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Lynsey Lou's

Enjoying Life One Bite at a Time!

Desserts

Southern Brown Sugar Pie

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Mathematicians and math lovers rejoice!  Why?  Today is national Pi Day (π).  No, I didn’t leave an “e” off the word Pie.  Today is March 14th, 3/14. Which in math terms we know as 3.1415926535 and so on.  Or, if you’re rounding to the nearest hundredth it’s 3.14.

And if you’re into mathematical fun facts, try this one out for size!  If you write today’s date out, including the year, it is 3-14-15; corresponding with the first five digits in Pi.  This is the only time, ever this will occur.  Pretty neat, huh?

While all the mathletes and math lovers are celebrating this mathematical holiday and all it’s πr2 glory, I along with many other food lovers decided to celebrate with a big ol’ slice of pie.

So let’s talk about this pie.  I saw this brown sugar pie on pizzazzerie the other day and knew instantly I needed to make it.  And soon.  Since Pi day was right around the corner, I decided this would be the perfect occasion to try amazingness out.

At first site it reminded me of one of Spencer’s favorites, buttermilk pie.  Not only the look but the list of ingredients.  Like the buttermilk pie, this brown sugar pie is not much to look at and has a very simple list of ingredients; 7 to be exact.

The top is crispy, almost brulee-like.  The filling not only reminds me of the custard like filling of the buttermilk, but also the filling of a pecan pie; it’s a good marriage of the two.  The brown sugar caramelizes during the baking process and is smooth and ooey gooey all at the same time.  And, in my opinion, makes for one incredibly amazing piece of pie.

Brown Sugar Pie

Ingredients:


1 Stick (1/2 cup) butter, melted
1 Pound light brown sugar
3 Eggs
1 Tbsp vanilla extract
1 Tbsp cornmeal
1/4 Tsp salt
1 Pie crust, homemade or store bought

Directions:


Preheat oven to 350.

Place pie dough in pie plate and place in the freezer while preparing the filling.

Place eggs in a large bowl and whisk.  Add the sugar, butter, vanilla, cornmeal and salt and whisk to incorporated.  Pour into the pie crust and place in the preheated oven.  Bake for 45 minutes or until golden brown.  If the crusts gets too brown before the pie is done baking, place aluminum foil around the crust.


Remove from oven and allow to cool.  Slice and serve.

Recipe source: barely adapted from Pizzazzerie

Grasshopper Milkshake

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It’s that time of year when green is the theme.  We’re over winter, ready for the flowers to start blooming and the greener than green grass to take over the lawns.  Needless to say there’s a certain holiday right around the corner that is the epitome of spring; shamrocks, all things green and colorful rainbows.

Another thing that starts to take on that hue is food.  One thing in particular this time of year is a shake from a certain fast food restaurant.  You know the one.  The infamous shamrock shake.  Every year I see that shake advertised.  But, to be honest, I’ve never had one.  I know, the shock!  The horror.  I have, however, heard enough about them to know they are a mint milkshake that is tinted green.

Since I was a child I have loved the combination of mint and chocolate, and one of my all time favorite ice creams is mint chocolate chip.  I’ve passed this obsession to my little guy too, Tucker is a fan of anything and everything mint chocolate.  I decided I wanted to jump on the green milkshake bandwagon.  But, in doing so, I decided to go one step further with my mint milkshake endeavor and add chocolate to the mix.    

This grasshopper shake…mint chocolate chip milkshake, shamrock shake…whatever you want to call it, combines 2 of my favorite things; my favorite color and my favorite ice cream.  Inevitably, I’m also sharing this with you just in time for you to whip it up on St. Patrick’s Day!

So go ahead; whip up this minty-chocolaty milkshake and enjoy!

Grasshopper Shake

Ingredients:


4 Large scoops, about 2 cups, mint chocolate chip ice cream
1/4 Cup milk
1/4 Cup heavy whipping cream
Peppermint extract, optional
Green food coloring, optional
Chocolate syrup
Whipped cream

Directions:


Place ice cream, milk, cream, a drop or two of extract and food coloring in a blender and blend for about 30 to 45 seconds, until ingredients are combined and smooth.

Drizzle chocolate syrup around the inside of 2 glasses, if desired.  Divide the milkshake evenly between the glasses.  Top with whipped cream and more chocolate syrup.  Serve.

Recipe source: A Lynsey Original

Orange and Dark Chocolate Biscotti

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The world of blogging is one that grows every single day.  Although there are thousands of amazing blogs out there, there is still a since of community among fellow bloggers.  Even though we don’t personally know one another, there’s still a relationship that is formed through this one common interest.  To me, that is so neat.  So when fellow bloggers share something exciting, naturally we want to celebrate with them.

Tara, of Tara’s multicultural table, is a fellow food blogger that I met through the secret recipe club.  She was planning to welcome a sweet, little baby girl in March.  But, as we know little one’s come on their own time, and Tara’s second little bundle of joy decided to come into this crazy world early!  So I want to say a big congratulations to Tara on the newest addition to her family!

In honor of Tara’s second child a group of bloggers decided to get together to help her celebrate her newest bundle by having a virtual baby shower.  The them, biscottit.  Why biscotti.  Since this was Tara’s second kiddo (bun in the oven) we decided to make a treat that needed a second bake.  Did you know that biscotti actually means second bake?  

I decided a biscotti that was completely decadent was necessary for this celebration.  And when I found this biscotti that was packed with bright orange flavors as wells as rich dark chocolate, I knew it would be absolutely perfect!

Believe it or not I’ve never had biscotti, let alone ever made it.  I don’t have anything against it, I mean what’s not to like; it’s basically a crunchy cookie, in stick form, that’s okay to eat for breakfast.  So honestly, I’m not sure why I have never enjoyed a piece or two.  So I was beyond excited when I found out the theme of this shower, not only so I could try my hand at making the stuff, but also so I could actually try it!

This biscotti is amazing.  It starts out just like a cookie; butter, eggs, sugar, you get where I’m going with this.  Then the good stuff is added in, in this case orange zest, juice and dark chocolate.  It’s baked, sliced and baked again.  Then it takes a swim in a pool of melted dark chocolate.  This is was dreams are made of, and even better it’s okay to have such decadence for breakfast.  You’re welcome!

Congrats again Tara!  So excited for you and your growing family!

Orange and Dark Chocolate Biscotti

Ingredients:


1/4 Cup (1/2 stick) unsalted butter, room temperature
1 Cup sugar
2 Eggs
2 Tbsp orange zest
1 Tbsp freshly squeezed orange juice
3/4 Tsp vanilla extract
1/4 Tsp almond extract
2 1/2 Cups all-purpose flour
1 Tsp baking powder
1/4 Tsp salt
1/3 Cup slivered almonds
1 Cup dark chocolate chips or chunks
6 Oz dark chocolate, melted (optional-for dipping)

Directions:


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

Place butter in a large bowl and beat on high until light yellow in color and creamy in texture.  Add the sugar and beat on high until light and fluffy, about 2-3 minutes.  Add the eggs, one at a time, beating well after each addition.  Add the orange zest, orange juice, vanilla and almond extracts and mix until combined.  Add the flour and baking powder slowly and mix until incorporated.  Add the chocolate chips and almonds and fold in until evenly incorporated.

Divide dough in half.  For each half into a rectangle that is 2 inches wide and 13 inches long.  The dough may be sticky, so it may be easier to grease your hands before forming the dough.  Leave at least 3 inches of space between each rectangle.  Place in the preheated oven and bake for 35-40 minutes, until the bottoms are golden brown.  Remove from oven and allow to cool slightly.

Once the biscotti has cooled enough to touch, use a sharp knife to slice.  Arrange the slices cut side up and return to the oven and bake for 15 minutes longer, flipping the biscotti slices halfway through the bake time.  Remove from oven and allow to cool completely.  If you are not dipping in chocolate, place in an airtight container to store.

If dipping in chocolate-
Heat the chocolate in the microwave in 30 second intervals, stirring after each interval, until chocolate is completely melted.  Add a tablespoon or two of shortening to thin out if needed.  Dip the biscotti and place on parchment paper until chocolate is set.  Store in airtight container.

Recipe source: Love and Olive Oil

Biscotti Baby Shower

Biscotti Bites from Nicole at I am a Honey Bee

Spa Water from of Dorothy at Shockingly Delicious

3 Ingredient Snow Ice Cream

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Growing up in south Arkansas our winters consisted of more sleet and ice than snow.  I think I can count on one hand the number of times we got out of school because of actual snow, and even then it wasn’t really enough to do much of anything with.  So we made the best of it and made icemen, sledded in the sleet and so on.  Just no ice fights, cause well, we all know that would end up badly.

So when winter weather rolled around, the idea of snow ice cream was completely out of the question.  I had seen recipes, heard people talk about it but never actually experienced the stuff for myself.

But all that’s changed now.  Over the past 7 years we’ve had several winter storms, and we’ve even had a decent amount of snow during those storms.  Nothing compared to the northeast, but still decent for our neck of the woods.

We had one big winter storm the weekend Spencer and I got married.  Yes, while I was trying to prepare to say “I Do” we got one of the biggest snows we had ever gotten.  I was a nervous wreck, because over half my bridal party, along with my husband to be was 2 hours away with the storm hit.  Needless to say I was starting to wonder if there would be a wedding.  Since I had all that stuff on my mind, it’s understandable that snow ice cream was not.  As stressed as I was, I was thankful it wasn’t an infamous ice storm.

That was the first, and the the rest of the winter weather followed once Tucker came into the world.  He’s had several experiences with the powdery white stuff.  This year was no exception.  He’s been dreaming about having snow since before we went on our cruise in November.  So finally, the past two weeks the winter weather has delivered, and delivered big time!

He loves playing in the white stuff.  And aside from making snow angels and pelting me with snowballs, he loves sticking his tongue out and catching snowflakes in his mouth.  So he was ecstatic when I mentioned getting a bowl full of snow and making ice cream.  Ice cream and snow, two of his favorite things ever, combined.

So Monday we got quite a bit of snow.  Big, pretty, fluffy snow.  So when it started coming down and ran a big bowl outside to collect the makings for our snow ice cream.  Once we got quite a bit we brought it in and whipped up a batch pretty quickly.  First Tucker watched as I added the vanilla, but when I started pouring in the condensed milk he stepped up and took over.  I think he did that so ensure there was a bit of the sweet stuff leftover for him to sample!  We folded it all together and he anxiously awaited for me to fill a cup for him.

He loved it!  After the first bite he turned to me, smiled and then said “deee-licious”.  He took a few more bites and then did what he does with his favorite ice cream, waited for it to melt a little so he could slurp up the goodness.  I must admit, it is pretty deee-licious and definitely everything I expected!

So, if you’re expecting another wave of winter weather I would highly recommend setting a big ol’ bowl outside and collecting some snow so you and your kiddos can make your very own snow ice cream!

3 Ingredient Snow Ice Cream

Ingredients:

8-12 Cups snow
1 Can sweetened condensed milk
1 Tsp vanilla

Directions:

Place half of the snow in a large bowl and set aside.  Place the remaining snow in a smaller bowl, add vanilla and half of the condensed milk.  Fold the mixture together using a spatula or wooden spoon.  Once incorporated combine the mixture with the remaining snow along with the rest of the condensed milk and fold until completely incorporated.

Serve immediately.  Store the remaining ice cream in a sealed container and place in the freezer.

Recipe source: Happy Hooligans

SRC: Mini Minemeat Pies

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Let me apologize for such the long post.  This particular recipe and challenge was very near and dear to my heart.  If you don’t care about reading through all of this just skip to the bottom to get a delicious recipe for a truly British holiday favorite.  These mincemeat pies have a buttery, flaky crust studded with bits of orange zest and it’s filled with a boozy mincemeat (dried apples, raisins, spices) filling.

My Grandma, my mom’s mom, was born and raised in England.  It wasn’t until she married that she made the trek across the pond to live in the states.  So, she was able to partake in traditional English foods and desserts, and fortunately for us she brought her love for that food with her when she ventured to the states.

Many of my afternoons, weekends and summer days were spent in the care of my Grandma.  Which meant I got to experience some of the more traditional British foods.  I didn’t think anything of her whipping up something like Yorkshire pudding, steak and kidney, or tea and crumpets on a regular basis.  I now know just how rare some of the foods I enjoyed as a kid are here in the states.

I loved being able to eat all these foods my Grandma grew up enjoying.  I also loved when she went to her English Girl’s party.  There were about 8 ladies that had come to the states and they all ended up in the same town, so about once a month they would make English goodies and they’d get together, visit, have tea and eat some delicacies from their home.  She would take me to these parties and I would get to hear stories as well as indulge!

My Grandma had a passion for being in the kitchen and she used those talents to pass on goodies, especially around birthdays and Christmas.  For every birthday each child and grandchild got their favorite dessert that was just for them to enjoy.  Most kids and grand kids wanted lemon curd, so she saw to it that they got a jar on or maybe a day or two before their birthday.  My mom, well she liked rhubarb, not rhubarb pie because she doesn’t care for the crust, so she got a bowl full of homemade rhubarb pie filling.

She didn’t skimp at Christmas either.  Every family; her kids and even grand kids that were out on their own, got a tin of fudge.  And not one of those tiny tins that would hold like 4 pieces of fudge, we’re talking at least a 6×6 tin that had about 3-4 layers of fudge.  I loved walking into her house around Christmas time; the chocolate aroma filled the air and there wasn’t a flat space in her kitchen, den or on her dining room table that wasn’t lined with fudge.  And if you touched a piece, oh boy, were you in trouble!  But, she would always reserve a few pieces and set them aside for me so I could “test them out” before they left her house!

She didn’t reserve or cooking and baking just for special occasions either.  Whenever she got the itch she would whip up a batch of scones, gingersnaps, rolls, and other goods.  If I said I wanted to make something; whether it was a pie, tarts, or just some simple cupcakes (made with that jiffy cupcake mix) some simple powdered sugar icing and topped with sprinkles and a candied cherry, she would jump up and we’d go in the kitchen.

Many of my fondest memories are in the kitchen.  It started with simple cookies or cupcakes when I was younger, as I got older she taught me more techniques and recipes that were more in depth.  She passed along a lot of her recipes and little tips and tricks to me, which I still use in my cooking today.

When the holiday season started rolling around some of her signature desserts were eclairs (gosh, what I wouldn’t give for just one more of her’s), tarts filled with lemon curd and just a dollop of whipped cream, and then a traditional English dessert of mincemeat pies with a little dusting of powdered sugar.  I got to help her make these goodies too, and I enjoyed standing right by her side helping every step of the way.

So, this month when I came across mincemeat pies on Karen’s blog, Lavendar and Lovage, my memories of standing by my Grandma and helping her in the kitchen instantly flooded my mind.  I knew exactly what I was going to make for this month’s Secret Recipe Club challenge, mini mincemeat pies just like I enjoyed with my Grandma.

Now, many of you are probably doing exactly what my husband did when I told him what I was making this month.  But before your turn your noses up and go to the next site, let me tell you about it.  While earlier versions did include beef or venison, the versions enjoyed (especially around Christmas in England) are comprised of fruit and more like our fruit pie fillings.  It’s most commonly comprised of a mix of dried apples, raisins, candied citrus, spices and sometimes some booze.  It is primarily put in little tarts or pies and baked.  However, I found a variety of recipes on Lavendar and Lovage that included minemeat as well as a recipe for homemade mincemeat.

Once I talked Spencer into giving these a chance I rushed into the kitchen to start making these little pies that I enjoyed throughout my childhood.  Karen’s version has a pastry that included orange zest and juice, which I thought complimented the warm spices of the mincemeat beautifully.  The pastry was perfectly buttery and flaky with a hint of tang from the oranges.  The filling was just as I remembered; chunks of apples and raisins accompanied by molasses and warm spices.  The top crust has a light crunch thanks to the sprinkle of sugar dusted over the top before baking.  I even gave them a dusting of powdered sugar, just like Grandma, right before serving.

Thanks so much Karen, for the delicious recipe, the walk down memory lane and a day in the kitchen with my Grandma.  What made making these pies even more special was I used the exact tins (from England) that my Grandma used to bake them in, along with the pastry cutters she used and her rolling pin.  I thoroughly enjoyed this challenge,  I loved reading through your blog; reading some of your stories of England, hearing some of your terminology (“if you fancy”, “a wee bit”, and “a lashing of whipped cream”) and seeing some of your cards and pictures in your postings made me think of my Grandma and recall countless conversations wit her.  I can’t wait to make many more of your recipes, to get that taste of England just one more time.

Want to read more about mincemeat and it’s history?  Check out these articles from Huffington Post and Wikipedia.

Mini Mincemeat Pies

Ingredients:

For the pastry-
1 1/2 Cups + 2 tsp (225grams) self-rising flour
1 Stick (115 grams) unsalted butter, chilled and cut into small pieces
Zest of 1 orange
Juice of 1 orange

For filling-
12 Tbsp mincemeat
Splash of brandy

For topping-
1 Egg
Splash of water
Granulated sugar

Directions:

Preheat oven to 400.  Spray a tart tin (or shallow cavity muffin tin) with non-stick cooking spray.  Set aside.

Sift flour into a large bowl.  Add butter and cut into the flour using a pastry cutter or your hands until fine crumbs are formed.  Add the orange zest and stir to combine.  Add the orange juice a little at a time, mixing in with a fork or knife, until the mixture comes together.  Form in a ball and wrap with plastic wrap.  Place in the refrigerator and chill for about 30 minutes.

Add a splash of brandy to the mincemeat, unless the mincemeat already includes booze.

Pull the pastry dough from the refrigerator.  Dust a clean work surface with flour.  Roll dough to the same thickness as a pie crust, cut 12 larger circles to fit in the cavity of your pan.  Re-roll and cut 12 slightly smaller circles, this will be the tops to your pies.

Place the larger circles in the pan, spoon in mincemeat, top with the smaller circles (pinching the top layer and bottom layer of dough together gently to seal).  Snip the top of each pastry to form an air hole.

Whisk egg and a splash of water together.  Brush over the pastry and sprinkle lightly with sugar.  Place in the preheated oven and bake for about 10-12 minutes, until the dough is cooked through and golden brown.  Remove from oven and allow to cool in tin for about 3-5 minutes.  Gently loosen the tarts and transfer to a cooling rack and allow to cool completely.

Have a little extra mincemeat?  Use it to make these mincemeat scones.  That’s what I’ll be doing this week.  I can’t wait to try them!

Recipe source: Lavender and Lovage

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Brownie and Red Velvet Cookie Tart with Cream Cheese Whipped Cream

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Valentine’s day is tomorrow.  Have you made your reservations?  Are you avoiding the chaos and crowds and staying in?  We’re having a low-key evening at home complete with an amazing meal and a glass (or 2) of red.  No Valentine’s meal, whether you’re dining out or staying is, is complete without an amazingly decadent and over the top dessert.

I’ve shared a week’s worth of desserts with you all with the focus of Valentines.  Whether you and your special someone are chocoholics, or you prefer a chocolate-less indulgence I’ve covered all the bases.  But, no Valentines or  week dedicated to Valentines is complete without at least one red velvet recipe.

What is it about red velvet that has people going crazy for it, especially during the month of February.  It is red, which is the color of love.  It is also chocolate, which is synonymous with Valentines.  So, maybe it’s the fact that red velvet meets all the requirements for the day of love.

So it seemed only right to wrap up Valentine’s week with some sort of red velvet concoction.  I wanted to make something that was incredibly over the top.  Something that hasn’t been done a million times and something that was completely indulgent and would make my special someone’s eyes pop wide open at just the site of it.

Since I’m a chocolate fiend, I decided to take the subtle chocolate taste of red velvet and amp it up by…oh, a thousand.  So, I introduce you to a brownie red velvet tart.  And because no red velvet cake it complete without cream cheese frosting, I topped it with a cream cheese whipped cream.

So, without further adieu let me introduce you to this incredibly, over the top dessert that is making an appearance just in time for the day of love.  It starts with a red velvet cookie crust.  Perfectly crunchy on the edges and incredibly chewy on the inside.  The beautiful, red crust is filled with an amazingly, fudgy, chocolate brownie complete with both dark chocolate and white chocolate chips.  And if that’s not enough, it’s topped with freshly whipped cream.

But not just any whipped cream, a cream cheese whipped cream.  I think this is probably one of my all-time favorite whipped creams.  It’s light and fluffy, subtly sweet and the perfect amount of tang from the cream cheese.  This whipped cream is the perfect topping for such a rich and decadent dessert.  The tang from the cream cheese helps cut through the richness and sweetness from the brownie and red velvet cookie crust.

So whatever you’re doing tomorrow night.  Going out.  Staying in.  Just make sure you do one thing, and that’s to share a slice of this with your special someone.  Or, if you happen to be flying solo, then get a fork, take the pan, cuddle up on the couch, turn on your favorite show and dig in!

Brownie and Red Velvet Cookie Tart with Cream Cheese Whipped Cream

Ingredients:


For the red velvet cookie crust-
1/2 Cup (1 stick) unsalted butter
3/4 Cup brown sugar
3/4 Cup white sugar
1 Tbsp food coloring
1 Egg
1 Tsp vanilla
1 1/2 Cups flour
1 Tsp baking powder
1/4 Tsp salt
1/3 Cup + 2 Tbsp cocoa powder

For the brownie-
1/2 Cup (1 Stick) unsalted butter
2 Oz unsweetened chocolate, roughly chopped
1 Oz bitter sweet chocolate, roughly chopped
1 Cup sugar
2 Eggs
1 Tsp vanilla
1/4 Tsp salt
1/3 + 2 Tbsp flour
1/4 Cup dark chocolate chips
1/4 Cup white chocolate chips

For the cream cheese whipped cream-
2 Oz cream cheese, room temperature
1/2 Cup heavy whipping cream
3 Tbsp powdered sugar

Directions:


Preheat oven to 350.  Spray a 9 inch tart pan with non-stick cooking spray and set aside.

For the red velvet cookie crust-
Combine flour, salt, cocoa powder and baking powder in a bowl and whisk to combine.  Set aside.

Place butter and both sugars in a large bowl and beat on high until creamed, about 3-4 minutes.  Add the egg and beat an additional minutes, until mixture is light and fluffy.  Add the red food coloring and mix to combine.  Add the egg and vanilla and mix until just combined.  Gradually add the flour mixture and mix until just incorporated.

Pour dough into prepared tart pan and pat out into an even, thin layer across the bottom and sides of the pan.  You’ll want the crust to be approximately 1/4 inch in thickness.  Remove any excess dough, you will have about 3/4 to 1 cup of extra dough (which is perfect for making a few red velvet cookies to snack on!).  Place in the freezer while preparing the brownie filling.

For the brownie-
Place butter in a microwave safe dish and heat until almost completely melted.  Add the chocolate, stir to combine and return to microwave.  Heat in 20 second intervals, stirring after each, until chocolate is completely melted.

Add the sugar and whisk to combine.  Once the chocolate mixture has cooled slightly, add the eggs and whisk to combine.  Add vanilla and mix until just incorporated.  Add the salt and flour and mix until incorporated.

Remove the tart from the freezer.  Sprinkle the dark chocolate chips over the tart crust.  Slowly pour the brownie in the tart and spread into an even layer.  Sprinkle the white chocolate chips over the brownie batter.

Place tart in the preheated oven and bake for 25-30 minutes, until edges are set and toothpick inserted in the center comes out clean.  There may be a few crumbs on the toothpick and that’s completely fine.  Be sure not to over bake the tart as the red velvet cookie may become too hard to cut.

Allow tart to cool.

For the cream cheese whipped cream-
Place cream cheese in a bowl and beat until creamy.  Add the heavy whipping cream and the powdered sugar and beat on high until stiff peaks begin to form, be sure not to over beat.  Spoon over the cooled tart.

Garnish with chocolate shavings, if desired.  Slice and enjoy!

Recipe source: A Lynsey original

Personal Brownie and Fruit Trifles

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When I hear the word trifle my mind instantly goes to Friends and the infamous “Thanksgiving” episode.  You know the one, right?  Monica finally agrees to let Rachel help out and bring a dessert, a trifle to be exact.  All goes well, except for one minor thing; Rachel mixes recipes for a sweet and savory trifle.

The end result was definitely an original.  I can still see Joey and Ross’ face as Rachel points out all the individual layers.  “Ladyfingers, jam, custard (from scratch), raspberries, more lady fingers, beef sauteed with peas and onions, another layer of custard, bananas and then some whipped cream on top.”  Joey’s review of the dish is by far the best.  “Beef? Good. Custard? Good. Jam? Goooood.”

Needless to say, I love friends.  But before you start questioning just exactly what type of trifle I’m sharing with you, rest assured it is not a sweet and savory Rachel-inspired creation.  Aside from trifles making think about one of my all time favorite shows, it’s also one of my favorite desserts.

Trifles are many things.  They are so easy to make.  Make a show stopping addition to the dessert table.  A delicious way to utilize leftover brownies, cookies and cake.  Incredibly cute when they are made in small, single serve portions.  Oh, not to mention,they are delicious.

But let’s talk about this particular trifle.  This one holds a special place in my heart.  To start, these are made in single serve portions.  Not only are individual desserts so cute and fun, but sharing is optional.  I’d have to say my favorite part of this trifle is the brownie.

These brownies are pure perfection.  Intensely chocolaty, slightly crispy edges, incredibly fudgy and bits of chocolate chunks throughout.  These brownies are amazing and rich, but they are also the perfect addition to this trifle.  Layers of brownies topped with a airy, slightly sweet mascarpone whipped cream and sweet and tart berries.

These trifles are ideal for entertaining and perfectly portioned.  They are incredibly easy to make but will definitely wow your guests.  They are also impressive enough to serve at the end of a special meal.

If you still haven’t decided on dessert for your Valentine’s celebration then go ahead and put this trifle on the menu.  Valentine’s is all about fruit and chocolate and what better way to enjoy the two than with this beautiful trifle.

Personal Brownie and Fruit Trifles

Ingredients:


For the mascarpone whipped cream-
1/2 Cup heavy whipping cream
1 1/2 Tbsp powdered sugar
2 Tbsp mascarpone cheese

To assemble-
Brownies cut into 1/2 inch cubes
Strawberries, chopped
Raspberries
2-3 Small mason jars, trifle dishes, wine glasses or cocktail glasses

Directions:


For the whipped cream-
Place heavy whipping cream, powdered sugar and mascarpone in a bowl and beat on high until light and fluffy and stiff peaks form.

To assemble-

Fill each glass in alternating layers of brownie cubes, whipped cream, and fruit.  Topping with whipped cream and garnishing with a strawberry or raspberry.  Serve immediately.

Recipe source: A Lynsey Original

Strawberry Fool

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Strawberry Fool is one of the most luscious, yet simplest desserts around. Fresh strawberry puree is folded into homemade whipped cream and topped with a sweet shortbread cookie.

Strawberry Fool

Have you heard of a fool?  Well, you probably have but not in the sense that I’m talking about!  I’m sure everyone has heard of a food and maybe knows one or two.  But the type of fool I’m talking about is in reference food!

What exactly is a fool?

A fool is a dessert that dates back to the 16th century and originates from England.  The traditional fool starts out with a custard base.  To that pureed fruit is folded in, it’s chilled and served.  But, as time has progressed and people’s desire for the quick and easy surpassed tradition, the cooked custard has been replaced (at least here in the states) with a sweet, whipped cream.

Strawberry Fool

It’s been updated slightly and takes a fraction of the time.

So, the modern day fool is a lightly sweetened fruit puree that has been folded into freshly whipped cream.  It is one of the simplest desserts that you’ll ever make, but also one of the most amazing things that will ever grace your lips.

This dessert is extremely decadent, yet so easy to prepare.  It almost seems silly to be posting a recipe that is 5 ingredients and the hardest thing required is whipping cream.  But, here I am posting it anyway.  Because honestly, it would be a shame not to share such an amazingly easy recipe with all of you.

This is a dessert that can be enjoyed year around and would be especially amazing using all sorts of fresh fruit during the summer months.  But don’t let the lack of fresh fruit deter you from making this during the winter months, frozen fruit would definitely be sufficient.  So the next time you need an impressive and delicious dessert, don’t spend hours in the kitchen, spend less than 30 minutes from start to finish on a dessert that will wow your guests or special someone.

I kept this particular recipe simple and wanted to highlight the sweet flavor of the juicy strawberries.  I do think the addition of orange zest, lemon zest or lime zest would be an amazing addition.  Get creative and play with different flavor profiles.  You could all add a splash of grand mariner or any other flavored liquor.  The options are endless.

Strawberry Fool

Strawberry Fool

Yield: 2 Servings
Prep Time: 10 minutes
Additional Time: 30 minutes
Total Time: 40 minutes

Strawberry fool is a luscious yet simple dessert. Fresh cream and homemade strawberry puree are folded together to create a dreamy dessert. Simply garnished with more berries and a delicious shortbread cookie.

Ingredients

  • 1 1/2 Cup strawberries, hulled and chopped
  • 1 Tbsp granulated sugar
  • 3 Tbsp powdered sugar
  • 1 1/2 Cups heavy whipping cream
  • 1 1/2 Tsp vanilla

Instructions

  1. Place strawberries in a small bowl and sprinkle with granulated sugar. Allow to sit for about 15-20 minutes, allowing the strawberries to macerate.
  2. Once the strawberries have had time to rest, remove about two-thirds of the berries and place in a food processor and puree.
  3. Transfer the puree back to the bowl with the remaining strawberry chunks. Toss to combine. Set aside.
  4. Place the powdered sugar, heavy cream and vanilla in a mixing bowl and beat on high until stiff peaks form. Be sure not to over mix.
  5. Gently fold the strawberry mixture into the whipped mixture.
  6. Spoon into serving dishes, transfer to the fridge and allow to chill at least 30 minutes or until ready to serve.
  7. Garnish with additional strawberries and shortbread cookie, if desired.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 729Total Fat: 65gSaturated Fat: 41gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 202mgSodium: 50mgCarbohydrates: 34gFiber: 3gSugar: 30gProtein: 6g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

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Knockoff Swig Sugar Cookies

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There are several recipes out there that claim to be “the best” or “the ultimate”, but that is a claim I don’t make lightly.  But just like anything, if you read or here that one particular recipe is “the best ____” ever then there has to be at least some truth to that claim.  Wouldn’t you agree?

Well, this particular cookie has been deemed the best ever sugar cookie by countless blogs and 
reviews.  These cookies originated from a little town in Utah from Swig; a sweet shop that specializes not only in the infamous sugar cookie but several specialty sodas (the dirty Coke is a list topper) and other treats.  I read that someone literally drove 5 hours and waited at least another 30 minutes in line just to get one of these amazing cookies.  That alone was enough to spike my interest.  So, after reading the umpteenth review about just how good these cookies were I decided it was time to give them a try.
Now, before we go any further I have to say I’ve never tried the original swig sugar cookie.  I honestly can’t tell you how these compare the actual cookie from the shop.  I can however tell you that these are a monster of a cookie.  They are huge and picture perfect.
The cookies themselves aren’t overly sweet.  The edges have a rough, crinkle like finish.  They are slightly crunchy due to a light sugar topping that is applied when the cookies are flattened, but the insides are light, fluffy and just downright delicious.  The cookie itself is good, but it’s the frosting that puts them over the top.  The sour cream frosting I could literally eat by the spoonfuls.  The signature Swig frosting is pink, however I didn’t have any food coloring on hand when I made them so I opted for basic, white frosting with pink sugar sprinkles and it was delish.  
These cookies were amazing.  My hopes and expectations were definitely met and they were all they were hyped up to be.  I love the rustic, crinkled edges.  I’ve never seen another cookie those edges.  Then a hefty scoop of that amazing frosting is slathered over the top of those perfect cookies and it’s pure perfection.  
These cookies not only look like they came from a bakery, they taste like it too!  If you have any events or parties (Valentine’s) coming up and you need to bring a dessert that will wow then look no further.  These cookies are what you’ve been looking for.  They would also be terrific treats or favors.  Whatever you do, just be sure to make these and keep at least 3 or so for yourself.  
Knockoff Swigg Sugar Cookies
Ingredients:
For the cookies-
1 Cup (2 sticks) unsalted butter, softened
3/4 Cup canola oil
1 1/4 Cup granulated sugar, plus another 1/4 cup for topping
1/2 Cup powdered sugar
1 Tbsp water
1 Tsp vanilla extract
2 Eggs
1 Tsp baking soda
1 Tsp salt
5 1/2 Cups flour
For the frosting-
1/2 Cup (1 stick) unsalted butter, room temperature
1/2 Cup sour cream
5 Cups powdered sugar
1/2 Tsp vanilla
Red or pink food coloring
Directions:
Preheat oven to 350.
Place butter in a large mixing bowl and beat on high until light yellow and creamy.  Add canola oil, granulated sugar, powdered sugar, water and vanilla and beat on high until light and fluffy, about 3-4 minutes.  Add eggs, one at a time mixing well after each addition.  
Add baking soda and salt and mix until just combined.  Slowly add the flour and mix until just combined.  
Pour remaining 1/4 cup of sugar on a small plate and set aside.  Shape dough into golf ball sized balls.  Place dough on a cookie sheet that is lined with a silicone baking mat or sprayed with non-stick cooking spray.  Leave about 2-3 inches between each cookie.  Depending on the size of your cookie sheet you’ll be able to fit 6-8 cookies on the pan.  Dip a flat-bottomed cup in the plate of sugar then gently press the dough until it’s about 1/2 inch thick and the edges are crinkled.  Dip glass in the sugar before pressing each cookie.
Place in the preheated oven and bake for 8-10 minutes.  The cookies will look under cooked, they won’t really have any color to them.  They should look firm, so keep a close eye on them as you do not want them to over bake.
For a true Swig cookie, allow the cookies to cool in the refrigerator.  ( I wasn’t able to serve them in true Swig fashion since I was making them to take to a function.  I will try the Swig style next time!)
For the frosting-
Place butter, sour cream, sugar and vanilla in a large bowl and beat on high until light and fluffy.  If the frosting is too tick add milk about a tablespoon at a time.  Add just enough food coloring to tint the frosting to a light pink color.
The Swig style is to frost the cookies, chilled, as served.  Like I said, I took these to an event so I just frosted them all at once after they cooled.  However you decide to frost them, I know you will thoroughly enjoy them.
Yields 2 dozen.
Recipe source: Real Mom Kitchen

Thick and Chewy {Better than} Bakery Style Brownies

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Brownies.  What is it about the humble brownie that infatuates so many.  My dad and I have had many discussions about this bar.  Is it the fact that it’s the best of cookies, bars, cake and fudge all wrapped into one?  Possibly.  Or, is it that with one bite of the perfect brownie chocolate cravings are quenched?  It could be that too.  Honestly, I can’t tell you what it is about this bar that makes me obsessed.

I can say that there are so many variations of the brownie.  Everyone has their perfect version. Although simple, they can be extremely temperamental.  But I guess the last point can be true of pretty much any baked good.  But still, who would think something so simple, like a brownie, could be so complex?

Well, once I started looking at all the different versions it didn’t take me long to figure out the brownie was just like ice cream.  There are tons of flavors of ice cream to suite everyone’s taste, just like there are several types of brownies to do just the same.  There are thick cake-y brownies.  Thin fudgy brownies.  Brownies filled nuts.  Some with coconut.  Others with chocolate chips.  That’s just a few of the million add-ins that are included in some people’s ultimate brownies.  I haven’t even mentioned anything about the frosted variations.  So, as we all know there are brownies to suite everyone’s taste.


So what’s my taste.  Well, while my tastes on many things have changed over the years, my definition of the perfect brownie has remained the same.  A thick, dense brownie that has a lightly crunchy top and incredibly fudgy center.  I don’t want that cake-y stuff, it’s just not my cup of tea.  If the brownie has chunks of chocolate in it, even better.

I’ve had and made my fare-share of brownies and I’ve consumed a lot of delicious brownies over the years.  Although I’ve made several amazing variations, it hasn’t stopped my from trying practically every recipe that I come across that claims to be “the best” or “the fudgiest”.  Because, honestly, you can never have too many brownie recipes.

So, without further adieu I share with you the latest recipe in my (ever growing) brownie collection.  This has to be truly one of the best brownies I’ve ever put in my mouth.  When I pulled these from the oven I was overjoyed with the way they looked.  But the final test came after they were cool enough to cut.  Because we all know, no matter how good something looks, it is all about the taste.  And after waiting as long as I could, which was only about 3 minutes…don’t judge!  I dug in.  Oh my goodness, these brownies were everything I could have hoped for and then more.

The top had a shiny finish, which is exactly what I was going for in the looks department.  At first bite it had a slight crunch followed by a dense, fudgy, gooey brownie with bits of dark and semi sweet chocolate chunks throughout.  This brownie is packed with chocolate, it’s rich, moist, and gooey.  Everything anyone could want in a brownie.  They are rich and packed full of chocolate, but it’s not too much chocolate.  I mean cut yourself a piece of brownie, pour a glass of ice cold milk and enjoy.  You could also take it a step further and make a hot fudge sundae using this brownie as a base, serve with a scoop of ice cream and a fruit sauce, or if you’re wanting to surprise your sweetheart this weekend you could make a trifle.  Stay tuned later in the week for an amazing and simple trifle recipe that will wow that special someone!

{Better Than} Bakery Style Brownies

Ingredients:


1 Stick (1/2 cup) unsalted butter
1 Oz semi-sweet chocolate, roughly chopped
2 Oz unsweetened chocolate, roughly chopped
1 Cup sugar
2 Eggs
1/2 Cup flour
3 Tbsp unsweetened cocoa powder
1 Tsp cornstarch
1/4 Tsp salt
1/2 Cup dark chocolate chips or chunks
1/4 Cup semi-sweet chocolate chips

Directions:


Preheat oven to 325.  Line a 9×9 baking dish with parchment paper.  Set aside.

Combine flour, cocoa powder, cornstarch and salt in a medium bowl and whisk to combine.  Set aside.

Place butter in a microwave safe dish.  Heat in 20 second intervals until almost completely melted.  Add the chopped chocolates and stir to combine.  Return to microwave and heat in 20 second intervals, stirring after each, until the chocolate is melted.

Remove from microwave, add sugar and whisk to combine.  Once the mixture is room temperature, add the eggs and whisk to combine.  Add the flour mixture and whisk until just incorporated.  Add the chocolate chips, fold to incorporate.  Pour in the prepared baking dish, spread into an even layer.  Place in the preheated oven and bake for 35-45 minutes, until toothpick inserted comes out clean.  Remove from oven and allow to cool slightly before cutting.  Store in an airtight container.

Recipe source: A Lynsey Original

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