BEST SMORES RECIPES

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S'MORES PIE RECIPE | MOLLY YEH - FOOD NETWORK



S'mores Pie Recipe | Molly Yeh - Food Network image

Provided by Molly Yeh

Categories     dessert

Total Time 6 hours 25 minutes

Cook Time 35 minutes

Yield 12 servings

Number Of Ingredients 18

2 1/2 cups all-purpose flour, plus more for dusting
1 1/4 cups whole wheat flour 
6 tablespoons granulated sugar 
1 1/2 teaspoons ground cinnamon 
1 teaspoon kosher salt 
1/4 teaspoon ground nutmeg 
13 tablespoons cold butter, cut into cubes 
1/2 cup cold shortening, cut into cubes 
2/3 cup ice cold water 
2 teaspoons white vinegar 
Four 4.4-ounce dark chocolate bars
3 to 4 cups mini marshmallows 
1 large egg, beaten 
3 cups powdered sugar
3/4 cup cocoa powder 
6 tablespoons milk 
1/4 teaspoon kosher salt 
Sprinkles, for topping 

Steps:

  • For the crust: Whisk together the flours, granulated sugar, cinnamon, salt and nutmeg in a very large bowl until well combined. Using a pastry cutter or your hands, work the butter and shortening into the dry ingredients until it has a coarse sand-like consistency. Combine the water and vinegar in a small bowl, then add that to the mixture and mix until a dough forms.
  • Divide the dough into two discs, wrap each in plastic wrap and place in the refrigerator for at least 4 hours.  
  • For the filling: Preheat the oven to 400 degrees F. Line a quarter-sheet tray with parchment paper. 
  • Remove the dough from the refrigerator and roll out one disc on a lightly-floured work surface. Lay the dough on the sheet tray, evenly covering the bottom. (Do not cut off the excess dough yet.) Lay the chocolate bars over the top of the dough. Sprinkle mini marshmallows over the chocolate. Roll out the second dough disc and lay that on top of the marshmallows, covering the pie entirely. Cut off excess dough from the top piece and fold the edge of the bottom dough over the edge of the top dough. Press the edges together with a fork or crimp the edges. Brush with the egg wash and poke several holes in the top with a fork. Bake until golden, 45 to 50 minutes. Allow to cool completely.
  • For the glaze: Whisk together the powdered sugar, cocoa powder, milk and salt in a bowl until it has the consistency of thick glue. Glaze the top of the pie and immediately add sprinkles. Allow the glaze to set, about 15 minutes. Slice and serve.

SUPER S'MORES CUPCAKES RECIPE | REE DRUMMOND - FOOD NETWO…



Super S'Mores Cupcakes Recipe | Ree Drummond - Food Netwo… image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 2 hours 25 minutes

Cook Time 1 hours 5 minutes

Yield 24 cupcakes

Number Of Ingredients 20

1 1/2 cups graham cracker crumbs
4 tablespoons (1/2 stick) butter, melted 
1/4 cup sugar 
2 cups all-purpose flour
2 cups sugar 
1 cup unsweetened cocoa powder 
2 teaspoons baking soda 
1 teaspoon baking powder 
1 teaspoon kosher salt 
1 cup buttermilk, at room temperature 
1 cup warm water
1/2 cup vegetable oil 
2 large eggs 
1 teaspoon vanilla extract 
8 large egg whites, at room temperature
2 cups sugar 
1/4 teaspoon cream of tartar 
2 teaspoons vanilla extract 
3 graham cracker sheets, broken into 24 pieces
One 4-ounce bar semisweet chocolate, broken into 24 shards

Steps:

  • For the graham cracker crust: Preheat the oven to 350 degrees F. Line two standard 12-cup muffin tins with paper liners.
  • In a small bowl, stir together the graham cracker crumbs, butter and sugar until well combined. Press a heaping tablespoon of the crust mixture into the bottom of each muffin cup and bake until golden and just set, 5 to 7 minutes. Set aside to cool.
  • For the cupcakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the buttermilk, water and oil and whisk to combine. Add the eggs and vanilla extract and whisk until smooth. Divide the batter among the muffin cups, filling them about two-thirds full. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 12 to 15 minutes.
  • Let cool in the tins on a wire rack for about 5 minutes, then remove the cupcakes from the tins and allow to cool completely.
  • For the marshmallow frosting: Combine the egg whites, sugar and cream of tartar in a heatproof mixing bowl set over a pan of simmering water. Whisk constantly until the sugar has dissolved and the egg whites are warm and smooth to the touch, 3 to 5 minutes. Transfer to the bowl of a stand mixer fitted with the whisk attachment and beat on low speed, gradually increasing to medium and then finally up to high. Beat until stiff, glossy peaks form, 7 to 10 minutes. Turn the mixer to low and whisk in the vanilla.
  • Spread the frosting on the cupcakes. With a handheld pastry torch, lightly brown the frosting. Decorate each cupcake with a graham cracker piece and a shard of chocolate.

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S'MORES PIE RECIPE | MOLLY YEH - FOOD NETWORK
From foodnetwork.com
Reviews 3.9
Total Time 6 hours 25 minutes
Category dessert
  • For the glaze: Whisk together the powdered sugar, cocoa powder, milk and salt in a bowl until it has the consistency of thick glue. Glaze the top of the pie and immediately add sprinkles. Allow the glaze to set, about 15 minutes. Slice and serve.
See details


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  • Spread the frosting on the cupcakes. With a handheld pastry torch, lightly brown the frosting. Decorate each cupcake with a graham cracker piece and a shard of chocolate.
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