Week 7, March 13

What a sticky, gooey, deliciously fabulous concoction! Homemade marshmallows seem like such a luxury, and I have been known to come up with lots of various flavors to enhance the gourmet experience even more. For this week's treat each CSB member will take home confections that are kind of a cross between s'mores, marshmallow truffles, and whoopie pies.

Homemade chocolate and regular graham circles start as the base for the yummy treats. The chocolate circles were topped with a generous dollop of raspberry marshmallow (made with my neighbor's organic raspberries, frozen last summer), and the regular graham circles were crowned with fresh vanilla marshmallow. Both versions were topped with a drizzle of dark chocolate.

As with all baking, sometimes the results don't turn out exactly as expected. I have made the grahams numerous times, and they stay crispy for weeks, even forgotten in the back of the pantry! When I topped the crunchy, fresh-from-the-oven graham circles with the warm marshmallow, however, they softened. I was a little surprised, and almost worried at first, but the first thought that popped into my mind upon tasting one was...Whoopie pie! So they're very yummy, even if not crispy!

In addition, with St. Patrick's Day at the end of the week, I made some Shamrock Meringues. These are very crispy, and will keep their crunch if tightly sealed, away from any moisture that may be in the air. Please consume the marshmallow treats within a day or two, however, for their best texture and flavor.