Quick & Easy S’mores Pie

S’mores are better-known in the US than the UK, but I’m on a mission to educate my friends one cookie, brownie or slice of pie at a time.

Biscuit, chocolate and marshmallow – what’s not to like?

This pie came about because I had a couple of jars worth of Fluff in the cupboard that I wanted to use up, so I paired it with a butter chocolate ganache and a buttery biscuit base for a simple but effective treat.

I’ve used a base recipe from the awesome Sally’s Baking Addiction here but if you have a preferred biscuit base recipe any will do – it’s the flavour that’s important.

Quick and Easy S’mores Pie

Quick and Easy S’mores Pie

Ingredients 

  • 2 jars vanilla marshmallow Fluff 
  • For base: 
  • 10 Digestive biscuits 
  • 6 tbsp (90g) unsalted butter, melted 
  • 13 cup (65g) brown sugar 
  • For Ganache: 
  • 300g dark chocolate chips/chunks
  • 300g unsalted butter 

Instructions

  1. Crush the biscuits and mix with the melted butter and brown sugar. 
  2. Press the biscuit mixture into your pie dish and leave to cool OR bake for 8–10 minutes at 150c (130 fan) 
  3. Melt the butter for the ganache over a medium heat. 
  4. Put the chocolate in a mixing bowl and pour the butter over. 
  5. Leave for a few minutes, then stir until smooth. 
  6. Pour the ganache into the crust, smooth the top and leave to cool until set. 
  7. Spread the Fluff over the ganache — this is quite a messy job! A coating of unsalted butter on your spreading implement will help a bit. 
  8. Put the pie under a preheated hot grill until the top is browned. 
http://monkeybakes.co.uk/quick-easy-smores-pie/

Dark Chocolate Mint Crunch Cookies

I love baking for many reasons, but my favourite is being able to share the results.

To be able to give someone a little bag full of delicious treats that you’ve made yourself with them in mind is so satisfying and adds a very personal touch.

These cookies were designed for my mum – she loves dark chocolate and mint so a combination of the two is an easy win.

This recipe is adapted from one I found on Two Peas & Their Pod – they have loads of great recipes so I highly recommend you check them out.

Dark Chocolate Mint Crunch Cookies

Yield: 36 cookies

Dark Chocolate Mint Crunch Cookies

Ingredients 

  • 1–1/4 cups (155g) plain flour 
  • 1 teaspoon baking powder 
  • 12 teaspoon salt 
  • 23 cup (25g) dark cocoa powder 
  • 12 cup (115g) unsalted butter, cubed and room temp 
  • 12 cup (100g) white sugar 
  • 12 cup (100g) dark brown sugar 
  • 1–1/2 teaspoons vanilla extract 
  • 13 cup (80ml) milk 
  • 2 pots of chocolate mint crunch

Instructions

  1. Mix the flour, salt, baking powder and cocoa powder. 
  2. Beat the butter until smooth. 
  3. Add the vanilla and mix until smooth. 
  4. Add half the flour mixture, then the milk, then the rest of the flour mixture, making sure it’s well mixed each time. 
  5. Add the chocolate mint crunch and mix through evenly. 
  6. Chill the dough for at least 15 minutes — you can make the dough up to a couple of days ahead if you want. 
  7. Preheat the oven to 160°c (140°c fan). 
  8. Portion the dough out onto a baking sheet lined with greaseproof paper. 
  9. Bake the cookies. How long you leave them in depends on your oven and how you like your cookies. I like my cookies soft, which took 10 minutes in my fan oven. If you’re not sure, do test runs with a few cookies at a time until you find the right balance. The cookies will firm up as they cool, so bear this in mind when deciding if they’re done. 
http://monkeybakes.co.uk/dark-chocolate-mint-crunch-cookies/

Egg, Bacon & Sausage Pie

What to do when you’re left to your own devices on a Sunday morning, faced with leftover eggs, bacon and sausage that need using? Bake a pie, of course!

This recipe was inspired by a Hairy Bikers one and makes a really filling pie with lots of flavour and a great crumbly crust. This was my first savoury pie – believe it or not – and I was really pleased with how it came out.

Obviously what sausages you use will have a big effect on the flavour – worth experimenting but definitely get the best ones you can afford, preferably from a butcher as the results will be so much better.

Egg, Bacon & Sausage Pie

Ingredients 

    Filling: 
  • 1 tbsp sunflower oil 
  • 4 rashers smoked bacon 
  • 3 sausages 
  • 5 large eggs 
  • 4 tbsp milk 
  • Pastry: 
  • 300g plain flour, plus extra for dusting 
  • Pinch of sea salt 
  • 175g chilled butter, diced 
  • 1 egg 

Instructions

  1. Heat the oil in a large frying pan. 
  2. Cut the bacon into strips and fry until the fat is crispy. 
  3. De-skin the sausages and mix the bacon into the sausage meat. 
  4. Pre-heat oven to 190c (170 fan). 
  5. Mix the flour, salt and butter in a food processor until the mixture looks like breadcrumbs. 
  6. Whisk the 1 egg with 1 tbsp cold water and pour onto the flour mixture with the motor running. 
  7. Blend until the dough forms a ball (should happen fairly quickly). 
  8. Transfer the dough to a floured surface and divide it into two. 
  9. Roll one half to about 5mm thickness. 
  10. Grease your pie dish and line it with the rolled dough, leaving any extra hanging out 
  11. Spread the bacon and sausage mixture inside the pie. Leave some peaks and troughs for the egg to form pockets. 
  12. Whisk the 5 eggs with the milk and season with some salt and pepper, plus any spices you might want — smoked paprika is very good, perhaps some chilli powder for a little kick? 
  13. Pour the egg mixture into the pie but save a little for glazing. 
  14. Roll out the rest of the pastry to make the pie lid. 
  15. Brush the edge of the pastry lining with egg, put the lid on top and then use a fork to seal the join. 
  16. Brush the top of the pie with the remaining egg mixture. 
  17. Bake the pie for 45 minutes to an hour, until browned and cooked through. 
http://monkeybakes.co.uk/egg-bacon-sausage-pie/

Dark Chocolate Salted Caramel Oreo Pie

The title of this one is pretty much a list of things that are good on their own anyway, but combine them and you’ve really got something.

This recipe is adapted from one on Kevin & Amanda’s blog that was sent to me as a very subtle hint ahead of a friend coming over for dinner.

The good news is that it’s easy to make – just a few ingredients put together in three main stages – crust, caramel and ganache.

The result is decadently rich with a crumbly crust, gooey caramel and smooth ganache, sure to please even the sweetest tooth!

Dark Chocolate Salted Caramel Oreo Pie

Ingredients 

  • 36 Oreos (about 3 small packs or 1 large) 
  • 1 cup (225g) butter, divided 
  • 23 packed cup (approx 145g) brown sugar 
  • 1–1/4 cup (300ml) double cream, divided 
  • 340g dark chocolate chips 
  • Coarse sea salt, to decorate 
  • Vanilla buttercream, to decorate (optional)

Instructions

  1. Crush the Oreos into crumbs. It’s easiest to use a food processor but you can do it the old-school way too. 
  2. Melt half the butter and combine with the Oreo crumbs. 
  3. Press the Oreo mixture into a 25cm pie dish and put in the freezer for 10 minutes to set. 
  4. Melt the rest of the butter and stir in the sugar. Stir continuously until the mixture starts to bubble. 
  5. Cook for another minute then take off the heat. 
  6. Slowly combine 14 cup (60ml) cream and mix until smooth. 
  7. Cool caramel for 15 minutes, then pour into the pie crust. Put in freezer for 30–45 minutes until the caramel is set. 
  8. Bring the remaining cream to a simmer over a medium heat. 
  9. Pour cream over chocolate in a mixing bowl and leave for 5 minutes, then stir until smooth. 
  10. Pour ganache over caramel and refrigerate or freeze until set (depending on how long you think you can wait!). 
  11. Before serving, sprinkle over some salt — personally I don’t like too much salt in my salted caramel stuff but it’s up to you. I also added a decoration of vanilla buttercream for the colour contrast and because I can’t get enough vanilla 🙂 
http://monkeybakes.co.uk/dark-chocolate-salted-caramel-oreo-pie/

Canadian Maple Cookies

After vanilla, one of my favourite flavours is maple syrup so a cookie with both is a no-brainer for me.

Like the difference between vanilla extract and vanilla essence, there is a huge gulf between real maple syrup and the cheap “maple flavoured syrup” on the supermarket shelves, so you have to check before you buy. The real stuff is more expensive, but worth it.

The real stuff also comes in various grades, from light to dark, with the corresponding level of flavour.

For this recipe I used a whole bottle of Buckwud – a medium grade syrup – best to buy two bottles though as you’ll want to try it with bacon, ice cream and anything else you can think of!

This recipe is adapted from a Food.com user submission.

Canadian Maple Cookies

Yield: 60 cookies

Ingredients 

  • 1 cup (225g) unsalted butter, softened 
  • 1 cup (220g) brown sugar, packed 
  • 1 egg 
  • 1 cup (240ml) real maple syrup 
  • 1 teaspoon vanilla extract 
  • 4 cups (500g) all-purpose flour 
  • 2 teaspoons sodium bicarbonate (baking soda) 
  • 1⁄2 teaspoon salt 
  • Sugar for rolling 

Instructions

  1. Preheat the oven to 175c (150 fan). 
  2. Cream the butter and brown sugar. Add the egg, maple syrup and vanilla then mix until well blended. 
  3. Mix the flour, sodium bicarbonate and salt, then add to the butter mixture in batches and and stir until blended. 
  4. Shape into approx. 1 inch balls and roll in sugar to coat. 
  5. Place on a greased or lined baking tray and flatten slightly. Leave about 5cm gaps. Flatten slightly with a fork. 
  6. Bake for about 8 to 10 minutes or until the cookies are done to your liking. Remember that they’ll firm up as they cool. 
http://monkeybakes.co.uk/canadian-maple-cookies/