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Lynsey Lou's

Enjoying Life One Bite at a Time!

Fall

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

No Bake Pumpkin Dulce De Leche Cheesecake Tartlettes

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The holidays are here!  Halloween is just a warm-up for the food and indulgences we are about to consume for the next two months.  I love the holidays; the friends, family, and the amazing food.  The food that everyone dreams of for 9 months out of the year.  I would say 10 but everyone is recovering in January from all the turkey, dressing, sweet potatoes and sweets that they ate over the last two months.

But, now it’s November and it’s time to bring on the food.  Turkey, dressing, cranberry sauce and the desserts.  Pies, cakes, and cheesecakes, just to name a few.  I think I look forward to the main course as much as I look forward to all the desserts, both classic and new.  

I love trying new desserts to present at Thanksgiving, and I’m so grateful my family allows me to practice my passion by leaving my options open to make new desserts to grace the Thanksgiving table. This is an honor I don’t take lightly.  I spend months reading, researching, pinning and even writing recipes.

I love the recipes that are labors of love just as much as those recipes that take minutes to assemble.  But, I know there are many out there that don’t share my love for being in the kitchen and well, there are instances when we just don’t have time to fire up the oven and bake something.  In those instances we need quick, and the quicker the prep time the better.

Typically when I think quick, cheesecake is not the first thing that comes to mind.  Until now.  I have a no-bake pumpkin cheesecake that is just as rich, creamy and silky as any baked cheesecake.  These, however do differ a bit.  They have an extra ingredient that really takes it over the top, dulce de leche. That rich, creamy caramel takes these little beauties to a whole new level.

These cheesecakes are light, creamy and almost have the texture of a mousse.  They are comprised of pumpkin, cream cheese, a few spices, dulce de leche, then whipped cream is folded in to give it that light airy texture.  They are then spooned into flaky fillo shells with a small scoop of dulce de leche.  To finish them off they are topped with another layer of the creamy caramel, a dollop of whipped cream and a sprinkle of cinnamon.

These are just as impressive as any other dessert on the dessert table.  But they are also ideal for a quick dessert for entertaining any unexpected guests that appear during this holiday season.  So let the celebrations begin!

No Bake Pumpkin Dulce De Leche Cheesecake Tartlettes

Ingredients:


1 Package mini fillo shells
2 Oz cream cheese or Greek yogurt cream cheese, room temperature
2 Tbsp pumpkin puree
1/8 Tsp pumpkin pie spice
1/8 Tsp cinnamon, plus more for garnish
3 Tbsp powdered sugar
11/2 Tbsp dulce de leche, store bought or homemade, plus more for assembling
1/4 Cup whipped cream, plus more for topping

Directions:


Place cream cheese in a medium bowl, beat on medium until creamy.  Add pumpkin and beat until incorporated.  Add pumpkin pie spice, cinnamon, powdered sugar, and dulce de leche and mix to incorporate.  Add whipped cream and fold to combine.

Place 1/4 teaspoon of dulce de leche in the bottom of each shell.  Spoon a tablespoon of the pumpkin filling in each shell, drizzle with additional dulce de leche, whipped cream and cinnamon.  Place in refrigerator and chill until ready to serve.

Recipe source: A Lynsey Original

Pumpkin Cream Cheese Crescents with Maple Glaze

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I’m a sucker for breakfast pastries.  Anytime I go into a bakery or coffee shop, my first stop is the breakfast pastries.  The first thing that lures me in is the look.  They are like little works of art, lining a shelf for decoration.  Then I start looking at all the fillings and toppings and instantly want one of everything.

But, while I could take one of everything, there is one pastry in particular that I have a weakness for.  The simple, yet amazing cream cheese danish.  I’m not sure what it is about it, but I’m a sucker for fluffy, flaky pastries that are filled with that tangy cream cheese filling.  If I see one of those in the case, it’s done.  There’s no question what I’m walking out with.

During the fall, it’s no news to you, I love pumpkin.  When the weather starts cooling off I start counting down the days until it’s actual okay to break out the pumpkin.  Once that time finally rolls around, the pumpkin fest begins.

I’ve decided to combine two of my passions to make an amazing, but incredibly simple breakfast treat.  Pumpkin cream cheese crescent rolls with maple glaze.  Folks, this is what breakfast dreams are made of.

Pumpkin and all the spices that go with it combined with tangy, smooth cream cheese.  All the flavors that scream fall are rolled up in those ever so addicting, buttery, flaky crescent rolls and baked to golden perfection.  If that doesn’t sound enticing enough, it’s then drizzled with a maple cream cheese glaze.

These crescents are so easy to make and ready to eat in about 25 minutes.  They are ideal for quick breakfasts during the week, but perfect for indulgent breakfasts on the weekends or when entertaining guests.  Aside from breakfast, these crescents would be great at brunch or even for snacks for the kids after school.  So, take a minute for yourself and indulge in all the wonderful, warm flavors of fall with these pumpkin cream cheese crescents.

Pumpkin Cream Cheese Crescents with Maple Glaze

Ingredients:


For the rolls-
1 Package crescent rolls
2 Oz cream cheese or Greek yogurt cream cheese, room temperature
1 1/2 Tbsp pumpkin puree
1/4 Cup +2 Tbsp powdered sugar (plus more to thicken, if needed)
1 Tsp pumpkin pie spice
1/2 Tsp cinnamon

For the glaze-
2 Oz cream cheese or Greek yogurt cream cheese, room temperature
1/4 Cup powdered sugar
Pinch cinnamon
2 Tbsp maple syrup
1-3 Tbsp milk, if needed

Directions:


For the rolls-
Preheat oven to 350.

Place cream cheese in a medium bowl and beat on medium until creamy.  Add pumpkin and mix to incorporate.  Add the powdered sugar, cinnamon, and pumpkin pie spice in the bowl with the pumpkin mixture and mix to combine.  If the mixture is a little too runny, add a little more powdered sugar, one tablespoon at at time, and mix until slightly thickened.  You want the batter to be creamy, but not runny.

Open crescents, unroll and separate.  Spoon a tablespoon of batter on the bottom part of each crescent, fold over and gently press to seal, then continue rolling and place on a greased baking sheet.  Continue process with remaining batter and rolls.  Place in oven and bake according to package directions, maybe adding an additional minute or 2.  Remove from oven and allow to cool for about 5 minutes.

Meanwhile, make the glaze.  Place cream cheese in a medium bowl and beat on medium until creamy.  Add the powdered sugar, cinnamon and maple syrup (1 tablespoon at a time) and mix to combine.  If mixture is too thick, add the remaining tablespoon of syrup.  If the mixture can’t be easily drizzled add milk, 1 tablespoon at a time until desired consistency is achieved.  Drizzle the glaze over the warm rolls and serve immediately.

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

SRC: Boozy Pumpkin Bread

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Decisions, decisions.  Each month I’m given the daunting task of browsing through an amazing blog and singling just one recipe out to present to you all on Secret Recipe Club reveal day.  You would think that after a while of having to make this decision it would get easier.  But, well, it just doesn’t.

This month I just as hard of a time as ever.  My assignment this month was The Wimpy Vegetarian.  And let me tell ya, there is absolutely nothing wimpy or weak about Susan, her blog, or any of the numerous recipes she’s featured on her blog.  I did not have any problems finding recipes that called my name, and honestly I wasn’t missing the meat at all.  Browsing through Susan’s recipes I was drawn to the chocolaty chocolate brownies, crack granola, blackberry cornbread buckle, homemade sauerkraut, apple cider syrup, and even these browned butter bread crumbs just to name a few.

When I finally had to bite the bullet and choose which recipe to make first, I decided to take the fall route and go with something pumpkin.  It took me a matter of seconds to choose a bread from the list of options.  Boozy pumpkin bread to be exact!

Now you know me and my love for pumpkin, I’m infatuated with the stuff and drawn to pretty much every single recipe that involves pumpkin.  So the fact that this pumpkin recipe included a little bourbon was an added bonus.

This bread is everything you want in a fall recipe.  Pumpkin, warm fall spices, a touch of bourbon and cinnamon-y applesauce.  Right before popping it in the oven, the bread gets a generous sprinkling of turbinado sugar, or sugar in the raw, which gives the bread a slightly crunchy top.

This would be perfect for a quick breakfast, an afternoon snack or even heat it up a bit and add a scoop of vanilla ice cream for a simple but oh-so-amazing dessert.  Need a fall gift?  Make a loaf of this bread, wrap it up and place it in a basket with pumpkin butter, fall flavored coffee, and even a jar of homemade caramel.

It’s such a simple bread and comes together in no time but it’s so good.  This won’t last long, so it would a safe bet to make at least 2 or 3 loaves!  Be sure to try this out and head over to Susan’s blog to check out her other amazing and mouthwatering recipes!

Boozy Pumpkin Bread

Ingredients:


2 Cups all-purpose flour
1/2 Cup sugar, plus more for dusting the pan
1/2 Tsp baking soda
1/2 Tsp baking powder
1/2 Tsp salt
1 Tsp cinnamon
3/4 Tsp ground ginger
1/4 Tsp ground cloves
1 Cup pumpkin puree
1/2 Cup coconut oil
2 Eggs
1/2 Cup cinnamon applesauce
1 Tsp vanilla
2-3 Tbsp bourbon
1 Tbsp raw sugar

Directions:


Preheat oven to 350.  Spray a loaf pan with non-stick cooking spray and dust with granulated sugar.  Set aside.

In a medium bowl combine flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, and cloves.  Whisk to combine.  Set aside.

Place coconut oil in a large, microwave-safe bowl and heat for 15 seconds, until coconut oil is in a liquid state.  Remove and add pumpkin, eggs, apple sauce, vanilla and bourbon.  Whisk vigorously to incorporate completely.

Using a spatula, gently fold the dry ingredients into the we until completely combined.  Pour in prepared pan and sprinkle with raw sugar.  Place in preheated oven and bake for 1 hour or until toothpick inserted comes out clean.  Remove from oven and allow to cool.  Remove from pan, slice and serve.

Recipe source: slightly adapted from The Wimpy Vegetarian

Slow Cooker Chicken Enchilada Chili

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It is FINALLY feeling like fall here in Arkansas and I am so stinkin’ excited!  While I thoroughly enjoy grilling, eating lighter and refreshing foods, I am so ready for the fall and the soups, stews and other hearty meals that go along with it.

When I saw the forecast last week.  Yes, I plan my menu according to the weather.  Please tell me I’m not the only one who does that.

Anyway, so I got the first true glimpse of fall-like weather in the forecast and immediately starting skimming my soup recipes I had marked over the past few months.  Chili? Stew? Chowder? Decisions decisions.

I finally decided to make this chicken enchilada chili from Sweet Treats and More.  Have you visited her site?  If not, I strongly urge you to head over and check out all of her tempting treats!

Anyway, back to the soup.  Not only is it Mexican inspired, which you all know I live on Mexican food.  It’s also easy prep, low fuss and uses one of my favorite kitchen tools, the slow cooker.

This is one of those meals you can literally chunk everything (even frozen chicken breasts) in the slow cooker in just minutes, ensuring you won’t be late heading out the door to work!  It includes a few simple and basic ingredients that are probably in your pantry right now, meaning no special trip to the store!  When you get home it’s just a matter of removing the chicken, shredding it and returning it to the soup.

This chili is everything you want in a hearty fall meal.  Tender chicken, beans, tomatoes, green chiles and enchilada sauce.  It’s amazing on it’s own, but I topped it with some fresh avocado, cilantro, a dollop of sour cream and of course, shredded cheese, and a little squeeze of lime juice.  Oh my gosh folks, this soup is amazing.

It’s thick and hearty but it’s bursting with big flavors.  It’s got the taste of a soup that you’ve spent all day on…but no one has to know you spent a matter of minutes opening cans and pouring them in the slow cooker.  If you haven’t had your ceremonial first bowl of chili this year, it’s time.  And, I urge you to make this chili as your first batch of the season!

Slow Cooker Chicken Enchilada Chili

Ingredients:


2 Large or 3 Medium Chicken breasts, frozen or thawed
2 Cans white beans, drained and rinsed
1 Can Rotel*
1 Can stewed tomatoes with peppers and onions
2 (10oz) Cans enchilada sauce*
1 (4oz) Can green chiles
1 Tsp cumin
1/2 Tsp garlic powder
1/2 Tsp salt
1 1/2 Tsp taco seasoning
1/2 Cup milk

Directions:


Combine everything but beans and chicken in the slow cooker and stir to combine.  Add the beans, and stir to incorporate.  Add the chicken, and submerge in the mixture.  Turn the slow cooker on low and cook for 6-8 hours or low for 3-5 hours.

Once the chicken is cooked through, remove and transfer to a cutting board.  Using 2 forks, gently pull the chicken apart to shred.  Return to the slow cooker and stir to combine.

Serve with chips or corn bread, sour cream, sliced avocado, lime juice and cilantro, if desired.

*To ensure this chili is ideal for the entire family, use mild Rotel and mild enchilada sauce.

Recipe source: slightly adapted from Sweet Treats and More

White Chocolate Pumpkin Spice Latte

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Ahh, pumpkin. The season I look forward to the entire year.  Yes, pumpkin is a season in and of itself, I am a firm believer!  I love pumpkin everything, but what I look forward the most are the lattes.  The warm frothy, pumpkin spice drink that dreams are made of.

I can’t count how many I had last year, and frankly I don’t even want to think about it.  I can say it’s probably way more than I’d ever care to admit.  But, enough about that.  During my pumpkin binge last year, I discovered yet an another amazing addition to my pumpkin latte.  White chocolate.

Yes, as if the delicious pumpkin latte couldn’t get any better, the addition of white chocolate takes it over the top.  The  pumpkin, warm spices and brown sugar pair so well with the creamy, sweet white chocolate.

But, before now I always depended on the coffeehouse to provide me with my much desired pumpkin latte.  Since I started staying home with my little guy, I don’t get out and about as much and I didn’t want to depend on the coffeehouse provide me with my beloved latte.


So, when the time came for me to have my first pumpkin latte of the season I didn’t hop in the car, drive through and place my order.  That’s right, I decided to make my kitchen my very own coffee house.

Making this latte is so much easier than you might think.  With a few simple ingredients, your microwave and some hot coffee you’ve got your very own latte at home.  For half the price.

I combined pumpkin puree with milk, cream, spices, brown sugar, white chocolate and vanilla and heated until the chocolate was melted and the milk was frothy.  Then I took a dark brewed coffee and combined it with the pumpkin mixture.  To really give it that coffeehouse look, I topped it with whipped cream and some freshly ground nutmeg.

Now you can prepare your favorite fall beverage in your own kitchen.  So what are you waiting for?  Be your own barista, make your coffee and enjoy on your back porch while enjoying the crisp fall air.

And…happy pumpkin season!  I’ve had my first latte…plus some…so it’s officially pumpkin season!

White Chocolate Pumpkin Lattes

Ingredients:


1/4 Cup milk
1/4 Cup half and half
1 1/4 Tbsp canned pumpkin puree
3/4 Tsp brown sugar
2 Tbsp white chocolate chips, or white baking chocolate finely chopped
1/4 Tsp pumpkin pie spice
1/8 Tsp roasted Siagon cinnamon
1 Tsp vanilla extract
1 Cup strong brewed hot coffee
Whipped cream, for topping
Ground nutmeg, for topping

Directions:


In a microwave safe dish combine milk, pumpkin puree, brown sugar, white chocolate, vanilla, pumpkin pie spice and cinnamon and stir to combine.  Place in microwave and heat for 1-2 minutes, stirring after each 30 second period.  Remove the mixture once the milk is frothy.  Stir once more.

Pour the mixture into a large coffee mug and top with hot coffee.  Stir, adjust sweetener and cream if needed.  Top with whipped cream and ground nutmeg.

Recipe source: A Lynsey Original

Maple Pumpkin Buttermilk Biscuits

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I’m a bread lover, so me telling you that biscuits…or any type of bread for the matter, are an absolute favorite of mine.  There’s nothing much better than a flaky biscuit straight from the oven that’s been schmeared with a little butter and perhaps a dab of jam.  Give me that any day of the week and I’ll be one happy camper.

Another thing I’m infatuated with.  Pumpkin.  Yes, I know, shocker again.  I’m a pumpkin-aholic and when this time of year rolls around I’m chomping at the bit for all things pumpkin.  And, I think it’s safe to say that I’m in pretty good company with about 99.9% of the U.S. feeling the exact same way.

So, pumpkin fans rejoice.  You can now have your beloved pumpkin in a delicious, flaky biscuit.  Ahhhh.  I know, right?

A perfectly golden, slightly rustic orange tinted biscuit with hints of maple syrup, pumpkin pie spice and a little heat from a pinch of cayenne pepper.  It’s baked to perfection then topped with more maple goodness in the form of maple butter.

Now, you could stop there and be completely happy with this almost dessert-like biscuit.  It’s amazing and the perfect taste of fall.  Or, you could amp up the pumpkin flavor by adding a generous helping of homemade, whipped pumpkin butter and melt at the taste of pure delight.

However you decide to enjoy these, just make sure these hit your breakfast table ASAP!

Maple Pumpkin Buttermilk Biscuits

Ingredients:

9 Oz (about 2 cups) all purpose flour
2 1/2 Tsp baking soda
1/2 Tsp salt

3/4 Tsp pumpkin pie spice
Pinch cayenne pepper
5 Tbsp chilled unsalted butter, cut into small cubes
1/3 Cup buttermilk
3/4 Cup canned pumpkin puree
3 Tbsp maple syrup

For the glaze-
2 Tbsp unsalted butter
2 Tbsp maple syrup


Directions:


Preheat oven to 400.

Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray.  Set asdie.

Combine flour, baking powder, pumpkin pie spice, cayenne, and salt and whisk to combine.  Add butter and using a pastry blender or 2 knives cut in until the mixture resembles coarse meal.  Place in refrigerator and allow to chill for about 10 minutes.

In a medium bowl combine buttermilk and maple syrup and whisk to combine.  Add the pumpkin puree and stir until just incorporated.  Add the buttermilk mixture to the flour mixture and stir until moist.

Transfer dough out onto a lightly floured surface, roll to coat.  Knead lightly about 4 times.  Roll the dough into a 9×5 rectangle that is approximately 1/2 an inch in thickness.  Fold dough crosswise into thirds.  Reroll the dough into another 9×5 rectangle that is about 1/2 an inch thick.  Dust the top of the dough with flour.  Fold dough crosswise into thirds and gently roll or pat to 3/4 inch thick.  Using a 1 3/4 round biscuit cutter, cut biscuits by pressing straight down through the dough, being sure not to twist the cutter.  Transfer to the prepared baking sheet.

Place in preheated oven and bake for 14 minutes, or until golden brown.  Remove from oven and immediately brush with maple butter.  Allow to cool slightly then serve.

For the maple butter-
Place butter in a small saucepan over medium heat.  Once the butter has melted add the maple syrup, bring to a boil then reduce to a simmer.  Allow mixture to simmer about 2 minutes, remove from heat and brush the biscuit tops.


Recipe source: barely adapted from Cooking Light

Dark Chocolate Chip Pumpkin Blondies with Brown Butter Frosting

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It’s officially fall!  The season of changing leaves, cozy sweaters, Mixed Con and so on.  But, most importantly it’s the season of pumpkin!  I love summer and going to the water park with my little guy, but about mid to late August I start getting antsy for fall and everything pumpkin.  Pumpkins on the front porch, carving them, pumpkin bread, waffles, lattes.  Pumpkin everything.

This year is no exception.  I held off as long as I could but I did share my first pumpkin recipe while it was still officially summer.  Ooops!  Ever since it’s been a never ending pumpkin parade in my kitchen.

Blondies are another one of my favorite desserts.  The chocolate-less version of brownies; blondies are made with butter, brown sugar, flour eggs and salt.  They are amazing and the brown sugar gives them that chewy texture and caramel flavor.  Since they use brown instead of white sugar they are also known as brown sugar squares.

Now, how exactly can you turn these little goodies into a dessert that screams fall?  Well, add pumpkin of course.  Pumpkin is in a food group all it’s own, and when fall rolls around this food group is in full force being added to drinks, desserts and even savory dishes.

I am on the pumpkin bandwagon 110%.  So the idea of adding pumpkin to the ever amazing brown sugar squares was a no brainer.  What should go with pumpkin, cinnamon and cloves.  These two spices add a punch of flavor and a hint o warmth to the mix.  Then there’s the amazingly smooth dark chocolate and earthy, nutty pecans.

Just when you think it can’t get any better, they are topped with an amazing frosting.  But not just any frosting, frosting that’s packed with brown butter (my weakness) and maple syrup.  These bars are the epitome of fall.  Each bite will have you dreaming of the crisp weather and orange, red, brown and yellows that paint the leaves that are preparing to fall from the trees.

Celebrate fall and the wonders of pumpkin with these pumpkin bars!

Dark Chocolate Chip Pumpkin Blondies with Brown Butter Frosting

Ingredients:


For the blondies-
1 Cup + 2 Tbsp flour
3/4 Tsp cinnamon
1/4 Tsp ground cloves
1 Tsp salt
1/2 Cup (1 stick) unsalted butter, room temperature
1 Egg
1 Cup Imperial or Dixie Crystal Dark Brown Sugar
1 1/2 Tsp vanilla
2/3 Cup pumpkin puree
1/2 Cup dark chocolate chips
1 Cup pecans, roughly chopped

For the brown butter frosting-
1/4 Cup (1/2 stick) butter
1-1 1/2 Cups Imperial or Dixie Crystal Powdered Sugar
2 Tbsp maple syrup
1-3 Tbsp milk

Directions:


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

In a large bowl combine flour, cinnamon, cloves, and salt and whisk to combine.  Set aside.

Place butter in a mixing bowl and beat on high till creamy, about 1 minute.  Add brown sugar and beat until light and fluffy, about 2-3 minutes.  Add the vanilla and pumpkin and mix to combine.  Add the flour mixture and mix until incorporated.  Once combined add the dark chocolate chips and pecans and mix to combine.

Pour in the prepared baking dish and spread into an even layer.  Place in the preheated oven and bake for 20-25 minutes, until toothpick inserted comes out clean.

For the frosting-
Place butter in a small saucepan and place over low heat.  Once the butter has melted it will begin to crackle and foam, swirl occasionally.  Keep over heat until the butter becomes golden brown, keep a close eye since it goes from golden to burned quickly.  Remove from heat and allow to cool.

Combine the brown butter and powdered sugar and mix to combine.  Add the maple syrup and stir to combine.  Add the milk, 1 tablespoon at a time, until desired consistency is achieved.  Spread over the blondies.  Cut and serve.

Recipe source: A Lynsey Original

Pumpkin Cinnamon Sugar Pull-Apart Bread with Rum Glaze

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Sometimes the little things are what bring the most joy.  Like peeling apart layer after layer of fluffy, buttery biscuits.  I can’t tell you what it is about that, but I love pulling really thing layers of bread, one by one and devouring them.  I get the same, giddy feeling when I pull pieces of fluffy, cinnamon-sugar coated bread from a loaf of gooey monkey bread.  I just turn into a kid.  So when I saw this pumpkin pull-apart bread floating around the blogasphere, umm…like three years ago I was dead set on making this.

All I have to say is, better late than never!  I’m not really sure why it’s taken me so long to get around to making it.  But, it finally happened.  The other day I was bound and determined to make this magical bread and to see just how amazing it was.  And, I succeeded.  I made it and it was just as good, if not better than I had imagined. 

I’m a sucker for fresh baked bread of any sort.  But this bread, oh this bread, isn’t just any yeast bread.  It’s a yeast bread that is filled with not one, but two of my favorite things; brown butter and pumpkin.  Since the pumpkin puree is actually in the dough it really allows the pumpkin flavor to be at the center of the of the flavor profile.  After the bread has risen, it’s then rolled out and given a hefty dose of a cinnamon-sugar mixture along with some butter.  Because, butter makes everything better!

Just when you think it can’t get any better, there’s the glaze.  A mixture of butter, brown sugar, powdered sugar and rum.  The glaze is poured over the bread adding a rich butteriness (is that even a word? if not, it should be!), and the rum adds a kick as well as a nice warm note.

This bread is everything you love about fall and then some.  Layers of fluffy, flaky pumpkin bread coated with butter, brown sugar and cinnamon, swimming in butter rum glaze.  This is the stuff smiles are made of!  Hello fall and hello pumpkin season!

Pumpkin Cinnamon Sugar Pull-Apart Bread with Rum Glaze

Ingredients:


For the bread-
2 Tbsp unsalted butter
1/2 Cup milk
2 1/4 Tsp (1 package) active dry yeast
3/4 Cup pumpkin puree
1/4 Cup granulated sugar
1 Tsp salt
2 1/2 Cups bread flour

For the bread coating-
1 Cup granulated sugar
2 Tsp ground cinnamon
1/4 Tsp freshly ground nutmeg
1/4 Tsp all spice
2 Tbsp unsalted butter

Butter Rum Glaze-
2 Tbsp unsalted butter
2 Tbsp brown sugar
1 Tbsp + 1 1/2 Tsp milk
1/2 Cup powdered sugar
1 3/4 Tsp rum, or rum extract

Directions:


Place 2 tablespoons of butter in a sauce-pan and place over medium-high heat.  The butter will begin to crackle and bubble, then will turn to a dark golden brown.  Once the butter has changed colors remove from heat.  Keep a close eye on the butter as it will happen quickly.  Add the milk to the butter and return to stove allowing mixture to heat through.

Once the mixture has heated through pour in a large bowl and allow to cool to about 100-110 degrees.  Add 1/4 cup of sugar and the yeast and allow the mixture to sit about 5-10 minutes, until it’s foamy.  Once the yeast has proofed add the pumpkin, salt and 1 cup of flour.  Stir to combine the ingredients.  Once the ingredients are incorporated add the remaining flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and slightly sticky to touch.  If the dough feels too moist add more flour 1 tablespoon at a time.

Transfer dough to a lightly greased bowl, roll to coat and then cover with a clean towel.  Allow dough to rise in a warm place for 1-1 1/2 hours, until doubled in size.

Meanwhile, brown 2 more tablespoons of butter.  Add the sugar, cinnamon, nutmeg and allspice and mix well.  Make sure the sugar evenly absorbs the butter.  Set aside.

Spray a 9×5 loaf pan with non-stick cooking spray and set aside.

Once the dough has doubled in size, punch it down and turn out on a clean floured surface.  Using your hands, knead for 1-2 minutes.  Roll dough into a 20×12 rectangle.  Sprinkle the dough evenly with the cinnamon sugar mixture then press the sugar into the dough.  Cut the rectangle into 6 strips.  Stack the strips on top of one another and cut the stack into 6 even squares.  (cut in half then each half into thirds)  Stack strips vertically in the prepared loaf pan.  Cover with a clean towel and allow to rise another 30-45 minutes.

Meanwhile, preheat oven to 350.  Once the dough has risen for 30-45 minutes, place in the preheated oven and bake for 30-45 minutes, or until the top is a very deep golden brown.

For the glaze-
Combine butter, milk and brown sugar in a saucepan and place over medium-high heat.  Once the mixture reaches a boil immediately remove the pan from the heat.  Carefully stir in the rum, followed by the powdered sugar.

Carefully remove the bread from the pan, using a butter knife if needed to loosen from the edges.  Place on a cake plate and pour the glaze over the top of the bread.  Serve warm and enjoy!

Recipe source: barely adapted from Sunny Side Up, originally from Willow Bird Baking

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