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Lynsey Lou's

Enjoying Life One Bite at a Time!

Chocolate

Peanut Butter, Chocolate Chip, Oatmeal Skillet Cookie

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Peanut butter and chocolate.  It’s one of my favorite flavor combinations.  Ever.

The two were made for one another.  Wouldn’t you agree?

I’ve made my fair share of chocolate and peanut butter cookies.  I’ve even made several recipes that showcase that dynamic duo.  And I’ve loved each and every single one of them.  But can you ever have too many peanut butter and chocolate recipes?  I, for one, think not.

So, what could possibly make this any better.  Well, about about making a giant cookie and baking it in a skillet?

You all know about my obsession with skillet cookies.  I think I’ve got an illness.  I jump at any chance to make a skillet cookie.  There’s something about pulling a big ol’ cookie out of the oven that’s been baked to perfection in a cast iron skillet.

So, when I started playing around with recipes for cookie week, I knew a skillet cookie had to be in the mix.  I decided to take the infamous duo of peanut butter and chocolate and add some oatmeal to the mix.  Not only for texture…but well, oatmeal in a cookie, it just makes you feel better.  Makes you feel like you’re eating something that’s somewhat healthy.  Right?

Please say someone agrees with me.

Anywho.

I made a twist on the classic peanut butter, chocolate chip oatmeal skillet cookie.  I made a oatmeal cookie with mostly brown sugar for the ultimate chewy texture.  Pressed that along the bottom of a cast iron skillet.  Then I combined peanut butter and condensed milk and poured it over the cookie and sprinkled that with a mix of chocolate chips and peanut butter chips for more peanut butter flavor.  To seal that gooey peanut butter layer in, I dropped spoonfuls of batter over the filling and and baked it.

The end result, nothing short of amazing.  A big, fat chewy oatmeal cookie with the most deliciously gooey peanut butter filling.  Ohmahgoodness.  Could things really get any better?  Well, as a matter of fact they can.  By topping that warm, fresh from the oven cookie with a big ol’ scoop of vanilla ice cream.

For the ultimate in peanut butter, chocolate chip goodness you must make this skillet cookie.  Now!

Peanut Butter, Chocolate Chip, Oatmeal Skillet Cookie

Ingredients:


10 Tbsp (1 stick + 2 Tbsp) unsalted butter, plus more for greasing the pan
1 Tsp vanilla
1 Lg egg
3/4 Cup brown sugar
3 Tbsp white sugar
1 1/4 Cup flour
1/4 Tsp salt
1/2 Tsp baking soda
1 1/4 Cup oats
1 Cup mini chocolate chips, divided
1/4 Cup peanut butter chips

For the filling-
1 can condensed milk
1/4 Cup + 3 Tbsp peanut butter, creamy or chunky

Directions:


Preheat oven to 350.  Rub a cast iron skillet liberally with butter.

Place butter in a large bowl.  Place in microwave and heat until melted.  Add the vanilla and whisk to combine.  Add the sugars and stir until incorporated.  Add the egg and mix.  Stir in the flour, salt, baking soda and oats until combined.

Pour a little over half the mixture in the prepared skillet, press gently in the bottom of the pan and slightly up the sides.

For the peanut butter filling-
Pour the condensed milk and peanut butter in a microwave safe bowl and heat for about 15 seconds.  Mix thoroughly.

Pour over the oatmeal cookie in the pan.  Sprinkle with half of the chocolate chips and all of the peanut butter chips.

Add the remaining chocolate chips to the remaining batter and mix to combine.  Drop, tablespoon portions of the batter over the peanut butter mixture.

Place in the preheated oven and bake for 25-35 minutes, until just set.  Be sure not to over-bake as the cookie with continue to cook even after it’s removed from the oven.

Allow to cool about 5 minutes before serving.  Top with vanilla ice cream and enjoy.

Recipe source: A Lynsey original

Rocky Road Fudgy Flourless Chocolate Cookies

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Hey y’all!  And welcome to cookie week.

That’s right, it’s cookie week here on LL’s and I couldn’t be more excited.  What could possibly be better than a whole week dedicated to cookies.  Um, nothing.  That’s what.

I could go as far as to have cookie month or months.  But, I decided that we might all go into a sugar coma if I did that.  And well, that just wouldn’t be good.  So, cookie week it is.

I am beyond excited about the lineup that’s in store for you this week.  Cookie lover’s rejoice and get your butter, sugar and ovens ready.

We’re kicking cookie week off with a bang.  A big, fat, fudgy, chocolaty bang.  That’s right!

We’ve all had chocolate cookies, whether it be chocolate chip, brownie, or some other variation.  But I promise, you’ve never had a chocolate cookie like this.  A flourless chocolate cookie.  Skeptics be warned, flour is not needed in this recipe and it’s definitely not missed.

The omission of the flour actually makes this cookie better.  It yields an extra chewy, moist and fudgy cookie.  A cookie that is loaded with dark cocoa powder, and if that isn’t enough chocolate for you an additional helping of semi sweet and dark chocolate chips are added to the mix.

What could possibly make this cookie any better.  Well how about making it a rocky road fudgy cookie?  One that’s packed with roasted almonds, sweetened coconut and gooey, melty marshmallows.

This cookie, my friends, isn’t for the person who enjoys the occasional cookie.  Nor is it for one who faint of heart.  This cookie, well, it’s for a true, die hard, chocolate-feigning, cookie lover.

This rocky road, fudgy, flourless chocolate cookie is knock-your-socks-off amazing straight from the oven while the marshmallows are still warm and gooey.  They are even good the next day, especially if you pop it in the microwave for a few seconds.  And one thing is an absolute must; a tall glass of ice cold milk.

Go ahead.  Make these babies and experience pure, chocolate bliss!

Rocky Road Fudgy Flourless Chocolate Cookies

Ingredients:


4 Large egg whites
2 Tsp vanilla
1/2 Cup + 2 Tbsp dark cocoa powder
2 Cups powdered sugar
1/4 Tsp salt
1 Cup almonds, roughly chopped
3/4 Cup semi-sweet chocolate chips
1/4 Cup dark chocolate chips
3/4 Cup sweetened shredded coconut
1 Cup mini marshmallows

Directions:


Preheat oven to 350.  Line a baking sheet with a silicone baking mat or spray generously with non-stick cooking spray.

Combine cocoa powder, powdered sugar, and salt in a bowl and whisk to combine.  Set aside.

Place egg whites in a medium bowl, using an electric mixer or whisk, whisk or beat the eggs until light and foamy.  Fold in the vanilla.  Add the cocoa mixture, chocolate chips, coconut and marshmallows and stir until incorporated.  The batter will be extremely thick.

Using a large cookie scoop, about 2 tablespoons, scoop the dough on the prepared cookie sheet, leaving about 3 inches between the scoops.  Place in the oven and bake for 12-15 minutes, until cookies are just set.  Remove and allow to cool on the cookie sheet for about 5 minutes, transfer to a cooling rack and allow to cool completely.

Repeat with remaining dough.

Store in a airtight container.

Recipe source: A Lynsey original

Grasshopper Milkshake

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It’s that time of year when green is the theme.  We’re over winter, ready for the flowers to start blooming and the greener than green grass to take over the lawns.  Needless to say there’s a certain holiday right around the corner that is the epitome of spring; shamrocks, all things green and colorful rainbows.

Another thing that starts to take on that hue is food.  One thing in particular this time of year is a shake from a certain fast food restaurant.  You know the one.  The infamous shamrock shake.  Every year I see that shake advertised.  But, to be honest, I’ve never had one.  I know, the shock!  The horror.  I have, however, heard enough about them to know they are a mint milkshake that is tinted green.

Since I was a child I have loved the combination of mint and chocolate, and one of my all time favorite ice creams is mint chocolate chip.  I’ve passed this obsession to my little guy too, Tucker is a fan of anything and everything mint chocolate.  I decided I wanted to jump on the green milkshake bandwagon.  But, in doing so, I decided to go one step further with my mint milkshake endeavor and add chocolate to the mix.    

This grasshopper shake…mint chocolate chip milkshake, shamrock shake…whatever you want to call it, combines 2 of my favorite things; my favorite color and my favorite ice cream.  Inevitably, I’m also sharing this with you just in time for you to whip it up on St. Patrick’s Day!

So go ahead; whip up this minty-chocolaty milkshake and enjoy!

Grasshopper Shake

Ingredients:


4 Large scoops, about 2 cups, mint chocolate chip ice cream
1/4 Cup milk
1/4 Cup heavy whipping cream
Peppermint extract, optional
Green food coloring, optional
Chocolate syrup
Whipped cream

Directions:


Place ice cream, milk, cream, a drop or two of extract and food coloring in a blender and blend for about 30 to 45 seconds, until ingredients are combined and smooth.

Drizzle chocolate syrup around the inside of 2 glasses, if desired.  Divide the milkshake evenly between the glasses.  Top with whipped cream and more chocolate syrup.  Serve.

Recipe source: A Lynsey Original

Orange and Dark Chocolate Biscotti

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The world of blogging is one that grows every single day.  Although there are thousands of amazing blogs out there, there is still a since of community among fellow bloggers.  Even though we don’t personally know one another, there’s still a relationship that is formed through this one common interest.  To me, that is so neat.  So when fellow bloggers share something exciting, naturally we want to celebrate with them.

Tara, of Tara’s multicultural table, is a fellow food blogger that I met through the secret recipe club.  She was planning to welcome a sweet, little baby girl in March.  But, as we know little one’s come on their own time, and Tara’s second little bundle of joy decided to come into this crazy world early!  So I want to say a big congratulations to Tara on the newest addition to her family!

In honor of Tara’s second child a group of bloggers decided to get together to help her celebrate her newest bundle by having a virtual baby shower.  The them, biscottit.  Why biscotti.  Since this was Tara’s second kiddo (bun in the oven) we decided to make a treat that needed a second bake.  Did you know that biscotti actually means second bake?  

I decided a biscotti that was completely decadent was necessary for this celebration.  And when I found this biscotti that was packed with bright orange flavors as wells as rich dark chocolate, I knew it would be absolutely perfect!

Believe it or not I’ve never had biscotti, let alone ever made it.  I don’t have anything against it, I mean what’s not to like; it’s basically a crunchy cookie, in stick form, that’s okay to eat for breakfast.  So honestly, I’m not sure why I have never enjoyed a piece or two.  So I was beyond excited when I found out the theme of this shower, not only so I could try my hand at making the stuff, but also so I could actually try it!

This biscotti is amazing.  It starts out just like a cookie; butter, eggs, sugar, you get where I’m going with this.  Then the good stuff is added in, in this case orange zest, juice and dark chocolate.  It’s baked, sliced and baked again.  Then it takes a swim in a pool of melted dark chocolate.  This is was dreams are made of, and even better it’s okay to have such decadence for breakfast.  You’re welcome!

Congrats again Tara!  So excited for you and your growing family!

Orange and Dark Chocolate Biscotti

Ingredients:


1/4 Cup (1/2 stick) unsalted butter, room temperature
1 Cup sugar
2 Eggs
2 Tbsp orange zest
1 Tbsp freshly squeezed orange juice
3/4 Tsp vanilla extract
1/4 Tsp almond extract
2 1/2 Cups all-purpose flour
1 Tsp baking powder
1/4 Tsp salt
1/3 Cup slivered almonds
1 Cup dark chocolate chips or chunks
6 Oz dark chocolate, melted (optional-for dipping)

Directions:


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

Place butter in a large bowl and beat on high until light yellow in color and creamy in texture.  Add the sugar and beat on high until light and fluffy, about 2-3 minutes.  Add the eggs, one at a time, beating well after each addition.  Add the orange zest, orange juice, vanilla and almond extracts and mix until combined.  Add the flour and baking powder slowly and mix until incorporated.  Add the chocolate chips and almonds and fold in until evenly incorporated.

Divide dough in half.  For each half into a rectangle that is 2 inches wide and 13 inches long.  The dough may be sticky, so it may be easier to grease your hands before forming the dough.  Leave at least 3 inches of space between each rectangle.  Place in the preheated oven and bake for 35-40 minutes, until the bottoms are golden brown.  Remove from oven and allow to cool slightly.

Once the biscotti has cooled enough to touch, use a sharp knife to slice.  Arrange the slices cut side up and return to the oven and bake for 15 minutes longer, flipping the biscotti slices halfway through the bake time.  Remove from oven and allow to cool completely.  If you are not dipping in chocolate, place in an airtight container to store.

If dipping in chocolate-
Heat the chocolate in the microwave in 30 second intervals, stirring after each interval, until chocolate is completely melted.  Add a tablespoon or two of shortening to thin out if needed.  Dip the biscotti and place on parchment paper until chocolate is set.  Store in airtight container.

Recipe source: Love and Olive Oil

Biscotti Baby Shower

Biscotti Bites from Nicole at I am a Honey Bee

Spa Water from of Dorothy at Shockingly Delicious

Brownie and Red Velvet Cookie Tart with Cream Cheese Whipped Cream

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Valentine’s day is tomorrow.  Have you made your reservations?  Are you avoiding the chaos and crowds and staying in?  We’re having a low-key evening at home complete with an amazing meal and a glass (or 2) of red.  No Valentine’s meal, whether you’re dining out or staying is, is complete without an amazingly decadent and over the top dessert.

I’ve shared a week’s worth of desserts with you all with the focus of Valentines.  Whether you and your special someone are chocoholics, or you prefer a chocolate-less indulgence I’ve covered all the bases.  But, no Valentines or  week dedicated to Valentines is complete without at least one red velvet recipe.

What is it about red velvet that has people going crazy for it, especially during the month of February.  It is red, which is the color of love.  It is also chocolate, which is synonymous with Valentines.  So, maybe it’s the fact that red velvet meets all the requirements for the day of love.

So it seemed only right to wrap up Valentine’s week with some sort of red velvet concoction.  I wanted to make something that was incredibly over the top.  Something that hasn’t been done a million times and something that was completely indulgent and would make my special someone’s eyes pop wide open at just the site of it.

Since I’m a chocolate fiend, I decided to take the subtle chocolate taste of red velvet and amp it up by…oh, a thousand.  So, I introduce you to a brownie red velvet tart.  And because no red velvet cake it complete without cream cheese frosting, I topped it with a cream cheese whipped cream.

So, without further adieu let me introduce you to this incredibly, over the top dessert that is making an appearance just in time for the day of love.  It starts with a red velvet cookie crust.  Perfectly crunchy on the edges and incredibly chewy on the inside.  The beautiful, red crust is filled with an amazingly, fudgy, chocolate brownie complete with both dark chocolate and white chocolate chips.  And if that’s not enough, it’s topped with freshly whipped cream.

But not just any whipped cream, a cream cheese whipped cream.  I think this is probably one of my all-time favorite whipped creams.  It’s light and fluffy, subtly sweet and the perfect amount of tang from the cream cheese.  This whipped cream is the perfect topping for such a rich and decadent dessert.  The tang from the cream cheese helps cut through the richness and sweetness from the brownie and red velvet cookie crust.

So whatever you’re doing tomorrow night.  Going out.  Staying in.  Just make sure you do one thing, and that’s to share a slice of this with your special someone.  Or, if you happen to be flying solo, then get a fork, take the pan, cuddle up on the couch, turn on your favorite show and dig in!

Brownie and Red Velvet Cookie Tart with Cream Cheese Whipped Cream

Ingredients:


For the red velvet cookie crust-
1/2 Cup (1 stick) unsalted butter
3/4 Cup brown sugar
3/4 Cup white sugar
1 Tbsp food coloring
1 Egg
1 Tsp vanilla
1 1/2 Cups flour
1 Tsp baking powder
1/4 Tsp salt
1/3 Cup + 2 Tbsp cocoa powder

For the brownie-
1/2 Cup (1 Stick) unsalted butter
2 Oz unsweetened chocolate, roughly chopped
1 Oz bitter sweet chocolate, roughly chopped
1 Cup sugar
2 Eggs
1 Tsp vanilla
1/4 Tsp salt
1/3 + 2 Tbsp flour
1/4 Cup dark chocolate chips
1/4 Cup white chocolate chips

For the cream cheese whipped cream-
2 Oz cream cheese, room temperature
1/2 Cup heavy whipping cream
3 Tbsp powdered sugar

Directions:


Preheat oven to 350.  Spray a 9 inch tart pan with non-stick cooking spray and set aside.

For the red velvet cookie crust-
Combine flour, salt, cocoa powder and baking powder in a bowl and whisk to combine.  Set aside.

Place butter and both sugars in a large bowl and beat on high until creamed, about 3-4 minutes.  Add the egg and beat an additional minutes, until mixture is light and fluffy.  Add the red food coloring and mix to combine.  Add the egg and vanilla and mix until just combined.  Gradually add the flour mixture and mix until just incorporated.

Pour dough into prepared tart pan and pat out into an even, thin layer across the bottom and sides of the pan.  You’ll want the crust to be approximately 1/4 inch in thickness.  Remove any excess dough, you will have about 3/4 to 1 cup of extra dough (which is perfect for making a few red velvet cookies to snack on!).  Place in the freezer while preparing the brownie filling.

For the brownie-
Place butter in a microwave safe dish and heat until almost completely melted.  Add the chocolate, stir to combine and return to microwave.  Heat in 20 second intervals, stirring after each, until chocolate is completely melted.

Add the sugar and whisk to combine.  Once the chocolate mixture has cooled slightly, add the eggs and whisk to combine.  Add vanilla and mix until just incorporated.  Add the salt and flour and mix until incorporated.

Remove the tart from the freezer.  Sprinkle the dark chocolate chips over the tart crust.  Slowly pour the brownie in the tart and spread into an even layer.  Sprinkle the white chocolate chips over the brownie batter.

Place tart in the preheated oven and bake for 25-30 minutes, until edges are set and toothpick inserted in the center comes out clean.  There may be a few crumbs on the toothpick and that’s completely fine.  Be sure not to over bake the tart as the red velvet cookie may become too hard to cut.

Allow tart to cool.

For the cream cheese whipped cream-
Place cream cheese in a bowl and beat until creamy.  Add the heavy whipping cream and the powdered sugar and beat on high until stiff peaks begin to form, be sure not to over beat.  Spoon over the cooled tart.

Garnish with chocolate shavings, if desired.  Slice and enjoy!

Recipe source: A Lynsey original

Personal Brownie and Fruit Trifles

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When I hear the word trifle my mind instantly goes to Friends and the infamous “Thanksgiving” episode.  You know the one, right?  Monica finally agrees to let Rachel help out and bring a dessert, a trifle to be exact.  All goes well, except for one minor thing; Rachel mixes recipes for a sweet and savory trifle.

The end result was definitely an original.  I can still see Joey and Ross’ face as Rachel points out all the individual layers.  “Ladyfingers, jam, custard (from scratch), raspberries, more lady fingers, beef sauteed with peas and onions, another layer of custard, bananas and then some whipped cream on top.”  Joey’s review of the dish is by far the best.  “Beef? Good. Custard? Good. Jam? Goooood.”

Needless to say, I love friends.  But before you start questioning just exactly what type of trifle I’m sharing with you, rest assured it is not a sweet and savory Rachel-inspired creation.  Aside from trifles making think about one of my all time favorite shows, it’s also one of my favorite desserts.

Trifles are many things.  They are so easy to make.  Make a show stopping addition to the dessert table.  A delicious way to utilize leftover brownies, cookies and cake.  Incredibly cute when they are made in small, single serve portions.  Oh, not to mention,they are delicious.

But let’s talk about this particular trifle.  This one holds a special place in my heart.  To start, these are made in single serve portions.  Not only are individual desserts so cute and fun, but sharing is optional.  I’d have to say my favorite part of this trifle is the brownie.

These brownies are pure perfection.  Intensely chocolaty, slightly crispy edges, incredibly fudgy and bits of chocolate chunks throughout.  These brownies are amazing and rich, but they are also the perfect addition to this trifle.  Layers of brownies topped with a airy, slightly sweet mascarpone whipped cream and sweet and tart berries.

These trifles are ideal for entertaining and perfectly portioned.  They are incredibly easy to make but will definitely wow your guests.  They are also impressive enough to serve at the end of a special meal.

If you still haven’t decided on dessert for your Valentine’s celebration then go ahead and put this trifle on the menu.  Valentine’s is all about fruit and chocolate and what better way to enjoy the two than with this beautiful trifle.

Personal Brownie and Fruit Trifles

Ingredients:


For the mascarpone whipped cream-
1/2 Cup heavy whipping cream
1 1/2 Tbsp powdered sugar
2 Tbsp mascarpone cheese

To assemble-
Brownies cut into 1/2 inch cubes
Strawberries, chopped
Raspberries
2-3 Small mason jars, trifle dishes, wine glasses or cocktail glasses

Directions:


For the whipped cream-
Place heavy whipping cream, powdered sugar and mascarpone in a bowl and beat on high until light and fluffy and stiff peaks form.

To assemble-

Fill each glass in alternating layers of brownie cubes, whipped cream, and fruit.  Topping with whipped cream and garnishing with a strawberry or raspberry.  Serve immediately.

Recipe source: A Lynsey Original

Thick and Chewy {Better than} Bakery Style Brownies

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Brownies.  What is it about the humble brownie that infatuates so many.  My dad and I have had many discussions about this bar.  Is it the fact that it’s the best of cookies, bars, cake and fudge all wrapped into one?  Possibly.  Or, is it that with one bite of the perfect brownie chocolate cravings are quenched?  It could be that too.  Honestly, I can’t tell you what it is about this bar that makes me obsessed.

I can say that there are so many variations of the brownie.  Everyone has their perfect version. Although simple, they can be extremely temperamental.  But I guess the last point can be true of pretty much any baked good.  But still, who would think something so simple, like a brownie, could be so complex?

Well, once I started looking at all the different versions it didn’t take me long to figure out the brownie was just like ice cream.  There are tons of flavors of ice cream to suite everyone’s taste, just like there are several types of brownies to do just the same.  There are thick cake-y brownies.  Thin fudgy brownies.  Brownies filled nuts.  Some with coconut.  Others with chocolate chips.  That’s just a few of the million add-ins that are included in some people’s ultimate brownies.  I haven’t even mentioned anything about the frosted variations.  So, as we all know there are brownies to suite everyone’s taste.


So what’s my taste.  Well, while my tastes on many things have changed over the years, my definition of the perfect brownie has remained the same.  A thick, dense brownie that has a lightly crunchy top and incredibly fudgy center.  I don’t want that cake-y stuff, it’s just not my cup of tea.  If the brownie has chunks of chocolate in it, even better.

I’ve had and made my fare-share of brownies and I’ve consumed a lot of delicious brownies over the years.  Although I’ve made several amazing variations, it hasn’t stopped my from trying practically every recipe that I come across that claims to be “the best” or “the fudgiest”.  Because, honestly, you can never have too many brownie recipes.

So, without further adieu I share with you the latest recipe in my (ever growing) brownie collection.  This has to be truly one of the best brownies I’ve ever put in my mouth.  When I pulled these from the oven I was overjoyed with the way they looked.  But the final test came after they were cool enough to cut.  Because we all know, no matter how good something looks, it is all about the taste.  And after waiting as long as I could, which was only about 3 minutes…don’t judge!  I dug in.  Oh my goodness, these brownies were everything I could have hoped for and then more.

The top had a shiny finish, which is exactly what I was going for in the looks department.  At first bite it had a slight crunch followed by a dense, fudgy, gooey brownie with bits of dark and semi sweet chocolate chunks throughout.  This brownie is packed with chocolate, it’s rich, moist, and gooey.  Everything anyone could want in a brownie.  They are rich and packed full of chocolate, but it’s not too much chocolate.  I mean cut yourself a piece of brownie, pour a glass of ice cold milk and enjoy.  You could also take it a step further and make a hot fudge sundae using this brownie as a base, serve with a scoop of ice cream and a fruit sauce, or if you’re wanting to surprise your sweetheart this weekend you could make a trifle.  Stay tuned later in the week for an amazing and simple trifle recipe that will wow that special someone!

{Better Than} Bakery Style Brownies

Ingredients:


1 Stick (1/2 cup) unsalted butter
1 Oz semi-sweet chocolate, roughly chopped
2 Oz unsweetened chocolate, roughly chopped
1 Cup sugar
2 Eggs
1/2 Cup flour
3 Tbsp unsweetened cocoa powder
1 Tsp cornstarch
1/4 Tsp salt
1/2 Cup dark chocolate chips or chunks
1/4 Cup semi-sweet chocolate chips

Directions:


Preheat oven to 325.  Line a 9×9 baking dish with parchment paper.  Set aside.

Combine flour, cocoa powder, cornstarch and salt in a medium bowl and whisk to combine.  Set aside.

Place butter in a microwave safe dish.  Heat in 20 second intervals until almost completely melted.  Add the chopped chocolates and stir to combine.  Return to microwave and heat in 20 second intervals, stirring after each, until the chocolate is melted.

Remove from microwave, add sugar and whisk to combine.  Once the mixture is room temperature, add the eggs and whisk to combine.  Add the flour mixture and whisk until just incorporated.  Add the chocolate chips, fold to incorporate.  Pour in the prepared baking dish, spread into an even layer.  Place in the preheated oven and bake for 35-45 minutes, until toothpick inserted comes out clean.  Remove from oven and allow to cool slightly before cutting.  Store in an airtight container.

Recipe source: A Lynsey Original

DB: Esterhazy Torte

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For the month of January Jelena from A Kingdom for a Cake invited us to start this year with a dreamy celebration cake. She challenged us to make the Esterhazy cake a.k.a the Hungarian dream. What better way to start the year than with a sweet dream?

What are your dreams made of?  According to Sleeping Beauty, A Dream is a Wish Your Heart Makes When You’re Fast Asleep!  And now I can’t get that song out of my head.

Anyway, sometimes I do dream about food.  Maybe that sounds weird to you, but I love food.  I love eating it.  I love making it.  I love dreaming up recipes.  I love all types of food, but I do have a special place in my for desserts.

I try to limit how many desserts I make throughout the month and I try not to make them all at the same time.  So, needless to say I have an ever growing list of desserts that I’m dying to make.  Thankfully, I had an excuse to make one this time!

I love the looks of cakes with several thin layers, with filling between each and some elaborate decoration on top.  Those are the desserts that make me stop and take a double take.  What about you?

Well, this torte was one of those desserts.  Five layers of sponge cake with a deliciously fluffy filling between each.  It’s then topped with a thin layer of apricot jam, and it’s all frosted, covered with toasted hazelnuts and a fun chocolate embellishment.  And this tort tasted every bit as good as it looked.  I had a blast in this month’s Daring Bakers’ challenge, so if you’re looking for a challenge, a delicious dessert or a show stopper for your next dinner party look no further.

Esterhazy Torte


Ingredients:

Hazelnut sponge layers-
12 Large egg whites
1 Cup +1 Tbsp superfine caster sugar
2 Tbsp vanilla sugar
2 1/2 Cups ground hazelnuts
2/3 Cup plain flour

Hazelnut cream-
12 Large egg yolks
1 Cup + 1 Tbsp superfine caster sugar
2 Tbsp vanilla sugar
1 1/3 Cups butter, room temperature
1 1/2 Cups toasted ground hazelnuts

Apricot jam glaze-
3 Tbsp apricot jam
1 Tsp water

White icing-
2 1/2 – 3 1/4 Cups powdered sugar
2 Tsp sunflower oil
3-4 Tsp lemon juice
4 Tbsp hot water

Chocolate garnish-
1/4 Cup dark chocolate
1 Tsp oil
3/4 Cup roughly chopped hazelnuts

Directions:


Place hazelnuts on a baking sheet.  Place in a cold oven and then turn on to 350.  Bake until the nuts are toasted and fragrant.  Continue until the skins are very dark brown or almost black in color.  Watch carefully since the nuts can go from perfectly toasted to burned very quickly.

Remove the toasted nuts from the oven and allow to cool.

Remove 3/4 cup of the toasted nuts and roughly chop them.  Set aside.

Grind the remaining nuts until creamy.  If using a food processor, use short pulses so they don’t have the consistency of peanut butter, but powder.

Divide the ground hazelnuts into 2 batches of 2 1/2 cups and 1 1/2 cups for the sponge layers and the filling.

Hazelnut layers-
Beat the egg whites on high while gradually adding the sugar and vanilla sugar.  Beat until stiff peaks form, about 5 minutes.

Mix the hazelnuts and flour, then add to the egg white mixture while the mixer is on the lowest setting.  Mixing until just combined.

Cut parchment paper into 5 squares large squares, cut 10 inch circles in each piece of paper.  Turn the paper over and place one piece onto an upside down oven tray and delicately spoon inside the circle, about 1/5 of the egg white mixture.  Place the tray into a 325 preheated oven and bake for 14 minutes.  It will look soft, and that’s exactly what you want.  They should not feel sticky to the touch.

Take the layer out of the oven and place on an even, flat surface and allow to cool.  Repeat with the remaining 4 layers, using a cool oven tray/baking sheet each time.

Hazelnut filling-
Fill a large pot with about 1 inch of water and place on the stove.  Bring to a boil, reduce to a simmer and place a heat proof bowl over the water to create a double boiler.

Beat the egg yolks with sugar and cream for about 30 seconds.  Pour into the double boiler and cook for 14-15 minutes.  Stir the eggs every 2-3 minutes using a wooden spoon, being sure to scrape the bottom and sides.  At the 12 minute mark begin stirring constantly until times up.

Allow the filling to cool.  Beat the cooked, cooled egg yolks for about 30 seconds on medium speed.  Beat the room temperature butter for about 2 minutes, until light and fluffy.  Add the egg yolk mixture and beat to incorporate.

Add the ground hazelnuts and beat until just incorporated.  Remove 2 tablespoons of filling and set aside.  Divide the rest of the filling into 4 cups.  Line a large tray with some parchment paper.  Remove the parchment paper from one of the hazelnut cake layers and place the cake on the tray, spread one of the cups of filling evenly over the hazelnut cake then place another layer on top of the filling.  Repeat with the remaining layers and filling.  Place some parchment paper over the torte, press gently, but firmly with hands to even it out.  Put another tray over the top of the torte, place something heavy on top of the pan to allow the torte to become level.  Place the whole torte, with pan and weight in the fridge for an hour.

Apricot jam glaze-
Place jam and water in a small saucepan and place over medium-low heat.  One the mixture is heated through, stir to combine and remove from the stove.

Remove the torte from the fridge, remove paper and weight and spread the jam over the top of the torte.  Return torte to the fridge for 30 minutes until the jam is cooled.  Remove the torte from the fridge and spread the reserved 2 tablespoons of filling around the cake.

White icing-
Using a whisk, mix the sugar, oil, and lemon juice to combine.  Once combine, continue whisking and add the hot water one teaspoon at a time until the mixture is creamy, but not runny.  Mix vigorously for about 2 minutes.

Using a large, wet, hot knife quickly spread the icing over the apricot layer, then down the sides of the cake.

To finish-

Before starting with the icing have the chocolate ready since it needs to go onto the soft icing in order to get the web.
Place chocolate in a microwave safe bowl along with a teaspoon of oil.  Place in microwave and heat in 20 second intervals until melted, stirring after each.  Place in a pipping bag, or a  plastic bag with a cut in the corner that will act as the tip.
Draw four (4) concentric circles onto the cake, then with a knife (not the sharp side) or a wooden skewer run six (6) lines at 30 degree angle to the cake to get the decoration (see pictures for more details). Each line should be in a different direction. One running away from you and the next one running to you.
Press the remaining crushed hazelnuts around the cake to complete the decoration.
Recipe source: Food for Thought

Brown Sugar Potato Chip Cookies with Snickers Topping- A.K.A BFF Cookies

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How many of you still have your childhood best friend in your life?  You know, that person who you spent every waking moment together and every weekend together whether it was at their house or yours?  That person who knows everything about you…yes, the good, the bad and the ugly, and they still love you and want to be your friend.  You know the person I’m talking about.

Well, fortunately I’m one of those people who has that person in their life and to this day we are still best friends.  We may not talk every. single. morning like we used to before school.  We may even go weeks or months without talking, but we can pick up the phone or see each other and pick up right where we left off.

Gosh, I think back to our childhood there are so many memories.  From fishing, riding 4-wheelers, cheering, playing at deer camp, rousing games of hide and go scare, and so many other things.  We enjoyed every single moment of our childhood.

On Fridays we could come home, do our homework, eat supper and then get ready for TGIF.  Who remembers that?  Remember Full House, Family Matters…how could you ever forget Steve Urkle, then there was Family Matters along with a few other shows in the line-up.  So, no Friday night t.v. night was complete without snacks.  Boy, oh boy, did we have our own “original” concoction of snacks.

The looks we got from her parents and brother when they just glanced at our spread.  One thing was for sure, it was all ours.  I guess my love of sweet and salty started early, and that’s something both of us share and still do.  We would grab the candy jar full of assorted fun size candy bars, a bag of potato chips and Cheetos and settle in for the night.  There wasn’t any combination of chips and candy bars we wouldn’t try, but I’d have to say one of our favorites was taking Snickers, smashing them then laying them over a Ruffles potato chip.  OhMyGosh, it was pure heaven.  To this day if I want an easy snack or just need to reconnect with my BFF, I’ll grab a Snickers and small bag of Ruffles and indulge.

So, thanks to my BFF and our unique food pairings when we were kids, I have the guts to experiment today and try to integrate not-so-common ingredients into baked goods.  I’d have to say, there are a lot of recipes that possibly may not have been created if it wasn’t for my BFF, Ashley, and our wild and crazy food concoctions as kids.

So, in honor of Ashley, our love for sweet and salty foods I give you these brown sugar potato chips cookies with Snickers topping…or as I like to call them, BFF cookies.  If we had actually spent a little more time indoors, I could imagine us whipping up a batch of cookies and them being somewhat similar to these.  A giant, thick, chewy brown sugar cookie loaded with salty potato chips.  The baked cookies are topped with a combination of condensed milk, melted Snickers and chunks of Snickers.  It’s then garnished with a deliciously, crisp potato chip.

Here’s to you, Ashley…love ya!  For all you others out there, make a batch of these cookies, head over to your friend’s house and enjoy one or two with them.    

Brown Sugar Potato Chip Cookies with Snickers Topping

Ingredients:


1 1/2 Sticks (3/4 Cup) unsalted butter
2 Cups flour
1/2 Tsp salt
3/4 Tsp baking soda
1 1/4 Cups brown sugar
1/4 Cup sugar
1 Tbsp vanilla
1 Egg yolk
1 Large egg
1 Cup roughly chopped potato chips

For the topping-
8-9 Fun size Snickers, divided
1/4 Cup + 2 Tbsp condensed milk
Potato chips, for garnish

Directions:


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

Combine flour, salt, and baking soda in a bowl and whisk to combine.  Set aside.

Place butter in a small sauce pan and place over low-medium heat.  The butter will begin to melt and then start to crackle and foam.  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. Allow to cool.

Once the butter has cooled  place in a large bowl and add both sugars, beat on high for 1 minute.  Add the vanilla, egg and egg yolk and beat on medium-high for 5 minutes.  Decrease the mixing speed and slowly add the flour mixture, and mix until combined.

Remove from mixer and add potato chips, gently stir to combine.  Scoop 1/4 cup of dough and place on prepared pan.  Gently press the mixture to fit in the cups.  Alternately, if you do not have a muffin top pan, scoop 1/4 cup of dough, gently roll into a ball and split in half.  Place the torn piece on the cookie sheet, rotate the other half, torn side up, and place on the dough ball.  Place in the oven and bake for 11-14 minutes, being sure not to over bake. 

Remove from oven, allow to cool on the pan for 3-5 minutes, remove to cooling rack and allow to cool completely.

For the topping-
Roughly chop all the Snickers.  Place half in a microwave safe bowl and heat until the chocolate has melted, about 10-20 seconds.  Remove after 10 seconds and stir, heat longer if needed.  Add the condensed milk and stir to combine.  Add the remaining Snickers and stir, it’s okay if there are still chunks of Snickers.  
Scoop a spoonful on top of each cookie.  Place a potato chip in the Snickers mix.  Serve or store in an airtight container.
Recipe source: A Lynsey Original

Fudgy Bacon Toffee Brownies

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Brownies.  What can I say about brownies.  Other than I absolutely love them.  I’m obsessed.  And the more gooey and fudgy the better.  You know I’m a sucker for them, and I’m perfectly content with just a good ol’ basic, fudgy brownie.  But sometimes, just sometimes, a little something needs to be added to the mix.

But, with Super Bowl XLIX right around the corner it’s time to start thinking about the big game day menu.  I think the commercials and food are just as important as the big game.  So, no Super Bowl party would be complete without some delicious, over-the-top game day eats.

So while brownies are amazing, and are definitely at the top of my favorite desserts list, just the basic brownie won’t do for one of the biggest food days of the year.  It needs to be bulked up and intensified a bit to hold it’s own on the game day spread.

A solid base is a must.  So, drag out your best brownie recipe, use your favorite boxed mix or use the recipe below and you’ll be right on track with a strong base.  Once you have that, then it’s time to snaz them up a bit.

And when I want to add a little somethin’ to somethin’ to my sweets, the first place my mind goes is adding a little salt to the equation.  By now you know I’m not scared to add bacon to my desserts.  So when I started thinking of what I could possibly add to brownies, bacon was the first thing to pop into my head.

I took the bacon, and other elements I love on brownies are devised the ultimate sweet and salty brownie perfect for the big day.  Chocolate chips are scattered over the lukewarm brownies. Condensed milk is combined with chocolate fudge sauce and toffee bits and poured over the cooked brownies.  To top it off and balance the sweet, roughly chopped bacon is scattered over the top of the brownies.

This is the ultimate in fudgy, brownie, chocolaty goodness.  This is what chocolate dreams are made of people.  A delicious brownie topped with fudgy, toffee sauce and balanced by the crunchy, saltiness from the bacon.  If you wanted to go a step further and put this amazing dessert completely over the top add a scoop of vanilla ice cream to the warm brownie and dive in.

No one said Super Bowl food was clean.  This one is a little on the messy side but oh-so-worth it. Grab a handful of napkins, a plate and fork and jump in!

Fudgy Bacon Toffee Brownies

Ingredients:


For the brownies*-
1 Stick (half cup) unsalted butter
2 Oz unsweetened chocolate, roughly chopped
1 Cup sugar
2 Eggs
1 Tsp vanilla
1/4 Cup flour
1/4 Tsp salt

For the topping-
3 Tbsp-1/4 Cup condensed milk
2 1/2 Tbsp chocolate syrup
1/4 Cup chocolate chips
1/4 Cup Heath toffee bits
3 Pieces bacon, cooked until crispy and roughly chopped

Directions:


Preheat oven to 350.  Line an 8×8 or 9×9 pan with parchment paper, spray with non-stick cooking spray and set aside.

Place butter and chocolate in a microwave safe dish and heat in 20 second intervals, stirring after each, until melted.  Add the sugar and whisk to combine.  Add the eggs and vanilla and whisk.  Once this ingredients are combined, add the flour and salt and stir until just incorporated and batter is smooth.

Pour in the prepared pan and place in preheated oven.  Bake 30-45 minutes, until toothpick inserted in the center comes out clean.  Remove from oven and allow to cool.

Meanwhile, pour the condensed milk in a microwave safe bowl and heat for about 15 seconds.  Add the chocolate syrup and stir to combine.  Add the heath chips and stir to incorporate.

Evenly sprinkle the chocolate chips over the lukewarm brownies.  Evenly pour the chocolate toffee mixture over the brownies, spread gently if needed.  (The mixture doesn’t have to come all the way to the edges)  Sprinkle the bacon over the chocolate mixture.

Allow to sit for at least 30 minutes.  Remove from pan and cut.

*You can also substitute your favorite box brownie instead of making a homemade version.

*If you wanted to dive right in while the brownies are still warm that is fine too…I suggest adding a blob of vanilla ice cream to the warm brownies and indulging!

Recipe source: A Lynsey Original

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