If you follow Casual Confections on social media, you’ve seen a lot of chatter leading up to the Muggles Market and Geek Gala which both took place last Saturday. Both events were a huge success!
Want to try your hand at making any of the goodies Casual Confections sold or donated to the events? Go for it! These are the recipes I started with and tweaked to end up with the current versions on my menu:
Topping – same fluff recipe as above, just add ground freeze dried strawberries, strawberry flavor oil, or strawberry Jell-O mix in place of the vanilla extract. Start with a small amount and add more to taste. Sprinkle with ground freeze dried strawberries.
S’mores are one of my favorite summer treats. When this recipe by Wishes and Dishes came across my feed, I had to try it! The graham cracker crust was a version I hadn’t tried before and I like how it turned out. I’m sure I’ll use it again with other recipes. I also had a big win with this recipe – I remembered to build the sides of the crust! I was sure to heavily emphasize my notes about the sides so I wouldn’t forget. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 stick softened butter
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup all purpose flour
1 cup graham cracker crumbs (8 graham crackers if you are making the crumbs yourself)
1 tsp baking powder
7 oz marshmallow creme (1 container)
6 whole full-sized Hershey’s bars
1 cup mini marshmallows
1/4 cup chocolate chips (I used semi-sweet morsels)
Preheat oven to 350F. Grease a 9” pie pan.
In a large bowl, beat butter and sugar together until combined. Mix in the egg and then the vanilla extract. Next, mix in the flour, then the graham cracker crumbs, and finally the baking powder.
Divide the dough in half.
Press one portion of the dough into the bottom and up the sides of the prepared pan.
Using a rubber spatula sprayed with non-stick spray, add the marshmallow creme on top of the crust. Spread evenly. Separate the chocolate bars into individual rectangles (aka pips) and place each pip on top of the marshmallow creme. Evenly distribute the mini marshmallows on top of the chocolate bar pieces (I added an extra handful of mini marshmallows).
Using the remaining portion of the crust, pat sections of dough on top of and around the marshmallows. They will not be completely covered which is what you want. The dough is soft so do this in pieces.
Sprinkle the chocolate chips on top. I added a small handful of more chips.
Bake for 20 mins until lightly browned. Remove from oven and place on wire rack.
Cool completely before cutting.
As an added touch, I crushed the remaining single graham cracker in the sleeve and sprinkled it on top of the baked pie.
Pies are a pastry that I am very new to and need more practice on. This experiment is a great example of why practice is good with baking. The crust is a common combination of crushed Oreos and butter. The amount made a very nice thick crust*. The filling is not my recipe but I do not have source information for it, so this is posted without proper sourcing. I will update this post should I find the information.
Mix cookies and butter together. Press into 9” pie plate. Be sure to press crust up along the sides of the plate. (*I forgot this step so all of my Oreo mixture was on the bottom of the plate.)
Bake for 8 minutes. Let cool completely. I left mine on the cooling rack for a while and then placed it in the fridge while I made the filling.
1 cup heavy cream, chilled
3 large eggs
3/4 cups granulated sugar
2 Tbsp water
8 ounces of bittersweet or semisweet chocolate, melted and cooled
1 Tbsp vanilla extract
8 Tbsp unsalted butter, cut into 1/2” cubes and softened
With electric mixer on medium-high speed, whip cream to stiff peaks – around 2-3 mins. Cover the bowl and place the whipped cream in the fridge.
Combine eggs, sugar, and water in a large, heat-proof bowl set over a medium saucepan filled with 1/2” of water that is barely simmering. Don’t let the bowl touch the water. With electric mixer on medium speed, beat until egg mixture is thickened and registers 160F – around 7-10 mins (mine took 11 mins to reach the proper temperature). Remove the bowl from the heat and continue to beat egg mixture until fluffy and cooled to room temperature – about 8 mins.
Add the chocolate and vanilla extract to the cool egg mixture and beat until incorporated. Beat in butter a few pieces at a time until well combined.
Using a spatula, fold in the whipped cream until no streaks of white remain. Scrape the filling into the pie shell and refrigerate until set – at least 3 hours and up to 24 hours. Serve with lightly sweetened whipped cream and chocolate shavings or sprinkles.
1 cup heavy cream
2 Tbsp granulated sugar
1/2 tsp vanilla extract
Combine and whip until it reaches desired consistency.