Chocolate

Homemade Mocha-Coconut Frappuccino…A.K.A Mochanut Frappuccino

September 16, 2014 by Lynsey Leave a Comment

Coffee. It’s the go juice that gets me up and running every. single. morning. I don’t know what I’d do without the stuff. And honestly, I don’t even want to thing about it.

Coffee has been running through my veins since I was little. Although, it wasn’t nearly the strength I fill my cup with these days. Used to, after napping, my MaMaw would always wake up and have her afternoon coffee along with a cookie or two. Sometimes friends would come and join her for a cup or two, and sit and fellowship around her avocado green kitchen table. On the days I was there she would fix me my very own cup of “special” coffee. Which in the end ended up being milk, sugar and a splash of coffee…just enough to color the milk.

As time has progressed my love of coffee has grown immensely, as well as the ratio of milk or cream to coffee. It’s definitely more coffee and less milk nowadays. Most of the time I drink my coffee strongly brewed with a little half and half and a sprinkle of sugar. But, there are times when I need a little more excitement…or an afternoon pick-me-up. Or both.

When those times come, a Starbucks run is completely and utterly necessary. Necessary for my sanity and the safety of everyone around. Well, maybe it’s not that serious, but let’s not leave things to chance.

But if I ran to Starbucks every time I needed a pick-me-up, I would be 500 pounds and my bank account would be in the red…in a big way. So, in order to save my waist and wallet creating fun, exciting and flavorful coffees at home hasn’t only become a must but is incredibly fun!

What’s more fun than an coffee, a splash of milk, and ice all thrown in the blender and blended until a smooth, delicious iced coffee forms? Well, only one thing could make it better. Making it a flavored frozen coffee and adding all of your favorite flavors to create a one of a kind treat.

This time around I was thinking coconut. Or wait, what about chocolate. Or even better, what about toasted coconut and chocolate married together and added strongly brewed coffee? The coffee gods would definitely be smiling on me with this concoction. And honestly, I was pretty proud of myself too!

So the mad coffee scientist in me headed to the kitchen to make my dreams come true. I combined coconut milk to give it a smooth creamy texture, as well as another dose of coconut flavor. To that I added toasted coconut. I love coconut in it’s original state, but there’s something about toasted coconut that sends me over the moon. Then some dark chocolate, because well, chocolate makes everything better. Right? I added the coffee, coconut extract (which you could totally omit if you think I’m going coconut overboard…but I promise you’ll want that extra dash of flavor) and ice. Then I blended it to pure frapp perfection.

I honestly couldn’t wait till I poured it in a cup to taste. I got a spoon and instantly had to sample this drink. I was in heave. Frapp heaven to be exact. It was everything I wanted it to be and more. Bold coffee flavor with hints of chocolate and full of coconut flavor. To really give it that coffee house finish I topped it with whipped cream, chocolate drizzle and toasted coconut.

With one sip of this mochanut frapp you’ll be sent into pure bliss. This frapp is so good that you’ll make this every morning, afternoon and night…and any other time you can find an excuse to blend one up. Even better is you won’t be paying 6.00 or more a pop, so you won’t have to worry about depleting your life savings. And…this one is a tiny bit easier on the ol’ waistline too!

So what are you waiting for? Bring on the frapps. The mochanut frapps!

Homemade Mocha-Coconut Frappuccino…A.K.A Mochanut Frappuccino

Ingredients:

1/2 Cup coconut milk
3 Tbsp toasted coconut
2 Tbsp dark chocolate chips
1/8 Tsp coconut extract
1 Cup strongly brewed coffee
Sugar, to taste, if desired
1/2 Cup coffee ice cubes
1/2 Cup regular ice cubes

For serving-
chocolate sauce
whipped cream
additional toasted coconut

Directions:

Combine all ingredients in a blender and blend until incorporated and ice is very fine. Taste, adjust milk, chocolate or other flavors if needed. If more ice is needed, add and blend.

Pour in glass and top with whipped cream, chocolate sauce and garnish with toasted coconut.

Recipe source: A Lynsey Original

Triple Chocolate Milkshake with Waffles and Candied Bacon

September 12, 2014 by Lynsey Leave a Comment

I am soooo excited about this milkshake. I’ve been trying to control myself all week because I’ve wanted to post this day after day, but I had to save it. I needed to save it. Not only to conclude #waffleweek with an utterly indulgent treat, but also because today is national chocolate milkshake day!

Yes, it’s true. Chocolate milkshakes have their own day to be celebrated. And why shouldn’t they? Chocolate is the fuel that keeps us going. The food that makes everything better when all seems wrong in the world. And there’s nothing a whole lot better than gulping down a rich, thick and creamy chocolate milkshake. One sip and I go to my happy place.

So, how could I possibly celebrate two food holidays at once? Individually it’s no biggie. I’ll have a waffle to celebrate waffle week, and I’ll have a chocolate milkshake to celebrate the it in all it’s glory. But celebrate the two together? Well that’s just crazy talk, right? Or is it?

Well, I always love a challenge and I stepped up when it came to this one. How do I incorporate chocolate milkshakes and waffles? What about an amazingly rich, triple chocolate milkshake that’s accompanied with waffle dipping sticks…think Wendy’s frostie and french fries. Please tell me I’m not the only one who still to this day loves dipping french fries into my frostie???

Anyway, so you’ve got the crispy waffle sticks along with not just any bacon, but candied bacon. The bacon is drizzled with syrup, sprinkled with brown sugar and then has a hint of cayenne pepper. It’s placed in the oven to allow the brown sugar to melt and create a light, crispy shell. The end result is salty bacon coated in a sweet crunchy brown sugar shell with a hint of heat from the cayenne.

This milkshake is the ultimate in desserts. Thick, rich chocolate milkshake, topped with waffle sticks and candied bacon. Amp up the chocolate by adding dark chocolate chips or brownie chunks to the shake and then drizzle with some chocolate syrup. A chocaholic and bacon lover’s dream combined! Happy national chocolate milkshake day and national waffle week! You’re welcome!

Triple Chocolate Milkshake with Waffles and Candied Bacon

Ingredients:

For the shake-
3 Large scoops “Death by Chocolate Ice Cream” (or any 3 chocolate ice cream)
2 Tbsp heavy cream
2 Tbsp milk

For the candied bacon-
1-2 Pieces bacon, cooked
2 Tsp brown sugar
1- 1 1/2 Tsp syrup
Pinch Cayenne pepper

To assemble-
Chocolate sauce
Chilled mug or mason jar
1 Brownie Waffle or 1 Basic Waffle, cut in half
Whipped cream, optional
Chocolate shavings, optional

Directions:

Make the candied bacon, and allow to cool slightly.

For the bacon-
Preheat oven to 350.

Line a baking sheet with foil and spray liberally with non-stick cooking spray. Place slices of cooked bacon on the prepared baking sheet. Drizzle one side with honey, followed by the brown sugar and cayenne, turn over and repeat the process.

Place in preheated oven and cook until the brown sugar has melted and begun to crisp up. Once the bacon is crisp, remove from oven and allow to cool slightly. Carefully remove from pan and transfer to a plate or cooling rack to cool.

For the Milkshake-
Place ice cream, cream and milk in a blender and pulse until smooth and well incorporated.

To assemble-
Drizzle the inside walls of the chilled mug with chocolate sauce. Pour the milkshake in the glass. Garnish with waffle sticks, bacon, whipped cream and chocolate shavings.

Recipe source: A Lynsey Original

Brownie Waffles

September 9, 2014 by Lynsey Leave a Comment

A few weeks ago I went to my hometown to visit my parents. While there I went to a get together at my childhood church and was able to visit with several people who I hold near and dear. I talked to several people about food…and they know their food and they know their way around the kitchen! We talked about various recipes and foods, and then they started asking about my monthly KARK4 segments.

We chatted about some of the previous segments but also talked about my upcoming segment. I was throwing out my ideas about making waffles and the different things I wanted to do with waffles and my waffle machine! I had several ideas but was curious to see if any of some of my cooking icons and role models had any ideas. And it was no surprise to me when they starting tossing out ideas left and right.

One of the ladies (who to this day I still call Pansy…long story); my former Sunday school teacher, youth trip chaperon, and staple in the youth building at every get together and event, started telling me about one of her favorite waffles that her aunt would make for her every time she visited, chocolate waffles. She went on to tell me how amazing they were and these were a ceremonial part of her visits to her aunts. Her favorite way to enjoy them was fresh off the waffle iron topped with peanut butter.

This got my wheels to turning. A chocolate waffle? Um, yes please! I’ll take chocolate any time, any day but give me an excuse to have chocolate for breakfast and I’m all over that!

With the chocolate wheels in motion I quickly started thinking of how I wanted to execute this. Then I thought of brownies, which Pansy said she used a brownie mix one time she was in a pinch and didn’t have the recipe on hand. Then I thought of my dad, who loves the edge and corner pieces of the brownies. I mean he loves them to the point that they are off limits to practically everyone in the house. We literally cut the middle out of the pan and leave the sides and edges for him.

So, since he’s a edge and corner connoisseur I thought a waffle made out of brownie batter would be the ideal brownie not only for my dad but for everyone like my him. The outside of these brownies are crisp; the sides, the tops, the nooks…everything. The inside is moist, chewy and that perfect stick-to-your-teeth gooeyness. Pure perfection.

Not only are these waffles amazing, they are ready in about 5 minutes making them the perfect option to quench those brownie cravings quickly. Although these are mostly a dessert, they could be enjoyed on occasion for breakfast enjoyed with a sprinkle of powdered sugar, whipped cream, caramel sauce or as Pansy enjoyed them…with a schmear of peanut butter.

So whether you’re wanting a different take on a classic for dessert, a delicious all-edge brownie, or a breakfast dish for a special occasion these waffles are for you! These will truly bring a smile to anyone’s face who eats them, and I guarantee they won’t last long!

Brownie Waffles

Ingredients:

2 Oz unsweetened chocolate, roughly chopped
1 Stick (1/2 cup) unsalted butter
1 Cup sugar
2 Large eggs
1 Tsp vanilla
1/4 Tsp salt
1 Cup flour

Directions:

Plug in waffle iron and allow to preheat.

Place butter and chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each, until melted. Add sugar and stir to combine. Add egg, egg yolk and vanilla and stir to incorporate. Add salt and flour and mix until just combined.

Spray standard waffle iron with non-stick cooking spray. Scoop approximately 1/4 cup of batter and pour into the center of each waffle mold. Close lid and allow to cook until waffle is cooked through-reference waffle iron instructions for times. Remove and place on cooling rack, continue with remaining batter.

To serve-
Eat as is. Top with a scoop (or 2) of ice cream, whipped cream and a drizzle of chocolate syrup. Alternately, while still warm, spread peanut butter over the top, fold and enjoy.

Recipe source: A Lynsey Original, inspired by Mrs. Nancy (A.K.A-Pansy)

Cookie Dough Brownies

August 29, 2014 by Lynsey Leave a Comment

When it comes to desserts there is an endless array of options. There are desserts out there to suit every taste. Pies, cakes, cookies, pastries, ice cream, bars; the list truly goes on and on.

Every person has their own favorite dessert that is their “go to”. My brother and dad are pie people, my mom could (and does) scoop buttercream out of the bowl by the spoon fulls, so buttercream along with anything chocolate is her forte, my sister-in-law is a cake person (white on white to be precise). Then there are people like me, I don’t really have one particular dessert that is my go to. What I want truly depends on my mood. Sometimes I want bars, other times I want a pastry of some sort, and then other times I want just a plain ol’ fudgy brownie.

Even when it comes to a particular type of dessert, there are all sorts of opinions and tastes that go along with that. Some people want thin crunchy cookies, while others want thick and chewy cookies. Some people want cake like brownies, while others prefer gooey, stick-to-your-teeth brownies that can only be washed down with a big glass of cold milk.

Two of my all-time favorite desserts are brownies and chocolate chip cookies. While I do love experimenting with new recipes, sometimes you just can’t beat the classics. And it honestly doesn’t get more classic than those two. What could be better?

Well, how about combining the two. What about thick, fudgy brownies that are frosting with (eggless) chocolate chip cookie dough? Sounds too good to be true, right? I thought so too until I came across just such a thing on The Hub of Our Home.

Tanna managed to combine two of my ultimate favorites into one dessert. Cookie dough, which I could truly eat a whole batch straight from the bowl, piled high on brownies. Folks, these things are what dreams are truly made of.

The next time you find yourself in the horrible dilemma of brownies versus cookies, remember there’s a solution. You don’t have to choose now. Now you can quench two cravings with one dessert with these cookie dough frosted brownies!

Cookie Dough Brownies

Ingredients:

For the brownies-
1/2 Cup butter, melted
3/4 Cup sugar
1/4 Cup brown sugar
2 Eggs
3/4 Tsp vanilla
1/4 Cup cocoa powder
1/2 Tsp baking powder
1/4 Tsp salt
1 Cup + 1 Tbsp flour

For the cookie dough frosting-
1/2 Cup unsalted butter, room temperature
3/4 Cup brown sugar
1 Tsp vanilla
1 Cup + 2 Tbsp flour
1/2 Tsp salt
5 Tbsp milk
1 Cup mini chocolate chips

Directions:

For the brownies-
Preheat oven to 350. Spray a 8×8 pan with non-stick cooking spray and set aside.

Combine butter, granulated sugar and brown sugar in a large bowl and mix until completely combined. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix to combine. Add the flour, cocoa powder, baking powder, and salt and mix to combine. Once ingredients are completely incorporated pour in the prepared baking dish. Place in the preheated oven and bake for 25-35 minutes, until toothpick inserted comes out clean. Remove and allow to cool completely.

For the frosting-
Combine butter and sugar in a large bowl and beat on high until light and fluffy. Add vanilla and mix to combine. Add the flout and salt and mix until just incorporated. Add milk, one tablespoon at a time, until the mixture is soft yet slightly thick. Add chocolate chips and mix until just incorporated. Spread on the cooled brownies and serve!

Recipe source: slightly adapted from The Hub of our Home

Nutella Swirl Brownie and Sugar Cookie Tart

August 15, 2014 by Lynsey Leave a Comment

A few months (yes, months…I know I’m late with this post) ago we celebrated my mom’s birthday. She just happened to be in town so my crew, along with my brother and sister-in-law decided to get together to celebrate her birthday. We had steaks, salads, baked potatoes, bread and, of course, some veno!

But, no birthday celebration is complete without dessert. My mom is a chocolate lover, so I thought long and hard about all the options before finally settling on a tart. But, not just any tart. A brownie tart with a Nutella swirl and chunks of chewy sugar cookie. But what really put it over the top was the flecks of salt and bits of toffee.

This tart is the best of both worlds combining delicious flaky pie crust, chewy and dense brownie and buttery sugar cookies. As if that isn’t enough enough, dollops of delicious chocolaty-hazelnut plopped over the brownie batter before being baked. This not only add another level of flavor, but amps up that chocolate flavor too. The addition of salt makes for the sweet salty combo, as well as cutting some of the sweetness.

I love this version, but Lindsay also suggests subbing peanut butter for the Nutella which I think is a great idea. Biscoff would be a yummy substitution too, along with any of the other varieties of flavored peanut butter that are now available.

Now, if you’re wondering what the birthday girl thought. Well, she loved it. And she tasted it throughout the entire process; the pastry crust, brownie batter, cookie batter and even a scoop of Nutella. I honestly think she would have been happy with a bowl of raw dough…but she allowed me to have enough dough and batter to assemble the tart!

So, if you’re in the mood for pie, brownies and cookies all that the same time then this is definitely the dessert for you. If you need a delicious and crowd pleasing dessert for an event, or just something sweet to have around the house then you must try this tart!

Nutella Swirl Brownie and Sugar Cookie Tart

Ingredients:

For the sugar cookie dough-
1/2 Cup (1 stick) unsalted butter, chilled
1/2 Cup granulated sugar
1 Large egg
1 Tsp vanilla
1 1/2 Cups flour
1 Tsp baking powder
1/4 Tsp salt

For the brownie layer-
1/3 Cup flour
1/4 Cup dark or dutch process cocoa powder
1/2 Tsp instant espresso powder
1/4 Tsp salt
1/8 Tsp baking soda
1/4 Cup unsalted butter, melted
1/4 Cup granulated sugar
1 Large egg
1/2 Tsp vanilla extract

For tart assembly-
1 (9inch) Pie crust, homemade or store bought
1/4 Cup chocolate hazelnut spread
Sea salt, for sprinkling
Toffee bits, optional

Directions:

Preheat oven to 350.

Roll out pie crust, making it slightly thinner than you would for a normal pie, and gently please the crust into a 9 inch tart pan with a removable bottom. Roll the rolling pin over the top of the pan to trim the excess dough. Place in the refrigerator and chill until ready to use.

For the sugar cookie dough-
Place butter in a large bowl and beat on high until light and fluffy. Add the sugar and beat until incorporated and the mixture is fluffy, about 2-3 minutes. Add egg and vanilla and mix to combine. Add the flour, baking powder, and salt and mix until the dough just comes together.

For the brownie layer-
Combine flour, cocoa powder, espresso powder, baking soda and salt in a medium bowl and whisk to combine. Set aside.

In a separate bowl combine melted butter, white and brown sugar and whisk until a thick paste forms. Add egg and vanilla and whisk to combine. Add the dry ingredients and fold into the butter mixture until just incorporated and no dry bits of flour remain. Pour the batter into the chilled pie crust.

Place Nutella in a microwave safe dish and heat for 10-15 seconds, until just softened. Drizzle the Nutella over the top of the brownie batter. Crumble the sugar cookie dough over the brownie and Nutella. (You may only need 1/2-2/3 of the dough, the brownie still needs to be peeking through) Sprinkle with salt and toffee bits, if using.

Place in the preheated oven and bake for 30-35 minutes, or until the brownie is puffed and set and the sugar cookie is a light golden brown. Remove from the oven and allow to cool until room temperature before slicing.

Store remaining tart in an airtight container, in the refrigerator, for up to 5 days.

Recipe source: Love and Olive Oil

Peanut Butter Caramel Skillet Cookie

August 8, 2014 by Lynsey Leave a Comment

This week has been all about the deliciousness that is known as peanut butter. I have shared some truly decadent, over the top recipes with you this week. I enjoyed creating them as much as my boys enjoyed devouring them!

The thick and fudgy brownies stuffed with peanut butter and marshmallows were truly mind blowing, the peanut butter potato chip crispy treats are a dream for all those people like me who are infatuated with the whole sweet and salty combination, and the perfect fusion of winter and summer with this frozen peanut butter hot chocolate. Everything this week has not only featured peanut butter but has also been a bit over the top.

So what could possibly warp up a week amazing peanut butter recipes? There are so many options, but I decided to go with a skillet cookie. You know me, and you know I’m obsessed with those things. They are easy to make, no mixer required! They are the tastiness of a cookie but no scooping required, and they are make in a cast iron skillet…which you really can’t get any better than that!

This skillet cookie isn’t just a basic peanut butter skillet cookie. Which I’m sure you were’t expecting just a basic peanut butter cookie. This is a peanut butter cookie packed with chocolate chips, and peanut butter chips. Hiding in between two layers of this amazing dough is a layer of gooey caramel and crunchy, salty pretzels. Holy moley, is this an amazing cookie! If you love peanut butter or you have a peanut butter lover in your life then you must make this cookie. Run, don’t walk, to the kitchen and start making this immediately!

I have thoroughly enjoyed this week and sharing things peanut butter. I have had so much fun developing the recipes to share with you this week. Developing them wasn’t the hard part, believe it or not. The hard part was actually narrowing my list down to a mere 5 or 6 recipes. When I first started brainstorming the ideas the ideas literally flooded in and before it was time to actually start bringing these ideas to life I had a page and a half of ideas! So, needless to say, I still have tons of recipes that I still ~~want~~ need to make, not only for myself but for all of you as well. Are you thinking what I’m thinking? Possibly a peanut butter week part 2 or peanut butter week 2015! I don’t think I can wait till 2015 though!!!

Matt Mosler, I hope you have enjoyed all the recipes created in your honor. I am truly going to miss seeing you at the crack of dawn when I come into the station to do my segment, but I couldn’t be happier for you that you are finally able to follow God’s calling and your desire to enter the ministry. You have already touched so many lives over the years in your line of work, now you’ll touch many more on a more personal level. Good luck on this next chapter of your life.

Peanut Butter Caramel Skillet Cookie

Ingredients:

8 Tbsp (1 stick) unsalted butter
1 Egg
1/2 Cup creamy peanut butter
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 Tsp vanilla
1 1/2 Cup +3 Tbsp flour
1/2 Tsp baking soda
1/4 Tsp salt
1 Cup chocolate chips
3/4 Cup Reese’s peanut butter chips
3/4 Cup roughly chopped pretzel rods
1 Cup Kraft caramel bits

Directions:

Preheat oven to 350. Rub butter across the bottom and sides of a 10 inch cast iron skillet. Set aside.

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

Place butter in a microwave safe dish. Heat in microwave until melted, about 20 seconds. Add peanut butter and stir to combine. (If the peanut butter isn’t softening place in the microwave for about 15 seconds, remove and stir.)

Add the sugars and stir to combine. Add the egg and vanilla and mix to incorporate. Add the flour mixture and mix. Once the flour is incorporated add the chocolate chips and peanut butter chips and stir to combine.

Place 3/4 of the dough in the skillet and gently press along the bottom and partially up the sides.

Place the caramel bits in a microwave safe bowl along with 2 teaspoons of water and place in microwave. Heat in 20 second intervals, stirring after each, until completely melted. Pour over the dough and spread into an even layer. Add the pretzels. Drop the remaining dough, in pieces, over the pretzels and caramel.

Place in the preheated oven and bake for 30-35 minutes, being sure not to over bake as the cookie will continue to cook when removed from the oven. Allow to cool slightly. Cut and enjoy!

Recipe source: A Lynsey Original

Peanut Butter Waffle Sandwiches with Banana Mascarpone Filling

August 7, 2014 by Lynsey Leave a Comment

Bananas and peanut butter is a match made in heaven that has been enjoyed by many for decades. Even The King has indulged in this delicious combination and now has sandwiches on several menus across the U.S. in his honor. I took that beloved combination and put a little spin on it.

I’ve taken delicious waffles that are the perfect combination of fluffy and crispy and used those as the bread to hold all this goodness together. Instead of a plain ol’ sliced banana I made a rich and creamy filling. Thick mascarpone cheese combined with a ripe banana and fresh whipped cream, I could take a spoon and eat this right out of the bowl. But I didn’t!

I took those crispy waffles and schmeared them with a hefty helping of delicious peanut butter. Then I topped that with a generous amount of the rich, banana mascarpone filling and topped it off with another waffle. You could stop there, or you could make one completely over the top sandwich by adding more peanut butter, more filling and another waffle. And after you’re done stacking, take it one step further by adding whipped cream and drizzling it all with chocolate sauce.

These waffle sandwiches would make an over the top dessert. Just imagine the look on your family and guests face when you brought a towering waffle sandwich out just dripping with chocolate sauce. This could also be a very indulgent, special occasion type breakfast, if you wanted to start your family out on a sugar high!

If you don’t want to make your own waffles, or simply don’t have the time then there are plenty of delicious options in the freezer section. You could go with a basic waffle or even check out some of the flavored options that would truly make this an out of the world sandwich. There are also several different options in the peanut butter world now too. I think the white chocolate peanut butter would be amazing on this, as well as the dark chocolate peanut butter, or even the peanut butter with chocolate chunks. Or Biscoff spread or even Nutella…the list truly does go one and on but I’ll stop there!

The best thing about this recipe is you can make as many, or as little as you want without having a ton of leftovers. They are delicious while the waffles are still a little warm which makes the mascarpone filling ooze out of the sides even more, but they are just as good room temperature. So the next time you want to pay homage to The King or your just craving that peanut butter banana combo, make these waffle sandwiches!

Peanut Butter Waffle Sandwiches with Banana Mascarpone Filling

Ingredients:

For the waffles-
2 Cups flour
1 Tsp salt
1/4 Cup baking powder
4 Tbsp granulated sugar, divided
2 Eggs, separated
1 1/2 Cups buttermilk
1/3 Cup unsalted butter, melted
1 Tsp vanilla extract

For the banana mascarpone filling-
1/2 Cup heavy whipping cream
1/4 Cup mascarpone cheese
2 Tbsp sugar
1 Ripe banana
1/4 Tsp vanilla

To assemble-
Peanut butter-crunchy or creamy
Whipped cream, optional
Chocolate sauce, optional

Directions:

For the waffles-
Preheat waffle maker.

In a large bowl combine flour, salt, baking powder, and 3 tablespoons granulated sugar and whisk to combine. Make a well in the center and set aside.

Combine egg yolks, buttermilk, butter, and vanilla extract and whisk to combine. Set aside. Combine egg whites and remaining tablespoon of sugar in a bowl and whisk until stiff peaks form. Set aside.

Pour the buttermilk mixture in the well of the flour mixture and gently whisk until just combine, being sure not to over mix. Gently fold in the egg whites until just incorporated (it’s okay if there are a few white specks in the mixture).

Spray waffle maker with non-stick cooking spray or brush with melted butter. Cook batter according to waffle maker instructions.

Remove waffles and place on a cooling rack. If making a large batch, preheat oven to 200, place a cooling rack on a rimmed baking sheet and place in oven to keep waffles warm.

For the filling-
Combine heavy whipping cream and sugar in a bowl and beat on high until stiff peaks form, being sure not to over-beat. Set aside.

In a separate bowl combine mascarpone cheese and a gently mashed banana. Mix to combine and until banana. The mixture can be slightly chunky if desired. Add vanilla and mix to combine. Gently fold in the whipped cream.

To assemble-
Spread a generous amount of peanut butter on one waffle. Top with 3-4 tablespoons of the mascarpone filling, top with another waffle. Repeat process if you want a giant sandwich. Top with whipped cream and drizzle with chocolate sauce, if desired.

Recipe source: Waffles- barely adapted from All Recipes
Banana mascarpone filling and sandwiches- A Lynsey Original

Fudgy Peanut Butter Marshmallow Brownies

August 5, 2014 by Lynsey Leave a Comment

Do you ever spot a brownie from across the room and instantly start dreaming about it? No. Oh, maybe that’s just me. I can spot a brownie from a mile away, and once spotted my taste buds start singing. Then comes the true test. See there’s two types of brownies; those that are amazing and make the heavens open up and sing at the first bite and those that are pure disappointment.

The ones, in my opinion, that make the heavens sing are those that are so incredibly rich, moist, gooey, fudgy and stick to your teeth. A glass of ice cold milk isn’t an option, it’s true necessity. Then there’s those brownies that look the party; thick, packed full of chocolate and look like you could truly sink your teeth in them. But before you can even get your teeth through the first bite all your hopes and dreams of what the brownie was in your mind just vanishes away. Talk about 10 kinds of utter disappointment.

But, my friends, there’s no disappointment surrounding these brownies right here. They will cure what ails ya. Bad day, have a brownie. Good day and need to celebrate, have a brownie. Craving chocolate, have a brownie. See where I’m going with all this. Just have a brownie.

Now, these particular brownies. Well, they’re not just your typical brownie. They are super thick, fudgy brownies. But the fun doesn’t stop there, they are packed with not one but two surprised. Peanut butter. Marshmallow fluf. Oh my gosh, right? Right!

This brownie doesn’t just stop at amazing, it’s truly over the top. A layer of brownie batter, topped by peanut butter, marshmallow fluf and another layer of brownie batter. Oh my goodness, I could barely pull myself from the oven door while these baked. The end result…well, some of the most decadent, rich, over-the-top brownies I’ve ever had. Milk…it’s a must with these bad boys. Oh, and did I mention they were rich. This will truly quench your chocolate craving!

Fudgy Peanut Butter Marshmallow Brownies

Ingredients:

1 Cup semisweet chocolate chips
4 Oz unsweetened chocolate, roughly chopped
1 1/2 Sticks unsalted butter
1/1/2 Cups granulated sugar
4 Large Eggs
1 Tsp vanilla
3/4 Cup all-purpose flour
1/3 Cup dark chocolate chips
1/3 Cup peanut butter, crunchy or creamy
1/3 Cup marshmallow fluf

Directions:

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

Place butter, semisweet and unsweetened chocolate in a large, microwave safe bowl. Heat for 1 minute, then stir. Return to microwave and heat for 30 second intervals, stirring after each until chocolate and butter are completely melted. Remove from microwave and allow to cool slightly.

Add sugar and stir to combine. Add eggs, one at a time, stirring after each addition until incorporated. Add vanilla and stir to combine. Add flour and mix to combine. Add the chocolate chips and stir.

Place peanut butter and marshmallow fluf in two separate microwave safe containers and heat for 20-30 seconds, until it can be easily poured.

Pour half of the brownie mixture in the prepared pan. Pour the peanut butter over the brownie mixture, followed by the marshmallow fluf. Top with the remaining brownie batter.

Place in the preheated oven and bake for 30-45 minutes, until toothpick inserted comes out mostly clean. Remove from oven and allow to cool. Cut and serve.

Recipe source: brownie base barely adapted from Handle the Heat, originally from Bon Appetit Desserts

Frozen Peanut Butter Hot Chocolate

August 4, 2014 by Lynsey Leave a Comment

Welcome to #Peanutbutter week here on Lynsey Lou’s. As many of you know I have a monthly segment on a local morning show, KARK 4 Today. Each month I prepare some goodies to take to the studio to share with the viewing audience and for the crew to taste test. I look forward to these segments each month and can hardly wait to share my goodies with the crew to see what they think.

I’ve tried to come up with themes for each week to kind of tie all the recipes together. This Friday I’ll wake up before the sun even thinks about rising and make my way into the studio for this month’s segment which is all about peanut butter. Why peanut butter, you ask? Well, peanut butter week has been brought to the blog courtesy of one of the co-hosts, Matt Mosler. This week and month is a special month; kind of bittersweet. This will be Matt’s last month on the show, he has decided to follow God’s calling to join the staff of a church in the greater Little Rock area. While I, along with all of his co-workers, are incredibly excited for Matt and this new journey I am also sad that I won’t see him on air everyday and get to chat with him between commercial breaks while in the studio.

When I found out this would be my last segment with Matt I decided I wanted to do something special for him. So I chatted with my friend and morning show producer and asked her to find out what some of Matt’s favorite treats were. She quickly shot me an email and said he likes pretty much anything, but he really loves goods with peanut butter. Thus, peanut butter week was born!

I know there are many delicious peanut butter recipes floating around, but since this is a special occasion I decided we needed to go over the top. Since Matt is a fun-loving, over-the-top kind of guy. So this week will be filled with some truly rich and decadent recipes that all feature…you guessed it…peanut butter! Believe it or not there’s even a savory dish that’s going to be thrown in the mix!

First up for his farewell week. Frozen peanut butter hot chocolate. That’s kind of a contradiction isn’t it? Frozen and Hot? Well, let me explain. This is a deliciously rich hot chocolate base made out of not 1, not 2, but 3 different kinds of chocolate. And while you could stop right there, adding warm milk and sipping it all up, I decided to take it a step further and make a drink that is fit for summer sipping. I a hefty dose of peanut butter, some ice and blended it to pure frosty perfection.

The end result is a super smooth, chocolaty frozen drink with notes of peanut butter in each sip. This, I guarantee, will be a winner with both the chocolate and peanut butter lovers in your life. My little guy kept calling it his chocolate icee and he slurped every last drop from his glass. So go ahead, make the frozen peanut butter hot chocolate, sip on it and beat this August summer heat!

Frozen Peanut Butter Hot Chocolate

Ingredients:

1/4 Cup Semi sweet chocolate chips
1/4 Cup dark chocolate chips
2 Oz unsweetened chocolate, roughly chopped
2 1/2 Tbsp sugar
1 1/2 Cups milk, divided
1/2 Cup half and half
3 Tbsp peanut butter
3 1/2 Cups ice

For serving-
Whipped cream
Chocolate sauce

Directions:

Combine dark, semi sweet, and unsweetened chocolate in a microwave safe dish and heat in 25 second intervals, stirring after each, until melted and smooth. Remove from microwave and add the sugar and stir to combine. Slowly pour in 1/2 cup of milk, stirring continuously, until completely incorporated. Set aside and allow to cool.

Once the mixture has cooled pour in a blender along with the remaining milk, half and half, peanut butter and ice. Blend until the ice is shaved.

Pour into 4 glasses, top with whipped cream and chocolate sauce and serve.

Recipe source: A Lynsey Original

SRC: Cocolocos

July 28, 2014 by Lynsey 11 Comments

Just the other day my sister-in-law and I were having a discussion about cookies. She prefers her cookies thin, almost flat, slightly crispy on the bottom and chewy. So this got me to thinking about how many conversations I’ve had with people about cookies and the texture and consistency they prefer. EVERYONE has a preference and they are adamant about they way they want their cookies.

I, however, prefer my cookies thicker with a light crispy outside and a gooey, stick-to-your-teeth center. How do you prefer your cookies; crunchy, crispy, chewy, cakey?

No matter how you prefer your cookies, I think there is one thing everyone can agree on. Chocolate chips. I think almost everyone loves a good ol’ chocolate chip cookie. And chocolate chips make pretty much everything better.

For this month’s Secret Recipe Club I was craving cookies, but not just any cookie, a cookie that was packed full of chocolate chips. So I started perusing Fried Ice Cream and Donut Holes, my blog assignment this month, and came across one mouthwatering recipe after another, but was searching for the perfect cookie to quench my craving. Then I saw it. The Cocoloco. Not only is it fun to say. Go ahead and say it…Cocoloco! See, isn’t it fun?

But it’s packed full of tons of good stuff. Brown sugar, coconut, pecans and, of course, chocolate chips. This cookie is delicious, and it’s also my ideal texture and consistency. It’s slightly salty, moist from the coconut, a delicious, almost buttery crunch from the pecans and the smooth, chocolaty goodness from the semi-sweet chocolate chips.

These cookies have it all. They were a clear winner at my house. The shelf life on these pups weren’t even 24 hours. They are sweet, but not overly sweet, and so addicting that you truly can’t eat just one.

Cocolocos

Ingredients:

1 Cup (2 sticks) unsalted butter, room temperature
1 Cup packed brown sugar
1/3 Cup granulated sugar
2 Eggs
1 Tsp vanilla
1 3/4 Cup flour
1/2 Tsp baking soda
1/4 Tsp salt
3/4 Cup semi-sweet chocolate chip cookies
1 Cup rolled oats
1 Cup sweetened shredded coconut
1/2 Cup pecans, parched and roughly chopped

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

Combine butter and both sugars in a large bowl and beat on high until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix to combine. Slowly add the flour mixture and mix until just incorporated.

Add the chocolate chips, oats, coconut and pecans and stir to combine.

Using a cookie scoop (mine was bout 2 tablespoons) scoop the dough on the prepared pan, leaving about 2-3 inches between each cookie. Place in the preheated oven and bake for 12-16 minutes, until set and golden brown or bake for 10 minutes, then turn oven to convection and bake for another 2 minutes.

Allow to cool on pan for 3 minutes, transfer to a cooling rack and allow to cool completely.

Recipe source: adapted from Fried Ice Cream and Donut Holes originally from Four Sister’s Inn Cookbook

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