Marshmallow

Butterscotch Pie with Marshmallow Thyme Meringue and Pretzel Crust

I broke down and bought Joy the Baker’s newest cookbook.  I kept seeing it everywhere and couldn’t resist that pretzel cake on the cover.  That pretzel cake must have still been on my mind while I leafed through the pages because I stopped dead in my tracks at this pie with pretzel crust.  I needed to do some pie research for Thanksgiving, so I gave this a shot.  Strictly for research purposes…

Butterscotch Pie with Thyme Meringue and Pretzel Crust | Hottie Biscotti

The crust is pretty basic, but uses cold buttermilk instead of water.  I had to add a bit more buttermilk than called for in the recipe to get it to stick together easily, but that is the only issue I ran in to with the crust.  It rolls out nicely and bakes up well.  I love the way the pretzels look lining the crust.  It’s really too bad you can’t see it after filling and baking.

Pretzel Crust | Hottie Biscotti

Into the crust goes a butterscotch filling that is rich and creamy and amazing.  When the first step in any recipe is browning butter you can’t be on the wrong track.  After cooking it has to chill for 2 hours, so be sure to plan accordingly.

Butterscotch Filling | Hottie Biscotti

The meringue is surprisingly good.  I was hesitant to add in the thyme, but was very glad I did.  It’s just noticeable enough.  Not overpowering but you still know it’s there, a slight savory note to balance the sweetness.  And the marshmallow does make it very sweet, which I happen to like.  I think it would be especially good on a sweet potato pie.  As we all know, sweet potatoes and marshmallows are meant for each other.

Marshmallow Thyme Meringue | Hottie Biscotti Butterscotch Pie with Thyme Meringue and Pretzel Crust | Hottie Biscotti

After filling and topping, the meringue gets a nice toast in the oven.  I think I under-baked mine just a bit.  I only let it go for about 4 minutes.  It could’ve used just a couple more for color and for the meringue to get a little sturdier.  When sliced the meringue got a little oozy, which makes no difference in taste but makes for a messy presentation.

Butterscotch Pie with Thyme Meringue and Pretzel Crust | Hottie Biscotti

You can serve this immediately after cooking the meringue, or chill it in the fridge.  I had better luck slicing and serving after the pie had time to chill, and my meringue was more cooperative.

Butterscotch Pie with Thyme Meringue and Pretzel Crust | Hottie Biscotti

The pretzels get a little soggy but still have enough crunch to add some nice texture to the pie.  I love the idea and the look of the pretzels, but this would still be a delicious pie without them.

I am really looking forward to trying more recipes from this cookbook!  Go grab a copy, it’s so much fun to look through and drool over.

Butterscotch Pie with Thyme Meringue and Pretzel Crust

From Homemade Decadence by Joy Wilson

Pretzel Crust

Makes 2 crusts

Ingredients

  • 2 1/2 cups flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 sticks butter, cold and cut into cubes
  • 1/2 cup plus 2 tablespoons cold buttermilk
  • small twisted pretzels (20-34 depending on size)

Directions

  1. Combine flour, sugar and salt in a large bowl and whisk together.
  2. Add in butter and work in using either clean hands or a pastry blender.  When butter is broken down into pieces roughly the size of oat flakes with some large pieces make a well in the center and add in the buttermilk.  Mix together using a wooden spoon until dough kind of holds together, but is still loose.
  3. Turn dough out onto a floured surface, knead into a disc, cut the disc in half and form each into a round.  Wrap each in plastic and chill for at least 1 hour.  (You only use one of these rounds for this pie, so use or freeze the other.)
  4. Flour a work surface and roll one of the rounds into a circle about 12 inches in diameter.  Move to a 9-inch pie plate, press gently into the plate and trim the edges and fold or crimp the edges.
  5. Arrange the pretzels on the bottom and up the sides of the pie crust, pressing them slightly into the dough.  Chill for at least 30 minutes.
  6. Spray a piece of foil with cooking spray and press gently into the pie plate.  Fill the foil with beans, rice or pie weights.
  7. Preheat oven to 350°F.  Bake crust for 10 minutes, then remove the foil and weights and bake for another 5-7 minutes, until it begins to brown.  Cool completely before filling.

Butterscotch Filling

Ingredients

  • 3 tablespoons unsalted butter
  • 4 egg yolks (whites reserved for meringue)
  • 1 teaspoon molasses
  • 1 cup light brown sugar
  • 1/4 cup plus 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 2 teaspoons vanilla

Directions

  1. Brown the butter in a small saucepan by heating it over medium heat.  Cook, watching it carefully and swirling the pan frequently until butter begins to brown and smell nutty. Remove from the heat immediately so it doesn’t burn.  Let cool.
  2. In a medium saucepan combine egg yolks, molasses, brown sugar, cornstarch and salt and whisk.  Heat over medium and whisk in the milk.  Bring to a simmer, reduce the heat to low and cook, whisking constantly until mixture thickens to a pudding-like consistency.  Remove from the heat and transfer to a bowl.  Press a piece of plastic wrap directly onto the custard and chill for at least 2 hours.

Thyme Meringue

Ingredients

  • 1/4 cup sugar
  • 2 teaspoons fresh thyme, finely chopped
  • 1 jar marshmallow cream (7 ounces)
  • 4 egg whites
  • pinch of salt
  • 1 teaspoon vanilla

Directions

  1. Combine the sugar and thyme in a small bowl and use your fingers to rub the thyme into the sugar.
  2. Scrape marshmallow into a large bowl and whisk (at least try to, this stuff is sticky!)
  3. In the bowl of a stand mixer using the whisk attachment whisk egg whites on medium speed until they begin to froth.  Add the salt, then add the sugar, a tablespoon at a time while increasing the speed of the mixer gradually to medium high.  Beat until stiff peaks form and the meringue is glossy.
  4. Fold half of the egg whites into the marshmallow to lighten it, then fold in the rest of the egg whites in 3 batches.

Assemble and Bake

  1. Preheat oven to 400°F and move oven rack to the middle or top third depending on your oven size.  You want the pie near the top to brown the meringue.
  2. Spoon custard into pie crust and smooth the top.
  3. Top with the meringue and spread just to the edges without covering the crust.
  4. Bake for 4-7 minutes, until meringue has browned to your liking.
  5. Serve immediately or chill for an hour.

Frozen S’mores Mousse

The name of this retro dessert in the cookbook I found it in is chocolate marlow, but I figured that while that might intrigue some people, it would be better to describe it more…descriptively.  It’s a chocolate and marshmallow mousse that’s frozen then topped with whipped cream, sugar coated graham crackers and some chopped chocolate.  In other words,  amazing.

Frozen S'mores Mousse | Hottie Biscotti

If you like the flavors of a s’more but want something a little different and dressed up, then you’ll love this.  The marshmallow flavor is there but is not overwhelming or cloying.  The graham crackers are baked with egg white and a sprinkling of sugar that transforms them into something really incredible.  There’s a terrific crunch from the sugar and a kind of toasted-ness that makes these a perfect garnish.  I’d definitely make more graham crackers next time since they’re also a good alternative to a spoon or fork!

After making a chocolate base of marshmallow, chocolate and milk it is chilled then folded in with whipped cream.  After a 1 hour chill in the freezer it is perfectly scoop-able.  If you allow it to harden completely in the freezer you need to let it sit out for 20-30 minutes before scooping.

Frozen S'mores Mousse | Hottie Biscotti

After scooping I decided topping this with a little sweetened whipped cream couldn’t hurt anybody.  A couple of the graham crackers and a square of chocolate top this off perfectly.

Frozen S'mores Mousse | Hottie Biscotti

Crumble up the graham crackers over everything before enjoying!

Frozen S'mores Mousse | Hottie Biscotti

Frozen S’mores Mousse

From America’s Best Lost Recipes 

Serves 6-8

Ingredients

Mousse

  • 2 cups mini marshmallows
  • 2/3 cup milk
  • 6 ounces semisweet chocolate (I used 4 ounces semisweet and 2 ounces 60% cocoa) chopped
  • 2 teaspoons vanilla
  • 1 1/3 cups heavy cream

Sugared Crackers

  • 4 whole graham crackers (or more)
  • 1 egg white, lightly beaten
  • granulated sugar

Garnish

  • Sweetened whipped cream
  • chocolate squares

Directions

Mousse

  1. Combine the marshmallows, milk and chocolate in a saucepan over medium heat and cook, stirring constantly until marshmallows are melted completely and mixture is smooth.
  2. Pour the mixture into a bowl, cover with plastic wrap and chill for an hour in the refrigerator.
  3. Whip cream to soft peaks and stir in vanilla.
  4. Fold whipped cream into chocolate mixture,
  5. Scoop into a 2 quart souffle dish and freeze for 1 hour.

Sugared Graham Crackers

  1. Preheat oven to 350°F.
  2. Lay crackers out on cookie sheet.  Brush each with the egg white, then sprinkle evenly with sugar.
  3. Bake for about 5 minutes, then let cool completely and break into pieces.

Assemble

  1. If mousse is still scoop-able, scoop into dessert bowls.  If it is too hard to scoop, let warm up a bit.
  2. Top with whipped cream, a couple of crackers and a chocolate square.

 

Fruit Loop Marshmallow Treats

Having kids has somehow made it ok to for me to purchase certain kinds of cereal.  Lucky Charms is usually the one I fall for, and Carson loves it, of course.  But a while back I just had to buy a box of Fruit Loops.  I loved them as a kid.  It made the milk turn a lovely pastel color and made the milk taste super delicious, like most sugary cereals do.  I thought the kids would LOVE it.  Both of them refused to eat it.  I guess that’s good, but it did mean I had a huge family sized box that was just begging to be made into something delicious.

With a couple of bags of marshmallows in my pantry it was an easy decision to make Rice Krispy Treats, only with Fruit Loops.

fruitloopmarshmallowbars

I think these are beautiful!  The colors are just a lot of fun.  When Ben saw these on the counter he said, “Ewww.”  He isn’t a big fan of super sweet treats, so the combination of sugar cereal and marshmallow doesn’t appeal to him in the least.  They are a little over the top, I’ll admit.  And they are sweet, a small square is just enough.  I think they’d be a great little treat at a kid’s birthday party.  But they’re also a nice little treat for adults as well.

fruitloopmarshmallowbars2 fruitloopmarshmallowbars3

Fruit Loop Marshmallow Treats

Ingredients

  • 16 ounces mini marshmallows
  • 1 stick of butter (plus more for the pan and your hands)
  • 8 cups of Fruit Loops

Directions

  1. Butter a 9×13 inch pan and set aside.
  2. Melt butter and marshmallows over low heat in a large pot until marshmallows are melted and the mixture is smooth.
  3. Add in the Fruit Loops and mix well to coat all the cereal.
  4. Pour the mixture out into the pan, then butter your hands and press mixture out evenly.  Let cool, then cut into squares.

Double Chocolate Marshmallow Chex Bars

Today I cleaned out my pantry and the cabinet that houses all of the medicine, vitamins, paper goods, cookie cutters, cake decorating gadgets, and some other random junk I own. It felt so good to throw some things away and get everything organized.

The most impressive things I tossed were a box of generic NyQuil from HEB that expired in 2007 and a pretty large container of Gatorade mix that also was “Best By” June of 2007. Why did we still have these things? We moved to Amarillo in 2008. Why did I not throw them both away when we moved?

Anyway, our pantry is not exactly spacious. A few items that I don’t use often had been tossed on top of a bunch of other things on the very top shelf. Out of sight, out of mind.  After cleaning everything out I couldn’t find another place for these items, and I couldn’t bear to put them back where they had been after I’d cleaned everything up. So, I made these cereal bars.

I used the rest of a box of Chex I’d needed to make Chex mix a while back and a bag of mini marshmallows. It was nice to get rid of those items, but I still have a few other items that I’ve got to use up to have a truly tidy pantry. Stay tuned for what’s coming next! I have some very interesting ideas.

Once I had mixed up these bars and pressed them into the pan I had some doubts about how they would taste.  I let them cool in the fridge for about an hour, then I sliced a small corner for myself.  Then I sliced a large hunk of this stuff for myself!  The Chex mix gives a different texture than Rice Krispies would, and the combination of white, milk chocolate and marshmallow is pretty addictive.  You could use any cereal, any combination or any flavor of baking chips and probably add any other tasty bits your heart desires and come up with something quite yummy.  So, run wild and go create goodness with cereal!

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Marshmallow Wreath

Isn’t this wreath adorable?  I saw it in the Food Network magazine that I picked up at the airport so that I would have some “reading” material for the plane.  I saw it and immediately knew I had to make it.  There are also ideas for making wreaths out of rock candy, cinnamon sticks and popcorn.  All very cute, but this was my favorite.  You can see them all here.

mallowwreath

My color scheme this year for Christmas is blue, white, silver and sparkle, so this wreath seemed like a perfect addition to our holiday decor.

mallowwreath2

Mine doesn’t look like the one in the magazine, but I think it turned out pretty great considering my skill in crafts.

It took me about 30 minutes to put together, not including the time it needs to set in the fridge.  Make sure you let it set.  When I hung this on my door I could see that an hour in the fridge was not enough as the soft mallows began to get flattened.  I will hang it permanently tomorrow.

In the first stages of attaching the marshmallows it looked like it would end up being a complete disaster.  I started to brainstorm what I could make with all the marshmallows I bought.  But I kept adding more and more marshmallows, and it started to take shape.  I filled in the holes with the mini mallows, and while there are some spots of styrofoam visible, it looks OK.

I may not be the most creative or crafty person out there, but I made a wreath, I made it out of food, and I had fun doing it.  So, for me anyway, this was a success.

Here are the instructions, if you’d like to make one yourself.  I think it would be cute to make little ones and use them as candle rings, or even as napkin rings.  One successful crafting experience and I’m getting entirely too ambitious!  Maybe I’ll just stick with this so that I can avoid any disappointment in crafting disasters.

Marshmallow Wreath

  • You will need a few bags of large marshmallows, and one bag of mini marshmallows.
  • Insert about 150 toothpicks halfway into a 12-inch flat foam wreath, then skewer a marshmallow onto each toothpick.
  • Refrigerate overnight to set.

Dark Chocolate Marshmallow Crispy Bars

When things start to fall on you when you open the pantry door, you know some action must be taken.  A box of Rice Krispies came sliding out of the pantry yesterday while I was trying to reach something else that was stashed underneath it.  As fate would have it, my Martha Stewart cookie of the Day recipe was Crispy Chocolate Marshmallow Treats.  The ingredient list is simple and short: butter, marshmallows, cocoa, rice krispies and semi-sweet chocolate.

chockrisp1

I wasn’t expecting these to be anything special, but they were so much better than a normal rice krispy.  These are more adult in flavor, and not as gooey and sticky as the original.  I used Hershey’s dark cocoa and drizzled semi-sweet chocolate on top.  The chocolate makes them decadent, dense and delicious.

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Daring Bakers: Cookies

I must admit this, I was not thrilled about this months challenge at first.  Don’t get me wrong.  I love cookies.  Almost all kinds of cookies.  I even like when they take all day to make.   My issue with this challenge was that I made one of the cookie recipes a few years ago with less than stellar results, so I was kinda bummed.  The other cookie also seemed a little boring.  I went into this challenge with a rotten attitude…but I came out a very happy girl.

mallow6

The July Daring Bakers’ challenge was hosted by Nicole     at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

I made the Chocolate Covered Marshmallow Cookies first.

Day 1: I made the cookies a day before I planned to make the marshmallow and cover them.  The cookie dough was easy to deal with and the cookies made my house smell so wonderful while they baked.  I tried the cookies alone, and I found them to be a bit dry, but they had good flavor.

Day 2: I’ve made these cookies before, so I have made marshmallow before.  I really enjoy making food that starts out with a very ordinary and unassuming list of ingredients and miraculously becomes something completely different!  That’s why marshmallow is so fun to make.  It creates quite a sticky mess, but is worth it.  mallow1

Be sure to use good vanilla as this is the only flavoring in the marshmallow besides sugar. I recommend Nielson-Massey Vanilla Bean paste or Madagascar Vanilla.

The marshmallow was beautiful and piped out quite nicely onto the cookies.  I let them set at this point for a few hours at room temperature.

The process of covering things in chocolate and I do not get along very well.  Unless I am using that chocolate bark, my chocolate doesn’t ever harden completely without putting it in the fridge or freezer.  And yet again, I had that problem with these cookies.  They looked beautiful coming out of their chocolate bath, but even after 3 hours the chocolate was still wet.  So, in the fridge they went!  The chocolate hardened and then we were able to taste them!  The chocolate formed a nice hard shell around the soft gooey marshmallow and crumbly cookie.  I liked these cookies, but think they might require more work than they’re worth in the taste department.  They are beautiful and impressive, though.

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