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Strawberry Applesauce

October 16, 2013 by Lynsey Leave a Comment

Jars filled with homemade, slightly chunky applesauce with flecks of warm cinnamon. Now, my opinion, that is what fall is all about. It’s a snack that’s so simple, delicious and one that takes me back to my childhood.

Applesauce is one of those recipes that’s basic and so easy to make. I have fond memories from my childhood making apple and pear sauce with both my MaMaw and Grandma. Some of our fondest times were in the kitchen and I believe that’s where part of my love and passion for cooking came from.

I still love being in the kitchen and bringing smiles to people through food. I believe Tucker is following in my footsteps, he loves to help whenever he can and I enjoy him being right by my side. Another one of Tucker’s loves, applesauce. He has been a fan of apples for as long as I can remember. From the time he could reach and grab he’s been grasping for apples and nibbling a piece of one here and a piece of another there. As he’s gotten older his love for apples and anything involving apples has grown. I believe he’s probably one of the only kids that when he orders from Chic-fil-a prefers the grilled nuggets over the fried and applesauce over the fries.

So when I decided to make a variation of traditional applesauce, it goes without saying that Tucker was ecstatic. For this particular recipe I decided to incorporate two of his favorite foods; apples and strawberries. This sauce comes together in no time and the end result is a slightly chunky, lightly sweet strawberry applesauce with a pretty pink hue. If you’ve never made your own applesauce I would highly recommend it; it’s incredibly simple and you’re in control of the flavors, ingredients and even the texture. This is a fun recipe that is great to get your kids and whole family involved in making. Jars packed full of chunky applesauce would also make a perfect “welcome fall” gift for friends, family, neighbors, your kiddos classmates, and co-workers.

Strawberry Applesauce

Yields about 2 1/2 Pints
Ingredients:

3 1/2 Pounds apples; cored, peeled and chopped (I used a mixture of Granny Smith, Honeycrisp, Gala and Fuji)
2 Tbsp apple cider (water can be substituted)
1 Pound strawberries, hulled and cut in half
Juice from a lemon (I used a meyer lemon)
3 Tbsp sugar*

Directions:

Place jars and canning lids in a pot of simmering water and boil on high for about 5 minutes. Remove to a towel lined surface and set aside.

Place apples and cider in a heave bottomed saucepan and place over medium-low heat. Allow apples to cook until tender, about 20-25 minutes. Cooking time will depend on the type of apples.

Meanwhile, place strawberries in a small saucepan over low heat and allow to simmer until tender, about 5 minutes, stirring occasionally. Once the strawberries are tender, light mash and then press through a fine sieve (that is placed over a bowl) to remove most of the seeds.

Once the apples are tender transfer half of the mixture to a food processor and pulse until smooth. Using a potato masher, mash the remaining apples until the most of the big chunks are removed. Pour the pureed apples back into the saucepan along with the seeded strawberries. Add sugar and lemon juice and return heat to medium-low. Simmer the mixture until combined and slightly thickened, about 20 minutes. Taste the sauce, add more sugar if necassary.

Place in sterilized jars and place lids on the jars. Store in refrigerator and eat within 1-2 weeks.

To can them, bring a large pot of water to a rapid boil. Carefully place the sealed jars in the water and boil for about 10 minutes. Remove from water, carefully push the center of the lids to make sure they don’t pop and allow to cool. If the lids pop they are not sealed, return jars to boiling water and repeat process.

*The sweetness of the sauce will vary depending on the apples used. Start with a small amount of sugar and adjust accordingly.

Recipe source: A Lynsey Original

Strawberry-Basil Martini

October 15, 2013 by Lynsey Leave a Comment

This week in Arkansas people are gearing up for Race for the Cure. People will be making their way from all over the state to the capitol city, Little Rock, to gather in the streets of downtown dawning all shades of pink from head to toe and make their way from the starting line to the finish. All this to help raise awareness for breast cancer and to help find a cure. This is a disease that I believe is near and dear to everyone’s heart; everyone has probably been affected by this disease whether directly or indirectly. I’m an avid supporter of breast cancer research; not only because we need to find a cure for this type of cancer and all types of cancer but in August of 2004 I lost my MaMaw to her battle with breast cancer. I hate, hate, hate the “C” word and I believe many of you have mutual feelings about this. So in honor of Race for the Cure coming to Arkansas I’ll be having a “Week of Pink”, featuring foods that are pink or have pink in them to get into spirit for the race. Along with the “Week of Pink” I’ll also be donating all of this month’s blog revenue to the Komen Race for the Cure. Thanks for your support and we will but an end to this horrible disease.

Me and My MaMaw, Thanksgiving 1999

To kick things off this week I thought a fun and festive pink cocktail would be a perfect start to get people in the racing spirit. I know there are tons of pink tinted cocktails out there but I really wanted to do something with strawberries. Strawberries are one of my favorite fruits and I love the addition of fruits in cocktails. I started searching to find the perfect cocktail and when I came across the strawberry-basil martini from Food & Wine I knew I had found the perfect drink!

The combination of strawberries and basil is a classic combination. The two compliment each other wonderfully. The earthy and refreshing mint compliment the sweetness of the juicy strawberries, making it the perfect combination for a cocktail; not too sweet and not to bitter.

This cocktail is so simple to make and uses the freshest of ingredients to make a tasty and refreshing martini. The strawberries, mint, and a splash of simple syrup are combined and then muddled (the flavors are extracted by using a solid, thick post-like object that smash the ingredients together). After the flavors and oils are released by the muddling, the alcohols and fresh lime juice are added and the cocktail is giving a shake and then strained into a martini glass.

This cocktail is a light pink color making it perfect for Race for the cure or any other girl’s occasion. These bring a festive and fun punch of color to any table and are just as fun to drink!

Strawberry-Basil Martini

Ingredients:

3 Strawberries, plus 1
3 Basil leaves
1/2 Oz simple syrup
Ice
1 Oz gin
1 Oz vodka
1/2 Oz freshly squeezed lime juice

Directions:

Add 3 strawberries, basil leaves and simple syrup to a cocktail shaker and muddle* them. Add the ice, gin, vodka and lime juice and shake well to combine. Strain the mixture into a chilled martini glass and garnish with additional strawberry. Serve.

Recipe source: Food & Wine

Brown Sugar Cookie Dough Skeleton Cake

October 11, 2013 by Lynsey Leave a Comment

Well, we’re wrapping up the week of Halloween and I hope it’s been as much fun for you as it has for me. It’s been a week full of no tricks, but all treats. We started with ultimate treat for adults, Tootsie Roll Martinis, followed by chocolate dipped Halloween chip cookies, goblin goodies, then followed by a creative and decadent way to use up that leftover Halloween candy, Extreme monster crownies. This has been a week packed with tons of sweet treats. But we’re not stopping now, to wrap up the week I’ve decided to make a delicious cake that is sure to get anyone in the Halloween spirit.

This cake isn’t just any cake. It’s a brown sugar layer cake. Unlike traditional cakes it’s filled with a layer of (egg free) chocolate chip cookie dough. Oh yeah! Then it’s covered in buttercream and KitKat candy bars surround the outer edges of the cake like little candy soldiers. It’s wrapped up like a pretty present with a bright orange bow. But what really screams Halloween about this cake is the top. White chocolate skeleton pieces scattered across the top of the cake surrounded by the sweetest dirt you’ll ever put in your mouth, a mixture of KitKats and Oreos.

This cake not only helps us celebrate the end of the week of Halloween, but it’s also to help celebrate a sweet little girl’s 4th birthday party! My dear friend asked me to make a cake for her little girl’s 4th birthday (can’t believe she’s already 4). We started tossing around ideas and then she showed me one of the cutest cakes, a cake with pigs “swimming” in the mud. I was instantly excited when I saw this. As we talked a little more we decided to try to make the cake fit a little more with the season and came up with this idea. We decided it would be so cute to have skeleton pieces in place of the pigs on the cake. I played around with a few ideas until I finally settled on this design.

I tried to keep it simple and not overcrowd the top with tons of skeleton pieces. I think I accomplished that perfectly. I spread the pieces here and there and place around with the placement until I got it perfect. I loved how it looked with some of the feet and arms hanging over the top of the wall. I think the thing that really sealed the deal and put this cake over the top was the cookie-candy dirt. Not only does it look realistic with the specs of light brown from the candy bar, specs of black from the wafer part of the cookie and tiny hints of white from the cream, but it also makes the skeleton pieces “pop” and really stand out.

Not only is it festive it tastes amazing. The brown sugar in the cake not only gives it a nice caramel-like flavor but makes the cake slightly gooey. The cake is perfectly moist, fluffy and full of flavor making it the perfect base to hold a healthy layer of cookie dough filling. All of that deliciousness is then sealed with a rich, sweet, smooth buttercream. That buttercream also acts as the glue to hold on all the KitKats. And the ribbon adds a perfect punch of color without taking away from the cake.

I loved making this cake. It was so much fun and I really enjoyed being able to customize it to fit the season. This is definitely a show stopping cake. Make sure this is the centerpiece at your Halloween party. Not only will everyone admire it but they’ll love the cake. What isn’t to love; cake, cookie dough and chocolate? This is a definite crowd pleaser!

Brown Sugar Cookie Dough Skeleton Cake

Ingredients:

For the cake-

3 Cups cake flour

1/1/2 Tbsp baking powder

1/2 Cup sugar

1 1/2 Cups brown sugar

1 Tsp salt

1 Cup unsalted butter, softened and cut into pices

1 1/4 Cups whole milk, divided

2 Eggs

6 Egg whites

2 Tsp vanilla

For the cookie dough filling-

3/4 Cup unsalted butter, room temperature

1/2 Cup sugar

1/2 Cup brown sugar

1/4 Cup heavy whipping cream

1 Tsp vanilla

1/2 Cup all-purpose flour

1/2 Tsp salt

1/2 Cup mini chocolate chip cookies

For the buttercream frosting-

1 Cup unsalted butter, room temperature

2 1/4 Cups powdered sugar

1/4 Cup heavy whipping cream

1/2 Tsp vanilla

For the “dirt”-

1/2 Cup roughly chopped KitKat candy bars

6 Oreo cookies

10 Packages of KitKat candy bars

Directions:

For the cake-

Preheat oven to 350. Grease and flour 3, 8inch pans. Set aside.

Place the flour, baking powder, granulated sugar, brown sugar and salt in a large bowl and mix on low to combine. Add the butter and 1 cup milk and mix on low until ingredients are incorporated. Increase mixing speed to medium-high for 1-2 minutes, until the mixture is light and fluffy.

In a small bowl combine the remaining 1/4 cup milk, eggs, egg whites, and vanilla and whisk to combine. Slowly add the mixture to the flour mixture in 3-4 increments, being sure to mix well after each addition.

Divide the batter evenly among the pans, place in preheated oven and bake for 20-25 minutes, until cakes are golden and toothpick inserted comes out clean. Remove from oven and allow to cool for 10 minutes in the pans. Transfer to cooling racks and allow to cool completely.

For the cookie dough-

Place the butter and sugars in a large mixing bowl and cream on medium speed for 2-3 minutes. Add the milk and vanilla and mix to combine. Add the flour and salt and blend to incorporate. Add the chocolate chips and stir to combine. Set aside.

For the frosting-

Place the butter in a large mixing bowl and beat on medium for 30 seconds. Add the powdered sugar, slowly and mix to incorporate. Add the vanilla and cream and mix to combine, increase speed to medium-high and beat for 1-2 minutes, until light and fluffy.

For the “dirt”-

Combine the KitKats and Oreos in the bowl of a food processor and pulse until everything is crumbled and resembles dirt.

To assemble-

Place one cake on a cake board, cut to create a flat surface. Spread half of the cookie dough over the cake. Cut the top off another cake to create a flat surface and stack on the cookie dough layer. Spread the buttercream over the top and around the sides of the cake.

Break KitKat sticks, leaving 2 pieces attached to one another. Place the KitKats, side by side around the outside of the cake. Tie with a ribbon to help add a pop of color and secure the candy in place. Place skeleton parts (I used white chocolate and molded it in these molds from Wilton), pumpkins, tombstones or ghosts on top of the cake. Spread the “dirt around the decorations, being sure to completely cover the top of the cake.

Make a smaller skeleton cake or just enjoy the third layer of the cake and the remaining cookie dough.

Recipe source:

Brown Sugar Cookie Dough Cake- The Cookie dough Lover’s Cookbook by Lindsay Landis

Cookie dough- The Cookie dough Lover’s Cookbook by Lindsay Landis

Buttercream- A Lynsey Original

“Dirt”-A Lynsey Original

EXTREME Monster Crownies

October 10, 2013 by Lynsey 2 Comments

Oh. My. Goodness. This my friends is the bar of all bars. A hefty bars comprised of not only one delectable layer, but two. Two different types of desserts united to make this ultimate bar. This isn’t a bar for the faint of heart, I guarantee that.

This bar stands about 2 1/2 inches tall and is packed full of M & M’s, chocolate chips, oatmeal, Reeses’ peanut butter cups, and Rolos. It’s two classic favorites combined. The base is the every so popular Monster Cookie. I took all the goodness that’s packed in those hearty cookies and made them into a bar. I then topped them with a layer of Rolo’s, then poured on a massive does of my fudgy brownies. Oh yes. I did.

These bars are every parents dream, especially this time of year. Kids are going to all sorts of parties and door to door saying those infamous words; “Trick-or-Treat”. With each and every door that’s knocked on, one more treat enters their bag. By the time they get home they are loaded down with more sugar than any one person should consume in a year. Will they eat it all? I’m sure they will try their hardest; sorting through it all on the floor, separating their favorites from their least favorites all the while planning their attack. Some, shockingly, will succeed while others give it a great attempt but end up failing once it’s all said and done.

So what will become of those leftover masses of candy? Well, there are several options. You can gorge yourself until you go into a sugar coma. The candy can sit in your candy jar with good intentions of being eaten but in the end forgotten about and dumped out. Some will be chunked because both parents and kids have seen all they want of the sugary loaded stuff.

The option that jumps out to me though is throwing all that in some baked goods. You get a delicious dessert that is packed full of your favorite candies and you get to get rid of those piles and piles of candy that would otherwise go to candy heaven. What should you bake with all that stuff? Well, you’ve got cookies, bars, brownies, I mean the list goes on and on. All of those are good options that would make a perfect base for tons of sugary goodness, but I wanted to go big. And that I did. I took two desserts that are amazing individually and combined them. Yes, you’ve got a layer of monster cookie dough spread out on the bottom of the pan then I topped the dough with Rolo’s and I didn’t stop there, I then poured a layer of brownies over that and the crownies were born (a cookie + a brownie=crownie) Talk about the ULTIMATE bar. This is it folks. So be sure not to let all that candy go to waste, you may even want to take the kids to a few extra houses to make sure you have plenty of candy so you can make these bars! Or why wait, head to the store right now and all the ingredients and whip up a batch tonight!

Extreme Monster Crownies

Ingredients:

For the Monster Cookie-
1 Stick (1/2 cup) unsalted butter
1 Cup brown sugar
1 Egg
1/2 Tsp vanilla
1 Cup flour
1 Tsp baking powder
1/2 Tsp baking soda
1 Tsp salt
3/4 Cup oats
1/2 Cup mini M&M’s
1/2 Cup mini chocolate chips
3/4 Cup Reese’s peanut butter cups, roughly chopped
2/3 Cup Rolo candy

For the brownies-
1 Stick (1/2 cup) unsalted butter
1 Oz semi-sweet chocolate, roughly chopped
2 Oz unsweetened chocolate, roughly chopped
1 Cup sugar
2 Eggs
1 Tsp vanilla
1/2 Tsp salt
1/2 Cup flour

Directions:

Preheat oven to 350.

Line a 9×9 pan with parchment paper and set aside.

For the monster cookies-
Combine flour, salt, baking powder, and baking soda in a medium bowl. Stir to combine and set aside.

Place the butter and brown sugar in a large mixing bowl and beat on high until light and fluffy, about 2-3 minutes. Once combined, add the egg and vanilla and mix to combine. Slowly add the flour mixture in 2 batches, mixing well between additions. Add the oats and mix to combine. Add the M&M’s, chocolate chips and peanut butter cups, using a spoon or spatula stir to combine. Pour the batter in the prepared pan and press evenly across the bottom of the pan.

Sprinkle the Rolos across the top of the monster cookie dough. Set aside.

For the brownies-

Place the butter and chopped chocolate in a medium saucepan and place over medium-low heat, stirring frequently until melted. Once the ingredients are melted, remove from heat. Add the sugar and stir to combine. Add the eggs and vanilla and mix to incorporate. Add the salt and flour and mix until just combined. Pour over the monster cookie dough and place in the preheated oven.

Place in a preheated oven and bake for 35-50 minutes, checking after 35 minutes. Once the brownies are set and do not jiggle when the pan is moved they are done, be sure not to over bake. Remove from oven and allow to cool. Cut into squares and serve…even better add a scoop of vanilla ice cream!

Recipe source: A Lynsey Original

Goblin Goodies (Fall Trail Mix)

October 10, 2013 by Lynsey Leave a Comment

Halloween is almost here, although if you look down the isles at pretty much any large retailer you’d think that Halloween and come and gone and was simply a thing of the past. It’s amazing how baron all of the isles are that were so recently flooded with costumes, pumpkins, Halloween and fall décor. Those empty spaces are quickly being filled with Christmas trees, wrapping paper and decorations. Wow is all I can say. Well, it may look like Christmas in the stores but I still have plenty of Halloween and fall recipes to share with you!

I love trail mix and granola. It’s easy to assemble, customizable and a great snack that is very portable. I love playing with different flavor combinations and add-ins, the options are endless. When the different seasons roll around and all the seasonal goodies start hitting the shelf my mind starts racing through all the options.

This season is no different; when I saw the Halloween chocolate chips and candy corn hit those shelves I immediately snatched some up with full intentions of making some incredibly delicious and festive trail mix. Mission accomplished! This trail mix is not only packed full of fall goodies, but is equally as festive with all of the fall colors going on; yellow, orange, brown and cream. It screams fall.

Packed full of crunched up pretzels, salty peanuts, sweet candy corn, chocolate chips, crunchy pumpkin seeds and all drizzled with buttery caramel. This is the ultimate fall trail mix. It hits all the notes; sweet, salty, crunchy, and chewy. This is a no bake snack that is incredibly simple to throw together.

I love carrying a bag of this in my purse to snack on while I’m on the run, but it would also make a terrific party snack or festive favors. Fill Halloween bags with this mix, tie up with a cute ribbon and attach a little tag. This would be great for Halloween treats at your kid’s class parties, and if there’s a nut allergy or issue, simply eliminate! This is a treat that will have every witch and mummy making their way to your door!

Goblin Goodies (Fall Trail Mix)

Ingredients:

1 Cup lightly salted peanuts

1 Cup pretzels, roughly chopped

1 3/4 Cup candy corn

3/4 Cup baked pumpkin seeds

1/2 Cup Halloween chocolate chips

1/3 Cup Kraft caramel melts

1/2 Tsp water

Directions:

Line a baking sheet with wax or parchment paper and set aside.

Spray a large bowl with non-stick cooking spray and add peanuts, pretzels, and pumpkin seeds and stir to combine. Spray a spatula with non-stick cooking spray and set aside.

Place caramels and water in a microwave safe bowl and heat in 25 second intervals, stirring after each interval, until melted. Once the caramel is completely melted and smooth, pour over the mix and stir, using the prepared spatula. Once the mixture is coated entirely, add the candy corn and chocolate chips and stir to combine.

Spread the mixture evenly on the prepared baking sheet and allow to set for at least an hour, until the caramel is dry. Place in an airtight container to store. Lasts for about 1-2 weeks.

Recipe source: A Lynsey Original

Chocolate Dipped Halloween Chip Cookies

October 8, 2013 by Lynsey Leave a Comment

Chocolate chip cookies are a classic, to say the least. They are also a favorite around my house. I love trying different varieties of cookies, and while I enjoy them and enjoy trying new things, sometimes you just can’t beat the classics. I find myself craving a really good, basic chocolate chip cookie…A LOT.

Even though I do love the traditional chocolate chip cookies, it doesn’t mean I’m not always in search of the ultimate and BEST chocolate chip cookie recipe. Well, remember a few days ago when I shared my salted caramel apple chocolate chip cookies? The cookie base I used for those was amazing, to say the least. Soft, chewy, fluffy, slightly crisp around the edges. This cookie checked all those boxes. Not only was it a hit for me, but it scored major points with everyone that tried one of those cookies. Since that recipe was a slam dunk, I decided to take that cookie base, make a few minute changes and make soem chocolate dipped halloween cookies.

These cookies were just as good as salted caramel apple chocolate chip cookies. I truly believe that I’ve found the ultimate cookie base. That cream cheese adds so much flavor, without being overpowering and gives these cookies a little extra umph. The semi sweet chips compliment the flavor of the actual cookie perfectly. Making these the best chocolate chip cookie I think I’ve ever sunk my teeth into.

Using halloween chocolate chips and a few festive sprinkles really helps to make these cookies festive. The orange and brown chips really shine in contrast with the golden dough color. Dipping this cookie in chocolate brings another element to the cookie and those sprinkles put it right over the top with the bright colors popping off the dark chocolate coating. These cookies would be sure to please all those ghosts, goblins and zombies floating around during the month. No tricks here, just all treats!

Chocolate Dipped Halloween Chip Cookies

Ingredients:

2 1/2 Cups pastry flour
1 1/2 Tsp baking powder
1/2 Tsp baking soda
1/4 Tsp salt
1/4 Cup (4 oz) cream cheese
1 1/2 Sticks (3/4 cup) unsalted butter, room temperature
1/4 Cup granulated sugar
1 1/4 Cup brown sugar
2 Eggs, room temperature
1 Tsp vanilla
1 Package milk chocolate chips

For the chocolate dip:
5 Oz semi sweet chocolate
1 Tbsp cream
1 Tsp corn syrup
Sprinkles, optional

Directions:

In a medium bowl sift together the flour, baking powder, baking soda and salt. Set aside.

Place cream cheese and butter in a large mixing bowl and beat on high until light and fluffy, about 1-1 1/2 minutes. Add the granulated and brown sugar and beat on medium to incorporate, once the ingredients are incorporated increase mixing speed and beat on high for 2 minutes.

Decrease the mixing speed to low and add the eggs, one at a time mixing until incorporated. Once both eggs have been incorporated, add the vanilla and mix until combined.

Slowly add the flour mixture, mixing each addition until incorporated. Once all the flour mixture is combined to the sugar mixture increase mixing speed and beat on high for 1 minute.

Add the chocolate chips, and stir to incorporate. Cover and allow to chill for at least 2 hours.

After the dough has had time to chill, remove from the refrigerator and preheat oven to 350.

Line the baking sheets with silicone baking mats, parchment paper or spray with non-stick cooking spray and set aside.

Scoop the dough, I used a 2 tablespoon scoop, and place on the prepared baking sheets leaving about 2 inches between each scoop of dough. Place in the preheated oven and bake for 8-10 minutes.

Remove from oven, allow to cool on the pan for 5 minutes. Remove from pan and transfer to cooling racks and allow to cool completely.

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

Roughly chop the chocolate and place in a microwave safe bowl. Place in microwave and heat in 20 second intervals, stirring between each interval. Once the chocolate has begun to soften, add the cream and stir to combine. Return to the microwave and continue the process until completely melted and smooth. Add the corn syrup and stir to combine*.

Dip half of each cookie in the chocolate and place on the lined surface. Garnish with sprinkles, if desired. Continue process until all cookies have been dipped.

*The corn syrup adds a shiny finish to the chocolate. If you don’t have any or desire not to use it the chocolate will still be fine.

Makes approximately 2 1/2 dozen cookies

Recipe source: A Lynsey Original

Tootsie Roll Martini

October 7, 2013 by Lynsey Leave a Comment

It’s October; time for the state and county fair and time for trick-or-treating. So needless to say, October is definitely the month for splurging and enjoying a plethora of foods that would more than likely be off limits any other time during the year. Fried Twinkies, Oreos, Butter, and anything else your mind could dream up. Funnel cakes, the biggest (most unhealthy) burgers you can’t even fit your mouth around, and the candy. Let’s not forget the mounds and mounds of candy that will be given out and collected throughout the month. I think it’s safe to say that October is the beginning of the holiday season and the time that healthy eating is typically thrown out the window. Oh, and kudos to all you strong-willed individuals who have the willpower to say no and stay on track with those health goals!

This is the month that everything seems to be geared towards candy. Treats that mimic candy, items dipped in white chocolate, bars to utilize the abundance of candy collected on Halloween, and the list goes on and on. While all of these are delicious and completely necessary, there’s something else that everyone is in search of this time of year. What about cocktails that would be fitting for all of those Halloween parties? Well, even those can take a little inspiration from those big bags of sugary goodness.

This little concoction even has the name of one of the classic, ever so popular candies. The Tootsie Roll Martini. Tell me that isn’t clever? Now isn’t this the perfect drink to adorn the bar at a Halloween party? It doesn’t get more festive than this. A drink that mimics the flavors of that chocolaty, chewy candy that everyone loves. It takes those flavors and serves up a treat that is ideal for the adults. Chocolate coffee liqueur, a splash of vodka, a little chocolate syrup and a hint of orange juice. That’s it. A few simple ingredients, toss them in a cocktail mixer, shake and serve. The kids are easily taken care of with the oodles of candy, now the adults can be taken care of too!

Tootsie Roll Martini

Ingredients:

1/2 Oz Vodka
1 Oz Coffee liqueur (Kahlua)
1 Oz Orange juice
1 1/2 Tsp chocolate syrup
Orange sanding sugar, optional
Candied orange slices, optional
Tootsie Rolls, optional

Directions:

Using a wet paper towel, wipe the rim of the glass then roll in orange sanding sugar, if desired.

In a shaker, combine the vodka, Kahlua, orange juice, and chocolate syrup. Add 1/2 cup ice and shake to combine. Strain the mixture into the prepared martini glass. Place a candied orange slice on the rim and place a tootsie roll in the martini, for garnish, if desired.

Recipe source: adapted from Mommy’s Cocktail Hour

Salted Caramel Apple Chocolate Chip Cookies

October 4, 2013 by Lynsey 4 Comments

Fall is here, and here in Arkansas we’re finally going to be able to experience some of that cool, crisp weather this weekend! I can’t wait. This cool weather is making it’s appearance right in time for the fair. Cool weather and fair fun and food just go hand in had. Fried anything, funnel cakes, corn dogs, big ol’ turkey legs, roasted corn on the cob, corn dogs, cotton candy, candy and caramel apples and the list goes on and on. I’m a sucker for carnie food; the old school stuff and all the new stuff. I’m willing to try anything…at least once!

To celebrate fall and the arrival of the fair I decided to take on a new cookie recipe. I love caramel apples and Milky Way just so happened to come out with a new fall flavor, Caramel Apple Minis. When I saw these beauties in the store I stopped in mid-step, looked at them and they instantly went in my basket. My brain started running with ideas; I mean I could just eat them straight from the bag but then that wouldn’t be any fun for you now would it? So I started thinking about what all I could put these little morsels of goodness in. While I have plenty of ideas in store, I thought a cookie would be the perfect palate to start with.

So what kind of cookie? Sugar. Brown sugar. Brown butter. Chocolate chip. I mean the options are endless. I finally decided on a chocolate chip base. Apples, cinnamon, caramel, chocolate and a touch of salt. Yes, those all go together and compliment each other perfectly.

But folks, this isn’t just any chocolate chip cookie. This cookie has an “out of the norm” ingredient that probably happens to be in your refrigerator right now. Now I’ve had cookies with yogurt, sour cream and mascarpone cheese in them and they were all delish. But, I thought, since I’m writing a new recipe let’s try a new additive. Let’s try cream cheese. Yes, cream cheese. I mean it makes everything better, and it definitely rings true in these cookies too. And oh my, I’m loving that I tried this. These cookies are incredible. Fluffy, chewy, gooey, soft and a slight tang from the cream cheese. I think I’ve found my new favorite cookie base.

These cookies are studded with tons of mini chocolate chips, stuffed with a mini caramel apple Milky Way and drizzled with melted caramel. To top it off each cookie is sprinkled with a touch of sea salt. Oh. My. Goodness. These things are ohsogood. In each bite you get a hint of cinnamon, mini chocolate morsels, caramel, a touch of salt and caramel apple flavor. Not only do these cookies look pretty, they taste every bit as good as they look.

Welcome fall and the cool air with these salted caramel apple chocolate chip cookies; soft cookies filled with chocolate chips, hints of cinnamon, the taste of apples all drizzled with caramel and a touch of sea salt. These cookies represent pure goodness and all things fall.

Salted Caramel Apple Chocolate Chip Cookies

Ingredients:

2 1/2 Cups pastry flour
1 1/2 Tsp baking powder
1/2 Tsp baking soda
1/4 Tsp salt
1/4 Tsp cinnamon
1/4 Cup (4 oz) cream cheese
1 1/2 Sticks (3/4 cup) unsalted butter, room temperature
1/4 Cup granulated sugar
1 1/4 Cup brown sugar
2 Eggs, room temperature
1 Tsp vanilla
1 1/2 Cup mini chocolate chips
1 Package Milky Way Caramel Apple Minis
3 Tbsp Caramel Melts
1/2 Tsp water
Sea salt, for topping

Directions:

Line two baking sheets with a silicone baking mat, or parchment paper or spray generously with cooking spray. Set aside.

In a medium bowl sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

Decrease the mixing speed to low and add the eggs, one at a time mixing until incorporated. Once both eggs have been incorporated, add the vanilla and mix until combined.

Slowly add the flour mixture, mixing each addition until incorporated. Once all the flour mixture is combined to the sugar mixture increase mixing speed and beat on high for 1 minute.

Add the chocolate chips, and stir to incorporate. Scoop 1/4 cup of dough, place one mini Milky Way in the center of the dough and wrap the dough around it. Place on prepared baking sheets and repeat with remaining dough, leaving about 1-1 1/2 inches between each cookie. Place in the freezer and allow to chill for about 30-45 minutes.

Preheat oven to 350. Once the cookies have chilled, place in the preheated oven and bake for 11-15 minutes, until cookies are set and golden but do not overbake. Remove from oven and allow to cool on cookie sheet for 5 minutes. Transfer to cooling rack and allow to cool completely.

Place caramel bits in a microwave safe bowl, add water and place in the microwave. Heat caramels in 20 second intervals, stirring after each 20 second period, until melted. Once the caramels are completely melted, drizzle over the tops of each cookie. Immediately sprinkle the sea salt over the caramel and allow to sit for about 15 minutes, until the caramel has set.

Recipe source: A Lynsey Original

Cheesy, Chicken and Bacon Pullapart Bread

October 3, 2013 by Lynsey Leave a Comment

I won’t hold back, I’m just going to come right out and say it. This bread is ah-mazing! Cheese, bacon, chicken and bread are high on my list of food loves. So to have those food loves combined in one, single recipe made me simply giddy. So to recommend that you try this bread would be an understatement. You need this bread in your life.

A big ol’ loaf of bread with a crusty outside and incredibly fluffy inside. That bread is this sliced and loaded with all sorts of goodies. Packed with cheese in every crevis. Perfect start, right? Then to that is a healthy amount of tender, juicy chicken. A hefty dose of crumbled bacon is then added, then it’s finished off with some green onions and garlic butter. I mean I could honestly eat it at that point. But let’s face it, cheese is just so much better when it’s melted and gooey and strings with you pull a piece of bread from the loaf.

When it comes out of the oven it’s just the most amazing thing you’ve ever seen. A delicious loaf of beautiful bread that’s loaded with melty cheesy goodness then loaded with chicken and bacon. Oh my! This bread is oh-so-good and addicting. You can’t stop with one bite, you can try but it just won’t happen. You’ll keep going back for more and more.

This is a fun and quick meal perfect for weeknights, but it’s also a great dish to serve as an appetizer or at a tailgate. The options of flavor combinations are endless and can be customized to suite any palate.

Cheesy, Chicken and Bacon Pullapart Bread

Ingredients:

1 1/2 Cups roughly chopped chicken, I used rotisserie
1 (8oz) package Aged sharp cheddar, I used Cabot, thinly sliced
1 (8oz) package Colby Jack cheese, thinly sliced
1 Package bacon, cooked and crumbled
2 Green onions, chopped
3 Tbsp unsalted butter
1 1/2 Tsp garlic herb salt
1 Loaf Italian bread

Directions:

Preheat oven to 350.

Place the butter in a microwave safe bowl and heat until melted, about 15-20 seconds. Add the garlic herb salt, stir then set aside.

Deeply slice the bread, without cutting entirely through, cutting in a diagonal pattern. Once the bread has been sliced one way, cut across going the opposite direction, being careful not to cut through. You should now have a diamond pattern.

Place the thinly sliced cheese between each slice of bread. Sprinkle the chicken over the bread, pressing between the slices. Follow with the crumbled bacon, gently pressing between the slices. Sprinkle the green onions over the loaf. Slowly pour the garlic butter evenly over the entire loaf.

Place in the preheated oven and bake until bread is golden and cheese has melted, about 25-30 minutes. Remove from oven and serve immediately.

Recipe source: A Lynsey Original

SRC: Pioneer Woman’s Perfect Pancakes

September 30, 2013 by Lynsey 11 Comments

When I was browsing through Making Miracles, my Secret Recipe Club assignment for this month, I was torn. Do I make sweet? Savory? Breakfast? Lunch/supper? Which way do I want to go? I browsed through many of her recipes that sounded amazing; cinnamon roll cake, carrot cake cinnamon rolls, slow cooker balsamic beef dip sandwiches, slow cooker brown sugar and garlic chicken, caramel nougat bar peanut butter cookies, or big, fat, chewy chocolate chip cookies. I could go on and one, but I won’t.

There were so many options to choose from and they all sounded delicious. I was leaning more towards the cookies, since I’m a sucker for a hot, chewy cookies, but my little man had some say-so in the decision and in the end he always wins. He wanted breakfast food, pancakes to be exact. So we decided to go with Pioneer Woman’s Perfect Pancakes. These are a favorite of Rebekah and her family, so I knew we couldn’t go wrong with these pancakes.

We love breakfast food in our house. Not only do we enjoy it in the mornings, but we’ll also have breakfast for supper from time to time. Sometimes I’ll jazz things up and we’ll have quiche, breakfast burritos or huevos rancheros. Other times I’ll keep it a little more traditional; biscuits and gravy, pancakes, eggs, bacon, and the list goes on. We’ve definitely enjoyed our fair share of pancakes; traditional, blueberry, pumpkin, brown butter just to name a few. While I love the flavored variety, I do enjoy a good ol’ basic pancake.

That’s exactly what I got when I made these pancakes. Just a basic pancake full of buttery flavor. These pancakes were everything I love about a pancake. Light and fluffy on the inside, golden outside with a slight crunch around the edges. The texture was perfect. The flavor was spot on too; buttery and slightly sweet. Both Spencer and myself enjoyed them, but the true seal of approval came from Tucker. He LOVED them. He started talking about just how much he liked the outside of them; the texture and crunch. A true food critic and he’s only 3 1/2! These were a hit in our house and I know they’ll be enjoyed at your breakfast table!

Pioneer Woman’s Perfect Pancakes

Ingredients:

3 1/2 Cups + 2 Tbsp cake flour
1/2 Tsp salt
3 Tbsp baking powder
2 Tbsp sugar
2 Cups milk
2 Large eggs
3 Tsp vanilla
4 Tbsp butter, melted plus more for the pan

Directions:

In a large bowl combine flour, salt, baking powder and sugar. Stir to combine and set aside.

In a separate bowl combine milk, eggs and vanilla and stir to combine. Once ingredients are combined, add to the dry ingredients and stir gently to incorporate. Add the melted butter to the batter and stir gently until just combined.

Place a skillet, or griddle, over medium-low heat. Grease the griddle with the extra butter and scoop 1/4 cup portions of batter on the greased pan. Cook until bubbles start to form in the batter, then flip and cook an additional 45 seconds to 1 1/2 minutes, until golden brown.

Top with butter and serve with your choice of pancake syrup or maple syrup.

Recipe source: The Pioneer Woman

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