Today I’m sharing a yummy and easy recipe over at The Way To His Heart. Date Rumaki; it’s simply dates stuffed with a sweet cream cheese mixture and an almond and it’s wrapped in bacon and baked to allow the bacon to crisp. It’s a simple but amazing recipe.
Archives for December 2013
Honey Peanut Butter Dipped Ritz Cookies
Chocolate and peanut butter is a classic combination that is loved by so many. Peanut butter cracker sandwiches is another thing that is timeless and that is enjoyed by people of all ages. There’s just something so good about that combination; sweet, crunchy peanut butter on top of a flaky, salty Ritz cracker, it hits all the right notes.
Now what if you were to take all of the above; chocolate, peanut butter with a tough of honey, and crackers and combine them? Pretty amazing, right? These are so simple to make and they provide you with a quick and delicious dessert that’s ready in no time.
These dipped Ritz are also ideal for individuals who want to give their neighbors, friends and co-workers something sweet but aren’t so into baking. With these cookies you’re able to give them a sweet treat without even turning on the oven.
This takes those classic peanut butter cracker sandwiches and envelopes them in a delicious milk chocolate blanket. I topped them with a pinch of sea salt and this addition not only adds another layer of that salty sweet that I love but it also dresses it up just a bit. This is a great option for the Christmas cookie platters, to wrap up in a cute cellophane bag, or to snack on at your Christmas gathering. They are also a perfect option for your Christmas cookie swap.
Honey Peanut Butter Dipped Ritz Cookies
Ingredients:
24 Ritz crackers
3/4 Cup peanut butter, I used crunchy
4 Tbsp honey
6-8 Oz chocolate
Sea salt, for topping, optional
Directions:
Chop the chocolate and place in a microwave safe dish. Heat in 20 second intervals, stirring after each, until the chocolate is melted. Once the chocolate is melted stir vigorously for 30 seconds.
Place the peanut butter and honey in a medium bowl and stir to combine.
Line a work surface with wax paper. Place 12 of the crackers, flat side up, on the wax paper. Place one tablespoon of the peanut butter mixture on each cracker. Place the other crackers on top of the peanut butter and press lightly.
Dip each sandwich in the melted chocolate, tap to remove excess chocolate and place on the wax paper. Sprinkle with sea salt. Repeat with remaining crackers.
Recipe source: A Lynsey Original
Chocolate Dipped Stirring Spoons
So are you still looking for some easy and fun options for gifts or favors? Throughout today and tomorrow I’ll be sharing several ideas that are simple and quick and the great options for easy gifts or for the person that has everything.
Throughout the fall and winter people just can’t seem to get their fill of hot beverages whether it’s cider, coffee or hot chocolate you’ll always find hot beverages in hand. So whether you’re looking for fun gifts to give, stirring sticks to have available at your parties or favors to send home with your guests flavored stirring sticks or spoons are a perfect option.
These are a fun and easy idea that can be customized to your liking. Simply take some plastic spoons, dip in chocolate. From there you can leave them just like that or sprinkle with broken up candies, chocolate pieces or even marshmallows. You could also make fun chocolate designs on them to make them festive, like chocolate snowmen or white chocolate Christmas trees. The options are endless and your imagination is your limit.
Make a variety of these and place them in cups at your drinking station; wrap them in a cellophane bag and tie them with a cute ribbon for favors, or package them up with your favorite drink mix and place in a cute mug for a fun and quick gift.
Chocolate Dipped Stirring Spoons
Ingredients:
12 plastic spoons
3 Oz milk chocolate
Candy of your choice (I made hot chocolate and peppermint stirring spoons)
-2 Tbsp peppermint pieces
-1 1/2 Tbsp mini chocolate chips
-1/2-3/4 Tbsp mini marshmallows
Directions:
Line a clean work surface with wax paper.
Chop the milk chocolate and place in a microwave safe bowl. Heat in 30 second intervals, stirring after each, until the chocolate is smooth and completely melted. Stir vigorously for 30 seconds. Dip each spoon in the chocolate then place on the wax paper.
If topping with candy, sprinkle candy bits on immediately. If decorating with a snowman or Christmas tree then allow the chocolate to dry before adding the design.
Allow the spoons to dry completely before storing or packaging.
Recipe source: A Lynsey Original
Peppermint Saltine Toffee Bark
Last week I appeared on KARK 4 to present some edible and DIY Christmas gifts. It seems like more and more people are turning to homemade gifts to give to friends, neighbors and co-workers. There’s just something that brings a smile to people’s faces when they get a tin, box or basket filled with homemade cookies, candy and drink mixes. Something so simple but that involves thought and love in the preparation of each item that it includes.
While I was on the set last week, one of the anchors said “what is it about peppermint? You can add it to everything to give it a holiday taste, feel and look.” There is so much truth to that. There’s just something about that combination of red and white that instantly brings Christmas to mind at the first glance.
So when I started thinking about something easy that could fill those Christmas tins I instantly thought of saltine bark. I made a batch of heath saltine bark a few weeks ago and it disappeared before I could get it out of my hands. There’s just something about the combination of saltines, brown sugar, butter and chocolate that when combined make an addicting candy. It went so fast with the heath bits I decided to try it with a different topping, peppermint baking chips.
This was every bit as good as the original. The bits of white chocolate and peppermint bits sprinkled over the semi-sweet chocolate no only scream Christmas but also taste amazing. If you love the combination of chocolate and mint then this is the bark for you and all those chocolate and mint lovers. This bark is so simple to customize with whatever flavor and topping you want; plain, toffee, peppermint, pecans, caramel, coconut, the list just goes on and on. Whatever flavor combinations are your favorite, just be sure to make this bark and customize it to your tastes!
After I shared this with some of my co-workers, one of them said they were going to buy all the saltines in a 20 mile radius from their home. Yes, they loved it that much, then they also said they were going to send me the bill for the bigger clothes they would have to buy after consuming all that bark. So when you give this to your friends, neighbors, family and co-workers you may include a disclaimer!
Peppermint Saltine Toffee Bark
Ingredients:
40 Saltine crackers (1 sleeve)
1 Cup (2 sticks) unsalted butter
1 Cup brown sugar
1 3/4 Cups semi-sweet chocolate chips
1/3 Cup Andes peppermint crunch baking chips
Directions:
Preheat oven to 400.
Like a rimmed baking sheet with foil. Spray the foil with non-stick cooking spray then lay the crackers in a single layer over the foil.
Place butter and brown sugar in a small saucepan over medium-high heat and bring to a boil. Once the mixture has reached a boil, reduce to medium and allow to boil for 3 minutes.
Pour over the crackers and spread evenly, being sure each cracker is covered.
Place in the preheated oven and bake for 5-6 minutes. Remove from oven and sprinkle the chocolate chips over the caramel crackers. Allow to sit for a few minutes, then evenly spread the chocolate over the caramel crackers. Sprinkle the peppermint chips over the chocolate. Allow to sit until the chocolate has hardened. Once the chocolate is hard, break the bark and store in an airtight container.
Recipe source: A Lynsey Original
Peppermint White Chocolate Cheesecake Dip
We’re well into the Christmas season which probably means your tree is up, halls are decked and there are many presents under your tree. Along with the decorations and shopping comes parties, gatherings and friends popping in. A quick, no fuss, and yummy snack that can be thrown together in a snap is a must this time of year.
This dip is just that. It can be prepared in under five minutes, no bake time needed and can be served with a variety of dippers. Making this ideal for those friends that pop in or for a last minute get together at a friends house. This is one of those dishes that looks impressive but doesn’t take much effort.
During Thanksgiving I shared a recipe for pumpkin cheesecake dip that was amazing. All the smooth, sweet goodness of a pumpkin cheesecake with none of the fuss. It was the perfect recipe for fall and all those Thanksgiving gatherings. And I can’t tell you how many people I heard from regarding that dip; it was a hit and people were making it left and right. So once we got through Thanksgiving and I had consumed my fare share of all things pumpkin I started transitioning into Christmas and thinking of all things Christmas. For these recipes I started going through different goodies in my head that were associated with this time of year. Once the thought process started the ideas began flowing.
What are a few food items that come to mind when you think of Christmas? For me it’s chocolate, cranberries, white chocolate, hot cocoa, treats dusted in powdered sugar, peppermints and all things sweet. Peppermints are a staple this time of year from tree décor, kid’s art projects, to baking; those red and white minty candies are everywhere. I stocked up on one of my favorite baking items for this time of year as soon as I saw them hit the shelves; these Andes baking chips are one of my weaknesses and one of my favorite things to cook with this time of year, so I new these were a must for this dip. What pairs perfectly with mint? White chocolate, of course!
So it was a done deal; peppermint white chocolate cheesecake dip. Yup. That was happening. This dip is to Christmas as my pumpkin cheesecake dip is to Thanksgiving. It’s a must. You’ve got a smooth creamy white chocolate cream cheese that is beat until light and fluffy. Fresh whipped cream is folded in to lend that airy texture that is so amazing. Then a hefty does of Andes baking chips are folded throughout the cheesecake dip. Bits of red from the mints shine through the frosty white cheesecake batter. Then another sprinkle of the chips are tossed over the top along with bits of crushed peppermint; not only making a beautiful and simple garnish but adding a layer of texture and more minty flavor. This dip will be a hit your Christmas parties or your festivities on Christmas day. You may want to make a double batch to ensure that everyone actually gets to taste some, because I promise you won’t be able to top with just one taste.
Serve this with pretzels, vanilla wafers, graham crackers, chocolate covered graham crackers or chocolate dipped pretzel sticks. Or just scoop it up with a spoon and enjoy pure bliss!
Peppermint White Chocolate Cheesecake Dip
Ingredients:
1 (8oz) package cream cheese, room temperature
1/2 Cup white chocolate, finely chopped and melted
1/2 Cup powdered sugar
1/4 Tsp peppermint extract
1/4 Cup heaving whipping cream
1 Tbsp sugar
1/2 Cup Andes peppermint baking chips
Crush peppermints, for garnish-optional
Directions:
Place whipping cream in a medium bowl and beat on high until it begins to thicken. Once the cream has thickened, add the granulated sugar and beat on high until stiff peaks form. Set aside.
Finely chop white chocolate and place in a microwave safe dish and heat in 20 second intervals, stirring after each, until chocolate is smooth and melted.
Place the cream cheese in a medium bowl and beat on high until smooth. Add the powdered sugar and mix to combine. Once the powdered sugar in incorporated increase spead and beat on high for 1 minute. Add the peppermint extract and stir incorporate.
Add the whipped cream and gently fold in. Add the baking chips and stir to combine. Place in a serving dish, top with additional chips and crushed peppermint. Serve with graham crackers, vanilla wafers, chocolate covered pretzels, or chocolate covered graham crackers.
Recipe source: A Lynsey Original
Chewy White Chocolate Cranberry Cookies
This combination has been heavy on my mind lately. From biscotti, to cookies and the amazingly delicious and addicting Cranberry Bliss Bars from Starbucks (I will be making these soon), I can’t get enough of these flavors. These cookies are fluffy, soft and so chewy. The epitome of the perfect cookie. They are then loaded with oodles of white chocolate and cranberries.
The base of the cookie is basic; sugar, brown sugar, butter and eggs. The brown sugar lends a rich layer of flavor as well as help provide a cookie that is beyond chewy. The cranberries add a layer of texture and tartness that’s quickly cut by the sweet, smooth white chocolate. Fresh from the oven these cookies are nothing short of amazing; warm, soft and so gooey. But they are equally delicious popped in the microwave for a few seconds and enjoyed with a big glass of cold milk.
These cookies are the perfect size to be placed on a yummy cookie tray, tied up in cute little bags and given as gifts or placed in tins for your neighbors. Another option, instead of giving the gift of a baked cookie to friends and family is giving them homemade slice and bake cookies. I have plenty of friends that enjoy fresh baked cookies but don’t enjoy the mixing process, so the fun cookie mix in a jar wouldn’t really appeal to them, but a batch of dough that’s already been mixed for them would definitely be ideal. I’ve taken a batch of this cookie dough, rolled it and wrapped in in plastic wrap and then in freezer paper and tied it with some fun Christmas ribbon. Just pop it in the freezer until you’re ready to hand out your gifts. How fun and easy is that?
White Chocolate Cranberry Cookies
Ingredients:
1 Stick (1/2 Cup) unsalted butter, room temperature
3/4 Cup brown sugar
1/4 Cup white sugar
1 Egg
1 Tsp vanilla
!/4 Tsp salt
1 1/2 Cups flour
3/4 Cup white chocolate chips
3/4 Cup dried cranberries
Directions:
To bake-
Preheat oven to 350. Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray and set aside.
Place butter in a large bowl and beat on high until light and fluffy, about 60-90 seconds. Add both sugars and beat on high until lighter in color and sugars are incorporated, about 2-3 minutes. Add the egg and vanilla and mix to combine. Add the flour and salt and mix until incorporated. Once the flour and salt are incorporated, increase mixing spead to medium-high and beat for 1 minute. Add the cranberries and white chocolate chips and stir to incorporate into the batter.
Using a cookie scoop, mine is about 1 tablespoon, scoop the cookies and place on the prepared baking sheet, leaving at least an inch between each cookie. Using the palm of your hand, or the base of a flat bottomed glass, slightly flatten the cookies, just enough to remove the rounded top.*
Place in the preheated oven and bake for 8-10 minutes, being sure not to overbake. I baked mine for about 9 minutes. They do appear underdone when removed from the oven but they will firm up as they cool. Remove from the oven and allow to cool on the baking sheet for 5 minutes. Transfer to a cooling rack and allow to cool completely.
*These cookies do not spread during the baking process. The shape that they enter the oven will be the shape the come out of the oven.
To freeze-
Roll the dough into a log that is about 1 inch around. Cut the dough in half and lay each piece on a piece of plastic wrap. Wrap the plastic wrap around the dough, making sure the entire piece of dough is covered.
On the outer side of the freezer wrap, write the type of cookie along with the baking instructions.
Instructions:
Cut dough in half in pieces and place on a baking sheet. Bake for 8-10 minutes in a 350 degree oven.
Place the two pieces of wrapped dough in a sheet of freezer paper and roll. Secure each end of the paper with a fun piece of ribbon. Place in the freezer until you’re ready to give to your friends.
Recipe source: A Lynsey Original
Chocolate Dipped White Chocolate Peppermint Cookies
Not only do I love chocolate and mint, that combination is synonymous with Christmas time. Smooth, delicious chocolate studded with flecks of red and white peppermint pieces. Since I have a weakness for these flavors, I decided it was only necessary that I make cookies packed full of white chocolate chips and pieces of creamy, crunchy Andes peppermint pieces.
The cookies alone are amazing and hit all the right notes. But I decided to amp up not only the chocolate but the peppermint as well, so I dipped them in semi-sweet chocolate and then sprinkled a few pieces crushed peppermint. These cookies are nothing short of ah-mazing! Not only does the semi-sweet chocolate add another element of chocolate goodness to this cookie, but when combined with the peppermint pieces it not only adds a little texture but also makes a beautiful cookie even more gorgeous.
Chocolate Dipped White Chocolate Peppermint Cookies
Ingredients:
1 Cup (2 sticks) unsalted butter
3/4 Cup granulated sugar
1 1/4 Cup brown sugar
2 Eggs
2 Tsp vanilla
2 3/4 Cup all-purpose flour
1 1/2 Tsp baking powder
1 Tsp baking soda
3/4 Tsp sea salt
1 1/2 Cups white chocolate chips
3/4 Cup Andes peppermint crunch baking chips
For the chocolate coating-
6 Oz semi-sweet chocolate
1/4 Cup crushed peppermint pieces
Directions:
Preheat oven to 350. Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray and set aside.
Combine flour, baking powder, baking soda and salt in a medium bowl and whisk to combine. Set aside.
Combine butter and sugars in a mixing bowl and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix to combine. With the mixer on low, gradually add the flour mixture and mix until combined. Once all of the flour mixture has been added increase the mixing speed to high and beat for 1 1/2 minutes.
Add the white chocolate chips and peppermint chips and stir to combine. Cover the dough with plastic wrap and place in the refrigerator and allow to chill for at least 30 minutes.
Using a cookie scoop (mine was about 1 tablespoon) scoop the chilled dough on the prepared baking sheet leaving about 2 inches between each cookies. Place the cookies in a preheated oven and bake for 8-10 minutes, remove from oven and allow to cool on the baking sheet for 5 minutes then transfer to a cooling rack and allow to cool completely. *The cookies will look slightly undercooked in the centers after about the 9-10 minute mark but they will continue to cook while they are on the cookie sheet.
For the chocolate dip-
Line a flat work surface with wax paper.
Finely chop the chocolate and place in a microwave safe bowl and heat in 20 second intervals, stirring after each, until the chocolate is completely melted and smooth. Once the chocolate is completely melted stir vigorously for 30 seconds.
Dip half of the cookie in the melted chocolate, tap to remove excess chocolate and place on a wax paper. Sprinkle with crushed peppermint pieces. Allow to sit until completely dry.
Recipe source: A Lynsey Original
Rich, Chocolaty Hot Cocoa Mix
Growing up I remember coming in from the cold winter weather all bundled up in my big coat, gloves, scarf and toboggan (Think Ralfie from the Christmas Story) and my cheeks were redder than red and colder than cold. Once I shed all the winter garb my mom and dad had a fire going and a big ol’ cup of hot chocolate waiting on me to help me thaw out and warm up. Rich, warm hot chocolate topped with gobs of marshmallows, what better way to warm up?
To this day hot chocolate still holds a special place in my heart, and stomach and I still can’t think of a better way to warm up than silky, chocolate deliciousness. I always have a box, or two, of hot chocolate mix on hand for those days when hot chocolate is necessary. Oh, and I have to have the kind with the mini marshmallows. Because, after all, what’s hot chocolate without marshmallows?
So, since I love the stuff so much I thought it would only be appropriate to make my own version at home. It was due time to make the concoction for myself and amp up the chocolate power just a touch…since you really can’t ever have too much chocolate! So just in time for Christmas I have made my very own hot chocolate mix. Perfect, right? Now I can have rich chocolaty hot chocolate any time I want, even if I run out of my beloved store-bought stuff with the mini marshmallows, because I know how to make my very own mix! I’m probably too excited about this, but hey, it is chocolate and I have the right to be over the moon!
Oh, another perk to this homemade mix. It makes terrific Christmas presents. The mix is easy to make, can be doubled, tripled and so on then package in little bags and placed in a cute mug or spooned into jars and given to your friends, family, co-workers and even your kid’s teachers. This is a gift that is so much fun and the amounts of sweetness and chocolate are completely controlled by you! The only thing in question now is: with or without marshmallows, what type of cocoa drinker are you?
Rich, Chocolaty Hot Cocoa Mix
Ingredients:
1 1/2 Cups powdered sugar
1 1/2 Cups unsweetened cocoa powder
2 Cups powdered milk
1/2 Cup Nesquick chocolate powder
1/4 Tsp salt
1/2 Cup (2 oz) white chocolate, finely chopped
1/4 Cup (1 oz) semi sweet chocolate, finely chopped
Pinch of cayenne pepper, if desired
Directions:
Combine ingredients in a large bowl and whisk to combine. Place in cellophane bags or jars and store.
To make-
Place 2-4 tablespoons of mix in a mug (depending on how chocolaty you want it) and add 1 cup warm milk and stir to combine. Top with marshmallows, or whipped cream and chocolate syrup and ejoy.
Recipe source: A Lynsey Original
Peppermint Sugar Scrub
How are you doing on your Christmas shopping? Are you typically the person who starts in January and is finished by mid-July? Or are you the type of person that every year has the best of intentions to start early but end up cramming everything in the week or two before Christmas?
I made the mistake of being in the second category of people a few years ago and swore to myself that I would never put myself through that stress again. So far, I ‘ve been able to keep that promise I made with myself. I typically have most of my shopping done by mid-November, with the possibility of having to get a few things here and there between then and December 25th.
Having all the shopping out of the way allows me to enjoy the weeks and days leading up to Christmas, as well as allows me to have more time in the kitchen. Which means…more cookies and goodies for my friends, family and co-workers! I enjoy making homemade gifts family and friends whether it’s scarves, trays or boxes of cookies, homemade vanilla. I love being able to give them a little something that I’ve made, it makes me happy and I can tell it means a lot to them too just knowing that I’ve taken the time to make a special something just for them.
Peppermint Sugar Scrub
Ingredients:
1/2 Cup coconut oil (or oil of your choice)
1 1/2-2 Cups sugar
2 1/2 Tsp peppermint extract
Food coloring, if desired
Directions:
Place coconut oil in a medium, microwave-safe bowl and heat for 15-20 seconds, until the oil is in a liquid state. Add the sugar, peppermint extract, and food coloring (if using) and stir to combine, making sure all ingredients are evenly mixed and food color is evenly distributed.
Spoon into containers. Decorate with twine or ribbon.
Recipe source: slightly adapted from The Gunny Sack
Heath Saltine Cracker Toffee Bark
Saltine bark, cracker toffee bark, Christmas Crack; this is a recipe that is known by many names. The one thing you need to know, however, is that you need this in your life. This is one of those recipes that surfaces every Christmas season and takes over the web. Pretty much everywhere you turn or look you see some variation or another of this amazing bark.
I have been making and enjoying this bark for years now. And let me say, the name Christmas Crack, as bad as it sounds is perfectly fitting because of just how addicting this stuff is. If you judge solely by looks or the list of ingredients you really wouldn’t be wowed. But with one, single bite of this stuff you’d definitely be addicted.
This is the perfect combination of sweet and salty. Light, crispy, almost flaky caramel that enrobes salty crackers. A generous dose of chocolate is then added and spread evenly over the caramel. And that, alone is amazing but I didn’t stop there with this particular variation, I then sprinkled some milk chocolate heath bits over the melted chocolate to add another layer of flavor and texture.
This is one of those recipes that’s incredible and amazes each and every person that sinks their teeth into it. Not only does the taste send their taste buds soaring but another thing that intrigues them is one of the ingredients, Saltine Crackers. Yes, Saltines are the base of this amazingly addictive treat.
After they get over the initial shock of the main ingredient they then want to know “just how do you make this stuff?”. Well, it’s simple, just lay at some crackers, melt some butter and sugar, pour it over the crackers, bake and add chocolate. Simple, right? So not only does the taste WOW during this time of year, but the simplicity appeals to so many that want to make a special treat to share with their friends, family, neighbors and co-workers. Make a batch of this and you’ll be everyone’s favorite person…and make a double or triple batch because this stuff doesn’t last long!
Saltine Cracker Toffee Bark
Ingredients:
40 Saltine crackers, approximately 1 sleeve of crackers
1 Cup (2 sticks butter)
1 Cup brown sugar
1 3/4 Cups semi-sweet chocolate chips
1/3 Cup heath toffee bits
Directions:
Preheat oven to 400.
Like a rimmed baking sheet with foil. Spray the foil with non-stick cooking spray then lay the crackers in a single layer over the foil.
Place butter and brown sugar in a small saucepan over medium-high heat and bring to a boil. Once the mixture has reached a boil, reduce to medium and allow to boil for 3 minutes.
Pour over the crackers and spread evenly, being sure each cracker is covered.
Place in the preheated oven and bake for 5-6 minutes. Remove from oven and sprinkle the chocolate chips over the caramel crackers. Allow to sit for a few minutes, then evenly spread the chocolate over the caramel crackers. Sprinkle the toffee bits over the chocolate. Allow to sit until the chocolate has hardened. Once the chocolate is hard, break the bark and store in an airtight container.
Recipe source: A Lynsey Original