I adore s’mores. Not marshmallows, or graham crackers but s’mores. The combination of gooey, warm marshmallows with a crispy golden outer shell, melted chocolate and buttery graham crackers is pure bliss. Sitting by a campfire (or over your stove top like I used to in university) watching your marshmallow toast to the perfect color, the anticipation of the sweetness you’re about to enjoy – well it’s all too much for the dessert-lover in me. This past weekend, I needed some s’mores in my life. And since I don’t plan on sitting around any campfires soon, I had to get crafty.
Ontario adapted a new holiday a few years ago called Family Day. It’s supposed to encourage families to get together and spend quality time doing extracurricular activities. My family, aunts, uncles, Grandpa and cousins got together for dinner to make use of our free day off. To celebrate the Olympics we all wore Canada colors. To satisfy my sweet tooth and everyone elses, I baked up some s’mores brownies. What could be more perfect?
I used about a cup and a quarter of chocolate chips (they melt faster than Hershey chocolate squares). I used close to two cups of mini marshmallows, or enough to cover the top of the brownies. I used almost a whole sleeve of graham crackers crumbled into pieces. For the brownies I used just a basic boxed version. After the brownies finished baking and cooling, I dumped all the combined toppings over top. You can then add more of each topping to your liking. I added some more marshies to fill in the ‘holes.’ Keep in mind the marshmallows will poof up and out slightly. If you use big sized marshmallows you may want to cut them in half. The chocolate chips will melt a tad too. And your heart? Your heart will thank you for making these.
And then you will bake the toppings at 325 degrees for 10-15 minutes or until the marshmallows start to turn golden and slightly crispy to the touch. Or until when you cut into the brownies, they turn out like this….
Honestly, go make these now. They were extremely tasty. And I was even thinking that a graham cracker crust would have been a perfect compliment to the gooey brownies so if you’re feeling adventurous give that a try. Oh and thrown in some chocolate chips into your brownie batter. It’ll make this dessert that much better. And then if you want to get really crafty you can break out the scrap book paper, ribbon, scissors and tape. Add in a few stickers and brown paper bags and you can create the cutest little bags to put your delicious treats into.
Let me start by saying I am not fan of pie. I hate fruity cobblers, I don’t enjoy crumbles and unless it’s lump-free raspberry sauce on my cheesecake, I am more of a chocolate, caramel and nuts kind of gal. So when a friend from University who is interning at the Michigan Apple Committee wrote me an e-mail asking if Pink Sugar could make a recipe involving apples, I thought sure. But then again what the heck could I make that I will enjoy eating and that will be cute enough to blog about? Because I am all about the cuteness here. Obviously. And I will have to say I am pretty proud of my amazing brainstorming skills.
Yeah, they were that good. Even I loved ’em.
I started with four Michigan apples and I peeled and cut them all into little pieces. Since the pieces had to fill little pie wells instead of a big pie well, I had to make sure there would be enough fruity goodness in each little treat. In addition to honey (oh the honey is to die for!) and pie crust dough, you will need some sugar, flour, granola, cinnamon, one egg and some other minor ingredients. I used ready-to-use dough from Pillsbury which is amazing. So flakey and tasty and I am sure I will be using it again in the future to make wonderful treats. It comes all nicely rolled up. I was only able to get 11 Mini Pies out of the two rolls that came in the pack but am sure if I had rolled the dough out a tad thinner I could have squeezed in a few more. (But who likes thin dough? Not me).
Once your apple mixture and crumble mixture is all whipped up you can fill you dough-lined wells. I used strips of tin-foil underneath each of my Mini Pies since this helped me liftthem out without breaking when they were done baking. Then you have to do the hard part; wait for 20 minutes for them to bake and then about five minutes for them to cool. Believe me, it’s so worth it.
Mini Apple Crumble Pies
4-5 cups Northern Spy apples, peeled and chopped
1/2 cup sugar
1/4 cup honey
2 1/2 tbsp flour
3/4 teaspoon cinnamon
1 teaspoon vanilla
1/4 cup water
1/4 cup sifted flour
1/2 cup sugar
1/2 teaspoon baking powder
2 tbsp softened butter
1 egg lightly beaten
1/4 cup granola
1-2 packages Pillsbury pre-made dough
or your own homemade version
tin foil strips to line your wells
Preheat your oven to 375 degrees F and line your wells with the tin foil strips. Roll out your dough and using a round cookie cutter or the top of a wide glass, cut out circles for your pie crusts. Gently form the dough to each well making sure to create a crust around the edges. In a large bowl combine all of your apple filling ingredients until the apples are completely coated in the honey and sugar. In a separate bowl, mixture together your crumble ingredients until just combined. Fill your wells to the top with the apple filling and then spoon a small layer of the crumble topping over the apples. Bake for 18-20 minutes or until the crust edges are slightly browned.
Remove from heat and let cool for 15 minutes. Gently remove the Mini Pie’s using the tin foil strips and allow to cool (not completely because these things are tasty when they are slightly warm.) Enjoy with vanilla ice cream or whipped cream! For more information, health facts and recipes all involving apples check out the links at the Michigan Apple Committee. Talk about YUM! Who knew apples could be so tasty. Enjoy, and as for all of my Canadian friends and family, Happy Canadian Thanksgiving. I am off to enjoy turkey, potatoes, stuffing and of course Mini Apple Crumble Pies.