Not that there’s a law against enjoying mint chocolate chip ice cream in the winter, but why would you when you can enjoy decadent hot chocolate topped with these fluffy mint chocolate chip marshmallows? Seriously— I’ve found my new addiction! I whipped up two batches of these guys over the weekend, and I’m bound to make more before the holiday season is over. We enjoyed our mint chocolate chip marshmallows in mugs of International Delight hot chocolate— dark chocolate for me and Phil, and milk chocolate for Lucy. Sooo creamy and rich! The perfect treat to enjoy while watching holiday movies beside the Christmas tree.

Be sure to check out International Delight’s website for a chance to win a $5,000 holiday brunch for your friends and family hosted by International Delight!

Mint Chocolate Chip Marshmallows

2015-11-30 04:09:44

Delicious on their own, and even better in hot chocolate! Make some to keep at home, and make extra to give as holiday gifts.

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Cook Time

15 min

Cook Time

15 min

3939 calories

852 g

29 g

39 g

82 g

23 g

1398 g

550 g

597 g

0 g

11 g

Nutrition Facts

Serving Size

1398g

Amount Per Serving

Calories 3939

Calories from Fat 339

% Daily Value *

Total Fat 39g

59%

Saturated Fat 23g

117%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 29mg

10%

Sodium 550mg

23%

Total Carbohydrates 852g

284%

Dietary Fiber 5g

18%

Sugars 597g

Protein 82g

Vitamin A

5%

Vitamin C

0%

Calcium

35%

Iron

24%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

For the gelatin bloom

1. 3 packs gelatin powder
2. 1/2 Cup cold water
3. 1 teaspoon vanilla extract
4. 1 teaspoon peppermint extract

For the syrup

1. 3/4 Cup water
2. 1 1/4 Cup corn syrup
3. 1 1/2 Cup sugar

Add ins

1. 3/4 Cup mini chocolate chips (reserve 1/4 Cup for pan)
2. Food coloring (optional)

For coating the pan and marshmallows

1. Cooking spray
2. 1/4 Cup cornstarch
3. 1 Cup powdered sugar

Prep

1. Spray a 9x13 pan or jelly roll pan with cooking spray, then sprinkle with cornstarch and tap it around to coat the entire pan.

Bloom the gelatin

1. Mix the gelatin ingredients to an apple sauce consistency in the bowl of your stand mixer.

Cook the syrup

1. Mix the syrup ingredients in a sauce pan over medium heat and bring to a rolling boil. Do not stir once the mixture begins to boil. Once the mixture reaches 250 degrees, remove from heat.

Whip the ingredients together

1. Slowly pour the hot syrup into the gelatin with the stand mixer on a slow speed. Cover with a clean towel (to avoid hot splattering) and increase the speed to high. Whip for ten minutes until the mixture is fluffy. Around five minutes, begin to add food coloring to achieve the color you desire.
2. Sprinkle about 1/8 cup of mini chocolate chips onto the bottom of your baking pan. Fold 1/2 cup of the chips into the marshmallow mixture, making sure not to stir too much or the chocolate will melt. Quickly pour the mixture into the baking pan and spread it around evenly. Top with the remaining 1/8 cup of mini chips.

Finishing

1. Allow the marshmallows to cure for twelve hours, then sprinkle with powdered sugar. Turn out the block of marshmallows onto a powdered sugar coated work surface, and sprinkle with more powdered sugar. Cut into your desired shapes, toss to coat in powdered sugar, and store in an airtight container for up to three months.

By Mandi Johnson

Adapted from The Kitchn

beta

calories

3939

fat

39g

protein

82g

carbs

852g

more

Adapted from The Kitchn

Making Nice in the Midwest https://makingniceinthemidwest.com/

I was intimidated of making marshmallows for quite a while, and considering how inexpensive they are to purchase, I never saw a reason to make my own. But adding in my own flavoring was just the push I needed to get started, and I’m so glad I did, because they really are amazing!

The marshmallows were perfect companions to our mugs of super creamy International Delight hot chocolate. They melt into the chocolate and add a special touch to a nostalgic holiday treat. This weekend we enjoyed mugs of the hot chocolate with breakfast (weekend rules!) and then later while watching the Charlie Brown Christmas movie. Warm fuzzies all over!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

School days may be long behind me, but I still love a good after school snack! A favorite of mine from childhood (eaten while enjoying an episode of Wishbone— anyone remember that show?) is apples dipped in peanut butter. But…. then I grew up and learned about calories and the effects of eating massive amounts of peanut butter. Yes, happiness is an effect, but that’s not the one I was thinking of. Listen, folks, I’m trying to fit into something besides maternity pants!

If you’re not worried about calories, then move along and enjoy your jar of peanut butter. But if you want to dip into the rich, creamy taste of peanut butter while skipping a lot of the fat and calories, then check out this easy low fat and high protein snack.

• 1 package (or 5.3 ounces) of nonfat* Greek yogurt
• 1/4 Cup of PB2 (a powdered version of peanut butter that has much of the fat removed)
• 2 Tablespoons of honey

The trick to keeping this recipe low in fat is to use nonfat yogurt and PB2, instead of peanut butter. PB2 is a powdered version of peanut butter that has been processed to remove much of the fat. You can use regular peanut butter if you don’t have PB2, but your dip will be higher in fat and calories.

*I photographed my ingredients with whole milk yogurt, but the recipe is made with nonfat.

All you need to do is combine all of the ingredients into a bowl and whip it together with a spoon. Stir carefully at first to the keep the PB2 powder from flying all over the place. The result is a thick, creamy and subtly sweet dip perfect for snacking with apples.

The entire recipe will make three 2.3 ounce servings with the following nutrients:

• 97 Calories
• 1 g Fat
• 16.7 g Carbs
• 8.2 g Protein

I think one serving is the perfect amount to enjoy with one medium-sized apple, giving you a tasty and nutritious 150 calorie snack. Not too shabby, eh?

This is not a sponsored post, but it contains an affiliate link that supports this blog with your purchase.

There are a few things in life I can’t get enough of, and maybe the first thing that comes to mind is chocolate! But if I’m being a bit more practical, I also have trouble fitting enough iron, protein, and calcium into my daily diet. So does my opinionated toddler, who can’t even be tricked into drinking green smoothies. What’s a mom to do?

I partnered with Yulu Yogurt to create these decadent fudgesicles that have all the healthy benefits of a green smoothie, but with the appeal of a frozen chocolate treat. Lucy has been chomping them down, clueless that without the cocoa powder, these bad boys would be green! That’s right, Lucy— GREEN! Mwahahahaha! In addition to the iron from the spinach, these fudgesicles are packed with protein and calcium. I wouldn’t even bat my eyes too many times if you dared to call these fudgesicles health food.

Yulu Australian style yogurt makes the perfect addition to this fudgesicle recipe, because it’s extra creamy and not tart as you’d expect Greek yogurt to be. It’s the perfect taste and texture to add to a decadent fudge pop, but the Aussie style yogurt is heavy on the protein (9 grams per serving), which is kind of a big deal, considering Lucy’s tendency towards vegetarianism. Yay for tasty Australian style yogurt made in the U.S.A!

• 2 packs of vanilla flavored Yulu yogurt (total of one Cup)
• 1 Cup milk (I used whole milk)
• 2/3 Cup maple syrup
• 1/2 Cup cocoa
• 2 packed Cups of spinach

Pile all of the ingredients into a blender and blend on high until spinach is completely liquified with the other ingredients. You definitely don’t want any visible spinach bits— the kids will find them, and then it’s game over.

Fill your popsicle molds almost full, leaving a bit of room at the top for adding garnishes later.

Pop the molds into the freezer and set a timer for 1 hour.

After one hour, you can add popsicle sticks to the middle and garnish the ends of your fudgesicles with tasty toppings, like chopped nuts, mini chocolate chips, flaked coconuts, or even sprinkles! Push the garnish bits into the not-quite-frozen fudgesicles and return the molds to the freezer and finish freezing for at least another 3 hours or until solid.

After my fudgesicles were frozen solid, I dunked my molds into a basin of warm water to loosen them, then they slid right out after a bit of wiggling. If you’re serving your fudgesicles to a crowd, you might want to cover a deep dish with crushed ice and serve the popsicles on top to keep them from melting right away.

There ya have it, folks! A nourishing and delicious summer treat perfect for sneaking in some greens, thanks to the delicious taste and wholesome goodness of Yulu yogurt. And if you don’t believe in hiding greens from your kids, this is an easy recipe to make with them! (Though I for one won’t be divulging my spinach secrets any time soon.)

Yulu yogurt is available at the following grocery store chains: Giant Eagle, Kroger, Meijer, Walmart, Natures Best, Safeway, Shoprite, Albi, Stater Bros, UNFI, Ahold, HEB, Kehe, and Lucky.

This is a sponsored conversation written by me on behalf of Yulu. The opinions and text are all mine.