For the crust: Adjust oven rack to the middle position and heat oven to 325F. In a food processor, pulse the Oreos and sugar until fine even crumbs. Drizzle melted butter over crumbs and pulse to incorporate.
Transfer mixture to a 9 inch pie plate. Using your hands, press crumbs very firmly into the bottom and up the sides of the pie plate. Using a greased bottom of a measuring cup, smooth out the crust into an even, compact layer. Bake until crust is fragrant and appears set, about 15 minutes; then transfer pie plate to a wire rack and let cool completely.
For the ganache: Microwave the cream, chocolate, and salt in a bowl, whisking frequently until melted, 1 to 3 minutes. Poor into cooled crust, and using a spatula, spread into an even layer. Refrigerate, uncovered until set, 30 – 60 minutes.
For the filling: Meanwhile, whisk 2 TBSP water and gelatin together in a bowl and let sit until gelatin softens, at least 5 minutes.
Cook frozen raspberries, sugar, and salt in a large saucepan, stirring occasionally, over medium-high heat until mixture is boiling, about 10 minutes. Reduce heat to medium-low and cook, stirring frequently, until thickened and reduced to 2 1/2 c., 10 – 12 minutes.
Off heat, add the lemon juice, vanilla, and gelatin mixture to raspberry filling until gelatin is dissolved, about 1 minute. Set aside until cooled slightly, about 15 minutes. Transfer filling to crust and refrigerate until set, ,about 4 hours. May loosely cover with plastic wrap and refrigerate up to 1 day.
Fresh raspberries: Arrange fresh raspberries is in concentric circles over filling, rounded sides up, pressing berries gently to adhere to filling.
For the whipped cream: Use a stand mixer with the whisk attachment and whip all the ingredients on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks.
Preheat the oven to 350, and spray 6 count muffin pan with cooking spray.
In a large bowl, mash the banana very well with a fork until it’s smooth. Mash it very well until it’s almost liquid, not lumpy.
Next, whisk in the sugar, oil, egg and vanilla extract. Whisk very well until combined.
In the same bowl, sprinkle the flour, cocoa powder, baking soda, and salt on top. Using a spatula, stir until well combined.
Finally, stir in the chocolate chips, saving a few for the top of the muffins.
Divide the batter between the muffin cups evenly, and sprinkle chocolate chips on top of each muffin.
Bake for 16-18 minutes, or until the muffins are done. They’re done when they spring back when pressed gently on the top. Err on the side of “less done” in the center because they will continue to cook after removing from oven.
Remove from oven and let cool in the pan for about 10 minutes, and then move the muffins to a cooling rack, and let cool completely before serving.
6 graham crackers, crushed into crumbs (1 graham cracker = 1 rectangle)
two 4–oz. chocolate bars (the extra big, extra-thick size)
one 7-oz. jar of marshmallow creme
Prep: Preheat the oven to 350 degrees.
Cookie Base: Beat the butter and both sugars. Mix in the egg and vanilla. Mix in the flour, baking powder, and salt. Stir in the graham cracker crumbs.
Make a top layer: Line an 8×8 baking dish with parchment. Press half of the dough into the bottom of the pan. Lift out the parchment with the dough on it and set it aside – this will be your top cookie layer.
Assembly: Line again with parchment and press the remaining dough into the bottom of the pan. Layer with the chocolate bars and marshmallow creme. Gently flip and place the prepared top cookie layer onto the top of the bars and peel the parchment off the top.
Bake: Bake for 30 minutes or until golden brown on top.
Resting Time: For the cleanest slices, I like to let the bars rest for 4-6 hours or give them a bit of time in the fridge so they can solidify enough for a clean cut! More info in the notes.
Preheat oven to 350 degrees F. Line a large-rimmed baking sheet with parchment paper and set aside.
In a large bowl, combine the oats, almonds, pecans, flaxseed, sugar, cinnamon, and sea salt.
Add the melted coconut oil, maple syrup, and vanilla extract. Stir until mixture is well combined. Stir in the chocolate chips.
Transfer the mixture to the prepared baking sheet and spread in an even layer. Use a spatula or the bottom of a measuring cup to press the granola down in an even layer. You want the granola to be pressed together so it will form clusters after cooling.
Bake for 26 to 28 minutes or until granola is slightly golden brown. DO NOT STIR, but make sure you rotate the pan halfway through the baking time.
Remove the pan from the oven and let the granola cool completely on the pan without stirring. Do not touch it while it cools.
Once it is cool, you can break the granola into clusters and enjoy!
1 ½ c. crushed soft peppermint candy divided, plus some for garnish
1 c. heavy whipping cream
1/2 c. powdered sugar
1/2 tsp. vanilla extract
In a food processor fitted with the blade, pulse de-frosted Oreos until completely crumbled.
Add in butter and brown sugar, pulse until everything is well mixed.
Pour mixture into a 9” pie pan and press firmly around the bottom and sides until the mixture is well packed evenly around the pan.
Bake at 350 for 10 minutes.
Let cool completely before filling. You can chill it in the fridge to speed up the process.
Soften the gelatin by pouring it in a bowl with the cold water, let sit.
In a small saucepan, heat ½ c. of heavy whipping cream and 1 c. of crushed peppermint candy on medium low heat until the candy dissolves, stirring every few minutes. Remove from heat and then add the gelatin water, vanilla, and peppermint extract to the hot mixture and whisk to combine, set aside at room temperature to cool, but do not allow it to cool and set completely yet.
Whip the remaining 1 ½ c. of heavy whipping cream until stiff peaks form and then gently fold the peppermint mixture, and remaining ½ c. crushed peppermint candy into the whipped cream.
Pour filling into the Oreo crust and spread evenly.
Allow to set completely before garnishing and serving. About 2 hours in the fridge.
Beat the heavy whipping cream, powdered sugar, and vanilla together until stiff peaks form.
Garnish the top with the whipped cream and sprinkled crushed candy.