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. 
yours looks awesome too!
I have now seen these on a few different blogs…guess I have to break down and make them soon! They just look so dang tasty!
These sound great. Do they have to be served chilled? I’m bookmarking to make for the holidays. Thanks!
I served them at room temp. They are just a bit more firm directly out of the fridge.
Mmm! I’m always looking for new ways to bake/cook with pumpkin and these look fabulous. Great to put in a little tin for a holiday gift 🙂
Sues
These look great! I bet they would be great rolled in crushed graham crackers too. Mmm.
I was thinking that too Elly! I had some crushed graham crackers in the pantry, but I wanted to try them true to the recipe for the first go at it.
They are so adorable:) You should submit them in a blog event another blogger and I started. They look so delicious!
You were pumpkin-busy!!! YUM!
They look good but I’m not sure of the coconut, pecan, and pumpkin together.
~ingrid