S’mores Pie

This is my first ever collaborative post! Paul helped me with this pie. He cooks dessert every once in a while, and one of his dessert specialties is pudding. I was just hanging around the house on the weekend, and then it hit me: S’mores Pie.

I don’t know where it came from, but I decided that I needed to make S’mores Pie, so this is a collaborative Sugar and Spice original recipe! Also, this is a no-bake recipe, so no turning on the oven, only the stovetop.

Paul and I came up with the recipe ourselves, and it is written below. I just whipped up the crust in about five minutes, and Paul did me a huge favour and made the chocolate pudding filling, then I made the same marshmallow fluff that I used for his birthday cake.

One piece of advice Paul made sure to tell me to write down is that you can’t stop stirring the pudding, or you will not get the silky consistency that you need in a good pudding.

I will say that the whole, uncut pie was so easy to photograph, but it was nigh impossible to get a clean slice, because of that gooey, delicious marshmallow. If I get a good (or at least acceptable) picture of the inside of the pie, I’ll update this post. Still, the pie was totally worth it.

Ingredients

Yield: 1 9-inch pie

For the crust:

2 c. graham cracker crumbs
½ c. butter, melted
½ c. sugar

For the filling:

½ c. sugar
1/3 c. cocoa
2¼ tsp. cornstarch
Pinch salt
1 egg, beaten
2½ c. milk
1/3 tsp. vanilla
2 tbsp. butter

For the topping:

1/3 c. water
¾ c. sugar
¾ c. light corn syrup
3 large egg whites, at room temperature
½ tsp. cream of tartar
1 tsp. vanilla

To make the crust, combine the graham cracker crumbs, butter, and sugar in a bowl. Press into a pie plate into an even layer across the bottom and up the sides. Refrigerate until needed.

To make the chocolate pudding filling, whisk together the sugar, cocoa, cornstarch, and salt thoroughly in a medium saucepan.

On medium heat, slowly whisk in the beaten egg and milk. Whisk constantly (and I mean constantly!), until boiling. Keep whisking approximately 5 minutes until the pudding is thick enough to fully coat the spoon back.

Remove from heat, and whisk in the butter and vanilla. Pour into the prepared pie plate and chill completely.

To make the marshmallow fluff, combine the water, sugar, and corn syrup in a saucepan with a candy thermometer attached. Whisk to combine, and heat over medium-high heat. Do not stir the mixture any more.

In a completely grease-free mixer bowl with the whisk attachment, place the egg whites and cream of tartar. When the sugar syrup reaches 225° F, start whipping the egg whites to soft peaks.

When the sugar syrup reaches 240° F, take it off the heat and slowly start adding it to the egg whites in a thin, steady stream. Once all of the syrup is added to the egg whites, turn the mixer to medium-high and continue whipping.

Continue to whip for 7-8 minutes, or until the mixture looks stiff and glossy. Add the vanilla and whip until the fluff has cooled.

Top the chocolate pudding filling with the marshmallow topping, and toast with a kitchen torch. Chill pie completely, then slice and serve.

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Peanut Butter Smore’s Cake

Well, April has flown by. It’s crazy how fast the month passed. It probably helped a bit that in the middle of the month, I had a week off of school for Easter holidays. The week off was fantastic, mainly because Paul and I spent it in Jamaica! It was our six-month-delayed honeymoon.
Ahh, it was fantastic. Sun, sand, and all the jerk chicken we could eat! Paul even brought jerk spices home so he could try to replicate the Jamaican Jerk flavour. It’s smoky and spicy and absolutely delicious. Either way, the day after we got back was Paul’s birthday! We didn’t do too much the day of, just went to brunch with a friend, but I didn’t get a chance to make Paul a birthday cake last week.

THIS week, however, I had some time, and when I asked Paul earlier in the week what he wanted as a birthday cake (I had been asking him regularly for the last month and a half) he said “I’ve had lots of time to think about it, and I’ve decided I want a Peanut Butter Smore’s Cake.” The matter was settled.

I decided to go straight to Pinterest, because I had quite a few pins on my various dessert boards, and settled on this recipe for a Smore’s cake. I did make a few changes of my own, and it turned out FANTASTICALLY. I added peanut butter into the cake batter, which made it a little thicker, but still worked. I also made homemade peanut butter and chocolate marshmallows to use as garnish (those recipes are coming, I promise!). Paul was so excited about the concept I came up with he refused to even try the marshmallows, which were finished first. He said he didn’t want to ruin the whole cake experience.

So, this cake is a peanut butter graham cracker cake, a whipped chocolate ganache filling, homemade marshmallow fluff frosting, chocolate ganache drizzle, and homemade peanut butter and chocolate marshmallows. Of course, I also toasted the marshmallow frosting and the marshmallows on top, because smore’s. I’ll put everything below except for the marshmallow recipes, because I’ll post those a little later.

Okay, I won’t torment you any more. To cake!

Ingredients

Yield: 1 9-inch triple layer cake

For the cake:

2¼ c. flour
2¼ c. graham cracker crumbs
1½ tsp. baking powder
¾ tsp. baking soda
1½ tsp. salt
1 c. peanut butter (creamy or crunchy works, I used half and half)
1½ c. butter, at room temperature
1½ c. brown sugar
¾ c. sugar
6 eggs
1½ c. buttermilk
3 tsp. vanilla

For the ganache filling:

12 oz. milk or semi-sweet chocolate
6 oz. heavy whipping cream

For the marshmallow fluff frosting:

1/3 c. water
¾ c. sugar
¾ c. light corn syrup
3 large egg whites, at room temperature
½ tsp. cream of tartar
1 tsp. vanilla

For the ganache drizzle:

10 oz. milk or semi-sweet chocolate
5 oz. heavy whipping cream

To make the cake, preheat the oven to 350° F. Line cake pans with parchment paper or Miracle Cake Release.

In a large mixing bowl, combine the flour, graham cracker crumbs, baking powder, baking soda, and salt. Set aside.

In the bowl of a mixer fitted with a paddle attachment, beat the butter and peanut butter until combined and fluffy. Add the sugars and beat again. Add in the eggs, one at a time, and vanilla, beating after each addition.

Add the flour mixture and the buttermilk in small increments to the wet ingredients, beating after each addition. Begin and end with flour additions. Beat to combine, but do not overmix. Separate the batter evenly between the prepared pans, and bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Remove from oven and let the cake cool in the pan for 10 minutes before removing from pan and cooling completely.

To make the whipped ganache filling, chop chocolate and place into a heat-proof bowl. Heat the cream, on the stovetop or in the microwave, until hot, but not boiling or scalded. Pour the cream over the chocolate, let stand for 2-3 minutes, then whisk together into a smooth consistency.

Place the ganache in the refrigerator until cooled and thickened, but still soft. Transfer to a mixer bowl fitted with a whisk attachment, and whip until the ganache gets fluffy and lightens in colour, about 2 minutes.

To make the marshmallow fluff, combine the water, sugar, and corn syrup in a saucepan with a candy thermometer attached. Whisk to combine, and heat over medium-high heat. Do not stir the mixture any more.

In a completely grease-free mixer bowl with the whisk attachment, place the egg whites and cream of tartar. When the sugar syrup reaches 225° F, start whipping the egg whites to soft peaks.

When the sugar syrup reaches 240° F, take it off the heat and slowly start adding it to the egg whites in a thin, steady stream. Once all of the syrup is added to the egg whites, turn the mixer to medium-high and continue whipping.

Continue to whip for 7-8 minutes, or until the mixture looks stiff and glossy. Add the vanilla and whip until the fluff has cooled.

 

To assemble the cake, trim all uneven edges or tops to flat layers.

Place one layer of cake on a cake stand, then top with half of the whipped chocolate ganache. Spread the ganache evenly, then top with the second layer of cake. Cover the second cake layer with the rest of the chocolate ganache, and spread evenly. Top with third layer of cake. Put in the refrigerator for the ganache to firm up.

Once the whipped chocolate ganache is firm, spread the marshmallow fluff over the top and sides of the cake. It is okay if it looks messy, because it will be topped with more chocolate and torched.

After the marshmallow fluff is on the cake, torch the fluff with a brulee torch so it looks toasted.

Drizzle the chocolate ganache sauce over top of the marshmallow fluff, and top with chocolate and peanut butter marshmallows for garnish. Toast the marshmallow garnish if desired.

Root Beer Marshmallows

Who doesn’t love marshmallows?! And with Root Beer? Either I’m crazy, or a genius, or both.

Any time I eat a marshmallow nowadays, I think about all kinds of new flavours to try. Homemade marshmallows are just so much BETTER than store bought. They really are. And you can incorporate so many flavours – if it comes in an extract bottle, chances are you can make a marshmallow with it. I have a bottle of Root Beer Concentrate from Watkins and courtesy of my mom, and Paul loves it. We’ve put it in magic shell, cupcakes, and now I got the crazy idea to try it in marshmallows!

The best thing about homemade marshmallows is that they are so EASY. It never takes me longer than half an hour to make, and it takes more time for marshmallows to set up than it does to make them! Sure, you do need a candy thermometer, and a mixer is helpful here, but they are so worth the extra effort of making homemade marshmallows.

These homemade marshmallows will up your s’more game – guaranteed!

Ingredients:

Yield: About 2 dozen marshmallows

1 c. cold water, divided
2½ tbsp. unflavoured gelatin
1½ c. sugar
1 c. light corn syrup
¼ tsp. kosher salt
2 tsp. Root Beer Concentrate
¼ c. icing sugar
¼ c. corn starch

Line an 8 x 8 or 9 x 9 inch square pan with parchment paper. In a small bowl, mix the icing sugar and corn starch. Sprinkle some of the icing sugar mixture into the pan, trying to cover the bottom and sides of the pan. Set aside.

In the bowl of a mixer with the whisk attachment, place ½ c. of the cold water, and sprinkle the gelatin over to soften.

In a medium saucepan, whisk together the rest of the water, sugar, corn syrup, and salt. Place a candy thermometer in/on the pan, and heat. Cook until mixture reaches 240°F. When it does, immediately remove it from the heat, turn on the mixture to it’s lowest setting, and drizzle the sugar syrup down the side of the bowl.

Once all of the sugar syrup is incorporated, turn the mixer to high and whip until mixture becomes thick and lukewarm. The colour should also change from transparent to white. Once the mixture is thick and has almost the consistency of melted marshmallow, add in the Root Beer Concentrate. Mix the extract in well, then pour the marshmallow mixture into the lined pan.

Sprinkle more of the icing sugar mixture over the marshmallows, then leave to set 4 hours or overnight.

When ready to cut, lift the set marshmallows out of the pan onto a cutting board. Use a pizza roller dipped in the icing sugar mixture, tossing the cut marshmallows in more of the icing sugar mixture so they don’t stick together. Store in an airtight container or plastic bag.

Blood Orange Marshmallows

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I love marshmallows! I have been tossing around a bunch of new recipes to make, and finally, Paul and I went to the grocery store on Friday. There were a bunch of fresh blood oranges there, and I got extremely excited, because I had always heard about blood oranges, but I had never eaten/seen one/baked with one before.

This has all changed now!
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These marshmallows turned out so well. I found some great big blood oranges, and I was so excited when I cut them open. Some of them were a bit lighter, and some of them were so dark they looked a blackish-purple when I cut them open.
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They turned out a beautiful light purple colour when I finally got to cut the marshmallows. Try these beauties! Blood orange marshmallows… Genius!
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Ingredients:

Yield: 24-30 marshmallows, depending on cut size

1 c. blood orange juice, from about 4 whole oranges, separated
2½ tbsp. gelatin
1½ c. sugar
1 c. light corn syrup
½ tsp. salt
1 tbsp. vanilla
¼ c. cornstarch, to finish
¼ c. icing sugar, to finish

Combine icing sugar and cornstarch, and set aside.

Line a square pan with parchment paper, and cover with the icing sugar and cornstarch mixture. Set aside. Zest one of the oranges, and set aside. Juice the oranges, and strain out any pulp.

Place ½ c. of the orange juice into the bowl of a mixer with the gelatin. Leave gelatin to soften while making the sugar syrup.

In a deep saucepan with a candy thermometer attached, combine the rest of the orange juice, sugar, corn syrup, salt, and vanilla. Heat over medium-high heat until the mixture reaches 240ºF. Once the mixture reaches this temperature, turn on the mixer to low, and drizzle the sugar syrup down the side of the mixer. Whip on high for 5-10 minutes, until mixture cools and looks milky in colour (like melted marshmallows).

Pour marshmallow mixture into the lined pan. Top with a thin layer of the icing sugar/cornstarch mix, and let set at least 8 hours or overnight.

Once set, turn out onto a cutting board, and cut into squares. Cover all the cut edges with the icing sugar/cornstarch mixture, and store in an airtight container.

S’mores Truffles

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My dear readers! It has been almost a month since my last post! I am terribly sorry! After Paul’s birthday, I kept meaning to bake something, and write a blog post, but life kept getting in the way. Paul and I celebrated our anniversary, it was Mother’s Day, and we have been working like crazy. All things considered, I am here now, and blogging, and that’s what matters, right?
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For this baking idea, it came about in a different way than normal. This is an original recipe created entirely by me, so I can attest to its successes and failures. There are other recipes for S’mores Truffles out there, but I wanted to do something different.
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A friend of ours recently gave me a bag of Marshmallow candy melts. These melts are excellent for coating candies and truffles, and I decided to put a Sugar and Spice spin on the classic S’more combination. The truffles are actually three different layers. The center is marshmallow and graham cracker pieces melted together rice krispie style, and formed into balls. The middle layer is a decadent chocolate ganache. The outer layer is a mixture of marshmallow candy melts and white chocolate to form a nice smooth shell. I sprinkled graham cracker crumbs on the tops of the truffles to finish them.
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I didn’t know how many the recipe made, so I ended up making a ton. I mean, a TON. Almost 10 dozen truffles. Yeah. I maybe overdid it a bit. Oh well. Truffles for all! Please, feel free to halve the recipe, because I have a feeling that a lot of people are going to be gifted S’mores truffles in the next little bit.

Ingredients

Yield: Approx. 90 pieces

For the center:

3 tbsp. butter or margarine
1 tsp. vanilla
1 10 oz. bag marshmallows (I just used one whole bag of the regular sized marshmallows)
18 graham crackers, coarsely crushed

For the ganache:

2½ c heavy cream
22 oz. semi-sweet and bittersweet chocolate, chips or chopped (I used a mixture of both)

For the candy shell:

1 10 oz. bag marshmallow flavour candy melts
6 oz. white chocolate, chopped
1 graham cracker, crushed for garnish

In a large, microwave safe bowl, place chocolate for ganache. Heat cream in a saucepan or in a microwave safe liquid measuring cup, until almost boiling. Pour cream over chocolate, let sit for 2 minutes. Whisk until smooth. If chocolate is still lumpy, heat in the microwave for 10-15 second intervals, whisking after each heating, until ganache is smooth. Place in fridge or freezer to solidify and cool completely before using. Line 2-3 pans with parchment paper (depending on if you halved the recipe) and set aside.

For the graham marshmallow center, melt butter and vanilla together in a large saucepan over medium heat. Add marshmallows, stirring constantly until melted, then take off heat immediately. Add the coarse graham crumbs, and stir until evenly mixed.

Butter your hands (or spray with non-stick cooking spray), then form the marshmallow mixture into small balls. Let cool on the pans lined with parchment.

When ganache is cool and almost solid, use an ice cream scoop, a teaspoon, or your hands to wrap ganache around the marshmallow graham balls. Place back on parchment, and repeat until all ganache is used and all graham balls are covered. If ganache becomes too unworkable, place back in the fridge or freezer to solidify again. Refrigerate truffles if ganache needs to be cooled again. (I had to do this about 3 or 4 times. Again, I made 90 truffles, so it took me a while.) After all truffles are coated in ganache, refrigerate until firm.

Crush 1 graham cracker in a mortar and pestle, or with fingers, into crumbs. When truffles are coated and firm, melt candy melts and white chocolate together in a microwave safe bowl until smooth. Let sit for 2 minutes to cool. Dip truffles in the candy shell mixture one at a time, then sprinkle with the crushed graham crumbs.

**Because of the amount of truffles I made, I only had enough candy shell to dip 1/3 of the truffles completely. I drizzled the candy melt mixture over the rest of the truffle mixture. Depending on how you want your truffles, you can multiply the candy shell, or just leave it as a drizzle for all truffles.**

Refrigerate until candy shell is solid, then serve.