Archives for August 2014

Cookie Dough Brownies

August 29, 2014 by Lynsey Leave a Comment

When it comes to desserts there is an endless array of options. There are desserts out there to suit every taste. Pies, cakes, cookies, pastries, ice cream, bars; the list truly goes on and on.

Every person has their own favorite dessert that is their “go to”. My brother and dad are pie people, my mom could (and does) scoop buttercream out of the bowl by the spoon fulls, so buttercream along with anything chocolate is her forte, my sister-in-law is a cake person (white on white to be precise). Then there are people like me, I don’t really have one particular dessert that is my go to. What I want truly depends on my mood. Sometimes I want bars, other times I want a pastry of some sort, and then other times I want just a plain ol’ fudgy brownie.

Even when it comes to a particular type of dessert, there are all sorts of opinions and tastes that go along with that. Some people want thin crunchy cookies, while others want thick and chewy cookies. Some people want cake like brownies, while others prefer gooey, stick-to-your-teeth brownies that can only be washed down with a big glass of cold milk.

Two of my all-time favorite desserts are brownies and chocolate chip cookies. While I do love experimenting with new recipes, sometimes you just can’t beat the classics. And it honestly doesn’t get more classic than those two. What could be better?

Well, how about combining the two. What about thick, fudgy brownies that are frosting with (eggless) chocolate chip cookie dough? Sounds too good to be true, right? I thought so too until I came across just such a thing on The Hub of Our Home.

Tanna managed to combine two of my ultimate favorites into one dessert. Cookie dough, which I could truly eat a whole batch straight from the bowl, piled high on brownies. Folks, these things are what dreams are truly made of.

The next time you find yourself in the horrible dilemma of brownies versus cookies, remember there’s a solution. You don’t have to choose now. Now you can quench two cravings with one dessert with these cookie dough frosted brownies!

Cookie Dough Brownies

Ingredients:

For the brownies-
1/2 Cup butter, melted
3/4 Cup sugar
1/4 Cup brown sugar
2 Eggs
3/4 Tsp vanilla
1/4 Cup cocoa powder
1/2 Tsp baking powder
1/4 Tsp salt
1 Cup + 1 Tbsp flour

For the cookie dough frosting-
1/2 Cup unsalted butter, room temperature
3/4 Cup brown sugar
1 Tsp vanilla
1 Cup + 2 Tbsp flour
1/2 Tsp salt
5 Tbsp milk
1 Cup mini chocolate chips

Directions:

For the brownies-
Preheat oven to 350. Spray a 8×8 pan with non-stick cooking spray and set aside.

Combine butter, granulated sugar and brown sugar in a large bowl and mix until completely combined. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix to combine. Add the flour, cocoa powder, baking powder, and salt and mix to combine. Once ingredients are completely incorporated pour in the prepared baking dish. Place in the preheated oven and bake for 25-35 minutes, until toothpick inserted comes out clean. Remove and allow to cool completely.

For the frosting-
Combine butter and sugar in a large bowl and beat on high until light and fluffy. Add vanilla and mix to combine. Add the flout and salt and mix until just incorporated. Add milk, one tablespoon at a time, until the mixture is soft yet slightly thick. Add chocolate chips and mix until just incorporated. Spread on the cooled brownies and serve!

Recipe source: slightly adapted from The Hub of our Home

Strawberry Cream Oatmeal Smoothie

August 28, 2014 by Lynsey 3 Comments

I love to bake; that is my “me time”. My time to relax and just let go. Tucker shares my passion for the baked goods and the process of making them. But, if I baked as much as I wanted to, or as much as my little guy wanted to then…well, it just wouldn’t be good. Plus, I think Spencer would lose his mind. See, he tries to keep up with my baking excursions with a fierce effort but never seems to conquer the task of eating the mountains of cookies or cakes filled with decadent frosting. So, in order to keep the peace I try to refrain from baking every waking moment.

That’s not to say, however, that there aren’t sweets of some sort in my house. Smoothies are one of those things that are so versatile. They are a delicious, and more healthy option to help quench those sweet cravings. They are also ideal for a quick, healthy and filling meal and perfect to have in hand on the way out the door.

I went for quite some time without having a single smoothie. But, I decided it was due time to change my eating habits and get a little healthier with my meals and snacks. So, as of lately I’ve been on a smoothie kick. My little guy has since followed suit. We smoothies at least 3 to 4 days a week, and most of the time he requests them before I even have a chance to ask what he wants to eat.

His favorite, like me, are fruit based smoothies. He’s a sucker for mixed berries, orange juice and a little yogurt. I also like to throw in a handful of baby spinach or kale for some extra nutrients and another serving of veggies.

Along with mixed berries, my little guy likes strawberries. He likes them by themselves, in yogurt, cupcakes, milkshakes and ice cream, just to name a few. So the other day when he asked for a smoothie for breakfast I decided to make a smoothie using one of his favorite fruits and pair it with a breakfast classic, oatmeal. A creamy strawberry oatmeal smoothie was created.

This strawberry cream oatmeal smoothie is packed with fresh, juicy strawberries and deliciously ripe banana making the fruit the star in this satisfying smoothie. Greek yogurt and coconut milk add a rich and creamy texture, and oatmeal adds a filling and satisfying fullness.

This strawberry cream oatmeal smoothie may have been the first smoothie we enjoyed in quite some time, but it definitely won’t be the last. It has reunited me with my blender and introduced my little guy to a whole new world of delicious and satisfying smoothies.

So, the next time you are hungry or craving something sweet ditch the chips, cookies or candy for an equally satisfying but healthier alternative. Pull out your blender, toss everything in and blend until smooth. Viola, you’ve got yourself a yummy and tummy satisfying drink that will keep you full for hours on in.

Tomorrow morning forgo the waffles, bacon and eggs or biscuits and turn on your blender. Sip on this pink deliciousness that is the strawberry cream oatmeal smoothie. Not only will you start your day on the right foot, you’ll be addicted this concoction, and you’ll start your day with the prettiest pink drink you’ve ever laid eyes on!

Strawberry Cream Oatmeal Smoothie

Ingredients:

1 Cup fresh strawberries, cut in half
1 Large frozen banana, sliced
1/4 Cup rolled oats
1/4 Cup Greek yogurt, plain or vanilla
1/4-1/3 Cup Coconut, Almond or Low-fat milk
1 Scoop protein powder, optional
3 Cup ice, optional

Directions:

Place strawberries, banana, oats, yogurt, milk and protein powder in a blender and blend until smooth and combined. If the mixture is too thick, add a little more milk. If the banana isn’t frozen, or if the smoothie isn’t as cold as desired, add ice and blend. Serve and enjoy.

Recipe source: A Lynsey Original

SRC: Banana Cream Cheese Muffins

August 25, 2014 by Lynsey 15 Comments

I am one of those people who always has bananas in the house. My boys go through them like monkeys at the zoo, so I very rarely have overly ripe bananas laying around. But, on the rare occasions I do I take advantage of it and quickly pull one of my bookmarked banana recipes out and run to the kitchen.

I had been craving a banana baked good for quite sometime. I came across these banana cream cheese muffins on Hapa-tite, my assignment for this month’s Secret Recipe Club. It was like the planets aligned; I found a delicious recipe I wanted to make just in time for the swap and I had some ripe bananas on hand. It was meant to be!

I love banana baked good, but throw cream cheese in the mix and well, you’ve got a match made in heaven. Cream cheese is a staple in my kitchen and I love adding to to various recipes to enhance and change up the flavor just a bit. The cream cheese adds a richness as well as a slight tang to the recipe and it’s flavor really plays up and compliments the banana flavor in this muffin.

These muffins turned out amazing. I added brown and white sugar to give it a molasses-y flavor. I left the bananas slightly chunky so bits would be evident throughout the muffin. These are moist, packed full of flavor and the perfect use for those ripe bananas you have sitting on your counter! Make some of these for your crew today and they can enjoy them for a quick and delicious breakfast throughout the rest of the week!

Banana Cream Cheese Muffins

Ingredients:

6 Tbsp unsalted butter, room temperature
4 Oz cream cheese, room temperature
1/2 Cup sugar
1/2 Cup brown sugar, plus more for sprinkling (if desired)
1 Egg
1 Cup (2-3) bananas, smashed but still with chunks
1/4 Tsp vanilla
1 1/2 Cups flour
1/4 Tsp baking soda
1/4 Tsp baking powder
1/4 Tsp salt

Directions:

Preheat oven to 350. Line a muffin tin with liners and set aside.

Place butter and cream cheese in a large bowl and beat on high until combined and fluffy, about 2 minutes. Add both sugars and beat on high until light and fluffy, about 2-3 minutes. Add egg and mix to combine. Add vanilla and bananas and mix until just incorporated. Lastly, add the flour, baking soda, baking powder and salt and mix until just combined.

Fill muffin tin 2/3 full. Sprinkle with brown sugar, if desired. Place in preheated oven and bake for 20-25 minutes, until golden brown and toothpick inserted comes out clean. Remove and enjoy.

Recipe source: barely adapted from Hapa-tite, originally from The Sweetest Kitchen

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Tate’s Bakeshop Lemon Pound Cake (A.K.A-The BEST Ever Lemon Pound Cake)

August 22, 2014 by Lynsey Leave a Comment

I am a sucker for anything lemon; lemon squares, lemon curd, lemonade. You name it and it if involves lemons, I’m in. But, I am picky when it comes to consuming lemony concoctions. I don’t want a subtle lemon flavor, or a mostly sweet, non-tart lemon flavor. I want a in your face, mouth puckering, tart lemon flavor. Go big or go home, right!?!

So when I started trying to find a lemon pound cake recipe for my sister-in-law’s birthday, I went at it with a few things in mind. It had to be packed with bold, lemon flavor. It had to be moist and delicious. And, it had to have a glaze that made my cheeks pucker.

I looked through a few recipes before coming to The One. When I came across the one from Tate’s Bakeshop I knew it had to be a winner. They are known for their infamous chocolate chip cookies, but they have a variety of other sweet treats that equally enticing.

So, once I found the recipe I headed to the kitchen to make cake that I hoped quenched all my desires for this cake. I whipped up the cake and quickly got it in the oven. Once it was baked I started on the glaze. The glaze was everything I wanted and more; sweet, tart and syrupy. I poured it over the cake and sat anxiously awaiting the time I could cut it.

The time for the truth finally came. I sliced everyone’s pieces and served them up. The first test, my sister-in-law, the birthday girl. She is a foodie too, so I wanted to make sure it lived up to her expectations, and it did. Then I quickly dug in. The cake had a slight crust and crunch around the edges, part of what I look for in a pound cake, the center was moist and fluffy and the overall flavor was sweet and lemony. And then the glaze. Oh the wonderful glaze. It’s sticky, tart, sweet and full of lemon flavor. It paired with the cake beautifully and all the flavors balanced one another.

This truly is the best lemon pound cake I have ever had. My sister-in-law and the rest of the family agreed with me too! This cake is simple, elegant and a definite show-stopper. This cake will definitely be making appearances in our house and at gatherings for years to come!

Tate’s Bakeshop Lemon Pound Cake

Ingredients:

2 3/4 Cups flour
1/2 Tsp baking soda
3/4 Tspsalt
1 Cup (2 sticks) unsalted butter, room temperature
2 1/2 Cups sugar
1 Tsp vanilla
1 Tbsp grated lemon zest
5 Large eggs, room temperature
1 Cup sour cream
1/2 Cup fresh lemon juice

For the glaze-
1/2 Cup freshly squeezed lemon juice
1/2 Cup sugar
1/4 Cup water

Preheat oven to 350.

Spray a 10-inch bundt pan with non stick cooking spray and lightly dust with granulated sugar. Set aside.

In a medium bowl combine flour, baking soda and salt. Whisk to combine and set aside.

Place butter and sugar in a large mixing and beat on high until light and fluffy, about 3-5 minutes. Add vanilla and lemon zest and mix to combine. Add the eggs, one at a time, mixing well after each addition.

In a small bowl combine sour cream and lemon juice and whisk to combine.

Add the flour mixture and sour cream mixture, alternating between the two, starting and ending with the dry ingredients.

Pour the batter in the prepared pan and place in the preheated oven. Bake for about an hour, or until toothpick inserted in the center comes out clean.

Remove from oven, allow to sit in pan for 2-3 minutes. Invert on cake platter.

For the glaze-
Combine lemon juice,sugar and water in a small saucepan and place over low heat, stirring continuously until the sugar dissolves. Increase the heat to medium and cook until the mixture becomes a little thicker, almost the consistency of syrup. Be sure not to overcook as the syrup with begin to brown and burn.

Once the cake has cooled for about 10 minutes, slowly pour the glaze over the cake. Allow to cool and serve.

Recipe source: Tate’s Bake Shop Cookbook

Grilled Chicken Parmesan

August 20, 2014 by Lynsey Leave a Comment

Chicken parmesan is a classic. There’s something so incredibly irresistible about chicken that is lightly breaded, fried and swimming in homemade tomato sauce and topped with gooey, melted mozzarella cheese. It’s the ultimate in comfort food.

Traditionally, chicken parmesan is served atop or with a side of delicious pasta. But in this version, it differs a little. This is served on a delicious, crusty baguette in the form of an open faced sandwich. Instead of fried, this chicken is seasoned and grilled. The marinara sauce is bright, simple, fresh and full of all those flavors that are expected in classic marinara.

This meal is delicious, filling and comes together in under 30 minutes making it ideal for a weeknight meal. Serve along with a green salad and it’s an amazing and filling meal that doesn’t leave you weighed down. The next time you’re craving chicken parmesan, change it up a little and serve it open face sandwich style!

Grilled Chicken Parmesan

Ingredients:

1 (10 inch pieces) baguette
1 1/2 Pounds tomatoes (approximately 5) quartered
Kosher salt
2 Tbsp extra virgin olive oil
2 Cloves garlic, thinly sliced
Pinch red pepper flakes
4 (6oz) boneless, skinless chicken breasts
1/2 Tsp dried oregano
4 Oz mozzarella cheese, thinly sliced
3 Tbsp shredded parmesan cheese
1/4 Cup chopped fresh basil

Directions:

Cut a 1 1/2 inch piece of baguette, place in the food processor and pulse to make breadcrumbs. Add the tomatoes and 1/4 teaspoon of salt and pulse until the tomatoes are finely chopped but not pureed.

Pour 1 1/2 tablespoons olive oil in a medium skillet and place over medium heat. Once the oil is hot, add the garlic and cook until golden, about 1 minute. Add the red pepper flakes and tomato mixture and bring to a simmer. Cook until the sauce slightly thickens, about 8-10 minutes.

Place a grill pan over medium high heat. Drizzle the remaining 1/2 tablespoon of olive oil over the chicken and rub to coat. Sprinkle the oregano and 1/4 teaspoon of salt over the chicken.

Split the remaining baguette in half, lengthwise, then cut in half to make 4 pieces. Place the bread, cut side down, on the hot grill pan until lightly toasted.

Place the chicken on the pan and grill until cooked through, about 5 minutes per side. When there are two minutes remaining, top the chicken with mozzarella and cover.

To assemble-
Spoon some of the tomato sauce on the bread pieces. Top each half with the shredded parmesan. Place the chicken breast on top of the cheese, then top with the remaining sauce. Sprinkle with basil and the remaining parmesan.

Recipe source: Food Network Magazine-June 2014

Chewin’ Tuesday: Beef Rissoles with Baby Greens

August 20, 2014 by Lynsey Leave a Comment

Then end of summer is around the corner, but there are still plenty of days to enjoy the summer sun and backyard bbq’s. One of our favorite things we’ve enjoyed this summer are these beef rissoles. I first learned of these little jewels on The Chew. Chef Curtis Stone filled in for Daphne Oz while she was out on maternity leave with her sweet little Philo.

During that time Chef Curtis shared several amazing recipes, some of which I’m still anxiously awaiting to try! One of the first I decided to make was his rissoles. Rissole is a dish that is served up in several countries, but his version is obviously of Australian influence. It’s a beef patty that is a little smaller than a traditional hamburger patty, actually about the size of our sliders.

The meat mixture has bacon, onion, fresh herbs and spices and is mixed and rolled into balls and flattened slightly. They are grilled and a light crust forms on the outside while the inside in incredibly moist, tender and juicy. This meal comes together in no time, making it ideal for a week night but also perfect for weekends or entertaining guests.

They are full of flavor and delicious served with the mixed baby greens and potato salad. These patties would also be amazing on slider buns with a little basil mayonnaise, sharp cheddar and apples or whatever your favorite toppings might be. Before you say farewell to summer, make these rissoles. You’ll be just as addicted as we are!

Beef Rissoles with Baby Greens

Ingredients:

1 Pound ground beef
1 Oz bacon, finely chopped
1/2 Small onion, finely chopped
1 Garlic clove, minced
1 1/2 Tbsp chopped flat leaf parsely
4 Tsp chopped fresh thyme
2 Tsp dijon mustard
1/2 Tsp ground paprika
1 Tsp Worcestershire sauce
1 Large egg, lightly beatne
Olive oil, for brushing

For the greens-
2 Tbsp vinegar
1 Tbsp finely chopped shallot or sweet white onion
3 Tbsp extra virgin olive oil
6 Cups mixed greens

Directions:

For the rissoles-
Combine ground beef, bacon, onion, garlic, parsley, thyme, mustard, paprika, worcestershire, salt, pepper, and egg gently mix to combine, being sure not to over-work the meat. Form into 8 round balls, then gently flatten each ball to 1/2 and inch in thickness.

Preheat grill or grill pan to medium-high heat. Meanwhile, brush the rissoles with oil and place on the preheated grill or grill pan. Cook for 6-8 minutes, turning once, or until cooked through. Remove from grill and allow to rest for 5 minutes.

For the mixed greens-
Combine vinegar and shallot in a large bowl and whisk to blend. Once combined whisk in the olive oil. Season with salt and pepper. Add the greens and toss to coat. Taste, add additional salt and pepper if needed.

Serve the greens with the rissoles and creamy bacon potato salad

Recipe source: Curtis Stone-The Chew

Nutella Swirl Brownie and Sugar Cookie Tart

August 15, 2014 by Lynsey Leave a Comment

A few months (yes, months…I know I’m late with this post) ago we celebrated my mom’s birthday. She just happened to be in town so my crew, along with my brother and sister-in-law decided to get together to celebrate her birthday. We had steaks, salads, baked potatoes, bread and, of course, some veno!

But, no birthday celebration is complete without dessert. My mom is a chocolate lover, so I thought long and hard about all the options before finally settling on a tart. But, not just any tart. A brownie tart with a Nutella swirl and chunks of chewy sugar cookie. But what really put it over the top was the flecks of salt and bits of toffee.

This tart is the best of both worlds combining delicious flaky pie crust, chewy and dense brownie and buttery sugar cookies. As if that isn’t enough enough, dollops of delicious chocolaty-hazelnut plopped over the brownie batter before being baked. This not only add another level of flavor, but amps up that chocolate flavor too. The addition of salt makes for the sweet salty combo, as well as cutting some of the sweetness.

I love this version, but Lindsay also suggests subbing peanut butter for the Nutella which I think is a great idea. Biscoff would be a yummy substitution too, along with any of the other varieties of flavored peanut butter that are now available.

Now, if you’re wondering what the birthday girl thought. Well, she loved it. And she tasted it throughout the entire process; the pastry crust, brownie batter, cookie batter and even a scoop of Nutella. I honestly think she would have been happy with a bowl of raw dough…but she allowed me to have enough dough and batter to assemble the tart!

So, if you’re in the mood for pie, brownies and cookies all that the same time then this is definitely the dessert for you. If you need a delicious and crowd pleasing dessert for an event, or just something sweet to have around the house then you must try this tart!

Nutella Swirl Brownie and Sugar Cookie Tart

Ingredients:

For the sugar cookie dough-
1/2 Cup (1 stick) unsalted butter, chilled
1/2 Cup granulated sugar
1 Large egg
1 Tsp vanilla
1 1/2 Cups flour
1 Tsp baking powder
1/4 Tsp salt

For the brownie layer-
1/3 Cup flour
1/4 Cup dark or dutch process cocoa powder
1/2 Tsp instant espresso powder
1/4 Tsp salt
1/8 Tsp baking soda
1/4 Cup unsalted butter, melted
1/4 Cup granulated sugar
1 Large egg
1/2 Tsp vanilla extract

For tart assembly-
1 (9inch) Pie crust, homemade or store bought
1/4 Cup chocolate hazelnut spread
Sea salt, for sprinkling
Toffee bits, optional

Directions:

Preheat oven to 350.

Roll out pie crust, making it slightly thinner than you would for a normal pie, and gently please the crust into a 9 inch tart pan with a removable bottom. Roll the rolling pin over the top of the pan to trim the excess dough. Place in the refrigerator and chill until ready to use.

For the sugar cookie dough-
Place butter in a large bowl and beat on high until light and fluffy. Add the sugar and beat until incorporated and the mixture is fluffy, about 2-3 minutes. Add egg and vanilla and mix to combine. Add the flour, baking powder, and salt and mix until the dough just comes together.

For the brownie layer-
Combine flour, cocoa powder, espresso powder, baking soda and salt in a medium bowl and whisk to combine. Set aside.

In a separate bowl combine melted butter, white and brown sugar and whisk until a thick paste forms. Add egg and vanilla and whisk to combine. Add the dry ingredients and fold into the butter mixture until just incorporated and no dry bits of flour remain. Pour the batter into the chilled pie crust.

Place Nutella in a microwave safe dish and heat for 10-15 seconds, until just softened. Drizzle the Nutella over the top of the brownie batter. Crumble the sugar cookie dough over the brownie and Nutella. (You may only need 1/2-2/3 of the dough, the brownie still needs to be peeking through) Sprinkle with salt and toffee bits, if using.

Place in the preheated oven and bake for 30-35 minutes, or until the brownie is puffed and set and the sugar cookie is a light golden brown. Remove from the oven and allow to cool until room temperature before slicing.

Store remaining tart in an airtight container, in the refrigerator, for up to 5 days.

Recipe source: Love and Olive Oil

Bananas Foster Bread

August 14, 2014 by Lynsey Leave a Comment

Rich, buttery banana bread with hints of vanilla and rum running throughout. Doesn’t that sound just heavenly? Well, I assure you, it most definitely is. But the tantalizing flavors don’t stop there.

See, Damaris Phillips, isn’t only Southern at Heart, she’s a southern girl after my own heart. She’s a fun-loving southern girl who loves bringing smiles to people’s faces through food…not unlike myself. She’s also known for taking amazing and well known dishes and puts her own southern spin on it.

In this instance she took an amazing classic, banana bread, and infused it with the well-known Louisiana dessert, bananas foster. In the end it makes this mind-blowing bananas foster bread.

The banana bread is a classic recipe that with a few updated additions like coconut oil. Then the flavor is amped up with not only vanilla, but rum extract. The rum doesn’t stop there. Becuase bananas foster isn’t bananas foster without the brown sugar rum sauce.

And the sauce definitely doesn’t take a backseat in this recipe. Melted butter and brown sugar are heated until the sugar dissolves, then it simmers for just a few minutes to really build up that molasses-y flavor of the brown sugar and then it’s removed from the heat. Then comes showtime, the orange zest and rum are added…and there may even be a flame-up when the liquor is added. No more cooking time though…Damaris thought this would be a delicious treat for the adults with the raw rum!

Half of the glaze is slowly poured over the bread, allowing it to slowly soak into every nook and cranny of the delicious banana bread. After the bread has soaked for a little, it’s then removed from the pan, sliced and topped with a big ol’ scoop of vanilla ice cream and another generous drizzle of rum sauce.

There you have it, a truly over the top southern inspired dessert. This is amazing while the bread is still warm, fresh from the oven, but it’s also perfect the next morning with a cup of coffee. Bring a taste of Louisiana into your own home with this dessert.

Bananas Foster Bread

Ingredients:

4 Medium ripe bananas, mashed (about 1 2/3 cups)
2 Eggs
1 Cup granulated sugar
1/2 Cup coconut oil, melted
3 Tbsp plain yogurt
1 Tsp rum extract
1 Tsp vanilla extract
2 Cups all purpose flour
1 Tsp baking powder
1/4 Tsp salt

For the glaze-
4 Tbsp (1/2 stick) unsalted butter
1/2 Cup dark brown sugar
1/4 Cup spiced rum
1 Tsp orange zest
Vanilla ice cream, for serving (optional)

Directions:

Preheat oven to 350. Liberally spray a 9×4 inch loaf pan with non-stick cooking spray.

In a medium bowl combine the bananas, eggs, sugar, coconut oil, yogurt, rum extract, and vanilla extract.

In a large bowl combine flour, baking powder and salt and whisk to combine. Make a well in the center of the ingredients. Pour the wet ingredients in the well and stir until the flour is completely incorporated and the batter is smooth. Pour the batter into the prepared pan and bake until golden brown, about an hour, until toothpick inserted in center of the loaf comes out clean. Remove from the oven and set aside while preparing the glaze.

For the glaze-
Place butter in a saucepan over medium heat and allow to melt. Add the brown sugar along with 1/2 a cup of water and stir. Cook the mixture until the sugar has dissolved, then cook another 3-5 minutes over low heat until the mixture begins to bubble around the edges. Remove from heat and carefully (in case the mixture flaves) stir in the rum and orange zest.

Slowly pour half the glaze over the banana bread, allowing it to soak into the bread and all the surfaces. Allow the to sit for about 30 minutes, until the glaze has been absorbed, then turn out and place on a platter or cake plate.

Slice and serve with a scoop (or 2) of ice cream and the remaining glaze.

Recipe source: Damaris Phillips-The Food Network

Peanut Butter Caramel Skillet Cookie

August 8, 2014 by Lynsey Leave a Comment

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

Peanut Butter Waffle Sandwiches with Banana Mascarpone Filling

August 7, 2014 by Lynsey Leave a Comment

Bananas and peanut butter is a match made in heaven that has been enjoyed by many for decades. Even The King has indulged in this delicious combination and now has sandwiches on several menus across the U.S. in his honor. I took that beloved combination and put a little spin on it.

I’ve taken delicious waffles that are the perfect combination of fluffy and crispy and used those as the bread to hold all this goodness together. Instead of a plain ol’ sliced banana I made a rich and creamy filling. Thick mascarpone cheese combined with a ripe banana and fresh whipped cream, I could take a spoon and eat this right out of the bowl. But I didn’t!

I took those crispy waffles and schmeared them with a hefty helping of delicious peanut butter. Then I topped that with a generous amount of the rich, banana mascarpone filling and topped it off with another waffle. You could stop there, or you could make one completely over the top sandwich by adding more peanut butter, more filling and another waffle. And after you’re done stacking, take it one step further by adding whipped cream and drizzling it all with chocolate sauce.

These waffle sandwiches would make an over the top dessert. Just imagine the look on your family and guests face when you brought a towering waffle sandwich out just dripping with chocolate sauce. This could also be a very indulgent, special occasion type breakfast, if you wanted to start your family out on a sugar high!

If you don’t want to make your own waffles, or simply don’t have the time then there are plenty of delicious options in the freezer section. You could go with a basic waffle or even check out some of the flavored options that would truly make this an out of the world sandwich. There are also several different options in the peanut butter world now too. I think the white chocolate peanut butter would be amazing on this, as well as the dark chocolate peanut butter, or even the peanut butter with chocolate chunks. Or Biscoff spread or even Nutella…the list truly does go one and on but I’ll stop there!

The best thing about this recipe is you can make as many, or as little as you want without having a ton of leftovers. They are delicious while the waffles are still a little warm which makes the mascarpone filling ooze out of the sides even more, but they are just as good room temperature. So the next time you want to pay homage to The King or your just craving that peanut butter banana combo, make these waffle sandwiches!

Peanut Butter Waffle Sandwiches with Banana Mascarpone Filling

Ingredients:

For the waffles-
2 Cups flour
1 Tsp salt
1/4 Cup baking powder
4 Tbsp granulated sugar, divided
2 Eggs, separated
1 1/2 Cups buttermilk
1/3 Cup unsalted butter, melted
1 Tsp vanilla extract

For the banana mascarpone filling-
1/2 Cup heavy whipping cream
1/4 Cup mascarpone cheese
2 Tbsp sugar
1 Ripe banana
1/4 Tsp vanilla

To assemble-
Peanut butter-crunchy or creamy
Whipped cream, optional
Chocolate sauce, optional

Directions:

For the waffles-
Preheat waffle maker.

In a large bowl combine flour, salt, baking powder, and 3 tablespoons granulated sugar and whisk to combine. Make a well in the center and set aside.

Combine egg yolks, buttermilk, butter, and vanilla extract and whisk to combine. Set aside. Combine egg whites and remaining tablespoon of sugar in a bowl and whisk until stiff peaks form. Set aside.

Pour the buttermilk mixture in the well of the flour mixture and gently whisk until just combine, being sure not to over mix. Gently fold in the egg whites until just incorporated (it’s okay if there are a few white specks in the mixture).

Spray waffle maker with non-stick cooking spray or brush with melted butter. Cook batter according to waffle maker instructions.

Remove waffles and place on a cooling rack. If making a large batch, preheat oven to 200, place a cooling rack on a rimmed baking sheet and place in oven to keep waffles warm.

For the filling-
Combine heavy whipping cream and sugar in a bowl and beat on high until stiff peaks form, being sure not to over-beat. Set aside.

In a separate bowl combine mascarpone cheese and a gently mashed banana. Mix to combine and until banana. The mixture can be slightly chunky if desired. Add vanilla and mix to combine. Gently fold in the whipped cream.

To assemble-
Spread a generous amount of peanut butter on one waffle. Top with 3-4 tablespoons of the mascarpone filling, top with another waffle. Repeat process if you want a giant sandwich. Top with whipped cream and drizzle with chocolate sauce, if desired.

Recipe source: Waffles- barely adapted from All Recipes
Banana mascarpone filling and sandwiches- A Lynsey Original

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