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Mini S’mores Pies

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S'mores Pie!!!Rich dark chocolate pie in a graham crust, topped with marshmallow meringue.  S’mores with a new, fun look!

Everyone loves these flavors together.

Don’t they?

It just occurred to me that someone might hate s’mores.

Ok, well I don’t personally know anyone who doesn’t just adore this flavor combination.  I LOVE them, and crave them, and sometimes cheat by making them in the microwave when it’s snowing and a campfire is out of the question!

These little pies capture the flavor of a s’more, but add a rich chocolate flavor that is incredibly delicious, and can’t be had with just 2 squares of Hershey’s chocolate.  Or four squares… sometimes I use four.  Don’t tell.

S'mores Pie!!!

Here’s how these simple little treats are made: (printable version)

INGREDIENTS: (makes 12 mini pies)

  • 12 pre-made mini graham cracker crusts.
  • 1 cup of Ghirardelli Bittersweet chocolate chips (melted)
  • 1 cup of Ghirardelli Semi-sweet chocolate chips (melted)
  • 8 eggs (divided)
  • 5 Tablespoons of heavy whipping cream
  • 2 Tablespoons of vanilla
  • 2 cups of granulated sugar
  • 1/4 teaspoon of cream of tartar

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Divide eggs, keeping ALL of the 8 egg whites and only 5 of the yolks.
  • Place the melted chocolate, 5 egg YOLKS, whipping cream and vanilla in a large mixing bowl and stir until well combined.
  • Evenly divide among all twelve mini pie crusts.
  • Bake (I put them all on a baking sheet) for 14-16 minutes, until the middle of each pie is set.
  • Make meringue while these bake, by adding all of the 8 egg WHITES, sugar and cream of tartar together in a medium heat-proof bowl that will sit on the top of a sauce pan of boiling water without touching the water.  (I had to experiment a bit to find a good fit.)
  • Bring water to a boil in the saucepan and set the bowl on top.
  • Whisk ingredients together for about 3-4 minutes.  Sugar will be dissolved and egg whites should be heated to 145F degrees.
  • Remove bowl from top of sauce pan and beat on low until the mixture thickens a little, then beat on high for about 10 minutes.  The meringue will become the most beautiful, white, glossy mixture.  It should form stiff peaks before you stop beating it.
  • Spoon all that wonderful marshmallow yumminess into a bag fitted with a decorating tip.
  • Once mini pies are removed from the oven, let them cool completely.
  • Pipe marshmallow meringue on the top of each pie and toast it with a kitchen torch.
  • Add a few graham cracker crumbs if you want, and enjoy!!!!


S'mores Pies!!!!My thoughts:  These are delicious. You can see from my pictures that I didn’t beat my meringue as long as I should have.  The are not the tall swirls of happiness I wanted them to be….  it was only my second time making meringue though, so I guess I won’t beat myself up too much.  My 1st time was perfect.  If you want to see how fluffy it SHOULD be, click here.  I LOVE this meringue.  When you read the instructions you might think it is too hard to make- but once you do it, you will realize that it isn’t hard at all.  Just a lot of time with a mixer in your hands.  I hope you get a chance to try this recipe out!  Enjoy! ~r
S'mores Pie!!!

We like our chocolate and marshmallow here at easybaked… here are other recipes that feature that yummy combo:

frozen s'more cupsMelted Smores cupRocky Road Cupcakes!!!!Baked Alaska Cupcakes!!

 

Bomb Pop Cupcakes!!

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Bomb Pop Cupcakes!!!!!! Does anything scream SUMMER, or FOURTH OF JULY like Bomb Pops?  These adorable cupcakes capture the flavors of an iconic summertime popsicle and make a perfect holiday treat!

You know those memories from childhood that spring up unexpectedly and make you smile?  Bomb Pops have that effect on me.  My brother and I always spent a week or two at my grandparents house each summer.  They had an immaculately clean garage with a huge freezer in it.  Grandma would always keep a box of bomb pops inside for our visits.  I remember so clearly, sitting out on her porch eating these in the evenings, letting the drips of sweet popsicle land on the cement by my bare feet.  Every time I eat one, it’s like traveling back in time to those days.

I wanted to capture the flavors of these summer treats in cupcake form, and I love how these turned out!  The kids in my life who tried them exclaimed, “These taste like popsicles!”

 I consider that a success!

Bomb Pop Cupcakes!!!

These were not hard to make at all- simply add jello to white cake mix and pipe the batter into cupcake liners in layers.

Here’s how we made them:  (printable recipe)

INGREDIENTS:

  • One boxed white cake mix (with oil, water and eggs to make according to package)
  • One small box of blue raspberry Jell-O (Jolly Rancher had this flavor, and Jell-O has a Berry Blue that works)
  • One small box of Cherry Jell-O
  • 2 sticks of salted butter (at room temperature)
  • 2 sticks of unsalted butter (at room temperature)
  • 3 cups of powdered sugar
  • 3 teaspoons of lemon extract or flavoring (technically the flavor in the popsicles is lime…but I couldn’t easily get my hands on lime extract.  The lemon was great- but feel free to use lime instead, if you want!)

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Make cake mix as directed on box, and divide batter equally into two bowls.
  • Add 3 Tablespoons of Blue Raspberry Jell-O to one bowl, and 3 Tablespoons of Cherry Jell-O to the other bowl.
  • Mix each bowl of batter until well combined
  • Place each flavor of batter into a large, sturdy (I use freezer-type) zip top bag.
  • Clip a corner off the bag of Blue Raspberry batter and evenly pipe into 24 cupcake liners placed into muffin tins.
  • Clip a corner off the bag of Cherry batter and evenly pipe over the top of the Blue Raspberry batter.
  • Bake cupcakes as directed on boxed mix, remove from oven, and cool.
  • Make frosting by combining butters, powdered sugar and lemon extract in a large bowl.  Beat on low until combined and then high, until light and fluffy.
  • Put frosting into a large, sturdy zip-top bag that has been fitted with a decorating tip, and pipe frosting on the top of each cupcake.
  • Decorate as desired.  I saw these cute little Mike and Ike “popsicle” toppers on a fun site called Party Pinching. They were fun and easy to make, but they use toothpicks and could be dangerous to serve- especially to kids.  I love how cute they are, but I can’t recommend them.  Use cute sprinkles and maybe a popsicle stick instead!
  • Enjoy!

Bomb Pop Cupcakes!!!!

My thoughts: These were really easy to put together and the fruit flavors are so refreshing!  I love the patriotic colors too!

Just as a note: the blue layer of cupcake rises to the top, just a little bit, so don’t panic! You will still have nice layers of the two flavors.  

I really hope you get a chance to try these treats in celebration of summer!  Enjoy! ~r

Bomb Pop Cupcakes!!!Other fun summer treats to try:

Confetti CupsRaspberry Truffle TartMini chocolate chip cookie cheesecakesCreamy Mango Pops!

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