Real S'Mores Pie THM:S

You guys! It's the end of summer and I wanted to end it with a BANG! What is the American favorite summer treat? Anybody? No?

S'MORES!!!!!!!!!!!!!!!!!!!!!!!!!!!

So, I made a S'Mores Pie. Not the kind that showcases chocolate by making a chocolate pudding pie then slathers marshmallow fluff all over. NO. Do you really think of chocolate when you think of S'Mores??? Me neither. I don't know about you but I think of marshmallows galore. This pie showcases marshmallows. Sooooooooooo yummy!!

Here is what I did:

For the "graham cracker":

• I used the Simple Simon Almond Pressed Crust From The Trim Healthy Mama cookbook, Page 323.
• I just pressed it into a greased pie pan. You can press it into a regular baking dish and it'll be just fine though.
• Save a little for later. It'll be pretty as a garnish.

For the chocolate:

• I used the Handy Chocolate Syrup from The Trim Healthy Mama cookbook, page 479.
• I drizzled the cooled syrup onto the crust.
• I drooled. A lot.
• Refrigerate while you're whipping up the marshmallow.

For the "marshmallow":

• I used the 'Mazing Marshmallows" from The Trim Healthy Mama cookbook, page 389.
• I used my Bosch countertop mixer. I recommend that over the KitchenAid as it takes 1/5 of the time to do stuff. KitchenAid will work just fine, though.
• plop it on top of the cooled chocolate syrup in the crust. Smooth the top to make it look good for the cameras, which I forgot to include in this show. Oooops. Sorry!
• Throw some of that crust leftover on top. Make sure you're careful to make it look pretty!!

• Refrigerate the pie for a few hours. I refrigerated overnight because this was for Sunday School. Egads.

This was time-consuming, but I think that was because I was putting kiddos to bed and running around like a chicken blah blah blah. You know the saying. The time put into this, though, was well worth it. It is was yummy. And reminiscent of a S'More. Just what I wanted. Sorry for the lack of pictures. I am not a photographer, and I am forgetful.

Oh my sparkling stars it has been so long since I've last posted! Things have been crazy around here. Both boys got super sick recently, we're moving, and life is just...is. I've been experimenting with recipes, and failing miserably. I am finding *so* many ways to not do things haha!

My most recent success was actually a combo of recipes ( I so that a lot, get used to it) to create a wonderful caramel chocolate chip cheesecake. I used a basic cheesecake recipe from another THM along with my trusty caramel sauce recipe, and Lilly's chocolate chips. It really is easy, and delicious!! The caramel sauce put just enough weight on the cheesecake so that it looks like it has a crust, but as always, I didn't make a crust. Cheesecake doesn't need a crust.

Here's the beauty:





I don't really make a habit of taking pics while I cook/bake, but I am hoping to change that soon!

Boston Creme Poke Cake!!!!!!!!!

I made this today and it was super divine. It isn't my own creation but it gave me an idea on what I can make for when I need a delicious treat. I straight up microwaved the cake part and used THM super sweet blend. I think next time I'm going to make twice the pastry cream and twice the chocolate ganache. Oh man. I'm going to go get more. BRB.


Okay, I'm back now.

I would take a picture but it flipped upside down when I tried to take the picture. Now it's an ugly, yet delicious mess. My toddler even loves it! This cake has come at the perfect time, too. With two little ones running around, my days are exhausting at best.

Here are the modifications that I made, due to the lack of ingredients I have on hand at the moment:

- I only made 1/3 of the recipe. I only wanted a taste. Big mistake because it's half gone and I want to eat more.
- I left the whey protein powder out. I simply ran out. Yesterday. Argh.
- I used THM super sweet blend, and just reduced it a bit. I like things super sweet so you may want to reduce even more.
- I used my own baking blend, based on THM principles. Here it is below:
           - 1 part each of coconut flour, flax seed, and oat fiber
           - 2 parts each of almond flour
- I microwaved the cake part! It worked. Try a couple minutes at first then go from there. It may take up to 5 minutes, depending on your microwave.
- I stuck the cake in the freezer once I poured the creme over it. I wanted to speed up the process.
- I used water instead of the nut milk. I'm not sure if the nut milk would really change the taste. I just didn't have any on hand.


So there we have it. A perfect Boston Creme Poke Cake. Thank you, Carolyn. It was wonderful.


Here's a picture from the site haha