Archives for December 2014

Salted Caramel Marshmallow Dip

December 19, 2014 by Lynsey Leave a Comment

It is no news to you that I’m a sucker for sweet and salty. I absolutely love the contrast of flavors, and the way the salt helps to balance the sweetness in dishes. And salted caramel, well that ranks right up at the top of my list of faves. I on or in pretty much everything.

While I have a homemade recipe that I adore, I have to say I was over the moon with joy when I came across this sea salt caramel sauce from Bosco’s in the grocery store. It made it in my buggy before I could blink. Once I got home, it was time for the real test. The taste test. Would it live up to my hopes, dreams…and expectations?

I quickly ripped off the seal and squeezed a hefty amount on a spoon. I mean, we are taste testing here so you I had to make sure I got enough in my mouth to really get a good taste. Once that caramel hit my tongue…ohmygoodness…I was ecstatic. It was creamy, buttery, smooth; everything you want in a delicious caramel sauce. And, it had the perfect amount of salt to balance the flavors.

I was beyond excited about this discovery. The wheels in my ol’ noggin started turning and I started thinking about all I could do with this amazing sauce. Not only would it be delicious on ice cream, but on brownies, in frostings and oh-so-good in some sweet dips.

This time of year we are pulled in so many different directions and it seems like there are parties galore. When it comes to parties, I know I don’t like to show up empty handed so I am always looking for quick recipes that can be made in advance, chilled and can sit out at room temperature for an extended amount of time.

And this dip fits all those. It comes together in under 10 minutes, requires very few ingredients and can be made in advance. This dip I’m talking about is salted caramel marshmallow dip. It includes several of my favorite foods; salted caramel, cream cheese, salt and marshmallow fluf.

It’s tangy from the cream cheese which helps balance the sweet from the powdered sugar. The heavy whipping cream and marshmallow fluf help give it a light and fluffy texture and the buttery, salty caramel add so much flavor.

This dip is perfect for those upcoming parties, but also a great gift. Place it in a small mason jar and tie an apple on top for a simple, but oh-so-cute presentation. You could also attach a bag of cookies to the jar for additional dipping “utensils”. This simple but delicious dip will light up the faces of all who have it.

Salted Caramel Marshmallow Dip

Ingredients:

1 (8oz) block cream cheese, room temperature
1/2 Cup powdered sugar
3-4 Tbsp heavy whipping cream
1/4 Cup + 3 Tbsp Bosco’s sea salt caramel sauce, divided
Pinch of sea salt
1/2 Cup marshmallow fluf

Directions:

Place cream cheese in a large bowl and beat on high until smooth, about 1 minute. Add the powdered sugar and 3 tablespoons of cream and mix to combine. Add 1/4 cup and 1 tablespoon of the caramel sauce and mix to combine. Add salt and mix to incorporate. If the mixture is too thick, add a little more cream. Lastly, add the fluf and mix until just incorporated. Taste, add more salt or caramel if desired.

Pour in a bowl in 3 additions, adding the remaining caramel sauce between the layers. Loosely cover with plastic wrap and refrigerate at least 1 hour or until ready to serve.

To serve, drizzle with additional caramel sauce. Serve with apple slices, strawberries, chocolate covered graham crackers, graham crackers, vanilla wafers, or shortbread cookies.

Recipe source: A Lynsey Original

Fudgy, Peppermint Pattie Brownie Cups

December 19, 2014 by Lynsey Leave a Comment

This past weekend we celebrated my little guy’s birthday! I can’t believe he’s already 5! We all know that no birthday celebration is complete without a cake. So when deciding what type of cake to make, I went directly the the birthday boy himself and asked what flavor cake he wanted. I gave him a few options and then he quickly blurted out mint chocolate chip. He’s been on this mint chocolate kick since the beginning of the year and those cravings have not weakened.

And to be honest, that doesn’t hurt my feelings one bit. He is a child after my own heart. I remember when I was little, going to a local ice cream shop and requesting a waffle cone full of mint chocolate chip ice cream. I also was a sucker for Andes mints; every time I walked through my aunt’s door I instantly went to the bowl of mints and snatched a few. Just like my little guy, my cravings haven’t gotten weaker over the years.

So, in sticking with that theme I decided to make some fudgy mint brownies. These little cups are everything I want in a brownie; slightly crispy edges, chewy-gooey-fudgy centers that literally stick to your teeth with each bite. And then there’s the mint. The peppermint patties act like a frosting, but only better.

They are placed on the tops of each brownie cup while they are still warm! This allows the chocolate to melt slightly which helps it adhere to the top of the brownie, as well as slightly soften and meld into the brownie. Each bite is the perfect ratio of fudgy chocolate to cool, mint goodness!

These little brownie cups are baked in a mini muffin tin making them incredibly easy to grab a few and easily pop them in your mouth. Being baked in the muffin tin no only allows for easy consumption, but make it ideal to put on those Christmas cookie platters, as well putting them in some little treat bags or boxes to hand out to family, friends and neighbors.

Fudgy Peppermint Pattie Brownie Cups

Ingredients:

1/2 Cup (1 stick) unsalted butter
2 Oz semi sweet chocolate, roughly chopped
1 Oz unsweetened chocolate, roughly chopped
1 Cup sugar
1 Tsp vanilla
2 Tbsp cocoa powder
2 Eggs
1 Tsp salt
1/3 Cup + 3 Tbsp flour
2 Dozen peppermint patties

Directions:

Preheat oven to 350. Spray a mini muffin pan with non-stick cooking spray and set aside.

Place butter in a large saucepan and place over medium-low heat. Allow butter to melt, stirring occasionally. Once the butter has melted reduce heat and add the semi sweet and unsweetened chocolate and stir until the chocolate has melted. Remove from heat and add the sugar and vanilla and mix to combine. Add the cocoa powder and stir until just incorporated. Add eggs and mix. Lastly, add the salt and flour and mix to combine.

Spoon about 1 tablespoon of batter into each muffin cup. Place in the oven and bake for 13-15 minutes. Remove from oven and allow to cool in pan for 2 minutes, then remove to a cooling rack. Immediately place the peppermint patties on top of the brown cup and allow to cool completely.

Serve, or place in an airtight container to store.

Recipe source: A Lynsey Original

Lump of Coal Krispie Treats

December 19, 2014 by Lynsey Leave a Comment

So, when I think of Christmas one of the first things that I think about is the naughty and nice list. The infamous saying that you’ll get presents if you are nice, but you’ll get a stocking full of coal if you’re naughty. You know what I’m talking about.

Today, I want to share with you something that is just perfect for those people that didn’t quite make the cut for the nice list. Yes, I’m talking about something for those people that are on the naughty list…or for those folks that you just want to get a rise from.

Like some of the other recipes I’ve shared with you this week, I first saw the idea for coal floating around on good ol’ pinterest. There are so many variations but I decided to make my own using a combination of rice krispies and Oreos. Yes, this coal includes milks favorite cookie!

It’s so much fun to make and a great recipe to help get the kiddos involved. From crunching the cookies to stirring the marshmallows, there’s something for everyone of all ages. To give it an even more authentic coal look, just simply plop spoonfuls on a piece of wax paper and allow to set.

You could leave these on a fun Christmas platter and watch them disappear in no time. Or, for a fun presentation put them in cellophane bags tied with a big bow, a clear “paint type bucket” that could be found at the Container Store or possibly your local craft store. The options are endless!

This isn’t your everyday krispie treat, think cookies and cream meets rice krispie treat. Coal never tasted so good! Folks, this is a lump of coal you wouldn’t mind finding in your stocking. Being bad never tasted so good!

Lump of Coal Krispie Treats

Ingredients:

3 Tbsp unsalted butter,
2 Oz cream cheese
3 Cups marshmallows
1 1/2 Cups rice krispie cereal
1 1/2 Sleeves Oreo cookies

Directions:

Place cookies in a food processor and process until there are small, coarse crumbs. Set aside.

Place butter, cream cheese and marshmallows in a large, microwave safe bowl and place in microwave and heat in 25 second intervals, until melted. Stir gently to incorporate all ingredients. Add cereal and cookie crumbs and gently mix to incorporate.

Scoop heaping spoonfuls of the mixture on wax paper. Allow to set about 2 hours, or overnight. Place in cellophane bags and tie.

Recipe source: A Lynsey Original

Hot Chocolate on a Peppermint Stick

December 18, 2014 by Lynsey Leave a Comment

I am beyond excited to share this recipe with you today! I have spotted several variations of this recipe floating around on the internet and I think it’s such a fun and clever way to serve hot chocolate.

With winter weather comes the cravings of hot chocolate and I have so many recipes I want to share with you. But for the sake not wanting to overwhelm you, I am trying to space them out as much as possible. Since I’m in love with this version I decided to share it with you sooner rather than later.

Forget the powders and packets, with this version we’re talking solid chocolate. But, not just any chocolate, chocolate ganache that is cut into blocks or circles. It’s rich, creamy and smooth and I could honestly eat it straight from the pan. Yes, it’s that good.

But, since this is the season of giving I decided to resist the temptation of diving face first in the pan of warm ganache. I let it set, then cut circles about the size of a jumbo marshmallow. I then stacked a marshmallow and ganache circle on the straight part of a peppermint stick for a fun, festive presentation. Once you’re ready for a mug of cocoa, simply heat some milk, plop the hot chocolate stick in the milk and watch the magic.

This is such a fun way to enjoy hot chocolate. And, there are so many variations and options. You could substitute whatever flavor extract in place of the vanilla; peppermint, hazelnut, coffee, Irish creme, just to name a few. You could also use a simple popsicle stick, lollipop stick, or small wooden spoons to place in the chocolate.

This truly is the best mug of hot chocolate I’ve ever had. It’s packed full of rich, chocolaty flavor. It’s creamy, smooth and has hints of peppermint from the candy cane. It’s the perfect way to warm up on a cold, winter day.

Hot Chocolate on a Peppermint Stick

Ingredients:

1/2 Cup heavy cream
1 (14oz) can condensed milk
1 1/2 Cups semisweet chocolate chips
1 1/2 Cups dark chocolate chips
1 Tsp vanilla
1 1/2-2 dozen candy canes
1 1/2-2 dozen jumbo marshmallows

Directions:

Place 2-3 inches of water water in a large saucepan and place over medium-high heat and bring to a boil. Reduce to a simmer and place a double boiler or large bowl over the water. Pour cream and condensed milk in the bowl of the double boiler and gently stir to incorporate. Once the milk is warm add the chocolates and heat until melted, stirring occasionally. Once the chocolate is completely melted, after about 8-10 minutes, add vanilla and whisk to combine and until the mixture is thick and smooth.

Pour into a parchment lined 8×8 pan and allow to set overnight.

Once the chocolate is set, use a knife that has been dipped in hot water and cut into squares. Alternately, use a circle cookie cutter and cut into circles. Slide a jumbo marshmallow onto the straight part of the candy cane, moving it up enough on the stick until there’s about an inch or 2 of space below the marshmallow. Then gentle press the candy cane in the ganache block or circle. Place on a platter or in a cellophane bag.

To serve, heat approximately one cup of milk and add the hot chocolate stick to the milk and swirl to incorporate. Once the chocolate has melted, stir to combine. Serve and enjoy.

Recipe source: slightly adapted from WhipperDish

White Chocolate, Peppermint, Marshmallow Pops

December 17, 2014 by Lynsey Leave a Comment

Can you believe Christmas is a week away? A week! Have you made your list and checked it twice? Or, are you still struggling with what exactly to get some of those people on your list? If you have some of those people that are difficult to by for turn to food. Everyone LOVES food, and the gift of a homemade good and treats mean so much since you have to take the time and put forth the effort to make them.

I have an incredibly easy idea to show you today, and I’m so excited for you to check it out. White chocolate, peppermint, marshmallow pops. These little treats are no-bake and the perfect option for a quick, homemade gift or party favors to give your Christmas party guests.

These pops are cute, clever and so delicious. To me, peppermints scream Christmas and they add the perfect pop of color and flavor to these fluffy, white marshmallows and creamy, white chocolate.

These could be placed in a clear cellophane and tied with a red ribbon and given as fun Christmas treats. They could also be served along side a mug of hot cocoa and used as a stirring stick to give your cup of silky smooth chocolate just a hint of white chocolate and mint.

So, if you’re looking for an easy treat to make for those special someones, or a fun addition to a hot chocolate bar this would be a fun option. These would also be fun treats to make with your kiddos to get them involved in the holiday baking.

White Chocolate, Peppermint, Marshmallow Pops

Ingredients:

1 Dozen mini candy canes
1 Dozen jumbo marshmallows
1 1/2 Cups white chocolate, roughly chopped
1/4 Cup finely crushed peppermint pieces

Directions:

Line a work surface with was or parchment paper.

Place one marshmallow on the straight part of each candy cane and set aside.

Place white chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each, until melted and smooth. Remove from microwave and stir vigorously for about 10 seconds. Dip marshmallows in the melted chocolate and bring the chocolate up to cover the sides of the marshmallow. Sprinkle with peppermint pieces and place on the wax paper. Repeat process until all the marshmallows are covered.

Once the chocolate is set, place in an airtight container or wrap in cellophane bags and tie with ribbon.

Recipe source: A Lynsey Original

Chewy, Brown Butter Gingersnaps

December 16, 2014 by Lynsey 2 Comments

Okay, let’s just clarify before I go any further. I get that you can’t have a cookie that truly snaps and is chewy. So, I’ve kept the “snap” in the title for the sake of tradition, and well, to me ginger chewies or ginger cookies just don’t have the same appeal as gingersnaps. At least to me.

I have long been a fan of gingersnaps. I remember sitting on my grandma’s counter helping her mix, add the sugar, stream in that rich, deep molasses and then rolling balls of dough in sugar and placing them on the cookie sheet. After we did all that, I didn’t get far from the oven. I bent down and peered through the oven window ~~patiently~~ waiting for those little balls of deliciousness to flatten out and come out of the oven. I waited just long enough for them to get cool enough for me to hold and then I devoured them.

To me, there’s nothing better than a cookie straight out of the oven and gingersnaps are no exception. I love gingersnaps, but I like them chewy. And the only way for me to enjoy them just the way I wanted them was while they were warm.

Now that my Grandma’s recipes have made their way to me, I have the coveted gingersnap recipe…but I tweaked it just a bit to get the texture that I love and I don’t have to scald my mouth with super hot cookies to ensure I get a chewy cookie. I love the amount of sweet, spice and molasses in my Grandma’s cookies; it’s pure perfection!

So when it came time for the 4th annual Great Food Blogger Cookie Swap, I knew exactly what I wanted to make. A spin on my Grandma’s classic gingersnaps. Classic meets modern day, if you will. I wanted to make one of my favorite cookies, that also happens to be a must during the Christmas season but add a little spin.

So, I took those gingersnaps and added one of my all-time favorite ingredients, brown butter. And oh my goodness, that took an awesome cookie and added a warm, nutty flavor. I also took the “snap” out…more or less…and made these little jewels chewy. The outside still had a little crisp, but the inside was perfectly chewy. The perfect cookie, in my opinion.

I hope all of my swap matches enjoyed these cookies as much as we did. I was sure to make a double batch to ensure quality control, of course, as well as to ensure they all received their full dozen since I do tend to have my own personal cookie monsters!

If you missed out on the swap this year, be sure to head over to Great Food Blogger Cookie Swap and sign up to be on the mailing list to stay up to date on info for the 2015 swap. Not only will you be able to bake your heart away, but you’ll receive 3 dozen cookies from three other recipients as well as support an awesome cause, Cookies for Kids Cancer.

Chewy, Brown Butter Gingersnaps

Ingredients:

1 Cup (2 sticks) unsalted butter, room temperature
1/2 Cup sugar, plus more for coating the cookies
1/2 Cup brown sugar, light or dark depending on taste
1 Egg
1/4 Cup molasses
2 Cups flour
1/4 T salt
2 Tsp baking soda
1 Tsp water
1 Tsp cinnamon
1/4 Tsp cloves
1 1/2 Tsp ginger

Directions:

Place butter in a large bowl and beat on high for 2 minutes, until pale yellow in color. Add both sugar and continue mixing on high until light and fluffy, about 3-4 minutes. Add the egg and mix to combine. Add the molasses and water and mix to combine.

In a separate bowl, sift together the flour, salt, baking soda, cinnamon, cloves and ginger. Add to the butter mixture and mix until just incorporated. Remove batter from the bowl and roll into a ball and cover in plastic wrap. Place in the refrigerator and chill for at least an hour.

Preheat oven to 350.

Line a cookie sheet with a silicon baking mat or spray with non-stick cooking spray and set aside.

Remove dough from refrigerator and scoop into balls, I used a cookie scoop that is about 2 tablespoons. Roll into balls and then roll in granulated sugar. Place on cookie sheet, leaving about 2 inches between each cookie.

Place in the preheated oven and bake for 9-11 minutes, longer if you want a crunchier cookie. Remove cookies and allow to cool on cookie sheet for 5 minutes then remove to a cooling rack and allow to cool completely.

Recipe source: adapted from my Grandma

Pumpkin Pie with Pecan Praline Topping

December 12, 2014 by Lynsey Leave a Comment

Starting about mid September, pumpkin fans begin to rejoice. It’s pumpkin time and the pumpkin recipes begin to flow. From the middle of September to the end of December we see a plethora of pumpkin recipes flood the internet. And to be honest, I’m one of those people that can’t get enough of the orange stuff.

While my dad’s pecan pie will always be the number one holiday pie in my life, pumpkin pie has quickly earned it’s place in the number 2 spot. I’ve tried various pumpkin pie recipes over the years. From the basic pumpkin pie topped with a dollop of whipped cream, to renditions that include chocolate chips, a variation that is a combination of cheesecake and pumpkin pie layered on one another; they have all been good.

But this year, I think I found the pumpkin pie recipe. The one that’s a showstopper, not only in taste but appearance too. A pumpkin pie that’s full of all that amazing spice we expect, a creamy, rich filling that is sweetened by granulated sugar, as well as, brown sugar that gives it that caramel-y undertone.

Now folks, we could stop there and have an amazing pie. But why stop, when it could be extraordinary? That amazing filling is poured in a buttery, flaky pie crust and baked to the perfect doneness. Once the pie has cooled it’s then given another layer of flavor. A topping.

This isn’t just any topping. It’s a rich, buttery, and caramel-like topping that is beautifully golden. That mixture envelopes chopped pecans, which gives it a slightly rustic look, as well as, fresh cranberries. These cranberries, even when coated in the praline sauce give the pie a pop of color. This sauce. Oh boy, this sauce. It took all the willpower I had not to take a spoon, sit down and devour it straight from the pan. It is amazing. This is the stuff dreams are made of. I had to put it in the corner and literally walk away until the pie was ready, otherwise there wouldn’t have been any topping for it.

But, since I practiced that self control, the pie was able to get topped with the most incredible sauce I’ve ever put in my mouth. It’s buttery, nutty, all with a hint of vanilla. It’s given a little extra texture not only from the pecans, but from the fresh cranberries. This is that dessert that you want to hold all for yourself so you can enjoy a slice with your cup of coffee everyday of the week. But, you then have guilt so you decide to share!

So folks, it’s still pumpkin season and there’s still plenty of events coming up which are the perfect excuse to try this pie. This may just be your signature dessert for years to come!

Pumpkin Pie with Pecan Praline Topping

Ingredients:

1 Pie crust, homemade or storebought

For the filling-
2 cans pumpkin puree
1/2 Cup light brown sugar, packed
1/4 Cup granulated sugar
4 Tsp pumpkin pie spice
1/4 Tsp salt
1 1/2 Cups cold heavy cream
2 Large eggs, lightly beaten
1 Tsp vanilla extract

For the topping-
1/2 Cup light brown sugar, packed
6 Tbsp unsalted butter
3 Tsp heavy cream
1/4 Tsp salt
1 Tsp vanilla extract
3/4 Cup coarsely chopped pecans
1/2 Cup fresh chopped cranberries. optional

Directions:

Roll pie crust, place in a pie plate, trim excess crust, crimp the edges and place in the refrigerator for at least 30 minutes or up to 3 hours.

When ready to make the filling, preheat oven to 425.

For the filling-
Place pumpkin puree, sugars, pumpkin pie spice and salt in a medium saucepan and place over medium heat. Cook the mixture until it begins to bubble, stirring frequently. Cook mixture for 5-7 minutes, continuing to stir frequently. The mixture will become fragrant and begin to thicken slightly as some of the water in the pumpkin cooks off.

Remove the mixture from heat and transfer to a medium bowl. Add heavy cream and stir to combine. Add eggs and vanilla and whisk until thoroughly combined. Transfer mixture to prepared crust and place in the preheated oven for 15 minutes. After 15 minutes, reduce heat to 350 and cook for 40-50 minutes, until the pie no longer jiggles in the center.

For the topping-
Meanwhile, combine brown sugar, butter, cream and salt in a medium saucepan and place over medium-low heat. Bring the mixture to a simmer for 3 to 5 minutes. Remove from heat and stir in vanilla, pecans and cranberries, if desired. Allow the mixture to rest until pie is removed from oven and allowed to cool for about 30 minutes. The pie may settle and deflate while cooling.

Pour the praline topping over the pie. If the topping isn’t pourable, return to heat or place in microwave (in a microwave safe dish) and heat for about 30 seconds. Leave the topping in the center, or spread into an even layer. The topping will thicken as it cools. Allow pie to cool completely before serving.

Recipe source: Joy the Baker, via Better Homes and Gardens

White Bean Soup

December 12, 2014 by Lynsey Leave a Comment

During the cooler months I probably make soup at least 2 to 3 times a week. To me, there’s just nothing better than a steamy bowl of soup on a chilly day. My list of soups to try grows daily. At the rate I’m adding recipes I’ll be able to try everything in about…oh, 2 to 3 years!

But that doesn’t stop me from scrolling through pinterest, purusing magazines, and scouring the internet for drool-worthy recipes. One of those irresistible recipes I recently came across was from Chef In Training and it immediately went to the top of my list.

White bean soup. The picture instantly drew my in; a big crock of creamy soup topped with melted cheese and a piece of buttery, crispy bread. I wanted to face dive in the picture and devour that bowl. If it was possible, I would have done just that. But, since diving through a screen isn’t in the cards I decided to do the next best thing. Make my own.

Folks, this white bean soup is everything I imagined and more. A creamy, cheesy soup packed with various spices, chilies, chicken and beans. Not only is this soup amazing and packed with tons of flavor, it’s so quick and easy to make. In about 20 minutes this soup goes from stove top to table. Making this rich, hearty soup ideal for those busy weeknights.

White Bean Soup

Ingredients:

1 Tbsp olive oil
1 Medium onion, chopped
2 cloves garlic, minced
1 (4 oz) can chopped green chilies
2 Tsp cumin
1/8-1/4 Tsp cayenne pepper
2 (15.5 oz) cans white beans, drained and rinsed
2 Cups cooked chicken, chopped
3 Cups chicken broth
1 1/2 Cups grated Monterey Jack cheese
1 Cup sour cream

Directions:

Place a large sauce over medium heat. Add onions and saute until tender, about 3-5 minutes. Add garlic, chilies, cumin and cayenne pepper and stir to combine, saute for 2 minutes. Add beans, chicken and broth and bring to a boil. Remove from heat, add cheese and stir until cheese is melted. Add sour cream and stir until smooth.

Recipe source: Chef in Training, originally from Taste of Home

Garlic Butta Hot Wings

December 10, 2014 by Lynsey Leave a Comment

First of all I have to say sorry. Sorry I’ve been MIA for the passed week and half. We’ve had a lot going on the past several weeks and unfortunately the ol’ blog has been neglected. We vacationed at the beginning of the month, we got back and it was time to prepare for Thanksgiving and my monthly news segment and on top of that we just had to get back in routine and deal with the regular day to day stuff. It feels like we jumped straight from August to December and I’m not quite sure where the other months have gone. Does anyone else feel my pain?

December isn’t going to much easier. We’ve put Christmas decorations up. Yay! Trying to get shopping completed, plan and prepare for Tucker’s 5th birthday. Where has the time gone? We have to get ready for Christmas programs, family coming to town and bake cookies for the jolly ol’ big guy.

So, I’ve been overwhelmed with everything that’s had to be done and I’m getting overwhelmed just thinking about everything else that needs to be done and I haven’t had time to sit down and share any recipes with you guys. I’ve cooked, taken pictures and written recipes but that’s as far as I’ve gotten. So, before you all disown me and move on I wanted to come over here and give you a brief summary of what’s been going on in the world of Lynsey Lou’s and share an amazing recipe with you.

Wings. Anytime is a good time for wings, but wings and football go hand in hand. If football is on t.v. then a big platter of wings must be present. We have a favorite wing place in town, but since I’ve started making baked wings at home Spencer’s requested them more than the one’s from the restaurant. He actually prefers my wings over the ones from the restaurant.

And frankly, that’s a big ol’ W for me. I love making wings and playing around with the different flavors. Also, they are baked making them a little more healthy than the fried version from the restaurant so there’s not as much guilt! So, since he’s such a fan of the baked wings he was psyched when I told him about a new recipe I wanted to try.

Garlic butta baked wings. My mouth was watering after reading just the garlic butta part. I’m a sucker for garlic butter, so the fact that some wings are tossed in a big bowl if it was right up my alley. These wings were amazing. They are baked but they are still juicy and have that crispy exterior we are all accustomed to. They are coated in a dry rub and chilled to allow the spices to meld. Then they are placed in a hot oven and baked to crispy, juicy perfection. After cooked through they are tossed in that yummy garlic butter.

These wings are on the spicy side. I edited the recipe slightly to tame the heat a little. We love spice, but the original recipe was even a little too hot for us However, if you want the full heat click the link below to obtain the original recipe.

So this Sunday when you sit down to enjoy some football, be sure you have a plate of these garlic butta wings near by. They would also make a great addition to your Super Bowl spread. It’s never too early to start planning that menu!

Garlic Butta Hot Wings

Ingredients:

For the wings-
1 Tbsp granulated garlic
1 Tsp cayenne pepper
1 Tbsp mustard powder
1 1/2 Tsp freshly cracked pepper
1/4 Tsp ground white pepper
2 Tsp cumin
4 Pounds chicken wings

For the sauce-
2 Tbsp extra virgin olive oil
1 Tbsp mined garlic, approximately 2 cloves
1 (12 oz) bottle hot sauce
4 Tbsp unsalted butter
1 Tbsp white vinegar
1 Tbsp lime juice

Directions:

In a large bowl combine granulated garlic, cayenne pepper, mustard powder, black and white pepper and cumin and whisk to combine. Remove 1 1/2 tablespoons of spice mixture for the sauce.

Rinse the wings and pat dry. Place in the bowl with the remaining spices and toss to coat. Lay the wings, in a single layer, on a baking sheet and cover loosely. Place in refrigerator for 1-2 hours.

For the grill-
Preheat grill to medium high. Place wings on the hot grill, turning, until they are crispy, about 20-25 minutes. Transfer to the cooler side of the grill, turning frequently, until cooked through, about 8-10 minutes.

Toss wings in the sauce and serve immediately.

For baked wings-
Place a wire rack on a rimmed baking sheet. Lay the wings in a single layer and place in a 375 degree oven. Cook for about 45 minutes, turning once, until cooked through and crispy. Remove and toss with sauce.

For the sauce-
Place a medium saucepan over medium-high heat. Add olive oil and garlic and saute about 30 seconds, stirring constantly. Add the reserved spice mixture and hot sauce. Bring to a simmer, add butter, vinegar, and lime juice and stir until the butter melts. Keep warm until ready to serve.

Recipe source: barely adapted from Food Network Magazine, Guy Fieri

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