Chocolate

Loaded Butterfinger Banana Muffins

February 1, 2013 by Lynsey 3 Comments

It’s been quite some time since I’ve made some muffins. What’s up with that? Well, have no fear I’ve got a muffin recipe to share with you today. And I must say, it’s the muffin of all muffins! It’s got bananas, candy bars and chocolate chips. Ummm, yeah. It’s got it all!

Now, before I go any further let me tell you this. I don’t serve breakfasts with candy in it on a regular basis, but I am a firm believer that it’s quite alright…even necassary to indulge from time to time. And what better way to indulge than a delicious, moist muffin packed full of chocolate and Butterfinger? I’m tellin’ ya, I don’t think there’s too many things that are better than this.

This muffin starts out with a banana bread type base that is delicious, moist and amazing on it’s own. Then the flavor is amped up by the addition of not only chocolate chips, but crushed Butterfingers! Tell me that doesn’t sound awesome.

Peanut butter, bananas and chocolate are made for each other. So they were destined to be combined to make an amazingly, delicious muffin. Most people like muffins, but everyone likes candy so everyone will love these muffins. Seriously, who wouldn’t want a moist, mini “cake” packed with candy and chocolate? So, surprise your family with some of these muffins this weekend, it’s the perfect way to start off a Saturday!

Loaded Butterfinger Banana Muffins

Ingredients:

1 Cup unsalted butter, room temperature
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 Egg
3 Ripe bananas
1 Tsp vanilla
2 1/4 Cups flour
1/4 Tsp salt
1 Tsp baking powder
1 Tsp baking soda
3/4 Cup miniature chocolate chips
1 Heaping cup Butterfinger candy bars, crushed
1/4 Cup Butterfinger candy bars, crushed

Directions:

Preheat oven to 350. Line a muffin tin with muffin liners and set aside.

Place bananas in a medium bowl and mash. Set aside.

Sift the flour, salt, baking powder and baking soda together in a medium bowl and set aside.

Place butter and both sugars in a large bowl and beat on high to cream. Add vanilla and egg and beat again to combine. Add the smashed bananas and gently stir to combine. Gradually add the flour mixture to the banana mixture, mixing on low until combined. Add the chocolate chips and 1 cup Butterfingers and gently stir to combine.

Fill the prepared muffin tins about 3/4 full. Sprinkle with crushed candy bars. Place in preheated oven and bake for 25 minutes, until goldne brown. Remove from oven and transfer to cooling rack and allow to cool completely.

Store in an airtight container.

Recipe source: Inside Bru Crew Life

SRC: Granola Bars

January 28, 2013 by Lynsey 14 Comments

I am a huge fan of granola; it’s so easy to make and a great snack. It’s one of those things that travels well and can be tossed in a baggie, put in your purse and pulled out the moment hunger strikes. It’s easily customizable, and there are so many different options for add-ins. I’ve made granola a couple times now, and I honestly can’t get enough of it! Since I’ve had success with granola, I’ve been itching to make homemade granola bars but I just haven’t found the time to get around to it…until now.

For this month’s secret recipe club I was given Sally’s blog, Bewitching Kitchen. Sally is a biochemist who is originally from Brazil. She has traveled to and lived in Paris and California, but now calls Manhattan home. She is a biochemist by day and cook and baker by night. She is married and has 3 fur babies, all terriers, so she definitely has a full plate! I enjoyed reading through her blog, getting “to know” her a little better and looking at all the wonderful recipes she’s made. Bewitching Kitchen is home to many delicious recipes, some with Brazilian influence and some without but all delicious. From looking at her recipe index it seems to me that her specialty and love is bread. Sally has a plethora of bread recipes, and they all sound mouthwateringly amazing.

After scouring through all of her recipes I went back and forth between some of her many bread recipes, flourless chocolate cake, triple chocolate brownies, and these granola bars. What a wide array of options, right? HA! After much debating, I finally decided on the granola bars since I had been wanting to make some for quite a while. I’m so happy with my final choice, they were delicious and turned out exactly how I imagined.

The process of making homemade granola bars is incredibly simple. Like homemade granola, it is so easy to customize to suite you taste. Simply toast the oats, along with any nuts, and grains. Toss in a binding mixture, pat out and bake. It really is as simple as that. I know these probably aren’t the healthiest of granola bars, but I wanted something with chocolate so I drizzled them with both white and dark chocolate. These were slightly crisp around the edges, with the centers being perfectly chewy. They were sweet, tart with a caramel undertone. They were a hit with my husband, 3 year old son and everyone else that’s tried them. They will leave you wanting more, I promise!

Granola Bars

Ingredients:

2 Cups old-fashioned oats
3/4 Cup sliced almonds
1/4 Cup chopped pecans
1/2 Cup flax seeds
1 Cup shredded, unsweetened coconut
3 Tbsp unsalted butter
1/4 Cup brown sugar
2/3 Cup honey
1/4 Tsp cinnamon
1 Cup dried cranberries
1 1/2 Tbsp dark chocolate
1 1/2 Tbsp white chocolate

Directions:

Preheat oven to 350.

Line a 8×12 pan with parchment paper, spray with non-stick cooking spray and set aside.

In a medium bowl combine oats, almonds, pecans, flax seeds, and coconut and stir to combine. Spread evenly on a baking sheet. Place in preheated oven and toast for 10 minutes, tossing periodically to prevent burning. Remove from oven and transfer back to bowl. Reduce oven temperature to 300.

Meanwhile, combine butter, brown sugar, honey and cinnamon in a medium sauce pan and place over low-medium heat. Once ingredients are melted, bring to a boil, reduce heat and allow to simmer for 1 minute.

Carefully pour the brown sugar mixture over the oat mixture and stir to combine. Add the dried cranberries and stir once more. Pour the mixture into the prepared pan. Using a sturdy spatula, spread the mixture evenly in the pan then press firmly to pack the mixture together.

Place the pan in the preheated oven and bake for 25-30 minutes, until lightly golden. Remove from oven and allow to cool completely, about 2-3 hours.

Melt the dark and white chocolate, in separate bowls, and drizzle over the bars. Allow chocolate to set, then cut the bars. Store in an airtight container.

Recipe source: adapted from Ina Garten, via Bewitching Kitchen and Life and Kitchen

Peanut Butter Pie

January 23, 2013 by Lynsey Leave a Comment

Well, today is National Pie day. Yes, pie has it’s very own day. Don’t believe me, check it out. You really didn’t think I would make up a holiday just for an excuse to bake, did you? I know I look for any excuse to bake or get in the kitchen, but this excuse was actually legit!

Holidays, in general, are fun. They are an excuse for people to get together, eat good food, and visit. But food holidays, well how cool is that? Different types of food that are so incredibly good, and loved around the world are special enough to get an entire day dedicated to their goodness! I love it. And I’m pretty sure that every other foodie out there, cook or not, agrees too! What better way to celebrate pie day than with a delicious peanut butter pie?

A few weeks ago I mentioned something about my brother and his love (maybe even obsession) with pies. Although the raspberry cream cheese pie came into the picture because of him, it’s stayed in the picture because of my sister-in-law. This peanut butter pie, however, came into the picture because of my brother and has stayed in the picture because of him. He’ll venture out and requests different types of pie from time to time but he always returns to ol’ faithful, the peanut butter pie.

I can see why he keeps going back to this pie, it is soooo good. It’s packed with huge peanut butter flavor. Short of scooping a heaping spoonful of peanut butter out of the jar and enjoying it all by itself, you can’t get more peanut butter goodness than this pie. The peanut butter is whipped to light perfection, then fresh whipped cream is folded into the peanut butter and it’s then poured in a delicious, homemade graham cracker pie crust to set. While this sounds perfeclty amazing to me, why not take the flavor up another notch or two? Shall we? Melted semi-sweet chocolate is drizzled over the top of the pie, then topped with a heaping dollop of more fresh whipped cream. How good does that soud? Pretty stinkin’ good!

So if you’re looking for an excuse to make something sweet, then look no further. Make a pie today and celebrate pie day! Can’t make it today, well tomorrow is natinal peanut butter day so you can make this pie to celebrate!

Peanut Butter Pie

Ingredients:

2 Cups heavy whipping cream, divided
2 Tbsp sugar
8 Oz (1 bar) cream cheese, room temperature
1 1/2 Cups peanut butter (crunchy or smooth)
1 Cup confectioner’s sugar
1 Graham cracker crust, homemade or store bought (recipe follows)
1/4 Cup semi sweet chocolate

Directions:

Place 1 1/2 cups of heavy whipping cream in a medium bowl with two tablespoons of sugar and beat on high until stiff peaks form. Set aside.

Place cream cheese and peanut butter in a large bowl and beat on high until combined. Gradually add confectioner’s sugar and beat until incorporated. Increase speed to high and beat an additional 1-2 minutes, until mixture is slighly airy. Gently fold the whipping cream into the peanut butter mixture. Transfer mixture to the cooled pie crust.

Place the chocolate in a microwave safe bowl, and microwave in 15 second incremints, until completely melted. Fill a piping bag, fitted with a round tip with the melted chocolate and drizzle the pie with the chocolate.

Whip the remaining 1/2 cup whipping cream until stiff peaks form. Spoon the whipped cream onto the center of the pie. Drizzle with additional chocolate, if desired.

Place the pie in the refrigerator for at least 2 hours before serving, to allow to set.

For the graham cracker crust-
Ingredients:

1 1/2 Cups (about 12 whole crackers finely ground) graham cracker crumbs
1/4 Cup sugar
5 Tbsp unsalted butter*, melted
Pinch of salt

*If using salted butter omit the addition of salt

Directions:

Preheat oven to 350.

Combine graham cracker crumbs, salt, and sugar in a medium bowl and stir to combine. Add the melted butter and stir until incorporated. Pour the crumb mixture into a 9 inch pie plate, spread mixture evenly into the pie plate and press firmly to pack down.

Place pie crust in the preheated oven and bake for 12-14 minutes, until slightly crisp and edges are golden. Remove from oven and allow to cool completely.

Recipe source:peanut butter pie adatped from Paula Deen via Food Network,
graham cracker pie crust Martha Stewart

Browned Butter Salted Caramel Cookie Bars

January 18, 2013 by Lynsey 2 Comments

My feelings about dessert bars and anything with browned butter are definitely not a mystery. I feel a deep-down love for both of these things. I feel that bars are the best way to enjoy all the goodness of cookies, without the tedious tasks of scooping, baking, rotating and cooling. I also feel that browned butter most definitely makes ANYTHING better.

These bars are a conglomoration of some of my favorite things; cookies, browned butter, chocolate, caramel and salt. And it’s another one of those sweet and savory combos that I’m so fond of. When I saw this recipe I was instantly drawn in because of the brown butter, then when I continued to read the title it just kept getting better and better. It was like I was reading a list of the things that make me so happy; it started great and got better and better with every word!

These bars start with a browned butter cookie base. Which honestly, I could stop right there and be one very happy girl. But why stop there when it could get so much better? To that delicious base are chocolate chips. Part of the dough is then patted down in a pan, preparing itself to become a vessel for melted caramel. Yum. It’s getting better, right? The caramel gets a generous sprinkle of sea salt and then more cookie dough is dropped right there on top of all that deliciousness! No, we’re not done yet. Then comes another dose of chocolate chips, Hershey’s kisses and caramel candy. Honestly, I could take a spoon and eat these bars as is…before they even go in the oven.

But I practiced much self restraint, and put them in the oven and waited ~~ever so patiently~~ for them to come out of the oven. After the baking process I couldn’t wait any longer, yes, I cut a little piece immediately. I HAD to try these. Oh. My. Goodness. These bars are amazing! This are like the best chocolate chip cookie bar…times a gazillion! A chocolate chip cookie, topped with caramel and salt, topped with more cookie dough, more chocolate and caramel.

Whether you’ve had a bad day and need to indulge, need some baking therapy or just need something sweet, look no further. These are the bars for you.

Browned Butter Salted Caramel Cookie Bars

Ingredients:

12 Tbsp (1 1/2 sticks) unsalted butter
1 Large egg
1 Large egg yolk
1 Tsp vanilla
2 1/8 Cups flour
1/2 Tsp salt
1 Tsp baking soda
1 1/4 Cup brown sugar
1/4 Cup granulated sugar
3/4 Cup chocolate chips
11 oz caramel bits (or candy caramels, unwrapped)
1/3 Cup caramel candy, cut in quarters
3 Tbsp milk
Sea salt, for sprinkling
1/4 Cup caramel filled Hershey’s kisses

Directions:

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

Place butter in a 2 quart saucepan and place over low-medium heat. (Butter will begin to crackle and foam as it melts.) Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as the butter cooks. Once the butter is brown remove from heat, transfer to a large bowl and allow to cool.

Meanwhile, combine flour, 1/2 teaspoon salt, and baking soda in a large bowl and whisk to combine. Set aside.

Once the butter has cooled add brown sugar and granulaged sugar and beat on high to combine. Add whole egg, egg yolk and vanilla and mix to combine. Gradually add the flour mixture to the butter mixture and mix to combine. Stir in 1/2 cup of the chocolate chips and set aside.

Place the caramel and milk in a microwave safe bowl, place in microwave and heat. Heat the caramel and milk in 20 second increments, stirring between each interval. Continue to heat until caramel is completely melted and “pourable”.

Place 2/3 of the cookie dough mixture into the prepared pan, pressing firmly to distribute the dough evenly in the pan. Pour the melted caramel over the cookie dough and sprinkle with sea salt. Drop spoonfuls of the remaining cookie dough evenly over the caramel. Evenly scatter the remaining 1/4 cup of chocolate chips over the cookie dough, along with the chopped caramel candy and Hershey’s kisses.

Place bars in the oven and bake for about 30 minutes, until golden brown and cooked through. Remove bars from the oven and allow to cool completely. Once cooled, remove from pan and cut into bars. Store in an airtight container.

Recipe source: adapted from Ciao Mama originally from Two Peas and Their Pod

White Chocolate Toffee Crunch Cookies

December 28, 2012 by Lynsey 2 Comments

I must say this week has definitely been very interesting, maybe even one for the record books. It started out like any other holiday week; family was in and last minute preparations were being made for Christmas. The final presents wrapped, stockings stuffed, goodies baked. You know the drill. Tuesday, Christmas day, even started out normal. We woke up, my little man opened his stocking and then went to see what Santa had brought him. The events of Christmas morning transpired as normal. After we opened gifts we got ready, loaded up the car and headed to my in-laws to celebrate Christmas with them. It was chilly outside and rainy but no real weather to speak of. After we had been there a few hours the temperature started dropping, the rain started coming harder and harder and then the wintery mix. All the rain and mix started freezing on the trees and roads. It was amazing how quickly the weather changed. We eneded up having to load up and head back home before the weather and the roads got too bad.

We made it home just in time. About the time we got the car unloaded the snow started coming down. We’re not talking about a flurry here and there, we’re talking tons of snow. I fixed our Christmas meal, we sat down, ate, got everything cleaned up and then sat down to relax. About an hour after that we lost power. Yup, powerless on Christmas day. We started our gas logs and made a pallet in the living room so we could stay warm. The next day we woke up and still no power, so we hung around the house for a while hoping and praying the power would be restored soon. Time went by and still no power. I checked the news on my phone and read that there were close to 200,000 people in our area without power and they were predicting people could be without power for upto 7 days…yikes. We toughed it out a little longer since we had seen the power trucks going up and down our street. Then a few hours later I looked up and saw a lamp come. I don’t think I can explain just how happy we were! I turned our heat on, the gas logs off and a huge weight was lifted off my shoulders. We are definitely some of the fortunate ones in our area, there are still people without power. The crews are working continuously to get everyone’s power restored ASAP.

So since I had no power, I really had no way to update my blog, I couldn’t even cook or bake or do anything else for that matter. I had every intention of sharing these with you earlier in the week but life happens and severe weather happens!

The holidays just have a way of making you want to get in the kitchen and bake. I don’t think it really matters what, just as long as you get to bake something. Before Christmas I definitely had the baking fever, so that transpired into a baking marathon. Cookies, cakes, and candies. You name it, I made it! One of the goodies I made during this extravaganza were these cookies. The name alone was enough to draw me in; White Chocolate Toffee Crunch. How could that not be good? The first thing that popped into my head when I read the title was “sweet and salty”, AKA my weakness.

You know me, I’m a sucker for the sweet and savory flavor profile. I’m not sure what it is that entices me so much but it does, and in a big way. These cookies were the perfect amount of sweet, salty, crunchy and chewy. They encompass everything a good cookie should. It starts out like any cookie; butter, sugar, eggs and flour. After all that is mixed together then comes the good stuff. Crunched up salty pretzles, smooth and creamy white chocolate chips, and then bits of chocolate and toffee. Yum, right? All of those goodies are then mixed in the batter and spoonfuls are dropped onto a prepared baking sheet. Then, if that’s not enough they are then sprinkled with more white chocolate chips, pretzel pieces and toffee and chocolate bits. Put these puppies in the oven for a few minutes (but DO NOT) overbake, then allow to cool…if you can. If you must, enjoy one (or two…or three…or more) straight from the oven just use caution so you don’t burn the rough of your mouth! I have my very own cookie monster, although he’s not blue and furry, that must have a cookie or five right when they come out of the oven…so I promise no one over here is judging you for not having patience! Be sure to store whatever cookies you have left in an airtight container.

These cookies were delicious! They weren’t my first sweet and salty cookie and they won’t be my last!

White Chocolate Toffee Crunch Cookies

Ingredients:

1 Cup (2 sticks) unsalted butter, room temperature

1 1/2 Cups granulated sugar

2 Eggs, room temperature

2 1/2 Tsp vanilla extract

3 Cups all-purpose flour

1 1/4 Tsp baking soda

1 Tsp salt

1 3/4 Cups white chocolate chips, plus 3 tablespoons (divided)

1 1/4 Cups pretzels, crushed plus 3 tablespoons (divided)

1/2 Cup toffee and chocolate bits, plus 3 tablespoons (divided)

Directions:

Preheat oven to 350.

Line a baking sheet with a silicone baking mat (or spray with non-stick cooking spray) and set aside.

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

Combine butter and sugar in a large bowl and beat on high until light and fluffy, about 3 minutes. Once the mixture is creamed, add the vanilla and eggs and beat to combine. Reduce mixing speed, and slowly add the flour mixture, 1 cup at a time, and beat to combine between each addition. Once all the flour is incorporated, turn off mixer. Using a wooden spoon (or spatula) stir in 1 3/4 cups white chocolate chips, 1 1/4 cups pretzels and 1/2 cup toffee bits until combined.

Using a cookie scoop (mine measures about 1 1/2 tablespoons), scoop dough onto prepared baking sheet leaving about 2 inches between each scoop. Top with 2-3 white chocolate chips and sprinkle with crushed pretzels and toffee bits. Place in oven and bake for 7-8 minutes. Remove from oven, allow to cool on baking sheet for about 5 minutes, then transfer to a cooling rack and allow to cool completely.

Store in an airtight container.

Recipe source: adapted from The Little Kitchen

A Day to Honor Sandy Hook and Browned Butter M&M Cookies

December 21, 2012 by Lynsey Leave a Comment

Before Friday, December 14, 2012 I had never heard of the tiny town of Newtown nor the Sandy Hook Elementary School. I think it’s one of those days that will stay frozen in my mind forever. I will remember exactly where I was and what I was doing when I found out that one of the most horrific things imaginable had happened. A shooting at a school. An elementary school. For me and all the people around me it was like the events of the day came in slow motion and the number of victims just kept increasing. My heart was broken and I was numb. Children, teachers, a town and a community had just experienced one of the worst things ever. My heart broke for people I don’t know, for a town and school that I had never heard of. All I could think to do was pray. Pray for God to wrap his arms around the kids, teachers, staff, parents, first responders, a town and community. And that’s what I’ve done; pray numerous times every day since I heard the news.

I can’t imagine the terror and the horror that each person in Sandy Hook faced one week ago on this very day. There aren’t enough drills or courses in the world that can prepare anyone for what they went through. I thank God that the teachers and staff were able to keep a level head and did everything in their power to keep their kids safe. These teachers will forever be remembered as heros. These kids will forever be remembered as angels and remembered for the joy and laughter they brought to everyone they encountered. They may be gone but their spirits and legacy will live on forever in everyone that they touched.

Not a day has gone by that I don’t think about the people in this town, a town before now that was described as Mayberry. An innocent, happy place where people loved one another, a tight knit community. How could something so senseless happen to such a perfect town? Such perfectly innocent people? I think those are two questions that will be running through people’s minds infinitely.

After the events of Friday, December 14th I along with many others were left wondering what could be done to support this school, town and community. How could I show them I cared. I wanted them to know they are loved, prayed for and cared about. A whole nation and world are praying for them and are heartbroken for them.

In times like this the blogging world truly amazes me. A group of people that are tied by a common bond of blogging and sharing their passion band together to show their support to those in need, in trouble and those who just need some support. After Friday’s events a group of bloggers got together to organize an event to honor the victims, families and community affected by this tragedy. I am so honored and blessed that I can be a part of Cookies and Crafts for Sandy Hook.

I know the families and community of Newtown aren’t going to be reading any of these posts right now, or even in the near future. But when the healing process starts, and some sort of feeling starts to enter their bodies again hopefully they will get wind of the event taking place today and they’ll find some of these posts and know that there are people everywhere that care about them. That there are people that don’t even know them that love them. That there are communities, groups, organizations, a country and a world that loves them, whose hearts are bleeding for them and who are there for them.

I want to share a poem with you written by a teacher in honor of the victims.

twas’ 11
days before Christmas, around 9:38
when 20 beautiful children stormed through heaven’s gate.
their smiles were contagious, their laughter filled the air.
they could hardly believe all the beauty they saw there.
they were filled with such joy, they didn’t know what to say.
they remembered nothing of what had happened earlier that day.
“where are we?” asked a little girl, as quiet as a mouse.
“this is heaven.” declared a small boy. “we’re spending
Christmas at God’s house.”
when what to their wondering eyes did appear,
but Jesus, their savior, the children gathered near.
He looked at them and smiled, and they smiled just the same.
then He opened His arms and He called them by name.
and in that moment was joy, that only heaven can bring
those children all flew into the arms of their King
and as they lingered in the warmth of His embrace,
one small girl turned and looked at Jesus’ face.
and as if He could read all the questions she had
He gently whispered to her, “I’ll take care of mom and dad.”
then He looked down on earth, the world far below
He saw all of the hurt, the sorrow, and woe
then He closed His eyes and He outstretched His hand,
“Let My power and presence re-enter this land!”
“may this country be delivered from the hands of fools”
“I’m taking back my nation. I’m taking back my schools!”
then He and the children stood up without a sound.
“come now my children, let me show you around.”
excitement filled the space, some skipped and some ran.
all displaying enthusiasm that only a small child can.
and i heard Him proclaim as He walked out of sight,
“in the midst of this darkness, I AM STILL THE LIGHT.”

Written by Cameo Smith, Mt. Wolf, PA

To pay honor and tribute to the victims, families and community I decided to get in the kitchen with my most special little helper and bake up a snack that would be sure to please kids of all ages. We decided to make browned butter, brown sugar, M&M cookies. When I think back to my childhood, I always remember being drawn to the cookies that had some sort of candy in them. They were always full of bright colors and candy and, well, they were just plain fun. Can anyone really look at a brightly colored, candy packed cookie and not smile? I’ve never met anyone who didn’t crack a smile when given a cookie.

So when I was looking for a recipe to share with you today, this one just seemed to fit. A cookie full of candy and bright colors that would be sure to make anyone and everyone smile. A cookie that you could just imagine being brought through the doors of any school for a group of kiddos and teachers.

These cookies are delicious. They are packed full of candy, flavor, they are fluffy and they are perfectly chewy. I love that this cookie includes brown sugar, cookies with brown sugar just have so much flavor and tend to be that much more chewy! This one also has one of my favorite things, browned butter. You all know this is a weakness of mine. The end result is amazing. A caramel-like, nutty browned butter flavored cookie that is studded with brightly colored chocolate M&M’s.

Let’s be sure to remember the heros and victims of last weeks senseless tragedy. Some older and many that were so young. Now they all have wings, are with God and are walking the streets of gold and will forever be angels.

Daniel Barden, Olivia Engel, Josephine Gay, Ana M. Marquez-Greene, Dylan Hockley, Madeleine F. Hsu, Catherine V. Hubbard, Chase Kowalski, Jesse Lewis, James Mattioli, Grace McDonnell, Emilie Parker, Jack Pinto, Noah Pozner, Caroline Previdi, Jessica Rekos, Avielle Richman, Benjamin Wheeler, Allison N. Wyatt, Mary Sherlach, Victoria Soto, Anne Marie Murphy, Lauren Rousseau, Dawn Hochsprung, Charlotte Bacon and Rachel Davino

For more information on how you can help with a monetary donation please visit Newtown Youth and Family Services. According to their website they are a “licensed, non-profit, mental health clinic and youth services bureau dedicated to helping children and families achieve their highest potential. NYFS provides programs, services, activities, counseling, support groups and education throughout the Greater Newtown area.” All donations made to the NYFS will go towards all of those affected by the Sandy Hook school shooting.

Browned Butter Brown Sugar M&M Cookies

Ingredients:

1 1/2 Cups all-purpse flour

1 Tsp baking soda

3/4 Tsp salt

1/4 Cup sugar

2/3 Cup packed brown sugar

1/2 Cup (1 stick) unsalted butter, room temperature

1 Extra large egg, room temperature

1 Tsp vanilla

1 Cup M&M’s

Sea salt, for sprinkling

Directions:

Place butter in a small saucepan and place over low-medium heat. (Butter will begin to crackle and foam as it melts.) Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as it cooks. Once the butter is brown remove from heat, and allow to cool.

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

Place the cooled butter along with both sugars in a bowl a mixer. Beat on high until well combined. Add the egg and vanilla and mix to combine. With the mixer on low, slowly add the flour mixture and mix until thoroughly incorporated (being sure not to over mix. Once the ingredients are combined, remove the bowl from the mixer, add the M&M’s and stir with a spatula (or spoon) to incorporate.

Chill dough for 2 hours (or upto 24 hours) before baking.

When ready to bake; preheat oven to 350. Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray.

Using 1 cookie scoop (mine measures about 1 tablespoon), scoop the cookie dough and place on prepared cookie sheet, leaving about 2 inches between each cookie. Repeat with remaining dough. Sprinkle the tops of each cookie with sea salt. Place in oven and bake for 7-8 minutes. Remove from oven, allow cookies to cool on the pan for about 5 minutes then transfer to a cooling rack and allow to cool completely.

Recipe source: barely adapted from Keep It Sweet Desserts

Triple Chocolate Molasses Cake

December 20, 2012 by Lynsey Leave a Comment

It’s no surprise to any of you that I LOVE chocolate. Infact, I think that’s probably an understatement. I have a healthy obsession with it, to say the least. I also love anything and everything sweet. So when I stumbled across Crunchy Creamy Sweet blog and saw this cake it was love at first sight. I knew I must make this and make it soon.

I had been longing for some baking therapy for quite some time, and especially since the holidays are here. There’s just something about the holidays that makes me want to bake something sweet every. single. day. I’m not sure what it is but I find myself HAVING to bake during the time of year, every year. This cake fit the bill; baking therapy, a perfect recipe for the holidays and a cake big enough to share with lots of people. After all, this is the seaons of giving and sharing. And what better way to show others you care than with a big, rich, tasty and chocolate-y cake.

This cake is guaranteed to put a smile on anyone and everyone’s face. How you could not smile when you see a big piece of chocolate cake drizzled with more chocolate? It’s impossible!

This cake has it all. First, and foremost it’s delicious! It’s moist, bursting with so many levels of flavor and it’s practically effortless to put together. If you’re a chocolate fan this is the cake for you. We’re not talking about one layer of chocolate, or even two, but three. Yes, three layers of chocolate! Woohoo. The cake has cocoa powder, then it’s studded with a whole cup of mini chocolate chips that are studded throughout the cake when it’s cut into. Next, it’s then drizzled with a chocolate molasses glaze. The chocolate molasses combination is something I’ve never tasted before, but after having this cake it became an instant favorite. It’s amazing…life changing possibly. This cake is definitely a winner and the perfect addition to any holiday dessert table.

Triple Chocolate Molasses Cake

Ingredients:

For the cake-
3 Cups all-purpose flour
1/4 Cup unsweetened cocoa powder
1 Cup sugar
1 Tsp ground ginger
2 1/2 Tsp baking soda
2 Tsp baking powder
2 1/2 Tsp ground cinnamon
1/4 Tsp salt
1 Cup mini chocolate chips
1/2 Cup unsulphered molasses
1 Cup vegetable oil
2 Eggs
1/4 Cup milk
1/4 Cup unsalted butter, room temperature
2 Tsp vanilla extract
1 Cup boiling water

For the the glaze-
2 Oz semi-sweet chocolate
1 Tbsp unsalted butter
2/3 Cup confectioner’s sugar
1 Tbsp unsulphered molasses
1/2 Tsp vanilla extract
1-2 Tbsp hot water

Directions:

For the cake-
Preheat oven to 350. Grease and flour a bundt pan and set aside.

In a large bowl sift together the flour, cocoa powder, sugar, ginger, baking soda, baking powder, cinnamon, and salt. Add the chocolate chips and stir to combine. Set aside.

Combine molasses, oil, eggs, milk, butter and vanilla in the bowl of a stand mixer. Using the paddle attachment, beat until ingredients are incorporated and smooth. Once the ingredients are combined, pour them over the dry ingredients. Add the boiling water and fold to incorporate.

Evenly pour the batter in the prepared cake pan. Place in oven and bake for 40-50 minutes, until toothpick inserted comes out clean. Once the cake is thoroughly baked, remove from oven and immediately invert cake onto cake plate or serving platter.

For the glaze-
Combine chocolate and butter in a double boiler and place over medium heat. Leave over heat until chocolate has melted completely. Remove from heat and whisk to combine. Allow mixture to cool to room temperature.

Once the mixture has cooled, sift the powdered sugar over the chocolate and whisk to combine. Add molasses and vanilla and whisk to incorporate. Add water, 1/2 tablespoon at a time, until a drizzling consistency is achieved.

Evenly drizzle over the cooled cake.

Enjoy!

Recipe source: Crunchy Creamy Sweet

DB: Twelve Days of Cookies

November 27, 2012 by Lynsey Leave a Comment

Holiday season is the time for sharing and Peta of Peta Eats is sharing a dozen cookies, some classics and some of her own, from all over the world with us.

We are embarking on my most favorite time of the year, Christmas! Can you believe it’s here? I can’t! The time and year has just flown by, but boy I’m glad it’s here. My tree is up, presents are wrapped and now I’m just enjoying the decorations, music and merryment of the season. When I think of Christmas I think of hot chocolate, hot apple and muled cider, and of course homemade cookies and goodies!

For this round of the daring baker’s we were given a list of 12 treats to choose from and these goodies ranged from cookies to bars to shortbreak and even some layered cookies. Each and every recipe provided sounded incredible, and we had to choose one. ONE! Talk about a tough decision! Don’t worry, I managed to make it through the stressful process and I chose one to share with you today. But, I do believe, I’ll be making some more of the treats from this challenge between now and Christmas.

Chocolate and Caramel Turtle Bars

Ingredients:

For the base layer-

2 Cups all-purpose flour
1 Cup brown sugar, firmly packed
1/4 Tsp cinnamon
1 Cup (2 sticks) butter, melted

For the caramel-

3/4 Cup butter
1 Cup brown sugar, firmly packed
1 1/2 Cups pecans chopped into 1/4 -inch pieces

Chocolate layer-
1 Cup plus 2 Tbsp dark chocolate
2 Cups toasted pecans chopped into small chunks

Directions:

Preheat oven to 350.

Spray a 9×13 cake pan with non-stick cooking spray and set aside.

For the base layer-
Combine the flour, brown sugar and cinnamon in a medium bowl and stir to combine. Add the melted butter and stir to combine.

Pour the mixture in the prepared pan, and using your hands (or a spatula) evenly press the batter into the pan.

Place in oven and bake for 10 minutes.

Evenly sprinkle the 1 1/2 cups of pecans over the base layer and return to oven. Bake an additional 5 minutes.

For the caramel-
Meanwhile, place butter in a medium saucepan over low heat and allow to melt. Once the butter has melted add the brown sugar and stir until smooth. Increase heat to medium and allow mixture to come to a light boil. Once the mixture is boiling, remove from heat and carefully pour over the pecans.

Return to oven and bake 10 minutes.

For the chocolate layer-
While the bars are baking, finely chop the chocolate. Immediately sprinkle over the bars once they are removed from the oven. Allow to sit for 2-3 minutes, then use a spatula to smooth. Sprinkle the pecan pieces over the chocolate while it’s still soft. Allow chocolate to harden and bars to cool, cut and serve.

Recipe source: Peta Eats

SRC: 3 Ingredient Nutella

November 26, 2012 by Lynsey 10 Comments

For the November installment of the secret recipe club swap I was assigned Deanna’s blog, The Mommy Bowl. Deanna is a cereal lover turned gluten-free. While this is a challenge in and of itself, she’s also determined to serve her family delicious and tasty gluten-free meals and treats.

After looking through numerous recipes on her blog, I finally decided on 3 ingredient Nutella. As if this stuff weren’t addicting enough from the store, I know have the means to make it for myself at home. Any time I want. How dangerous is that? I love Nutella and I’m ~~slightly~~ obsessed with it. Over the years I have used much self-control and tried to limit my intake of this heavenly chocolate spread and I must say, I’ve done quite well. Well, now that I’ve discovered this recipe I can make it myself anytime I want. It’s slightly easier to practice self-control when I have to get in the car, go to the store and buy a jar when I have a craving. Now my control and discipline is going to be tried even more so now that I have the recipe. One plus with the homemade stuff is that I can control the quality of the ingredients which means I can make it slightly more healthy than the stuff I could buy in the store.

If you’re as addicted to this stuff as I am, then you’ll definitely need to give this recipe a try. I promise you won’t be disappointed!

3 Ingredient Nutella

Ingredients:

1 1/2 Cups Hazelnuts
1 1/2 Tbsp unsweetened cocoa powder
2 Tbsp honey
*A splash of milk, if needed
Directions:

Preheat oven to 350.

Evenly spread halzenuts on a rimmed baking sheet. Place pan in preheated oven and bake for about 10 minutes, until lightly brown and toasted. After the hazelnuts are toasted, remove from oven and transfer to a clean dish towel. Rub vigorously to remove the skin.

Transfer clean, skin-free nuts to a food processor. Process until a hazelnut butter begins to form, about 7-10 minutes. Transfer hazelnut butter into a medium bowl. Add the cocoa powder and honey and stir to combine. If mixture is a little too thick, add a spash of milk. Transfer to glass jars and seal.

Recipe source: adapted from The Mommy Bowl

Cookies and Cream Cake

September 21, 2012 by Lynsey 3 Comments

So this past weekend we celebrated Spencer’s birthday and I simply could not pass up the opportunity to make him a cake. Because we all know that it’s not truly a birthday without cake! I can’t even begin to tell you how many ideas I had for his cake, but I know it was A LOT. To help narrow my options down, slightly, I had to determine if Spencer was in the mood for chocolate or something else particular. Once I got that nailed down I then had the daunting task of deciding which chocolate concoction to make! That was the hard part.

I searched threw all of my recipes I’ve compiled over time trying to seed out the ones that just didn’t fit and narrow it down to the ones that I thought would be perfect. I sent Spencer one recipe and idea after another, and then I found it. Yes, IT! I found this recipe on Butter and that was it. My search was over…for now! Spencer decided on a cookies and cream cake for his birthday. Now let me tell you, he was really excited about this cake but, honestly, I think I was even more excited!

The idea of a chocolate cake filled with a cookies and cream filling, coated in more cookies and cream buttercream then coated in crushed chocolate sandwich cookies. How could this possibly be bad? Does it really get any better than this? I think not, people! Not only did the idea of the cake and flavors excite me, but the fact that I had come across a recipe for German buttercream (a buttercream I had not yet made) excited me as well. I love trying new recipes, so this entire cake, filling, frosting and all was right up my alley.

The cake is a deliciously rich and moist chocolate cake. Honestly, I’ve been searching for the perfect chocolate cake that would be my “go to” recipe and I think I’ve found it. I honestly could have taken the cake and a fork, sat down and eaten the entire thing on the spot. But…I didn’t. Then there’s the buttercream. The glorious buttercream. This is a buttercream unlike any other I’ve ever had. The base of the buttercream is actually pastry cream. And if the pastry cream isn’t yummy enough on it’s own, butter is then beaten until light and fluffy and the pastry cream is then added. The result is a rich, yet light, buttery buttercream. A butter lover’s dream. If that’s not enough, chocolate sandwich cookies are then chopped and added. The cake is then filled and frosted with this deliciousness. And let’s not stop there, after the cake is filled and frosted another healthy dose of finely chopped cookie crumbes are then added to the sides and top of the cake. Let me just tell you now, it’s Uuuuu…mazing! I could honestly have a piece of this everyday. Yes, it’s that good. Needless to say, Spencer was very pleased with his birthday cake. Happy birthday, baby!

Cookies and Cream Cake

Ingredients:

For the cake-
2 Cups all purpose flour
2 Cups granulated sugar
1 Tsp salt
10 1/2 Tbsp (5.4oz) unsalted butter
1/4 Cup + 1 Tbsp vegetable oil
1/4 Cup good quality cocoa
1 Cup water
2 Eggs
1 Tsp vanilla
2 Tsp baking soda
1/2 Cup buttermilk

For the German Buttercream-
1 1/4 Cups milk
1/2 Cup sugar
1/4 Cup cake flour
1/4 Tsp salt
4 Egg yolks
1 Tsp vanilla extract
2 Cups + 2 oz (4 1/2 sticks) unsalted butter, room temperature

Additional ingredients:
30 Chocolate sandwich cookies (2/3 package)

Directions:

For the cake-

Preheat oven to 350. Grease and flour 2 (8inch) cake pans, line the bottoms with parchment paper (spray paper with nonstick cooking spray) and set aside.

In a large mixing bowl combine flour, sugar, and salt. Stir to combine and set aside.

Place butter, oil, cocoa and water in a medium saucepan over medium heat. Leave over heat until butter is melted and mixture is smooth, stirring occasionally. Once butter is melted remove mixture from heat and pour over the flour mixture. Mix on low to combine.

Place eggs in a small bowl or liquid measuring cup and lightly beat. While whisking continuously, slowly pour 1/4 cup of the chocolate mixture in with the egg mixture. (This will help temper the eggs to ensure you don’t cook any of the eggs with the hot liquid.) Add the egg mixture to the chocolate mixture and mix to combine. Add vanilla and baking soda and combine. Last, add the buttermilk and beat on low to incorporate. Once ingredients are completely incorporated, increase speed to high and mix for 60 seconds.

Divide the batter evenly between the two prepared pans. Place in preheated oven and bake for 30-45 minutes, until cooked through and a skewer inserted into the cake comes out clean. (Be sure not to overcook, as it will result in a dry cake) Once cakes are baked, remove from oven and allow to cool in pans for 5 minutes. Invert cakes onto a cooling rack and allow to cool completely.

For the German Buttercream-

First you must make a pastry cream-
Pour milk into a medium saucepan and place over medium heat allowing the milk to scald (heat until bubbles begin to appear around the edges, but mixture is not yet boiling).

Meanwhile, combine the sugar, flour, and salt in a small bowl and stir to combine. Set aside. In a large heatproof bowl combine the egg yolks and vanilla and stir to combine. While whisking continuously, add the flour mixture to the egg mixture and whisk until the mixture begins to thicken.

Once the milk is thoroughly heated, add to the flour mixture whisking continuously. Transfer mixture back to the saucepan and return to medium heat. Whisk the mixture vigorously and continuously utnil it begins to thicken. Once the mixture has thickened significatly whisk vigorously for 10 seconds and remove from heat. Transfer to a medium, heatproof bowl and cover with plast wrap (ensuring that the plastic wrap is touching the pastry cream) and refrigerate for at least 4 hours.

Once the pastry cream has chilled at least 4 hours the buttercream can be made. Place butter in a bowl of a stand mixer and beat until smooth, about 4-5 minutes. Add the pastry cream, in batches, beating to incorporate between each addition. Once all of the pastry cream has been incorporated beat on medium-high for about 5 minutes, until mixture is light and smooth.

Reserve 1 1/4 cups of the buttercream, and set aside.

To assemble-

Roughly chop/crush 1/4 of the chocolate sandwich cookies and mix with 3/4 cup of the reserved buttercream. This will be the filling for the center of the cake.

Crush the remaining chocolate sandwich cookies into fine crumbs and set aside.

Place a small dab of frosting in the center of a cake board (or cake stand) and place one chocolate cake on the board or stand. Evenly spread the filling over the top of the cake. Place the other cake, top side down, on the filling and gently press.

Spread a very thin layer of buttercream over the entire cake and place in the refrigerator for at least 30 minutes.* Meanwhile, mix half of the crushed chocolate sandwich cookies with the remaining buttercream. Frost the sides and top of the cake with the cookies and cream buttercream.

Place the cake over a layer of parchment paper or wax paper. Apply the remaining crumbs to the sides and top of the cake, the parchment paper will catch any crumbs that do not stick to the cake.

Place the remaining 1/2 cup of buttercream in a piping bag fitted with the tip of your choice (I used a star tip). Pip “stars” of buttercream around the top perimeter of the cake, if desired. Pipe a star in the center as well then top with an chocolate sandwich cookie.

*This is a crumb coat. It allows the top layer of buttercream to go on more smoothly and evenly. It also hides crumbs, and keeps crumbs out of the final layer of frosting but in this case doesn’t matter since the outside will be coated in cookies!

Recipe source: Butter

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