Easy and Quick Recipes

S’more Pie Pops Recipe Ingredients: 1 pie crust 4.4 oz Hershey's XL Milk Chocolate Bar 2 cups mini marshmallows 1 egg white - beaten Pinch of flour See full recipes on www.thegunnysack.com

The Best Cookies in The World Ingredients : 2 1/4 cup all-purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon of salt 2 sticks (1 cup) unsalted butter 1 1/4 cup packed dark brown sugar 1/4 cup granulated sugar 1 large egg plus 1 egg yolk 1 1/2 teaspoons vanilla extract 1 tablespoon plain greek yogurt 3/4 cup semi-sweet chocolate chips 1/2 cup milk chocolate chips 1/2 cup dark chocolate chips 1 jar of Nutella, chilled in refrigerator Coarse sea salt for sprinkling See full instructions on : www.ambitiouskitchen.com

Easy Chocolate Peanut Butter Cookies Ingredients Ritz Crackers Peanut Butter Chocolate Almond Bark White Chocolate Almond Bark Colored Sprinkles Full recipe on: momwifebusylife

Ingredients 1 1/2 cups heavy cream 2 tablespoons sugar 1/4 cup smooth peanut butter 1 recipe cooled Vanilla or Chocolate Pudding 6 peanut-butter sandwich cookies Directions In a medium bowl, whip 1 cup cream along with sugar until soft peaks form. Reserve. Place peanut butter and remaining 1/2 cup (unwhipped) cream in another medium bowl; whisk until smooth. Add reserved whipped cream; gently fold in with a rubber spatula until combined. Creating alternating layers, spoon Chocolate Pudding and whipped cream mixture into 6 serving glasses or dishes. Cover; chill at least 1 hour and up to 2 days. Crumble cookies over parfaits before serving. Prep Time: 45 Minutes Total Time: 4 Hours Servings:6

Ingredients 4 ounces semisweet chocolate 8 tablespoons (1 stick) unsalted butter 1/2 cup all-purpose flour 1/2 teaspoon baking powder Pinch of salt 1/2 cup cocoa powder 4 large eggs, at room temperature 1 teaspoon vanilla extract 1 cup sugar Confectioners' sugar, for dusting Directions Heat oven to 350 degrees. Place a baking pan half full of water in oven. Bring a saucepan of water to barely simmering. Place chocolate and butter in a heatproof bowl. Place over water and stir until almost melted. Remove bowl from heat and let cool, stirring occasionally. Sift together twice all the dry ingredients except sugar. Set aside. Beat eggs and vanilla until foamy and light. Add sugar and beat until fluffy. Stir in chocolate-butter mixture. Fold in dry ingredients. Pour into five 8-ounce custard cups, filling each nearly to rim. Place in baking pan; water should come halfway up sides of cups. Bake for 30 minutes or until brownies have risen to just above the rim an...

Ingredients 2 tablespoons vegetable oil, such as safflower, plus more for pan 3/4 cup all-purpose flour, (spooned and leveled) 1/2 cup unsweetened cocoa powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup packed dark-brown sugar 1/2 cup unsweetened applesauce 1/2 cup reduced-fat sour cream 4 ounces bittersweet chocolate (2 ounces melted, 2 ounces coarsely chopped) 2 large eggs Directions Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil. In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened. Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attac...

Ingredients 2 cups nonfat cottage cheese 2 large eggs 1 1/2 cups confectioners' sugar 1/3 cup unsweetened cocoa powder 1 tablespoon plus 1 1/2 teaspoons all-purpose flour 1 1/2 teaspoons instant espresso powder 1 1/2 teaspoons pure vanilla extract 9 chocolate wafer cookies, such as Famous Whipped cream (optional), for serving Directions Preheat oven to 275 degrees. Line 9 standard muffin cups with cupcake liners. In a food processor, combine cottage cheese, eggs, confectioners' sugar, cocoa powder, flour, espresso powder, and vanilla. Process until smooth, 4 minutes, scraping down sides as needed. Divide mixture among cups and place 1 cookie on top of each. Bake until fillings are set and cookies soften, 25 to 30 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate at least 1 1/2 hours (or, covered, up to 3 days). To serve, invert cheesecakes onto plates and peel off liners. Top with a dollop of whipped cream if desired. Serves: 9

Ingredients 6 ounces white chocolate, coarsely chopped 3 large egg yolks 2 tablespoons instant-espresso powder 2 tablespoons granulated sugar Coarse salt 1/2 cup heavy cream 1/4 cup whole milk 1/4 cup raw sugar Directions Place chocolate in a heatproof bowl. Arrange four 4 1/2-inch creme brulee dishes (1 inch deep) on a baking sheet. Freeze. Meanwhile, whisk together yolks, espresso, granulated sugar, and a pinch of salt until sugar has almost dissolved. Bring cream and milk to a boil in a saucepan; gradually whisk about half into yolk mixture. Return mixture to saucepan; whisk. Cook over medium-low heat, stirring, until mixture is thick and reaches 175 degrees on an instant-read thermometer, about 6 minutes; pour over chocolate, and whisk until chocolate has melted and is smooth. Divide among molds, and freeze until firm but not frozen, 45 to 55 minutes. Sprinkle 1 tablespoon raw sugar onto each custard; shake off excess. Caramelize tops using a handheld kitchen ...

Ingredients FOR THE CAKES 2 cups sugar 1 1/3 cups all-purpose flour 1 cup unsweetened Dutch-process cocoa powder 2 teaspoons baking powder 2 teaspoons baking soda Salt 1 cup vegetable oil 2/3 cup warm water (about 100 degrees) 2 teaspoons pure vanilla extract 6 large eggs, room temperature, separated FOR ASSEMBLING Vegetable oil, cooking spray 6 cups chocolate ice cream (3 pints) FOR THE MERINGUE 12 large egg whites, room temperature 3 cups sugar Pinch of cream of tartar Directions Preheat oven to 350 degrees. Make the cakes: Sift 1 1/3 cups sugar, the flour, cocoa powder, baking powder, baking soda, and 1 teaspoon salt into a bowl. Combine oil, water, and vanilla. Whisk egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. With machine running, slowly pour oil mixture into yolks, and then add sugar mixture. In a clean mixer bowl, whisk egg whites on medium-high speed, gradually adding remaining 2/3 cup sugar, until ...

Ingredients FOR THE CAKE 3 tablespoons unsalted butter or nondairy margarine, plus more for pan 6 ounces bittersweet chocolate, chopped 6 large eggs, separated, at room temperature 1 cup granulated sugar 3 tablespoons instant espresso powder 1/4 teaspoon coarse salt 1 tablespoon vanilla extract FOR THE GLAZE 3 ounces bittersweet chocolate, chopped 1 1/2 tablespoons unsalted butter or nondairy margarine 2 teaspoons vanilla extract 1/3 cup heavy cream or plain soy milk 1/3 cup granulated sugar 1 tablespoon instant espresso powder 1/4 teaspoon coarse salt Directions Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water. With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and...

Ingredients 1 1/2 cups brown sugar, firmly packed 2 cups quick oatmeal 1 (16 ounce) bag chocolate chips 3/4 cup caramel ice cream topping 1 1/4 cups margarine 2 cups flour, plus 3 tablespoons flour 1 teaspoon baking soda 1 teaspoon salt Directions Preheat oven to 350°. Cream brown sugar and margarine. Add dry ingredients reserving 3 Tbsp of flour and stir in the oatmeal. Press 1/2 of the mixture in the bottom of a greased 9 x 13 pan and bake for 10 minutes. Sprinkle chocolate chips over crust. Mix caramel topping with the reserved flour. Drizzle this over the chips. Sprinkle the top with the remaining crumb mixture. Bake for an additional 15 minutes.

Ingredients 2 Jello Instant Vanilla Pudding Mix (small packages) 3 cups milk 8 ounces non-dairy whipped topping 1 (16 ounce) box graham crackers (you will have some leftovers) 1 (15 ounce) container chocolate frosting Directions Mix together vanilla pudding mix and milk. Fold in whipped topping. Line 9 x 13 pan with one layer of graham crackers. Put half of the pudding mixture over the graham crackers. Place a second layer of graham crackers over the pudding mixture. Put the remaining pudding mixture over the graham crackers. Place a third layer of graham crackers over the pudding mixture. Heat the tub of frosting in the microwave for 30 seconds to soften. (Don't forget to remove the foil seal or you'll get fireworks). Spread frosting on the top of the last layer of graham crackers. Cover with plastic wrap and let set a couple hours or overnight in the refrigerator. Cut in squares.

Ingredients 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan 1 cup whole blanched almonds 3/4 cup sugar 3 large eggs 1/3 cup unsweetened cocoa powder 1 teaspoon pure vanilla extract 1/2 teaspoon salt 1/4 teaspoon almond extract (optional) 3 firm, ripe Bartlett pears 1/2 lemon 2 tablespoons apple jelly Directions Preheat oven to 350 degrees. Brush a 9-inch removable-bottom tart pan with butter; set aside. In a food processor, combine almonds and sugar; process until very finely ground. Add butter, eggs, cocoa, vanilla, salt, and almond extract, if using; process until combined. Spread mixture evenly in prepared pan. Peel, halve, and core pears; cut lengthwise into 1/4-inch-thick slices, rubbing them with lemon as you work (to prevent discoloration). Arrange slices on chocolate mixture, slightly overlapping, without pressing in. Place pan on a baking sheet; bake until top is puffed and a toothpick inserted in center of cho...

Ingredients 1 package (9 ounces) chocolate wafer cookies 6 tablespoons unsalted butter, melted 4 bars (8 ounces each) cream cheese, room temperature 1 1/2 cups sugar 1/2 teaspoon salt 4 large eggs 1 cup sour cream 8 ounces semisweet chocolate, melted Chocolate Ganache (see recipe), for topping Directions Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down. In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside. Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed. Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and le...

Ingredients 15 ounces milk chocolate, chopped 5 large egg yolks Salt 3 cups heavy cream 20 graham cracker sheets 4 or 5 ripe bananas, very thinly sliced lengthwise Garnish: whipped cream Directions Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl. Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours. Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover ...

Ingredients 12 chocolate wafer cookies 1/4 cup shredded unsweetened coconut 2 pints coconut sorbet 12 whole almonds 26 ounces semisweet or bittersweet chocolate, chopped 1 tablespoon vegetable shortening Directions Set a wire rack over a baking pan. Arrange the wafers, top sides down, on rack, spaced evenly apart. Place 2 teaspoons shredded coconut in the center of each wafer. Using a 2-inch ice-cream scoop, scoop a ball of coconut sorbet onto each wafer. Place an almond on top of each scoop of sorbet. Transfer pan to freezer for 20 minutes. In a double boiler, or a heat-proof bowl set over a pan of barely simmering water. Melt chocolate and shortening, stirring occasionally. Remove bowl from heat. Let cool slightly. Remove baking pan from freezer. Generously ladle melted chocolate over the bonbons, covering entirely. Return the baking pan to the freezer for 30 minutes more or overnight. Serve.

Ingredients 2 cups heavy cream 5 ounces semisweet chocolate, chopped 2 tablespoons confectioners' sugar 26 chocolate wafers 3 bananas, thinly sliced lengthwise, plus 1/2 banana, sliced into rounds Directions In a small saucepan, bring cream to a boil over medium-high. Remove from heat and add chocolate. Let sit 5 minutes. Add confectioners' sugar and whisk to combine. Let cool to room temperature. Layer 13 chocolate wafers in a 2-quart baking dish. Add half the chocolate mixture, then top with lengthwise banana slices. Top with 13 more cookies and remaining chocolate mixture. Cover and refrigerate until pudding is set and cookies are tender, about 2 hours (or up to 1 day). Top with round banana slices and serve.

Ingredients 1 3/4 cups heavy cream, chilled 1/4 cup sugar 3/4 teaspoon mint extract 1 package (9 ounces) chocolate wafers 1 cup miniature chocolate chips Directions Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form. Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days. To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.

Ingredients 8 ounces semisweet chocolate, chopped 6 popsicle sticks or wooden skewers 2 bananas, peeled and cut crosswise into thirds 1/3 cup coarsely chopped salted peanuts Directions Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir just until melted. Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover. Sprinkle each banana with peanuts, and set on prepared baking sheet. Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.

Ingredients 1/2 cup (1 stick) unsalted butter, plus more for baking pan 43 chocolate wafers, such as Famous 1 cup confectioners' sugar 1/2 teaspoon fine salt 1 1/4 cups natural peanut butter 1 cup halved chocolate peanut-nougat candy bars, such as Snickers "minis" (about 12) 1 cup chocolate wafer candy bars, such as Kit Kat "snack size" (about 8), cut into 3/4-inch pieces 1 bag (11.5 ounces) chocolate crisped-rice candy bars, such as Nestle Crunch "fun size" Directions Lightly butter a 9-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Butter parchment. In a food processor, pulse wafers until finely ground (you should have about 2 1/2 cups). Transfer to a large bowl; whisk in confectioners' sugar and salt. In a medium microwave-safe bowl, microwave butter and peanut butter in 30-second increments, stirring, until melted and smooth, about 1 1/2 minutes. Stir into wafer c...