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Lynsey Lou's

Enjoying Life One Bite at a Time!

Search Results for: label/Peanut Butter Week 2014

2014 Year in Review: Reader’s Choice

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2014.  What a year it’s been.  I embarked on a new, and somewhat unplanned, adventure.  In January of 2014 I left my 8:00-5:00 job to enjoy what little time I had left to stay at home with Tucker.  It was a fun-filled, blur of a year with all sorts of firsts…mostly for my little guy.  

I have to say, when I left my job I had no idea what to expect.  I knew it wouldn’t be a life of leisure, posted up on the couch eating bon bons.  Contrary to what many people picture when they think of stay-at-home moms.  We’ve done a little homeschooling, mini vacations with my mom and been able to take advantage of many opportunities we wouldn’t have had the option to do otherwise. 
I can say, one thing I expected was to be able to have a little more time to focus on the blog.  Since I wasn’t working Monday through Friday, I thought I could focus on a little more on recipe development, taking pictures in actual daylight and getting ahead on my posts for all you guys.  Well, I have to say, most of that didn’t become a reality.  Although I have been able to spend more time in the kitchen, it’s been more bonding with Tucker over baking cookies than actual recipe development…which I’ll definitely take!  
So, I have to say a big “Thank You” to all of you.  Thank you for staying with me through my time of transition, through a few months of sporadic posting and the occasional MIA’s on social media.  You’ve all been great and stuck by me through it all and for that I’m forever grateful.  So, without further adieu, here are your top 10 most viewed recipes of 2014.  I’m going to try to be better in 2015!
These chewy brown butter gingersnaps were posted less than a month ago and have already taken the top spot for your favorite recipe of 2014.  My beliefs are true, brown butter truly does make a good think great!
 I think we all agree about the trusty slow cooker.  It’s definitely a busy person’s best friend.  From soups, stews, roasts and much more, it cuts our work in half.  Who knew that the filling for chicken fajitas could be thrown in a slow cooker before walking out the door and cooked to perfection by the time you came home?  These slow cooker fajitas yield perfectly moist and tender chicken that shreds so easily.  All you have to do is put it in a tortilla and enjoy.
I love making bread, so I’m very glad you enjoy a)making it too, b) reading about it, or c) looking at pictures of it…or all of the above.  I am in love with this Sally Lunn batter bread; it’s fluffy, butter and slightly sweet.  Everything I look for in bread.  
The best chocolate Irish cream bundt cake with Irish cream glaze.  That’s all I have to say about that.
A “best of” round-up wouldn’t be complete without at least one cocktail, and you all were instantly drawn to this pomegranate cranberry fizz.  What’s not to love; a little pomegranate blueberry sherbet, cranberry lemonade, vodka and a little soda water for some fizz.  A fun drink for any occasion. 
I made this blueberry lemonade for my son since he’s a sucker for lemonade.  He polished off the whole pitcher in under two days.  Like my little guy, you too were hooked on this stuff.  I don’t blame you, it’s the perfect amount of tart and sweet and the ideal drink on a hot day.
You all may remember peanut butter week, a full week of deliciously decadent recipes that featured peanut butter as the start.  Peanut butter week was also the week we bid farewell to Matt Mosler on KARK 4.  You all, just like Matt, have a passion for peanut butter and this peanut butter caramel skillet cookie soared to the top of the favorites. 
An instant favorite was my Carrot cake monkey bread.  I’m a sucker for carrot cake, as well as monkey bread.  I fused the two together to make the ultimate breakfast treat that could also double as a dessert.
 When I tasted these pineapple chorizo tacos from a local Mexican restaurant, Local Lime, it was love at first bite.  After enjoying these countless times at the restaurant, I knew it was time to recreate them at home.  These didn’t disappoint, and you all shared my love for these.
Blueberry lemon funny cake.  Funny cake, gooey butter cake.  Whatever you call it, this takes that classic and adds a refreshing burst of citrus that pairs perfectly with those sweet blueberries.  
Thanks for all your support throughout the year.  I appreciate each and everyone of you.  I can’t wait to see what 2015 holds.  Stay tune for a post with my top picks of 2014.

Peanut Butter Caramel Skillet Cookie

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This week has been all about the deliciousness that is known as peanut butter.  I have shared some truly decadent, over the top recipes with you this week.  I enjoyed creating them as much as my boys enjoyed devouring them!

The thick and fudgy brownies stuffed with peanut butter and marshmallows were truly mind blowing, the peanut butter potato chip crispy treats are a dream for all those people like me who are infatuated with the whole sweet and salty combination, and the perfect fusion of winter and summer with this frozen peanut butter hot chocolate.  Everything this week has not only featured peanut butter but has also been a bit over the top.

So what could possibly warp up a week amazing peanut butter recipes?  There are so many options, but I decided to go with a skillet cookie.  You know me, and you know I’m obsessed with those things.  They are easy to make, no mixer required!  They are the tastiness of a cookie but no scooping required, and they are make in a cast iron skillet…which you really can’t get any better than that!

This skillet cookie isn’t just a basic peanut butter skillet cookie.  Which I’m sure you were’t expecting just a basic peanut butter cookie.  This is a peanut butter cookie packed with chocolate chips, and peanut butter chips.  Hiding in between two layers of this amazing dough is a layer of gooey caramel and crunchy, salty pretzels.  Holy moley, is this an amazing cookie!  If you love peanut butter or you have a peanut butter lover in your life then you must make this cookie.  Run, don’t walk, to the kitchen and start making this immediately!

I have thoroughly enjoyed this week and sharing things peanut butter.  I have had so much fun developing the recipes to share with you this week.  Developing them wasn’t the hard part, believe it or not.  The hard part was actually narrowing my list down to a mere 5 or 6 recipes.  When I first started brainstorming the ideas the ideas literally flooded in and before it was time to actually start bringing these ideas to life I had a page and a half of ideas!  So, needless to say, I still have tons of recipes that I still want need to make, not only for myself but for all of you as well.  Are you thinking what I’m thinking?  Possibly a peanut butter week part 2 or peanut butter week 2015!  I don’t think I can wait till 2015 though!!!

Matt Mosler, I hope you have enjoyed all the recipes created in your honor.  I am truly going to miss seeing you at the crack of dawn when I come into the station to do my segment, but I couldn’t be happier for you that you are finally able to follow God’s calling and your desire to enter the ministry.  You have already touched so many lives over the years in your line of work, now you’ll touch many more on a more personal level.  Good luck on this next chapter of your life.

Peanut Butter Caramel Skillet Cookie

Ingredients:


8 Tbsp (1 stick) unsalted butter
1 Egg
1/2 Cup creamy peanut butter
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 Tsp vanilla
1 1/2 Cup +3 Tbsp flour
1/2 Tsp baking soda
1/4 Tsp salt
1 Cup chocolate chips
3/4 Cup Reese’s peanut butter chips
3/4 Cup roughly chopped pretzel rods
1 Cup Kraft caramel bits

Directions:


Preheat oven to 350.  Rub butter across the bottom and sides of a 10 inch cast iron skillet.  Set aside.

Combine flour, baking soda and salt in a medium bowl and stir to combine.  Set aside.

Place butter in a microwave safe dish.  Heat in microwave until melted, about 20 seconds.  Add peanut butter and stir to combine.  (If the peanut butter isn’t softening place in the microwave for about 15 seconds, remove and stir.)

Add the sugars and stir to combine.  Add the egg and vanilla and mix to incorporate.  Add the flour mixture and mix.  Once the flour is incorporated add the chocolate chips and peanut butter chips and stir to combine.

Place 3/4 of the dough in the skillet and gently press along the bottom and partially up the sides.

Place the caramel bits in a microwave safe bowl along with 2 teaspoons of water and place in microwave.  Heat in 20 second intervals, stirring after each, until completely melted.  Pour over the dough and spread into an even layer.  Add the pretzels.  Drop the remaining dough, in pieces, over the pretzels and caramel.

Place in the preheated oven and bake for 30-35 minutes, being sure not to over bake as the cookie will continue to cook when removed from the oven.  Allow to cool slightly.  Cut and enjoy!

Recipe source: A Lynsey Original