I 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!
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!
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
I 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.
Jenna’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.
Don’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.