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Pumpkin Cheesecake Smoothie

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

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

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

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

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

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

Pumpkin Cheesecake Smoothie

Ingredients:


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

Directions:


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

Recipe source: barely adapted Tara’s Multicultural Table

Pumpkin Spice Oreo Iced Hot Chocolate

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

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

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

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

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

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

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

Pumpkin Spice Iced Hot Chocolate

Ingredients:

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

Directions:


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

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

Recipe Source: A Lynsey Original

Salted Caramel Apple Cider

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

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

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

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

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

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

Salted Caramel Apple Cider

Ingredients:


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

Directions:


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

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

Recipe source: A Lynsey Original

Fall Spiced Popcorn

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

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

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

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

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

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

Fall Spiced Popcorn

Ingredients:


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

Directions:


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

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

Recipe source: A Lynsey Original

Butter Toffee Rice Krispie Treats

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

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

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

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

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

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

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

Butter Toffee Rice Krispie Treats

Ingredients:


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

Directions:


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

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

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

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

Recipe source: A Lynsey Original

No Bake Pumpkin Dulce De Leche Cheesecake Tartlettes

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

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

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

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

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

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

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

No Bake Pumpkin Dulce De Leche Cheesecake Tartlettes

Ingredients:


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

Directions:


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

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

Recipe source: A Lynsey Original

Pumpkin Cream Cheese Crescents with Maple Glaze

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I’m a sucker for breakfast pastries.  Anytime I go into a bakery or coffee shop, my first stop is the breakfast pastries.  The first thing that lures me in is the look.  They are like little works of art, lining a shelf for decoration.  Then I start looking at all the fillings and toppings and instantly want one of everything.

But, while I could take one of everything, there is one pastry in particular that I have a weakness for.  The simple, yet amazing cream cheese danish.  I’m not sure what it is about it, but I’m a sucker for fluffy, flaky pastries that are filled with that tangy cream cheese filling.  If I see one of those in the case, it’s done.  There’s no question what I’m walking out with.

During the fall, it’s no news to you, I love pumpkin.  When the weather starts cooling off I start counting down the days until it’s actual okay to break out the pumpkin.  Once that time finally rolls around, the pumpkin fest begins.

I’ve decided to combine two of my passions to make an amazing, but incredibly simple breakfast treat.  Pumpkin cream cheese crescent rolls with maple glaze.  Folks, this is what breakfast dreams are made of.

Pumpkin and all the spices that go with it combined with tangy, smooth cream cheese.  All the flavors that scream fall are rolled up in those ever so addicting, buttery, flaky crescent rolls and baked to golden perfection.  If that doesn’t sound enticing enough, it’s then drizzled with a maple cream cheese glaze.

These crescents are so easy to make and ready to eat in about 25 minutes.  They are ideal for quick breakfasts during the week, but perfect for indulgent breakfasts on the weekends or when entertaining guests.  Aside from breakfast, these crescents would be great at brunch or even for snacks for the kids after school.  So, take a minute for yourself and indulge in all the wonderful, warm flavors of fall with these pumpkin cream cheese crescents.

Pumpkin Cream Cheese Crescents with Maple Glaze

Ingredients:


For the rolls-
1 Package crescent rolls
2 Oz cream cheese or Greek yogurt cream cheese, room temperature
1 1/2 Tbsp pumpkin puree
1/4 Cup +2 Tbsp powdered sugar (plus more to thicken, if needed)
1 Tsp pumpkin pie spice
1/2 Tsp cinnamon

For the glaze-
2 Oz cream cheese or Greek yogurt cream cheese, room temperature
1/4 Cup powdered sugar
Pinch cinnamon
2 Tbsp maple syrup
1-3 Tbsp milk, if needed

Directions:


For the rolls-
Preheat oven to 350.

Place cream cheese in a medium bowl and beat on medium until creamy.  Add pumpkin and mix to incorporate.  Add the powdered sugar, cinnamon, and pumpkin pie spice in the bowl with the pumpkin mixture and mix to combine.  If the mixture is a little too runny, add a little more powdered sugar, one tablespoon at at time, and mix until slightly thickened.  You want the batter to be creamy, but not runny.

Open crescents, unroll and separate.  Spoon a tablespoon of batter on the bottom part of each crescent, fold over and gently press to seal, then continue rolling and place on a greased baking sheet.  Continue process with remaining batter and rolls.  Place in oven and bake according to package directions, maybe adding an additional minute or 2.  Remove from oven and allow to cool for about 5 minutes.

Meanwhile, make the glaze.  Place cream cheese in a medium bowl and beat on medium until creamy.  Add the powdered sugar, cinnamon and maple syrup (1 tablespoon at a time) and mix to combine.  If mixture is too thick, add the remaining tablespoon of syrup.  If the mixture can’t be easily drizzled add milk, 1 tablespoon at a time until desired consistency is achieved.  Drizzle the glaze over the warm rolls and serve immediately.

Recipe source: A Lynsey Original

Apple, Bacon, White Sharp Cheddar Grilled Cheese

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My addiction started long, long ago.  It’s comprised of three very simple things; bread, butter, and cheese.  Alone these ingredients are basic, plain ol’, kitchen staples, but when combined they amazing and incredibly addicting.

What is it about melty, gooey cheese sandwiched between two buttery, slightly crunchy pieces of toast that is so irresistible?  Besides being irresistible, it’s also addicting.  Let’s take it one step further and just say it’s the epitome of comfort food.

While I love the basic grilled cheese, I can’t help but play around with it.  I love playing with different cheeses, cheese combinations, as well as adding different ingredients to kind of change things up from time to time.

One of my favorite combinations is apples and cheese.  There’s something about tart, crispy apples paired with sharp, creamy cheddar cheese that I just adore.  I guess it’s that whole sweet savory combo I live for.

So, to combine all of these ingredients that I’m infatuated with in one sandwich seemed like a no-brainer.  I’ve done the whole apple and cheese together, which is incredible by the way.  But when I saw a bacon, apple and cheddar grilled cheese in this month’s issue of Food Network Magazine it was calling my name.

Buttery, toasted sourdough bread, sharp white cheddar cheese, tart Granny Smith apples and crispy, salty bacon.  Life doesn’t get much better than this.  This grilled cheese is what dreams are made of.  So, the next time you want to change things up a bit, take that simple grilled cheese and pump up the flavor and texture with some bacon and apples.

Apple, Bacon, White Sharp Cheddar Grilled Cheese

Ingredients:


Salted butter, room temperature
4 Thick slices of sourdough bread
Half Granny Smith apple, sliced thin
Half pound of bacon, cooked and drained
Sharp white cheddar, thinly sliced
Dijon mustard

Directions:


Place a large skillet over medium-low heat.  Spread butter on one side of bread, spread a thin layer of mustard on the other side.  Lay the buttered side down, top with a few slices of cheese, followed by 2-3 apple slices, then the bacon, 2 more slices of cheese and the other slice of bread.  Toast on one side until golden brown and cheese has melted, about 3-4 minutes, flip and cook on the other side until cheese has melted and the bread it golden brown.  Repeat with remaining ingredients.  Serve.

Recipe source: Slightly adapted Food Network Magazine, November 2014

Pumpkin Spice White Hot Chocolate

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It’s officially fall-like weather here and I couldn’t be more excited.  Bring on the jackets, comfort food and cozy beverages.

To me there’s nothing better than sipping on a warm cup of coffee in the mornings or relaxing with a cup of warm hot chocolate in the afternoon or evenings.  Hot chocolate has always been one of my favorite fall and winter time beverages.  There’s just something about having a cup full of steaming, smooth and rich hot chocolate that makes me feel so happy.

Over the past few years, I’ve ventured out and started trying different variations of hot chocolate. Mexican hot chocolate.  White hot chocolate. And even white chocolate in my pumpkin lattes. Craziness right?

Since I am beyond addicted to my white chocolate pumpkin spice lattes, I wanted to try omitting the coffee and whipping up a simple cup of pumpkin spice white hot chocolate.
All I can say is, what took so long?  Why in the world did I wait so long to act on my idea.  This stuff is amazing.  If you like pumpkin and have a weakness for white chocolate then you must try this drink.

It really is like sipping on pumpkin pie.  This drink has become an instant favorite in my house, my little guy asks for a mug of this almost every single day.  It’s creamy and smooth, the perfect ratio of pumpkin to white chocolate, and the perfect amount of warmth from all the spices.

This pumpkin spice white hot chocolate will become an instant favorite in your house this fall and winter.  It will be your families go to drink to warm them up!

Pumpkin Spice White Hot Chocolate

Ingredients:


1 Cup milk
1/2 Cup heavy cream
1/4 Cup +2 Tbsp pumpkin puree
1/4 Tsp cinnamon
1/2 Tsp pumpkin pie spice
Pinch of cloves
1/4 Tsp vanilla
2 Oz white chocolate, roughly chopped, reserve a little for garnish

Directions:


Combine milk, cream, pumpkin, and spices in a small saucepan. Place over medium-low heat until it comes to a simmer, being sure to stir the entire time.  Remove from heat and whisk in vanilla and white chocolate until completely combined and chocolate has melted.

Pour into two mugs.  Right before serving top with marshmallows or whipped cream and sprinkle with additional cinnamon or pumpkin pie spice.

Recipe source: A Lynsey Original

Whiskey BBQ Ketchup

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I am a condiment, sauce, dip and dressing lover girl.  If I’m eating chips and salsa, I don’t just dip my chip in the salsa to get that tomato flavor, I dunk my chip in that chunky tomato goodness and scoop up a heaping helping of salsa and indulge.  I go through 2-3 (small restaurant size) bowls of salsa to Spencer’s half of one.  If we’re talking salads, I don’t want enough dressing on there just to get a hint of dressing, I want a generous amount.

So when it comes to dipping my nuggets or fries in a sauce, you know where I’m going with this.  I don’t lightly dip it in there, I make that fry or nugget dive in head first to scoop up that saucy goodness.  That being said, if I’ve got a good, hot, crispy, lightly salted fry I can take or leave the ketchup.  Normally.

But, when we’re talking about whisky bbq ketchup.  Yes.  Whisky.  BBQ. Ketchup.  You saw right. That’s a whole new ballgame.

I came across this recipe for the amazingness on The Minimalist Baker.  I was hooked with I read the word whiskey.  Folks, this isn’t your average, everyday ketchup.  This is an amazing, house made sauce that will having you wanting to dive head first into a vat of it.

This sauce is comprised of a few simple ingredients and is ready in under 30 minutes.  It’s a combination of ingredients that are pantry staples; tomato sauce, tomato paste, liquid smoke, brown sugar and vinegar.  Oh, and of course, Whiskey.

It’s thick, tangy, lightly sweet with a slight tang, and an underlying boozy flavor.  Folks, this is what dreams are made of.  Your fries will be lining up to take a swim in this sauce.  Be prepared to be addicted!

Whiskey BBQ Ketchup

Ingredients:

15 Oz tomato sauce
1 (5 oz) can tomato paste
2-3 Tbsp whiskey
2-3 Tbsp apple cider vinegar
1/4 Cup brown sugar
1/2 Tbsp worcestershire
1 Tsp liquid smoke
1/4 Tsp sea salt
1/4 Tsp ground black pepper
1 Tsp onion powder
1 Tsp garlic powder

Directions:

Combine all ingredients in a small saucepan, stir to combine and place over medium heat.  Cook the mixture until it begins to bubble, about 5 minutes.  Reduce heat and continue cooking for an additional 15 minutes.

Taste the sauce, adjust seasonings, if needed.  More brown sugar for sweetness, more vinegar for tang, more liquid smoke for a more smokey flavor or more whiskey for a little more boozy flavor.  Once seasonings are perfect, carefully pour the sauce in a glass jar and allow to cool before placing the lid on.

Store in refrigerator until ready to use.  Will keep in the refrigerator for at least 2-3 weeks.

Recipe Source: The Minimalist Baker

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