Desserts

Chocolate Dipped S’mores

December 14, 2015 by Lynsey Leave a Comment

On my list of favorite sweet treats I’d have to say that s’mores rank pretty darn close to the top. There’s something about the combination of crunchy crackers, toasted, gooey marshmallows and melty chocolate that’s just so magical.

It’s one of those desserts that brings people of all ages together. Light up a bonfire, break out the roasting sticks and pile on the marshmallows and everyone, no matter what age, gathers around to enjoy to make this classic treat.

Now, we all know sometimes a bonfire and roasted marshmallows are just not in the cards. But that’s not to say that these delicious little goodies can’t still be enjoyed.

Enter these chocolate dipped s’mores!

A marshmallow sandwich is created by pipping a few dollops of marshmallow cream on a quarter of a graham cracker, another cracker is placed on top and then it takes a little swim in some melted chocolate.

While that is a winning combination in and of itself, you could actually take it a bit further by sprinkling the still melted chocolate with chopped pecans, mini marshmallows, mini chocolate chips or peppermint bits. The addition of these little goodies just take the presentation up a notch and add another pop of flavor.

These s’mores would make a great addition to a party but would be terrific gifts for co-workers, neighbors and friends. Pop them in a bag, tie up with some ribbon and viola!

Chocolate Dipped S’mores

Ingredients:

1 Package graham crackers, each cracker broken into quarters
Marshmallow Cream
Half package chocolate bark

For topping-
Mini chocolate chips
Chopped pecans
Mini marshmallows
Crushed peppermint

Directions:

Place half of the crackers on a work surface lined with parchment paper. Place marshmallow cream in a piping bag, pipe 3 dollops of cream on the cracker, leaving a slight space around the edges of the cracker. Place another cracker on top of the cream, gently press. Repeat process with remaining crackers.

Place chocolate bark in a microwave safe bowl, heat in 20 second intervals, stirring each time until melted completely.

Dip the crackers in the chocolate, leaving a bit of the bottom exposed. Return to the parchment paper, sprinkle with desired toppings and allow to set. Repeat with remaining ingredients.

Recipe source: A Lynsey Original

Pumpkin Spice Muffins with Cream Cheese Frosting

November 19, 2015 by Lynsey Leave a Comment

I’m ashamed to say it’s been months, maybe even a year since I’ve developed a new muffin recipe. I’m not quite sure what happened, but I have definitely been slacking in the muffin department. And the pumpkin department. I mean it’s mid November and this is the first pumpkin recipe I’ve shared. Can you say slacker??? Well…

…Until now.

I guess it’s true a what they say, good things come to those who wait. Because, let me tell you something. These muffins are nothing short of pumpkin amazingness.

These come together so quickly, no mixer or special equipment required. Simply mix the wet ingredients, then the dry then combine the two and that’s it. You can stop there and end up with a completely delicious muffin, but you know me, I had to take it a step further.

I added a sprinkle of cinnamon sugar on the tops of theuffins before baking. This added another hint of cunning as well as a lightly crunchy top.

Because you can never have enough sugar! And, because calories are non-existent this time of year! Ha

To make it a truly indulgent breakfast treat you could top these delicious pillows of pumpkin goodness with a dollop of cream cheese frosting. Making these little muffins perfect for breakfast, brunch or even dessert.

This is one recipe that truly covers all the bases!

Pumpkin Spice Muffins with Cream Cheese Frosting

Ingredients:

1 3/4 Cup flour
1 1/4 Tsp baking soda
1/2 Tsp salt
3/4 Cup granulated sugar
3/4 Cup brown sugar
2 Tsp cinnamon
1/2 Tsp ground cloves
1/2 Tsp ground nutmeg
1 Stick (8 tablespoons) unsalted butter*
2 Large eggs
1 (15 oz) Can pumpkin puree (not pumpkin pie filling)

For the cinnamon sugar topping-
2 Tbsp sugar in the raw
3/4 Tsp cinnamon
Pinch ground cloves

For the frosting-
1/4 Cup unsalted butter, room temperature
4 Oz cream cheese, room temperature
3/4 Cup powdered sugar
Pinch salt

Directions:

Preheat oven to 350. Spray a mini muffin tin (or regular sized tin) with non-stick cooking spray and set aside.

Combine flour, baking soda, salt, both sugars, cinnamon, cloves, and nutmeg and whisk to combine. Slice 4 tablespoons of butter and add to the dry ingredients, using two knives or a pastry cutter cut in the butter until small balls of dough start to form.

Place the butter in a microwave safe bowl and place in the microwave a few seconds to melt. Add the pumpkin and eggs to the melted butter and mix to combine. Pour into the dry ingredients and stir until incorporated.

Fill each muffin cavity 2/3 full. Sprinkle with cinnamon sugar and bake for 15 minutes. If using a large muffin tin bake for 20-25 minutes.

Remove from oven, run a knife around the edge of each muffin and transfer to a cooling rack to allow to cool completely.

For frosting-
Combine butter and cream cheese in a medium bowl and beat until smooth. Add the powdered sugar and salt and beat until combine.

Frost cooled muffins, or place frosting in a bowl and serve along side muffins.*

*If you don’t have unsalted butter, you may use salted just omit the salt called for in the recipe.
*If serving the muffins the next day, wait until serving to frost.

Recipe source: A Lynsey Original

Caramel Apple Dip

November 16, 2015 by Lynsey Leave a Comment

When I think of fall there are several things that come to mind but there are two things that really stick out; pumpkin and apples. Right now it’s nearly impossible to look around and not spot something involving one of those two flavors.

Caramel apples are one of my favorite fall desserts. There’s something so enticing, so mesmerizing, so magical about an apple dipped and coated in caramel. It’s my weakness.

But, sometimes dunking those big juicy apples in buttery caramel just isn’t in the cards. Enter this caramel apple dip. This dip is easy to make, only requires a few very simple ingredients, and comes together very quickly. It’s creamy, sweet, and smooth, just like traditional caramel sauce. And it goes perfectly with apple slices.

This dip is so delicious, so addicting and makes a great appetizer or snack. This would be a great appetizer for Thanksgiving, or any gathering. It’s sweet, without being overly sweet, light, goes perfectly schmeared on an apple slice and it’s incredibly addicting.

Oh…and you just may want to double the recipe if you’re serving a crowd because it disappears as quickly as it’s made!

Caramel Apple Dip

Ingredients:

16 Individually wrapped caramels, unwrapped
1/4 Cup water
1 (8oz) Package cream cheese
1/2 Cup brown sugar
1 Tsp vanilla

Directions:

Place a medium saucepan over medium-low heat. Add the caramels and water and allow to melt, being sure to stir frequently. Once the caramels are melted and the mixture is smooth remove from heat and set aside.

Place cream cheese, sugar and vanilla in a medium bowl and beat on high to cream. Once the ingredients are completely combined, fold in the caramel mixture. Serve immediately with apple slices.

Recipe source: Chef In Training

Quick Fall Party Mix

October 30, 2015 by Lynsey Leave a Comment

Happy Friday everyone! Can you believe tomorrow is Halloween? Are you all ready?

My little guy is beyond ready! We’ve painted pumpkins, visited the pumpkin patch, tonight we’re carving pumpkins and tomorrow he’ll transform into the Incredible Hulk and we’ll head to my brother and sister-in-law’s and hit the streets so the little man can trick-or-treat to his hearts content.

But, before those trick-or-treaters start knocking on your door I have an incredibly simple, yet oh-so-addictive snack mix to share with you. This party mix consists of Chex cereal, pretzels, M&M’s and candy corn. Because what’s a fall snack mix without candy corn?

This is pretty much the easiest fall snack recipe EVER. Dump the ingredients, melt the chocolate, pour and stir. Viola!

This would make a great snack while carving pumpkins or watching your favorite Halloween movies, or a nice addition to your Halloween party spread. It would also be cute gifts; fill jars and then tie with a ribbon. Don’t stop with Halloween, this would also be perfect at your Thanksgiving day festivities…great for people to grab a handful while waiting on the turkey and dressing to finish cooking.

Have a safe and Happy Halloween weekend!

Quick Fall Party Mix

Ingredients:

2 Cups Rice Chex cereal
2 Cups Corn Chex cereal
2 Cups Cinnamon Chex cereal
1 Cup candy corn
1 Cup small pretzels
1/2 Cup M&M’s
10 Oz almond bark (white chocolate)

Directions:

Line a flat working surface with parchment paper.

Combine rice cereal, 1 1/2 cups corn cereal, 1/2 cup of M&M’s, 1/2 Cup candy corn, and pretzels in a large bowl and toss to combine.

Place almond bark in a microwave safe container and melt, heating in 20 second intervals and stirring after each. Once the chocolate is melted and smooth, pour over the cereal pretzel mixture and gently, but quickly stir to coat.

Spread the mixture out, in an even layer, on the prepared work surface and allow to dry. Once the mixture is dry, pour into a large bowl or bag, add the cinnamon cereal, remaining candy corn and remaining M&M’s and toss to combine.

Serve immediately or store in an airtight container.

Recipe source: adapted from 100 Directions

Blackberry Limeade Floats

July 10, 2015 by Lynsey Leave a Comment

I think it’s safe to say that we’ve reached the appropriate temps to refer to the weather as scorching. Mid-July is when mother nature really decides to open the infernos and show us what she’s truly capable of. While she’s not fanning those flames as much as she has in years passed, we are teetering on some of the warmest temps we’ve seen this year. And well, it’s just downright hot.

We’re beating the heat by consuming ice water by the buckets, cranking up the sprinklers, and turning the water park into our second home. Sometimes all of that just doesn’t cut it. An ice cold, sweet treat isn’t only desired, it’s necessary.

Some of the fondest memories of my childhood were spent sitting on the wooden benches on the square in my hometown, holding a big ol’ waffle cone full of mint chocolate chip ice cream. The sunshine beaming down on me and streams of minty green ice cream running down my arms. But it was all in the name of staying cool and savoring every last drop of my beloved ice cream.

Much hasn’t changed over the years. I still require those cool treats when the summer starts getting unbearable. A glass of tangy, cold limeade is truly refreshing on a hot day. A float is another one of those undeniably amazing summer treats.

So what happens if those two come together?

I’ll tell you. Only the best thing to hit those taste buds ever. Think about it; tangy, tart limeade complimented and toned down by creamy, cool ice cream. Um, yes please. I’ll take 3!

Flavored sparkling water, a few fresh blackberries, fresh lime juice and ginger ale are all mixed together and poured over creamy vanilla ice cream. You get the fizz required by all floats from the ginger ale and the sparkling water, but you also get that tartness so desired by a glass of limeade. It sounds like it might be a bit much, but I promise it’s not. They all come together to create an awesomely mind-blowing drink that will cool you down on the hottest of summer days!

Blackberry Limeade Floats

Ingredients:

2 Tbsp freshly squeezed lime juice
3 Large blackberries
1 Tsp sugar
1/2 Cup black raspberry Sparkling Ice water
1/2 Cup ginger ale
2 scoops vanilla ice cream
2 Old fashioned glasses

Directions:

Place blackberries in a glass, using a muddle, gently press the berries to mash and release the juices. Add the lime juice and sugar and stir to combine. Add the sparkling water and ginger ale and gently stir to incorporate.

Place one scoop of ice cream in each glass. Divide the berry mixture evenly between the two glasses, top off with more ginger ale if needed.

Recipe source: A Lynsey original

Salted Chocolate Chocolate Chip Cookie Dough Bars

June 19, 2015 by Lynsey Leave a Comment

Raise your hand if you’re one of those people who could care less about cranking up the oven when you’ve got a bowl of cookie dough in your grips. Because instead of wanting to scoop, bake, cool, remove and repeat, you just want to dive in that bowl, face first and indulge in the awesomeness that is cookie dough.

Um, right now my hands are waving frantically in the air. So, yes, I’m definitely one of those people. And proud of it!

So, when I was given the request to create “something with cookie dough” from one of the members of the KARK4 morning crew I gladly rose to the occasion. Challenge accepted!

I thought of and tested several different cookie dough recipes, but it wasn’t until I made these bars that I knew I had a winner. I mean, just when you thought it couldn’t get any better than eating that cookie dough out of the bowl by the spoonfuls, it does. How? With these bars.

These bars make it perfectly acceptable to eat raw cookie dough. It also doesn’t require the use of utensils. And it’s got a sugar cookie crust, which is the perfect mode of transportation for that cookie dough to make it in your mouth! Oh, but it doesn’t stop there! The cookie dough…eggless cookie dough…is then topped with a mixture of melted dark and semi-sweet chocolate and sprinkled with salt.

That chocolate coating hardens which forms the best possible “crust” you could ever think about sinking your teeth into.

You’ve got a soft, sugar cookie crust, topped with that amazing cookie dough and topped with that perfectly balanced, not too sweet chocolate layer with just a hint of salt. Yes, folks we have a winner!

These bars are what cookie dough lovers’ dreams are made of. Yes, they’re that good.

You’re welcome!

Salted Chocolate Chocolate Chip Cookie Dough Bars

Ingredients:

2 Cups sugar cookie dough, homemade or store bought

For the cookie dough-
1/2 Cup (1 stick) unsalted butter, room temperature
1/2 Cup brown sugar
1/4 Cup granulated sugar
1 Tsp vanilla
1 3/4 Cup flour
1 Tsp salt
1 1/4 Cups mini chocolate chips
1 Can condensed milk

For the chocolate topping-
1/4 Cup semi-sweet chocolate chips
3/4 Cups dark chocolate chips
3 Tbsp heavy cream
1/2 Tsp Kosher salt

Directions:

Preheat oven to 350. Line an 8×8 or 9×9 pan with parchment paper.

Press the cookie dough in an even layer in the bottom of the prepared pan. Place in the preheated oven and bake for 25-35 minutes, until the edges begin to turn golden-brown. Be sure not to over bake. Remove from oven and allow to cool completely.

For the cookie dough-
Place the butter in a large bowl and beat on high until creamy, about 1 minute. Add both sugars and beat on high for 3-5 minutes. Add vanilla and mix to combine. Add the condensed milk and mix until incorporated. Lastly add the flour and salt and mix until just incorporated. Fold in the chocolate chips.

Spread the cookie dough in an even layer over the cooled sugar cookie.

For the chocolate topping-
Place the chocolate chips and cream in a microwave safe bowl and heat in 20 second intervals until melted, stirring after each heating period. Once the chocolate is melted and smooth, stir once more, pour over the cookie dough and spread into an even layer. Sprinkle the salt over the chocolate. Place the bars in the refrigerator at least 1 hour, until the chocolate is set.

Remove and slice when ready to serve.

Store in an airtight container in the refrigerator.

Recipe source: A Lynsey original

BTB: Homemade Peach Cobbler in a Jar

June 18, 2015 by Lynsey Leave a Comment

There are times when I get so caught up in making something new. Something fun and exciting. Some off the wall recipe that is so incredibly intriguing that it just draws me in, that I forget just how good simple can be. Simple, basic recipes, a lot of which I grew up enjoying, are still some of the best recipes in my book. Those are the ones that are still the most comforting to me.

I love the challenge of a super rich, indulgent chocolate cake, frosted with salted mocha buttercream. I love slicing into a layer cake and seeing cake separated by amazing filling and it’s all enveloped in a deliciously creamy frosting. I so enjoy the challenge of new recipes that I’ve never heard of, that push the boundaries of my comfort zone immensely.

But, the past week, in preparation for Father’s Day I’ve been focusing a little more on the classics and less on the off the wall, over the top treats. We took suggestions from several of the KARK4 viewers. We asked people to let us know what that special man in their life’s favorite treat was. We heard several answers, but the ones that we heard the most were down home, home style desserts.

One of my favorite recipes from my childhood, and still today is cobbler. I like all cobblers, but my MaMaw’s recipes is my all-time, absolute favorite. I’ve never had another cobbler crust like it. It’s truly a simple recipe, but the end result is beyond amazing.

The fruit obviously plays an important roll in any cobbler. You have to have good fruit for a good base. But, the crust is just as equally important. This, my friends is the best crust you will ever put in your mouth. I promise!

It’s buttery, slightly sweet and the perfect compliment to whatever fruit filling it’s going on. So the flavors good, but let me tell ya about the texture! Spoonfuls of batter are dropped all over the cobbler, think drop biscuits or dumplin’s, and then it’s popped into the oven. This is where the magic happens. The dollops of dough spread and connect with one other, and it forms a crispy topping. But, while the top is getting crispy, the bottom is soaking in that fruit juice and becoming fluffy yet chewy all at the same time. There are truly no words to do it justice.

When the time comes to finally enjoy the cobble you break through the layer of crust; first is the top layer which is golden brown and lightly crunchy, followed by a bread-y, tender layer, and the last layer before getting to the fruit is the part of the crust that has met and soaked up so much of that fruit juice. My mouth is watering just telling you about it.

My MaMaw always whipped up her cobblers and baked them in an 8×8 or doubled them for a 9×13. I wanted to change things up just a bit for a fun presentation. I baked these in mason jars. Nothing fancy, no frills, just a simple mason jar. Not only is it fun, this helps with it being an easy to serve dessert and no plates required. When you’re ready to eat, top with vanilla ice cream and enjoy!

Homemade Peach Cobbler in a Jar

Ingredients:

For the filling-
1 (29oz) Can peaches in juice or light syrup*
1/4 Cup brown sugar
1/2-1 Tbsp cinnamon

For the crust-
1/2 Cup (1 stick) unsalted butter, room temperature
1 Cup sugar
1 Egg
1 Tsp vanilla
1 Cup flour
1/2 Tsp salt

Directions:

Preheat oven to 325. Line a rimmed baking sheet with aluminum foil. Place 6 (8oz) wide mouth mason jars on the pan. Set aside.

Pour peaches in a medium bowl, but wedges in halves or thirds. Add brown sugar and cinnamon and stir to combine. (I love cinnamon so I use a tablespoon, so add amount of cinnamon according to taste).

Add about 1/2 a cup of the peaches to the jars. Place in the oven and bake for about 20-25 minutes.

Meanwhile, make the crust.

Place the butter in a large bowl and beat on high until creamy. Add the sugar and beat on high until fluffy and incorporated, about 2-3 minutes. Add the egg and beat on high until light and fluffy, about 3 minutes. Add vanilla and mix to incorporate. Add the flour and salt and mix until just combined.

Remove the cobblers from the oven and spoon about 2 tablespoons on each cobbler. Return to oven and bake for an additional 30-35 minutes, or until the crust is golden brown. Remove from oven and allow to rest for at least 30 minutes before serving.

*Alternately, this can be made in an 8×8 pan.

Pour the peaches in an 8×8 pyrex pan. Using a table spoon, spoon heaping spoonfuls on top of the peaches, making sure the dollops of dough are touching or at least very close to each other. Place in the oven and bake for 45 minutes to an hour, until the crust is set and turning golden brown.

*Fresh peaches can also be used. Use about 4-5 cups sliced peaches, toss with a little brown sugar, a tablespoon of flour and tablespoon of cinnamon and stir to combine. Follow recipe above.

Recipe source: My MaMaw

Apple Crisps Cups

June 18, 2015 by Lynsey Leave a Comment

Fruit crisps are a classic. Take some fruit, toss with some sugar and possibly some spices, throw them in a shallow dish, top with a streusel topping, bake and viola. You’ve got a fruit crisp. An easy, no-fuss dessert that is “dressed up” by adding a scoop of vanilla ice cream!

How awesome it that?

Sometimes you want to dress that simple dessert up just a tad, but still keep it easy.

So, I opted for a natural vessel to hold the fruit and topping, the apple itself. I love it when you can actually use actual foods as the serving vessel. It’s easy, dirties up fewer dishes, everything is already portioned out and ready to serve. It truly doesn’t get any better.

So, I used the apples to make individual cups for the apple crisps. Filled them will diced up apples that had been tossed in cinnamon, brown sugar and a touch of lemon juice and topped them with an awesome oat streusel topping.

Now, if that isn’t impressive enough then top that bad boy with a scoop of vanilla ice cream and a drizzle of caramel…or better yet salted caramel sauce and there ya go! Pure awesomeness.

Everything you love about the traditional fruit crisp served in a fun, new way.

Apple Crisp Cups

Ingredients:

4 Apples (I used honeycrisp)
1/3 Cup brown sugar
1/3 Tsp cinnamon
1/4 Tsp lemon juice

For the streusel-
2 Tbsp cold unsalted butter, cut into small pieces
2 Tbsp white sugar
2 Tbsp brown sugar
1/4 Cup oats
1 1/2 Tbsp flour
Pinch salt

Directions:

Preheat oven to 350. Line a rimmed baking sheet with foil, spray with cooking spray and set aside.

Slice the top part of the apple off, set aside (I cut the apple right before it filled out to it’s biggest size). Remove the core of the apple, leaving the bottom of the apple in tact. Measure in about a quarter inch and carefully run a knife around the sides of the apple. Remove from the apple, cut into small cubes and place in a bowl. Remove the skin from the pieces of apple slice from the top, cut into small cubes and add to the bowl.

Squirt a splash of lemon juice into each hollowed apple, rub around the sides to keep from turning brown.

To the bowl add brown sugar, cinnamon and lemon juice and toss to combine. Fill each hollowed apple with the apple pieces. Place on the prepared baking sheet.

For the streusel-
Combine the butter, sugars, oats, flour and salt in a bowl and mix to combine. Gently press the ingredients so the butter is incorporated. Pile heaping mounds on each apple.

Place in the oven and bake for about 30 minutes, Until juices are running over the the apple tops and streusel is set.

Allow to cool for about 5-10 minutes.

To serve, top with vanilla ice cream and a drizzle of salted caramel sauce.

Recipe source: A Lynsey Original

S’mores Cheesecake Bars

June 16, 2015 by Lynsey Leave a Comment

So, I’ve never met a dessert I didn’t like.

I’ve never met a s’more I didn’t like.

And lastly, I’ve never met a cheesecake I didn’t like.

So it’s safe to say that I love sweets. If it’s dessert, sweet and involves sugar I’ll probably, most definitely eat it!

This specific recipe is a dessert, involves s’mores and cheesecake. But before we talk about the recipe at hand, I want to talk about cheesecake for a second.

Cheesecake. I love it. But what’s not to love? A crunchy crust that’s the base to a perfectly tangy,
creamy, silky cheesecake. Um, yum! Drooling over them. Eating them. Well, that’s the easy part. What’s not easy about cheesecake? Well, the baking and resting part.

See, there’s an art when it comes to making cheesecakes. Full fat cream cheese, it’s a must. And it has to be at room temperature. Another must, a water bath. This allows the cheesecake to bake evenly and reduces the chance of splitting. Baking and no peeking. Then, the last crucial element is removing the cheesecake from the oven, placing it on a cooling rack and letting it sit for several hours and no touching allowed.

All pretty tedious work, but the outcome is so worth it.

But, what if you don’t have time. Don’t have the patience. Or are just downright intimidated? Well, you make cheesecake bars. Everything you love and want in a cheesecake; but half the work, half the time and truly none of the frustration.

Cheesecake bars give you everything you love in half the time and no frustration. A few simple ingredients and about an hour is all you need to make a deliciously addicting dessert with all the flavors of cheesecake with a fraction of the work.

This week leads up to Father’s Day. When KARK4 asked some people to share what some of the amazing dads in their lives favorite treats were we got a great response. One of the responses was cheesecake…of any kind. So, I decided to take that and run with it.

Since Father’s Day can be a busy time of travel and entertaining I wanted to make a dessert that was delicious and wowing without being stressful and time consuming. So, I decided on bars. Bars are a great alternative when you need something delicious but don’t have a lot of time.

Another thing you can’t go wrong with is marshmallows and chocolate. So, without further adieu I present you with s’mores cheesecake bars. A delicious brown sugar graham cracker crust, cream cheese marshmallow cheesecake filling that’s studded with chocolate chips and then topped with a few bits of that graham crust and some roasted marshmallows.

Um, wow. 2 amazing and addicting desserts come together in these bars. And probably one of the best things about this dessert is it can be made ahead of time, leaving you more time to spend with those special guys in your life.

If you really wanted to up the presentation, you could leave the marshmallows off until right before serving. When ready to serve, sprinkle some marshmallows over the top, break out that kitchen torch and toast away!

Now you can have s’mores without even starting a fire or breaking out that roasting stick!

S’mores Cheesecake Bars

Ingredients:

For the crust-
1/2 Cup butter, room temperature
3/4 Cup flour
3/4 Cup graham cracker crumbs*
1/3 Cup brown sugar

For the filling-
1 (8oz) Block cream cheese
1/4 Cup marshmallow cream
1/4 Cup sugar
1/4 Cup heavy cream
1 Tsp vanilla
1/2 Cup mini chocolate chips

2/3 Cup mini marshmallows

Directions:

Preheat oven to 350. Line a 8×8 pan with parchment paper. Set aside.

For the crust-
Place the butter in a large bowl and beat on high for about 1 minutes, until creamy. Add the sugar and mix to combine. Add the flour and graham cracker crumbs and mix until incorporated.

Remove about 1/2 cup of the crust mixture and set aside.

Pour the remaining crust in the prepared pan and press into an even layer. Place in the preheated oven and bake for about 12-15 minutes.

For the filling-
Meanwhile, place the cream cheese in a large bowl and beat until smooth. Add the sugar and mix on high until incorporated, about 2 minutes. Add the marshmallow cream, cream, and vanilla and mix until combined. Fold in the chocolate chips.

Pour the filling into the partially baked crust and spread into an even layer. Drop bits of the reserved crust mixture evenly over the filling. Return to oven and bake for 30-40 minutes, until filling is set and crust on the top is golden.

Remove from oven and sprinkle the marshmallows over the top. Place under broiler or use a kitchen torch to toast the marshmallows.

Allow the bars to completely cool, but into squares and store at room temperature.

Recipe source: A Lynsey Original

Super Chewy Brown Butter Chocolate Chip Cookies

June 13, 2015 by Lynsey Leave a Comment

Folks, I have to apologize. It seems like the past few weeks have been pure craziness; complete with late nights, running around like a chicken with my head cut of, and just complete and utter chaos. In the midst of everything that has been going on, LL’s has unfortunately taken a back seat. I feel so bad and I’m kind of disappointed because I’ve got so any recipes that I’m so excited to share with you all and I haven’t been able to get them to you.

Things seem to be settling down a bit. This next week is going to be a little busy, but hopefully nothing like the past few weeks. I’ve been able to carve out a little time and I was able to dedicate it to a few posts for you guys. Hopefully things will be back on a regular schedule within the next week or so.

Since I’m not back into a normal routine yet I had to make the hard decision of just which recipe to share with you. A beverage? Appetizer. Main dish. Or dessert. Well, it was a hard decision but I finally came to the conclusion that y’all needed theses cookies. And you needed them now.

I can’t count just how many times I’ve made the cookies in the past month. Honestly, it’s probably a good thing that I haven’t kept track because then I would probably just be ashamed. But, just know that they are so good that they have been requested pretty much on a weekly basis, sometimes multiple times a week.

We all have that “go to” chocolate chip cookie recipe. That recipe we know by memory and can have whipped up in a matter of minutes. And, although, we have “that one” I’m a firm believer that you can never have too many chocolate chip cookie recipes.

I’d have to say, of all the chocolate chip cookies I’ve made this one seems to be the hub’s favorite. He’s one of those that loves the chocolate chip cookies, but without the chocolate chips. I, on the other hand, am in the group that believes the more chocolate chips the better. But, Spencer loves these.

The dough itself isn’t as sweet as most recipes, and that’s because the flour to sugar ratio differs just a bit. Typically there are equal amounts of flour and sugar, but this recipe only has 1 3/4 cups of sugar and almost 3 cups of flour. This gives the dough some sweetness but doesn’t make it overly sweet, and in turn it allows the hubs to enjoy some chocolate chips in the cookie without giving him a sugar overload. The extra flour also helps yield a slightly thicker cookie. And you can’t go wrong with a thick chocolate chip cookie.

This particular recipe also calls for brown butter. And by now, you all know my feelings for brown butter. It truly does make everything better. To this recipe it lends a nuttiness, which also mutes some of the sweetness. Along with the brown butter there are a mix of semi-sweet and dark chocolate chips, also helping balance the amount of sweetness in this cookie.

There are a lot of different tweaks in this recipe; the flour to sugar ratio, brown butter, addition of cornstarch and the mix of chocolates. But all these different little changes make a cookie that is perfectly thick, chewy, gooey and the perfect balance of sweet and chocolate. All of these helped produce the hub’s favorite chocolate chip cookie.

So, whether you’re still searching for your go to recipe, just looking to make an incredible batch of cookies that differs from your recipe, or looking to add another chocolate chip cookie recipe to your stash, try these out. But use caution, because they are addicting!

Super Chewy Brown Butter Chocolate Chip Cookies

Ingredients:

1 Cup (2 sticks) unsalted butter
1/2 Cup granulated sugar
1 1/4 Cup brown sugar
2 Large eggs
1 Egg yolk
1 1/2 Tsp vanilla
1/2 Tsp salt
1 Tsp baking soda
2 Tbsp cornstarch
2 1/2 Cups + 2 Tbsp flour
1 Cup semi-sweet chocolate chips
3/4 Cup dark chocolate chips

Directions:

Place butter in a saucepan and place over medium-low 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 it browns. Watch the butter closely as it can go from brown to burned quickly. Once the butter is browned, remove from heat and allow to cool.

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

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

Pour the cooled butter in a large mixing bowl, being sure to scrap the bottom and edges of the saucepan to get all those brown bits. Add the sugars, turn mixer on low allowing the ingredients to incorporate. Once the butter and sugars are combined, increase the mixing speed to high and mix for 2 minutes. Add the eggs and egg yolk and beat another 3-4 minutes on high, until ingredients are incorporated and the butter begins to get light and fluffy. Add the vanilla and mix to combine. Gradually add the flour mixture to the butter mixture and mix until combined.

Add chocolate chips and stir to combine.

Roll pieces of dough into 1 1/2 inch balls and place 2-3 inches apart on the prepared baking sheet. Gently press the dough, using the palm of your hand to flatten slightly. Place in the oven for 8-11 minutes, the cookies should be lightly golden and set. Remove from oven and allow to cool for about 5 minutes on the pan, transfer to cooling racks and allow to cool completely. Store in an airtight container.

Recipe source: A Lynsey original

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