TOASTED MARSHMALLOW PUMPKIN PIE
The pumpkin pie is old-school. The toasted marshmallow fluff, decidedly retro. Put them together, though, and you've got a modern, sophisticated Thanksgiving dessert that also happens to be a smooth, creamy, spicy, gooey grand finale.
Provided by Mindy Segal
Categories dessert
Time 3h45m
Yield 8 servings
Number Of Ingredients 26
Steps:
- Brown butter: In a small saucepan, melt 2 sticks unsalted butter over medium-low heat. Cook until the milk solids separate out and turn golden brown and fragrant like toasted nuts, 10 minutes. Refrigerate until solid, 15 minutes. You will end up with half the amount of brown butter. Meanwhile, pulse the graham crackers to fine crumbs in a food processor. Place in a bowl and set aside.
- Crust: Add the brown butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to break up, 30 seconds, then add the brown sugar and continue mixing on medium speed until aerated, 2 minutes. Scrape the sides and bottom of the bowl to bring the batter together. Crack the egg into a small cup or bowl with the vanilla and, with the mixer on medium speed, add to the batter to combine almost completely. Turn mixer off and scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed until nearly homogeneous, 20-30 seconds. Add both flours, salt, and graham cracker crumbs all at once and mix on low speed until the dough just comes together but still looks shaggy, about 30 seconds. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough together completely. Stretch a sheet of plastic wrap on a work surface and wrap dough into a rectangle. Refrigerate until chilled throughout, 1 hour or up to overnight.
- Bring dough to room temperature, 10 minutes. Spray pie tin with nonstick spray. Press pieces of dough into the bottom and up the sides of the pie tin, cleaning off edge of excess dough. Press plastic wrap on top of dough to make sure it's even and no thicker than ¼-inch. Chill dough while making pumpkin filling.
- Filling: Preheat oven to 400 degrees F. In a bowl, whisk eggs, vanilla, sugar, pumpkin, ginger, cloves, cinnamon, salt, molasses, evaporated milk, and bourbon. Pour into the chilled pie crust (you may have some custard left over, depending on the size of your pie tin). Place on baking sheet and bake 15 mins, then turn oven down to 325 degrees F and bake approximately 40 minutes more, until custard is set. Let cool while you make the marshmallow fluff.
- Marshmallow fluff: In a medium saucepan, cook sugar, water, and corn syrup on high heat until the temperature reaches 238 degrees F. Meanwhile, in a stand mixer, whip egg whites, salt, and cream of tartar on medium until stiff peaks form. When sugar is at 238 degrees F, turn mixer to low, and slowly add sugar to egg whites. Increase speed to high and whip until the mixture is cool, aerated, and super thick. "Fluff" it on top of the cooled pie, using two spoons to form peaks.
- Assembly: Using a kitchen blowtorch, toast the marshmallow topping until it's tan and toasty, 20-30 seconds. (If you don't have a blowtorch, stick it under the broiler.) Serve.
MARSHMALLOW PIE TOPPING
For a change of pace, serve this simply delicious topping of marshmallow creme, orange liqueur and mini marshmallows over slices of your favorite pie.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 1 cup or 8 servings, 2 Tbsp. each
Number Of Ingredients 3
Steps:
- Mix marshmallow creme and liqueur until well blended.
- Stir in marshmallows.
- Serve over pie slices, such as pumpkin.
Nutrition Facts : Calories 70, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 14 g, Protein 0 g
TOASTED MARSHMALLOW CUPCAKES
Have a try!
Provided by Dian Hazwani
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl; stir in warm water, eggs, milk, butter, sour cream, and vanilla extract until batter is smooth. Fill each muffin cup halfway with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 18 minutes. Cool cupcakes for about 5 minutes.
- Turn on the oven's broiler.
- Place 1 marshmallow vertically in the center of each cupcake.
- Place cupcakes back into oven and broil, watching the whole time, until marshmallows are golden brown and slightly puffed, 10 to 30 seconds. Press the marshmallows into the cupcakes to cover the whole top using the back of a spoon.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 46.5 g, Cholesterol 47.7 mg, Fat 8.2 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 4.8 g, Sodium 262.9 mg, Sugar 29.8 g
MARSHMALLOW TOPPING
Use this topping for Marshmallow Cupcakes. Bake mini chocolate cupcakes from a mix or homemade. Top the cupcakes with the topping using a piping bag fitted with a Wilton 1M open-star tip, pulling the bag straight up to create tall towers. Immediately sprinkle with colored sugar. Makes 30 cupcakes. I found this recipe in Ladies' Home Journal. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Dessert
Time 30m
Yield 4 cups, 40 serving(s)
Number Of Ingredients 4
Steps:
- In a large mixer bowl, sprinkle gelatin over cold water and let stand until softened, 5 minutes.
- In a small, heavy saucepan, combine sugar and 1/4 cup water. Stir over medium-high heat until sugar dissolves; remove spoon. Brush insides of pan with a wet pastry brush to remove any sugar crystals and place a candy thermometer into mixture. Boil (DO NOT STIR) until syrup register 235 (soft-ball stage), about 10 minutes. Pour into gelatin.
- With the whisk attachment, beat mixture on high until soft peaks form, about 7 minutes. Add vanilla and use immediately.
Nutrition Facts : Calories 22, Sodium 1.4, Carbohydrate 5, Sugar 5, Protein 0.6
TOASTED-MARSHMALLOW TOPPING
Provided by Dede Wilson
Categories Mixer Egg Dessert Broil Kid-Friendly Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 4 1/2 cups
Number Of Ingredients 6
Steps:
- Stir corn syrup, 1 cup water, and sugar in medium saucepan over medium-high heat until sugar dissolves. Attach candy thermometer to side of pan. Boil syrup without stirring until thermometer registers 238°F, occasionally brushing down sides of pan with wet pastry brush, about 12 minutes.
- Meanwhile, place egg whites, cream of tartar, and vanilla in bowl of heavy-duty mixer fitted with whisk. When thermometer in syrup registers 230°F, beat whites at medium-low speed until peaks form. When thermometer registers 238°F, pour hot syrup down sides of bowl, beating until marshmallow topping is shiny and thick, about 2 minutes.
- Scrape topping into glass pie dish. DO AHEAD Can be made 1 day ahead. Cover with inverted bowl (plastic wrap will stick). Let stand at room temperature. If topping hardens, microwave in 10-second intervals before browning.
- Preheat broiler. Broil marshmallow topping until surface is golden brown, about 1 minute. Serve immediately.
TOASTED MARSHMALLOW CUPCAKES
Simple and sweet, this tasty treat is perfect for getting kids involved in baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18 cupcakes
Number Of Ingredients 14
Steps:
- Make the cake: Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with cupcake liners.
- Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.
- Fill each muffin cup half way (about 2 ounces each). Bake until a tester inserted into the center comes out clean, 15 to 18 minutes.
- Let cake cool slightly and change the oven to broil.
- Make the topping: Place one marshmallow vertically in the center of each cupcake. Put the cupcakes back into the oven (careful not to knock any marshmallows off) and watch them closely, as the marshmallows will roast in a matter of seconds.
- When the marshmallows appear golden brown on top and puffed slightly, take the cupcakes out of the oven and carefully press the marshmallows down, using your hand or a spoon, to cover the whole top of the cupcake.
TOASTED MARSHMALLOW CAKE
If you enjoy the flavor of toasted marshmallows, then this cake is for you! It's great topped with additional toasted marshmallow frosting, or with some chocolate ganache and graham cracker crumbs!
Provided by Kim
Categories White Cake
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven's broiler and place an oven rack a few inches below it. Line a baking sheet with parchment paper and lightly grease the parchment.
- Spread out mini marshmallows on the baking sheet in an even layer, and put under the broiler until browned and toasted, about 30 seconds. Remove from heat and allow to cool.
- Preheat the oven to 325 degrees F (165 degrees C) and place an oven rack in the middle of the oven. Line a 9-inch round cake pan with parchment paper and lightly grease it.
- Whisk together flour, baking powder, and salt in a small bowl.
- Cream together toasted mini marshmallows, butter, oil, sugar, and marshmallow crème in a large bowl with an electric mixer until thoroughly incorporated and smooth, 2 to 3 minutes. Beat in egg whites, 1 at a time, mixing well after each addition. Mix in vanilla and almond extracts. Stir in half of the flour mixture until just combined. Mix in buttermilk until just combined. Stir in remaining flour mixture until just combined.
- Pour batter into the prepared cake pan, and spread into an even layer.
- Bake in the preheated oven until the top springs back lightly when touched, 35 to 40 minutes. Allow cake to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 40.7 g, Cholesterol 31.3 mg, Fat 13.7 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 266.9 mg
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