Desserts

Banana Cream Pie with Salty Bourbon Caramel for Pi Day

March 14, 2012 by Lynsey 3 Comments

Whew, that’s a mouth full! Can you say that 5 times fast?

Well, today is National Pi day, not to be confused with national pie day that takes place in December. And, I actually remembered this year! Every year I have the very best intentions to participate and I always forget. Well, I forget until I open up my feed reader and see pies. Pies, pies everywhere. Everywhere I turn I see pies and I then realize that another Pi day has come and gone and I didn’t particpate, again. Well, this year is different, I actually remembered! Honestly, I’m pretty sure the only reason I remembered was because after missing last year’s I marked it on my calendar. Yes, I’m serious. I honestly marked it on my calendar. I know, I have problems!

If you’re still unsure as to what I am talking about, let me clarify. Today is March 14, 3/14, which is also known as national Pi Day. I’m sure you remember ~~learning~~ hearing something about Pi in high school. If those days are far behind you here is a little refresher. Pi (TT) which is the Greek letter that stands for the relationship of a circle’s diameter and circumference. Pi, which starts with 3.14 (which bridges the connection to March 14) then continues infinitely without repeating. Mathematicians everywhere celebrate this beloved day, as well as Albert Einstein’s birthday. And what better way to celebrate a special day and birthday than a slice (or whole) pie? Want to read more about this special day? Here are a couple of links to feed your brain: holiday insights or Pi Day

Okay, enough of the history/math lesson, lets talk about this pie. The delicious, decadent, sweet and salty pie. This pie starts out with a crust that is far from traditional; a peanut butter shortbread crust with homemade peanut butter. The crust alone is delicious and I could honestly enjoy it by itself. In Spencer’s words; it’s a giant peanut butter cookie, and it is but it’s so much better than any peanut butter cookie I’ve had. Then a thin layer of rich, yet light vanilla pastry cream is spread over the crust. That cream is then topped with a hefty layer of freshly sliced bananas. The layering process continues with another layer of pastry cream, followed by more fresh bananas, then more pastry cream. All of that is topped off with fresh whipped cream, chopped peanuts and if that isn’t enough then a hefty drizzle of salty, boozy caramel tops the whole things. If that doesn’t sound like a slice (no pun intended…haha) of heave, I don’t know what does.

I’ve never had banana cream pie before, and although this was a little more of a process than other recipes I found it was so worth it. I definitely chose the perfect recipe to introduce this dessert to not only myself, but Spencer as well. I have found a few other variations of this recipe that I’m dying to try, but I have no doubt this will be “the one” we go to time after time. If you’re looking for a sweet and salty pie, that is cool, light and full of flavor this is it. I promise this will be a show stopping dessert that is perfect for any occasion.

Banana Cream Pie with Salty Bourbon Caramel

Ingredients:

Peanut shortbread crust:
1 1/4 Cups lightly salted, dry-roasted peanuts
1/2 Cup flour
1/4 Tsp baking soda
1/4 Cup packed, brown sugar
1/4 Cup granulated sugar
2 Tbsp unsalted butter, room temperature
1 Large egg yolk
1/4 Tsp vanilla extract

Vanilla pastry cream:
1 3/4 Cups milk (I used 2%)
1 Cup heavy whipping cream
1/2 Cup sugar
3 Tbsp cornstarch
2 Tbsp all-purpose flour
1/4 Tsp Kosher salt
5 Large egg yolks
1/4 Cup (1/2 stick) unsalted butter, cut into 1 inch cubes
1 Tsp vanilla extract

Fresh whipped cream:
1/2 Cup heavy whipping cream
2 Tbsp powdered sugar

Salty bourbon caramel:
1/2 Cup granulated sugar
1 1/2 Tbsp bourbon, divided
1/2 Tsp corn syrup
3 Tbsp unsalted butter, cut into 1/2 inch cubes
1/4 Tsp Kosher salt
3/4 Tsp vanilla extract
1 Tbsp water

Additional ingredients:
3-4 Ripe bananas

Directions:

Preheat oven to 350. Spray a 9 inch (deep dish) pie plate with non-stick cooking spray.

For the crust:
Place peanuts in a food processor and pulse until coarsely ground. Remove 1/8 cup of the peanuts and set aside. Pulse the remaining peanuts until peanut butter forms; about 2 minutes.

Place the flour and baking soda in a medium bowl and whisk to combine. Meanwhile, combine granulated sugar, brown sugar, butter and peanut butter in a bowl of a mixer and beat on medium-high until combined (should resemble wet sand), about 2-3 minutes. Add the egg yolk and vanilla and mix, scraping down the bowl occasionally, until well mixed, about 3 minutes. Gradually add the dry ingredients and beat until incorporated, do not overmix.

Remove bowl from mixer and gather dough and place in the pie dish. Using hands, spread dough evenly over the bottom and up the sides of the pie plate. Place in oven and bake for 15-17 minutes, until the middle is set and sides are golden brown. Remove from oven and all to cool.

For the pastry cream:
Place milk and cream in a heavy saucepan and bring to a simmer, then remove from heat. Place the sugar, cornstarch, salt, and flour in a bowl and whisk to combine. Add the egg yolks to the sugar mixture and whisk to combine. While whisking continuously, slowly pour 1/2 cup of the milk mixture into the egg mixture to temper the eggs. Slowly pour the egg mixture back into the milk mixture while whisking continuously and return mixture back to low-medium heat for 2-3 minutes, until mixture thickens. Remove from heat and add the butter and vanilla and whisk vigorously for 1-2 minutes. Transfer mixture to a bowl and cover the surface with plastic wrap. Place in the refrigerator and allow to chill for at least 2 hours.

For the whipping cream:
Place the heavy cream and powdered sugar in a bowl and mix on high until stiff peaks form. Set aside.

For the salty bourbon caramel:
Combine sugar, 1 tablespoon bourbon, corn syrup, and water in a medium saucepan and place over medium-low heat and stir until sugar is dissolved. Once the sugar has dissolved, increase the heat and bring mixture to a boil without stirring. Cook, occasionally swirling the pan and brushing down sides with a pastry brush that has been dipped in water to remove sugar crystals from the side of the pan. Cook until the sugar mixture is a deep amber color, about 6-8 minutes.

Remove from heat and very carefully pour in the heavy cream, butter and salt and mix to combine. (The mixture will bubble up violently, use caution) Let cool for 5 minutes then add remaining bourbon and vanilla. Allow to cool slightly. As the caramel cools it will thicken.

To assemble:
Slice bananas into 1/4 inch slices, set aside. Place 1/4 cup pastry cream in the pie shell and spread evenly. Place half of the banana slices evenly over the pastry cream. Spread another 1 1/2 cups pastry cream over the banana slices, top with remaining banana slices and the remaining pastry cream. Top the pastry cream with fresh whipped cream and garnish with peanuts. Drizzle with salty bourbon caramel just before serving. Serve with additional bourbon caramel, if desired.

Recipe source: very slightly adapted Bon Appetit

Brown Sugar Cookies

March 2, 2012 by Lynsey 1 Comment

There are those recipes that you see that just scream “Make Me NOW!” and then there are others that look good, that you want to make but they don’t speak to you enough to move to the top of the list. The cookie recipes that typically scream at me are those that are packed full of chocolate chunks, heath bits or candy pieces. As of lately, some of the more simple cookies seem to be speaking to me. Every time I make one of these cookies that seems to be more simple I am surprised how delicious and full of flavor they are, even without all those add-ins. I have come across, yet another cookie that is not a typical cookie that speaks to me.

Brown sugar cookies. Yes, that’s it. A simple name, simple ingredients but full of flavor. What can I say about these cookies? Honestly, I cannot say enough good about them. I saw these one day on my new addiction, AKA Pinterest, and the description simply read “they melt in your mouth”. That sums these up perfectly. They are perfectly light and fluffy then topped with the most delicious brown butter frosting. They honestly do melt in your mouth and they will be gobbled up before you can turn around.

The cookie, as the name states, is brown sugar based. The addtion of sour cream helps not only make these cookies extremely moist but lends a tangy undertone to the cookie. The cookie is delicious itself, but let’s talk about the brown butter frosting. I’m ~~slightly~~ obsessed with brown butter. Not only does it help enhance the flavor of savory foods but it really compliments the flavors in sweet foods as well. It has a slightly nutty flavor that is out of this world. In this case the brown butter is combined with powdered sugar and a splash of milk. I could honestly get a spoon and eat this frosting right out of the pan…don’t worry, I didn’t! The soft, sweet cookies topped by this nutty, brown butter frosting is a true treat.

Brown Sugar Cookies

Ingredients:

For the cookies-
2/3 Cup unsalted butter, room temperature
2 Eggs
1 Cup sour cream
1 Tsp vanilla extract
1 1/2 Cups packed brown sugar
2 1/2 Cups all-purpose flour
1/2 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt

For the frosting-
1/4 Cup unsalted butter
2 Tbsp milk
1 1/2 Cups powdered sugar

Directions:

For the cookies-
Preheat oven to 350. Line a cooking sheet with a silicone baking mat or spray with non-stick cooking spray. Set aside.

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

Place butter and sugar in the bowl of a mixer and cream on medium-high until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and mix until combine. Alternating between the flour mixture and the sour cream; add to the sugar mixture, mixing well after each addition.

Using a tablespoon, place rounded spoonfuls on prepared cookie sheet. Repeat process with remaining dough. Place in preheated oven and bake for 8 minutes. Remove from oven and transfer cookies to cooling rack and allow to cool completely.

For the frosting-
Place butter in medium saucepan and place over medium heat. The 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. Add the powdered sugar and stir, add milk 1 tablespoon at a time, until frosting is at a spreadable consistency.

Using an offset spatula, spread frosting on cooled cookies. Return to cooling rack and allow frosting to set before placing in airtight container. Place parchment paper between cookie layers to avoid sticking together.

Recipe source: Best Ever Cookies via Susie QT Pies Scraps of Life

SRC:Chocolate Chip Cookies

February 27, 2012 by Lynsey 7 Comments

I just recently joined the secret recipe club. After enrolling I was put on a waiting list and was contacted shortly after to notify me that there was finally an opening! I was so excited to finally be accepted and couldn’t wait to find out whose blog I had to I could start searching for the perfect recipe for my first reveal! I was assigned Tami’s Kitchen Table Talk this month. Tami’s blog is commited to family friendly recipes that are both convenient and appealing to people of all ages. She’s commited to getting her kids involved in the kitchen and they inspire her to prepare and create recipes they will not only like but recipes they can help prepare as well.

There were quite a few recipes to choose from but I opted for a simple classic, the chocolate chip cookie. I, like many others, am still on the hunt for that perfect chocolate chip cookie, because can you ever have too many perfect chocolate chip cookie recipes stashed away? A cookie that is fluffy, chewy, full of flavor, and, of course, packed full of those delicious chocolaty morsels. This cookie packed so much flavor and each bite was full of chocolate chips. This cookie had the perfect ratio of cookie to chocolate chips. If you like a cookie that is more on the cake-y side then this is the cookie for you!

Chocolate Chip Cookies

Ingredients:

3/4 Cup (1 1/2 sticks) unsalted butter, room temperature
1/2 Cup granulated sugar
1 Cup brown sugar
2 Eggs
1 1/2 Tbsp coffee
2 Tsp vanilla
2 1/4 Cups all-pourpose flour
1/2 Tsp baking soda
1/2 Tsp sea salt
2 Cups chocolate chips

Directions:

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

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

Place butter and both sugars in the bowl of a stand mixer and mix on medium-high using the paddle attachment. Mix until light and fluffy, about 2-3 minutes. Reduce speed to low-medium and add the eggs, one at a time, mixing well after each addition. Add the vanilla and coffee and mix to combine. Reduce speed to low and slowly add the flour mixture and mix until thoroughly combined. Once all ingredients are incorporated, remove bowl from mixer and stir in the chocolate chips.

Using a small-medium cookie scoop, scoop cookie dough and place on prepared baking sheet, leaving one inch of space between each. Repeat process with remaining dough. Place in the preheated oven and bake for 7-9 minutes. Remove from oven and allow to cool on baking sheet for 2-3 minutes, remove cookies and place on cooling rack to allow to cool completely.

Recipe source: Adapted from Chocolate Bytes (Bliss Tree) via Tami’s Kitchen Table Talk

Chocolate Peanut Butter Cookies

February 24, 2012 by Lynsey Leave a Comment

Peanut butter and chocolate. What can I say about this tantalizing flavor combination? It’s a classic that was meant to be together. I, personally, am a huge fan of this epic flavor combo. As big of a fan as I am, Spencer is an even bigger fan. Reese’s peanut butter cups are his all-time favorite candy. So when I got the urge to make cookies I asked him if there was a particular flavor he would like. His only specifications were no sandwich cookies and no frosted cookies. With those being the only stipulations I quickly set out to find the perfect sweet treat to whip up. I came across quite a few options that were totally drool worthy and he approved of all of them (and I bookmarked them all!), but when the words chocolate and peanut butter came out of my mouth he froze in his tracks. Ding ding ding ding, we have a winner!

These cookies were as good in real life as they sounded on paper. They were rich, chewy and decadent. The flavor of both the chocolate and the peanut butter really shined in the cookie batter alone. The flavor of the cookie dough alone was delicious, but the addition of the chocolate chips and the miniature peanut butter cups (which are a treat in and of themselves) truly enhance this cookie and take it to a whole other level of peanut buttery-chocolaty goodness. I love thick and chewy cookies that are packed with flavor and these cookies are definitely all of those things. You must enjoy at least one of these fresh from the oven with a ice, cold glass of milk, there is truly nothing better. Start your weekend off right, make a batch of these decadent cookies to enjoy over the weekend!
Chocolate Peanut Butter Cookies

Ingredients:

1 1/2 Cups flour
1/2 Cup Dutch process cocoa
1/2 Tsp baking soda
1/4 Tsp salt
1/2 Cup granulated sugar
1/2 Cup brown sugar
1/2 Cup (1 stick) unsalted butter, room temperature
1/4 Cup smooth peanut butter
1 Tsp vanilla
1 Large egg
2 Tbsp water
2 Cups miniature peanut butter cups
1/4 Cup milk chocolate chips

Directions:

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

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

Place the butter and sugars in the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 2-3 minutes. Reduce speed to low-medium and add the peanut butter, egg, vanilla and water and mix until combined. Slowly add the flour mixture and mix until thoroughly combined. Remove the bowl from the mixer and stir in the peanut butter cups and chocolate chips.

Place rounded tablespoons about 1 inch apart on a prepared baking sheet. Using the bottom of a glass, slightly press the cookies to lightly flatten. Repeat process with remaining cookie dough. Place in preheated oven and bake for 7-9 minutes. Remove from the oven and allow to cool on cookie sheet for 2-3 minutes, transfer to a cooling rack to allow to cool comlpetely.

Recipe source: very slightly adapted from King Arthur Flour

Sugar Cookie Bars

February 21, 2012 by Lynsey Leave a Comment

I have had these bars bookmarked for I don’t know how long. However, every time I’ve gotten the urge to bake something it’s always been something in the form of cake, cookies or involving chocolate. Although I love sugar cookies, when I bake I’m usually looking for recipes that are somewhat challenging and a little more involved. Well, the perfect opportunity to make these bars finally presented itself! I wanted to make some festive treats for Tucker’s class for their Valentine’s party and these bars instantly popped into my head. They seemed simple enough, looked like they would be very tasty and it would be super easy to make them festive by tinting the frosting a fun shade of hot pink.

I’m so glad I finally had the opportunity to make these tasty treats. They taste just like those delicious chewy frosted sugar cookies, but with even less work! They are moist, soft and chewy, just like a cookie but in a bar form. This is definitely a cookie bar for the frosting lovers out there, you get even more frosting on these babies than you get on any type of cookie. The frosting is smooth, buttery and oh so sweet. Top these delicious, sweet buttery bars with sprinkles to help set tone for any holiday or event. I promise you can’t go wrong serving these for any occasion. Bottom line. Get up, get in the kitchen and make these now! They are super easy. They are delicious! So what are you waiting for?!?

Sugar Cookie Bars

Ingredients:

For the cookies-
1 Cup (2 sticks) unsalted butter, at room temperature

2 Cups granulated sugar
4 Large eggs
2 Tsp vanilla
5 Cups flour
1 Tsp salt
1/2 Tsp baking soda

For the frosting-
1 Cup (2 sticks) unsalted butter, at room temperature

1 Tsp vanilla
Pinch sea salt
4 Cups powdered sugar
5 Tbsps milk
Food coloring, as desired, optional
Sprinkles, for garnish, optional

Directions:

For the cookie bars-
Preheat oven to 350. Line a rimmed 10×15 (or 9×13) pan with parchment paper and set aside.

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

Place the butter and sugar in a mixing bowl and mix on medium-high until light and fluffy, about 2 minutes. Reduce the mixer speed to medium and add the eggs one at a time, mixing well after the addition of each. Add the vanilla and mix to combine. Reduce the mixing speed to low and slowly add the flour mixture to the butter mixture. Mix until thoroughly combined.

Pour the batter on the prepared pan. Using a spatula, spread the mixture evenly over the pan. Place in the preheated oven and bake for 15 minutes, or until a tester inserted into the center comes out clean. The bars should be a light golden brown.

Remove from the oven and allow to cool completely.

For the frosting-
Place the butter in the bowl of a mixer and mix on high until light and fluffy, about 2-3 minutes. Add the vanilla and salt, mixing well. Reduce the speed to low and slowly add the powdered sugar, one cup at a time. Add the milk, 1 tablespoon at a time, until the mixture is smooth. Add food coloring, if desired, and mix until incorporated.

Remove the bars from the pan. Spread the frosting evenly over the cooled bars and top with sprinkles, if desired.

Recipe source: Love and Olive Oil via The Curvy Carrot

Cookies-N-Cream Cookies

February 10, 2012 by Lynsey Leave a Comment

It’s Friday! Yay! What better way to start off the weekend than with some delicious cookies you can munch on all weekend long? I couldn’t wait to share these cookies with you. These aren’t just any cookies. No. This treat is heavily studded with Double Stuffed Oreos. Yes, cookies incorporated into cookies. Doesn’t this sound delectable and exciting?

I have to admit, these cookies have been a long time coming. Not because I’ve been perfecting the recipe, unfortunately. The real reason is everytime I bring a package of Oreos home I end up eating the entire thing before I’m able to add them to some terrific baked good. Fortunately I practiced A LOT of self control when I bought the latest package of Oreos and I was able to finally make a treat with chunks of Oreos!

I’ve seen numerous recipes floating around lately that have incorporated Oreos in them in some way or another. When I first saw a recipe that included Oreos in the mix I was hooked and my mind started filling with ideas of goodies I could make that involved “Milk’s favorite cookie”. I got overwhelmed for just a moment, then settled back down and finally decided on a recipe. Why not take “Milk’s favorite cookie” and mix it in with a basic, simple, buttery cookie dough? This combination was a match made in heaven! The dough isn’t overly sweet but it’s studded with chunks of Oreo throughout the batter and each bite is the perfect combination of sweet, chocolate, creamy (from the Oreo filling), crunchy and chewy. I loved these cookies. This is the perfect way to start your weekend, so get on in the kitchen and whip up a batch of these babies and start enjoyin’!

Cookies-N-Cream Cookies

Ingredients:

1 Cup (2 sticks) butter, room temperature

1 Cup brown sugar
3/4 Cup granulated sugar
2 Eggs
1 Tsp vanilla
1 1/2 Tsp salt
2 Cups flour
1 Tsp baking soda
1 Tbsp milk
2 Cups Double stuffed Oreos, roughly chopped
Directions:

Preaheat oven to 350. Line baking sheets with a silicone baking mat, or spray with cooking spray and set aside.

Sift together the flour, salt and baking soda in a medium bowl and set aside.

Place butter in a large mixing bowl and beat until light, about 1-2 minutes. Add the brown and granulated sugar and mix until light and fluffy, another 2-3 minutes. Add eggs, one at a time, mixing to make sure each is incorporated. Add the vanilla and milk and mix until combined. Slowly add the flour mixture until thoroughly mixed.

Once the batter is mixed, remove the bowl from the mixer and stir in the chopped oreos and mix until evenly incorporated throughout the batter.

Drop rounded spoonfuls onto prepared cookie sheets, spacing them about 2 inches apart. Place cookies in the oven and bake for 9-11 minutes, until cookies are set and golden brown. Remove from oven allow to cool for 5 minutes on baking sheet, then remove to a cooling rack to cool completely. Store in an airtight container.

Recipe source: A Lynsey Original

Toasted Coconut Cake with Walnuts and Cranberries

February 8, 2012 by Lynsey Leave a Comment

Craberries. Walntus. Toasted coconut. Are you excited yet? I am! If these three foods alone don’t excite then maybe these three foods combined with cake and buttercream frosting will! I must say, I am pretty sure this is one of my favorite cakes to date. I’m an avid cranberry lover. If that isn’t evident then just take a look around and you’ll find an aray of recipes that include cranberries. From sweet to savory, I’m not picky, if it has cranberries you can count me in!

So enough about my fascination with cranberries, lets talk about this delicious cake! I love this cake for many reasons. Of course I love it because it’s sweet. It’s cake. It’s dessert. What’s not to love? The cake is so light, airy and fluffy but full of so much flavor. I love cakes like this because you don’t feel completely loaded down after you enjoy a dessert. On top of this light and subtly sweet cake there’s the frosting that is lightly flavored by coconut. This frosting is sweet but not overly rich. I’m telling you, this is one of the best cakes I’ve had the pleasure of making. The lightness of the cake, tart cranberries, walnuts, toasted coconut, and the fluffy sweet frosting are delicious. It truly was love at first bite! Another reason I love this cake is the exposed sides. I love how you can see the frosting, cranberries and walnuts between each layer. I think it gives it a rustic look but it looks so elegant at the same time. I honestly could go on and on about how much I love this cake, but I won’t keep you anymore beacuse you really should get in the kitchen and try this for yourself!

Toasted Coconut Cake with Walnuts and Cranberries

Ingredients:

For the cake-
2 2/3 Cups all-purpose flour
2 1/4 Tsp baking powder
1/4 Tsp baking soda
1/4 Tsp salt
3/4 Cup unsalted butter, room temperature
1 1/3 Cup sugar
6 Large egg whites
1 1/2 Tsp vanilla
1/2 Tsp coconut extract
3/4 Cup buttermilk

For the filling and topping-
2 Cups cranberry juice
1 1/2 Cups dried cranberries
1 Cup walnuts, chopped and toasted
1/4 Cup sweetened shredded coconut, lightly toasted
1/4 Cup unsweetened shredded coconut, lightly toasted
3/4 Cup unsalted butter, room temperature
1/3 Cup unsweetened coconut milk*
2 Pounds powdered sugar
1 Tsp coconut extract

*Can be found on the Asian food isle.

Directions:

Place a rack in the center of the oven. Preheat oven to 350. Grease and flour three 9-inch cake pans, set aside.

Place cranberry juice in a medium saucepan and bring to a boil. Add the dried cranberries and allow the juice to return to a boil. Reduce heat and allow to simmer for 1 minute. Remove from heat, cover and let stand for at least 20 minutes. Drain any excess juice.

For the cake-
In a medium bowl sift together the flour, baking powder, baking soda and salt and set aside. Combine the butter and sugar in a large mixing bowl and beat on medium until light and fluffy, about 3-4 minutes. Reduce the speed to low and slowly add the egg whites, vanilla, and coconut extract and mix until incorporated. Alternating between wet and dry, add the flour mixture and buttermilk in three additions, ending with the buttermilk addition. Evenly divide the batter among the three prepared pans.

Place the cake in the oven. Allow to bake for 18-20 minutes, utnil wooden pick inserted comes out clean. Remove pans from oven and allow to cool in the pan for 10 minutes. Remove the cakes from the pans and place on a wire rack and allow to cool completely.

For the frosting-
Place the butter in the bowl of a mixer and beat on medium speed until light and creamy. Slowly add 2 cups of powdered sugar, beating well to incorporate. Slowly add the coconut milk and extract until combined. Gradually add the rest of the powdered sugar until fluffy. (Beat in milk, 1 teaspoon at a time, if frosting appears to be too stiff or dry)

To assemble-
Place one cake layer on a cake plate. Spread 1/3 of the frosting over the cake layer and sprinkle with 1/2 of the cranberries and 1/3 of the walnuts. Place the second layer of cake on the cranberry filling and repeat the frosting process. Place the third cake layer on the cake and top with the remaining frosting, walnuts and coconut.

Recipe source: Better Homes and Gardens, November 2011

Sweet and Salty Cookies

February 3, 2012 by Lynsey 2 Comments

This post has been a long time coming. I have been experimenting with this cookie recipe for quite some time now. I wanted a cookie that embodied the perfect amount of sweet and salty without one over powering the other. Well, the day has finally come! I have the perfect recipe that includes it all; sweet, salty, crunchy, chewy, rich and of course, Oh. So. Yummy! I can’t begin to tell you how proud I am of this recipe and how excited I am to finally be able to share this with you.

I have tried multiple recipes that claim to be the perfect combination of sweet and salty but every time I just haven’t been wowed. All that changed once I had these cookies. I can honestly say I’ve never had a cookie that incorporated a little bit of everything in each bite, until now. These cookies have it all. I love how they are thick, gooey, rich, sweet, chocolatey and salty. This sweet and salty trend may be a craze to some but to me, it’s my perfect dessert. I started mixing these two flavors a long time ago. I remember when I was little, I would make some popcorn then sprinkle in M & M’s, peanuts, pretzels and raisins. When I had that snack I was one happy little girl. My love for these flavor combinations has only grown over the years and I jump at the opportunity to try or create recipes that involve these flavors. I loved this combination long before it became a craze and I’ll love it long after it’s lost it’s luster.

Sweet and Salty Cookies

Ingredients:

For the cookies-
1 Cup (2 sticks) butter, room temperature
1 Cup brown sugar
3/4 Cup granulated sugar
2 Eggs
1 Tsp vanilla
1 1/2 Tsp sea salt
2 Cups flour
1 Tsp baking soda
1 Cup (about 6 pretzel rods) roughly chopped
1/2 Cup dry roasted peanuts, roughly chopped
1 Cup pretzel M & M’s, roughly chopped
3/4 Cup chocolate chips
Kosher salt, for sprinkling

For the ganache-
2 Tbsp butter
6 Oz semi-sweet baking chocolate, roughly chopped
1 Tbsp heavy cream
Kosher salt

Direcetions:

For the cookies-

Preaheat oven to 350. Line baking sheets with a silicone baking mat, or spray with cooking spray and set aside.

Sift together the flour, sea salt and baking soda in a medium bowl and set aside.

Place butter in a large mixing bowl and beat until light, about 1-2 minutes. Add the brown and granulated sugar and mix until light and fluffy, another 2-3 minutes. Add eggs, one at a time, mixing to make sure each is incorporated. Add the vanilla and mix until combined. Slowly add the flour mixture until thoroughly mixed.

Once all the ingredients are mixed together remove the bowl from the mixer. Add the pretzels, peanuts, chocolate chips, and M & M’s and stir until evenly incorporated.

Place rounded tablespoons of dough on the prepared cookie sheet. Press the ball of dough slightly with the bottom of a glass, press just enough to flatten slightly but allowing the scoop to remain thick. Repeat process with remaining dough. Sprinkle the cookies with Kosher salt and place in the preheated oven and bake for 8-9 minutes, until cookies are golden brown. Remove from the oven, allow cookies to cool on the baking sheet for 5 minutes, transfer to a cooling rack to allow to cool completely.

For the ganache-

Place the butter and baking chocolate in a microwave safe bowl. Heat the two ingredients in 25 second intervals, stirring after each interval until completely melted. Add the heavy cream and stir to combine. The ingredients may need to be heated an additional few seconds to combine. At this point the mixture should be shiny, thick and smooth.

Dip the bottom of the cookie in the ganache then place the dipped cookie upside down on a cooling rack and sprinkle with Kosher salt. Repeat the process with the remaining cookies.

Allow to completely cool before storing in an airtight container. Place a layer of wax paper between each layer of cookies to eliminate the chocolate sticking to the top of the stacked cookies.

Recipe source: A Lynsey Original

Brownie Pie

January 20, 2012 by Lynsey Leave a Comment

By now, I’m sure you are all aware and addicted to Pinterest. For those of you who have not heard of this new, very addicting, site let me tell you a little bit about it. It is a virtual pin board that will help you keep track of DIY projects, recipes, clothing, and elements of your dream home and everything in between. As I have said it is very addicting and it doesn’t take long to real you in. It is, however, very handy. It keeps all of your interests in one place that can be accessed from anywhere there is internet. This is not only convenient, but it helps eliminate frustration as well as the need to print out page after page of instructions, ideas, or recipes that you want to keep on hand, in a safe place, only to find that when you are ready for it you have lost it. I can’t tell you how many times I’ve gone to make a recipe only to find out that I can’t find the recipe, let alone remember what website I found it on. Those days are over, Pinterest is one of my new best friends, along with Google reader, I have everything in a centralized location and at my fingertips no matter where I am! Okay, enough about my new found ~~addiction, hobby,~~ I mean virtual bulliten board.

How, you ask, did Pinterest come up and why is it relevant in any way to this post? Well, I’m glad you asked. Pinterest is how I first came across this deliciously, mouth-watering recipe for brownie pie. I love the blog Love and Olive Oil (if you haven’t heard of it you must check it out!) and I have following it for quite some time but this specific recipe somehow slipped past me. Luckily it was brought to my attention through another source and I quickly “pinned” it to my food board and just waited for the perfect occassion to make it…not that there really needs to be a reason for chocolate.

If you have been following this blog for any amount of time, you know that I am a HUGE chocolate fan. There can honestly never be too much chocolate, in my opinion. I have an equal enthusiasm for brownies. There isn’t much, if anything, that can beat a good, hot, chocolate-y, gooey brownie. Brownies are a classic and pretty simple but there is something magical about that gooey, fudginess that is a brownie. Could there really be anything that could make a brownie better? Well, I thought not until I had this recipe. This recipe takes brownies and puts them in a pie form. Now for all of you edge and corner lovers out there, this is the recipe for you. You not only get your fudgy brownie, but you get your crisp yet chewy edges in every bite.

The brownie is prepared like normal but the difference is made by using a pie plate. Instead of using a traditional 9×9 or 9×13 pan, a pie plate is used. By using a pie plate, a “crust” is formed not only along of the bottom of the pie but around the edges too. The end product is brownie in a pie form that has an edge on every piece. It’s incredibly easy to put together and even easier to eat. Chocolate, salt and ooey gooey goodness in every bite! My friends, it doesn’t get any better than that!

Brownie Pie

Ingredients:

1 1/2 Cups sugar
1/2 Cup flour
1/3 Cup dark chocolate cocoa
1/2 Cup (1 stick) unsalted butter, room temperature
3 Large eggs, room temperature
1 Tsp vanilla extract
1/8 Tsp sea salt, plus additional for sprinkling on top
1/2 Cup dark chocolate or semi sweet chocolate morsels
1 Cup fresh whipped cream (optional)
Vanilla ice cream (optional)

Directions:

Preheat oven to 325 degrees.

Generously grease a 9-inch pie plate or 3 to 4 mini pie plates.

Combine sugar, butter, eggs, vanilla and salt in a mixing bowl and beat at medium speed with an electric mixer. Beat in flour and cocoa. Stir in chocolate morsels. Pour batter into prepared pans.

Bake for 40 minutes (30 to 35 minutes for mini pie plates) or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool at least 30 minutes before slicing. Serve topped with whipped cream or ice cream, if desired.

Recipe source: Ingredients Inc. via Love and Olive Oil

Mexican Wedding Cookies

December 28, 2011 by Lynsey 1 Comment

Christmas has come and gone but I still have one more cookie to share with you. These cookies have a multitude of names; Russian Tea Cakes, White Cookies but most commonly Mexican Wedding Cookies. Although this may not be a seasonal cookie to many of you, it is to me. I know Christmas is here when I walk into my parent’s house and see a big container of these beautifully delicious white powdered sugar cookies. Once I have my first one of the year I know the Christmas season is here.

These cookies are simple, elegent and festive. They are a shortbread type of cookie that isn’t overly sweet, but they have a nice buttery flavor. Once these cookies are removed from the oven they are given a dose of super, extra sweetness by being tossed and covered in powdered sugar. The addition of powdered sugar not only adds a delicious amount of sweetness but it reminds me of a fresh blanket of powdery snow. Now if that doesn’t get you in the mood for Christmas I don’t know what will.
These make a terrific addition to any dessert table as well as a cookie or sweet gift basket. If you do make them for a cookie swap or basket be sure to make a few extras because you’ll catch yourself testing one or two…or maybe even three or four! But who’s counting???

Mexican Wedding Cookies

Ingredients:

1 Cup (2 sticks) unsalted butter, at room temperature
1 Tsp vanilla
2 1/4 Cups flour
2 1/2 Cups powdered sugar, separated
1/4 Tsp salt
1/2 Cup pecans, toasted and roughly chopped

Directions:

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

Place butter, vanilla and powdered sugar in a bowl and cream on high until fluffy, about 2-3 minutes. Gradually add the flour and salt and mix until combined. Remove from mixer and knead in the pecans until thoroughly combined.

Using a small cookie scoop, or melon baller, scoop out the dough and roll to form balls. Place on cookie sheet about an inch apart, repeat with remaining dough. Place in oven and bake for 20-25 minutes, until cookies are firm and dough is golden. Remove from oven and all to cool for 2 to 3 minutes.

Place 1 cup of powdered sugar in a plastic bag. Working in small batches, place cookies in the powdered sugar and toss to coat. Remove coated cookies to a cooling rack and allow to cool completely. Repeat process with remaining cookies. Once all cookies have been coated, repeat the process to coat a second time. Place in an air tight container to store.

Recipe source: my MaMaw

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