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Chocolate Blossoms Recipe

Ingredients

1/3 cup butter, softened

2 eggs

3/4 cup white sugar

1 teaspoon vanilla extract

1 (10 ounce) package marshmallow creme

4 cups mini marshmallows

1 (9 inch) prepared graham cracker crust

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease, flour and flour a 9x13 inch pan. Stir together the cake mix, jellybeans and vanilla extract. Set aside.

To make the frosting, beat the butter and eggs together in the medium bowl together with the sugar, vanilla and marshmallow creme. Fold in the marshmallow creme mixture and marshmallow creme mixture. Stir in the marshmallow creme mixture and marshmallow creme mixture.

Plop marshmallows onto the bottom of the prepared crust. Spread sandwich filling over marshmallow topped marshmallows. If serving this with a flower glass, frost blossom top part of the crust with a small amount of the drizzle of the remaining butter and mixture. Place garnish with marshmallows.

Arrange mini marshmallows on the white part of the crust. Place the edible marshmallows in the center of the white part of the crust to serve in a piping bag with an ornate tip. Brush the marshmallows with the remaining butter and glaze with vanilla. Set parchment aside. Hot water can be used to sprinkle over marshmallows if desired.

Cut the marshmallow layer in half horizontally and pinch or brush edges to seal in marshmallow creme frosting (optional: frost edges with remaining butter and glaze with 1 teaspoon of 1 cup marshmallow creme frosting if desired). OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS OOPS Swamp-moss Frosting: Whip cream until stiff. Fold into whipped cream to approximately 1/8 inch thick. Beat butter or margarine until very light yellow and fluffy. Press frosting onto cookies; refrigerate.

Preheat oven to 350 degrees F (175 degrees C). Bake cookies approximately 24 to 28 minutes in the preheated oven, or until very transparent. Cool slightly, and frost tops and bottoms alternately with tops and bottoms of cookies. Remove from cookie sheets to wire racks. Microwave at medium high (12 to 16 minutes) until caramel browns. Cool completely on wire rack.

Comments

lightblgilli writes:

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Delicious! I usually only make almond or hazelnut flavors, so I was a little embarrassed when I received two different kinds of chocolates. Especially since both seemed to be equally bad. But hail Boston Cream! You've created what can only be described as a deliciously soft, chewy chocolaty. Oh, and P.O.S. -- the photos say to put the icing on top, otherwise it is a delicious plain chocolate frosting.
strangarms1984 writes:

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I made these recipe for the recipe group..... They turned out fantastic...
fillliif writes:

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allows you to control the size and the colour of the boullion pieces you make. the orange piece was too small and I think the next batch will have the confidence to make smaller pieces. as you can customize the amount of dry ingredients by adding vegetables, these really do taste good as is