Desserts

Brown Butter Caramel Cookies

February 6, 2013 by Lynsey 3 Comments

What is it about a cookie that instantly makes your day better? It’s a comfort food in a sense. No matter how bad or good your day is going, if you buy a cookie or if someone brings you one it instantly brightens your day…if only for a moment. It takes you outside of the here and now and transports you to your happy place. It’s funny how such a simple thing can bring such joy.

Food has a way of comforting people and bringing them joy. Some people find happiness while eating, while others find joy in the preparation. Don’t get me wrong, I love to eat but I find my joy in the preparation and cooking. While I enjoy making food, I get just as much joy sharing it with others. There’s just something about seeing a smile come across somone’s face after enjoying something you made.

Growing up we always had something sweet to nibble on in our house; cookies, cake, brownies or pie. Any time my mom or dad got the itch to bake something I darted to the kitchen to help. I wanted to be involved in whatever it was they were doing, not only to spend time with them but also because I knew in a short period of time there would be something fresh and tasty coming out of the oven. It’s been along time since I have baked something with my parents, and I can’t tell you how much I’ve missed it. A few weeks ago I finally had the chance to get in the kitchen, spend some quality time and bake something tasty with them.

We started naming off different sweet treats; before we knew it we had a list a mile long! (I come by my sweet tooth honestly) But when I mentioned something about brown butter cookies by dad gave me a second glance. This was something that instantly intrigued him. He had never had anything with brown butter (I’ve failed in my job to introduce this goodness to him), so right when I told him about the flavor and how much it adds to anything it touches he was on board with a brown butter something or other! We finally decided on brown butter cookies with chocolate chips, caramel and pecans.

The end result amazing. A thick and fluffy cookie packed with a rich nutty, caramel-like flavor. That delicious golden dough was then studded with chocolate chips, toasted pecans and bits of caramel. Each bite is chewy gooey goodness that is sweet with hints of salt. My dad became an instant fan of brown butter after the first bite!

Brown Butter Caramel Cookies

Ingredients:

12 Tbsp unsalted butter, room temperature
1 Large egg
1 Egg yolk
1/2 Cup sugar
1 Cup brown sugar
2 Cups + 3 Tbsp flour
1 1/2 Tsp baking soda
1/2 Tsp salt
1 Cup pecans
1/3 Cup caramel bits, or chopped caramel candy
1 Cup chocolate chips

Directions:

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

Place butter in a medium saucepan 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, and transfer to a large bowl and allow to cool.

Meanwhile, place pecans, in a single layer, on a baking sheet. Place in the preheated oven to toast, about 3-5 minutes. Remove from oven and allow to cool. Once cool enough to touch, roughly chop and set aside.
Combine flour, baking soda and salt and sift together in a large bowl. Set aside.

Combine the cooled brown butter, brown sugar and sugar in a large mixing bowl and beat together on medium to combine. Add the eggs, and mix to incorporate. Slowly add the flour mixture to the butter mixture and mix to combine. Once all ingredients are combined add the pecans, caramel bits and chocolate chips and stir until evenly incorporated.

Scoop the dough (I used a 2 tablespoon scoop) and place on the prepared baking sheet, leaving about 1 1/2 inches between each scoop. Place in the preheated oven and bake for 8-10 minutes, until cookies are golden. Remove from oven, allow to cool on baking sheet for 5 minutes then transfer to cooling racks to allow to cool completely. Store in an airtight container.

Recipe source: A Lynsey original

Peanut Butter Pie

January 23, 2013 by Lynsey Leave a Comment

Well, today is National Pie day. Yes, pie has it’s very own day. Don’t believe me, check it out. You really didn’t think I would make up a holiday just for an excuse to bake, did you? I know I look for any excuse to bake or get in the kitchen, but this excuse was actually legit!

Holidays, in general, are fun. They are an excuse for people to get together, eat good food, and visit. But food holidays, well how cool is that? Different types of food that are so incredibly good, and loved around the world are special enough to get an entire day dedicated to their goodness! I love it. And I’m pretty sure that every other foodie out there, cook or not, agrees too! What better way to celebrate pie day than with a delicious peanut butter pie?

A few weeks ago I mentioned something about my brother and his love (maybe even obsession) with pies. Although the raspberry cream cheese pie came into the picture because of him, it’s stayed in the picture because of my sister-in-law. This peanut butter pie, however, came into the picture because of my brother and has stayed in the picture because of him. He’ll venture out and requests different types of pie from time to time but he always returns to ol’ faithful, the peanut butter pie.

I can see why he keeps going back to this pie, it is soooo good. It’s packed with huge peanut butter flavor. Short of scooping a heaping spoonful of peanut butter out of the jar and enjoying it all by itself, you can’t get more peanut butter goodness than this pie. The peanut butter is whipped to light perfection, then fresh whipped cream is folded into the peanut butter and it’s then poured in a delicious, homemade graham cracker pie crust to set. While this sounds perfeclty amazing to me, why not take the flavor up another notch or two? Shall we? Melted semi-sweet chocolate is drizzled over the top of the pie, then topped with a heaping dollop of more fresh whipped cream. How good does that soud? Pretty stinkin’ good!

So if you’re looking for an excuse to make something sweet, then look no further. Make a pie today and celebrate pie day! Can’t make it today, well tomorrow is natinal peanut butter day so you can make this pie to celebrate!

Peanut Butter Pie

Ingredients:

2 Cups heavy whipping cream, divided
2 Tbsp sugar
8 Oz (1 bar) cream cheese, room temperature
1 1/2 Cups peanut butter (crunchy or smooth)
1 Cup confectioner’s sugar
1 Graham cracker crust, homemade or store bought (recipe follows)
1/4 Cup semi sweet chocolate

Directions:

Place 1 1/2 cups of heavy whipping cream in a medium bowl with two tablespoons of sugar and beat on high until stiff peaks form. Set aside.

Place cream cheese and peanut butter in a large bowl and beat on high until combined. Gradually add confectioner’s sugar and beat until incorporated. Increase speed to high and beat an additional 1-2 minutes, until mixture is slighly airy. Gently fold the whipping cream into the peanut butter mixture. Transfer mixture to the cooled pie crust.

Place the chocolate in a microwave safe bowl, and microwave in 15 second incremints, until completely melted. Fill a piping bag, fitted with a round tip with the melted chocolate and drizzle the pie with the chocolate.

Whip the remaining 1/2 cup whipping cream until stiff peaks form. Spoon the whipped cream onto the center of the pie. Drizzle with additional chocolate, if desired.

Place the pie in the refrigerator for at least 2 hours before serving, to allow to set.

For the graham cracker crust-
Ingredients:

1 1/2 Cups (about 12 whole crackers finely ground) graham cracker crumbs
1/4 Cup sugar
5 Tbsp unsalted butter*, melted
Pinch of salt

*If using salted butter omit the addition of salt

Directions:

Preheat oven to 350.

Combine graham cracker crumbs, salt, and sugar in a medium bowl and stir to combine. Add the melted butter and stir until incorporated. Pour the crumb mixture into a 9 inch pie plate, spread mixture evenly into the pie plate and press firmly to pack down.

Place pie crust in the preheated oven and bake for 12-14 minutes, until slightly crisp and edges are golden. Remove from oven and allow to cool completely.

Recipe source:peanut butter pie adatped from Paula Deen via Food Network,
graham cracker pie crust Martha Stewart

Browned Butter Salted Caramel Cookie Bars

January 18, 2013 by Lynsey 2 Comments

My feelings about dessert bars and anything with browned butter are definitely not a mystery. I feel a deep-down love for both of these things. I feel that bars are the best way to enjoy all the goodness of cookies, without the tedious tasks of scooping, baking, rotating and cooling. I also feel that browned butter most definitely makes ANYTHING better.

These bars are a conglomoration of some of my favorite things; cookies, browned butter, chocolate, caramel and salt. And it’s another one of those sweet and savory combos that I’m so fond of. When I saw this recipe I was instantly drawn in because of the brown butter, then when I continued to read the title it just kept getting better and better. It was like I was reading a list of the things that make me so happy; it started great and got better and better with every word!

These bars start with a browned butter cookie base. Which honestly, I could stop right there and be one very happy girl. But why stop there when it could get so much better? To that delicious base are chocolate chips. Part of the dough is then patted down in a pan, preparing itself to become a vessel for melted caramel. Yum. It’s getting better, right? The caramel gets a generous sprinkle of sea salt and then more cookie dough is dropped right there on top of all that deliciousness! No, we’re not done yet. Then comes another dose of chocolate chips, Hershey’s kisses and caramel candy. Honestly, I could take a spoon and eat these bars as is…before they even go in the oven.

But I practiced much self restraint, and put them in the oven and waited ~~ever so patiently~~ for them to come out of the oven. After the baking process I couldn’t wait any longer, yes, I cut a little piece immediately. I HAD to try these. Oh. My. Goodness. These bars are amazing! This are like the best chocolate chip cookie bar…times a gazillion! A chocolate chip cookie, topped with caramel and salt, topped with more cookie dough, more chocolate and caramel.

Whether you’ve had a bad day and need to indulge, need some baking therapy or just need something sweet, look no further. These are the bars for you.

Browned Butter Salted Caramel Cookie Bars

Ingredients:

12 Tbsp (1 1/2 sticks) unsalted butter
1 Large egg
1 Large egg yolk
1 Tsp vanilla
2 1/8 Cups flour
1/2 Tsp salt
1 Tsp baking soda
1 1/4 Cup brown sugar
1/4 Cup granulated sugar
3/4 Cup chocolate chips
11 oz caramel bits (or candy caramels, unwrapped)
1/3 Cup caramel candy, cut in quarters
3 Tbsp milk
Sea salt, for sprinkling
1/4 Cup caramel filled Hershey’s kisses

Directions:

Preheat oven to 350. Line a 9×13 pan with parchment paper, spray and set aside.

Place butter in a 2 quart saucepan and place over low-medium heat. (Butter will begin to crackle and foam as it melts.) 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, transfer to a large bowl and allow to cool.

Meanwhile, combine flour, 1/2 teaspoon salt, and baking soda in a large bowl and whisk to combine. Set aside.

Once the butter has cooled add brown sugar and granulaged sugar and beat on high to combine. Add whole egg, egg yolk and vanilla and mix to combine. Gradually add the flour mixture to the butter mixture and mix to combine. Stir in 1/2 cup of the chocolate chips and set aside.

Place the caramel and milk in a microwave safe bowl, place in microwave and heat. Heat the caramel and milk in 20 second increments, stirring between each interval. Continue to heat until caramel is completely melted and “pourable”.

Place 2/3 of the cookie dough mixture into the prepared pan, pressing firmly to distribute the dough evenly in the pan. Pour the melted caramel over the cookie dough and sprinkle with sea salt. Drop spoonfuls of the remaining cookie dough evenly over the caramel. Evenly scatter the remaining 1/4 cup of chocolate chips over the cookie dough, along with the chopped caramel candy and Hershey’s kisses.

Place bars in the oven and bake for about 30 minutes, until golden brown and cooked through. Remove bars from the oven and allow to cool completely. Once cooled, remove from pan and cut into bars. Store in an airtight container.

Recipe source: adapted from Ciao Mama originally from Two Peas and Their Pod

Raspberry Cream Cheese Pie

January 11, 2013 by Lynsey Leave a Comment

There are people out there that prefer cake, ice cream, cookie, bars, pie, or some other type of dessert over anything else. Well, my brother is a pie person. If you set a cake and a pie in front of him, he will choose the pie over the cake every. single. time. My sister-in-law is a cake person, or at least she was until she met my brother. The first time I made her something for her birthday, I made her a white cake with apricot filling, which was a hit! Shortly after her birthday, she and my brother went to a local restaurant and had a delicious meal and finished it off with one of their signature desserts. That signature dessert just happened to be a pie. I’m guessing this was the pie that changed it all. They were both hooked on this pie!

My brother’s birthday came up shortly after they had eaten at that restaurant and had that magical pie. When I asked my brother what he wanted he quickly said I want a raspberry pie. Well, I needed a bit more information about the pie before I could even try to replicate it. I started pouring through recipes, sending my sister-in-law one recipe after another. She would tell me things about each recipe that resembled the pie they had at that restaurant. Finally, I came across THE RECIPE. The one that seemed the closest to that pie that they just could not forget. So when we got together for my brother’s birthday, we showed up not only bearing gifts but a delicious raspberry pie!

Looks like we have another pie lover! Sneaky boy…

It was a hit, to say the least. I think this pie has been the most requested dessert for over a year. There’s nothing too over the top about it; just simple ingredients, simple flavors and one delicious dessert. My sister-in-law loved this pie so much that the next time her birthday came around she requested this pie before I could even get the question “What would you like me to make?” out of my mouth. I think this is hands down, her favorite dessert. Yes, she even likes it more than cake! And, I honestly believe that is saying something since the white cake and apricot filling is her signature, “go to” dessert.

The pie starts with a simple vanilla wafer crust that is studded with buttery pecans. The crust is baked off then cooled. The filling is simple; cream cheese mixed with powdered sugar and then fresh, whipped cream is folded into the mixture. This results in a light, slightly rich, and perfectly creamy filling. The topping is comprised of raspberries, sugar and a few other ingredients and it’s boiled down until thickened and then spread over the top of the creamy filling. Simple ingredients that are combined to make an out-of-this-world pie that hits all the flavor notes; sweet, tangy, tart and creamy.

Raspberry Cream Cheese Pie

Ingredients:

For the crust-
3 Cups (about 50 wafers) vanilla wafers
1/2 Cup pecan halves
1/4 Cup butter, melted

For the filling-
1 (8oz) package cream cheese
2/3 Cup powdered sugar
1 Tbsp orange liqueur or orange juice, optional
1 Tsp vanilla extract
1 Cup heavy whipping cream
1/2 Tbsp granulated sugar

For the raspberry topping-
1 Cup sugar
3 Tbsp cornstarch
3 Tbsp water
2 3/4 Cups fresh or frozen raspberries
1/3-1/2 Cup fresh, whole raspberries

Directions:

Preheat oven to 350.

For the crust-
Place vanilla wafers in a food processor and pulse until ground. Add pecans to the vanilla wafer crumbs and pulse an additional 20-30 seconds. Pour the ground wafers and pecans in a bowl, pour butter over the mixture and stir until completely combined. Place the mixture in a 9 inch pie plate, spread evenly over the pie plate and press firmly to pack. Place the crust in the oven and bake for 8-10 minutes, until golden and crisp. Remove from oven and set aside, allowing to cool.

For the filling-
Place whipping cream in a medium bowl and beat on high. Once the cream begins to thicken add the granulated sugar and beat until stiff peaks form. Set aside.

Place cream cheese in a large bowl and beat on medium-high until slightly creamy, about 1-2 minutes. Add the powdered sugar and beat until combined. Add the orange liqueur (juice) and the vanilla extract and mix to combine. Once all ingredients are incorporated, gently fold in the whipped cream.

Pour the cream cheese filling into the baked, cooled pie crust. Place in refrigerator to chill.

For the topping-
Place sugar, cornstarch, water and 2 3/4 cups raspberries in a large sauce pan over medium heat. Allow the mixture to come to a boil, stirring occasionally. Once the mixture has come to a boil, allow to simmer for 2-3 minutes, until thickened (almost jelly-like). Remove from heat and allow to cool completely.

Once the raspberry mixture has cooled and the pie has chilled about 1 1/2 hours, spread the raspberry mixture evenly over the top of the pie. Place fresh raspberries around the perimeter of the pie. Add a dollop of fresh whipped cream, if desired.

Place in the refrigerator and allow to chill an additional 30 minutes, or until ready to serve.

Recipe source: adapted from Taste of Home

White Chocolate Toffee Crunch Cookies

December 28, 2012 by Lynsey 2 Comments

I must say this week has definitely been very interesting, maybe even one for the record books. It started out like any other holiday week; family was in and last minute preparations were being made for Christmas. The final presents wrapped, stockings stuffed, goodies baked. You know the drill. Tuesday, Christmas day, even started out normal. We woke up, my little man opened his stocking and then went to see what Santa had brought him. The events of Christmas morning transpired as normal. After we opened gifts we got ready, loaded up the car and headed to my in-laws to celebrate Christmas with them. It was chilly outside and rainy but no real weather to speak of. After we had been there a few hours the temperature started dropping, the rain started coming harder and harder and then the wintery mix. All the rain and mix started freezing on the trees and roads. It was amazing how quickly the weather changed. We eneded up having to load up and head back home before the weather and the roads got too bad.

We made it home just in time. About the time we got the car unloaded the snow started coming down. We’re not talking about a flurry here and there, we’re talking tons of snow. I fixed our Christmas meal, we sat down, ate, got everything cleaned up and then sat down to relax. About an hour after that we lost power. Yup, powerless on Christmas day. We started our gas logs and made a pallet in the living room so we could stay warm. The next day we woke up and still no power, so we hung around the house for a while hoping and praying the power would be restored soon. Time went by and still no power. I checked the news on my phone and read that there were close to 200,000 people in our area without power and they were predicting people could be without power for upto 7 days…yikes. We toughed it out a little longer since we had seen the power trucks going up and down our street. Then a few hours later I looked up and saw a lamp come. I don’t think I can explain just how happy we were! I turned our heat on, the gas logs off and a huge weight was lifted off my shoulders. We are definitely some of the fortunate ones in our area, there are still people without power. The crews are working continuously to get everyone’s power restored ASAP.

So since I had no power, I really had no way to update my blog, I couldn’t even cook or bake or do anything else for that matter. I had every intention of sharing these with you earlier in the week but life happens and severe weather happens!

The holidays just have a way of making you want to get in the kitchen and bake. I don’t think it really matters what, just as long as you get to bake something. Before Christmas I definitely had the baking fever, so that transpired into a baking marathon. Cookies, cakes, and candies. You name it, I made it! One of the goodies I made during this extravaganza were these cookies. The name alone was enough to draw me in; White Chocolate Toffee Crunch. How could that not be good? The first thing that popped into my head when I read the title was “sweet and salty”, AKA my weakness.

You know me, I’m a sucker for the sweet and savory flavor profile. I’m not sure what it is that entices me so much but it does, and in a big way. These cookies were the perfect amount of sweet, salty, crunchy and chewy. They encompass everything a good cookie should. It starts out like any cookie; butter, sugar, eggs and flour. After all that is mixed together then comes the good stuff. Crunched up salty pretzles, smooth and creamy white chocolate chips, and then bits of chocolate and toffee. Yum, right? All of those goodies are then mixed in the batter and spoonfuls are dropped onto a prepared baking sheet. Then, if that’s not enough they are then sprinkled with more white chocolate chips, pretzel pieces and toffee and chocolate bits. Put these puppies in the oven for a few minutes (but DO NOT) overbake, then allow to cool…if you can. If you must, enjoy one (or two…or three…or more) straight from the oven just use caution so you don’t burn the rough of your mouth! I have my very own cookie monster, although he’s not blue and furry, that must have a cookie or five right when they come out of the oven…so I promise no one over here is judging you for not having patience! Be sure to store whatever cookies you have left in an airtight container.

These cookies were delicious! They weren’t my first sweet and salty cookie and they won’t be my last!

White Chocolate Toffee Crunch Cookies

Ingredients:

1 Cup (2 sticks) unsalted butter, room temperature

1 1/2 Cups granulated sugar

2 Eggs, room temperature

2 1/2 Tsp vanilla extract

3 Cups all-purpose flour

1 1/4 Tsp baking soda

1 Tsp salt

1 3/4 Cups white chocolate chips, plus 3 tablespoons (divided)

1 1/4 Cups pretzels, crushed plus 3 tablespoons (divided)

1/2 Cup toffee and chocolate bits, plus 3 tablespoons (divided)

Directions:

Preheat oven to 350.

Line a baking sheet with a silicone baking mat (or spray with non-stick cooking spray) and set aside.

In a large bowl sift together flour, baking soda and salt and set aside.

Combine butter and sugar in a large bowl and beat on high until light and fluffy, about 3 minutes. Once the mixture is creamed, add the vanilla and eggs and beat to combine. Reduce mixing speed, and slowly add the flour mixture, 1 cup at a time, and beat to combine between each addition. Once all the flour is incorporated, turn off mixer. Using a wooden spoon (or spatula) stir in 1 3/4 cups white chocolate chips, 1 1/4 cups pretzels and 1/2 cup toffee bits until combined.

Using a cookie scoop (mine measures about 1 1/2 tablespoons), scoop dough onto prepared baking sheet leaving about 2 inches between each scoop. Top with 2-3 white chocolate chips and sprinkle with crushed pretzels and toffee bits. Place in oven and bake for 7-8 minutes. Remove from oven, allow to cool on baking sheet for about 5 minutes, then transfer to a cooling rack and allow to cool completely.

Store in an airtight container.

Recipe source: adapted from The Little Kitchen

A Day to Honor Sandy Hook and Browned Butter M&M Cookies

December 21, 2012 by Lynsey Leave a Comment

Before Friday, December 14, 2012 I had never heard of the tiny town of Newtown nor the Sandy Hook Elementary School. I think it’s one of those days that will stay frozen in my mind forever. I will remember exactly where I was and what I was doing when I found out that one of the most horrific things imaginable had happened. A shooting at a school. An elementary school. For me and all the people around me it was like the events of the day came in slow motion and the number of victims just kept increasing. My heart was broken and I was numb. Children, teachers, a town and a community had just experienced one of the worst things ever. My heart broke for people I don’t know, for a town and school that I had never heard of. All I could think to do was pray. Pray for God to wrap his arms around the kids, teachers, staff, parents, first responders, a town and community. And that’s what I’ve done; pray numerous times every day since I heard the news.

I can’t imagine the terror and the horror that each person in Sandy Hook faced one week ago on this very day. There aren’t enough drills or courses in the world that can prepare anyone for what they went through. I thank God that the teachers and staff were able to keep a level head and did everything in their power to keep their kids safe. These teachers will forever be remembered as heros. These kids will forever be remembered as angels and remembered for the joy and laughter they brought to everyone they encountered. They may be gone but their spirits and legacy will live on forever in everyone that they touched.

Not a day has gone by that I don’t think about the people in this town, a town before now that was described as Mayberry. An innocent, happy place where people loved one another, a tight knit community. How could something so senseless happen to such a perfect town? Such perfectly innocent people? I think those are two questions that will be running through people’s minds infinitely.

After the events of Friday, December 14th I along with many others were left wondering what could be done to support this school, town and community. How could I show them I cared. I wanted them to know they are loved, prayed for and cared about. A whole nation and world are praying for them and are heartbroken for them.

In times like this the blogging world truly amazes me. A group of people that are tied by a common bond of blogging and sharing their passion band together to show their support to those in need, in trouble and those who just need some support. After Friday’s events a group of bloggers got together to organize an event to honor the victims, families and community affected by this tragedy. I am so honored and blessed that I can be a part of Cookies and Crafts for Sandy Hook.

I know the families and community of Newtown aren’t going to be reading any of these posts right now, or even in the near future. But when the healing process starts, and some sort of feeling starts to enter their bodies again hopefully they will get wind of the event taking place today and they’ll find some of these posts and know that there are people everywhere that care about them. That there are people that don’t even know them that love them. That there are communities, groups, organizations, a country and a world that loves them, whose hearts are bleeding for them and who are there for them.

I want to share a poem with you written by a teacher in honor of the victims.

twas’ 11
days before Christmas, around 9:38
when 20 beautiful children stormed through heaven’s gate.
their smiles were contagious, their laughter filled the air.
they could hardly believe all the beauty they saw there.
they were filled with such joy, they didn’t know what to say.
they remembered nothing of what had happened earlier that day.
“where are we?” asked a little girl, as quiet as a mouse.
“this is heaven.” declared a small boy. “we’re spending
Christmas at God’s house.”
when what to their wondering eyes did appear,
but Jesus, their savior, the children gathered near.
He looked at them and smiled, and they smiled just the same.
then He opened His arms and He called them by name.
and in that moment was joy, that only heaven can bring
those children all flew into the arms of their King
and as they lingered in the warmth of His embrace,
one small girl turned and looked at Jesus’ face.
and as if He could read all the questions she had
He gently whispered to her, “I’ll take care of mom and dad.”
then He looked down on earth, the world far below
He saw all of the hurt, the sorrow, and woe
then He closed His eyes and He outstretched His hand,
“Let My power and presence re-enter this land!”
“may this country be delivered from the hands of fools”
“I’m taking back my nation. I’m taking back my schools!”
then He and the children stood up without a sound.
“come now my children, let me show you around.”
excitement filled the space, some skipped and some ran.
all displaying enthusiasm that only a small child can.
and i heard Him proclaim as He walked out of sight,
“in the midst of this darkness, I AM STILL THE LIGHT.”

Written by Cameo Smith, Mt. Wolf, PA

To pay honor and tribute to the victims, families and community I decided to get in the kitchen with my most special little helper and bake up a snack that would be sure to please kids of all ages. We decided to make browned butter, brown sugar, M&M cookies. When I think back to my childhood, I always remember being drawn to the cookies that had some sort of candy in them. They were always full of bright colors and candy and, well, they were just plain fun. Can anyone really look at a brightly colored, candy packed cookie and not smile? I’ve never met anyone who didn’t crack a smile when given a cookie.

So when I was looking for a recipe to share with you today, this one just seemed to fit. A cookie full of candy and bright colors that would be sure to make anyone and everyone smile. A cookie that you could just imagine being brought through the doors of any school for a group of kiddos and teachers.

These cookies are delicious. They are packed full of candy, flavor, they are fluffy and they are perfectly chewy. I love that this cookie includes brown sugar, cookies with brown sugar just have so much flavor and tend to be that much more chewy! This one also has one of my favorite things, browned butter. You all know this is a weakness of mine. The end result is amazing. A caramel-like, nutty browned butter flavored cookie that is studded with brightly colored chocolate M&M’s.

Let’s be sure to remember the heros and victims of last weeks senseless tragedy. Some older and many that were so young. Now they all have wings, are with God and are walking the streets of gold and will forever be angels.

Daniel Barden, Olivia Engel, Josephine Gay, Ana M. Marquez-Greene, Dylan Hockley, Madeleine F. Hsu, Catherine V. Hubbard, Chase Kowalski, Jesse Lewis, James Mattioli, Grace McDonnell, Emilie Parker, Jack Pinto, Noah Pozner, Caroline Previdi, Jessica Rekos, Avielle Richman, Benjamin Wheeler, Allison N. Wyatt, Mary Sherlach, Victoria Soto, Anne Marie Murphy, Lauren Rousseau, Dawn Hochsprung, Charlotte Bacon and Rachel Davino

For more information on how you can help with a monetary donation please visit Newtown Youth and Family Services. According to their website they are a “licensed, non-profit, mental health clinic and youth services bureau dedicated to helping children and families achieve their highest potential. NYFS provides programs, services, activities, counseling, support groups and education throughout the Greater Newtown area.” All donations made to the NYFS will go towards all of those affected by the Sandy Hook school shooting.

Browned Butter Brown Sugar M&M Cookies

Ingredients:

1 1/2 Cups all-purpse flour

1 Tsp baking soda

3/4 Tsp salt

1/4 Cup sugar

2/3 Cup packed brown sugar

1/2 Cup (1 stick) unsalted butter, room temperature

1 Extra large egg, room temperature

1 Tsp vanilla

1 Cup M&M’s

Sea salt, for sprinkling

Directions:

Place butter in a small saucepan and place over low-medium heat. (Butter will begin to crackle and foam as it melts.) Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as it cooks. Once the butter is brown remove from heat, and allow to cool.

In a medium bowl sift together flour, baking soda, and salt. Set aside.

Place the cooled butter along with both sugars in a bowl a mixer. Beat on high until well combined. Add the egg and vanilla and mix to combine. With the mixer on low, slowly add the flour mixture and mix until thoroughly incorporated (being sure not to over mix. Once the ingredients are combined, remove the bowl from the mixer, add the M&M’s and stir with a spatula (or spoon) to incorporate.

Chill dough for 2 hours (or upto 24 hours) before baking.

When ready to bake; preheat oven to 350. Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray.

Using 1 cookie scoop (mine measures about 1 tablespoon), scoop the cookie dough and place on prepared cookie sheet, leaving about 2 inches between each cookie. Repeat with remaining dough. Sprinkle the tops of each cookie with sea salt. Place in oven and bake for 7-8 minutes. Remove from oven, allow cookies to cool on the pan for about 5 minutes then transfer to a cooling rack and allow to cool completely.

Recipe source: barely adapted from Keep It Sweet Desserts

Triple Chocolate Molasses Cake

December 20, 2012 by Lynsey Leave a Comment

It’s no surprise to any of you that I LOVE chocolate. Infact, I think that’s probably an understatement. I have a healthy obsession with it, to say the least. I also love anything and everything sweet. So when I stumbled across Crunchy Creamy Sweet blog and saw this cake it was love at first sight. I knew I must make this and make it soon.

I had been longing for some baking therapy for quite some time, and especially since the holidays are here. There’s just something about the holidays that makes me want to bake something sweet every. single. day. I’m not sure what it is but I find myself HAVING to bake during the time of year, every year. This cake fit the bill; baking therapy, a perfect recipe for the holidays and a cake big enough to share with lots of people. After all, this is the seaons of giving and sharing. And what better way to show others you care than with a big, rich, tasty and chocolate-y cake.

This cake is guaranteed to put a smile on anyone and everyone’s face. How you could not smile when you see a big piece of chocolate cake drizzled with more chocolate? It’s impossible!

This cake has it all. First, and foremost it’s delicious! It’s moist, bursting with so many levels of flavor and it’s practically effortless to put together. If you’re a chocolate fan this is the cake for you. We’re not talking about one layer of chocolate, or even two, but three. Yes, three layers of chocolate! Woohoo. The cake has cocoa powder, then it’s studded with a whole cup of mini chocolate chips that are studded throughout the cake when it’s cut into. Next, it’s then drizzled with a chocolate molasses glaze. The chocolate molasses combination is something I’ve never tasted before, but after having this cake it became an instant favorite. It’s amazing…life changing possibly. This cake is definitely a winner and the perfect addition to any holiday dessert table.

Triple Chocolate Molasses Cake

Ingredients:

For the cake-
3 Cups all-purpose flour
1/4 Cup unsweetened cocoa powder
1 Cup sugar
1 Tsp ground ginger
2 1/2 Tsp baking soda
2 Tsp baking powder
2 1/2 Tsp ground cinnamon
1/4 Tsp salt
1 Cup mini chocolate chips
1/2 Cup unsulphered molasses
1 Cup vegetable oil
2 Eggs
1/4 Cup milk
1/4 Cup unsalted butter, room temperature
2 Tsp vanilla extract
1 Cup boiling water

For the the glaze-
2 Oz semi-sweet chocolate
1 Tbsp unsalted butter
2/3 Cup confectioner’s sugar
1 Tbsp unsulphered molasses
1/2 Tsp vanilla extract
1-2 Tbsp hot water

Directions:

For the cake-
Preheat oven to 350. Grease and flour a bundt pan and set aside.

In a large bowl sift together the flour, cocoa powder, sugar, ginger, baking soda, baking powder, cinnamon, and salt. Add the chocolate chips and stir to combine. Set aside.

Combine molasses, oil, eggs, milk, butter and vanilla in the bowl of a stand mixer. Using the paddle attachment, beat until ingredients are incorporated and smooth. Once the ingredients are combined, pour them over the dry ingredients. Add the boiling water and fold to incorporate.

Evenly pour the batter in the prepared cake pan. Place in oven and bake for 40-50 minutes, until toothpick inserted comes out clean. Once the cake is thoroughly baked, remove from oven and immediately invert cake onto cake plate or serving platter.

For the glaze-
Combine chocolate and butter in a double boiler and place over medium heat. Leave over heat until chocolate has melted completely. Remove from heat and whisk to combine. Allow mixture to cool to room temperature.

Once the mixture has cooled, sift the powdered sugar over the chocolate and whisk to combine. Add molasses and vanilla and whisk to incorporate. Add water, 1/2 tablespoon at a time, until a drizzling consistency is achieved.

Evenly drizzle over the cooled cake.

Enjoy!

Recipe source: Crunchy Creamy Sweet

Bacon Pecan Brittle

December 11, 2012 by Lynsey Leave a Comment

When I think of brittle the first thing that comes to mind is peanut brittle. Because brittle is synonymous with peanut brittle, am I right? Peanut brittle is simply a classic; a candy that has been around for years. Peanut brittle seems to go hand in hand with the holidays. It’s pretty much a sign that the holidays are here when I start seeing brittle pop up all around me; in stores, in the mail and recipes for it all over the internet.

I’ve made peanut brittle a few times, and we’ve enjoyed it each time I’ve made it but sometimes it seems to be a little too sweet for our tastes. And it really does mean something when I say it’s too sweet because I have a massive sweet tooth. So I decided to try to change it up a bit and pay homage to my favorite flavor combo; sweet and salty. I used the basic brittle base recipe but instead of peanuts I added thick, roughly chopped pieces of bacon and pecans. And let me tell you, I ended up with a bacon pecan brittle that was nothing short of amazing.

The end result is a sweet, buttery, and crunchy base that is studded with chopped pecans and salty bacon. The slight bitterness of the pecans and the saltiness of the bacon really help to cut through the sweetness of the brittle giving the perfect combination of sweet, salty and crunchy. This brittle is sure to please all, even those people you know who happen to be anti-brittle. I know a few anti-brittle people and they thoroughly enjoyed the bacon pecan brittle. This is one thing that is sure to be in my Christmas gift baskets!

Bacon Pecan Brittle

Ingredients:

7 Slices thick-cut bacon
1 Cup pecans, chopped
1/2 Tbsp baking soda
1/2 Tsp vanilla extract
3/4 Tbsp unsalted butter
1/4 Cup water
1/2 Cup light corn syrup
1 Cup granulated sugar
Pinch salt

Directions:

Line a rimmed cookie sheet with parchment paper or a silicone baking mat and set aside.

Place bacon in a large skillet over medium heat and cook until crispy. Remove cooked bacon from skillet and place on a paper towel lined plate. Continue until all bacon is cooked, set aside to cool. Once bacon is cool enough to touch, roughly chop then set aside.

Combine baking soda, vanilla extract and butter in a small bowl and set aside.

Secure a candy thermometer on the side of a medium sauce pan, making sure it’s not touching the bottom of the pan, and place over medium heat. Add water, corn syrup, sugar and salt in the pan and bring to a boil, stirring constantly with a wooden spoon. Allow the mixture to come to 296 F, stirring the mixture occassionally during the process to avoid burning. Be sure the keep an eye on the mixture during this process as it will go from almost done to burnt in a matter of seconds.

Once mixture reaches 296 F immediately remove from heat. Carefully add the butter, baking soda and vanilla to the mixture and stir for about 30 seconds.* Immediately stir in the chopped bacon and pecans then pour onto the prepared baking sheet, smoothing with a spatula.

Allow the brittle to completely cool and harden,about 30-45 minutes, then break into pieces. Place in a zip top bag or airtight container for up to two weeks.

*The mixture will bubble up when the butter, baking soda and vanilla is added so be sure your pan is large enough to accomodate the mixture.

Recipe source: brittle base barely adapted from Joy of Baking,
bacon brittle-a Lynsey original

Homemade Marshmallows

November 19, 2012 by Lynsey Leave a Comment

By now, you know that I’m a fan of everything homemade. If there is a storebought version, I try to figure out how to make it successfully at home. In my humble opinion, everything made at home is about 1000 times better that the stuff from the store. Not that I don’t get help from time to time with the store bought stuff, because believe me, this busy girl can use help and time savers! But, I am saying that I do enjoy the homemade stuff better!

Enter these homemade marshmallows. Who doesn’t love a good marshmallow? I have memories throughout my childhood of stuffing marshmallows in my mouth as fast as I possibly could…because they were just so good. And yes, there was the occassional game of “fuzzy bunny”, you know the one where you stuffed a ton of marshmallows in your mouth, one by one, and tried to say fuzzy bunny and whoever had the most in their mouth and could still be understood was the winner? Yes, you know the one. That game, too, had a factor in my intake of marshmallows. And while those packaged marshmallows are good, I have something that’s even better! Homemade marshmallows! But I have a feeling you won’t want to play the fuzzy bunny game with these, you’ll want to savor every last morsel.

These marshmallows are delicious, puffy and fluffy. Everything you want in a marshmallow, right? Right! They really weren’t all that hard to make; just a few simple step, allow to chill then cut and enjoy. One thing I did have to do while making these was let go of my OCD, and the urge to get every. last. smidgen of marshmallow cream out of the bowl. I was warned by Deb of Smitten Kitchen through her own experience of making marshmallows and trying to get every bit of marshmallow out of the bowl. I did have a little laugh at her expense, the story was quite commical…but I do completely understand the frustration she had while making these the first time. So head on over, read her story and learn from her mistake before you make these. These are worth every moment of time…and possible frustration, they are that good. I had skeptics and yes, I brought them some of these marshmallows and immediately proved them wrong.

I can’t tell you how many goodies we enjoyed while we had these homemade marshmallows. But I think the thing I enjoyed the most was one of the most simple treats we had, s’mores. I’m a sucker for s’mores and I really didn’t think anything was better until I had a s’more with a homemade marshmallow. Man. Is it so good! I can’t wait to make these again and enjoy some more s’mores as well as many other treats. How good will these be in hot chocolate? I see these going in my Christmas goodie baskets!

Homemade Marshmallows

Ingredients:

1 Cup confectioner’s sugar, plus extra for dusting
3 1/2 Envelopes (2 Tbsp + 2 1/2 Tsp) unflavored gelatin
1 Cup cold water, divided
2 Cups granulated sugar
1/2 Cup light corn syrup
1/4 Tsp salt
2 Large egg whites
1 Tbsp vanilla*

Directions:

Spray the bottom and sides of a 9x13x2 with non-stick cooking spray then dust with confectioner’s sugar and set aside.

Pour 1/2 cup water in a bowl of a stand mixer then sprinkle with gelatin. Set aside and allow to soften.

Secure a candy thermometer to a 3 quart sauce pan and combine 1/2 cup water, sugar, salt and corn syrup and place over low heat. Stir continuously with a wooden spoon until sugar has dissolved. Once the sugar has dissolved increase heat to medium and allow mixture to come to a boil. Boil the mixture, without stirring, until candy thermometer reads 240 F, about 12 minutes. Remove pan from heat and carefully pour over gelatin mixture, stirring until gelatin is dissolved.

Secure bowl to stand mixer. Using the whisk attachment, beat mixture on high until the mixture is white, thick and nearly trippled in volume, about 6 minutes. In a separate bowl, using a clean whisk attachment beat egg whites on high until stiff peaks form and hold. Add egg whites and vanilla into the sugar mixture and beat until just combined. Pour mixture into the prepared pan (don’t worry about getting all of the mixture from the bowl…it will result in a huge mess), spread mixture evenly into the pan. Sift 1/4 cup confectioner’s sugar over evenly over the top of the marshmallows. Place in the refrigerator and chill at least 3 hours, or up to 1 day.

Once the marshmallows are set, remove from refrigerator and run a knife around the sides of the pan to loosen them up. Invert marshmallows into a cutting board. Dip a sharp knife into confectioner’s sugar, then cut marshmallows into 1-inch cubes. (I actually used a well oiled pizza cutter and it worked well) Sift the remaining confectioner’s sugar into the now empty pan, and roll all sides of the marshmallows in the sugar then shake off the excess. Store in an air tight container.

*Store in container for up to 1 week.

*Vanilla extract can be substituted for any desired flavor: scraped vanilla bean, almond, mint extract etc.

Recipe source: Smitten Kitchen originally from Gourmet, December 1998

Melting Moments

November 2, 2012 by Lynsey 1 Comment

Over the past few months I have come across couple of cookies that were simply amazing and that literally melt in your mouth. Both of the recipes that come to mind had brown sugar in them; one had brown sugar in the cookie alone while the other had brown sugar in both the cookie and the frosting. The brown sugar in these cookies was the secret behind them literally melting in your mouth at first bite. Both of these cookies have quickly grown to be a favorite, not only in our house but for my friends and co-workers as well. I honestly didn’t know if I would ever find a recipe to top the recent favorites, but I think I did…at least for some people.

I came across this recipe for “Melting Moments” on Pinterest and they claimed to magicaly melt in your mouth. Well, whenever I see those 3 simple words I’m automatically drawn to a recipe. I mean, who doesn’t like food that is so good that it literally melts in your mouth? I haven’t met a person that doesn’t yet! So, once I read those words, then the recipe I knew I needed to test them out.

These cookies were delicious and they did deliver, as promised. These cookies, however, differed from my recent favorites because there was no brown sugar in this recipe at all. A simple dough of butter, confectioner’s sugar, the magic-secret ingredient cornstarch, flour and salt is all that this cookie is made of. Simple ingredients that are probably staples in everyone’s pantry. These cookies are not chewy (like the other two cookies), they are more light and flaky, almost like a shortbread. They are not overly sweet either. They actually get most of their sweetness from the frosting and the chocolate shavings. This cookie truly is unlike any other I’ve ever had; it’s simple, delicious and perfect to nibble on at any time during the day. I even enjoyed a few of these for breakfast with a hot cup of coffee. YUM!

Melting Moments

Ingredients:

For the cookies-
1 Cup (2 sticks) butter, room temperature
1/3 Cup confectioner’s sugar
3/4 Cup cornstarch
1 Cup flour
1/4 Tsp salt

For the frosting-
2 Tbsp butter, softened
1 Cup confectioner’s sugar
1 Tsp vanilla
*Add cream as needed

1 milk chocolate candy bar, chilled

Directions:

For the cookies-
Place butter in the bowl of a mixer and beat on high for 2-3 minutes. Gradually add the confectioner’s sugar, cornstarch, flour and salt and mix on medium-low until combined. Increase speed to high and beat for 1 1/2 miniutes. Cover bowl and place in refrigerator and allow the dough to chill for 1 hour.

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

Using a cookie scoop (mine was about 2 tablespoons), or spoon, scoop the dough onto the prepared cookie sheet. Using the bottom of a glass, or the palm of your hand, very slightly flatten the cookies. Repeat process with remaining dough. Place in preheated oven and bake for 15 minutes; cookies will be lightly brown on the bottom and bright white on top.

Remove cookies from oven and allow to cool on cookie sheet for 2-3 minutes. Transfer to cooling rack and allow to cool completely.

For the frosting-
Combine butter and confectioner’s sugar and whisk on medium until combined. Add the vanilla and whisk to combine. Add cream (or milk) 1/2 tablespoon at a time, as needed, until frosting is easily spreadible but not too runny.

Working in small batches, frost cookies. Immediately grate candy bar over freshly frosted cookies, to ensure the chocolate will stick to the frosting. Place in an airtight container and store.

Recipe source: barely adapted from The View from the Great Island

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