Mini Marshmallow Brownie Pies - the Marshbrowpie

Orange and chocolate are a flavor marriage made in heaven. With a buttery crust, these bite-sized delights aren't as sweet as s'mores pies made with graham crackers. And since they're made in mini muffin tins, you can grab - and eat - a handful.

Earlier this month, the Ghirardelli Chocolate Company held a social media contest. Participants simply had to make something chocolatey and yummy and use the hashtag #SweetestSecret.
After a looooooooong semester of school, work, physical therapy, and general parenting/wife-ing, I needed to relax, and an afternoon spent with Watson and Sherlock in the kitchen was definitely a great way to unwind.
Now, I am good at making exactly two things in the kitchen: marshmallows and pie. I'm terrible at cookies, have no patience to make and decorate cakes anymore, and, more than anything, I just really like marshmallows and pie.
As such, I decided to take the pie crust I had in the freezer and make mini pies. But marshmallows in pie crust? Boring. And not really a great way to feature, you know, Ghirardelli chocolate.
But marshmallows on top of a brownie that was in pie crust?
WINNER WINNER BROWNIE PIE DINNER.
Literally.
Ghirardelli liked one of my Instagram snaps so much that I was one of the winners of the contest.
How awesome is that??????????????

The winning snap!

For my "efforts" (can we really call it that if I was simply having fun in my kitchen?), I received a lovely package of Ghirardelli chocolate and baking supplies, and I'm so excited to use them all.

Clockwise, from top: Williams Sonoma cookie cutters, unsweetened cocoa powder, bittersweet chocolate, white chocolate chips, bittersweet chocolate chips, a SILPAT, Williams Sonoma stainless steel spatulas, chocolate sauce

Mini Marshmallow Brownie Pies (Marshbrowpies)
Yield: 4 dozen

• One batch No Excuses Pie Dough (or enough of your favorite pie crust for a two-crust pie; if you don't have a favorite pie crust recipe, you do now)
• One batch Perfect Fudge Brownies batter (or your favorite brownie recipe; this should be your favorite brownie recipe)
• One batch triple orange marshmallows (below)

Note: you're going to have both leftover brownie batter and marshmallow cream, so follow instructions to prepare a pan for the brownies and a pan or moulds for the marshmallows. The brownies will be good snacks to give to people who for some reason don't like pie and/or marshmallows (yes, Virginia, they do exist), and the marshmallows are excellent in coffee or cocoa or as snacks for people who don't like chocolate (or are allergic to it, as some people are).

For the pie crusts:

Roll out the dough (see original post for directions). Using a cookie cutter slightly larger than the diameter of the mini muffin tin, cut out small circles. If you don't have a cutter the right size, you'll find that an average drinking glass will do the trick. Cut out a small triangle so your circle looks like PacMan. 

Using a finger dipped in cold water, seal the two sides together to make a cone shape; place into ungreased, unlined mini muffin tins.
Chill for at least thirty minutes. In the meantime, preheat your oven to 375°, and prepare the brownie batter.

For the brownies:

Prepare brownie batter according to directions. When the batter is mixed, add a teaspoonful of the batter to each of the pie crusts.

Bake at 375° for 9-10 minutes. Cool for at least ten minutes before adding the marshmallows.
Pour the remaining batter into a prepared pan, and bake for slightly less than the recommended time, checking frequently. I recommend breaking up Ghirardelli peppermint bark and sprinkling it over the batter so that you have peppermint brownies, especially yummy during this time of year.
You want the mini pie brownies to still be soft enough in the middle so that they collapse. If they do not collapse, press down the centers a bit once they cool enough to handle.

For the marshmallows:

• 4 1/2 tablespoons powdered gelatin
• 1 cup cold orange juice
• 1/2 teaspoon salt
• 1 tablespoon orange extract
• 1 tablespoon orange zest
• 3 cups sugar
• 2 cups corn syrup (or rice syrup; agave nectar might also work)
• splash orange juice
• powdered sugar/corn starch mixture in which to toss the marshmallows
• Additional zest, for sprinkling

Combine the juice, salt, and orange extract in the bowl of a mixer.  Sprinkle gelatin over the mixture and whisk to combine, being careful to get rid of any lumps.  Set aside.
For the extra marshmallows: spray a 9X13 pan with either pan spray or coat with oil.  Line the pan with plastic wrap, and then coat the top of the plastic wrap with oil.  Coat completely with your powdered sugar and corn starch mixture.  I've played around with how much, and what I've found works well for me is to coat completely and then tap out the excess.  This makes, for me, a less clumpy end product.  Set the pan aside.
Alternately (and this is what I've started doing since my last marshmallow post), you can use silicone moulds, making sure to spray them with either pan spray or coat them with oil. You'll need enough moulds to make approximately 60 marshmallows (this is three Wilton baking moulds or 4 Chicago Metallic marshmallow moulds).

Bring sugar, syrup, zest, and and a splash of juice to a boil.  Continue to boil until the mixture reaches 244° (the soft ball stage).  

When the syrup mixture reaches about 235°, turn on the mixer, using the whisk attachment, to low.

As soon as the syrup reaches the proper temperature, remove and pour into the mixing bowl, continuing to whisk on low.  

Gradually raise the speed of the mixer.  Continue to whip until the mixture has about tripled inside (read: you're fearful it will overflow) and it starts to come off the sides of the bowl in small threads.

To assemble marshbrowpies:

Working quickly before it sets, add the marshmallow cream to the brownie pies. 

Pour the cream into two 16" piping bags, each prepared with a tip (I use a 5). Pipe a small amount into each brownie hollow.
If you don't have piping bags, you can pour a well-oiled teaspoonful of marshmallow cream into the hollows created when the brownies collapsed. 

Either pour or pipe the leftover marshmallow cream into a prepared pan or moulds.

Lightly dust orange zest over all the marshbrowpies. Follow that by sifting the corn starch-powdered sugar combination over the top of all the marshmallows, making sure that you can't see any of the shiny mallows under the snowy powder.  Allow to sit, uncovered, for several hours or overnight.
To remove, simply use your finger or a knife to pop each one out. Remove any excess dusting powder, and sprinkle with leftover zest if you like.

These will stay in an airtight container for about a week (or however long they last before being eaten).

Of course, you could make almost any flavor of marshmallow here. I have also made these using salted caramel mallows. But I do think that the boldness of a citrus pairs so well with the chocolate that it's worth starting with.

Thanks so much to Ghirardelli for the #SweetestSecret fun, and of course for the wonderful gifts. The contest was a great way to end my semester and get back in the kitchen, and all of the goodies will be used with glee.

Disclosure: While I do use Ghirardelli chocolate for all my baking, my only "earnings" was the items that I won in this contest (all of which are pictured above). I have not been compensated for my enthusiastic use of Ghirardelli in this post or any other posts that may encourage use of their products, although I still encourage use of their products, because it's really good stuff.

Smoky Mountain Clusters

Mellow brown sugar marshmallows and creamy vanilla caramel sauce are the perfect accents to the smokiness of the pecans, almonds, and cashews in this homage to the pride of Nashville. This is definitely not your daddy's Goo Goo Cluster, but it's a smoky, sweet morsel that will surely cause Santa to add you to the permanent Nice List.

When I was a young pup, my dad brought home the most magical, delicious, and exotic treat from Tennessee after attending a conference in Nashville. It was a Goo Goo Cluster - a marshmallow nougat, topped with caramel and peanuts, and covered in chocolate. He also brought home a few Goo Supremes, which replaced the peanuts with pecans (it wasn't until the early 1990s that the peanut butter Goo Goo was released).
They. Were. Divine. 
So divine, in fact, I decided to leave one for Santa in lieu of the regular cookies and milk that year.
Santa appreciated it so much that he left me a note telling me how much he enjoyed the Goo Goo Cluster and how it was a rare treat for him, since (at the time) they were rarely found outside of the South.
Basically, Santa told me I was a BAMF for leaving him such a treat.
I've never forgotten how that felt.
This year, when Husband made a large batch of smoked mixed nuts for office gifts, my wheels got to turning as to how to use the leftover. It only took seven seconds for me to decide to try my hand at this favorite childhood treat and memory.
And you can bet that I'll be leaving a few of these for Santa this year, too.

Smoky Mountain Clusters
(inspired by the Tennessee original and one of my favorite candies in the world, Goo Goo Clusters)
Yield: 4 dozen*

• 1 pint smoked nuts (you can use pre-made, like Blue Diamond)
• 1 pint Caramel sauce (I use this recipe from Comfortably Domestic when I make caramel sauce; for this project, I added a sliced vanilla bean and its caviar to the sugar mixture and an additional Tbsp vanilla with the cream; I also cut out the salt)
• 1 batch brown sugar vanilla marshmallows (below)
• 2 1/2 bags Ghirardelli dark chocolate melting wafers (if you can't get these, you can sub 2 1/2 bags semi-sweet chocolate chips with a tsp coconut oil)

I recommend that you prepare the caramel sauce and the marshmallows the day before you plan to make these so they have time to set (and so you have time to clean; some people might think this is a messy project, but I prefer to think of it as creative), although you can do it all in the same day if you make the sauce and mallows early enough.

For the marshmallows:

• 4 1/2 tablespoons powdered gelatin
• 1 cup cold water
• 1/2 teaspoon salt
• 2 tablespoons vanilla extract
• 3 cups brown sugar
• 2 cups corn syrup (or rice syrup; agave nectar might also work)
• splash water
• powdered sugar/corn starch mixture in which to toss the marshmallows

Combine the water, salt, and vanilla extract in the bowl of a mixer.  Sprinkle gelatin over the mixture and whisk to combine, being careful to get rid of any lumps.  Set aside.
Spray a 9X13 pan with either pan spray or coat with oil.  Line the pan with plastic wrap, and then coat the top of the plastic wrap with oil.  Coat completely with your powdered sugar and corn starch mixture.  I've played around with how much, and what I've found works well for me is to coat completely and then tap out the excess.  This makes, for me, a less clumpy end product.  Set the pan aside.
Alternately (and this is what I've started doing since my last marshmallow post), you can use silicone moulds, making sure to spray them with either pan spray or coat them with oil. You'll need enough moulds to make 80 marshmallows (this is four Wilton baking moulds or 5 Chicago Metallic marshmallow moulds; you will have leftover mallows using either method, which are great in coffee and cocoa).

Bring sugar, syrup, and and a splash of water to a boil.  Continue to boil until the mixture reaches 244° (the soft ball stage).  

When the syrup mixture reaches about 235°, turn on the mixer, using the whisk attachment, to low.

As soon as the syrup reaches the proper temperature, remove and pour into the mixing bowl, continuing to whisk on low.  

Gradually raise the speed of the mixer.  Continue to whip until the mixture has about tripled inside (read: you're fearful it will overflow) and it starts to come off the sides of the bowl in small threads.

Using a large spatula liberally coated with pan spray or olive oil, pour the marshmallow cream into the prepared pan, carefully spreading it out evenly.  Take a pause to lick the spatula before throwing it in the sink.
If you're using moulds, pour the mixture into two 16" piping bags, each fitted with a plain tip (I used a 5, although I'd prefer a bit smaller). Pipe the marshmallow cream into each mould.

Sift the corn starch-powdered sugar combination over the top of the marshmallows, making sure that you can't see any of the shiny mallows under the snowy powder.  Allow to sit, uncovered, for several hours or overnight.

Marshmallows in moulds will be ready much sooner, although I still prefer to let them sit overnight.

Once the marshmallows are set, invert the pan over a large cutting board.  Use the plastic wrap to easily remove the marshmallows from the pan.  Using a serrated knife, cut into one inch cubes, tossing each in more corn starch and powdered sugar before storing in an airtight container for about a week (or however long the mallows last).

Marshmallows in moulds can be manually popped out; even though it might not look like it, they will retain their shape; toss in the corn starch and powdered sugar mixture before storing.
*I used moulds for this project, which is how I got 4 dozen of them; if you make the marshmallows in a large pan, your yield will likely be different.

To assemble:
Apply a tsp caramel sauce to the top of each marshmallow, and cover with smoked nuts. Pop these in the freezer while you melt the chocolate.
Melt the chocolate wafers in a double boiler over low heat (don't boil the water) until smooth.
Once the chocolate is smooth and melted, work in batches of 8-12 marshmallows at a time (keep the rest in the freezer until you're ready to coat them). Using a fork and a spoon, dip the bottom of the marshmallow into the chocolate, and then spoon chocolate over the top, ensuring that the entire marshmallow is covered. Place on a wax paper covered cookie sheet, and chill in the refrigerator for at least thirty minutes. 
Keep refrigerated; share generously.

Horchata Marshmallows

I dream about horchata.
It may be my spirit animal drink.
I've raved before about the amazing horchata that Jeanne's husband TCP made for us during our big OKMH meet up in Houston earlier this year, and I could truly wax poetic on how drinking it basically tastes like fairies are dancing on my tongue.
It's seriously that good. Make it. You're welcome.

But instead of waxing poetic, I channeled my enthusiasm into making yet another treat inspired by this most delicious of concoctions. Because horchata ice cream just wasn't enough.
I do not regret my decision.

These marshmallows are so good that I told Husband to get the ones I didn't ship off to Kirsten (and I had to seriously think long and hard about shipping them instead of keeping/eating them) out of the house.
Which he didn't do.
So I ate them.
I do not regret my decision.

Horchata Marshmallows
adapted from Jenni Fields's Pastry Chef Online and inspired by TCP's Horchata

For the horchata starter:

• 1 cup long-grain white rice
• 2 1/2 cups gently boiling water
• 1 3" Mexican cinnamon stick (canela)

For the marshmallows:

• 4 1/2 tablespoons powdered gelatin
• 1 cup cold horchata starter
• 1/2 teaspoon salt
• 1 tablespoon Mexican vanilla extract
• 3 cups sugar
• 2 cups corn syrup (or rice syrup; agave nectar might also work)
• 1 tablespoon cinnamon (optional)
• splash water
• powdered sugar/corn starch mixture in which to toss the marshmallows

Combine the rice and boiling water in a blender (you may want to allow the water to cool just slightly before you turn it on, or things could go….awry); blend for 90 seconds. Add the canela; cover the blender jar and allow to sit on the counter overnight or up to 48 hours. Strain liquid through a fine mesh sieve (discard the rice and canela) and refrigerate until completely chilled before beginning the marshmallows.
Combine the horchata starter, salt, and vanilla extract in the bowl of a mixer.  Sprinkle gelatin over the mixture and whisk to combine, being careful to get rid of any lumps.  Set aside.
Spray a 9X13 pan with either pan spray or coat with oil (I use my Misto and olive oil).  Line the pan with plastic wrap, and then coat the top of the plastic wrap with oil.  Coat completely with your powdered sugar and corn starch mixture.  I've played around with how much, and what I've found works well for me is to coat completely and then tap out the excess.  This makes, for me, a less clumpy end product.  Set the pan aside.

Bring sugar, syrup, and cinnamon (and a splash of water) to a boil.  Continue to boil until the mixture reaches 244° (the soft ball stage).  

When the syrup mixture reaches about 235°, turn on the mixer, using the whisk attachment, to low or medium low.

As soon as the syrup reaches the proper temperature, remove and pour into the mixing bowl, continuing to whisk on low/medium low.  

Gradually raise the speed of the mixer.  Continue to whip until the mixture has about tripled inside (read: you're fearful it will overflow) and it starts to come off the sides of the bowl in small threads.

Using a large spatula liberally coated with pan spray or olive oil, pour the marshmallow cream into the prepared pan, carefully spreading it out evenly.  Take a pause to lick the spatula before throwing it in the sink.

Sift the corn starch-powdered sugar combination over the top of the marshmallows, making sure that you can't see any of the shiny mallows under the snowy powder.  Allow to sit, uncovered, for several hours or overnight.

Once the marshmallows are set, invert the pan over a large cutting board.  Use the plastic wrap to easily remove the marshmallows from the pan.  Using a serrated knife, cut into one inch cubes, tossing each in more corn starch and powdered sugar before storing in an airtight container for about a week (or however long the mallows last).

Some serving suggestions (if you want to be more refined than cramming them straight into your mouth):

• These are excellent in coffee.
• They would be just as excellent as a topper to Kirsten's Mayan Hot Chocolate (this would also be a great gift pairing….if you can handle giving them up).
• They would be fantastic over ice cream.
• Ghirardelli now makes a cinnamon crunch chocolate square that would likely be a perfect mate in a s'more.
• I imagine they would also be great in coffee that had a splash of Frangelico. Probably. I haven't tested that theory….

However you take your mallows, I encourage you to enjoy them with friends, since friends make life sweeter than any marshmallow can.

Horchata Ice Cream with Mocha Mallow Swirl for Ice Cream Tuesday: Marshmallow Madness

The first time I had horchata, I was teaching at one of the Catholic schools in downtown Phoenix. My students couldn't believe that I'd lived in Arizona for so many years without having had it, although my previous life in Washington gave me a pass for my first 18 years of life. So one morning, a student braved a uniform summons to bring me freshly made horchata.
It was one of those life-changing moments.
Since then, I had rarely found a place that had GOOD horchata.
It's amazing how one, life-changing experience can make an Anglo so picky about a Latin American drink, really.
So you can imagine my delight when, upon arrival to our OKMH weekend in Houston, Jeanne's Husband, The Complete Package (TCP), had made horchata to go along with the Mexican feast that we devoured.
Even though there were seven of us, we tried to drink it sparingly to make it last.
Then, Sunday morning, I couldn't stand it anymore.
"I'm putting horchata in my coffee."
And that was that.
Horchata has been constantly on my mind ever since I got back from Houston. There are certainly places here that make good horchata, but whenever we go out, I usually stay in my "safe" zone (read: iced tea and/or beer) for choice beverages.
And since it's getting hot, a milk-based drink doesn't always sound the most refreshing.
But you know what does?
Ice cream.
The OKMH girls and I have enjoyed doing our theme weeks, and an Ice Cream Week was on deck for….some day.  I'm not sure how the discussion began, but we latched on to the idea of having marshmallows in our ice cream and bringing Jenni from Pastry Chef Online, who is not only a magician when it comes to sweet treats but has also recently begun a weekly ice cream posting on her blog.
Kirsten promptly took the idea to Jenni, who thought it was a whiz bang idea. She brought in many more friends who love ice cream and marshmallows, and voilà - here we are.

Now, since horchata goes so well with coffee, it was clear that a coffee marshmallow creme was the perfect pairing for this Ice Cream Tuesday.
I'll be honest with you, though. This recipe nearly didn't happen. The date snuck up on me, as I'm wrapping up my school year with my own students and only recently submitted my own final exams.  Then there were the Mallow Disasters. DisasterS - as in more than one. Disaster One was a marshmallow creme that fell. Disaster Two was a batch of marshmallows that…I don't even know how to describe the utter failure of it, really. But for the record, marshmallows can separate, and it's neither pretty nor tasty.
Thankfully, Kirsten saved the day (again). She reminded me that she has a marshmallow creme recipe and that I need to actually refrigerate homemade mallow creme so it doesn't fall apart, so Attempt Number Three went According to Plan.

Between Disaster Two and Attempt Three, I decided that the color was going to be a bit lacking, as the ice cream and mallows/mallow creme were basically the same tan color, so I found a homemade chocolate syrup recipe to which I added coffee.

The end result was perfect. While the horchata is sweet, it's not overly sweet, so the addition of the mallow creme and mocha syrup adds just enough sweetness to make it toothsome without making it also tooth-decaying.

Horchata Ice Cream with Mocha Mallow Swirl
modified from Jenni Field's Maple Buttermilk Pecan Ice Cream

For the Ice Cream:

• 1 quart plus 2 cold cups of TCP's horchata, divided
• 1/2 tsp salt (I use Real Salt)
• 4 egg yolks
• 1 Tbsp cornstarch
• Coffee marshmallow creme (see below)
• Mocha syrup (see below)

For the Mocha Syrup:
I used this recipe from Kitchen Treaty for chocolate syrup but used dark cocoa powder (Hershey's makes a Special Dark that I like) and two packets of Starbucks Via instant coffee powder (French roast) in my measurement for the cocoa powder. You can make this in advance and stir it into just about everything you can imagine, but make sure you leave some for the ice cream.

For the Ice Cream:
Note - horchata takes some time to prepare, so if you want to have this ice cream ready for Saturday evening, start the horchata process Wednesday or Thursday, and make the ice cream base Friday. It's a long wait but not very time consuming (lots of "chill overnight" steps), but it's so worth it.
In large pot, combine 1 quart horchata, salt, egg yolks, and cornstarch. Bring to a boil, whisking constantly.
*If you would prefer a sweeter end result, you could add 1/4-1/3 cup brown sugar, but really, I don't think it's necessary once everything is put together
Boil for ten seconds, and then immediately strain through a fine mesh sieve into a large bowl.
Add the remaining 2 cups horchata, which you can just bring right out of the fridge when you need it. Whisk to combine completely.
Cool over an ice bath (I use a larger bowl filled with ice water), and then cover and transfer to the refrigerator to cool overnight. If you don't have a ton of horizontal room in your fridge for the bowl, use two quart jars.
Once completely cooled, add to your ice cream maker and churn according to directions.
**Horchata is made with different kinds of milk, so this ice cream won't be as thick and creamy as other ice creams that are made with half and half or heavy cream (although that's not to say that it's not at all creamy). If you plan to make it only for ice cream purposes, you may want to use half and half instead of the whole milk in TCP's recipe, but I'm not sure I want to drink it that way; it's thick enough as a beverage. You could also use half-horchata, half cream for the custard mixture, although that would make the horchata flavor a bit more subtle (which I guess would be OK). Since it will have a lower fat content than most ice creams, it will freeze a little harder. That's not a big deal here in Arizona, but you may want to take some measures to ensure a more scoopable texture in your area.

For the Marshmallow Creme:
I used Kirsten's marshmallow creme recipe, adding one packet of the Starbucks Via instant coffee powder to the egg whites.
I highly recommend making this while the ice cream is churning, as you'll have plenty of time, and you can begin to assemble immediately after the creme is finished.

To Assemble:
Once the ice cream is at a soft serve consistency, drizzle a few tablespoons of the mocha syrup onto the bottom of a freezer-safe container. Add a few dollops of the mallow creme (I suppose you could use a piping bag, but I'd already made enough of a mess). Cover with ice cream. Repeat the process until you've used up all the ice cream. Press down plastic wrap onto the ice cream, cover with the lid, and freeze for at least 6 hours.

To Serve:
Now, you could sneak a few spoonfuls of this ice cream straight from the freezer (What? Like that's NEVER occurred to you….), and that would be delicious.

But to combat the heat of summer, which is already upon us here in Arizona, I highly recommend that you scoop it into a bowl, ladle a little more mocha syrup, and then slap a big ol' spoonful (or two) of mallow creme on top before calling it a dessert.

Now, like I said, Jenni enlisted several friends to participate in today's Ice Cream Tuesday, so if you like to choose your ice cream from those places that have more than 30 flavors, take some time to peruse all of the recipes we have to offer before you start churning on your own:

• Strawberry Cheesecake Ice Cream with Key Lime Mallow Swirl (Pastry Chef Online)
• Frozen Coconut S'mores Bars (Pint Sized Baker)
• Strawberry Ice Cream with Mallow Swirl and Toasted Walnuts (Try Anything Once)
• Fudge Topped Marshmallow Ice Cream (That Skinny Chick Can Bake)
• Kahlua Marshmallow Sauce (Desserts Required)
• No-Churn Amaretto Ice Cream with Almond Marshmallows (Food Lust People Love)
• Traverse City Cherry Cordial Frozen Yogurt (Comfortably Domestic)
• Strawberry Marshmallow Ice Cream (Cookistry)
• Blackberry Cheesecake Swirl Ice Cream (Inside NanaBread's Head)
• Bourbon Cherry Ice Cream with Bourbon Soaked Cherries and Marshmallow Fluff (NY Foodgasm)

Summer and its hot days filled with cold ice cream are nearly upon us - so tell me: what flavor are you craving?

An InLinkz Link-up

Refrigerator Chocolate and Pumpkin Porter Pie with Pumpkin Marshmallow Meringue - You'll Eat it Faster Than You Say It!

Did you hear??????  It's Pie Week!

I'm becoming a one-trick pony during these theme weeks, what with lemon and berry and pumpkin marshmallows.  But I just can't help myself.

As such, during this Pie Week I basically had to involve mallows in my pie.  And for some reason, I felt compelled to look for ideas that also involved beer.  I'm not sure why The Fates directed me that way, but as usually, they knew better than I, and before I knew it, I was calling Four Peaks to make sure that I could still get my mitts on a six pack of their pumpkin porter.

I've already mentioned my almost obsessive love for Four Peaks here, where I made not one but two recipes with their signature beer, Kilt Lifter.  So it wasn't a stretch for me to decide that I needed to use the porter for this round of reindeer games.

What I found was a lovely recipe that used Guinness to make a chocolate pudding as the base for a marshmallow "meringue" topping, which was then torched to s'more-y goodness.  Basically, this is a boozy s'more pie with a touch of salt, thanks to the addition of pretzels in the crust.  Perfection, really.  Since Guinness is more appropriate for St. Patrick's Day than Pie Week in November, I not only used the more seasonal pumpkin porter instead of Guinness but also opted to use my own pumpkin marshmallows as the topping.  

THIS is a pumpkin pie I can get behind, people.

Since the recipe made two pies, I was a little concerned about what I'd do with two entire pies in the house.  Husband doesn't like chocolate OR marshmallow, and HRH has informed me that the "marshmallows at Nana's" are better (goodbye, college tuition).  That would leave me with two pies all to myself.  Bad news.

Fortunately for my waistline, we met our new neighbor this weekend, and to welcome him to the neighborhood and feed his friends who had worked hard all day getting him unloaded and moved in, I offered a pie to them.  Young pups that they were, they happily accepted.  

Note to self: make recipes that net two pies more often and give them to neighbors.

Pie Week continues tomorrow, too.  If you haven't caught all the amazing pies this third round of Pie Week has already offered, swing by to see how you can be the talk of the Thanksgiving table.  I have to say that this is a wonderful bunch of ladies who love cooking, baking, and making homemade goodies that will taste so much better than anything you can ever buy in a store.  And since pie is truly So Exciting, several of them are making multiple appearances.

Monday 

• Kirsten / Comfortably Domestic – Mile High Apple Pie
• Katie / The Hill Country Cook – New Mexico Apple Pie
• Anne / From My Sweet Heart – Cranberry Cherry Ricotta Pie
• Haley / The Girlie Girl Cooks – Coconut Cream Pie

Tuesday

• Jeanne / Inside NanaBread’s Head – Black and White Coconut Tart
• Mads / La Petite Pancake – Pineapple Pie
• Monica / The Grommom – Papaya Pie

Wednesday

• Carrie / Bakeaholic Mama – Chocolate Cream Pie
• Kat / Tenaciously Yours, – Grandma’s Chocolate Pie
• Kirsten / Comfortably Domestic – Maple Sweet Potato Pie with Toasted Swiss Meringue

Thursday

• Shanna / Pineapple Coconut – Boozy Pumpkin Egg Nog Pie
• Carrie / Bakeaholic Mama – Sweet Potato Tartlets
• Christina / Buffy and George – Deep Dish Apple Pie

Friday (that's today!)

• Madeline / Munching in the Mitten – Sweet Potato Pie
• Allison/Decadent Philistines Save the World - that's me!  The recipe is below.
• Lauren / Climbing Grier Mountain - Mini Butternut Squash Pie Stacks with Marshmallow Frosting

Saturday

• Megan / Wanna Be a Country Cleaver - Biscoff Pie with Whiskey Mallow Fluff
• Shanna / Pineapple Coconut - Persimmon, Pear and Brandy Pie with Vanilla Bean Crumble
• Kirsten / Comfortably Domestic – Very Berry Cherry Pie

Refrigerator Chocolate and Pumpkin Porter Pie with Pumpkin Marshmallow Meringue

(inspired by and modified from Sprinkle Bakes)

**makes two pies - share with a friend

For the crust:

• 2 cups pulverized pretzels
• 2 cups pulverized, freshly made and cooled graham crackers*
• 8 Tbsp (1 stick) unsalted butter, melted

Preheat oven to 350°.  In a bowl, combine the pretzels, graham crackers, and butter with a spatula until just combined.  Press equal amounts into two pie pans.  Bake for 8 minutes.  Allow to cool completely in a coonhound-proof receptacle (like the microwave).

*Yes, you can use store-bought graham crackers.  But before you do, I recommend that you read what Jenni has to say at the link I provided.  I adore her recipe and her perspective, which can be applied to so many other foods (hence why the pretzels was the only non-homemade item in this recipe, although if I'd have had time.....  

For the chocolate pudding:

• 8 large egg yolks (the fresher the better)
• 1 cup granulated sugar
• 1 cup Four Peaks Pumpkin Porter (or your favorite local pumpkin porter - buy local; it tastes better)
• 2 1/4 cups organic cream
• 7 oz bittersweet chocolate (70% cacao), finely chopped
• 1/4 cup cornstarch

In a non-reactive bowl, whisk together the yolks and sugar; set aside.  

Place a 3 quart saucepan on the stove and whisk together the porter and cream.  Heat over medium to medium-high heat until hot but NOT boiling.  

Remove from heat and stir in chocolate.  Once the chocolate has melted, whisk in the egg and sugar mixture, drizzling only a little at a time (you don't want to have scrambled eggs here - that would be horrible).  Then, whisk in the cornstarch and return to the heat.  

Stir over heat until the mixture has thickened.

Pour the chocolate mixture immediately into the cooled pie crusts.  Put the pies in the refrigerator, and allow them to set completely before moving on to the next step.

For the marshmallow topping, you're going to make a half batch of pumpkin marshmallows.  If you want, you can use the rest of the can of porter as part of the pumpkin water.

As usual, this recipe was practically stolen from Jenni at Pastry Chef Online.

• 1/2 cup cold water mixed with 1 Tbsp chilled pumpkin puree
• 2 1/4 Tbsp powdered gelatin
• 1/4 tsp salt
• 1/2 tsp vanilla extract (confession: I always use a full tablespoon)
• 1 1/2 cups granulated sugar
• 1/2 cup corn syrup
• 1/2 cup pumpkin spice syrup
• splash water

Combine the "pumpkin water," salt, and vanilla extract in the bowl of a mixer.  Sprinkle gelatin over the mixture and stir to combine, being careful to get rid of any lumps.  Set aside.

Bring sugar and syrups - and the water-  to a boil.  Continue to boil until the mixture reaches 244° (the soft ball stage).  

When the syrup mixture reaches about 235°, turn on the mixer, using the whisk attachment, to low or medium low.

As soon as the syrup reaches the proper temperature, remove and pour into the mixing bowl, continuing to whisk on low/medium low.  

Gradually raise the speed of the mixer.  Continue to whip until the mixture has about tripled inside (read: you're fearful it will overflow) and it starts to come off the sides of the bowl in small threads.

Using a large spatula liberally coated with pan spray or olive oil, pour the marshmallow cream into the pie pans, right over the chocolate pudding, carefully spreading it out evenly (as necessary).  Take a pause to lick the spatula before throwing it in the sink.

Place the pies back into the refrigerator until the marshmallow topping is set.
Before serving, bust our your creme brulee torch and have a go at the topping, making sure to get it a lovely, rich brown.  Allow the pie to sit for a few minutes in case it got a little melty.
To slice, use a large serrated knife that has been sprayed with olive oil.  It may be necessary to wipe or wash off the knife between slices; the marshmallow IS sticky.
Enjoy a slice with your favorite pumpkin porter or glass of milk.

Full disclosure: my love for Four Peaks Brewery and its beers is my own opinion, and while I'd love for them to shower me with free Peach Ale, they have not compensated me for my words at all.  I am happy to rave about them because they make a solid product, and I adore buying locally.

Pumpkin All the Mallows!

I have a confession.

I do not like pumpkin.

I don't like pumpkin pie.  I don't like pumpkin lattes.  I don't like pumpkin ice cream.

Pumpkin: blech.

But aside from Husband and myself, most people I know look forward to the first day of Starbucks pumpkin latte season fall like it's Christmas in order to get their mitts on some pumpkin goodies, which are then hoarded like Gollum's Precious.
Who am I to rain on the pumpkin parade?
As such, when my favorite group of food bloggers decided to get together for Pumpkin Week, I needed to get on the bandwagon.

So naturally I decided to make pumpkin marshmallows.

Now, if you'll allow me to get on my soapbox for a moment...
*clears throat*
The pumpkin marshmallows you can buy at any local grocery store do not have any actual pumpkin in them.  What they DO have is "natural and artificial flavors" as well as Yellow 5, Red 40, and more.
Mmm-mmm-mmm.  Yellow five.... My favorite.

Not that I am touting my marshmallows as a healthy food by any stretch of the imagination.  But I'd like to think that a candy made with real pumpkin and no artificial colors is at least a teensy bit better on the scale of Things That May or May Not Kill You Someday if You Eat Too Many of Them.

I'm pretty sure they also taste better.

Most of the pumpkin marshmallow recipes I've found whip in a bit of pumpkin puree at the end of the mallow-making process, and while that will certainly bring the pumpkin flavor out, I felt like I needed to ensure that the flavor had some serious depth in order to appease the pumpkin lover's palate.  To get that, I used both a "pumpkin water" as well as a pumpkin spice syrup, which can also be swirled into your morning coffee.  This method might take a bit longer to make, especially when compared to those store bought Pillows of Horror, but in the end, my happy taste testers can verify that this is a mallow worth its spice.

Pumpkin Marshmallows
adapted from Jenni Fields's Pastry Chef Online

• 4 1/2 tablespoons powdered gelatin
• 1 cup cold water mixed with 2 Tbsp of chilled pumpkin puree (the "pumpkin water")
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3 cups sugar
• 1 cup corn syrup (or honey or rice syrup)
• 1 cup pumpkin spice syrup (recipe below)
• splash water
• powdered sugar/corn starch mixture in which to toss the marshmallows

Combine the "pumpkin water," salt, and vanilla extract in the bowl of a mixer.  Sprinkle gelatin over the mixture and stir to combine, being careful to get rid of any lumps.  Set aside.

Spray a 9X13 pan with either pan spray or coat with oil (I use my Misto and olive oil).  Line the pan with plastic wrap, and then coat the top of the plastic wrap with oil.  Coat completely with your powdered sugar and corn starch mixture.  I've played around with how much, and what I've found works well for me is to coat completely and then tap out the excess.  This makes, for me, a less clumpy end product.  Set the pan aside.

Bring sugar and syrups (and a splash of water) to a boil.  Continue to boil until the mixture reaches 244° (the soft ball stage).  

When the syrup mixture reaches about 235°, turn on the mixer, using the whisk attachment, to low or medium low.

As soon as the syrup reaches the proper temperature, remove and pour into the mixing bowl, continuing to whisk on low/medium low.  

Gradually raise the speed of the mixer.  Continue to whip until the mixture has about tripled inside (read: you're fearful it will overflow) and it starts to come off the sides of the bowl in small threads.

Using a large spatula liberally coated with pan spray or olive oil, pour the marshmallow cream into the prepared pan, carefully spreading it out evenly.  Take a pause to lick the spatula before throwing it in the sink.

Sift the corn starch-powdered sugar combination over the top of the marshmallows, making sure that you can't see any of the shiny mallows under the snowy powder.  Allow to sit, uncovered, for several hours or overnight.

Once the marshmallows are set, invert the pan over a large cutting board.  Use the plastic wrap to easily remove the marshmallows from the pan.  Cut into one inch cubes, tossing each in more corn starch and powdered sugar before storing in an airtight container for about a week (or however long the mallows last). 

I did try out the marshmallows with a bit of cinnamon with the powdered sugar and corn starch mixture, but I felt that this made the flavor lean too heavily in favor of cinnamon, but if that's your jam, you get down with your bad self.

Pumpkin Spice Syrup

• 1 cup water
• 1 cup sugar
• 1/2 cup pumpkin puree
• 1 teaspoon cinnamon
• 15 whole cloves
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla (or more, if you like - I like)

Combine all ingredients in a medium saucepan and heat over medium to medium-high heat while the sugar dissolves.  Continue to heat until the mixture reaches a boil.  Turn heat to low and simmer until the liquid has reduced slightly (to a syrupy consistency).  Cool to room temperature, and immediately strain through a very fine mesh sieve or even cheesecloth.  Set aside until ready to use.

Now, a major shout-out to my girl, Megan, an affirmed pumpkin aficionado. Last month, as I started to work on the recipe, I sent her my first batch of both the syrup and the marshmallows.  In addition to helping me determine the proper balance of flavors in the syrup (I had my suspicions, but it helps to talk to someone who actually partakes in pumpkin lattes....), she also told me that her husband Ben had been putting the marshmallows in his coffee, so there's THAT.  You're welcome.  Thanks, Megan, for helping me get a syrup that is neither too sweet nor too spiced, but one that puts all the flavor of fall into whatever medium you like best!

Can't get enough pumpkin?  Then you're in luck - the Theme Weavers are at it again, so just peruse through these recipes to get your fill, and then come back for more!

• Pumpkin Cinnamon Rolls (Kirsten - Comfortably Domestic)
• Streusel-Topped Pumpkin Loaf (Beka - Kvetchin' Kitchen)
• Pumpkin-Hazelnut Waffles with Cinnamon Honey Butter (Jeanne - Inside NanaBread's Head)
• Pumpkin Pie Macarons (Carrie - Bakeaholic Mama)
• No-Bake Bourbon Pumpkin Cheesecake Caramel Cones (Megan - Wanna Be a Country Cleaver)
• Creamy Maple Bacon Pumpkin Risotto (Shanna - Pineapple and Coconut)

And later this week, we also have:

• Pumpkin Doughnuts with Cream Cheese Icing and Candied Pepitas (Anne - From My Sweet Heart)
• Marbled Pumpkin Gingersnap Tart (Kat - Tenaciously Yours,)
• Pumpkin Spice Cake with Maple Frosting (Mads - La Petite Pancake)
• Pumpkin Mousse with Candied Squash (Lauren - Climbing Grier Mountain)
• Pumpkin Kiss Cookies (Kirsten - Comfortably Domestic)
• Savory Pumpkin Tart (Madeline - Munching in the Mitten)
• Pumpkin Scones (Beka - Kvetchin' Kitchen)
• Pumpkin Ice Cream (Monica - The Grommom

She Put the Lime in the Marshmallow, She Ate it All Up

If we're being honest, I tend to prefer lime over lemon.  With the exception of lemon curd, which is one of The Best Things Ever, I just feel like lime is a little more exciting in things.

Thus, with the success of my attempts with lemon and orange, it was only a matter of time before I put the lime in the marshmallow and ate it all up.

Lime Marshmallows

adapted (once again) from the irreplaceable Jenni at Pastry Chef Online

• 4 1/2 Tbsp gelatin (about 5 envelopes)
• 1 cup plus 2 tsp cold water (I also added a splash of lime juice, for giggles)
• 1/2 tsp salt
• 1 tsp lime extract
• 1 Tbsp lime zest plus more for tossing
• 3 cups sugar
• 1 cup corn syrup (you can also use rice syrup or honey)
• 1 cup lime syrup (formula below)
• water
• combination of corn starch and powdered (icing) sugar, about 1:1 ratio

Combine the water, lime zest, and lime extract in the bowl of a mixer.  Sprinkle gelatin over the mixture and stir to combine, being careful to get rid of any lumps.  Set aside.

Spray a 9X13 pan with either pan spray or coat with oil (I use my Misto and olive oil).  Line the pan with plastic wrap, and then coat the top of the plastic wrap with oil.  Coat completely with your powdered sugar and corn starch mixture.  I've played around with how much, and what I've found works well for me is to coat completely and then tap out the excess.  This makes, for me, a less clumpy end product.  Set the pan aside.

Bring sugar and syrups (and a splash of water) to a boil.  Continue to boil until the mixture reaches 244° (the soft ball stage).  

When the syrup mixture reaches about 235°, turn on the mixer, using the whisk attachment, to low or medium low.

As soon as the syrup reaches the proper temperature, remove and pour into the mixing bowl, continuing to whisk on low/medium low.  

Gradually raise the speed of the mixer from light speed all the way to ludicrous speed.  Continue to whip until the mixture has about tripled inside (read: you're fearful it will overflow) and it starts to come off the sides of the bowl in small threads.

Using a large spatula liberally coated with pan spray or olive oil, pour the marshmallow cream into the prepared pan, carefully spreading it out evenly.  Take a pause to lick the spatula before throwing it in the sink.

Sift the corn starch-powdered sugar combination over the top of the marshmallows, making sure that you can't see any of the shiny mallows under the snowy powder.  Allow to sit, uncovered, in a coonhound-proof area for several hours or overnight.

Once the marshmallows are set, invert the pan over a large cutting board.  Use the plastic wrap to easily remove the marshmallows from the pan.  Cut into one inch cubes, tossing each in more corn starch and powdered sugar before storing in an airtight container for about a week (or however long the mallows last).  Sprinkle with a little extra lime zest for a bit more of a zing, if you like (I like).

Lime Syrup

• equal parts sugar and water
• as much lime zest as you want

Heat all ingredients so that the sugar dissolves completely.  Allow to simmer until the syrup is slightly reduced.  Cool completely and store in the refrigerator.  When ready to use, strain out the zest.

I've seen some ingredients strain the zest when the syrup has cooled, but I think it packs a bigger punch if it's allowed to steep for a day or so.  It's up to you.

Like the lemon marshmallows, these beauties offer a tart accent that offsets the sweetness of what is essentially sugar, sugar, and more sugar.  It's a rather unique taste combination that offers a hint of the relief from the Arizona heat that's found in lemonade and lime slushies.  I can almost feel the double digit temps again when I have seven three one of these marshmallows.  Ahhhhh....

Raspberry Marshmallows - Served Two Ways

Ever since I made that batch of lemon marshmallows back in February, I've been obsessed with them.  I mean, OBSESSED.  I can't stop thinking of fun, delicious flavors to try out.  So far, I've also managed to make:

• chocolate stout mallows (for St. Patrick's Day)
• orange mallows (not enough orange flavor, but I'll be playing around with this one)
• strawberry mallows (same as above)
• apple cinnamon mallows (tasty now, these will be amazing in the fall)
• piña colada mallows (for a review of them, check out Kat's post here)

The rest of my list will keep me playing with corn syrup and gelatin for the next two years at least.  So you should probably go out and buy stock in said corn syrup and gelatin now before the share price quadruples.
It shouldn't really come as a surprise, then, that this round of Theme Weavers shenanigans sees me adding raspberry marshmallows to the list.  Happy Berry Week, everyone!

Truthfully, marshmallows are not difficult to make.  They require sugar, heat, a candy thermometer, and a little patience.  And a spouse who doesn't mind that your kitchen is a cloud of powdered sugar for about 24 hours.  Once you get the procedure down, then it's a matter of experimenting with those different flavors.  As you may guess, I'm not a fan of adding artificial flavors to my foods, so if I'm going to make a flavored marshmallow, that flavor needs to come from The Real Deal.
The two traditional ways to have mallows are, of course, the s'more and atop hot cocoa.  While the former is a fantastic summer - and year-round - treat, just the thought of hot cocoa at this time of year makes me want to melt.  The good news is that The Internet has a summery option that was the inspiration for the milkshake below.
I hope that you decide to try your own hand at marshmallows; you'll see not only how easy they are but also how much more tasty than their factory-made counterparts.

Raspberry Marshmallows
adapted from the wonderful Jenni at Pastry Chef Online

• 4 1/2 Tbsp powdered gelatin
• 1 cup plus 2 Tbsp cold raspberry puree (see note)
• 1/2 tsp salt
• 1 tsp vanilla extract (preferably homemade)
• 3 cups sugar
• 1 cup corn syrup
• 1 cup raspberry syrup (see note)
• powdered sugar
• corn starch
• freeze dried raspberries (you can find these at Whole Foods)

Pulverize the freeze dried raspberries using a spice grinder (our coffee grinder has been appropriated for this purpose).  Add the powder to a 1-1 mixture of the powdered sugar and corn starch; this will be your coating for the mallows.  I usually use about a cup of each, but I also tend to be coating-happy, hence the aforementioned 24-hour powdered sugar cloud.
Add the puree to the bowl of your mixer.  Bloom the gelatin by combining with with the puree, salt, and vanilla.  Make sure there aren't any chunks or clumps.
Spray a 9x13 pan with pan spray or olive oil (I like to use my Misto for this).  Make sure every inch is lubed up.
Line pan with plastic wrap.  Make sure that it's firmly pressed down and that there are no bubbles.  Spray/oil the now plastic-wrapped pan again.  This might seem like a weird step.  Trust me; there's a reason.  You're not just spraying an aerosol can for a contact high giggles.  Dust the bottom and sides of the pan with the raspberry powder-cornstarch-powdered sugar coating mixture using a fine mesh strainer or sieve.  Make sure you can't see the plastic wrap through the coating.
Set the pan aside, and turn your attention to the stove top.  In a large-ish, heavy sauce pan, combine the sugar and the syrups as well as a splash of water.  Bring the mixture to a boil.  Cover the pan and allow to boil, undisturbed, for about 3 minutes.  Then, uncover it and monitor the temperature.  You need the sugar to heat to the soft/firm ball stage - above 235° F but not over 244°F.  Jenni suggests the higher temp, but don't let it get any hotter, or else you'll have to start over.  That would suck.
When the temperature reaches 240°, turn your mixer on to low or medium low; you'll need to use the whip attachment.  Because you're gonna whip it good.  Actually, you're going to whip it well, but I guess proper adverbs don't sell records.
Once the sugar-syrup mixture has reached 244°,  remove it from the heat and pour directly into the mixing bowl.  Be careful; this is hot (duh), so the speed should be low enough that nothing splashes out and burns you like that acid burned Harvey Dent in the second Christian Bale Batman movie.
Once you've added it all, turn up the speed to medium and allow to whip (good/well) for a few minutes before really cranking it up to top speed.  Now whip it into shape; shape it up - get straight.

I cannot discourage you from playing this while whipping the mallows into shape - in fact, I whole-heartedly encourage it, as I do singing along to it at the top of your lungs.  I'm pretty sure it helps the process.
But I digress.
You'll know you're done whipping when the mixture is about tripled in volume and it begins to pull away from the sides of the bowl in slender, delicious threads.
Turn off the mixer, and pour the mixture into your prepared pan.  A very large rubber spatula, liberally coated with olive oil is helpful to get the remnants from the bowl to the pan.  The marshmallow cream should completely fill the pan.  Spray the top of the cream to smooth it out.
Sift the coating over the entire top of the pan, making sure that none of the shiny marshmallow surface shows through.
Now here's the really hard part.  Set the uncovered pan aside for several hours so that the marshmallows can set.  I like to make them in the evening so that they can set up overnight, and then I can have marshmallows for breakfast finish the process in the morning.  I also like to keep them in the microwave, but that's really because it doubles as a coonhound-proof food storage device.  Zooey doesn't understand that the marshmallows aren't for her.
Once the marshmallows are set, you can cut them into squares.  Giant, fluffy squares of deliciousness.  I've tried a pizza cutter, kitchen shears, and a serrated bread knife.  What works best for me is the knife. Now here's why the plastic wrap layer in the pan is so key.  To remove them from the pan, turn the pan upside down on a large cutting board, and then flip it over.  Then remove the plastic wrap, and voilà!  Your marshmallows are naked and ready for cutting.
Toss the marshmallow squares (or, if you so wish, liberally oil a shaped cookie cutter and make fun-shaped mallows) into the coating mix before storing in an air-tight container for up to two weeks.  However, if you make one of the two goodies below, they might not last 2 days.

Notes:
1) While fresh raspberries would be awesome, I prefer to use frozen organic ones.  Thaw them out and puree them, with the juice.  You may need to add a bit of water as well; you don't want it to be too thick.  If you have leftover puree, it's really fantastic on top of ice cream or in a salad dressing.  Or just chugged from the blender cup.  I've heard.
2) For raspberry syrup, you could make a simple syrup infused with raspberries or make a reduction of some raspberry juice (or all natural cran-raspberry juice, if you can't find just raspberry juice).  It's up to you.  For these mallows, I went with the latter, simply for convenience purposes (we had cran-raspberry juice in the refrigerator).

Of course, homemade marshmallows are fine on their own as a complete meal snack.  But they are made even more heavenly when combined with other wonderful goodies, like these s'mores and milkshake.  The s'mores aren't really a "recipe" - most people know how to make s'mores (except for that one crazy woman on that Jeff Foxworthy baking show who didn't even KNOW what a s'more was - WHAT?), so I've basically explained the assembly steps (although that is probably obvious from the photos, huh?).  The milkshake is, in a word, brilliant.  If you use enough of the mallows, you'll really be amazed at how the toasted flavor comes out.  And since I can't wait until winter comes to enjoy a beverage with mallows floating on top of them, this is the perfect way to stay cool and get my cocoa fix.

Raspberry S'mores

Place 2-3 fresh, organic raspberries on top of a graham cracker.  And by the way, since you made your own marshmallows here, you might as well make some homemade graham crackers.  Too hard, you say? Well, if you can make a pie crust or a chocolate chip cookie, you can make graham crackers.  Try Jenni's graham cracker recipe.  I did, and I regret nothing.
On top of the raspberries, place a Ghirardelli dark chocolate and raspberry square (if you really don't like dark chocolate, you can use the milk chocolate version, but since dark chocolate has nutritional benefits, and we're using fresh fruit and a whole wheat flour-based graham cracker, basically I'm telling you that this is a health food).  Have another graham cracker at the ready.
Toast your marshmallow.  You could do this in the broiler if you wanted to, but homemade mallows have a lower melting point, so we usually bust out the crème brûlée torch.  Plus, Husband likes to set things on fire with the torch, so this is a fun activity for the whole family.  If you DO use the broiler, do NOT walk away; watch the mallows carefully.  Place your toasted mallow on top of the chocolate immediately, and add your top graham cracker.  Smoosh down, being careful of gooey deliciousness that will attempt to escape the confines of the cracker.  Devour.  Repeat as needed.
You may notice that in these photos, the top graham cracker is falling off the s'more.  It's true.  These guys are so big that you're going to need to unhinge your jaw and inhale them like a python, but in truth, you're going to make a mess of yourself regardless of how daintily you may try to enjoy a s'more.  Embrace the mess, people.  Just make sure you have some wet wipes at the ready before you do any of this.  Also a glass of water.  Maybe just sit outside and have the hose ready for when you're done.  Whatever.  It's summer, right?

Chocolate and Toasted Raspberry Marshmallow Milkshake
adapted from this version of Spike Mendehlson's Toasted Marshmallow Milkshake

• 2 cups chocolate ice cream (if you have the room, make your own - since my freezer is full up of frozen edamame and seafood stock, I went to Udder Delights and got their version)*
• 1/2 - 1 cup fresh milk (depending on how thick or thin you like your shakes)
• 8-10 ounces raspberry marshmallows plus a few more for garnish ( I maybe used 12, just for good measure)
• 1 tsp vanilla
• handful fresh raspberries (for garnish)

Toast the marshmallows (see the comment above about the lower melting point of homemade mallows).
Toss the toasted marshmallows, vanilla, ice cream, and milk into the blender and mix until the marshmallows are fully incorporated.  Pour into glasses and garnish with the raspberries and remaining marshmallows.  Drink immediately.
These would also not suck with a shot of Chambord or Godiva liqueur.  I'm guessing.  I don't know.  It's just a hunch, which you may or may not want to test for the purposes of science.  Just remember to drink responsibly if you choose to take this route.

*Another delightful ice cream flavor that you can use is a white chocolate raspberry, for (hopefully) obvious reasons.  Vanilla would also work well in a pinch; after all that's what the original recipe calls for.

Thanks for sharing Berry Week with us.  If you haven't had the chance yet, please check out the other incredible berry recipes from the other Theme Weavers:

• Fresh Strawberry Pie from Kirsten (Comfortably Domestic)
• Berry Sangria from Mads (La Petite Pancake)
• Annie's Blackberry Cake from Jeanne (Inside NanaBread's Head)
• Summer Berry Terrine with Mascarpone Whipped Cream from Anne (From My Sweet Heart)
• Vanilla Gelato with Peach-Blueberry Compote and Honey Whipped Cream from Lauren (Climbing Grier Mountain)
• Strawberry Smash from Kat (Tenaciously Yours,)
• Strawberry Basil Sorbellinis from Megan (Wanna be a Country Cleaver)
• Strawberry Rhubarb French Toast from our newlywed, Haley (The Girly Girl Cooks)
• Gluten Free Papaya-Berry Crisp from Monica (The Grom Mom)
• Black Raspberry and Cherry Pie with a Gluten-Free Crust from Christina (Buffy and George)
• Blackberry Cobbler Ice Cream from Theme Weavers newbie Shanna (Pineapple and Coconut)
• A Pacific Northwest (PNW) 75 from Beka (Kvetchin' Kitchen)
• Cherry Clafoutis from Madeline (Munching in the Mitten)

Now, before you go, tell me - what flavor of marshmallow would YOU like to snack on?