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Lynsey Lou's

Enjoying Life One Bite at a Time!

Cookies

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

Strawberry Cream Biscotti with White Chocolate

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Before a few weeks ago I had never tasted biscotti.  I had seen it countless times on the counter at gift shops and coffeehouses, but I had never broken down and bought one.  I know, shocking.  In my 30 plus years of life I had never sunk my teeth into a breakfast cookie.

Breakfast cookie.  That right there should have been excuse enough to try a piece.  A cookie that was okay to enjoy for breakfast.  What was wrong with me?

Well, I decided to give into my cookie obsession and try it out.  Not only did I sample a piece, I actually did two things at once; I made it and tried it for the first time.  And, it could be said that since I made that amazingly addicting orange and dark chocolate biscotti a few weeks ago, I’m now obsessed with any and everything biscotti.


So now, all I needed was an excuse to make another batch.  And what do you know, spring is right around the corner.  That sounds like a perfect reason to make another batch of biscotti.

So some strawberry biscotti seemed like the perfect thing to make for this occasion.  But, we all know I couldn’t just stop with strawberries; I also added a little cream cheese to the mix and once they were baked and cooled I drizzled them with a generous amount of white chocolate.

Since I used fresh strawberries, this isn’t your typical super crispy, crunchy biscotti.  By using fresh strawberries and a bit of brown sugar this biscotti is slightly crispy on the outside with a chewy inside.

This biscotti is slightly sweet with bits of strawberry chunks scattered throughout, and has a slight tang from the addition of cream cheese.  After being baked it’s given a drizzle of white chocolate.  Because what goes better with strawberries than chocolate?  This biscotti is amazing and the perfect treat to serve at your next spring festivity.  They are also sturdy enough to be wrapped up and shipped to friends for a sweet treat.

So what are you waiting for?  Make a batch of this strawberry white chocolate biscotti and welcome spring!

Strawberry Cream Biscotti with White Chocolate

Ingredients:

1/4 Cup (1/2 stick) unsalted butter, room temperature
4 Oz cream cheese
3/4 Cup granulated sugar
1/4 Cup brown sugar
1 Tsp vanilla extract
1/4 Tsp rum extract
2 3/4 Cup flour
1 1/2 Tsp baking powder
1 Tsp salt
1 Cup diced strawberries

1/4 Cup white chocolate
1-2 Tsp vegetable oil

Directions:


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

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

Place cream cheese in a large bowl and beat on high until creamy, about 30 seconds.  Add butter and beat until just incorporated.  Add both sugars and beat on high until light and fluffy, about 3-5 minutes.  Add vanilla and rum and mix until just combined.  Add half a cup of the diced strawberries and beat until incorporated.  Slowly add the flour mixture and mix until just combined.  Fold in the remaining 1/2 cup of strawberries.*

Divide dough in half.  Form each half into a log, about 10 inches long and 2 inches wide.  Place in the oven and bake for 45 minutes.  Remove from oven and allow to cool slightly.  Cut the biscotti, using a sharp knife, and arrange on the baking sheet cut side up.  Return to oven and bake for 15 minutes, turning halfway through the baking process.

Remove from the oven and allow to cool completely.

Place the white chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each.  Add a little vegetable oil to loosen, if needed.  Drizzle over the biscotti.  Allow the chocolate to set and store in an airtight container.

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

Knockoff Swig Sugar Cookies

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There are several recipes out there that claim to be “the best” or “the ultimate”, but that is a claim I don’t make lightly.  But just like anything, if you read or here that one particular recipe is “the best ____” ever then there has to be at least some truth to that claim.  Wouldn’t you agree?

Well, this particular cookie has been deemed the best ever sugar cookie by countless blogs and 
reviews.  These cookies originated from a little town in Utah from Swig; a sweet shop that specializes not only in the infamous sugar cookie but several specialty sodas (the dirty Coke is a list topper) and other treats.  I read that someone literally drove 5 hours and waited at least another 30 minutes in line just to get one of these amazing cookies.  That alone was enough to spike my interest.  So, after reading the umpteenth review about just how good these cookies were I decided it was time to give them a try.
Now, before we go any further I have to say I’ve never tried the original swig sugar cookie.  I honestly can’t tell you how these compare the actual cookie from the shop.  I can however tell you that these are a monster of a cookie.  They are huge and picture perfect.
The cookies themselves aren’t overly sweet.  The edges have a rough, crinkle like finish.  They are slightly crunchy due to a light sugar topping that is applied when the cookies are flattened, but the insides are light, fluffy and just downright delicious.  The cookie itself is good, but it’s the frosting that puts them over the top.  The sour cream frosting I could literally eat by the spoonfuls.  The signature Swig frosting is pink, however I didn’t have any food coloring on hand when I made them so I opted for basic, white frosting with pink sugar sprinkles and it was delish.  
These cookies were amazing.  My hopes and expectations were definitely met and they were all they were hyped up to be.  I love the rustic, crinkled edges.  I’ve never seen another cookie those edges.  Then a hefty scoop of that amazing frosting is slathered over the top of those perfect cookies and it’s pure perfection.  
These cookies not only look like they came from a bakery, they taste like it too!  If you have any events or parties (Valentine’s) coming up and you need to bring a dessert that will wow then look no further.  These cookies are what you’ve been looking for.  They would also be terrific treats or favors.  Whatever you do, just be sure to make these and keep at least 3 or so for yourself.  
Knockoff Swigg Sugar Cookies
Ingredients:
For the cookies-
1 Cup (2 sticks) unsalted butter, softened
3/4 Cup canola oil
1 1/4 Cup granulated sugar, plus another 1/4 cup for topping
1/2 Cup powdered sugar
1 Tbsp water
1 Tsp vanilla extract
2 Eggs
1 Tsp baking soda
1 Tsp salt
5 1/2 Cups flour
For the frosting-
1/2 Cup (1 stick) unsalted butter, room temperature
1/2 Cup sour cream
5 Cups powdered sugar
1/2 Tsp vanilla
Red or pink food coloring
Directions:
Preheat oven to 350.
Place butter in a large mixing bowl and beat on high until light yellow and creamy.  Add canola oil, granulated sugar, powdered sugar, water and vanilla and beat on high until light and fluffy, about 3-4 minutes.  Add eggs, one at a time mixing well after each addition.  
Add baking soda and salt and mix until just combined.  Slowly add the flour and mix until just combined.  
Pour remaining 1/4 cup of sugar on a small plate and set aside.  Shape dough into golf ball sized balls.  Place dough on a cookie sheet that is lined with a silicone baking mat or sprayed with non-stick cooking spray.  Leave about 2-3 inches between each cookie.  Depending on the size of your cookie sheet you’ll be able to fit 6-8 cookies on the pan.  Dip a flat-bottomed cup in the plate of sugar then gently press the dough until it’s about 1/2 inch thick and the edges are crinkled.  Dip glass in the sugar before pressing each cookie.
Place in the preheated oven and bake for 8-10 minutes.  The cookies will look under cooked, they won’t really have any color to them.  They should look firm, so keep a close eye on them as you do not want them to over bake.
For a true Swig cookie, allow the cookies to cool in the refrigerator.  ( I wasn’t able to serve them in true Swig fashion since I was making them to take to a function.  I will try the Swig style next time!)
For the frosting-
Place butter, sour cream, sugar and vanilla in a large bowl and beat on high until light and fluffy.  If the frosting is too tick add milk about a tablespoon at a time.  Add just enough food coloring to tint the frosting to a light pink color.
The Swig style is to frost the cookies, chilled, as served.  Like I said, I took these to an event so I just frosted them all at once after they cooled.  However you decide to frost them, I know you will thoroughly enjoy them.
Yields 2 dozen.
Recipe source: Real Mom Kitchen

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

Chewy, Brown Butter Gingersnaps

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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

Cut Out Sugar Cookies with Royal Frosting

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Tomorrow is the big day.  Bright and early the thousands of ladies with fill the streets of downtown Little Rock, while hundreds of men line the streets to cheer them on.  It’s the annual Race for the Cure.  An event that is near and dear to my heart, raising money for a cause that everyone supports; cancer research.

This week has been filled with recipes donning the color pink.  All this has been in preparation and spirit of Race for the Cure.  To support the fighters out there and to remember the ones who lost their battle with cancer.

Through the month of October the color pink will be worn to show support of cancer research.  The iconic pink ribbons will be worn, displayed on doors, signs and businesses with pride.  All to show we want to Kick Cancer’s Butt and we want to find a cure.

So I thought it would only be appropriate to share a very simple recipe, a cut out sugar cookie.  But, a very festive sugar cookie.  One that is frosted with royal icing and sporting the symbol of the month, the pink ribbon.

These sugar cookies are one of my all-time favorites.  They are sweet, slightly crunchy on the outside and chewy on the inside.  The frosting is a traditional royal frosting that forms a smooth, glossy surface over the top of the cookie.  These particular cookies sport the beautiful, light pink ribbon, which is just the symbol to remind everyone about the importance of the race and walk tomorrow and the meaning of this month.

I hope one day very soon we are able to say we actual have a cure for cancer.  With every passing year more and more money is raised, and more and more efforts are being made in order to find a cure.  That’s why, along with helping raise awareness of a cause close to my heart, I’m also going to be donating this month’s revenue to cancer research.

#letsfindacure

Cut Out Sugar Cookies with Royal Frosting

Ingredients:

For the sugar cookie-
2 Cups (4 sticks) unsalted butter, room temperature
2 Cups sugar
2 Large eggs
3 Tsp vanilla extract
5 Cups flour
1 Tsp salt


For the royal icing-
3/4 Cup warm water
5 Tbsp meringue powder
1 Tsp cream of tartar
2 1/4 Pounds (approximately 8 cups) powdered sugar, plus more to achieve desired consistency
1 Tsp clear vanilla extract

Directions:


For the cookies-
Combine flour and salt in a large bowl and whisk to combine.  Set aside.

Place butter and sugar in a large bowl and beat on medium until light and fluffy, about 1-2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds.

Add eggs, one at a time mixing well after each addition.  Add vanilla and mix to combine.  Add the flour mixture to the butter mixture and mix on low for about 30 seconds.  Once the dough begins to clump around the paddle or beaters it is ready.

Place dough between 2 pieces of parchment paper and roll until it’s approximately 1 centimeter thick.  Place on a baking sheet and chill for at least 1 hour.

Preheat oven to 350.

After the dough has chilled, roll out further, if desired.  Cut out the cookies and place on a parchment paper lined baking sheet.  Repeat the rolling process until the dough is gone.

Place the cookies in the preheated oven and bake for 8-12 minutes, until edges become golden brown. Allow cookies to cool to room temperature and then decorate.

For the royal icing-
Combine warm water and meringue powder in a large bowl and whisk by hand until frothy and thickened, about 30 seconds.  Add cream of tartar and mix for an additional 30 seconds.  Add all the powdered sugar, at once, and mix on the lowest speed for 10 minutes.  The icing will become thick and creamy.

Cover the bowl with a dampened tea towel or paper towel to prevent crusting and drying.

Color with food coloring, if desired.  Add small amounts of warm water to achieve desired consistency.

To decorate-
Using a small round tip, pipe a border around the perimeter of the cookie.

Add small amounts of warm water to achieve a slightly thinner frosting.  Carefully pipe the thinner frosting in the border.  Shake the cookie, and tap it lightly on the counter to remove air bubbles.  Set aside and allow to dry.

Follow with a different, or several different colors, to decorate.

Recipe source: Sweetopia

Nutella Swirl Brownie and Sugar Cookie Tart

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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

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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

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