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Hawaiian Roll Ham and Cheese Sliders- A.K.A. Crack Sandwiches

January 13, 2015 by Lynsey 3 Comments

If you’re anything like I was when I first heard “ham and cheese sliders” you’re thinking , really? How good could these really be? Is there really something that special about a ham and cheese sandwich and does it really constitute an instruction recipe post. I was a skeptic too. When I heard that’s what was on the menu for a gathering I was less than ecstatic. But, all that changed with the first bite. There is a reason they are known as crack sandwiches.

It only took one bite to get me hooked and immediately ask for the recipe. You see, this isn’t just any ham and cheese sandwich. It’s not simply two pieces of bread, a little mayo or mustard, some ham and cheese. While the humble ham and cheese is the base for this ever so familiar recipe, there is actually so much more to this little sandwich.

We’re all addicted to Hawaiian bread, am I right? What is it that’s so incredibly addicting about that fluffy, light bread that has a touch of sweetness? Well, those amazing little rolls are the bread for these addicting little sandwiches.

Sold yet? If not, let me tell you a little more. A mixture of mayonnaise and mustard is spread on the rolls, followed by the ham and cheese. Then the sauce. This is where the magic happens. The sauce is a mix of butter (good start, right?), Worcestershire sauce, minced onions, sesame or poppy seeds, and mustard powder. It’s all combined and poured over the assembled sandwiches and given the chance to really soak in the bread. After marinating for a while, they are baked to crisp up the bread and to allow the cheese to melt.

These are the best little sandwiches ever. They are a hit with both adults and kids. My 5 year old gobbles them up every. single. time I make them. They are also one of the first foods to disappear at any gathering. Along with being incredibly simple to make, they can also be made ahead of time. Allowing you to mark just one more thing off your “to do” list so you can enjoy time with your family and friends.

These little sandwiches are great for parties and get togethers (uh-hum…Super Bowl) . They are also great for snacks, as well as easy, weeknight meals. They only need to “marinate” for about an hour but are just as good even if they sit overnight. So, be sure to add these simple, yet addicting sliders to your game day menu.

Hawaiian Roll Ham and Cheese Sliders

Ingredients:

For the sandwiches-

1 (12 count) package King’s Hawaiian Rolls

12 Pieces honey or maple glazed ham, thinly sliced

12 Pieces swiss or provolone cheese

1/4 Cup mayonnaise

2-3 Tbsp mustard, depending on taste

For the sauce-

1 Stick unsalted butter

2 Tsp mustard powder

1 Tbsp minced onion

1 Tbsp Worcestershire sauce

2 1/2 Tsp sesame or poppy seeds

Directions:

For the sandwiches-

Split the rolls in half. In a small bowl combine mayonnaise and mustard and stir to combine. Spread the mixture on the top and bottom half of the rolls. Fold the ham in quarters and place on each roll. Top ham with cheese, followed by the top of the rolls.

Place the sandwiches in a pyrex baking dish that is slightly larger than the rolls.

For the sauce-

Place butter in a microwave safe bowl and heat until melted. Add the mustard powder, onion, worcestershire and seeds and whisk to combine. Pour evenly over the rolls. Cover with foil and allow to chill for at least 1 hour, or overnight.

Remove pan from fridge and allow to come to room temperature.

Preheat oven to 350. Place the sandwiches in the preheated oven and bake for 10-15 minutes, until the rolls are golden brown and cheese has melted.

Recipe source: Adapted from a family friend

Fudgy Bacon Toffee Brownies

January 12, 2015 by Lynsey 1 Comment

Brownies. What can I say about brownies. Other than I absolutely love them. I’m obsessed. And the more gooey and fudgy the better. You know I’m a sucker for them, and I’m perfectly content with just a good ol’ basic, fudgy brownie. But sometimes, just sometimes, a little something needs to be added to the mix.

But, with Super Bowl XLIX right around the corner it’s time to start thinking about the big game day menu. I think the commercials and food are just as important as the big game. So, no Super Bowl party would be complete without some delicious, over-the-top game day eats.

So while brownies are amazing, and are definitely at the top of my favorite desserts list, just the basic brownie won’t do for one of the biggest food days of the year. It needs to be bulked up and intensified a bit to hold it’s own on the game day spread.

A solid base is a must. So, drag out your best brownie recipe, use your favorite boxed mix or use the recipe below and you’ll be right on track with a strong base. Once you have that, then it’s time to snaz them up a bit.

And when I want to add a little somethin’ to somethin’ to my sweets, the first place my mind goes is adding a little salt to the equation. By now you know I’m not scared to add bacon to my desserts. So when I started thinking of what I could possibly add to brownies, bacon was the first thing to pop into my head.

I took the bacon, and other elements I love on brownies are devised the ultimate sweet and salty brownie perfect for the big day. Chocolate chips are scattered over the lukewarm brownies. Condensed milk is combined with chocolate fudge sauce and toffee bits and poured over the cooked brownies. To top it off and balance the sweet, roughly chopped bacon is scattered over the top of the brownies.

This is the ultimate in fudgy, brownie, chocolaty goodness. This is what chocolate dreams are made of people. A delicious brownie topped with fudgy, toffee sauce and balanced by the crunchy, saltiness from the bacon. If you wanted to go a step further and put this amazing dessert completely over the top add a scoop of vanilla ice cream to the warm brownie and dive in.

No one said Super Bowl food was clean. This one is a little on the messy side but oh-so-worth it. Grab a handful of napkins, a plate and fork and jump in!

Fudgy Bacon Toffee Brownies

Ingredients:

For the brownies*-
1 Stick (half cup) unsalted butter
2 Oz unsweetened chocolate, roughly chopped
1 Cup sugar
2 Eggs
1 Tsp vanilla
1/4 Cup flour
1/4 Tsp salt

For the topping-
3 Tbsp-1/4 Cup condensed milk
2 1/2 Tbsp chocolate syrup
1/4 Cup chocolate chips
1/4 Cup Heath toffee bits
3 Pieces bacon, cooked until crispy and roughly chopped

Directions:

Preheat oven to 350. Line an 8×8 or 9×9 pan with parchment paper, spray with non-stick cooking spray and set aside.

Place butter and chocolate in a microwave safe dish and heat in 20 second intervals, stirring after each, until melted. Add the sugar and whisk to combine. Add the eggs and vanilla and whisk. Once this ingredients are combined, add the flour and salt and stir until just incorporated and batter is smooth.

Pour in the prepared pan and place in preheated oven. Bake 30-45 minutes, until toothpick inserted in the center comes out clean. Remove from oven and allow to cool.

Meanwhile, pour the condensed milk in a microwave safe bowl and heat for about 15 seconds. Add the chocolate syrup and stir to combine. Add the heath chips and stir to incorporate.

Evenly sprinkle the chocolate chips over the lukewarm brownies. Evenly pour the chocolate toffee mixture over the brownies, spread gently if needed. (The mixture doesn’t have to come all the way to the edges) Sprinkle the bacon over the chocolate mixture.

Allow to sit for at least 30 minutes. Remove from pan and cut.

*You can also substitute your favorite box brownie instead of making a homemade version.

*If you wanted to dive right in while the brownies are still warm that is fine too…I suggest adding a blob of vanilla ice cream to the warm brownies and indulging!

Recipe source: A Lynsey Original

Cannoli Cheeseball

January 9, 2015 by Lynsey Leave a Comment

I’ve always been infatuated with cannolis. There’s something about that fried pastry dough that’s rolled into a log and filled with that creamy filling. Andy my favorite version is capped off mini chocolate chips. It’s a perfect dessert; crunchy, creamy, with a hint of chocolate. It’s not too heavy or too sweet; it’s the perfect balance.

While I would love to take the challenge of making cannolis at home, I just haven’t found the time. it’s not that it would be hard, but I know my little helper would want to be there every step of the way and I just don’t want to risk him getting burned. So, the traditional cannolis will go on the infamous waiting list.

In the meantime, this cannoli cheese ball will definitely tied me over. And, it’s a perfect recipe for my little guy to help me with. Not to mention it comes together fairly quickly, it’s no bake, portable making it ideal to take to parties or gatherings, and it’s incredibly addicting. Oh, and it’s a cheeseball…and let’s face it, who doesn’t like a cheeseball?

If you’ve never made a cheeseball it’s incredibly simple. They come in all shapes and flavors; sweet and savory. They come together pretty quickly and easily. To make coating them a little easier, and a little less messy, they are chilled for at least an hour and then rolled in the desired coating.

This cannoli cheeseball is amazing. It’s everything you love about the traditional cannoli all rolled up in a cheeseball. To make it even better, it’s rolled in about a cup of mini chocolate chips. It’s creamy, slightly sweet with just a hint of cinnamon and a little texture from the chocolate chips. It can be served with graham crackers, vanilla wafers, or even pound cake crisps.

This dip is delicious and so addicting. You will have to use all your willpower to resist taking the entire ball, cuddling up on the couch and inhaling it yourself. So, the next time you want something sweet or need an easy and impressive dessert make this cannoli cheeseball.

Cannoli Cheeseball

Ingredients:

1 (8oz) block cream cheese, room temperature
1/2 Cup ricotta cheese
1/2 Cup powdered sugar
1 Tsp cinnamon
2 Cups mini chocolate chips, divided

To serve-vanilla wafers or graham crackers

Directions:

Place cream cheese in a medium bowl and beat until smooth. Add the ricotta, powdered sugar and cinnamon and mix to combine. Add 1 cup of chocolate chips and stir to incorporate.

Place the mixture in the center of a piece of plastic wrap. Gather the plastic wrap, bringing it up around the sides of the mixture, and bring the edges together while squishing the mixture into a ball. Place in the refrigerator for at least 1 hour.

Place the remaining 1 cup of chocolate chips on a plate or in a shallow bowl. Open the plastic wrap and turn the cheeseball onto the chips. Using your hands, roll the ball to coat in the chips.

Place on dish and serve with vanilla wafer and graham crackers.

Recipe source: Taste and Tell, who adapted it from The Rachel Ray Show

2014 Year in Review: My Favorites

January 7, 2015 by Lynsey 1 Comment

The other day I posted the Reader’s Choice for 2014. Let me tell ya, we were pretty much on the same page with our tastes in 2014. I think we all had a bit of a sweet tooth throughout the entire year..which I have no problem with at all! There were, however, a few of my favorites that didn’t quite make the cut for reader’s choice, so I wanted to take a minute and reflect upon a few of my favorites from 2014.

So…here we go!

The mother of all cookies; brown sugar bacon cookies. This was by far my favorite recipe of 2014, and to this date still the most requested by my family and friends. It hits all the flavor notes; sweet, salty, nutty and chocolaty and it’s all packed in a perfectly thick, chewy cookie.

Two of my favorite things found their way together in this recipe. Fudgy brownies topped with cookie dough frosting. Folks, if you missed out on this recipe in 2014 don’t make the same mistake in 2015, head in the kitchen and make these cookie dough brownies.

There isn’t a week that goes by that we don’t have at least one pizza night. 9 times out of 10 I like to make my own pizza; sometimes I enjoy playing around with various topping combinations, while others I keep it simple and traditional. But, one thing is for certain, you have to have a basic, fool-proof dough recipe. Thanks to Lauren of Lauren’s Latest, I’ve found mine {and my families} new favorite dough and cheese stick recipes; fail-proof pizza dough and cheesy garlic bread.

I can’t tell you how many times I enjoyed this mocha-nut frappuccino; all the deliciousness of a coffee house but half the cost and all in the comfort of your own home.

Pound cakes are one of my favorite desserts. They are a classic. I love a basic pound cake, but I also enjoy playing with different flavor combinations. One of my favorites of 2014 is this orange blueberry pound cake with orange glaze. It’s a perfectly moist cake that is sweet with hints of tang from the orange, the orange glaze is the perfect compliment that really brings it all together.

Along with pizza night, wing night is another regular occurrence in house. We have a favorite wing restaurant, but there are times where we just want to stay in and make our own at home. This year, I got a little more comfortable with the process, and perfect the baking method…at least to our liking. The chicken remains moist and tender, the skin has a nice crispy, then the chicken is ready to be tossed in your favorite sauce. These sticky honey soy baked wings are sweet, salty and perfectly crispy. One of our must makes on wing night!

I love a basic cinnamon roll. What’s not to love about fluffy, sweet dough that’s stuffed with a cinnamon sugar mixture? But, add roasted bananas to the mix? Well, why not. These roasted banana cinnamon rolls became an instant favorite.

Salted caramel is an obsession of mine, to say the least So adding it to one of my favorite fall drinks seemed like a no-brainer. I can’t tell you how much I’m obsessed with this salted caramel apple cider.

Southern sweet tea and bourbon cocktails, the best way to unwind on a hot summer day. I can’t tell you how many times we sipped on these cocktails throughout the warmer months. They are so good and incredibly easy to make.

I love soup during the winter months. Even better if it’s easy and super quick to throw together, but tastes like it’s been simmering all day. Well, such is the case with this white bean soup. A thick, creamy soup packed with tender white beans and juicy chicken. Serve with some toasted garlic bread and it’s a complete and satisfying meal.

I had several more favorites, but figured it would be best for all of us if I stopped with 10…otherwise I may set a record for the longest, single blog post! I had so much fun trying and creating new recipes this year. I am so excited to see what delicious eats and treats 2015 holds.

Creamy, Quick Shells and Cheese

January 5, 2015 by Lynsey Leave a Comment

What do you want to eat? A question that we think to ourselves or ask others every. single. day. There are an infinite amount of responses that can follow that simple question. At my house, I can guarantee I will hear “macaroni and cheese” at least 5 to 6 times a week.

What is it that is so intoxicating about shells covered in gooey, creamy cheese? The addiction starts when we’re kids and never goes away. It quickly goes from a quick, easy meal that your mom could through together in no-time to a comfort food and best friend for years to come.

Mac and cheese is one of those foods that’s always there for you, no matter what goes on in your life. Whether it’s just needing to take a time out and reflect on the simpler times (like childhood) or overcoming something not so great that happened that day. Had a bad day at work? Trouble in a relationship? Kiddos not listening to you? Smooth it over and settle down with a big helping of macaroni and cheese.

Mac and cheese has been a staple in my life for as long as I can remember. For the longest time I grew up on the stuff from the blue box…and I loved it. I still do have a soft spot for it, to be honest. But, you know me and you know I like to make my own version at home if at all possible.

Since my little guy has been stuck on the creamy, instant shells and cheese for quite sometime, I decided it was due time to see if I could replicate it at home…or buy stock in Velveeta! So, I perused several recipes before coming across one from Ree Drummond, The Pioneer Woman, that was titled quick shells and cheese. I read through the recipe, looked at the pictures and knew this could be the one. She had never steered me wrong before, so I knew she wouldn’t start now

This recipe consists of simple ingredients that are pantry staples. The cheese sauce comes together in the time in takes the pasta to cook. There’s no process of making a roux, just warm up some milk and melt butter and add cheese and heat long enough to melt. Once the sauce is done, the noodles are done and they get tossed in that golden pond of cheesy goodness.

This is everything I imagined it would be, and so much more. It’s just like the packaged Velveeta shells and cheese; the pasta has the perfect bite, the cheese is smooth, creamy and pure perfection. So, the next time your kiddo or you get a craving for some mac and cheese, ditch the boxed stuff and try your hand at these quick shells and cheese.

Creamy, Quick Shells and Cheese

Ingredients:

1 lb. mini pasta shells
2 Cups whole milk
1 Tbsp butter
1 1/2 Cups shredded cheddar-jack*
1/2 Cup shredded American cheese*
8 Oz Velveeta cheese, cut into cubes
1/2 Tsp black pepper
1/4-1/2 Tsp salt
1/2 Tsp mustard powder

Directions:

Bring a large pot of water to a boil and season liberally with salt. Add pasta and cook according to package instructions.

Meanwhile, combine the milk and butter in a large saucepan and place over medium heat. Once the milk is heated and butter is melted add the cheeses and stir until melted. Add the pepper, salt and mustard powder and stir to combine.

Drain the pasta then add to the cheese mixture and stir until pasta is coated. Serve immediately.

*You can use any mixture of cheeses you have on hand, or that are on sale. Just make sure you use Velveeta along with the shredded cheeses.

Recipe source: barely adapted The Pioneer Woman, via Food Network

2014 Year in Review: Reader’s Choice

January 4, 2015 by Lynsey Leave a Comment

2014. What a year it’s been. I embarked on a new, and somewhat unplanned, adventure. In January of 2014 I left my 8:00-5:00 job to enjoy what little time I had left to stay at home with Tucker. It was a fun-filled, blur of a year with all sorts of firsts…mostly for my little guy.

I have to say, when I left my job I had no idea what to expect. I knew it wouldn’t be a life of leisure, posted up on the couch eating bon bons. Contrary to what many people picture when they think of stay-at-home moms. We’ve done a little homeschooling, mini vacations with my mom and been able to take advantage of many opportunities we wouldn’t have had the option to do otherwise.

I can say, one thing I expected was to be able to have a little more time to focus on the blog. Since I wasn’t working Monday through Friday, I thought I could focus on a little more on recipe development, taking pictures in actual daylight and getting ahead on my posts for all you guys. Well, I have to say, most of that didn’t become a reality. Although I have been able to spend more time in the kitchen, it’s been more bonding with Tucker over baking cookies than actual recipe development…which I’ll definitely take!

So, I have to say a big “Thank You” to all of you. Thank you for staying with me through my time of transition, through a few months of sporadic posting and the occasional MIA’s on social media. You’ve all been great and stuck by me through it all and for that I’m forever grateful. So, without further adieu, here are your top 10 most viewed recipes of 2014. I’m going to try to be better in 2015!

These chewy brown butter gingersnaps were posted less than a month ago and have already taken the top spot for your favorite recipe of 2014. My beliefs are true, brown butter truly does make a good think great!

I think we all agree about the trusty slow cooker. It’s definitely a busy person’s best friend. From soups, stews, roasts and much more, it cuts our work in half. Who knew that the filling for chicken fajitas could be thrown in a slow cooker before walking out the door and cooked to perfection by the time you came home? These slow cooker fajitas yield perfectly moist and tender chicken that shreds so easily. All you have to do is put it in a tortilla and enjoy.

I love making bread, so I’m very glad you enjoy a)making it too, b) reading about it, or c) looking at pictures of it…or all of the above. I am in love with this Sally Lunn batter bread; it’s fluffy, butter and slightly sweet. Everything I look for in bread.

The best chocolate Irish cream bundt cake with Irish cream glaze. That’s all I have to say about that.

A “best of” round-up wouldn’t be complete without at least one cocktail, and you all were instantly drawn to this pomegranate cranberry fizz. What’s not to love; a little pomegranate blueberry sherbet, cranberry lemonade, vodka and a little soda water for some fizz. A fun drink for any occasion.

I made this blueberry lemonade for my son since he’s a sucker for lemonade. He polished off the whole pitcher in under two days. Like my little guy, you too were hooked on this stuff. I don’t blame you, it’s the perfect amount of tart and sweet and the ideal drink on a hot day.

You all may remember peanut butter week, a full week of deliciously decadent recipes that featured peanut butter as the start. Peanut butter week was also the week we bid farewell to Matt Mosler on KARK 4. You all, just like Matt, have a passion for peanut butter and this peanut butter caramel skillet cookie soared to the top of the favorites.

An instant favorite was my Carrot cake monkey bread. I’m a sucker for carrot cake, as well as monkey bread. I fused the two together to make the ultimate breakfast treat that could also double as a dessert.

When I tasted these pineapple chorizo tacos from a local Mexican restaurant, Local Lime, it was love at first bite. After enjoying these countless times at the restaurant, I knew it was time to recreate them at home. These didn’t disappoint, and you all shared my love for these.

Blueberry lemon funny cake. Funny cake, gooey butter cake. Whatever you call it, this takes that classic and adds a refreshing burst of citrus that pairs perfectly with those sweet blueberries.

Thanks for all your support throughout the year. I appreciate each and everyone of you. I can’t wait to see what 2015 holds. Stay tune for a post with my top picks of 2014.

Happy New Year!

January 1, 2015 by Lynsey Leave a Comment

It’s January 1, 2015 It’s hard to believe another year has already come and gone. It seems with each passing year, the time goes by just a little faster than the year before. A saying I heard throughout my whole childhood, but didn’t really take to heart until now. It truly seems like yesterday we were ringing in 2014.

2014 was a year packed with so much, looking back it seems like it was a complete blur. From leaving my full-time job to becoming a stay at home mom and spending tons of quality time with my little man. Starting something so new was definitely a leap of faith but something I would trade for the world. We have been able to go to Charlotte and see so many things and enjoy some terrific food, Tucker took his first plain ride, weekly (sometimes multiple weekly) trips to Magic Springs and tons of fun in the sun. Summer cookouts, various other travels and the icing on the cake was our mid November cruise to the Keys and Bahamas.

It has been a fun-packed year with so many incredible memories that we will forever hold close. As we bid farewell to 2014, I’m sad to see it go but I’m so excited for 2015. I can’t wait to see what it has in store.

As we embark on 2015, I’ve started thinking about some goals and changes for Lynsey Lou’s.

I want to incorporate more persona posts. From time to time I give little snip-its of whats going on in our lives, but I’d like to give you more. While the blog is a big part of my life, there’s so much more that goes on. So I want to give you all a glimpse into what else goes on behind the scenes.

I’ve tried to post consistently through the year, but let’s face it. Life happens and well, sometimes even our best intentions don’t actually become reality. I am going to try to keep up my posts, facebook updates, be more active on twitter and instagram.

I also want to try to focus on more Lynsey Lou original recipes. Folks, I’m constantly in the kitchen playing with recipes but it seems like only a small portion of those ever make in on the ol’ blog. So, as we start a new year, one of my major goals is to get more of those recipes into your hands!

I know it’s only a few goals, but I want to keep it maintainable. But, that’s my thoughts for the year. Do any of you lovely readers haven any suggestions or anything you want to see on the blog?

I hope you all had a wonderful time ringing in the new year and are having a blast the first day of this year. If you haven’t already, be sure to eat those black eyed peas and greens for a rich and prosporous new year!

Thanks again for all your support and dedication to Lynsey Lou’s over the past year! I look forward to another wonderful year!

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

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