Homemade Marshmallow Pops

Today I bring to you an easy, delicious treat- Marshmallow Pops!
YUM!
Ok, these were SO SO good!
The kids I made them with loved it- and it's easy enough for them to do.
The best thing about these babies is that you can make so many different kinds- smore's pops, pink, chocolate, pink with butterfly sprinkles, pink with flower sprinkles... the possibilities are endless!
So without further ado, here we go!

Ingredients:
-Treat sticks
-Sprinkles of choice (optional) and crushed graham crackers (also optional)
-1 (10.oz) Bag of Marshmallows
-1 Package of white melting chocolate (I suggest Wilton)
-1 package of milk chocolate melting chocolate (Once again, I suggest Wilton)
-Food coloring (optional)

These are just SOME of the many sprinkles we used!

Nonpareils look pretty on these fabulous pops

Directions:
1. I had the kids put the marshmallows on sticks- it's easy for them to do, and it's busy work. We used the whole bag.

2. After all the pops are on sticks, pour the sprinkles into bowls so that dipping is easier.

3.Pour the white chocolate into a bowl and melt in the microwave according to instructions, or for 30 second intervals.  I recommend the Wilton chocolate because it is thin and runny when melted, perfect for dipping marshmallows.
4. Stir melted white chocolate immediately and add food coloring if desired. Stir quickly. (we used pink)
5.  Dip a marshmallow into the chocolate, and immediately roll in sprinkles.

6. Set the marshmallow pop into a cup, stick side down, so that the chocolate doesn't smudge.

7. Repeat with half of the marshmallows. Set in freezer for about 15 minutes.
8. Melt chocolate in the microwave according to directions or for 30 second intervals.
9. Dip a marshmallow into the chocolate, and immediately coat with sprinkles.
10. Place in a cup, and repeat with remaining marshmallows.
11. Freeze for 15 minutes.
12. Indulge :)

You will not be able to have just one :)

*To make smore's pops, simply coat a chocolate covered marshmallow in crushed graham cracker. These were my favs!

Smore's pops!

 Pearls, flowers and butterflies, white sugar, blue sugar, and ice cream sprinkles on pink!

 NOMS!

Thanks for stopping by!

xoxo- Andrea

Bakery Style Buttercream Frosting (Best Ever!)

 

-I have been forever searching for the perfect buttercream frosting recipe! I've tried a few, and they were good and all, but not bakery quality. I used to used the canned type of frosting, but I found that homemade is so much better. For a while I had been using the Wilton  buttercream icing recipe, because I pipe my frosting, so this icing was the ideal consistency, but I didn't like the fact that you could taste the Crisco in it. I still love Wilton though! Until I stumbled upon this Classic Buttercream Frosting from Savory Sweet Life (click to go to), I had been in a buttercream-rut. After making a few of my own changes to the recipe (nothing major)
This recipes tastes like the buttercream that they frost cupcakes with in a bakery. It's light, but still stiff enough to pipe. The only fat ingredient in it is two sticks of butter- no greasy Crisco. My whole family- and all people who ate my cupcakes that I frosted with this buttercream- agreed that the frosting was scrumtious. My sisters said it was the best buttercream I had ever made. I think I will be sticking with this classic buttercream for a while. It makes 2.5 cups...enough to frost 24 cupcakes.
Anyways,
Here's how to make my modified version of it.



Ingredients:
-1 cup (2 Sticks) of butter (unsalted works best in frostings.)
-5 cups of sifted powdered sugar/confectioners sugar  
-1/4 teaspoon of salt (if you used salted butter, skip this ingredient)
-1 tablespoon vanilla extract
-Two tablespoons of milk

Directions:
1. In a large bowl, beat butter for a few minutes (I did about 3 minutes) with a paddle attachment if you have one. 
2. One cup at a time, add four of the five cups of powdered sugar so that the sugar doesn't end up all over the kitchen :) (I've done that before...NOT good!)
3. Once the sugar and butter is mixed thoroughly, add the vanilla and salt if you used unsalted butter. Mix until thorough, then add the milk. 
4. Add the remaining cup of sugar for a stiffer consistency (ideal for piping cupcakes.)
5. Frost!

-I made these cupcakes for a 4th of July camping trip. They were a huge hit! I just used a basic white cake recipe from scratch. Any boxed mix or scratch recipe will work to make these simple, delicious cupcakes.

We had a lot of delicious food :)

xoxo- Andrea