S’MORES BROWNIE PIE

Posted in Brownies and Bars, Puddings and Pies by Spatula in My Pocket

Campfire. Marshmallows. Graham Crackers. Chocolate -> S’mores. Something I’m sure, like me, you’ve grown up reading about in story books. I’ve always wanted to be one of the kids sitting around a bonfire, roasting marshmallows and sharing spooky stories. Remember Sweet Valley?

And so, on a random shopping trip with my mom, the sight of the big bags of jet puff marshmallows had me enticed. And with no second thought, I threw one in our shopping trolley. And that bag of marshmallows has been there in our kitchen closet for months, lain forgotten till just now.

Summer arrived, and so popped up hordes of s’mores stuff everywhere all over the internet. I had to try them, I had to see what all the brouhaha was about. And what better way to try it than in the traditional pie form.

Who doesn’t love a slice of good ole pie?

This isn’t just any pie. Oh no no no. For starters it has a biscuit crust instead of the short cut pastry that pies usually have. The filling is a brownie mix…yum! And on top….gooey roasted marshmallows.

The biscuit crumb base is pretty simple. Use any crackers you have on hand. I used digestive biscuits, the standard kind you get in every store. Crush em up with some melted butter, press it down on your pie dish, bake it for 8 to 10 mins, and there you go, first step done.

The brownie filling is your standard brownie mix. Its thick, dark and fudgy…the perfect combination with the sweet marshmallowey top.

This pie is best served warm. Eating it cold is okay too but know that marshmallows will harden up and will become chewy. So, warm up the pie before serving. Heat it enough so that the marshmallows are gloopy again.

Enjoy 🙂

S’mores Brownie Pie

Serves: 8-10

Ingredients:

CRUST

1.5 cups digestive biscuit crumbs*

6 Tablespoons (90g) melted butter

1/3 cup (65g) granulated sugar

BROWNIES

10 Tablespoons (150g) butter

1 and 1/4 cups (250g) granulated sugar

3/4 cup (74g) cocoa powder

1/2 teaspoon vanilla extract

2 large eggs, cold

1/2 cup (62g) all-purpose flour

25 large marshmallows

Directions:

Preheat oven to 160 degrees C.

Crust: Mix together the biscuit crumbs, melted butter and sugar. Press into an ungreased 8-inch or 9-inch pie dish. Set aside.

Brownies: Melt the butter, sugar, and cocoa in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Let cool slightly. Stir in the vanilla extract. Add the eggs one at a time. The mix will be thick and shiny. Fold in the flour. Pour over the prepared crust.

Bake for 25-30 minutes till the brownie is set. Remove from the oven and top with marshmallows. Return to the oven and continue to bake for an additional 3 minutes to melt the marshmallows and get a golden brown tinge on the top. Remove from the oven and allow to cool to room temperature before slicing.

Best served warm. Store at room temperature. Heat in the microwave before serving again.

Notes:

*pulverize the biscuits in a grinder or a food processor till they turn into fine crumbs.

Recipe source: Sally’s Baking Addiction

GREEN VELVET CUPCAKES

Posted in Cupcakes by Spatula in My Pocket

It’s 14^th August!

Time to bring on the green and white, and what better way to do that than with cupcakes! These super light, “green” cupcakes are topped with a very fluffy “white” vanilla frosting. They are so delicious! And festive!

If you’re lying bored and thinking of making a last minute tasty treat this 14^th August, then give these Green Velvet Cupcakes a try! They take just minutes to make and are the perfect patriotic treat to enjoy on this fun celebration of our independence and freedom. Who wouldn’t want to celebrate Pakistan than with some green velvet cupcakes?! I know I do! Heck I’d celebrate every day if you let me.

The cupcake is your standard red velvet cupcake turned green in spirit of the 69^th Independence Day of Pakistan. The frosting is plain vanilla because

I did not have any white chocolate chips on hand to make the classic White Chocolate Frosting that goes with these cupcakes
Neither did I have any luck in my search for Cream Cheese round Islamabad. Hence, no Cream Cheese Frosting either.

So vanilla it is. Whip it well or else it’d be all stodgy and claggy. Yuck!

Happy Independence Day Pakistan! May your day be filled with green and white!

And firecrackers…and fairy lights…and freedom and joy.

Mostly freedom.

And joy.

While I’ll be spending my night at a dance practice with friends, what will you be doing? How are you celebrating? Share in the comments below!

Green Velvet Cupcakes

Yields: 25 cupcakes

Ingredients:

Cupcakes

2 ½ cup all-purpose flour

1 ½ cup sugar

1 Tablespoon cocoa powder

1 teaspoon baking soda

¼ teaspoon salt

2 large eggs

1 cup oil

1 cup buttermilk¹

1 Tablespoon vinegar

1 teaspoon vanilla extract

2 Tablespoon liquid green food coloring²

Frosting

½ cup (115 g) butter, softened at room temperature

2 ½ cup icing sugar

1 teaspoon vanilla extract

1 Tablespoon milk

Directions:

For the cupcakes: Preheat oven to 180 degrees C.

Line a muffin tray with cupcake liners.

In a bowl, whisk together all the liquid ingredients; the eggs, oil, buttermilk, vanilla extract, vinegar and the green food coloring.

In another bowl, sift the dry ingredients; the flour, sugar, cocoa, baking soda, and the salt. Mix well.

Add the wet ingredients into the dry ingredients. Mix till just combined.

Spoon batter into the prepared muffin tray, 3/4^th of the way full.

Bake for 20-22 minutes.

Cool completely before applying frosting.

For the frosting: beat the butter on high till smooth and creamy. Add in the sugar, 1 cup at a time. Beat on slow. When all of the sugar is mixed in, add the milk and the vanilla extract. Beat on high till frosting is smooth and fluffy. Add more milk if stiff.

Notes:

1. Substitute for buttermilk: 1 tablespoon of vinegar or lemon juice + 1 cup milk

2. Gel food color can also be used (a 1 oz bottle)

Adapted from Love from the oven

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