mocha pudding cream tart

Ingredients

For the crust:
2 cups graham cracker crumbs
1/3 cup sugar
1 stick unsalted butter, melted

For the filling:
4 cups whole milk
3/4 cup sugar
5 extra-large egg yolks
1/3 cup cornstarch
1 tsp. salt
7 oz. bittersweet chocolate, broken
2 tbsp. unsalted butter, divided
1 tbsp. Kahlua liqueur
1 tsp. instant coffee powder

For the whipped cream:
1 cup heavy cream
2 tbsp. sugar
1 tsp. vanilla extract

Instructions

1. Preheat the oven to 350 degrees F.
2. Combine the graham crackers, sugar, and butter in a bowl and mix well with a wooden spoon. Lightly press the mixture into an 11-inch metal tart pan with removable sides. Bake for 10 minutes and set aside to cool.
3. Heat the milk in a small saucepan until almost simmering.
4. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch, and salt and, with the mixer on low speed, slowly pour the milk into the bowl. Pour the mixture into a large saucepan and cook over medium-low heat for 5-10 minutes, stirring constantly with a wooden spoon, until mixture is very thick.
5. Off the heat, add the chocolate, butter, Kahlua, and coffee. Beat with a whisk until smooth and pour into the cooled crust.
6. Place plastic wrap directly on the chocolate filling and chill the tart for 6 hours, until cold.
7. Decorate with whipped cream and shaved chocolate and serve cold.

*From Ina Garten

banana-oatmeal chocolate chip cookies

Ingredients

1/2 cup mashed ripe banana (about 1 medium)

1/2 cup packed brown sugar

1/4 cup butter, softened

1/4 cup granulated sugar

1 tsp. vanilla extract

1 large egg

5.6 ounces all-purpose flour (about 1 1/4 cups)

2 cups old-fashioned oats

1 tsp. baking soda

1/2 tsp. salt

1/2 cup semisweet chocolate chips

cooking spray

Directions

1. Preheat oven to 350 degrees F.

2. Combine first 5 ingredients in a large bowl; beat with mixer at medium speed until smooth. Add egg; beat well.

3. Weigh or lightly spoon flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with mixer at medium speed until well blended. Stir in chocolate chips.

4. Drop batter by heaping tablespoonfuls 2 inches apart onto a half sheet coated with cooking spray or parchment paper. Bake at 350 degrees for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.

*from Cooking Light