09/01/2026
While I was gearing up for the marshmallow flight drop, I had a batch of Red Velvet marshmallows that did not go according to plan. I miscalculated some things (I'm a baker, not a mathematician!) and ended up with something more like nougat than marshmallow.
So I did what I do - said, "Plot twist!" and found a way to repurpose those not-quite-marshmallows.
I thought about the Taiwanese sweet called Snowflake Crisp, and hit up Uncle Google to learn more about it. With luck, I found a recipe that uses marshmallows instead of making the nougat from scratch.
I set to work making the nougat base...and then realized I didn't have any evaporated milk. Or cream. Or even half-and-half. What I did have was some Cinnamon Coffee Cake oatmilk creamer.
So...Red Velvet marshmallows with a little cinnamon from the creamer hosting broken up Club crackers, pieces of Dark Chocolate Oreo Thins, and some cream cheese flavored baking chips.
The result? Way better than it had any right to be!
Y'all, this stuff was TASTY. Best the day it's made, before the crackers and Oreos soften up (but I know a trick that may prevent that in the future!)
Sometimes, you really can turn a loss into a win, folks.
Hang in there. And reward yourself for your tenacity with a Lil Treat. You've earned it.
https://www.saltnpepperhere.com/blog/marshmallow-nougat-crisp