“Self-care” is a term that you may be tired of hearing these days. It often feels empty or at best aspirational. Sure, we’d all love to take a break from it all or focus on ourselves, but both the motivator for and barrier to effective self-care is, in almost all cases, time.

What we all really want is a return to a simpler time when you could do that thing that you wanted to do. When you ate a tub of ice cream and didn’t worry about how you were going to work it off. When you did something fun because it was fun and only because it was fun.

Smashmallow would like to help.

We have created delicious treats like our SMASHMALLOW CHURRO and our SMASHMALLOW MINT CHOCOLATE CHIP, but more than anything else, we promote a permission slip. No longer are marshmallows relegated to the baking aisle or only thought of as special occasion treats – they can be thought of as sweet-tooth satisfying snacks, which are perfect right out of the bag or a clean and elevated way to upgrade your next s’more, hot cocoa, coffee, or any other way you’d use traditional marshmallows. The bag is resealable but that doesn’t mean you have to close it!

One thing is for sure, this is no ordinary marshmallow!

It’s been a long year. If you’re reading this right now, you’re doing pretty great. Put on something happy on TV, get under a soft blanket, turn your notifications off and eat a bag of SMASHMALLOWS and enjoy yourself.

You’ve earned it.

 

Sweet Potato Casserole w/Smashmallows

PREP TIME – 15 minutes

COOK TIME – 2 hours

SERVES – 8

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INGREDIENTS

4.5 pounds sweet potatoes or garnet yams

1/2 cup unsweetened almond milk

3 tablespoons virgin coconut oil

2 tablespoons vanilla paste (or 2 vanilla beans, scraped)

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

9 oz SMASHMALLOW Cinnamon Churro or any other flavor you’d like

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DIRECTIONS

Step 1

Scrub sweet potatoes and prick with a fork before roasting in a 400°F oven until tender, about 1 hour. Remove from oven let cool while preparing the other ingredients.

Step 2

In a saucepan over medium heat, whisk together almond milk, coconut oil, vanilla, and spices until hot. While the mixture is heating, peel the sweet potatoes and place in a large bowl. Mash with a whisk or potato masher until smooth (or use a stand mixer).

Step 3

Pour almond milk mixture into mashed sweet potatoes and mix until combined.

Step 4

Place sweet potato mixture into a 9″x13″ oven-safe dish greased with coconut oil. Top with the SMASHMALLOW flavor of your choice and place back in the oven for 8-12 minutes or until mallows are gooey and browned on top!

 

Hot Cocoa Cookies w/Smashmallows

PREP TIME – 35 minutes

COOK TIME – 11 minutes

SERVES – 9

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Recipe by @freshwaterpeaches

INGREDIENTS

1 cup almond flour

1/4 cup coconut sugar

1/4 cup raw cacao powder or cocoa powder

1/2 tsp. salt

1/4 tsp. cinnamon

2 eggs, room temperature

1 Tbs. coconut oil melted

1/2 tsp. vanilla extract

5 SMASHMALLOW Cinnamon Churro marshmallows, cut in half

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DIRECTIONS

Step 1

In a small bowl add all dry ingredients (first five) and whisk together until fully combined.

Step 2

In a separate bowl add all wet ingredients (next three). Use a hand mixer to whip them until they are fully combined.

Step 3

Add dry ingredients into the wet ingredients. Using a hand mixer, blend together until fully combined. (Use spatula to scrape edges.) Put the mixture into your fridge to set for 30 minutes.

Step 4

After you remove the mixture from the fridge, set the oven to 325°. Cover a sheet pan with parchment paper, and spoon 1+1/2 inch balls onto the tray. It should yield 9 cookies.

Step 5

After the cookies are on the tray, take your finger and lightly press them down into a circle. They will not expand much in the oven so make sure they’re close to the shape you want them to be.

Step 6

Bake for 8 minutes, remove them from the oven + add the marshmallow pieces on top! Put them back in the oven for 2-3 more minutes. Let them cool, then ENJOY!