RECIPE: S'MORES SKILLET PIE

National S’mores Day! It is the perfect day to make this recipe which has all the components of backyard s’mores complete with homemade graham crackers, marshmallows, and chocolate. If you want to make this recipe faster- just use store bought graham crackers— but let me assure you that these graham crackers are worth the work and you might want to ;make them on their own.

SKILLET S’MORES PIE

For the homemade graham crackers:

2 cups whole wheat flour plus more for dusting (not stoneground or white whole wheat flour)

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

7 tablespoons butter -softened

1 cup light brown sugar, lightly packed

3 tablespoons whole milk

1/3 cup honey

2 teaspoons vanilla extract

 For the pie:  

1/2 cup unsalted butter (room temperature)

1/2 cup white sugar

1/2 cup brown sugar lightly packed

1/2 tablespoon vanilla extract

1 large egg (room temperature)

1 and 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 and 1/3 cups milk, dark, or semi-sweet chocolate chips, divided

2 full-sheets homemade graham crackers

1/2 cup miniature marshmallows

DIRECTIONS:

In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.

In a stand mixer fit with the paddle attachment, cream butter and brown sugar together.

Increase speed to medium and beat until light and fluffy, about 3 minutes. Reduce speed to low and add flour mixture until incorporated and a soft dough forms, about 2 minutes.

Add the milk, honey and vanilla extract. The dough should be sticky and soft.

Divide the dough in two discs and wrap both in plastic and chill for at least one hour.

To roll and bake the dough:

Adjust oven rack to the middle position and preheat oven to 350 degrees. Lightly flour a piece of parchment paper and place one ball of dough in the center.

Pat into a 5-by-6-inch rectangle, sprinkle with flour, flip, and dust again, Working from the center out and adding more flour as needed, roll the dough until roughly 15-by-11 inches and very thin.

Slide onto am aluminum baking sheet and brush away excess flour. Repeat with remaining dough.

For grocery store look-alike, score each sheet of dough into twelve 2 1/4-by-4 3/4-inch rectangles and dock with a bamboo skewer or the narrow end of a chopstick. Otherwise leave the dough uncut.

Bake until crackers and firm and darkened, about 10-12 minutes. Immediately cut along the prescored lines with a knife or cut into free-form shapes using a pizza wheel. Cool to room temperature directly on the baking sheets.

In an 8 or 9-inch cast iron skillet, melt the butter over medium-low heat. Whisk in the white sugar and brown sugar until smooth.

Remove from heat and allow the skillet to cool for 5 minutes.

Add in the vanilla and egg. Mix until combined. Add in the flour, baking soda, salt, and 1 cup of the chocolate chips. Mix until combined. Smooth around the skillet making the center higher than the edges.

Bake for 20 minutes. Remove and crumble the graham cracker sheets into crumbs and place on top. Add the reserved 1/3 cup chocolate chips. Press the miniature marshmallows into the cookie. Bake for another 5-10 minutes or until cooked through and golden around the edges (it should still be soft and slightly under-baked in the center).

Remove and allow to cool for at least 15 minutes. Run a knife around the edge and loosen the pie from the skillet. Remove to a platter or cake plate. Slice and serve warm.

RECIPE: DARK CHERRY CLAFOUTIS (Fluffy french dessert)

Clafoutis (pronounced kla fou TEE) is a rustic dessert, traditionally made with black cherries, eggs, milk, sugar, and flour. Clafoutis is French, but don't be intimidated. It's simple and rustic, but can be very elegant. I've made it for a dinner party and also when camping! The batter puffs up around the fruit and the edges get browned and a little crusty; it's delicious. It rises and puffs up as it bakes; much like a Dutch Baby, if you are familiar with that. The taste is a bit like a custard but it isn't as creamy. Clafoutis, served warm with a dusting of powdered sugar or a drizzle of heavy cream is one of my very favorite desserts... and once you taste it, you'll add it into your regular dessert rotation. Serve it in the skillet for an impressive presentation. If you don't have a cast iron skillet, you can also bake this dessert in a buttered baking dish but youneed to watch it carefully if you do because the timing may be different.

You can also make Clafoutis with different fruit. I like it with pears or apples, too.

DARK CHERRY CLAFOUTIS

INGREDIENTS

1 tablespoon unsalted butter

1 tablespoon vanilla

6 eggs

6 tablespoons sugar

1 ¼ cup milk

Pinch salt

¾ cups of all-purpose flour

3 cups pitted cherries (don't get the canned cherries in heavy syrup. Use the 24.7 ozbottle of Dark Morello Cherries in light syrup, if you can find them. Drain them well. Or you can use fresh*)

Confectioners sugar (powdered sugar) for dusting

DIRECTIONS:

Preheat oven to 425 degrees. Generously butter the bottom and sides of a large cast iron skillet or baking dish.

Combine vanilla, eggs, sugar, milk, and salt in a food processor or blender. Blend for a few seconds until combined and then add the flour and blend until smooth, about 1 minute. (if you don't have a blender, you can just whisk until well combined, the sugar is dissolved, and batter is smooth. Whip it really well.)

Pour the batter into the prepared skillet. Cover the top evenly with the well-drained cherries. Bake for about 30 minutes or until a toothpick comes out clean and the top is golden brown. Don't be tempted to open the oven during baking or the Clafoutis may fall. Serve warm. Dust the top with powdered sugar or serve with a drizzle of heavy cream.

NOTE: When using fresh fruit, put the butter in the skillet and let it melt. Once it has, add about a pound of  fresh, pitted Bing cherries to the butter and let them cook to soften for about 3 minutes. Sprinkle with 2 tablespoons granulated sugar and stir until the juice thickens into a syrup. Pour the batter over the fruit and bake as directed above.

RECIPE: LUNCHROOM BROWNIES

These brownies remind me of the ones they would serve at my elementary school on Fridays… more like a cake than fudge but still moist. Using a good quality bittersweet chocolate and cocoa powder makes them more decadent. If you want to make these more fudgy, reduce the flour to 3/4 cup and omit the baking powder.

LUNCHROOM BROWNIES

INGREDIENTS

1 cup (2 sticks) melted unsalted butter plus more to grease the pan

4 ounces bittersweet chocolate, chopped

2 cups granulated sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

¾ cup natural unsweetened cocoa powder

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt 

DIRECTIONS:

Preheat the oven to 325 degrees Fahrenheit.

Butter an 8-inch square pan and line with parchment paper. Butter the parchment paper also.

Using a large glass heatproof bowl over a pot of simmering water, melt the butter and the chocolate together. Remove from the heat. (Be careful not to allow water to find its way into the chocolate because it will seize.)

Mix the sugar into the warm chocolate mixture. Stir so that the sugar dissolves into the chocolate. Add the vanilla.

Using a wire whisk, add the eggs, one at a time, taking care to incorporate well after each addition. Add the cocoa with the last egg.

Sift the flour, salt, and baking powder together. Using a spatula or large spoon, gently fold the flour into the batter, ½ cup at a time, making sure there are no streaks of flour or flour pockets remaining in the batter.

Pour the batter into the prepared pan and bake for 40 minutes. Check for doneness with a toothpick. It should come out clean when inserted into the center of the pan. When done, remove the pan to a wire rack to cool. Once completely cool, lift the brownies from the pan using the parchment paper. Slice into squares.