Thursday, February 21, 2013

S'mores Pie

adapted from Pastry Affair

Graham Cracker Crust
2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
3 tablespoons granulated sugar

Chocolate Filling
3/4 cup heavy cream
3/4 cup milk
10 ounces, semi-sweet chocolate chopped or chips
Pinch of salt
2 eggs, whisked
1 bag of marshmallows

Preheat oven to 325 degrees F (160 degrees C).

In a medium mixing bowl, mix together the graham cracker crumbs, sugar, and melted butter until evenly coated. Press mixture into a 9 inch pie plate. Bake for 8-10 minutes, or until fragrant.

Keep oven running.

In a medium saucepan, whisk together cream and milk. Warm over medium-low heat. Add in chocolate and stir until chocolate has melted and is smooth. Slowly add whisked eggs and mix until smooth.

Pour chocolate filling into baked pie crust. Bake for 20-25 minutes, or until chocolate filling is set and does not move when pie is lightly shaken. Remove from oven.

Place marshmallows in concentric circles* over the baked pie. If using large marshmallows, cut the mallows in half using kitchen shears. *unless you're a Rachel.

Set oven to broil. Place pie under the broiler and lightly toast the marshmallows. This can take anywhere from 2-5 minutes, so watch those marshmallows closely!

Chill pie in the refrigerator to set for 2-3 hours.

To serve, spray a knife with non-stick cooking spray and cut the cold pie into slices. The pie is kind of a pain in the butt to cut while warm, and ends up a big, gooey, chocolate mess.

While the pie can be eaten cold, it is a total #foodgasm when slightly warmed. Heat the pie slices in a microwave for 7-10 seconds before serving for the best results.

Saturday, February 2, 2013

Snickerdoodles (rainbow style)

my niece & nephew wanted rainbow cookies, and since snickerdoodles are such an easy canvas for coloring, we decided to just go with it.

2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup butter, at room temperature
2 large eggs
1 teaspoon vanilla extract
2 tablespoons sugar
2 teaspoons cinnamon


Preheat oven to 350 F.

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Sift together flour, baking powder and salt; set aside.

Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs, one at a time, then add vanilla extract.

Reduce speed to low and gradually mix in flour mixture.

Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl.

Shape dough into balls, I used a tablespoon sized cookie scoop. Roll balls in cinnamon and sugar.

Place cookie dough balls on prepared baking sheet and bake for 8-10 minutes, until edges are golden.

Let cookies cool on baking sheet for 3 minutes and then transfer to a wire cooling rack.

***I used wilton gel food coloring, so I didn't ruin the texture by adding more liquid.***