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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

Sweet Potato Brown Sugar Bars with Brown Butter Marshmallow Topping

November 28, 2014 by Lynsey Leave a Comment

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

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

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

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

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

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

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

Sweet Potato Bars with Brown Butter Marshmallow Topping

Ingredients:

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

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

Directions:

For the bars-

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

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

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

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

Recipe source: A Lynsey Original

Turkey, Cranberry, Avocado Salad

November 27, 2014 by Lynsey Leave a Comment

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

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

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

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

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

Turkey, Cranberry, Avocado Salad

Ingredients:

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

Directions:

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

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

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

Recipe source: A Lynsey Orignal

Sweet Potato Waffles

November 26, 2014 by Lynsey Leave a Comment

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

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

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

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

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

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

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

Sweet Potato Waffles

Ingredients:

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

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

Directions:

Preheat waffle iron.

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

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

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

Recipe source: A Lynsey Original

Pumpkin Pie Milkshake {Boozy or Non-boozy}

November 25, 2014 by Lynsey Leave a Comment

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

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

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

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

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

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

Pumpkin Pie Milkshake

Ingredients:

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

Directions:

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

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

Recipe source: A Lynsey Original

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