Top 5 Favorite Real Simple Recipes

Top 5 Favorite Real Simple Recipes

Recipes#05

Oatmeal Chocolate Coconut Chewy Cookies

INGREDIENTS:

. 1 cup butter, softened
. 1 1⁄4 cup brown sugar, packed
. 1⁄2 cup white sugar
. 2 egg
. 2 tbsp milk
. 2 tsp vanilla extract
. 1 3⁄4 cup all-purpose flour
. 1 tsp baking soda
. 1⁄2 tsp salt, optional
. 3 cup rolled oats
. 2 cup semi-sweet chocolate chips
. 1 cup walnuts, chopped (optional)
. 1 cup shredded coconut

Directions:

Step 1
Preheat oven to 375 degrees F (190 degrees C).

Step 2
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips, walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.

Step 3
Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.

Step 4
Cool for 1 minute on the cookie sheet and remove to wire rack. Cool completely and store in tightly sealed container.

Recipes
5/5

HOMEMADE DRUMSTICKS

INGREDIENTS:

. 1 3/4 cups chocolate chips, divided
. 12 sugar cones
. Ice Cream, in desired flavors (about 1/4 cup per cone)
. 1/4 cup vegetable oil
. 1 1/3 cups sprinkles or chopped nuts for topping

Instructions:

1. Gather your supplies. You’ll need small glasses or containers for each cone. Tall 2 ounce shot glasses are perfect for this, depending on the size of your sugar cones.

2. Place your sugar cones in their holders.

3. Place 1/2 cup chocolate chips in a microwave safe bowl. Heat on high power in 30 second increments, stirring between each, until smooth. Place a small amount of the melted chocolate in the bottom of each cone. I used a drinking straw to push the chocolate down to the bottom of the cone. Freeze the cones for 5 minutes.

4. While the cones are freezing, let your ice cream warm up a bit on the counter.

5. Remove cones from the freezer. Fill each with ice cream, making sure to have a rounded scoop at the top. I found it best to make at most 2 before returning the cones to the freezer. Use your favorite ice cream flavor!

6. Freeze the cones for at least 30 minutes, until the ice cream is re-hardened.

7. Place remaining 1 1/4 cups chocolate chips in another microwave safe bowl. Add the vegetable oil. Heat on high in 30 second increments, stirring between each, until smooth. Transfer the chocolate to a short drinking glass for easy dipping.

8. Set out your sprinkles or chopped nuts, near the sink or garbage.

9. Working in batches, remove 2 cones from the freezer. Dip upside down in the chocolate and tap off the excess. Hold upright and sprinkle with sprinkles or nuts, over the garbage can to keep the mess to a minimum. Place the cones back in the freezer.

10. Once the topping is hardened, place the cones in a airtight container. These are best served within a few days so the cone doesn’t get soggy.

Chocolate Pecan Oatmeal Cookie Pie

INGREDIENTS:

. 1/2 cup unsalted butter, softened
. 1/2 cup brown sugar
. 1/4 cup granulated sugar
. 1 egg
. 1 teaspoon vanilla extract
. 1 cup all-purpose flour
. 1/2 teaspoon baking soda
. 1/4 teaspoon salt
. 1/2 teaspoon cinnamon
. 1 1/2 cups Quick Oats
. 1/2 cup chopped pecans
. 1/2 cup chocolate chips
. Ice cream and chocolate sauce for serving

DIRECTIONS:

1. Preheat oven to 350°F. Spray a 9” pie plate with cooking spray.

2. Cream butter and sugars in the bowl of an electric mixer fitted with a paddle attachment. Beat in egg and vanilla. Mix in baking soda and salt. Slowly beat in flour. Mix in oats. Stir in chocolate chips and pecans.

3. Press cookie dough into prepared pan. Bake for about 20-24 minutes, until the top is golden and a toothpick comes out clean.

4. Cool at least 20 minutes before serving. Slice and serve with ice cream and chocolate sauce or just heap it all on the full pie and eat with a fork. Ice cream suggestion: something salted caramel goes wonderfully with the flavors of the cookie!

Chocolate Peanut Butter Avocado Pudding

INGREDIENTS:

. 1 1/2 ripe avocados
. 1 large ripe banana
. 1/2 cup unsweetened cocoa or cacao powder
. 1/2 cup salted creamy or crunchy peanut butter + more for topping
. ~1/2 cup sweetener of choice i.e. maple syrup, agave, date paste or honey if not vegan (amount will vary with preferred sweetness)
. ~1/4 cup almond milk or other non-dairy milk (slightly more if using dates)
. Coconut whipped cream for topping (optional but recommended)

INSTRUCTIONS:

1. Add all ingredients except coconut whip into a food processor and blend until creamy and smooth. Add more dairy-free milk to thin/help blend. Add more cocoa powder for a richer chocolate flavor. Add more sweetener of choice to enhance sweetness.

2. Divide between 6 small serving glasses, cover with plastic wrap (pressing the plastic wrap down on the pudding to prevent a skin from forming) and chill for a few hours, or overnight.

3. Before serving, top with coconut whipped cream and drizzle of salted peanut butter.

4. Leftovers will keep in the fridge up to a few days, though best when fresh.

Chocolate Lava Cake

INGREDIENTS:

Ganache
. 100 g dark chocolate
. 120 g cream
. Boil the cream and melt in the chopped chocolate, whisk until smooth. Pour into small round mould icecube tray and keep frozen.
. Cake
. 180 g dark chocolate
. 60 g butter clarified
. 60 ml vegetable oil
. 60 g sugar
. 300 g eggs
. 50 g flour

Preparation:

1. Preheat the oven to 425 F.

2. Melt the chocolate.

3. Stir in the melted clarified butter and the vegetable oil.

4. Mix the sugar with eggs and flour.

5. Combine the eggs mixture with the chocolate mixture.

6. Pour the batter into the cake mould, only half, push into the chocolate cake filling the frozen ganache ball and complete the cake mould with chocolate cake filling.

7. Bake for about 7/8 minutes. (need to check temperature and cooking time according with mould size and oven).

The Best Chocolate Chip Cookie Cake

INGREDIENTS:

. Chocolate Chip Cookie Cake
. 1 1/2 cups all-purpose flour
. 1 tsp baking soda
pinch salt
. 3/4 cup unsalted butter, melted
. 1 cup brown sugar
. 1 (3.4 oz) box instant vanilla pudding mix
. 1 egg
. 1 egg yolk
. 1 tbs vanilla
. 1 cup + 2 tbs semi-sweet chocolate chips,divided
Ganache Frosting
. 6 oz semi sweet chocolate chips
. 4 oz heavy cream

Instructions:

1. Before beginning, you will need to prepare the ganache frosting since it has to set up before whipping. Place chocolate chips in a medium-sized bowl, set aside. Heat heavy cream on a stove top or in microwave until very, very hot - not boiling. Pour cream over chocolate chips and let it sit for 3 minutes without stirring or disturbing. Start whisking chocolate from center-outward until everything is completely smooth and combined. Chocolate sauce should have a smooth velvety texture. Cover loosely with plastic wrap and place mixture in refrigerator for up to 2 hours coming back every 30 minutes to stir. While mixture is cooling, start on the cookie cake.

2. Preheat oven to 350 degrees. Grease a 9" springform or regular round cake pan with cooking spray. Optional - cut out a piece of parchment paper and place it on the bottom of pan for easier removal. Set aside.

3. In a large bowl, combine brown sugar and melted butter and mix until smooth. Add egg, egg yolk and vanilla and stir until completely combined. Pour in pudding mix, flour, baking soda and pinch of salt and stir until just incorporated. Don't over mix. Fold in 1 cup of chocolate chips by hand until evenly distributed.

4. Press dough into prepared pan until even and level. Sprinkle reserved 2 tablespoons of chocolate chips into the top of the cookie cake and press down slightly. Bake for 21-24 minutes or until the top/center just starts to golden slightly. Cookie cake my look underdone in the middle, but it will set up when it cools and stay extra soft. Allow cookie cake to cool completely in pan.

5. Once cookie cake is completely cool, finish preparing frosting. Ganache is ready when texture is firm but still soft and spoonable. Using hand beaters (for ease), whip frosting for 3 minutes on high speed until slightly lighter in color and smooth. Spoon frosting into a piping bag using a open star tip and pipe around the edges. Alternately, you can use a zip top bag with the corner cut off or just spread with a knife.

Cookie cake will stay soft and fresh for up to one week stored in an airtight container.

Kahlua Hot Chocolate

INGREDIENTS:

. 2 cups milk
. 2 tablespoons sugar
. 1 1/2 tablespoons Dutch-processed unsweetened cocoa powder
. 1/4 teaspoon cinnamon
. Pinch of nutmeg
. 1 ounce Kahlúa coffee liqueur
. Mini marshmallows, for serving
. Salted caramel, for serving
. Chocolate syrup, for serving

INSTRUCTIONS:

In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon and nutmeg over medium heat until heated through, about 2-3 minutes. Remove from heat and stir in Kahlúa.

Serve immediately, garnished with mini marshmallows, salted caramel and chocolate syrup, if desired.

Chocolate Raspberry Brownies

INGREDIENTS:

. 200g dark chocolate, broken into chunks
. 100g milk chocolate, broken into chunks
. 250g pack salted butter
. 400g soft light brown sugar
. 4 large eggs
. 140g plain flour
. 50g cocoa powder
. 200g raspberries

Method:

1. Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.

2. Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.