Tag Archives: marshmallow

April 12, 2013 · 5:00 am

Mississippi Mocha Mud Brownies

mississippi mud mocha brownie // pale yellow

Stacey came in town for a week to visit!  Stacey loves many things, but two things she loves in particular are coffee and marshmallows.  When I saw this recipe I emailed it her and told her I would make the next time she was in town.  She came into town over spring break and Easter, so this brownie/cake monstrosity turned into the perfect Easter dessert.

Mississippi Mocha Mud Brownie // Pale Yellow

When I say monstrosity, I mean monstrosity.  This is one rich brownie, a small piece is all you need, although it is perfectly acceptable to eat a large piece. The original recipe calls it a cake, but personally, I find this much too rich for a cake.  The density and fudginess are more brownie-like.  Therefore, it is now a brownie.

Mississippi Mocha Mud Brownie // Pale Yellow

The day after Easter we went with some co-workers to Citi Field for the Met’s home opener.  It was a great day in the chilly Spring sun and the Mets won!  After spending all day in the sun and imbibing a few beverages, Stacey and I were a little hungry by the time we got home.  I ordered Chinese food and was patiently waiting for the food to be delivered.  Stacey did not have as much patience and pulled out these brownies to snack on.

Mississippi Mocha Mud Brownie // Pale Yellow

Needless to say, this much ooey, gooey, chocolate richness was too much before dinner for Stacey’s stomach.  The next day when I went to cut myself a snack from the leftover brownies they were unevenly delved into.  It appeared the top marshmallow/chocolate part had been scrapped off by someone’s fingers.  Stacey ardently claimed she used a fork to pick off the chocolate/marshmallow part, but Ruth and I were skeptical.

Mississippi Mocha Mud Brownie // Pale Yellow

Whether you enjoy these brownies elegantly served on a plate or from the pan, you are going to enjoy yourself.  The brownie part is deep and chocolatey with the lightest touch of espresso flavor.  The marshmallows on top are perfectly melted and extra sweet.  A bit of chocolate fudge topping keeps the marshmallows in place and finishes the dish off.  This is a brownie for all my chocolate & marshmallow loving friends!

Mississippi Mocha Mud Brownie // Pale Yellow

One Year Ago – Oatmeal Chocolate Chunk Cookies made with Brown Butter

Print the Recipe!

Mississippi Mocha Mud Brownies

Adapted from Bake at 350

Yield – 20-24 servings (9 x 13” pan)

1 cup (2 sticks) unsalted butter

1 1/2 teaspoons vanilla

1 teaspoon espresso powder

1/2 cup cocoa powder

4 eggs, room temperature

1/2 teaspoon salt

2 cups sugar

1 1/2 cups flour

For the topping:

10 ounces mini marshmallows

4 tablespoons unsalted butter

1/2 cup milk

1/2 teaspoon espresso powder

1/4 teaspoon salt

1/2 cup cocoa powder

4 cups powdered sugar

  1. Preheat the oven to 350 F and grease a 9×13” glass pan with shortening.  Dust with cocoa powder and shake out the extra.

  2. Melt the butter in the microwave and add to a large bowl.  Whisk in the vanilla and espresso powder.  Whisk in the cocoa, salt, and eggs.

  3. Whisk in the sugar and then stir in the flour until just combined.

  4. Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick inserted comes out clean.

  5. Immediately after coming out of the oven, sprinkle the marshmallows evenly on top.

  6. Make the topping by adding the butter, milk, espresso powder, salt and cocoa powder to a medium sauce pan.  Whisk to combine as the mixture comes to a simmer.

  7. Once simmering, whisk in the powdered sugar one cup at a time.  Pour the topping as evenly as possible over the marshmallows.

  8. Allow to cool completely before serving.

  9. This is a rich brownie, cut into small pieces.  Store in the fridge, but this is best eaten at room temperature.

Mississippi Mocha Mud Brownie // Pale Yellow

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April 10, 2013 · 5:00 am

Mallomars

Mallomars // Pale Yellow

The first time I had ever eaten a Mallomar was a few weeks ago at a UFT meeting.  I grabbed one because really, there is no reason not to have a Mallomar at 7:30 in the morning.  I was delighted to taste the dark chocolate, chewy marshmallow, and crisp cookie inside.  I turned to Jackie to tell her how good they were and she just gave the look that said, “obviously, how did you not know that?”  I responded by saying I was going to have to make these myself.

Mallomars // Pale Yellow

When I got home that day I started to poke around the internet looking for a recipe.  There were several recipes, but they all seemed like a lot of work.  I pinned the version from The Kitchn, and knew I would need to wait until a rainy day, or at least a day with a lot of extra time.  If I was going to make Mallomars from scratch, I was going to do it right with homemade graham crackers.

Mallomars // Pale Yellow

Or you could spend two days making these.  I hope I haven’t lost you, because these are really worth the two day process.  On day one I made the graham crackers which were lovely on their own and then I made the marshmallow and piped a dollop on each cracker.  It takes a few hours for the marshmallow to set and harden, so I loosely covered with parchment paper and went to bed.

Mallomars // Pale Yellow

The second day was for dipping in chocolate.  After conquering tempered chocolate the day before, I decided to do it again.  Reread the thin mint post for instructions, it really is easier than it sounds.  A fork and a double boiler make this process a dream.  Dip the Mallomars marshmallow side first and then flip and shake.  Let them harden at room temperature on parchment lined baking sheets.  Done.

Mallomars // Pale Yellow

You’re probably asking yourself if a simple Mallomar is worth all this effort and the answer is absolutely.  Talk about flavor town.  I’ve already raved about the graham crackers, but they have such a lovely, delightful flavor from the cinnamon and chew from the wheat germ.  The marshmallow is studded with tiny, gorgeous vanilla seeds and the dark chocolate coating seals in all the flavor to keep them fresh for days.  Challenge yourself, make something from scratch this week that you would usually buy from the store, trust me, it’s worth it!

Mallomars // Pale Yellow

One Year Ago – Bacon Cupcakes

Print the Recipe!

Homemade Mallomars

Adapted from The Kitchn

Marshmallow recipe adapted from Martha Stewart

Yield – 48

48 2-inch graham crackers {Recipe here!}

1 1/2 packets (~3 3/4 teaspoons) unflavored gelatin

1/4 cup + 1/4 cold water

1 cup sugar

1/3 cup light corn syrup

1/8 teaspoon salt

1/2 teaspoon vanilla

1 vanilla bean

20 ounces bittersweet chocolate

2 teaspoons shortening

  1. Make the graham crackers and allow to cool.

  2. Add 1/4 cup cold water to the bowl of a stand mixer and sprinkle the gelatin over the top.  Set asides while you cook the sugar.

  3. In a small saucepan heat together the sugar, corn syrup, and 1/4 cup water until it boils.  Stir and allow to boil for 1 minute.

  4. Turn your mixer on medium with the whisk attachment.  Stream the hot sugar mixture into the bowl.  Add the salt and allow the marshmallows to whip and cool for 12 minutes on high speed.

  5. Beat in the vanilla and vanilla bean seeds.

  6. Add the mixture to a piping bag with a plain round tip and place dollops on top of each graham cracker.  This gets sticky.  Moisten your hands with cold water to best handle the marshmallow and smooth the tops of the marshmallows.

  7. Melt the chocolate in a double boiler (you can temper chocolate using these directions) and shortening to thin out the chocolate.  Make sure to mix in the shortening well.

  8. Dip each Mallomar marshmallow side first and then flip with a fork.  Shake off any extra chocolate and then let harden on parchment paper.

  9. Store in the fridge in airtight containers, but best eaten at room temperature.

Mallomars // Pale Yellow

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March 27, 2013 · 5:00 am

Brownie Roll Ups

Brown Roll-ups // Pale Yellow

New York City can be a harsh place.  For example, the city boasts the largest public school system in the country and eighth graders go through an intense application process for high school.  First, motivated and competitive students take courses during seventh grade and summer vacation to get ready for the specialized high school admissions test.  If students score high, they are eligible to attend one of the prestigious high schools in the city.  Students and families tend to place a lot of pressure on attending one of these high schools.  These are great schools with astounding opportunity and academics, but there are plenty of of other schools that will prepare students equally well for life after high school.

Brown Roll-ups // Pale Yellow

While students await their test scores they select other schools to attend.  Keep in mind the high school directory is the size of a large phone book.  Students fill out applications and hope for the best.  Some schools have minimum requirements, some have special programs, and others are mostly lottery based.  Needless to say, this is an intense period of waiting for eighth graders.

Brown Roll-ups // Pale Yellow

In March, high school admittance letters are distributed during school.  Basically students are given a letter telling them where they will be spending the next four years in front of their classmates.  There are students ecstatic about getting into their first choice school, there are students crying because they did not make it into their first choice, and worst of all, their are students who did not make it into any high school and need to go through this process all over again.  Are you stressed yet?

Brown Roll-ups // Pale Yellow

Watching students experience the emotional highs and lows of this defining experience was exhausting.  It broke my heart to see so many of students disappointed and upset.  On the other hand, I was incredibly proud of so many students who watched their hard work and dedication pay off and get into the school of their choice.

Brown Roll-ups // Pale Yellow

We all needed a chocolate pick-me-up.  Big time.  I saw this recipe awhile ago and it sounded fun and delicious, a perfect treat for my students.  Unfortunately the brownie roll ups do not look as fantastic as they taste.  The brownie roll up looked a bit like a turd and the marshmallow filling was oozing out so I decided to cover it in chocolate.  Two batches of seized chocolate later I was ready to give up.  Luckily I persevered and used my last bag of chocolate and smeared it on top.  Still a little turd-y.  Enter pink sprinkles!  They’ll make everything better.

Brown Roll-ups // Pale Yellow

Who cares what something looks like when it tastes this good.  The brownie is rich and moist, yet thin enough to be properly enjoyed.  The marshmallow creme was not meant to be homemade (I forgot to buy some, so I quickly whipped up a batch) but was completely spectacular without any weird ingredients.  All together, this a rich and sweet and wonderful treat guaranteed to perk up (or celebrate) any occasion.

Brown Roll-ups // Pale Yellow

One Year Ago – Snickerdoodles

Print the Recipe!

Brownie Roll Ups

Adapted from Cookies and Cups

Yield – 16

1 cup semisweet chocolate chips

4 tablespoons unsalted butter

3/8 cup light brown sugar

3/8 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup flour

1/4 teaspoon salt

marshmallow creme

1 bag semisweet chocolate chips

1 teaspoon shortening

Optional – sprinkles

  1. Preheat the oven to 325 F.  Grease an 8 x 8” pan with shortening and then line the bottom with parchment paper.  Leave parchment paper hanging over the side.  Grease the parchment paper.

  2. In a medium saucepan melt the chocolate chips and butter.  Remove from the heat and whisk in the sugars.  Whisk in the eggs one at a time and then the vanilla.

  3. Stir in the flour and salt.

  4. Pour the batter in the pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.

  5. Allow to cool completely.

  6. Cut the brownie into 16 pieces and roll each piece between two sheets of parchment paper until flat.  Trim if you desire a perfectly square shape.

  7. Spread a layer of marshmallow creme on the brownie and use the parchment paper to roll up.

  8. Place all the brownie roll ups on in the freezer while you melt the chocolate.

  9. Melt the chocolate in a double boiler and stir in the shortening.  Spread on the top of each brownie roll up.

  10. Add sprinkles if you’re feeling crazy

Homemade Marshmallow Creme

Adapted from Annie’s Eats

3/8 cup sugar

1/4 cup light corn syrup

1/8 cup water

pinch of salt

1 egg white

1/8 teaspoon cream of tartar

3/4 teaspoon vanilla

  1. Heat the sugar, corn syrup, water, and salt in a medium saucepan until the mixture reaches 240 F on a thermometer.  Stir as needed.

  2. In the bowl of a stand mixer with a whisk attachment, add the egg whites and cream of tartar.  Beat on medium-high speed until you have soft peaks.  Stop the mixer and wait until the sugar mixture is hot enough.

  3. Turn the mixer back on and stream in the sugar syrup on low speed.  Turn the mixer back to high speed and whisk for 6-7 minutes or until the bowl cools.

  4. Add in the vanilla and mix for another 2 minutes.Brown Roll-ups // Pale Yellow

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February 4, 2013 · 5:00 am

Chocolate Dipped Marshmallows

chocolate dipped marshmallows // pale yellow

Every quarter my students are required to complete some sort of project in science.  In past we have done science-fair type projects or model building or something relatively fun.  This year with CCLS ruining everything, all students are required to write argumentative essays ALL the time.  I’m all for literacy in the science classroom, but the reality of reading 150 essays is rough.

Chocolate Dipped Marshmallows // Pale Yellow

Without fail, there are always a few students who choose not turn in their projects on time.  This is frustrating.  In one of my classes, every single student turned in their project the day it was due.  I was super pleased and told the class I would make them a special treat for their hard work and commitment to due dates.

Chocolate Dipped Marshmallows // Pale Yellow

After doing a quick survey for ideas, the only item every student was interested in was marshmallow.  It had been awhile since I’ve made marshmallows, so I thought I would jazz up some homemade marshmallows for the special reward.  Meaghan from The Decorated Cookie served as my inspiration for marshmallows on sticks.  Of course there was not a consensus between chocolate or vanilla, so I dipped some marshmallows in melted chocolate and some in melted blue vanilla candy melts.  All the cupcakes got the sprinkle treatment of course.

chocolate dipped marshmallows // pale yellow

Homemade marshmallows are phenomenal and should not even be in the same food group as store bought marshmallows.  These marshmallows are so light, sweet, and almost creamy.  It was a bit more difficult than I anticipated to keep the marshmallows on the stick, but in the end they turned out wonderfully!  Once wrapped in some plastic with a ribbon, the chocolate dipped marshmallows were easy to transport and enjoyed by all the students.

chocolate dipped marshmallows // pale yellow

One Year Ago: Fig Newtons & Brussel Sprouts

Print the Recipe!

Chocolate Dipped Marshmallows
Yield – 36 marshmallows
Adapted from Coffee Marshmallows

4 teaspoons powdered gelatin (each packet has about 2 1/2 teaspoons, so 2 packets)
2/3 cup cold water
1/2 cup water
1 1/2 cups sugar
1 tablespoon vanilla
1 tablespoon canola oil
3 tablespoons powdered sugar
3 tablespoons cornstarch
Melted chocolate
Sprinkles

  1. Soak the gelatin in 2/3 cup cold water, set aside to bloom.  Most of the water will become absorbed.
  2. In medium saucepan, heat 1/2 cup water, sugar, and vanilla.  Add in the bloomed gelatin and water.  Stir and cook until all the sugar is dissolved.
  3. Add the mixture to the bowl of a stand mixer with a paddle attachment.  Beat on slow speed to start and then on high speed until soft peaks.  This took me about 15-20 minutes.
  4. Prepare a 9”x13” pan by covering with several sheets of plastic wrap.  Pour in the oil and spread around.
  5. Pour the marshmallow mixture into the prepared pan and let sit at room temperature for an hour.
  6. Sift together the corn starch and powdered sugar.
  7. Dust the marshmallows with the corn starch and powdered sugar mixture and turn out on a large cutting board.  Dust the round cookie cutter (1 1/2 inch) and slice the marshmallows.
  8. Melt the chocolate.  Dip the tip of a stick of the melted chocolate and stick into a marshmallow.  Allow the chocolate to harden.
  9. Spread sprinkles on a plate.
  10. Dip the top of the marshmallow in chocolate and then immediately dip in sprinkles.  Allow to cool and harden completely before wrapping.chocolate dipped marshmallows // pale yellow

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November 23, 2012 · 5:00 am

Hostess Cupcakes

A week ago I heard the sad news that Hostess was going out of business.  As always, all of my news comes from Facebook, and this was no exception.  I cannot remember the last time I ate a Hostess product, but it is still unfortunate to hear about a company going out of business, especially an iconic one.

As a double bonus, these were the perfect cupcakes to make for Hayida’s birthday.  When Hayida was at my house for our Fall Fest, she conveniently wrote her birthday on our roommate calendar, no worries, I can take a hint!  Considering we had parent-teacher conference the next day and the city took away our mid-winter break, the third floor lunch crew was in need of a sweet pick-me-up and thankfully Hayida’s birthday was the right occasion.

This cupcake requires a large glass of milk.  The chocolate cake is light and moist and the dark chocolate cocoa powder brings plenty of deep, chocolate flavor to the party.  The marshmallow is very sweet and tastes just as I remember the original tasting.  And how can you go wrong with chocolate ganache?  It’s dark and smooth and a perfect offset to the sweet filling.  Adding the piped squiggle gives the cupcakes the perfect amount of whimsy and cuteness.

Feeling nostoligic?  Missing your favorite Hostess products?  No worries, just make your own!

Print the Recipe!

Hostess Cupcakes
Yield – 22 cupcakes
Adapted from Bake at 350

Cupcakes
1 cup water
1 1/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
4 ounces unsweetened chocolate
2 teaspoons vanilla
2 eggs
1 1/4 cup flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt

  1. Preheat the oven to 350 F and line 22 cupcake tins with papers.
  2. In a small saucepan bring the water and the sugar to a boil.  Stir to combine and melt all the sugar.  Pour sugar/water into the bowl for your stand mixer and add the butter and chocolate.  Stir to melt and let cool slightly.  Stir in the vanilla.
  3. Place the mixing bowl on the mixer and mix on low speed.  Add the eggs one at a time and beat to combine.  Scrape the bowl as needed.
  4. Sift together the flour, soda, powder, and salt onto wax paper.  Add to the wet ingredients and mix until just combined.
  5. Use a standard size ice cream scoop to portion the batter into the cupcake cups.
  6. Bake for 20 minutes or until a toothpick inserted comes out clean.
  7. Let cool completely on a wire rack.

Filling
4 tablespoons unsalted butter, room temperature
1 cup powdered sugar
pinch of salt
2 teaspoons vanilla
3 tablespoons heavy cream
1 cup marshmallow creme

  1. In the bowl of a stand mixer with a paddle attachment, beat the butter for two minutes.  Add in 1/2 cup of powdered sugar, 1 tablespoon cream, pinch of salt, and 2 teaspoons vanilla.  Beat on low speed to combine.
  2. Add in the remaining 1/2 cup of powdered sugar and 2 tablespoons of creams in alternating increments on a slow speed.  Add in the cup of marshmallow cream and beat on high until the mixture is well combined.

Ganache
6 ounces semisweet chocolate chips
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons vanilla
pinch of salt

  1. Place the chocolate chips in a heatproof bowl.
  2. Bring the cream, butter, and salt to a simmer in a small saucepan.  Add the hot cream to the chocolate and leave the mixture alone for 5 minutes.
  3. Whisk the chocolate and the cream together and set aside to cool.  Stir every ten or so minutes to keep the ganache from setting.

Piped Squiggle
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/2 tablespoons heavy cream
2 cups powdered sugar
1/4 teaspoon vanilla
pinch of salt

  1. Add all the ingredients to the bowl of a stand mixer and beat with a paddle attachment on slow until well combined.  Turn up the speed and beat for 1 minutes, scrape the bowl as needed.
  2. If the mixture seems too thick, add some more cream.

Assembly

  1. Add the marshmallow filling to a piping bag with an injection tip.  Poke each cupcake in the center and squeeze until the top of the cupcake begins to rise.
  2. If there is a lot of filling poking out, scrape it off.
  3. Spoon about 2 teaspoons of ganache on top of each cupcake and use the back of the spoon to smooth the ganache.
  4. Add the piping frosting to a piping bag with a number 2 tip.  Pipe a squiggle on each cupcake.

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May 23, 2012 · 5:00 am

S’more Cupcakes

True story – I ran out of baking powder and had to buy more.  Who runs out of baking powder?  Usually I try to buy a new baking powder and soda every 6 months because I like to keep things fresh, not because I’m in danger of running out.  Weird!  Clearly I’ve been baking a lot more than usual these past few months.

Ruth asked me to make these cupcakes for one of her co-worker’s birthday.  I happily agreed with our usual arrangement – she buys the ingredients, I bake the cupcakes!  I like doing orders because it saves me the overwhelming task of deciding what to make!  This was a particularly good order because I have been meaning to make S’more cupcakes for awhile, but there was never a good reason.  I’m glad Ruth requested them.  I didn’t go fancy, I went with my favorite lady, Martha Stewart, for a perfectly simple recipe.

I started this post Sunday morning and as I sit here, Sunday afternoon is quickly passing by.  Where does my weekend go?  I stumbled upon this blog via Pinterest and sat in disbelieve at the incrediable beauty and sadness inside.  It always amazes me the stories held within someone else’s life.  I am so thankful for my own story and relative lack of tragedy.

At no point did I intend for this to turn into a meloncholoy post, the coffee I’ve been drinking is making my eyes twitch a little bit.

Then, I remembered I was in the process of applying for a grant and I had to make a response video that is due tomorrow.  The video is done, I’m still twitching from the coffee, my room is a mess, and this post is not finished.  My train of though became derailed a long, long time ago!

Anyway, let’s chat about the cupcakes!  The cake itself was a little dense for me, probably because of the graham flour.  I prefer a lighter crumb for my cupcakes.  Despite the denser texture, the cake was delicious, it was really awesome to taste the graham-cracker-ness of the cake!  The chocolate ganache provided the right amount of chocolate goodness on top and the marshmallow on top was a smoky wonder.  The recipe made a solid 24 regular sized cupcakes plus 7 minis which were perfect was sampling and taste testing!  Overall, success!

Plus, anytime you get to use a mini blow torch, you just know its going to be awesome!

Print the Recipe

S’more Cupcakes
Adapted from Martha Stewart’s Cupcakes page 151
Yield – 24 regular cupcakes + 7 minis

1 1/2 cups flour
1 1/2 cups graham flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
2 cups brown sugar
1/4 cup honey
6 eggs
2 teaspoons vanilla

  1. Preheat the oven to 350 F.
  2. Sift together the flours, powder, salt, and cinnamon onto wax paper and set aside.
  3. In the bowl of a stand mixer with a paddle attachment beat together the sugar, butter, and honey until light and fluffy.  Beat in the eggs, one at a time, and then the vanilla.  Beat on high speed until everything is well mixed.
  4. On low speed, slowly add the dry ingredients and mix until just combined.
  5. Use a standard size ice cream scoop to scoop the batter into lined cupcake pans.  Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  6. Let cool completely on a wire rack.
  7. For the mini cupcakes, scoop 1 tablespoon of batter and bake for 12-15 minutes.

Ganache Topping
6 ounces semi-sweet chocolate
2/3 cup heavy cream
1 tablespoon light corn syrup

  1. Start the ganache after you take the cupcakes out of the oven.
  2. Heat the cream and corn syrup in a small pot and bring to a simmer but not a boil.
  3. Chop the chocolate and place it in a bowl and then add heated cream.
  4. Let sit for a minute and then stir until the chocolate is melted.
  5. Set aside to cool, stirring every few minutes.
  6. Pour about 1-2 teaspoons of ganache on the top of each cupcake, them set while you make the frosting.

 

Marshmallow Frosting + Assembly
1 envelope gelatin
1/3 cup cold water
1/4 cup water
1 cup sugar

  1. Place the 1/3 cup of cold water into the bowl of a stand mixer.  Sprinkle the gelatin on top.  Leave it alone.
  2. Boil the 1/4 cup of water with the sugar.  Do not stir, simply go around the edge of the pan with a wetted pastry brush to remove all the sugar crystals from the sides.
  3. Boil until the mixture reaches 238 F on a candy thermometer.
  4. Slowly pour the sugar into the gelatin mixture.  Beat on high speed until stiff, glossy peaks forms.  This takes about 8-10 minutes.
  5. Immediately pipe onto the cupcakes.
  6. Using a small blowtorch, brown the edges of each cupcake.  I placed my cupcakes on an upside down glass so I can spin while I torch.

 

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April 30, 2012 · 5:00 am

Sweet & Salty Chocolate Guinness Pie

So my friend Chelsea came to visit for a week.  She used to live in Brooklyn, but moved to Kansas City, but is back for a week long conference.  Chelsea is not only a friend, but an avid reader of this blog!  I asked her what she would like for me to make her and she asked for Irish Car Bomb Cupcakes, yes these are delicious, but I’m a little tired of making them.  If it was beer and chocolate she wanted, I had just the recipe I wanted to try!

Clearly I’m on a bit of a pie kick.  Pies are like the ultimate dessert, they are fancy, but not as formal as a cake.  And I think pies are relatively impressive for your guests.  Not everyone can make a good pie!  Also, I don’t have as many opportunities to make a good pie, so I like to make one when I get the chance.

This pie starts with a salty sweet crust.  The idea of using pretzels in the crust is genius!  So good and crunchy.  My crust was kind of crumbly so I upped the amount of butter in the recipe below, let me know how that works out for you!  The chocolate-Guinness pudding is A-mazing!  So rich and flavorful and perfectly creamy.  The beer marshmallow on top is fun and a relatively light topping, it really completes the pie!  As you can see from the pictures, I looked away from the broiler for 20 seconds and the top got a little dark.  Stacey said she liked the burnt marshmallow on top, use your own judgment and watch carefully!   There are kind of a lot of steps involved, but that’s the fun part for me!

Print the recipe.

Sweet & Salty Chocolate Guinness Pie
Adapted from Sprinkle Bakes
Yield – 8-12 servings from a 9” pie

3/4 cups crushed pretzels
1/2 cup graham cracker crumbs
6 tablespoons melted, unsalted butter
3 tablespoons + 1/2 cup + 1 cup sugar
4 egg yolks + 2 egg whites
1/4 + 1/4 teaspoon salt
1/2 cup +1/2 cup Guinness
1 cup + 2 tablespoons heavy cream
4 ounces bittersweet chocolate – I used 60%
2 tablespoons corn starch
3 tablespoons water
10 large marshmallows

Crust

  1. Preheat the oven to 350 F and grease the bottom of a 9” pie pan.
  2. In a food processor crush the pretzels and the graham crackers.  Melt the butter in the microwave.
  3. In a small bowl mix together the crumbs, butter, and 3 tablespoons of sugar.
  4. Press the crumbs into the pie plate and bake for 10 minutes.  Let cool completely.

Chocolate Filling

  1. Whisk together 4 egg yolks and 1/2 cup of sugar in a small bowl.
  2. Add 1/2 cup of Guinness and the heavy cream to a medium sauce pan.  Cook until hot, but not boiling.
  3. Break up the chocolate, remove the Guinness mixture from the heat, and add in the chocolate.  Stir together until the chocolate is melted.
  4. Pour the chocolate mixture slowly into the egg yolk mixture whisking the whole time.  Pour everything back into the saucepan.  Add in 1/4 teaspoon of salt and the cornstarch and stir to combine.
  5. Heat until thickened and then pour into the pie crust.  Place in the fridge.

Marshmallow topping

  1. Place 1/2 cup of Guinness in a small saucepan and heat until the Guinness is reduced to 2 tablespoons.  Remove from the heat and set aside.
  2. Build a double boiler and whisk together 2 eggs, 1 cup sugar, and the water in a medium bowl over simmering water.
  3. Heat and whisk the mixture until there is no longer a gritty texture.  Remove from the heat and add in the marshmallows.
  4. Stir together and then place back over the double boiler until the marshmallows are all melted.  Stir in the reduced Guinness.  Pour over the chocolate mixture.
  5. Place in under the broiler for 60-90 seconds or until the top is browned – be careful, pay attention!
  6. Place in the fridge overnight.  Decorate with extra pretzels.  Use a warm knife to cut.

 

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April 27, 2012 · 5:00 am

S’more cookies

My friend, Ms. Rossi, is pretty awesome!  She teaches 4th grade at Clay Elementary School and she showed her students this blog.  They said such nice things about my baking, so I wanted to send them a special treat!  Here you go boys and girls, enjoy your s’more cookies, let me know what you think!

These cookies taste just like s’mores!  They are gooey and chocolaty and the graham cracker bottom provides just the right crunch. I really like the crunch of the graham cracker on the bottom, it allows the cookie to be softer without compromising the functionality.  Also, these s’more cookies are super easy to make.  The recipe makes 40 large cookies, it’s definitely a keeper.

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S’more Cookies
Adapted from Glorious Treats
Yield – 40 cookies

20 graham crackers broken into halves (40 pieces)
11 tablespoons unsalted butter, room temperature
1 cup packed brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour
1 cup semisweet chocolate chips
1 cup mini marshmallows + more for putting on top
10 fun-pack sized Hershey’s broken into 4 pieces each

  1. Preheat the oven to 350 F and cover two baking sheets with parchment paper.
  2. Spread out the halves of graham crackers and bake for 5 minutes.  Let cool while you prepare the dough.
  3. Beat together the butter and sugars until light and fluffy.  Add in the eggs one at a time and then beat in the vanilla.
  4. Add the flour, soda, and salt to the mix and beat until just combined.
  5. Fold in the chocolate chips and 1 cup of marshmallows. I had to use my hands to mix everything together.
  6. Use a medium sized cookie scooper to scoop the dough on top of each square of dough. Bake for 5 minutes.
  7. Add one piece of a Hershey’s bar and two mini marshmallows per cookie.  Bake for another 5 minutes.
  8. Let cool for a few minutes on the pan and then use a metal spatula to separate squares and transfer to a cooling rack to cool completely.

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April 20, 2012 · 5:00 am

Red Velvet Brownie S’more Bars

These bars can be served two ways – fresh from the oven on a plate with a fork or day old in bar form.  After many taste tests, I can attest that both ways are equally as delicious!  The first way is super gooey, warm, and comforting.  The second way is easier to handle and is much more toothsome.

I made the bars on Tuesday and of course the roommates wanted to try some right away.  I tried to protest and saying they needed more time to cool, but obviously I did not protest too hard, because I too wanted to try the bars!  Since it was a beautiful spring evening, I brought the bars out to the deck for eating.  As you can see, it was messy.  Stacey agrees that these were well worth the mess!  I told her to make a face that shows how much she is enjoying the red velvet brownie s’more bars – she made a great face!

To combat the gooey-ness, I put the rest of the pan in the fridge and cut into pieces Wednesday night.  At first it was little rough to cut the bars, but once I got a little out, I was able to remove the whole thing from the pan and put my weight into cutting.  I then boxed up the bars and took to work on Thursday.

Let’s just say these little, gooey bars caused quite a stir at lunch! The fourth period lunch crowd quickly ate through their first helpings and took second helpings to save for later!  By the time the fifth period lunch crowd got their hands on the bars, there wasn’t that many left and people had to rush to get a piece!  Luckily the fifth period lunch crowd is generous and many cut their pieces into halves or quarter for sharing!

Making these bars was pretty exciting, I’ve never used the broiler before!  I’ve always been a little scared, but I did it!!!  I did sit in front of the oven watching the tops brown.  This was probably a crucial step, however.  I could easily observe when to rotate the pan and when to pull them out of the oven.  Do yourself (and your friends) a favor, make some ooey, gooey, red velvet brownie s’more bars – everyone will love you!

Print the Recipe.

Red Velvet Brownie S’more Bars
Adapted from How Sweet It Is on Sugarcrafter
Yield – approx. 20 small bars

Crust
1 1/4 graham crackers (a little less than one sleeve)
6 tablespoons unsalted butter, melted

  1. Preheat the oven to 350 F and grease an 8 x 8” pan.
  2. Crush the graham crackers and smush together with the butter using a fork.
  3. Press into the greased pan.

Brownie
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
3 tablespoons cocoa powder (I used Hershey’s Dark)
2 tablespoons red food coloring (I used Americolor Tulip Red Gel Paste)
1 1/4 cups flour
1/4 teaspoon salt
2/3 cup semisweet chocolate chips

  1. Beat together the butter and sugar in a bowl of stand mixer with a paddle attachment until well combined.  Beat in the eggs one at a time.
  2. In a small bowl mix together the vanilla, cocoa, and red coloring to make a paste.  Add this to the butter mixture and beat together.
  3. Add in the flour and salt and beat until just combined.
  4. Using a spatula, stir in the chocolate chips.
  5. Pour over the graham cracker crust and bake 30 minutes until the top is set.

Topping
1 jar (7 1/2 ounces) marshmallow fluff
13 marshmallows, regular size

  1. Right after the brownie comes out of the over use an offset spatula to spread the fluff.
  2. Cut the marshmallows in half and spread out over the top.
  3. Turn your oven to the broiler setting and place the bars inside the oven.
  4. Sit in front of the oven and watch closely, rotate as needed, and remove from the oven when the top is nice and toasty.
  5. Let cool a little for a plate and fork dessert.
  6. Put in the fridge overnight to cut into pieces.

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March 7, 2012 · 5:20 am

Coffee Marshmallows

I don’t know if you ever watch Chuck’s Day Off, but you definitely should!  It’s a great hour of food porn starting with Jamie Oliver and ending with Chuck Hughes.  There is something so satisfying about watching two men cook with such passion and love for the ingredients.  When my roommates and I saw Chuck make these marshmallows with hot chocolate, we were smitten!  The hot chocolate is a little too calorie laden, but the marshmallows are fantastic on their own or in your own version of hot chocolate.

Homemade marshmallows have been on my mental to-do list for awhile and I added them to the New Foods list because of the gelatin.  I have never worked with straight up, powdered gelatin before.  These are pretty easy, they just take a bit of time to whip up in the mixer.  The coffee flavor really comes through creating a mocha like flavor in hot cocoa.  I’m sure you could substitute any flavoring you like for the coffee. These marshmallows are soft and tasty.  As an added bonus you feel pretty bad-a$$ making your own marshmallows!  Hello, that’s some hard core baking!*  I cut the marshmallows in squares and circle to have variety and see what each would look like.  I like the circles better, even though there is more waste.

*There is not actual baking in marshmallow making, just a little stove top action!

Print the recipe!

Coffee Marshmallows
Yield – 30 1” marshmallows
Adapted from Chuck’s Day Off

1 tablespoon canola oil
4 teaspoons powdered gelatin (each packet has about 2 1/2 teaspoons)
2/3 cup cold water
1/2 cup strong coffee
1 1/2 cups sugar
1 tablespoon vanilla
3 tablespoons powdered sugar
3 tablespoons cornstarch

  • Soak the gelatin in the cold water, set aside to bloom.
  • In medium saucepan, heat the coffee, sugar, and vanilla.  Add in the bloomed gelatin and water.  Stir and cook until all the sugar is dissolved.
  • Add the mixture to the bowl of a stand mixer with a paddle attachment.  Beat on slow speed to start and then on high speed until soft peaks.  This took me about 15 minutes.
  • Prepare a 9”x13” pan by covering with several sheets of plastic wrap.  Pour in the oil and spread around.
  • Pour the marshmallow mixture into the prepared pan and let sit at room temperature for an hour.
  • Sift together the corn starch and powdered sugar.
  • Dust the marshmallows with the corn starch and powdered sugar mixture and turn out on a large cutting board.  Dust the knife/round cookie cutter (1 1/2 inch) and slice the marshmallows.
  • Dip all of the cut marshmallows into the dusting mixture to make the marshmallows not sticky.  Store in an airtight container

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