Don’t Miss a Thing!

Subscribe via email to receive the latest recipes in your inbox!

Lynsey Lou's

Enjoying Life One Bite at a Time!

Desserts

DB: Esterhazy Torte

by Leave a Comment

For the month of January Jelena from A Kingdom for a Cake invited us to start this year with a dreamy celebration cake. She challenged us to make the Esterhazy cake a.k.a the Hungarian dream. What better way to start the year than with a sweet dream?

What are your dreams made of?  According to Sleeping Beauty, A Dream is a Wish Your Heart Makes When You’re Fast Asleep!  And now I can’t get that song out of my head.

Anyway, sometimes I do dream about food.  Maybe that sounds weird to you, but I love food.  I love eating it.  I love making it.  I love dreaming up recipes.  I love all types of food, but I do have a special place in my for desserts.

I try to limit how many desserts I make throughout the month and I try not to make them all at the same time.  So, needless to say I have an ever growing list of desserts that I’m dying to make.  Thankfully, I had an excuse to make one this time!

I love the looks of cakes with several thin layers, with filling between each and some elaborate decoration on top.  Those are the desserts that make me stop and take a double take.  What about you?

Well, this torte was one of those desserts.  Five layers of sponge cake with a deliciously fluffy filling between each.  It’s then topped with a thin layer of apricot jam, and it’s all frosted, covered with toasted hazelnuts and a fun chocolate embellishment.  And this tort tasted every bit as good as it looked.  I had a blast in this month’s Daring Bakers’ challenge, so if you’re looking for a challenge, a delicious dessert or a show stopper for your next dinner party look no further.

Esterhazy Torte


Ingredients:

Hazelnut sponge layers-
12 Large egg whites
1 Cup +1 Tbsp superfine caster sugar
2 Tbsp vanilla sugar
2 1/2 Cups ground hazelnuts
2/3 Cup plain flour

Hazelnut cream-
12 Large egg yolks
1 Cup + 1 Tbsp superfine caster sugar
2 Tbsp vanilla sugar
1 1/3 Cups butter, room temperature
1 1/2 Cups toasted ground hazelnuts

Apricot jam glaze-
3 Tbsp apricot jam
1 Tsp water

White icing-
2 1/2 – 3 1/4 Cups powdered sugar
2 Tsp sunflower oil
3-4 Tsp lemon juice
4 Tbsp hot water

Chocolate garnish-
1/4 Cup dark chocolate
1 Tsp oil
3/4 Cup roughly chopped hazelnuts

Directions:


Place hazelnuts on a baking sheet.  Place in a cold oven and then turn on to 350.  Bake until the nuts are toasted and fragrant.  Continue until the skins are very dark brown or almost black in color.  Watch carefully since the nuts can go from perfectly toasted to burned very quickly.

Remove the toasted nuts from the oven and allow to cool.

Remove 3/4 cup of the toasted nuts and roughly chop them.  Set aside.

Grind the remaining nuts until creamy.  If using a food processor, use short pulses so they don’t have the consistency of peanut butter, but powder.

Divide the ground hazelnuts into 2 batches of 2 1/2 cups and 1 1/2 cups for the sponge layers and the filling.

Hazelnut layers-
Beat the egg whites on high while gradually adding the sugar and vanilla sugar.  Beat until stiff peaks form, about 5 minutes.

Mix the hazelnuts and flour, then add to the egg white mixture while the mixer is on the lowest setting.  Mixing until just combined.

Cut parchment paper into 5 squares large squares, cut 10 inch circles in each piece of paper.  Turn the paper over and place one piece onto an upside down oven tray and delicately spoon inside the circle, about 1/5 of the egg white mixture.  Place the tray into a 325 preheated oven and bake for 14 minutes.  It will look soft, and that’s exactly what you want.  They should not feel sticky to the touch.

Take the layer out of the oven and place on an even, flat surface and allow to cool.  Repeat with the remaining 4 layers, using a cool oven tray/baking sheet each time.

Hazelnut filling-
Fill a large pot with about 1 inch of water and place on the stove.  Bring to a boil, reduce to a simmer and place a heat proof bowl over the water to create a double boiler.

Beat the egg yolks with sugar and cream for about 30 seconds.  Pour into the double boiler and cook for 14-15 minutes.  Stir the eggs every 2-3 minutes using a wooden spoon, being sure to scrape the bottom and sides.  At the 12 minute mark begin stirring constantly until times up.

Allow the filling to cool.  Beat the cooked, cooled egg yolks for about 30 seconds on medium speed.  Beat the room temperature butter for about 2 minutes, until light and fluffy.  Add the egg yolk mixture and beat to incorporate.

Add the ground hazelnuts and beat until just incorporated.  Remove 2 tablespoons of filling and set aside.  Divide the rest of the filling into 4 cups.  Line a large tray with some parchment paper.  Remove the parchment paper from one of the hazelnut cake layers and place the cake on the tray, spread one of the cups of filling evenly over the hazelnut cake then place another layer on top of the filling.  Repeat with the remaining layers and filling.  Place some parchment paper over the torte, press gently, but firmly with hands to even it out.  Put another tray over the top of the torte, place something heavy on top of the pan to allow the torte to become level.  Place the whole torte, with pan and weight in the fridge for an hour.

Apricot jam glaze-
Place jam and water in a small saucepan and place over medium-low heat.  One the mixture is heated through, stir to combine and remove from the stove.

Remove the torte from the fridge, remove paper and weight and spread the jam over the top of the torte.  Return torte to the fridge for 30 minutes until the jam is cooled.  Remove the torte from the fridge and spread the reserved 2 tablespoons of filling around the cake.

White icing-
Using a whisk, mix the sugar, oil, and lemon juice to combine.  Once combine, continue whisking and add the hot water one teaspoon at a time until the mixture is creamy, but not runny.  Mix vigorously for about 2 minutes.

Using a large, wet, hot knife quickly spread the icing over the apricot layer, then down the sides of the cake.

To finish-

Before starting with the icing have the chocolate ready since it needs to go onto the soft icing in order to get the web.
Place chocolate in a microwave safe bowl along with a teaspoon of oil.  Place in microwave and heat in 20 second intervals until melted, stirring after each.  Place in a pipping bag, or a  plastic bag with a cut in the corner that will act as the tip.
Draw four (4) concentric circles onto the cake, then with a knife (not the sharp side) or a wooden skewer run six (6) lines at 30 degree angle to the cake to get the decoration (see pictures for more details). Each line should be in a different direction. One running away from you and the next one running to you.
Press the remaining crushed hazelnuts around the cake to complete the decoration.
Recipe source: Food for Thought

Brown Sugar Potato Chip Cookies with Snickers Topping- A.K.A BFF Cookies

by Leave a Comment

How many of you still have your childhood best friend in your life?  You know, that person who you spent every waking moment together and every weekend together whether it was at their house or yours?  That person who knows everything about you…yes, the good, the bad and the ugly, and they still love you and want to be your friend.  You know the person I’m talking about.

Well, fortunately I’m one of those people who has that person in their life and to this day we are still best friends.  We may not talk every. single. morning like we used to before school.  We may even go weeks or months without talking, but we can pick up the phone or see each other and pick up right where we left off.

Gosh, I think back to our childhood there are so many memories.  From fishing, riding 4-wheelers, cheering, playing at deer camp, rousing games of hide and go scare, and so many other things.  We enjoyed every single moment of our childhood.

On Fridays we could come home, do our homework, eat supper and then get ready for TGIF.  Who remembers that?  Remember Full House, Family Matters…how could you ever forget Steve Urkle, then there was Family Matters along with a few other shows in the line-up.  So, no Friday night t.v. night was complete without snacks.  Boy, oh boy, did we have our own “original” concoction of snacks.

The looks we got from her parents and brother when they just glanced at our spread.  One thing was for sure, it was all ours.  I guess my love of sweet and salty started early, and that’s something both of us share and still do.  We would grab the candy jar full of assorted fun size candy bars, a bag of potato chips and Cheetos and settle in for the night.  There wasn’t any combination of chips and candy bars we wouldn’t try, but I’d have to say one of our favorites was taking Snickers, smashing them then laying them over a Ruffles potato chip.  OhMyGosh, it was pure heaven.  To this day if I want an easy snack or just need to reconnect with my BFF, I’ll grab a Snickers and small bag of Ruffles and indulge.

So, thanks to my BFF and our unique food pairings when we were kids, I have the guts to experiment today and try to integrate not-so-common ingredients into baked goods.  I’d have to say, there are a lot of recipes that possibly may not have been created if it wasn’t for my BFF, Ashley, and our wild and crazy food concoctions as kids.

So, in honor of Ashley, our love for sweet and salty foods I give you these brown sugar potato chips cookies with Snickers topping…or as I like to call them, BFF cookies.  If we had actually spent a little more time indoors, I could imagine us whipping up a batch of cookies and them being somewhat similar to these.  A giant, thick, chewy brown sugar cookie loaded with salty potato chips.  The baked cookies are topped with a combination of condensed milk, melted Snickers and chunks of Snickers.  It’s then garnished with a deliciously, crisp potato chip.

Here’s to you, Ashley…love ya!  For all you others out there, make a batch of these cookies, head over to your friend’s house and enjoy one or two with them.    

Brown Sugar Potato Chip Cookies with Snickers Topping

Ingredients:


1 1/2 Sticks (3/4 Cup) unsalted butter
2 Cups flour
1/2 Tsp salt
3/4 Tsp baking soda
1 1/4 Cups brown sugar
1/4 Cup sugar
1 Tbsp vanilla
1 Egg yolk
1 Large egg
1 Cup roughly chopped potato chips

For the topping-
8-9 Fun size Snickers, divided
1/4 Cup + 2 Tbsp condensed milk
Potato chips, for garnish

Directions:


Preheat oven to 350.  Spray a muffin top pan with non-stick cooking spray and set aside.

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

Place butter in a small sauce pan and place over low-medium heat.  The butter will begin to melt and then start to crackle and foam.  Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as the butter cooks. Once the butter is brown remove from heat. Allow to cool.

Once the butter has cooled  place in a large bowl and add both sugars, beat on high for 1 minute.  Add the vanilla, egg and egg yolk and beat on medium-high for 5 minutes.  Decrease the mixing speed and slowly add the flour mixture, and mix until combined.

Remove from mixer and add potato chips, gently stir to combine.  Scoop 1/4 cup of dough and place on prepared pan.  Gently press the mixture to fit in the cups.  Alternately, if you do not have a muffin top pan, scoop 1/4 cup of dough, gently roll into a ball and split in half.  Place the torn piece on the cookie sheet, rotate the other half, torn side up, and place on the dough ball.  Place in the oven and bake for 11-14 minutes, being sure not to over bake. 

Remove from oven, allow to cool on the pan for 3-5 minutes, remove to cooling rack and allow to cool completely.

For the topping-
Roughly chop all the Snickers.  Place half in a microwave safe bowl and heat until the chocolate has melted, about 10-20 seconds.  Remove after 10 seconds and stir, heat longer if needed.  Add the condensed milk and stir to combine.  Add the remaining Snickers and stir, it’s okay if there are still chunks of Snickers.  
Scoop a spoonful on top of each cookie.  Place a potato chip in the Snickers mix.  Serve or store in an airtight container.
Recipe source: A Lynsey Original

Fudgy Bacon Toffee Brownies

by 1 Comment

Brownies.  What can I say about brownies.  Other than I absolutely love them.  I’m obsessed.  And the more gooey and fudgy the better.  You know I’m a sucker for them, and I’m perfectly content with just a good ol’ basic, fudgy brownie.  But sometimes, just sometimes, a little something needs to be added to the mix.

But, with Super Bowl XLIX right around the corner it’s time to start thinking about the big game day menu.  I think the commercials and food are just as important as the big game.  So, no Super Bowl party would be complete without some delicious, over-the-top game day eats.

So while brownies are amazing, and are definitely at the top of my favorite desserts list, just the basic brownie won’t do for one of the biggest food days of the year.  It needs to be bulked up and intensified a bit to hold it’s own on the game day spread.

A solid base is a must.  So, drag out your best brownie recipe, use your favorite boxed mix or use the recipe below and you’ll be right on track with a strong base.  Once you have that, then it’s time to snaz them up a bit.

And when I want to add a little somethin’ to somethin’ to my sweets, the first place my mind goes is adding a little salt to the equation.  By now you know I’m not scared to add bacon to my desserts.  So when I started thinking of what I could possibly add to brownies, bacon was the first thing to pop into my head.

I took the bacon, and other elements I love on brownies are devised the ultimate sweet and salty brownie perfect for the big day.  Chocolate chips are scattered over the lukewarm brownies. Condensed milk is combined with chocolate fudge sauce and toffee bits and poured over the cooked brownies.  To top it off and balance the sweet, roughly chopped bacon is scattered over the top of the brownies.

This is the ultimate in fudgy, brownie, chocolaty goodness.  This is what chocolate dreams are made of people.  A delicious brownie topped with fudgy, toffee sauce and balanced by the crunchy, saltiness from the bacon.  If you wanted to go a step further and put this amazing dessert completely over the top add a scoop of vanilla ice cream to the warm brownie and dive in.

No one said Super Bowl food was clean.  This one is a little on the messy side but oh-so-worth it. Grab a handful of napkins, a plate and fork and jump in!

Fudgy Bacon Toffee Brownies

Ingredients:


For the brownies*-
1 Stick (half cup) unsalted butter
2 Oz unsweetened chocolate, roughly chopped
1 Cup sugar
2 Eggs
1 Tsp vanilla
1/4 Cup flour
1/4 Tsp salt

For the topping-
3 Tbsp-1/4 Cup condensed milk
2 1/2 Tbsp chocolate syrup
1/4 Cup chocolate chips
1/4 Cup Heath toffee bits
3 Pieces bacon, cooked until crispy and roughly chopped

Directions:


Preheat oven to 350.  Line an 8×8 or 9×9 pan with parchment paper, spray with non-stick cooking spray and set aside.

Place butter and chocolate in a microwave safe dish and heat in 20 second intervals, stirring after each, until melted.  Add the sugar and whisk to combine.  Add the eggs and vanilla and whisk.  Once this ingredients are combined, add the flour and salt and stir until just incorporated and batter is smooth.

Pour in the prepared pan and place in preheated oven.  Bake 30-45 minutes, until toothpick inserted in the center comes out clean.  Remove from oven and allow to cool.

Meanwhile, pour the condensed milk in a microwave safe bowl and heat for about 15 seconds.  Add the chocolate syrup and stir to combine.  Add the heath chips and stir to incorporate.

Evenly sprinkle the chocolate chips over the lukewarm brownies.  Evenly pour the chocolate toffee mixture over the brownies, spread gently if needed.  (The mixture doesn’t have to come all the way to the edges)  Sprinkle the bacon over the chocolate mixture.

Allow to sit for at least 30 minutes.  Remove from pan and cut.

*You can also substitute your favorite box brownie instead of making a homemade version.

*If you wanted to dive right in while the brownies are still warm that is fine too…I suggest adding a blob of vanilla ice cream to the warm brownies and indulging!

Recipe source: A Lynsey Original

Cannoli Cheeseball

by Leave a Comment

I’ve always been infatuated with cannolis.  There’s something about that fried pastry dough that’s rolled into a log and filled with that creamy filling.  Andy my favorite version is capped off mini chocolate chips.  It’s a perfect dessert; crunchy, creamy, with a hint of chocolate.  It’s not too heavy or too sweet; it’s the perfect balance.

While I would love to take the challenge of making cannolis at home, I just haven’t found the time.  it’s not that it would be hard, but I know my little helper would want to be there every step of the way and I just don’t want to risk him getting burned.  So, the traditional cannolis will go on the infamous waiting list.

In the meantime, this cannoli cheese ball will definitely tied me over.  And, it’s a perfect recipe for my little guy to help me with.  Not to mention it comes together fairly quickly, it’s no bake, portable making it ideal to take to parties or gatherings, and it’s incredibly addicting. Oh, and it’s a cheeseball…and let’s face it, who doesn’t like a cheeseball?

If you’ve never made a cheeseball it’s incredibly simple.  They come in all shapes and flavors; sweet and savory.  They come together pretty quickly and easily.  To make coating them a little easier, and a little less messy, they are chilled for at least an hour and then rolled in the desired coating.

This cannoli cheeseball is amazing.  It’s everything you love about the traditional cannoli all rolled up in a cheeseball.  To make it even better, it’s rolled in about a cup of mini chocolate chips.  It’s creamy, slightly sweet with just a hint of cinnamon and a little texture from the chocolate chips.  It can be served with graham crackers, vanilla wafers, or even pound cake crisps.

This dip is delicious and so addicting.  You will have to use all your willpower to resist taking the entire ball, cuddling up on the couch and inhaling it yourself.  So, the next time you want something sweet or need an easy and impressive dessert make this cannoli cheeseball.  

Cannoli Cheeseball

Ingredients:


1 (8oz) block cream cheese, room temperature
1/2 Cup ricotta cheese
1/2 Cup powdered sugar
1 Tsp cinnamon
2 Cups mini chocolate chips, divided

To serve-vanilla wafers or graham crackers

Directions:

Place cream cheese in a medium bowl and beat until smooth.  Add the ricotta, powdered sugar and cinnamon and mix to combine.  Add 1 cup of chocolate chips and stir to incorporate.

Place the mixture in the center of a piece of plastic wrap.  Gather the plastic wrap, bringing it up around the sides of the mixture, and bring the edges together while squishing the mixture into a ball.  Place in the refrigerator for at least 1 hour.

Place the remaining 1 cup of chocolate chips on a plate or in a shallow bowl.  Open the plastic wrap and turn the cheeseball onto the chips.  Using your hands, roll the ball to coat in the chips.

Place on dish and serve with vanilla wafer and graham crackers.

Recipe source: Taste and Tell, who adapted it from The Rachel Ray Show

Salted Caramel Marshmallow Dip

by Leave a Comment

It is no news to you that I’m a sucker for sweet and salty.  I absolutely love the contrast of flavors, and the way the salt helps to balance the sweetness in dishes.  And salted caramel, well that ranks right up at the top of my list of faves.  I on or in pretty much everything.

While I have a homemade recipe that I adore, I have to say I was over the moon with joy when I came across this sea salt caramel sauce from Bosco’s in the grocery store.  It made it in my buggy before I could blink.  Once I got home, it was time for the real test.  The taste test.  Would it live up to my hopes, dreams…and expectations?

I quickly ripped off the seal and squeezed a hefty amount on a spoon.  I mean, we are taste testing here so you I had to make sure I got enough in my mouth to really get a good taste.  Once that caramel hit my tongue…ohmygoodness…I was ecstatic.  It was creamy, buttery, smooth; everything you want in a delicious caramel sauce.  And, it had the perfect amount of salt to balance the flavors.


I was beyond excited about this discovery.  The wheels in my ol’ noggin started turning and I started thinking about all I could do with this amazing sauce.  Not only would it be delicious on ice cream, but on brownies, in frostings and oh-so-good in some sweet dips.

This time of year we are pulled in so many different directions and it seems like there are parties galore.  When it comes to parties, I know I don’t like to show up empty handed so I am always looking for quick recipes that can be made in advance, chilled and can sit out at room temperature for an extended amount of time.

And this dip fits all those.  It comes together in under 10 minutes, requires very few ingredients and can be made in advance.  This dip I’m talking about is salted caramel marshmallow dip.  It includes several of my favorite foods; salted caramel, cream cheese, salt and marshmallow fluf.

It’s tangy from the cream cheese which helps balance the sweet from the powdered sugar.  The heavy whipping cream and marshmallow fluf help give it a light and fluffy texture and the buttery, salty caramel add so much flavor.

This dip is perfect for those upcoming parties, but also a great gift.  Place it in a small mason jar and tie an apple on top for a simple, but oh-so-cute presentation.  You could also attach a bag of cookies to the jar for additional dipping “utensils”.  This simple but delicious dip will light up the faces of all who have it.

Salted Caramel Marshmallow Dip

Ingredients:


1 (8oz) block cream cheese, room temperature
1/2 Cup powdered sugar
3-4 Tbsp heavy whipping cream
1/4 Cup + 3 Tbsp Bosco’s sea salt caramel sauce, divided
Pinch of sea salt
1/2 Cup marshmallow fluf

Directions:


Place cream cheese in a large bowl and beat on high until smooth, about 1 minute.  Add the powdered sugar and 3 tablespoons of cream and mix to combine.  Add 1/4 cup and 1 tablespoon of the caramel sauce and mix to combine.  Add salt and mix to incorporate.  If the mixture is too thick, add a little more cream.  Lastly, add the fluf and mix until just incorporated.  Taste, add more salt or caramel if desired.

Pour in a bowl in 3 additions, adding the remaining caramel sauce between the layers.  Loosely cover with plastic wrap and refrigerate at least 1 hour or until ready to serve.

To serve, drizzle with additional caramel sauce.  Serve with apple slices, strawberries, chocolate covered graham crackers, graham crackers, vanilla wafers, or shortbread cookies.

Recipe source: A Lynsey Original

Fudgy, Peppermint Pattie Brownie Cups

by Leave a Comment

This past weekend we celebrated my little guy’s birthday!  I can’t believe he’s already 5!  We all know that no birthday celebration is complete without a cake.  So when deciding what type of cake to make, I went directly the the birthday boy himself and asked what flavor cake he wanted.  I gave him a few options and then he quickly blurted out mint chocolate chip.  He’s been on this mint chocolate kick since the beginning of the year and those cravings have not weakened.

And to be honest, that doesn’t hurt my feelings one bit.  He is a child after my own heart.  I remember when I was little, going to a local ice cream shop and requesting a waffle cone full of mint chocolate chip ice cream.  I also was a sucker for Andes mints;  every time I walked through my aunt’s door I instantly went to the bowl of mints and snatched a few.  Just like my little guy, my cravings haven’t gotten weaker over the years.

So, in sticking with that theme I decided to make some fudgy mint brownies.  These little cups are everything I want in a brownie; slightly crispy edges, chewy-gooey-fudgy centers that literally stick to your teeth with each bite.  And then there’s the mint.  The peppermint patties act like a frosting, but only better.

They are placed on the tops of each brownie cup while they are still warm!  This allows the chocolate to melt slightly which helps it adhere to the top of the brownie, as well as slightly soften and meld into the brownie.  Each bite is the perfect ratio of fudgy chocolate to cool, mint goodness!

These little brownie cups are baked in a mini muffin tin making them incredibly easy to grab a few and easily pop them in your mouth.  Being baked in the muffin tin no only allows for easy consumption, but make it ideal to put on those Christmas cookie platters, as well  putting them in some little treat bags or boxes to hand out to family, friends and neighbors.

Fudgy Peppermint Pattie Brownie Cups

Ingredients:


1/2 Cup (1 stick) unsalted butter
2 Oz semi sweet chocolate, roughly chopped
1 Oz unsweetened chocolate, roughly chopped
1 Cup sugar
1 Tsp vanilla
2 Tbsp cocoa powder
2 Eggs
1 Tsp salt
1/3 Cup + 3 Tbsp flour
2 Dozen peppermint patties

Directions:


Preheat oven to 350.  Spray a mini muffin pan with non-stick cooking spray and set aside.

Place butter in a large saucepan and place over medium-low heat.  Allow butter to melt, stirring occasionally.  Once the butter has melted reduce heat and add the semi sweet and unsweetened chocolate and stir until the chocolate has melted.  Remove from heat and add the sugar and vanilla and mix to combine.  Add the cocoa powder and stir until just incorporated.  Add eggs and mix.  Lastly, add the salt and flour and mix to combine.

Spoon about 1 tablespoon of batter into each muffin cup.  Place in the oven and bake for 13-15 minutes.  Remove from oven and allow to cool in pan for 2 minutes, then remove to a cooling rack.  Immediately place the peppermint patties on top of the brown cup and allow to cool completely.

Serve, or place in an airtight container to store.

Recipe source: A Lynsey Original

Lump of Coal Krispie Treats

by Leave a Comment

So, when I think of Christmas one of the first things that I think about is the naughty and nice list.  The infamous saying that you’ll get presents if you are nice, but you’ll get a stocking full of coal if you’re naughty.  You know what I’m talking about.

Today, I want to share with you something that is just perfect for those people that didn’t quite make the cut for the nice list.  Yes, I’m talking about something for those people that are on the naughty list…or for those folks that you just want to get a rise from.

Like some of the other recipes I’ve shared with you this week, I first saw the idea for coal floating around on good ol’ pinterest.  There are so many variations but I decided to make my own using a combination of rice krispies and Oreos.  Yes, this coal includes milks favorite cookie!

It’s so much fun to make and a great recipe to help get the kiddos involved.  From crunching the cookies to stirring the marshmallows, there’s something for everyone of all ages.  To give it an even more authentic coal look, just simply plop spoonfuls on a piece of wax paper and allow to set.

You could leave these on a fun Christmas platter and watch them disappear in no time.  Or, for a fun presentation put them in cellophane bags tied with a big bow, a clear “paint type bucket” that could be found at the Container Store or possibly your local craft store.  The options are endless!

This isn’t your everyday krispie treat, think cookies and cream meets rice krispie treat.  Coal never tasted so good!  Folks, this is a lump of coal you wouldn’t mind finding in your stocking.  Being bad never tasted so good!

Lump of Coal Krispie Treats

Ingredients:


3 Tbsp unsalted butter,
2 Oz cream cheese
3 Cups marshmallows
1 1/2 Cups rice krispie cereal
1 1/2 Sleeves Oreo cookies

Directions:


Place cookies in a food processor and process until there are small, coarse crumbs.  Set aside.

Place butter, cream cheese and marshmallows in a large, microwave safe bowl and place in microwave and heat in 25 second intervals, until melted.  Stir gently to incorporate all ingredients.  Add cereal and cookie crumbs and gently mix to incorporate.

Scoop heaping spoonfuls of the mixture on wax paper.  Allow to set about 2 hours, or overnight.  Place in cellophane bags and tie.

Recipe source: A Lynsey Original

Hot Chocolate on a Peppermint Stick

by Leave a Comment

I am beyond excited to share this recipe with you today!  I have spotted several variations of this recipe floating around on the internet and I think it’s such a fun and clever way to serve hot chocolate.

With winter weather comes the cravings of hot chocolate and I have so many recipes I want to share with you.  But for the sake not wanting to overwhelm you, I am trying to space them out as much as possible.   Since I’m in love with this version I decided to share it with you sooner rather than later.

Forget the powders and packets, with this version we’re talking solid chocolate.  But, not just any chocolate, chocolate ganache that is cut into blocks or circles.  It’s rich, creamy and smooth and I could honestly eat it straight from the pan.  Yes, it’s that good.

But, since this is the season of giving I decided to resist the temptation of diving face first in the pan of warm ganache.  I let it set, then cut circles about the size of a jumbo marshmallow.  I then stacked a marshmallow and ganache circle on the straight part of a peppermint stick for a fun, festive presentation.  Once you’re ready for a mug of cocoa, simply heat some milk, plop the hot chocolate stick in the milk and watch the magic.

This is such a fun way to enjoy hot chocolate.  And, there are so many variations and options.  You could substitute whatever flavor extract in place of the vanilla; peppermint, hazelnut, coffee, Irish creme, just to name a few.  You could also use a simple popsicle stick, lollipop stick, or small wooden spoons to place in the chocolate.

This truly is the best mug of hot chocolate I’ve ever had.  It’s packed full of rich, chocolaty flavor.  It’s creamy, smooth and has hints of peppermint from the candy cane.  It’s the perfect way to warm up on a cold, winter day.

Hot Chocolate on a Peppermint Stick

Ingredients:


1/2 Cup heavy cream
1 (14oz) can condensed milk
1 1/2 Cups semisweet chocolate chips
1 1/2 Cups dark chocolate chips
1 Tsp vanilla
1 1/2-2 dozen candy canes
1 1/2-2 dozen jumbo marshmallows

Directions:


Place 2-3 inches of water water in a large saucepan and place over medium-high heat and bring to a boil.  Reduce to a simmer and place a double boiler or large bowl over the water.  Pour cream and condensed milk in the bowl of the double boiler and gently stir to incorporate.  Once the milk is warm add the chocolates and heat until melted, stirring occasionally.  Once the chocolate is completely melted, after about 8-10 minutes, add vanilla and whisk to combine and until the mixture is thick and smooth.

Pour into a parchment lined 8×8 pan and allow to set overnight.

Once the chocolate is set, use a knife that has been dipped in hot water and cut into squares.  Alternately, use a circle cookie cutter and cut into circles.  Slide a jumbo marshmallow onto the straight part of the candy cane, moving it up enough on the stick until there’s about an inch or 2 of space below the marshmallow.  Then gentle press the candy cane in the ganache block or circle.  Place on a platter or in a cellophane bag.

To serve, heat approximately one cup of milk and add the hot chocolate stick to the milk and swirl to incorporate.  Once the chocolate has melted, stir to combine.  Serve and enjoy.

Recipe source: slightly adapted from WhipperDish

White Chocolate, Peppermint, Marshmallow Pops

by Leave a Comment

Can you believe Christmas is a week away?  A week!  Have you made your list and checked it twice? Or, are you still struggling with what exactly to get some of those people on your list?  If you have some of those people that are difficult to by for turn to food.  Everyone LOVES food, and the gift of a homemade good and treats mean so much since you have to take the time and put forth the effort to make them.

I have an incredibly easy idea to show you today, and I’m so excited for you to check it out.  White chocolate, peppermint, marshmallow pops.  These little treats are no-bake and the perfect option for a quick, homemade gift or party favors to give your Christmas party guests.

These pops are cute, clever and so delicious.  To me, peppermints scream Christmas and they add the perfect pop of color and flavor to these fluffy, white marshmallows and creamy, white chocolate.

These could be placed in a clear cellophane and tied with a red ribbon and given as fun Christmas treats.  They could also be served along side a mug of hot cocoa and used as a stirring stick to give your cup of silky smooth chocolate just a hint of white chocolate and mint.

So, if you’re looking for an easy treat to make for those special someones, or a fun addition to a hot chocolate bar this would be a fun option.  These would also be fun treats to make with your kiddos to get them involved in the holiday baking.

White Chocolate, Peppermint, Marshmallow Pops

Ingredients:

1 Dozen mini candy canes
1 Dozen jumbo marshmallows
1 1/2 Cups white chocolate, roughly chopped
1/4 Cup finely crushed peppermint pieces

Directions:


Line a work surface with was or parchment paper.

Place one marshmallow on the straight part of each candy cane and set aside.

Place white chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each, until melted and smooth.  Remove from microwave and stir vigorously for about 10 seconds.  Dip marshmallows in the melted chocolate and bring the chocolate up to cover the sides of the marshmallow.  Sprinkle with peppermint pieces and place on the wax paper.  Repeat process until all the marshmallows are covered.

Once the chocolate is set, place in an airtight container or wrap in cellophane bags and tie with ribbon.

Recipe source: A Lynsey Original

Chewy, Brown Butter Gingersnaps

by 2 Comments

Okay, let’s just clarify before I go any further.  I get that you can’t have a cookie that truly snaps and is chewy.  So, I’ve kept the “snap” in the title for the sake of tradition, and well, to me ginger chewies or ginger cookies just don’t have the same appeal as gingersnaps.  At least to me.

I have long been a fan of gingersnaps.  I remember sitting on my grandma’s counter helping her mix, add the sugar, stream in that rich, deep molasses and then rolling balls of dough in sugar and placing them on the cookie sheet.  After we did all that, I didn’t get far from the oven.  I bent down and peered through the oven window patiently waiting for those little balls of deliciousness to flatten out and come out of the oven.  I waited just long enough for them to get cool enough for me to hold and then I devoured them.

To me, there’s nothing better than a cookie straight out of the oven and gingersnaps are no exception.  I love gingersnaps, but I like them chewy.  And the only way for me to enjoy them just the way I wanted them was while they were warm.

Now that my Grandma’s recipes have made their way to me, I have the coveted gingersnap recipe…but I tweaked it just a bit to get the texture that I love and I don’t have to scald my mouth with super hot cookies to ensure I get a chewy cookie.  I love the amount of sweet, spice and molasses in my Grandma’s cookies; it’s pure perfection!

So when it came time for the 4th annual Great Food Blogger Cookie Swap, I knew exactly what I wanted to make.  A spin on my Grandma’s classic gingersnaps.  Classic meets modern day, if you will.  I wanted to make one of my favorite cookies, that also happens to be a must during the Christmas season but add a little spin.

So, I took those gingersnaps and added one of my all-time favorite ingredients, brown butter.  And oh my goodness, that took an awesome cookie and added a warm, nutty flavor.  I also took the “snap” out…more or less…and made these little jewels chewy.  The outside still had a little crisp, but the inside was perfectly chewy.  The perfect cookie, in my opinion.

I hope all of my swap matches enjoyed these cookies as much as we did.  I was sure to make a double batch to ensure quality control, of course, as well as to ensure they all received their full dozen since I do tend to have my own personal cookie monsters!

If you missed out on the swap this year, be sure to head over to Great Food Blogger Cookie Swap and sign up to be on the mailing list to stay up to date on info for the 2015 swap.  Not only will you be able to bake your heart away, but you’ll receive 3 dozen cookies from three other recipients as well as support an awesome cause, Cookies for Kids Cancer.

Chewy, Brown Butter Gingersnaps

Ingredients:


1 Cup (2 sticks) unsalted butter, room temperature
1/2 Cup sugar, plus more for coating the cookies
1/2 Cup brown sugar, light or dark depending on taste
1 Egg
1/4 Cup molasses
2 Cups flour
1/4 T salt
2 Tsp baking soda
1 Tsp water
1 Tsp cinnamon
1/4 Tsp cloves
1 1/2 Tsp ginger

Directions:


Place butter in a large bowl and beat on high for 2 minutes, until pale yellow in color.  Add both sugar and continue mixing on high until light and fluffy, about 3-4 minutes.  Add the egg and mix to combine.  Add the molasses and water and mix to combine.

In a separate bowl, sift together the flour, salt, baking soda, cinnamon, cloves and ginger.  Add to the butter mixture and mix until just incorporated.  Remove batter from the bowl and roll into a ball and cover in plastic wrap.  Place in the refrigerator and chill for at least an hour.

Preheat oven to 350.

Line a cookie sheet with a silicon baking mat or spray with non-stick cooking spray and set aside.

Remove dough from refrigerator and scoop into balls, I used a cookie scoop that is about 2 tablespoons.  Roll into balls and then roll in granulated sugar.  Place on cookie sheet, leaving about 2 inches between each cookie.

Place in the preheated oven and bake for 9-11 minutes, longer if you want a crunchier cookie.  Remove cookies and allow to cool on cookie sheet for 5 minutes then remove to a cooling rack and allow to cool completely.

Recipe source: adapted from my Grandma

→←