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Enjoying Life One Bite at a Time!

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Peppermint White Chocolate Cheesecake Dip

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We’re well into the Christmas season which probably means your tree is up, halls are decked and there are many presents under your tree.  Along with the decorations and shopping comes parties, gatherings and friends popping in.  A quick, no fuss, and yummy snack that can be thrown together in a snap is a must this time of year.

This dip is just that.  It can be prepared in under five minutes, no bake time needed and can be served with a variety of dippers.  Making this ideal for those friends that pop in or for a last minute get together at a friends house.  This is one of those dishes that looks impressive but doesn’t take much effort.

During Thanksgiving I shared a recipe for pumpkin cheesecake dip that was amazing.  All the smooth, sweet goodness of a pumpkin cheesecake with none of the fuss.  It was the perfect recipe for fall and all those Thanksgiving gatherings.  And I can’t tell you how many people I heard from regarding that dip; it was a hit and people were making it left and right.  So once we got through Thanksgiving and I had consumed my fare share of all things pumpkin I started transitioning into Christmas and thinking of all things Christmas.  For these recipes I started going through different goodies in my head that were associated with this time of year.  Once the thought process started the ideas began flowing.  

What are a few food items that come to mind when you think of Christmas?  For me it’s chocolate, cranberries, white chocolate, hot cocoa, treats dusted in powdered sugar, peppermints and all things sweet.  Peppermints are a staple this time of year from tree décor, kid’s art projects, to baking; those red and white minty candies are everywhere.  I stocked up on one of my favorite baking items for this time of year as soon as I saw them hit the shelves; these Andes baking chips are one of my weaknesses and one of my favorite things to cook with this time of year, so I new these were a must for this dip.  What pairs perfectly with mint?  White chocolate, of course! 

So it was a done deal; peppermint white chocolate cheesecake dip.  Yup.  That was happening.  This dip is to Christmas as my pumpkin cheesecake dip is to Thanksgiving.  It’s a must.  You’ve got a smooth creamy white chocolate cream cheese that is beat until light and fluffy.  Fresh whipped cream is folded in to lend that airy texture that is so amazing.  Then a hefty does of Andes baking chips are folded throughout the cheesecake dip.  Bits of red from the mints shine through the frosty white cheesecake batter.  Then another sprinkle of the chips are tossed over the top along with bits of crushed peppermint; not only making a beautiful and simple garnish but adding a layer of texture and more minty flavor.  This dip will be a hit your Christmas parties or your festivities on Christmas day.  You may want to make a double batch to ensure that everyone actually gets to taste some, because I promise you won’t be able to top with just one taste. 

Serve this with pretzels, vanilla wafers, graham crackers, chocolate covered graham crackers or chocolate dipped pretzel sticks.  Or just scoop it up with a spoon and enjoy pure bliss! 

Peppermint White Chocolate Cheesecake Dip


Ingredients:

1 (8oz) package cream cheese, room temperature
1/2 Cup white chocolate, finely chopped and melted
1/2 Cup powdered sugar
1/4 Tsp peppermint extract
1/4 Cup heaving whipping cream
1 Tbsp sugar
1/2 Cup Andes peppermint baking chips
Crush peppermints, for garnish-optional

Directions:

Place whipping cream in a medium bowl and beat on high until it begins to thicken.  Once the cream has thickened, add the granulated sugar and beat on high until stiff peaks form.  Set aside.

Finely chop white chocolate and place in a microwave safe dish and heat in 20 second intervals, stirring after each, until chocolate is smooth and melted.

Place the cream cheese in a medium bowl and beat on high until smooth.  Add the powdered sugar and mix to combine.  Once the powdered sugar in incorporated increase spead and beat on high for 1 minute.  Add the peppermint extract and stir incorporate.

Add the whipped cream and gently fold in.  Add the baking chips and stir to combine.  Place in a serving dish, top with additional chips and crushed peppermint.  Serve with graham crackers, vanilla wafers, chocolate covered pretzels, or chocolate covered graham crackers.

Recipe source: A Lynsey Original

Chewy White Chocolate Cranberry Cookies

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Tis the season to bake.  I believe it’s safe to say that this time of year is the Olympics of baking.  From about mid November through the new year people’s mixers, ovens, and stoves are getting the workout of their life.  From making dressing, baking that turkey and ham, all the sides and then the goodies; it’s definitely a rat race.  But I love every minute of it! 


There are several types of cookies and flavor combinations that come to mind when I think of the holidays.  Peppermint and chocolate,  Mexican wedding cookies, gingersnaps, ginberbread, eggnog and so many others.  Another classic and ever so popular combination is cranberry and white chocolate; such a dynamic duo in my opinion.   



This combination has been heavy on my mind lately.  From biscotti, to cookies and the amazingly delicious and addicting Cranberry Bliss Bars from Starbucks (I will be making these soon), I can’t get enough of these flavors.  These cookies are fluffy, soft and so chewy.  The epitome of the perfect cookie.  They are then loaded with oodles of white chocolate and cranberries.

The base of the cookie is basic; sugar, brown sugar, butter and eggs.  The brown sugar lends a rich layer of flavor as well as help provide a cookie that is beyond chewy.  The cranberries add a layer of texture and tartness that’s quickly cut by the sweet, smooth white chocolate.  Fresh from the oven these cookies are nothing short of amazing; warm, soft and so gooey.  But they are equally delicious popped in the microwave for a few seconds and enjoyed with a big glass of cold milk. 

These cookies are the perfect size to be placed on a yummy cookie tray, tied up in cute little bags and given as gifts or placed in tins for your neighbors.  Another option, instead of giving the gift of a baked cookie to friends and family is giving them homemade slice and bake cookies.  I have plenty of friends that enjoy fresh baked cookies but don’t enjoy the mixing process, so the fun cookie mix in a jar wouldn’t really appeal to them, but a batch of dough that’s already been mixed for them would definitely be ideal.  I’ve taken a batch of this cookie dough, rolled it and wrapped in in plastic wrap and then in freezer paper and tied it with some fun Christmas ribbon.  Just pop it in the freezer until you’re ready to hand out your gifts.  How fun and easy is that? 

White Chocolate Cranberry Cookies


Ingredients:

1 Stick (1/2 Cup) unsalted butter, room temperature
3/4 Cup brown sugar
1/4 Cup white sugar
1 Egg
1 Tsp vanilla
!/4 Tsp salt
1 1/2 Cups flour
3/4 Cup white chocolate chips
3/4 Cup dried cranberries

Directions:

To bake-
Preheat oven to 350.  Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray and set aside.

Place butter in a large bowl and beat on high until light and fluffy, about 60-90 seconds.  Add both sugars and beat on high until lighter in color and sugars are incorporated, about 2-3 minutes.  Add the egg and vanilla and mix to combine.  Add the flour and salt and mix until incorporated.  Once the flour and salt are incorporated, increase mixing spead to medium-high and beat for 1 minute.  Add the cranberries and white chocolate chips and stir to incorporate into the batter. 

Using a cookie scoop, mine is about 1 tablespoon, scoop the cookies and place on the prepared baking sheet, leaving at least an inch between each cookie.  Using the palm of your hand, or the base of a flat bottomed glass, slightly flatten the cookies, just enough to remove the rounded top.*

Place in the preheated oven and bake for 8-10 minutes, being sure not to overbake.  I baked mine for about 9 minutes.  They do appear underdone when removed from the oven but they will firm up as they cool.  Remove from the oven and allow to cool on the baking sheet for 5 minutes.  Transfer to a cooling rack and allow to cool completely.

*These cookies do not spread during the baking process.  The shape that they enter the oven will be the shape the come out of the oven.

To freeze-
Roll the dough into a log that is about 1 inch around.  Cut the dough in half and lay each piece on a piece of plastic wrap.  Wrap the plastic wrap around the dough, making sure the entire piece of dough is covered. 

On the outer side of the freezer wrap, write the type of cookie along with the baking instructions. 

Instructions:
Cut dough in half in pieces and place on a baking sheet.  Bake for 8-10 minutes in a 350 degree oven.

Place the two pieces of wrapped dough in a sheet of freezer paper and roll.  Secure each end of the paper with a fun piece of ribbon.  Place in the freezer until you’re ready to give to your friends. 

Recipe source: A Lynsey Original 

Chocolate Dipped White Chocolate Peppermint Cookies

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Andes mints have been one of my favorite candies for as long as I can remember.  My aunt, who lived right down the street from me, had a crystal bowl sitting on a table right when walked through the front door and it was always filled with those delicious little mints.  Every time I went to her house I would head straight for that bowl and stock up on my beloved Andes mints.
As the years have progressed my love for that chocolate mint combination has only grown stronger.  Not only do my taste buds go wild but I’m instantly transported back to my childhood with each bite of that delicious combination.   

Not only do I love chocolate and mint, that combination is synonymous with Christmas time.  Smooth, delicious chocolate studded with flecks of red and white peppermint pieces.  Since I have a weakness for these flavors, I decided it was only necessary that I make cookies packed full of white chocolate chips and pieces of creamy, crunchy Andes peppermint pieces.

 
 And I honestly couldn’t be more happy with how they turned out!  But, I’m even more excited to share these with you.  These cookies are soft and chewy and packed full of smooth white chocolate and bits of peppermint pieces.  Those Andes mint pieces are my weakness; I could literally eat them by the handfuls…you probably can too so I would strongly suggest buying an extra bag when you’re gathering your ingredients to make these cookies!

The cookies alone are amazing and hit all the right notes.  But I decided to amp up not only the chocolate but the peppermint as well, so I dipped them in semi-sweet chocolate and then sprinkled a few pieces crushed peppermint.  These cookies are nothing short of ah-mazing!  Not only does the semi-sweet chocolate add another element of chocolate goodness to this cookie, but when combined with the peppermint pieces it not only adds a little texture but also makes a beautiful cookie even more gorgeous.

Since I was so happy with these cookies I decided these would be the perfect recipe to send to my picks for the Great Food Blogger Cookie Swap.  They brought a smile to my face with each and every bite, so I thought it would do the same for my picks; Jill, Megan, and Meghan I hope you enjoyed your bright red tins filled with these cookies as much as I did! 
 
I also want to say a big thanks to Jen for my gingerbread madeleines, Alison for my snowcapped red velvet cookies and Kelly for my Koulourakis.  Thanks so much for taking the time to bake up some amazingly delicious treats for me and my family to enjoy!  All 3 dozen have been devoured and were thoroughly enjoyed!  And a big thank you to Lindsay and Julie for taking the time to organize an amazing and yummy swap!
 
So what are you all waiting for?  Head on in the kitchen and get to baking for those friends and loved ones in your life!

Chocolate Dipped White Chocolate Peppermint Cookies


Ingredients:

1 Cup (2 sticks) unsalted butter
3/4 Cup granulated sugar
1 1/4 Cup brown sugar
2 Eggs
2 Tsp vanilla
2 3/4 Cup all-purpose flour
1 1/2 Tsp baking powder
1 Tsp baking soda
3/4 Tsp sea salt
1 1/2 Cups white chocolate chips
3/4 Cup Andes peppermint crunch baking chips

For the chocolate coating-
6 Oz semi-sweet chocolate

1/4 Cup crushed peppermint pieces

Directions:

Preheat oven to 350.  Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray and set aside.

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

Combine butter and sugars in a mixing bowl and beat on high until light and fluffy, about 3 minutes.  Add the eggs, one at a time, mixing well after each addition.  Add the vanilla and mix to combine.  With the mixer on low, gradually add the flour mixture and mix until combined.  Once all of the flour mixture has been added increase the mixing speed to high and beat for 1 1/2 minutes. 

Add the white chocolate chips and peppermint chips and stir to combine.  Cover the dough with plastic wrap and place in the refrigerator and allow to chill for at least 30 minutes.

Using a cookie scoop (mine was about 1 tablespoon) scoop the chilled dough on the prepared baking sheet leaving about 2 inches between each cookies.  Place the cookies in a preheated oven and bake for 8-10 minutes, remove from oven and allow to cool on the baking sheet for 5 minutes then transfer to a cooling rack and allow to cool completely.  *The cookies will look slightly undercooked in the centers after about the 9-10 minute mark but they will continue to cook while they are on the cookie sheet.

For the chocolate dip-
Line a flat work surface with wax paper.

Finely chop the chocolate and place in a microwave safe bowl and heat in 20 second intervals, stirring after each, until the chocolate is completely melted and smooth.  Once the chocolate is completely melted stir vigorously for 30 seconds. 

Dip half of the cookie in the melted chocolate, tap to remove excess chocolate and place on a wax paper.  Sprinkle with crushed peppermint pieces.  Allow to sit until completely dry. 

Recipe source: A Lynsey Original

Rich, Chocolaty Hot Cocoa Mix

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Growing up I remember coming in from the cold winter weather all bundled up in my big coat, gloves, scarf and toboggan (Think Ralfie from the Christmas Story) and my cheeks were redder than red and colder than cold.  Once I shed all the winter garb my mom and dad had a fire going and a big ol’ cup of hot chocolate waiting on me to help me thaw out and warm up.  Rich, warm hot chocolate topped with gobs of marshmallows, what better way to warm up?

To this day hot chocolate still holds a special place in my heart, and stomach and I still can’t think of a better way to warm up than silky, chocolate deliciousness.  I always have a box, or two, of hot chocolate mix on hand for those days when hot chocolate is necessary.  Oh, and I have to have the kind with the mini marshmallows.  Because, after all, what’s hot chocolate without marshmallows?   


So, since I love the stuff so much I thought it would only be appropriate to make my own version at home.  It was due time to make the concoction for myself and amp up the chocolate power just a touch…since you really can’t ever have too much chocolate!  So just in time for Christmas I have made my very own hot chocolate mix.  Perfect, right?  Now I can have rich chocolaty hot chocolate any time I want, even if I run out of my beloved store-bought stuff with the mini marshmallows, because I know how to make my very own mix!  I’m probably too excited about this, but hey, it is chocolate and I have the right to be over the moon!

Oh, another perk to this homemade mix.  It makes terrific Christmas presents.  The mix is easy to make, can be doubled, tripled and so on then package in little bags and placed in a cute mug or spooned into jars and given to your friends, family, co-workers and even your kid’s teachers.  This is a gift that is so much fun and the amounts of sweetness and chocolate are completely controlled by you!  The only thing in question now is: with or without marshmallows, what type of cocoa drinker are you?

Rich, Chocolaty Hot Cocoa Mix

Ingredients:

1 1/2 Cups powdered sugar
1 1/2 Cups unsweetened cocoa powder
2 Cups powdered milk
1/2 Cup Nesquick chocolate powder
1/4 Tsp salt
1/2 Cup (2 oz) white chocolate, finely chopped
1/4 Cup (1 oz) semi sweet chocolate, finely chopped
Pinch of cayenne pepper, if desired

Directions:

Combine ingredients in a large bowl and whisk to combine.  Place in cellophane bags or jars and store.

To make-
Place 2-4 tablespoons of mix in a mug (depending on how chocolaty you want it) and add 1 cup warm milk and stir to combine.  Top with marshmallows, or whipped cream and chocolate syrup and ejoy.

Recipe source: A Lynsey Original

Peppermint Sugar Scrub

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How are you doing on your Christmas shopping?  Are you typically the person who starts in January and is finished by mid-July?  Or are you the type of person that every year has the best of intentions to start early but end up cramming everything in the week or two before Christmas?

I made the mistake of being in the second category of people a few years ago and swore to myself that I would never put myself through that stress again.  So far, I ‘ve been able to keep that promise I made with myself.  I typically have most of my shopping done by mid-November, with the possibility of having to get a few things here and there between then and December 25th. 


Having all the shopping out of the way allows me to enjoy the weeks and days leading up to Christmas, as well as allows me to have more time in the kitchen.  Which means…more cookies and goodies for my friends, family and co-workers!  I enjoy making homemade gifts family and friends whether it’s scarves, trays or boxes of cookies, homemade vanilla. I love being able to give them a little something that I’ve made, it makes me happy and I can tell it means a lot to them too just knowing that I’ve taken the time to make a special something just for them.

One of my favorite products is something so simple, but so addicting, it’s called Sugar Lips. It’s a scrub for your lips, and yes, it’s made from sugar. The sugar is just coarse enough to smooth your lips without being too harsh. Ever since I’ve started using that stuff I’ve wanted to make a homemade sugar scrub but for one reason or another never have. I guess part of it was the intimidation; I thought it would be a lot harder than it was. Well, I was proven wrong. 
I came across this homemade sugar scrub on The Gunny Sack, I read the recipe and was shocked when I saw the process and ingredients.  Just a few simple, common ingredients is all it called for.  Oil of your choice, I used coconut oil, sugar, extract, and food coloring.  That’s it.   Melt the coconut oil, add the sugar, extract and coloring and viola.  That’s it.  Spoon it into containers or mason jars, add a little ribbon and that’s it.  You’ve got a simple and amazing scrub that would make anyone on your gift list happy.   

Peppermint Sugar Scrub


Ingredients:

1/2 Cup coconut oil (or oil of your choice)
1 1/2-2 Cups sugar
2 1/2 Tsp peppermint extract
Food coloring, if desired

Directions:

Place coconut oil in a medium, microwave-safe bowl and heat for 15-20 seconds, until the oil is in a liquid state.  Add the sugar, peppermint extract, and food coloring (if using) and stir to combine, making sure all ingredients are evenly mixed and food color is evenly distributed.

Spoon into containers.  Decorate with twine or ribbon.

Recipe source: slightly adapted from The Gunny Sack

Heath Saltine Cracker Toffee Bark

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Saltine bark, cracker toffee bark, Christmas Crack; this is a recipe that is known by many names.  The one thing you need to know, however, is that you need this in your life.  This is one of those recipes that surfaces every Christmas season and takes over the web.  Pretty much everywhere you turn or look you see some variation or another of this amazing bark. 

I have been making and enjoying this bark for years now.  And let me say, the name Christmas Crack, as bad as it sounds is perfectly fitting because of just how addicting this stuff is.  If you judge solely by looks or the list of ingredients you really wouldn’t be wowed.  But with one, single bite of this stuff you’d definitely be addicted. 


This is the perfect combination of sweet and salty.  Light, crispy, almost flaky caramel that enrobes salty crackers.  A generous dose of chocolate is then added and spread evenly over the caramel.  And that, alone is amazing but I didn’t stop there with this particular variation, I then sprinkled some milk chocolate heath bits over the melted chocolate to add another layer of flavor and texture.

This is one of those recipes that’s incredible and amazes each and every person that sinks their teeth into it.  Not only does the taste send their taste buds soaring but another thing that intrigues them is one of the ingredients, Saltine Crackers.  Yes, Saltines are the base of this amazingly addictive treat. 

After they get over the initial shock of the main ingredient they then want to know “just how do you make this stuff?”.  Well, it’s simple, just lay at some crackers, melt some butter and sugar, pour it over the crackers, bake and add chocolate.  Simple, right?  So not only does the taste WOW during this time of year, but the simplicity appeals to so many that want to make a special treat to share with their friends, family, neighbors and co-workers.  Make a batch of this and you’ll be everyone’s favorite person…and make a double or triple batch because this stuff doesn’t last long!

Saltine Cracker Toffee Bark

Ingredients:

40 Saltine crackers, approximately 1 sleeve of crackers
1 Cup (2 sticks butter)
1 Cup brown sugar
1 3/4 Cups semi-sweet chocolate chips
1/3 Cup heath toffee bits

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 the toffee bits over the chocolate.  Allow to sit until the chocolate has hardened.  Once the chocolate is hard, break the bark and store in an airtight container.

Recipe source: A Lynsey Original

Minted-{review}

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Can you believe we’re T-minus 20 days to Christmas? Wow!

Christmas tree made from mutlicolored tape
Image courtesy of Julep

So are you in the Christmas spirit yet?  Are your trees up, halls decked and presents wrapped?  Or are you still looking for decoration inspiration and fun activities and projects to get you in the Christmas spirit?  If you’re looking for fun, yet simple ideas that can be done on a budget and involve the entire family head on over to Julep, to get some inspiration.  Julep is a DIY/craft blog that is associated with Minted.com. Minted is a one-stop-shop for all your paper good needs.  They specialize in high quality paper products ranging from party supplies, invitations, calendars, greeting cards and much more.  They’ve now expanded their brand by not only making customized paper goods, but sharing how you can make fun, creative and personalized goods right in your own home!          

DIY Cardboard Christmas Tree
Image courtesy of Julep
Having a party?  Make these fun, giant paper party balls.  They are a fun and simple way to add a festive pop of color to any room and all events. 
DIY Paper Party Balls
Image courtesy of  Julep
If you’re anything like me, I’m always searching for creative and easy activities to do with my family during the holiday season and Julep is filled with a variety of ideas that’s ideal for all ages.  The Julep blog is loaded with tons of creative ideas that range from homemade decorations to hang on your tree, to place cards, to fun crafts to do with your whole family. 
 
 How fun are these scratch off advent cards?  Customized and filled with activities for you and your family to enjoy throughout the entire Christmas season.  This is a craft that you can get your entire family involved in; get them to throw out their favorite Christmas movie, tradition, activity and so on and put them on the different cards.  Each day, scratch off a new card and find out what activity your family will enjoy.      
Scratch Off Advent Cards
Image courtesy of Julep

What about Christmas cards?  Have you given any thought to those cards that instantly brighten your day and everybody else’s day that receives them?  If you’re still looking for ideas and inspiration then head on over Minted, they have tons of card styles available and would be more than happy to fulfill your Christmas card order this year.  You can choose from a variety of predesigned cards; available with or without photos, but if you have a customized design in mind they would be more than happy to bring that design to life with a card that customized by you, for you.  Whatever you’re trying to accomplish this holiday season, allow Minted and Julep help bring that dream to reality!

Full disclaimer– I was contacted by Minted.com to do a review of their site as well as help introduce their new blog in exchange for a credit to Minted.com.  All thoughts and opinions expressed are 100% my own.    

Homemade Pumpkin Spice Creamer

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So have you seen the International Delight commercial where the lady is standing at the checkout stand counting the bottles of pumpkin spice creamer as they pass her by?  The checker is steadily checking and the husband is continuously pulling bottle after bottle of creamer out of the buggy.  Do you know this commercial?  Do you feel this ladies pain?  Oh the things we do to stock up on the short-lived seasonal goodies.  But the grief doesn’t stop there.  What about when you go to the store to get that seasonal creamer you’re craving out their sold out?  You then drive to the next store only to find out they’re sold out too and then the devistation begins.   

I’ve been there, have you?  And I believe we’re all in total agreement when I say, it’s not a good place to be.  Well, I have the answer for all of your predicaments.  Homemade creamer.  Yup, that’s right, homemade creamer.  And believe it or not, it’s incredibly simple.
For the past few years I’ve been promising one of my friends that I would develop a recipe for her weakness, pumpkin creamer.  She anticipates this time of year for the rich, thick pumpkin goodness to pour in her coffee.  Well, I have finally fulfilled my promise with this pumpkin creamer.  And I must say, she was beyond thrilled when I showed up with a sample batch for her to test.  Her only request after her initial test, to add a little more cinnamon.  More cinnamon, well that was an easy fix.

This creamer was so simple to make and uses simple ingredients that you probably already have in your pantry.  Combine the half and half, pumpkin, syrup and spices in a sauce pan and bring to a boil.  Allow the mixture to cool then add the condensed milk and viola, you’ve got yourself some homemade creamer!  Homemade creamer is the ideal way to make a creamer that is truly customized to your tastes, it’s also a terrific gift for the coffee lover in your life. 
Eliminate those frustrating trips to the store or the need to wait until a certain time of year to enjoy your favorite creamer.  Make this homemade creamer whenever you have the craving for a little pumpkin in your coffee. 

Homemade Pumpkin Spice Creamer

Ingredients:
1 1/2 Cups half and half, divided
1/4 Cup pumpkin puree
1 Tbsp maple syrup
1/4 Heaping tsp ground cinnamon
1/4 Heaping tsp pumpkin pie spice
1 Can sweetened condensed milk
Directions:
In a small saucepan combine 1/2 cup of half and half, pumpkin puree, maple syrup, cinnamon and pumpkin pie spice and stir to combine.  Place over medium-low heat and bring to a boil, reduce to a simmer and cook for 15 minutes.  Remove from heat and allow to cool completely.
Add the remaining half and half and the condensed milk and whisk to combine.  Store in an airtight container for up to a week.
Yields approximately 3 half pint jars.
Recipe source: A Lynsey Original

SRC: Deviled Eggs

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Deviled eggs are one of those things that at home at practically every event.  Potlucks, family reunions, parties, showers, and the list goes on and on.  You would be pretty hard pressed to walk into any type of event that offers food and not find at least one platter of deviled eggs. 

Deviled eggs are one of my favorite appetizers and sides.  And I think I’m in pretty good company.  Every time it’s time to get in line for food it seems like everyone has their eyes on the platter of eggs and their counting how many eggs there are and just how many people are in front of them, trying to figure out if they will in fact be able to enjoy at least one of those amazing deviled eggs.  And if you’re one of the lucky ones that makes it close enough to the front to score one, well, it’s like you’ve just hit the jackpot.
There’s just something so wonderfully addicting about these eggs.  Boiled eggs filled with a concoction of egg yolks, mayonnaise, mustard and a few various other add-ins.  Something so simple but so delicious.  Have you noticed that deviled eggs are one of those recipes that have about a million different variations?  No matter what variation I’ve tried, I’ve always be grateful when I was lucky enough to score one or two.
So, for this month’s Secret Recipe Club I chose that infamous appetizer from Dena’s blog, Oh! You Cook!  But that decision didn’t come easily, Dena features a variety of recipes on her blog; from Jewish specialties, to easy snacks like chocolate covered bananas, and some of the most mouthwatering breads you’ve laid your eyes on.  So after much deliberation I decided to make one of my all-time favorite appetizers, deviled eggs.  And let me tell you, I was beyond excited to make these and to eat them.  Just like at the potlucks, these eggs didn’t hang around long and I guarantee you they won’t last long around your next event either.

Deviled Eggs

Ingredients:
4 Eggs
1 Tbsp mayonnaise
1/2 Tbsp sour cream
1 1/2 Tsp mustard
1 Tbsp sweet pickle relish
1 Tsp onion, minced
1 Tsp capers, roughly chopped
1/2 Tsp caper juice
Salt and pepper, to taste
Paprika, for garnish
Parsley for garnish
Directions:
Place eggs in a large saucepan and fill with enough water to just cover the eggs.  Place over medium heat and allow water to come to a boil.  Once the water has reached a boil, reduce heat to low, cover and allow sit over heat for 10 minutes.  Remove from heat, drain and cover in cold ice water.  Allow to sit until cool, about 5-10 minutes.
Drain the water and remove the shells from the eggs.  Cut the eggs in half, remove the yolk and place in a bowl.  Rinse the whites of the eggs place flat side down on a plate to dry.
Meanwhile add the mayonnaise, sour cream, and mustard to the yolks and beat on medium to incorporate and until the mixture is smooth.  Add the pickles, onions, capers, caper juice, salt and pepper and mix to combine.  Taste, adjust seasonings if necessary.  Place the mixture in a piping bag and pipe into the egg whites. 
When ready to serve sprinkle with paprika and top with parsley.
Recipe source: Adapted from Oh! You Cook!

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Chocolate Turkeys

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Thanksgiving just wouldn’t be Thanksgiving without turkey.  I mean, this bird is a vital part of the tradition.  Not only is it the center of all kid’s art projects during this time of year but it’s also the show stopping center piece on everyone’s table. 

So needless to say these two legged, feathered friends are the mascot for this time of year.  But that juicy, white meat doesn’t have to be the only type of turkey you enjoy this year.  What about turkey on your dessert table?  In honor of the glorious bird, I decided to make these candy corn feathered friends that have been seen floating all over the internet.

These turkeys are a blast to make and a treat that would be fun to make with the entire family.  Kids love to help in the kitchen and what better way to let them be part of the festivities than these turkeys.  Not only do they get to make cute little treats but they get to play with their food too. 
These cute little turkeys are packed full of sweetness and chocolate from the feet to their cute little heads.  Chocolate covered pretzel feet, bodies made out of chocolate covered Oreos, Reeses peanut butter cups and whoppers, and feathers out of candy corn.  It doesn’t get much sweeter than this.  These cute little birds not only serve as dessert but could double as a place card holder too.  So this Thanksgiving day enjoy two kinds of turkey; one savory and one sweet!

Chocolate Turkeys

Ingredients:
1 1/2 Cups chocolate chips
12 Oreo’s
12 Pretzels
86 Candy Corn pieces
12 Mini Reeses peanut butter cups
12 Whoppers
Directions:
Line a clean work surface with wax paper. 
Place chocolate in the top of a double boiler.  Place over the bottom part of the double boiler and place over high heat.  Allow chocolate to melt, stirring during the melting process.  Once the chocolate is completely melted and smooth, reduce the heat to medium.
Dip the pretzels in the chocolate, tapping to remove the excess chocolate and place on wax paper and allow to dry.
Split Oreos in half, spread chocolate over the top part of the filling and place 5 candy corn pieces in the chocolate, white side down. Spread chocolate over the filling and place the other wafer over the chocolate.  Repeat with remaining cookies.
Dip the Oreos in the chocolate, covering the entire cookie.  Set on the wax paper.  Place Reeses cups, with the large side down on the bottom, center of the cookie.  Place a Whopper above the Reeses cup.  Cut the entire white portion of 12 candy corn pieces off.  Spread chocolate over the cut portion of the candy and place at the bottom center of the whopper. 
 
Cut half of the white portion off 24 pieces of the candy corn. Spread a little chocolate on the flat surface and place two pieces of candy on each whopper above the piece of candy corn, on either side.  Place two chocolate dots on the smaller pieces of the candy corn, making eyes. 

Once the turkey is assembled, spread a small bit of chocolate on the bottom part of the Oreo, and stand up on the pretzel (feet).

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