S'mores Bread Pudding

Fall has me thinking about warm desserts to welcome the colder weather. Usually, when I think desserts, I'm thinking something cold or room temp, whether it's pies, tarts, cake, ice cream, or custard. Nonetheless, there is little better than a warm bread pudding to lift your spirits.

Smoky marshmallow, melted chocolate, and soft bread and graham crackers make this a fun treat. I love it best served with ice cream when it's fresh out of the oven.

S'mores Bread Pudding
Bread (Enough to fill a 9 x 13 inch casserole dish most of the way)
1 cup Milk
1 cup Heavy Cream
9 Eggs
1 tsp Vanilla Extract
1/4 cup Sugar
1/4 cup Brown Sugar
1/2 cup Chocolate Chips
1/2 cup Graham Crackers, crushed
1/2 cup Mini Marshmallows

1. Preheat oven to 350 degrees F. Slice bread to 1 inch by 1 inch cubes.
2. In a medium pot, boil heavy cream and milk. In the meantime, whisk eggs, vanilla, brown sugar, and sugar in a large bowl.
3. Once the cream comes to a boil, pour the mixture slowly into the eggs, whisking the entire time.
4. Allow the mix to cool slightly. Then, add the bread into the bowl and toss very gently, so that the bread can keep its shape.
5. Then, add graham crackers, marshmallows and chocolate chips. Reserve about a handful of each to garnish the bread pudding as a topping.
6. Pour the bread pudding mixture into a cast iron pan, casserole dish, or any other oven-safe vessel. Then, garnish with the remaining chocolate chips, crushed graham cracker, and marshmallows.
7. Place the bread pudding in the oven for about 30 minutes, or until set. The bread pudding will puff up some. If the marshmallows begin to get golden, cover the vessel with foil until it's cooked through.
8. Once the bread pudding is set, and there is no watery liquid, remove from the oven. Serve as quickly as possible.

I think early fall/late summer means fire pits. Whether it's camping or other get togethers around a fire pit, where there is fire, there are s'mores. Also, since the Christmas season is coming up, there will be even more marshmallows to roast! This is a great way to utilize the leftover s'more ingredients, and would be a perfect addition to your Thanksgiving or Christmas spread!

Hot Chocolate Cake and Handmade Marshmallows

Marshmallows and hot chocolate- what could be better in this winter season? Here's my play on the duo! Winter is usually a time when people buy boxes upon boxes of hot chocolate mix (not a bad thing). I was attempting to make brownies with hot chocolate mix, but it came out more as a dense cake. However, the cake pairs really nicely with the fluffy, sticky marshmallow. I think a brownie texture would be too heavy, but a light cake wouldn't hold the marshmallows well. The cake is really simple to make, and the marshmallows are simpler than you would expect! It's a great dessert to make for Christmas potlucks, or if you just have too many hot chocolate packets :)

Hot Chocolate Cake (Makes one 8x8 cake)
1 stick Butter
1/2 cup Sugar
2 packets Hot Chocolate Mix
2 Eggs
1/2 cup Flour

1. Preheat oven to 350 F
2.  Melt butter, and mix with sugar and hot chocolate mix. It will separate, but will come back together once the eggs are added
3. Add eggs and mix until completely incorporated.
4. Add flour and mix until it comes together.
5. Spray a 8x8 casserole dish wish cooking spray.
6. Pour the batter into the casserole dish and spread evenly with a spoon or spatula.
7. Allow to bake for about 20 minutes, until the cake does not wiggle when you shake it.
8. Allow to cool, then cut into 16 2x2 squares (or smaller pieces if you want).

Handmade Marshmallows (Makes 64 Marshmallows)
1 packet Unflavored Gelatin Powder (.25 oz)
2.5 oz Water

8.5 oz Sugar
1 oz Water
1/4 tsp Lemon Juice
2 oz Corn Syrup
1/4 tsp Vanilla
Corn Starch or Sweet Rice Flour

1. Mix gelatin and first (2.5oz) water together to bloom. Allow it to sit for at least 5 minutes.
2. In a small pan or pot, bring 1 oz water, sugar, and lemon juice to a boil.
3. Allow it to cook until the sugar crystals are completely melted. Test this by dipping a spoon and allowing the sugar to cool, then feeling the mixture for sugar granules. Do not overcook. If you do, you will have a hard time cooling it (it will become a rock of sugar).
**If you overcook your sugar, you can finish the process, and then sift the fluff through a sieve to get rid of any large sugar pieces before you pour it into the casserole dish. However, you will have a smaller amount of marshmallow, and the texture will not be as nice. 
4. When the sugar crystals have melted, pour into a bowl.
5. Mix for 2-4 minutes with an electric mixer on medium speed, until the sugar has cooled some. It should still be steaming, but not boiling.
6. Add gelatin mixture, and mix until it is completely melted and incorporated.
7. Add corn syrup and vanilla and mix on high speed until the mixture becomes white and has at least doubled in size.
8. Spray a 8x8 casserole dish with cooking oil. Then, sprinkle with corn starch or sweet rice flour. Make sure that it is completely covered, so that the marshmallow does not stick. The easiest way to do this is to shake the starch through a sieve.
9. Pour the marshmallow mixture into the casserole pan, and then dust the top surface with starch. There should be no uncovered portion.
10. Allow to cool completely, so that the gelatin will set. This will take about 30 minutes. You can tell by pressing on the surface. It will be soft, but will bounce back.
11. Turn the marshmallow onto a starch-dusted cutting board. Use a sharp knife dusted with starch to cut 1"x1" squares.
12. As each square is finished, roll it in a bowl of starch. Ensure each side is covered, so that when you store the marshmallows, they do not stick to each other. 
13. Store in an airtight container at room temperature. Do not place into the refrigerator, because the humidity will cause them to stick and melt.
14. To finish the cake, place a marshmallow over each square and place in the oven on broil, until the marshmallows are toasted and melt slightly.

You can also use the marshmallows in a cup of hot chocolate. They taste much better than store bought marshmallows. I will be posting a delicious hot chocolate recipe in a few weeks- a much better alternative to the mix packets. The hot chocolate is perfect with the sweet marshmallow. Warm up this winter with some hot chocolate cake and homemade marshmallows. And, of course, don't forget to share! Share your stories, memories, and food with your family and friends this holiday season!