Dec 21, 2012

BAM!-nana Bundt Cake

     
Due to the endless tasks and stress that come with the holiday season and all the super-fun end-of-year tests that I will never, ever miss, I haven't been baking at all lately! As today is my first day of freedom, I took advantage of both my free time and the incredibly large value pack of bananas I got for no apparent reason last night. My bananas weren't ripe enough for banana bread (have no fear, that recipe's a'comin) so I started sautéing them with a little bit of butter and sugar. I decided to use the prehistoric Bundt pan we have in our pantry and make some form of an upside down cake.

I put the syrup in the bottom of the pan and poured on top a simplified yellow cake batter and, believe it or not, it came out pretty good! Just a big no-no to avoid, PLEASE remember to grease and flour the pan, or you’ll be eating the cake out of the pan with a spoon…Which actually doesn’t sound too horrible... Also, I’d definitely support serving this warm with a scoop of vanilla bean ice cream on top (the real stuff; don’t cheap out on me here).

*for the bananas, “ripe” meaning with yellow with brown spots, not black please, save those for banana bread.

Alrighty kids, here we go:

Ingredients:

4 ripe bananas *

1/4 cup (half stick) of butter

1/3 cup granulated sugar

1 teaspoon cinnamon

1/2 teaspoon allspice

1 teaspoon vanilla

1/2 teaspoon kosher salt

2 tablespoons heavy cream (half and half, if it’s all you’ve got)

1/3 cup brown sugar
 

1/4 cup butter (softened)

3/4 cup white sugar

1 egg

2 1/2 tablespoons buttermilk

1/2 teaspoon baking soda

1 cup all-purpose flour

4 oz. unsweetened applesauce**

**this is the same size as you would get in a kid’s-size cup of apple sauce that comes in a pack of 6, if that's easier.

Directions

  1. Slice the bananas lengthwise twice, so each banana should make three long strips (total of 12 strips). For half of the strips, cut them small so there are little squares, about the size of a walnut (about 8ish cuts). For the rest of the banana strips, slice them further apart, about four cuts. (The size doesn’t really matter, you just don’t want too big or too small). Put the slices aside.
  2. In a medium saucepan, begin to melt the butter on medium heat and add in the granulated sugar, cinnamon, and allspice. Once combined, add the banana slices and let them cook until they’ve turned a caramel color and smash easily when pressed on, stirring occasionally (maybe 8-10 minutes). Add the vanilla and cream and stir the mixture up, letting it cook for about 10 more minutes, or until it looks nice and gooey. Turn of the heat and set them pan aside.
  3. Grease and flour a Bundt pan well. Pour the banana syrup into the bottom of the ban and try not to move it around too much or it will take off the flour.
  4. In a medium bowl, cream the butter and sugar until light and fluffy. Beat in the egg until just combined. Dissolve baking soda in buttermilk and add the sugar mixture. Add the flour in increments, alternating until they are both gone.
  5. Pour the batter on top of the syrup mixture in the pan (or plop, as the batter is pretty thick). Even the batter out with a rubber spatula and dip the spatula almost to the bottom and back out to get some of the syrup in between the batter. Do this in a couple places.
  6. Put the pan in the oven and bake for 20 minutes on 350 F, then lower the temperature to 325 F and cook for ten more minutes, or until a toothpick inserted in the center comes out clean.
  7. Remove the pan and let it cool for AT LEAST 30 minutes (willpower, people, I know it’s hard). If you pop it out and some syrup sticks to the pan, no worries. Just scoop it out with a spoon and spread it back on!
  8. Now dig in; you deserve it, you star chef, you.

NOTE- if you want to double this recipe, I’d suggest doing two layers of syrup and batter, instead of double syrup on the bottom and double syrup on the top.

 




 


 

 

Nov 30, 2012

Chocolate Bark Recipes!


  Around the holidays we see a lot of peppermint bark, one of my (and many others’) favorite holiday treats. What most people don’t know is that peppermint bark isn’t the only type of bark that’s particularly tasty. If you’ve ever been to a chocolate store, you’ve seen the clear glass display cases full of fudge, bon-bons, truffles, bars, and last but not least, the barks. The best thing about working with chocolate is you can do pretty much anything and not mess it up. There are two primary steps in making chocolate bark: Step 1: melt chocolate; Step 2: sprinkle tasty things on top; Step 3: wait for the bark to harden.
  I promise it looks a lot more intimidating then it actually is. It is actually an incredibly versatile method, meaning you can put anything from butterscotch to bacon in it and it will still taste pretty darn good. The only thing to worry about  is proportions; for instance the sweet to salty ratio, savory to sweet, light to rich; all of those factors can make or break your bark. Best part? When you're making bark as a gift, you can still eat all the good parts and edges and they will never know due to the asymmetrical way bark is cut. It's like taking the best slice of pizza without anyone seeing, except it's chocolate, therefore even better.

  I made four barks: salted caramel and potato chip bark, MnM and pretzel bark, pecan pie bark, and the traditional peppermint bark. Before I say anything, let me just say that the unanimous winner (chosen by those near and dear to me) was the pecan pie bark, which I made as a side note not intended as one of the main flavors but more of an experiment. When I was cutting the bark, I tried a little piece and almost laughed it was so good, considering I wasn’t going to make it at all. Point being: never be afraid to try something unique, different, or just straight-up weird because you never know what may come out of it.

The “Bark” Method
-The Salted Caramel Potato Chip Bark was one that most of the samplers were hesitant to try, but turned out to be the favorite of the “main” barks (there was only a tiny bit of the pecan pie to sample).  The reason it works is short and sweet: texture. By using kettle-cooked potato chips, they stayed hard and crisp through the process and kept the flavor. The caramel and sea salt just keeps it from getting too salty, while still tasting each individual flavor.

Ingredients:

1 cup milk chocolate chips

1 cup dark chocolate chips

2 cups WHOLE (not crushed) potato chips

8 soft caramels

¼ teaspoon Sea salt

Directions:

1.       Roll out a piece of parchment paper (or tin foil) about 1 ¾ feet. Place the sheet on a flat surface, such as a cookie baking sheet (I find the ones with ridges work the best). If the ends try to curl up, place a butter knife or a fork on each side to hold them down.

2.       Melt together the milk and dark chocolate chips in the microwave at 20-second intervals, mixing between each one until the chocolate is around 90% melted. Take out the bowl and stir until it is completely melted.

3.       Pour all but about ¼ of a cup of the chocolate onto the parchment paper and spread it out with a rubber spatula until it is about 1/8 inch thick and forms a rectangular shape with a relatively even surface.

4.       Take the (whole) potato chips and drop them onto the chocolate. Use as little or as many as you want, but I would suggest covering at least 50% of the surface area with chips. It’s okay if they stick up or out, the best barks are never perfect or symmetrical.

5.         Put the caramels in a microwave-safe bowl for about 30 seconds (or until they start to bubble) and use a fork to drizzle the caramel over the chips and chocolate. If it starts to harden, remove the fork and put it back in the microwave for 30 more seconds.

6.       Drizzle with the remaining chocolate and sprinkle the sea salt over the top. Put in freezer to harden.

-The Pretzel and MnM Bark follows the exact same directions as above, but instead of caramel, sea salt, and potato chips, it uses (believe it or not) pretzels and MnM’s! After step 3 above, sprinkle the pretzels and mnms ( about ½ cup mnm’s and 1 cup pretzels) on top and garnish with sea salt if you’s like. Drizzle with remaining chocolate.






-The Peppermint Bark uses all dark chocolate (2 cups) and also white chocolate (2 cups). ASfter melting and spreading the dark, let it harden in the freezer. Once firm, pour melted white chocolate over the top and spread gently (as to not re-melt the dark chocolate as well) until it is one even layer, and top with crushed peppermint (8 candy canes, crushed).

-As for the Pecan Pie Bark, if you ever, for some unfathomable reason, have any left-over pecan pie you can use it here. This bark was melted chocolate (2 cups milk chocolate chips), topped with pecan pie filling (no measurement, just try to cover a good amount of surface area and give it all you’ve got), then topped with some of the pie crust crumbles (edges work best) and a dash of sea salt,  melted dark chocolate (I cup chips) and a tiny bit more pie crust crumbles.


If you have any questions or comments, feel free to leave them below!

 

 

 

 
http://www.chocolate-isgoodforyou.blogspot.competzel bark http://www.chocolate-isgoodforyou.blogspot.compeppermint bark http://www.chocolate-isgoodforyou.blogspot.compecan pie bark http://www.chocolate-isgoodforyou.blogspot.compotato chip bark http://www.chocolate-isgoodforyou.blogspot.com

Nov 24, 2012

Pecan Pie for Big Boys


  Anyone can eat pecan pie that's mostly a gooey buttery filling and a couple pecans here and there, but it takes a real man at heart to have what I would call a true pecan pie, about 85% pecans. That is, if you think you can do it. In my personal opinion, the gooey (but amazing, don't get me wrong) filling acts as training wheels and I think it's time to take off the training wheels, sport. If you really feel like putting on your big boy pants, add a couple tablespoons of whiskey or bourbon to the egg/butter mixture. 
  This recipe has been in my family for a while and I got it from my grandma to make for thanksgiving. When I made it, I felt like it needed a couple more pecans (or the rest of the bag if we're being specific here). I ended up doubling the pecans and adding a little molasses but it is pretty much Grandma's pecan pie. And yes, we cheat and use store-bought pie crust; I promise it'll be okay.
Pecan Pie for Big Boys
Ingredients:
1 frozen 9-inch deep dish pie crust
3 eggs 
1 cup light corn syrup
1 teaspoon molasses
1/2 cup sugar
1/4 cup melted butter
1 and ½ teaspoons vanilla
1/2 teaspoon kosher salt
2 cups pecan halves, toasted *
2 cups crushed pecans, toasted
*You can toast them in a toaster oven or a regular oven (I prefer a toaster oven if you have one). It should take around 5 minutes, or until they turn a darker brown and you can smell them in the kitchen. Let them cool before mixing them in!!

Directions
1.      Preheat oven to 350F.  Beat the eggs well, until combined but not frothy; I’d suggest doing this by hand so they’re not over-beaten.
2.     Combine the eggs, corn syrup, molasses, sugar, (not too hot) butter and vanilla in a large bowl. Once combined, add the salt and stir in the pecans. Be sure that every nut is coated with the mixture.
3.     Pour into the frozen pie crust and adjust the pecans so there are no big gaps or lumps. Place the pie on a cookie sheet in the oven and bake for 1 hour, covering it loosely with aluminum foil about 30 minutes through. It is done when the middle is almost set (it doesn’t slosh around when gently wiggled).
4.     Cool the pie, loosely covered, for at least 20 minutes and serve with vanilla ice cream (I’m supposed to say that part is optional but I do not wholeheartedly support that statement).

Nov 16, 2012

Brownie for One


It's not the most photographic dish,
 but it gets the job done.
The mug brownie, or "Emergency Brownie" as I like to call it, is one of those survival methods we all should know, right up there with stop drop and roll and the basics of stranger danger. Perfectly invented for those nights where you just NEED something sweet, these are for one person, made in the microwave, and are prepared with ingredients that most people have lying around. I'll make it short and sweet (pun definitely intended) because I know how aggressive these craving can make a person. Just know that this recipe can be manipulated (milk vs. cream, or sour cream instead of mayo) and chocolate chips are always welcome.




Mix together-

1 1/2 tbsp cream

1/2 tsp vanilla

1 1/2 tbsp mayonnaise (just trust me)

2 tbsp sugar

2 tbsp cocoa powder

2 tsp flour

pinch of salt (about 1/8 tsp)

     -in a Microwavable mug until combined. Nuke on high for 1-2 minutes, depending on how you like it. Closer to one minute will give you a fuggier brownie (my personal favorite), and close to two minutes will give you a chewier brownie with an edge on the sides. PLEASE let it cool for about 5 minutes (just put it in the freezer) because it will burn your taste buds mercilessly, which means all that hard work for nothing.

 



 

Nov 13, 2012

Pumpkin Maple Cake Balls

    Initially made for Halloween, these cake balls, or “pops” if we’re being specific, are incredibly fun to make because it involves mashing cake and frosting with your hands which is not only exhilarating, but also calls for licking the leftovers off your fingers. These are not the cheater cake pops that use manufactured cake pop pans or makers, these are the real deal. I used lollipop sticks and dipped them in chocolate to decorate. I threw a failed attempt at decorating the pops to make them irresistibly cute, but the plan actually backfired mercilessly, so I'd suggest solid colors for those of you lacking in artistic skill like me. I used the maple cream cheese frosting from my previous post in this recipe, and I think it's safe to say that this one's a keeper!

Maple Pumpkin Cake Balls
1. Take the warm (but not hot) cake- cool for at least 20 minutes- and crumble the cake into a large bowl.
2. Top with HALF of the frosting recipe and mash together with your hands (the fun part). Once it is consistent, pick off small clumps and roll them into 1 inch balls.
3. From there, you can poke lollipop sticks in them (cake pops), dip them in chocolate, or see how fast you can eat them;). Freeze them before dipping for a good coating, and try not to eat too many! 
 
Maple Pumpkin Cake
Ingredients:
½ cup white sugar
¼ cup brown sugar
½ cup unsalted butter
1 egg
1 teaspoon vanilla extract
½ cup PURE maple syrup
2 cups all purpose flour
1 ½ teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1/4 cup hot water
½ tsp salt
¾ cup pumpkin puree
Directions:
1. Preheat oven to 350F and grease a 13X9 pan.
2. In a large bowl, cream butter and sugar. Beat in egg, vanilla, and mix in maple syrup.
3. In another bowl, sift the dry ingredients (flour, baking soda and spices) and add half of it to the butter mixture. Mix in half of the hot water and continue stirring. Beat in the pumpkin mixture, followed by the remaining halves of both the dry ingredients and the water. Mix just until the batter is consistent and pour into prepared pan.
4. Bake for 15-20 minutes, or until a knife inserted in the center comes out clean.
Maple Cream Cheese Frosting
2 eight-ounce packages cream cheese
½ cup unsalted butter
1/3 cup PURE maple syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups sifted confectioner’s sugar
2 teaspoons allspice (optional)
Directions
1. Cream butter and cream cheese.
2. Beat in maple syrup, followed by both extracts until combined, then gradually beat in the powdered sugar. If desired, add allspice and beat in.

Oct 30, 2012

Maple Cream Cheese Frosting

    A quick post just in time for fall, this frosting is incredibly easy to make and goes perfectly with most fall favorites like gingerbread, spice cake, pumpkin bars and all that fun stuff! Just make sure you get pure maple syrup, it costs a little more but it is well worth the taste!

2 eight oz packages cream cheese
1/2 cup unsalted butter (1 stick)
1/2 cup PURE maple syrup
1 tsp vanilla extract
1tsp almond extract
2 cups sifted confectioner's sugar
1/2 tsp kosher salt
1 tsp allspice (optional)

Cream butter and cream cheese together, then beat in maple syrup, extracts, followed by the powdered sugar. Beat in the kosher salt and allspice if desired and you're good to go!

PS if you really feel like wowing 'em, sub the beans of 1 vanilla bean pod for both of the extracts!

Happy Baking;)

Oct 28, 2012

Oh My Gourd!


    It’s that time of year again… The time where you can’t order a coffee or a cake without being offered the seasonal “pumpkin spice” flavor, candy is sold in “value packs” to trick you into buying more, and slightly-too-tight pumpkin sweaters are sported by the community retirees. Old people put out scarecrows, everything smells like cinnamon and everyone starts to notice that the so-called “fun size” candy isn’t too fun... IT’S FALL YALL!
It seems like everyone is
getting in the fall spirit!
    The main role that fall plays in baked goods has to be the pumpkin, considering the start of fall is pretty much dependent on when Starbucks starts serving pumpkin spice lattes. You may be surprised to know that pumpkins can be used for so much more than carving:  you can eat the seeds, the “flesh” can be used in food, and they also tend to make decent paperweights.

    Most people buy canned pumpkin puree, but you can actually make pumpkin puree yourself, which can save you some money when the pumpkins are on sale. Be sure you get a “pie pumpkin” versus a “Jack-O-Lantern” pumpkin when you’re baking or cooking with pumpkin . Pie pumpkins are smaller than carving pumpkins and are available in most grocery stores during the fall season (look at the first picture).  

    To make the puree, just slice the pumpkin down the middle, scrape out the insides, and slice the sides into somewhat equally-sized wedges. Put them on a baking tray (one with ridges if you don’t feel like cleaning burnt pumpkin off your oven), add just enough water to cover the bottom,  and bake rind-side-up at 350F for about  1 hour, or until the “flesh” is fork-tender. Let the wedges cool until you are able to hold them and scrape the flesh from the rind. Next, put the scrapings into a food processer and pulse it until the mixture is lump-free and resembles a puree.

    Pureed pumpkin can be used in a number of things such as pie, custard, cake, bread and so much more. I once added pumpkin to a box of gingerbread mix,  threw in some ground cloves and cinnamon, baked it in a 13X9 pan like a cake and layered it in jars with vanilla bean cream cheese frosting and pumpkin caramel (homemade caramel with the puree mixed in while still warm). It was a big hit and perfect for a gift or parties! Pumpkin is also a great moistener for cakes and breads - play around with it in classic recipes like muffins, chocolate cake or even gingerbread!

Oct 22, 2012

Lucky For Leftovers: Cake Jar Follow-Up

(This is an extremely horrible picture of
 the Funfetti cake balls)

  Aside from their less than appealing name, cake balls are a great treat to have on hand (and are extremely easy to make, whether it’s from scratch or out of the box). It's a great method for cake leftovers or scraps and perfect to bring to a party. They're basically what you would get if you threw a layer cake in a blender.
  All you have to remember is 2 to 1, that is, two parts cake to one part frosting ( such as 1 box cake + 1/2 can of frosting, 1 cake recipe with 1/2 buttercream recipe, whatever floats your boat). They can be frozen, refrigerated, decorated or just eaten straight (my personal favorite). The best part is that the flavors are endless. Chocolate on chocolate works just as well as carrot cake and cream cheese frosting, or Funfetti like the previous recipe... If you can call it that. This post is a follow up to the cake jars because whatever is left in the jars, or fails to fit in them, can be made into some dang good balls.

Ready?
  1. Mash up the cake in a bowl, still a little warm but nowhere near hot. Add the frosting and mash them together with your (CLEAN) hands.

2. (This next part is crucial) Roll them into balls.

3. Place them on a tray lined with parchment paper to freeze for 30 minutes.

Yay! You made balls of cake.

   Another awesome thing about these bad boys is that they're easily decorated and can instantly become the glamorous and famed "Cake Pops" that people get so utterly excited about. Here's the secret: you put a stick in them.

   You can them dip them into melted chocolate or colored candy melts, or basically anything dippable, top with some crumbs, sprinkles, sea salt, whatever you have on your hand and they're instantly party-approved.

**Tip: easiest way to stick 'n dip them is to take them out of the freezer, dip a lollipop stick in melted chocolate (or whatever you choose) and stick the cake balls. Put them back in the freezer for another ten minutes, then take them out, dip the cake into your melted substances and let freeze on parchment paper for another ten minutes. If you're really picky, you can stand them up like a traditional lollipop by stabbing them into styrofoam, but if the cake is on the bottom and stick is in the air, it doesn't matter. Besides, it's easier to decorate, eat, and no one will care because at the end of the day, its food.

Birthday Cake Jars


  Most average Americans in this day and age are familiar with the renowned term, “Funfetti.”A well-known confection straight from the box, Funfetti cakes and cupcakes have fueled birthday parties of all ages. For the most part, it is a white cake with rainbow sprinkles, traditionally served with a vanilla frosting.

  For many bakers, cake from a box is a baking sin. Though it’s a simple enough concept, mastering the true Funfetti flavor is a challenge in itself. The perfect balance of moisture, flavor, and the ever-important sprinkles is necessary, not to mention the frosting so vividly known to accompany the cake. This recipe also features a cake soak to keep it moist and enhance flavor. With a lot of research, failed attempts, and minor tweaks, I’ve conjured up my own funfetti recipe that seems worthy enough of the title… Not to mention it’s in a jar, therefore perfect as a birthday gift!

  Just a forewarning, it is extremely important not to over mix this batter. Also, be sure that you use baking POWDER instead of baking soda. Last, I’m revealing my strange and secret cake ingredient for the moistest cakes on the block….. Mayonnaise.Don’t knock it till you try it!

Homemade “Funfetti” Cake in a Jar

*You will need 4-5 eight ounce glass mason jars

For the cake:

Ingredients

1 cup butter, softened

2 cups white sugar

4 whole eggs

3 cups cake flour

3 teaspoons baking powder

½ teaspoon salt

1 cup whole milk

1/3 cup mayonnaise

2/3 cup rainbow sprinkles

Directions:
  1. Preheat the oven to 350 F.
  2. Sift together the flour, baking powder, and salt in a medium bowl and set aside.
  3. In a larger bowl, cream together the butter and sugar until thoroughly combined and fluffy. Add vanilla, then the eggs one at a time, mixing after each one. Beat just until combined.
  4. Add half of the dry ingredients and mix just until combined. Slowly add the milk while mixing at low speed, and then add the rest of the dry ingredients.
  5. Beat in the mayo partially with the beaters for about 30 seconds, and then fold it in until combined. Add the sprinkles, folding them in until they are throughout the batter.
  6. Pour the batter into a greased 13x9 pan and bake for 30 minutes. When the time is up, check the cake by inserting a toothpick in the center. If the toothpick does not come out clean, put the cake in for five more minutes and check it again.

For the frosting:

Ingredients

2 sticks unsalted butter, softened

4 tablespoons cream cheese

4 cups sifted confectioners’ sugar

¼ teaspoon salt

1 ½ tablespoons vanilla extract

1 tablespoon whole milk

1/3 cup rainbow sprinkles

Directions
  1. Cream together the butter and cream cheese until light and fluffy, about 3 minutes.
  2. Add the confectioners’ sugar in intervals, beating in the first interval before adding the next.
  3. After all the sugar is , add the salt and vanilla and beat for one minute before adding the milk.
  4. Continue to beat until the mixture is consistent throughout and it has a fluffy white appearance. Fold in the rainbow sprinkles and refrigerate if not using it soon.

For the Cake soak:

Ingredients:

½ cup of (cold) milk

1 tablespoon vanilla extract

1 ½ tablespoons instant vanilla pudding mix

Directions

1.       Whisk all ingredients until smooth and let sit for at least 3 minutes before using.

Building the Jar:
  1. Once the cake is COMPLETELY cool, use the bottom of one of the jars as a stencil to cut a circle out of the cake, starting near a corner to save surface area. Slice the cake circle lengthwise (like you would a hamburger bun or a bagel) and put one of the slices in the bottom of the jar. If the slice won’t fit through the mouth of the jar, cut it in half and fit the pieces together once in the jar. If there are any gaps, fill them in with scraps from the cake.
  2. Soak the cake with the milk soak using a pastry brush (like a paint brush for baking) and moisten the layer. Top with a dollop of buttercream, enough to cover the layer, but don’t spread the icing all the way to the edge. Top it with the other circle of cake and push down lightly to spread the icing beneath it to the edges and repeat this step. If you have any extra sprinkles, throw ‘em between some layers!
  3. Continue the last two steps until the jar is almost filled and screw the cap on, of just dig in (though, in my opinion, cake is always better the next day…. If you can wait that long)!

Sloppy Brownies


 

Back in the great sunshine state, we had a certain dessert known for its promiscuous name…. and even more promiscuous taste! I felt obliged to introduce the sloppy brownie to Farragut High and see what they thought. Traditionally, a Sloppy Brownie contains Oreos, brownie batter, and chocolate chip cookie dough baked off to a perfect crisp and preferably with a tall glass of cold milk.

 Because that just didn’t seem worthy enough to satisfy the FHS newspaper staff, I had to give it a little more edge. The new and improved sloppy brownies consist of: Oreo, brownie, cookie dough, a sprinkling of marshmallows, Reese’s Peanut Butter Cups, and caramels, and finished with a little more cookie dough.


 Not only are these bad boys fun to eat, but they’re also fun to make and can be made the easy way or the hard way. If you like to cheat, the easy way just involves store-bought brownie mix and cookie dough versus homemade. If you’re inclined to make the brownies and cookies from scratch, I’ll give you those recipes, just in case.

Without further adieu, I give you Sloppy Brownies:



The before...
Sloppy Brownies
Ingredients:
1 recipe Brownie batter
1 recipe chocolate chip cookie dough
1 box of regular Oreos
2 cups mini marshmallows
8 regular-size Reese’s Peanut Butter Cups
(About) 15 soft caramel candies, unwrapped
Directions: 
  1. Preheat oven to 350 F. 
  2. Prepare the brownie batter as recipe (or box, if using store-bought) instructs. Do the same with the cookie dough and keep both separate batters nearby.
  3. Grease the bottom of a 13x9 rectangular cake pan and line the bottom with whole Oreo cookies There should be about 3-4 cookies left so feel free to crumble them over the gaps in the pan, or just eat them (to get them out of the way, of course).
  4. Pour the brownie batter over the Oreos and spread it evenly, making sure to cover most of the bottom of the pan.
  5. Take pieces of cookie dough (about the size of a quarter, more or less) and drop it over the brownie batter, using about half of the dough. Pull the caramel candies so they’re stretched out into about four parts per candy. Sprinkle the marshmallows, caramel pieces, and crumbles of Reese’s cups over the dough and cover with remaining dough, trying to cover most of the brownie batter. Some of the toppings will show, it doesn’t matter, this recipe really cant be messed up.
  6. Put the pan in the oven and bake for 30-35 minutes. After 30 minutes, poke it with a toothpick. If the toothpick comes out clean, it is ready, but if there is brownie batter on the toothpick, put it back in for 5 minutes and check again.
Note: If you don’t like cookies that are too brown and crispy on top, cover the pan loosely with aluminum foil for part or all of the baking time.
These are the recipes I stole from Allrecipes.com to use in my slops. If you have another brownie batter/cookie dough recipe that you prefer, use it!
 
 
 
Now go get nice and sloppy;)

Banana Dulce Chocolate Tart

 When making this recipe, I used the leftover crumbs from last week’s cookie duds as a chocolate crust and filled it with a creamy dulce de leche, a caramelized version of sweetened condensed milk. Then I topped it off with fresh banana slices. The top was caramelized to create a banana crème-brulee-like crust. Together, it has a taste reminiscent of Banana’s Foster, without the ice cream.
   For the crust, I used a simple chocolate cookie recipe. After the prepared cookies cooled, I ground them into crumbs in a food processer and made a crust using the “graham cracker crust” method of mixing crumbs with melted butter seen in many recipes, such as crumbles, pies, and cheesecake. After pouring the crumb mixture in my tart pan (any nine-inch round pan can be used) and pressing it into the sides, I baked it off and created the crust.

Caramelized Banana Dulce de Leche Tart

Ingredients:

1 recipe Chocolate cookie Crust (below)

1 recipe dulce de leche (below)

3-4 bananas

1 teaspoon cinnamon

1/4 cup brown sugar

1/8 cup white sugar

Directions:
  1. Adjust top oven rack so it is just below the top (with enough space for the pan to sit about one inch from the top hot coils) and set oven to broil on high.
  2. Pour the (cooled) dulce de leche into the crusted pan.
  3. Mix together the sugar and cinnamon.
  4. Slice the bananas in thin, quarter-inch slices and cover as much as the surface of the dulce de leche with bananas (arrange the bananas so that almost no spaces are visible if you want a really intact crust, but it’s not necessary). Sprinkle the sugar mixture over the banana slices so most of the surface is covered in a thin layer of sugar.
  5. Cut out a circle with a circumference slightly (about ½ inch)smaller than the pan’s out of a piece of aluminum foil and lay it over the tart pan (to avoid burning the crust).
  6. Put the tart in the oven, just under the broiler for around 3 minutes while watching carefully for the sugar to bubble. Take it out when the “bubbles” start to brown/burn. Let the tart cool completely (this may take awhile) and be careful not to move it to keep the crust intact. Refrigerate/freeze the tart according to how firm you want the slices.**

**slices” is a relative term, as this is a pretty runny tart. Honestly, this is best eaten with a group of friends (or alone with a big spoon) straight out of the pan.

Chocolate Cookie Crust

1 ¾ cups chocolate cookie crumbs (see below)

6 tablespoons melted butter

Directions
 
1.  Preheat oven to 375 degrees.

2.  Mix cookie crumbs and melted butter until well blended. Press mixture into an 8 or 9 inch pie plate or tart pan. Bake at 375 degrees F for 7 minutes. Cool completely before using.

Here’s the cookie recipe I used to make the crumbs, but any chocolate cookie can be used (for instance, Oreos, chocolate graham crackers, chocolate wafers, etc.).

Ingredients1 cup butter, softened1 1/2 cups white sugar2 eggs2 teaspoons vanilla extract2 cups all-purpose flour2/3 cup cocoa powder3/4 teaspoon baking soda1/4 teaspoon salt. Directions:
 
1.Preheat oven to 350 degrees F.

2.In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Drop by rounded teaspoonfuls onto ungreased cookie sheets lined with parchment paper.

3.Bake for 10 to 12 minutes in the preheated oven, or until slightly overcooked- cookies should be somewhat hard. Cool slightly on the cookie sheets before transferring to wire racks to cool completely. 4.After cooled, put cookies in a food processor and grind until coarse crumbs are created (this recipe will yield far more crumbs than necessary for one crust, leftovers can be stored in a sealed container).

5.For a more solid tart, freeze it after it has cooled completely (this is how we had it and it turned out great!) The filling is dulce-de-leche, a golden-brown caramel-like liquid made from sweetened condensed milk.

To make Dulce-de-Leche, all you need is 2 cans of sweetened condensed milk. Then:

1.  Empty the contents of two cans of sweetened condensed milk into an oven-proof dish; sprinkle with a dash of kosher salt and tightly cover it with foil.

2.  Place the covered dish in a larger roasting or casserole pan and fill it up with water until the water reaches three quarters up the smaller covered dish to create a water bath. Bake at 425 degrees F for 60-90 minutes checking every 30 minutes on the water level and adding more as needed.

Dulce de leche is ready when it takes on a brown and caramel-like appearance. Remove from the oven and whisk to smoothness. Let cool before storing.