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Lynsey Lou's

Enjoying Life One Bite at a Time!

Desserts

Pumpkin Pie with Pecan Praline Topping

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Starting about mid September, pumpkin fans begin to rejoice.  It’s pumpkin time and the pumpkin recipes begin to flow.  From the middle of September to the end of December we see a plethora of pumpkin recipes flood the internet.  And to be honest, I’m one of those people that can’t get enough of the orange stuff.

While my dad’s pecan pie will always be the number one holiday pie in my life, pumpkin pie has quickly earned it’s place in the number 2 spot.  I’ve tried various pumpkin pie recipes over the years.  From the basic pumpkin pie topped with a dollop of whipped cream, to renditions that include chocolate chips, a variation that is a combination of cheesecake and pumpkin pie layered on one another; they have all been good.

But this year, I think I found the pumpkin pie recipe.  The one that’s a showstopper, not only in taste but appearance too.  A pumpkin pie that’s full of all that amazing spice we expect, a creamy, rich filling that is sweetened by granulated sugar, as well as, brown sugar that gives it that caramel-y undertone.

Now folks, we could stop there and have an amazing pie.  But why stop, when it could be extraordinary?  That amazing filling is poured in a buttery, flaky pie crust and baked to the perfect doneness.  Once the pie has cooled it’s then given another layer of flavor.  A topping.

This isn’t just any topping.  It’s a rich, buttery, and caramel-like topping that is beautifully golden.  That mixture envelopes chopped pecans, which gives it a slightly rustic look, as well as, fresh cranberries.  These cranberries, even when coated in the praline sauce give the pie a pop of color.  This sauce.  Oh boy, this sauce.  It took all the willpower I had not to take a spoon, sit down and devour it straight from the pan.  It is amazing.  This is the stuff dreams are made of.  I had to put it in the corner and literally walk away until the pie was ready, otherwise there wouldn’t have been any topping for it.

But, since I practiced that self control, the pie was able to get topped with the most incredible sauce I’ve ever put in my mouth.  It’s buttery, nutty, all with a hint of vanilla.  It’s given a little extra texture not only from the pecans, but from the fresh cranberries.  This is that dessert that you want to hold all for yourself so you can enjoy a slice with your cup of coffee everyday of the week.  But, you then have guilt so you decide to share!

So folks, it’s still pumpkin season and there’s still plenty of events coming up which are the perfect excuse to try this pie.  This may just be your signature dessert for years to come!

Pumpkin Pie with Pecan Praline Topping

Ingredients:


1 Pie crust, homemade or storebought

For the filling-
2 cans pumpkin puree
1/2 Cup light brown sugar, packed
1/4 Cup granulated sugar
4 Tsp pumpkin pie spice
1/4 Tsp salt
1 1/2 Cups cold heavy cream
2 Large eggs, lightly beaten
1 Tsp vanilla extract

For the topping-
1/2 Cup light brown sugar, packed
6 Tbsp unsalted butter
3 Tsp heavy cream
1/4 Tsp salt
1 Tsp vanilla extract
3/4 Cup coarsely chopped pecans
1/2 Cup fresh chopped cranberries. optional

Directions:


Roll pie crust, place in a pie plate, trim excess crust, crimp the edges and place in the refrigerator for at least 30 minutes or up to 3 hours.

When ready to make the filling, preheat oven to 425.

For the filling-
Place pumpkin puree, sugars, pumpkin pie spice and salt in a medium saucepan and place over medium heat.  Cook the mixture until it begins to bubble, stirring frequently.  Cook mixture for 5-7 minutes, continuing to stir frequently.  The mixture will become fragrant and begin to thicken slightly as some of the water in the pumpkin cooks off.

Remove the mixture from heat and transfer to a medium bowl.  Add heavy cream and stir to combine. Add eggs and vanilla and whisk until thoroughly combined.  Transfer mixture to prepared crust and place in the preheated oven for 15 minutes.  After 15 minutes, reduce heat to 350 and cook for 40-50 minutes, until the pie no longer jiggles in the center.

For the topping-
Meanwhile, combine brown sugar, butter, cream and salt in a medium saucepan and place over medium-low heat.  Bring the mixture to a simmer for 3 to 5 minutes.  Remove from heat and stir in vanilla, pecans and cranberries, if desired.  Allow the mixture to rest until pie is removed from oven and allowed to cool for about 30 minutes.  The pie may settle and deflate while cooling.

Pour the praline topping over the pie.  If the topping isn’t pourable, return to heat or place in microwave (in a microwave safe dish) and heat for about 30 seconds.  Leave the topping in the center, or spread into an even layer.  The topping will thicken as it cools.  Allow pie to cool completely before serving.

Recipe source: Joy the Baker, via Better Homes and Gardens

Sweet Potato Brown Sugar Bars with Brown Butter Marshmallow Topping

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It’s no news to any of you that have been reading my blog for any amount of time that I love bars.  Bars are one of my all time favorite desserts.  They are quick, easy to throw together and all the goodness of a cookie without all the work. 

Brownies are probably my ultimate favorite. I could eat a pan of brownies by myself… if I didn’t practice self control.  There’s something about that slightly crispy outer edge and fudgy center that just makes me weak in the knees.

Now we all know that brownies include chocolate, but what about blondes…or brown sugar squares?  Well, brown sugar squares are the same concept of brownies but without the chocolate.  So if you aren’t an avid lover of chocolate or just want a chocolate free dessert this go around, then brown sugar squares should go to the top of your list.

I love just a basic brown sugar square, but since it’s fall and we’ve just finished up with Thanksgiving I thought it would be fun to utilize some leftovers from the big meal.  The sweet potato souffle.

These sweet potato bars are a combination of leftover sweet potato souffle, brown sugar, various spices and a few other ingredients.  They come out incredibly gooey and so moist both from the sweet potatoes and the molasses-y brown sugar.  It’s that kind of stick-to-your-teeth consistency that dreams are made of.

To make it that much more indulgent it’s topped with a mixture of brown butter.  Yes, brown butter, the golden, nutty goodness that dreams are made of.  Brown butter and marshmallows are combined and stirred until the marshmallows are melted and then it’s poured over the golden sweet potato bars.  Another dose of marshmallows are added to the mix and then it’s popped back in the oven to lightly roast the marshmallows.

I’m not kidding people, stop what you’re doing right now and go make these bars.  Leftovers never tasted so good!  

Sweet Potato Bars with Brown Butter Marshmallow Topping

Ingredients:

3/4 Cup sweet potato soufflé, topping removed
3/4 Cup brown sugar
1/4 Cup sugar
1/2 Cup coconut oil, melted
1 Egg
1/4 Tsp salt
1/4 Tsp Cinnamon
1/4 Tsp baking powder
1 Tsp baking soda
1 1/4 Cup flour
1 Tsp vanilla

For the topping-
4 Tbsp butter
3 Cups marshmallows, divided

Directions:


For the bars-

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

Combine sweet potatoes, brown sugar, sugar, coconut oil and egg in a large bowl and beat on high until fluffy, about 2-3 minutes.  Add the salt, cinnamon, baking powder, baking soda and flour and mix until incorporated.

Pour in the prepared pan, spread in an even layer.  Place in the preheated oven and bake for 25-35 minutes, until toothpick inserted comes out clean.  Remove from oven and allow to cool.

For the topping-
Place butter in a medium saucepan and place over medium-low heat.  Allow butter to melt, it will begin to crackle and bubble.  Leave over heat and swirl the butter around from time to time, until it begins to turn golden brown.  Remove from heat and stir in 2 cups of marshmallows, continue stirring until marshmallows are melted.  Pour over the bars.  Sprinkle the remaining cup of marshmallows over the bars and return to a 350 degree oven until the marshmallows are golden brown, about 5 minutes.

Recipe source: A Lynsey Original

Pumpkin Pie Milkshake {Boozy or Non-boozy}

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By now I’m pretty sure you’ve all got your menus planned and preparations are taking place in order to prepared for the big Thanksgiving meal.  So, I’m not going to talk to you about some recipe that you MUST make and place on your Thanksgiving table.  No, that’s not what I want to talk about. Instead, I want to talk about the day after Thanksgiving.

No, not black Friday.  Although, technically the day after Thanksgiving is black Friday, that’s not where I’m going with this.  I want to talk to you about the day after and all that food you have leftover.  I know, you can eat that Thanksgiving meal once, maybe twice after that actual big meal is actually consumed but after that it’s time to get creative.

So, I want to focus on desserts today.  On Friday, you’ll be looking at a counter full of half eaten pies, cakes and cookies.  What to do, oh what to do.

Well, I have a solution for you.  Pumpkin pie milkshake.  It’s so easy, so quick and oh-so-good!  Now, I’m not trying to tell you how to make a basic milk shake.  I know you are all capable of putting milk and ice cream in that blender and turning it on.  I want to tell you how to jazz that milkshake up a bit.

Here ya go.  Cut a slice of that pumpkin pie that’s staring you in the face, put it in the blender along with a few scoops of ice cream, milk, some bourbon if you dare and blend that puppy up.  Pour it in a cup that’s rimmed with graham cracker crumbs and coated with caramel and enjoy.

This, my friends, is the best pumpkin pie you’ll ever drink.  It’s a thick, rich milkshake that allows the pumpkin pie to shine.  It’s got bits of graham cracker crumbs floating throughout and has the warm spices you love about pumpkin pie.  To make it an adult beverage, simple add a few gluggs of bourbon, sit back and unwind after all that hard work!

Pumpkin Pie Milkshake

Ingredients:


1 Small slice pumpkin pie
1 Cup vanilla ice cream
1/2 Cup milk
2 Tbsp bourbon
1/4 Tsp cinnamon
Pinch salt
Caramel, for topping
Whipped cream, for topping
Graham cracker crumbs, for garnish and to rim the cup

Directions:


Place pumpkin pie, ice cream, milk, cinnamon and salt in a blender.  Blend until smooth.

Meanwhile, dip glass into a bowl of caramel sauce then dip into a bowl of crushed graham cracker crumbs.  Drizzle caramel sauce down the insides of the glass.  Pour the milkshake into the prepared glass.  Top with whipped cream, graham crackers and cinnamon, if desired.  Serve immediately.

Recipe source: A Lynsey Original

Pumpkin Spice Oreo Iced Hot Chocolate

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If you’re like me when you go to the grocery store you meander down the seasonal isle to see all those delicious foods and treats.  I check the isle to see if any of my old favorites are available, all the while checking out all the new goods to see if any are calling my name.

Also, if you’re like me, then you take notice of what new and great creation Oreo has piled on those shelves.  Birthday cake, tried it.  Mint Oreos, tried it and my little guy devoured the rest.  Then there’s all those I haven’t even gotten a chance to try; root beer, berry creme, cookie dough, Reese’s, just to name a few.  I mean, Oreo has really expanded their brand.

When the different seasons roll around, it’s not just Oreos with those brightly colored cremes that line the shelves, it’s also various flavors that join the mix.  So, when fall rolled around and I browsed the cookie isle you can guess what caught my eye.  Pumpkin Spice Oreos.  It didn’t take long for those puppies to find a place in my cart.

It took even less time for my little helper to spot the package of milk’s favorite cookie and begin to persistently ask if he could have one.  As soon as we got to the car I caved in, not because his persistence paid off but because I was just as eager as he was to try these babies out.

While I could have sat and devoured the entire package in one sitting, I didn’t.  Promise.  I had plans for these, one was to make sure they lasted more than a day!  The next thing was to a pumpkin flavored drink.  Then it came to me, make a pumpkin spice iced hot chocolate.  But, instead of pumpkin puree use those delicious Oreos.

Folks this drink is so dangerous.  I mean, dangerous in the fact that they are so easy to make and that it can be sucked down in no time making you want to go back for me.  The first time I made these they were gone in literally less than 5 minutes and I was quickly handed the cups with the request for more.

So, the proof is in the pudding…or in this case, the empty cups.  These are a must make.  They are chocolaty, creamy, with hints of pumpkin and cookie pieces in every sip.  So what are you waiting for?  Go to the store now.  Literally now, and buy a pack or 5 of Pumpkin Spice Oreos.  Go, buy, and come home and make this immediately!

Pumpkin Spice Iced Hot Chocolate

Ingredients:

1/2 Cup milk
1/2 Cup heavy cream
3/4 -1 Cups crushed ice
1 Package hot cocoa mix
2 Tbsp Nesquick
2 Tbsp mini chocolate chips
3 Pumpkin Spice Oreos, roughly chopped, plus more for garnish

Directions:


Place milk, heavy cream, ice, cocoa mix, Nesquick, chocolate chips and Oreos in a blender.  Turn blender on and mix until the mixture is smooth and no chunks of ice remain.  Add more ice, if desired or needed.

Pour into two glasses.  Top with whipped cream, if desired.  Garnish with an Oreo, if desired.

Recipe Source: A Lynsey Original

Butter Toffee Rice Krispie Treats

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This time of year we get wrapped up in so many things; two in particular are elaborate holiday spreads and pumpkin everything.  I know I am guilty of both.  As I’ve mentioned before, I get wrapped up in the research and planning of what I will make to help contribute to the big meal.  And, I’m just as guilty of falling face first into as many pumpkin recipes I possibly can.

I think it’s easy to let ourselves get wrapped up in our own little world of planning and pumpkin ecstasy, all the while forgetting about the simple things in life and the fact that there are some people out there that just don’t care that much about pumpkin.  So, I decided it was time to take a step back from my dessert planning and pumpkin coma.

I wanted to make something not only for the non-pumpkin fans, but also for those little’s that could care less about some show stopping dessert.  They would rather have a slice of vanilla cake, a scoop of ice cream or even a rice krispie treat instead.

Let’s talk about those rice krispie treats for a second.  I love these things, always have.  Aside from the gooey, marshmallow-y goodness, one of my favorite things was pulling a chair up to the counter and helping my mom make them.  There’s something so magical about seeing those marshmallows fluff up into a big cloud just awaiting to envelop all those crispy little pieces of cereal.  Don’t you agree?

Tucker is just as infatuated with the treats and process as I was…and still am.  So, when I mentioned something about making these treats he was in the kitchen before I could finish my sentence.  He loves watching the marshmallows melt, pouring in the cereal and mashing the treats in the pan.  But most importantly, he’s quality control.  Tasting each ingredient before it’s added to the mix, he sometimes goes back for a 3rd, 4th and even 5th test of the marshmallows.  And honestly, who could blame him?

So, these treats are right up his alley.  They are full of butter flavor with bits of chocolate and toffee throughout the bars.  Not only are there melted marshmallows to bind the cereal together, I also put some marshmallows in right before spreading in the pan to give it that extra gooey, marshmallow-y texture.  They are topped with more heath bits as well as a smidge of salt to compliment and balance the sweet.

Folks, these treats are amazing.  They are rich with a caramel undertone, bits of delicious heath bits in each bite.  It may not be pumpkin or apple, but these treats are still ideal for the holidays and the perfect treat to make with your kiddos!

Butter Toffee Rice Krispie Treats

Ingredients:


4 Cups mini marshmallows, divided
5 Cups Rice Krispie cereal
3 Tbsp unsalted butter
1 Tbsp dulce de leche
3 Tbsp Coffee-Mate butter toffee creamer
3/4 Cup Heath milk chocolate toffee bits, divided
1/2 Tsp sea salt

Directions:


Line a 8×8 or 9×9 pan with parchment paper.  Spray with non-stick cooking spray and set aside.

Spray a large,microwave-safe bowl with non-stick cooking spray.  Place 3 cups marshmallows and butter in the bowl.  Place in the microwave and heat until butter and marshmallows are melted, about 45 seconds to a minute and half, check after the 45 second mark.  If the marshmallows look almost to the melted stage, add the dulce de leche and heat for an additional 10 seconds.  Remove and stir to combine ingredients.  Add the creamer and stir to combine.  Pour the cereal in the mixture and stir until completely coated by the marshmallow mixture.  Add 1/2 cup of heath bits and stir to incorporate.  Pour in the remaining cup of marshmallows and gently fold in.

Pour the treats in the prepared pan and gently spread into an even layer.  Place a piece of wax or parchment paper over the top and gently press to form an even layer, do not press too hard as it will pack the treats and dry them out.  Sprinkle the salt and remaining heat bits over the top of the treats, place parchment or wax paper over the top and gently press into the top of the treats.

Set treats aside and allow to cool for 30 minutes to an hour.  Remove and cut into 2 inch squares.  Enjoy!

Recipe source: A Lynsey Original

Pumpkin Spice White Hot Chocolate

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It’s officially fall-like weather here and I couldn’t be more excited.  Bring on the jackets, comfort food and cozy beverages.

To me there’s nothing better than sipping on a warm cup of coffee in the mornings or relaxing with a cup of warm hot chocolate in the afternoon or evenings.  Hot chocolate has always been one of my favorite fall and winter time beverages.  There’s just something about having a cup full of steaming, smooth and rich hot chocolate that makes me feel so happy.

Over the past few years, I’ve ventured out and started trying different variations of hot chocolate. Mexican hot chocolate.  White hot chocolate. And even white chocolate in my pumpkin lattes. Craziness right?

Since I am beyond addicted to my white chocolate pumpkin spice lattes, I wanted to try omitting the coffee and whipping up a simple cup of pumpkin spice white hot chocolate.
All I can say is, what took so long?  Why in the world did I wait so long to act on my idea.  This stuff is amazing.  If you like pumpkin and have a weakness for white chocolate then you must try this drink.

It really is like sipping on pumpkin pie.  This drink has become an instant favorite in my house, my little guy asks for a mug of this almost every single day.  It’s creamy and smooth, the perfect ratio of pumpkin to white chocolate, and the perfect amount of warmth from all the spices.

This pumpkin spice white hot chocolate will become an instant favorite in your house this fall and winter.  It will be your families go to drink to warm them up!

Pumpkin Spice White Hot Chocolate

Ingredients:


1 Cup milk
1/2 Cup heavy cream
1/4 Cup +2 Tbsp pumpkin puree
1/4 Tsp cinnamon
1/2 Tsp pumpkin pie spice
Pinch of cloves
1/4 Tsp vanilla
2 Oz white chocolate, roughly chopped, reserve a little for garnish

Directions:


Combine milk, cream, pumpkin, and spices in a small saucepan. Place over medium-low heat until it comes to a simmer, being sure to stir the entire time.  Remove from heat and whisk in vanilla and white chocolate until completely combined and chocolate has melted.

Pour into two mugs.  Right before serving top with marshmallows or whipped cream and sprinkle with additional cinnamon or pumpkin pie spice.

Recipe source: A Lynsey Original

DB: Austrian Sachertorte

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This month’s Daring Baker’s challenge was calling my name.  It’s a challenge all about baking, filling cakes, coating them in ganache.  Oh, and it’s about chocolate.  It’s like this challenge was written just for me.

The October Daring Bakers’ challenge was brought to us by Korena of Korena in the Kitchen. She took us to Austria and introduced us to the wonders of the Sachertorte.  

This is a classic Austrian dessert.  A decadently rich chocolate cake, filled with apricot glaze and topped with chocolate ganache.  It’s decorated with a simple piping of chocolate and served with a side of unsweetened whipped cream.

Here’s a little more history on the sachertorte-
The Sachertorte was first created in Austria in 1832 when Prince Metternich requested a fancy dessert for his dinner guests. His pastry chef was ill that night, so the task fell to the apprentice, Franz Sacher, who came up with the now famous cake that bears his name. Franz built a career on that cake, and his son Eduard later opened the Sacher Hotel in Vienna where Franz’s cake, made according to the hotel’s original and closely-guarded secret recipe, is served to this day (and can also be ordered online and shipped worldwide). The cake is so popular in Vienna that it has become an integral part of the city’s kaffeehaus tradition, with local bakeries and cafés serving up their own versions along with a dollop of schlag and a cup of steaming hot coffee.

I had so much fun with this month’s challenge.  Not only did I get to fix my chocolate craving, but I also got to try different type of cake and flavor combination that I probably would not have tried otherwise.  So the next time you need a cake or just want to try a different dessert, make this Austrian sachertorte.

DB: Austrian Sachertorte


Ingredients:


3/4 Cup bittersweet chocolate, roughly chopped
9 Tbsp unsalted butter, room temperature
1 Cup powdered sugar
6 Large eggs, room temperature, separated
1 Tsp vanilla extract
1/2 Cup granulated sugar
1 Cup all purpose flour
Pinch salt

Directions:
Preheat oven to 350.  Prepare a 9-inch springform pan by spraying with non-stick cooking spray and dust with flour.  Line the bottom with parchment paper and set aside.

Fill a saucepan with about an inch of water and place over medium heat.  Bring to a simmer.  Once the water begins to simmer place a heat-proof bowl over the simmer water and add the chocolate.  Stir occasionally until melted.  Remove from heat and allow to cool, stirring often.

Meanwhile, place butter in a large mixing bowl and beat on high until light, pale in color and creamy. Reduce mixing speed to low, slowly add the powdered sugar and mix until completely incorporated then increase the mixing speed to medium and beat until light and fluffy.

Add egg yolks, one at a time, scraping down the sides after each addition.  Once completely incorporated add the vanilla and cooled chocolate and beat well until light and creamy.

In a separate bowl, add the egg whites and one tablespoon of granulated sugar and beat on high until foamy.  Gradually add the remaining granulated sugar and continue beating the egg whites until they form soft, yet stiff, shiny peaks.

Add about 1/3 of the whipped egg whites and whip vigorously into the chocolate mixture to lighten it, then gently fold the remaining egg whites into the chocolate mixture with a spatula until just a few bits of egg whites remain.  Be sure to be gentle through the process so the egg whites are not deflated.

In a separate bowl combine flour and salt and whisk to combine.  Sift half of it over the chocolate mixture and fold in with a spatula until almost incorporated.  Sift the remaining flour over the chocolate and fold until completely combined.

Spread batter evenly in the prepared pan.  Place in the preheated oven and bake for 35-45 minutes or until toothpick inserted in the center comes out clean.  The cake will crack and dome as it bakes but will flatten as it cools.

Allow the cake to cool in the pan for 10 minutes, then run a knife around the edge to loosen and remove the outside of the pan.  Carefully invert the cake onto a cooling rack and remove from the bottom of the pan and remove parchment paper.  Turn the cake right side up and allow to cool completely.

To assemble, turn the cake upside-down so the flat bottom is now the cake top.  Cut the cake horizontally into 2 even layers.  Place 1 cake layer on a cake board or cake plate and spread it generously with about half of the apricot glaze.  Allow it to soak in.  Place the second cake layer on top and spread the top and sides with the remaining apricot glaze.

Working quickly before the glaze sets, use an offset metal spatula to smooth the top and sides.  Place the cake on a rack and set over a plate or baking sheet lined with wax paper and allow glaze to set.

Make the chocolate glaze and immediately pour over the cake, first around the edge and then the middle.  Spread the excess glaze over any bare spots using the offset spatula.  Before the glaze has a chance to set, move the cake to a serving platter.

Fill a piping bag with the writing chocolate and pipe the word “Sacher” in the center of the cake and add any decorative flourishes desired.  Chill the cake until the glaze is set, at least 1 hour.

To serve:
Allow the cake to come to room temperature, let sit out at least 1 hour.  Whip the heavy whipping cream until soft peaks form.  If desired, sweeten with powdered sugar to taste.  Using a large, sharp knife dipped in hot water (and wiped off) cut cake and repeat process between cuts.

Serve each slice with a dollop of whipped cream.

For the apricot glaze-
1 1/4 Cup apricot jam or preserves
2 Tbsp rum or water

Bring jam and rum/water to a boil.  Keep mixture over medium heat, allowing to cook, stirring often, until mixture thickens and drips slowly from the spoon.  Strain through a wire, mesh sieve, pressing firmly on the solids.  This should yield about 1 cup of glaze.

For the chocolate glaze-
1 Cup granulated sugar
1/2 Cup water
4 Oz good quality bittersweet chocolate, roughly chopped

Place sugar and water in a small, heavy-bottomed saucepan over medium-high heat and bring to a boil, stirring occasionally.  Attach a candy thermometer and cook, stirring occasionally, until the mixture reaches 234 F.

Remove the saucepan from the heat and whisk in the chocolate.  It might thicken up quite a bit.  if it does, return to low heat and add a few drops of water if necessary to thin it out to a runny, pourable consistency.  The glaze should be smooth and shiny.

Remove mixture from heat, stir the glaze for 30-60 seconds to cool slightly.  Immediately use it to glaze the cake.

For the writing chocolate-
1/4 Cup chopped chocolate
1/2-1 Tsp vegetable oil

Heat the chocolate until just melted, then stir in enough vegetable oil to get a pipeable consistency.  Place the chocolate in a piping bag and pipe design on the cake.

Recipe source: Kaffeehaus: The Best Desserts from the Classic Cafés of Vienna, Budapest, and Prague by Rick Rodgers,                                                via Epicurious.
                                 Writing chocolate from WickedGoodies.net

Cut Out Sugar Cookies with Royal Frosting

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Tomorrow is the big day.  Bright and early the thousands of ladies with fill the streets of downtown Little Rock, while hundreds of men line the streets to cheer them on.  It’s the annual Race for the Cure.  An event that is near and dear to my heart, raising money for a cause that everyone supports; cancer research.

This week has been filled with recipes donning the color pink.  All this has been in preparation and spirit of Race for the Cure.  To support the fighters out there and to remember the ones who lost their battle with cancer.

Through the month of October the color pink will be worn to show support of cancer research.  The iconic pink ribbons will be worn, displayed on doors, signs and businesses with pride.  All to show we want to Kick Cancer’s Butt and we want to find a cure.

So I thought it would only be appropriate to share a very simple recipe, a cut out sugar cookie.  But, a very festive sugar cookie.  One that is frosted with royal icing and sporting the symbol of the month, the pink ribbon.

These sugar cookies are one of my all-time favorites.  They are sweet, slightly crunchy on the outside and chewy on the inside.  The frosting is a traditional royal frosting that forms a smooth, glossy surface over the top of the cookie.  These particular cookies sport the beautiful, light pink ribbon, which is just the symbol to remind everyone about the importance of the race and walk tomorrow and the meaning of this month.

I hope one day very soon we are able to say we actual have a cure for cancer.  With every passing year more and more money is raised, and more and more efforts are being made in order to find a cure.  That’s why, along with helping raise awareness of a cause close to my heart, I’m also going to be donating this month’s revenue to cancer research.

#letsfindacure

Cut Out Sugar Cookies with Royal Frosting

Ingredients:

For the sugar cookie-
2 Cups (4 sticks) unsalted butter, room temperature
2 Cups sugar
2 Large eggs
3 Tsp vanilla extract
5 Cups flour
1 Tsp salt


For the royal icing-
3/4 Cup warm water
5 Tbsp meringue powder
1 Tsp cream of tartar
2 1/4 Pounds (approximately 8 cups) powdered sugar, plus more to achieve desired consistency
1 Tsp clear vanilla extract

Directions:


For the cookies-
Combine flour and salt in a large bowl and whisk to combine.  Set aside.

Place butter and sugar in a large bowl and beat on medium until light and fluffy, about 1-2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds.

Add eggs, one at a time mixing well after each addition.  Add vanilla and mix to combine.  Add the flour mixture to the butter mixture and mix on low for about 30 seconds.  Once the dough begins to clump around the paddle or beaters it is ready.

Place dough between 2 pieces of parchment paper and roll until it’s approximately 1 centimeter thick.  Place on a baking sheet and chill for at least 1 hour.

Preheat oven to 350.

After the dough has chilled, roll out further, if desired.  Cut out the cookies and place on a parchment paper lined baking sheet.  Repeat the rolling process until the dough is gone.

Place the cookies in the preheated oven and bake for 8-12 minutes, until edges become golden brown. Allow cookies to cool to room temperature and then decorate.

For the royal icing-
Combine warm water and meringue powder in a large bowl and whisk by hand until frothy and thickened, about 30 seconds.  Add cream of tartar and mix for an additional 30 seconds.  Add all the powdered sugar, at once, and mix on the lowest speed for 10 minutes.  The icing will become thick and creamy.

Cover the bowl with a dampened tea towel or paper towel to prevent crusting and drying.

Color with food coloring, if desired.  Add small amounts of warm water to achieve desired consistency.

To decorate-
Using a small round tip, pipe a border around the perimeter of the cookie.

Add small amounts of warm water to achieve a slightly thinner frosting.  Carefully pipe the thinner frosting in the border.  Shake the cookie, and tap it lightly on the counter to remove air bubbles.  Set aside and allow to dry.

Follow with a different, or several different colors, to decorate.

Recipe source: Sweetopia

Strawberry Cheesecake Batter Dip

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Cheesecake.  It’s rich, creamy, smooth and such an indulgent dessert.  It’s one of the most iconic dishes in the dessert scene.  There’s even a certain renowned restaurant in New York that’s known for it’s “Most Fabulous” cheesecakes.  It’s a staple in American cuisine, as well as others.

There’s an art to the humble cheesecake.  But once you’ve mastered the basics, the options are truly endless.  From topping it with delicious, fresh fruits to adding in seasonal flavors and everything in between.

But, let’s face it, sometimes there’s not enough time in the day for a cheesecake.  Let it bake, remove it and let it sit (untouched) for at least 2 hours before serving.  Sometimes that’s not possible in our busy lives, and well, just plain torture if we do find the time to make an amazing, showstopper of a dessert.

So, what’s one to do whey they are craving that rich, creamy goodness of a cheesecake but there’s just not enough hours left in the day?  Well, the next best thing of course.  Delicious, indulgent cheesecake batter dip!

Folks, we’re talking everything. single. thing. you LOVE about cheesecake.  The tangy-ness.  The rich, creamy smoothness.  The flavor.  Yes, all of it.  But, without the 3+ hour prep, baking and resting period.

This dip.  Yes, dip.  Gives you everything you could possibly want in a matter of about 10 minutes.  I love this dip, not only because it gives me my sweet fix in a matter of minutes, but also because it’s so versatile.  You can make a traditional cheesecake batter dip, but you can also customize the flavors and colors according to your preference or event!

This strawberry cheesecake batter dip is not only pretty, it’s amazing and packed full of that incredible strawberry flavor.  A few simple ingredients, that are probably staples in your pantry.  A cream cheese base, along with sour cream for a little tang, strawberry cake mix to add a pretty pink color as well as sweet strawberry flavor.  Powdered sugar is added to sweeten it up a bit, and to thicken the dip and the folded in whipped cream allows for a creamy, light texture.

This is what desserts are all about.  It’s tasty, as well as pretty.  The best part about it, it’s super quick so you can throw it together when you want something sweet without turning on the oven, and you can assemble it quickly to help entertain those unexpected guests.

Go ahead, make it.  You know you want to!

#letsfindacure

Strawberry Cheesecake Batter Dip

Ingredients:


1 (8oz) package Greek Yogurt or low fat cream cheese, room temperature
3/4 Cup sour cream
1/2 Cup whipped cream, homemade or store bought
1 1/2 Cups strawberry cake mix
1 Cup powdered sugar
1/2 Tsp vanilla

To serve-
Vanilla wafers
Biscoff crackers
Graham crackers
Chocolate dipped graham crackers
Shortbread cookies
Pound cake crackers

Directions:


Combine cream cheese, sour cream, cake mix, powdered sugar and vanilla in a large bowl and beat on high until combined and creamy.  Gently fold in the whipped cream.  Place in bowl and refrigerate until ready to serve.

Recipe source: A Lynsey Original

Strawberry Raspberry Funny Cake

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A few months ago I was celebrating blueberry month and featured a week of tempting blueberry recipes.  Once of the recipes I featured was my blueberry lemon funny cake.  A spin on a dessert I enjoyed regularly when I was a child.

My family called it funny cake, but it’s also know by several other names.  Gooey butter cake. Neiman Marcus cake and I’m sure there are several other names that I’m just not aware of.  The basic recipe is a classic yellow cake, butter, eggs, powdered sugar and cream cheese and let me tell ya, it’s out of this world.  We made it for dessert at least once a week and it didn’t last but 2 days, if it lasted that long.

Funny cake is still a family favorite, and after the response to the blueberry lemon funny cake I truly thing it ranks right up there with the original.  My dad thought it was delicious and started questioning why we hadn’t added fruit to the mix a long time ago.  Well, better late than never.

Since the blueberry lemon combo was a hit, I started thinking about what other flavors I could add.  I love strawberry cake, so I immediately wanted to do something including a strawberry cake mix.  Then #pinkweek came into play and I decided to jump on the opportunity to create another funny cake with fruit.

This time I actually used strawberry cake mix in place of the basic yellow cake mix.  So this bar has a strawberry crust that resembles a firm but chewy cookie. I then added a raspberry filling, which is sandwiched between the cookie and cream cheese flavors.  I tossed the raspberries in sugar and lemon zest.  I love the lemon and raspberry flavor combination; sweet and tart.  The sugar helps add another level of sweetness but helps to cut the tartness.  Then the cream cheese layer has a splash of fresh squeezed lemon juice as well as some lemon zest.

I was exceptionally pleased with how this cake turned out.  The strawberry base is amazing, packed full of strawberry flavor but not overpowering at all.  The raspberry filling is so good and adds a burst of sweet and tartness but doesn’t take over the overall flavor of the cake.  The top layer is slightly tangy from the cream cheese, followed by a tartness from the lemon.

When you bite into this cake it’s amazing.  A slight crunch on the very top, followed by a smooth and creamy filling, and then the chewy cookie crust base.  It’s a bright and flavorful cake that has bold flavor, but doesn’t weigh you down.  It’s refreshing while satisfying that sweet tooth.  Like the blueberry lemon funny cake, you could probably pass this off as a breakfast cake…or hold off a little and enjoy it for brunch or with a mid-morning or afternoon cup of coffee.

Think pink and eat pink this week in honor of breast cancer awareness month and to get in the spirit for Race for the Cure.

#letsfindacure

Strawberry Raspberry Funny Cake

Ingredients:


For the crust-
1 Box strawberry cake mix
1 Egg
1 Stick (1/2 Cup) unsalted butter, room temperature

For the rasbperries-
1 Quart fresh raspberries
Zest of one lemon
1 Tsp sugar

For the topping-
1 (8oz) package cream cheese, room temperature
2 Eggs
Zest of one and half lemons
1 Tbsp lemon juice
2 Cups powdered sugar

Directions:


Preheat oven to 350.  Spray a 9×13 pan with non-stick cooking spray and set aside.

In a small bowl combine cleaned raspberries, sugar and lemon zest and toss to combine.  Set aside.

For the base-
In a large bowl combine strawberry cake mix, egg and butter and mix to combine.  Pour the mixture into the prepared dish.  Press into an even layer along the bottom of the pan and slightly up the sides.

For the topping-
In a large bowl combine cream cheese and eggs and beat until just incorporated.  Add the lemon juice and zest and mix to combine.  Add powdered sugar, gradually until combined.  Once incorporated increase mixing speed and beat until creamy.

Pour the sugared raspberries over the strawberry base.  Next, pour the topping over the raspberries and strawberry base.  Carefully spread the mixture, being sure the entire base is covered.

Place in a preheated oven and bake for 45-55 minutes, until topping is set and toothpick inserted comes out clean.

Remove, allow to cool before slicing.  Enjoy!

Recipe source: A Lynsey Original

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