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Lynsey Lou's

Enjoying Life One Bite at a Time!

Autumn

Pumpkin Soup with Sauteed Apples and Bacon

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I’ve resisted sharing a pumpkin recipe with you long enough.  I’ve had pumpkin fever since about mid-June, but I knew once I started making pumpkin I would be bombarding you with everything pumpkin.  So, for you, I’ve resisted…until now! 

My weakness has gotten the best of me and I’ve finally broken out the pumpkin!  And the fact that my Food Network Magazine arrived and had a booklet of 50 recipes using pumpkin puree didn’t help the fact either.  I promise to share pumpkin recipes in moderation.  Well, at least I’ll try to share in moderation!

So now, I present you with pumpkin soup with sauteed apples and bacon.  This was on the cover of the October issue of Food Network Magazine.  A big bread bowl filled with pumpkin soup and topped with pieces of soft, slightly sweet apple and bits of salty, crunchy bacon.  I was instantly drawn to this recipe from the picture alone.

I quickly started thumbing through the magazine to find that beautiful cover recipe.  When I found the recipe and started skimming through it I was shocked how easy it was.  Less than 10 ingredients provides you with a soup that is flavorful, filling and delicious.

I was surprised how quickly this soup came together.  A can of pumpkin puree combined with chicken broth, a few spices and some maple syrup.  Five minutes of simmering to allow the flavors to develop and that’s it.  Chopped apples that have been sauteed in butter are then sprinkled over the top to add a hint of sweetness and texture.  Then a generous helping of bacon is added to the mix.  Because, well, bacon just makes everything better.  You’ve got a creamy soup that is studded with bits of soft apple and crunchy bacon.  The flavors of the pumpkin, apples, pumpkin pie spice and bacon marry together so well providing a variety of flavors and textures.

While this soup would probably be more than enough alone, it would be delicious with a grilled cheese.  I paired this with mini grilled cheese sliders.  I baked biscuits, then added cheddar cheese, apples and bacon.  These little sliders are so cute and so good and are the perfect compliment to this delicious pumpkin soup that screams fall. 

Pumpkin Soup with Sauteed Apples and Bacon

Ingredients:

1 (15oz) can pumpkin puree
2 Cups chicken broth
1/2 Cup half and half
1/2 Tsp pumpkin pie spice
salt and pepper, to taste
2 Tbsp maple syrup

To top-
Bacon, cooked and crumbled
1 Small apple, cored, peeled and chopped
1 Tbsp butter

Directions:

Combine pumpkin, chicken broth, half and half, pumpkin pie spice and maple syrup in a medium saucepan and stir to combine.  Place over medium heat and allow to simmer for about 5-10 minutes.  Taste, adjust seasonings, if needed.  If the soup is too thick, add a little more half and half or chicken broth.

For the apples-
Place butter and apple chunks in a small saute pan and cook over medium-low heat until apples are softened, about 5 minutes.

To serve-
Divide soup among the bowls and top with bacon and apples.  Serve.

Recipe source:  Food Network Magazine, October 2013

Chocolate Dipped Halloween Chip Cookies

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

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


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

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

Chocolate Dipped Halloween Chip Cookies

Ingredients:

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

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

Directions:

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

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

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

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

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

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

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

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

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

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

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

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

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

Makes approximately 2 1/2 dozen cookies

Recipe source: A Lynsey Original
  

Salted Caramel Apple Chocolate Chip Cookies

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


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

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

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

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

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

Salted Caramel Apple Chocolate Chip Cookies

 
Ingredients:
 

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

Directions:

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

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

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

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

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

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

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

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

Recipe source: A Lynsey Original



Apple Cake with Brown Butter Frosting

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It’s September which means fall, football, tailgates, soups and stews and the best time of year to eat apples.  Apple orchards are in full bloom that means an abundance of fresh apples.  So what’s one to do with an overflow of apples?  Make an apple cake, of course!  I enjoy apple cakes throughout the year, but fall has to be my favorite time of all to make them.  Why?  Well, because apples are at their prime, there’s nothing better than welcoming fall with the combinations of apples, cinnamon and brown sugar.  Even better, in the cake form.  Why else is apple cake one of my favorites?  Because it’s so easy to make! 

So apples are one of my loves.  What’s another?  Well, browned butter.  It’s no mystery to you that I love my browned butter.  I may very well be an addict.  The stuff is just amazing, life changing.  It’s just down right good, folks.  I use browned butter in so many recipes; both sweet and savory.  It just adds a depth of flavor that you can’t achieve with anything else. 

So I got to thinking.  I love apples.  I love browned butter.  Why not take these two weaknesses of mine and combine them?  How about a moist apple cake topped with brown butter frosting?  Ohhhh yeah, that’s what I’m talking about!  This is a combination that I recommend.  One that you actually need in your life.  This is no joke.  You truly need this. 

This apple cake is so simple to make, using only basic ingredients that you probably already have in your pantry.  A deliciously moist and fluffy cake that is studded by beautiful pieces of chopped apples.  This recipe has a double dose of apples, not only does it have pieces of apples floating around in the cake but it includes apple sauce as well.  This not only helps to provide a very moist cake, it also provides a apple flavor throughout the entire cake.  What could be better than this?  How about topping this perfect apple cake with a frosting? 

But not just any frosting.  Brown butter frosting.  Oh yes, I did   And yes, it’s awesome.  This brown butter frosting adds a whole other level of flavor.  Not only does it provide a sweet topping that helps dress up the classic bundt cake, but the browned butter also adds a nuttiness and caramel-like flavor.  This isn’t only unique but it helps to cut some of the sweetness from the powdered sugar and compliments the spices in the cake wonderfully. 

Now have I talked you into it?  A tasty cake that is so simple that is topped with a frosting that is life changing.  I mean it doesn’t get any better than this.  Once you make this, you will make this every year to ring in the fall season.          

Apple Cake with Brown Butter Frosting

Ingredients:

1 Cup (2 sticks) unsalted butter, room temperature
1 Cup + 1 Tbsp granulated sugar, divided
1 Cup + 1 Tbsp brown sugar, divided
2 Eggs
1/4 Cup apple sauce
2 1/2 Cups flour
2 Tsp baking soda
1 Tsp baking powder
1 Tsp salt
1 1/2 Tsp cinnamon
1/2 Tsp nutmeg
3 Cups (approximately 3) apples; peeled, cored and chopped (I used Gala)

For the frosting-
1/2 (1 stick) unsalted butter
2 1/2 Cups powdered sugar, depending on desired consistency
1 1/2 Tsp vanilla
3-5 Tbsp milk

Directions:

Preheat oven to 350.  Spray and flour a bundt pan and set aside.

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

Place butter in a large mixing bowl and beat on high until creamy, about 1 minute.  Add 1 cup of both sugars and beat on high until light and fluffy, about 5 minutes.  Add the eggs, one at a time, and mix to incorporate.  Once eggs are incorporated, mix for 2 minutes.  Add the apple sauce and mix to combine. 

Slowly add the flour mixture to the butter mixture and mix until fully incorporated.  Remove bowl from mixer, if using, then fold in the apple chunks.  Pour the mixture in the prepared pan and spread into an even layer.  Sprinkle the cake with the white and brown sugar. 

Place in the preheated oven and bake for 45 minutes to 1 hour, until a toothpick comes out clean.  Remove from oven and allow to cool in the pan for about 10 minutes.  Using a knife, gently run down the sides of the pan to loosen the cake.  Invert onto a cooling rack or serving plate and allow to cool completely.

For the frosting-
Place the butter in a small saucepan and place over medium-low heat.  Once the butter has melted, it will begin to crackle.  Swirl the butter around the pan and leave over the heat allowing to cook and brown.  Swirl occasionally until the butter is brown and fragrant.  Remove from heat and allow to cool.

Once the butter has cooled, add the powdered sugar and mix to combine.  Add the vanilla and mix to incorporate.  Add the milk, one tablespoon at a time until desired consistency is reached.

Frost the cooled cake.  Enjoy.

Store covered at room temperature.

Recipe source: A Lynsey Original 

 

Macaroni and Cheese: Apple Lover’s Style

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Comfort food. Apples. Cheese. Pasta. Hard cider.  All things I love and all that scream fall.  Now would you necessarily think of combining all of these ingredients?  Maybe not at first.  But what if I were to tell you that this hard cider mac and cheese is life changing?  Chalk full of onions, apple chunks, tons of cheese and pasta.  Would you be intrigued?

For you skeptics out there, you’re not alone.  Spencer had to give me a double take when I first mentioned wanting to place this recipe on the meal plan.  I guess more than anything it was the apples in the mac and cheese that really threw him for a loop.  But after he thought about it for a minute, he looked at me and said “sounds interesting, but apples and cheese go together so this sounds like it will work too”!  So with that, I officially added it to our menu and couldn’t wait to actually make the dish.

Now it’s no secret that I love macaroni and cheese, there’s just something magical about the stuff.  The apple doesn’t fall far from the tree either, my little man is a mac and cheese connoisseur and would probably eat it for lunch and supper 7 days a week.  He’s an addict.  But this folks, is not your ordinary mac and cheese.  This is a recipe that’s chalk full of sharp white cheddar, chunks of apples and hard cider.  Yes, hard cider!  Now this is some serious mac and cheese! 
 
This macaroni and cheese takes, what I consider, the ultimate comfort food and amps it up…oh, about a thousand notches.  You’ve got your super sharp white cheddar that’s not only in the cheese sauce but generously covering the top of the dish.  Then you’ve got your tart tidbits of apples that are dispersed throughout the dish.  The sauce is creamy and cheese with a slight tang from the cheese, and it’s quickly offset by the tart sweetness of the apples.  This is a dish that not only works, it’s the ultimate sweet/savory combo.  These flavors scream fall and take comfort food to a whole new level.  The next time you put macaroni and cheese on your menu, make sure you use this recipe.  Perfect for fall and a little change-up to the traditional mac and cheese that you love.
 

Macaroni and Cheese: Apple Lover’s Style

Ingredients:

1 (16oz) box of small cut pasta
1 Cup Hard Cider (I’ve used Angry Orchard and Woodchuck)
1 Cup heavy cream
4 Tbsp butter, divided
3 Tbsp flour, whole wheat or all-purpose
2 Granny Smith apples; peeled, cored and diced
1 White onion, diced
20-24 Oz Cabot sharp white cheddar

Directions:

Bring a large pot of water to a boil.  Salt water liberally, add pasta and cook according to package directions.

Place a large sauce pan over medium-low heat and 3 tablespoons of butter.  Once the butter has melted add the diced onions and apples and saute until onions become translucent, about 5-10 minutes.  While stirring continuously, add the flour and continue stirring until apples and onions are well coated.  Add the remaining 1 tablespoon of butter and stir until melted.  While continuously whisking, slowly pour the cider and cream into the apple mixture.  Once incorporated, increase heat slightly and allow the mixture to come to a boil. 

Add 15 ounces of the shredded cheese and stir until melted and the mixture is smooth.

Pour the cheese sauce over the pasta that has been cooked and strained and stir to coat the pasta.  Rub the bottom of a large baking dish (or two small) with butter.  Add the pasta to the prepared dish.  Top with 5-6 ounces of cheese.

Place in preheated oven and bake for about 20-25 minutes, until cheese is melted and slightly browned and sides are bubbly.

Recipe source: adapted from Bakeaholic Mama

 

Crockpot Apple Butter

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Apple butter has long been one of my food loves, perhaps maybe one of my first food loves.  As long as I can remember, anytime I encountered a jar of this stuff I went weak in my knees and haaaaad  to have a taste, schmear or jar of it!  Obviously the homemade stuff was (and still is) the best, but I wasn’t picky (and am still not) when it comes to this stuff.  Whatever, wherever…I’ll take it.   


A few years ago Spencer and I went on vacation with my parents to Gatlinburg, Tennessee.  I had done some research before we went and had a list of restaurants that received rave reviews that I wanted to try.  There was one that intrigued me for a few reasons; one because of all the reviews but the one that really sealed the deal was the name Apple Barn Cider Mill.  That name just screamed to me and then I read their menu; “apple fritters with a side of apple butter dipping sauce”.  That was it, I knew before we left Gatlinburg we had to run through Sevierville and visit this restaurant and see if it lived up to expectations.

Well, I got my wish and we ate breakfast at the Apple Barn our last day there on our way out of town.  We pulled in and it was a small, little wooden building with a tin roof and the smallest parking lot ever and it was packed.  That was an immediate good sign.  We walked in, were seated and quickly ordered.  And ohmygoodness, it hit the spot and surpassed any expectations I had.  Everything was fresh, hot and sooooo good! And they had my weakness, that magical apple butter.  This apple butter was beyond amazing and was probably some of the best stuff I’ve ever put in my mouth.  Sweet, with a mixture of warm spices, smooth and a little creamy and simply mind blowing.  I was in love with their apple butter.  What’s even better?  They had a little shop right before you walked out the door.  So what did I do?  I stocked up on their apple butter and even a few extra jars for gifts.  Yes, it’s that good.  So on the years we head back to Tennessee the Apple Barn is priority on our list of stops.  Oh, yeah and they’ve done such a good business that they’ve moved locations and built not only a new restaurant but a separate store, along with a creamery, Christmas shop and I don’t think their done yet.  It’s its own little “compound”.  Incredibly impressive.  So the little barn is booming and it’s all because of their quality products!

Since we head to Tennessee every other year for vacation, I’m not able to enjoy their apple butter yearly. (yes, I could order on-line…and I have, but it’s just not the same as actually buying it there) So I figured it was due time to attempt my own, homemade apple butter.  What better time to do so than apple season?  I went to the market, stocked up on a few different types of apples, broke out the slow cooker and got to work.  The end result, not only did my house smell like the epitome of fall but I had a smooth, creamy and spice packed apple butter that was pretty darn close to the stuff I enjoyed at the Apple Barn.  This makes a perfect snack and is a wonderful addition to muffins, bread, biscuits…even pork chops (pork chops and apple sauce, how about apple butter???) or even by the spoonful.  This would also make terrific gifts and favors.  Just make sure to save a jar or three for yourself!

Crockpot Apple Butter

Ingredients:

6 1/2 Pounds apples; peeled, cored and chopped*
1 Cup granulated sugar
1 Cup packed brown sugar
3/4 Tbsp cinnamon
1/2 Tsp grated nutmeg
Pinch ground cloves
1/4 Tsp salt
1 Tbsp vanilla

Directions:
In a large bowl combine both sugars, cinnamon, nutmeg, cloves and salt and stir to combine.  Working in batches, place apples in sugar mixture and toss to coat.  Place the sugar covered apples in the crockpot and repeat process until all apples are coated.  Pour the remaining cinnamon sugar mixture in the crockpot over the apples.

Turn the crockpot on low and cook the apples for about 10 hours, stirring occasionally until the mixture has thickened and is dark brown in color. 

Once the mixtured has thickened, add vanilla and stir to combine.  Leave the mixture uncovered and continue cooking on low heat for an additional 2 hours.

Using an immersion blender, puree the apple butter until smooth.  If you do not have an immersion blender, you may accomplish the same result with a blender.  Work carefully in small batches and pulse until pureed. 

Spoon the mixture into sterilized jars and seal with canning lids.  Refrigerate for up to two weeks or freeze.  Alternately, place sealed jars in a large pot of water, bring to a boil.  Once water reaches the boiling stage start the timer and boil for 10 minutes.  Carefully check the lids to make sure a seal is formed (the middle shouldn’t pop up and down).  If the lids are sealed, transfer to a towel lined counter and allow to cool.  If the lids still aren’t sealed return water to a boil and repeat the boiling process.

*For the apples I used 1 1/2 pound Granny Smith, 1 1/2 pounds Gala, 2 pound of Honeycrisp, 1 1/2 pounds fuji.  If you can’t find Honeycrisp Pink Ladies would subsitute wonderfully.  

Recipe source: My Baking Addiction

Butternut Squash Pot Stickers

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While I love testing and trying new foods and recipes, I definitely have a culinary comfort zone.  That comfort zone tends not to include foods in Asian category.  There’s just something about the thought cooking on a wok that intimidates me.  Who knows, it could have something to do with the showmanship that goes on at the hibachi grill that has contributed to that intimidation too.  While Asian cuisine is one of my favorites I rarely attempt it at home. 

But, since I try to push myself and try things beyond my comfort levels I decided it was due time to attempt this cuisine again.  I decided to start simple, dip my toes in the water rather than diving in head first.  It’s all about baby steps, right?  So I decided to start small, by making these cute, little pot stickers.  Not only would these allow me to dabble in Asian cuisine it would also help me welcome Fall since their stuffed with butternut squash.  

 These pot stickers are incredibly simple to make.  A little time consuming with the filling, folding, sealing and chilling process; so not ideal for a weeknight meal.  But definitely worth the time, nonetheless.  The butternut filling is slightly sweet but quickly balanced with the zing from the green onion and the salt from the soy sauce.  The filling is light and bursting with flavor and the wontons are flaky and perfectly crispy.  Giving you a great combination of crunch and soft, smooth filling.  The dip adds another layer of flavor; salty, slightly sweet from the brown sugar and


Each little sticker is perfectly portioned with filling to wonton ratio and just the right size to pop in your mouth; their bite-sized. Making them a perfect option for a party, no plate needed, just grab and go.  While these are a terrific option for a cocktail party, they could also be served as a meal, just dish up some brown or fried rice along with a side of garlicky broccoli or sauteed green beans and you’ve got a satisfying meal that merges the taste of Asian cuisine and Fall. 
 
I made these pot stickers with no stress or bumps in the road.  I’ve dabbled my toes in the water and am comfortable with these, maybe the next think will be a simple fried rice.  We’ll see!     

Butternut Squash Pot Stickers

Ingredients:

1 Pound butternut squash, peeled and seeded and cut into 1/2 inch pieces (about 3/4 of 1 butternut squash)
1/2 Cup + 2 Tbsp soy sauce, divided
5 Tbsp packed brown sugar, divided
1/4 Tsp salt
2 Scallions finely diced
1 Tsp grated, peeled fresh ginger
1/4 Tsp sesame seeds
20-25 wonton wrappers (thawed if frozen)
1/4 Cup canola oil

Directions:

Place squash, 2 tablespoons soy sauce, brown sugar and salt in a medium sauce pan, stir to combine.  Cover the squash with water, cover and place over medium heat and bring to a boil.  Cook until squash is tender, about 12 minutes.  Drain the squash and transfer to a medium bowl.  Using a fork, smash squash until tender.  Add the scallions and ginger and stir to combine.

To assemble-
Place a scant tablespoon (a little less than a tablespoon) of filling in the center of each wonton wrapper.  Wet the edges of the wrapper with water and bring one edge to the opposite edge to make a triangle.  Gently, but firmly, press to seal the edges of the wonton.  You can stop there, or bring one edge of the triangle to the center, then the other edge to overlap and wet with water to seal.  Place on a sheet tray and place in freezer until firm, about 10-15 minutes.

To cook-
Place 2-3 tablespoons of oil in a large, non-stick skillet and place over medium-low heat.  Allow the oil to heat but not start smoking.  Add 1/3-1/2 of the pot stickers, being sure not to overcrowd the pan, and cook.  Gently shake to ensure the pot stickers don’t stick to the pan.  Carefully turn the pot stickers over and cook until brown.  Once browned, carefully add 1/2 cup water and cover to allow to steam.  Cook until most of the liquid is evaporated, about 2-3 minutes.  Transfer to a serving dish and cover with foil to keep warm.  Repeat process with remaining pot stickers.  Serve with dipping sauce and vegetable of your choice.

For the sauce-
Combine 1/4 cup water, 1/2 cup soy sauce and 2 tablespoons brown sugar in a small bowl and stir to combine.  Add the sesame seeds and set aside.

Recipe source: barely adapted from Martha Stewart

S’mores Skillet Cookie

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I am a sweet lover through and through.  I love anything that has sugar in the ingredient list.  I’m a sucker for it! That being said it’s no surprise that cookies are a weakness for me, as well as s’mores.  There’s nothing better than popping a giant marshmallow on a stick, holding it over an open fire and letting it get slighty charred on the outside and soft and gooey on the inside.  Sandwiching that hot marshmallow and a slab of chocolate between two slightly salty and sweet graham crackers definitely makes for the ultimate dessert.

Since I don’t always have access to an open fire to toast some marshmallows I decided to take my love for s’mores and my love for skillet cookies and fuse the two together.  A s’mores skillet cookie.  Two layers of graham cracker cookie dough that encloses a layer of sweet chocolate chips, chocolate syrup, and soft and sticky marshmallows.  Now that’s a cookie.  A giant 12 inch cookie to be exact.

My love for skillet cookies has only grown since the first time I posted one.  They are so easy, no need for special tools or electronics even.  All you need is your hands, an oven, cast iron skillet and your ingredients.  Simple enough, right?  If the ease if this dessert isn’t enough for you how about the fact that it’s loaded with chocolate chips, marshmallows and chocolate sauce.  And when you pull it out of the oven, cut it and sink your teeth into that s’more cookie, it’s just like sinking your teeth into the real thing.  The graham cracker cookie provides the perfect foundation, and yes, if you were wondering if the marshmallows ooz out just like in the real thing.  The answer’s yes, they sure do!  The only thing that’s missing is the campfire. 

S’more Skillet Cookie

Ingredients:

10 Tbsp (1 stick + 2 Tbsp) unsalted butter
1 1/4 Tsp vanilla
1 Egg
3/4 Cup packed brown sugar
1/4 Cup granulated sugar
1 1/2 Cups flour
1/2 Cup graham cracker crumbs
1/2 Tsp baking soda
1/4 Tsp salt
1 Cup chocolate chips
2 1/2 Cups mini marshmallows
1/4 Cup chocolate sauce

Directions:

Preheat oven to 350.

In a medium bowl sift together flour, baking soda, and salt.  Add graham cracker crumbs, stir in and set aside.

Place butter in a 12 inch skillet and place over low heat allowing butter to melt.  Once the butter has melted remove from heat and add the brown sugar and granulated sugar and stir to combine.  Add the vanilla and stir.

Add the flour mixture and stir to incorporate into the butter sugar mixture.  Once combined add the egg and stir.

Divide the dough in half, leaving half in the pan and setting the other half aside.  Gently press the dough, in an even layer, across the bottom of the skillet.  Evenly sprinkle the marshmallows and chocolate chips over the cookie layer.  Drizzle the chocolate sauce over the chocolate chips and marshmallows.  Crumble the remaining cookie dough over the chocolate chips and marshmallows.  Place in the preheated oven and bake for 15-19 minutes, until the dough is set but do not overbake as the cookie will continue to cook for a bit after being removed from the oven.

Recipe source: A Lynsey Original     

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