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Lynsey Lou's

Enjoying Life One Bite at a Time!

Archives for April 2015

DB: Focaccia Bread

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One of my favorite things about going to Italian restaurants is the complimentary bread.  I am addicted to the stuff.  What is it about taking some crusty, salty bread, and sliding it through some olive oil and herbs that’s so incredibly satisfying.  Oh, and if it’s straight out of the oven, it’s truly every man for himself because I devour the stuff like I haven’t eaten in years.

The fact that I’m a carbaholic probably doesn’t help the situation.  But hey, at least I’m honest.

When it comes to bread, I’m a lover of it all.  I mean, don’t get me wrong, I have my favorites, but I’m not going to turn bread of any type down.  One type I have a weakness for is focaccia.  There’s something so addicting and satisfying about this bread; it’s crunchy, crispy outside that’s sprinkled with a healthy dose of salt and then break through the crusty to a fluffy, chewy center.

Oh my gosh.  Pure heaven.

While I’m all for indulging and eating more than my share at a restaurant, this is one bread I’ve never had the guts make it at home.  I’m not really sure why I’ve been so intimidated by this bread.  Maybe because I am so obsessed with it I’m scared I’m going to mess it up.  And well, that would be a tragedy.

But, this month for our Daring Bakers’ I finally had to face my fears and attempt to make one of my all time favorite breads at home.  For the month of April, Rachel of Pizzarossa and Sawsan of Chef in Disguise took us on a trip to Italy.  They challenged us to try our hands at making Focaccia from scratch.

All I can say is Thank You, Rachel and Sawsan.  I finally faced my fears and succeeded.  I made a basic focaccia bread and it turned out just as good as the bread I enjoy in the restaurants.  And it was a lot easier than I thought.  Which, is great but dangerous at the same time since I can now whip up a batch any time I want!

Now that I’ve finally made my first batch at home, I can’t wait to try all the different variations I’ve been eyeing and bookmarking for years!  Lookout, there may be a whole lot of bread coming to the blog in the future!

Focaccia Bread


Ingredients:

1 3/4 Cups warm water
1 Package (2 1/4 tsp) active dry yeast
5 Sprigs fresh rosemary leaves; chopped and divided
1 Tbsp sugar
5 1/4 Cups all-purpose flour
1 Tbsp Kosher salt
1 Cup extra virgin olive oil, divided
Course sea salt for sprinkling

Directions:

Combine water, yeast, 2 teaspoons rosemary, sugar and half the flour in a large bowl and mix to combine.  Using a mixer with a dough hook, turn the mixer on low speed and add the remaining flour, salt and 1/2 cup olive oil.  Once the ingredients come together, increase the mixing speed to medium and allow to knead for about 5-6 minutes, until the dough is smooth and soft.  If the dough is still sticky, add flour a tablespoon at a time until it comes together.

Lightly oil a large bowl.  Transfer the dough to the prepared bowl and cover with plastic wrap.  Allow to rise in a warm place for about an hour, until doubled in size.*

Pour the remaining 1/2 up olive oil on a jelly roll pan and spread to coat.  Place the dough on the pan (or divide and bake in 2 smaller 9×13 pans), using your fingertips begin pressing it out until it reaches the edges of the pan.  Be sure the dough fits the entire pan, stretch gently during the process to ensure it fits.  Spread your fingers and press the tips into the dough.

Cover the dough with plastic wrap and allow to rise until doubled in size, about 1 hour.

About halfway through the rising process preheat the oven to 425.

Brush the dough with the olive oil on the pan, sprinkle generously with sea salt and the remaining rosemary.  Place in the preheated oven and bake until golden brown, about 25-30 minutes.  Remove from oven and allow to cool slightly before cutting and serving.

*To make ahead-follow all instructions as usual.  After the dough has risen, place all the dough in a large bag (or divide in half and place in 2 separate freezer storage bags).  Place in refrigerator for up to 3 days or in the freezer for up to 1 month.

If the dough is frozen, remove from the freezer the day before baking and allow to thaw overnight in the refrigerator or a few hours at room temp.  Then follow the recipe accordingly.

Recipe source: Handle the Heat

SRC: White Bean and Basil Hummus

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I’ve long been a fan of hummus.  It’s light.  Refreshing.  Delicious.  Oh, and it’s good for you…which means you can eat even more, right?

Aside from being addicting it’s so easy to make and can be made with multitude of different ingredients depending on what you have on hand.  Granted, tradition hummus is comprised of garbanzo beans, tahini and a few other ingredients.  But just like everything else that makes it way to the states, hummus is made with a variety of different ingredients and in several different flavors.

I’ve made and indulged in the traditional hummus more times than I can possibly count.  I love it and when I top a a pita chip with it, well it’s just like any other chip and dip combo.  They just keep on making their way into my mouth and I just can’t stop.  But, as much as I enjoy traditional hummus nothing is going to stop me from trying as many different varieties as I possibly can.  Such as a white bean variation!?!?

I tried white bean hummus for the very first time a few weeks ago.  And well, it was just as good as the traditional stuff.  My hand just kept getting chip after chip and scooping the dip as quickly as it possibly could.  It was almost like an out of body experience.  Almost!  I was hooked on the white bean version just like the traditional.

So, when I came across a recipe for white bean hummus on Jess’ blog, my assignment for this months Secret Recipe Club, I knew this was the recipe I HAD to make.  Don’t get me wrong, it wasn’t easy narrowing down my options between the Greek tortellini salad, zucchini lasagna, Thai basil pesto, salted caramel browned butter cookies (and y’all know I’m a sucker for any and everything browned butter), pina colada bars, and blood orange mojitos, just to name a few, I was torn.  But I finally decided to make Jess’ hummus.

I must say, this hummus did not disappoint.  It was smooth and creamy with just the right amount of garlic throughout, brightness from the lemon zest and juice and the perfect amount of flavor from the basil.  Put this on top of a soft or crispy pita chip and you’ve got an amazingly addictive snack or appetizer.

Just when you think it can’t get any better, it can.  This dip comes together in a matter of seconds, making it perfect for last minute guests or even a quick snack.  It’s great right after being made, but can be chilled for a bit to allow the flavors to meld…if time allows.

Go ahead, whip up a batch and enjoy!

White Bean and Basil Hummus
Ingredients

1 (15oz) Can great northern or cannellini beans, drained and rinsed
2 Cloves garlic, peeled and roughly chopped
Juice from half a lemon juice
Zest of half a lemon
Salt and pepper, to taste
1/3 Cup packed basil leaves
3 Tbsp olive oil
Directions:

Place beans, garlic, lemon juice, lemon zest, salt and pepper, and basil in a food processor.  Pulse until roughly chopped.  With the food processor running, stream in the olive oil until the mixture comes together and becomes creamy.  Taste, adjust seasonings if needed.  Serve.
Recipe source: Flying on Jess Fuel, originally from Ambitious Kitchen

Brown Sugar Mocha Coffee

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Some people start their day with a large, carbonated beverage, others have a big ol’ glass of tea, some start with a simple glass of lemon water among other things.  I think it’s safe to say that my day doesn’t officially start until I have my coffee.

My typical morning cup of java consists of a little milk and a touch of sweetener.  But, from time to time I like to fancy things up a bit.  Coffeehouse style.  But, I don’t always like dropping $5.00 or more for a gourmet coffee, or leaving the comfort of my home.  So, what’s a girl to do when the coffeehouse style coffee is calling her name?

Well, make her own fru fru version right in the comfort of her own home, in pajamas and all!

I love playing around with flavored coffees.  I feel all mad scientist-y and stuff adding a pinch of this and a splash of that.  And after it’s all said and one, giving it a healthy dollop of fresh whipped cream right on top.  (another reason, these are only an occasional treat)

My latest concoction is this brown sugar mocha coffee.  It’s been unseasonably cool here this week, and the past few days have been dreary and rainy making it less that desirable to get out and about.  So, while me and my little guy have stayed in and enjoyed rainy days, I’ve also taken the opportunity to whip up another amazing coffee.

This brown sugar mocha is a cinch to make and comes together in about the same amount of time it takes to brew a cup of your favorite coffee.  Add a little unsweetened cocoa powder for a hint of chocolate flavor and then a scoop of brown sugar for some sweetness.  To dress it up I “floated” the cream into the coffee, which allowed most of it to stay on top of the coffee, actually allowing the coffee to come through the cream before sipping.  And to make this an overthetop treat, perfect for a rainy day, I added some whipped cream, a sprinkle of cocoa powder and a drizzle of chocolate syrup (which is totally optional).  Making it a great way to start the day…as well as making a rainy, dreary day a little less dreary.

This cup of joe is sweet without being overly sweet.  It’s got that chocolate flavor you’re looking for but without the added sweetness that comes from chocolate syrup.  This is a flavored coffee that will appeal to those that even enjoy their coffee straight-up black.  I speak from experience, since the hubs takes his black.  He said the flavors were bold enough to taste, but subtle enough where the coffee wasn’t overly sweet or too flavored.

So whether you need an afternoon pick-me-up or you’re looking for a fun way to start your day (in the comfort of your own home) this brown sugar mocha is just what you need.  

Brown Sugar Mocha Coffee

Ingredients:


1 (12 oz) Cup of your favorite brewed coffee
1 Tbsp brown sugar, or more depending on how sweet you’d like
1 1/4 Tsp unsweetened cocoa powder, plus more for garnish
2 Tbsp heavy cream, placed in sealed jar with 1/4 tsp sugar and shaken vigorously for 30 seconds
Whipped cream, optional
Chocolate syrup, optional

Directions:


Place cocoa powder and brown sugar in a coffee mug, top with coffee and stir to combine.  Taste, add more sugar if desired.  Turn a spoon upside down and hold about 1 inch above the coffee, pour the cream over the spoon.  This will allow the cream to float at the top of the coffee.

Top with whipped cream, a sprinkle of cocoa powder and chocolate syrup, if desired.  Enjoy.

Recipe source: A Lynsey original

Bruschetta Baked Chicken

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Bruschetta.  It’s one of those things that’s so incredibly simple but so amazing.  It’s fresh, packed full of flavor and well, spoon some of it on a lightly toasted baguette and good grief.  It’s darn right delicious.

Any time I come across the stuff, I must have it.  I mean, I could honestly eat my weight in the stuff and not feel one ounce of guilt.

While I love it on a simple piece of bread, because what’s not to love.  Carbs topped with juicy tomatoes and basil.  I’m certainly not apposed to trying it on other things.  Like say, crispy, parmesan encrusted chicken!

And that’s what I’ve done here.  Coated chicken in a breadcrumb parmesan mixture and baked it.  Placed it on a bed of pasta and topped it with the bright, fresh bruschetta.  This meal was nothing short of amazing.

It’s an easy meal to throw together, which means it’s perfect for a weeknight.  It’s light and refreshing, and honestly aside from it being dipped in butter before coating it’s a pretty healthy meal especially if you use wheat pasta.

This is a crowd pleaser for my entire family.  Even Tucker scarfed it up before I even had the chance to ask what he thought.  My only regret, that I didn’t make more bruschetta because I had to practice restraint to ensure there was enough to top everyone’s chicken.

This meal was perfect.  One of those that fills you up but doesn’t leave you weighed down once you’re finished.  Making it ideal for spring and summer.  I can’t wait to make this again, and hopefully with tomatoes from our garden!  

Bruschetta Baked Chicken

Ingredients:


3/4 Pound angel hair pasta
1 1/2 Pounds chicken tenders
1 Cup Italian bread crumbs
3/4 Cup shredded parmesan cheese
1/4 Cup grated parmesan cheese
1/4 Tsp garlic powder
Salt and pepper, to taste
1/4 Cup butter, melted

For the bruschetta:
5 Medium tomatoes, diced
1 Small clove garlic, grated
20 basil leaves, chopped
Salt and pepper, to taste
1 Tbsp olive oil
1 Tbsp balsamic vinegar, optional

Directions:


Bring a large pot of water to a boil.  Salt liberally and cook pasta according to package instructions until al dente.  Drain and set aside.

Preheat oven to 375.  Spray a 9×13 glass pan with non-stick cooking spray and set aside.

Combine the bread crumbs, cheeses, garlic powder and salt and pepper in a shallow dish.  Whisk to combine and set aside.

Rinse and dry the chicken well.

Dip the chicken in the melted butter, then transfer to the bread crumb mixture and coat.  Place in the prepared pan.  Repeat with remaining chicken.  Place the chicken in the preheated oven and bake for 15-20 minutes, until cooked through and golden brown. (I turned the broiler on the last 2-3 minutes of cooking to get the coating crispy, this step is completely optional)

While the chicken is cooking, make the bruschetta.

Combine tomatoes, garlic, basil, salt, pepper, olive oil and balsamic vinegar in a medium bowl and stir to combine.  Taste, adjust seasonings if necessary.  Place in the refrigerator until the chicken is ready.

To assemble-
Place the pasta on a plate, top with chicken and then bruschetta.  Serve.

Recipe source: barely adapted from Lauren’s Latest

Easy Biscuits

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Every time I try a different biscuit recipe I think I finally have “the one”.  Which would make you think I would stop trying new ones if I had actually found the one I couldn’t live without.  But, for some reason, I continue to have the urge to try new recipes I come across.  Especially those recipes with the pictures of biscuits that look so fluffy you could sink in them.

Those pictures entice me, as well as the fact I believe I can’t ever have too many biscuit recipes. Kind of like there’s no such thing as too many chocolate chip cookies recipes.  Right?

Just like your infamous chocolate chip cookie recipe, I’m sure you all have your “go to” biscuit recipe that you can whip up in no time, possibly even with your eyes closed…if you had to.  But if you don’t have a fail proof biscuit recipe in your repertoire or if you’re willing to try a new one, then I have an amazing recipe for you.

Now there’s nothing special about the ingredients in these biscuits or the tools needed to make them.  They are just simple biscuits made with a basic ingredients that you probably already have in your fridge and pantry at this very moment.  There is a secret to these amazingly fluffy and flaky biscuits.  But it’s simple.

Cold butter.

Cold milk.

That’s it.  Oh, and not overworking the dough.  That’s the key to the most amazingly flaky and soft biscuits.  Simple enough, right?  I thought so!

I promise these biscuits are as easy, if not easier than I’m claiming.  I even have a witness to verify.  My sister-in-law who typically swears off homemade bread and biscuits watched me make these biscuits from start to finish and when I was done she looked at me and said, “That’s all, that’s it?  That’s simple enough.”  It looked so easy to her, in fact, she actually entertained the idea of making her own at home.

Although I don’t know if she ever went home and did such, I do know she watched me make them, skeptical about my claim of how easy they were, and came away believing me that homemade biscuits…especially these were incredibly easy to make.

So, take my word, if not my word then take my sister-in-law’s that these are the easiest biscuits you’ll ever make.  Oh, and as for my “go to” recipe.  Spencer’s made sure that any time I make biscuits, it’s these bad boys.

Oh, and if you’re really wanting to put them over the top.  Well, then melt some butter and brush the tops of the biscuits with a healthy amount right after they come out of the oven.

Enjoy!

Easy Biscuits

Ingredients:


3 Cups all-purpose flour, plus more for dusting
2 Tbsp baking powder
1 Tbsp sugar
1 1/2 Tsp salt
6 1/2 Tbsp cold, unsalted butter cut into cubes
1 1/2 Cups cold milk

Directions:


Preheat oven to 400.  Line a baking sheet with a silicone baking mat or parchment paper.  Set aside.

Combine flour, baking powder, sugar, and salt in a mixing bowl and whisk to combine.  Add the butter and using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles a wet cake mixture.  Make a well in the center of the mixture and add the milk.  Stir until just combined.

Flour work surface and turn dough out on the prepared surface.  Knead about 5 to 6 times.  Roll the dough out into a disc that is about 1 inch thick.  Using a 3 inch biscuit cutter, cut the biscuits* and place on the prepared baking sheet.  Knead the scraps, re-roll and repeat the process until all the dough is used.

Place in the preheated oven and bake for 15-20 minutes, until golden brown.  Remove and enjoy.

*To ensure the biscuits rise and are as fluffy as possible, be sure not to twist the cutter when cutting or removing the dough.

Recipe source: Damaris Phillips via Food Network

Shirley Temple Cookies

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Shirley Temple.  One of the fondest memories of my childhood.  Yes, I’m talking about both the actress and the drink.  I loved watching that cutie, curly-haired little girl with dimples and the smile that would light up the room dance and sing.  I can hear her singing “On the Good Ship Lolly Pop” right now.

As much as I enjoyed, and still enjoy her movies, these cookies are dedicated to the beverage that is named after her.  A beverage that I couldn’t wait to suck down every time I was given the chance.  One of the best Shirley Temple’s I ever had was at a hole in the wall restaurant that sat right on the Mississippi River.

I remember it like yesterday.  It was after competing in a pageant that myself, my mom and my Grandma went to get a bite to eat before hitting the road back home.  I wasn’t feeling a sprite or water, I wanted something good and special.  So my mom quickly asked if they could whip up a Shirley Temple, with extra cherries, of course!

A moment later our waitress returned with the best looking drink I’d ever laid my eyes on.  It had an ombre look to it; deep red at the bottom, then pink, then a very light pink.  And cherries.  I think there were at least half a dozen cherries in there.  I was in heaven.  I sat there perfectly content sipping on my Shirley Temple and watching the water of the mighty Mississippi roar down the banks.

I still enjoy a Shirley Temple from time to time, and the memories of that perfect one flood my memories.  Just like that drink, there are some cookies that quickly transport me back to the carefree days of my childhood.

These Shirley Temple cookies are one of those cookies that take me back.  Holding all the flavors of that beloved drink, perfectly pink frosting and garnished with a cherry, of course, how could these cookies not bring a smile to one’s face with one glimpse.

These cookies are thick and soft with a slight hint of lime to add some tartness.  Then there’s the frosting.  The thing that puts the Shirley Temple in these cookies; light pink frosting bursting with cherry flavor.  And to pull it all together and bring out the inner-child in anyone who has one, it’s garnished with a maraschino cherry (stem and all) and a little sprinkle of lime zest for another pop of color.

So now pop in a Shirley Temple movie, make the drink and some of these cookies and enjoy!  You know you want to.    

Shirley Temple Cookies

Ingredients:


1 Stick (1/2 cup) unsalted butter, room temperature
1/2 Cup powdered sugar
1 Cup granulated sugar
1 Egg
1 Egg yolk
1 Tsp vanilla
Zest of 1 lime
1 1/2 Tsp fresh squeezed lime juice
2 1/4 Cups flour
1/2 Tsp salt
1 Tsp baking powder

For the cherry frosting-
12 Tbsp unsalted butter, room temperature
2 1/2 -3 Cups powdered sugar
1/2 Tsp cherry extract
4 Tsp maraschino cherry juice
1/2 Cup heavy whipping cream

For garnish-
Lime zest
Maraschino cherries

Directions:


In a medium bowl combine flour, salt and baking powder and whisk to combine.  Set aside.

Place butter in a large bowl and beat on high until creamy, about 1 minute.  Add both sugars and beat on high until light and creamy, about 3-5 minutes.  Add the egg, egg yolk, vanilla, lime juice and lime zest and mix for an additional minute.  Slowly add the flour mixture, and mix until just incorporated.

Roll the dough into a ball, wrap with plastic wrap and chill in the refrigerator for about 30 minutes.

Preheat the oven to 350 while the dough is chilling.  Line a baking sheet with a silicone baking mat or parchment paper and set aside.

Once the dough has chilled, remove from the refrigerator, scoop (my scoop is approximately 1 1/2 tablespoons) and roll into balls.  Place on the prepared baking sheet, using the palm of your hand, gently press the dough to flatten slightly, being sure not to press the cookies too thin.

Place in the preheated oven and bake for 8-10 minutes, until the cookie is cooked through and the bottom is beginning to turn golden brown.  Do not overbake, you want the cookie edges to be slightly crispy and the rest of the cookie to be soft.

Allow to cool on cookie sheet for 5 minutes, transfer to a cooling rack and allow to cool completely.

For the frosting-

Place the butter in a large bowl and beat until creamy, about 1 minute.  Add 2 cups of powdered sugar, cherry extract and cherry juice and beat until incorporated.  If the frosting seems too liquidy and appears to be kind of separated, add more powdered sugar a couple of tablespoons at a time until it comes together.  Add the whipping creamy, beat on low until incorporated, then increase speed to high and beat until whipped, light and fluffy, about 2 minutes.

To assemble-

Place frosting in a piping bag fitted with a round tip and pipe onto the cookies.

If garnishing with cherries, remove from juice and allow to sit on a paper towel to remove excess juice.  Place the cherries in the center of the cookies then garnish with lime zest.

Serve immediately or store in an airtight container.

Recipe source: A Lynsey Original

Peanut Butter Banana Ice Cream Sandwiches

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Growing up, one of my favorite desserts was the classic ice cream sandwich.  What is it that’s so magically delicious about two chocolate, crispy wafers filled with smooth, creamy vanilla ice cream? It didn’t bet much better than having one of these delights on a hot, summer day.

Could it honestly get any better?

Well, what about two, thick, chewy peanut butter cookies filled with a big ol’ scoop of creamy, banana ice cream?  What?

Yup, that’s right.  I made some massive, thick and chewy peanut butter cookies.  That I must say, are amazing and perfect with a glass of ice cold milk.  But, you know me, I couldn’t leave well enough alone, I had to go a step further.

I could have frosted them, I could have dipped them in chocolate but I didn’t.  I decided to a make sandwich.  But not just any sandwich, an ice cream sandwich.  What better to fill that sandwich with than banana ice cream.

This banana ice cream is only 2 ingredients and doesn’t even require an ice cream maker.  Frozen bananas, vanilla and a food processor is all it takes to make this creamy, smooth banana ice cream.  This is my kind of ice cream!

So, what are you waiting for?  Make a batch of these peanut butter cookies, some of this banana ice cream, and sandwich them together.  Channel your inner kid and sink your teeth into this amazing peanut butter banana ice cream sandwich.    

Peanut Butter Banana Ice Cream Sandwiches

Ingredients:


For the cookies-
1/2 Cup (1 stick) unsalted butter, room temperature
3/4 Cup peanut butter, I used crunchy
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 Tsp vanilla
1 Egg
1 Egg yolk
1/4 Tsp salt
1 Tsp baking soda
2 Cups + 2 Tbsp flour
2 Tbsp cornstarch
1/2 Cup peanut butter chips

For the banana ice cream-
6 Large bananas
1/2 Tsp vanilla

Directions:


For the cookies-

Preheat oven to 350.  Line a cookie sheet with a silicone baking mat or parchment paper and set aside.

Combine the salt, baking soda, flour and cornstarch in a bowl and whisk to combine.  Set aside.
Place butter in large bowl and beat on high until creamy, about 1 minute.  Add the peanut butter and beat on high an additional minute.  Add both sugars and beat on high until light and fluffy, about 3 to 5 minutes.  Add the eggs and vanilla and mix an additional 45 seconds.  Add the flour mixture and mix until just incorporated.  Add the peanut butter chips and mix.

Using a quarter cup, scoop the dough.  Roll into balls, place on cookie sheet, using the palm of your hand, lightly press.  Place in the preheated oven and bake for 12-14 minutes, until the bottoms are just beginning to turn golden brown, do not overbake.  Remove from oven, allow to cool on cookie sheet for an additional 5 minutes then transfer to cooling rack and allow to cool completely.

For the banana ice cream-

Place bananas in a food processor and process until the bananas are smooth and creamy.  Add the vanilla and pulse a few seconds longer.

To assemble-

Turn half of the cookies upside down.  Place scoops of banana ice cream on half of the cookies, top with remaining cookies and serve immediately.

Recipe source: A Lynsey Original

White Chocolate Coconut Cookies

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So, it’s no news to any of you who have been reading the blog for any amount of time that I love experimenting with different flavor combinations.  Especially the sweet savory combo in desserts.  What can I say, I get a thrill out of combing the unexpected.

But, I think sometime I push the boundaries a little too much.  Even Spencer, who shouldn’t be shocked by some of my outlandish ideas, still gives me the side eye from time to time.  And don’t get me wrong, I do need honest, unbiased opinions and criticism.  But even that side eye glare doesn’t stop me from experimenting.  It does, however, remind me that sometimes heading back to the basics is perfectly acceptable.

And that’s what I’ve done here.

I’ve taken two classic ingredients that are found in countless baked goods and combined them in this cookie; the white chocolate coconut cookie.  I love the combination of white chocolate and coconut and these cookies are no exception.

Thanks to the addition of brown sugar these cookies are super chewy.  There’s a combination of toasted and raw coconut, not only adding flavor but some extra texture as well.  Then there are morsels of creamy white chocolate throughout the cookie.

These cookies are pure perfection.  Especially when they’re fresh out of the oven, chewy and still warm.  I’d be embarrassed to say just how many I popped in my mouth right when I pull them from the oven.  Let’s just say that the quality control of these cookies was taken very seriously.

I must say, I’m glad I stuck to the basics and kept it simple.  These cookies turned out incredible and let 2 of my favorites shine.  So what are you waiting for?  If you love cookies, white chocolate or coconut then you must make these cookies.  Maybe even bake a double batch so there will be enough for your whole family and so maybe, just maybe they’ll stick around longer than a day!

White Chocolate Coconut Cookies

Ingredients:


1 1/2 Cups brown sugar
1/2 Cup white sugar
1 Stick + 2 Tbsp (10 Tbsp) unsalted butter
1 Tsp vanilla
2 Large eggs
1 Egg yolk
2 1/2 Cups flour
1/2 Tsp salt
1 Tsp baking soda
1 Cup white chocolate chips
1 Cup toasted, shredded sweetened coconut
1/2 Cup shredded, sweetened coconut

Directions:

Preheat oven to 350.  Line a cookie sheet with a silicone baking mat or parchment paper and set aside.

Place butter in a large bowl and beat on high until creamy, about 1 minute.  Add sugars and beat on high until light and fluffy, about 3 to 5 minutes.  Add the eggs and vanilla and beat on high an additional 2 minutes.

Add the flour, salt and baking soda and mix until just combined.  Add the coconut and white chocolate and mix.

Using a cookie scoop (I used one that was about 1 1/2 tablespoons), scoop the dough on the prepared baking sheet and leave about 2 inches between each cookie.  Place in the preheated oven and bake for 8-10 minutes, until lightly golden.  Remove and cool on cookie sheet for 5 minutes, transfer to cooling rack and allow to cool completely.  Store in airtight container.

Recipe source: A Lynsey original

Peanut Butter, Chocolate Chip, Oatmeal Skillet Cookie

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Peanut butter and chocolate.  It’s one of my favorite flavor combinations.  Ever.

The two were made for one another.  Wouldn’t you agree?

I’ve made my fair share of chocolate and peanut butter cookies.  I’ve even made several recipes that showcase that dynamic duo.  And I’ve loved each and every single one of them.  But can you ever have too many peanut butter and chocolate recipes?  I, for one, think not.

So, what could possibly make this any better.  Well, about about making a giant cookie and baking it in a skillet?

You all know about my obsession with skillet cookies.  I think I’ve got an illness.  I jump at any chance to make a skillet cookie.  There’s something about pulling a big ol’ cookie out of the oven that’s been baked to perfection in a cast iron skillet.

So, when I started playing around with recipes for cookie week, I knew a skillet cookie had to be in the mix.  I decided to take the infamous duo of peanut butter and chocolate and add some oatmeal to the mix.  Not only for texture…but well, oatmeal in a cookie, it just makes you feel better.  Makes you feel like you’re eating something that’s somewhat healthy.  Right?

Please say someone agrees with me.

Anywho.

I made a twist on the classic peanut butter, chocolate chip oatmeal skillet cookie.  I made a oatmeal cookie with mostly brown sugar for the ultimate chewy texture.  Pressed that along the bottom of a cast iron skillet.  Then I combined peanut butter and condensed milk and poured it over the cookie and sprinkled that with a mix of chocolate chips and peanut butter chips for more peanut butter flavor.  To seal that gooey peanut butter layer in, I dropped spoonfuls of batter over the filling and and baked it.

The end result, nothing short of amazing.  A big, fat chewy oatmeal cookie with the most deliciously gooey peanut butter filling.  Ohmahgoodness.  Could things really get any better?  Well, as a matter of fact they can.  By topping that warm, fresh from the oven cookie with a big ol’ scoop of vanilla ice cream.

For the ultimate in peanut butter, chocolate chip goodness you must make this skillet cookie.  Now!

Peanut Butter, Chocolate Chip, Oatmeal Skillet Cookie

Ingredients:


10 Tbsp (1 stick + 2 Tbsp) unsalted butter, plus more for greasing the pan
1 Tsp vanilla
1 Lg egg
3/4 Cup brown sugar
3 Tbsp white sugar
1 1/4 Cup flour
1/4 Tsp salt
1/2 Tsp baking soda
1 1/4 Cup oats
1 Cup mini chocolate chips, divided
1/4 Cup peanut butter chips

For the filling-
1 can condensed milk
1/4 Cup + 3 Tbsp peanut butter, creamy or chunky

Directions:


Preheat oven to 350.  Rub a cast iron skillet liberally with butter.

Place butter in a large bowl.  Place in microwave and heat until melted.  Add the vanilla and whisk to combine.  Add the sugars and stir until incorporated.  Add the egg and mix.  Stir in the flour, salt, baking soda and oats until combined.

Pour a little over half the mixture in the prepared skillet, press gently in the bottom of the pan and slightly up the sides.

For the peanut butter filling-
Pour the condensed milk and peanut butter in a microwave safe bowl and heat for about 15 seconds.  Mix thoroughly.

Pour over the oatmeal cookie in the pan.  Sprinkle with half of the chocolate chips and all of the peanut butter chips.

Add the remaining chocolate chips to the remaining batter and mix to combine.  Drop, tablespoon portions of the batter over the peanut butter mixture.

Place in the preheated oven and bake for 25-35 minutes, until just set.  Be sure not to over-bake as the cookie with continue to cook even after it’s removed from the oven.

Allow to cool about 5 minutes before serving.  Top with vanilla ice cream and enjoy.

Recipe source: A Lynsey original

Rocky Road Fudgy Flourless Chocolate Cookies

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Hey y’all!  And welcome to cookie week.

That’s right, it’s cookie week here on LL’s and I couldn’t be more excited.  What could possibly be better than a whole week dedicated to cookies.  Um, nothing.  That’s what.

I could go as far as to have cookie month or months.  But, I decided that we might all go into a sugar coma if I did that.  And well, that just wouldn’t be good.  So, cookie week it is.

I am beyond excited about the lineup that’s in store for you this week.  Cookie lover’s rejoice and get your butter, sugar and ovens ready.

We’re kicking cookie week off with a bang.  A big, fat, fudgy, chocolaty bang.  That’s right!

We’ve all had chocolate cookies, whether it be chocolate chip, brownie, or some other variation.  But I promise, you’ve never had a chocolate cookie like this.  A flourless chocolate cookie.  Skeptics be warned, flour is not needed in this recipe and it’s definitely not missed.

The omission of the flour actually makes this cookie better.  It yields an extra chewy, moist and fudgy cookie.  A cookie that is loaded with dark cocoa powder, and if that isn’t enough chocolate for you an additional helping of semi sweet and dark chocolate chips are added to the mix.

What could possibly make this cookie any better.  Well how about making it a rocky road fudgy cookie?  One that’s packed with roasted almonds, sweetened coconut and gooey, melty marshmallows.

This cookie, my friends, isn’t for the person who enjoys the occasional cookie.  Nor is it for one who faint of heart.  This cookie, well, it’s for a true, die hard, chocolate-feigning, cookie lover.

This rocky road, fudgy, flourless chocolate cookie is knock-your-socks-off amazing straight from the oven while the marshmallows are still warm and gooey.  They are even good the next day, especially if you pop it in the microwave for a few seconds.  And one thing is an absolute must; a tall glass of ice cold milk.

Go ahead.  Make these babies and experience pure, chocolate bliss!

Rocky Road Fudgy Flourless Chocolate Cookies

Ingredients:


4 Large egg whites
2 Tsp vanilla
1/2 Cup + 2 Tbsp dark cocoa powder
2 Cups powdered sugar
1/4 Tsp salt
1 Cup almonds, roughly chopped
3/4 Cup semi-sweet chocolate chips
1/4 Cup dark chocolate chips
3/4 Cup sweetened shredded coconut
1 Cup mini marshmallows

Directions:


Preheat oven to 350.  Line a baking sheet with a silicone baking mat or spray generously with non-stick cooking spray.

Combine cocoa powder, powdered sugar, and salt in a bowl and whisk to combine.  Set aside.

Place egg whites in a medium bowl, using an electric mixer or whisk, whisk or beat the eggs until light and foamy.  Fold in the vanilla.  Add the cocoa mixture, chocolate chips, coconut and marshmallows and stir until incorporated.  The batter will be extremely thick.

Using a large cookie scoop, about 2 tablespoons, scoop the dough on the prepared cookie sheet, leaving about 3 inches between the scoops.  Place in the oven and bake for 12-15 minutes, until cookies are just set.  Remove and allow to cool on the cookie sheet for about 5 minutes, transfer to a cooling rack and allow to cool completely.

Repeat with remaining dough.

Store in a airtight container.

Recipe source: A Lynsey original

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