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Raspberry Marshmallows

Raspberry Marshmallows

Looking for something a bit different for treats this Christmas I have turned to marshmallows. If you haven’t made marshmallows at home you really must give them a try.  They are soft and fluffy and melt in your mouth. You can make them any flavour you want and you can even dip them in chocolate! Yes, that’s a thing!

I have some fabulous raspberry syrup that I was inspired by, raspberries are my favorite berry. The flavour takes me back to the hot summer days out on the farm. The spectacular burst of flavour eating sun warmed berries right off the bushes. It is quite amazing how a taste of something as simple as a berry can instantly transport you back in time. Really is there anything better!

You can use any flavouring you like, from cooked down jams with the seeds removed, to espresso powder mixed with a little water to bottled flavourings like vanilla, maple or almond extract. And peppermint is a great seasonal flavouring for Christmas. Don’t forget to add a few drops of food coloring to bump up the eye appeal!

If you like things a bot more tropical be sure to pop over and check out the Toasted Tropical Marshmallows I made a few years ago. They are the next level of marshmallow love.


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Raspberry Marshmallows
Prep time
Cook time
Total time
  • 3 envelopes of gelatin
  • 1 cup of water
  • 2 cups of sugar
  • ½ cup of corn syrup
  • ½ teaspoon of salt
  • 2 tablespoons of raspberry syrup
  • ⅔ cup of icing sugar
  • 1 cup of chocolate chips
  • 1 teaspoon of shortening
  • sprinkles
  1. Place the gelatin and ½ cup of the water in the bowl of a stand mixer.
  2. Allow to soak.
  3. In a medium saucepan combine the sugar, corn syrup, salt and remaining ½ cup of water.
  4. Over medium high heat bring to a rolling boil.
  5. Continue to boil for 1 minute.
  6. Remove from heat.
  7. With the mixer on low, using the whisk attachment, slowly pour the hot syrup into the gelatin.
  8. Add the raspberry syrup (or whatever flavour you are using)
  9. Turn the mixer to high and whip for 12 minutes.
  10. Transfer the marshmallow fluff to a buttered 9x9 pan for nice thick marshmallows or a 9x13 for thinner marshmallows.
  11. Cover the surface with plastic wrap that has been sprayed liberally with non stick spray.
  12. Allow to set over night.
  13. Using a sifter or fine mesh colander cover a cutting board with a nice layer of sifted icing sugar.
  14. Remove the marshmallow slab on to the icing sugar covered cutting board.
  15. With a sharp knife cut the slab into squares or rectangles.
  16. Sift icing sugar over all sides if the cut marshmallows.
  17. Store in a covered container.
  18. Place the chocolate chips and shortening in a metal bowl.
  19. Place over a small pot of simmering water.
  20. Stir until the chocolate is melted.
  21. Remove from heat.
  22. Dip an end of the marshmallow into the chocolate.
  23. Set on a sheet of parchment paper.
  24. Sprinkle with sprinkles if desired.
  25. Set for 1 hour.

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Cranberry Bliss Bars

Cranberry Bliss Bars

I admit it, I love Starbucks.

Starbucks Cranberry Bliss Bars on Nutmeg Disrupted

I really love Starbucks. I have made so many memories in their coffee shops. Hanging out with my girlfriends, Tweet Ups, the first time meeting an online friend who flew out from the opposite end of the country, business meetings, to sitting there alone, headphones on, writing, thinking, people watching.

Nutmeg Disrupted hanging out at Starbucks

The hours must be in the hundreds. Even though I go there for the coffee I have on occasion tried some of the baked goods they offer.

Now one who’s never enjoyed white chocolate, I am surprisingly smitten with their Cranberry Bliss Bars.

Having moved to a small town in the middle of nowhere I am sorely lacking my Starbucks fix. After recently hitting one in Chapters after doing some Christmas shopping I bought one of those triangles of sweet cranberry love. And it has been on my mind ever since.


Cranberry Bliss Bars

3/4 cup butter

1 1/2 cups packed light brown sugar

2 large eggs

3/4 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1/2 cup dried cranberries

6 ounces white baking chocolate, coarsely chopped



1 package (8 ounces) cream cheese, softened

1 cup powdered sugar

6 ounces white baking chocolate, melted with 1 teaspoon of shortening

1/2 cup dried cranberries, chopped

Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick spray.

In a medium bowl, melt butter for one minute in the microwave, stir in brown sugar, let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon, gradually add all the ingredients to the mixer bowl.

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 Stir in the cranberries and chopped chocolate. The batter will be very thick, almost like a cookie dough.

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Pat the batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until well-blended.

 Gradually add half of the melted white chocolate, beat until blended. Frost the cookie base. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped.

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Store in the refrigerator until ready to serve.




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Chocolate Lentil Brownies

Chocolate Lentil Brownies

Still on my lentil kick I decided to try another recipe from The Big Book of Little Lentils cookbook.

This time I chose to do a variation of the Lentil Brownies they share.

I took them to work and the reviews were fantastic! Everyone was surprised that they were infact made with lentils!


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For this recipe you need to make a lentil puree. That is simply cooking lentils until they are done then pureeing them in a food processor. I didn’t add any extra water to the cooked lentils.

Chocolate Lentil Brownies
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Lentil Based
  • ½ cup of butter
  • ½ cup of lentil puree
  • ¾ cup of cocoa
  • 2 cups of sugar
  • ¾ teaspoon of salt
  • 3 eggs
  • 1 teaspoon of vanilla
  • 1 cup of flour
  • 3 cups of chocolate chips
  • 1 cup of toasted pecans - chopped
  1. Melt the butter.
  2. Mix in the lentil puree, cocoa, salt and sugar.
  3. Add the eggs one at a time.
  4. Mix in the vanilla, flour, one cup of the chocolate chips and ¾ cup of the toasted pecans.
  5. Line a 9 x9 baking pan with parchment paper.
  6. Bake the brownies at 350 degrees for 22 minutes or until a tooth pick inserted in the center comes out clean.
  7. Remove from the oven and sprinkle with the remaining 2 cups of chocolate chips.
  8. Cover the entire pan with a cookie sheet and let sit for 5 minutes.
  9. Using an offset spatula spread the melted chocolate chips over the entire surface of the brownie. Sprinkle with the ¼ cup chopped pecans.
  10. Allow to cool.
  11. Remove from the pan and cut into squares.


If I may dare say, these are a fool proof recipe. Brownies can be tricky finding that balance between under and over cooking. I know I have often had brownies with very hard edges only to find the center extremely soft. These were a nice moist brownies with no hard edges.



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Cream Cheese Puff Pastry cookies.

Cream Cheese Puff Pastry cookies.

In an effort to play catch up from the past couple of weeks I am digging into my files from 2012.

2 weeks ago I lost my last living grand parent. It has been hard. There were things left unsaid and it makes my heart heavy. When I returned from her funeral I immediately started a new job which has turned into what I can see as a long time position but also, it was a much needed distraction.  Thankfully I shoot everything I do so it is nice to have a little cache of work I can use until I am fully adjusted to my new schedule.

These delicate cookies are always an fancy addition to my cookie trays.

Super easy to make, they have a fantastic flavor and the texture is just wonderful.

This cookie is entered in the EatInEatOut Christmas in July Cookie Contest

Cream Cheese Puff Pastry Cookies

If you prefer darker chocolate, use semisweet chocolate chips in this recipe.

17-oz. pkg. frozen puff pastry –  thawed 8-oz. pkg.

cream cheese –  softened

1/4 cup sugar

2 cups milk chocolate chips

Make sure that you thaw the pastry according to package directions. In small bowl, combine softened cream cheese and sugar and mix well to blend. Roll one sheet of the thawed puff pastry into a 14×10″ rectangle.

Rolled out puff pastry for cookies.

Spread with half of the cream cheese mixture, leaving a 1″ border on one long side of the dough.

Puff pastry with cream cheese

Sprinkle cream cheese filling with half of the chocolate chips.

Puff pastry with a layer of chocolate chips

Roll up pastry, starting at long side, and finishing at the side with the uncovered border of pastry.

Rolling the pastry.

Brush this edge with a bit of water, and seal pastry by pinching gently.

Repeat with remaining sheet of pastry and remaining ingredients. Cover and chill rolls for at least 1 hour. When ready to bake, preheat oven to 375 degrees. Line cookie sheets with foil or parchment paper.

Sliced Puff Pastry cookie rolls.

Cut rolls into 1″ thick slices, and place cut side up on prepared cookie sheets.

Bake at 375 degrees for 20-25 minutes until pastry is golden brown. Let cookies cool for 2 minutes on cookie sheets, than remove to wire racks to finish cooling. 24 cookies.

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Puff Pastry Cookies

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A pie for Mikey……and Dylan.

A pie for Mikey……and Dylan.

It is amazing how the food blogging – Twitter community has come together in the past week or so over a loss of a fellow food bloggers husband.

I know for many, it has made us all stop and reflect about those we love and what is truly important. And to send love, hugs and peace to a person, who was so in love and now in such pain.

I do not personally know Jennifer Perillo,  but her Tweets have been heart wrenching.  And she has not been far from my thoughts this past week.

Which of course, makes my thoughts turn to the one special person I have lost.

His name is Dylan, he would be an amazing, energetic, fun loving 10 year old, who was taken far to young.

And even though I only got to spend 20 hours with him, he has profoundly changed my life forever.

And still does every day.

Because the world looks a little different when your child dies.

In her grief Jennifer has made one request, but I will let you read her words, for she explains it best.

Here is my Creamy Peanut Butter Pie.

For Mikey and Dylan.

Appreciate those you love WHILE  you can.


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