Desserts

DB: Roasted Banana Cinnamon Rolls with Maple Frosting

June 27, 2014 by Lynsey 2 Comments

This month the Daring Bakers kept our creativity rolling with cinnamon bun inspired treats. Shelley from C Mom Cook dared us to create our own dough and fill it with any filling we wanted to craft tasty rolled treats, cinnamon not required!

As you know, I’m a sucker for cinnamon rolls so I was beyond excited when I read our challenge for The Daring Bakers this month was cinnamon rolls. But, it didn’t have to be a simple cinnamon roll, we could create a roll with any type of filling we wanted!

Hmmm, what should I fill that wonderfully fluffy, pillow-y dough with? Nutella? Raspberries? Chocolate? I mean the options just keep going. But then, I saw it. I know it’s not an original creation, but I saw roasted banana cinnamon rolls and that was it. The bells and whistles were going off in my head. A roll filled with brown sugar roasted bananas. Oh, but it didn’t stop there. Not that cream cheese frosting is ever disappointing but these bad boys were topped with a maple frosting.

So after reading the recipe it was on. I made the dough and allowed it to rise. Then on to the roasted bananas. Bananas tossed in brown sugar and butter and roasted for about 40 minutes to become extremely soft and in a caramel-like sauce. Folks, I suggest you make extra because the bananas alone are dessert. Those amazing bananas are spread over that cinnamon studded dough, rolled up and chilled.

The magic happens the next morning when the cinnamon rolls are pulls out of the refrigerator. While they are cooking the fragrance of yeasty dough and brown sugared bananas penetrates the air throughout the house. When they come out of the oven the maple frosting is drizzled over the rolls allowing them to swim in a bath of sweet maple goodness.

The end result-well, just as you thought. They are beyond delicious. A light fluffy, cinnamon dough filled with brown sugar roasted bananas and drizzled in maple frosting. The roasted bananas really shine in this delicious recipe, but all the flavors come together and compliment each other beautifully making this a yummy and delicious breakfast treat that will have your family going back for more and more.
Roasted Banana Cinnamon Rolls with Maple Frosting

Ingredients:

For the dough-

1 Cup milk
1/3 Cup sugar
1/3 Cup unsalted butter
1 Tbsp dry yeast
4 Cups all-purpose flour
1 Tsp cinnamon
1/2 Tsp salt
2 Eggs
2 Tbsp vegetable oil

For the roasted bananas-
4 Large bananas
1/2 Cup packed brown sugar
1 1/2 Tbsp unsalted butter, cut into small cubes

For the filling-
4 Tbsp butter, room temperature
1/2 Cup brown sugar
1/2 Tbsp cinnamon

For the frosting-
1 Cup powdered sugar
1 Tbsp maple syrup
3-5 Tbsp milk

Directions:

For the dough-
Place milk, sugar and butter in a small saucepan and place over medium heat. Heat until the butter is melted, sugar is dissolved and the mixture is slightly warm to touch. Remove from heat and sprinkle the yeast over the mixture and allow to sit for about 10 minutes, until the yeast is foamy.

In a large bowl combine the flour, cinnamon, salt, eggs and vegetable oil and stir to combine. Add the yeast mixture to the flour mixture and stir to incorporate. Once the ingredients are combined, knead the dough (either by hand or in a mixer with dough hook on low) for about 10 minutes. The dough should be smooth, slightly tacky, and a nice elasticity. Coat a large bowl with oil, place the dough in the bowl and turn to coat. Cover with a clean towel and allow to rise until doubled in size, about 1 hour.

For the bananas-
Preheat oven to 400.

Cut the bananas into small chunks. Place in a 9×9 casserole dish. Sprinkle with brown sugar and toss to coat. Sprinkle the butter over the bananas and place in the preheated oven for about 40 minutes, stirring after 20.

To assemble-
Press the risen dough down. Remove from bowl and place on a lightly floured surface and roll into a 20×16 rectangle. Spread the butter over the dough, leaving about an inch border around the edges.

Combine the brown sugar, cinnamon and bananas and stir to combine. Spread the filling mixture over the buttered dough. The banana mixture may melt in the butter and that is fine. Starting with one long side, roll the dough until it reaches the other side and pinch to seal.

Cut the log into 12 equal pieces. Place the rolls in a greased 9×13 pan, cover and refrigerate over night.

When ready to bake-
Preheat oven to 375.

Remove the rolls from the fridge and allow to sit out for at least 30 minutes, until the dish has come to room temperature.

Place in the preheated oven and bake for 25-30 minutes, until slightly golden.

Remove, set aside and make the glaze.

For the glaze-

Combine the powdered sugar, maple syrup and milk (1 tablespoon at a time) and mix until combined and desired consistency is achieved.

Serve and enjoy!
Recipe source: C Mom Cook
                        The dough- All Recipes
                        Banana filling- based on a recipe from Picky Palate
                        The glaze- Joy the Baker

SRC: Cornflake Biscuits

June 23, 2014 by Lynsey 12 Comments

Before this month I had never heard of a cornflake biscuit. But while I was perusing Food Baby Life, the blog I was assigned for this month’s Secret Recipe Club exchange, I came across an unusual recipe. One that I had never had or heard of before. But apparently it is a rather common recipe in Australia. Aside from being a common recipe, it’s a favorite among adults and children alike. After reading that Susan had enjoyed these as a child and now makes them for her own children I knew I had to try this recipe that she held so close to her heart.

I wasn’t quite sure what consistency to expect with these biscuits. Initially, just from the title, I expected something along the lines of what we enjoy for breakfast or with our fried chicken. But after looking at the picture and taking in what she said, that they are a great snack or lunchbox treat, I thought that they could go a whole new direction. Still, I was intrigued.

The dough came together very quickly and is made almost like a cookie. Cream the butter and sugar, add the remaining wet ingredients, then the dry and finally fold in the add-ins. Susan used sultanas but said that chocolate chips could be substituted, so that’s exactly what I did. After mixing in the chocolate chips and part of the cereal I began scooping the dough, rolling it in the remaining cereal and placing it on the baking sheet.

The end result was a shortbread-like cookie that was slightly crispy from the cornflakes and subtly sweet from the chocolate. I used a mixture of semi-sweet and dark chocolate chips and I am so happy with the way they came out. These biscuits are delicious and the perfect option for something sweet that isn’t too rich or heavy.

If you’ve got about 20 minutes and a few simple ingredients then you’ve got what it takes to make these biscuits. I’ve definitely been missing out with these. Susan, thanks for sharing one of your childhood favorites that is now a favorite in our house too.

Cornflake Biscuits

Ingredients:

10 Tbsp unsalted butter, room temperature
1/3 Cup Sugar in the raw
1 Tsp vanilla
1 Tbsp milk
1 1/4 Cup self rising flour
1/4 Cup dark chocolate chips
1/4 Cup semi-sweet chocolate chips
2 Cups crushed cornflake cereal, divided

Directions:

Preheat oven to 350. Spray a baking sheet with non-stick cooking spray and set aside.

Place butter and sugar in a large mix bowl and beat on high until light and fluffy, about 2-3 minutes. Add vanilla and milk and mix to combine. Add the flour and mix until incorporated. Add chocolate chips and 1 cup of cereal and fold to combine.

Pour the remaining cereal in a bowl. Scoop dough, using a tablespoon sized cookie scoop, roll in a ball and then roll in the cereal. Place the cookie on the prepared baking sheet, and slightly flatten using the palm of your hand or the base of a flat bottomed cup. Continue process with remaining dough.

Place in the preheated oven and bake for 12-15 minutes, until lightly golden. Allow to cool on cookie sheet for 5 minutes, then transfer to a cooling rack and allow to cool completely.

Recipe source: Food Baby Life

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Fudgy Tar Heel Pie

June 18, 2014 by Lynsey Leave a Comment

I’m a sucker for sweets in general. If it has sugar, give me a plate and a fork and I’ll dig in to whatever is on the table. Fruity, chocolate, vanilla, brown sugar, cookies, cake, ice cream, pie and so on, I don’t discriminate. I love all my desserts, but there’s one thing that is my ultimate weakness. What’s that you ask? Well, a good ol’ simple fudgy brownie.

The type of brownie that has a slightly crispy top, but then once you penetrate that barrier it’s fudgy and almost sticks to your teeth. Oh, you know what I’m talking about. I’d be lying if I said my mouth wasn’t watering just thinking about that pure perfection.

I’ve tried a few brownie pies and they’ve all been incredibly amazing. But, you know my theory, I’m always looking for new recipes to try and fall in love with. So when I saw this fudgy tar heel pie on Pinterest I was immediately drawn in by the name alone. I honestly could have stopped at the word fudgy, everything else was just a bonus. And, if the name wasn’t enough…which it totally was, the picture had me entranced. It was a picture of a perfectly cut piece of pie; the top had a slight sheen, the center was a deep dark brown color and the texture looked perfectly fudgy, oh and it had a big ol’ scoop of vanilla ice cream that was dripping off in all the right places. I wanted to dive through my computer screen to say the least.

This pie lived up to every single expectation I had for it, and then some. The pie crust was buttery and flaky, which served as the perfect base to hold that rich, fudgy, chocolatey brownie. The velvety brownie mixture was poured over toasted pecans and then baked to gooey perfection. In one word, it was AMAZING. Pure perfection in a slice of pie.

Fudgy Tar Heel Pie

Ingredients:

1 (9 in) pie crust, homemade or store bought
1 Cup semi-sweet chocolate chips
4 Tbsp unsalted butter
1/4 Cup vegetable oil
2 Tbsp unsweetened cocoa powder
3/4 Cup packed brown sugar
2 Eggs
1 Tbsp vanilla extract
3/4 Tsp salt
1/4 Cup all-purpose flour
1 1/4 Cup pecans, toasted and roughly chopped

Directions:

Preheat oven to 375.

On a lightly floured work surface, roll the dough into a 12-inch circle. Place in a 9-inch pie place, letting the excess dough hang over the edges. Trim the dough, leaving a 1/2 inch overhang. Fold and crimp the dough so it’s flush with the edges of the pie plate. Loosely cover the dough-lined pie plate with plastic wrap and place in the freezer until it’s fully chilled and firm, about 15 minutes.

Line the pie shell with parchment paper and place pie weights in the shell. Bake until golden brown, about 18-25 minutes. Remove from oven and carefully remove weights and parchment paper. Return the pie shell to the oven and bake an additional 3-6 minutes, until the center begins to look opaque. Allow shell to cool completely.

Reduce oven temperature to 325.

Place 2/3 cup of the chocolate chips and the butter in a microwave safe dish and heat in 20 second intervals, stirring after each, until completely melted. Add oil and cocoa powder and whisk until smooth.

In a separate bowl combine sugar, eggs, vanilla and salt and whisk until smooth. Add the chocolate mixture to the sugar mixture and whisk until incorporated. Add the flour and remaining chocolate chips and gently stir until just combined.

Spread the pecans, in an even layer over the bottom of the pie shell. Pour the batter over the pecans and spread in an even layer. Place in the preheated oven and bake until a toothpick inserted into the center comes out with a thin coating of batter attached, about 30-35 minutes. Place the pie on a cooling rack and allow to cool until barely warm, about 1 1/2 hours. Serve.

Recipe source: Cook’s Country

{Baked} S’mores Donuts for Dad

June 13, 2014 by Lynsey 1 Comment

Donuts are a staple at breakfast on the weekends. At least one day of the weekend we either enjoy a batch of homemade donuts, or we load up and head to our favorite shop and rack up a collection of delicious, light and fluffy donuts. So, since father’s day is right around the corner I thought I’d only be fitting to share a decadent and indulgent donut recipe that you can make for pop on his special day.

When Tucker was in daycare they would always go above and beyond to make moms and dads feel special on Mother’s and Father’s day. For moms they would always have muffins for moms and they would serve various flavors of muffins along with juice and coffee. For the dads they would always have donuts for dads and serve donuts along with juice and coffee. It was a little way to show how much they appreciated not only us but our kids. Tucker isn’t in daycare anymore, but the donut for dads is still stuck in my head so I decided to make an over the top donut for Tucker to give Spencer this Sunday.

This, my friends, isn’t just your basic donut. It’s not even a basic donut that has a fancy or off the wall frosting. This is a s’mores donut. A graham cracker donut, topped with roasted marshmallow buttercream and drizzled in a dark chocolate. Oh. My. Word. Right?

Spencer LOVES anything s’mores and Tucker loves roasting marshmallows, so this was a match made in heave that called both their names. S’mores donuts doesn’t exactly scream breakfast, and it’s not typically something I would serve on a regular basis but it’s the weekend and it’s Father’s day so we can splurge!

These donuts are so fluffy and packed full of graham cracker flavor, and while they are delicious, it’s the frosting I’m longing for. A basic buttercream frosting, which is so good, but it has roasted marshmallows in the mix. The roasted marshmallows bring that roasted, campfire marshmallow flavor right down to the slightly charred ones. This frosting is amazing, life changing even. I mean, I can literally sit down and eat it with a spoon. But I didn’t…well not all of it anyway! I topped the graham cracker donuts with this heavenly concoction and then drizzled it with dark chocolate. The end result, a donut that is delicious and beyond belief. So go ahead, make these donuts…for dad, for you, for your family and friends.

Baked S’mores Donuts

Ingredients:

1/2 Cup all purpose flour
1/2 Cup bread flour
1/4 Cup graham cracker crumbs
1 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt
1/4 Tsp cinnamon
2 Tbsp butter, melted and cooled
1/2 Cup sour cream
1 Tsp vanilla
1 Egg
1/4 Cup brown sugar
1/4 Cup granulated sugar

For the roasted marshmallow buttercream-
1 Stick (8 tablespoons) unsalted butter, room temperature
1 1/2 Cups powdered sugar
1 Tbsp heavy whipping cream
1 Tsp vanilla
2 Cups marshmallows

Additional ingredients-
1/2 Cup dark chocolate chips

Directions:

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

In a large bowl combine both flours, graham cracker crumbs, baking powder, baking soda, salt, and cinnamon and stir to combine. Make a well in the center and set aside.

In a separate bowl combine butter, sour cream, vanilla, egg, brown sugar and granulated sugar and whisk to combine.

Pour in the prepared well in the dry ingredients and fold ingredients together.

Fill prepared donut pan 2/3 full and place in oven and bake for 8-12 minutes, until set and beginning to turn golden brown.

Remove from pan and place on cooling rack and allow to cool completely.

For the buttercream-

Place marshmallows, in a single layer, on a parchment paper lined baking sheet. Place under broiler for 45-90 seconds, until slightly charred but not burned. Remove from oven and allow to cool slightly.

Meanwhile, place butter in a mixing bowl and beat on high until creamy, about 1 minute. Gradually add powdered sugar and mix to combine. Once incorporated, add heavy whipping cream and vanilla and beat on high until light and fluffy, about 1-2 minutes.

Add the cooled marshmallows and beat on high until incorporated, about 2 minutes. Allow frosting to cool completely.
Once the frosting is cooled, spread on the cooled donuts.

Place dark chocolate in a microwave safe dish and heat in 20 second intervals, stirring after each until completely melted. Place melted chocolate in a sandwich bag, twisting to seal, and snip a small hole in the corner. Quickly drizzle over the donuts. Allow to set and place in an airtight container.

Recipe source: A Lynsey Original

Brown Sugar Bacon Cookies- A.K.A The Ultimate Man Cookies

June 9, 2014 by Lynsey Leave a Comment

Oh. My. Goodness. Have I got a cookie for you. A cookie that has IT all. Bacon. Sweet. Salty. Nutty. Cararmel-y. Chocolate. Oh, and did I mention bacon? Yeah, it’s got all that. Are you sold yet?

This is a whopper of a cookie to say the least. A quarter cup of dough, pressed out to fit in a muffin top pan. A pan, that I have been anticipating to use for a couple of months now. A pan, that I knew would help the cookies to hold their shape, ensuring that they were the perfect size and width. Can you tell I was chomping at the bit to use this pan?

But, back to the cookie. When I started thinking of Father’s day and what foods dads would want to enjoy on their special day, my mind instantly went to sweets. But not just any sweets. A cookie. A cookie that was thick and chewy, kind of caramel-like undertones. One that was packed with not one, but two kinds of chocolate and then salt. Salt of two variations; chips and bacon. These elements would comprise the ultimate man cookie. But, I wanted to take it one step farther. What else? Brown butter. The magical stuff that dreams are made of. The substance that just makes everything better.

So after this idea came to mind, it wasn’t too much longer that I was in the kitchen at my mixer. Combining ingredients, browning butter, cooking bacon and making cookies. My mouth was watering just thinking about them. When I pulled them out of the oven I couldn’t wait, I had to dive in immediately and taste what I had been dreaming of. The result. Out. Of. This. World. Ah-mazing. There truly are no worlds. And no, it’s not just my biased opinion. I let Spencer try them and then took them to various friends and family members to get them to test them. They literally disappeared in a matter of minutes. That was my sign, I had a true winner!

A cookie that is big, thick and chewy. One that is full of flavor from the nutty, almost caramel like brown butter. That wonderful, decadent dough then enveloped crunchy chips, salty bacon along with dark and semi-sweet chocolate. The best of all worlds. Because, bacon does make everything better. And well, there’s not a whole lot better than chocolate chip cookies.

So, this father’s day make pop something that he can truly sink his teeth into. These thick, chewy brown sugar bacon cookies…or the more fitting title The Ultimate Man Cookies. You may, however, want to make a double batch because dad will want at least one batch all to himself!

Brown Sugar Bacon Cookies

Ingredients:

2 Cups flour
1/2 Tsp seal salt
3/4 Tsp baking soda
3/4 Cup (1 1/2 sticks) unsalted butter
1 1/4 Cup brown sugar
1/4 Cup sugar
1 Tbsp vanilla
1 Large egg
1 egg yolk
1 Cup semi-sweet chocolate chips
1/2 Cups dark chocolate chips
1/2 Cup cooked bacon, roughly chopped
1/2 Cup original ruffled potato chips, roughly chopped

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 chocolate chips, bacon and chips and stir to combine. Use hands, if needed, and knead the mixture to ensure all ingredients are completely incorporated.

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. Store in an airtight container.

Recipe source: A Lynsey Original

Biscoff Stuffed Puff Pastry Rolls

May 16, 2014 by Lynsey Leave a Comment

I am so excited to share today’s recipe with you! Not only is it simple, it is elegant, amazingly delicious, and would be the perfect addition to your dessert table at your next party. Another plus, they are only 3 ingredients, 4 if you sprinkle them with a little sugar.

These puff pastry rolls come together in a matter of minutes; it’s simply unrolling the puff pastry, spread the biscoff and roll. Then wait about 15 minutes and you’re ready to taste the most yummy dessert you’ve ever sunk your teeth into. The puff pastry is the perfect base to spread the sweet Biscoff spread on, and I topped it with few miniature dark chocolate chips. I had to practice self restraint with these little babies, and I’m sure you will too!

These rolls would also make cute diplomas at your graduation party. Simply tie a piece of twine, ribbon or rope around the center, line them on a platter and watch your guest be tickled at the presentation and then giddy with delight after devouring them.

A word of advice, I would definitely make a double…maybe a triple batch because these little rolls will fly off the table and your guests will be coming back for seconds and thirds.

Biscoff Stuffed Puff Pastry Diplomas

Ingredients:

1 Package puff pastry dough
1/2 Cup Biscoff spread
2 Tbsp mini chocolate chips
Sugar, for topping-optional

Directions:

Preheat oven to 400. Spray a baking sheet with non-stick cooking spray and set aside.

Unroll both sheets of puff pastry and cut each sheet into 4 squares. Place one tablespoon of biscoff on each square and spread evenly, leaving 1/4 inch of a border. Sprinkle 1/4 teaspoon of the mini chocolate chips on each square. Roll square, semi-tight and pinch the edge to secure. Also, pinch the ends to secure, repeat with remaining squares.

Sprinkle with a touch of sugar, if desired. Place in the preheated oven and bake for 15 minutes. Remove, allow to cool slightly and serve.

To make them look like diplomas, tie a ribbon around the center of each and place on a platter.

Recipe source: A Lynsey Original

Chocolate Pinata Graduation Cap Cookies

May 15, 2014 by Lynsey Leave a Comment

Graduation season is here and it’s in full swing. Parties are happening and graduates (of all ages) are being honored. In a matter of a few days and in the upcoming weeks graduates will be walking through their school campuses for the last time and walking across a stage in a crowd filled auditorium to collect their diplomas.

There are 2 symbols that are synonymous with this time of year; the diploma and the graduation cap. And the foods and desserts portray those symbols and are displayed in abundance. When I was looking around the internet trying to figure out what exactly I wanted to make to share with you, I found A LOT of cute ideas that proudly portrayed these symbols but I wanted to do a little something different. Something that still screamed graduation but something that wasn’t readily seen.

Then I saw it. I instantly knew that I wanted to, no, I HAD to make these. Chocolate cookies that were formed into graduation caps, but it didn’t stop there. They were like little pinatas and stuffed with mini M&M’s and then given candy tassels. These wouldn’t only be a fun addition to the dessert table, but a fun surprise to all who ate them.

Cookies alone are fun to eat, and they bring a smile to everyone’s face who partakes. But imagine getting a 3-D cookie that is filled with a surprise. Something unexpected and so fun! Just as many will have fun eating them, I had a blast making them. Rolling, cutting, sculpting and “gluing”; making and assembling these were so much fun.

These will definitely be crowd stoppers as well as conversation pieces at the celebration for your graduate. If you really wanted to customize them for your graduate, you could attach tassels in the school colors. You could even go one step further and fill them with candy in the school colors, too!

Chocolate Pinata Graduation Cap Cookies

Ingredients:

10 Tbsp unsalted butter, room temperature
3/4 Cup granulated sugar
1 Egg
1/2 Tsp vanilla
1/3 Cup cocoa powder
1/4 Tsp baking powder
1/2 Tsp salt
1 3/4 Cup flour

1/2-3/4 Cup chocolate frosting, homemade or store bought
12 Scoops (about 1 tbsp) miniature candies
String candies, cut into strips
12 small candies

Directions:

In large bowl combine butter and sugar and beat on high to cream, about 2-3 minutes. Add egg and vanilla and beat on high until incorporated and fluffy, about 1-2 minutes. In a bowl combine cocoa powder, baking powder, and salt and stir to combine. Add to wet ingredients and mix until incorporated. Add flour and mix to combine.

Roll the dough into a ball and warp in plastic wrap. Place in refrigerator and chill for 30 minutes to an hour.

Preheat oven to 375.

Once the dough has chilled, remove from refrigerator and place between two pieces of parchment paper. Roll out to 1/8 of an inch in thickness. Cut 24 (2 1/4 inch) circles and 12 (2 1/2 inch) squares. Place 12 circles and 12 squares on a baking sheet and place in the freezer to chill for 15 minutes. Place in the preheated oven for 8-10 minutes. Allow to cool on baking sheet for 5 minutes then transfer to a cooling rack and allow to cool completely.

Cut a small pie piece out of the remaining 12 circles. Turn a mini muffin tin upside down and place the circles on the muffin cups, and wrap them around the cut, slightly pinching the pie piece to seal. Cut off any excess dough, if needed. Place in the freezer for 15 minutes. Bake for 8-10 minutes. Immediately after removing from the oven, press the tops of each cookie with a spatula to create a flat surface. Allow the cups to cool, then gently remove from the tin.

To assemble-
Scoop tablespoon fulls of candy into each cup. Pipe a rim of chocolate around the edges of each of the flat circles and place over the cookie cup. Once the topped cups have set a few moments, turn over and place a dollop of frosting on the flat surface of the cookie cup and place the square cookie on the dollop of frosting.

For the tassel-place a little dot of frosting in the center of each square and attach the strips of candy. Place another dot of frosting on the tassels and secure the miniature candy.

Recipe source: Hungry Happenings
Cookie recipe adapted from Lila Loa

Graduation Oreo Cookie Pops

May 14, 2014 by Lynsey Leave a Comment

Oreo cookies are one of my all time favorite cookies, and I believe pretty much everyone of you out there would agree with me. At any point in the day, there’s nothing better than getting a couple of Oreos and a tall glass of ice cold milk and dunking those deliciously crunchy wafer cookies into milk and devouring them. What, if anything, could take this insanely delicious cookie up a notch? Well, coating it in white chocolate. And yes, Oreo’s also thought of that too.

Since it’s graduation time and everything’s cuter on a stick, and tastes better once it’s been enveloped in chocolate; I thought it would be a fun idea to make custom Oreo cookie pops with personalized messages to this years senior class. And, to add a pop of color they’ve been rolled in colorful sprinkles! To customize them even more you could use sprinkles that are the schools colors.

These would be a fun gift to give to guests who have attended your graduates party. Simply wrap them in a cellophane bag and tie with a cute ribbon in the school colors. These would also be a fun addition to the food table for the guest to snack on while they are at the party. No matter whether they’re favors or to snack on during they party, they’ll be a hit with the graduates and party guests!

Graduation Oreo Cookie Pops

Ingredients:

10 Oreo cookies
2 Cups white melting chocolate
10 Cake pop sticks
Sprinkles
Food Writing Pins or Royal frosting

Directions:

Line a clean work surface with wax paper. Carefully split the Oreos in half and lay them on the wax paper. Gently press the sticks in the center of the filling, being careful not to break the wafer. Place the chocolate in a microwave safe dish and heat in 20 second intervals, stirring after each interval, until completely melted.

Once the sticks are placed on the cookies, place half a teaspoon of melted chocolate on top of each stick and gently but firmly press the other wafer on the melted chocolate. Continue process with the remaining cookies. Allow to sit for a few minutes until the chocolate has set.

Meanwhile, place sprinkles in a shallow bowl. Once the chocolate has set, coat each cookie in the white chocolate. Roll the edges of the chocolate coated cookie in the sprinkles, set aside and allow to dry. Continue process with remaining cookies.

Once the chocolate has set, write messages on the cookie with pins or pipe with royal frosting.

Wrap in cellophane bags for favors or place in a stand or vase for a party.

Devil’s Food Cupcakes with Salted Caramel Buttercream

May 7, 2014 by Lynsey Leave a Comment

About a month ago I was asked to make birthday cupcakes for a sweet and precious little girl. I didn’t hesitate to say yes! The theme was cowgirl and beyond that I had free reign…even with the flavors. See, her mom loves my sweets so much she doesn’t even bother to give me flavor ideas or recommendations, which normally I’m okay with but at the same time I want to make sure the guest of honor doesn’t have any special requests. After drilling her mom about favorite flavors or special requests and coming up with nothing, my mind starting turning and I started scouring through recipes to find the perfect cake.

I sent emails and texts with different options and still no decisions had been made. I had countless options and no easy way of narrowing them down. So, what’s a girl to do in a predicament like this? Well, I turned to my right hand and best helper in the kitchen, my 4 year old son. I showed him pictures of the options, as well as told him the flavor options and within about 15 seconds the decision had been made! Chocolate cupcakes, dipped in dark chocolate with salted caramel buttercream.

Isn’t it sad that a group of adults sit and struggle over which flavor to choose and within less than a minute a 4 year old can make the decision in the blink of an eye? But, I’m not complaining, he’s never steered me wrong before and I knew he wasn’t about to. This was, of course, one of the most important decisions that needed to be make…because it has to do with cake, and more importantly, birthday cake.

Now that we had the flavors we needed a design. The birthday girl’s mom sent me some ideas of the design she wanted, so after looking over the different pictures I started drawing out a design that included all the elements of each picture she liked. The end result was a super cute, cowgirl boot cupcake cake.

The cake. Well, it was delicious too. I used my favorite chocolate cake recipe, Devil’s Food, and then topped it with the most creamy and smooth caramel buttercream that has ever touched your lips. But, there was a hidden layer that added so much to this cupcake. Before being frosted, the cupcake was dunked in dark chocolate and then sprinkled with heath bits; this not only amped up that chocolate flavor but it also added a little texture that you normally don’t get in a cupcake. The dark chocolate hardened once it cooled, so once your teeth made it through the buttercream you got a slight crunch before making it to the cupcake. Folks, this is one of the most delicious and indulgent cupcakes I’ve ever made or sunk my teeth into. It’s a deliciously moist chocolate cake that is bathed in dark chocolate and topped with some of the most silky caramel buttercream you’ve ever tasted. So what are you waiting for? Go make a batch of these puppies now, you won’t be sorry!

Devil’s Food Cupcakes with Salted Caramel Buttercream

Ingredients:

For the cupcakes-
1 Cup boiling water
3/4 Cup good quality unsweetend cocoa powder
1 3/4 Cup all-purpose flour
1 1/2 Tsp baking soda
1/2 Tsp sea salt
2 Cups granulated sugar
1 1/4 Sticks (10 Tbsp) unsalted butter, room temperature
3 Eggs, room temperature
1 Tsp vanilla
3/4 Cup buttermilk
1/2 Cup strong coffee
For the truffles-
1 1/2 Cups semisweet chocolate chips
1/2 Cup + 2 Tbsp sweetened condensed milk
1 Tsp butter
2 Tsp vanilla

For the caramel-
1 cup sugar
6 Tbsp butter
1/2 Cup heavy cream

For the buttercream-
1 Cup (2 sticks) unsalted butter, room temperature
1/2 Cup powdered sugar
1 recipe (about 1 cup) caramel sauce-recipe above

For assembly-
1 Cup dark chocolate, roughly chopped
Heath bits
Kosher or Coarse sea salt

Directions:

For the cupcakes-
Preheat oven to 350. Place cupcake liners in pan and set aside.

In a heat safe bowl combine the boiling water and cocoa and whisk until smooth. Set aside and allow cool completely.

Combine flour, baking soda and sea salt and sift into a medium bowl and set aside.

Place the butter in the bowl of a mixer. Turn mixer on medium and beat butter utnil creamy, about 2 minutes. Add the the sugar, cream butter and sugar together until light and fluffy; an additional 2-3 minutes. Add eggs, one at a time, beating well after each addition. Add the vanilla and beat until incorporated. Add the cooled chocolate and mix until just combined.

Reduce the mixing speed to low. Add the dry ingredients in 3 additions, alternating with the wet ingredients and ending with the dry ingredients. Mix well after each addition, stopping occassionally to scrape down the sides. Once the batter is smooth, remove bowl from the mixer.

Fill each cupcake liner 3/4 full. Place in the preheated oven and bake for 15-20 minutes. Remove from oven and immediately transfer to a cooling rack. Allow to cool completely before frosting.

For the caramel-
Measure the butter and cream and set aside. Pour the sugar in a heavy bottomed saucepan and place over medium heat, watching it carefully. Once the sugar begins to liquefy, the typically begins in the center, start whisking continuously. The sugar will begin to clump as the process continues, continue whisking until all the sugar has become a liquid and is clump free and transparent. Once this has happened, leave the pan over the heat but remove the whisk. Swirl the sugar occasionally, but watch as the color changes. Once it reaches a light amber shade, remove from heat, this will happen quickly once the sugar has become a liquid.

Add the butter and whisk vigorously, the mixture will bubble up violently, continue whisking until it’s settled. Now, count slowly to 3, then slowly add the cream, whisking the entire time. Once it’s incorporated, viola. Carefully pour into a container and refrigerate until ready to use.

For the buttercream-
Place the butter in a large bowl and beat on high until creamy. Reduce speed, slowly add the powdered sugar and once it’s incorporated, increase the mixing speed and beat an additional 60 seconds. Continuing to mix on high, slowly add the COLD caramel sauce. Continue to mix on high until fluffy and the caramel is incorporated.

To assemble-
Place the dark chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each, until completely melted.

Turn the cupcakes upside down and dunk in the melted chocolate. Turn right side up and sprinkle with heath bits. Continue process with remaining cupcakes. Once the chocolate has set, place frosting in a piping bag fitted with the tip of your choice ( I used a large star tip) and frost each cupcake and sprinkle with salt. Continue the process with the remaining cupcakes.

Serve or store in an airtight container.

Recipe source: Devil’s Food Cupcakes- Williams-Sonoma via Lynsey Lou’s
Cupcake idea, caramel sauce and buttercream- Buttercream Couture

Carrot Cake Monkey Bread

April 11, 2014 by Lynsey 2 Comments

It is not news to you all that myself and my family have a thing for monkey bread. Plain, salted caramel apple, and even samoa; I don’t discriminate. We love it for breakfast, a snack or dessert. Another thing that I enjoy immensely is carrot cake. That deliciously moist cake studded with bits of shredded carrots and amazing spices like cinnamon, cloves and allspice and it’s all wrapped up in a delicious cream cheese frosting. Oh. My. Goodness. Yum!

So, since we are smack dab in the midst of carrot cake season, I decided to combine two of my loves; carrot cake and monkey bread. The end result is a delicious monkey bread with candied carrots and cream cheese drizzle. My knees go week just thinking about this stuff.

This idea popped in my head and I started playing around with the recipe but I was skeptical at first, and kind of nervous too. See, the last few monkey breads I’ve made have been out of this world amazing, so the pressure was on in a serious way. But after a few trials and tweaks I finally nailed it and came up with a concoction that I was beyond happy with.

For the coating I started out with a brown sugar base but then added the typical spices that you find in carrot cake. For the carrots I decided to try to candy them; not only to add a little sweetness but also to dry them out a bit. I then added a layer of carrots to the middle of the monkey bread and to the top. For the finale; I made a cream cheese drizzle and topped it with chopped pecans. Oh. my.

This would be a perfect addition to your Easter breakfast or brunch. But it doesn’t only have to stick around for Easter, this can be enjoyed any time you get a hankering for carrot cake!

Carrot Cake Monkey Bread

Ingredients:

For the candied carrots-
1 Cups shredded carrots
3 Tbsp sugar

For the coating-
1/4 Cup brown sugar
2 Tbsp sugar
1 Tbsp cinnamon
1/4 Tsp ground cloves
1/4 Tsp allspice
Pinch nutmeg

2 Cans Pillsbury Jr. Biscuits

For the cream cheese drizzle-
3 Oz cream cheese
1-2 Tbsp milk
1/3 Cup + 2 Tbsp powdered sugar

1/4 Cup chopped pecans

Directions:

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

Place the shredded carrots in a small skillet and sprinkle with the sugar. Place over low heat and leave for about 5 minutes. After 5 minutes, stir and leave on heat. Allow the onions to cook over low to medium-low heat for about 15 minutes.

Meanwhile, combine the brown sugar, sugar, cinnamon, ground cloves, allspice and nutmeg in a bowl and stir to combine.

Cut the biscuits in quarters. Toss the biscuits in the sugar mixture and place about half of the pieces in a single layer in the prepared pan. Sprinkle over half of the carrots over the biscuits, and sprinkle with some of the coating mixture. Coat the remaining biscuits and place in the pan. Top with the remaining carrots and sprinkle the remaining coating mixture over the bread.

Place in the preheated oven and bake for 30-40 minutes.

Remove from oven. Use a knife and slide down the sides of the pan, invert the monkey bread on a platter or plate and allow to cool.

Place the cream cheese in a bowl and beat on high for 30 seconds. Add the powdered sugar and beat to combine. Add a little milk and mix. If the mixture is still not able to be drizzled, add a little more milk and mix.

Drizzle the cream cheese mixture over the cake and top with pecans.

Recipe source: A Lynsey Original

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