S’more Brownie Pie

Hey y’all! This week I found myself with an over abundance of baking supplies, so I figured I’d throw something together using just what I had.

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This beauty, albeit a bit hard to cut, is gooey, chocolatey, toasted, and oh-so-yummy for those chilly fall days that are upon us.

S’more Brownie Pie
Ingredients
– One 8×8 brownie mix, prepared per package directions
– 1 premade graham cracker pie crust
– 1 bag large marshmallows

Directions
1. Pour your prepared brownie batter into graham pie crust.
2. Bake at 350 degrees for 30-40 minutes or until brownie is just slightly undercooked.
3. Turn on broiler, then top just baked pie with marshmallows, covering the surface entirely.
4. Broil until marshmallows are golden

I would suggest letting it cool and then cutting per the S’more Brownie suggestions. Enjoy with coffee, ice cream, or just on its own.

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What’s your favorite dessert for colder weather? Leave me a comment below and your idea could be featured in a future post!

Smoked Almond Chocolate Tarts

This week’s dessert is inspired by Jeni’s Splendid Ice Cream new cookbook, Freestylin’.

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Her Chocolate and Smoked Almond Tarts look amazing and I wanted to recreate them for all of you who don’t have the time to make the recipe from scratch.

Try these out soon for a rich, delicious treat!

Smoked Almond Chocolate Tarts
Ingredients
– 1 package refrigerator pie crust
– 1 jar hot fudge topping
– 1 small can smoked almonds

Directions
1. Preheat oven to 450 degrees.
2. In four small tart tins or ramekins, lightly press in cut pie crust. (lay out ramekins and trace with a knife slightly larger than your container)

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3. Fork the bottom of each crust to keep from bubbling.
4. Bake for 10 minutes or until golden brown, then cool.
5. Crush half a container of smoked almond into small pieces. Spoon in a thin layer into each cooled pie crust.
6. Melt hot fudge topping in microwave for 10-15 seconds, then spoon on top of crushed almond in tart shells. Spread evenly.

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7. Decorate with whole almonds in desired pattern.

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Serve slightly warmed with some of Jeni’s Salted Caramel ice cream. And maybe, just maybe, eat with the spoon you just used to spread the hot fudge…yum…..

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If you love chocolate, almonds, or Jeni’s Ice Cream, like this post and send me your photos of the creations you make!

Cherry Hand Pies

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Yep. That just happened. No intro, just a full sized photo of decadent Cherry Hand Pies. On a bed of dark, sweet Washington cherries. Drool….

If you’re headed to a picnic this 4th of July, try making these hand pies. Not only are they portable and delicious, but they are a snap to make.

Cherry Hand Pies

Ingredients
– 1 box (of 2) refrigerated pre-made pie crust
– 1 can Cherry pie filling
– Egg wash (1 egg + a little water)

Directions
1. Preheat oven to 450 degrees
2. Using a round cookie cutter (or tub margarine lid…), cut out 8 circles out of your pie crust
3. On 4 of the circles, cut out a star in the center.
4. On the 4 solid circles, spoon on a dollop of pie filling.

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4. Top each pie filling circle with one of the cut-out circles.
5. Fork the edges of the completed pies to seal.

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6. Place the pies onto a greased baking sheet and brush each top with egg wash.
7. Bake pies for 15 minutes or until golden brown.

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Serve over a bed of cherries or blueberries for some extra flair.

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If you like Cherry pies and the 4th of July, “like” this post and don’t forget to send me photos of your favorite hand pies and Red, White, and Blue desserts!