BEST SMORES RECIPE 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.

CLASSIC CHOCOLATE CHIP COOKIE RECIPE | GHIRARDELLI



Classic Chocolate Chip Cookie Recipe | Ghirardelli image

Provided by GHIRARDELLI.COM

Total Time 0 hours ours 0 minutesinutes

Yield 4 dozen cookies

Number Of Ingredients 10

1 cup Butter or margarine, softened
3/4 cup Sugar
3/4 cup Brown sugar, packed
2 Eggs, large
2 teaspoons Vanilla
2 1/4 cups Flour, unsifted
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Walnuts or pecans, chopped (optional)
2 cups Ghirardelli Bittersweet 60% Cacao Baking Chips

Steps:

  • Heat oven to 375ºF.
  • Stir flour with baking soda and salt; set aside.
  • In large mixing bowl, beat butter with sugar, and brown sugar at medium speed until creamy and lightened in color.
  • Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
  • Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
  • Drop by tablespoon onto ungreased cookie sheets.
  • Bake for 9 to 11 minutes or until chocolate chip cookies are golden brown.

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