Marshmallow Ginger Kids

Hello Friends, Today I am back With New recipe for making this recipe at your home you must need following Ingredients -

1

Ingredients :

• 1/2 c sugar
• 2 tsp cinnamon
• 1/2 tsp ginger
• water
• 1/4 white chocolate chips

Directions :

• So first slide two large marshmallows onto a lollipop stick {I got mine at World Market}.
• Ginger Kids Step 1
• Melt the white chocolate chips according to the package directions. Transfer the chocolate to a ziplock bag and cut off one corner. Use the chocolate to adhere the small marshmallows to the large ones making up the arms and legs. They already look cute! Let the chocolate set before continuing on.
• Marshmallow Ginger Kids Step 2
• Mix the sugar, cinnamon, and ginger in a small bow and set aside. Fill a bowl or large cup with water {I used a mason jar}. It needs to be big enough to dip the entire pop in. So first dip the pop in the water and then roll it in the cinnamon-sugar-ginger mixture. I ended up needing to pour some over the pop to get it completely coated.
• Marshmallow Ginger Kids Step 3
• Here they are ready to decorate!
• Marshmallow Ginger Kids Step 4
• I used a variety of decorations on our Marshmallow Ginger Kids {Wilton’s Sparkle Gel, Wilton’s Cookie Icing, Wilton’s Pearlized Sprinkles and more – just what I had on hand}. I think this group looks more like a Marshmallow Ginger Family – hehe!

Marshamllow Ginger Family

Marshmallow Ginger Kids

1. Recipe Type: Dessert
2. Author: Trish – Mom On Timeout
3. Prep time: 5 mins
4. Cook time: 5 mins
5. Total time: 10 mins
6. Serves: 6

Ingredients

• 1/2 c sugar
• 2 tsp cinnamon
• 1/2 tsp ginger
• water
• 1/4 white chocolate chips

Directions

1. First slide two large marshmallows onto a lollipop stick {I got mine at World Market}.
2. Melt the white chocolate chips according to the package directions. Transfer the chocolate to a ziplock bag and cut off one corner. Use the chocolate to adhere the small marshmallows to the large ones making up the arms and legs. Let the chocolate set before continuing on.
3. Mix the sugar, cinnamon, and ginger in a small bow and set aside. Fill a bowl or large cup with water {I used a mason jar}. It needs to be big enough to dip the entire pop in. So first dip the pop in the water and then roll it in the cinnamon-sugar-ginger mixture. I ended up needing to pour some over the pop to get it completely coated.
4. I used a variety of decorations on our Marshmallow Ginger Kids {Wilton’s Sparkle Gel, Wilton’s Cookie Icing, Wilton’s Pearlized Sprinkles and more – just what I had on hand}.
5. Notes
6. Recipe from Family Fun Magazine.
7. The original recipe said the ingredients would make four but I made six and had A LOT left over. Plan for 8 with this recipe.

Mini Gingersnap Pumpkin Cheesecakes

Mini Gingersnap Pumpkin Cheesecakes

Ingredients:

• 18 gingersnap cookies
• 12 oz light cream cheese, softened
• 3/4 cup sugar
• 1 Tbls corn starch
• 1 tsp pumpkin pie spice
• 2 eggs, room temperature
• 1 cup canned pumpkin {pure pumpkin}
• 1/3 cup Karo Light Corn Syrup

Directions:

• Preaheat oven to 325 degrees. Place paper baking cups in a muffin tin. Place a gingersnap cookie in each cup.
• Beat cream cheese, sugar, corn starch, and pumpkin pie spice with an electric mixer until thoroughly combined. Add eggs, one at a time, beating well after each addition. Add pumpkin and syrup and beat for an additional minute.
• Pour cheesecake filling into cups {I used an ice cream scoop}, dividing evenly. {Pay no attention to how much batter is shown in the picture…you want them filled almost to the top.} Bake for 30-35 minutes until cheesecakes are just set.
• Let cool for 15 minutes and then chill for an additional hour in the fridge before serving. If you put the cheesecakes in the fridge too soon it can cause the cheesecake to crack.
• Top with whipped cream and voila!