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Lynsey Lou's

Enjoying Life One Bite at a Time!

Archives for April 2013

SRC: Peanut Butter Pretzel Stuffed Chocolate Chip Cookies

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If I’ve said it once, I’ve said it a million times, I’m a sucker for cookies.  I just love them.  I’m not picky about the type either, as long as it’s a delicious, chewy cookie I’m happy.  I typically lean towards the ones with chocolate…because we all know I have a weakness for chocolate, but as a general rule I’ll eat pretty much any type of cookie.  They are like little round, discs of joy.  They are like a little present that is just waiting to be bitten and enjoyed to make someone’s day that much better.

While I LOVE just a regular ol’ cookie, a stuffed cookie just takes things to a whole new level.  It’s like two presents in one.  You have the cookie, which now acts like wrapping paper that wraps up the surprise that’s waiting inside.  I’m telling you folks, it just doesn’t get much better than this! 

This recipe comes from Jamie of  Mom’sTestKitchen.  I was assigned Jamie’s blog for this months secret recipe club assigment.  Jamie is a wife, mom and a lover of food who started her blog as a way to keep her recipes organized and to get rid of stacks and stacks of printed recipes that seemed to be piling up faster than she could make them.  I enjoyed “getting to know” Jamie this month and looking through all of the delicious recipes she has on her blog.  I was intrigued my so many of her recipes, but in the end my sweet tooth prevailed and I opted for these stuffed chocolate chip cookies. 

Boy am I glad that I decided to make these cookies.  They are…simply amazing.  A delicious, chewy chocolate chip cookie that is stuffed with salty and crunchy pretzels and peanut butter.  You know I’m a sucker for that sweet and salty combo, and these cookies satisfy that craving perfectly!  The original recipe calls for pretzel peanut butter sandwiches, but I opted for a regular ol’ mini pretzel with a dollop of peanut butter.  These are simply amazing, and needless to say, a mouthful.  I loved these and I’m so glad I found this recipe on Jamie’s blog.  I had been craving something sweet and salty and this fit the bill perfectly! 

Peanut Butter Pretzel Stuffed Chocolate Chip Cookies

Ingredients:

1/2 Cup (1 stick) unsalted butter, room temperature
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 1/2 Tsp vanilla extract
1 Egg
1 Egg yolk
1 3/4 Cups + 2 Tbsp flour
1 Tsp baking soda
1/2 Tsp salt
1 Cup chocolate chips
12 Mini pretelzs
1/4 Cup + 2 Tbsp peanut butter (creamy or crunchy)

Directions:

Preheat oven to 350.  Line a baking sheet with a silicone baking mat and set aside.

In a medium bowl sift together the flour, baking soda and salt and set aside.

Place butter, brown sugar, and sugar in a large mixing bowl and beat on high until light and fluffy, about 2 minutes.  Add the egg, egg yolk, and vanilla and mix to combine.  Slowly add the flour mixture and mix until just combined.  Add the chocolate chips and stir to combine.

Place a rounded tablespoon full of dough onto the prepared baking sheet, slightly flatten.  Place a pretzel on top of the dough, place half a teaspoon peanut butter on top of the pretzel.  Place another rounded tablespoon of cookie dough over the peanut butter and pinch the edges of the cookie dough together to seal the pretzel and peanut butter inside.

Place in the preheated oven and bake for 8-9 minutes.  Remove from oven, allow to cool on pan for about 5 minutes, remove to cooling racks and allow to cool completely.

Recipe source: adapted from Mom’s Test Kitchen,
                         cookie dough-A Lynsey Original

Snickers Stuffed Skillet Cookie…and my t.v. debut

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I have some exciting news, folks!  Yesterday I made my television debut.  Can you guess what it was for?  I won’t keep you waiting.  It was to talk about my blog!  My little, ol’ blog.  Eeeeek!  This little debut has been in the works for a few months.  Can I just say I was beyond flattered when I recieved an email from the morning producer at a local news station?  My jaw literally dropped when I read the email and learned that they were interested in me and my blog.  I quickly composed myself and responded to let her know that I would love the opportunity to appear on their show to talk about my blog and food.  I mean who doesn’t love to talk about food?  After much correspondence we nailed down a date and time and a few other details.  Once all that was taken care of it was a matter of me planning what to make to present on the segment.  That was the hard part!

I started browsing recipes on my blog, recipes I had bookmarked and recipes that I had been developing.  I wanted it to be perfect, this is t.v. people!  I knew I wanted to present at least three things, but I didn’t want it to be three of the same thing.  I finally determined two of the three, one being this skillet cookie.  I decided on the skillet cookie since A) I am such a fan of cookies and B) since I’ve been on a skillet cookie kick lately (that’s a tongue twister!).  A cookie of some sort had to make an appearance!  The second item I knew I wanted to bring was the Samoa Monkey Bread.  This monkey bread was a hit with Spencer and Tucker as well as my brother and sister-in-law…and guys on the news too! 

The third item was the one throwing me for a loop!  What do I do?  Another baked good? Another sweet dish? A dip?  The wheels in my little ol’ head were just a spinning.  I finally decided on a dip.  But not a savory dip, a sweet dip of course.  I mean these people had been up since before the crack of dawn, they needed sugar, they needed a boost and I was just the person to provide the goodies!  So the last thing I decied to make was chocolate chip heath cookie dough dip (to be posted next week!). 

Me and Mallory after the segment.  How cute is she?
 
So now that I had the date, time and recipes it was a matter of testing the recipes and making sure everything was in order. We needed to practice a little quality control and that meant my family and friends had to sacrifice and taste all these things I was making. It’s a hard job, but someone has to do it and I have the support system that will “belly up” and take one for the team!
 


This skillet cookie is amazingly delicious and simple!  Two things I love in a recipe; one that’s not a lot of fuss to assemble and that tastes oh. so. good!  This skillet cookie fits that bill on all levels.  It’s a one pot dish, literally.  All the mixing and cooking takes place in a cast iron skillet.  No mixer or fancy tools needed here.  It’s a basic chocolate chip cookie recipe that is mixed up and baked in a skillet.  A since it’s in a skillet…that means bigger pieces which means more deliciousness to inhale in one sitting! 

This particular recipe is taken up a few notches though…it’s got good stuff between two layers of a chewy, chocolate chip cookie.  I love a good chocolate chip cookie, I think I could eat my weight in them!  Give me a chocolate chip cookie stuffed with caramel and Snickers and sprinkled with a little salt.  Well, then I would just be in heaven.  But let’s not stop there.  Let’s not make a dozen or two small cookies, let’s make one giant cookie and let’s bake it in a skillet.  Oh yeah!  That’s the good stuff! 

I love love love this cookie right now.  One of the best things about it is you can customize it with whatever add-ins you want.  Reese’s peanut butter cups, Milky Ways, caramel sauce and pecans, marshmallow cream…I mean the options are endless!  This has quickly become a favorite in my house.  It looks like it was a favorite in the news room too; I only had a slice left by the time it was all said and done!  I’m sure it will become a favorite in your home too!    

I had a blast on the show yesterday!  All of the anchors, producers, camera techs and the rest of the staff were amazing.  I was a bit nervous when I first got there, but everyone was no nice and quickly put my nerves at ease.  I chatted with everyone before the segment, and when it was time to go on the air I was ready to chat about food!  Thanks again to the amazing staff at KARK4 for this amazing opportunity and experience!

Snickers Stuffed Skillet Cookie

Ingredients:

1 Stick (1/2 cup) unsalted butter
1 Tsp vanilla
1 Egg
3/4 Cup brown sugar, packed
1/4 Cup granulated sugar
1 1/2 Cups flour
1/2 Tsp baking soda
1/4 Tsp salt
1 Cup chocolate chips
1 Cup (about 5 Fun Size) Snickers, chopped
1/4 Cup caramel sauce
1/2-1 Tsp sea salt

Directions:

Preheat oven to 350.

Place butter in a 12 inch skillet and place over low heat allowing butter to melt.  Once the butter has melted remove skillet from heat, add the brown sugar and granulated sugar and stir to combine.  Add vanilla and stir to combine. 

Add the flour, baking soda and salt and stir to incorporate.  Add the egg and mix.  Stir in the chocolate chips. 

Divide the dough in half, leave half in the pan and set the other half aside.  Gently press the dough into an even layer in the skillet.  Drizzle the caramel sauce over the cookie, followed by the chopped Snickers.  Crumble the remaining dough evenly over the caramel and Snickers layer.  Sprinkle with sea salt.

Place in the preheated oven and bake for 15 minutes. 

Recipe source: A Lynsey Original    

Samoa Monkey Bread with Chocolate Ganache Dipping Sauce

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I was born and raised in south Arkansas.  Down there boys were involved in Boy Scouts and girls were involved in Camp Fire.  Camp Fire was definitely open to boys and Girl Scouts was available for the girls, but the girls stuck to Camp Fire and the boys stuck to Boy Scouts.  That’s just the way it was down there.  Being involved in Camp Fire I sold my fareshare of candy.  I sold so much one year I was actually crowned the Candy Queen!  I was a selling fool; Mint Meltaways, Caramel Swirls, Chocolate Covered Almonds (oh the chocolate covered almonds were my favorite…and still are), Chocolate Covered Raisens and Chocolate bars both plain and with almonds.  I still remember those days vividly, going door to door with boxes in hand selling my heart out.  Ohhh, the good ol’ days!

Okay, so where was I?  Oh, so it really wasn’t until I went off to college that I learned about Girl Scouts and the cookies they sold.  Oh, the cookies.  How I love some Thin Mints, Tagalongs and Somoas.  I have a weakness for them, to say the least.  Whenever cookie season rolls around and I see those brightly colored boxes my heart shutters with happiness!  I simply get giddy.  Not only does cookie season spark excitement in many, it also inspires many to get in the kitchen and make treats inspired by the goodness that comes from these treats.

The good thing about these creations is that most of them can be enjoyed well after cookie season has ended. Take this Samoa monkey bread, for example. A delicious combination of bread, chocolate, coconut and brown sugar that can be enjoyed for breakfast! I bet you never thought you could enjoy the taste of a cookie for breakfast, did you? Well, you can! 

This Samoa Monkey Bread is a clever spin on the delicious and ever-so-popular traditional monkey bread.  The traditional version is coated with a mixture of brown sugar, granulated sugar and cinnamon and after it’s baked the brown sugar caramelizes and forms a slight crispness around each piece of bread.  This version differs in the fact that it has a little chocolate treasure wrapped inside each, individual piece of dough and it doesn’t have brown sugar in the coating mixture.  This bread also has a hefty dose of coconut, and that’s a treasure in and of itself!  The addition of coconut also adds another level of texture to the dish.  While brown sugar is included in the recipe, it’s added to melted butter and then poured over the bread before being baked, this acts as a binding agent without giving it the crisp, caramelness we’re accustomed to in the traditional recipe. 

I love this monkey bread.  Do I even dare say, I think I may like it even more than the traditional recipe?  I think so!  This recipe is a winner.  It was a hit for breakfast Saturday morning, and even for dessert that evening.  Not only do I favor this recipe, but Spencer does, as well.  If that’s not enough to lead you to try this recipe, my sister-in-law and my brother (who is the monkey bread enthusiast) are overly fond of this bread too!  I had so much fun making this monkey bread, mostly due to the fact that I had the best (and cutest) little man helping me.

This recipe is simple, but is a little more time consuming that the traditional version due to the chocolate that is tucked in each piece of bread.  But I promise, it’s so worth the extra time.  I know this recipe will be a favorite in our home for years to come, and I hope it will find a special place at your table too! 

Samoa Monkey Bread with Chocolate Ganache Dipping Sauce

Ingredients:

For the bread-
4 (7.5oz) cans refrigerated biscuits
3/4 Cup sugar
2 Tsp cinnamon
2Tbsp cocoa powder
1-1 1/2 Cups milk chocolate chips (or 3/4 bag Hershey’s Baking Melts)
2 Cup miniature marshmallows
1 – 1 1/2 Cups sweetened, shredded coconut

For the glaze-
1/2 Cup (1 Stick) unsalted butter
3/4 Cups brown sugar, packed
1 1/4 Tsp coconut extract

For the ganache-
1 Cup chocolate chips
1/2 Cup heavy cream

Directions:

Preheat oven to 350.  Spray a 12-cup tube or bundt pan liberally with non-stick cooking spray and set aside.

For the monkey bread-

Combine sugar, cinnamon and cocoa powder in a medium bowl (or plastic bag) and stir to combine. 

Cut each biscuit in half and place 3-4 chocolate morsels and 1 marshmallow in the center and pinch the dough around the ingredients to close completely.  Gently coat each dough ball in the cocoa mixture and place in prepared pan.  Repeat process until a single layer is formed.  Once a single layer is formed in the base of the pan, liberally sprinkle half of the shredded coconut over the dough.  Place another layer of dough balls on top of the coconut, then top with more coconut. 

For the glaze-
Place the butter in a microwave safe bowl and melt.  Once the butter has melted add the brown sugar and coconut extract and stir to combine.  Carefully pour the butter mixture evenly over the dough mixture.

Place pan on a rimmed baking sheet* and place in the preheated oven and bake for approximately 45 minutes, until the bread is golden brown and cooked through.  *Start checking the bread at the 30 minute mark to ensure it doesn’t burn.

Remove the bread from the oven and allow to cool in the pan for at least 5 minutes.  Once the butter mixture has set, carefully invert onto a plate. 

*Place on a baking sheet to catch any overflow, if any overflow does occur during the baking process.

For the ganache-
While the cake cools make the ganache.

Place the chocolate chips in a medium bowl and set aside.

Place heavy cream in a small saucepan and heat.  Once the cream begins to simmer immediately remove from heat Bring the cream to a simmer, but not to a boil.  Immediately remove cream from heat and carefully pour over the chocolate chips and allow to sit for 2 minutes.  Once the mixture has had time to sit, whisk in small circles to form the ganache.  Drizzle some of the ganache over the top of the cake and pour the remaining in a container for dipping. 

Recipe source: barely adapted from Willow Bird Baking

Radicchio Apple Salad

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When it comes to menu planning, I have an endless amount of main dishes that I have bookmarked.  But sides, on the other hand, seem to be a little more challenging for me.  I tend to fall in a rut and make the same things over and over again.  If we’re having a heavier main course I try to find light and flavorful sides to serve.  Now if the main dish is on the lighter side I have no problem opting for a side that is a little on the heavier side, especially if there’s one or two I’ve been eyeing.

I’m always a sucker for a delicious salad; whether it’s the main course or a simple side.  In my opinion you can never go wrong with a salad.  Salads are delicious, good for you and there are so many different options and combinations, your imagination is truly the limit. 

As the weather conintues to get warmer, lighter meals and sides are a necessity.  This radicchio apple salad definitely fits the bill for a delicious and full-flavored salad.  One of the best things about this salad is it can be thrown together in no time. 

This salad is delicious, satysifying, sweet and slightly tart.  The base of the salad is radicchio, which has a slightly bitter flavor.  The apples add a nice bit of sweetness and tartness which helps to cut the bitterness of the radicchio.  The radicchio, apples and red onions are then tossed in a apple cider vinegarette and seasoned with a touch of salt and pepper.  The end result is amazing.  Slightly sweet, a bit tart, tangy and perfectly balanced.  All of the flavors work together beautifully and makes a side that would compliment so many dishes.    

Radicchio Apple Salad

Ingredients:

1 Head radicchio
1/2 Medium Honey Crisp/Pink Lady apple, thinly sliced
1/4 Cup red onion, diced
1 1/2 Tbsp honey
1 Tbsp Dijon mustard
2 1/2 Tbsp apple cider vinegar
3-4 Tbsp extra virgin olive oil
Salt and freshly ground black pepper, to taste

Directions:

Combine the honey, mustard, cider vinegar and olive oil in a bowl and whisk to combine.  Set aside.

Rinse radicchio thoroughly and dry.  Thinly slice the radicchio and place in a medium bowl.  Add the diced onions and sliced apples to the bowl.  Pour the vinegar mixture over the radicchio and toss to combine.  Season with salt and pepper, cover and place the refrigerator at least 30 minutes before serving.

Recipe source: A Lynsey Original 

Easy Restaurant Style Salsa

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Let’s chat a little bit about salsa, shall we?  I love salsa.  I mean LOVE salsa.  It’s one of those things that is so simple, but with the right seasonings, it’s amazing.  Salsa is one of those things that I could eat anytime, any day, and everyday.  It’s a weakness of mine.

I am a little picky about my salsa and the way it’s served.  Some people like it room temperature.  But, I’m not one of those people.  I like my salsa cold, I mean straight from the fridge cold.  I’m not a fan of lukewarm salsa.  I don’t know why, I’m just not.  To me, it tastes better when it’s chilled. 

I don’t like it too thick either.  If it’s too thick it’s like eating tomato paste.  No big chunks either.  I don’t want everything pureed to the point of not being recognized, but I like everything finely diced.  I like it a little juicy, while still having some texture. 

I am also a big fan of cilantro.  I love cilantro in general, I mean it definitely makes anything better!  So, the more cilantro the better!  I think people will be divided on my next prerequisite, but I love the addition of vinegar to salsa.  I love the acidity it brings.  I’m not talking a ton of acidic flavor, but I think a hint of it definitely adds so much to the overall flavor. 

So now that you know all of my specifics, when it comes to salsa we can move on!  I know you were curious!  Anyway, making salsa at home allows me to have control over all of these things; the texture, taste, amount of vinegar, cilantro and the temperature.  Believe it or not, it’s easier than you think to make a delicious salsa at home. 

If you have a food processor or blender in your kitchen then you can whip up a batch of fresh, delicious salsa in no time.  There are no special ingredients in the salsa either, this recipe consists of ingredients that are staples in my pantry.  So anytime I start craving a good batch of salsa I just go in my kitchen, throw all the ingredients in the food processor, blend it and then pop it in the fridge and allow to chill for a few minutes.  That’s it!  Now that you have the ingredients, you’re just a few steps from fresh salsa anytime you want it too!      

Easly Restaurant Style Salsa

Ingredients:

2 (14.5oz) cans diced tomatoes
1 Large jalapeno
2 Cloves garlic, minced
1 Onion
Juice of 1 lime
1 1/2 Tbsp vinegar
1/2 Cup cilantro
Salt and pepper, to taste
Pinch of sugar

Directions:

Remove stem and most seeds* from jalapeno, cut in half and set aside.  Cut onion in quarters.  Roughly chop cilantro.

Place tomatoes, jalapeno, onion, garlic, vinegar and cilantro in a food processor and pulse several times until desired consistency is achieved.  Season with salt, pepper and lime juice and pulse a few more times to incorporate.  Taste, adjust seasonings if needed and refrigerate until ready to serve.

*I left some seeds in for additional heat.  However, if you are sensitive to heat then remove all of the seeds.  Additionally, if you just want the flavor of the jalapeno and none of the spice, cut the jalapeno in half and remove seeds and soak in ice water for about 15-20 minutes before using.

Recipe source: A Lynsey Original

Chicken and Chile White Creamy Soup

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When it comes to classic combinations, chicken and rice has to be at the top of the list.  I think these two things have been together since the beginning of time; two delicious foods that compliment each other wonderfully.  When I think of comfort food, this classic duo is one of the first things that pops in my head.

When I saw the recipe for this soup on Shugary Sweets and it had this classic duo I knew it had to be delish!  The soup is incredibly simple to assemble and takes very little effort.  The chicken is cooked until golden brown and perfectly tender then the spices, chicken broth and rice are added and simmered until the rice is thoroughly cooked and fluffy.  Once the rice is cooked, the cream and sour cream is added and the soup thickens instantly and becomes perfectly cream. 

The is list of ingredients is simple but packs a punch of flavor.  This soup is amazing.  It’s filling, hearty, creamy and satisfying.  It was a hit at our house; I loved it but Spencer and Tucker were fans too.  Tucker even went back for seconds.  This soup is the ultimate comfort food, and we took it a step further and enjoyed it with some beer cheese bread.     

Chicken and Chile White Creamy Soup

Ingredients:

2 Tbsp olive oil
1 lb boneless, skinless chicken breast, cubed
1 (4oz) can chopped green chiles
32 Oz (4 cups) chicken broth
3/4 Cup uncooked Jasmine rice
2 Tsp cumin
1 Tsp Kosher salt
1/2 Tsp freshly ground black pepper
3/4 Tsp garlic powder
1 Cup heavy cream
4 oz (1/2 cup) sour cream

Directions:

Pour olive oil in a large stock pot and place over medium heat.  Add the chicken and cook until brown, about 10 minutes.  Once the chicken is completely cooked, reduce heat to low, and add the chiles, chicken broth, rice, cumin, salt, pepper and garlic powder and stir to combine.  Cover the pot and allow to cook for about 1 hour, until rice is thoroughly cooked, stirring occasionally.

Once the rice is cooked through, add the heavy cream and sour cream and stir to combine.  Cover again and allow to cook an additional 15-20 minutes.  Taste and adjust seasonings, if necassary.  Serve immediately.

*If soup is too thick add additional chicken stock until desired consistency is achieved

Recipe source: barely adapted from Shugary Sweets

Reeses, Peanut Butter Cup, Oreo Blondies

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There are a couple of types of people when it comes to desserts: the die-hard enthusiast, the ones who can take it or leave it and then those people who don’t eat sweets at all.  I know, I’m in shock too that everyone isn’t as big of a die-hard, sweet eating, sugar freak as I am.  Believe it or not, I’m married to one of those people that doesn’t believe the sweeter the better! 

I love, love, love my sweets.  Did I mention, I love my sweets?  Cause I do!  Chocolate, vanilla, strawberry, caramel or whatever…I love it all.  Cakes, cookies, pies, cheesecakes, cheesecake cakes, brownies, bars; there’s not a sweet I don’t like.  If I have to choose between a cupcake with a dollop of frosting or one mounded high with frosting, I’m going for the one with mounds of the sweet stuff.  Spencer, on the other hand, wants the cake with just a tad of frosting.  He will literally scrape two-thirds of the frosting off and just throw it away.  So when it comes to sweets we’re kind of opposites; I believe the sweeter the better and he wants the sweetness but just not over-the-top sweetness.

Lately I’ve been making quite a few sweets.  I’ve been a baking machine, to say the least.  I will admit, I’ve made some treats that have been overly sweet in Spencer’s terms.  Not that he hasn’t enjoyed them, just the same.  So, to make something more to his taste I decided to make some bars that were packed full of some of his most favorite flavors. 

These bars have it all.  Sweet. Salty. Crunchy. Chewy. Oreos. Reeses Pieces. Peanut butter cups.  Yes, a little bit of everything packed into each bite.  To say these bars are good would be an understatement.  They are little squares of goodness that take you to an out-of-this-world place for just a moment.  You’ve got a soft, chewy bar full of peanut butter flavor that is studded with mini Reeses Pieces candies.  But that’s not all.  Sandwiched between two layers of these delicious bars are Oreos.  But not just any Oreos, or the plain ol’ single stuf.  We’re talking Double Stuf.  Oh yeah!  Go big or go home, right?

These bars are amazing.  Simple to make but so big on flavor.  Each bite is packed with a little bit of everything, resulting in an over-the-top, delicious (yet flavor balanced) sweet treat! 

Reeses, Peanut Butter Cup, Oreo Blondies

Ingredients:

1 Stick butter
1 Cup brown sugar
1 Egg
1 Tsp vanilla
1/2 Tsp salt
1 Cup flour
1 Cup chopped Reeses peanut butter cups
1/2 Cup mini Reeses pieces
9 Double Stuf Oreos

Directions:

Preheat oven to 350.  Line an 8×8 pan with parchment paper and set aside.

Place butter and sugar in a large bowl and beat on high until light and fluffy, about 2 minutes.  Add egg and mix to combine.  Add vanilla and mix.  Add the salt and flour and mix on low until incorporated.  Add the Reese peanut butter cups and pieces and stir to combine. 

Place half the batter in the prepared pan and spread evenly.  Place the Oreos on top of the batter, then spoon the remaining batter over the Oreos and spread to cover. 

Place in preheated oven and bake for 30-40 minutes, until golden brown.  Remove from oven and allow to cool in pan for 15 minutes.  Remove from pan and transfer to a cooling rack and allow to cool completely.  Cut and serve.

Recipe source: A Lynsey Original

Beer Cheese Bread

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If you were to ask someone what there weakness was, as far as food goes, more than likely they would spit off an answer without any thought.  A carbaholic. A dairy lover. A sweet phene. The list goes on.  Well, for me, my answer wouldn’t be so simple.  I’m a carb loving, sweet phening, dairy loving, comfort food craving girl and the list just simply goes on.  I love food, what can I say? 

I’ve never met a carb I didn’t like.  Now take any piece of bread or pasta dish and top it, stuff it or mix it with cheese and I’m one happy girl.  I’ve always been this way.  Growing up, I remember going up to a salad bar getting my salad, veggies and such but while I was there I would pile my plate high with extra cheese and add a few pieces of buttery, garlic bread.  When I sat down to eat, I couldn’t have been happier.  Things definitely haven’t changed much.  I still try to get my carb fix on a daily basis.

I’ve never been one to turn down an extra bread stick, slice of bread, or cheese stick.  I’m a sucker.  Now when we’re talking homemade breads and rolls.  Um wow.  I think I could literally eat my weight in the stuff and, quite possibly go into a carb induced coma!  I love homemade breads, yeast and non-yeast I love them all.  A homemade bread that is stuffed not only with sharp cheddar goodness, but beer as well?  You’ve definitely got a winner! 

I’ve seen various recipes for beer cheese bread floating around the internet for quite some time.  Yes, I think I’m about the last person on earth who hasn’t tried the infamous beer cheese bread.  But that has changed, I’ve tried it and I LOVE it.  Beer. Cheese. Carbs.  Umm, how could this not be good?  An it’s a cinch to through together; no yeast, no proofing or anything.  Just combine this ingredients, stir and bake.  The end result is a bread that is fluffy, cheesy, slightly sweet and oh. so. good. 

This particular bread is a quick bread.  It’s an incredibly easy recipe, and it’s the perfect recipe for an inexperienced baker.  Spencer can cook all sorts of things on the stove top or grill but he’s never baked a cookie, pastry, or bread from start to finish.  He made this bread!  And it turned out perfectly.  And no, he wasn’t intimidated or nervous.  Just a few ingredients, some simple directions and in the end you get a delicious bread. 

We initially enjoyed this with a bowl of white chicken chili and it was amazing.  Throughout the week we enjoyed it with various other things, as well as tested it out in a grilled cheese sandwich.  Let me tell ya folks, that sandwich was awesome!  Cheesy beer bread surrounding more gooey cheese?  Yes please!  However you decide to enjoy this bread, just be sure to enjoy it.  I waited way too long to try this and I’m kicking myself for it.  Don’t make the same mistake I did…make this now!  Oh, and if you’re not a beer person or you just don’t have any on hand Sprite or 7-Up works too!  I can’t wait to try this recipe using additional add-ins and playing around with the flavor! 

Beer Cheese Bread

Ingredients:

3 Cups flour
1 Tbsp baking powder
1 Tsp Kosher salt
1/4 Cup sugar
3/4 Cup shredded cheddar cheese
2 Green onions, thinly sliced
12 Oz beer
1/4 Cup butter, melted

Directions:

Preheat oven to 375.  Spray a loaf pan with non-stick cooking spray and set aside.

Combine flour, baking powder, salt, sugar, cheese and green onions in a large bowl and stir gently to combine.  Slowly add the beer and stir gently to combine, trying not to overwork the batter.

Once all ingredients are incorporated, pour the batter into the prepared pan.  Drizzle the melted butter over the top of the bread.  Place in a preheated oven and bake for 50 minutes, until bread is cooked through and golden brown.  Remove the bread from the oven and allow to rest and cool for 10 minutes before removing from pan.

Recipe source: Shugary Sweets