Chocolate Overload S’mores Cheesecake

Chocolate Overload S'mores Cheesecake Chocolate Overload S'mores Cheesecake

I remember my sister and I sitting on the back porch tearing yesterday’s newspaper into small ragged pieces and placing them into an empty can. Probably one of my grandmother’s #Folgers cans, you know the red one with the plastic lid? We used those as vessels to fulfill our need for the melty gooey, chocolatey goodness that would soon tangle our fingers in a web of mallowy strands and #cocoa smear. If I had to choose a house that I missed, it was this house with the huge backyard where we often watched the deer drink from the pond and the trees overflow with black walnuts, pears and apples. We were young and naive and had no real appreciation for the seasonal jewels that rolled across the forest floor. I mean, we ate the occasional fruit and cracked a few nuts now and again but nothing too serious. I remember seeing our next door neighbor gathering the nuts in the evening to crack for an evening snack.

Chocolate Overload S'mores Cheesecake

If I had the passion for food I have now back then, I imagine that I would’ve encouraged the making of pies, tarts, jams and jellies, but those are merely the wishes of a time gone. And we all know that living in the past can prove to be a detriment to one’s growth; no one wants that…do they? S’mores are the ‘cream of the crop’ when it comes to nostalgic childhood treats. The simplicity of those three ingredients combined have the capability to solve life’s conundrums, sartorial – political or otherwise. There may be a little embellishment in there but work with me folks, we’re talkin’ #smores.

I know that with the arrival of #Pinterest and food bloggers appearing by the dozen every hour — these once sacred treats are always getting a new makeover from pie-pops to #cake but I warn you, steer clear, it’s a trap and you won’t be happy. What I’m giving you today is an all year round invitation to the snack once cornered to Autumnal nights and snow-capped backdrops. We should be able to indulge in all of this goodness any time the mood awakes within us and be able to do so without checking the weather report. Lord knows, it won’t be correct anyway. The time is winding down and as you know I am collaborating with the fine folks of the Asheville Wine & Food Festival to bring you some delicious food posts in anticipation for the event.

I can’t begin to tell you how full my heart is full knowing that we are only a few weeks away from that Blue Ridge Mountains seduction. We found the perfect place to stay in walking distance to coffee shops and you know how I love the beans. We’re plotting out all our favorite places to dine as if we won’t be eating enough AVL goodness between the SWEET Event and The Grand Tasting! If you haven’t made plans to attend, there’s still time and you won’t want to miss it! You can purchase tickets for the SWEET Event on August 21 here and tickets for The Grand Tasting on August 22 here! In the meantime, enjoy this recipe for one of your favorite childhood treats and steer clear of all those other impostors (wink).

IMG_1544-0 Chocolate Overload S'mores Cheesecake

Chocolate Overload S’mores Cheesecake

Crust… 2 cups Crushed Graham Cracker
3 Tablespoons Granulated White Sugar
1/4 Teaspoon Kosher Salt
6 Tablespoons Unsalted Butter (slightly melted)

Filling…
2-8 ounce pkgs Philadelphia Cream Cheese
1/3 Granulated White Sugar
1 Teaspoon of Nielsen Massey Bourbon Vanilla
2 Large Eggs 1/2 Teaspoon of Kosher Salt
1/2 Cup Semi-Sweet Chocolate Chips

Topping…
6.2 ounces of Hershey’s Chocolate (4 1.55 oz bars)
2 Tablespoons vegetable oil
2 Cups Miniature Marshmallows

Method

First, preheat your oven to 350 degrees. Put your butter in the microwave for about 30 seconds or until mostly melted but not hot. Mix together your graham crackers, granulated sugar, salt and butter until you can squeeze the mixture in your hand and form clumps. You may need a little more butter depending upon the dryness of your grahams. Place the mixture in the bottom of an ungreased cake pan, square or circle, it doesn’t really matter. Evenly pat down the crumbs until no holes remain. If you have a pan slightly smaller and the same size I would use it smash it down evenly. Smash…giggle. Bake in the oven for ten minutes, remove and allow to cool. Reduce oven temp to 325 degrees for your filling.

Place your cream cheese into a standing mixer with the sugar, vanilla and salt. Let the mixture whip on medium speed for two minutes, add the eggs one at a time until fully incorporated. Fold in the chocolate chips with a spatula and then evenly distribute the filling over your cooled crust. Surround the bottom of your pan with aluminum foil. you will probably need to pieces to criss cross the bottom of the pan and create a boat for the cheesecake, be gentile. Place this into a larger baking pan and fill the surrounding area with warm water about 1/2 way up the side. Place the entire thing into the oven slowly as to avoid splashing water into the cheesecake. Let cook for 90 minutes or until a knife inserted in the center comes out clean. Once cheesecake is done, allow it to set in the water for 30 minutes and I noticed that the top didn’t crack like the last time I made it and removed it immediately once cooked. Give it a try! Allow to cool overnight or for at least 90 minutes.

Then, take your chocolate and rough chop it, place it in a microwaveable bowl with your vegetable oil. Heat it in the microwave for 20 second intervals until chocolate is completely melted. Be careful not to overcook your chocolate, this will give you nasty sugar crystals (not cool). Pour it over the graham cracker crust, place it in the fridge and let it cool for 15-20 minutes.

Turn on the broiler, if you have a temperature option I typically use HI and watch the marshmallows like a hawk. Let your oven come up to temp. Evenly distribute the marshmallows over the chocolate, try not to leave any exposed chocolate and more marshmallows never hurt anybody. Place the pan on the high rack , tell the kids to step back. You should be squatting with the oven door open watching your marshmallows get nice and toasty right before they burn. Though this is totally subjective on how much crunch and torchy marsh you like, I like a lot! You may need a towel at hand to slightly rotate your dish to get even torch (no marsh left behind, ask Bush) on your marshmallows. Once your topping has the right color that you prefer, allow it to cool for 30 minutes before cutting into it. You will want to run a sharp knife under hot water if you desire perty slices.

I hope you and the family enjoy this recipe, I mean s’mores all year round, you’re winning! Chocolate Overload S'mores Cheesecake

Torched Marshmallow Pumpkin Pie with Olive & Sinclair Chocolate

Torched Marshmallow Pumpkin Pie with Olive & Sinclair ChocolateI feel as though the holidays snook in the back door on me this year. There I was mowing the grass and lounging at farmer’s market sorting through summer’s harvest and before I knew it, it was time for windbreaker’s and flu shots. But nonetheless, I love the holiday season and the first sighting of fiery leaves are an indication of warm family gatherings, the crackling of fire places and bottomless eggnog and hot chocolate. Check!

If you’ve been following along with me here at The Local Forkful long enough, then you know I’m a believer in eating dessert first, no shame necessary, because my sweet tooth is insatiable and we won’t discuss my gummy candy addiction, at least not in this post. Today, I made you a dessert that embodies the spirit of the holiday season to me–I mean, chocolate, pumpkin, graham cracker and marshmallows…how can we go wrong? (we can’t.) So dive head first into this delicious little holiday pie infused with some Olive & Sinclair goodness!

Torched Marshmallow Pumpkin Pie with Olive & Sinclair Chocolate

Thanksgiving is all about family, friends and delicious food. Luckily, the food blogging community is all about these things as well. To celebrate the holiday, Meghan from Cake ‘n’ Knife and Susannah from Feast + West are hosting Blogsgiving Dinner. There are 20 awesome blogs sharing 52 recipes

The idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. Each blogger is bringing one or more dishes to the party on Monday, Wednesday and Friday of this week, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. Be sure to check out today’s recipes for entrees, salads and side dishes.

We’ll be posting to social media with the hashtag #blogsgivingdinner. Hope you can join us!Blogsgiving Dinner 2014

Torched Marshmallow Pumpkin Pie with Olive & Sinclair Chocolate

2 cups roasted pumpkin or squash (pureed
1/2 cup packed dark brown sugar
1 tbsp. cornstarch
2 tsp. ground cinnamon
2 tsp. ground ginger
½ tsp. freshly grated nutmeg
smidge of kosher salt
2 eggs (room temperature)
2 tsp. Nielsen Massey Vanilla
1 cup miniature marshmallows

Temper Chocolate

1.5 ounces %67 Olive & Sinclair Chocolate
1 tsp. vegetable oil

Graham Cracker Crusts

1 1/2 cups crushed graham cracker
3 tbsp. AP flour
2 tbsp. granulated sugar
2 ounces unsalted butter (melted)
smidge of kosher salt

method

1. Using your fingers, combine graham cracker, flour, salt, sugar together and add butter one tablespoon at a time until mixture holds ball form when squeezed, set aside. Meanwhile, whisk together salt, pumpkin, sugar, cornstarch, cinnamon, ginger, nutmeg, vanilla and eggs in a bowl until smooth; set aside.

2. bring a small pot of water to a rolling simmer. chop the chocolate up and place it into a non-reactive metal bowl with the oil. stir chocolate with wooden/plastic spatula until chocolate is smooth, remove from heat and set aside.Do not leave unattended.

3. Heat oven to 375°. Place 3 tbsp of crust mixture into the bottom of a cupcake pan and using your fingers press the mixture around the sides and leave a pool in the center to pour the pie mixture into.Pour filling into crust; drop a dollop of chocolate into the center and swirl a toothpick around to create a design, bake until a toothpick comes out clean when inserted into the middle, but avoid piercing an area with chocolate. about 20 minutes.

4. Turn your oven on low broil or whip out your blow torch and go to town. While waiting for the oven to come up to temp, strategically place marshmallows on the top of the mini pies. Place under broiler with the door cracked and wait, do not walk away from the pies, once they are a light brown, remove and let cool to room temperature before serving. And I always recommend a scoop of ice cream.

 

Here is the rest of today’s menu. Go check out what the other bloggers are providing for your holiday feast!

Dessert

Grandma’s Pecan Pie from The Wetherills Say I Do

Pumpkin Sheet Cake with Pumpkin Cream Cheese Frosting from My Cooking Spot

Gluten-Free Apple Berry Crumble from Twin Stripe

Paleo Pumpkin Pudding from Wit Wisdom Food

Cranberry Almond Coconut Bars from Love & Flour

Torched Marshmallow Pumpkin Pie with Olive & Sinclair Chocolate from The Local Forkful

Poached Pears with Salted Maple Caramel Syrup from Home at Six

Sweet Potato Pie from Think Fruitful

Nutella Pumpkin S’mores Tart from bethcakes

Gluten-Free Acorn Squash Spice Bars from I Cook. I Eat. It’s Life.

Drunken Pecan Pie Bars from The Speckled Palate

Torched Marshmallow Pumpkin Pie with Olive & Sinclair Chocolate

 

 

Homemade Buttermilk & Chocolate Buttermilk Pie

Homemade Buttermilk Pie & Basic Pie Dough via The Local Forkful

How come no one told me that buying a house is so stressful? Well, I guess my ignorance could be based on the truth of ‘not asking’. I honestly don’t remember how many properties we’ve viewed at this point, or how many layouts we’ve scoffed at nor the times my wife has said, “Eww!” at the sight of hideous wallpapers and dirty bathrooms. No, nobody warned us, but my gosh, we’ve learned quickly. And all that late-night HGTV House Hunter watching is not necessarily the go-to if you need questions answered.

 

I’m learning that while looking for a home you desire some of the same characteristics that were/are present in the home you grew up in. You want to pull into the driveway and feel at home. You’d like to walk in the front door and the creak of the hinge greet you ever-so gently. You want to step foot in the room and be greeted by warm snapshots of life hanging on the walls and rays of sunlight reaching across the floor. You simply long to be at rest and to have a place worthy of providing that for you when the day is done.

Homemade Buttermilk Pie & Basic Pie Dough via The Local Forkfulfresh farm eggsHomemade Buttermilk Pie & Basic Pie Dough via The Local Forkful

Well, the search for this place continues and while I don’t want to get my hopes up. We have recently put in a bid on what I’m sure has the potential to be all those wonderful things mentioned previously. It’s the emotions of a warm slice of buttermilk pie from grandma’s windowsill. Of course, my grandmother never put pies in the windowsill, no, they were on top of the washer and dryer which sat next door to her stove in the kitchen. I remember buttermilk pie from my great grandma’s, who we affectionately called “Nanny”, like I remember walking down the hardwood steps as a child pleading for a cup of apple juice (according to my parental units).
Homemade Buttermilk Pie & Basic Pie Dough via The Local Forkful

What is it about pie that has the ability to slow the heart-rate, calm the nerves and soothe the soul? Is it that flaky crust, the warmth of that creamy or fruity filling? Or maybe it’s the warm memories that it evokes in every swift stroke of the fork? Whatever it is, its quite magical and its my desire that if you’ve never had it before this recipe will make you a believer.

Homemade Buttermilk Pie

1 1/2 cups granulated sugar
1 tablespoon flour
3 eggs (beaten)
1/3 cup melted unsalted butter
1 cup whole fat buttermilk
1/4 teaspoon kosher salt
2 teaspoons vanilla extract
1 teaspoon lemon zest

for Chocolate Buttermilk Pie:
add 2 tablespoons cocoa powder and 1 teaspoon fine ground coffee (dark roast). combine with dry ingredients.

Method

1. Preheat oven to 375 degrees. In a large bowl, combine the sugar and flour. Stir in egg one at a time. Add your butter, then buttermilk, kosher salt and vanilla.
2. Pour mixture into your shell. Bake the pie for 15 minutes, then reduce the oven temperature to 350 degrees and bake for an additional 30 minutes or until you insert a knife and it comes out clean. Allow the pie to cool and serve with coffee/milk and whipped cream. I also enjoy a dollop of lemon curd on top.
Homemade Buttermilk Pie & Basic Pie Dough via The Local Forkful

Basic Pie Dough

If I may be honest with you for a minute, as a chef I hardly ever use recipes for what I have been taught to be must-have basic kitchen staples. Like making pie dough, biscuits, “mother sauces” etc. So at the bottom of this post there is a tried and true recipe for pie dough that I have used in the past that always delivers great results.

If I were to give you my recipe, it would go something like this:

1 1/2 handfuls of flour
a smidge of kosher salt that I process in my spice grinder to break it down
a few tablespoons of ice-cold water
a few pats of chilled butter or the frozen grated stuff

1. Combine butter, salt and flour until it forms into pea-sized crumbles. add water by the tablespoon until dough holds together. Then form a ball. allow to rest for 15 minutes.
2. flour your rolling surface and pin. place ball in the center and roll until the proper circle size of your pie pan. Roll the dough on to your rolling place and unroll over buttered pie pan. tuck the dough in around the sides and trim the excess. Using a flour-ed fork press the edges of your crust or use the thumb-index finger method.
3. Prick the bottom of the dough and the inside seam a few times and bake for 4-5 minutes. I do this to ensure crispy crust from top to bottom because I hate soggy bottoms.

😀 Then carry-on with the recipe as usual.Basic Pie Dough via The Local Forkful

Now, for some of you. You might be thinking, oh, that’s simple enough. But for the rest of you who tend to be right-brained organize kitchen cooks here’s the play-by-play via Williams-Sonoma Pie Dough.

Basic Pie Dough via The Local Forkful Food Blog

 

 

 

 

Pumpkin Cranberry & Apple Biscuits

The introduction to fall has been an interesting one. I mean typically, I don’t even pay attention to the change of the seasons until I become annoyed by the reaction of my allergies to the first pollen breeze, chill of wind upon my face or warmth of sun upon my car seats. All of these things an indication that the season has changed and we are walking into a new cycle of life. One where our blankets fall from the attics and our heaters blow the dusts of summers neglect away. Pumpkin Cranberry & Apple Biscuits: Recipe by The Local Forkful

Pumpkin Cranberry & Apple Biscuits: Recipe by The Local ForkfulPumpkin Cranberry & Apple Biscuits: Recipe by The Local ForkfulI have to admit there is a soft spot in my heart for the fall. I adore the quilt of colors brought to us by the leaves aging. The rustling and crunch of your feet in the grass conjuring yesteryear’s thoughts of s’mores and diving into mountains of raked leaves.

I was sitting in the waiting room while my wife was in surgery when I thought of these biscuits. Her parents and I fretting on the inside but doing our best not to let it show. I was holding on tight to a cup of hot chocolate mixed with coffee that I swear never left the cup no matter how much I drank. Oh, hospitals and those small styrofoam cups that remind you so coldly of where you are. When will they ever learn?  Pumpkin Cranberry & Apple Biscuits: Recipe by The Local Forkful

Pumpkin Cranberry & Apple Biscuits: Recipe by The Local ForkfulJenna’s been having an ovarian cyst issue that required moving along with some other abdomen problems due to a botched surgery from our past. We were told post-surgery that they found scar tissue from that surgery and a couple of fibroid that needed to be removed. If that wasn’t enough the doctor with this look of discontent said, ” if we were thinking of having children we would need to do so sooner than later.” (Well, good morning to you too.) was the initial thought that jumped into my head, but this wasn’t the doctors fault and we were already aware that the road to having children would not be that of an easy one. And this is OK with us. God has his own divine timing and though we are often impatient in waiting for things to unfold. We’re good with just enjoying each others company until then.Pumpkin Cranberry & Apple Biscuits: Recipe by The Local Forkful

Pumpkin Cranberry & Apple Biscuits: Recipe by The Local ForkfulDon’t ask me what the correlation between scary waiting rooms and biscuits have to do with each other because I honestly don’t know. But I knew I had no idea of what to take to Nashville Food Bloggers CSA Potluck the following Sunday. And maybe this is what my brain does when in uneasy situations. It goes directly to the chamber of comfort foods I have stored away in my mind. These biscuits were practically an experiment of sorts.

I found the recipe on a farmgirl’s dabbles for Pumpkin Biscuits with Candied Ginger. And I’m not good at simply making a recipe without a few minor changes, not always for the better, but you gotta try. So any-who, once I put my spin on them, they were no longer the same. If you make these biscuits you’ll get a heartier biscuit that’s somewhere between sweet and savory. Which I believe will make them the perfect appetizer, bread with dinner or even dessert with a little bit of your favorite flavor of cream cheese. Also recommended by the original recipe, a little honey butter, I concur.Pumpkin Cranberry & Apple Biscuits: Recipe by The Local Forkful

What are some of your favorite fall baking recipes and how do you keep them interesting? I’d love to hear from you.

Pumpkin Cranberry & Apple Biscuits
adaptation via A farmgirl’s dabbles

2 c. all-purpose flour
1 T. baking powder
1 tsp. cinnamon
2 T. pumpkin pie spice
1 tsp. Kosher salt
6 T. chilled butter (cubed)
1/2 c. buttermilk
3/4 c. canned pumpkin puree (not pre-spiced)
3 T. Honey
2 T. chopped candied ginger
1/2 c. chopped apples
1/2 c. dried cranberries

Method

1.Preheat oven to 375 and spray or butter cookie sheet. set aside.
2.Add flour, baking powder, salt, and spices and whisk together. Cut in the butter with a pastry blender until it resembles coarse cornmeal. Place in the refrigerator to chill about 15-20 min.
3. Combine apples, cranberries, pumpkin, buttermilk,and ginger in a bowl and combine. Add this mixture by the heaping spoonfuls until you have a tacky dough that forms a ball.

Side Note: it is essential that you do not move too fast. Slowly work the dry and wet ingredients together without over-mixing the batter. This is the key to happy, fluffy biscuits.

4. There is no kneading or rolling unless you want the perfectly shaped round biscuits. I went with the drop biscuit method. I used a 3/4 fluid oz scoop which will roughly be about an ounce of dough per biscuit.
5. Leave a 1/2 an inch of space between the biscuits. Bake for about 6-8 minutes. Due to their size they won’t take long to cook, but like I always say. “No two ovens are the same.” so you be the judge. I hope you enjoy.

Side Note: In the photos you’ll see that I sprinkled brown sugar on a few and some kosher salt on others. Just for a bit of added flavor.

Follow my blog with Bloglovin