I am so eggcited!

It is crazy to think that it is one day shy of October. This, to me, is insane. I am not sure what happened to September. I mean, I know there were days in there somewhere, and that they were filled with family, food, and fun…but I am not quite sure how they slipped by so quickly.

It would be easy to say that life is full and that there are lots of things going on between work and extra-curricular activities (like convention after convention, yoga teacher training, storytimes starting back up at work…) And sometimes, I just need a break.

Now that I am a full-time librarian, I have a bit less free time than I used to. I am unable to experiment as much as I would like; and on the off chance that I do get to cook, I usually forget to take pictures of it, in order to get it to my belly as fast as possible. I hope that I will be correcting this soon. I have some FABULOUS ideas that are pun-derful and full of pie, so I hope to be bringing those to light soon.

Even though I have been slacking on the posting front, I have been following some GORGEOUS foodie instagrams, and I wanted to share them with you.

My instagram is full of food and fun and puns and adventures–though, surprisingly, not a lot of whiskey…I will have to remedy this. It is just silliness from my daily life, full of the food I cook, the things I make, and the adventures I take.

But the other ones I will be sharing are awesome. Beautiful. Delicious. Inspired.  I hope you will check them out.

Full disclosure…I do not know any of the people who have created and run these accounts. Their opinions and photography are their own. I just think they are pretty.

The first account is all about symmetrical breakfasts and it is seven kinds of gorgeous. Everything is perfectly aligned. Everything is in twos. The lighting is on point. Just. Wonderful. If you need a daily dose of order, this is IT. It is not only feast for your eyes, but also really makes you want to make beautiful things. That match. Who doesn’t love sharing?

The next account is idafrosk and it is full of bright food silliness. She creates little food art. It is fun. It is silly. It is adorable. This is the account you go to when you need a pick-me-up on a slightly gloomy day.

If you are a little more into the macabre, and enjoy your gloomy day and your pastries with a slice of darkness, Christine McConnel is for you. She is gorgeous. She bakes terrifically horrifying delicacies. She makes her own beautiful vintage dresses. She is who I aspire to be in daily life. It is astounding and wonderful and glorious. (And perfect for the approaching October.)

Julieskitchen is next and is the complete opposite. This one is lovely. It is clean, simple, bright, and fresh. Basically the complete opposite of the previous account. I am all about dichotomy.

The last one on my list for today is A Life Worth Eating. Travel. Exotic food. Gorgeous scenery. Really, it is what I would love to do.

Well, I hope those are enjoyable and that maybe you’ve found a new favorite.

 

What do you mean there’s no more pie?

But I want s’more!

Outdoor party and campfire season is upon us! And that means one of my all time favorite foods. S’mores. I am an absolute sucker for those ooey, gooey chocolate and marshmallow packets of graham goodness. It’s a problem. I can be about to leave and if offered a s’more, I will always stay.

Always.

But not just any s’more flavored thing. I don’t like s’more ice cream, or cereal. Admittedly, I do only eat s’more pop tarts (and those very rarely). It has to be the real, genuine article. I know I make them all the time in the oven, but it’s just not the same. It needs the smoke. The intense, fiery heat. The wooden stick. Friends laughing and lighting their marshmallows on fire…Maybe what I’m tasting is nostalgia.

That must be it.

Never the less, I have seen many a s’more pie floating around the internet. I was invited camping, and to a Memorial Day party and thought what better time to try out a s’more inspired pie that right now. I mean, there would be fire and friends at both of those activities. And, I reasoned, if the pie didn’t turn out quite what I expected, then at least there would be REAL s’mores.

And yes, I brought a pie camping. In the woods. Shut up. I’m a classy lady.

I started with the King Arthur Flour S’more Pie recipe, and then used Bright Eyed Baker’s marshmallow cream recipe. I don’t know if you recall the last time I made marshmallows….but it wasn’t super great. They tasted fine, but the texture was so off it wasn’t funny. So, I did some research and liked what I saw in that one. And…as an added bonus, the marshmallow actually toasts. Amazing.

Holy. Crap. This pie was great. Really great. My only word of advice is to make sure that the pie is well chilled. It needs it. While it tastes great as a soup (telling you from experience–camping we had s’more soup pie) it tastes better as a slice that can actually hold its shape.

So go make this right now. It serves at least 12. And that’s with huge slices.

Ingredients

Crust

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup confectioners’ sugar
  • 1/8 teaspoon salt
  • 5 tablespoons melted butter

Filling

  • 1 cup semisweet or bittersweet chocolate chips
  • 1/8 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon espresso powder (trust me)
  • 1 large egg, at room temperature
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Marshmallow Cream

  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/3 cup water
  • 5 1/2 ounces granulated sugar, divided (3/4 cup plus 2 tablespoons)
  • 9 ounces light corn syrup (3/4 cup)
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350°F.
  2. To make the crust: Crush the ever-loving crap out of your graham crackers (if you haven’t already done so. This is a fabulous stress reliever). s10 s9
  3. Combine the graham cracker crumbs, sugar, salt, and melted butter, using just enough melted butter to “dampen” the crumbs without making them at all wet, greasy looking, or sticky. Press the mixture into the bottom and up the sides of a 9″ pie pan.s8
  4.  Bake the crust for 10 to 14 minutes, until it feels set and is barely beginning to brown around the edges. Remove the crust from the oven; turn off the oven; you won’t need it anymore.s6
  5. s7To make the filling: Place the chocolate chips, salt, sugar, and espresso powder in a blender or food processor and pulse until finely ground.
  6. Heat the cream to just below a boil, with small bubbles forming around the edge of the saucepan (or microwave-safe bowl).
  7. Pour the hot cream over the chocolate mixture. Let sit for 30 seconds. Turn on the blender, and process until smooths5. Scrape down the sides of the container if necessary. Add the vanilla and the egg. Pulse to blend until smooth.
  8. Pour the filling into the crust; it’ll come about halfway to two-thirds up. Set the pie aside while you make the topping.s4
  9. While the pie cools, make the marshmallow cream.
  10. Place the egg whites in the bowl of a stand mixer and sprinkle the cream of tartar over them. Turn the mixer on and beat, increasing the speed to medium-high, until the eggs starts to get light, airy, and frothy. With the mixer running, slowly pour in 7/8 ounce (2 tablespoons) granulated sugar. Continue to beat until firm (but not stiff) peaks form. Set aside.s3
  11. Fit a small saucepan with a candy thermometer, or have a reliable digital thermometer ready nearby. Combine water, sugar, and corn syrup in the saucepan and stir together. Bring to a boil over medium heat, and then, using a heat-safe spatula, stir very frequently as you cook the syrup mixture to 240°F, maintaining a consistent boil. Once at 240°F, remove from the heat immediately.
  12. Start the mixer on second speed and slowly pour the syrup in as it mixes until all of the syrup has been added. Stop the mixer and scrape down the bowl if needed, and then increase speed to medium-high and beat for another 5 minutes. The mixture should have expanded and you should now have a white creme that’s able to hold some shape. Add the vanilla, wipe down the bowl and beater, and beat for about 1 more minute, until the mixture is even in color again and has reached the desired consistency of marshmallow creme.s2
  13.  Scoop the marshmallow atop the chocolate, quickly spreading it out as evenly as possible over the surface of the pie. It should be soft enough that you can do this.
  14. If desired, run the pie under a hot broiler to brown the surface; this should take less than 60 seconds, so watch it carefully.final
  15. Let the pie cool at room temperature for 30 minutes, then refrigerate it until it’s completely chilled, at least 4 hours; overnight is fine. Cover it with plastic wrap that doesn’t touch its surface; a plastic shower cap or bowl cover is a good choice here.
  16. Serve the pie cold.

I’m not sheepish about baaaa-d puns.

Hello fine fellows!

It has been a crazy few weeks over here, and I haven’t been in the kitchen! Crazy, I know. I’ve just been hired as a full-time librarian and it’s awesome! I’m adjusting to my schedule, but haven’t had as much time to play around in the kitchen–hence my lack of sharing recipes.

I hope to be back in full swing shortly, though, don’t you fret. It’s just going to be a while, as I adjust. In the meantime, enjoy a silly joke or two, maybe make some popcorn and sprinkle it with cinnamon and salt, and above all–just have fun.

Yes, I got a bit motivational on you. Don’t worry about it. beets