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Lynsey Lou's

Enjoying Life One Bite at a Time!

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Cheese Stuffed Portobello Mushrooms

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Here is yet another successful meatless meal.  Like I’ve said before, Spencer is definitely a meat and potatoes kind of guy and is skeptical about any meal I mention, let alone prepare that doesn’t include meat.  I am slowly but surely winning him over with some of the recent vegetarian meatless meals.  It’s not that he doesn’t like vegetables, it’s more a matter of not getting full from a meatless meal.  Him not filling up on meatless meals has been a non-issue, which is wonderful!  I enjoy encorporating meatless meals into our menu, so the fact that Spencer is enjoying them and getting enough to eat is a definite plus.

I’ve never had mushrooms as an entree; I’ve had them as sides and appetizers and I’m not really sure why I’ve strayed away from them as a main course.  I’m so glad that I finally decided to incorporate them into our menu as a main course one night.  The Portobellos were juicy and meat-y, so we definitely didn’t miss the meat in this meal.  The filling of cheese, spinach, breadcrumbs and tomatoes was a nice addition to the heartiness of the mushroom.  I loved the different cheeses incorporated into this meal; they alone lended so many different textures to each bite.  It was creamy, gooey, sharp and buttery all in one bite and it was delicious. 

The celery shallot salad was a nice addition to this meal as well.  It was the perfect side that was lite and flavorful but yet added a so much to this meal.  This too was a success since Spencer isn’t particularly fond of celery.  I was very skeptical about even putting this on his plate but I have to say I’m glad I did.  After taking one bite he said how much he like the salad, and he too was surprised that he actually like it.  He even went back for seconds!

These mushrooms were incredibly easy to prepare.  I had this meal on the table in under 30 minutes; including preparation.  This is ideal for a quick meal during the week.  I will definitely be keeping this one in our meal rotation.    

Cheese Stuffed Portobello Mushrooms

Ingredients:

Cooking spray

4 6-inch portobello mushroom caps
4 Cups spinach, chopped
1 Cup Panko breadcrumbs
1 Cup shredded mozzarella cheese
2 Shallots (1 finely chopped, 1 thinly sliced)
1 Large tomato, diced
3 Tbsp grated pecorino romano cheese, plus shaved pecorino for topping
3 Tbsp extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/2 Cup ricotta cheese
4 Stalks celery, washed, peeled and thinly sliced

Directions:

Preheat broiler.

Line the broiler pan with foil and mist with cooking spray.  Place the mushrooms gill-side down on the pan; broil 5 minutes.

Meanwhile, place the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons pecorino, 1 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl and toss to combine.

Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.

Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.

Recipe source: Food Network Magazine

Balsamic Glazed Mushrooms

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After I posted the classic steak I was suprised at how many emails I recieved requesting the recipe for the mushrooms I served as a side.  Your wait is over!  Here is the recipe for the balsamic glazed mushrooms!

These were as equally delicious as the steak and just as simple to prepare.  These mushrooms were the perfect compliment to the simple flavors of the steak.  The balsamic glaze introduced a whole new depth of flavor to the meal.  And I have to mention the garlic; I love the combination of garlic and mushrooms.  I don’t know what it is about that combination, but they definitely are a match made in heaven.  The garlic with the balsamic glaze really compliments one another and makes a perfect sauce for the mushrooms.

These mushrooms are simple yet elegant.  Perfect for a quick side dish but impressive enough for company.  Serve this with any steak and add a simple salad and you have the perfect meal!

Balsamic Glazed Mushrooms

Ingredients:

11 oz. chesnut mushrooms
2 Cloves garlic
1 Pat butter
2 Tbsp balsamic vinegar
Sea salt and black pepper, to taste
1 Tbsp olive oil

Directions:

Place a large frying pan over medium-high heat. 

Gently wipe mushrooms with a damp paper towel to clean.  Remove and discard the stems.  Mince the cloves are garlic.

Add olive oil to the pre-heated pan and allow to warm for a few seconds.  Add the mushrooms, and place in a single layer in the pan.  Fry the mushrooms for about 5 minutes on one side, then turn them over.  Add the garlic and salt and pepper and stir the mushrooms to coat.

Once the mushrooms begin to soften and the garlic begins to golden, remove the pan from the heat.  Add the butter and balsamic vinegar, allow the butter to melt and stir to coat the mushrooms in the glaze.

Recipe source: Jamie Oliver-Jamie’s 20 Minute Meals  

Happy Halloween

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Happy halloween to all of you!  I hope you all have a “spooktacular” day.

                                 My little racecar driver just waiting to hit
                                         the streets and trick or treat!

I hope your day is filled with more treats than tricks.

Daring Baker’s October Challenge

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The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

Can I just say how excited I was when I saw this challenge?  So very excited!  I love learning about and trying new foods.  And when those new foods are from another culture, I love to read the history of them and learn about how those particular foods play a part in their everyday life.  Before this challenge I had never heard of Povitica, but now I can say that I’ve not only heard of it but I have enjoyed it as well.

I’m sure a lot of you are thinking to yourselves, “What is povitica, exactly?”  Well here’s a brief history.  First of all it is more commonly known as a nut roll. 
” A nut roll is a pastry consisting of a sweet yeast dough (usually using milk) that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled up into a log shape. This ‘log’ is either left long and straight or is often bent into a horseshoe shape, egg washed, baked, and then sliced crosswise. Nut rolls resemble a jelly roll (Swiss roll) but usually with more layers of dough and filling, and resemble strudels but with fewer and less delicate dough layers. Fillings commonly have as their main ingredient ground walnuts or poppy seeds; see also bethy.



Nut rolls can be found in the United States and in Central European cuisines. In the United States, “nut roll” is a more or less generic name for pastries of this type, no matter where they originate.[1] Nut rolls are known also by many specific regional names, including: potica, gubana, guban’ca, or povitica in Slovenian; orechovník in Slovak; makowiec in Polish; Povitica,Gibanica, Orahnjača in Croatian (walnut variant, Makovnjača for variant with poppy seed, in Croatia can also be made with carob); and kalács and bejgli in Hungarian.


Regional variations on nut rolls are part of weddings, for Easter and Christmas, as well as other celebrations or holidays.”
Source: Wikipedia

This challenge appealed to me for so many reasons.  I won’t bore you with all of the reasons, but here’s a few.  I love trying new recipes!  I love making bread, and lastly I enjoy experimenting with new flavors and fillings.  This challenge allowed me to do all of that!  The traditional fillings for the bread seem to be more sweet; cream cheese, walnut, and apple and cinnamon.  Although I kept with tradition for this challenge I would love to see how this recipe would turn out by using some fillings of the savory nature. 

I was so impressed with this bread.  It tasted delicious, and the appearance of it was almost like a cinnamon roll in loaf form.  I can’t wait to try other flavor variations.  And the holidays are coming up, so this would be a perfect option for a gift for a foodie as well as another option for a dessert!

Povitica

Ingredients:

To activate the Yeast:

2 Tsp sugar
1 Tsp all-purpose flour
½ Cup warm water
2 Tbsp dry yeast

Dough:

2 Cups whole milk
¾ Cup sugar
3 Tsp table salt
4 Large eggs
½ Cup unsalted butter, melted
8 Cups all-purpose flour, measure first then sift, divided

Walnut Filling:

7 Cups ground English walnuts
1 Cup whole milk
1 Cup unsalted butter
2 Whole eggs, beaten
1 Tsp pure vanilla extract
2 Cups sugar
1 Tsp unsweetened cocoa powder
1 Tsp cinnamon

Topping:

½ Cup cold STRONG coffee
2 Tbsp sugar
Melted Butter

Directions:

To Activate Yeast:

In a small bowl, stir 2 teaspoons sugar, 1 teaspoon flour, and the yeast into ½ cup warm water and cover with plastic wrap.

Allow to stand for 5 minutes

To Make the Dough:

In a medium saucepan, heat the milk up to just below boiling, stirring constantly so that a film does not form on the top of the milk. You want it hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F.

In a large bowl, mix the scalded milk, ¾ cup sugar, and the salt until combined.

Add the beaten eggs, yeast mixture, melted butter, and 2 cups of flour.

Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.

Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick. Note: Gradually add the flourI did not use all 8 cups of flour.

Divide the dough into 4 equal pieces (they will each weight about 1.25 pounds)

Place dough in 4 lightly oiled bowls, cover loosely with a layer of plastic wrap and then a kitchen towel and let rise an hour and a half in a warm place, until doubled in size.
 
To Make the Filling-

In a large bowl mix together the ground walnuts, sugar, cinnamon and cocoa.

Heat the milk and butter to boiling.  Pour the liquid over the nut/sugar mixture.  Add the eggs and vanilla and mix thoroughly.  Allow to stand at room temperature until ready to be spread on the dough.  If the mixture thickens, add a small amount of warm milk.

To Roll and Assemble the Dough:

Spread a clean sheet or cloth over your entire table so that it is covered.  Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly)  Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle and working your way out, until it measures roughly 10-12 inches in diameter.

Spoon 1 to 1.5 teaspoons of melted butter on top.  Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer.  As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn’t sticking.  When you think it the dough is thin enough, try to get it a little thinner. It should be so thin that you can see the color and perhaps the pattern of the sheet underneath.

Lift the edge of the cloth and gently roll the dough like a jelly roll.  Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a “U”, with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced.  Repeat with remaining three loaves, coiling each rope of dough in its own loaf pan.  Brush the top of each loaf with a mixture of ½ cup of cold STRONG coffee and 2 tablespoons of sugar. If you prefer, you can also use egg whites in place of this.

Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.

Preheat oven to 350°F.

Remove plastic wrap from dough and place into the preheated oven and bake for approximately 15 minutes.  Turn down the oven temperature to slow 300°F gas mark 2 and bake for an additional 45 minutes, or until done.  Remove bread from oven and brush with melted butter.  Check the bread at 30 minutes to ensure that the bread is not getting too brown.

You may cover the loaves with a sheet of aluminum foil if you need to.  Remove from the oven and allow to cool on a wire rack for 20-30 minutes, still in the bread pan. Remember, the bread weighs about 2.5 and it needs to be able to hold its own weight, which is difficult when still warm and fresh out of the oven. Allowing it to cool in the pan helps the loaf to hold its shape. 

It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife.

Pumpkin Penne with Arugula, Mushrooms and Romano

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I am an avid lover of pumpkin desserts; give me a pumpkin truffle, cupcake, or pastry and I’m good.  Well, let’s face it give me anything sweet involving pumpkin and I’ll be very content.  Savory pumpkin dishes however, I’m not so sure about.  I see recipes from time to time that sound interesting but I’m not as likely to make.  I’m trying to be more open minded and incorporate new recipes in my collection, and that includes more savory pumpkin dishes. 

I came across this recipe on Elly’s website; it sounded interesting and it really intrigued me.  The recipe incorporated many things I love; mushrooms, garlic, arugula and how could you go wrong with cheese and pasta?  I knew this dish couldn’t disappoint since it utilized so many different foods that I love.  And I was right, it was delicious.

The sauce was thick and creamy, cheesy but not overly cheesy.  The arugula, sage and mushrooms all added a wonderful earthy flavor as well as a splash of color.  The use of pumpkin was minimal but each bite had a subtle hint of pumpkin flavor.  I love the sharpness and saltiness that the cheese added, as well.  The starchy, whole wheat pasta served as a wonderful canvas to display all these different flavors and textures.

This meal was completely satisfying and filling.  The mushrooms added much substance and heartiness to the dish, we didn’t even miss the meat!  This was definitely a winner!  The entire family enjoyed it.  Tucker even went back for seconds!      

Pumpkin Penne with Arugula, Mushrooms and Romano

Ingredients:

1 lb penne or other short pasta (I used whole wheat)
1 Tbsp olive oil
3/4 lb cremini or porotbello mushrooms, sliced or chopped
1 Large onion, cut in half and then thinly sliced
4 Cloves garlic, minced
1/2 lb arugula or spinach
2 Tsp chopped fresh sage, plus optional fresh sage for finishing
1 (12 oz.) Can evaporated milk
1/2 Tbsp cornstarch
1/2 Tbsp water
1/2 Cup pumpkin puree
3/4 Tsp salt
1/4 Tsp freshly ground black pepper
1/8 Tsp freshly grated whole nutmeg
2 oz Pecorino Romano cheese, grated

Directions:
Bring a large pot of water to boil and add the pasta. Cook until al dente.

Meanwhile, make the rest of the dish. Heat the oil in a Dutch oven over medium-high heat until shimmering. Add the mushrooms, onion, and garlic. Cover and cook 3 minutes. Uncover and stir in the arugula. Cook for an additional 5 minutes or until vegetables are tender and arugula has wilted, stirring occasionally.

Combine milk and sage in medium saucepan over medium heat; bring to a simmer. Whisk together the cornstarch and water and add to the milk mixture, stirring with a whisk. Cook 2 minutes or until thick and smooth, stirring constantly. Whisk in the pumpkin. Remove from heat and add salt, pepper, nutmeg, and cheese.

Add pasta and sauce to mushroom mixture. Toss well to combine. Top with additional sage, if desired.

Recipe source: seen on Elly says Opa originally from Cooking Light

Brown Butter Pumpkin Latte Cupcakes

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I love this time of year; the crispness of the air, football, and most importantly all of the wonderful food.  Yes, fall is here!  There are so many terrific foods that accompany fall and recipes with pumpkin definitely flourish.  I love pumpkin desserts and I love trying new foods that showcase pumpkin flavor.  I have a multitude of pumpkin recipes stashed away that I can’t wait to make, but I am pacing myself so my family, friends and coworkers don’t go into a sugar coma! 

This was one of my first pumpkin desserts of the season and I absolutely loved it.  The inspiration for this cupcake came from Starbucks’ pumpkin spice latte.  The combination of coffee, pumpkin and spices; how delicious is that?  I decided to take those flavor combinations and put them into cupcake form.  The end result was delicious.  There is an underlying flavor of pumpkin, complimented by the warm spices of cinnamon, cloves and all spice, paired with the flavor of coffee.  Brushing the cupcake tops with coffee after they are baked enhances the flavor even more.  Coffee was carried throughout every element of this cupcake; from the actual cake to the frosting.  Instead of using milk in the frosting, I used a few tablespoons of coffee to really let the flavor shine.  And they have to be topped off and garnished with something delicious, so to imitate the Starbucks’ baristas, top with a drizzle or two of caramel and a sprinkle of cinnamon. These would be the perfect accompaniment to any fall party, or just the perfect way to enjoy a nice fall day.        

Spiced Pumpkin Latte Cupcakes

Ingredients:

For the cupcake-

2 2/3 Cups all-purpose flour
2 Tsp baking soda
2 Tsp baking powder
1 Tbsp instant coffee grounds
1/2 Tsp nutmeg
1 Tsp cinnamon
1/8 Tsp all spice
1/8 Tsp ground cloves
1 Tsp salt
1 Cup brown sugar
1 Cup granulated sugar
1 (15 oz) can pumpkin puree
1/2 Cup (1 Stick) butter, browned
1/2 Cup vegetable oil
4 Eggs
1/4 Cup coffee, for brushing

For the frosting-

1 Cup (2 sticks butter)
3-4 Cups powdered sugar
2 Tbsp espresso (or coffee)

Directions:

Preheat oven to 350.

Place cupcake liners in a cupcake tin and set aside.

Place butter in a small saucepan and place over low-medium heat.  The butter will begin to melt and crackle; stir or swirl the butter from time to time to keep from burning.  Once the butter ceases to crackle the browning should begin.  Keep over heat for another 3-4 minutes, swirling from time to time, allowing butter to brown.  You will begin to smell a rich nutty-like flavor.  Once the butter has turned brown and you smell the nutty flavor, remove from heat and let cool to room temperature.

Meanwhile, in a medium bowl, combine flour, baking soda, baking powder, coffee grounds, nutmeg, cinnamon, all spice, cloves and salt.  Mix ingredients and set aside.

Place oil, cooled brown butter, eggs and both sugars in a mixing bowl.  Using an electric, stand mixer, mix all ingredients until light and fluffy.  Add the pumpkin puree and mix to combine.

Gradually add the flour mixture to the pumpkin butter mixture and mix on medium-low to combine.  Once all of the flour mixture has been added, spoon the batter in the prepared cupcake pan. 

Bake cupcakes at 350 for 18-20 minutes.  Leave the cupcakes in the pan for 2-3 minutes then remove to a cooling rack to allow to cool completely.

For the frosting-

Place the butter in the bowl of an electric mixer and whip on high until light and fluffy, about 2-3 minutes.  Add the coffe and whip until combined.  Gradually add the powdered sugar until desired consistency is achieved. 

Place the frosting in a piping bag and frost the cooled cupcakes.  Drizzle with caramel sauce.  Sprinkle with ground cinnamon.

Recipe source: cake adapted from Williams Sonoma
                       frosting-Lynsey original

Cream Cheese Swirl Brownies

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Early tomorrow morning my city’s downtown streets will be flooded with a sea of pink.  Tomorrow is the annual Susan G. Komen race for the cure.  In honor of the race and to show my support for the survivors and the cause (and hoping we soon find a cure) I wanted to make something sweet and pink. 

There’s nothing that gets me up and going more than sweets, and to be more specific chocolate!  I love brownies; I honestly think I could sit down with a fork and a whole pan of brownies and eat myself sick.  I love their rich, fudgy, chocolatey goodness.  They really do make a bad day good.  What’s better?  Enjoying one straight from the oven (or heated in the microwave) with a tall glass of ice cold milk.  There’s nothing that can top it.  Brownies are a classic, and delicious on their own but there are so many spins and twists that are added to them now and it just compliments the deliciousness! 

While I love classic brownies I’ve been dying to try cream cheese swirl brownies for quite some time.  I’m finally getting around to it and I decided to make them pink in honor of breast cancer awareness month and for our race for the cure.  These were delicious.  The fudgy chocolate topped with the tangy, yet sweet cream cheese made for the perfect match.  No wonder these things are so popular…and I now see why this combination has been around for quite some time.  This is the perfect way to jazz up your brownies and add a little twist on a classic.  They are also easy to personalize for any party or holiday; just add a touch of food coloring to the cream cheese batter to tint it whatever color you desire.

Although the month is almost over, I challenge you to “think pink” for the rest of the month.  Bake something pink and share with others to help spread awareness.  Think of the ones you know that have been affected by breast cancer and keep those in mind who are battling through this disease right now.  Think pink in hopes the we soon find a cure.

For more things sweet and pink check out Jen’s blog, Beantown Baker, during the month of October and read more about her  Power of Pink Challenge.

Cream Cheese Swirl Brownies

Ingredients:

For the brownies-

1 Stick butter
1 Oz. sweetened chocolate
2 Oz. unsweetened chocolate
2 Eggs
1/2 Cup sugar
3/4 Cup flour
1 Tsp vanilla
1 Tsp Kosher salt
1/4 Cup white chocolate chips

For the cream cheese-

8 Oz. cream cheese, room temperature
1/4 Cup granulated sugar
1/2 Tsp vanilla
1 Egg

Directions:

Preheat oven to 350.

Line an 8×8 pan with parchment paper (or foil) and spray with nonstick cooking spray. Set aside.

For the brownies-

Roughly chop the chocolates. Combine both chocolates and the butter in a medium saucepan and place over low-medium heat. Leave over the heat until all ingredients are melted, about 3-5 minutes, stirring occasionally to avoid burning. Once the butter and chocolates are melted, remove from the heat and add the sugar and stir until completely incorpated. Add the vanilla and salt and stir. Add the eggs and mix together, followed by the flour. Stir all ingredients together to completely combine.  Set aside.

For the cream cheese-

Place the cream cheese in a bowl and beat on medium with an electric mixer.  Gradually add the sugar, vanilla and egg until all ingredients are combined.

To assemble-

Pour 3/4 of the brownie mixture in the prepared pan.  Drop half of the cream cheese mixture, by spoonfuls over the brownies, sprinkle with the white chocolate chips.  Repeat layering, pouring the remaining brownie mixture followed by dropping spoonfuls of the cream cheese mixture.  Use a knife to gently swirl the cream cheese and brownie mixture together, creating a marble effect.

Place in the oven and bake for 45-55 minutes, until the brownies have puffed and the center feels ever so slightly firm, or  when a toothpick inserted into the center comes out with several moist crumbs adhered to it.

Recipe source: Brownies-A Lynsey original
                       Cream cheese layer- Joy of Baking

Brazilian Shrimp Soup

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I love Google reader, it helps me keep up on all of the blogs I love to follow as well as keep track of recipes I want to make down the road.  The other day I was going through all of the updates on my reader when I came across this soup on Kelsey’s blog.  Just the picture of her soup made me drool.  Number one, it looked delicious, and number two I love anything involving shrimp.  This recipe moved to the top of my list and it went on the menu for the following week. 

I love soup.  It’s the perfect meal, no matter what time of year.  I am always searching for different types of soups and when I find a recipe I want to try I work it into our menu.  We are huge fans of seafood, especially shrimp, so when I saw this recipe I knew immediately we would love it.  This was fairly simple to put together and quick enough for a weeknight meal.  This meal is a bit out of the norm as far as what I normally cook, so it was a welcomed change. 

It’s delicious and full of so much flavor.  The tomato base had so much flavor on it’s own; the the onions, garlic and peppers not only enhanced the flavor but acted as a natural thickener.  The coconut milk not only added a creamy texture but added a muted tropical flavor to the soup.  The cilantro added a brightness to the soup as well as sublte earthiness; plus you just can’t go wrong with cilantro (I love it!).  All of these flavors combined made for one delicious pot of soup.  This was delicious not only the first time but even better as leftovers, since the flavors had time to meld together.  I can’t wait to have this soup again!   

Brazilian Shrimp Soup

Ingredients:

2 Tbsp olive oil
1 Yellow onion, chopped
1 Red bell pepper, chopped
3 Cloves garlic, minced
3/4 Cup long-grain rice
1/2 Tsp red pepper flakes
1 3/4 Tsp salt
1 (14.5 oz.) Can crushed tomatoes
5 Cup water
1 Cup canned unsweetened coconut milk
1 1/2 lbs medium shrimp, peeled and cut in half horizontally
1/4 Tsp black pepper, plus more to taste
1 Tbsp freshly squeezed lemon juice
1/2 Cup cilantro, chopped

Directions:

In a large Dutch oven (or stockpot) heat olive oil over medium-high heat.  Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 7 minutes.

Add rice, red pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil, reduce the heat to a simmer and cook, covered, for 10 minutes, or until the rice is almost tender.

Stir in the coconut milk. Return the mixture to a simmer, then stir in the shrimp. Simmer until shrimp is just cooked through, three to five minutes.

Stir in the pepper, lemon juice and cilantro. Serve immediately.

Recipe Source: Kelsey’s “Apple a day”, originally from Savory, Spicy, Sweet

S’more Brownies

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S’mores are one of my all time favorite treats.  There is just something magical about the combination of graham crackers, chocolate and ooey gooey toasted marshmallows.  What’s even better?  Sitting around a campfire on a cool night and enjoying s’mores.  There’s just nothing better!  Since we don’t go camping a whole lot I don’t get to enjoy the traditional s’mores as much as I would like so I’m always on the hunt for recipes that incorporate s’mores.  I’ve seen quite a few recipes out there that I’m dying to try; s’more bars and adult s’mores, just to name a few.  Finding recipes that incorporate these delicious little jewels is the best way to get my s’mores fix and bring the best of the outdoors in!

A few weeks ago Spencer made the first of many trips to the woods, hunting season is here!  Every time he and the guys go to the woods, the wives always make sure they are armed with plenty of snacks and goodies to get them through the weekend. While everyone normally changes up what they send each time, it has been requested that I continue to make brownies.  I typically stick with the same recipe, but this time I decided to change it up a bit and make s’more brownies.  S’mores. Camping. Woods.  I mean, it just fits!  These are “built” just like smores, but just baked rather than cooked over a campfire.  They were absolutely delicious.  The graham cracker crust, the fudgy brownies (with a hint of cayenne pepper), all topped off with the toasted and gooey marshmallows is pure goodness.  These s’more brownies are the perfect way to quench your craving while staying in the comfort of your own home.     

S’more Brownies

Ingredients:

For the crust-

1 1/3 Cups graham cracker crumbs
6 Tbsp butter, melted
1 Tbsp brown sugar
1 Tbsp granulated sugar

For the brownies-

1 Oz. sweetened chocolate
2 Oz. unsweetened chocolate
2 Eggs
1/2 Cup sugar
3/4 Cup flour
1 Tsp vanilla
1/8 Tsp cayenne pepper
1 Tsp Kosher salt
1 Stick butter

For the topping-

2 1/-3 Cups jumbo marshmallows

Directions:

Preheat oven to 350.

Line an 8×8 pan with parchment paper (or foil) and spray with nonstick cooking spray.  Set aside.

For the crust-

Combine the butter, graham cracker crumbs, and sugars and stir to mix together.  Place the mixture in the prepared pan and press along the bottom of the pan to create an even layer.  Bake for about 20 minutes, or until the crust just begins to set.

For the brownies-

Roughly chop the chocolates.  Combine both chocolates and the butter in a medium saucepan and place over low-medium heat.  Leave over the heat until all ingredients are melted, about 3-5 minutes, stirring occasionally to avoid burning.  One the butter and chocolates are melted, remove from the heat and add the sugar and stir until completely incorpated.  Add the vanilla, caynenne pepper, and salt and stir.  Add the eggs and mix together, followed by the flour.  Stir all ingredients together to completely combine.  Pour the brownie mixture over the graham cracker crust and return to oven for an additional 30-35 minutes, until toothpick inserted comes out clean.

For the topping-

Turn on the broiler.

Place marshmallows on top of the brownies, in a single layer and place the in the broiler for 3-5 minutes.  Place the pan as far away from the flame as possible.  Keep an eye on the brownies to ensure the marshmallows do not catch on fire, rotate pan if needed to ensure even browness.

Remove the brownies from the pan and allow to cool completely.  Cut into squares and store in an airtight container.

Recipe source: A Lynsey original   

Red Beans and Rice

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When fall arrives I get so excited; there are so many recipes that I look forward to making, a few classics but I am always looking for new ones to try as well.  It’s the perfect time of year to pull out your favorite long sleeve shirt or sweat shirt, get cozy and have a big bowl of soup or chili.  Fall has been here for a few weeks but the weather hasn’t exactly followed suite.  Since the weather has been warmer than normal I watch the weather carefully and plan the meals accordingly.  If there is any glimpse if cool weather in the forecast I immediately work one of my fall-ish recipes into my meal plan.  One of those cool days finally came around Spencer’s birthday which worked out perfectly.  One of his all time favorite meals is red beans and rice, and since the weather was actually going to be cool he decided that he wanted that for his birthday meal.

Before now, I had never made red beans and rice.  Which is actually quite interesting and dumbfounding to me since it is one of Spencer’s favorites.  Better late than never, right?  I’m so glad Spencer decided on this for his birthday meal; it gave me a reason to finally make one if his favorite meals and it gave me a reason to make a classic southern dish!  This was delicious, flavorful and so filling.  One of the best parts about this actual recipe is that is uses a slow cooker.  You know me, I love slow cooker recipes!  Throw the ingredients in the pot, turn it on, and when you walk in the door your food is ready!  The only thing I had to to when we got home was make some rice and hot water cornbread.  How easy is that?

This was simple yet delicious.  This perfect for a weeknight meal, since the crockpot does all the work, but can be dressed up for company.  Best of all, it’s perfect for fall weather.  I am so glad the cool weather has finally moved in…hopefully it will be for good! 

Red Beans and Rice

Ingredients:

1 Pound dry red kidney beans, rinsed and sorted
6 Cups water
5 Regular bouillon cubes (or 1 Tbsp. + 2 tsp. chicken base)
1/4 Pound smoked sausage*, quarted and cut into thin slices 
1 Onion, chopped
4-5 Cloves garlic, minced
1 Tsp Cajun or Creole seasoning (omit this if using Andouille sausage)
3/4 Tsp cumin
3/4 Tsp coriander
3/4 Tsp oregano
1/8 Tsp cinnamon
1/2 Tsp smoked paprika (omit if using Andouille sausage)
A splash (or two) of hot sauce (optional)

*(Andouille sausage if you can find it), quartered and cut into thin slices. You can also use a large, meaty ham bone.

Directions:

Combine all ingredients in a crock pot and cook on high for 4-5 hours or on low all day. Or you can start on high until it starts to simmer and then switch it to low.

When beans are tender, mash about 85-90% of them against the side of the crock pot. Taste to ensure it’s seasoned to your liking; add more seasoning if you see fit.  Replace lid and set heat to low or warm.

In a medium saucepan, bring 4 cups of water, 1 tablespoon white vinegar, and 2 cups of white rice to a boil. Reduce heat to low, cover, and steam for 20 minutes.

Once the rice is finished, place the red beans in a bowl and top with a scoop of rice.  (You can also place the rice in the bowl first and then top with the red beans if you prefer) Garnish with green onions (for a touch of color and a little extra flavor).

Recipe source: Our Best Bites

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