Chocolate

SRC: Chocolate Macadamia Spread

June 24, 2013 by Lynsey 10 Comments

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

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

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

Chocolate Macadamia Spread

Ingredients:

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

Directions:

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

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

Place in an airtight container and store int he refrigerator.

Recipe source: 84th & 3rd

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Devil’s Food Cupcakes with Chocolate Truffle Centers

June 21, 2013 by Lynsey Leave a Comment

Chocolate is definitely a weakness of mine. My motto is definitely the more chocolate the better. So what’s better than just a chocolate cupcake? Well, how about a chocolate cupcake filled with a chocolate truffle? Yeah, amazing. Right? Right!

A few month’s ago one of my co-workers and friends asked if I would make a few desserts for her bunko group. She couldn’t get the words out of her mouth before I agreed to do so. We looked through some cookbooks, she had some ideas marked and she finally settled on cupcakes and cookies. We decided to do something chocolate and then something on a little bit lighter note. For the chocolate, we decided to go with chocolate cupcakes filled with truffles and topped with buttercream. Yum! For the other, we ended up going with a white chocolate cranberry cookie.

For the cupcakes I ended up using my “go to” chocolate cake recipe, devil’s food cake. I filled the cupcakes with chocolate truffles, which were incredibly easy to make. Then to balance it all I topped it with a buttercream frosting. These cupcakes were amazing. The cake was perfectly moist and full of chocolate flavor, the truffle was soft and added another layer of chocolate goodness as well as texture. The buttercream was light and fluffy and the perfect compliment to the moist chocolate cake and rich truffle.

These cupcakes were a hit at the party. Not only did we make enough for everyone to enjoy during the party, we also made enough for everyone to take one home as a favor. And, to ensure her family didn’t dip into the party portion, I made a ~~few~~ several extras for them to enjoy as well. If you’re looking for a perfect chocolate cake, that has a little extra punch of chocolate then look no further!

Devil’s Food Cupcakes with Chocolate Truffle Centers

*Make the truffles ahead of time since they’ll need to chill at least an hour. I made mine the day before.

Ingredients:

Devil’s food cake-
1 Cup boiling water
3/4 Cup good quality unsweetend cocoa powder
1 3/4 Cup all-purpose flour
1 1/2 Tsp baking soda
1/2 Tsp sea salt
2 Cups granulated sugar
1 1/4 Sticks (10 Tbsp) unsalted butter, room temperature
3 Eggs, room temperature
1 Tsp vanilla
3/4 Cup buttermilk
1/2 Cup strong coffee
For the truffles-
1 1/2 Cups semisweet chocolate chips
1/2 Cup + 2 Tbsp sweetened condensed milk
1 Tsp butter
2 Tsp vanilla

For the buttercream frosting-

1 Cup (2 sticks) unsalted butter, room temperature
4-5 Cups powdered sugar
4-5 Tbs milk
1 Tsp vanilla

Directions:

For the devil’s food cake-

Preheat oven to 350.

Spray two 8-inch cake pans with non-stick cooking spray. Place parchment paper in the bottom of each pan then flour the pan. Set aside.

In a heat safe bowl combine the boiling water and cocoa and whisk until smooth. Set aside and allow cool completely.

Combine flour, baking soda and sea salt and sift into a medium bowl and set aside.

Place the butter in the bowl of a mixer. Turn mixer on medium and beat butter utnil creamy, about 2 minutes. Add the the sugar, cream butter and sugar together until light and fluffy; an additional 2-3 minutes. Add eggs, one at a time, beating well after each addition. Add the vanilla and beat until incorporated. Add the cooled chocolate and mix until just combined.

Reduce the mixing speed to low. Add the dry ingredients in 3 additions, alternating with the wet ingredients and ending with the dry ingredients. Mix well after each addition, stopping occassionally to scrape down the sides. Once the batter is smooth, remove bowl from the mixer. Fill each cupcake liner 1/4 full, place truffles in the center of the batter then top with more cupcake batter to cover the tops of the truffles, the liners should be a little more than 3/4 of the way full.

Place cupcakes in preheated oven and bake for 15-20 minutes. Once completely baked, remove from oven and allow to cool in pans for about 15 minutes. Remove cupcakes from tins and transfer to wire cooling racks and allow to cool completely.

For the truffles-
Place chocolate chips, milk and butter in a small saucepan over low heat and melt completely, stirring to combine. Once melted, remove from heat. Add vanilla and stir to combine. Transfer mixture to a small bowl, cover with plastic wrap and refrigerate until firm, about 1 hour. Once the chocolate mixture is firm, roll into twenty-four 1 inch balls. Place on a parchment lined cookie sheet and return to the refrigerator for at leat 1 hour.

For the frosting-
Place the butter in a mixer fitted with the whisk attachment and whip on medium-high for 1-2 minutes, until fluffy. Gradually add 2 cups of powdered sugar and whip until incorporated, then add the vanilla and 3 tablespoons milk and whip until combined. Gradually add 2 more cups of powdered sugar and beat on high for 1 minute, until fluffy and aerated. If the icing is too thick add a little more milk, if it’s too thin add a little more powdered sugar until desired consistency is reached.
Place frosting in a piping bag fitted with the tip of your choice (I used a large star tip) and frost the cupcakes.

Recipe source:
Devil’s Food Cake- Williams-Sonoma
Chocolate Truffles- Taste of Home: New Church Supper Cookbook
Buttercream Frosting- A Lynsey Original

Chewy, Fudgy, Quadruple Chocolate Brownies

June 14, 2013 by Lynsey Leave a Comment

I think, in general, when it comes to sweets I’m more of an ooey, gooey, chewy, fudgy person. It doesn’t matter whether it’s a cookie, bar, or brownie; when it comes to my sweets I want to be able to sink my teeth into soft goodness. I’m always searching for new desserts that will quench that craving; so I’m always saving, printing and writing recipes to satisfy my weakness.

When I saw this recipe for chewy brownies from Baking Illustrated, written by the talented and ingenious folks at Cook’s Illustrated, I instantly knew that I had a contender for one of the best fudgy brownies I had ever sunk my teeth into. When it comes to food, what ingredients to use (and why), and why the recipes work they know what they are talking about. Not only do these people know their savory foods, they also know their sweets.

I found this recipe at the perfect time. About the time that I found it, I had an intense craving for a thick and gooey brownie. That was it, I had the recipe, all the ingredients and I HAD to make it. And make it NOW. I adapted this recipe a little; adding a few different types of chocolate than what was initially called for and adding some chocolate chunks to the mix…because let’s face it, you can never have too much chocolate!

These brownies ending up being everything I had hoped for and then some. The perfect amount of chocolate without being too rich (although a tall glass of cold milk is a must), chunks of chocolate in each bite and of course chewy goodness. This meets all of my wants and desires in a perfectly good brownie. If you’re like me, love the chewy factor and judge sweets on a chewy scale then these will definitely top the scale!

Chewy, Fudgy, Quadruple Chocolate Brownies

Ingredients:

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

Directions:

Preheat oven to 350.

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

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

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

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

Once the brownies are cooled completely, cut into squares and enjoy. Store in an airtight container.

Recipe source: adapted from Baking Illustrated

White Chocolate Cherry Granola

June 7, 2013 by Lynsey Leave a Comment

Are you an early riser? One that has plenty of time to get everything done that needs to be done before walking out the door and with time to spare? Or are you one of those people that sleeps until the last possible minute before barreling out of bed after pushing the snooze for the umpteenth time, running around like a crazy person trying to get ready and run out the door to make it to work on time?

I am the early riser in my house. I’m not a wake-up at the crack of dawn early rise, I mean I could definitely afford to get up a little bit earlier than I do but I am a early rise. I don’t know if it’s necassarily by want that I’m the early riser, but I am the early riser in my house. In the mornings I not only have time to get myself ready, but I have time to make smoothies for myself and Spencer as well as do a few odds and ends. As much as I cringe as the sound of the alarm blaring, I do enjoy not running around like a chicken with my head cut off. Having quick, and healthy options for breakfasts definitely helps to keep me on track to getting out the door in a timely manner.

Granola is one of those things I’m not only addicted to, but that I love having on hand. While it’s a great option for breakfast, it’s also the perfect treat to have on hand for an afternoon snack or pick-me-up. It’s so easy and transportable; put some in a plastic bag and toss it in your purse, keep some in a plastic container in the car for a snack on the go or for a treat to keep the kids hunger contained until you get home.

Probably one of my favorite things about homemade granola is just how easy it is to make. Not only is it incredibly easy, it’s also customizable. You can make your own granola, control what goes in, and customize it to your tastes. It’s also a fun snack to make with the younger “chefs” who love helping in any way possible. Granola is that perfect thing to let the those little chefs have freedom in the kitchen and let their imagination go wild with flavor combinations. While plain ol’ granola with a touch of honey and some nuts is delicious, the options are endless and there are tons of things that can be added to twist things up and turn that flavor up just one more notch.

This white chocolate cherry granola is just one of the many varieties of granola that you can make. I love the combination of the tart cherries, sweet and crunchy granola and the hints of smooth white chocolate. It’s amazing and so addicting. It’s like candy. The best part is it takes very little time to make. I guess that’s one of the many reasons I love making my own granola; it’s fun and it’s so easy! I highly recommend this granola, but I also encourage you to get adventurous and try some of your own, favorite flavor combos. Once you make your first batch of granola, you won’t stop!

White Chocolate Cherry Granola

Ingredients:

2 Cups old fashioned oats
3 1/2 Tbsp flax seeds
1/3 Cup almonds, roughly chopped
Pinch of salt
3 Tbsp raw honey
2 1/2 Tbsp unsalted butter
1 Tbsp apple juice
1 1/3 Cups dried cherries
2 ounces white chocolate
1/2 Cup white chocolate chips

Directions:

Preheat oven to 325.

In a large bowl combine oats, flax seeds, almonds and salt and stir to combine. Set aside. Spray a rimmed baking sheet with non-stick cooking spray and set aside.

Place honey, butter and apple juice in a small saucepan and place over low-medium heat and allow butter to melt. Stir to combine. Once the butter has melted, increase heat and bring to a bubble. Once the mixture has started bubbling, allow mixture to boil 1 1/2 minutes, stirring constantly. Remove from heat and pour over the oat mixture and stir to combine and until everything is fully coated.

Transfer to the prepared baking sheet and spread into an even layer. Place in the preheated oven and bake for 20-25 minutes, until golden brown. Stir mixture every 5-10 minutes. Once the mixture is toasted remove from oven and allow to cool completely.

Once the mixture has cooled add the dried cherries and toss to combine. Melt the white chocolate in the microwave, stirring every 10 seconds, and drizzle over the granola. Let chocolate set, until cool, then stir the granola to coat in the white chocolate. Allow chocolate to dry, add chocolate chips and toss to combine. Store in airtight containers for up to two weeks.

Recipe source: A Lynsey Original

Banana-Rama Coffee Milkshake

May 17, 2013 by Lynsey Leave a Comment

It’s spring and summer is right around the corner! Are you ready? Summer sun. BBQ’s. Trips to the lake. Vacation at the beach. Camping. Baseball games, etc. It will all be here before ya know it! With all those fun activities comes the hot summer sun, as well. And while there are many ways to try to stay cool and beat the heat; slurping down milkshakes, smoothies and icees is at the top of my list. There’s nothing better that a cold, ice cold drink to help cool you down on a hot summer day.

I love ice cream, and I have just as big of a weakness for coffee. I don’t wake up and want coffee each and every morning, I wake up and neeeeeeed coffee every morning. If I haven’t had my coffee you can pretty much render me useless. My mind doesn’t start functioning until it’s had some “go juice”! I know there are a lot of you out there that feel my pain and are in the exact same boat.

Since I have a deep down love (and need) for these two things, when I saw this shake on Shugary Sweets it was a no brainer that I was going to make it. I knew I HAD to make it sooner rather than later. Two of my weaknesses coming together to make one incredible milkshake? I think so…count me all in!

I absolutely love this combination; a little coffee, some ice cream, chocolate…you know I love chocolate, and a banana. A smooth, thick, creamy milkshake with that strong, bold coffee taste that is quickly cut but the sweet, creamy vanilla ice cream with hints of banana and chocolate in every sip. It’s the perfect treat to cool down, and the perfect pick-me-up for the hot summer afternoons that are sure to be here soon.

Banana-Rama Coffee Milkshake

Ingredients:

1 1/2 Strong brewed coffee, room temperature
2 Cups vanilla ice cream
1 Large, frozen banana
1/4 Cup chocolate syrup, divided
Fresh whipped cream
5-6 Ice cubes

Directions:

Combine coffee, ice cream, banana, 3 tablespoons of chocolate syrup and ice in a blender and blend to combine, until smooth. Pour into 2 large glasses, top with whipped cream, chocolate syrup and garnish with a banana slice.

Recipe source: Shugary Sweets originally from Eight O’Clock Coffee

Chocolate Chip, Heath Cookie Dough Dip

May 3, 2013 by Lynsey Leave a Comment

Last Thursday I made an appearance on a local news station to talk about my little blog and to share a few different recipes. The three goodies I made were Samoa Monkey Bread, Snickers Stuffed Skillet Cookie and this dip. While all three items were a hit, I think this dip was the most popular treat, hands down. Before we could even present the segment on air, some of the staff couldn’t resist, they just had to dive in and see what this was all about. Then they couldn’t stop after one bite, they just kept coming back for seconds, thirds, fourths and so on. Ever since my interview aired I’ve been receiving emails and phone calls requesting the recipe for this dip. Well, the wait is over!

This dip is nothing short of amazing. First and foremost, it gives you the satisfaction of that raw cookie dough that so many of us enjoy but without the raw eggs. And it takes less time to throw together too, not that cookie dough takes much time to make anyway. Now that’s a win win if you ask me!

If you haven’t noticed by now, sweets are definitely a weakness of mine. If it’s got chocolate, sugar, butterscotch, frosting…you name it then I’m going to eat it. While I love being in the kitchen baking my heart out, there are times where I find myself in a bind. There are times where I need something sweet for a get together or party, but I don’t need it to be the typical cupcakes, cake, or cookies. Then there are those times that I need something to take to a friend’s house, but it’s last minute and I don’t have time to wait for something to bake. So what’s a girl to do in a situation like this? Dilemmas I tell ya!

Well, now when you find yourself in such a predicament you can whip up some of this dip. This dip is extremely easy, pretty much effortless to make and takes no time to put together. It’s a matter of mixing the cream cheese and a few other ingredients, then folding in the fresh whipped cream. Allow the mixture to chill for a bit and then you’re set. So simple, right?

This dip is amazing, and amazingly addictive. You’ll find yourself making this all the time, because it is so good and because it’s so stinkin’ easy to make. This dip is slightly rich, because of the cream cheese but it’s quickly balance by the light, airiness the whipped cream brings to the dish. You’ve got it all with this dip; rich, light, sweet, and chocolate. I love to use pretzels to dip in this dip to add a little saltiness to the plate. I’ve also served this with vanilla wafers and graham crackers and they are as equally delicious. You’ll be happy with whatever you scoop this dip with, just be sure you make the did! I need some fellow addicts!

Chocolate Chip, Heath Cookie Dough Dip

Ingredients:

1/2 Cup heavy whipping cream
1 (8oz) Block cream cheese, room temperature
3 Tbsp butter, room temperature
3 Tbsp brown sugar
1 Cup powdered sugar
3/4 Cup chocolate chips
1/3 Cup heath bits with chocolate

Directions:

Beat heavy whipping cream on high until stiff peaks form. Set aside.

Place butter and cream cheese in a medium bowl and beat on medium-high until incorporated and smooth. Add the brown sugar and mix to combine. Add the powdered sugar, 1/4 cup at a time and mix to combine. Once all of the ingredients are incorporated add the chocolate chips and heath bits and stir. Lastly, add the whipped cream and gently fold to incorporate.

Recipe source: A Lynsey Original

SRC: Peanut Butter Pretzel Stuffed Chocolate Chip Cookies

April 29, 2013 by Lynsey 7 Comments

If I’ve said it once, I’ve said it a million times, I’m a sucker for cookies. I just love them. I’m not picky about the type either, as long as it’s a delicious, chewy cookie I’m happy. I typically lean towards the ones with chocolate…because we all know I have a weakness for chocolate, but as a general rule I’ll eat pretty much any type of cookie. They are like little round, discs of joy. They are like a little present that is just waiting to be bitten and enjoyed to make someone’s day that much better.

While I LOVE just a regular ol’ cookie, a stuffed cookie just takes things to a whole new level. It’s like two presents in one. You have the cookie, which now acts like wrapping paper that wraps up the surprise that’s waiting inside. I’m telling you folks, it just doesn’t get much better than this!

This recipe comes from Jamie of Mom’sTestKitchen. I was assigned Jamie’s blog for this months secret recipe club assigment. Jamie is a wife, mom and a lover of food who started her blog as a way to keep her recipes organized and to get rid of stacks and stacks of printed recipes that seemed to be piling up faster than she could make them. I enjoyed “getting to know” Jamie this month and looking through all of the delicious recipes she has on her blog. I was intrigued my so many of her recipes, but in the end my sweet tooth prevailed and I opted for these stuffed chocolate chip cookies.

Boy am I glad that I decided to make these cookies. They are…simply amazing. A delicious, chewy chocolate chip cookie that is stuffed with salty and crunchy pretzels and peanut butter. You know I’m a sucker for that sweet and salty combo, and these cookies satisfy that craving perfectly! The original recipe calls for pretzel peanut butter sandwiches, but I opted for a regular ol’ mini pretzel with a dollop of peanut butter. These are simply amazing, and needless to say, a mouthful. I loved these and I’m so glad I found this recipe on Jamie’s blog. I had been craving something sweet and salty and this fit the bill perfectly!

Peanut Butter Pretzel Stuffed Chocolate Chip Cookies

Ingredients:

1/2 Cup (1 stick) unsalted butter, room temperature
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 1/2 Tsp vanilla extract
1 Egg
1 Egg yolk
1 3/4 Cups + 2 Tbsp flour
1 Tsp baking soda
1/2 Tsp salt
1 Cup chocolate chips
12 Mini pretelzs
1/4 Cup + 2 Tbsp peanut butter (creamy or crunchy)

Directions:

Preheat oven to 350. Line a baking sheet with a silicone baking mat and set aside.

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

Place butter, brown sugar, and sugar in a large mixing bowl and beat on high until light and fluffy, about 2 minutes. Add the egg, egg yolk, and vanilla and mix to combine. Slowly add the flour mixture and mix until just combined. Add the chocolate chips and stir to combine.

Place a rounded tablespoon full of dough onto the prepared baking sheet, slightly flatten. Place a pretzel on top of the dough, place half a teaspoon peanut butter on top of the pretzel. Place another rounded tablespoon of cookie dough over the peanut butter and pinch the edges of the cookie dough together to seal the pretzel and peanut butter inside.

Place in the preheated oven and bake for 8-9 minutes. Remove from oven, allow to cool on pan for about 5 minutes, remove to cooling racks and allow to cool completely.

Recipe source: adapted from Mom’s Test Kitchen,
cookie dough-A Lynsey Original

Snickers Stuffed Skillet Cookie…and my t.v. debut

April 26, 2013 by Lynsey 2 Comments

I have some exciting news, folks! Yesterday I made my television debut. Can you guess what it was for? I won’t keep you waiting. It was to talk about my blog! My little, ol’ blog. Eeeeek! This little debut has been in the works for a few months. Can I just say I was beyond flattered when I recieved an email from the morning producer at a local news station? My jaw literally dropped when I read the email and learned that they were interested in me and my blog. I quickly composed myself and responded to let her know that I would love the opportunity to appear on their show to talk about my blog and food. I mean who doesn’t love to talk about food? After much correspondence we nailed down a date and time and a few other details. Once all that was taken care of it was a matter of me planning what to make to present on the segment. That was the hard part!

I started browsing recipes on my blog, recipes I had bookmarked and recipes that I had been developing. I wanted it to be perfect, this is t.v. people! I knew I wanted to present at least three things, but I didn’t want it to be three of the same thing. I finally determined two of the three, one being this skillet cookie. I decided on the skillet cookie since A) I am such a fan of cookies and B) since I’ve been on a skillet cookie kick lately (that’s a tongue twister!). A cookie of some sort had to make an appearance! The second item I knew I wanted to bring was the Samoa Monkey Bread. This monkey bread was a hit with Spencer and Tucker as well as my brother and sister-in-law…and guys on the news too!

The third item was the one throwing me for a loop! What do I do? Another baked good? Another sweet dish? A dip? The wheels in my little ol’ head were just a spinning. I finally decided on a dip. But not a savory dip, a sweet dip of course. I mean these people had been up since before the crack of dawn, they needed sugar, they needed a boost and I was just the person to provide the goodies! So the last thing I decied to make was chocolate chip heath cookie dough dip (to be posted next week!).

Me and Mallory after the segment. How cute is she?

So now that I had the date, time and recipes it was a matter of testing the recipes and making sure everything was in order. We needed to practice a little quality control and that meant my family and friends had to sacrifice and taste all these things I was making. It’s a hard job, but someone has to do it and I have the support system that will “belly up” and take one for the team!

This skillet cookie is amazingly delicious and simple! Two things I love in a recipe; one that’s not a lot of fuss to assemble and that tastes oh. so. good! This skillet cookie fits that bill on all levels. It’s a one pot dish, literally. All the mixing and cooking takes place in a cast iron skillet. No mixer or fancy tools needed here. It’s a basic chocolate chip cookie recipe that is mixed up and baked in a skillet. A since it’s in a skillet…that means bigger pieces which means more deliciousness to inhale in one sitting!

This particular recipe is taken up a few notches though…it’s got good stuff between two layers of a chewy, chocolate chip cookie. I love a good chocolate chip cookie, I think I could eat my weight in them! Give me a chocolate chip cookie stuffed with caramel and Snickers and sprinkled with a little salt. Well, then I would just be in heaven. But let’s not stop there. Let’s not make a dozen or two small cookies, let’s make one giant cookie and let’s bake it in a skillet. Oh yeah! That’s the good stuff!

I love love love this cookie right now. One of the best things about it is you can customize it with whatever add-ins you want. Reese’s peanut butter cups, Milky Ways, caramel sauce and pecans, marshmallow cream…I mean the options are endless! This has quickly become a favorite in my house. It looks like it was a favorite in the news room too; I only had a slice left by the time it was all said and done! I’m sure it will become a favorite in your home too!

I had a blast on the show yesterday! All of the anchors, producers, camera techs and the rest of the staff were amazing. I was a bit nervous when I first got there, but everyone was no nice and quickly put my nerves at ease. I chatted with everyone before the segment, and when it was time to go on the air I was ready to chat about food! Thanks again to the amazing staff at KARK4 for this amazing opportunity and experience!

Snickers Stuffed Skillet Cookie

Ingredients:

1 Stick (1/2 cup) unsalted butter
1 Tsp vanilla
1 Egg
3/4 Cup brown sugar, packed
1/4 Cup granulated sugar
1 1/2 Cups flour
1/2 Tsp baking soda
1/4 Tsp salt
1 Cup chocolate chips
1 Cup (about 5 Fun Size) Snickers, chopped
1/4 Cup caramel sauce
1/2-1 Tsp sea salt

Directions:

Preheat oven to 350.

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

Add the flour, baking soda and salt and stir to incorporate. Add the egg and mix. Stir in the chocolate chips.

Divide the dough in half, leave half in the pan and set the other half aside. Gently press the dough into an even layer in the skillet. Drizzle the caramel sauce over the cookie, followed by the chopped Snickers. Crumble the remaining dough evenly over the caramel and Snickers layer. Sprinkle with sea salt.

Place in the preheated oven and bake for 15 minutes.

Recipe source: A Lynsey Original

Samoa Monkey Bread with Chocolate Ganache Dipping Sauce

April 24, 2013 by Lynsey 4 Comments

I was born and raised in south Arkansas. Down there boys were involved in Boy Scouts and girls were involved in Camp Fire. Camp Fire was definitely open to boys and Girl Scouts was available for the girls, but the girls stuck to Camp Fire and the boys stuck to Boy Scouts. That’s just the way it was down there. Being involved in Camp Fire I sold my fareshare of candy. I sold so much one year I was actually crowned the Candy Queen! I was a selling fool; Mint Meltaways, Caramel Swirls, Chocolate Covered Almonds (oh the chocolate covered almonds were my favorite…and still are), Chocolate Covered Raisens and Chocolate bars both plain and with almonds. I still remember those days vividly, going door to door with boxes in hand selling my heart out. Ohhh, the good ol’ days!

Okay, so where was I? Oh, so it really wasn’t until I went off to college that I learned about Girl Scouts and the cookies they sold. Oh, the cookies. How I love some Thin Mints, Tagalongs and Somoas. I have a weakness for them, to say the least. Whenever cookie season rolls around and I see those brightly colored boxes my heart shutters with happiness! I simply get giddy. Not only does cookie season spark excitement in many, it also inspires many to get in the kitchen and make treats inspired by the goodness that comes from these treats.

The good thing about these creations is that most of them can be enjoyed well after cookie season has ended. Take this Samoa monkey bread, for example. A delicious combination of bread, chocolate, coconut and brown sugar that can be enjoyed for breakfast! I bet you never thought you could enjoy the taste of a cookie for breakfast, did you? Well, you can!

This Samoa Monkey Bread is a clever spin on the delicious and ever-so-popular traditional monkey bread. The traditional version is coated with a mixture of brown sugar, granulated sugar and cinnamon and after it’s baked the brown sugar caramelizes and forms a slight crispness around each piece of bread. This version differs in the fact that it has a little chocolate treasure wrapped inside each, individual piece of dough and it doesn’t have brown sugar in the coating mixture. This bread also has a hefty dose of coconut, and that’s a treasure in and of itself! The addition of coconut also adds another level of texture to the dish. While brown sugar is included in the recipe, it’s added to melted butter and then poured over the bread before being baked, this acts as a binding agent without giving it the crisp, caramelness we’re accustomed to in the traditional recipe.

I love this monkey bread. Do I even dare say, I think I may like it even more than the traditional recipe? I think so! This recipe is a winner. It was a hit for breakfast Saturday morning, and even for dessert that evening. Not only do I favor this recipe, but Spencer does, as well. If that’s not enough to lead you to try this recipe, my sister-in-law and my brother (who is the monkey bread enthusiast) are overly fond of this bread too! I had so much fun making this monkey bread, mostly due to the fact that I had the best (and cutest) little man helping me.

This recipe is simple, but is a little more time consuming that the traditional version due to the chocolate that is tucked in each piece of bread. But I promise, it’s so worth the extra time. I know this recipe will be a favorite in our home for years to come, and I hope it will find a special place at your table too!

Samoa Monkey Bread with Chocolate Ganache Dipping Sauce

Ingredients:

For the bread-
4 (7.5oz) cans refrigerated biscuits
3/4 Cup sugar
2 Tsp cinnamon
2Tbsp cocoa powder
1-1 1/2 Cups milk chocolate chips (or 3/4 bag Hershey’s Baking Melts)
2 Cup miniature marshmallows
1 – 1 1/2 Cups sweetened, shredded coconut

For the glaze-
1/2 Cup (1 Stick) unsalted butter
3/4 Cups brown sugar, packed
1 1/4 Tsp coconut extract

For the ganache-
1 Cup chocolate chips
1/2 Cup heavy cream

Directions:

Preheat oven to 350. Spray a 12-cup tube or bundt pan liberally with non-stick cooking spray and set aside.

For the monkey bread-

Combine sugar, cinnamon and cocoa powder in a medium bowl (or plastic bag) and stir to combine.

Cut each biscuit in half and place 3-4 chocolate morsels and 1 marshmallow in the center and pinch the dough around the ingredients to close completely. Gently coat each dough ball in the cocoa mixture and place in prepared pan. Repeat process until a single layer is formed. Once a single layer is formed in the base of the pan, liberally sprinkle half of the shredded coconut over the dough. Place another layer of dough balls on top of the coconut, then top with more coconut.

For the glaze-
Place the butter in a microwave safe bowl and melt. Once the butter has melted add the brown sugar and coconut extract and stir to combine. Carefully pour the butter mixture evenly over the dough mixture.

Place pan on a rimmed baking sheet* and place in the preheated oven and bake for approximately 45 minutes, until the bread is golden brown and cooked through. *Start checking the bread at the 30 minute mark to ensure it doesn’t burn.

Remove the bread from the oven and allow to cool in the pan for at least 5 minutes. Once the butter mixture has set, carefully invert onto a plate.

*Place on a baking sheet to catch any overflow, if any overflow does occur during the baking process.

For the ganache-
While the cake cools make the ganache.

Place the chocolate chips in a medium bowl and set aside.

Place heavy cream in a small saucepan and heat. Once the cream begins to simmer immediately remove from heat Bring the cream to a simmer, but not to a boil. Immediately remove cream from heat and carefully pour over the chocolate chips and allow to sit for 2 minutes. Once the mixture has had time to sit, whisk in small circles to form the ganache. Drizzle some of the ganache over the top of the cake and pour the remaining in a container for dipping.

Recipe source: barely adapted from Willow Bird Baking

Reeses, Peanut Butter Cup, Oreo Blondies

April 5, 2013 by Lynsey 1 Comment

There are a couple of types of people when it comes to desserts: the die-hard enthusiast, the ones who can take it or leave it and then those people who don’t eat sweets at all. I know, I’m in shock too that everyone isn’t as big of a die-hard, sweet eating, sugar freak as I am. Believe it or not, I’m married to one of those people that doesn’t believe the sweeter the better!

I love, love, love my sweets. Did I mention, I love my sweets? Cause I do! Chocolate, vanilla, strawberry, caramel or whatever…I love it all. Cakes, cookies, pies, cheesecakes, cheesecake cakes, brownies, bars; there’s not a sweet I don’t like. If I have to choose between a cupcake with a dollop of frosting or one mounded high with frosting, I’m going for the one with mounds of the sweet stuff. Spencer, on the other hand, wants the cake with just a tad of frosting. He will literally scrape two-thirds of the frosting off and just throw it away. So when it comes to sweets we’re kind of opposites; I believe the sweeter the better and he wants the sweetness but just not over-the-top sweetness.

Lately I’ve been making quite a few sweets. I’ve been a baking machine, to say the least. I will admit, I’ve made some treats that have been overly sweet in Spencer’s terms. Not that he hasn’t enjoyed them, just the same. So, to make something more to his taste I decided to make some bars that were packed full of some of his most favorite flavors.

These bars have it all. Sweet. Salty. Crunchy. Chewy. Oreos. Reeses Pieces. Peanut butter cups. Yes, a little bit of everything packed into each bite. To say these bars are good would be an understatement. They are little squares of goodness that take you to an out-of-this-world place for just a moment. You’ve got a soft, chewy bar full of peanut butter flavor that is studded with mini Reeses Pieces candies. But that’s not all. Sandwiched between two layers of these delicious bars are Oreos. But not just any Oreos, or the plain ol’ single stuf. We’re talking Double Stuf. Oh yeah! Go big or go home, right?

These bars are amazing. Simple to make but so big on flavor. Each bite is packed with a little bit of everything, resulting in an over-the-top, delicious (yet flavor balanced) sweet treat!

Reeses, Peanut Butter Cup, Oreo Blondies

Ingredients:

1 Stick butter
1 Cup brown sugar
1 Egg
1 Tsp vanilla
1/2 Tsp salt
1 Cup flour
1 Cup chopped Reeses peanut butter cups
1/2 Cup mini Reeses pieces
9 Double Stuf Oreos

Directions:

Preheat oven to 350. Line an 8×8 pan with parchment paper and set aside.

Place butter and sugar in a large bowl and beat on high until light and fluffy, about 2 minutes. Add egg and mix to combine. Add vanilla and mix. Add the salt and flour and mix on low until incorporated. Add the Reese peanut butter cups and pieces and stir to combine.

Place half the batter in the prepared pan and spread evenly. Place the Oreos on top of the batter, then spoon the remaining batter over the Oreos and spread to cover.

Place in preheated oven and bake for 30-40 minutes, until golden brown. Remove from oven and allow to cool in pan for 15 minutes. Remove from pan and transfer to a cooling rack and allow to cool completely. Cut and serve.

Recipe source: A Lynsey Original

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