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Lynsey Lou's

Enjoying Life One Bite at a Time!

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Four Years of Lynsey Lou’s (Closed)

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I can’t believe that 4 years ago today, I was sitting down to wright my very first post here on Lynsey Lou’s.  When I first started my blog I honestly had no idea what direction to go and how much this would impact my life.  Blogs were a new concept to me; I don’t think I had ever read a blog and the thought of writing my own blog dedicated to food was intimidating and a foreign concept.  June 25, 2008 I took the leap and joined the blogasphere!  Wow, where does the time go? 

I’m not really sure what prompted me to start this little blog.  I’ve always enjoyed being in the kitchen; and some of my fondest childhood memories take place with my parents and grandparents in the kitchen.  I guess my goal when firsting starting my blog was to utilize this as a place to document recipes for myself.  The very thought that people would get on the internet and visit my blog to read the things I had to say never even occured to me.  Everybody has their hobby, that special thing they do that lets them escape and be transported to their own little world.  My hobby happens to be cooking.  That hobby then grew to not only cooking, but photographing that food, and writing about the journey of that particular dish.  I never thought that hobby would become such a large part of my life, not to mention yours.  Not only do I enjoy making different recipes and pushing the boundaries, but I enjoy sharing them with you.       

Wow, 4 years!  I could have never imagined how much blogging would truly affect me, inspire me and help me grow.  I’ve always loved being in the kitchen, but my love has turned into a passion.  My meals were very basic when I first started and the thought of straying from the original recipe was inconceivable.  Now my skills for both cooking and baking have improved immensely.  I’m no where near perfect, but my knowledge is ever growing.  Practice definitely helps get me closer to perfect.  I try to make every experience, success or failure, a learning experience.  I can now adapt recipes, as well as develop my own.  I never in a million years thought I would be developing original recipes, and then have other people make those particular recipes and enjoy them.  What a humbling experience.  
I never thought I would be the person that anyone came to for a specific type of advice, let along cooking and baking advice, but I am.  My friends and co-workers come to me with questions or asking for recommendations, but they also come to me with excitement to share recipes that they have attempted and conquered.  Now it’s time limited to just my friends and co-workers but so many of you.  I can’t tell you how much I enjoy and looking forward to hearing from everyone and hearing about your experiences in the kitchen.  I never thought one of my goals would be to get others in the kitchen and help them to enjoy cooking and baking as much as I do.  What a blessing it is to be able to inspire others to get in the kitchen and overcome their fears.  
The kitchen doesn’t have to be an intimidating place.  It can be a place where people go to escape and create deliciousness.  It’s also a place where memories can be made.  Some of my fondest memories took place in the kitchen.  Get your kiddos and the rest of your family in there together, spill some flour, make a mess, play with your food and make some memories.  I have had a blast over the past 4 years.  I’ve come quite a ways and I can’t wait to see what the next 4 years hold!
Now, it’s not a party without favors, right?  So, to celebrate my blogs 4th birthday I’ll being doing a series of giveaways this week.  Be sure to check back everyday for a new giveaway.  
Today’s giveaway will be a Silpat baking mat.
                  
I can’t even begin to tell you how much I adore my Silpat baking mat.  It’s definitely a lifesaver when baking all of those delicious cookies for you and your family to enjoy.  It prevents your baked good from sticking, and you never leave a partial cookie on the baking sheet.  It’s also ideal to prevent the waste of using foil and parchment paper; plus it’s incredibly easy to use.     
To enter:
*Please leave a comment on this post stating:
“What your favorite cookie is?” 

*US residents only, please.  Sorry for all of those overseas readers, I still love ya!

For additional entries:
*Subscribe to Lynsey Lou’s via RSS or email.  Return to this post and leave a comment and tell me you subscribed by leaving another comment.

*Become a fan of Lynsey Lou’s on facebook.  Return to this post and leave a comment and tell me you’re a fan by leaving an additional comment.  If you are already a fan then leave a comment telling me you’re already a fan.

*Share this giveaway on facebook.  Return to this post and leave a comment telling me you’ve done so by leaving an additional comment.

The fine print:
You can earn a total of 4 entries.  
All entries must be received by midnight on Saturday, June 30.
The winner will be announced on Monday, July 2.  The winner will have 5 days to respond to claim their prize.  If the winner has not claimed their prize within 5 days a new winner will be chosen. 
  
Full disclosure: This giveaway is sponsored and paid for soley by Lynsey Lou’s.

Beef and Vegetable Fajitas

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So the newest addition to my cookbook repertoire is a fabulous book from America’s Test Kitchen, The Best Simple Recipes.  This cookbook promises over 200 delicious recipes that can be prepared and cooked in about 30 minutes, making this a perfect “go to” resource for weeknight meal planning.  This book not only promises quick and delicious meals, but it delivers!  I have tried a few recipes from this particular book that I’ve seen on various blogs and I’ve enjoyed them immensely.  First and foremost they are delicious, my entire family enjoys them and it takes very little time to get a healthy and tasty meal on the table.  I finally decided it was time to add this book to my ever growing collection.

I was so excited when I finally brought this book home.  I immediately sat down and started reading; page after page is filled with recipes that sound amazing and the pictures are even more captivating.  I believe I’ve marked 99% of the recipes in this cookbook and I can’t wait to make them.  If only there were more weeknights in the week…ha.  The hardest part about reading this book is choosing which recipe I want to make first!  If you’re anything like me, then your weeknights are hurried and your time is precious and any cookbook that offers tasty and healthy meals is welcomed.

Since I love Mexican food, one of the first recipes I made from this cookbook (once I bought it) was the fajitas.  I am a sucker for fajitas.  Juicy, tender meat that is cooked perfectly and accompanied by those tender and flavorful vegetables.  Wrapping all that goodness up in a fresh flour tortilla is pure goodness.  I loved this particular recipe because it’s incredibly simple to prepare plus full of flavor, veggies and packed full of fun colors.  The vegetables in this meal were not only the traditional bell peppers and onions; but corn, tomatoes and lime.  Oh my goodness, it was so good and added so much to this meal.  This meal captured all of the goodness we enjoy at the restaurant but in the comforts of home.  We will definitely be enjoying this recipe over and over again!     

Beef and Vegetable Fajitas

Ingredients:

1 (1 1/2 pound) flank steak
2 Tbsp vegetable oil
4 Tbsp fresh squeezed lime juice (about 2 limes)
2 Tsp lime zest
1 Small red onion, halved and thinly sliced
1 Red bell pepper, seeded and thinly sliced
1 Cup grape tomatoes, halved
1/2 Tsp chili powder
1 Tsp taco seasoning
Salt and pepper, to taste
1 Cup frozen corn, thawed
8 (6 inch) flour tortillas
1/2 Cup fresh cilantro, chopped

Directions:

Heat 1 tablespoon in a large skillet over medium-high heat until just smoking.  Using a paper towel, pat the steak dry and season liberally with salt and pepper.  Place the steak in the heated pan and cook until well browned, about 5 minutes per side.  Once cooked to desired wellness, transfer to a plate and drizzle with 2 tablespoons of the freshly squeezed lime juice.  Place a piece of tented foil over the steak and allow to rest for 10 minutes.

Meanwhile place the remaining 1 tablespoon of oil in the pan and heat over medium heat.  Add the onion, bell pepper, tomatoes, taco seasoning and chili powder and cook until just soft, about 5 minutes.  Add corn and stir to combine, add the remaining lime juice and cook until heated through, about 1 minute.  Transfer to a shallow bowl and top with lime zest.

Remove foil from steak and slice thinly on bias, against the grain.   

To assemble:
place sliced steak and vegetable mixture on a warmed tortilla and top with cilantro and enjoy!

Recipe source: slightly adapted from America’s Test Kitchen, The Best Simple Recipes

3 Bean Salad

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After scouring the internet and reading various recipes it’s become quite evident to me that bean salads (both 3 and 4 bean salad), of all kinds, have been around for years and year.  In the past the popular bean salads consisted of waxy green and yellow beans, kidney beans and lima beans.  I guess recipes like this were appealing then for many reasons; they were fairly inexpensive to make, it makes a lot and it’s one of those recipes that can be served chilled or at room temperature making it perfect for family gatherings and reunions.  I know for a fact these bean salads with yellow, green, kidney and lima beans are still fairly popular because I see quite a few of them at church gatherings and family reunions. 
If the bean salad that I just described to you doesn’t sound all that great, wait just a minute before you click away.  I have a revamped, updated bean salad that is sure to please!  This salad is slightly sweet, tangy and full of flavor.  However, instead of the combination above it’s packed full of nutrients from black beans, white beans and kidney beans as well as various other vegetables.  I absolutely loved this salad.  It’s the perfect side dish to accompany anything that comes of the grill.  Another thing I love about this salad is that is takes practically no time to assemble and it can be assembled ahead of time.  The flavor enhances as it sits so it can be made a few hours or even the day before.  It’s the perfect side for any cookout or family get together because it makes a lot, cost a little and doesn’t have to be constantly chilled.  This was a hit with my family.  I know this will be a popular side that we enjoy with many meals this summer!

3 Bean Salad

Ingredients:

1 (14.5oz) Can black beans
1 (14.5oz) Can kidney beans
1 (14.5oz) can white beans
1/4 Cup roasted red bell pepper, finely diced
1/2 Medium red onion, finely diced
2 Green onions, sliced (whites and greens)
1/4 Cup extra virgin olive oil
1/4 Cup red wine vinegar
3 Tbsp Balsamic vinegar
3 Tbsp honey
Fresh cracked black pepper and sea salt, to taste

Directions:

Drain all beans and rinse thoroughly.  In a large bowl combine the honey, balsamic vinegar, red wine vinegar and olive oil and whisk to combine.  Add the drained and rinsed beans, bell pepper, green onions, and red onions and stir to combine.  Season with salt and pepper.  Cover and refrigerate for at least 1 hour before serving.*

*Can be made earlier in the day or the day before.  Store in the refrigerator until ready to serve.

Recipe source: adapted from Food Network Magazine

Strawberry Buttermilk Cake

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I absolutely adore strawberries.  There’s nothing much better than the sweet, juicy, deliciousness that a strawberry at it’s peak has to offer.  This tasty little fruit is one of natures best gifts to us. 
I have to admit, I’ve make countless trips to the grocery store and farmer’s market and each time I’ve left with an abundance of strawberries.  For every container of strawberries I’ve bought, I’ve had several recipes in mind.  Well, the thought of the recipe is about as far as I’ve gotten most of the time because I typically end up cleaing the strawberries and enjoying every. single. one of them in all their natural glory.  Between myself and my little man, Tucker, we have enjoyed our share of strawberries this season and we honestly can’t get enough! 

Although we’ve enjoyed a multitude of strawberries in their natural form, I have managed to actually do some baking with them, as well.  When I saw this cake on Love and Olive Oil it immediately caught my attention.  It’s not one of those multi-tiered cakes with the smooth frosting and detailed piping; it’s a simple, single-layer cake topped with fresh whipped cream and an additional berry or two.  I love the simplicity of this cake; neither the preparation or the presentation are too involved or over the top but the taste is out of this world.  The cake is light and fluffy, not overly sweet and truly highlights the fruit that is scattered over the top.  The lime lends a slight tang to the cake that compliments the sweetness from the strawberries.  This is definitely a new favorite in our house.  I can’t wait to try this cake with various other fruits; the possibilities are endless!    
Strawberry Buttermilk Cake

Ingredients:

1 Cup all-purpose flour
1/2 Tsp baking powder
1/2 Tsp baking soda
1/4 Tsp salt
1/2 Stick (4 tablespoons) unsalted butter, room temperature
2/3 Cup sugar
1 Tsp vanilla extract
2 Tsp grated lime zest
1 Large egg
1/2 Cup buttermilk
2 – 2 1/2 Cups fresh strawberries
1 1/2 Tbsp lemon sugar or granulated sugar

Directions:

Preheat oven to 400.  Spray or butter an 8 or 9 inch pan then dust with flour, set aside.

In a medium bowl sifter together the flour, baking powder, baking soda and salt and set aside.  In a separate bowl combine the butter and sugar and beat on medium-high until light and fluffy, about 3 minutes.  Add the vanilla and lemon zest and mix to combine.  Add the egg and beat well.

Decrease the speed to low and add the flour mixture to the butter mixture in 3 batches, alternating with the buttermilk.  Once the mixture is combined, transfer to the prepared pan.  Place the strawberries evenly in the cake batter then sprinkle with the lemon sugar.

Place the cake in the oven and allow to bake until golden, about 20-25 minutes.  Remove from oven and allow to cool in the pan for about 10 minutes.  Remove from pan and transfer to a wire rack and allow to cool completely.  Top with fresh whipped cream, additional lime zest and strawberries and serve.

Recipe source: adapted from Gourmet, June 2009 via Love and Olive Oil

White Chicken Enchiladas

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I honestly think I could eat Mexican food on a daily basis.  I love it!   The chips.  Salsa. Cheese dip.  Wonderfully seasoned food.  What’s not to love?  We probably have Mexican food at least once a week; whether we go out or I cook, we do enjoy this cuisine on a weekly basis.  I could honestly make a meal out of the chips and salsa alone, but I know Spencer needs something a little more substantial than that.  For our weekly Mexican food fix, I decided to make these white chicken enchiladas.

I was so excited about these!  Delicious flour tortillas stuffed with a creamy, flavorful and cheesy chicken mixture.  That mixture is then topped with a cheese sauce and baked till bubbly and golden brown.  Doesn’t that sound amazing?  Even better; these were a cinch to put together.  You can most certainly use chicken that you’ve prepared at home, that’s what I did, but you can also use a rotisserie chicken to cut down on the prep and cooking time.  A quick saute of onions and garlic is all it takes before mixing all the ingredients together and stuffing your flour tortillas.  Next up; melt some butter and mix in flour then milk and stir in cheese for that perfeclty creamy, cheesy topping sauce. These enchiladas were more on the mild side since I did want Tucker to be able to enjoy them but you could definitely spice them up by adding jalapenos and maybe even a dash or two of chili powder.  Either way I know you will enjoy these, they have quickly become a favorite in our house.  Serve with refried beans and rice and you have the perfect meal!

White Chicken Enchiladas

Ingredients:

For the enchiladas-
1/2 Cup Greek yogurt
1/2 Tsp cumin
1/2 Medium onion, chopped
1 Clove garlic, minced
1 Tsp olive oil
1 Can chopped green chiles
1/2 Cup pepper jack or monterey cheddar, shredded
1 1/2 Cups cooked chicken, roughly chopped (rotisserie or cooked at home)
Salt and pepper, to taste
6-7 Small flour tortillas

For the sauce-
1 Tbsp butter
2 Tbsp flour
1/2 Cup milk
1 Cup shredded monterey jack cheese
Salt and pepper, to taste

To serve-
Seeded, chopped tomatoes
Scallions
Sour Cream
Parsley
Cilantro
Salsa

Directions:

For the enchiladas-
Preheat oven to 350.  Lightly spray a shallow, 2 quart baking dish with non-stick cooking spray and set aside.

Place a medium pan over medium heat.  Add oil along with onions and cook until tender, about 2-3 minutes.  Add the garlic and cook until fragarent, about 30 seconds.  Remove pan from heat and set aside. 

Meanwhile, combine Greek yogurt, cumin, and green chiles in a bowl and stir to combine.  Add the cooled onions and garlic, along with the shredded cheese and chicken and stirl until combined.  Taste and adjust seasonings, if needed.  Place a scant 1/4 cup in each tortilla and roll up.  Place the filled enchiladas in the prepared baking dish; repeat process with remaining ingredients.   

Place butter in a small saucepan and place over low-medium heat.  Once butter has melted and the flour and stir until a paste has formed.  While continuously stirring, slowly stream in the milk and bring to a simmer.  Allow ingredients to simmer until thickened, stirring occassionally, about 2-3 minutes.  Remove from heat and season with salt and pepper.  Add cheese and stir until cheese has melted.  Spoon the mixture over the prepared enchiladas.  Cover with foil and bake for 15 minutes.  Remove foil and bake an additional 5-10 minutes. 

Sprinkle with desired toppings and enjoy.

Recipe source: A Lynsey Original

Snickers Magic Bars

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What is your favorite candy bar?  My favorite tends to vary with my mood.  I have a handful of favorite candy bars; so depending on the day and my mood I could name off one of three: Take 5, Almond Joy, or Snickers.  That’s not to say that there’s not an occasional Hershey’s bar, Milky Way Midnight or Butterfinger thrown in the mix every now and then.

Have you ever had one of those days where you wanted a specific type of candy bar but you also wanted some other type of dessert as well?  One of those days where having just one or the other won’t cut it?  The only way that craving will be satisfied is if you have both of those sweets; and bonus points if those two separate items can be combined to form one mega dessert that will completely, 110% fulfill that craving.  Well folks, you guessed it!  I had one of those days.  One of those days where I wanted a Snickers bar but I also wanted to bake.  Decisions decisions.  Eat a candy bar or bake?

And then these bars were born.  Why not make something involving Snickers.  Then it hit me instantly; Snickers Magic Bars.  Perfect!  They are sweet, salty, gooey, chocolatey, crunchy and chewy all in one.  The perfect combination to quench my craving.  Plus they are bars.  I love bars because they are effortless to assemble and they can be ready to enjoy in no time.  I not only used an actual Snickers candy bar in this recipe; but I also amped up that wonderful Snickers flavor by adding dry roasted peanuts, homemade caramel, caramel candies and chocolate chips.  How good does that sound?  In my book it sounds pretty darn tasty.  And let me tell you, it was oh-so -good.  We loved them.  The caramel was melted and gooey, the peanuts added the perfect amount of crunch, and the chocolate chips just melted into pure chocolate perfection.  These would be perfect to enjoy at you next cookout, gathering or even if your just craving something with a little bit of sweet and salt.    

Snickers Magic Bars

Ingredients:

1 1/4 Cups graham cracker crumbs
4 Tbsp unsalted butter, melted
1 Can sweetened condensed milk
2 Tbsp caramel sauce, homemade or store bought
3/4 Cup caramel candies; unwrapped and cut in fourths
1 1/4 Cups chocolate chip
1/3 Cup dry roasted peanuts, roughly chopped
1 Snickers bar, roughly chopped and chilled

Directions:

Preheat oven to 350.  Line a 9×13 pan with parchment paper and set aside.

Combine graham cracker crumbs and melted butter and stir to combine.  Press the mixture evenly along the bottom of the prepared pan.  Pour the can of sweetened condensed milk over the cracker layer and spread to evenly coat.  Evenly sprinkle the chocolate chips, chilled Snickers pieces, peanuts and caramel candies over the condensed milk.  Drizzle with caramel sauce.

Place the bars in the oven and bake for 30-35 minutes.  Remove from oven and allow to cool completely, cut and store in an airtight container.

Recipe source: inspired by the original Magic Bars

Mushroom-Sausage Ragu

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It’s not surprising that I love being in the kitchen.  Some people have their retail therapy, others get massages and manicures, but I cook and bake.  The entire process; preparation, cooking and decorating and plating is my therapy.  As much as I enjoy preparing meals that are packed full of different steps and processes, during the week I just don’t have that kind of time.  I need to be able to get a well balanced meal on the table in a short period of time so we can eat at a decent hour.

I know this isn’t the typical recipe for ragu, but this is the perfect version for a quick weeknight meal.  This was a dish that was incredibly easy to assemble, and took practically no time to get on the table.  It’s packed full of so many flavors and textures; from the sweet sausage, meaty mushrooms to the robust tomato sauce.  Can we all just agree here that mushrooms and sweet Italian sausage were made for one another?  I don’t know what it is, but it’s a magical combination.  The tomatoes not only added a slight sweetness to the sauce, but a slightly smokey undertone, as well.  All of the flavors combined made the perfect topping to spoon over starchy rice or buttery polenta.  I’ve enjoyed this dish using both the rice and polenta and each were equally delicious and satisfying.
Mushroom-Sausage Ragu

Ingredients:

2 Tbsp olive oil
1 (14.5oz) can fire roasted tomatoes
2 Tbsp unsalted butter
2 Sweet Italian sausages, casings removed
2 Cups baby bella mushrooms
1 Garlic clove, mined
1 Small onion, thinly sliced
Salt and pepper, to taste
Chopped fresh parsley, for serving (optional)

Directions:

Place a large skillet over medium heat.  Add 1 tablespoon of oil and allow to heat.  Once the oil is warm add the sausage and allow to cook until cooked through.  Using a slotted spoon, remove the sausage from the pan and place on a paper towel lined plate. 

Return pan to medium heat, add butter along with mushrooms and onions.  Allow to cook until tender, and onions begin to turn translucent, about 5 minutes.  Onces the vegetables are almost cooked through add the garlic and cook an additional 30 seconds.  Return the sausage to the pan, and stir to combine with onions and mushrooms.  Add the fire roasted tomatoes and season with salt and pepper.  Bring the mixture to a simmer, cover and allow to simmer for 5-10 minutes, until mixture has thickened slightly.

To serve-
Spoon ragu over prepared rice or polenta, sprinkle with fresh parsley.   

Recipe source: adapted from Food and Wine via Delish

DB: Challah Bread

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Making bread is a process that honestly never ceases to amaze me.  Honestly, there is truly something magical about combining a few simple ingredients and watching it transform to a fluffy, light, buttery bread.  As much as I love bread of any sort, there is just something about homemade bread that takes it to another level.  I enjoy the process, controling the quality of ingredients and of course, getting to enjoy the end product fresh from the oven. 
I am truly excited to share this month’s Daring Baker’s challenge with you because it not only involves one of my favorite weaknesses, bread, and because I was finally able to make a bread that I’ve been wanting to conquer for quite some time,challah.  Challah bread is one of those breads that has captivated me from the first time I saw it; it’s beautiful.  It is so impressive that it could honestly be used as decoration.  I learned so much through this challenge, not only about the process of making the bread but about the history behind it. 

What is the significance of challah? 
According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch, and Saturday late afternoon) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread.[4] This “double loaf” (in Hebrew: lechem mishneh) commemorates the manna that fell from the heavens when the Israelites wandered in the desert for forty years after the Exodus from Egypt. The manna did not fall on Sabbath or holidays; instead, a double portion would fall the day before the holiday or sabbath.[5] Each single loaf is woven with six strands, both loaves have twelve which represent each tribe of Israel.
Recipe source: Wikipedia

May’s Daring Bakers’ Challenge was pretty twisted – Ruth from The The Crafts of Mommyhood challenged us to make challah! Using recipes from all over, and tips from “A Taste of Challah,” by Tamar Ansh, she encouraged us to bake beautifully braided breads.

White Honey Challah Bread
Ingredients

For bread-

1 ½ cups warm water
1 Tbsp sugar
2 Tbsp dry active yeast
½ Cup honey
1 Tbsp oil
4 Large eggs
1 ½ Tsp salt
5 Cups all-purpose flour, plus more as needed

For egg wash-
1 egg beaten with 1 tsp. water

Directions:

Preaheat oven to 325.  Line baking sheet with parchment paper and set aside. 

In mixer bowl/large mixing bowl combine ½ cup warm water, 1 tablespoon sugar and 2 tablespoons yeast.  Allow to proof approximately 5 minutes until foamy.  Add the remaining water, honey, oil, eggs, salt and 5 cups of flour to the yeast mixture and knead until smooth, about 10 minutes, adding flour as needed. 

Transfer dough to a clean, well oiled bowl, turn to coat or add a bit more oil on top. Cover bowl with a clean kitchen towel and allow to rise until doubled in size, about 1 to 1 1/2 hours.  Punch down the dough and divide it into two even pieces. Use one half to make each loaf (shaped or braided as desired)

Place loaves on prepared baking sheet, cover with a towel and allow to rise 30 minutes.  Brush the tops of the loaves with egg wash. (Sprinkle with seeds or toppings here if wanted.)  Bake loaves 30-40 minutes until done.  Remove from oven, transfer to wire racks and allow to cool.

SRC: 3 Ingredient Ice Cream-With Brownies and Caramel

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Today is another reveal day for the secret recipe club.  This is only my third round, but I thoroughly look forward to every month’s blog assignment.  I am constantly introduced to new blogs that are packed full of recipes that look and sound absolutely amazing.  This month I was given Kelli’s blog, Ambition’s Kitchen.  This actually wasn’t the first time for me to come across her blog; Kelli had my blog for a previous round and I was captivated by her blog, pictures, and recipes.  While looking through her blog last time I found quite a few recipes that I knew I needed to make, and she’s kept the delicious recipes coming.  Let me just start by saying Kelli sounds like a woman after my own heart; she’s all about family and delicious food.

This recipe actually wasn’t the one I had originally planned on making for the reveal day, but when she posted it the other day I knew I had to make it, and sooner rather than later.  See, I’ve kind of been on an ice cream kick; and not just any ice cream kick, a kick that involved delicious ice cream that was packed full of brownie pieces.  But the brownie had to be perfect; not too dry, not too cake-y, but perfectly chocolatey, gooey and rich.  And if they had a good caramel sauce that could be added, that would be a total bonus.  So, you see with all those stipulations I knew that I would be hard put to find a place that would be able to present me with a dessert that not only would quench but completely satisfy my craving.

Well, this ice cream was not only delicious but the perfect canvas to add any type of candy or dessert that you like to make the ice cream of your dreams.  I loved this ice cream for various reasons; first of all it’s good.  But how could cream, vanilla and condensed milk be bad?  Those ingredients bring me to my second reason I love this; it’s only 3 ingredients; yes 3!  All of which I have on had at all times…which that could be a good thing or bad thing…I’ll just stick with it being a good thing though!  It’s incredibly easy to put together; there’s no boiling or precooking a custard base before it goes in the ice cream maker.  Just pour all the ingredients in the maker, turn it on and walk away.  After it churns, put it in the freezer, allow it to set and then you have the perfect, easy homemade ice cream!  Another perk, you can customize it according to your taste; the add-in options are endless!

Thanks again for this easy and oh-so-good ice cream, Kelli!  My and my family love it.

3 Ingredient Ice Cream
(AKA-the most dangerous ice cream ever)

Ingredients:

2 Cups heavy whipping cream
1 Can sweetened condensed milk
1 Tsp vanilla

Add-ins, if desired

Directions:

For ice cream maker-
Place all ingredients in a large bowl and mix to thoroughly combine.  Pour into ice cream maker and churn according to machine directions.  Combine the add-ins, if desired, to your ice cream and stir to combine.  Transfer ice cream to a well-sealed container and place in freezer.

Without an ice cream maker-
Place heavy whipping cream in a large bowl and whip until stiff peaks form.  Add condensed milk and vanilla and fold in to combine.  Add you add-ins, place in well-sealed container and freeze for at least 6 hours then serve!

Recipe source: Ambition’s Kitchen

Thick and Chocolatey Brownies

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It’s no mystery how I feel about chocolate.  To say I love it would be an understatement, at the least.  Now, you probably also know how I feel about brownies and that my favorite type of brownies are those ooey, gooey, chocolatey, stick-to-your-teeth kind.  If you need to read an in-depth recap of my love and fondness of this type of brownie, here it is.  Now, if you just want to move onto the good stuff I promise I won’t deter you much longer.

These brownies were ooey and gooey like my fudgy brownies.  The difference between these brownies and the others is that these brownies are quite a bit thicker.  I’m talking a very hearty brownie.  And if the thickness of these brownies isn’t enough for you; they are full of chocolate.  We’re not talking about using only baking chocolate or cocoa powder; we’re talking chocolate on two different levels.  This brownie starts out with with a cocoa powder base and once the brownie batter is made a hefty helping of semi-sweet chocolate morsels are then added to the rich chocolatey batter.  Pop these bad boys in the oven, bake to perfection then enjoy the richest, most ooey gooey, chocolatey brownie that you have ever sunk your teeth into.  This brownie is not one for the faint of heart.  So be forwarned before you take on this monster of a brownie!  I recommend enjoying warm from the oven with an extra cold glass of milk.

If this isn’t enough of a treat for you, check back here on Monday.  I’ve got the perfect concontion for you that utilizes these bad boys in a dessert that will be perfect to beat the heat at your Memorial Day festivities! 

Thick and Chocolatey Brownies

Ingredients:

1 Cup (2 sticks) unsalted butter, room temperature
2 1/4 Cups sugar
1 1/4 Cups cocoa powder
1 Tsp sea salt, plus more for sprinkling over the top (optional)
1 Tsp baking powder
1 Tsp espresso powder
1 Tbsp vanilla
4 Large eggs
1 1/2 Cups all-purpose flour
2 Cups semi-sweet chocolate chips
Powdered sugar, for dusting (optional)

Directions:

Preheat oven to 350.  Line a 9X13 pan with parchment paper, lightly spray with non-stick cooking spray and set aside.

Place a small saucepan over low heat.  Place butter in the pan and allow to melt.  Keeping the butter over the heat, add the sugar and allow to cook for 1-2 minutes, but do not allow mixture to come to a boil.  Pour the mixture into a large bowl, or the bowl of an electric mixer, and beat in cocoa powder, salt, baking powder, espresso powder, vanilla and eggs until combined.  Add the flour and stir until well combined.  Add the chocolate chips and stir to incorporate. 

Pour the batter into the prepared pan.  Sprinkle the top with addition sea salt, if desired.  Place in oven and bake for 30 minutes, or until toothpick inserted in center comes out clean.  Remove from oven and allow to cool slightly before serving. 

Recipe source: Buns in my Oven