RECIPES

TREAT YO’ SELF!

Decadent Desserts

Recipes and photos by JAMIE ALEXANDER

Since this is the “Best of” issue, we thought everybody deserved a treat. In our opinions, nothing says “Treat yo’self” more than recipes featuring rich, decadent chocolate. These indulgent desserts are great to bring to gatherings, but we won’t tell if keep them all to yourself... Like we said, you deserve it!

Smore’s Cupcakes

CUPCAKES:

3 cups graham cracker crumbs (about 15 sheets) 1 1/2 sticks of butter, melted 1/2 cup granulated sugar pinch of salt 1 box of favorite chocolate cake mix (plus ingredients called for on box) Optional garnishes (chocolate syrup, mini marshmallows, etc)

SWISS MERINGUE:

4 Large egg whites 1 cup sugar, granulated 1 tsp vanilla extract 1/4 tsp salt

INSTRUCTIONS:

1. Preheat oven to 350 degrees and line two 12-cup mufn tins with cupcake liners. 2. Combine all graham crackers, butter, sugar, and salt in a bowl, mixing to combine. 3. Press about 1 tbs of mixture into each cupcake liner to make mini crusts. 4. Prepare cake mix according to instructions on box, and divide between the liners, pouring on top of graham cracker crust. Bake according to boxed instructions. Let cool. 5. To make meringue, add all meringue ingredients to a medium (heatproof) bowl. Fill a sauce pan with water (1-2 inches high). Heat the water until simmering. Place the meringue mixture over the simmering water and stir constantly until the mixture has reached 175 degrees. 6. Remove the mixture from the stove and add to a stand mixture with a whisk attachment. Whisk on high until the mixture is fufy and holds stif peaks. Pipe the meringue onto the cooled cupcakes and use a kitchen torch to scorch them before adding your optional garnishes.

Derby Pie Bourbon Milkshake

PECAN GRAHAM CRUMBLE:

4 full sheets graham cracker, crushed 1/4 cup pecans, crushed 1/4 cup butter (melted)

MILKSHAKE:

5 oz. chocolate ice cream 5 oz. butter pecan ice cream 1/4 cup milk 2 tablespoons bourbon (or more to taste) OPTIONAL GARNISH:

Whipped Cream Chocolate Syrup

INSTRUCTIONS:

1. Preheat oven to 350 degrees. 2. Combine crushed graham crackers, pecans, and melted butter in a bowl until well combined. 3. Spread in single layer on parchment-lined baking sheet and bake for 8-10 minutes until golden brown. Remove and let cool 4. Combine Ice cream and milk in a blender and blend until smooth, then add bourbon and pulse until combined. Add more Milk and blend again if the mixture is too thick for your preference. 5. Pour Milkshake into a glass and add your desired garnishes before topping with pecan graham crumble.

Decadent Sweet & Salty Tart

FOR THE CRUST:

1 1/4 cups pretzels (fnely crushed) 3 tbsp powdered sugar 2 tbsp four 6 tbsp unsalted butter (melted) 1 large egg yolk

FOR THE FILLING:

1/2 cup unsalted butter 1/2 cup brown sugar (packed) 14 oz. can sweetened condensed milk 1/4 cup heavy cream 1 tsp salt 1 cup peanut butter 1/2 cup semi sweet chocolate chips 1/2 cup Milk chocolate chips 1/2 cup heavy cream 1 tbsp unsalted butter (room temp, diced)

CRUST:

1. Preheat oven to 350 degrees. 2. In a medium bowl, stir together all ingredients for crust until combined. 3. Press mixture evenly into the bottom and up the side of a 9-inch tart shell. Bake for 5 min then remove from oven to cool while making flling.

FILLING:

1. Melt butter in large saucepan over medium heat. Add sugar and stir until melted - take of heat as soon as sugar is melted. 2. Working quickly, pour in condensed milk and cream, whisking as you go. Once incorporated, add peanut butter and salt - stir until smooth. Bake for 10 min or until surface starts to get wrinkly “skin” on it. Remove from oven and cool for 20min (can quicken this by freezing)

GANACHE TOPPING:

1. Place all chocolate in a heat-proof bowl. 2. Warm cream in small saucepan over medium-low heat until it begins to bubble around the edges (do not boil). Pour over chocolate chips and let sit for 30 seconds. 3. Whisk the cream and chocolate together gently, until combined and shiny. Add diced butter pieces one at a time, whisking until incorporated (you don’t want to risk breaking the ganache). 4. Pour ganache over the top of the tart, spreading it into an even layer. Tap the pan a few times on teh counter to remove bubbles - top with fakey salt if desired. 5. Refrigerate tart until ganache is set - at least 2 hours or overnight. Keep chilled - bring to room temp no more than 30min prior to serving. Will keep in fridge 1 week.