Raspberry S'mores

 

Serves 4| Hands-On Time: 10m | Total Time: 10m

Ingredients

• 8 graham crackers
• 32 large marshmallows, cut in half
• 2 1.5-ounce chocolate bars (such as Hershey's)
• 1 cup fresh raspberries

Directions

1. Adjust rack to middle position and heat broiler or toaster oven. Break the crackers in half to form squares and place on a baking sheet. Arrange 4 marshmallow halves on top of each square. Broil for 30 to 60 seconds or until the marshmallows are golden brown.
2. Break each chocolate bar into 12 pieces. Arrange the chocolate and raspberries on top of half the crackers. Invert the remaining marshmallow-topped crackers onto the raspberry-and-chocolate–topped crackers, pressing gently to make sandwiches. Stack them, if desired. 

by realsimple

Quick Chocolate Buttercream

 

 

Makes enough to frost 24 cupcakes|

Ingredients

• 1 stick unsalted butter (1/4 pound), softened, plus 1 1/2 tablespoons
• 3 cups confectioners' sugar, sifted
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 ounces unsweetened baking chocolate

Directions

1. Using a hand mixer or an electric mixer fitted with the paddle attachment, cream the butter in a large bowl until soft, about 1 minute. With the mixer on low, gradually add the sugar. When all the sugar has been incorporated, add the vanilla and salt. Increase mixer speed to high and cream the ingredients until light and fluffy, about 4 minutes.
2. Melt the chocolate and the remaining butter in a double boiler over gently simmering water. Beat into the buttercream mixture until well combined.

May 2004

by realsimple

Peanut Butter-Cup Cookies

 

Makes 48 cookies| Hands-On Time: 15m | Total Time: 40m

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 12-ounce package small peanut butter cups, coarsely chopped

Directions

1. Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.
2. Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.
3. Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.

•  

Peanut Butter Truffles

Makes 35-45 truffles| Hands-On Time: 40m | Total Time: 1hr 10m

Ingredients

• 1 cup peanut butter, chunky or creamy
• 4 tablespoons unsalted butter, softened
• 12 ounces semisweet chocolate, cut into small pieces (or semisweet chocolate chips)
• 1 cup cocoa powder

Directions

1. Make the filling: In a large bowl, place the peanut butter and butter and mix well.
2. Form the truffles: Pour the ganache into a 2-inch-deep baking pan, spread evenly, and place in the freezer for 30
3. minutes or until set (it should have the consistency of fudge). Using a melon baller or a small spoon, form rounds and place them on a baking sheet lined with parchment or wax paper. Let the truffles harden in the freezer for about 15 minutes. After removing from the freezer, roll truffles between your hands into marble-size spheres, squeezing slightly (try to do this quickly, otherwise they'll become too soft). You can now dust the truffles with cocoa and serve them as is, but they'll hold their shape better if you coat them with chocolate first.
4. Make the coating: Let the truffles rest in the freezer while you make the chocolate glaze. Place the remaining chocolate pieces in a large bowl over a saucepan of simmering water and stir occasionally, until the chocolate is completely melted. Remove from heat and let cool at room temperature, stirring occasionally, until the chocolate starts to set at the edge of the bowl. Drop the truffles into the melted chocolate and retrieve them with a fork, allowing any excess chocolate to drip off. Garnish immediately or leave the truffles plain and proceed to step 5.
5. Garnish: For a cocoa garnish, set the freshly coated truffles on a plate and sift the garnish over them. Turn the truffles and sift again to cover completely. 
6. Storage: Place the truffles on the lined baking sheet and allow them to set in the refrigerator for 5 minutes. Truffles will keep for about 2 weeks, chilled or at room temperature, when stored in a tightly sealed container.  

http://www.realsimple.com/food-recipes/browse-all-recipes/peanut-butter-truffles-10000000608414/index.html

Mocha-Walnut Brownies

 

 

Makes 16 brownies| Hands-On Time: 10m | Total Time: 4hr 00m

Ingredients

• nonstick vegetable oil spray
• 1/2 cup (1 stick) unsalted butter
• 4 ounces semisweet or bittersweet chocolate, coarsely chopped
• 1 tablespoon instant espresso powder
• 2 large eggs
• 1 cup sugar
• 3/4 cup all-purpose flour, spooned and leveled
• 1/4 teaspoon kosher salt
• 1/2 cup chopped walnuts
• 1/2 cup semisweet chocolate chips

Directions

1. Heat oven to 350° F. Spray an 8-inch square baking pan with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.
2. In a small saucepan, melt the butter and chopped chocolate with the espresso powder, stirring occasionally; remove from heat.
3. With an electric mixer, beat the eggs and sugar on medium-high until light and fluffy. Reduce speed to low and mix in the melted chocolate mixture, then the flour and salt just until incorporated. Fold in the walnuts and chocolate chips.
4. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 minutes.
5. Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares.  Note: Total Time includes cooling time.

By Susan Sugarman,  December 2009

h/ittp://www.realsimple.com/food-recipes/browse-all-recipes/mocha-walnut-brownies-00000000025802ndex.html

Basic Gravy

Serves 8| Hands-On Time: 20m | Total Time: 30m

Ingredients

• roasting pan and its contents, from Easy Roasted Turkey
• 1 cup dry white wine
• 1 to 3 cups low-sodium chicken broth
• 4 tablespoons (1/2 stick) unsalted butter
• 1/3 cup all-purpose flour
• kosher salt and black pepper

Directions

1. Remove the vegetables and neck from the roasting pan; discard. Carefully strain the pan juices into a fat separator. Let stand 5 minutes, allowing the fat to rise to the top. Pour the juices into a large measuring cup, leaving the fat behind.
2. Place the empty roasting pan across 2 burners over medium-high heat. Add the wine and cook, scraping up the brown bits stuck to the pan, for 1 minute.
3. Pour the contents of the pan into the measuring cup of skimmed juices. Add enough chicken broth to make a total of 4 cups of liquid.
4. Melt the butter in a large saucepan over medium heat. Sprinkle with the flour to create a roux.
5. Cook the roux, whisking frequently, until deep brown, 4 to 5 minutes. Keep in mind that the darker the roux, the richer the flavor.
6. Whisk in the 4 cups of liquid and bring to a boil. Reduce heat and simmer until thickened, 8 to 10 minutes.
7. Season the gravy with ¾ teaspoon salt and ¼ teaspoon pepper. Strain just before serving. (If you do it any earlier, a skin will form on the surface of the gravy.)

By Kate Merker,  November 2010
http://www.realsimple.com/food-recipes/browse-all-recipes/basic-gravy-00000000044774/index.html

 

Irresistible Chocolate Chip Cookies

Makes 40 cookies| Hands-On Time: 15m | Total Time: 35m

Ingredients

• 2 sticks unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 2 3/4 cups all-purpose flour
• kosher salt
• 1 1/4 teaspoons baking soda
• 12 ounces semisweet chocolate chips

Directions

1. Heat oven to 375° F.
2. Line 2 baking sheets with parchment pape
3. paper or aluminum foil.
4. With an electric mixer on medium-high, beat the butter, sugars, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, 1/2 teaspoon salt, and the baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture until combined. Stir in the chocolate chips.
5. Scoop the dough into tablespoon-size mounds and place on the prepared baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes.
6. Cool on the baking sheets for 5 minutes. Transfer cookies to wire racks and cool completely.
7.  

Frozen Chocolate Sandwiches

Makes 12 sandwiches| Hands-On Time: 20m | Total Time: 3hr 40m

Ingredients

• 3/4 cup whole milk
• 24 marshmallows
• 12 ounces semisweet chocolate, grated or chopped
• 1 1/2 cups heavy cream
• 18 graham crackers

Directions

1. Line a 9-by-13-inch baking dish with foil, allowing the foil to hang over the sides. Heat the milk and marshmallows in a large saucepan over low heat, stirring often, until smooth. Remove from heat. Add the chocolate and stir until melted and smooth. Refrigerate for 20 minutes.
2. In a large bowl, with an electric mixer on medium-high, beat the cream until stiff peaks form. Working quickly, fold the whipped cream into the chilled chocolate mixture, mixing until no traces of white remain. Spoon into the prepared dish. Tap the dish on the counter to remove air bubbles. Freeze, covered, until set, at least 3 hours.
3. Holding both sides of the foil, transfer the frozen block to a cutting board. Cut into 24 squares. Break the graham crackers in half. Layer the chocolate squares between the crackers to make 12 double-decker sandwiches. Place the sandwiches on a plate, cover, and return to freezer until ready to serve.

http://www.realsimple.com/food-recipes/browse-all-recipes/frozen-chocolate-sandwiches-10000001661841/index.html

Flourless Chocolate Cake

 

 

Ingredients

• 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
• 1/4 cup unsweetened cocoa powder, plus more for the pan
• 1 1/4 cups heavy cream
• 8 ounces bittersweet chocolate, chopped
• 5 large eggs
• 1 cup granulated sugar
• 1/2 cup crème fraîche or sour cream
• 1/4 cup confectioners’ sugar, plus more for dusting

Directions

1. Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
2. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.
4. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
5. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with confectioners’ sugar and serve with the whipped cream.