Mississippi mud pie

 

the goods:

 

cookie crust:

16 ounces chocolate sandwich cookies such as Oreos (30-45 cookies), crushed

5 tablespoons unsalted butter, melted

 

flourless chocolate cake:

4 tablespoons (1/2 stick) unsalted butter

6 ounces dark chocolate (60 to 70 percent), chopped

2 tablespoons instant espresso powder

1/4 cup coffee, at room temperature

1/4 teaspoon salt

1 tablespoon pure vanilla extract

6 large eggs, separated, at room temperature

1 cup sugar

 

chocolate pudding:

3/4 cup sugar

1/2 cup cocoa powder

1/4 cup cornstarch

1/4 teaspoon salt

4 large egg yolks

2 and 1/2 cups whole milk

3 tablespoons unsalted butter

2 teaspoons pure vanilla extract

3 ounces dark chocolate (60 to 70 percent), chopped

 

whipped cream:

1 and 1/4 cups heavy cream

2 tablespoons granulated sugar

 

 

Make the cookie crust: Preheat oven to 300 degrees. Lightly spray a 9-inch springform pan with cooking spray. Line pan with parchment paper and lightly spray parchment and sides of pan. In a food processor, process cookies into very fine crumbs. Add melted butter and pulse until combined. Pour crumb mixture into prepared pan and press evenly with bottom of a measuring cup or glass, into bottom and up sides. Transfer to freezer for 10 minutes, then bake until dry to the touch, about 10 minutes. Transfer pan to a wire rack to cool.

 

Make the flourless cake: Increase oven temperature to 350 degrees. Place butter and chocolate in a heatproof bowl set over (but not touching) simmering water to melt; stir to combine. Remove from heat. In a small bowl, whisk together espresso powder, coffee, salt, and vanilla; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until light and almost doubled in volume, about 5 minutes. Add melted chocolate mixture and beat until just combined. Scrape down sides and bottom of the bowl and mix on low speed for 5 seconds. Add coffee mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds. Transfer to a mixing bowl. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually increase speed to high and slowly add remaining 1/2 cup sugar, beating until soft peaks form. Transfer 1 cup egg white mixture to chocolate mixture and, using a rubber spatula, gently fold to combine. Add remaining egg whites and continue gently folding until they are almost completely combined; do not overmix. Pour into cooled cookie crust and bake for 38 to 42 minutes until cake is set but jiggles slightly. Transfer to a wire rack to cool completely. Cake will deflate in the center as it cools. Tightly wrap cooled cake with plastic wrap and refrigerate at least 3 hours and up to overnight.

 

Make the chocolate pudding: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in milk, whisking constantly. Place saucepan over medium heat and bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 30 seconds and immediately transfer to a medium bowl. Add butter, vanilla, and chocolate; whisk until combined. Continue whisking until mixture is cooled slightly. Let stand at room temperature for 15 minutes. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, at least 3 hours and up to overnight.

 

Stir pudding to loosen and pour on top of cake. Using an offset spatula, spread pudding into an even layer. Transfer to refrigerator for 30 minutes.

 

Prepare whipped cream: In the chilled bowl of an electric mixer fitted with a chilled whisk attachment, beat cream until soft peaks form, about 2 minutes. Sprinkle sugar over cream and continue whisking until stiff peaks form. Spread whipped cream over pudding layer, working all the way out to the sides. Unmold cake and serve immediately.

white chocolate snickerdoodle cookies

 

the goods:

 

1 cup unsalted butter, at room temperature

3/4 cup brown sugar

1/4 cup granulated sugar

3.4 oz. package white chocolate instant pudding mix

2 large eggs

1 teaspoon vanilla extract

2 and 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups white chocolate chips

1 teaspoon cinnamon

1/3 cup cinnamon sugar for rolling

 

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a stand mixer, cream together the butters and sugars. Add eggs first, and mix in, then add the remaining ingredients (reserving the cinnamon sugar). Mix well. Scoop out with a cookie scooper (about 3 tablespoons worth) and roll the dough into a ball. Coat the dough ball in the cinnamon sugar. Place on baking sheet about 2 inches apart. Bake for approximately 10 minutes, until slightly golden and just set. Let cool on baking sheet.

vegan zucchini brownies

 

the goods:

 

1/2 cup canola oil

1 and 1/2 cups granulated sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 and 1/2 teaspoons baking soda

1 teaspoon salt

2 cups shredded zucchini

chocolate frosting (optional)

 

Preheat oven to 350 degrees. Grease a 9x13-inch baking pan.

In a large bowl, mix together the oil, sugar, and vanilla until well blended.

Stir in flour, cocoa powder, baking soda, and salt until combined. Fold in zucchini.

When first combining the ingredients, they may seem dry, but as you fold in the zucchini, a doughy mixture will form. Don't fret. The zucchini releases a ton of moisture during baking and these brownies will be anything but dry!

Gently press the dough/batter evenly into the prepared pan. Bake for 20-30 minutes, until brownies spring back when gently touched or a toothpick comes out clean(ish).

Top with a dusting of confectioners' sugar or your favorite chocolate frosting. You'll have no idea you're eating vegetables!

s'mores fudge

 

the goods:

 

graham cracker crust:

4 sheets (the whole rectangle) graham crackers

1/4 cup granulated sugar

1 and 1/2 tablespoons melted butter

 

fudge:

1 and 1/2 cups milk chocolate chips

1/2 teaspoon vanilla

1/2 can sweetened condensed milk (don't get too excited about leftovers, you'll use the other half...)

 

marshmallow:

1 cup white chocolate chips

8 oz. jar of marshmallow fluff

1/2 can sweetened condensed milk

 

Preheat oven to 375 degrees and line an 8-by-8-inch square pan with foil, enough so that some of the foil hangs over the edge of the pan.

Crush the graham crackers using the bottom of a glass in a bowl and mix in the melted butter and sugar. Pour into prepared pan and press down with the back of a glass to make an even layer. Bake for 15 minutes or until the edges are golden brown.

Melt the milk chocolate in a small saucepan over medium low heat and add half the can of sweetened condensed milk and the vanilla. Once it is smooth, pour immediately over the graham cracker crust.

Melt the white chocolate chips in a small saucepan over medium low heat then add marshmallow fluff and the remaining sweetened condensed milk. Stir until smooth and consistent. Immediately pour over the chocolate layer.

Refrigerate overnight. The next day pull the fudge out of the pan using the foil. Gently pull back foil and carefully cut into squares. Take each piece and dip the tops in crumbs remaining on the foil.

sweet marscapone cream fruit tartlets

 

the goods:

 

16 pre-made miniature tart shells (you can fin them in the frozen section); baked according to package instructions and cooled

1 cup cold heavy cream

5 tablespoons confectioners' sugar, divided

12 to 16 ounces marscapone cheese

1 pint blueberries

1 pound strawberries, hulled and sliced

 

In an electric mixer, whip (with whisk attachment) heavy cream with 1 tablespoon confectioners' sugar until stiff peaks form. Transfer to a bowl. Add marscapone and remaining 4 tablespoons sugar to mixer and beat until smooth and well combined. Gently fold in whipped cream.

 

Scoop marscapone mixture into a zip-top bag and snip the corner off with some scissors. Squeeze some filling into each cooled tartlet shell.

 

Adorn with blueberries and strawberries.

m&m cookies

 

the goods:

 

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1/2 teaspoon pure vanilla extract

1 and 1/2 cups all-purpose flour

3 tablespoons instant vanilla pudding

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup mini chocolate chips

1 to 1 and 1/2 cups mini m&m's

 

Preheat oven to 350 degrees and line a large baking sheet with parchment paper.

In a large bowl with an electric mixer, cream butter and sugars until light and fluffy. Add egg and vanilla and mix to combine. Add flour, pudding mix, baking soda, and salt, stirring to combine. Add chips and m&m's and stir to combine.

With a medium cookie scoop, place dough 1-inch apart from each other. Bake for 10-11 minutes until light golden around the edges. Let cool on sheet for 5 minutes before transferring to a cooling rack to cool completely.

red, white and blueberry trifle

 

the goods:

 

1/4 cup plus 1/3 cup plus 1 tablespoon sugar

1/4 cup fresh lemon juice

1 store-bought pound cake, cut into 3/4-inch-thick slices

1 bar (8 ounces) cream cheese, room temperature

2 cups heavy cream, divided

3 cups fresh blueberries

3 cups fresh raspberries

 

Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.

 

With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add 1 cup heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).

 

Arrange cake slices in bottom of trifle dish, spoon cream mixture over top in dollops; spread to sides of dish. Scatter with blueberries and raspberries. Repeat layering 2 more times (depending on the width of your trifle dish you may only be able to do 2 layers).

 

Using an electric mixer, whip remaining cup of cream with 1 tablespoon sugar until soft peaks form. Add to top layer of trifle before finishing with remaining berries.