Chocolate

Sweet and Salty Cookies

February 3, 2012 by Lynsey 2 Comments

This post has been a long time coming. I have been experimenting with this cookie recipe for quite some time now. I wanted a cookie that embodied the perfect amount of sweet and salty without one over powering the other. Well, the day has finally come! I have the perfect recipe that includes it all; sweet, salty, crunchy, chewy, rich and of course, Oh. So. Yummy! I can’t begin to tell you how proud I am of this recipe and how excited I am to finally be able to share this with you.

I have tried multiple recipes that claim to be the perfect combination of sweet and salty but every time I just haven’t been wowed. All that changed once I had these cookies. I can honestly say I’ve never had a cookie that incorporated a little bit of everything in each bite, until now. These cookies have it all. I love how they are thick, gooey, rich, sweet, chocolatey and salty. This sweet and salty trend may be a craze to some but to me, it’s my perfect dessert. I started mixing these two flavors a long time ago. I remember when I was little, I would make some popcorn then sprinkle in M & M’s, peanuts, pretzels and raisins. When I had that snack I was one happy little girl. My love for these flavor combinations has only grown over the years and I jump at the opportunity to try or create recipes that involve these flavors. I loved this combination long before it became a craze and I’ll love it long after it’s lost it’s luster.

Sweet and Salty Cookies

Ingredients:

For the cookies-
1 Cup (2 sticks) butter, room temperature
1 Cup brown sugar
3/4 Cup granulated sugar
2 Eggs
1 Tsp vanilla
1 1/2 Tsp sea salt
2 Cups flour
1 Tsp baking soda
1 Cup (about 6 pretzel rods) roughly chopped
1/2 Cup dry roasted peanuts, roughly chopped
1 Cup pretzel M & M’s, roughly chopped
3/4 Cup chocolate chips
Kosher salt, for sprinkling

For the ganache-
2 Tbsp butter
6 Oz semi-sweet baking chocolate, roughly chopped
1 Tbsp heavy cream
Kosher salt

Direcetions:

For the cookies-

Preaheat oven to 350. Line baking sheets with a silicone baking mat, or spray with cooking spray and set aside.

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

Place butter in a large mixing bowl and beat until light, about 1-2 minutes. Add the brown and granulated sugar and mix until light and fluffy, another 2-3 minutes. Add eggs, one at a time, mixing to make sure each is incorporated. Add the vanilla and mix until combined. Slowly add the flour mixture until thoroughly mixed.

Once all the ingredients are mixed together remove the bowl from the mixer. Add the pretzels, peanuts, chocolate chips, and M & M’s and stir until evenly incorporated.

Place rounded tablespoons of dough on the prepared cookie sheet. Press the ball of dough slightly with the bottom of a glass, press just enough to flatten slightly but allowing the scoop to remain thick. Repeat process with remaining dough. Sprinkle the cookies with Kosher salt and place in the preheated oven and bake for 8-9 minutes, until cookies are golden brown. Remove from the oven, allow cookies to cool on the baking sheet for 5 minutes, transfer to a cooling rack to allow to cool completely.

For the ganache-

Place the butter and baking chocolate in a microwave safe bowl. Heat the two ingredients in 25 second intervals, stirring after each interval until completely melted. Add the heavy cream and stir to combine. The ingredients may need to be heated an additional few seconds to combine. At this point the mixture should be shiny, thick and smooth.

Dip the bottom of the cookie in the ganache then place the dipped cookie upside down on a cooling rack and sprinkle with Kosher salt. Repeat the process with the remaining cookies.

Allow to completely cool before storing in an airtight container. Place a layer of wax paper between each layer of cookies to eliminate the chocolate sticking to the top of the stacked cookies.

Recipe source: A Lynsey Original

Brownie Pie

January 20, 2012 by Lynsey Leave a Comment

By now, I’m sure you are all aware and addicted to Pinterest. For those of you who have not heard of this new, very addicting, site let me tell you a little bit about it. It is a virtual pin board that will help you keep track of DIY projects, recipes, clothing, and elements of your dream home and everything in between. As I have said it is very addicting and it doesn’t take long to real you in. It is, however, very handy. It keeps all of your interests in one place that can be accessed from anywhere there is internet. This is not only convenient, but it helps eliminate frustration as well as the need to print out page after page of instructions, ideas, or recipes that you want to keep on hand, in a safe place, only to find that when you are ready for it you have lost it. I can’t tell you how many times I’ve gone to make a recipe only to find out that I can’t find the recipe, let alone remember what website I found it on. Those days are over, Pinterest is one of my new best friends, along with Google reader, I have everything in a centralized location and at my fingertips no matter where I am! Okay, enough about my new found ~~addiction, hobby,~~ I mean virtual bulliten board.

How, you ask, did Pinterest come up and why is it relevant in any way to this post? Well, I’m glad you asked. Pinterest is how I first came across this deliciously, mouth-watering recipe for brownie pie. I love the blog Love and Olive Oil (if you haven’t heard of it you must check it out!) and I have following it for quite some time but this specific recipe somehow slipped past me. Luckily it was brought to my attention through another source and I quickly “pinned” it to my food board and just waited for the perfect occassion to make it…not that there really needs to be a reason for chocolate.

If you have been following this blog for any amount of time, you know that I am a HUGE chocolate fan. There can honestly never be too much chocolate, in my opinion. I have an equal enthusiasm for brownies. There isn’t much, if anything, that can beat a good, hot, chocolate-y, gooey brownie. Brownies are a classic and pretty simple but there is something magical about that gooey, fudginess that is a brownie. Could there really be anything that could make a brownie better? Well, I thought not until I had this recipe. This recipe takes brownies and puts them in a pie form. Now for all of you edge and corner lovers out there, this is the recipe for you. You not only get your fudgy brownie, but you get your crisp yet chewy edges in every bite.

The brownie is prepared like normal but the difference is made by using a pie plate. Instead of using a traditional 9×9 or 9×13 pan, a pie plate is used. By using a pie plate, a “crust” is formed not only along of the bottom of the pie but around the edges too. The end product is brownie in a pie form that has an edge on every piece. It’s incredibly easy to put together and even easier to eat. Chocolate, salt and ooey gooey goodness in every bite! My friends, it doesn’t get any better than that!

Brownie Pie

Ingredients:

1 1/2 Cups sugar
1/2 Cup flour
1/3 Cup dark chocolate cocoa
1/2 Cup (1 stick) unsalted butter, room temperature
3 Large eggs, room temperature
1 Tsp vanilla extract
1/8 Tsp sea salt, plus additional for sprinkling on top
1/2 Cup dark chocolate or semi sweet chocolate morsels
1 Cup fresh whipped cream (optional)
Vanilla ice cream (optional)

Directions:

Preheat oven to 325 degrees.

Generously grease a 9-inch pie plate or 3 to 4 mini pie plates.

Combine sugar, butter, eggs, vanilla and salt in a mixing bowl and beat at medium speed with an electric mixer. Beat in flour and cocoa. Stir in chocolate morsels. Pour batter into prepared pans.

Bake for 40 minutes (30 to 35 minutes for mini pie plates) or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool at least 30 minutes before slicing. Serve topped with whipped cream or ice cream, if desired.

Recipe source: Ingredients Inc. via Love and Olive Oil

Cream Cheese Swirl Brownies

October 21, 2011 by Lynsey Leave a Comment

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

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

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

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

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

Cream Cheese Swirl Brownies

Ingredients:

For the brownies-

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

For the cream cheese-

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

Directions:

Preheat oven to 350.

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

For the brownies-

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

For the cream cheese-

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

To assemble-

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

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

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

S’more Brownies

October 19, 2011 by Lynsey Leave a Comment

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

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

S’more Brownies

Ingredients:

For the crust-

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

For the brownies-

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

For the topping-

2 1/-3 Cups jumbo marshmallows

Directions:

Preheat oven to 350.

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

For the crust-

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

For the brownies-

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

For the topping-

Turn on the broiler.

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

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

Recipe source: A Lynsey original

Low Fat Chocolate Zucchini Muffins

October 12, 2011 by Lynsey 1 Comment

Who doesn’t love a muffin? And, I mean, what’s not to love? They are delicious, and they are small and portable so they can easily be enjoyed on the go. They are like cupcakes; you get the same taste and deliciousness of a cake but they are “less work” to eat, not that cake or any food for that matter is really troublesome to eat! For a while I was on a muffin kick, and I had muffins up to my ears. It’s been a while since I’ve made any muffins, not really sure why, but when I came across this recipe I had to try it.

I love zucchini and I love chocolate, so why not try combining the two together? I was extremely excited to try this recipe; and one of the reasons was I had never tried a sweet recipe that incorporated zucchini into its list of ingredients. I’m always up for new things and figured I should give this recipe a try. Boy am I glad I did! These muffins were delicious. They were crumbly, moist and full of flavor from both the zucchini and the chocolate. While you get the flavor from the zucchini, the chocolate gives it a nice sweetness and a great flavor contrast. Plus, with the chocolate in there you almost forget these are low fat…and even good for you!

I know this recipe sounds kind of if-y…zucchini and chocolate? But I promise you will not be upset you tried these. If you’re unsure about how much of the zucchini you want to taste, reduce the amount to a cup and then go from there. I loved having these on hand; they were a great alternative for Tucker for breakfast and they were perfect for Spencer and I to grab on the way out the door. These make a great breakfast but also are perfect for a snack when you need a pick-me-up.

Low Fat Chocolate Chip Zucchini Muffins

Ingredients:

1 Cup all-purpose flour
1 Cup whole wheat pastry flour
1/2 Cup brown sugar (not packed)
1 1/8 Tsp baking soda
1/2 Tsp salt
1 Tsp vanilla
1/2 Cup chocolate chips
1 Large egg, beaten
2 Tbsp unsalted butter, melted
1 Cup unsweetened applesauce
1 1/2 Cups (about 1 1/2 medium) zucchini, shredded

Directions:

Preheat oven to 325.

Place muffin liners in pan and set aside.

In a large bowl sift together flour, baking soda, and salt. Add the chocolate chips and stir gently to combine. Set aside.

Place the butter, egg, and applesauce in a bowl of an electric mixer and mix on low to combine. Add the zucchini and mix until incorporated. Slowly pour in the flour mixture and mix on low until blended. Spoon the batter into the prepared muffin tins, filling them 3/4 of the way.

Bake muffins for 30-35 minutes, or until toothpick inserted in the center comes out clean. Cool for about 10 minutes, then remove to cooling rack and allow to cool completely. Store in an airtight container.

Recipe source: seen on Prevention RD originally from Skinny Taste

Serendipity Deluxe Bars

October 7, 2011 by Lynsey Leave a Comment

Tucker is still as in love with the mixer today as he was a year ago. When he hears the mixer turn on it is only a matter of seconds before he’s by my side helping me scoop, pour and mix. Now, he also knows, that whatever comes out of the mixer is something delicious and most of the time it’s sweet and he can’t wait to take a bite. He, now, is under the assumption that anything that is stored in a Tupperware container is a cupcake. The way he says it, however, is incredibly cute and very southern…”cup-caaaaake”! And of course, whenever he sees the container, he points to it, says cupcake and insists on having at least 1 bite, if not the entire thing immediately. It is needless to say that he is not a snob of whatever may come out of that container, even if it’s not a cupcake. Maybe to him cupcakes equal something sweet and delicious?

I made these bars, or cupcakes as Tucker would call them, the other day and they were absolutely delicious. When I saw the picture of them, I immediately knew I HAD TO MAKE THEM…and now, not later! There are so many different flavors and textures that make up these bars and when combined, it makes for a little slice of heaven. The buttery sweetness of the crust, topped by the chocolate fudginess in the truffle filling, and completed by the rich caramel topping with crunch added by the pecans. These have to be one of the best bars I’ve ever made. They are rich, decadent and filling and the perfect way to end a meal or a great mid-afternoon snack. What could make this better? Hardly anything except enjoying them with a glass of ice cold milk or a hot cup of coffee. Whether you need a dessert to take somewhere or you are just itching to make something sweet these are perfect for your need. What’s even better? All the ingredients in these bars are staples; you don’t even have to go to the store before you make these! That’s awesome…or incredibly dangerous:)! Either way…you have to make these.

Serendipity Deluxe Bars

Ingredients:

Crust-

1 Cup (2 sticks) cold butter, cubed
2 Cups all-purpose flour
1/2 Cup sugar
1/4 Tsp salt

Truffle filling-

1 Cup corn syrup
1 1/4 Cups semi-sweet chocolate chips
1 Cup sugar
4 Eggs
1 Tsp vanilla

Caramel crunch topping-

1/4 Cup corn syrup
3/4 Cup brown sugar, packed
1 Cup oats
1/2 Cup pecans, coarsley chopped
3/4 Cup (6 oz) butter, melted

Directions:

Preheat oven to 350.

Line 9×13 pan with foil, then grease the foil and set aside.

For the crust-

Place the butter, flour, sugar and salt in a food processor and pulse until coarse crumbs begin to form. Pour the crumb mixture into the prepared pan and press the crumbs into an even layer. Bake for 18-20 minutes, or until edges are lightly browned.

For the filling-

While the crust is baking, prepare the filling by placing the corn syrup and chocolate chips in a microwave safe bowl. Place the bowl in the microwave and heat the ingredients until the chocolate is melted, be sure to stir the mixture every 15-30 seconds to ensure the chocolate does not burn. Let the mixture cool slightly, add the remaining ingredients and whisk to combine. Pour over the hot crust and spread into an even layer. Bake for 27-30 minutes, until the edges are slightly firm and the middle is very slightly jiggly.

For the caramel crunch topping-

Meanwhile, place the corn syrup, brown sugar, oats, pecans and melted butter in a medium bowl and stir together to incorporate.

Let the filling and crust cool for 10 minutes, after removing from oven, then spoon the caramel crunch layer over the filling and spread evenly. Return to the oven for an additional 25-30 minutes, until the bars are just set.

Let cool in the pan for 5-10 minutes. Remove the bars from the pan and allow to cool completely before cutting. Store in an airtight container.

Recipe source: seen on Baking Blonde, originally from A Passion for Baking

Peanut Butter Reeses Pie, A Pie For Mikey

August 13, 2011 by Lynsey Leave a Comment

What are you grateful for? Have you thought about that lately? As our life goes on day after day, it is easy for us to overlook the little things and take so many things for granted. It is unfortunate that it sometimes takes a great loss for us to stop, reflect, and appreciate everything in our lives, both big and little. So, right now, I ask you to stop whatever you are doing to take a moment to think about your life and what you are grateful for.

Here are a few things that come to mind immediately when I think about what I am grateful for today:

*My family and loved ones
*Memories that don’t fade
*Comfort and compassion…of strangers
*The safety and comfort of home

I know this post isn’t like most of my posts. Today, this is a special post to honor the memory of a man, husband and father (whom I never had the pleasure of knowing), Mikey Perillo. Mikey was the husband of a food blogger, editor, and mother of two, Jennifer Perillo. Mikey Perillo left this world, suddenly, last Sunday after collapsing from a heart attack. He was taken from this world so quickly; there was no time for goodbyes, hugs, kisses or I love you’s. In the blink of an eye he was gone.

Although I don’t personally know the Perillo’s my heart breaks for Jennifer and her two girls. Her two girls loved their daddy and thought he hung the moon; and now there will be no more laughs, hugs, or dances because he was taken from them in an instant. I pray for Jennifer that she can not only find the strength to cope with this great loss, but to be a comfort and source of strength for her two young girls who are struggling to cope and understand this great loss.

This unfortunate loss comes as a reminder to not take anything or any day for granted. Each day is a gift that is full of opportunities, and that will be filled with the memories that we make. Be grateful for your loved ones, for each day we are given with all of our friends and family and for all of the opportunities that we are given. Don’t take a thing, not even a second for granted, because there is no guarante there will be a tomorrow.

I say all that to say this. Live each day to it’s fullest. Don’t put things off until tomorrow that can be done today. Be sure to tell your loved ones how much you love them and tell them as often as you can. Cherish every day, hour and second; and make as many memories as possible.

Now I’m sure you’re asking yourself “what does all this have to do with pie?” It has everything to do with pie. Although Jennifer has had a lot on her mind, she has posted on her blog a couple of times over the past few days to honor the memory of her husband. Her latest post had a request:
“For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there’s no tomorrow because today is the only guarantee we can count on.”

So to help Jennifer’s healing process the blogasphere has pulled together and flooded the internet with peanut butter pies today. It’s amazing how people who don’t know each other, but have a common tie, will pull together to support one of their fellow bloggers in a time of saddness or need. So in honor of Mikey, here is a Peanut Butter Reeses Pie.

Peanut Butter Reeses Pie

Ingredients:

1 Pie crust, baked and cooled

1 1/2 Cups (1 lb) creamy peanut butter
1 Cup heavy whipping cream
1 (14oz) can sweetend, condensed milk
1 (8oz) package cream cheese, room temperature
1 package mini Reeses cups

Directions:

Place cream in a bowl of a stand mixer. Fit mixer with a whisk attachment and turn mixer on high and beat cream until fluffy and peaks form. Set aside.

In a separate bowl, combine the peanut butter and cream cheese and whisk on high until light and fluffy, about 2-3 minutes. Add the condensed milk and whisk together on medium until well combined.

Fold 1/3 of the whipped cream into the peanut butter mixture, until combined. Lastly, fold the remaining whipped cream into the peanut butter, but do not over mix.

Line the bottom of the pie crust with the mini Reeses cup, forming a solid layer. Pour the peanut butter filling into the prepared pie shell. Place the pie in the refrigerator and chill for at least 2 hours before serving.

Serve as is, with drizzled chocolate and/or peanut butter, and/or whipped cream.

Recipe source: Lynsey original

Congo Bars…and the Penzey’s Giveaway Winner!

July 11, 2011 by Lynsey Leave a Comment

I am always scouring the internet, cookbooks, magazines and so on for recipes of all kinds. Desserts, however, are my weakness. I have tons of recipes marked and saved to make but I must say my dessert “to makes” way outnumber all of the others. There is just something about sweets, they are my weakness and I look for any excuse to try out one of my many saved recipes. One of the latest recipes I came across were for these Congo Bars from the curvy carrot, when I saw these they moved to the top of my list of things to make. They include all of the flavors I love, but I mean how could you go wrong with butter, sugar, and chocolate? Who doesn’t love all of those things, and they just get even better when they are put together!

I love all things sweet, but bars are kind of becoming an addiction of mine. I don’t know what it is about them, but I just LOVE everything about dessert bars. Bars are increadibly easy to make and a great alternative to cookies; it’s basically the same concept but a lot less time consuming. These congo bars are absolutely delicious and can be enjoyed warm out of the oven and are just as good a day or two later. As with all of my cookies and bars, if they aren’t fresh from the oven, I pop them in the microwave for a few seconds before eating. These are a great treat, easy to put together and all the ingredients are staples in my pantry. Desserts are great, but sometimes they become that much better when you don’t have to make a trip to the store before making. Make these bars to quench your next sweet craving!

And now for the Penzey’s giveaway winner! Congratulations to Lindsey of Lindsey’s Kitchen , comment number 11, you are the winner of a $15.00 giftcard from Penzey’s!

Congo Bars

Ingredients:

1 1/2 Cups all-purpose flour
1 Tsp baking powder
1/2 Tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted and cooled
1 1/2 Cups packed light brown sugar
2 Large eggs
1 1/2 Tsp vanilla extract
1 Cup semi-sweet chocolate chips, divided
1 Cup white choclate chips, divided
1 1/2 Cups shredded unsweetend coconut, toasted plus additional for topping the bars
1 1/2 Tbsp sweetened coconut
1 Cup almonds, toasted and coarsley chopped (I used walnuts since I didn’t have almonds on hand…can’t wait to make them with almonds next!)

Directions:

Preheat oven to 350.

Line a 9×13 pan with 1-2 pieces foil, spray with cooking spray and set aside.

In a medium bowl, mix together flour, baking powder and salt and set aside.

Fit the mixer with the paddle attachment. Put both the melted butter and brown sugar in the bowl and mix until combined.

Add the eggs and vanilla and mix on medium-low speed until ingredients combined completely.

Remove the bowl from the stand, add the flour mixture and fold in by hand. Add 1/2 cup of the semi-sweet, 1/2 cup of the white chocolate chips and 1 tablespoon of the toasted coconut and stir together.

Pour the batter into the prepared pan and spread evenly.

Bake for 22-25 minutes. (Until the top begins to crack and the bars feel firm to touch) The cooking time may need to be increased to achieve desired wellness.

Remove the bars from the oven and garnish with the remaining white and semi-sweet chips as well as the unsweetened and sweetened coconut. Remove from pan and cool on wire rack. Once they are completely cooled, cut the bars (12 bars) and store in an air-tight container.

Recipe source: The Curvy Carrot, originally from Baking Illustrated

Frosting For The Cause, Chocolate Bourbon Pecan Pie

July 6, 2011 by Lynsey Leave a Comment

In March, I was browsing through my Google Reader when I came across a very interesting post. Although I remember the recipe looking quite delicious, the thing that caught my attention was that the post was for a site called “Frosting For the Cause”. After finishing the post I immediately went to Frosting For The Cause to read what they were about and how I could become involved in this fabulous event. I enrolled, received my confirmation and have been awaiting this day, my posting day, ever since! I had a blast with this experience; this is a fun and different way to help spread awareness. Please get involved and help spread awareness so we can find a cure!

My family has been affected by cancer multiple times, most cases I was too young to really remember or comprehend what was going on. There is one family member that I lost, however, that affected me in ways that I never knew were possible. My MaMaw lost her battle with cancer in August 2004; I cherished every day I had with her and have missed her every day since I lost her. It’s amazing how some events affect you so closely and traumatically, that you can remember where you were, what you were doing and who you were with at the time your life changed. That is exactly what happened to me when I found out my MaMaw had been diagnosed with cancer, it felt like my world had been turned upside down.

Instead of focusing on the story of the battle let me focus on the wonderful times I had with my MaMaw and tell you just a little bit about the wonderful person she was. First and foremost, my MaMaw was truly a woman of God and it was evident by every action and word spoken. She had a presence about her that was like no other; she was a ray of light, joyful, giving, compassionate and completely dedicated to her family. She was not only a grandmother to her own grandchildren but to anyone that walked into her home. When you came into her home you were greeted as family, her home was your home and she would do anything for you. She touched many lives throughout the years and left a lasting impact on anyone she ever encountered.

I have many memories of my MaMaw and I hold all of them close to my heart. Growing up, she would always take me to prayer group to visit with her friends and to have coffee (or my version of coffee at the time with was milk with a splash of coffee) and cookies. I also remember her being in the kitchen; the kitchen really was the heart of her home and she enjoyed preparing meals for her family to enjoy. She cooked lunch for her family; four boys (or Chaps, as she called them), spouses and grandkids (or Dear One’s, what she called us), everyday for as long as I can remember. She enjoyed the time she was able to spend around the kitchen table easting and visiting with her family. She would also let me help her prepare the meals and desserts; she would set aside specials tasks just for me so that I would feel special. I remember playing restaurant in her kitchen and serving her meals, coffee, and dessert and I really got into whatever “meal” I was making at the time. I have many other memories of my MaMaw and I could go on and on but we would be here forever. She was a wonderful person who always brought that extra glimmer of sparkle to a room when she entered.

Okay, so onto the “sweets”! My MaMaw was an avid lover of sweets; she didn’t discriminate against any desserts, as long as sugar was included in the recipe then she would indulge in a piece…or even two. It was hard for me to choose exactly what to make for my submission; I tossed around the idea of cakes, cookies, pies and cupcakes, but I finally settled on a pie. My MaMaw loved pie, one of her favorites was pecan pie which the family enjoyed twice a year, at Thanksgiving and Christmas. She used a recipe from an old Presbyterian cookbook, but she tweaked it and until she came up with a recipe that suited her taste buds perfectly. I decided to make a pecan pie, but instead of her traditional pecan pie, which is delicious, I decided to make one with a twist that included chocolate. I know it would be hard for her to stray from her “old faithful” if she were here today but I know she would try a piece of this chocolate pecan pie, with her coffee or course, and love every bite.

This is for you, MaMaw, my very special “Dear One”. Love you always.

I will also be making a donation to the Cancer Society, the Little Rock chapter. I will make additional donations for every comment left on this post until July 31. Please help me in making a donation by leaving a comment on this post!

Chocolate Bourbon Pecan Pie

Ingredients:

1 Ball of Classic Pie Dough (below), chilled
2 Cups pecan halves, toasted
3 Large eggs
¾ Cup light corn syrup
3 Tbsp sugar
4 Tbsp firmly packed dark brown sugar
2 Tbsp unsalted butter, melted
Pinch of salt
1 Tsp pure vanilla extract
3 Tbsp bourbon
1 cup (6 oz.) semisweet chocolate chips (I used a bit more, there can never be too much chocolate)

Directions:

Dust work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Roll out into a 12-inch round. Transfer the dough to a pie dish and carefully work it into the pie dish, folding any overhang under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours, or up to 3 months.

Preheat the oven to 325 degrees F.

Coarsely chop ¾ cup of the pecans. Set aside.

In a large bowl, whisk the eggs until combined. Add the corn syrup, sugars, butter, salt, vanilla, and bourbon. Whisk again until combined. Stir in the chopped pecans and set the filling aside.

Spread the chocolate chips evenly along the bottom of the frozen pie shell. Slowly pour the filling on top of the chocolate chips. Arrange the remaining 1 ¼ cups pecan halves on top of the filling.

Bake in the center of the oven for 30 minutes, then cover the edges of the crust loosely with the aluminum foil and bake for another 30 minutes. Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filing sticking to it, bake for another 5 minutes and test again.

Cool the pie on a wire rack and serve warm or at room temperature. The pie can be stored in the refrigerator, tightly covered, for up to 2 days.

Classic Pie Dough

Yield: 2 balls of dough, enough for 2 (9-inch) single-crust pies or 1 (9-inch) double-crust pie

Ingredients:

3 Cups all-purpose flour
1 Tbsp sugar
1 Tsp fine salt
1 Cup (2 sticks) cold unsalted butter
¾ Cups ice cold water

Directions:

In a medium bowl, whisk together the flour, sugar, and salt together.

Cut the cold butter into cubes and toss the cubes in the flour mixture to coat. Put the mixture in the bowl of a food processor and pulse in short bursts until the pieces of butter are the size of hazelnuts.

While pulsing in quick, 4-second bursts; drizzle the ice water into the food processor through the feed tube.

As soon as the dough comes together in a ball, remove it from the food processor and divide it into two equal balls, Flatten to a disk and wrap each disk first in parchment paper and then in plastic wrap. Refrigerate the disks until firm, about 1 hour. (The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator before proceeding with the recipe.)

Recipe Source: Baked: New Frontiers in Baking

Cranberry, White Chocolate and Pumpkin Muffins…and a Giveaway

June 30, 2011 by Lynsey 16 Comments

I love the taste of pumpkin, I know it’s a flavor that is mostly associated with the fall but that doesn’t mean that it can’t be enjoyed throughout the entire year. I love muffins, they are so versatile and can be either as either a sweet or savory dish and with any meal of the day. I love what might considered “traditional” flavored muffins, such as blueberry, strawberry, oat bran and so on but I also enjoy experimenting with different flavor combinations. I have done exactly that with this recipe. Most people that heard this flavor combination gave me a funny look at first, but once they tried it they really enjoyed it and even asked for the recipe! I love this flavor combination; I love pumpkin anyway but paired with the sweetness of the white chocolate and the tartness of the cranberries; it’s unique but so delicious!

~~Now onto the giveaway. The giveaway will be for a $15.00 giftcard to~~ ~~Penzey’s.~~ To enter the giveaway please leave a comment telling me what your favorite spice is and even what your favorite recipe is using the specific spice, links welcome! To gain an additional entry “like me” on Facebook and then come back and leave a comment telling me that you “like me”.

~~Giveaway ends next Friday, July 8th at 11:59P.M.~~

Cranberry, White Chocolate and Pumpkin Muffins

Ingredients:

1 Can pumpkin
1 Stick (1/2 Cup) butter
1 1/4 Cup sugar
2/3 Cup brown sugar
1 1/2 Tsp baking powder
1 Tsp salt
2 1/2 Cups flour
1/2 Tsp cinnamon
1/4 Tsp allspice
3 Eggs
1/4 Cup sour cream
6 Oz White chocolate chips
1/2 Cup dried cranberries

Directions:

Preheat oven to 350. Spray a muffin pan with non-stick spray and set aside.

In a large bowl sift together flour, baking powder, salt, flour, cinnamon and allspice. Set aside.

Place butter and granulated sugar in a bowl of a stand mixer, cream ingredients together using the paddle attachment. Add brown sugar and combine with other ingredients, then add eggs, one at a time, until all ingredients are incorporated. Add half of the flour mixture and combine. Add pumpkin and combine and then the rest of the flour mixture. Once ingredients are mixed, add the sour cream and mix on low until incorporated. (If mixture is too wet add a little more flour) Turn mixer up to medium-high and mix for 1 to 2 minutes, until aerated.

Stir in the chocolate chips and cranberries by hand. Make sure all ingredients are evenly incorporated throughout the mixture.

Spoon mixture into prepared muffin pan, place in oven and cook for 18-22 minutes, until muffins spring back and are golden brown. Remove from oven, dip tops in sugar in the raw, and place on cooling racks. Allow to cool completely then place in an air tight container to store.

Recipe Source: A Lynsey Original

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