7/9/15

S'more Pie Pops

s’more is a quintessential summer dessert. This pie pops recipe captures the goodness of s’mores in a flaky pie crust! (via The Gunny Sack)



With the arrival of warm weather, everyone wants to be outside. While I was driving around this weekend, I smelled so many bonfires. My nephew was super excited to report that they had their first campfire of the year. S’mores are the summer desserts that go hand in hand with fires. All summer long, we have graham crackers, marshmallows and chocolate bars on hand so that we are ready when the mood strikes. This S’more Pie Pops Recipe has a flaky pie crust instead of the graham crackers. I though about putting a graham cracker inside each pie on a stick but my kids didn’t want me to so I left them out.


Cut a 4.4 oz XL Hershey’s chocolate bar into segments.


Unroll a premade Pillsbury pie crust onto a lightly floured surface. Cut the pie crust circle into a rectangle and cut out six rectangles of dough using the Hershey’s bar pieces as a guide for the size. Take the dough scraps, knead them together and roll it out to cut out two more rectangles. I was able to make four large S’more Pie Pops from one crust.


Put three Hershey’s chocolate bar segments on four of the rectangles of pie crust. Top the Hershey’s bars with Kraft Jet Puffed mini marshmallows.


Put another rectangle of dough on top of the marshmallows and add a lollipop stick.


Fold up the edges of the dough and press to seal.


Use a fork to crimp the edge together.


Brush the s’more pie pops with a beaten egg white.


Bake at 375°F for 14-17 minutes. The mini marshmallows will puff up and disappear but the crust will keep the shape of them. Some of the liquid marshmallows leaked out of the pie pops but it didn’t matter. When the s’more pie pops come out of the oven, let them cool for a couple of minutes and then press the lollipop sticks down into the chocolate. That way, once the chocolate hardens the stick will be embedded in it. My kids absolutely loved these pie pops. The like them even more than the peanut butter cup pie pops and said they tasted just like s’mores!


S’more Pie Pops Recipe
 
Cook time
Total time
 
Ingredients
  • 1 pie crust
  • 4.4 oz Hershey's XL Milk Chocolate Bar
  • 2 cups mini marshmallows
  • 1 egg white - beaten
  • Pinch of flour
Instructions
  1. Preheat oven to 375°F.
  2. Unroll pie crust onto a lightly floured surface.
  3. Cut chocolate bar into segments.
  4. Cut crust into rectangles.
  5. Knead and roll dough scraps to cut out more rectangles.
  6. Put 3 chocolate bar segments and about 10 mini marshmallows on a rectangle of dough.
  7. Top with another rectangle and add a lollipop stick.
  8. Roll edges and crimp with a fork.
  9. Place pie pops on baking sheet and brush with egg white.
  10. Bake at 375°F for 14-17 minutes.
  11. Allow pie pops to cool for a couple of minutes before pressing the lollipop stick down into the chocolate bar to stabilize it.

7/1/15

July Home and Visiting Teaching Gifts

It's all about being patriotic with this month's visiting teaching gift. We've taken a bandana (red/blue assorted), and wrapped up the message from the Ensign, a package of Twizzlers, and a cute "10 Ways to Use a Bandana" handout! 
Jute twine ties it all together with a tag that reads, "A Packet of Red, White, and Blue For You." You can always add a personalized note and tuck it in with the other handouts to personalize. 


The home teaching message in July is entitled, "All is Well," and written by President Dieter F. Uchtdorf. We have created a 5"x7" print (that looks great in a frame for a July home decoration) that reads, "All is Well, All is Well" (quoting the popular Pioneer Song "Come, Come, Ye Saints" - Hymn no 30). The full message from the Ensign, as well as a gourmet package of nuts & chocolate is also included. 

Buy in store or online here!