Pink Raspberry Marshmallows
I decided that since October is half over and I haven’t posted anything PINK yet, I needed to get my butt in gear. I made some Pink Raspberry Marshmallows. But if you want all the details and the recipe, you’re going to have to go over to Erin’s Food Files where I’m guest posting.
If you don’t already read Erin’s blog, you should. She’s the one who introduced me to cheesecake cakes. Ever since I saw that Red Velvet Cheesecake Cake post on her blog, I was hooked. I’ve made quite a few since then and am always brainstorming crazy combinations that would work.
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Per usual, these look fantastic! Wishing you and C a Merry Christmas!
These look delicious and they are very festive! Normally peppermint recipes don’t really catch my eye, but I will definitely have to try this one. Thanks!
Jess
http://flourchildjessie.blogspot.com/
you taking full advantage of the peppermint chocolate combo in all forms is highly appreciated. These look delightful. Merry Christmas Jen!
Do you add the crushed peppermint before or after adding the chocolate chips?
beantownbaker — December 17th, 2013 @ 10:58 am
At the same time that you add the chocolate chips. I’m updating the recipe to be more clear.
I was wondering if i could just do a second cup of regular sugar instead of the brown sugar? i am all out…
beantownbaker — December 26th, 2013 @ 10:57 am
Hi Taylor. Sorry for not responding sooner, I was offline for the holidays. The brown sugar really enhances the texture of these cookies. If you have molasses, you can make your own brown sugar by mixing molasses and white sugar. Otherwise, go ahead and use all white, just be aware that they won’t be as soft and chewy. Happy Holidays!
Do I need to adjust the recipe for my high altitude?