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Lynsey Lou's

Enjoying Life One Bite at a Time!

Archives for November 2014

Sweet Potato Brown Sugar Bars with Brown Butter Marshmallow Topping

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It’s no news to any of you that have been reading my blog for any amount of time that I love bars.  Bars are one of my all time favorite desserts.  They are quick, easy to throw together and all the goodness of a cookie without all the work. 

Brownies are probably my ultimate favorite. I could eat a pan of brownies by myself… if I didn’t practice self control.  There’s something about that slightly crispy outer edge and fudgy center that just makes me weak in the knees.

Now we all know that brownies include chocolate, but what about blondes…or brown sugar squares?  Well, brown sugar squares are the same concept of brownies but without the chocolate.  So if you aren’t an avid lover of chocolate or just want a chocolate free dessert this go around, then brown sugar squares should go to the top of your list.

I love just a basic brown sugar square, but since it’s fall and we’ve just finished up with Thanksgiving I thought it would be fun to utilize some leftovers from the big meal.  The sweet potato souffle.

These sweet potato bars are a combination of leftover sweet potato souffle, brown sugar, various spices and a few other ingredients.  They come out incredibly gooey and so moist both from the sweet potatoes and the molasses-y brown sugar.  It’s that kind of stick-to-your-teeth consistency that dreams are made of.

To make it that much more indulgent it’s topped with a mixture of brown butter.  Yes, brown butter, the golden, nutty goodness that dreams are made of.  Brown butter and marshmallows are combined and stirred until the marshmallows are melted and then it’s poured over the golden sweet potato bars.  Another dose of marshmallows are added to the mix and then it’s popped back in the oven to lightly roast the marshmallows.

I’m not kidding people, stop what you’re doing right now and go make these bars.  Leftovers never tasted so good!  

Sweet Potato Bars with Brown Butter Marshmallow Topping

Ingredients:

3/4 Cup sweet potato soufflé, topping removed
3/4 Cup brown sugar
1/4 Cup sugar
1/2 Cup coconut oil, melted
1 Egg
1/4 Tsp salt
1/4 Tsp Cinnamon
1/4 Tsp baking powder
1 Tsp baking soda
1 1/4 Cup flour
1 Tsp vanilla

For the topping-
4 Tbsp butter
3 Cups marshmallows, divided

Directions:


For the bars-

Preheat oven to 350.  Line an 8×8 pan with parchment paper, spray with non-stick spray and set aside.

Combine sweet potatoes, brown sugar, sugar, coconut oil and egg in a large bowl and beat on high until fluffy, about 2-3 minutes.  Add the salt, cinnamon, baking powder, baking soda and flour and mix until incorporated.

Pour in the prepared pan, spread in an even layer.  Place in the preheated oven and bake for 25-35 minutes, until toothpick inserted comes out clean.  Remove from oven and allow to cool.

For the topping-
Place butter in a medium saucepan and place over medium-low heat.  Allow butter to melt, it will begin to crackle and bubble.  Leave over heat and swirl the butter around from time to time, until it begins to turn golden brown.  Remove from heat and stir in 2 cups of marshmallows, continue stirring until marshmallows are melted.  Pour over the bars.  Sprinkle the remaining cup of marshmallows over the bars and return to a 350 degree oven until the marshmallows are golden brown, about 5 minutes.

Recipe source: A Lynsey Original

Turkey, Cranberry, Avocado Salad

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The turkey.  It’s the centerpiece on practically ever Thanksgiving table.  Although there are different preparations; roasted, baked, fried, smoked and even the not so classic variations such as the turducken.  One thing stays consistent, everyone looks forward to having a slice or two of that bird on Thanksgiving day

There’s so much thought and preparation that goes into the meal.  People plan for months, weeks and days to ensure their family is served an amazing meal.  But, what happens after the turkey is carved, the dressing is eaten and the pies are sliced?  Lots of leftovers.  And a big emphasis on the lots.

I think everyone looks forward to having at least one plate of the basic leftovers but after that everyone is pretty much done and looking for different ways to utilize those leftovers.  There are countless ways to utilize that abundance of leftover turkey; make turkey and dumplins, turkey quesadillas, a leftover sandwich with all the goods of Thanksgiving…turkey, dressing, gravy, cranberry sauce and the list goes on and on.

While all of those sound delicious, there is something a little simpler that comes to mind.  A simple turkey salad.  And this one is light and refreshing with hints of that Thanksgiving meal in every bite.  Juicy turkey combined with tangy mayonnaise, a hint of spicy horseradish, tart cranberries and butter avocado.

This turkey salad is a definite hit.  It’s delicious on crackers, a buttery croissant, or straight out of the bowl is just how Tucker likes it.  You could also dress up the presentation, if you’re into that, and serve it in the avocado shell.  This salad is delicious and takes no time to throw together; an ideal way to use up to some of that leftover turkey.

Turkey, Cranberry, Avocado Salad

Ingredients:


1 Cup chopped turkey
2-3 Tbsp mayonnaise
1 Tbsp horseradish sauce
1/4 Cup dried cranberries
1/2 Avocado, chopped
2-3 Tsp chopped parsley
Salt and pepper, to taste

Directions:


Place cranberries in 1/2 cup hot water and set aside.

Meanwhile, combine turkey, mayonnaise, and horseradish in a bowl and stir to combine.

Drain the cranberries and pat dry with a paper towel.  Add the cranberries, avocado and parsley to the turkey mixture and stir to combine.  Season with salt and pepper.  Taste, adjust seasonings if needed. Serve on a croissant, crackers or scoop into the avocado skin as a fun presentation.

Recipe source: A Lynsey Orignal

Sweet Potato Waffles

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As much as I love mashed potatoes; both regular and sweet, I always make sure to make enough to ensure I have leftovers.  Why?  For one reason.  Potato cakes.  If you’re wondering what the heck a potato cake is, let me enlighten you.

It’s only the best thing ever.  Not to mention one of the simplest ways to spice up those leftovers.  It’s leftover mashed potatoes that are scooped in about 1/4 cup portions and placed in a frying pan.  From there the outsides gets golden brown and crispy and the inside stays the consistency of those beautiful buttery mashed potatoes.

I could make a meal out of these alone.  They are great without adding any extras, but that’s not to say you couldn’t add awesomeness to the mix.  Say like, bacon, cheese or even some chives.  It’d be just like eating a loaded baked potato.  Yum!

But let’s talk about utilizing leftover sweet potato souffle…or casserole, whatever you call it around your house.  It’s basically the same thing as the basic potato cake, but using some of that leftover sweet potato casserole.

Since there’s so much added to the sweet potatoes before being baked, you really don’t have to add any seasonings to these waffles.  I did, however, add a little cornstarch to help thicken the mixture a bit so they would hold up in the waffle iron.  Oh, and I yes, I threw these in the waffle iron rather that using the frying pan.  But you could honestly do either.

These are great just using the mixture straight from the casserole dish, but they could also be jazzed up a bit.  I make some that were stuffed with pepper jack cheese and others that were topped with melted marshmallows and a drizzle of maple syrup.  All of which got eaten up in a matter of minutes.

So, this Thanksgiving make sure you do one of two things.  Either make enough to ensure there will be some leftover taters, or just reserve a scoop or two to be able to make these waffles on Friday!

Sweet Potato Waffles

Ingredients:


2 Cups leftover sweet potato souffle or casserole, nuts or marshmallows removed
2 Tbsp cornstarch

Optional add-ins and toppings-
Shredded pepper jack
Marshmallows
Chopped pecans
Maple syrup

Directions:


Preheat waffle iron.

Combine 2 cups of sweet potatoes and cornstarch and stir to combine.

Scoop about 1/4 cup of sweet potatoes and place in the center of the waffle iron.  Close and cook approximately 4 minutes, until outside is golden and lightly crispy.  Remove and repeat.

*If waffles seem a little too moist, add a little more cornstarch a teaspoon at a time.
*To make a savory waffle, place 2 teaspoons of shredded cheese in the center of each scoop of potatoes and cover.  Place in the waffle iron and cook.
*To make a sweeter/breakfast version, top with melted marshmallows, pecans and/or maple syrup.

Recipe source: A Lynsey Original

Pumpkin Pie Milkshake {Boozy or Non-boozy}

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By now I’m pretty sure you’ve all got your menus planned and preparations are taking place in order to prepared for the big Thanksgiving meal.  So, I’m not going to talk to you about some recipe that you MUST make and place on your Thanksgiving table.  No, that’s not what I want to talk about. Instead, I want to talk about the day after Thanksgiving.

No, not black Friday.  Although, technically the day after Thanksgiving is black Friday, that’s not where I’m going with this.  I want to talk to you about the day after and all that food you have leftover.  I know, you can eat that Thanksgiving meal once, maybe twice after that actual big meal is actually consumed but after that it’s time to get creative.

So, I want to focus on desserts today.  On Friday, you’ll be looking at a counter full of half eaten pies, cakes and cookies.  What to do, oh what to do.

Well, I have a solution for you.  Pumpkin pie milkshake.  It’s so easy, so quick and oh-so-good!  Now, I’m not trying to tell you how to make a basic milk shake.  I know you are all capable of putting milk and ice cream in that blender and turning it on.  I want to tell you how to jazz that milkshake up a bit.

Here ya go.  Cut a slice of that pumpkin pie that’s staring you in the face, put it in the blender along with a few scoops of ice cream, milk, some bourbon if you dare and blend that puppy up.  Pour it in a cup that’s rimmed with graham cracker crumbs and coated with caramel and enjoy.

This, my friends, is the best pumpkin pie you’ll ever drink.  It’s a thick, rich milkshake that allows the pumpkin pie to shine.  It’s got bits of graham cracker crumbs floating throughout and has the warm spices you love about pumpkin pie.  To make it an adult beverage, simple add a few gluggs of bourbon, sit back and unwind after all that hard work!

Pumpkin Pie Milkshake

Ingredients:


1 Small slice pumpkin pie
1 Cup vanilla ice cream
1/2 Cup milk
2 Tbsp bourbon
1/4 Tsp cinnamon
Pinch salt
Caramel, for topping
Whipped cream, for topping
Graham cracker crumbs, for garnish and to rim the cup

Directions:


Place pumpkin pie, ice cream, milk, cinnamon and salt in a blender.  Blend until smooth.

Meanwhile, dip glass into a bowl of caramel sauce then dip into a bowl of crushed graham cracker crumbs.  Drizzle caramel sauce down the insides of the glass.  Pour the milkshake into the prepared glass.  Top with whipped cream, graham crackers and cinnamon, if desired.  Serve immediately.

Recipe source: A Lynsey Original

Pumpkin Cheesecake Smoothie

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Do you have those moments when you want to step out and try something new.  Something from a different cuisine, a new recipe, a new ingredient; something you’ve never had before and possibly aren’t very comfortable with?  I have those moments quite often, Spencer would say I push the boundaries from time to time.  But about 95% of the time we’re both glad I stepped outside my comfort zone.

This was one of those times I really wanted to take that step.  Why, you ask?  Well, for this month’s secret recipe club assignment I was give a blog that will take your taste buds all around the world.  Tara’s Multicultural Table definitely lives up to the name, it’s packed with amazing recipes from all over and they all sound incredible.  From her beautifully fluffy Brusselse Wafles, Hortobagy Palacsinta (Hungarian stuffed crepes), caramelle (pasta stuffed with sweet potato) and cioccolata calda (Italian hot chocolate with orange whipped cream)…and that’s just a glimpse into what she has to offer.  All of her recipes look so good, so be sure to head over there and check them all out!

I jumped from one recipe to the other and then I came across it.  It.  A smoothie, which you all know is one of my favorite things ever.  But not just any smoothie, a pumpkin cheesecake smoothie!  What, are you kidding me?  When I read the title, it’s like the clouds opened up and the sun was shining down on me!

My search was over and I knew I had to make this smoothie, and now.  So, unfortunately I didn’t step out of my little comfort zone and try something new.  But, I did however, discover a new and current favorite breakfast smoothie!

Folks, this smoothie is incredible.  It’s thick, rich, creamy, full of pumpkin pie flavor and topped with a sprinkle of graham crackers.  In the words for Tara’s husband, it’s like drinking a slice of pumpkin pie!

We’re quickly embarking on turkey day.  Yes, t-minus 4 days and counting!  Anyway, we’re days away from the big day and I know there’s planning, prepping and baking going on right now.  I guarantee pumpkin pies are definitely in the works.  So, when getting that puree ready for those pies, reserve a scoop to make this incredible smoothie.  It’s a way to get your pie fix a few days ahead of time…without all the guilt.

Pumpkin Cheesecake Smoothie

Ingredients:


3/4 Cup milk
1/4 Cup pumpkin puree, frozen or refrigerated
1 Small ripe frozen banana, chopped
1/4 Cup quick oats
1/4 Greek yogurt
1 Oz cream cheese
2-3 Tbsp honey
1/2 Tsp pumpkin pie spice
1/8 Tsp cinnamon
Graham crackers, for topping, optional
Whipped cream, for topping, optional.

Directions:


Combine milk, pumpkin, banana, oats, yogurt, cream cheese and spices in a blender.  Blend until smooth.  Transfer to a cup, top with graham crackers and whipped if desired and serve.

Recipe source: barely adapted Tara’s Multicultural Table

Pumpkin Spice Oreo Iced Hot Chocolate

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If you’re like me when you go to the grocery store you meander down the seasonal isle to see all those delicious foods and treats.  I check the isle to see if any of my old favorites are available, all the while checking out all the new goods to see if any are calling my name.

Also, if you’re like me, then you take notice of what new and great creation Oreo has piled on those shelves.  Birthday cake, tried it.  Mint Oreos, tried it and my little guy devoured the rest.  Then there’s all those I haven’t even gotten a chance to try; root beer, berry creme, cookie dough, Reese’s, just to name a few.  I mean, Oreo has really expanded their brand.

When the different seasons roll around, it’s not just Oreos with those brightly colored cremes that line the shelves, it’s also various flavors that join the mix.  So, when fall rolled around and I browsed the cookie isle you can guess what caught my eye.  Pumpkin Spice Oreos.  It didn’t take long for those puppies to find a place in my cart.

It took even less time for my little helper to spot the package of milk’s favorite cookie and begin to persistently ask if he could have one.  As soon as we got to the car I caved in, not because his persistence paid off but because I was just as eager as he was to try these babies out.

While I could have sat and devoured the entire package in one sitting, I didn’t.  Promise.  I had plans for these, one was to make sure they lasted more than a day!  The next thing was to a pumpkin flavored drink.  Then it came to me, make a pumpkin spice iced hot chocolate.  But, instead of pumpkin puree use those delicious Oreos.

Folks this drink is so dangerous.  I mean, dangerous in the fact that they are so easy to make and that it can be sucked down in no time making you want to go back for me.  The first time I made these they were gone in literally less than 5 minutes and I was quickly handed the cups with the request for more.

So, the proof is in the pudding…or in this case, the empty cups.  These are a must make.  They are chocolaty, creamy, with hints of pumpkin and cookie pieces in every sip.  So what are you waiting for?  Go to the store now.  Literally now, and buy a pack or 5 of Pumpkin Spice Oreos.  Go, buy, and come home and make this immediately!

Pumpkin Spice Iced Hot Chocolate

Ingredients:

1/2 Cup milk
1/2 Cup heavy cream
3/4 -1 Cups crushed ice
1 Package hot cocoa mix
2 Tbsp Nesquick
2 Tbsp mini chocolate chips
3 Pumpkin Spice Oreos, roughly chopped, plus more for garnish

Directions:


Place milk, heavy cream, ice, cocoa mix, Nesquick, chocolate chips and Oreos in a blender.  Turn blender on and mix until the mixture is smooth and no chunks of ice remain.  Add more ice, if desired or needed.

Pour into two glasses.  Top with whipped cream, if desired.  Garnish with an Oreo, if desired.

Recipe Source: A Lynsey Original

Salted Caramel Apple Cider

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Aside from pumpkin, apples are synonymous with this time of year.  Just think about it, the fair rolls around and there are booths filled with candy and caramel apples.  Trips to the apple orchard are planned and bushel upon bushel of apples are picked and a plethora of baked goods are made.

What is it about the simple apple that makes me weak in the knees?  The perfect apple, how would you describe it?  Mine would be firm, juicy, crispy, sweet and slightly tart.  My favorite apples are the Honeycrisp variety.  Have you tried them?  If not, you must.  And now.

Anyway, I love apples.  Aside from sweet and savory recipes, I love apple flavored beverages. Apple cider to be specific.  Me and apple cider go way back.  I mean, like over 25 years ago.  I remember the first time I tasted it.  I was first drawn in by the intoxicating smell; apples and cinnamon, to this day still one of my favorite smells.  Then I took my first sip and that was it.  I was hooked.

When the first hint of cool weather arrives and the jugs of apple cider begin to fill the shelves I get so excited.  I can’t resist buying a jug and quickly getting home to make a mug of the perfect fall drink.  I fill my mug, cozy up on the couch and enjoy my favorite drink.

If you asked me a few years ago, I would tell you that nothing could make my mug of apple cider any better.  But, over the past few years I’ve discovered and become infatuated with salted caramel.  Oh, I adore the stuff.  It feeds my whole sweet salty obsession.  I also love caramel apples.  So, what would happen if I did something crazy like combine these things; cider, caramel, salt?

Only the most awesome drink you’ve ever put in your mouth.  Salted caramel apple cider.  This drink, honestly is the epitome of what fall is all about.  Sticky, sweet caramel, combined with sea salt and cinnamon apple cider.  Each sip is the perfect balance of apple, caramel and sea salt.  One sip of this concoction and all will be right with the world.  Folks, meet your new favorite cold weather drink.

Salted Caramel Apple Cider

Ingredients:


3 Cups apple cider
2 Tbsp red hots
1 Cinnamon stick
3 Tbsp caramel sauce, plus more for topping
1/4 Tsp salt, plus more for topping
Whipped cream, for topping

Directions:


Place cider, red hots and cinnamon stick in a saucepan and place over medium-low heat.  Bring mixture to a simmer and allow to for about 5 minutes, until red hots are dissolved.  Add caramel sauce and salt and allow to simmer another 2 minutes, stirring to incorporate the caramel.

Pour hot cider in two glasses.  Top with whipped cream, caramel and another sprinkle of salt.  Serve and enjoy.

Recipe source: A Lynsey Original

Fall Spiced Popcorn

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Folks, popcorn is no longer just for the movie theaters.  Just as with all other food crazes, over the past few years popcorn has been given a food category all it’s own.  Popcorn lover’s rejoice!

While I’m a fanatic of freshly popped popcorn that’s been tossed in melted butter, there’s so many more other ways to serve that fluffy, crispy stuff.  Just think about it, long before the chef’s and home cooks started experimenting with different flavor concoctions there were Cracker Jacks, Crunch N Much, Fiddle Faddle and those infamous tins that come out during the holidays.

Put, the popcorn creations aren’t limited to large companies or chefs anymore.  Home cooks around the glob are taking those crispy kernels and making some amazing creations.  I have to admit, I’m a little behind on the popcorn bandwagon.  Not that I haven’t found, bookmarked, clipped and pinned several recipes with every intention of making them.  The problem is, I’m sometimes over ambitious and have these grand plans, then I get myself overwhelmed and take a brake.  Unfortunately for myself, I did this with the popcorn and never got back around to it.  Until now!

Popcorn is so so so easy to make.  I mean, within a matter of minutes you have a bowl full of delicious popcorn that can be drizzled with butter and sprinkled with salt and you’ve got a snack that will please the whole house.  Believe it or not, the butter and salt are just the tip of the iceberg.  The options of what can be added to the stuff are endless.

So, for my entry into the gourmet popcorn world I decided to start with something simple, a little spicy, sweet and salty.  A snack or appetizer that could be thrown together in under 5 minutes, if need be.  This popcorn is full of flavor from smoky cumin, a little heat from cayenne pepper, a dash of salt, and a burst of flavor from a trio of parmesan, romano and asiage cheese.  To add a little more substance and texture to the mix I threw in some walnuts and pecans, but any type of nut would work.  To add a fall flare along with a little more texture I added some dried cranberries and pomegranates.  It’s all toss together and given a light coating of coconut oil

All of these spices and flavors come together to make an amazing, flavorful snack that is ever so addicting.  Folks, popcorn isn’t just for movie night anymore.  Make this fall spiced popcorn whenever you want a quick, light snack, have last minutes guests, for an appetizer, or just to dress up that beloved snack when you get a hankerin’.

Fall Spiced Popcorn

Ingredients:


2 Tbsp brown sugar
1/4 Tsp salt
Pinch cayenne pepper
1/8 Tsp garlic powder
1/8 Tsp cumin
1 1/2 Tbsp Mama Francesca parmesan, romano and asiago grated cheese
2 1/2 Cups popped popcorn
1/2 Tbsp coconut oil, melted
1/4 Cup walnuts, roughly chopped
1/4 Cup pecans, roughly chopped
1/4 Cup dried cranberries
1/4 Cup dried pomegranate, if you can’t find dried pomegranate just use 1/2 cup dried cranberries

Directions:


Place brown sugar in a food processor and process for 1 1/2 -2 minutes, until slightly powdery and doesn’t stick together.  Once the sugar is “dehydrated” add the salt, cayenne pepper, garlic powder, and cumin and pulse to combine.

Place coconut oil and chopped nuts in a large bowl and toss to coat.  Add the popcorn and spice mixture and toss to evenly coat.  Add the cranberries and pomegranates and toss to combine.  Serve immediately.

Recipe source: A Lynsey Original

Butter Toffee Rice Krispie Treats

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This time of year we get wrapped up in so many things; two in particular are elaborate holiday spreads and pumpkin everything.  I know I am guilty of both.  As I’ve mentioned before, I get wrapped up in the research and planning of what I will make to help contribute to the big meal.  And, I’m just as guilty of falling face first into as many pumpkin recipes I possibly can.

I think it’s easy to let ourselves get wrapped up in our own little world of planning and pumpkin ecstasy, all the while forgetting about the simple things in life and the fact that there are some people out there that just don’t care that much about pumpkin.  So, I decided it was time to take a step back from my dessert planning and pumpkin coma.

I wanted to make something not only for the non-pumpkin fans, but also for those little’s that could care less about some show stopping dessert.  They would rather have a slice of vanilla cake, a scoop of ice cream or even a rice krispie treat instead.

Let’s talk about those rice krispie treats for a second.  I love these things, always have.  Aside from the gooey, marshmallow-y goodness, one of my favorite things was pulling a chair up to the counter and helping my mom make them.  There’s something so magical about seeing those marshmallows fluff up into a big cloud just awaiting to envelop all those crispy little pieces of cereal.  Don’t you agree?

Tucker is just as infatuated with the treats and process as I was…and still am.  So, when I mentioned something about making these treats he was in the kitchen before I could finish my sentence.  He loves watching the marshmallows melt, pouring in the cereal and mashing the treats in the pan.  But most importantly, he’s quality control.  Tasting each ingredient before it’s added to the mix, he sometimes goes back for a 3rd, 4th and even 5th test of the marshmallows.  And honestly, who could blame him?

So, these treats are right up his alley.  They are full of butter flavor with bits of chocolate and toffee throughout the bars.  Not only are there melted marshmallows to bind the cereal together, I also put some marshmallows in right before spreading in the pan to give it that extra gooey, marshmallow-y texture.  They are topped with more heath bits as well as a smidge of salt to compliment and balance the sweet.

Folks, these treats are amazing.  They are rich with a caramel undertone, bits of delicious heath bits in each bite.  It may not be pumpkin or apple, but these treats are still ideal for the holidays and the perfect treat to make with your kiddos!

Butter Toffee Rice Krispie Treats

Ingredients:


4 Cups mini marshmallows, divided
5 Cups Rice Krispie cereal
3 Tbsp unsalted butter
1 Tbsp dulce de leche
3 Tbsp Coffee-Mate butter toffee creamer
3/4 Cup Heath milk chocolate toffee bits, divided
1/2 Tsp sea salt

Directions:


Line a 8×8 or 9×9 pan with parchment paper.  Spray with non-stick cooking spray and set aside.

Spray a large,microwave-safe bowl with non-stick cooking spray.  Place 3 cups marshmallows and butter in the bowl.  Place in the microwave and heat until butter and marshmallows are melted, about 45 seconds to a minute and half, check after the 45 second mark.  If the marshmallows look almost to the melted stage, add the dulce de leche and heat for an additional 10 seconds.  Remove and stir to combine ingredients.  Add the creamer and stir to combine.  Pour the cereal in the mixture and stir until completely coated by the marshmallow mixture.  Add 1/2 cup of heath bits and stir to incorporate.  Pour in the remaining cup of marshmallows and gently fold in.

Pour the treats in the prepared pan and gently spread into an even layer.  Place a piece of wax or parchment paper over the top and gently press to form an even layer, do not press too hard as it will pack the treats and dry them out.  Sprinkle the salt and remaining heat bits over the top of the treats, place parchment or wax paper over the top and gently press into the top of the treats.

Set treats aside and allow to cool for 30 minutes to an hour.  Remove and cut into 2 inch squares.  Enjoy!

Recipe source: A Lynsey Original

No Bake Pumpkin Dulce De Leche Cheesecake Tartlettes

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The holidays are here!  Halloween is just a warm-up for the food and indulgences we are about to consume for the next two months.  I love the holidays; the friends, family, and the amazing food.  The food that everyone dreams of for 9 months out of the year.  I would say 10 but everyone is recovering in January from all the turkey, dressing, sweet potatoes and sweets that they ate over the last two months.

But, now it’s November and it’s time to bring on the food.  Turkey, dressing, cranberry sauce and the desserts.  Pies, cakes, and cheesecakes, just to name a few.  I think I look forward to the main course as much as I look forward to all the desserts, both classic and new.  

I love trying new desserts to present at Thanksgiving, and I’m so grateful my family allows me to practice my passion by leaving my options open to make new desserts to grace the Thanksgiving table. This is an honor I don’t take lightly.  I spend months reading, researching, pinning and even writing recipes.

I love the recipes that are labors of love just as much as those recipes that take minutes to assemble.  But, I know there are many out there that don’t share my love for being in the kitchen and well, there are instances when we just don’t have time to fire up the oven and bake something.  In those instances we need quick, and the quicker the prep time the better.

Typically when I think quick, cheesecake is not the first thing that comes to mind.  Until now.  I have a no-bake pumpkin cheesecake that is just as rich, creamy and silky as any baked cheesecake.  These, however do differ a bit.  They have an extra ingredient that really takes it over the top, dulce de leche. That rich, creamy caramel takes these little beauties to a whole new level.

These cheesecakes are light, creamy and almost have the texture of a mousse.  They are comprised of pumpkin, cream cheese, a few spices, dulce de leche, then whipped cream is folded in to give it that light airy texture.  They are then spooned into flaky fillo shells with a small scoop of dulce de leche.  To finish them off they are topped with another layer of the creamy caramel, a dollop of whipped cream and a sprinkle of cinnamon.

These are just as impressive as any other dessert on the dessert table.  But they are also ideal for a quick dessert for entertaining any unexpected guests that appear during this holiday season.  So let the celebrations begin!

No Bake Pumpkin Dulce De Leche Cheesecake Tartlettes

Ingredients:


1 Package mini fillo shells
2 Oz cream cheese or Greek yogurt cream cheese, room temperature
2 Tbsp pumpkin puree
1/8 Tsp pumpkin pie spice
1/8 Tsp cinnamon, plus more for garnish
3 Tbsp powdered sugar
11/2 Tbsp dulce de leche, store bought or homemade, plus more for assembling
1/4 Cup whipped cream, plus more for topping

Directions:


Place cream cheese in a medium bowl, beat on medium until creamy.  Add pumpkin and beat until incorporated.  Add pumpkin pie spice, cinnamon, powdered sugar, and dulce de leche and mix to incorporate.  Add whipped cream and fold to combine.

Place 1/4 teaspoon of dulce de leche in the bottom of each shell.  Spoon a tablespoon of the pumpkin filling in each shell, drizzle with additional dulce de leche, whipped cream and cinnamon.  Place in refrigerator and chill until ready to serve.

Recipe source: A Lynsey Original

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