Oh My Gourd

It’s not hard to understand the appeal: syrupy-sweet, warmly spiced, and redolent of everyone’s favorite morning cup of Joe, pumpkin spice lattes have taken off for plenty of good reasons. Add in their limited seasonal availability, and you’ve got a legitimate craze on your hands. What I have trouble wrapping my mind around, on the other hand, is why this same flavor palate has spread like an annual autumnal infection across the food landscape, afflicting everything from breath mints to hummus to moonshine, and that’s not even the tip of the iceberg. Don’t forget about the body care products, offering pumpkin spice lip balm to keep you in the pumpkin spice spirit even when you’re not actively consuming anything.

Pumpkin spice is a wonderful thing, but I think that I’m reaching flavor fatigue more rapidly than ever. At least, that was until I heard about the latest creation from Dandies…

Well, I’ll eat my hat. Or another round of pumpkin spice treats, to be more accurate. A large part of this once humble seasoning’s success is truly its pervasiveness. No longer can it be ignored or avoided; one must either get on board, or get run over. Luckily, it’s no sacrifice to join the bandwagon with these mini marshmallows. Cinnamon leads in this well-balanced melange of spices, followed by more subtle notes of clove and ginger, but the blend is so successful that it’s truly a challenge to pick the individual notes apart. Soft, springy little pillows of fluff, they possess the very same delightful chew as the originals, but sport a dusty orange hue to complete the theme.

The temptation to plop a few of those miniature mallows straight into my steaming mug of coffee was strong, I must admit, but I managed to resist. Of course, I didn’t manage to resist shoveling two full bags into my mouth completely unadorned and in short order, but I’d like to think that there’s still more dignity in that approach, some how.

With my last remaining bag, I went into the kitchen and fired up the oven to do these morsels proper justice. As temperatures outside began to drop, the kitchen began to warm and fill with the heady aroma of brown sugar, toasted marshmallows, and yes, pumpkin spice.

Folded into a dense yet soft blondie batter enriched with a healthy dose of genuine pumpkin puree, most of the marshmallows seemed to melt while baking, but that’s not to say they disappeared. Leaving gooey pockets of sweetness, almost like a highly spiced caramel sauce, each void contained an incredible wealth of flavor.

The year, I implore you to leave the latte, but take the blondie. There’s no sense in fighting the incoming wave of pumpkin-treats this year, so we might as well make them count.

Yield: Makes 12 – 16 Servings

Pumpkin Spice Blondies

Name: Pumpkin Spice Blondies
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 1 1/4 Cups All-Purpose Flour; 1 Teaspoon Ground Cinnamon; 1/4 Teaspoon Ground Ginger; 1/8 Teaspoon Ground Cloves; 1/8 Teaspoon Ground Nutmeg; 1/2 Teaspoon Baking Powder; 1/4 Teaspoon Salt; 3/4 Cup 100% Pumpkin Puree; 3/4 Cup Dark Brown Sugar, Firmly Packed; 1/3 Cup Olive Oil; 3 Tablespoons Aquafaba (Liquid from a Can of Chickpeas); 1 Teaspoon Vanilla Extract; 3/4 Cup Dandies Pumpkin Spice Mini Marshmallows, Divided; 1/2 Cup Pepitas (Hulled Pumpkin Seeds), Divided

Prep Time 10 minutes

Cook Time 35 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

1 1/4 Cups All-Purpose Flour
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1/8 Teaspoon Ground Cloves
1/8 Teaspoon Ground Nutmeg
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
3/4 Cup 100% Pumpkin Puree
3/4 Cup Dark Brown Sugar, Firmly Packed
1/3 Cup Olive Oil
3 Tablespoons Aquafaba (Liquid from a Can of Chickpeas)
1 Teaspoon Vanilla Extract
3/4 Cup Dandies Pumpkin Spice Mini Marshmallows, Divided
1/2 Cup Pepitas (Hulled Pumpkin Seeds), Divided

Instructions

Preheat your oven to 350 degrees and line an 8 x 8-inch square baking pan with aluminum foil. Lightly grease and set aside.
In a medium bowl, whisk together the flour, spices, baking powder, and salt. Add in 1/2 cup of the marshmallows and 1/3 cup of the pepitas. Toss to coat the mix-ins with the dry goods. This will help prevent them from all sinking to the bottom as the blondies bake.
In a separate bowl, mix together the pumpkin puree, brown sugar, oil, aquafaba, and vanilla, stirring until smooth. Once homogeneous, pour these liquid ingredients into the bowl of dry goods, stirring with a wide spatula just to combine. Be careful not to over-mix.
Spread the batter into your prepared pan, smoothing it out into an even layer. Sprinkle the remaining marshmallows and pumpkin seeds over the top, gently pressing them into the surface. Bake for 30 – 35 minutes, until the marshmallows are lightly browned, the batter no longer appears wet, and a toothpick inserted into the center pulls out cleanly. The bars puff up quite a bit while baking, along with the toasted marshmallows on top, but never fear! They’ll fall back down to a
normal size once cooled.
Let cool completely before slicing into square or bars. For the cleanest cuts, chill the whole slab for at least 15 minutes and use a very sharp knife to make easy work of that sticky marshmallow topping.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 147Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 56mgCarbohydrates: 21gFiber: 2gSugar: 9gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

October 24, 2015December 11, 2021

Hannah (BitterSweet)26 Comments

Hanging with My Peeps

Come March 1st, grocery store shelves are already fully stocked with enough Easter paraphernalia to power non-stop spring fetes lasting a full month, regardless of when Easter Sunday is actually observed. For all the pastel glitter and sugar on offer, they still lack what is arguably the single most important element to a proper holiday celebration: Vegan marshmallow peeps. Peeps may have gotten a life outside of the spring season, but they will forever be inextricably linked with Easter in my mind, and vice versa. Since there was little understanding of what Easter really was in my formative years, all that in my eyes were those colorful, sugar-encrusted chicks and bunnies, staring out of their cardboard sleeves with emotionless dots for eyes.

Sweet & Sara has taken up the task of providing this essential Easter staple, easily surpassing that original standard. This isn’t the first time I’ve shared about these seasonal treats, but I’m happy to say that they’ve only improved over time. Now they too come dusted in a light coat of colored sugar, matching my fond childhood memories, but with real dark chocolate adorning each adorable shape. You won’t find them in stores any time soon, but they’re worth seeking out during this limited window of availability. Spring just wouldn’t be nearly as sweet without them.

March 7, 2013March 7, 2013

Hannah (BitterSweet)18 Comments

More S’mores, Please!

If there was ever a perfect time to jam fluffy marshmallows onto sticks and slowly torture them over an open flame, it would most certainly be summer. Unsurprisingly, camping has never held much allure to me, but the mere concept of roasting mallows at dusk, graham crackers and chocolate close at hand, has always held a bit of nostalgia. It was part of our 4th of July celebration, and one of the rare occasions where I would spend almost a full day outdoors. The bug bites and sunburns were always ferocious, but that sweet s’more sandwich always ended the evening on a sweet note.

Sweet and Sara may have started the wheels turning for a marshmallow revolution years ago, but now that there are high-quality and seemingly handmade graham crackers on the table, it’s serious business.

With their new-and-improved formula, their iconic square marshmallows have a slightly bouncier, chewier texture; Lighter than before, but still with so much more substance than the average jet-puffed Styrofoam packing peanut. Flavor fully intact and delicious as ever, I must admit I miss their past density that bordered on creaminess, but they’re hardly a confection you can find fault in.

New to the lineup of Sweet and Sara offerings, their graham crackers are unlike anything I’ve seen in a standard grocery store. Akin to what you might bake up in your own oven, these whole wheat planks are surprisingly thick, with a somewhat flaky texture reminiscent of a well-made pie crust. Leading with a strong, toasted wheat flavor and highly buttery, rich taste, their minimal sweetness is quite subdued- Perfect for pairing with fluffy sugar bombs to make a balanced s’more. Though they might be almost too thick for the classic marshmallow sandwich, their heft does turn the treat into a serious and satisfying snack.

July 12, 2011

Hannah (BitterSweet)30 Comments

Hop On Over

What’s sweet, minty, and green all over? Don’t worry, it’s not the set up for a bad joke, but a grasshopper pie! With roots going back only to the 60’s, it’s a relative new comer on the pie scene, and yet no one is quite sure where the name came from. I might speculate that it’s “green as a grasshopper,” but then why didn’t they call it frog pie, or Calyptomena viridis pie? Not as catchy? No, I can’t imagine that’s the reason…

It was allegedly said that “dinner guests sometimes click their heels with glee over a superb dessert,” but if that were the case, why aren’t there more grasshopper desserts? Wouldn’t we all be clicking our heels over every molten chocolate cake that crosses our lips?

Anyway, enough silliness, because this is one serious pie. Fortified with a splash of creme de mènthe and chilled, it’s a nostalgic adult treat that absolutely screams summer. Traditionally composed of marshmallows and cool whip, it’s one recipe that was all but off limits until recently, but all that has changed thanks to the brilliant Dandies Marshmallows. Now that vegan marshmallows are more abundant, I can even justify using a whole bag in one recipe!

My take on grasshopper pie has some significant differences from the original, however- Most notably, mine gets its bulk and lovely green hue thanks to some creamy avocados, not artificial whipped topping or nasty green dye. Freezing it makes for a truly refreshing treat, and gives it the added bonus of being stable enough to make popsicles out of. Pi-sicles, if you will. Yes, you heard me right- Frozen grasshopper pie on a stick, dipped in chocolate!

What are you waiting for? This a pie that belongs on your summer menu, one way or another!

Yield: Makes 8 - 10 Servings

Frozen Grasshopper Pie

Prep Time 15 minutes

Cook Time 5 minutes

Additional Time 4 hours 30 minutes

Total Time 4 hours 50 minutes

Ingredients

Chocolate Crust:

1 1/2 Cups Chocolate Cookie Crumbs (15 Chocolate Sandwich Cookies)
5 Tablespoons Vegan Butter, Melted

Mint Filling:

1 Cup Pureed Avocado (From About 2 Small, Ripe Avocados)
1 Teaspoon Lemon Juice
1/4 Cup Crème de Menthe*
1 10-Ounce Package Vegan Marshmallows
1/4 Teaspoon Salt
1/2 Teaspoon Peppermint Extract
1/2 Teaspoon Vanilla Extract

Instructions

Begin by combining the cookie crumbs and melted butter in a large bowl, and stir well until there are no dry spots. Transfer this mixture to a 9-inch round pie tin, and use your fingers to press it evenly across the bottom and up the sides. Place the crust in your freezer until firm, at least 30 minutes.
Meanwhile, you can start preparing the filling. Puree your avocado using a blender or food processor, along with the lemon juice and crème de menthe. Scrape down the sides of the bowl periodically ensure you have no lumps of avocado. Set aside.
Place all of the marshmallows in a medium sauce pan, and set it over moderate heat. Stir continuously until the marshmallows have completely melted, and quickly transfer the marshmallow goo into your food processor or blender. Pulse to combine, and add in the salt, mint, and vanilla extract. Scrape down the sides once or twice between pulses, until the mixture is homogeneous. Pour into your frozen crust, and return the whole thing to the freezer.
Let freeze for at least 4 hours, until set and sliceable. If desired, top with chocolate shavings, curls, or ganache.
Alternately, cut into 8 slices, insert lollipop or popsicle sticks into the side crust, and dip in homemade magic shell (a double batch will cover the whole pie nicely and leave you with plenty leftover for other ice cream treats.)

Notes

*To make this pie kid-friendly, replace the alcohol with 1/4 cup plain non-dairy milk and 1 teaspoon peppermint extract.