Tag Archives: dessert

S’more Pie

5 Jan

Let’s be real here.  You’re not interested in New Years Resolutions, counting calories, losing weight, self-control, all that nonsense  – that was so 4 days ago.  You’re interested in warm, gooey comfort foods that make your mind and belly happy.  Which, of course, makes 2 of us.  So let’s get on with it! (PS – Yes, I already published a lengthier version of this post (with pics) – I’ve got sugar brain.  Just take it as a hint to make it already if you haven’t yet!)

S’more Pie

(adapted from Smitten Kitchen)

Ingredients

For crust
5 tablespoons salted butter, melted, plus additional for greasing
1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz, pulsed in a food processor until finely ground)
2 tablespoons sugar

For chocolate cream filling
7 oz fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
1 cup heavy cream
1 large egg, at room temperature for 30 minutes

For marshmallow topping
1 bag marshmallows  – I used the big puffy ones but I’m sure the little guys would do :)

*Got a wicked sweet tooth?  Go crazy and incorporate a light and fluffy peanut butter frosting.  NOM.

Directions

Make graham cracker crust: Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie 9- to 9 1/2-inch pie plate. Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.  PS) Feel free to use a premade crust – I won’t tell:)

Make chocolate cream filling: Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg until combined and pour into graham cracker crumb crust (crust will be about half full).

Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

Optional Step: Love peanut butter?  Add a layer of peanut butter frosting.

Top with marshmallows.

Brown topping: Preheat broiler. Transfer pie to a baking sheet protect crust with foil/pie shield. Broil 3 to 4 inches from heat, until marshmallows are golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.

Please note, this is a messy one, messily delightful – not the prettiest but worth every sticky bite.

Note: Pie (before browning topping) can be chilled up to 1 day.

Advertisements

Homemade Twix – The Remix (featuring Peanut Butter and/or Nutella = WINNING.)

17 Apr

Back around Christmas-time I made these delish-looking homemade Twix for the first time. And although it pains me greatly, I’m going to shoot you straight… it was an epic fail.  The shortbread was too dry and crumbly, the caramel ripped your teeth out and the chocolate wasn’t even sweet enough to fill that  ‘dessert-shaped’ hole in my tummy.  Not to mention the endless hours of arduous commitment wasted (during the busiest time of year nonetheless!).

But enough whining… all has been rectified!  The pure genius that is Pinterest.com helped me to stumble upon this about-a-million-times-easier version.  Please see also IT’S AMAZING.

Because here’s the thing – these things are *better* than the real thing.  I know that’s a big compliment to give one’s own creation… but I swear, that was quote/unquote what a lovely lady said about my Twix!

These babies utilize simple, delicious and readily available ingredients, thus saving you hours in the kitchen.  We’re talking honey wheat pretzel sticks and those little caramel squares,

Which are complimented by Nutella (or peanut butter – your choice!), chocolate (dark or milk – again, go wild), and sea salt.  Really, with that ingredient list, how could you possibly go wrong?

Personally, I think Nutella should be spread on everything.  Really – the world would be such a happier place.

I feel the same way about peanut butter.  But I suppose those with allergies wouldn’t appreciate my covering the world in the stick stuff, so I’ll refrain.

Obv. by this point in our relationship you all know how I feel about chocolate.  And, yes, everything should DEFINITELY be dipped in it. And then sprinkled with sea salt.  Oooooo baby.

What’s that you say?  You’d like some mouthwatering labels?  Why, of course – I’d love to!

But let me warn you, this recipe is not for germaphobes, carriers of communicable diseases, or those prefer not play with their food.  It requires caramel squishing, pretzel squeezing, chocolate swimming and LOTS of finger licking.  So if you’re lucky enough to mow through one of mine just consider it a little kiss from me:)

I’ll stop blabbing now and let you get to work.  Where work = sticky, delicious, play.

PS – I made a ginormous batch, using 2 bags of caramels and 2 bags of pretzels (with just a few left to snack on!).  Let’s pretend it’s because I’m a generous soul who wants to share my sweets with the world.  K thanks!

Homemade Nutella or Peanut Butter (Or Plain!) Twix Bars

Adapted from Savory Sweet Life
Makes: 40 bars
Ingredients
  • One 14 oz.  bag square caramel candies, cut in half  (I used Milk Maid)
  • One 10 oz. bag 4 inch honey-wheat pretzel sticks like Rold Gold or Trader Joes
  • 2/3 cup Nutella or peanut butter
  • 1 12 oz. bag dark (or milk!) chocolate chips
  • 1 tsp. shortening (optional)
  • optional: sea salt
Instructions
  1. Place caramel halves on a plate in a single layer. Microwave the caramels for 10ish seconds, just until they are pliable but still firm. Squish 3 caramel halves together the long way and then gently press two pretzels towards eachother around the caramel ‘pinching’ the caramel in between the pretzels.  3 halves = a pretty chewy candy bar, stretch out 2 to fit if you prefer lighter on the caramel/have loose teeth;)
  2.  Repeat this with all the pretzels and caramels.
  3.  Spoon the Nutella (or pb) into a sandwich bag and cut the tip off. Pipe a pea sized line of your delish topping of choice on the non-caramel side of the pretzels. Carefully spread the Nutella/pb across the top surface (I used a offset spatula). Try not to eat them yet.  I know it’s hard.
  4.  Melt chocolate chips and shortening in a microwave safe container for 1 minute and stir until smooth. If necessary, microwave for an additional 30 seconds to get the chocolate smooth and a thin enough consistency to effectively coat the bars.
  5. Place your creation on a fork and carefully dip it in the chocolate, covering all sides. Lift the bar from the chocolate and allow any excess chocolate to drip off/ tap fork lightly on the edge of the bowl to assist in this process.
  6. Place bars on a plate or cookie sheet lined with parchment paper.* Place them in the refrigerator for 20 minutes or the freezer for 10 minutes to help harden the chocolate coating.
  7. INHALE.  But not too many, and not in conjunction with Nerds and Starburst jelly beans.  Because that will make your tummy sad.  
*If you prefer your sweets salty like moi… sprinkle some sea salt on ’em after dipping and before the fridge.
**And if you’re obsessive like me, feel free to print this sign to stick up by your creation (lays out all the variations;]).
Best.Call.Ever.

S’more Pie

26 Feb

This week has been full of great decisions…

  • mocha cupcakes with coffee frosting
  • homemade veggie burgers
  • homemade potato soup
  • bailey’s mocha cupcakes
  • quinoa salad

And last but certainly not least (duh):

 

This delightful treat (pleasing to even the most discerning palate – ie my hubs who won’t eat pie generally) totally satisfies even my (out of control) sweet-tooth without having that tooth-aching saccharine taste (thanks to the chocolate choice).    Yes, that was a total run-on sentence but you the get the idea right? Basically – delicious maximus. PS – don’t be overwhelmed by the length of this entry – I promise it’s easy peasy just a bit wordy! Continue reading

Poor choice young one.

8 Oct

Hubby and wif [and in-laws] ate at PF Chang’s last night.  That was a great choice.  In fact, wif believes that Chang’s tofu lettuce wraps may perhaps be her all time favorite meal [especially when accompanied by sichuan-style asparagus – hai ya!].  However when ordering dessert [note: the real reason wif goes out to eat eats is dessert] hubby made a very, very grave mistake.  He convinced wif to try something new. 

Branch out.  Be brave.  Go for the Flourless Chocolate Dome instead of your beloved Great Wall of Chocolate.  The waiter says its ten-inch, so you’ll be okay.” 

Then the “dome” came out.  Or the Flourless Chocolate Morsel. Here’s the thing, google images doesn’t do justice to the great discrepancy between this morsel and wif’s belove wall.

 big tiny

But you get the idea right?  And wif demanded an explanation.  Apparently, ten-inch was actually “tennis” ball, which should have most definitely been ping pong ball.  A ping pong ball sized dessert – REAL COOL PF CHANGS.

Word from the wise: if you ever have to choose between a dome or a wall.  Wif urges you. GO WALL… GO WALLLLLL!

And in honor of the greatly missed wall:

Oh if wif could do it all over....

Oh if wif could do it all over....