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Chorizo Stout Sloppy Joes

February 26, 2014 by Lynsey Leave a Comment

I love getting new cookbooks. I await eagerly for them to come in the mail, like a kid waiting for Santa to come on Christmas morning. Once I get it I read it from cover to cover, with sticky notes in hand to mark my favorite recipes I can’t wait to make. I love reading what the author has to say about the recipe and the tips and tricks they use to cook the perfect meal and choose the perfect ingredients. Such was the case with my latest purchase, “The Craft Beer Cookbook” from The Beeroness. I turned from page to page, with my mouth watering, as I looked at beautiful pictures and read delicious sounding recipes. Then I faced a predicament. What to make first?

She had tempting appetizers, delicious soups and stews, vegetarian entrees, sandwiches and desserts. Where to start oh where to start? But I finally decided on a sandwich. But not just any sandwich, a chorizo stout sloppy joe to be exact. A grown up version of the sandwich we all enjoyed as kids. Not only was it oh. so. good. but another fun part about the memories of eating sloppy joes was the mess that was made while eating them. It was actually okay to have juice dripping all over your hands, elbows and a big red mess on your mouth.

When I read the title, Chorizo Stout Sloppy Joes, I thought about the sloppy joes I ate as a kids and how this would be a delicious grown up twist on a classic favorite. So with that in mind, and knowing how much Spencer would enjoy them, the sloppy joes won. They were the first recipe I made from my new cookbook.

These sloppy joes didn’t only please Spencer and myself, but Tucker devoured his too. I love adding chorizo to a variety of recipes, it helps add so much flavor without overpowering the rest of the ingredients. The addition of the stout was also evident in every bite without taking over the taste of the sandwich. This delicious and flavorful combination of meats and veggies is piled high on a delicious, tender Kaiser roll and topped with cheese which form a gooey layer over the sloppy joe mixture. We enjoyed these with a mug of ice cold beer and crispy fries. This was a delicious supper, weeknight supper for our family but would also make a terrific option for a group of people as well as a great lunch.

Chorizo Stout Sloppy Joes

Ingredients:

2 Tbsp olive oil
1 Red bell pepper, seeded and diced
1 Medium white onion, finely diced
4 Cloves garlic, finely minced
1 Pound ground turkey
1 (12oz) package chorizo
1 Cup stout beer
1/2 Cup tomato paste
1/4 Tsp cumin 1/2 Tsp black pepper
8 Kaiser rolls
8 Slices cheese; cheddar, swiss or pepper jack

Directions:

Place a skillet over medium-high heat and add the olive oil. Once the olive oil is warm, add the bell pepper and onions and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Add the turkey and chorizo and cook until browned and almost cooked through. Drain off most of the fat.

Add the beer, tomato paste, cumin and black pepper and stir to combine. Bring the mixture to a simmer, and cook until the meat is cooked through entirely.

Meanwhile, toast the buns.

Once the meat is cooked through, scoop on the bottom halves of buns, top with cheese and then place the top half of the bun on the sandwich. Serve immediately with fries, beans or your favorite side item.

*I used ground turkey because ground pork was not available in my supermarket. If you can find ground pork then substitute it for the turkey.

Recipe source: The Beeroness “The Craft Beer Cookbook”

SRC: Banana Bread with Nutella Swirl

February 24, 2014 by Lynsey 10 Comments

Banana bread has always been a favorite of mine. Whether enjoying a piece warmed up and schmeared with butter at my grandma’s house, a warm muffin fresh from the oven or a big ol’ slice of cake topped with cream cheese frosting; every time I have a piece I’m transported back to my childhood.

It’s definitely hard to beat a delicious piece of basic banana bread, but I enjoy trying different varieties. Brown butter banana strawberry bread, caramel almond oatmeal banana bread, brown butter banana muffins with streusel topping; I’m a huge fan of pretty much anything involving bananas.

So when I came across a recipe for banana bread with a Nutella swirl on Sarah’s blog, Curious Cuisiniere, I knew I had to make this bread. My love for banana bread is closely followed for my love of Nutella. So to see my two loves come together was like the food gods telling me I had to make this and now.

Sarah is a girl after my own heart. She loves being in the kitchen and has a passion for food. You can honestly tell that although a hobby, food and cooking is definitely where her heart is. She and her husband love to travel and she enjoys not only trying the local cuisine but drawing inspiration from the food she tries. I was so happy I got her blog for this month’s The Secret Recipe Club.

She has a variety of different recipes on her blog all varying from different ethnicity’s, cultures and regions. She enjoys pushing her limits and comforts as well as getting back to her husband’s roots by cooking food that is native to his families culture. I thoroughly enjoyed reading her blog, and while a variety of recipes jumped out at me, her banana Nutella bread won in the end.

We loved this bread. Not only did the banana flavor really shine, but the Nutella flavor was there as well, without overpowering the banana. The bread was moist, fluffy and full of banana and Nutella flavor. It’s definitely the best warm from the oven with a bit of butter, but a quick spin in the microwave is just as delicious too. This bread is terrific for breakfast, but is also great as a mid afternoon snack or would make a wonderful base for a peanut butter and Nutella sandwich!

SRC: Banana Bread with Nutella Swirl

Ingredients:

2 1/3 Cup flour
1 Tsp baking powder
1 Tsp baking soda
1/2 Tsp salt
4 Tbsp unsalted butter, room temperature
1/2 Cup sugar
2 Medium ripe bananas, roughly mashed
1/3 Cup milk
1 Tsp vanilla
2 Eggs
1/4 Cup Nutella

Directions:

Preheat oven to 375. Spray a loaf pan with non-stick cooking spray and set aside.

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

Place butter and sugar in a large mixing bowl, beat on high until light and fluffy, about 2-3 minutes. Add the bananas and mix until incorporated. Add the eggs, milk and vanilla and beat to combine. Add the flour mixture and mix until just incorporated.

Remove a third of the batter and transfer to a small bowl. Add Nutella and mix to combine.

Pour half the banana batter in the prepared pan and spread in an even layer. Spoon the Nutella banana mixture over batter. Using a knife, gently swirl the batters together, being sure not to over mix. Spoon the remaining banana batter over the Nutella mixture. Gently swirl the banana and Nutella batters together.

Place in the preheated oven and bake for 45-60 minutes, until toothpick inserted comes out clean. Remove from oven and immediately transfer the bread from the pan to the cooling rack and allow to cool completely.

Recipe source: Barely adapted from Curious Cuisiniere

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Strawberry Chocolate Chip Buttermilk Baked Doughnuts

February 21, 2014 by Lynsey Leave a Comment

Donuts are pretty much a necessity in our house. They are a weekend staple. Very rarely a weekend goes by where we don’t have donuts for breakfast at least once. Sometimes we go to our favorite shop and pick out some of our favorite flavors. Tucker’s request, “A donut with pink or chocolate icing and sprinkles”. When we stay in and make them, his only request is that he can help me.

So a few weekends ago when we stayed in a made a batch of donuts for breakfast I knew my little sous chef would be beyond excited about the flavor combination I chose. See, he loves strawberries and always has. And another love of his, which comes as no surprise, is chocolate. So I figured I would combine his two favorites and make strawberry chocolate chip donuts with a chocolate drizzle.

When he asked what kind we were making his face lit up exactly like it does on Christmas morning. He immediately got his spatulas and measuring cups out and scooted his chair up to the counter. I got all the ingredients ready and we started pouring, combining and mixing. He, of course, had to taste the strawberries and the chocolate chips before they were added…he’s also an avid believer in quality control! After confirming the ingredients were up to standard, we finished mixing the donuts then poured them into the pans. Once they came out we gave them a light drizzle of chocolate and a sprinkle of powdered sugar.

This donuts were delicious. They were packed with bits of fresh strawberries and mini chocolate chips; you could taste both in each bite. There was just enough strawberry and chocolate to fill each bite, but not too much where the flavors were overwhelming. The donut batter was delicious; light and fluffy and made the perfect base for the add-ins. I used a dark chocolate to drizzle over the tops which complimented the sweetness of the strawberries and semi-sweet chocolate chips without being overwhelmingly sweet. These donuts were definitely a donut victory in our house, and I believe they are right up there at the top of Tucker’s list along with the chocolate or strawberry icing ones!

Strawberry Chocolate Chip Buttermilk Baked Doughnuts

Ingredients:

2 Cups flour
1 Cup sugar
1 Tsp baking soda
1/2 Tsp baking powder
1 Tsp Kosher salt
1 Cup canola oil
3/4 Cup buttermilk
1 Tsp vanilla
2 Eggs
1 Tsp vinegar
1/2 Cup strawberries, finely chopped
1/4 Cup mini chocolate chips
1/4 Cup dark chocolate, for drizzling (optional)
Powdered sugar, for dusting (optional)

Directions:

Preheat oven to 350.

Spray a doughnut pan with non stick cooking spray and set aside.

Combine flour, sugar, baking soda, baking powder, and salt in a large bowl and whisk to combine. In a separate bowl combine oil, buttermilk, vanilla, and eggs and whisk to combine. Once the ingredients are combined, add them to the dry ingredients and mix until just incorporated. Add the vinegar and whisk until all ingredients are well combined. Fold in the strawberries and mini chocolate chips.

Fill each doughnut mold with batter, filling it 3/4 full. Place in the preheated oven and bake for 12-15 minutes, until doughnuts are golden. Allow to cool in pan for 3 minutes, transfer to cooling rack and allow to cool about 15 minutes.

Place dark chocolate in a microwave safe bowl and heat in 15 second intervals, stirring after each to ensure the chocolate doesn’t burn. Once the chocolate is melted drizzle over the tops of the doughnuts. Sprinkle with powdered sugar and serve.

Recipe source: barely adapted from Oprah

Slow Cooker Lemon Garlic Chicken

February 20, 2014 by Lynsey Leave a Comment

During the week easy meals are a definite plus. Slow cooker meals, even better. Easy slow cooker meals with 5 or less ingredients. Well, that’s just a God send. I don’t think anyone out there would disagree.

When I saw this recipe from Number 2 Pencil, I immediately knew it would be going on the menu and soon. Not only is this a quick, easy and budget friendly meal but it’s a chicken that’s cooked in some of our favorite flavors; lemon and garlic.

The flavors of the garlic and lemon really penetrate throughout the entire chicken. Not only is the chicken stuffed with tons of garlic and lemon, it also sits on a bed of lemons, garlic and fresh herbs. The slow cooker does the rest; cooks it to juicy perfection for about 4 hours. I mean, it was so tender it was literally falling off the bone.

This deliciously tender chicken is perfect served along side garlic mashed potatoes or rice and a nice green salad. It’s also an ideal meal in both the winter and summer. If you need a light refreshing meal to chase those winter blues away, this is perfect. During the summer it’s perfect and lends those nice, fresh flavors we are so fond of during the warmer months.

Also the leftover chicken is delicious enjoyed with more rice or potatoes, but can also be used to make quesadillas, chicken salad and a variety of other dishes. This once chicken could easily provide you and your family with 2-3 delicious meals.

Slow Cooker Lemon Garlic Chicken

Ingredients:

4 Large lemons
2-3 Heads of garlic
1 (4-5 pound) whole chicken
Fresh rosemary, or herb(s) of your choice
Salt and pepper

Directions:

Remove the insides from the chicken and discard. Rinse thoroughly and pat dry. Set aside.

Cut the heads of garlic and two lemons in half, cut the bottom of the lemons so they will lay flat. Place half of the cut garlic in the bottom of the slow cooker, along with the halved lemons. Place herbs on top of the garlic and lemons.

Cut one lemon in quarters. Season the rinsed chicken well, inside and out with salt and pepper. Stuff the quartered lemon and garlic in the chicken. Place the seasoned chicken in the slow cooker. Cover with lemon slices and additional herbs.

Turn the slow cooker on high and cook for about 4 hours, or until the center reaches about 165. Alternately, turn the slow cooker on low and cook for 6-8 hours.

Once the chicken has reached an internal temperature of 165, turn the slow cooker off and allow to rest about 15 minutes. Remove from slow cooker, carve and serve.

Recipe Source: Number 2 Pencil

French Onion Soup

February 17, 2014 by Lynsey 1 Comment

Recently I became a stay at home mom. I am loving it. I now have time to enjoy my little guy. It’s been several years in the making, but we were finally able to make it happen. I’ve had so much fun the past few weeks, not only is my stress level WAY down but I’m finally becoming my old self.

I know this new roll is relatively new but in the past few weeks I’ve enjoyed endless playing with Tucker; from building forts, playing Hot Wheels, coloring, watching movies, playing trains and so on. I’ve enjoyed every. single. second of it. Along with enjoying all of my Tucker time, I’ve also been able to watch a couple of my daytime shows on a regular basis.

Before I would record them and try to catch up on them when possible, but inevitably the DVR would get full and I would have to delete a lot of them without watching because there simply wasn’t enough time. But one show in particular that I always tried to watch before deleting was The Chew. I enjoy everything about that show; it’s a good mix of conversation, crafts, everyday tips, and delicious recipes.

I’ve found myself bookmarking countless recipes from almost every episode that I wanted to try. I’ve done a few of their crafts and they were just as easy as they said. Now that I’m home I finally had the time to sift through some of the bookmarked recipes I had and figure out which one I wanted to make first. Since it’s been so cold it was only fitting to make a soup recipe, and Clinton’s French Onion Soup was calling my name.

It looked amazing on air, my mouth was literally watering. I’m here to tell you, it was just as delicious as I had imagined. I love onions, and the flavor of the onions in this soup are out of this world. The soup is so rich in flavor. It’s a few simple ingredients but they are all developed in such a way that this soup is rich, complex and delicious. The cheesy, Gruyere-Parmesan topped baguettes are not only gooey and full of flavor, they add another layer of texture to this delicious brothy soup. Whether you are a French Onion Soup fan, or someone who has never tried it before, I urge you to try this soup. You will love it!

French Onion Soup

Ingredients:

2 Pounds yellow onions, sliced
1/2 Bunch fresh Thyme, bound with kitchen twine
2 Bay leaves
1 Tsp salt
2 Tbsp unsalted butter
2 Tbsp olive oil
1 Tbsp all-purpose flour
1 Cup full-bodied red wine
4 Cups low-sodium chicken broth*
1 Cup water
1 Tsp black pepper
Pinch salt

For the croutons-
6 (1/2 inch) baguette slices
1/2 Pound grated Gruyere cheese
2 Tbsp grated Parmesan

Directions:

Place onions, thyme, bay leaves, salt, olive oil, and butter in a large, heavy stock pot and place over medium heat. Cook mixture for about 45 minutes until onions are a deep caramel color, being sure to stir the mixture often.

Once the onions have cooked down and are caramel like color, add the flour and stir to combine and cook for about 1 minute. Add the wine and stir to combine, cook for about 2 minutes. While stirring continuously add the broth, water, and black pepper. Bring the mixture to a boil then immediately reduce to a simmer. Cook the soup, uncovered about 30 minutes, stirring occasionally.

When ready to serve-
Lightly toast the baguette slices.

Preheat the broiler.

Remove bay leaves and thyme from the soup. Ladle the soup into oven-safe bowls. Place the toasted baguettes on top of each bowl of soup along with the grated gruyere and parmesan cheeses. Place in the broiler until the cheese begins to bubble and turn a light golden brown.

Serve immediately.

*To keep this recipe completely vegetarian simply substitute vegetable broth for the chicken broth.

Recipe source: The Chew

Red Velvet Chocolate Chip Crownies with Cheesecake Filling

February 14, 2014 by Lynsey 1 Comment

Oh my goodness. Have I got a treat for you. I am so stinkin’ excited to share this recipe with you. This is a whopper of a dessert with a name so long that you may have to sit down and rest and have a sip of water just to make it through the title. But, it’s a task that is well worth the reward.

Last year I made some red velvet brownies with white chocolate buttercream that were out of this world amazing. Not only were they loaded with chocolate from chunks of chocolate chips to cocoa, but they were incredibly fudgy aaand they were topped with white chocolate buttercream. These brownies were not only a crowd pleaser at my house but with every single person that tasted one. To this day I still get emails about those brownies.

So this year I wanted to build on the awesomeness that is those brownies. What exactly could I do to top those? Well, what about combing them with a few other popular dessert favorites? Sounds like a plan!

So, I proudly introduce red velvet chocolate chip crownies with cheesecake filling. Oh yes! This takes red velvet, which is synonymous with this time of year, and combines it with cheesecake and then tops it all off with chewy chocolate chip cookies!

This is not a bar for the faint of heart. This is gooey, fudgy, rich, and decadent. All the things you look for in a dessert and then some. These crownies will have your heart pounding, taste buds dancing and your stomach jumping for joy with each and every bite.

Red Velvet Chocolate Chip Crownies with Cheesecake Filling

Ingredients:

For the red velvet brownies-

3 1/2 Tbsp unsweetened cocoa powder
1 oz red food coloring (or about 2 tablespoons)
2 Tsp vanilla extract, divided
1/2 Cup (1 stick/8tbsp) unsalted butter, room temperature
1 1/2 Cups granulated sugar
2 Large eggs, room temperature
1 1/4 Cups all-purpose flour
1/4 Tsp salt
1/2 Cup chocolate chips

For the Cheesecake filling-

4 Oz cream cheese, low or full fat is fine (room temperature)
1 Egg
1 Tbsp unsalted butter, room temperature
2 Tbsp sugar
1/2 Tbsp flour
1/2 Tsp vanilla

For the cookie topping-

4 Tbsp (1/2 stick) unsalted butter, room temperature
1/2 Tsp vanilla
1 Egg
1/4 Cup packed brown sugar
1/4 Cup granulated sugar
3/4 Cup + 2 Tbsp flour
1/2 Tsp baking powder
Pinch salt
3/4 Cup chocolate chips

Directions:

Preheat oven to 340. Line a 9×9 baking pan with parchment paper, spray with non-stick cooking spray and set aside.

For the red velvet brownies-
In a small bowl combine the cocoa powder, red food coloring and 1 teaspoon of vanilla extract and stir to combine. Set aside.

In a large bowl combine the butter and sugar and beat on high until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, mixing well between each addition. Add the vanilla and mix until incorporated. With the mixer off, carefully add the cocoa powder mixture. Turn mixer on low and mix to combine. Once the cocoa is incorporated into the mixture, slowly add the flour and salt and mix until incorporated. Stir in the chocolate chips with a heavy spatula, until evenly mixed.

Pour the batter into the prepared pan and spread until evenly distributed.

For the cheesecake filling-
Place the cream cheese, egg, butter, sugar, flour and vanilla in a mixing bowl and beat on medium-high until smooth.

Pour over the red velvet brownies and spread into an even layer.

For the cookie-
Place the butter in a medium microwave safe bowl. Place in microwave and heat until butter is melted. Add the sugars and stir to combine. Add the egg and vanilla and stir to incorporate. Add the flour, baking powder and salt and stir to combine. Fold in the chocolate chips until evenly distributed.

Place spoonfuls on the cheesecake batter. Top with 1/4 cup of chocolate chips. Sprinkle with a teaspoon of kosher salt. Place in the preheated oven and bake for 40-55 minutes.

Remove and allow to cool. Cut and serve or store in an airtight container.

Recipe source: Red Velvet Chocolate Chip Crownie w/ Cheesecake filling -concept a Lynsey Original
Red velvet brownie- Smells Like Home, originally from How Sweet It Is
Cheesecake filling- A Lynsey Original
Cookie- A Lynsey Original

DIY Sharpie Valentine’s Mug

February 14, 2014 by Lynsey Leave a Comment

I know Valentine’s is tomorrow and probably most everyone has bought their gifts and cards. But, I’m sure there are a few people out there who are still looking for a gift or need a quick, last minute idea for someone. Well, no problem. I’ve got you covered.

This DIY Valentine’s mug is so incredibly cute and only costs $2.00 to make. That includes the mug and the markers. Just $2.00 for a cute and customizable gift for that someone special!

All you need is a plain white mug and permanent markers, colors of your choosing. I found both my markers and the mug at The Dollar Tree. For this mug, since it’s for Valentine’s, I chose to make a red heart the focus. I wanted the design to be simple and really highlight the heart. I drew a big red heart and filled it in and then just to add a little something else, I did a black dot border around the top and bottom of the mug. It turned out even better than I imagined.

It’s so simple but so incredibly cute. I was really pleased with the final product. This is something you could do on your own, but you could also turn it into a craft that can be done with your kiddos. Tucker loved helping me make the black dots and he was even more tickled to use it to drink his hot chocolate! Give this mug alone as a gift or fill it with the person’s favorite coffee or hot chocolate and even some homemade marshmallows!

DIY Valentine’s Mug

Supplies:

1 White mug

Markers of your choice

Directions:

Draw the design of your choice on the mug. Place on a baking sheet and bake in a 350 degree oven for 30 minutes. Remove and allow to cool completely.

Nutella Marshmallows

February 13, 2014 by Lynsey 1 Comment

Tomorrow is Valentines! Have you bought your cards, flowers, chocolates and gifts? Or will you be running by the store tonight or tomorrow at lunch to get your cards and such? Or, do you even celebrate?

We celebrate Valentine’s in our house but we don’t go over the top. Maybe a card and a box of chocolates and then I’ll cook a special meal for us, but we don’t buy elaborate gifts and don’t want to fight the crowds at busy restaurants. Plus, we enjoy spending time with our little guy and staying home is definitely the best way we can take advantage of that on such a busy restaurant holiday.

Speaking of the little ones, do you do anything special with or for them? Tucker loves being in the kitchen with me, anytime I step foot in the kitchen he’s right there with me. He can’t pull a chair up fast enough to assist me in whatever I’m doing whether it’s a grilled cheese, chocolate chip cookies or cutting out sugar cookies. He’s by my side the entire way through and I love it. So any time I think of something Tucker can help me with from start to finish we are in the kitchen doing an activity just for him.

These nutella marshmallows are one of those things that are so simple, and only 2 (3 ingredients if count the sprinkles) ingredients and can be customized to his liking. What’s even more fun than sprinkles? Cutting them out in fun shapes. Since Valentine’s is tomorrow we cut out hearts and used some fun Valentine’s sprinkles. He had a blast making these.

These are so much fun, not only to make but to eat. Tucker could eat them alone, but they are also a fun topper for a big glass of hot chocolate and would make fun gifts for friends, teachers and even co-workers. Pop them in a cute mug with some hot cocoa mix and you’ve got a cute, inexpensive and heart felt gift.

Nutella Marshmallows

Ingredients:

1 Cup Nutella

1 1/4 Cup Marshmallow fluff

Sprinkles, if desired

Directions:

Line a loaf pan with parchment paper and spray with non-stick cooking spray. Set aside.

Place Nutella in a microwave safe bowl and heat for about 15-20 seconds, until it can be easily poured and spread. Pour in the prepared pan and spread into an even layer.

Next, place the marshmallow fluff in the microwave and heat for 15 seconds, just to soften slightly. Pour over the Nutella and carefully spread into an even layer. Add sprinkles, if desired. Place in freezer until set, at least 1 1/2 hours.

Once the mixture is set, use a cookie cutter of your choice and cut out marshmallows. The fluff will be easy to go through, but the Nutella may require a little extra force! Place in a plastic bag and return to the freezer until ready to use or eat!

Yields about 7 moderately sized hearts.

Receipe source: A Lynsey Original

Valentine’s Saltine Bark

February 11, 2014 by Lynsey 2 Comments

We are T-minus 4 days to the official day of love. Are you ready? Whether you’re celebrating with a special someone, a group of friends or flying solo good food, sweets and a few drinks are a must. Chocolate goes hand in hand with Valentine’s day, wouldn’t you agree? But to me, chocolate goes hand in hand with any day!

I’ve been on a major saltine bark kick lately. You know me and my sweet and salty addiction and this bark hits all those notes; salty crackers, topped with lightly crisp caramel and then of course, the semi sweet chocolate. I love the classic version, but I also enjoy playing with different toppings and add-ins and since Valentine’s day is right around the corner I came up with a version perfect for the occasion.

This is the basic bark base of saltine crackers topped with caramel and chocolate. But then to give it a festive and colorful flare, I added some fun Valentine’s sprinkles and some white chocolate chips. All the yummy, salty and sweet flavor of the traditional saltine bark with a little Valentine’s flare.

Forget the box of store bought chocolates, make a batch of this saltine bark for your special someone, your co-workers or your kiddos classmates.

Valentine’s Saltine Bark

Ingredients:

40 Saltine crackers (1 sleeve)
1 Cup (2 sticks) unsalted butter
1 Cup brown sugar
1 3/4 Cups semi-sweet chocolate chips
3/4 Cup white chocolate chips
Valentine’s Sprinkles

Directions:

Preheat oven to 400.

Like a rimmed baking sheet with foil. Spray the foil with non-stick cooking spray then lay the crackers in a single layer over the foil.

Place butter and brown sugar in a small saucepan over medium-high heat and bring to a boil. Once the mixture has reached a boil, reduce to medium and allow to boil for 3 minutes.

Pour over the crackers and spread evenly, being sure each cracker is covered.

Place in the preheated oven and bake for 5-6 minutes. Remove from oven and sprinkle the chocolate chips over the caramel crackers. Allow to sit for a few minutes, then evenly spread the chocolate over the caramel crackers.

Sprinkle white chocolate chips and sprinkles over the crackers and allow to set. Once the chocolate has hardened and is set, break the bark in pieces and store in an airtight container.

Recipe source: A Lynsey Original

Red Velvet Cream Pancakes with Marshmallow Cream Cheese Frosting

February 10, 2014 by Lynsey 3 Comments

I am so so so excited to share these pancakes with you today. It’s a breakfast I’ve been dreaming up for quite some time and would be the perfect way to start your special someone’s day on Friday. Have you given any thought to your menu(s) for the day? Breakfast? Lunch? What about supper, are you going out or cooking something special? I know Valentine’s is on Friday, a weekday, so some extravagant breakfast that keeps you in the kitchen for several hours is definitely out of the question. But what about taking a breakfast classic, the pancake, and dressing it up for the occasion?

Still uncertain if pancakes are special enough for the occasion? Well, just hold on. How about red velvet pancakes. Getting better, right? But it gets even better. Fluffy red velvet pancakes stuffed with bits of cream cheese and instead of being topped with regular ol’ syrup, they’re topped with marshmallow cream cheese frosting. A mouthful but oh, so worth it.

Red velvet anything screams Valentine’s. Chocolate and the color red, those two things are synonymous with Valentine’s. Red velvet and pancakes. Now that’s a breakfast packed full of goodness and screams love.

These pancakes are perfectly fluffy. Dare I say, probably one of the best and more airiest pancakes I’ve put in my mouth. What’s the difference? Well, instead of adding a whole egg to the batter the egg yolk is added and then the whites are beaten and folded in at the end. Another item that lends to the airy texture is baking soda. So the addition of a little bit more baking soda than most batters along with the beaten egg whites help to create one of the best pancakes you’ll ever have. So, along with having a deliciously fluffy pancake, which is more than enough, how about making that perfect pancake a red velvet pancake? Amazing, right? Right! That perfect pancake is stuffed with bits of cream cheese which adds a tangy richness. Then once they are cooked they are piled high and topped with marshmallow cream cheese frosting.

This would make anyone’s day. So, make a mile high stack of these pancakes for your Valentine on Friday. The perfect and perfectly delicious start to the day for your special someone.

Red Velvet Cream Cheese Pancakes with Marshmallow Cream Cheese Frosting

Ingredients:

For the pancakes-
1 Cup flour
3 Tbsp sugar
1 1/2 Tbsp cocoa powder
1/2 Tsp baking powder
2 Tsp baking soda
Pinch salt
1 Egg, separated
3/4 Cup buttermilk
2 Tbsp canola oil
1 1/2 Tsp red food coloring
4 Oz cream cheese, chilled
Butter, for cooking

For the marshmallow cream cheese frosting-
2 Oz. cream cheese, room temperature
1 Cup mini marshmallows
1 Cup heavy cream
2 Tbsp powdered sugar
1-2 Tbsp milk, if needed

Directions:

For the pancakes-

Preheat oven to 200.

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

In a separate bowl combine the egg yolk, buttermilk and canola oil and whisk to combine.

Place the egg white in a bowl and whisk or beat on high until stiff peaks begin to form. Add a pinch of sugar and beat for an additional 30-45 seconds. Set aside.

Place a large skillet or griddle over low heat.

Pour the wet ingredients in the dry ingredients and whisk until just incorporated. Be sure not to over mix, it will make a more dense pancake, it’s okay if there are still lumps. Once the ingredients are incorporated, add the egg whites and gently fold in. Again, be sure not to over mix or the whites will deflate. Add the red food coloring and mix until just combined.

Cube the cream cheese into small cubes, add to the batter and stir to incorporate.

Place about a tablespoon of butter in the heated skillet or on the heated griddle. Once the butter has melted, pour about 1/4 cup of batter on the pan and cook until the tops start to bubble, about 2-3 minutes, then flip and cook for an additional minute to minute and a half. Transfer to a sheet tray and place in the preheated oven. Continue with remaining batter.

For the frosting-
Place the cream cheese and marshmallows in a microwave safe bowl and heat in 15 second intervals, stirring after each interval, until the marshmallows are mostly melted. Add the cream and stir to combine. Add the powdered sugar and mix. Place in the microwave and heat and additional 15-20 seconds, remove and stir. If the mixture is too thick add a little milk, half a tablespoon at a time.

Immediately top the pancakes with the frosting and serve.

Recipe source: A Lynsey Original

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