Marshmallow Delight

 My one step-son, Cordell, absolutely loves anything to do with marshmallows, so when I came across this recipe on Pintrest I knew I had to make it.

I didn't take any pictures of me making it because your hands get a little messy making these. And my finish product "exploded." However they were very good.

Here's the recipe:
From allrecipes


Ingredients
1 (8 ounce) package refrigerated crescent rolls
1/4 cup sugar
1 tablespoon ground cinnamon
8 large marshmallows
1/4 cup butter or margarine, melted


Directions
Separate rolls into eight triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle. Pinch dough around marshmallow, sealing all edges. Dip tops of dough into remaining butter and cinnamon-sugar. Place with sugar side up in greased muffin cups. Bake at 375 degrees F for 13 to 15 minutes. Serve warm.

I will make these again and hopefully have someone help take pictures.


Also, there is a Easter story behind these as well. Another name for these are called "Empty Tomb". This can be found here: The Girl Who Ate Everything (plus she has better pictures than mine)

Hot Cross Buns

Last night, I attempted Hot Cross Buns. I know they are normally for Easter but I had a baking itch.

I think they taste a little dry to me but the hubby said they tasted good. Cordell said the middle needs a little something (which in his words means its dry)

Maybe I over-kneaded them? Or added too much flour? I don't know. My buns never got "smooth". I wonder if it would have been better in the bread machine.

 Please if you have a hot cross bun recipe I would love to try it out.

 

Hot Cross Buns

Adapted from: All Recipes

Makes 6 Buns

Ingredients

• 2 teaspoons active dry yeast
• 1/2 cup warm 2% milk (110 to 115 degrees F)
• 1 tablespoon butter, softened
• 1 egg
• 4 teaspoons sugar
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 2 tablespoons raisins
• 1/4 teaspoon ground cinnamon
• 1 dash ground allspice
• 2 teaspoons orange zest
• 1 egg yolk
• 1 tablespoon water

ICING:

• 1/4 cup confectioners' sugar
• 1/8 teaspoon vanilla extract
• 3/4 teaspoon 2% milk

Directions

1. In a small mixing bowl, dissolve yeast in milk. Stir in butter, egg, sugar and salt. Combine 3/4 cup flour, raisins, cinnamon, allspice and orange zest; add to the yeast mixture and mix well. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; shape into six 2-in. balls. Place 2 in. apart on a baking sheet coated with nonstick cooking spray. Using a sharp knife, cut a cross on top of each bun. Cover and let rise until doubled, about 30 minutes.
4. Beat egg yolk and water; brush over buns. Bake at 375 degrees F for 13-15 minutes or until golden brown. Cool on wire racks. Combine icing ingredients; pipe over buns.