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Enjoying Life One Bite at a Time!

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Grilled Chicken Parmesan

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Chicken parmesan is a classic.  There’s something so incredibly irresistible about chicken that is lightly breaded, fried and swimming in homemade tomato sauce and topped with gooey, melted mozzarella cheese. It’s the ultimate in comfort food.

Traditionally, chicken parmesan is served atop or with a side of delicious pasta.  But in this version, it differs a little.  This is served on a delicious, crusty baguette in the form of an open faced sandwich.  Instead of fried, this chicken is seasoned and grilled.  The marinara sauce is bright, simple, fresh and full of all those flavors that are expected in classic marinara.

This meal is delicious, filling and comes together in under 30 minutes making it ideal for a weeknight meal.  Serve along with a green salad and it’s an amazing and filling meal that doesn’t leave you weighed down.  The next time you’re craving chicken parmesan, change it up a little and serve it open face sandwich style!


Grilled Chicken Parmesan

Ingredients:


1 (10 inch pieces) baguette
1 1/2 Pounds tomatoes (approximately 5) quartered
Kosher salt
2 Tbsp extra virgin olive oil
2 Cloves garlic, thinly sliced
Pinch red pepper flakes
4 (6oz) boneless, skinless chicken breasts
1/2 Tsp dried oregano
4 Oz mozzarella cheese, thinly sliced
3 Tbsp shredded parmesan cheese
1/4 Cup chopped fresh basil

Directions:


Cut a 1 1/2 inch piece of baguette, place in the food processor and pulse to make breadcrumbs.  Add the tomatoes and 1/4 teaspoon of salt and pulse until the tomatoes are finely chopped but not pureed.

Pour 1 1/2 tablespoons olive oil in a medium skillet and place over medium heat.  Once the oil is hot, add the garlic and cook until golden, about 1 minute.  Add the red pepper flakes and tomato mixture and bring to a simmer.  Cook until the sauce slightly thickens, about 8-10 minutes.

Place a grill pan over medium high heat.  Drizzle the remaining 1/2 tablespoon of olive oil over the chicken and rub to coat.  Sprinkle the oregano and 1/4 teaspoon of salt over the chicken.

Split the remaining baguette in half, lengthwise, then cut in half to make 4 pieces.  Place the bread, cut side down, on the hot grill pan until lightly toasted.

Place the chicken on the pan and grill until cooked through, about 5 minutes per side.  When there are two minutes remaining, top the chicken with mozzarella and cover.

To assemble-
Spoon some of the tomato sauce on the bread pieces.  Top each half with the shredded parmesan.  Place the chicken breast on top of the cheese, then top with the remaining sauce.  Sprinkle with basil and the remaining parmesan.

Recipe source: Food Network Magazine-June 2014

Chewin’ Tuesday: Beef Rissoles with Baby Greens

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Then end of summer is around the corner, but there are still plenty of days to enjoy the summer sun and backyard bbq’s.  One of our favorite things we’ve enjoyed this summer are these beef rissoles.  I first learned of these little jewels on The Chew.  Chef Curtis Stone filled in for Daphne Oz while she was out on maternity leave with her sweet little Philo.

During that time Chef Curtis shared several amazing recipes, some of which I’m still anxiously awaiting to try! One of the first I decided to make was his rissoles.  Rissole is a dish that is served up in several countries, but his version is obviously of Australian influence.  It’s a beef patty that is a little smaller than a traditional hamburger patty, actually about the size of our sliders.

The meat mixture has bacon, onion, fresh herbs and spices and is mixed and rolled into balls and flattened slightly.  They are grilled and a light crust forms on the outside while the inside in incredibly moist, tender and juicy.  This meal comes together in no time, making it ideal for a week night but also perfect for weekends or entertaining guests.

They are full of flavor and delicious served with the mixed baby greens and potato salad.  These patties would also be amazing on slider buns with a little basil mayonnaise, sharp cheddar and apples or whatever your favorite toppings might be.  Before you say farewell to summer, make these rissoles.  You’ll be just as addicted as we are!

Beef Rissoles with Baby Greens

Ingredients:


1 Pound ground beef
1 Oz bacon, finely chopped
1/2 Small onion, finely chopped
1 Garlic clove, minced
1 1/2 Tbsp chopped flat leaf parsely
4 Tsp chopped fresh thyme
2 Tsp dijon mustard
1/2 Tsp ground paprika
1 Tsp Worcestershire sauce
1 Large egg, lightly beatne
Olive oil, for brushing

For the greens-
2 Tbsp vinegar
1 Tbsp finely chopped shallot or sweet white onion
3 Tbsp extra virgin olive oil
6 Cups mixed greens

Directions:


For the rissoles-
Combine ground beef, bacon, onion, garlic, parsley, thyme, mustard, paprika, worcestershire, salt, pepper, and egg gently mix to combine, being sure not to over-work the meat.  Form into 8 round balls, then gently flatten each ball to 1/2 and inch in thickness.

Preheat grill or grill pan to medium-high heat.  Meanwhile, brush the rissoles with oil and place on the preheated grill or grill pan.  Cook for 6-8 minutes, turning once, or until cooked through.  Remove from grill and allow to rest for 5 minutes.

For the mixed greens-
Combine vinegar and shallot in a large bowl and whisk to blend.  Once combined whisk in the olive oil.  Season with salt and pepper.  Add the greens and toss to coat.  Taste, add additional salt and pepper if needed.

Serve the greens with the rissoles and creamy bacon potato salad


Recipe source: Curtis Stone-The Chew

Nutella Swirl Brownie and Sugar Cookie Tart

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A few months (yes, months…I know I’m late with this post) ago we celebrated my mom’s birthday.  She just happened to be in town so my crew, along with my brother and sister-in-law decided to get together to celebrate her birthday.  We had steaks, salads, baked potatoes, bread and, of course, some veno!

But, no birthday celebration is complete without dessert.  My mom is a chocolate lover, so I thought long and hard about all the options before finally settling on a tart.  But, not just any tart.  A brownie tart with a Nutella swirl and chunks of chewy sugar cookie.  But what really put it over the top was the flecks of salt and bits of toffee.

This tart is the best of both worlds combining delicious flaky pie crust, chewy and dense brownie and buttery sugar cookies.  As if that isn’t enough enough, dollops of delicious chocolaty-hazelnut plopped over the brownie batter before being baked.  This not only add another level of flavor, but amps up that chocolate flavor too.  The addition of salt makes for the sweet salty combo, as well as cutting some of the sweetness.

I love this version, but Lindsay also suggests subbing peanut butter for the Nutella which I think is a great idea.  Biscoff would be a yummy substitution too, along with any of the other varieties of flavored peanut butter that are now available.

Now, if you’re wondering what the birthday girl thought.  Well, she loved it.  And she tasted it throughout the entire process; the pastry crust, brownie batter, cookie batter and even a scoop of Nutella.  I honestly think she would have been happy with a bowl of raw dough…but she allowed me to have enough dough and batter to assemble the tart!

So, if you’re in the mood for pie, brownies and cookies all that the same time then this is definitely the dessert for you.  If you need a delicious and crowd pleasing dessert for an event, or just something sweet to have around the house then you must try this tart!

Nutella Swirl Brownie and Sugar Cookie Tart

Ingredients:


For the sugar cookie dough-
1/2 Cup (1 stick) unsalted butter, chilled
1/2 Cup granulated sugar
1 Large egg
1 Tsp vanilla
1 1/2 Cups flour
1 Tsp baking powder
1/4 Tsp salt

For the brownie layer-
1/3 Cup flour
1/4 Cup dark or dutch process cocoa powder
1/2 Tsp instant espresso powder
1/4 Tsp salt
1/8 Tsp baking soda
1/4 Cup unsalted butter, melted
1/4 Cup granulated sugar
1 Large egg
1/2 Tsp vanilla extract


For tart assembly-
1 (9inch) Pie crust, homemade or store bought
1/4 Cup chocolate hazelnut spread
Sea salt, for sprinkling
Toffee bits, optional

Directions:


Preheat oven to 350.

Roll out pie crust, making it slightly thinner than you would for a normal pie, and gently please the crust into a 9 inch tart pan with a removable bottom.  Roll the rolling pin over the top of the pan to trim the excess dough.  Place in the refrigerator and chill until ready to use.

For the sugar cookie dough-
Place butter in a large bowl and beat on high until light and fluffy.  Add the sugar and beat until incorporated and the mixture is fluffy, about 2-3 minutes.  Add egg and vanilla and mix to combine.  Add the flour, baking powder, and salt and mix until the dough just comes together.

For the brownie layer-
Combine flour, cocoa powder, espresso powder, baking soda and salt in a medium bowl and whisk to combine.  Set aside.

In a separate bowl combine melted butter, white and brown sugar and whisk until a thick paste forms.  Add egg and vanilla and whisk to combine.  Add the dry ingredients and fold into the butter mixture until just incorporated and no dry bits of flour remain.  Pour the batter into the chilled pie crust.

Place Nutella in a microwave safe dish and heat for 10-15 seconds, until just softened.  Drizzle the Nutella over the top of the brownie batter.  Crumble the sugar cookie dough over the brownie and Nutella.  (You may only need 1/2-2/3 of the dough, the brownie still needs to be peeking through)  Sprinkle with salt and toffee bits, if using.

Place in the preheated oven and bake for 30-35 minutes, or until the brownie is puffed and set and the sugar cookie is a light golden brown.  Remove from the oven and allow to cool until room temperature before slicing.

Store remaining tart in an airtight container, in the refrigerator, for up to 5 days.

Recipe source: Love and Olive Oil

Bananas Foster Bread

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Rich, buttery banana bread with hints of vanilla and rum running throughout.  Doesn’t that sound just heavenly?  Well, I assure you, it most definitely is.  But the tantalizing flavors don’t stop there.

See, Damaris Phillips, isn’t only Southern at Heart, she’s a southern girl after my own heart.  She’s a fun-loving southern girl who loves bringing smiles to people’s faces through food…not unlike myself.  She’s also known for taking amazing and well known dishes and puts her own southern spin on it.

In this instance she took an amazing classic, banana bread, and infused it with the well-known Louisiana dessert, bananas foster.  In the end  it makes this mind-blowing bananas foster bread.

The banana bread is a classic recipe that with a few updated additions like coconut oil.  Then the flavor is amped up with not only vanilla, but rum extract.  The rum doesn’t stop there.  Becuase bananas foster isn’t bananas foster without the brown sugar rum sauce.

And the sauce definitely doesn’t take a backseat in this recipe.  Melted butter and brown sugar are heated until the sugar dissolves, then it simmers for just a few minutes to really build up that molasses-y flavor of the brown sugar and then it’s removed from the heat.  Then comes showtime, the orange zest and rum are added…and there may even be a flame-up when the liquor is added.  No more cooking time though…Damaris thought this would be a delicious treat for the adults with the raw rum!

Half of the glaze is slowly poured over the bread, allowing it to slowly soak into every nook and cranny of the delicious banana bread.  After the bread has soaked for a little, it’s then removed from the pan, sliced and topped with a big ol’ scoop of vanilla ice cream and another generous drizzle of rum sauce.

There you have it, a truly over the top southern inspired dessert.  This is amazing while the bread is still warm, fresh from the oven, but it’s also perfect the next morning with a cup of coffee.  Bring a taste of Louisiana into your own home with this dessert.  

Bananas Foster Bread

Ingredients:


4 Medium ripe bananas, mashed (about 1 2/3 cups)
2 Eggs
1 Cup granulated sugar
1/2 Cup coconut oil, melted
3 Tbsp plain yogurt
1 Tsp rum extract
1 Tsp vanilla extract
2 Cups all purpose flour
1 Tsp baking powder
1/4 Tsp salt

For the glaze-
4 Tbsp (1/2 stick) unsalted butter
1/2 Cup dark brown sugar
1/4 Cup spiced rum
1 Tsp orange zest
Vanilla ice cream, for serving (optional)

Directions:


Preheat oven to 350.  Liberally spray a 9×4 inch loaf pan with non-stick cooking spray.

In a medium bowl combine the bananas, eggs, sugar, coconut oil, yogurt, rum extract, and vanilla extract.  

In a large bowl combine flour, baking powder and salt and whisk to combine.  Make a well in the center of the ingredients.  Pour the wet ingredients in the well and stir until the flour is completely incorporated and the batter is smooth.  Pour the batter into the prepared pan and bake until golden brown, about an hour, until toothpick inserted in center of the loaf comes out clean.  Remove from the oven and set aside while preparing the glaze.

For the glaze-
Place butter in a saucepan over medium heat and allow to melt.  Add the brown sugar along with 1/2 a cup of water and stir.  Cook the mixture until the sugar has dissolved, then cook another 3-5 minutes over low heat until the mixture begins to bubble around the edges.  Remove from heat and carefully (in case the mixture flaves) stir in the rum and orange zest.

Slowly pour half the glaze over the banana bread, allowing it to soak into the bread and all the surfaces.  Allow the to sit for about 30 minutes, until the glaze has been absorbed, then turn out and place on a platter or cake plate.

Slice and serve with a scoop (or 2) of ice cream and the remaining glaze.

Recipe source: Damaris Phillips-The Food Network

Peanut Butter Caramel Skillet Cookie

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This week has been all about the deliciousness that is known as peanut butter.  I have shared some truly decadent, over the top recipes with you this week.  I enjoyed creating them as much as my boys enjoyed devouring them!

The thick and fudgy brownies stuffed with peanut butter and marshmallows were truly mind blowing, the peanut butter potato chip crispy treats are a dream for all those people like me who are infatuated with the whole sweet and salty combination, and the perfect fusion of winter and summer with this frozen peanut butter hot chocolate.  Everything this week has not only featured peanut butter but has also been a bit over the top.

So what could possibly warp up a week amazing peanut butter recipes?  There are so many options, but I decided to go with a skillet cookie.  You know me, and you know I’m obsessed with those things.  They are easy to make, no mixer required!  They are the tastiness of a cookie but no scooping required, and they are make in a cast iron skillet…which you really can’t get any better than that!

This skillet cookie isn’t just a basic peanut butter skillet cookie.  Which I’m sure you were’t expecting just a basic peanut butter cookie.  This is a peanut butter cookie packed with chocolate chips, and peanut butter chips.  Hiding in between two layers of this amazing dough is a layer of gooey caramel and crunchy, salty pretzels.  Holy moley, is this an amazing cookie!  If you love peanut butter or you have a peanut butter lover in your life then you must make this cookie.  Run, don’t walk, to the kitchen and start making this immediately!

I have thoroughly enjoyed this week and sharing things peanut butter.  I have had so much fun developing the recipes to share with you this week.  Developing them wasn’t the hard part, believe it or not.  The hard part was actually narrowing my list down to a mere 5 or 6 recipes.  When I first started brainstorming the ideas the ideas literally flooded in and before it was time to actually start bringing these ideas to life I had a page and a half of ideas!  So, needless to say, I still have tons of recipes that I still want need to make, not only for myself but for all of you as well.  Are you thinking what I’m thinking?  Possibly a peanut butter week part 2 or peanut butter week 2015!  I don’t think I can wait till 2015 though!!!

Matt Mosler, I hope you have enjoyed all the recipes created in your honor.  I am truly going to miss seeing you at the crack of dawn when I come into the station to do my segment, but I couldn’t be happier for you that you are finally able to follow God’s calling and your desire to enter the ministry.  You have already touched so many lives over the years in your line of work, now you’ll touch many more on a more personal level.  Good luck on this next chapter of your life.

Peanut Butter Caramel Skillet Cookie

Ingredients:


8 Tbsp (1 stick) unsalted butter
1 Egg
1/2 Cup creamy peanut butter
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 Tsp vanilla
1 1/2 Cup +3 Tbsp flour
1/2 Tsp baking soda
1/4 Tsp salt
1 Cup chocolate chips
3/4 Cup Reese’s peanut butter chips
3/4 Cup roughly chopped pretzel rods
1 Cup Kraft caramel bits

Directions:


Preheat oven to 350.  Rub butter across the bottom and sides of a 10 inch cast iron skillet.  Set aside.

Combine flour, baking soda and salt in a medium bowl and stir to combine.  Set aside.

Place butter in a microwave safe dish.  Heat in microwave until melted, about 20 seconds.  Add peanut butter and stir to combine.  (If the peanut butter isn’t softening place in the microwave for about 15 seconds, remove and stir.)

Add the sugars and stir to combine.  Add the egg and vanilla and mix to incorporate.  Add the flour mixture and mix.  Once the flour is incorporated add the chocolate chips and peanut butter chips and stir to combine.

Place 3/4 of the dough in the skillet and gently press along the bottom and partially up the sides.

Place the caramel bits in a microwave safe bowl along with 2 teaspoons of water and place in microwave.  Heat in 20 second intervals, stirring after each, until completely melted.  Pour over the dough and spread into an even layer.  Add the pretzels.  Drop the remaining dough, in pieces, over the pretzels and caramel.

Place in the preheated oven and bake for 30-35 minutes, being sure not to over bake as the cookie will continue to cook when removed from the oven.  Allow to cool slightly.  Cut and enjoy!

Recipe source: A Lynsey Original

Peanut Butter Waffle Sandwiches with Banana Mascarpone Filling

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Bananas and peanut butter is a match made in heaven that has been enjoyed by many for decades.  Even The King has indulged in this delicious combination and now has sandwiches on several menus across the U.S. in his honor.  I took that beloved combination and put a little spin on it.

I’ve taken delicious waffles that are the perfect combination of fluffy and crispy and used those as the bread to hold all this goodness together.  Instead of a plain ol’ sliced banana I made a rich and creamy filling. Thick mascarpone cheese combined with a ripe banana and fresh whipped cream, I could take a spoon and eat this right out of the bowl.  But I didn’t!

I took those crispy waffles and schmeared them with a hefty helping of delicious peanut butter.  Then I topped that with a generous amount of the rich, banana mascarpone filling and topped it off with another waffle.  You could stop there, or you could make one completely over the top sandwich by adding more peanut butter, more filling and another waffle.  And after you’re done stacking, take it one step further by adding whipped cream and drizzling it all with chocolate sauce.

These waffle sandwiches would make an over the top dessert.  Just imagine the look on your family and guests face when you brought a towering waffle sandwich out just dripping with chocolate sauce.  This could also be a very indulgent, special occasion type breakfast, if you wanted to start your family out on a sugar high!

If you don’t want to make your own waffles, or simply don’t have the time then there are plenty of delicious options in the freezer section.  You could go with a basic waffle or even check out some of the flavored options that would truly make this an out of the world sandwich.  There are also several different options in the peanut butter world now too.  I think the white chocolate peanut butter would be amazing on this, as well as the dark chocolate peanut butter, or even the peanut butter with chocolate chunks.  Or Biscoff spread or even Nutella…the list truly does go one and on but I’ll stop there!

The best thing about this recipe is you can make as many, or as little as you want without having a ton of leftovers.  They are delicious while the waffles are still a little warm which makes the mascarpone filling ooze out of the sides even more, but they are just as good room temperature.  So the next time you want to pay homage to The King or your just craving that peanut butter banana combo, make these waffle sandwiches!

Peanut Butter Waffle Sandwiches with Banana Mascarpone Filling

Ingredients:


For the waffles-
2 Cups flour
1 Tsp salt
1/4 Cup baking powder
4 Tbsp granulated sugar, divided
2 Eggs, separated
1 1/2 Cups buttermilk
1/3 Cup unsalted butter, melted
1 Tsp vanilla extract

For the banana mascarpone filling-
1/2 Cup heavy whipping cream
1/4 Cup mascarpone cheese
2 Tbsp sugar
1 Ripe banana
1/4 Tsp vanilla

To assemble-
Peanut butter-crunchy or creamy
Whipped cream, optional
Chocolate sauce, optional

Directions:


For the waffles-
Preheat waffle maker.

In a large bowl combine flour, salt, baking powder, and 3 tablespoons granulated sugar and whisk to combine.  Make a well in the center and set aside.

Combine egg yolks, buttermilk, butter, and vanilla extract and whisk to combine.  Set aside.  Combine egg whites and remaining tablespoon of sugar in a bowl and whisk until stiff peaks form.  Set aside.

Pour the buttermilk mixture in the well of the flour mixture and gently whisk until just combine, being sure not to over mix.  Gently fold in the egg whites until just incorporated (it’s okay if there are a few white specks in the mixture).

Spray waffle maker with non-stick cooking spray or brush with melted butter.  Cook batter according to waffle maker instructions.

Remove waffles and place on a cooling rack.  If making a large batch, preheat oven to 200, place a cooling rack on a rimmed baking sheet and place in oven to keep waffles warm.

For the filling-
Combine heavy whipping cream and sugar in a bowl and beat on high until stiff peaks form, being sure not to over-beat.  Set aside.

In a separate bowl combine mascarpone cheese and a gently mashed banana.  Mix to combine and until banana.  The mixture can be slightly chunky if desired.  Add vanilla and mix to combine.  Gently fold in the whipped cream.

To assemble-
Spread a generous amount of peanut butter on one waffle.  Top with 3-4 tablespoons of the mascarpone filling, top with another waffle.  Repeat process if you want a giant sandwich.  Top with whipped cream and drizzle with chocolate sauce, if desired.

Recipe source: Waffles- barely adapted from All Recipes
                        Banana mascarpone filling and sandwiches- A Lynsey Original

Peanut Butter Potato Chip Crispy Treats

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I believe we can all agree that Rice Krispie treats are a classic.  Practically a staple in life.  There’s something that is still so magical about those treats and with one bite I’m instantly taken back to the good ol’ carefree days of my childhood.

But sometimes, well, we just want more.  Something a little extra, a jazzed up treat.  There are so many different cereals floating around now that would make amazing additions to the classic.  When I saw this new Jif peanut butter cereal I thought it would be the perfect way to add a little something extra to this classic.

So, for the ultimate in peanut butter treats I decided to not only use peanut butter cereal, but add peanut butter to the marshmallow mixture.  Then to play off the salt in the peanut butter and to add another layer of texture I added some crushed up potato chips.  Um, yum!  If that’s not enough, I also added un-melted marshmallows to the mix to give it an over-the-top fluffernutter texture.

Then end result.  A peanut butter packed treat fit for the avid peanut butter lover.  Gooey, chewy peanut butter marshmallow mixture coating peanut butter cereal and salty potato chips.  Then, just to add a little something special, I added some extra marshmallows right before pouring the mixture into the pan.  I topped it all off with drizzle of marshmallow fluf.  This little treat is just what the peanut butter in your life needs.  One bite and there will be smiles all around.

Peanut Butter Potato Chip Crispy Treats

Ingredients:


4 Cups Jif peanut butter cereal
2 Cups ridged potato chips, roughly crushed, plus more for topping (optional)
3 Tbsp unsalted butter
1/4 Cup + 2 Tbsp corn syrup
1/4 Cup brown sugar
1/4 Cup granulated sugar
1/2 Cup creamy peanut butter
7 Cups marshmallows, divided
2 Tbsp marshmallow fluf

Directions:


Line a 9×9 baking dish with parchment paper and set aside.

Pour cereal and potato chips in a large bowl and set aside.

Place butter, corn syrup, brown sugar, and granulated sugar in a large saucepan and place over medium-low heat.  Allow mixture to come to a light simmer, stirring until sugars are dissolved.  Reduce heat to low and add peanut butter and stir to combine.  Add 6 cups of marshmallows and stir to combine.

Pour the mixture over the cereal and potato chips and stir until completely coated.  Add remaining cup of marshmallows and stir to incorporate.  Pour in the prepared pan, using a spatula, spread into an even layer.  Top with more crushed potato chips, if desired.

Place fluf in a microwave safe bowl and heat for about 20 seconds.  Drizzle over the treats.  Allow treats to set about an hour.  Cut into squares and store in an airtight container.

Recipe source: A Lynsey Original  

Fudgy Peanut Butter Marshmallow Brownies

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Do you ever spot a brownie from across the room and instantly start dreaming about it?  No. Oh, maybe that’s just me.  I can spot a brownie from a mile away, and once spotted my taste buds start singing.  Then comes the true test.  See there’s two types of brownies; those that are amazing and make the heavens open up and sing at the first bite and those that are pure disappointment.

The ones, in my opinion, that make the heavens sing are those that are so incredibly rich, moist, gooey, fudgy and stick to your teeth.  A glass of ice cold milk isn’t an option, it’s true necessity.  Then there’s those brownies that look the party; thick, packed full of chocolate and look like you could truly sink your teeth in them.  But before you can even get your teeth through the first bite all your hopes and dreams of what the brownie was in your mind just vanishes away.  Talk about 10 kinds of utter disappointment.

But, my friends, there’s no disappointment surrounding these brownies right here.  They will cure what ails ya.  Bad day, have a brownie.  Good day and need to celebrate, have a brownie.  Craving chocolate, have a brownie.  See where I’m going with all this.  Just have a brownie.

Now, these particular brownies.  Well, they’re not just your typical brownie.  They are super thick, fudgy brownies.  But the fun doesn’t stop there, they are packed with not one but two surprised.  Peanut butter.  Marshmallow fluf.  Oh my gosh, right?  Right!

This brownie doesn’t just stop at amazing, it’s truly over the top.  A layer of brownie batter, topped by peanut butter, marshmallow fluf and another layer of brownie batter.  Oh my goodness, I could barely pull myself from the oven door while these baked.  The end result…well, some of the most decadent, rich, over-the-top brownies I’ve ever had.  Milk…it’s a must with these bad boys.  Oh, and did I mention they were rich.  This will truly quench your chocolate craving!

Fudgy Peanut Butter Marshmallow Brownies

Ingredients:


1 Cup semisweet chocolate chips
4 Oz unsweetened chocolate, roughly chopped
1 1/2 Sticks unsalted butter
1/1/2 Cups granulated sugar
4 Large Eggs
1 Tsp vanilla
3/4 Cup all-purpose flour
1/3 Cup dark chocolate chips
1/3 Cup peanut butter, crunchy or creamy
1/3 Cup marshmallow fluf

Directions:


Preheat oven to 350.  Line an 8×8 pan with parchment paper and set aside.

Place butter, semisweet and unsweetened chocolate in a large, microwave safe bowl.  Heat for 1 minute, then stir.  Return to microwave and heat for 30 second intervals, stirring after each until chocolate and butter are completely melted.  Remove from microwave and allow to cool slightly.

Add sugar and stir to combine.  Add eggs, one at a time, stirring after each addition until incorporated.  Add vanilla and stir to combine.  Add flour and mix to combine.  Add the chocolate chips and stir.

Place peanut butter and marshmallow fluf in two separate microwave safe containers and heat for 20-30 seconds, until it can be easily poured.

Pour half of the brownie mixture in the prepared pan.  Pour the peanut butter over the brownie mixture, followed by the marshmallow fluf.  Top with the remaining brownie batter.

Place in the preheated oven and bake for 30-45 minutes, until toothpick inserted comes out mostly clean.  Remove from oven and allow to cool.  Cut and serve.

Recipe source: brownie base barely adapted from Handle the Heat, originally from Bon Appetit Desserts 

Bacon Peanut Butter Burgers

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Please don’t run away in fear from the name.  I know, it sounds incredibly off the wall weird.  And, let me just say, I was thinking the same thing you are right now when I first saw the name of this burger.  Yes, I did inquisitively question the waiter about it too.  During the questioning my nose was turned so far up in the air.  After talking to him and him guaranteeing me that it actually was really good I decided to throw caution to the wind and try it…but with the peanut butter on the side!

Before I tell you my thoughts, let me give you a little back story on the restaurant.  It was a local restaurant here in Little Rock, a burger joint that was located on President Clinton Avenue, and it was names Bill’s Street Burgers.  Folks, they had amazing burgers.  The burgers alone were seasoned to perfection, and tasted the same each and every time we ate there.  A perfectly seasoned and juicy burger is a hard thing to do, so these guys definitely knew there stuff when it came to burgers.

They had all sorts of burgers on the menu; some a little more traditional with mayo and cheese, others with sauteed mushrooms and onions,some sported a fried egg atop the juicy patty, and then there were just some off the wall burgers such as the bacon peanut butter burger.  The toppings were just an enhancement of the delicious burgers, they weren’t needed to add flavor by any means.  Sadly, the restaurant is no longer opened…and it was a sad sad day in this household when we learned the Bill’s Street Burgers was no longer. So after consoling ourselves, we decided to do what any restaurant fanatic would do, try to recreate some of our menu favorites right here at home.

It took some trial and error, especially getting the perfectly seasoning patty, but I believe we finally mastered it.  So, to finish my story I started earlier, they brought the bacon peanut butter burger out (with the peanut butter on the side).  I poured a small amount on a little portion of the burger, put the top back on, closed my eyes and took a bite all while Spencer was watching with suspense.  I chewed for a few seconds, then opened my eyes and had a big smile on my face.  I quickly got the remaining peanut butter and poured it over the rest of my burger and enjoyed each and every bite…with the exception of the bite Spencer took.  Of course, he had to sample it.

 So, before you make up your mind that this sounds horrible and so far off the wall that you don’t want to have anything to do with it, just give it a shot.  Make up your burgers, cook your bacon and heat up a little peanut butter.  Do as I did, pour a little peanut butter on a small portion of the burger and taste.  Give it a chance, and see what you think.  I turned a major skeptic, my husband, into a lover of this burger.  Although it’s not the burger you’ll want every single time you grill out, it’s definitely a change of pace and something a little different to enjoy from time to time.

Bacon Peanut Butter Burgers

Ingredients:


1 Lb ground beef
1 Tsp liquid smoke
1/4 Tsp garlic powder
1 Tsp Montreal steak seasoning
1/2 Tsp salt
1/4 Tsp freshly ground black pepper
6 Pieces cooked bacon, cut in half
1/4 Cup peanut butter, crunchy or creamy
4 Hamburger buns
Mayonnaise

Directions:


Preheat grill.

Meanwhile, combine ground beef, liquid smoke, garlic powder, steak seasoning, salt and pepper and gently mix to combine being sure not to overwork the meat.  Form into 4 patties of equal size, gently making an indention in the center.

Place on preheated grill and cook to desired wellness.

When burgers are almost done, spread a thin layer of mayonnaise on each side of the buns and place on the grill but not over direct heat.

Remove the cooked burgers and toasted buns.

Place peanut butter in a microwave safe dish and heat for 20-30 seconds, until peanut butter is able to be drizzled.

To assemble, place hamburger patty on the bottom half of the bun, top with 3 pieces of bacon, drizzle with a little peanut butter and place the top half of the bun on the patty.  Repeat with remaining burgers and serve.

Recipe source: Inspired by Bill’s Street Burgers

Frozen Peanut Butter Hot Chocolate

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Welcome to #Peanutbutter week here on Lynsey Lou’s.  As many of you know I have a monthly segment on a local morning show, KARK 4 Today.  Each month I prepare some goodies to take to the studio to share with the viewing audience and for the crew to taste test.  I look forward to these segments each month and can hardly wait to share my goodies with the crew to see what they think.

I’ve tried to come up with themes for each week to kind of tie all the recipes together.  This Friday I’ll wake up before the sun even thinks about rising and make my way into the studio for this month’s segment which is all about peanut butter.  Why peanut butter, you ask?  Well, peanut butter week has been brought to the blog courtesy of one of the co-hosts, Matt Mosler.  This week and month is a special month; kind of bittersweet.  This will be Matt’s last month on the show, he has decided to follow God’s calling to join the staff of a church in the greater Little Rock area.  While I, along with all of his co-workers, are incredibly excited for Matt and this new journey I am also sad that I won’t see him on air everyday and get to chat with him between commercial breaks while in the studio.

When I found out this would be my last segment with Matt I decided I wanted to do something special for him.  So I chatted with my friend and morning show producer and asked her to find out what some of Matt’s favorite treats were.  She quickly shot me an email and said he likes pretty much anything, but he really loves goods with peanut butter.  Thus, peanut butter week was born!

I know there are many delicious peanut butter recipes floating around, but since this is a special occasion I decided we needed to go over the top.  Since Matt is a fun-loving, over-the-top kind of guy.  So this week will be filled with some truly rich and decadent recipes that all feature…you guessed it…peanut butter!  Believe it or not there’s even a savory dish that’s going to be thrown in the mix!

First up for his farewell week.  Frozen peanut butter hot chocolate.  That’s kind of a contradiction isn’t it? Frozen and Hot?  Well, let me explain.  This is a deliciously rich hot chocolate base made out of not 1, not 2, but 3 different kinds of chocolate.  And while you could stop right there, adding warm milk and sipping it all up, I decided to take it a step further and make a drink that is fit for summer sipping.  I a hefty dose of peanut butter, some ice and blended it to pure frosty perfection.

The end result is a super smooth, chocolaty frozen drink with notes of peanut butter in each sip.  This, I guarantee, will be a winner with both the chocolate and peanut butter lovers in your life.  My little guy kept calling it his chocolate icee and he slurped every last drop from his glass.  So go ahead, make the frozen peanut butter hot chocolate, sip on it and beat this August summer heat!

Frozen Peanut Butter Hot Chocolate

Ingredients:


1/4 Cup Semi sweet chocolate chips
1/4 Cup dark chocolate chips
2 Oz unsweetened chocolate, roughly chopped
2 1/2 Tbsp sugar
1 1/2 Cups milk, divided
1/2 Cup half and half
3 Tbsp peanut butter
3 1/2 Cups ice

For serving-
Whipped cream
Chocolate sauce

Directions:


Combine dark, semi sweet, and unsweetened chocolate in a microwave safe dish and heat in 25 second intervals, stirring after each, until melted and smooth.  Remove from microwave and add the sugar and stir to combine.  Slowly pour in 1/2 cup of milk, stirring continuously, until completely incorporated.  Set aside and allow to cool.

Once the mixture has cooled pour in a blender along with the remaining milk, half and half, peanut butter and ice.  Blend until the ice is shaved.

Pour into 4 glasses, top with whipped cream and chocolate sauce and serve.

Recipe source: A Lynsey Original

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