Ingredient: cold water, divided

Fluffy Homemade Marshmallows

Posted on by Mari Vasseur
Fluffy Homemade Marshmallows

Fluffy Homemade Marshmallows

Thick, soft and fluffy homemade marshmallows
Print Recipe
Servings 16 marshmallows

Ingredients
  

  • 3 1/4 oz (7g) packets unflavored gelatin powder
  • 1 cup (237ml) cold water, divided
  • 2 cups (400g) granulated sugar
  • ½ cup (165ml) light corn syrup
  • ¼ teaspoon fine sea salt
  • 2 teaspoons vanilla bean paste or pure vanilla extract
  • 6 tablespoons (45g) powdered sugar, sifted
  • 2 tablespoons (20g) cornstarch

Instructions
 

  • Spray an 8-inch square pan lightly with nonstick spray. Wipe out any excess spray with a paper towel. Combine the gelatin powder with 1/2 cup (118ml) of water in the bowl of a stand mixer fitted with a whisk attachment.
  • Place the granulated sugar, corn syrup, salt and the remaining 1/2 cup (118ml) of water in a medium-size saucepan. Stir gently to combine. Place the saucepan on the stovetop over medium heat. Cook, without stirring, until the temperature reaches 230ºF (110ºC) on a candy thermometer. Gently swirl the pan occasionally to help prevent hot spots.
  • Turn the mixer on to low speed. Slowly and carefully pour the hot syrup mixture inside the mixer bowl along the side, away from the whisk. Keep beating until the gelatin is dissolved. Add the vanilla. Gradually turn the mixer up to high speed and continue whipping the mixture until it's glossy, thick and fluffy, about 10 minutes.
  • Transfer the mixture to the pan, spreading it with an offset spatula. Let it sit uncovered at room temperate until it firms up, about 4 hrs.
  • In a small bowl, whisk together the powdered sugar and cornstarch. Sprinkle about 2/3 of the mixture over your work surface. Loosen the edges of marshmallow slab with a small offset spatula. Turn it out onto your work surface. Sprinkle it with the powdered sugar mixture. Cut it into 2-inch squares (or any size you want). Clean your knife after each cut. Toss the marshmallows in the powdered sugar mixture. Store in a covered container for up to 3 days.
Keyword candy, marshmallows

Mini Chocolate Hand Pies for Pi Day

Posted on by Mari Vasseur

Mini Chocolate Hand Pies by Brownie Mischief

Pi Day is a day to celebrate mathematics, or more specifically, the ratio of a circle’s circumference to it’s diameter. While I do appreciate math for it’s precision, I also feel a bit annoyed at math for making my brain hurt! Ok, I’m sorry math. I forgive you. I do need you! How would I bake without you? So today I will celebrate math (and also my love for puns) with these tender, fudgy mini hand pies!

Mini Chocolate Hand Pies by Brownie Mischief

Since pi is all about circles, I used a 2 3/4-inch circle cutter to make round pies, but you can cut them into any shape you like. You could cut larger circles, fold them in half and call them empanadas. Rectangles are very popular with Pop Tart fans and you don’t need a special cutter, but a ruler would be helpful. I think squares would be cute, too! Whatever your shape of choice, math is always there to help!

I used a stencil to add some powdered sugar polka dots to my mini pies. I may have gone a little overboard with my circles, but who’s going to stop me? I think they look pretty cute, but If you don’t have a stencil, a sprinkle or two of powdered sugar will do just fine! Alternately, you could drizzle them with some melted white chocolate. I had a bit of white chocolate on hand, so I can confidently say, that version is yummy too!

Mini Chocolate Hand Pies

by Mari Vasseur
Mini chocolate pies with fudgy filling and a tender chocolate crust.
Print Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 2 hours 10 minutes
Course Dessert
Servings 10

Ingredients
  

Crust

  • 1 â…› cup (142g) all purpose flour, sifted plus more for your work surface
  • 3 tablespoons (17g) unsweetened cocoa powder
  • 1 tablespoon (12g) granulated sugar
  • â…› teaspoon fine sea salt
  • â…› teaspoon baking powder
  • ½ cup (113g) cold, unsalted butter, cubed
  • 3 ounces (85g) cold cream cheese, cubed
  • 3 tablespoons (45ml) cold water, divided
  • ½ of 1 whisked egg

Filling

  • ½ cup (85g) bittersweet or semi-sweet chocolate chips *see notes
  • â…“ cup (107ml) sweetened condensed milk

Finishing Touches

  • 2 tablespoons (15g) powdered sugar optional
  • OR 2 tablespoons (22g) melted white chocolate optional

Instructions
 

Crust

  • In a large bowl, sift together the flour, cocoa powder, sugar, salt and baking powder until well blended.
  • Use a pastry cutter or your fingertips to work the butter and cream cheese into the flour mixture until it resembles pea-sized crumbs.
  • Add 2 tablespoons (30ml) of the cold water to the mixture. Stir gently just until the dough comes together.
  • Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Form the dough into a disk. Cover with plastic wrap and chill for at least 1 hour.

Filling

  • In a small microwavable bowl, melt the chocolate chips and sweetened condensed milk together in the microwave. Heat for 10-15 second bursts, stirring until smooth. Set aside to cool to room temperature.

Assembly

  • Preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
  • In a small bowl, whisk together the egg and remaining 1 tablespoon (15ml) water.
  • On lightly floured surface, roll the dough to 1/8-inch thickness. Cut out 20 rounds with a 2 3/4-inch circle cutter (or cut into desired shapes of your choice).
  • Place 10 dough rounds about 1 inch apart onto the prepared baking sheet. Top each with 1 tablespoon of filling.
    Mini Chocolate Hand Pies
  • With a small pastry brush or your finger, brush the egg mixture around the perimeter of each of the filled dough circles.
  • Top each with the 10 remaining dough circles. Crimp the edges together with a fork. Brush the pies with the remaining egg mixture.
    Mini Chocolate Hand Pies
  • Bake until the crust is crisp and browned, about 15-20 minutes. Transfer to a cooling rack. Sprinkle the cooled pies with powdered sugar or drizzle with melted white chocolate.
  • Mini Chocolate Hand Pies

Notes

*The chocolate chips you use depends on personal preference. Bittersweet chocolate chips give a more intense chocolate flavor, while semi-sweet chocolate chips yield a slightly sweeter finished product.
To find my favorite circle cutters click here.                                                                                  To find the polka-dot stencil click here.