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S’mores Pie

August 30, 2010 By Rachel 40 Comments

s'mores pie toasted mallows

There’s just something about s’mores.  Toasted ooey gooey marshmallows with crisp hot outsides, soft, sticky, gooey insides, paired with crisp graham crackers and soft melt-y chocolate.

However, there are times when making s’mores isn’t convenient, easy or do-able.  However, since coming home from the amazing birthday trip of win, and toasting s’mores on the beach with good friends my kids have been hounding me hinting incessantly that they’d love to have more s’mores (see what I did there?)

So… while I teased her on twitter about a s’mores pie.. I was actually seriously trying to figure out the best way to create a more easily edible, house friendly s’more.  So, I did what I do, I opened my pantry realized it was a disaster and spent 3 hours scrubbing it top to bottom and re-organizing and grabbed what I thought I could use:  pudding mix, graham crackers and marshmallows.

I put one package of graham crackers into my food processor and pulsed them into crumb-dom

s'mores pie graham crust

To about 1 1/2 C of crumbs, I added 1/4 C sugar and then 4 Tbsp melted butter.  Mix it up, press it into a pie pan and bake at 350 for 12 minutes.

While it’s baking, mix 2 boxes Chocolate Fudge Pudding Mix with 2 C cold milk and 1/2 container whipped topping. (I’ll admit, this is not something I keep on hand, however, knowing that pudding mix wouldn’t have the right consistency on its own, I ran out and snagged some)  Whisk these together into a thick, chocolate-y heavenly concoction

s'mores pudding

Scoop the chocolate pudding deliciousness into the fresh baked graham cracker pie crust (yes, you can use a pre-made, just give it a nice toasting first) and smooth.

Top with a bag of marshmallows, make a pretty design, whatever, I started circling the outside with marshmallows and worked my way inward.

Turn your broiler on high, put the marshmallow topped, chocolate, s’more pie of awesomeness onto your oven rack, leave the door open and watch as the marshmallows, swell, puff and toast.

s'mores pie toasted mallows Once the mallows have reached your preferred level of toasted deliciousness, remove the pie from your oven.

Here’s one of the things that rocks so much about this s’mores pudding pie.

You can immediately slice a piece and devour it straight from the oven;

s'mores pie slice out of

The marshmallows are all hot and crisp on the outside and melty molten sugary lava goodness on the inside, the chocolate pudding pie is thick and creamy and chilled and the graham cracker crust… there are no words.

Now, on to the amazing tonguegasmic awesomeness of this concoction.  This can be devoured and enjoyed straight from the oven, or you can slice it and heat it for 12 seconds in the microwave which will make the entire pie more closely resemble a traditional campfire s’more; the marshmallow will be hotter, the chocolate soft and melty and the graham cracker crust a bit warm and still crisp.  This can also be chilled and then re-heated the next day.

My 3 yo has snuck out of his room 4 times tonight to try to snag pieces of this pie from the counter.

*I baked this in an aluminum pie pan and then stored it with a second tin pie pan turned over top of it to preserve the marshmallows.

s'mores pie

Recipe: S’mores Pudding Pie

Ingredients

  • 1 bag marshmallows
  • 2 boxes chocolate fudge pudding
  • 1 package graham crackers
  • 1 tub whipped topping
  • 4 Tbsp butter
  • 2 C milk
  • 1/4 C sugar

Instructions

  1. pre-heat oven to 350
  2. in a food processor blend one package/sleeve graham crackers into crumbs; remove 1 1/2 C crumbs and place in a medium size bowl with 1/4 C sugar, blend together with 4 Tbsp melted butter
  3. Press down into your pie plate/tin/pan and then bake for 12 minutes
  4. while the pie is baking; whisk together 2 packages chocolate fudge pudding mix, 2 C cold milk and 1/2 tub (4 oz) thawed whip topping (takes about 5 minutes to fully set)
  5. when the pie crust is done, pour, press, smooth the pudding mix into the crust and then top with marshmallows
  6. place the pie in your oven on Hi broil and leaving the door open, broil until the marshmallows reach your desired toasted goodness

Quick Notes

** this can be served straight from the oven ** heated in the microwave ** chilled and then re-heated

I hope y’all enjoy this twisted take on a summer family tradition

Thanks so much for visiting Mouthwatering Mondays! Y’all know the routine ;-) Link up, Link back, comment and visit!


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Filed Under: Desserts, Mouthwatering Monday

Garlic Parmesan Pretzel Rods

August 22, 2010 By Rachel 20 Comments

;When my parents came to visit last weekend they brought me a new cookbook; cookbooks are one of my favorite things ever.  I have a bit of a collection, I should show y’all pictures of it sometime… I digress.

While I was skimming through the cookbook I came upon a Parmesan Pretzel Rod recipe and knew I had to try it.

Garlic, Parmesan, Cayenne, Oregano, Butter and Olive Oil combined with crispy salty pretzel rods… yes, please!

Garlic Parmesan Pretzel Rods

I would shake more of the excess coating before baking next time, they’re still amazingly good but, the coating is a bit heavy as seen in this picture ;-)

Recipe: Garlic Parmesan Pretzel Rods

Ingredients

  • 1 C grated Parmesan/Asiago Cheese Mix (yes, the stuff in the shaker)
  • 1 tsp garlic powder
  • 1 tsp dried Mexican Oregano
  • 1/2 tsp cayenne pepper (or 1/4 tsp for the sensitive palate)
  • 6 Tbsp butter, sliced for easier melting
  • 1/4 C olive oil
  • roughly 25 to 30 pretzel rods

Instructions

  1. In a small bowl, combine cheese, garlic, oregano and cayenne
  2. Put olive oil and butter in a small saucepan, heat until the butter is melted
  3. Coat 1/2 to 3/4 of the pretzel rod with the butter/oil mixture; roll the pretzel rods in the cheese mixture and gently tap to shake the excess cheese from the pretzel.
  4. Put the pretzel rods on an un-greased baking sheet, bake at 275 F for 10 minutes, turn each pretzel rod halfway and then bake an additional 10 to 15 minutes or until golden brown.
  5. Allow to cool and store in a closed container.

Quick Notes

* Wrap in tissue paper and tie with a festive ribbon for a beautiful and tasty back to school gift for your child’s teacher, principal, office staff…

Today is Princess’ first day of First Grade! :-) YAY! Thus the teacher’s gift inspired recipe ;-)

The image linkies were such a big hit last week that I’m using them again! Once you’ve linked up your recipe, please leave a comment and then go visit the other participants to see what tonguegasms they’ve been cooking up and sharing! Make sure that you link back here in your post so that others can find and share in the Mouthwatering Monday fun!

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Filed Under: Appetizers, Extras, Mouthwatering Monday Tagged With: garlic, parmesan, pretzels, snacks

Fresh Herb Mayonnaise

August 16, 2010 By Rachel 28 Comments

herbs for mayo

Oregano, basil, dill and green onions combine to make a delicious and refreshing mayonnaise that will change the way you look at sandwiches forever.

I know that I totally missed Mouthwatering Monday last week, sorry y’all ;-)   We didn’t come back from our camping trip until late on Monday and then I didn’t even turn my computer on until Wednesday.

Now without further chatter, here’s the recipe for my new favorite mayonnaise I’ve added it to ham and cheese, grilled cheese, toasted roast beef and sauteed onion sandwiches and more.

Recipe: Fresh Herb Mayonnaise

Ingredients

  • 2 C mayo
  • 2 Tbsp fresh chopped dill
  • 2 Tbsp fresh chopped oregano
  • 2 Tbsp fresh chopped basil
  • 2 Tbsp fresh chopped green onions

Instructions

  1. Chop your herbs and mix them with your mayonnaise
  2. Place the mixture in the refrigerator and allow the flavors to incorporate and get all yummy for at least 4 hours

Quick Notes

* you can absolutely change the amounts of each ingredient according to your personal palate or even add or change the herbs

herb mayonnaise

My favorite way to use this: Smoked Ham or Turkey with swiss and salad greens on toasted whole grain bread.

SO yummy!  Nathan’s favorite; Smoked Ham and Cheddar with Bacon Grilled Cheese Sandwich

Here’s the recipe for my Roasted Red Pepper and Basil Mayonnaise

Trying the image linkies this week, I’d love to hear your thoughts about this vs the typical word only link list.
Y’all know the Mouthwatering Monday rules; Link only to your recipe URL, not your general blog URL. Link your recipe, leave a comment, visit the other participants and make sure you link back here in your post so that others can find the Mouthwatering fun, too! I can’t wait to see what y’all have been cooking up!

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Filed Under: Extras, Mouthwatering Monday

Peppermint Bark

July 26, 2010 By Rachel 27 Comments

Hey y’all! It’s the Mouthwatering Monday edition of the Handmade Holiday Baking Party!! I hope y’all are getting as many fabulous gift ideas to make for friends and family as I am!! The delightful and talented Kelly is hosting all of the non-sewing craft ideas and the darling and crafty Cindy is hosting all the sewing craft ideas! You can see all of the Handmade Holidays posts here.
HolidayBakeCraftSewAlong

Today’s featured Baker is Heather, from Home-Ec 101

Heather says:

Peppermint bark is a cinch to make, provided you can follow directions and are careful to keep water away from the chocolate as it melts. Even a drop or two of water accidentally dripped into the melting chocolate can cause it to seize or turn into a lumpy, practically useless mess.

That said, for this peppermint bark recipe, you don’t even need a thermometer, just the ability to tell boiling from simmering.

Peppermint bark platePeppermint Bark

Ingredients:

  • 12 oz white chocolate , finely chopped
  • 6 oz (12 candy canes) or 30 red-and-white-striped hard peppermint candies, coarsely crushed
  • 7 oz Semisweet chocolate, chopped
  • 6 TBSP whipping cream
  • 1/2 – 3/4 tsp peppermint extract – OPTIONAL, I think this might even be better with a less minty counterpoint.

Necessary tools:

  • aluminum foil
  • cutting board or a square of heavy cardboard
  • spatula, rubber or silicone
  • 1 bowl either metal or pyrex -they must withstand heat
  • 2 saucepans, preferably heavy

Nice but totally optional:

  • double boiler

Directions:

Wrap the cutting board or cardboard square with aluminum foil. On this foil use the blunt edge of a knife or a clean fingernail to draw a rectangle 8 x 10 or so. It doesn’t have to be perfect, this is just a guide.

Heat a pot of water to boiling, then reduce the heat to maintain a simmer.

While the water is heating is a good time to coarsely crush the candy and chop the chocolate (in separate batches, there should be no mixing). A rolling pin and a freezer bag work to contain the mess for the peppermint candy, while a cutting board and knife work for the chocolate.

Add the coarsely chopped white chocolate to the bowl. Place the heatsafe bowl over the water. Check and make sure that the bowl does NOT touch the water, this is vital. If the bowl touches the water, you could scorch the chocolate. Stir just until smooth. Carefully remove the bowl from the pot. Wipe the bottom with a towel to prevent dripping condensation onto your work area. Turn off the heat, but leave the pot of water on the stove.

white chocolate peppermintPour 1/2 the white chocolate into the rectangle you drew on the foil. To make spreading easier, kind of drizzle it in long lines, then use your spatula to spread it evenly in your outline. It’s ok if you cross the line a little. Sprinkle your layer with half of the crushed peppermint. Place your foil covered cutting board in the refrigerator for 15 minutes.

While it’s chilling, wash your spatula and begin melting the coarsely chopped semisweet chocolate in a heavy saucepan over low heat. Stir constantly and before it has finished melting, stir in the six tablespoons of whipping cream and 1/2 to 3/4 teaspoon of peppermint extract. Stir until smooth and remove from the heat. Work quickly or the chocolate will be too stiff to spread.

Pull the white chocolate layer from the refrigerator.

semi sweet chocolate layerDrizzle all of the melted chocolate in something that resembles lines over the white chocolate layer.

spread chocolate layerGrab your clean spatula and spread it as evenly as possible. It’s ok if it’s not perfect. Sprinkle it with most of the other half of the crushed peppermints. Put it back in the fridge

Chill it for 15 minutes.

About 3 – 5 minutes before the time is up turn the burner for the water back on low. Put the bowl back over the pot and remelt the white chocolate. Remove the bowl from the pot as soon as it is smooth. If you haven’t already, grab the now cool, chocolatey goodness from the refrigerator.

Pour the remaining, melted white chocolate over the previous layers. Spread it as evenly as possible and sprinkle with the last few peppermint crumbs.

Put it back in the refrigerator and chill until set.

Allow to chill for at least 20 minutes, but overnight is better.

To make it extra pretty, cut off the edges of each side with a sharp knife. This will expose the layers of chocolate and peppermint and it should be quite pretty.

To cut the peppermint bark into triangles for gifts and to make people think you’re way more skilled in the kitchen than reality, cut the bark into strips, then squares, then cut the squares into triangles. These look lovely tucked into tissue paper in tins or in canning jars tied with ribbon. Just make sure they are stored in air tight containers and made no more than two weeks prior to giving.

Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Meet Heather:

Heather Solos is a former chef, a blogger turned author, and a royal pain in the butt. Ten years in the restaurant industry gave Heather Solos the tools she needed to found Home Ec 101. Those years in the kitchen inspired her love of food and the low pay taught her more than she ever wanted to know about budget living.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Hey y’all! Thanks so much for dropping in on this special edition of Mouthwatering Mondays! Make sure that you drop by Heather’s and show her some love, as well as all the other people participating in Handmade Holidays. Heather’s one of my inspirations and favorite people ;-)
As always, make sure that you play nice ;-) Link up your direct recipe url, leave a comment after linking up, visit the other participants and link back here so that others can play along and meet other food lovers, too!!!

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Filed Under: Desserts, Mouthwatering Monday, holiday craft along Tagged With: Christmas, Desserts, handmade holidays, heather solos, peppermint bark

Grown Up Fruit Salad

July 21, 2010 By Rachel 21 Comments

spring garden salad 2

Remember when I told y’all about that cookbook that I have a recipe being published in?

The one where I urged y’all to sign up for the weekly recipe e-mails and hinted at a giveaway?

Well, that day is here!  My recipe: Grown Up Fruit Salad is the featured recipe this week!!!!!!  Hurry, go to that link and sign up for the recipe e-mails and then you can get the recipe, too and so many more delicious recipes, too!  All healthy, chock full of brain health enhancing ingredients!

Here’s the awesome.  I have one hardback copy of the ThinkFood Cookbook to give away to one of y’all!!!! (when it’s published, of course) :-)

All you have to do to be entered:

  • Leave me a comment with your favorite healthy recipe (title, ingredients, description.. whatever :-P ) and you’ll be entered to win!
  • For an extra entry: Tweet about this and leave your tweet url in another comment.

I’ll choose the winner via Random.Org on Friday, July 23rd at 10:00PM CST.

Good luck and YAY!!!!!!!!!!!!!!!!!!!!

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Filed Under: Cookbooks, Food, Giveaways
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