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

Top 5 Delicious Dessert Recipes

Top 5 Delicious Dessert Recipes

Recipe#04

Banana Splits with Peanut Brittle

INGREDIENTS:

 . 200g dark chocolate, chopped
 . 1 1/2 cups thickened cream
 . 4 small bananas, peeled
 . 1 litre vanilla ice-cream

Peanut Brittle:
 . 1/2 cup caster sugar
 . 1/4 cup roughly chopped roasted salted peanuts

Method:

Step 1
Make peanut brittle: Line a baking tray with baking paper. Place sugar and 2 tablespoons warm water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved (don't boil). Increase heat to medium. Bring to the boil. Cook, without stirring, for 6 to 8 minutes or until deep golden. Remove from heat. Stir in peanuts. Carefully pour mixture onto prepared tray. Stand at room temperature for 1 hour or until set. Break into small pieces.

Step 2
Place chocolate and half the cream in a heatproof, microwave-safe bowl. Microwave on high (100%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Set aside to cool for 20 minutes.

Step 3
Using an electric mixer, beat remaining cream until stiff peaks just form. Spoon into a piping bag fitted with a 1cm fluted nozzle.

Step 4
Using a knife, cut bananas in half lengthways. Place in sundae dishes. Top each with 2 scoops ice-cream and 2 tablespoons chocolate sauce. Pipe over cream. Sprinkle with brittle. Serve.

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!

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.

Chocolate Chip Ice Cream Cookie Sandwich

INGREDIENTS:

. Pre-made cookie dough (I used Pillsbury)
. ½ gallon of Ice Cream (I used chocolate chip cookie dough)
. Toppings of your choice!
. You could use, Oreo's, sprinkles, chocolate chips, M&M's, peanuts, coconut, candy, fruity pebbles, or anything your kids would like!

INSTRUCTIONS:

1. Bake cookies according to package, or you could make your own chocolate chip cookies if you prefer.

2. Let cookies cool completely before putting ice cream on them, or the ice cream will melt.

3. Place a scoop of ice cream on a cookie, and sandwich it with another cookie.

4. Roll in your favorite topping and freeze until ready to eat!

Chewy Sugar Cookies

INGREDIENTS:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 cup sugar for rolling cookies

Directions:

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

3. Using a mixer, beat together the butter and sugar until smooth and very fluffy. Beat in egg and vanilla extract. Gradually blend in the dry ingredients.

4. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.


5. Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks.