Summer S’mores Pie

Smores Pie

I love nothing more than a good, gooey S’more on a summers day. Unfortunately, due to the drought in California, most campsites have banned campfires in fear of it causing a forrest fire. Last year, I made my Ultimate S’mores Brownies which were an absolute crowd pleaser. This year, I am preparing for the summer with my Summer S’mores Pie. It is served cold, which is perfect for a hot summers day! This recipe is the same as the Double Chocolate Pudding Pie recipe, with the addition of the topping. The marshmallow topping is perfectly goopey and the graham cracker crust has the perfect crunch.

Smores Pie

To start out, make the graham cracker crust. Simply place the graham crackers into a freezer ziplock bag and crush it with a rolling pin. Pour in the sugar and melted butter and toss until fully combined. Press the contents into a well buttered pie dish and bake. Remember to butter the pie dish! I have had so many instances where I forgot and the crust would be stuck to the dish.

Graham cracker crust

Once the pie crust is ready, the filling is quite simple to make. Dissolve the gelatin in a small bowl of water and set aside for it to bloom. Meanwhile, in a medium saucepan, measure out the sugar, cocoa powder, cornstarch, and salt.

Smores Pie

Add in the milk and whisk the mixture together until there are no more lumps. Turn the heat onto medium high heat and continue to whisk until it begins to thicken. This will take about 10 minutes of constant stirring. If it is left by itself without any whisking, the pudding will become lumpy.

Smores Pie

When the mixture is bubbly and has thickened in consistency, turn the heat off.

Smores Pie

Add in the chocolate chips, vanilla, and the bloomed gelatin.

Smores Pie

Whisk until the gelatin and chocolate has melted into the pudding and pour the mixture into the prepared graham cracker crust. Refrigerate for at least three hours for the pie to cool down and set.

When the pie has set, take it out of the refrigerator to bring to room temperature. I know this sounds counterintuitive but it is to make sure the marshmallow topping can actually stick to the pie. Otherwise, it will just slide around the top. To make the marshmallow topping. Simply measure out all of the ingredients into a glass bowl.

Smores Pie

Set it over a double boiler and with a hand held mixer, whip the fluff until it thickens.

Take a paper towel and dab the top of the pie to remove any condensation or moisture. Pour the marshmallow fluff onto the pie and spread it out. With a fork or a spoon, make some peaks and swirls into the fluff.

If you have a kitchen torch, use it to caramelize the top. If not, simply place the pie under an oven broiler to brown. Place it back into the fridge until it is ready to be served.

Note that the topping is very gooey so serving the pie will be messy, but is worth it! 

Smores Pie

Smores Pie

Summer S'mores Pie

recipe adapted from Ellie Krieger, Food Network

Graham Cracker Crust

9 full sheets of graham crackers

1/2 stick unsalted butter, melted (plus more if needed)

4 Tbsp sugar

  1. Preheat oven to 350. Butter a 9in pie pan.
  2. In a gallon size ziplock bag, crush the graham crackers until finely ground using a rolling pin.
  3. Open and pour in sugar and make sure it evenly disperses.
  4. Pour in the melted butter and mix so that all of the crumbs have absorbed some butter. When you take a handful of graham crackers and squeeze, it should hold its shape. If it comes loose, melt some more butter 1 Tbsp at a time until it holds.
  5. Pour the graham crackers inside the pie pan. Firmly press the graham crackers in place using the bottom of a measuring cup or small cup.
  6. Bake for 10-12 min, or until it is at a toasted golden brown, and then let it cool.

Chocolate Pudding Filling

1 pack unflavored gelatin

1/3 c cold water

2/3 c sugar

1/3 c cocoa

1/3 c cornstarch

pinch salt

3 c whole milk

2 oz bittersweet chocolate chips

1 tsp vanilla

  1. Sprinkle gelatin over cold water in a small bowl and set aside.
  2. In a medium saucepan, mix the sugar, cocoa, cornstarch, and salt.
  3. Turn the heat onto medium high and gradually pour in all of the milk.
  4. Whisk constantly; never leave or stop whisking otherwise it will turn lumpy. Make sure you whisk the bottom of the pot well as some may remain on the bottom and burn.
  5. Continue whisking until the mixture thickens to a pudding consistency. It may take about 5-10 min, then remove from heat.
  6. Add in chocolate, vanilla, and reserved gelatin.
  7. Pour mixture into pie crust and set for at least 3 hours (overnight recommended).

Marshmallow Topping

1/3 cup + 1 Tbsp sugar

1/4 tsp cream of tartar

pinch salt

3 Tbsp corn syrup

1/2 tsp vanilla

1 teaspoon water

1 egg white

  1. Combine all the ingredients in a glass bowl and place over a double boiler.
  2. With a hand held mixer, whip the contents on medium high speed until it forms white, medium soft peaks.
  3. Leave the pie out to come to room temperature. Take a paper towel and dab the top of the pie to remove any moisture or condensation. (This will prevent the marshmallow topping from sliding right off the pie)
  4. Pour the marshmallow fluff onto the pie and with a fork or spoon, form swirls and peaks.
  5. Using a kitchen torch or oven broiler, caramelize the fluff until golden brown.
  6. Place it back into the refrigerator until the pie is cold. Once cold, it is ready to be served!

Smores Pie

 

Ultimate S’mores Brownie

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I have been craving brownies for goodness knows how long. It’s been probably a month or so? Now when I finally had a chance to make them, I decided, why go classic when you can go ultimate with s’mores brownies?! After all, it is summer and camping season and even though California no longer allows fire pits in fear of forrest fires due to the drought, s’mores SCREAM summer! It’s no secret that I’m a huge fan of the graham cracker-chocolate-marshmallow combination; I’ve made s’mores cupcakes, s’mores cake, chocolate chip s’mores cookies, and so it was about time to make them into brownies. I used the same graham cracker recipe that I use for my cheesecakes and pudding pies and the same homemade marshmallow recipe. The only thing new is the brownie batter, which I have changed from my previous Classic Brownies. I decided to change this recipe because I wanted my brownie to be gooey-er in texture to go with the whole s’mores theme.

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First, you want to melt the butter and chocolate over a double boiler.

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While that’s going, whisk together the eggs, sugar, and vanilla in a separate bowl and set aside.

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Once the chocolate and butter has all melted to form this silky texture, remove from heat and set aside to slightly cool.

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As it is cooling, prepare your graham cracker crust and bake until the top is golden brown.

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Now while the graham crackers are baking and the chocolate has slightly cooled, whisk together the egg mixture with the chocolate mixture.

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I didn’t realize how much batter I would be making! Should have used a larger bowl….

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Next, sift in the dry ingredients and fold it together until just incorporated!

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Lumps are okay!!

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Pour into your baked graham cracker crust and bake until an inserted toothpick comes out clean.

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As that is baking, make the marshmallows. Details of this can be found on a video in my post on S’mores Cookies.

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What was supposed to be a 30 minute bake turned into 1 hr 20 minutes. Can you see all the times I tested it for completion? I didn’t worry about the holes since I was going to cover it with my marshmallows anyways.

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Pour on the marshmallow fluff and allow it to set for about 20 minutes in the refrigerator. Then, set it in the oven under a broiler for it to turn golden brown. Make sure you watch it at all times as it will quickly burn!

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Take a sharp knife and cut large squares of this glorious s’mores brownies! I mean, LOOK AT IT! Oober gooey, oober chocolatey, and oober delish. Craving definitely satisfied!

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Ultimate S’mores Brownies

makes 12 large brownie squares

Butter and flour a 9X13 inch pan. Line the bottom with parchment paper, set aside.

Graham Cracker crust:

18 full graham cracker sheets

1/3 c sugar

3/4 c melted butter

Preheat oven to 375 degrees. Place graham crackers into a large gallon freezer ziplock bag. Finely grind and crush them with a rolling pin until almost powder consistency. Add sugar and melted butter and toss around in sealed bag until fully incorporated. Pour out into prepared pan and using the bottom of a measuring cup, firmly press the mixture into the bottom of the pan, creating an even layer. Bake for 12-15 minutes until it is golden brown and toasted.

Brownie:

recipe adapted from, From the Kitchen Table

***The conversion from metric grams to US cups are the closest approximation. If possible, use the metric gram unit for more precision**

375 g (1 1/2 c + 3 Tbsp) unsalted butter

345 g (1 3/4 c) semisweet chocolate

500 g (2 1/3 c) sugar

60 g (1/2 c) Unsweetened cocoa powder

6 large eggs

1 Tbsp vanilla extract

225 g (1 1/2 c + 2 Tbsp) flour

1 tsp salt

Melt the butter and the chocolate in a bowl over a pan of boiling water, this melts the chocolate and butter slowly to ensure it stays smooth. When the chocolate and butter is completely melted take it off the heat and put to the side to cool a little

Put the sugar in a separate bowl and beat together with the eggs and the vanilla extract. Slowly mix in the melted chocolate and butter.

Sift in the flour, cocoa and salt and then fold together until just incorporated.

Pour into the prepared baking tin and spread it into an even layer.

Bake for 1 hr to 1 hr 20 minutes until the surface is flaky and cracked. Leave to cool before adding the marshmallow.

Marshmallow Fluff 

1/4 cup water

1/4 cup light corn syrup

3/4 cup sugar

2 teaspoons powdered gelatin

2 tablespoons cold water

2 egg whites, room temp

1/4 teaspoon pure vanilla extract

Combine the water, corn syrup, and sugar in a saucepan. Bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer. Meanwhile, sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and slowly pour the syrup as the whites continue to beat. Add the vanilla and continue whipping until it has thickened.

**Tip: To see if the sugar syrup has reached a soft ball stage, fill a ramekin or small tea cup with room temperature water. Take a small spoonful of the syrup and drizzle some in. With your finger, you should be able to pick up and form a small, soft, malleable sugar ball in the water. If it dissolves into the water, it is still too soft. If the ball formed is not malleable and too rock solid, it has become a “hard ball” stage and cannot be used.

Spread onto the slightly cooked brownie, then allow it to set for 10-20 minutes. Place it under a broiler in the oven and allow it to brown on the top. Make sure to keep watch as it can easily burn!

Chocolate S’more Cookies

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AHH so excited I have a video now!! Last week, my friend Robin asked me if she could make a video of me baking and of course, I was super eager and excited to jump on board! I have a list of “want to bake” items stored in my phone and s’mores cookies just happened to be one of them. In the past, I’ve made a S’mores Cake and S’mores Cupcakes and so I figured it was about time for the sandwich cookie!

The basic steps can be seen through the video and the recipe is right below!! The homemade marshmallows are the star in this whole sandwich cookie as it binds everything together without being overwhelmingly sweet!

Thank you Robin!! She also has a blog and the link can be found here. Go and check her out!

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Chocolate S’mores Cookies

makes 16 sandwich cookies

Chocolate Chip Cookie

1 stick butter, room temp

1/4 c vegetable shortening

1/3 c sugar

1 c loosely packed brown sugar

2 large eggs

1/2 tsp. vanilla

2 c all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 package chocolate chips

Preheat oven to 375 degrees.

With electric mixer, beat butter and shortening at medium speed until creamy. Gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well. Mix in chocolate morsels.

Turn the mixer off and sift in the flour, baking soda, and salt. Beat on low speed until just blended. Drop cookies onto parchment paper using ice cream scoop

Bake for 11-12 minutes, or until lightly browned and let them slightly cool before transferring to baking racks.

Marshmallow Fluff Filling

1/4 c water

1/4 c light corn syrup

3/4 c sugar

1 Tbsp powdered gelatin

2 Tbsp cold water

2 egg whites

1/4 teaspoon pure vanilla extract

Combine the 1/4 c water, corn syrup, and sugar in a small nonstick saucepan and bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.

In a small bowl, sprinkle the gelatin over 2 Tbsp cold water and let dissolve. Remove the sugar syrup from the heat, add the gelatin, and mix.

In an electric stand mixer, whip the whites until soft peaks form and slowly drizzle the syrup into the whites. Add the vanilla and continue whipping until it is thick and the bowl has cooled.

To Assemble

Melt 1/2 c semisweet and 1/2 c bittersweet chocolate chips.

Transfer the marshmallow fluff to a pastry bag and pipe onto half of the cookies. Drizzle on the chocolate glaze and place the other half of the cookie on to make a sandwich.

S’mores Cake

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WHAT CAN BE BETTER THAN A S’MORES CAKE?!

In the past, I’ve tasted and also made S’mores cupcakes before. The first time I had a s’mores cupcake was by Sprinkles Cupcakes and it was extremely divine. After my first, I went back just to buy it again and found out they were a limited time and seasonal cupcake. From hearing that, I grew an even greater craving for it and sought out to make my own s’mores cupcakes. Then one fine day later, I decided to go even bigger and turn the cupcakes into a full 8in cake.

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Taking the marshmallow and graham cracker recipe from the cupcakes, I used my go-to chocolate cake recipe to create this s’mores cake.

Each cake layer was cut in half to make a total of four layers. As for the fillings, I alternated between two layers of homemade marshmallow fluff and one layer of chocolate ganache. The marshmallow fluff is able to balance the sweetness of the overall cake as it is lighter and less sweet than a typical frosting. I then piped vanilla buttercream onto the sides of the cake and lightly packed the top with oven toasted graham crackers.

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While there are so many different components to this cake, it is a lot easier to break it up into two days to make.

The first day I baked the cake and toasted the graham crackers as both are required to cool down to room temperature before you use them. Set them aside for the next day to use.

The second day is when I made the buttercream, the marshmallow fluff, and the chocolate ganache. These must be made on the day of as the buttercream may dry out and become chunky, and the homemade marshmallow filling and chocolate ganache must be handled while still warm. Once you make the ganache and marshmallow fluff, assemble the cake as soon as possible. If left out, the fluff turns into a giant marshmallow as it will thicken and become more solid as it cools to room temperature. Once the cake has been layered, then begin to make the buttercream. Careful you do not make it too soft as the ruffles will wilt, nor do you want it to be too stiff as your hand will cramp from piping!

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To make this zigzag cake design, I used a 1M piping tip. I also tried it with a 2D tip but it didn’t create the ruffle look that I was aiming for. To pipe, start at the bottom of the base and pipe 1 1/2 in to 2 inches, then zigzag from the bottom base of the cake to the top of the side. Continue doing so section by section until you have completed the whole side of the cake. Gently press in the toasted graham crackers onto the top of the cake and pipe a buttercream boarder around the top. Lastly, I drizzled the top with some melted chocolate chips so it isn’t just a blank sandy top.

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In my opinion, the flavors go insanely well together as a cake. There’s just something about marshmallows, toasted graham crackers, and chocolate that everyone loves together. Perfect match made in heaven! Now if you just excuse me, I have a giant hunk of cake waiting for me!

S’mores Cake

I used this Classic Chocolate Cake recipe

Toasted Graham Crackers

4 full sheets of graham crackers

3 Tbsp melted butter

1 Tbsp sugar

Preheat oven to 375 degrees. Roughly crush the graham crackers in a ziplock freezer bag. Add sugar and melted butter and combine. Spread out on a cookie sheet lined with parchment paper and bake for 10-50 minutes until it has a toasty look and is more brown than its normal color. Remove and cool completely.

Marshmallow Fluff Filling

1/4 cup water

1/4 cup light corn syrup

3/4 cup sugar

2 teaspoons powdered gelatin

2 tablespoons cold water

2 egg whites, room temp

1/4 teaspoon pure vanilla extract

Combine the water, corn syrup, and sugar in a saucepan. Bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer. Meanwhile, sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and slowly pour the syrup as the whites continue to beat. Add the vanilla and continue whipping until it has thickened.

**Tip: To see if the sugar syrup has reached a soft ball stage, fill a ramekin or small tea cup with room temperature water. Take a small spoonful of the syrup and drizzle some in. With your finger, you should be able to pick up and form a small, soft, malleable sugar ball in the water. If it dissolves into the water, it is still too soft. If the ball formed is not malleable and too rock solid, it has become a “hard ball” stage and cannot be used.

Chocolate Ganache

1/4 c heavy whipping cream

3 oz semi sweet chocolate

Heat up the heavy whipping cream in the microwave for 30 seconds, or until it begins to bubble. Stir in the chocolate chips until it melts. Once it is smooth, it is ready to use!

I used this Vanilla Buttercream recipe

Assembly: 

Make the toasted graham crackers and the chocolate cake one day in advance to allow time for them both to cool. The next day, take the two cake layers and slice in half. Then proceed to make the chocolate ganache, then the marshmallow fluff. Once the marshmallow fluff has thickened but still warm, begin layering (do not let it cool completely). Fill the first layer with marshmallow fluff, then add a cake layer. It then alternates ganache, cake, marshmallow, then the final cake layer. Once the layering is finished, make the buttercream. Too stiff may give you carpal tunnel, but too soft will produce a cake with wilted piping. Create a crumb coating (thin layer of frosting around the whole cake) and refrigerate for 10 minutes. Remove and gently press the toasted graham crackers into the top, leaving a 1/2 in boarder. Pipe the sides of the cake with whichever design you would like, I decided to do a zigzag pattern with my 1M tip, and a boarder around the top of the cake. Using either some left over chocolate ganache or some more melted chocolate chips, drizzle around the top of the cake on the graham crackers to finish.

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