined tin.
    Spray a piece of plastic wrap with cooking spray, cover marshmallow and let sit for 2 hours.
    Oil a cutting board with cooking spray. Carefully lift marshmallow from pan, remove plastic wrap and place on board. Cut into desired shapes with a knife sprayed with oil or oiled cutters and toss marshmallows in sifted cornflour/icing sugar mixture, store remaining marshmallows in an airtight container for up to three days. 
    Tomorrow ideas on what to do with your remaining marshmallow... I had a lot left over to play with.