Homemade Crème de Menthe Marshmallows

March 6, 2015

Creme de Menthe Marshmallows

Ever since I made my first batch of homemade marshmallows, I’ve been completely obsessed. I’ve made a total of three different marshmallow flavors so far and I don’t intend to stop anytime soon. I find the process of marshmallow making extremely fascinating and meditative. It’s very much a “hurry up and wait” process. You have to be on it. Focused but relaxed and willing to be patient. What I love most about it is it’s like I have my own at-home chemistry lab but with more exciting ingredients like sugar, water, gelatin, flavored extracts, and cornstarch. That’s my kind of chemistry–candy chemistry. This time around I’m proud to present these Crème de Menthe marshmallows to you.

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February 27, 2015


Hey friends! Before I start this long overdue Friday Favorites post, can I just get a holla for the fact that it’s light out now starting at 6:30am? There is finally a light at the end of the winter tunnel come mid-February. Having to get up at 6am for work is less daunting when it’s not pitch black outside. “Springing Forward” will mess it up a bit in a few weeks, but at least it will stay lighter later. Spring has definitely already sprung here in Portland–cherry blossom trees have been blooming and daffodils have been popping up on every sidewalk corner. It’s confusing, wonderful and frightening all at once.

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February 23, 2015


If you ask me what my favorite childhood cookie memory is (if there is such a thing… I think it could definitely be a thing), I would have to say it would be repeatedly sneaking back to the cookie jar every few minutes to steal more snickerdoodle cookies while playing computer games with my friends. Most of the time, my stepmom would make batches of snickerdoodles without rhyme or reason on a random afternoon, fresh out of the oven and ready to eat as soon as I set my backpack down. And during weekends, I’d help assist rolling the dough balls in the cinnamon sugar mixture that I felt oh-so-accomplished mixing together just so. It’s the little things…


Snickerdoodles are just one of those cookies that never get old. It’s basically a homemade churro without the complication of frying anything, cinnamon-sugar toast without the toaster. Buttery, sweet, chewy, satisfying, and warming. It’s hard to eat just one. So, if you want something even easier than making a batch of snickerdoodle cookies, and you love snickerdoodle cookies as much as I do, and you enjoy the chewy center more than anything and dread it drying out, I highly suggest you get busy and start makin these ASAP. They are ridiculously easy and you likely have all of the ingredients already on hand, so I won’t take any excuses. If it’s any indication, I ate half the pan in one sitting. Now I just gotta try this pumpkin version!


Makes 9 rectangular bars in 8×8″ pan

Recipe from Averie Cooks

For Batter:

  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt

For Sprinkling:

  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon


  1. Batter - Preheat oven to 350 degrees F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, sugars, vanilla, and whisk until smooth.
  4. Add the flour, cream of tartar, and salt and stir until just combined–don’t over mix.
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
  6. For Sprinkling - In a bowl (same one used for the batter is okay), combine the sugar, cinnamon, and stir.
  7. Evenly sprinkle cinnamon-sugar mixture over the prepared pan with a spoon or just your hands. It may look like a lot but it sinks down and soaks in while baking.
  8. Bake for about 24 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Place pan on top of a wire rack to cool for at least 15 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
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