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Frosted Triple Coconut Brownies

July 19, 2013 by Lynsey Leave a Comment

Lately I’ve been a coconut craving fool. I don’t know what my deal is, but every single time I think about or see coconut I can’t help myself. I start scouring my cookbooks, Pinterest boards, and various blogs I follow trying to find a coconut laden recipe to make to quench my ongoing craving.

In my ongoing quest to fill this coconut craving, I thought why not incorporate the shredded, sweet stuff in some gooey, fudgy chocolate brownies? Sounds good, right? I think so! I wanted a thick, gooey brownie filled with that coconut goodness. Then I thought, what about a thick, gooey, coconut filled brownie topped with a fluffy, light frosting with more coconut? And hey, lets top it of with more, both toasted and raw. Now, that’s what I’m talking about. Coconut goodness!

These brownies are amazing, and they definitely hit the spot. The perfect item for all of those chocolate and coconut lovers out there. Thick, rich and chocolaty and full of coconut. The frosting is an awesome addition; not too rich or too sweet, but the perfect compliment to the rich, chocolate brownies. I love the addition of the coconut on every layer, it adds flavor as well as a little different texture.

Speaking of coconut. Have you tried the coconut M&M’s? Umm, they are awesome and addicting. They are my weakness, to say the least. If I can actually get a bag in my house long enough, I can’t wait to whip up some sweets with these bad boys in them. Yum! Anyway, back to the brownies. These are amazing and will definitely quench that sweet tooth. If you’re a coconut lover or know a coconut lover, these are the brownies for them!

Frosted Triple Coconut Brownies

Ingredients:

For the brownies-
3 Oz semisweet chocolate
2 Oz bittersweet chocolate
8 Tbsp (1 stick) unsalted butter, cubed
3 1/2 Tbsp cocoa powder
3 Large eggs
1 1/4 Cups granulated sugar
2 Tsp coconut extract
1/2 Tsp salt
3/4 Cup + 3 1/2 Tbsp all-purpose flour
3/4 Cups chocolate chunks
1/3 Cup shredded, sweetened coconut

For the frosting-
1 Cup milk
5 Tbsp flour
2 Tsps coconut extract
1 Cup (2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar (not powdered sugar)
1/4 Cup + 2 Tbsp shredded, sweetened coconut
1/4 Cup toasted, shredded coconut

Directions:

For the brownies-
Preheat oven to 350.

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

Place the semisweet, bittersweet, and unsweetened chocolate in a saucepan along with the butter and place over low-medium heat and allow to melt. Be sure to stir constantly to prevent burning. Once the mixture is melted and smooth, add the cocoa powder and whisk to combine. Set aside and allow to cool slightly.

In a large bowl combine eggs, sugar, coconut extract and salt and whisk to combine. While continuously stirring, pour the chocolate mixture into the egg mixture and whisk to combine. Add the flour and stir with a wooden spoon until just combined. Pour in the chocolate chunks and coconut and stir to combine.

Pour the mixture into the prepared pan, and spread evenly. Place in the preheated oven and bake until set, and a toothpick inserted into the center of the pan comes out with a minimal amount of crumbs sticking to it, about 35-45 minutes. Remove cooked brownies from the oven and allow to cool in the pan for 5-10 minutes. Remove from pan and transfer to a cooling rack and allow to cool completely.

Once the brownies are cooled completely, frost and sprinkle with toasted and raw coconut. Cut into squares and enjoy. Store in an airtight container.

For the frosting-
Place milk and flour in a medium saucepan over medium heat. Whisk continuously until the mixture begins to bubble lightly. Keep mixture over heat, continuing to whisk until mixture thickens. After about 7 minutes the mixture should be finished cooking, it should be the consistency of thick cake batter. Add coconut extract, stir and set aside to cool completely.

Place butter and sugar in a large bowl, using an electric or stand mixer, beat on high until light and fluffy and almost white in color, about 3 minutes. The shugar should be completely incorporated into the butter.

Once the milk mixture has completely cooled, combine it with the butter mixture and beat on high until all ingredients are incorporated, about 1 minute. The texture should resemble whipped cream. Add 1/4 cup of the shredded coconut and stir to combine.

Recipe source: Brownies-adapted from Baking Illustrated
Frosting- barely adapted from Can You Stay For Dinner
originally from Missy Dew on TastyKitchen

Semi-Homemade Refried Beans

July 17, 2013 by Lynsey Leave a Comment

Mexican food is a weakness of mine. I mean, I think I could eat it every. single. day and never get tired of it. Give me some thin, crispy chips, cold salsa and some cheese dip and I’ll be beyond happy. Add a meal to the mix and hey, that’s an added bonus.

Now when Spencer, Tucker and I frequent our “regular” Mexican restaurant, Tucker gets his trusty cheese quesadilla and Spencer and I typically split a meal. We rarely stray from our norm which is either mixed fajitas (with a side of shredded cheese) or a sizzling bowl full of fajita chicken, steak cooked to perfection, assorted veggies, grilled pineapple and grilled cheese sticks. Yum! Both of these things, along with pretty much every other menu item is served with beans of some sort and rice.

Refried beans are a staple when it comes to Mexican food fare. I’ve tried various recipes for homemade refried beans and they’ve all been delicious, but several of them are somewhat time consuming. I think this recipe has to be at the top of my list right now, not only because because it’s quick, but it’s simple, requires few ingredients and it’s got bacon flavor too!

These beans call for a few basic ingredients, all of which are typically in my pantry on a regular basis. There are no special ingredients or techniques required, meaning you can have a delicious and tasty side of refried beans in a matter of minutes. Another thing I love about these beans is you can customize the texture to your liking; if you like them a bit chunky then simply mash a little less, if you want them a bit more smooth then mash them a little more to get a smoother and somewhat creamy consistency. This recipe is easily adaptable to customize to your own taste. These beans are amazing and full of flavor and perfect side for any Mexican inspired meal you can dream up!

Semi-Homemade Refried Beans

Ingredients:

3 Tbsp bacon drippings
1/4 Cup diced onion
3 Cloves garlic
2 (15oz) Cans pinto beans
Salt and pepper, to taste

Directions:

Place bacon drippings in a large skillet and place over medium heat. Add onion and saute until translucent, about 2 minutes. Add garlic and saute until fragarent, about 30-45 seconds. Add the beans, and their liquid, and stir to combine. Once the beans have become slightly tender, after about 2 minutes of cooking, then begin to smash with a potato smasher (or fork or wooden spoon). Continue stirring and mashing until desired consistency is achieved. Season with salt and pepper. Remove from heat and serve immediately.

Recipe source: adapted from Pinch My Salt, originally from Mexican Made Easy by Rick Bayless

Mozzarella, Prosciutto, and Peach Sandwiches

July 10, 2013 by Lynsey Leave a Comment

Sometimes simple is best, and less is definitely more. As much as I love good ol’ comfort food, there are times, especially during the summer months, that I tend to gravitate towards those recipes that are simple, light and quick.

I can’t count how many times I’ve said that I love all the fresh fruits and vegetables that are avaiable during the summer months, and how much I love to utilize all those fresh fruits and veggies, but it’s the truth. I love fresh produce. So during the summer I keep all types of fresh fruits and veggies on hand, both for snacking and to incorporate in meals.

Enter these sandwiches. I love fresh, in season peaches. They are sweet, juicy and bursting with fresh flavor. There’s truly nothing better than a fresh peach. I’ve kept these in stock in our fruit bowl as of late. While I love eating them by themselves, I like to incorporate them into various types of recipes. I love the idea of fresh peach slices between two pieces of crispy, buttery bread.

These sandwiches were so incredibly simple with very few ingredients, but they were packed with tons of flavor. The crispy, fresh bread, sweet fig preserves, fresh mozzarella, salty prosciutto and sweet, ripe peaches. It all makes for a perfect sandwich. It took no time to assemble, making it perfect for those weeknight meals but it is definitely impressive enough for entertaining.

Mozzarella, Prosciutto and Peach Sandwiches

Ingredients:

2 Tbsp fig preserves
1 Cup baby spinach
1/2 Package prosciutto
1/2 Pound fresh mozzarella, thickly sliced (about 6 slices)
1 Peach, washed and thinly sliced
4 Slices Ciabatta bread
1 1/2 Tbsp butter, room temperature

Directions:

Place a griddle or grill pan over low-medium heat. Spread butter, evenly on one side of each piece of bread the place on the pre-heated grill pan. Toast until lightly golden on the edges, about 5 minutes, flip and cook an additional 1 minute. Remove toasted bread slices and place on a plate.

To assemble the sandwich, evenly spread half a tablespoon of fig preserves on the unbuttered side of each bread. Place half a cup of baby spinach on 2 pieces of bread, topped by 3 slices of mozzarella, followed by roughly torn proscuitto, and lastly peach slices. Finally place the other piece of bread on top of the peaches. Enjoy

Recipe source: A Lynsey Original

Take 5 Granola Bars

July 8, 2013 by Lynsey Leave a Comment

I have long been a fan of chewy granola bars. I remember going to the grocery and constantly eyeing those chewy granola bars and asking my mom if we could pleeeaaase get a box of those tasty, delicious breakfast treats. And she always agreed and allowed me to get a box to quench my craving. Well, many years have passed since I frequented the grocery store with my mom, but I still have a weakness for those soft and chewy bars. Spencer also shares a love for those, as well as Tucker. Since we all have a weakness for them I decided it was about time to give the homemade version a whirl.

Now I believe the most popular flavor has to be the basic chocolate chip granola bar, but I wanted to amp the flavors up a bit so I decided to take some inspiration from my all-time favorite candy bar, Take-5, and use some of those ingredients in a granola bar. These granola bars are incredibly easy to make and they are even no bake; just a few steps and a little time to allow them to set up and then you’re in business.

These granola bars are packed full of flavor; honey, peanut butter, pretzels and chocolate chips. I mean, how could you go wrong with those flavors? You’ve got your sweet, salty, chewy and crunchy. All winners in my book! These bars are a cinch to make, easily customizable to suite your tastes and a perfect snack to have on hand for those on-the-go breakfasts, road trips, or for an afternoon snack to quench that craving and get your through to supper!

Take 5 Granola Bars

Ingredients:

1/4 Cup butter
1/3 Cup brown sugar
2 Tbsp honey
1/2 Cup peanut butter, divided (crunchy or creamy)
1/2 Cup pretzels, roughly chopped
1/3 Cup mini chocolate chips
2 Cups old fashioned oats
1 Cup rice cereal

Directions:

Place pretzels, oats and rice cereal in a large bowl and stir to combine.

Line a 9×13 pan with parchment paper, spray with non stick cooking spray and set aside.

Place butter, brown sugar and honey in a medium saucepan and place over medium heat. Once the butter has melted, increase heat and bring to a bubble. Once the mixture has started bubbling, allow mixture to boil 1 1/2 minutes, stirring constantly. Remove from heat, add 1/4 cup of peanut butter and stir to combine. The peanut butter should be completely melted and incorporated.

Pour the mixture over the oat mixture and stir until all ingredients are completely coated. Pour in the prepared pan, spread evenly. Use an offset, or flat, spatula to press ingredients to the edges and corner of the pan. Cover the mixture with a sheet of parchment or wax paper and press firmly to pack ingredients, remove top layer of parchment paper. Sprinkle the chocolate chips evenly over the top of the bars, cover with parchment paper and press to pack in the chocolate chips.

Melt the remaining 1/4 cup of peanut butter and drizzle over the bars.

Place the bars in the refrigerator and allow to chill until set, at least one hour. Once the bars are set, remove from pan, cut and place into a air tight container.

Recipe source: A Lynsey Original

Fruit Dessert Pizza

July 5, 2013 by Lynsey Leave a Comment

During the summer it seems like people are always have gatherings, cookouts, bbq’s and of course going on vacation. All of these fun, summer events involve food. Savory foods are always easier to think of, but desserts seem to be a bit more of a challenge. A lot of people don’t want to stand over a hot stove on a hot day, and others don’t want to take the time to measure, whip and beat the ingredients. For this reason, it seems like dessert is either done away with or a trustee gallon (or 3) of ice cream is brought out. While there is absolutely nothing wrong with ice cream, I do like to try to think outside the box to come up with some tasty desserts that are quick and festive.

Once the end of April roles around, summer vacation is on every kids brain, and rightfully so; it’s been a long, hard school year. Quick and easy meals are definitely the topic of conversation during summer and vacation. I, personally, love helping with the menu planning and meal preparation while we’re on vacation. As important as a meal is, I also like to have some sweets on hand, but when you’re in a condo supplies are limited and specialty kitchen tools are most likely out of the picture. So quick and easy is the name of the game.

Just because the foods are simple, doesn’t mean that they can’t be fun and delicious. I’ve taken a simple and basic fruit pizza and made it into a fun summer dessert that would be perfect at the beach or poolside. The beach ball dessert pizza is delicious, sweet and is sure to not weigh you down. It’s a simple sugar cookie crust, topped with a marshmallow cream cheese sauce and then given a hefty does of fruit toppings that are in sections to replicate a beach ball. While I love this fun, summer twist this recipe can be made with whatever fruits you have on and are in season. There is definitely no written rule that says it has to be sectioned off either, scatter various fruits all over the pizza or just stick with a single fruit, the options are endless and your imagination is the limit. My brain is already racing with other varations that I want to try.

Fruit Dessert Pizza

Ingredients:

For the crust-
1 recipe for sugar cookie dough, or one tube of refrigerated sugar cookie dough

For the “sauce”-
1 (8oz) block cream cheese, room temperature
3/4 Cup (1 small container) marshmallow cream

Fore the fruit-
1 Heaping cup blueberries
3/4 Cup fresh pineapples, chopped
3/4 Cup strawberries, chopped
1 Kiwi, skin removed and chopped
1 Peach, skin removed and chopped (toss in 1/2 tablespoon of lemon juice to prevent discoloring)
1/4 Cup marshmallows

Directions:

For the crust-
Preheat oven to 350.

Spray a 12 inch round pan with non-stick cooking spray. Spread the cookie dough in an even layer on the prepared pan. Place in the preheated oven and bake for 18-24 minutes, until edges begin turn light golden. Remove the cookie from the oven and allow to cool completely.

For the sauce-
Place cream cheese in a small bowl and beat on medium speed for 30 seconds. Add the marshmallow cream and beat on medium high until combined, about 45-60 seconds.

To assemble-
Spread the marshmallow cream cheese mixture evenly over the cooled cookie crust.

To assemble, making it look like a beach ball, first make light indentations with a knife in the marshmallow cream to mark off sections. Draw a circle close to the top center of the crust, next mark the different sections for the colored portions of the ball. Next, fill each section with fruit, filling the larger sections with the blueberries and strawberries and fill the center circle with marshmallows. Serve immediately.

Recipe source: A Lynsey Original

BTB: Panzanella Salad

July 4, 2013 by Lynsey Leave a Comment

During the summer fresh produce is definitely in abundance. I always try to serve well balanced meals to may family, and during the summer I try to utilize as much fresh produce as possible. We have a garden in our back yard so I’m definitely spoiled and I try to take advantage of all the fresh veggies that are at my fingertips during the summer months. From appetizers, to sides and even main courses, I try to use as many fresh veggies as possible.

Panzanella salad is a terrific side that is perfect for those warm, summer days. It’s also a great way to utilize those fresh herbs and veggies that are right outside my back door. This salad is one of those things that can be made for a main course, but is perfect for a side. It takes no time to assemble and the recipe can be adjusted to serve both large crowds or a family of 4. It’s so versatile, that’s another reason I love it.

This particular recipe is a basic recipe comprised of a few simple ingredients. But it’s also easily customizable and there are so many variations ranging for the basic to a salad that has grilled veggies and bread. This basic recipe has tomatoes, onions, bread, fresh mozzarella and basil and it’s all tossed together in oil. A few simple flavors that when combined make a delicious, flavorful and fresh salad. We enjoyed this most recently with some grilled chicken, but it also makes a great side for steaks, kabobs, pork and numerous other options. Not only was this a hit with Spencer, but I even found Tucker diving in and going back for seconds and thirds. This recipe is proven to be a pleaser for people of all ages and a great way to allow the fresh, seasonal veggies and herbs to shine.

Panzanella Salad

Ingredients:

1 Day old baguette
1 Tbsp unsalted butter, room temperature
1 1/2 Cups grape tomatoes
1/4 Cup red onion
1 Medium cucumber, skinned, seeded and chopped
3-4 Tbsp chopped fresh basil
1/4 Tsp garlic powder
Kosher salt and pepper, to taste
1/8-1/4 Cup canola oil

Directions:

Preheat oven to 350. Cut baguette in half, lengthwise. Spread butter evenly on each slice of bread, place on a baking sheet and place in preheated oven. Bake bread until lightly toasted, about 5-8 minutes. Remove from oven and allow to cool for 5 minutes. Cut bread into cubes and transfer to a medium bowl.

Add tomatoes, onion, cucumber and basil to the bowl with the bread and toss to combine. Drizzle with part of the canola oil and toss to coat. Add more oil, if desired (you want everything to be coated but not drenched), season with garlic powder, salt and pepper and place in the refrigerator until ready to serve.

Recipe source: A Lynsey Original

Tzatziki Chicken Skewers

July 3, 2013 by Lynsey Leave a Comment

I’m lover Greek fare. Gyros are my “go to” whenever we frequent the local Greek restaurant. They’re refreshing, lite and bursting with flavor. Every gyro, unless otherwise specified, is topped with a creamy white sauce that is full of cucumber, dill and garlic. It’s full of sublte flavor that compliments numerous types of meat without being overpowering.

Gyros are definitely one of those things that are filling without weighing you down. They are also portable, but if they sit for any length of time the pita ends up getting soggy and it becomes a hassle to eat. When I started thinking of foods that are perfect for thost hot summer days, gyros were one of the first things to pop into my head. But then I started thinking about the predicament that some people would face if they tried to make these in advance to enjoy at a park, on a boat or wherever else they wanted to venture. If they tried to make a gyro early one morning before heading out, then it would be all soggy and not so wonderful by the lunch time.

I started thinking, how do you make a gyro more “picnic” friendly? Then it popped in my head, put it on a skewer. Take some of the delicious elements of those ever so infamous gyros and put them on a stick and serve it with Tzatziki sauce. It’s simple, quick to assemble, portable and can be enjoyed with warm chicken right off the grill or served room temperature or chilled.

This is one of those items that can be made and enjoyed immediately, but can also be made in advance. While we enjoyed the chicken grilled, it can just as easily be baked. These can be assembled hours or even the day before an event. It’s something that can easily be made in bulk and the perfect party food! You can serve them simply with the tzatziki sauce, or have a plate of pitas or flatbread along with some lettuce for people to make their own wrap or gyro. The options are simply endless.

Tzatziki Chicken Skewers

Ingredients:

For the skewers-
2 Boneless, skinless chicken breasts
1 Cup grape tomatoes
1 Medium cucumber, sliced
1/4 Tsp garlic powder
Salt
Pepper

For the Tzatziki sauce-
1 Cup non-fat Greek yogurt
1/2 Cup cucumber, seeds removed and shredded (approximately 1 medium cucumber)
1 1/2 Tbsp dill, finely chopped
Kosher salt
Freshly ground black pepper
1/8 Tsp garlic powder
1-1 1/2 Tbsp fresh squeezed lemon juice

Directions:

For the skewers-
Turn grill on and allow to heat. Reduce flames to a low-medium heat.

Meanwhile, cut chicken breasts into tenderloins (lengthwise). Season with salt and pepper.

Once the grill is heated, place chicken on grill and cook until juices run clear and cooked through. Remove from grill and allow rest for 5 minutes. Cut the cooked chicken into 1 inch cubes.

To assemble the skewers-
Place a tomato on a skewer, followed by a slice of cucumber, then by a piece of chicken. Continue the process until the skewer is full. Repeat process with remaining skewers, I was able to make about 4 generously sized skewers.

For the sauce-
Place the shredded cucumbers in a bowl and sprinkle with 1/2 teaspoon of Kosher salt. Set aside and allow to stand for at least 5 minutes. Place cucumbers in a clean towel or paper towel and squeeze to drain any excess liquid.

In a small bowl combine the yogurt, mint, dill, garlic powder, lemon juice, and cucubmers and stir to incorporate. Season with salt and pepper. Taste, adjust seasonings if needed. Place in refrigerator until ready to serve.

Recipe source: A Lynsey Original

White Chocolate Cheesecake Trifles

July 2, 2013 by Lynsey 1 Comment

I love being in the kitchen, I believe that is pretty well understood by anyone that knows me. I love trying to recipes, both sweet and savory. But I kind of have a weakness for the sweet recipes. Don’t ask me why. I mean, I love my sweets but I think I actually love making them more than I do eating them. Weird, I know. I just love the process, I love being creative and desserts allow me to have my baking therapy.

While I love the whole baking process, there are times where even I don’t want to be in the kitchen with a 350 degree oven cranked up, like on those days where it’s 105 with heat index that makes it feel like it’s easily 120. Yeah, those days definitely keep me away from the oven. So what’s a girl to do when she needs to make something sweet but she doesn’t want to stand over the oven? How about a “no bake” dessert that’s delicious and can be assembled in a matter of minutes? Sounds great right? And no, it’s not too good to be true.

This white chocolate cheesecake trifle fits the bill perfectly. A buttery, pound cake topped with a light and fluffy white chocolate cheesecake filling with blueberries and strawberries dispursed throughout. Yup, all that yummy goodness can be made without even pushing a button or turning a nob on your oven. This is a great dessert; not only because it’s delicious, but also because it literally takes about 5 minutes to assemble.

I love the idea of making these in individual serving dishes. It’s fun, it gives everyone their own personal dessert, and it would be great on a dessert table. Now, if you’re wanting to do this on a larger scale and don’t want to make 15-30 individual trifles you can definitely modify the recipes and make one large trifle, it’s totally up to you.

This dessert can be made with whatever fruits fit your fancy. I decided to make it with strawberries and blueberries, it’s a classic combination plus it’s very patriotic. What better dish to serve at your 4th of July party than a patriotic cheesecake trifle?

White Chocolate Cheesecake Trifles

Ingredients:

For the cheesecake filling-
1/4 Cup heavy whipping cream
1/4 Cup Philadelphia white chocolate spread

For the trifle
2 Cups pound cake*, cubed
1/4 Cup fresh bluberries
1/4 Cup fresh strawberries, chopped (approximately 2 large berries)

Directions:

For the filling-
Place whipping cream in a medium bowl and beat on high until thickened and peaks begin to form.

Place spread in a separate bowl and beat on high for about 20-30 seconds, until creamy. Place all but 3 tablespoons of the fresh whipped cream in the bowl with the spread and gently fold to incorporate. Once the ingreients are combine, beat on medium for 15-20 seconds.

To assemble-
Place half a cup of pound cake cubes in the bottom of each trifle or serving dish. Top with 1/4 of the filling, following by one tablespoon of blueberries and one tablespoon of strawberries. Top with half a cup of pound cake cubes, followed by 1/4 more filling, one tablespoon of blueberries and strawberries then top with a spoonful of whipped cream.

Yields 2 personal size trifles

*Pound cake is a classic option for trifles, but for a twist (and a great option to use up any leftover donuts) substitue donuts for the pound cake. For indivudial dishes like the ones in the picture, I used 1 donut per dish. It’s just as delicious as pound cake, but just gives it a little twist!

Recipe source: A Lynsey Original

DB: Crack Pie

June 28, 2013 by Lynsey Leave a Comment

This month’s Daring Bakers’ challenge was all about pies. Sweet pies. Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie!

You know by now that I love desserts; pies, cookies, tarts, cakes. You name it, if it’s got sugar, I love it. I also enjoy making pies. While I enjoy traditional pies with the traditional pastry crust, I always love trying new pies with various types of crust. Like a cookie crust, for instance. When I saw all of our options, I was torn between the crack pie and the chocolate and caramel tart. After much deliberation, I finally decided on the crack pie.

I have been eyeing this pie for quite some time and heard wonderful things about it and I’m glad I finally had a reason to make it! This pie is everything I expected it to me and more. Slightly salty, crunchy crust and a gooey sweet filling. It hits all the flavor notes and then some. This pie is one of those that is gooey and sticks to your teeth, my favorite. To me, that’s the perfect test of a good dessert…the “stick to your teeht” test. And this one definitely passese that test. It’s so rich and sweet, but that is quickly cut by the salty oat crust. This is the perfect combination of flavors, and its incredibly addictive. I mean, forget cutting a piece, just get the pie plate and a fork and get comfy on the couch and eat your heart out! Oh, and don’t forget a big glass of ice cold milk too!

Crack Pie

Ingredients:

For the Oat Cookie Crust-
9 Tbsp (1 stick plus 1 tablespoon) unsalted butter, room temperature
5 1/2 Tbsp packed brown sugar, divided
2 Tbsp granulated sugar
1 Large egg
3/4 Cup plus 2 Tbsp old fashioned oats
1/2 Cup flour
1/8 Tsp baking powder
1/8 Tsp baking soda
1/4 Tsp salt

For the filling-
3/4 Cup granulated sugar
1/2 Cup packed brown sugar
1 Tbsp nonfat dry milk powder
1/4 Tsp salt
1/2 Cup (1 stick) unsalted butter, melted and cooled
1/4 Cup plus 2 1/2 Tbsp heavy whipping cream
4 Large egg yolks
1 Tsp vanilla
Powdered sugar, for dusting (optional)

Preparation:

For the crust-
Preheat oven to 350.

Line a 9x13x2 inch metal baking pan with parchment paper, spray with non-stick cooking spray and set aside.

In a medium bowl combine oats, flour, baking powder, baking soda and salt and stir to combine. Set aside.

In a medium bowl combine 6 tablespoons butter, 4 tablespoons brown sugar and 2 tablespoons of granulated sugar. Using a mixer, beat on high until light and fluffy, being sure to scrape down the sides of the bowl, about 2 minutes. Add egg and beat until fluffy and incorporated. Add the oat flour mixture and mix until incorporated. Pour the oat mixture onto the prepared pan, press mixture evenly on the pan. Bake until lightly golden, about 17-18 minutes. Remove from oven and allow to cool completely.

Once the cookie has cooled, crumble the cookie into a large bowl. Add 3 tablespoons of butter and 1 1/2 tablespoons of brown sugar. Using your fingertips, rub the mixture until it’s moist enough to stick together. Transfer the mixture to a 9 inch pie plate. Press themixture evenly along the bottom and up the sides of the pan. Place the pie plate on a rimmed baking sheet and set aside.

For the filling-
Combine brown sugar, granulated sugar, milk powder and salt in a medium bowl and whisk to combine. Add the melted butter and whisk until incorporated. Next add the cream, egg yolks, and vanilla and whisk to combine. Pour into the prepared pie crust and place in the preheated oven and bake for 30 minutes. Reduce oven temperature to 325 and continue baking until the filling is brown and the edges are set, about 20 more minutes. Remove the cooked pie and allow to cool for 2 hours. Place in the refrigerator and chill, uncovered, overnight.

Recipe source: Bon Appetit

SRC: Chocolate Macadamia Spread

June 24, 2013 by Lynsey 10 Comments

Nutella has been and still seems to be all the rage. I, for one, am a huge fan of nutella; but there are some people out there that just don’t care for it. Whether it’s the texture, lack of love for hazlenuts or something else, Nutella isn’t everyone’s cup of tea. So I was so excited to find a new alternative to the ever so popular chocolate hazelnut spread for this months secret recipe club.

This month for the secret recipe club I was assigned 84th & 3rd, a blog filled with too many drool-worthy recipes to name. 84th & 3rd was founded and continues to be written by JJ; an Aussie who was born and raised in America and now lives in Sydney. JJ is a lover of all things food, and more so all things chocolate (as am I). She has a passion for cooking, baking and eating food and loves to experiment and develop new recipes. Looking through her blog, there is no shortage of delicious recipes. It’s page after page of one amazing recipe after another, definitely making it a difficult decision process for this month’s exchange. After looking through her blog for quite some time, I finally decided to make her chocolate macadamia spread.

This spread is just as easy to make as my homemade nutella. It’s just a matter of combining a few ingredients in the food processor, pulsing and making a smooth and creamy spread. This spread is absolutely amazing; a rich chocolate flavor accompanied by the taste of those delicious macadamia nuts. It’s perfect on a spoon right out of the jar, but can also be enjoyed on toast, bread, crepes, with peanut butter on a sandwich or however you desire. This stuff is definitely addictive, and the perfect option for all of you who wish there was something else other than Nutella. Now you have an alternative, you can substitute this spread in all those recipes that normally call for Nutella! So what are you waiting for? Go make a batch and start a new craze!

Chocolate Macadamia Spread

Ingredients:

180 Grams raw macadamia nuts, about 1 1/4 Cups
1/4 Tsp sea salt
1/4 Cup cocoa powder
1/4 Cup rice syrup, panela or rapadura sugar

Directions:

Place macadamia nuts, salt and sugar in a food processor and pulse several times until smooth.

Add cocoa powder, stir gently and then pulse in food processor to incorporate.

Place in an airtight container and store int he refrigerator.

Recipe source: 84th & 3rd

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