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S’more pie

S’more pie
A year ago, I made s’mores from scratch and brought them to the Memorial Day barbecue on my friend Jocelyn’s roof, celebrating the thousands of other hottie uniformed types that had sailed in for Fleet Week. [I just spelled that "Weak." It's all so telling, innit?] We assembled them from Nancy Silverton’s graham crackers from the La Brea Bakery cookbook, as featured on 101 Cookbooks, [which were, incidentally the most accurately-flavored homemade graham crackers I've baked, much closer that the ones I'd attempted a couple years ago from Retro Desserts] and Thomas Keller’s marshmallows, as featured on Cooking for Engineers, and packed them up with skewers for toasting and giant bars of Hershey’s milk chocolate (exactly what we used in summer camp). Second only to the men in uniform, they were the hit of the party. Or, you would be if I were not making it up to you today with something I declare an even bigger hit: S’more Pie. I was dead wrong on each concern.

Cookie Dough Brownies I’m pretty sure that my main reason for baking so much is the raw cookie dough/brownie batter/pie crust. Why does food taste so much more decadent and yummy before you put it in the oven and kill all of the salmonella? Weird, man. I’m actually not a fan of salmonella, like, at all. These are rich, but not as rich as I expected. Print Save Ingredients: 1 recipe or box of brownie mix, prepared and baked 3/4 cup salted butter, room temperature 3/4 cup light brown sugar, packed 1/2 cup granulated white sugar 3 Tablespoons milk 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 1/2 cups milk chocolate chips Directions: In the bowl of a stand mixer, beat together the butter and sugars until light and fluffy. adapted from Recipe Girl Don’t miss a post!

lemon mint granita Granitas have never exactly captured my imagination. Flecks of flavored ice in a bowl seemed rather dull, and their place in the dessert repository was kind of lost on me. Trust me, if I’m hoping you’re going to bust out some salted caramel dark chocolate mousse and you come out of the kitchen with pale icy chips? But now I get it. In this case, bold lemon and mint. We’re addicted. One year ago: S’more PieTwo years ago: Black-Bottomed Cupcakes Lemon-Mint Granita Adapted pretty liberally from Wolfgang Puck Granita’s selling points don’t end with being more appealing than ice cream to a certain preggo (though really, what more do you need to know?) Oh, and let’s say you’re not baking a baby right now? 4 lemons 4 cups water Sugar, to taste (we used 3 tablespoons, like a tart lemonade) Handful of fresh mint leaves Clean and wash the lemons. Using a food processor (a blender will work as well), toss a handful of washed and dried fresh mint leaves into the work bowl.

In Katrina's Kitchen: Chocolate Chip Cookie Cheesecake Chocolate Chip Cookie Cheesecake Did you know that yesterday was National Chocolate Chip Cookie Day? I need to get myself a calendar and start marking these things down for next year. It just so happens that I had made these little cheesecakes a while ago and never did a post about them because my husband didn’t love them (more about that later). However I thought these would be perfect to share with you this Monday morning. The recipes are simple and the method is easy. Sometimes you have to agree to disagree, right? I originally made this for my teenage brother. Chocolate Chip Cookie Cheesecake Recipe Print Save The classic no-bake cheesecake gets a makeover with a chocolate chip cookie crust Ingredients: Chocolate chip cookie dough, purchased or prepared2 8-ounce packages cream cheese, softened1/4 cup sugar1 teaspoon pure vanilla extract1 8oz tub Cool Whip or about 3/4 of a 12oz tub 1 teaspoon lemon juice (optional, to taste) Directions: Notes:

baked pumpkin and sour cream puddings Sunday night, I emailed off 497 pages containing 80,392 words to my editor (846 photos had been sent over before the weekend), went to bed at 2 a.m., woke up at 6 a.m. and a few hours later came home to a completely empty apartment and two entire hours to myself — two hours to nap or just stare slack-jawed at the ceiling fan and think about nothing for a while — and decided instead that I’d had enough of this pumpkin-free November I’d been having and went back into the kitchen to make pudding. That’s normal right? That’s what normal people do, right? Wait, don’t tell me. So, a manuscript has officially been delivered, a whole 6 hours in advance of its deadline. And yet, this recipe is a cop-out. You should serve this with a gingersnap, and drunk — I mean, utterly plastered — on the freedom from cooking according to an agenda, to chapter outlines, to retests, to Really? [Update: Got your gingersnaps right here...] Pumpkin and Sour Cream Puddings Yield: 7 to 8 half-cup puddings

Cheesecake Brownie Bites For the brownie batter: 4 large eggs 1¼ cups baking cocoa 1 teaspoon salt 1 teaspoon baking powder 1 Tablespoon instant espresso powder, mixed with 2 teaspoons water 2 teaspoons vanilla extract 2¼ cups sugar 1 cup unsalted butter, melted 1½ cups all-purpose flour For the cheesecake filling: 1 (8-oz.) package cream cheese, softened 3 Tablespoons sugar 1 large egg yolk Preheat the oven to 350ºF. In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined. Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Bake for about 12 minutes, or until a toothpick inserted comes out clean. Kelly's Notes:

Cinnamon Hazelnut Toffee Recipe - How to Make Cinnamon Toffee - Toffee Candy Recipes This rich, buttery toffee is studded with toasted hazelnuts and scented with cinnamon, then topped with semi-sweet chocolate. I love the combination of cinnamon and hazelnuts, but you can substitute other nuts if you desire. Cook Time: 25 minutes Total Time: 25 minutes Ingredients: 1 cup (2 sticks) butter1 cup granulated sugar2 tbsp water1 tbsp light corn syrup1 tsp ground cinnamon3/4 cup chopped toasted hazelnuts1.5 cups semi-sweet chocolate chips Preparation: 1. 2. 3. 4. 5. 6. 7. 8.

RECIPE OVERVIEW Mini OREO Surprise Cupcakes Prep time: 10 min Total time: 52 min Makes: 24 servings What You Need 1 pkg. (2-layer size) chocolate cake mix1 pkg. (8 oz.) Make It Heat oven to 350°F. Nutritional information per serving Calories 220 , Total fat 14g , Saturated fat 5g , Cholesterol 50mg , Sodium 260mg , Carbohydrate 23g , Dietary fiber 1g , Sugars 14g , Protein 3g , Vitamin A 4%DV , Vitamin C 0%DV , Calcium 4%DV , Iron 8%DV . coconut milk fudge I’ve got a mad case of wanderlust. You’d think that after taking in vistas like this two weekends ago and this just yesterday, I’d be happy just to be here. But even New York City on the stunning brink between a snow-blanketed February and a shiny, breezy March aren’t enough to keep me from dreaming about South America. Northern Italy. India.China. Austria. There was an article in the New York Times last week about how sweetened condensed milk is having a “moment” — apparently eschewed by food snobs, home cooks from Southeast Asia, Latin America and the Caribbean couldn’t care less as they know it’s the manna, the building block of many awesome things from Key Lime Pie to Vietnamese Coffee to Dulce De Leche. Also, milk fudge. Still, I’m pretty sure I messed up somewhere. One year ago: Pita BreadTwo years ago: Almond Biscotti Coconut Milk Fudge [Coconut Brigadeiros] Adapted quite a bit from The Brazilian Kitchen, via the New York Times A.k.a. These candies are infinitely tweakable.

RECIPE OVERVIEW OREO Upside-Down Mini Cheesecakes Prep time: 20 min Total time: 4 hour 0 min Makes: 12 servings What You Need 19 OREO Cookies, divided2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened1/2 cup sugar1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream1/2 tsp. vanilla2 eggs Make It Heat oven to 350°F. Nutritional information per serving Calories 280 , Total fat 19g , Saturated fat 10g , Cholesterol 90mg , Sodium 240mg , Carbohydrate 23g , Dietary fiber 1g , Sugars 17g , Protein 4g , Vitamin A 10%DV , Vitamin C 0%DV , Calcium 6%DV , Iron 4%DV .

Jacques Pépin's Autumn Recipes To make the caramel base: Put the sugar and water in a saucepan, and stir to moisten sugar. Boil over med. high heat until the mixture turns a deep caramel color. Pour the caramel into the bottom of a 6 c. soufflé mold, and set aside. For the coffee extract: Bring the milk to a boil, add the espresso, and stir. To make the custard: Preheat oven to 350°. Set the mold in a larger pan, so the custard can be cooked in a water bath. Cool the custard for 5-6 hours or overnight, cover with plastic wrap, and refrigerate again until served. To unmold the custard: Run a knife around the edge of the custard to loosen it from the inside of the bowl. To make the cookies: Preheat oven to 400°. Add the flour, and process to incorporate. Spoon 2 tbsp. of batter onto the lined cookie sheet. To serve: Decorate the custard with flowers. Recipe courtesy of Alfred A.

Big Girl Smore’s Pie This S’mores Pie will be the hit of your next BBQ! I hope you don’t mind if I share this deliciousness with you. This is big girl pie. This is the kind of pie that will bring you to tears. Yes, you’ll cry for pie. You’ll cry because of its utter and ridiculous deliciousness. Cry because you have lost all self control and are standing over an entire pie with a spoon and smeared chocolate on your cheek. Cry because you can see your swim suit dream disappearing bite by euphoric bite. Cry because you can’t believe you have lived this long without it in your life. Cry because you have now devoured most of the pie without taking a photo…oh, wait..ummm…maybe that’s just me. Believe in the power of marshmallow and chocolate. S’mores Pie. First make your crust… Evenly spread the Marshmallow Creme over the bottom crust. Now spread the broken chocolate pieces on top of the Marshmallow Creme. Now, form the remaining dough into a ball and place on a piece of wax paper. Pinch the dough together to form the crust.

peppermint hot fudge sauce You have all of your holiday shopping done, don’t you? I bet everything is wrapped and in gift bags, and that you know how to tie ribbons into bows without cursing. I suspect everyone but me knows how to… fluff? Is that what they call it? I bet everyone knows how to arrange the tissue paper inside the gift bags so that it looks perfectly festive and even a tad enthusiastic. I have a hunch that your gifts are homemade and hand-lettered; that you made your own cards. I ran to Duane Reade this morning and bought a roll of brown shipping paper and decided at once that the gift wrap theme this year would be “rustic”. I’ve made hot fudge sauce before; I shared the recipe my mother always made from her worn copy The Silver Palate Cookbook a few years ago. Plus, it smells the way I imagine the Junior Mint factory must, i.e. like the heavens above. Much more to come: I didn’t mean to disappear for a week, in fact, I have a ton of cooking to share — almost enough for daily updates until Friday.