Saturday, November 26, 2011

Campfire S'mores Cutie Pies and a Giveaway


I am a little torn about this giveaway. I recently received this sweet cookbook Cutie Pies: 40 Sweet, Savory and Adorable Recipes, from a generous publisher. This cookbook is full of wonderful ideas for pies. Just looking through the pages, I was instantly eager to get into the kitchen to try these little gems out. My dilemma is, that the recipe I decided to try, was a major fail, in it's original form. How big of a fail? Let me show you


Pretty bad isn't it? I had to throw this mini muffin tin away, since no amount of soaking and chipping away at it, made a difference. So, while I did have one disastrous outcome with this recipe, I had 2 amazingly delicious ones as well. So, you can see my dilemma?!?

One of the options in the book, is to make  mini pies or Petit-5s, as Dani Cone likes to call them.  In the book, the recipe for S'mores Pies are made as Petit-5s. So, when I decided on this recipe, the whole intent was to make them into Petit-5s. The Petit-5s just did not work for me. By the time the bottom crust was browned, the marshmallows and chocolate had melted and bubbled beyond recognition. Which oozed all over my muffin tin and stuck to it like glue. I'm not sure how Dani got the results she did, for this recipe, because it is virtually impossible to bake the crust and have the marshmallows stay intact. If one was to make these into Petit-5s, I would suggest pre baking the dough in the mini tins, adding the filling and returning them to the oven for 3-5 minutes, to get the chocolate melted and the marshmallows puffed and browned. It is the only possible way I can see this working out. (I used some leftover filling to top the Petit-5s, to make them more photogenic, LOL)


Thankfully, this book includes more than mini pies. Dani also shares great recipes for Flipsides ( handheld turnovers), Piepops (pie lollipops) and the ever popular pies in a jar. She even goes as far as to suggest the different types of Cutie Pies each recipe could be adapted to. Which I loved, because I was able to turn the rest of my s'mores filling into delicious Piepops and Flipsides. Even though I had horrible luck with the Petit-5s, I have to say that Dani's recipe for All Butter Crust, is sensational! It is flaky and is very reminiscent of puff pastry (with wonderful layers of pastry). Both the S'mores Piepops and Flipsides were a huge success. The result is a nice flaky crust, wrapped around a chocolaty gooey filling. So, with the option of choosing what type of Cutie Pie to make for each recipe, I think this is a great cookbook.

Campfire S'mores Petit-5s
Adapted from Cutie Pies by Dani Cone

1(12-ounce) bag of chocolate chips (milk chocolate or semisweet)
5 C mini marshmallows
6 graham crackers, mashed into crumbs (1/2 C)
1/2 C (1 stick) unsalted butter, melted
1 Tbs plus 2 tsp light corn syrup
1 tsp vanilla extract
All-Butter Crust (recipe follows)

Preheat oven to 375 degrees. Place a rack in the center of the oven. Spray the cups of minimuffin pans with non stick spray.

To make the filling, in a large bowl, combine the chocolate chips, marshmallows, graham cracker crumbs, butter, corn syrup and vanilla and stir to combine. Set aside.

To make the crust, follow the All-Butter Crust recipe and roll out the dough per the instructions. Cut 36 (3-inch) circles from the dough. Reroll the scraps to make all of the circles and avoid overhandling the dough.

Gently but firmly press each dough circle into a minimuffin cup. For the edges, press them into the sides of the muffin cup. Spoon the filling evenly into the 36 Petit-5 shells, filling to just below the top and making sure to get a good representation of each delicious s'mores component in each pie.

Bake the Petit-5s for about 15 minutes or until the marshmallows are golden brown and the chocolate is a bit melted, just like around the campfire! To see whether the bottom is golden too, use a butter knife to pop a Petit-5 out of a muffin cup. If the bottom is not brown, bake a few minutes longer. If the pie top is browning too quickly, cover with foil for the final few minutes.

For Piepops: Using a 2 1/2-inch round cutter, cut dough into 100 circles. Lay half the circles onto baking sheets and brush lightly with beaten egg. Place a lollipop stick across the center of each circle, with the tip about 1/2-inch from the edge. Top with a spoonful of the filling and lay the second circle of dough onto the filling. Press firmly around the edge, making a good seal. Make a few slits in the dough, for vents and brush lightly with remaining egg. Bake at 375 for 15 minutes, or until golden brown.

For Flipsides: Using a 6-inch round cutter, cut 10 circles of dough. Brush each circle lightly with beaten egg. Spoon filling evenly into the center of each circle. Pull the top half of the circle over to the bottom half, and pinch the seams; starting from one corner to the opposite corner. Make 3 small slits, for vents and brush with remaining egg. Bake for 20-30 minutes, until the crust is golden.

All-Butter Pie Crust

Makes 1 Double Pie, 2 Single pies, 16 Cutie Pies, 36 Petit-5s, 8 Piejars, 10 Flipsides, or 50 Piepops

2 1/2 C all purpose flour
1 tsp salt
1 tsp granulated sugar
1 C (2 sticks) unsalted butter, cold, cut into 1/2-inch cubes
3/4 C ice water

In a large bowl combine the flour, salt and sugar and mix well. Add the butter to the flour mixture and mix gently with a pastry blender, a fork or your hands. The goal is to lightly incorporate the butter into the dry ingredients. The butter pieces should be well coated with the dry mixture and somewhat flattened. Gradually add the water the the flour mixture, 1 Tbs at a time and continue mixing the dough until it comes together and forms pea sized or crouton sized crumbs. The dough should look like coarse individual pieces, snot smooth and beaten together like cookie dough.

With yout hands, gather the dough crumbs together to form 2 patties, gently molding the crumb like mixture into a patty shape and being careful not to overhandle the dough. Wrap each patty in plastic wrap. Chill the dough for at least 1 hour, or up to 3 days. THe dough can also be frozen for up to 2 weeks.

When you are ready to use the dough let it sit at room temperature for at least 10 minutes to soften it and make it workable. On a lightly floured surface, roll out each of the 2 dough patties to about a 1/4 inch thickness, lightly dusting it with flour, if needed to prevent sticking and making sure to roll the dough evenly.


So... how would you like to win a copy of this sweet cookbook, full of cute ideas, perfect for giftgiving?? All you have to do is leave me a comment (here on my blog by clicking POST A COMMENT below), telling me your favourite kind of pie. It's that easy!! The giveaway will run until December 3rd and I will announce the winner on December 4th. That way the winner can receive this cute cookbook in time for the holidays.

Want and extra entries?

1. Become a follower of this blog and leave me a comment.
2. Follow HunWFD on Twitter and leave me a comment with your twitter name
3. Follow Hun...What's for Dinner? on Facebook and leave me your Facebook name
4. Tweet about this giveaway using: Check out @HunWFD and a totally CUTE givaway, for a chance to win a Cutie Pies Cookbook http://tinyurl.com/CutiePiesGiveaway
5. Share this giveaway on Facebook and leave me the url.

This post linked to

Friday Favorites
Foodie Friday
Bake with Bizzy
Sweets for a Saturday


Teslaca said...

It's too bad that recipe didn't work for you. I can't see a way to make it work as written either; your suggested modifications would seem to be the only way.

I would like to win this cookbook to check out the Flipsides. I love turnovers and handpies and would enjoy some new recipes for them.

My favorite pie is pumpkin!

Nonnie said...

Cindy... Love your FB page and blog!! Would love to win the cookbook so that we can use it with our five year old daughter....She loves to bake!! Our eight grandchildren love to help, also!! They all love helping me make homemade food gifts to give to people, especially at Christmas!!

Marion said...

Cindy, I would love to win the cookbook. I love apple pie!!

Charlotte Moore said...

What a mess you had! At least you were able to salvage some of it. I had that same misfortune with a new sour cream bread. It should have been in a big loaf and a small pan also. Big mess!!

I would like a chance to win a copy to try some of them.

Ray, Star, and Tanner said...

Cindy - I am a newcomer to your blog, and I love it! I'm always looking for new recipes to try out!
My favorite pie without a doubt is Pumpkin Pie and Apple comes in a close second!

Peace Love & Poop said...

I love Apple Pie!! Thanks for the chance! (also sorry about the pan)
shannonw at peacelovepoop dot com

Melissa said...

My favorite pie is Pecan or strawberry rhubarb :) good luck and love you site

kitty said...

My favorite pie in the Winter is pecan & in the Summer, it's Strawberry! I'd love to win the cookbook!!

Brooke said...

Pumpkin pie is my favorite.

Brooke said...

I subscribe to your blog.
brookeb811 at gmail dot com

Brooke said...

I follow on twitter

Brooke said...

I follow on facebook
brooke bumgardner

Brooke said...

tweeted about giveaway

Heather said...

My favorite pie...Flapper Pie. Mile high with meringue!

Heather said...

Love the muffin tin Cindy! I've had some that were easier to toss than clean too.

Krystal said...

(am i too late?! if so, disregard my comments. . .)

I love fruity pies--like apple, peach, berry. . .my grandma made a suppy yummy cheesecake berry pie for Thanksgiving that was awesome

-Krystal @ recipesofacheapskate.blogspot.com

Krystal said...

I'm a follower of your blog

-Krystal @ recipesofacheapskate.blogspot.com

Krystal said...

I follow on FB--Krystal Bockholt is my FB name

-Krystal @ recipesofacheapskate.blogspot.com

Krystal said...

I follow Via twitter-- @krystalsrecipes

-Krystal @ recipesofacheapskate.blogspot.com