Desserts

DB: Lamingtons

May 29, 2015 by Lynsey Leave a Comment

For the May challenge Marcellina from Marcellina in Cucina dared us to make Lamingtons. An Australian delicacy that is as tasty as it is elegant.

At first glance, the Lamington reminds me of what we in the states call petit fours. That square caked, coated in frosting and sometimes decorated to fit whatever occasion is being celebrated. However, the Lamington differs slightly. It’s a moist sponge cake that is dipped in chocolate then coated in coconut. The coconut coating was originally put on the chocolate coating to help avoid messy, melty chocolate fingers.

Here’s a little snippet of the backstory via Wikipedia-
“Most accounts of the creation of the lamington agree that it was named after Lord Lamington, who served as Governor of Queensland from 1896 to 1901, although it might have been named for his wife, Lady Lamington.
Lamington’s chef at Queensland’s Government House, French-born Armand Galland, was called upon at short notice to provide something to feed unexpected guests during the busy period leading up to Federation in 1901. According to the Melbourne newspaper The Age, Galland cut up some left-over French vanilla sponge cakebaked the day before, dipped the slices in chocolate and set them in coconut. Coconut was not widely used in European cooking at that time, but was known to Galland whose wife was from Tahiti where coconut was a common ingredient. Lady Lamington’s guests then asked for the recipe.”
Source: Wikipedia

We were given creative freedom, but since I’ve never had nor made Lamingtons I opted for the classic recipe! I thoroughly enjoyed making these little cakes. The chocolate coating may…or may not have been my favorite part!

Lamingtons

Ingredients:

For the sponge-
5 Large eggs, room temperature
1 Cup sugar
Pinch salt
1 Tsp vanilla
1 1/4 Cups cornstarch (also called cornflour)
1 1/2 Tsp baking powder
1 Tbsp butter, melted
2 3/4 Cups unsweetened shredded coconut

For the chocolate icing-
3 1/4 Cups powdered sugar
1/3 Cup cocoa powder
1 Tbsp butter, melted
1/2-3/4 Cup milk

Directions:

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

In a medium bowl sift cornstarch and baking powder together, 3 times. Set aside.

Combine eggs, sugar and salt in a large bowl and beat on high for 15 minutes. After 15 minutes add the vanilla and beat on high for an additional 5 minutes. The mixture should be light in color, foamy and tripled in volume.

Sift the flour mixture over the egg mixture. Gently fold the flour into the egg mixture. Fold the butter in the mixture.

Pour the mixture in the prepared pan and spread into an even layer. Place in the preheated oven and bake for 22-25 minutes. The sponge will rise quite a bit through the process and then settle. Do not open the oven during the baking process.

Once the sponge has finished baking, remove from oven and immediately remove from pan and transfer on a wire rack, parchment paper and all. Allow to cool completely. Store overnight.

For the chocolate icing-

In a large, heatproof bowl sift the powdered sugar and cocoa powder together. Stir in butter and 1/2 cup milk. Set the bowl over a pan of hot water, and stir until icing is smooth. Add more milk to the the icing, if needed.

To assemble-
Cut the sponge cake into 24 rectangular pieces. Trim the crusts, if desired.

Place the coconut in a shallow dish.

Keep icing over hot water while dipping the cake to ensure the chocolate stays melted.

Dip and submerge the cake into the chocolate icing, tap gently to allow excess to drip off. Dip and coat in coconut and place on a wire rack to set, about 2 hours.

Recipe source: Marcellina in Cucina

SRC: Blended Root Beer Float

May 25, 2015 by Lynsey 16 Comments

Ice cream. It’s one of those treats I enjoy year round. It can be 200 degrees or 20, I love the stuff no matter what the temperature. But, I have to say, when those temps start getting closer and closer to the 90’s my craving for the cold, creamy stuff gets a little stronger.

Give me a shake, cone, a scoop in a cup, banana split, sundae, or perhaps even a float. I’m not picky, as long as it’s sweet and cold I’m sold.

While I enjoy all things involving ice cream, lets focus on the float. A float. It’s simple, requires only 2 ingredients and comes together in mere seconds. And once that cream starts melting in the fizzy stuff, well it’s so incredibly satisfying.

I can’t even begin to tell you just how many floats I’ve enjoyed over my lifetime. But I can tell you, I’ve definitely had my fair share. One icy, creamy concoction that I’ve never tried is a blended float.

Initially I didn’t think it was possible to top the classic float, but I’ve been proven wrong. In a big, big way. Blended root beer float was one of the many amazing recipes I came across on The Burnt Apple, my assignment for this months Secret Recipe Club.

The Burnt Apple is an amazing blog that not only has healthier twists on the classics. It chronicles kitchen adventures, and misadventures, of a mom of 3 and wife to a husband with diabetes. She started out as a newly wed who couldn’t cook and is now a busy wife and mom who also teaches cooking classes. Her blog is packed full of delicious recipes that can be fixed on a budget!

But, let’s get back to this float, shall we?

Blended floats are just that. A combination of ice cream and a fizzy drink that’s plopped in the blender, blended for a few seconds to combine them and then poured in a tall, ice cold glass. It’s the perfect combination of fizzy beverage and creamy ice cream in each sip. It’s amazing.

It was a hit with both my boys. Sucked down in about 90 seconds to be honest. They loved it and asked for another and sucked it down just as quickly. I added just a splash of root beer just have the carbonation dancing off the top to tickle their noses at the first sip, but that step is totally optional!

I can tell you, these blended floats come together almost as quickly as the traditional ones and I know these cool concoctions will be a sweet anthem of our upcoming hot summer days!

Blended Root Beer Float

Ingredients:

1 Cup vanilla ice cream, homemade or store bought (I used Bryer’s extra creamy vanilla), plus an additional scoop for serving, optional
1/2 Cupchilled root beer
Whipped cream, optional

Directions:

Place ice cream and root beer in the blender and blend for 15-30 seconds. Pour in a cup, add an additional scoop of ice cream and another touch of root beer for some fizz, optional. Top with whipped cream, if desired.

Recipe source: The Burnt Apple

An InLinkz Link-up

Strawberry Cheesecake Cookies

May 19, 2015 by Lynsey Leave a Comment

We are in one of my favorite times of the year. Yes, it’s the end of spring and summer is just around the corner. While I’ve been enjoying this truly spring weather lately. that’s not what I’m referring to. It’s strawberry season. And did you know that May is national strawberry month?

I don’t know about you, but strawberries are pretty much at the top of my list when it comes to berries and fruits. I love them year around, but like all fruits and veggies, in season is definitely the best. And, I’m beyond excited about this particular strawberry season.

Why?

Well, the past few years I’ve been trying to grow strawberries. I’ve tried them in regular pots, a few different types of strawberry pots and even in the garden. And well, nothing has worked. We’ve had pretty green plants, but that’s where it started and stopped. No blooms, no flowers and definitely no red berries.

Last year the plants survived the winter and came back. We even saw a few flowers. Yay! Then I saw it, one. One berry and let me tell you, I was literally doing a happy dance in my back yard for that berry. I watched it and checked on it everyday for at least a week. It started cute, little and green then started growing and yes, even changing colors to red. It was within days of being picked and I went out to check on it and finally pick it and when I saw it I was heartbroken. A darn bird had pecked half of it away. I was so mad and so upset. Stinkin’ birds.

Don’t get my wrong, I love them, I even have several bird feeders I keep stocked up with birdseed in my back yard, but I was so mad at them after that. The seed is for them, not my one berry that I had been waiting on for years.

Anywho, I got over it and decided to try my hand at it again this year. Those few strawberry plants made it through the winter again and boy did they thrive this year. I mean, they took over half the garden. I saw a few blooms, then flowers but tried not to get overly excited since history hadn’t proven successful. But this was my year; those flowers bloomed, strawberries started growing and the birds were staying away.

This year was the year of the strawberry! We’ve kept our eyes on them daily, picking several every-other-day and trying to keep the birds away. The first bite of the strawberries straight from our garden were not only rewarding but delicious. They are bright red, juicy and perfectly sweet!

We’ve eaten our share of fresh strawberries from the garden, but we’ve had more than enough for me to use in several different recipes! I’ve made breads, dips, strawberry caprese chicken (recipe coming soon) and these cookies.

Now, a cheesecake topped with strawberries is a classic and truly hard to beat. I love cheesecake. Love strawberries. And yes, I even love cookies. That’s a whole lotta love! So, I decided to combine my loves and make strawberry cheesecake cookies. Ah-mazing, right?

I made soft sugar cookies with the tiniest hint of lemon. And these cookies are so good by themselves. But, this is strawberry month and what’s a strawberry cheesecake cookie without the strawberry and cheesecake? So, I combined a light, fluffy and airy cream cheese mixture with diced strawberries, topped each cookie with a hefty scoop of said cream cheese mixture and then topped with a strawberry slice. Viola. Strawberry cheesecake cookies were born!

The cookies are perfectly soft, and subtly sweet making them the perfect palette for the cheesecake topping. Whether you’re craving cheesecake, have a plethora of berries to use, or just want to make some cookies, you need these in your life.

Strawberry Cheesecake Cookies

Ingredients:

For the cookies-
1 Stick (1/2 cup) unsalted butter, room temperature
1/2 Cup powdered sugar
1 Cup granulated sugar
1 Egg
1 Egg yolk
1 Tsp vanilla
1/2 Tsp lemon juice
2 1/4 Cups flour
1/2 Tsp salt
1 Tsp baking powder

For the cheesecake topping-
4 Oz cream cheese, room temperature
1/4 Cup powdered sugar
1/2 Cup heavy whipping cream
1/4 Cup diced strawberries

Strawberries for garnish, optional

Directions:

For the cookies-

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

Place butter in a large bowl and beat on high until creamy, about 2 minutes. Add both sugars and beat and additional 3 minutes, until light and fluffy. Add the egg and egg yolk and beat and additional minute. Add vanilla and lemon juice and mix until combined.

Add the flour, salt and baking powder and mix until just incorporated.

Roll the dough into a ball and cover with plastic wrap. Chill for 30 minutes.

Scoop 1 1/2 tablespoons of dough and form into a ball. Place on prepared cookie sheet and gently flatten using the palm of your hand. Repeat with remaining dough. Place in the preheated oven and bake for 8-10 minutes, until the bottom is beginning to turn golden, remove and allow to cool on sheet for 5 minutes. Transfer to cooling rack and allow to cool completely.

For the cheesecake topping-
Drain the strawberries on a kitchen or paper towel until ready to use.

Pour cream in a large bowl and beat on high until stiff peaks form. Set aside.

Place the cream cheese in a bowl and beat on high until creamy. Add the powdered sugar and mix until combined. Add vanilla and mix to combine. Using a spatula, gently fold the whipped cream into the cream cheese mixture. Fold the strawberries in the mixture.

Spoon on the cooled cookies. Garnish with strawberry slices, if desired.

Store in an airtight container in the refrigerator, or store un-topped cookies in an airtight container and cheesecake topping in the refrigerator until ready to use.

Recipe source: cookies adapted from my Shirley Temple cookies
cheesecake topping, a Lynsey original

Old-Fashioned Sour Cream Doughnuts

May 13, 2015 by Lynsey Leave a Comment

Every time I’m in the grocery store I follow my nose to the bakery section to gawk, drool and dream about all the amazing looking pastries. Most of the time I can practice self control. Most of the time. The times I spot those old-fashioned cake (sour cream) doughnuts are the times that my control is tested.

When I spot those in the case or see a box of those amazingly delicious doughnut holes, all bets are off. It’s not a matter of if I’ll purchase some, but a question of just how many I will purchase. Then how many I will consume on the car ride home. Shhhh, don’t tell!

So, you can imagine my sheer joy when I saw these old-fashioned sour cream doughnuts on Handle the Heat. Coming across these was both good and bad news. Great news because now I could finally make my all time favorite doughnuts at home. Bad news because I could make my all time favorite doughnuts any time I got the craving.

I’m not the only doughnut lover in my house, so it’s not like I would have people talking me out of making them any time I got the urge. I would be encouraged and assisted at any mention of these glorious breakfast treats.

These fried, golden rings of deliciousness are everything I expected and more. They are perfectly crispy on the outside, complete with the little ridges on top to catch extra glaze, and dense and bready on the inside. Everything expected out of these classic doughnuts.

These doughnuts come together fairly easy. There is no yeast involved so no proofing or rising required. Just a quick chill in the fridge and the doughnuts are ready to be rolled, cut, fried and given a swim in the glaze that gives them there infamous frosty look.

These doughnuts are amazing and just like the ones you get out of the bakery case.

Old-Fashioned Sour Cream Doughnuts

Ingredients:

2 1/4 Cups cake flour
1 1/2 Tsp baking powder
1 Tsp salt
1/2 Tsp ground nutmeg
1/2 Cup sugar
2 Tbsp butter, room temperature
2 Large egg yolks
1/2 Cup sour cream
Canola oil, for frying

for the glaze-
3 1/2 Cups powdered sugar, sifted
1 1/2 Tsp corn syrup
1/4 Tsp salt
1/2 Tsp vanilla
1/3 Cup hot water

Directions:

For the doughnuts-
Sift the cake flour, baking powder, salt and nutmeg together in a large bowl.

Place butter in a large bowl and beat on high until smooth. Add sugar and beat until the mixture is the consistency of sand. Add the egg yolks and mix until light in color and thick. Add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream and ending the flour. Cover the dough with plastic wrap and chill for 1 hour.

Turn out the dough on a floured work surface. Roll the dough out until it’s about 1/2 inch thick. Using either a doughnut cutter or two different sized biscuit cutters to cut as many doughnuts as possible, dipping the cutters into the flour as necessary to prevent sticking. This yields approximately 12 doughnuts and holes.

Pour about 2 inches of oil in a heavy bottomed pot, attach a kitchen thermometer and bring the oil to 325 F. Fry the doughnuts, a few at a time, being careful not to overcrowd. Fry the doughnuts for about 2 minutes on each side. Remove from oil and transfer to a paper bag to allow the excess grease to drain.

For the glaze-
Combine all the ingredients in a medium bowl and whisk until smooth, add more water if too thick. Dip each doughnut into the glaze. Place on a wire rack placed on a sheet pan. Let sit for about 20 minutes, until the glaze is set.

Doughnuts are best served the same day, but may be stored in an airtight container for a few days.

Recipe source: Hand Forged Doughnuts via Handle the Heat and Completely Delicious

Blueberry Custard Pie with Streusel

May 9, 2015 by Lynsey Leave a Comment

Can you believe it’s already May? It’s truly hard to believe we’re almost halfway through 2015. The end of school is a few weeks away and soon summer will be upon us! Time truly does fly, doesn’t it?

In just a few short weeks we’ll be celebrating Memorial day, along the 4th and summer cookouts. No summer gathering is complete without at least a few desserts and pies are a must.

And do I have a pie for you. A buttery, flaky crust filled with the most amazing and creamy custard. And said custard has fresh, sweet, juicy blueberries folded into the mix right before being poured into the crust. I mean, that sounds amazing, right?

But the goodness doesn’t stop there. There’s streusel in the mix. Lots and lots of streusel piled on top of the custard and baked to form a sugary, crispy crust over the top.

This, my friends, is an amazing pie. I love custard pies and I love fruit pies, and those worlds come together in this pie. But, this isn’t your typical custard that is finicky and needs to be cooked. This custard is a mix of sour cream, Greek yogurt and a few other simple ingredients. In a matter of a few swoops of a spoon the custard is combined and ready for those juicy blueberries.

This pie is delicious warm, especially with a scoop of vanilla bean ice cream on top. It’s the epitome of a perfect pie; warm pie with vanilla ice cream melting down the sides and making a pool of that sweet milk around the slice. But, it also good chilled, making it perfect for leftovers.

So get ready for your new favorite pie. One that you’ll not only enjoy for dessert, but for breakfast and brunch too!

Oh, and those summer gatherings that I mentioned earlier…well, yeah, if you show up to them, or any event for that matter, with this pie you will be the star of the show!

Go ahead. Bake this pie. Now!

Blueberry Custard Pie

Ingredients:

1 (9inch) Pie crust, store bought or homemade, unbaked

For the blueberry custard-
1/2 Cup sour cream
1/2 Cup Greek yogurt
3/4 Cup sugar
1 Egg
3 1/2 Tbsp flour, divided
2 Tsp vanilla
1/4 Tsp salt
2 1/2 Cups fresh or frozen blueberries

For the streusel topping-
1/2 Cup brown sugar
1/3 Cup flour
1/4 Cup butter, softened
1/2 Cup chopped almonds

Directions:

Preheat oven to 400.

Place the pie crust in a deep pie plate and place in the freezer while preparing the filling.

For the filling-
If the blueberries are frozen, place them in a bowl and toss with 1 1/2 tablespoons of flour. Set aside.

Combine sour cream, Greek yogurt, sugar, egg, 2 tablespoons flour, vanilla and salt in a large bowl. Mix with a large spoon or spatula until smooth. Gently fold the blueberries in the custard mixture. Spoon into the prepared pie crust.

Place in the preheated oven and bake for 25 minutes.

While the pie is baking, prepare the streusel. Combine brown sugar and flour in a medium bowl and whisk to combine. Add the butter and mix (hands work the best) until the mixture resembles course sand. Add the almonds and fold into the mixture.

After the pie has baked for 25 minutes, remove from oven and sprinkle the streusel over the top of the pie. Return to the oven and bake for an additional 15-20 minutes, until the filling is set and the top is golden brown.

*If the crust gets too brown before the filling is ready, cover the crust with foil and continue baking.

Once the pie is cooked through, remove from the oven and allow to sit for 10-15 minutes.

The pie can be served warm or chilled.

Recipe source: barely adapted from The Girl Who Ate Everything

Shirley Temple Cookies

April 17, 2015 by Lynsey 1 Comment

Shirley Temple. One of the fondest memories of my childhood. Yes, I’m talking about both the actress and the drink. I loved watching that cutie, curly-haired little girl with dimples and the smile that would light up the room dance and sing. I can hear her singing “On the Good Ship Lolly Pop” right now.

As much as I enjoyed, and still enjoy her movies, these cookies are dedicated to the beverage that is named after her. A beverage that I couldn’t wait to suck down every time I was given the chance. One of the best Shirley Temple’s I ever had was at a hole in the wall restaurant that sat right on the Mississippi River.

I remember it like yesterday. It was after competing in a pageant that myself, my mom and my Grandma went to get a bite to eat before hitting the road back home. I wasn’t feeling a sprite or water, I wanted something good and special. So my mom quickly asked if they could whip up a Shirley Temple, with extra cherries, of course!

A moment later our waitress returned with the best looking drink I’d ever laid my eyes on. It had an ombre look to it; deep red at the bottom, then pink, then a very light pink. And cherries. I think there were at least half a dozen cherries in there. I was in heaven. I sat there perfectly content sipping on my Shirley Temple and watching the water of the mighty Mississippi roar down the banks.

I still enjoy a Shirley Temple from time to time, and the memories of that perfect one flood my memories. Just like that drink, there are some cookies that quickly transport me back to the carefree days of my childhood.

These Shirley Temple cookies are one of those cookies that take me back. Holding all the flavors of that beloved drink, perfectly pink frosting and garnished with a cherry, of course, how could these cookies not bring a smile to one’s face with one glimpse.

These cookies are thick and soft with a slight hint of lime to add some tartness. Then there’s the frosting. The thing that puts the Shirley Temple in these cookies; light pink frosting bursting with cherry flavor. And to pull it all together and bring out the inner-child in anyone who has one, it’s garnished with a maraschino cherry (stem and all) and a little sprinkle of lime zest for another pop of color.

So now pop in a Shirley Temple movie, make the drink and some of these cookies and enjoy! You know you want to.

Shirley Temple Cookies

Ingredients:

1 Stick (1/2 cup) unsalted butter, room temperature
1/2 Cup powdered sugar
1 Cup granulated sugar
1 Egg
1 Egg yolk
1 Tsp vanilla
Zest of 1 lime
1 1/2 Tsp fresh squeezed lime juice
2 1/4 Cups flour
1/2 Tsp salt
1 Tsp baking powder

For the cherry frosting-
12 Tbsp unsalted butter, room temperature
2 1/2 -3 Cups powdered sugar
1/2 Tsp cherry extract
4 Tsp maraschino cherry juice
1/2 Cup heavy whipping cream

For garnish-
Lime zest
Maraschino cherries

Directions:

In a medium bowl combine flour, salt and baking powder and whisk to combine. Set aside.

Place butter in a large bowl and beat on high until creamy, about 1 minute. Add both sugars and beat on high until light and creamy, about 3-5 minutes. Add the egg, egg yolk, vanilla, lime juice and lime zest and mix for an additional minute. Slowly add the flour mixture, and mix until just incorporated.

Roll the dough into a ball, wrap with plastic wrap and chill in the refrigerator for about 30 minutes.

Preheat the oven to 350 while the dough is chilling. Line a baking sheet with a silicone baking mat or parchment paper and set aside.

Once the dough has chilled, remove from the refrigerator, scoop (my scoop is approximately 1 1/2 tablespoons) and roll into balls. Place on the prepared baking sheet, using the palm of your hand, gently press the dough to flatten slightly, being sure not to press the cookies too thin.

Place in the preheated oven and bake for 8-10 minutes, until the cookie is cooked through and the bottom is beginning to turn golden brown. Do not overbake, you want the cookie edges to be slightly crispy and the rest of the cookie to be soft.

Allow to cool on cookie sheet for 5 minutes, transfer to a cooling rack and allow to cool completely.

For the frosting-

Place the butter in a large bowl and beat until creamy, about 1 minute. Add 2 cups of powdered sugar, cherry extract and cherry juice and beat until incorporated. If the frosting seems too liquidy and appears to be kind of separated, add more powdered sugar a couple of tablespoons at a time until it comes together. Add the whipping creamy, beat on low until incorporated, then increase speed to high and beat until whipped, light and fluffy, about 2 minutes.

To assemble-

Place frosting in a piping bag fitted with a round tip and pipe onto the cookies.

If garnishing with cherries, remove from juice and allow to sit on a paper towel to remove excess juice. Place the cherries in the center of the cookies then garnish with lime zest.

Serve immediately or store in an airtight container.

Recipe source: A Lynsey Original

White Chocolate Coconut Cookies

April 15, 2015 by Lynsey Leave a Comment

So, it’s no news to any of you who have been reading the blog for any amount of time that I love experimenting with different flavor combinations. Especially the sweet savory combo in desserts. What can I say, I get a thrill out of combing the unexpected.

But, I think sometime I push the boundaries a little too much. Even Spencer, who shouldn’t be shocked by some of my outlandish ideas, still gives me the side eye from time to time. And don’t get me wrong, I do need honest, unbiased opinions and criticism. But even that side eye glare doesn’t stop me from experimenting. It does, however, remind me that sometimes heading back to the basics is perfectly acceptable.

And that’s what I’ve done here.

I’ve taken two classic ingredients that are found in countless baked goods and combined them in this cookie; the white chocolate coconut cookie. I love the combination of white chocolate and coconut and these cookies are no exception.

Thanks to the addition of brown sugar these cookies are super chewy. There’s a combination of toasted and raw coconut, not only adding flavor but some extra texture as well. Then there are morsels of creamy white chocolate throughout the cookie.

These cookies are pure perfection. Especially when they’re fresh out of the oven, chewy and still warm. I’d be embarrassed to say just how many I popped in my mouth right when I pull them from the oven. Let’s just say that the quality control of these cookies was taken very seriously.

I must say, I’m glad I stuck to the basics and kept it simple. These cookies turned out incredible and let 2 of my favorites shine. So what are you waiting for? If you love cookies, white chocolate or coconut then you must make these cookies. Maybe even bake a double batch so there will be enough for your whole family and so maybe, just maybe they’ll stick around longer than a day!

White Chocolate Coconut Cookies

Ingredients:

1 1/2 Cups brown sugar
1/2 Cup white sugar
1 Stick + 2 Tbsp (10 Tbsp) unsalted butter
1 Tsp vanilla
2 Large eggs
1 Egg yolk
2 1/2 Cups flour
1/2 Tsp salt
1 Tsp baking soda
1 Cup white chocolate chips
1 Cup toasted, shredded sweetened coconut
1/2 Cup shredded, sweetened coconut

Directions:

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

Place butter in a large bowl and beat on high until creamy, about 1 minute. Add sugars and beat on high until light and fluffy, about 3 to 5 minutes. Add the eggs and vanilla and beat on high an additional 2 minutes.

Add the flour, salt and baking soda and mix until just combined. Add the coconut and white chocolate and mix.

Using a cookie scoop (I used one that was about 1 1/2 tablespoons), scoop the dough on the prepared baking sheet and leave about 2 inches between each cookie. Place in the preheated oven and bake for 8-10 minutes, until lightly golden. Remove and cool on cookie sheet for 5 minutes, transfer to cooling rack and allow to cool completely. Store in airtight container.

Recipe source: A Lynsey original

Rocky Road Fudgy Flourless Chocolate Cookies

April 13, 2015 by Lynsey Leave a Comment

Hey y’all! And welcome to cookie week.

That’s right, it’s cookie week here on LL’s and I couldn’t be more excited. What could possibly be better than a whole week dedicated to cookies. Um, nothing. That’s what.

I could go as far as to have cookie month or months. But, I decided that we might all go into a sugar coma if I did that. And well, that just wouldn’t be good. So, cookie week it is.

I am beyond excited about the lineup that’s in store for you this week. Cookie lover’s rejoice and get your butter, sugar and ovens ready.

We’re kicking cookie week off with a bang. A big, fat, fudgy, chocolaty bang. That’s right!

We’ve all had chocolate cookies, whether it be chocolate chip, brownie, or some other variation. But I promise, you’ve never had a chocolate cookie like this. A flourless chocolate cookie. Skeptics be warned, flour is not needed in this recipe and it’s definitely not missed.

The omission of the flour actually makes this cookie better. It yields an extra chewy, moist and fudgy cookie. A cookie that is loaded with dark cocoa powder, and if that isn’t enough chocolate for you an additional helping of semi sweet and dark chocolate chips are added to the mix.

What could possibly make this cookie any better. Well how about making it a rocky road fudgy cookie? One that’s packed with roasted almonds, sweetened coconut and gooey, melty marshmallows.

This cookie, my friends, isn’t for the person who enjoys the occasional cookie. Nor is it for one who faint of heart. This cookie, well, it’s for a true, die hard, chocolate-feigning, cookie lover.

This rocky road, fudgy, flourless chocolate cookie is knock-your-socks-off amazing straight from the oven while the marshmallows are still warm and gooey. They are even good the next day, especially if you pop it in the microwave for a few seconds. And one thing is an absolute must; a tall glass of ice cold milk.

Go ahead. Make these babies and experience pure, chocolate bliss!

Rocky Road Fudgy Flourless Chocolate Cookies

Ingredients:

4 Large egg whites
2 Tsp vanilla
1/2 Cup + 2 Tbsp dark cocoa powder
2 Cups powdered sugar
1/4 Tsp salt
1 Cup almonds, roughly chopped
3/4 Cup semi-sweet chocolate chips
1/4 Cup dark chocolate chips
3/4 Cup sweetened shredded coconut
1 Cup mini marshmallows

Directions:

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

Combine cocoa powder, powdered sugar, and salt in a bowl and whisk to combine. Set aside.

Place egg whites in a medium bowl, using an electric mixer or whisk, whisk or beat the eggs until light and foamy. Fold in the vanilla. Add the cocoa mixture, chocolate chips, coconut and marshmallows and stir until incorporated. The batter will be extremely thick.

Using a large cookie scoop, about 2 tablespoons, scoop the dough on the prepared cookie sheet, leaving about 3 inches between the scoops. Place in the oven and bake for 12-15 minutes, until cookies are just set. Remove and allow to cool on the cookie sheet for about 5 minutes, transfer to a cooling rack and allow to cool completely.

Repeat with remaining dough.

Store in a airtight container.

Recipe source: A Lynsey original

Cream Cheese Banana Bread

March 27, 2015 by Lynsey Leave a Comment

Banana bread. It’s a classic. It’s been around since the beginning of time. Everyone has at least that one go to recipe for their all-time favorite banana bread. It’s safe to say banana bread has stood the test of time and it still remains a favorite.

Think about all the different variations. There are literally thousands, and new ones are added to the list every. single. day. Aside from bread, there are muffins, scones, and cakes. I’ve never met a banana recipe I didn’t like. Perhaps, one of my favorite combinations is bananas and cream cheese.

Banana bread and cream cheese are no strangers. It’s a love story for the ages. Think about it, banana cake slathered in cream cheese frosting. Oh my goodness. I could honestly eat the frosting itself, but I don’t. Well, normally I don’t. I’ve been known to take a spoon to the bowl of frosting, but hey, who hasn’t. Don’t judge!

Anyway, back to the topic at hand.

Banana bread. I’ve seen several different variations, and yes, some have included cream cheese in them. But, it was a layer of cream cheese in the center of the loaf, never actually incorporated into the batter itself. And then there’s this recipe.

I came across this cream cheese banana bread recipe on Mel’s Kitchen Cafe. I love her blog. Seriously, if you haven’t ever perused her blog head over there. I mean, make this bread, pop it in the oven and then go over there. Because you will be hungry after the first 5 seconds of looking at her amazing recipes and pictures.

I could go on and on about her blog, but I’ll let you check it out for yourselves and I’ll tell you about this awesome bread. I took one look at the picture of this bread and instantly knew I had to make it. The sweet, cinnamon topping was just screaming at me. Then, seeing that cream cheese was actually incorporated into the batter, well I was sold.

The difference in this banana bread and all others is obvious at first bite. Since this banana bread has the cream cheese mixed in the actual batter it completely alters the final product. In a good way. This bread is extremely light and fluffy with a smoother, more delicate crumb. Then you’ve got the cinnamon topping that adds that crunchy, crispy texture to the top along with another layer of flavor.

This is definitely one of those recipes that you’ll keep close at hand. It’s perfect for snacks, dessert and even an excuse to have something almost cake-like for breakfast…without the guilt of actually having cake!

Another plus regarding this recipe…as if you need any more reasons to make this bread. It makes two loaves. Honestly, you’ll be glad it does because the first one will disappear within seconds of being cut. But, if you’re feeling generous, you can also give the additional loaf to a friend, neighbor or co-worker. But, sharing isn’t a requirement if you make this bread….it is a nice thought though!

Cream Cheese Banana Bread

Ingredients:

3/4 Cup (1 1/2 sticks, 12 Tbsp) unsalted butter, room temperature
1 (8oz) bar cream cheese
1 1/2 Cups sugar
2 Eggs
1 Tsp vanilla
1 Cup ripe bananas, mashed (approximately 3 bananas)
3 Cups flour
1/4 Tsp salt
1 Tsp baking powder
1 Tsp baking soda
1/2 Tsp cinnamon
1/8 Tsp ground nutmeg

For the topping-
1 Tbsp unsalted butter
1 Tbsp flour
1/4 Cup + 2 Tbsp sugar
1/2 Tsp cinnamon
Pinch salt

Directions:

Preheat oven to 350. Spray 2 (8 1/2 x 4 1/2 inch) loaf pans with non-stick cooking spray, set aside

Combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a bowl and whisk to combine. Set aside.

Place cream cheese in a large bowl and beat on high until smooth and creamy, about 45-60 seconds. Add the butter and mix until combined and smooth. Add the sugar and beat on high until light and fluffy, about 2-3 minutes. Add eggs, vanilla and bananas and mix until incorporated. Slowly add the dry ingredients to the wet ingredients and mix until just incorporated. Divide the batter evenly between the two prepared pans.

for the topping-
In a small bowl combine butter, flour, sugar, cinnamon and salt and mash together until the mixture is crumbly.

Sprinkle over the tops of the batter. Place the bread in the oven and bake for 50-60 minutes, until the bread has a nice dome and a toothpick inserted comes out clean. Remove from oven and allow to cool in pans for 5-10 minutes, remove from pans and transfer to a cooling rack and allow to cool completely.

Recipe source: Mel’s Kitchen Cafe, originally from Belle’s Bazaar

Carrot Cake Cream Cheese Tart

March 20, 2015 by Lynsey Leave a Comment

Today is the first official day of spring! Cue the sunshine, mildly warm days, colorful flowers and birds chirping.

Another thing synonymous with spring is carrot cake. This deliciously moist cake with heavy spices and shredded carrots throughout takes over the web and bakery showcases. From traditional carrot cake, to carrot cake cookies, carrot cake scones, and so much more, carrot cake takes over with full force this time of year.

I love a big ol’ slice of moist carrot cake. One that is loaded with mounds of freshly shredded carrots, amazing spices and slathered in tangy cream cheese frosting. There’s nothing better.

I love that classic and all the flavors, so I enjoy taking those flavors and trying to incorporate them into another amazing sweet treat. That’s what I’ve done today. Taken everything we all love about the infamous cake and made a tart.

The crust is a shortbread crust. Not just any shortbread, a carrot cake shortbread. This crust is loaded with freshly shredded carrots and tons of the spices that we associate with the cake. The baked tart is then filled with a cream cheese mixture. Making it almost like an inside out “cake”, if you will.

The crust is subtly sweet, perfectly flavor, studded all over with carrots and loaded with spices. The filling is ohmygosh, amazing. Tangy, creamy cream cheese filling with another layer of cinnamon. This may not be a traditional carrot cake, but folks, it’s pretty amazing!

Say hello to spring, or welcome that Easter Bunny with a slice of this carrot cake tart.

Carrot Cake Shortbread Tart with Cream Cheese Filling

Ingredients:

For the tart-
6 Tbsp unsalted butter, room temperature
2 Tbsp brown sugar
2 Tbsp white sugar
2 Egg yolks
1 3/4 Cups flour
1 Tsp salt
1/2 Tsp cinnamon
1/8 Tsp nutmeg
1/8 Tsp allspice
1/8 Tsp ground cloves
1/3 cup shredded carrots

For the filling-
1 1/2 Sticks cream cheese, room temperature
2 Tbsp unsalted butter, room temperature
1 1/2 Tsp vanilla
1 Cup powdered sugar
1/4 Tsp ground Saigon cinnamon, or any good quality cinnamon
1/4 Cup + 2 Tbsp heavy whipping cream

Directions:

For the tart-
Sift the flour, salt, cinnamon, nutmeg, allspice, and cloves together in a medium bowl. Set aside.

Place the shredded carrots on a kitchen towel or paper towel, cover with another towel, place a heavy skillet (or other heavy object) on the towel and allow to set. This will remove excess moisture from the carrots.

Place butter and sugar in a large bowl and mix to combine. Add egg yolks and mix until just incorporated. Pour the flour mixture into the egg mixture and stir until incorporated. Finally, add the carrots and stir until combined.

Place the crust in a 10-inch tart pan, with a removable bottom, and press firmly on the bottom and up the sides of the pan. Place in the freezer and chill until firm, about 30 minutes.

Preheat oven to 375.

Place the crust in the preheated oven and bake for 12-15 minutes, rotating halfway through the baking process. Once the crust is baked and golden-brown, remove and allow to cool completely.

Once the tart is cooled, add filling and chill until set, at least 1 1/2 hours.

For the cream cheese filling-
Place cream cheese in a large bowl and beat on high until creamy, about 2 minutes. Add butter and beat for an additional 60 seconds. Add the vanilla, powdered sugar and cinnamon and mix until incorporated and the mixture is smooth. Add the heavy whipping cream and beat on high for about 60 seconds.

Pour in the cooled tart.

Recipe source: A Lynsey original

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