Christmas

Chewy, Brown Butter Gingersnaps

December 16, 2014 by Lynsey 2 Comments

Okay, let’s just clarify before I go any further. I get that you can’t have a cookie that truly snaps and is chewy. So, I’ve kept the “snap” in the title for the sake of tradition, and well, to me ginger chewies or ginger cookies just don’t have the same appeal as gingersnaps. At least to me.

I have long been a fan of gingersnaps. I remember sitting on my grandma’s counter helping her mix, add the sugar, stream in that rich, deep molasses and then rolling balls of dough in sugar and placing them on the cookie sheet. After we did all that, I didn’t get far from the oven. I bent down and peered through the oven window ~~patiently~~ waiting for those little balls of deliciousness to flatten out and come out of the oven. I waited just long enough for them to get cool enough for me to hold and then I devoured them.

To me, there’s nothing better than a cookie straight out of the oven and gingersnaps are no exception. I love gingersnaps, but I like them chewy. And the only way for me to enjoy them just the way I wanted them was while they were warm.

Now that my Grandma’s recipes have made their way to me, I have the coveted gingersnap recipe…but I tweaked it just a bit to get the texture that I love and I don’t have to scald my mouth with super hot cookies to ensure I get a chewy cookie. I love the amount of sweet, spice and molasses in my Grandma’s cookies; it’s pure perfection!

So when it came time for the 4th annual Great Food Blogger Cookie Swap, I knew exactly what I wanted to make. A spin on my Grandma’s classic gingersnaps. Classic meets modern day, if you will. I wanted to make one of my favorite cookies, that also happens to be a must during the Christmas season but add a little spin.

So, I took those gingersnaps and added one of my all-time favorite ingredients, brown butter. And oh my goodness, that took an awesome cookie and added a warm, nutty flavor. I also took the “snap” out…more or less…and made these little jewels chewy. The outside still had a little crisp, but the inside was perfectly chewy. The perfect cookie, in my opinion.

I hope all of my swap matches enjoyed these cookies as much as we did. I was sure to make a double batch to ensure quality control, of course, as well as to ensure they all received their full dozen since I do tend to have my own personal cookie monsters!

If you missed out on the swap this year, be sure to head over to Great Food Blogger Cookie Swap and sign up to be on the mailing list to stay up to date on info for the 2015 swap. Not only will you be able to bake your heart away, but you’ll receive 3 dozen cookies from three other recipients as well as support an awesome cause, Cookies for Kids Cancer.

Chewy, Brown Butter Gingersnaps

Ingredients:

1 Cup (2 sticks) unsalted butter, room temperature
1/2 Cup sugar, plus more for coating the cookies
1/2 Cup brown sugar, light or dark depending on taste
1 Egg
1/4 Cup molasses
2 Cups flour
1/4 T salt
2 Tsp baking soda
1 Tsp water
1 Tsp cinnamon
1/4 Tsp cloves
1 1/2 Tsp ginger

Directions:

Place butter in a large bowl and beat on high for 2 minutes, until pale yellow in color. Add both sugar and continue mixing on high until light and fluffy, about 3-4 minutes. Add the egg and mix to combine. Add the molasses and water and mix to combine.

In a separate bowl, sift together the flour, salt, baking soda, cinnamon, cloves and ginger. Add to the butter mixture and mix until just incorporated. Remove batter from the bowl and roll into a ball and cover in plastic wrap. Place in the refrigerator and chill for at least an hour.

Preheat oven to 350.

Line a cookie sheet with a silicon baking mat or spray with non-stick cooking spray and set aside.

Remove dough from refrigerator and scoop into balls, I used a cookie scoop that is about 2 tablespoons. Roll into balls and then roll in granulated sugar. Place on cookie sheet, leaving about 2 inches between each cookie.

Place in the preheated oven and bake for 9-11 minutes, longer if you want a crunchier cookie. Remove cookies and allow to cool on cookie sheet for 5 minutes then remove to a cooling rack and allow to cool completely.

Recipe source: adapted from my Grandma

Butter Toffee Rice Krispie Treats

November 12, 2014 by Lynsey Leave a Comment

This time of year we get wrapped up in so many things; two in particular are elaborate holiday spreads and pumpkin everything. I know I am guilty of both. As I’ve mentioned before, I get wrapped up in the research and planning of what I will make to help contribute to the big meal. And, I’m just as guilty of falling face first into as many pumpkin recipes I possibly can.

I think it’s easy to let ourselves get wrapped up in our own little world of planning and pumpkin ecstasy, all the while forgetting about the simple things in life and the fact that there are some people out there that just don’t care that much about pumpkin. So, I decided it was time to take a step back from my dessert planning and pumpkin coma.

I wanted to make something not only for the non-pumpkin fans, but also for those little’s that could care less about some show stopping dessert. They would rather have a slice of vanilla cake, a scoop of ice cream or even a rice krispie treat instead.

Let’s talk about those rice krispie treats for a second. I love these things, always have. Aside from the gooey, marshmallow-y goodness, one of my favorite things was pulling a chair up to the counter and helping my mom make them. There’s something so magical about seeing those marshmallows fluff up into a big cloud just awaiting to envelop all those crispy little pieces of cereal. Don’t you agree?

Tucker is just as infatuated with the treats and process as I was…and still am. So, when I mentioned something about making these treats he was in the kitchen before I could finish my sentence. He loves watching the marshmallows melt, pouring in the cereal and mashing the treats in the pan. But most importantly, he’s quality control. Tasting each ingredient before it’s added to the mix, he sometimes goes back for a 3rd, 4th and even 5th test of the marshmallows. And honestly, who could blame him?

So, these treats are right up his alley. They are full of butter flavor with bits of chocolate and toffee throughout the bars. Not only are there melted marshmallows to bind the cereal together, I also put some marshmallows in right before spreading in the pan to give it that extra gooey, marshmallow-y texture. They are topped with more heath bits as well as a smidge of salt to compliment and balance the sweet.

Folks, these treats are amazing. They are rich with a caramel undertone, bits of delicious heath bits in each bite. It may not be pumpkin or apple, but these treats are still ideal for the holidays and the perfect treat to make with your kiddos!

Butter Toffee Rice Krispie Treats

Ingredients:

4 Cups mini marshmallows, divided
5 Cups Rice Krispie cereal
3 Tbsp unsalted butter
1 Tbsp dulce de leche
3 Tbsp Coffee-Mate butter toffee creamer
3/4 Cup Heath milk chocolate toffee bits, divided
1/2 Tsp sea salt

Directions:

Line a 8×8 or 9×9 pan with parchment paper. Spray with non-stick cooking spray and set aside.

Spray a large,microwave-safe bowl with non-stick cooking spray. Place 3 cups marshmallows and butter in the bowl. Place in the microwave and heat until butter and marshmallows are melted, about 45 seconds to a minute and half, check after the 45 second mark. If the marshmallows look almost to the melted stage, add the dulce de leche and heat for an additional 10 seconds. Remove and stir to combine ingredients. Add the creamer and stir to combine. Pour the cereal in the mixture and stir until completely coated by the marshmallow mixture. Add 1/2 cup of heath bits and stir to incorporate. Pour in the remaining cup of marshmallows and gently fold in.

Pour the treats in the prepared pan and gently spread into an even layer. Place a piece of wax or parchment paper over the top and gently press to form an even layer, do not press too hard as it will pack the treats and dry them out. Sprinkle the salt and remaining heat bits over the top of the treats, place parchment or wax paper over the top and gently press into the top of the treats.

Set treats aside and allow to cool for 30 minutes to an hour. Remove and cut into 2 inch squares. Enjoy!

Recipe source: A Lynsey Original

Honey Peanut Butter Dipped Ritz Cookies

December 23, 2013 by Lynsey Leave a Comment

Chocolate and peanut butter is a classic combination that is loved by so many. Peanut butter cracker sandwiches is another thing that is timeless and that is enjoyed by people of all ages. There’s just something so good about that combination; sweet, crunchy peanut butter on top of a flaky, salty Ritz cracker, it hits all the right notes.

Now what if you were to take all of the above; chocolate, peanut butter with a tough of honey, and crackers and combine them? Pretty amazing, right? These are so simple to make and they provide you with a quick and delicious dessert that’s ready in no time.

These dipped Ritz are also ideal for individuals who want to give their neighbors, friends and co-workers something sweet but aren’t so into baking. With these cookies you’re able to give them a sweet treat without even turning on the oven.

This takes those classic peanut butter cracker sandwiches and envelopes them in a delicious milk chocolate blanket. I topped them with a pinch of sea salt and this addition not only adds another layer of that salty sweet that I love but it also dresses it up just a bit. This is a great option for the Christmas cookie platters, to wrap up in a cute cellophane bag, or to snack on at your Christmas gathering. They are also a perfect option for your Christmas cookie swap.

Honey Peanut Butter Dipped Ritz Cookies

Ingredients:

24 Ritz crackers
3/4 Cup peanut butter, I used crunchy
4 Tbsp honey
6-8 Oz chocolate
Sea salt, for topping, optional

Directions:

Chop the chocolate and place in a microwave safe dish. Heat in 20 second intervals, stirring after each, until the chocolate is melted. Once the chocolate is melted stir vigorously for 30 seconds.

Place the peanut butter and honey in a medium bowl and stir to combine.

Line a work surface with wax paper. Place 12 of the crackers, flat side up, on the wax paper. Place one tablespoon of the peanut butter mixture on each cracker. Place the other crackers on top of the peanut butter and press lightly.

Dip each sandwich in the melted chocolate, tap to remove excess chocolate and place on the wax paper. Sprinkle with sea salt. Repeat with remaining crackers.

Recipe source: A Lynsey Original

Chocolate Dipped Stirring Spoons

December 23, 2013 by Lynsey Leave a Comment

So are you still looking for some easy and fun options for gifts or favors? Throughout today and tomorrow I’ll be sharing several ideas that are simple and quick and the great options for easy gifts or for the person that has everything.

Throughout the fall and winter people just can’t seem to get their fill of hot beverages whether it’s cider, coffee or hot chocolate you’ll always find hot beverages in hand. So whether you’re looking for fun gifts to give, stirring sticks to have available at your parties or favors to send home with your guests flavored stirring sticks or spoons are a perfect option.

These are a fun and easy idea that can be customized to your liking. Simply take some plastic spoons, dip in chocolate. From there you can leave them just like that or sprinkle with broken up candies, chocolate pieces or even marshmallows. You could also make fun chocolate designs on them to make them festive, like chocolate snowmen or white chocolate Christmas trees. The options are endless and your imagination is your limit.

Make a variety of these and place them in cups at your drinking station; wrap them in a cellophane bag and tie them with a cute ribbon for favors, or package them up with your favorite drink mix and place in a cute mug for a fun and quick gift.

Chocolate Dipped Stirring Spoons

Ingredients:

12 plastic spoons
3 Oz milk chocolate
Candy of your choice (I made hot chocolate and peppermint stirring spoons)
-2 Tbsp peppermint pieces
-1 1/2 Tbsp mini chocolate chips
-1/2-3/4 Tbsp mini marshmallows

Directions:

Line a clean work surface with wax paper.

Chop the milk chocolate and place in a microwave safe bowl. Heat in 30 second intervals, stirring after each, until the chocolate is smooth and completely melted. Stir vigorously for 30 seconds. Dip each spoon in the chocolate then place on the wax paper.

If topping with candy, sprinkle candy bits on immediately. If decorating with a snowman or Christmas tree then allow the chocolate to dry before adding the design.

Allow the spoons to dry completely before storing or packaging.

Recipe source: A Lynsey Original

Peppermint Saltine Toffee Bark

December 20, 2013 by Lynsey Leave a Comment

Last week I appeared on KARK 4 to present some edible and DIY Christmas gifts. It seems like more and more people are turning to homemade gifts to give to friends, neighbors and co-workers. There’s just something that brings a smile to people’s faces when they get a tin, box or basket filled with homemade cookies, candy and drink mixes. Something so simple but that involves thought and love in the preparation of each item that it includes.

While I was on the set last week, one of the anchors said “what is it about peppermint? You can add it to everything to give it a holiday taste, feel and look.” There is so much truth to that. There’s just something about that combination of red and white that instantly brings Christmas to mind at the first glance.

So when I started thinking about something easy that could fill those Christmas tins I instantly thought of saltine bark. I made a batch of heath saltine bark a few weeks ago and it disappeared before I could get it out of my hands. There’s just something about the combination of saltines, brown sugar, butter and chocolate that when combined make an addicting candy. It went so fast with the heath bits I decided to try it with a different topping, peppermint baking chips.

This was every bit as good as the original. The bits of white chocolate and peppermint bits sprinkled over the semi-sweet chocolate no only scream Christmas but also taste amazing. If you love the combination of chocolate and mint then this is the bark for you and all those chocolate and mint lovers. This bark is so simple to customize with whatever flavor and topping you want; plain, toffee, peppermint, pecans, caramel, coconut, the list just goes on and on. Whatever flavor combinations are your favorite, just be sure to make this bark and customize it to your tastes!

After I shared this with some of my co-workers, one of them said they were going to buy all the saltines in a 20 mile radius from their home. Yes, they loved it that much, then they also said they were going to send me the bill for the bigger clothes they would have to buy after consuming all that bark. So when you give this to your friends, neighbors, family and co-workers you may include a disclaimer!

Peppermint Saltine Toffee Bark

Ingredients:

40 Saltine crackers (1 sleeve)
1 Cup (2 sticks) unsalted butter
1 Cup brown sugar
1 3/4 Cups semi-sweet chocolate chips
1/3 Cup Andes peppermint crunch baking chips

Directions:

Preheat oven to 400.

Like a rimmed baking sheet with foil. Spray the foil with non-stick cooking spray then lay the crackers in a single layer over the foil.

Place butter and brown sugar in a small saucepan over medium-high heat and bring to a boil. Once the mixture has reached a boil, reduce to medium and allow to boil for 3 minutes.

Pour over the crackers and spread evenly, being sure each cracker is covered.

Place in the preheated oven and bake for 5-6 minutes. Remove from oven and sprinkle the chocolate chips over the caramel crackers. Allow to sit for a few minutes, then evenly spread the chocolate over the caramel crackers. Sprinkle the peppermint chips over the chocolate. Allow to sit until the chocolate has hardened. Once the chocolate is hard, break the bark and store in an airtight container.

Recipe source: A Lynsey Original

Peppermint White Chocolate Cheesecake Dip

December 13, 2013 by Lynsey Leave a Comment

We’re well into the Christmas season which probably means your tree is up, halls are decked and there are many presents under your tree. Along with the decorations and shopping comes parties, gatherings and friends popping in. A quick, no fuss, and yummy snack that can be thrown together in a snap is a must this time of year.

This dip is just that. It can be prepared in under five minutes, no bake time needed and can be served with a variety of dippers. Making this ideal for those friends that pop in or for a last minute get together at a friends house. This is one of those dishes that looks impressive but doesn’t take much effort.

During Thanksgiving I shared a recipe for pumpkin cheesecake dip that was amazing. All the smooth, sweet goodness of a pumpkin cheesecake with none of the fuss. It was the perfect recipe for fall and all those Thanksgiving gatherings. And I can’t tell you how many people I heard from regarding that dip; it was a hit and people were making it left and right. So once we got through Thanksgiving and I had consumed my fare share of all things pumpkin I started transitioning into Christmas and thinking of all things Christmas. For these recipes I started going through different goodies in my head that were associated with this time of year. Once the thought process started the ideas began flowing.

What are a few food items that come to mind when you think of Christmas? For me it’s chocolate, cranberries, white chocolate, hot cocoa, treats dusted in powdered sugar, peppermints and all things sweet. Peppermints are a staple this time of year from tree décor, kid’s art projects, to baking; those red and white minty candies are everywhere. I stocked up on one of my favorite baking items for this time of year as soon as I saw them hit the shelves; these Andes baking chips are one of my weaknesses and one of my favorite things to cook with this time of year, so I new these were a must for this dip. What pairs perfectly with mint? White chocolate, of course!

So it was a done deal; peppermint white chocolate cheesecake dip. Yup. That was happening. This dip is to Christmas as my pumpkin cheesecake dip is to Thanksgiving. It’s a must. You’ve got a smooth creamy white chocolate cream cheese that is beat until light and fluffy. Fresh whipped cream is folded in to lend that airy texture that is so amazing. Then a hefty does of Andes baking chips are folded throughout the cheesecake dip. Bits of red from the mints shine through the frosty white cheesecake batter. Then another sprinkle of the chips are tossed over the top along with bits of crushed peppermint; not only making a beautiful and simple garnish but adding a layer of texture and more minty flavor. This dip will be a hit your Christmas parties or your festivities on Christmas day. You may want to make a double batch to ensure that everyone actually gets to taste some, because I promise you won’t be able to top with just one taste.

Serve this with pretzels, vanilla wafers, graham crackers, chocolate covered graham crackers or chocolate dipped pretzel sticks. Or just scoop it up with a spoon and enjoy pure bliss!

Peppermint White Chocolate Cheesecake Dip

Ingredients:

1 (8oz) package cream cheese, room temperature
1/2 Cup white chocolate, finely chopped and melted
1/2 Cup powdered sugar
1/4 Tsp peppermint extract
1/4 Cup heaving whipping cream
1 Tbsp sugar
1/2 Cup Andes peppermint baking chips
Crush peppermints, for garnish-optional

Directions:

Place whipping cream in a medium bowl and beat on high until it begins to thicken. Once the cream has thickened, add the granulated sugar and beat on high until stiff peaks form. Set aside.

Finely chop white chocolate and place in a microwave safe dish and heat in 20 second intervals, stirring after each, until chocolate is smooth and melted.

Place the cream cheese in a medium bowl and beat on high until smooth. Add the powdered sugar and mix to combine. Once the powdered sugar in incorporated increase spead and beat on high for 1 minute. Add the peppermint extract and stir incorporate.

Add the whipped cream and gently fold in. Add the baking chips and stir to combine. Place in a serving dish, top with additional chips and crushed peppermint. Serve with graham crackers, vanilla wafers, chocolate covered pretzels, or chocolate covered graham crackers.

Recipe source: A Lynsey Original

Chocolate Dipped White Chocolate Peppermint Cookies

December 11, 2013 by Lynsey 1 Comment

Andes mints have been one of my favorite candies for as long as I can remember. My aunt, who lived right down the street from me, had a crystal bowl sitting on a table right when walked through the front door and it was always filled with those delicious little mints. Every time I went to her house I would head straight for that bowl and stock up on my beloved Andes mints.

As the years have progressed my love for that chocolate mint combination has only grown stronger. Not only do my taste buds go wild but I’m instantly transported back to my childhood with each bite of that delicious combination.

Not only do I love chocolate and mint, that combination is synonymous with Christmas time. Smooth, delicious chocolate studded with flecks of red and white peppermint pieces. Since I have a weakness for these flavors, I decided it was only necessary that I make cookies packed full of white chocolate chips and pieces of creamy, crunchy Andes peppermint pieces.

And I honestly couldn’t be more happy with how they turned out! But, I’m even more excited to share these with you. These cookies are soft and chewy and packed full of smooth white chocolate and bits of peppermint pieces. Those Andes mint pieces are my weakness; I could literally eat them by the handfuls…you probably can too so I would strongly suggest buying an extra bag when you’re gathering your ingredients to make these cookies!

The cookies alone are amazing and hit all the right notes. But I decided to amp up not only the chocolate but the peppermint as well, so I dipped them in semi-sweet chocolate and then sprinkled a few pieces crushed peppermint. These cookies are nothing short of ah-mazing! Not only does the semi-sweet chocolate add another element of chocolate goodness to this cookie, but when combined with the peppermint pieces it not only adds a little texture but also makes a beautiful cookie even more gorgeous.

Since I was so happy with these cookies I decided these would be the perfect recipe to send to my picks for the Great Food Blogger Cookie Swap. They brought a smile to my face with each and every bite, so I thought it would do the same for my picks; Jill, Megan, and Meghan I hope you enjoyed your bright red tins filled with these cookies as much as I did!

I also want to say a big thanks to Jen for my gingerbread madeleines, Alison for my snowcapped red velvet cookies and Kelly for my Koulourakis. Thanks so much for taking the time to bake up some amazingly delicious treats for me and my family to enjoy! All 3 dozen have been devoured and were thoroughly enjoyed! And a big thank you to Lindsay and Julie for taking the time to organize an amazing and yummy swap!

So what are you all waiting for? Head on in the kitchen and get to baking for those friends and loved ones in your life!

Chocolate Dipped White Chocolate Peppermint Cookies

Ingredients:

1 Cup (2 sticks) unsalted butter
3/4 Cup granulated sugar
1 1/4 Cup brown sugar
2 Eggs
2 Tsp vanilla
2 3/4 Cup all-purpose flour
1 1/2 Tsp baking powder
1 Tsp baking soda
3/4 Tsp sea salt
1 1/2 Cups white chocolate chips
3/4 Cup Andes peppermint crunch baking chips

For the chocolate coating-
6 Oz semi-sweet chocolate

1/4 Cup crushed peppermint pieces

Directions:

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

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

Combine butter and sugars in a mixing bowl and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix to combine. With the mixer on low, gradually add the flour mixture and mix until combined. Once all of the flour mixture has been added increase the mixing speed to high and beat for 1 1/2 minutes.

Add the white chocolate chips and peppermint chips and stir to combine. Cover the dough with plastic wrap and place in the refrigerator and allow to chill for at least 30 minutes.

Using a cookie scoop (mine was about 1 tablespoon) scoop the chilled dough on the prepared baking sheet leaving about 2 inches between each cookies. Place the cookies in a preheated oven and bake for 8-10 minutes, remove from oven and allow to cool on the baking sheet for 5 minutes then transfer to a cooling rack and allow to cool completely. *The cookies will look slightly undercooked in the centers after about the 9-10 minute mark but they will continue to cook while they are on the cookie sheet.

For the chocolate dip-
Line a flat work surface with wax paper.

Finely chop the chocolate and place in a microwave safe bowl and heat in 20 second intervals, stirring after each, until the chocolate is completely melted and smooth. Once the chocolate is completely melted stir vigorously for 30 seconds.

Dip half of the cookie in the melted chocolate, tap to remove excess chocolate and place on a wax paper. Sprinkle with crushed peppermint pieces. Allow to sit until completely dry.

Recipe source: A Lynsey Original

Rich, Chocolaty Hot Cocoa Mix

December 11, 2013 by Lynsey Leave a Comment

Growing up I remember coming in from the cold winter weather all bundled up in my big coat, gloves, scarf and toboggan (Think Ralfie from the Christmas Story) and my cheeks were redder than red and colder than cold. Once I shed all the winter garb my mom and dad had a fire going and a big ol’ cup of hot chocolate waiting on me to help me thaw out and warm up. Rich, warm hot chocolate topped with gobs of marshmallows, what better way to warm up?

To this day hot chocolate still holds a special place in my heart, and stomach and I still can’t think of a better way to warm up than silky, chocolate deliciousness. I always have a box, or two, of hot chocolate mix on hand for those days when hot chocolate is necessary. Oh, and I have to have the kind with the mini marshmallows. Because, after all, what’s hot chocolate without marshmallows?

So, since I love the stuff so much I thought it would only be appropriate to make my own version at home. It was due time to make the concoction for myself and amp up the chocolate power just a touch…since you really can’t ever have too much chocolate! So just in time for Christmas I have made my very own hot chocolate mix. Perfect, right? Now I can have rich chocolaty hot chocolate any time I want, even if I run out of my beloved store-bought stuff with the mini marshmallows, because I know how to make my very own mix! I’m probably too excited about this, but hey, it is chocolate and I have the right to be over the moon!

Oh, another perk to this homemade mix. It makes terrific Christmas presents. The mix is easy to make, can be doubled, tripled and so on then package in little bags and placed in a cute mug or spooned into jars and given to your friends, family, co-workers and even your kid’s teachers. This is a gift that is so much fun and the amounts of sweetness and chocolate are completely controlled by you! The only thing in question now is: with or without marshmallows, what type of cocoa drinker are you?

Rich, Chocolaty Hot Cocoa Mix

Ingredients:

1 1/2 Cups powdered sugar
1 1/2 Cups unsweetened cocoa powder
2 Cups powdered milk
1/2 Cup Nesquick chocolate powder
1/4 Tsp salt
1/2 Cup (2 oz) white chocolate, finely chopped
1/4 Cup (1 oz) semi sweet chocolate, finely chopped
Pinch of cayenne pepper, if desired

Directions:

Combine ingredients in a large bowl and whisk to combine. Place in cellophane bags or jars and store.

To make-
Place 2-4 tablespoons of mix in a mug (depending on how chocolaty you want it) and add 1 cup warm milk and stir to combine. Top with marshmallows, or whipped cream and chocolate syrup and ejoy.

Recipe source: A Lynsey Original

Peppermint Sugar Scrub

December 9, 2013 by Lynsey Leave a Comment

How are you doing on your Christmas shopping? Are you typically the person who starts in January and is finished by mid-July? Or are you the type of person that every year has the best of intentions to start early but end up cramming everything in the week or two before Christmas?

I made the mistake of being in the second category of people a few years ago and swore to myself that I would never put myself through that stress again. So far, I ‘ve been able to keep that promise I made with myself. I typically have most of my shopping done by mid-November, with the possibility of having to get a few things here and there between then and December 25th.

Having all the shopping out of the way allows me to enjoy the weeks and days leading up to Christmas, as well as allows me to have more time in the kitchen. Which means…more cookies and goodies for my friends, family and co-workers! I enjoy making homemade gifts family and friends whether it’s scarves, trays or boxes of cookies, homemade vanilla. I love being able to give them a little something that I’ve made, it makes me happy and I can tell it means a lot to them too just knowing that I’ve taken the time to make a special something just for them.

One of my favorite products is something so simple, but so addicting, it’s called Sugar Lips. It’s a scrub for your lips, and yes, it’s made from sugar. The sugar is just coarse enough to smooth your lips without being too harsh. Ever since I’ve started using that stuff I’ve wanted to make a homemade sugar scrub but for one reason or another never have. I guess part of it was the intimidation; I thought it would be a lot harder than it was. Well, I was proven wrong.

I came across this homemade sugar scrub on The Gunny Sack, I read the recipe and was shocked when I saw the process and ingredients. Just a few simple, common ingredients is all it called for. Oil of your choice, I used coconut oil, sugar, extract, and food coloring. That’s it. Melt the coconut oil, add the sugar, extract and coloring and viola. That’s it. Spoon it into containers or mason jars, add a little ribbon and that’s it. You’ve got a simple and amazing scrub that would make anyone on your gift list happy.

Peppermint Sugar Scrub

Ingredients:

1/2 Cup coconut oil (or oil of your choice)
1 1/2-2 Cups sugar
2 1/2 Tsp peppermint extract
Food coloring, if desired

Directions:

Place coconut oil in a medium, microwave-safe bowl and heat for 15-20 seconds, until the oil is in a liquid state. Add the sugar, peppermint extract, and food coloring (if using) and stir to combine, making sure all ingredients are evenly mixed and food color is evenly distributed.

Spoon into containers. Decorate with twine or ribbon.

Recipe source: slightly adapted from The Gunny Sack

Heath Saltine Cracker Toffee Bark

December 6, 2013 by Lynsey Leave a Comment

Saltine bark, cracker toffee bark, Christmas Crack; this is a recipe that is known by many names. The one thing you need to know, however, is that you need this in your life. This is one of those recipes that surfaces every Christmas season and takes over the web. Pretty much everywhere you turn or look you see some variation or another of this amazing bark.

I have been making and enjoying this bark for years now. And let me say, the name Christmas Crack, as bad as it sounds is perfectly fitting because of just how addicting this stuff is. If you judge solely by looks or the list of ingredients you really wouldn’t be wowed. But with one, single bite of this stuff you’d definitely be addicted.

This is the perfect combination of sweet and salty. Light, crispy, almost flaky caramel that enrobes salty crackers. A generous dose of chocolate is then added and spread evenly over the caramel. And that, alone is amazing but I didn’t stop there with this particular variation, I then sprinkled some milk chocolate heath bits over the melted chocolate to add another layer of flavor and texture.

This is one of those recipes that’s incredible and amazes each and every person that sinks their teeth into it. Not only does the taste send their taste buds soaring but another thing that intrigues them is one of the ingredients, Saltine Crackers. Yes, Saltines are the base of this amazingly addictive treat.

After they get over the initial shock of the main ingredient they then want to know “just how do you make this stuff?”. Well, it’s simple, just lay at some crackers, melt some butter and sugar, pour it over the crackers, bake and add chocolate. Simple, right? So not only does the taste WOW during this time of year, but the simplicity appeals to so many that want to make a special treat to share with their friends, family, neighbors and co-workers. Make a batch of this and you’ll be everyone’s favorite person…and make a double or triple batch because this stuff doesn’t last long!

Saltine Cracker Toffee Bark

Ingredients:

40 Saltine crackers, approximately 1 sleeve of crackers
1 Cup (2 sticks butter)
1 Cup brown sugar
1 3/4 Cups semi-sweet chocolate chips
1/3 Cup heath toffee bits

Directions:

Preheat oven to 400.

Like a rimmed baking sheet with foil. Spray the foil with non-stick cooking spray then lay the crackers in a single layer over the foil.

Place butter and brown sugar in a small saucepan over medium-high heat and bring to a boil. Once the mixture has reached a boil, reduce to medium and allow to boil for 3 minutes.

Pour over the crackers and spread evenly, being sure each cracker is covered.

Place in the preheated oven and bake for 5-6 minutes. Remove from oven and sprinkle the chocolate chips over the caramel crackers. Allow to sit for a few minutes, then evenly spread the chocolate over the caramel crackers. Sprinkle the toffee bits over the chocolate. Allow to sit until the chocolate has hardened. Once the chocolate is hard, break the bark and store in an airtight container.

Recipe source: A Lynsey Original

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