S'mores

This recipe has been shared on a couple of other blogs and I was curious to try it out and the result was perfection. What a treat to have gooey s'mores in the dead of winter! It was so easy that I felt I had cheated not waiting for my marshmallow to cook on a toasty fire.

What you will need:
Graham Crackers
Marshmallow Fluff
Candy melts or quick coating chocolate

 Melt the chocolate in a  double boiler or if you don't have one set an oven proof glass bowl in a sauce pan that has a little bit of water, making sure the bowl is a little bigger so its not sitting on the bottom of the pan.

While the chocolate is melting spread a generous layer of the marshmallow creme on half of a graham cracker and the top with the other half. I would recommend splitting the crackers in to fourths if serving for a party (the half was pretty messy to eat).

Once chocolate is melted dip the graham cracker/marshmallow sandwich into the chocolate coating almost all but leaving enough empty so you can still hold on to it. Cool in the fridge to set the chocolate for about 10 minutes or if its the winter you can pop them outside real quick!

Chocolate Banana Faux Ice Cream

This is a quick recipe if you're one of those people like me, who buy bananas and then let them go bad before you eat them...I always just stick mine in the freezer for breads or pancakes but I wanted something different and a bit easier.

Ingredients
4 Frozen Bananas
1/4 cup milk
2 tbs of vanilla or plain yogurt
1/2 tbs cocoa powder
1 tbs hot chocolate mix
1 tsp vanilla extract
1/4 chocolate chips or a couple pieces of a chocolate bar

Mix all ingredients in blender until smooth. Freeze for about 2 to 3 hours then serve!

*Add peanut butter for an extra kick!

Pumpkin Cookies

Is it too early to be thinking about pumpkins and cider? Well with the temperature barely hitting 60 today I decided it would be fine. I made this recipe last fall and we couldn't keep our hands off them. This heavenly treat is almost a cross between cake and cookie. 


Ingredients

1 medium egg

             

2 cups flour

1 cup each of: Butter, Sugar, Pumpkin

1 teaspoon each of: Baking powder, Baking Soda, Cinnamon, Vanilla

½ teaspoon salt

Cream sugar and butter /Add pumpkin then egg and vanilla/Add dry ingredients

Bake @ 350F for about 10-12 minutes.

Cookies will be soft almost cake like. Can be topped with icing or confectioners sugar!

          

Chocolate Soufflé

So this was my first time trying to make a soufflé and I have to say it was easier than I thought. This is a very rich and decadent dessert so if you are a chocolate lover like myself, you will definitely love this.! Overall this recipe was pretty quick and easy and I believe that most of my readers could make it!

Ingredients-Yields 2 individual servings

3 tablespoons butter

3 tablespoons sugar

*3 oz of semisweet or bittersweet chocolate.

 (I used a little of each)

½ teaspoon vanilla extract

2 egg yolks

2 eggs whites

Dash of salt

Dash of Cream of tartar

¼ teaspoon lemon juice

(*3 oz = a little over a 1/3 cup)

Directions

Preheat oven to 375. Take 1 tablespoon of butter and grease the inside of 2 ramekins.  Use 1 tablespoon of sugar and coat the ramekins, making sure it sticks not only to the bottom but sides as well.  Tap out excess.

Melt chocolate and butter either in microwave for 20 second intervals stirring or over double boiler. Once melted and smooth add vanilla. Next, whisk in egg yolks one at a time. Set aside

In a bowl beat egg whites, rest of sugar, salt, cream of tartar and lemon until stiff peaks form. Gently fold egg white mixture into the chocolate mixture, careful not to deflate egg whites. Spoon in to the ramekins; they should be at least filled to the top if not more.

Bake for approximately 20 minutes. Serve with fresh fruit or homemade whip cream!