Thank you for joining Sous Chef on Thursday, October 27th for an interactive baking experience during which Chef Becky Marshall will lead you in making two seasonal treats to inspire your Halloween baking. Wine pairing recommendations are also included.

Preparation instructions, dial-in details and ingredients are below. However, please do not hesitate to reach out with questions.

Happy Halloween!

Event Details:

Date: October 27, 2022
Time: 7:00 p.m. ET / 6:00 p.m. CT / 4 p.m. PT

Meet Your Chef:

Becky Marshall

A self-taught and lifelong baker, Becky is the inspiration behind The Bake Dept and previously one half of the blog and Instagram sensation, Flaky Bakers. In addition to her baking proficiency, Becky has an MFA in Interior Architecture and has worked as a professional theater scenic designer as well as a set designer for television and film.

@souschef.kitchen

 

Preparation:

 

Tools Needed:

  • 12 well muffin pan

  • 2 - 3 mixing bowls

  • Electric hand or stand mixer

  • Spatula

  • 1 - 2 baking sheet

  • Parchment paper or silicone mat

  • Pastry cutter (optional)

Preparing for the Experience:

Please complete the following steps 30 minutes in advance:

  • Preheat the oven to 350° F (176° C)

  • Bring butter and eggs to room temperature (as indicated below)

  • Locate and portion all items

Print the menu and comprehensive event details with the following:

MENU & EVENT DETAILS

Baking Experience

 

Moon Pies

Yields 16 Cookies

Ingredients:

  • 1 1/2 cups (144 g) whole wheat pastry flour (see note)

  • 1 cup (120 g) all-purpose flour

  • 1/2 cup (107 g) light brown sugar

  • 1 teaspoon (6 g) baking soda

  • 1/2 teaspoon (3 g) fine sea salt

  • 1/2 teaspoon (1.3 g) ground cinnamon

  • 1/2 cup (113 g) cold salted butter, cut into 1/2-inch pieces

  • 1/4 cup (59 ml) honey

  • 1/4 cup (59 ml) water

  • 1 teaspoon (5 g) vanilla extract

  • 1 heaping cup ( 85+ g) marshmallow creme (homemade or store bought)

  • 12 ounces semisweet chocolate, coarsely chopped (1 bag of chocolate chips, 170 g)

  • 2 tablespoons (30 ml) canola oil

  • Sprinkles for decoration (optional)

  • Orange or green food coloring for decoration (optional)

Chocolate Cupcakes with Russian Buttercream

Yields 12 Cupcakes

Ingredients:

Cupcakes:

  • 1/2 cup (57 g, 1 stick, 8 tablespoons) unsalted butter, melted, warm

  • 1/2 cup (118 ml) hot water

  • 1 cup (120 g) all-purpose flour

  • 1 cup plus 2 tablespoons (223 g) granulated sugar

  • 1/3 cup plus 2 tablespoons (39 g) cocoa powder natural, unsweetened

  • 1/2 teaspoon (3 g) baking soda

  • 1/4 teaspoon (1.5 g) fine sea salt

  • 2 large eggs, room temperature

  • 1 teaspoon (5 g) vanilla extract

Frosting:

  • 1 cup (226 g, 2 sticks, 16 tablespoons) unsalted butter, room temperature

  • 14 oz (414 ml) sweetened condensed milk

  • 1 tsp (5 g) vanilla extract

  • Sprinkles for decoration (optional)

  • Orange or green food coloring for decoration (optional)

 

Wine Pairing

Recommendations:

White Wine

  • Pinot Gris

  • Riesling (sweet)

Sparkling Wine

  • Moscato

Questions?

Email us at info@souschef.kitchen with any
questions about your culinary experience.