Desserts

Gingersnaps

December 22, 2011 by Lynsey Leave a Comment

Gingersnaps are one of my favorite cookies. I have always been a fan of them. As a little girl, I remember standing by the oven waiting on my Grandma to pull out a fresh batch and it was all I could do to restrain myself to let them cool enough for me to touch. There was just nothing better than having a gingersnap fresh from the oven, while they were still warm and having a large glass of cold milk to accompany it. It’s still the same for me today, I can’t wait to have one…or two or three…fresh from the oven. There’s just nothing like it.

For me, it seems like the Christmas season hasn’t officially begun until I’ve had gingersnaps, chocolate crinkle cookies, and a few other delicious treats. To me, these cookies scream Christmas and winter. The flavors fit perfectly with this time of year. I love the combination of sweet paired with the warm spices in this cookie. There’s just something so comforting about these cookies. The would make the perfect gift for any sweet lover in your life and Santa would enjoy a plate of these with a tall glass of milk on Saturday night!

Gingersnaps

Ingredients:

3/4 Cup unsalted butter, room temperature
1/2 Cup dark brown sugar
1/2 Cup granulated sugar
1/2 Tsp baking soda
1/2 Tsp salt
2 Cups all-purpose flour
1 1/2 Tsp smoked Siagon cinnamon
1 1/2 Tsps ground ginger
1/2 Tsp cloves
1/4 Cup molasses
1 Large egg, room temperature
1/2 Tsp vanilla
1 Cup Sugar in the Raw, for rolling

Directions:

Line baking sheets with silicon mat or parchment paper and set aside.

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

Place the butter and sugars in the bowl of an electric mixer and mix on medium-high until light and fluffy, about 2 to 3 minutes. Add the molasses, egg and vanilla to the butter mixture and mix to incorporate. Add the flour mixture to the butter mixture and mix until combined. Cover the dough and refrigerate for at least an hour.

When ready to bake, preheat ove to 350.

Place the sugar in the raw in a bowl and set aside. Remove the dough from the refrigerator and roll into 1 inch balls. Roll each dough ball in the sugar and place on the prepared baking sheet, spacing the cookies approximately 2 inches apart. Using the bottom of a glass, gently press each cookie to flatten slightly. Continue the process with the remaining dough.

Bake the cookies for 11-14 minutes, or until the cookies feel dry and firm*. Move the cookies to a wire rack and allow to cool completely.

*the longer they cook the more crispy they’ll be

Recipe source: very slightly adapted from Joy of Baking

Fleur De Sel Caramels

December 21, 2011 by Lynsey 1 Comment

I am a huge fan of caramel. Caramel apples. Caramel candy. Caramel syrup. If it involves caramel you can count me in! There is just something irresistable about the rich, chewy, butteriness of chewy caramel candy. Pair that with a sprinkle of fleur de sel and you’ve got the perfect combination of sweet and salty. These caramels not only have fleur de sel in them but they are garnished with some as well, which adds a touch of sparkle to this treat.

Caramels may not be the most fancy or snazzy candy for the holiday season, but in my opinion you just can’t beat a really good caramel. It doesn’t get much better than making your own candy, I honestly think I’m getting addicted! It’s so gratifying to make your own caramel. This process starts with a few simple ingredients, that are probably staples in every pantry, and then ends with a delicious, chewy candy.

There really isn’t a lot to these caramels, a little patience and a candy thermometer is all you need. Watching the granulated sugar transform to a rich, amber colored syrup is so fun and exciting because after that your just a few simple steps away to having a delicious candy. I believe these would make a perfect addition to any Christmas goody basket. Oh, and be sure to make extra so you can enjoy some yourself!

Fleur De Sel Caramels

Ingredients:

Vegetable oil
1 1/2 Cups sugar
1/4 Cup light corn syrup
1 Cup heavy cream
5 Tbsp unsalted butter
1 Tsp fine fleur de sel, plus extra for sprinkling
1/2 Tsp pure vanilla extract
1/4 Cup water

Directions:

Line an 8 inch baking pan with parchment paper and brush with oil. Allow the paper to drape over 2 of the sides. Set aside.

Combine water, sugar, and corn syrup in a deep sauce pan and bring to a boil. Boil until the mixture is golden brown. Do not stir the mixture, just swirl the pan to mix the ingredients. Watch carefully, it will easily burn close to the end.

Meanwhile, in a small sauce pan, combine the cream, butter, and 1 teaspoon of fleur de sel and bring to a simmer over medium heat. Once the butter has melted, remove from heat and set aside.

When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful as it will bubble up violently. Stir in the vanilla with a wooden spool and cook over medium-low heat for about 10 minutes, or until a candy thermometer reaches 248 (firm ball). Very carefully pour the mixture into the prepared pan and refrigerate a few hours, until firm.

When the caramels are cold, remove the sheet from the pan and place on a cutting board. Cut the sheet in half. Starting with the long side, roll the caramel tightly into an 8 inch long log. Repeat with the remaining caramel. Sprinkle both logs with the fleur de sel, trim the ends and cut each log into 8 pieces. Cut parchment paper into 4×5 inch pieces and wrap individually, twisting the ends. Store in the refrigerator and serve chilled.

Recipe Source: Barefoot Contessa

Buttermilk Pie

December 1, 2011 by Lynsey Leave a Comment

It’s National Pie Day! Yes, pie has it’s own special day. How fun is that? I used this special day as inspiration to try a pie that I’ve heard a lot about but that I’ve never tried myself. Buttermilk pie. Have you heard of it? I’m sure most of you have, and I’m sure a lot of you have even had one.

If you are still unsure about this pie, here is a bit more information. This is a pie that has been around for generations, and it’s a traditional southern style dessert. This is nothing fancy; just eggs, butter, sugar, buttermilk and a few more ingredients comprise this pie. It’s a simple, custard based pie that is made with buttermilk (just as the name indicates). This is a pie that can be baked in a pie shell, but can be baked in just a pie dish as well (this is ideal for my mom since she just uses the crust as a utensil to hold the filling). This would even be fun to put in mini pie dishes or ramikins for easy, individual serving portions.

Now if you’re still not too sure about this pie, wait before you switch pages or decide that this isn’t the pie for you. Spencer was skeptical of this pie as well. He turned his nose up at the name alone, and basically looked at me like I was crazy for even wanting to make this. It only took an hour to change his mind, as soon as the pie came out of the oven (and after I took my pictures, of course) he dug into the pie not once but twice! I second Spencer’s new found enthusiam for this pie. I now can honestly say I see what all the hype is about. Don’t be fooled by the simplicity of the ingredients, this is one delicious pie. A crunchy, brulee-type top, smooth, custard like filling and the soft, flakiness of the crust makes for a simple but award winning pie. This pie doesn’t need anything else, but a sprinkle of powdered sugar or a scoop of fresh whipped cream would add a simple, but finishing touch.

Buttermilk Pie

Ingredients:

2 Cups granulated sugar
1 Tbsp flour
1/2 Tbsp cornmeal
8 Tbsp (1 stick) unsalted butter, room temperature
3 Large eggs, beaten
Pinch of salt
3/4 Cup buttermilk
1/4 Tsp baking soda
1 Tsp vanilla extract
1 Tsp white vinegar
1 Pie crust

Directions:

Preheat oven to 350.

Bake the empty pie crust for 10 minutes, remove from oven and set aside.

Meanwhile, combine the sugar, flour, and cormeal in a small bowl and set aside. Place the butter in a bowl and cream using an electric mixer. Add the sugar to the butter and mix until light and fluffy. Add the eggs, buttermilk, baking soda, salt, vanilla and vinegar and stir (or mix on low) until incorporated.

Poor the filling into the partially baked pie shell. Place the filled pie shell on a baking sheet (to catch any filling that bubbles over), place in the oven and bake, uncovered, for 45-50 minutes or until the filling is set.

*a pinch of ground cinnamon or nutmeg may be added to give a little more flavor to the custard. Also, lemon is used is some variations of this recipe as well. I think I will try adding a little lemon zest and juice next time!

Recipe source: Homesick Texan (P.S. This talented Texan is not only a blogger but she has a cookbook that was recently published. Be sure to check it out and keep it in mind for the cook on your Christmas list.)

Desserts for your Thanksgiving Table

November 22, 2011 by Lynsey Leave a Comment

Thanksgiving is just a few days away. Can you believe it? Where does the time go? I’m sure you all are looking forward to spending time with your family, I know I am, as well as eating all of that delicious food, and reflecting on all that we are thankful for. I look forward to the meal itself, but what really gets me excited is all of the desserts. I mean a Thanksgiving meal isn’t complete without dessert, am I right?

If you’re like me, then you have that one dessert that you wait for all year long, the one that you “unofficially” always have first dibs on. For me, it’s my dad’s pecan pie. He only makes it twice a year; Thanksgiving and Christmas and I crave it the other 363 days of the year. Yes, I have the recipe and yes, I’ve made it but it’s just not the same. Maybe you’re a person who likes to change it up a bit and try something new each year. If this is you, then don’t worry because I have a few desserts that will be at home at any Thanksgiving celebration.

Pumpkin snickerdoodles– these cookies are perfect for the young, or young at heart, they are sure to please crowds of all ages. These fluffy cookies encompass all that is fall. The subtle flavor of pumpkin with underlying tones of fall spices would be the perfect end to any meal.

Brown butter pumpkin latte cupcakes– these little pieces of heave are like Starbuck’s Pumpkin Spice Lattes in the form of a cake. I love the earthy, nutty flavor the brown butter brings to this cake. Drizzle with caramel sauce and dust with cinnamon for a fun and festive addition to the dessert table.

Pumpkin coffee pound cake– pumpkin, coffee and all the spices of fall are what comprise these pound cake. No extra frostings or glazes are needed for this cake, just sprinkle with powdered sugar for an elegant and delicious dessert.

Chocolate bourbon pecan pie-this twist on a pecan pie gives this classic a fresh perspective. Add chocolate to any dish and it’s sure to please any dessert lover.

Pumpkin chocolate cheesecake– combine cheesecake and pumpkin pie and you get this rich and delicious pie. A spin on a Thanksgiving classic will wow your guest and be the perfect accompaniment to a nice, hot cup of coffee.

To all of my wonderful readers, I hope you have a wonderful Thanksgiving. I hope you use this day to reflect and remember all you’re thankful for. I try to do this daily, but I will take special effort on Thanksgiving to note each and every thing I have to be thankful for. I am truly blessed. Happy Thanksgiving to you all.

Pumpkin Snickerdoodles

November 18, 2011 by Lynsey Leave a Comment

We have reached the end of the “Week of Pumpkin”. It’s been a good week, I think! There have been a variety of recipes this week, from breakfast, to chili to desserts, we’ve covered it all. Last but definitely not least, we have pumpkin snickerdoodles. I think these cookies are the perfect way to end a fabulous week of pumpkin recipes!

Snickerdoodles, to me, are one of the more underrated cookies out there. I’ll be real honest with you and make a confession. They aren’t a cookie I long for, and I don’t really deem them irresistable. While there are some people out there that love these cookies, and prefer them over any other sweet out there, I’m not one of them. I, personally, would rather have a cookie with a little more to it; like chunks of chocolate or candy pieces or something like that. But that’s just my personal preferance. I mean that is why they make vanilla and chocolate, right? So everyone can enjoy a treat that appeals to THEIR tastes.

So I’m sure you thinking to yourself, “if you don’t like them then why did you make them?” Well, to answer your question I think my opinion of the Snickerdoodle is slowly but surely changing. Sometimes simple is better. That is definitely true with these cookies. There really isn’t a lot to these cookies; but the end result is a soft and fluffy cookie with the subltle flavors of pumpkin and warm fall spices. I coudn’t help but enjoy one of these cookies right out of the oven; the smell was so enticing, I just couldn’t resist. These tasted so good; pumpkin, sugar, cinnamon, spice, all of the good things about fall are baked in this wonderful little cookie.

I must confess, I think I’m addicted to these cookies now. After I made these delicious little treats, I found myself craving them and just having to have one after I walked through the door every day. They are simple, soft and fluffy and perfect for a fall day. This recipe makes a lot of cookies, but don’t havle it, instead make the full batch and share with friends, families, neighbors and co-workers. I get so much joy out of baking for others and this is the perfect way to spread some joy to others in your life and to officially welcome fall.

Want a recap of everything that’s been made this week? Click here for all of the recipes that were posted this week. Need even more pumpkin?
Here are a few links that will quench your craving:
Pumpkin penne with arugula
Brown butter pumpkin latte cupcakes
Cranberry, white chocolate, pumpkin muffins

Pumpkin Snickerdoodles

Ingredients:

For the cookies-
3 3/4 Cups all purpose flour
1 1/2 Tsp baking powder
1/2 Tsp salt
1 Tsp ground cinnamon
1/4 Tsp ground cloves
1/8 Tsp ground nutmeg
1 Cup (2 sticks) unsalted butter, room temperature
1 Cup sugar
1/2 Cup brown sugar
3/4 Cup pumpkin puree
1 Large egg
2 Tsp vanilla extract

For the coating-
1/2 Cup sugar
1 Tsp ground cinnamon
1/2 Tsp ginger
1/4 Tsp allspice

Directions:

In a large bowl sift together the flour, baking powder, salt, cinnamon, cloves, and nutmeg. Set aside.

Place butter in the bowl of a stand mixer and beat on high to cream, the butter should be aerated. Add the sugars to the butter and beat on medium-high until light and fluffy, about 3 minutes. Add the pumpkin and mix to combine. Add the egg and vanilla, scraping down the sides of the bowl to ensure all ingredients are incorporated.

Gradually add the flour mixture to the butter mixture, beating well after each addition. Once all the ingredients are combined and well mixed, cover and chill for at least one hour, or until dough is firm.

When you are ready to bake, preheat the oven to 350. Line cookie sheets with a silicone baking mat, or parchment paper.

In a small bowl combine sugar, cinnamon, allspice and ginger for the coating mixture. Stir to combine and set aside.

Remove the cookie dough from the refrigerator. Use a medium cooking scoop (1 1/2 Tablespoons), or a large spoon, to scoop the dough. Form the scooped dough into balls, roll liberally in the sugar mixture and place on the baking sheet. Place cookies on prepared baking sheets at least 2 inches apart. Dip a heavy glass with flat bottom into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass with the sugar mixture as needed.

Bake for 10-14 minutes, or until cookies are just set and thoroughly baked. Allow to cool on cookie sheet for 5 minutes, then transfer to cooling racks to allow to cool completely.

Store in an airtight container.

* These cookies freeze well too.

Recipe source: slightly adapted from recipe girl, originally from dlyn

Pumpkin Coffee Pound Cake

November 15, 2011 by Lynsey Leave a Comment

Thanksgiving is a little over a week away. I can’t believe it! The time is drawing near for turkey, sweet potatoes, dressing and all of the other scrumptious dishes that go along with this holiday. I can’t wait. But before we sit down to eat, give thanks and visit with loved ones; last minute planning is heavily underway to ensure that everything goes off without a hitch. This planning is not only important for the meal itself, but for the dessert as well. For me, dessert is just as important to Thanksgiving as the turkey and dressing.

If you are still looking for the perfect dessert to take to your holiday gathering, look no further. This pumpkin coffee pound cake with fit the bill perfectly. It’s the perfect combination of sweet, spice and pumpkin. The addition of coffee is minimal, but it enhances the overall flavor of the cake. This cake is simple, delicious, moist and encompases all of the flavors of fall. A sprinkle of powdered sugar is all this cake needs before being served. Enjoy as a dessert or even with coffe as breakfast! Just like any sweet treat, this is delicious straight from the oven, but it’s also a perfect dessert to make ahead of time to ensure your precious oven space is available for the big day!

Pumpkin Coffee Pound Cake

Ingredients:

1 ¼ Cups granulated sugar, divided
1 ¼ Cups brown sugar, divided
1 Cup canola oil
3 Eggs
1 (15 oz) can pumpkin puree
¼ Cup hot espresso*
3 Cups all-purpose flour
2 Tsp baking soda
1 Tsp ground cinnamon
1 Tsp ground nutmeg
¼ Tsp ground allspice
¼ Tsp ground cloves
½ Tsp salt
1 Package instant vanilla pudding
Powdered sugar, for dusting

Directions:

Preheat oven to 350.

Grease and flour bundt pan and set aside.

In a large bowl sift the flour, soda, cinnamon, nutmeg, allspice, cloves, salt and pudding together and set aside.

Place one cup of each, sugar and brown sugar in a mixing bowl along with the oil and blend until combined. Add the eggs, one at a time, mixing well after each addition. Add the flour mixture and pumpkin puree to the egg mixture, alternating between the two and mixing well after each addition.

Place the hot coffee in a small bowl, add 2 tablespoons of sugar and stir to dissolve. Place 1 cup of the cake batter in the coffee and stir to combine. Set aside.

Pour half of the cake batter into the prepared pan. Next, pour in the coffee batter. Sprinkle 2 tablespoons of granulated sugar and 3 tablespoons-1/4 cup of brown sugar over the coffee batter. Spoon the remaining cake batter into the pan and sprinkle with an additional 1-2 tablespoons granulated sugar.

Bake for 50 minutes to 1 hour, until cake begins to set and pull from sides or until a toothpick inserted comes out clean.

*If you aren’t a coffee lover you can easily omit the coffee portion of this cake and still have a delicious and satisfying dessert.

Recipe source: adapted from Taste of Home

Brown Butter Banana Strawberry Bread

November 10, 2011 by Lynsey 1 Comment

Banana’s. Strawberries. Brown butter. On their own, each of these are delicious and have a very distinct flavor. They are wonderful in baked goods, breakfast dishes and perfect for a snack. But lets talk about dessert for a minute. First and foremost, I love dessert, I mean anything sweet but we’re going to get kind of flavor specific for just a second. I am a huge fan of banana bread, banana milkshakes, banana whoopie pies, strawberry shortcake, strawberry cake and strawberry ice cream…just to name a few. Honestly, I’m a fan of anything that incorporates any of these flavors.

What is the common element in all of these? They just incorporate one of these three ingredients. So what could be better than just a banana dessert or just a strawberry dessert? What about a dessert that not only includes bananas, but strawberries and brown butter? To me, that sounds absolutely divine and that’s what been done with this bread!

I’ve been a brown butter fan for a long time…if you haven’t tried it you must and I promise you will be addicted to! Browned butter adds so much flavor to any dish, and it goes well with both sweet and savory dishes. I love the nutty flavor it adds to this bread. It gives it so much depth and adds a hint of caramel flavor as well. This pairs well with the tartness of the strawberries and the sweetness of the bananas.

This bread is definitely sweet enough to be served as a dessert, but could easily be enjoyed as a snack or even breakfast. I think this would also be wonderful as a muffin, and perfect for breakfast on the go. I can’t wait to make some more!

Brown Butter Banana Strawberry Bread

Ingredients:

6 oz (1 1/2 sticks) unsalted butter
1/4 Cup plain Greek yogurt
1 1/4 Cups mashed bananas, about 3 ripe bananas
3/4 Cup chopped strawberries
1/4 Cup sliced strawberries
1 Tsp pure vanilla extract
2 Large eggs
2 Cups all purpose flour
3/4 Cups brown sugar
1 Tsp baking soda
1/2 Tsp salt
1/2 Tsp ground cinnamon
1/2 Tsp ground nutmeg

Directions:

Preheat oven to 350.

Grease and flour a 9 x 5 loaf pan and set aside.

For the brown butter-

Place butter in a small saucepan 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 and begins to smell nutty, remove from heat and pour into a small bowl and set aside to cool.

For the bread-

Wash, chop and slice strawberries and set aside. Mash the bananas and set aside.

In a large bowl, sift together the flour, salt, nutmeg, cinnamon, and baking soda. Stir in the brown sugar and set aside.

In a medium bowl, whisk together the eggs, yogurt and vanilla. Add the cooled, brown butter and whisk together. Fold in the mashed bananas. Once combined, add the flour mixture and mix the ingredients together. Fold in the diced strawberries, do not over stir.

Spoon half of the batter into the prepared pan. Place half of the sliced strawberries on the battter in the pan. Spoon the remaining batter into the pan, and top with remaining sliced strawberries.

Place the bread in the oven and bake for 50 minutes (or 1 hour), until bread is golden brown and a skewer inserted into the center of the loaf comes out clean. Let bread rest in the pan for 15 minutes; then invert on a wire rack to allow to cool completely.

Place in an air-tight container to store.

***This bread also freezes well.

Recipe source: slightly adapted from Joy the Baker who’s recipe was inspired by Amateur Gourmet

Brown Butter Pumpkin Latte Cupcakes

October 25, 2011 by Lynsey Leave a Comment

I love this time of year; the crispness of the air, football, and most importantly all of the wonderful food. Yes, fall is here! There are so many terrific foods that accompany fall and recipes with pumpkin definitely flourish. I love pumpkin desserts and I love trying new foods that showcase pumpkin flavor. I have a multitude of pumpkin recipes stashed away that I can’t wait to make, but I am pacing myself so my family, friends and coworkers don’t go into a sugar coma!

This was one of my first pumpkin desserts of the season and I absolutely loved it. The inspiration for this cupcake came from Starbucks’ pumpkin spice latte. The combination of coffee, pumpkin and spices; how delicious is that? I decided to take those flavor combinations and put them into cupcake form. The end result was delicious. There is an underlying flavor of pumpkin, complimented by the warm spices of cinnamon, cloves and all spice, paired with the flavor of coffee. Brushing the cupcake tops with coffee after they are baked enhances the flavor even more. Coffee was carried throughout every element of this cupcake; from the actual cake to the frosting. Instead of using milk in the frosting, I used a few tablespoons of coffee to really let the flavor shine. And they have to be topped off and garnished with something delicious, so to imitate the Starbucks’ baristas, top with a drizzle or two of caramel and a sprinkle of cinnamon. These would be the perfect accompaniment to any fall party, or just the perfect way to enjoy a nice fall day.

Spiced Pumpkin Latte Cupcakes

Ingredients:

For the cupcake-

2 2/3 Cups all-purpose flour
2 Tsp baking soda
2 Tsp baking powder
1 Tbsp instant coffee grounds
1/2 Tsp nutmeg
1 Tsp cinnamon
1/8 Tsp all spice
1/8 Tsp ground cloves
1 Tsp salt
1 Cup brown sugar
1 Cup granulated sugar
1 (15 oz) can pumpkin puree
1/2 Cup (1 Stick) butter, browned
1/2 Cup vegetable oil
4 Eggs
1/4 Cup coffee, for brushing

For the frosting-

1 Cup (2 sticks butter)
3-4 Cups powdered sugar
2 Tbsp espresso (or coffee)

Directions:

Preheat oven to 350.

Place cupcake liners in a cupcake tin and set aside.

Place butter in a small saucepan and place over low-medium heat. The butter will begin to melt and crackle; stir or swirl the butter from time to time to keep from burning. Once the butter ceases to crackle the browning should begin. Keep over heat for another 3-4 minutes, swirling from time to time, allowing butter to brown. You will begin to smell a rich nutty-like flavor. Once the butter has turned brown and you smell the nutty flavor, remove from heat and let cool to room temperature.

Meanwhile, in a medium bowl, combine flour, baking soda, baking powder, coffee grounds, nutmeg, cinnamon, all spice, cloves and salt. Mix ingredients and set aside.

Place oil, cooled brown butter, eggs and both sugars in a mixing bowl. Using an electric, stand mixer, mix all ingredients until light and fluffy. Add the pumpkin puree and mix to combine.

Gradually add the flour mixture to the pumpkin butter mixture and mix on medium-low to combine. Once all of the flour mixture has been added, spoon the batter in the prepared cupcake pan.

Bake cupcakes at 350 for 18-20 minutes. Leave the cupcakes in the pan for 2-3 minutes then remove to a cooling rack to allow to cool completely.

For the frosting-

Place the butter in the bowl of an electric mixer and whip on high until light and fluffy, about 2-3 minutes. Add the coffe and whip until combined. Gradually add the powdered sugar until desired consistency is achieved.

Place the frosting in a piping bag and frost the cooled cupcakes. Drizzle with caramel sauce. Sprinkle with ground cinnamon.

Recipe source: cake adapted from Williams Sonoma
frosting-Lynsey original

Cream Cheese Swirl Brownies

October 21, 2011 by Lynsey Leave a Comment

Early tomorrow morning my city’s downtown streets will be flooded with a sea of pink. Tomorrow is the annual Susan G. Komen race for the cure. In honor of the race and to show my support for the survivors and the cause (and hoping we soon find a cure) I wanted to make something sweet and pink.

There’s nothing that gets me up and going more than sweets, and to be more specific chocolate! I love brownies; I honestly think I could sit down with a fork and a whole pan of brownies and eat myself sick. I love their rich, fudgy, chocolatey goodness. They really do make a bad day good. What’s better? Enjoying one straight from the oven (or heated in the microwave) with a tall glass of ice cold milk. There’s nothing that can top it. Brownies are a classic, and delicious on their own but there are so many spins and twists that are added to them now and it just compliments the deliciousness!

While I love classic brownies I’ve been dying to try cream cheese swirl brownies for quite some time. I’m finally getting around to it and I decided to make them pink in honor of breast cancer awareness month and for our race for the cure. These were delicious. The fudgy chocolate topped with the tangy, yet sweet cream cheese made for the perfect match. No wonder these things are so popular…and I now see why this combination has been around for quite some time. This is the perfect way to jazz up your brownies and add a little twist on a classic. They are also easy to personalize for any party or holiday; just add a touch of food coloring to the cream cheese batter to tint it whatever color you desire.

Although the month is almost over, I challenge you to “think pink” for the rest of the month. Bake something pink and share with others to help spread awareness. Think of the ones you know that have been affected by breast cancer and keep those in mind who are battling through this disease right now. Think pink in hopes the we soon find a cure.

For more things sweet and pink check out Jen’s blog, Beantown Baker, during the month of October and read more about her Power of Pink Challenge.

Cream Cheese Swirl Brownies

Ingredients:

For the brownies-

1 Stick butter
1 Oz. sweetened chocolate
2 Oz. unsweetened chocolate
2 Eggs
1/2 Cup sugar
3/4 Cup flour
1 Tsp vanilla
1 Tsp Kosher salt
1/4 Cup white chocolate chips

For the cream cheese-

8 Oz. cream cheese, room temperature
1/4 Cup granulated sugar
1/2 Tsp vanilla
1 Egg

Directions:

Preheat oven to 350.

Line an 8×8 pan with parchment paper (or foil) and spray with nonstick cooking spray. Set aside.

For the brownies-

Roughly chop the chocolates. Combine both chocolates and the butter in a medium saucepan and place over low-medium heat. Leave over the heat until all ingredients are melted, about 3-5 minutes, stirring occasionally to avoid burning. Once the butter and chocolates are melted, remove from the heat and add the sugar and stir until completely incorpated. Add the vanilla and salt and stir. Add the eggs and mix together, followed by the flour. Stir all ingredients together to completely combine. Set aside.

For the cream cheese-

Place the cream cheese in a bowl and beat on medium with an electric mixer. Gradually add the sugar, vanilla and egg until all ingredients are combined.

To assemble-

Pour 3/4 of the brownie mixture in the prepared pan. Drop half of the cream cheese mixture, by spoonfuls over the brownies, sprinkle with the white chocolate chips. Repeat layering, pouring the remaining brownie mixture followed by dropping spoonfuls of the cream cheese mixture. Use a knife to gently swirl the cream cheese and brownie mixture together, creating a marble effect.

Place in the oven and bake for 45-55 minutes, until the brownies have puffed and the center feels ever so slightly firm, or when a toothpick inserted into the center comes out with several moist crumbs adhered to it.

Recipe source: Brownies-A Lynsey original
Cream cheese layer- Joy of Baking

S’more Brownies

October 19, 2011 by Lynsey Leave a Comment

S’mores are one of my all time favorite treats. There is just something magical about the combination of graham crackers, chocolate and ooey gooey toasted marshmallows. What’s even better? Sitting around a campfire on a cool night and enjoying s’mores. There’s just nothing better! Since we don’t go camping a whole lot I don’t get to enjoy the traditional s’mores as much as I would like so I’m always on the hunt for recipes that incorporate s’mores. I’ve seen quite a few recipes out there that I’m dying to try; s’more bars and adult s’mores, just to name a few. Finding recipes that incorporate these delicious little jewels is the best way to get my s’mores fix and bring the best of the outdoors in!

A few weeks ago Spencer made the first of many trips to the woods, hunting season is here! Every time he and the guys go to the woods, the wives always make sure they are armed with plenty of snacks and goodies to get them through the weekend. While everyone normally changes up what they send each time, it has been requested that I continue to make brownies. I typically stick with the same recipe, but this time I decided to change it up a bit and make s’more brownies. S’mores. Camping. Woods. I mean, it just fits! These are “built” just like smores, but just baked rather than cooked over a campfire. They were absolutely delicious. The graham cracker crust, the fudgy brownies (with a hint of cayenne pepper), all topped off with the toasted and gooey marshmallows is pure goodness. These s’more brownies are the perfect way to quench your craving while staying in the comfort of your own home.

S’more Brownies

Ingredients:

For the crust-

1 1/3 Cups graham cracker crumbs
6 Tbsp butter, melted
1 Tbsp brown sugar
1 Tbsp granulated sugar

For the brownies-

1 Oz. sweetened chocolate
2 Oz. unsweetened chocolate
2 Eggs
1/2 Cup sugar
3/4 Cup flour
1 Tsp vanilla
1/8 Tsp cayenne pepper
1 Tsp Kosher salt
1 Stick butter

For the topping-

2 1/-3 Cups jumbo marshmallows

Directions:

Preheat oven to 350.

Line an 8×8 pan with parchment paper (or foil) and spray with nonstick cooking spray. Set aside.

For the crust-

Combine the butter, graham cracker crumbs, and sugars and stir to mix together. Place the mixture in the prepared pan and press along the bottom of the pan to create an even layer. Bake for about 20 minutes, or until the crust just begins to set.

For the brownies-

Roughly chop the chocolates. Combine both chocolates and the butter in a medium saucepan and place over low-medium heat. Leave over the heat until all ingredients are melted, about 3-5 minutes, stirring occasionally to avoid burning. One the butter and chocolates are melted, remove from the heat and add the sugar and stir until completely incorpated. Add the vanilla, caynenne pepper, and salt and stir. Add the eggs and mix together, followed by the flour. Stir all ingredients together to completely combine. Pour the brownie mixture over the graham cracker crust and return to oven for an additional 30-35 minutes, until toothpick inserted comes out clean.

For the topping-

Turn on the broiler.

Place marshmallows on top of the brownies, in a single layer and place the in the broiler for 3-5 minutes. Place the pan as far away from the flame as possible. Keep an eye on the brownies to ensure the marshmallows do not catch on fire, rotate pan if needed to ensure even browness.

Remove the brownies from the pan and allow to cool completely. Cut into squares and store in an airtight container.

Recipe source: A Lynsey original

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