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Lynsey Lou's

Enjoying Life One Bite at a Time!

Fall

Cinnamon Hard Cider

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Crisp, cool air, pumpkins, apples and apple cider are synonymous with this time of year.  Once I get the first hint of cool air my brain instantly starts to think about warm, cozy, comfort foods.  And one of the first flavor combinations that comes to mind is apples and cinnamon.  Any time I get a hint of the combination of sweet, crisp apples and warm cinnamon it just makes me feel all warm and cozy.

I love anything involving apples, so needless to say hard cider is one of my favorite drinks and has been for quite some time.  This first time I tried hard cider I tried the Woodchuck brand and I’ve been stuck on that until this year.  When I went to the store recently to pick up some cider they were out of my “go to” brand so I decided to branch out and try a new brand.  After I browsed through the ciders I finally decided to go with Angry Orchard.  And let me tell you, it was a decision that was well made.  I believe I may have found my new “brand of choice”. 

While I enjoy the the flavor of the hard cider by itself, there are some times where I like to add a little something to it to change it up a big.  The other night was one of those times.  So I started playing around with different ingredients and options until I finally came up with this cinnamon hard cider cocktail.

This cocktail combines a mixture of apple cider, hard cider, whisky, honey, and maple syrup.  All of  that is combined and poured over ice and thinly sliced pieces of a tart Granny Smith apple.  Then topped with a sprinkle of ground cinnamon and garnished with a cinnamon stick. 

With each sip of this cocktail you taste the cinnamon, the crisp cider, get a hint of the warm whiskey, and it’s all balanced out with the natural sweetness of the honey and maple syrup.  Oh, and once you’ve enjoyed the entire glass you’re not through.  Oh no.  You’ve got the crispy apples to enjoy.  The apples that have been soaking in the spiked cider mixture, and yes you can taste the drink with each bite of crisp apples. 

This is the perfect type of drink to enjoy on the cool, crisp nights we’re all experiencing right now.  It would also be ideal at your Thanksgiving gathering or upcoming Christmas parties.  This is a low-key, no fuss cocktail that’s big on the tastes of the season.

Cinnamon Cider


Ingredients:

1 (12oz) Bottle hard cider
1 1/4 Cup apple cider
3 Oz whiskey
1/2 Tbsp maple syrup
1 1/2 Tsp honey
1 Apple
Cinnamon stick
Ground cinnamon

Directions:

Combine hard cider, apple cider, whiskey, maple syrup, and honey in a pitcher and gently stir to combine.

Thinly slice the apple.

Place apple slices in two glasses, fill glasses with ice and pour cider mixture over the ice and apples.  Garnish with a cinnamon stick, ground cinnamon and an apple slice.

Recipe source: A Lynsey Original

Chocolate Pilgrim Hats

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These chocolate pilgrim hats are so fun and the perfect little treat to adorn your Thanksgiving table.  They are fun, festive and just so cute.  Oh, and what could be better than a chocolate covered cookie topped with a marshmallow that’s enrobed in chocolate?  This little treat is the perfect combination of crunchy cookie, fluffy marshmallow and chocolate.


These little hats are so stinkin’ cute and so fun to make.  They consist of a few simple ingredients; chocolate covered cookies, marshmallows, milk chocolate, graham cracker crumbs and mini M&M’s.  They are so simple to make, making this an ideal activity to do with your kiddos on or before Thanksgiving day.  Or, if you have a crowd of kids, line the kid’s table with a plastic table cloth and let this be a fun activity to keep them busy while the turkey is finishing cooking.

Not only would these hats make cute décor, but they could also double as place card holders.  Simply place name cards on toothpicks then place the toothpick in the marshmallow part of the hat.  So this Thanksgiving don’t just eat your food, play with it too!

Chocolate Pilgrim Hats

Ingredients:
1 Cup chocolate chips
6 Jumbo Marshmallows
2 Tbsp graham cracker crumbs
12 Chocolate covered round cookies
12 Mini yellow M&M’s
Directions:
Cover a work surface in was paper.  Place cookies, chocolate side up.  Cut marshmallows in half.  Place graham cracker crumbs in a small bowl.
Place chocolate chips in a medium bowl and place in microwave and heat in 20 second intervals, stirring between each, until melted.  Once the chocolate is melted and smooth, dip the marshmallow in the chocolate, covering evenly.  With the marshmallow sitting on a fork, gently tap the fork on the edge of the bowl to remove any excess chocolate.  Roll the edges of the bottom of the marshmallow in the graham cracker crumbs, tap to remove any excess crumbs.  Place on top of the chocolate cookie.  Place a M&M in the center, bottom part of the marshmallow.  Set aside and allow to dry.  Repeat with remaining ingredients.

Apple Puff Pastry Tarts

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I’m one of those people who doesn’t mind spending extended periods of time in the kitchen making the perfect layer cake, a show stopping meal, or the most delicious bread.  It’s where I find my joy and relaxation.  But there are times where I’m tired or need a dessert that doesn’t call for a lot of mixing, folding or kneading.  In those times I still want to present a dessert that’s not only delicious but appealing to the eyes. 

Well, this apple tart takes care of both of those.  This is a dessert that requires very few ingredients and even less tools, and it’s ready is under 30 minutes.  In under 30 minutes you’ll have delicious and show stopping tarts that will impress anyone that sets their eyes on them. 


Now what do people love more than a beautiful dessert?  How about a beautiful dessert that is just for them?  Individual tarts and pastries are just more fun and make people feel special when they are eating them.  It’s a dessert that is all theirs and made just for them.

During the holidays apples are a staple; not only with drinks but desserts as well.  So what better than to serve at your holiday party or gathering than individual apple tarts?  These tarts start with a puff pastry base and are then topped with a layer of apples that have been tossed in a cinnamon sugar mixture.  I love apples, cinnamon and brown sugar…it’s a weakness.  Then they are baked allowing the apples to become coated in an almost caramel-like sauce and it’s all enveloped in a fluffy, flaky, buttery pastry.  To really put this over the top finish it off with a drizzle of caramel, a sprinkle of powdered sugar or even some vanilla ice cream.

These tarts would make a delicious and fun alternative to pies at your next holiday party.  Make a little dessert bar and serve these with a variety of fun toppings for your guests to utilize.  They are simple but so impressive, they’ll think you stopped by your favorite gourmet bakery and raided their pastry case!

Apple Puff Pastry Tarts

Ingredients:

1 Medium apple (I used Honeycrisp)
1/4 Cup brown sugar
1/4 Tsp cinnamon
Pinch of salt
1 Sheet puff pastry
2 Tbsp lemon juice

Optional toppings-
Caramel sauce
Powdered sugar
Ice Cream
Pecans

Directions:

Preheat oven to 375.

Cut the apple in half, remove and discard the stem and seeds.  Thinly slice the apples and place them in a medium bowl.  Immediately squeeze lemon juice over the apples and toss to cover.  Add the brown sugar, cinnamon, and salt and toss to evenly coat.

Spray a baking sheet with non-stick cooking spray.

Spread a sheet of puff pastry onto a clean work surface.  Using a round object (cup, top side of a bowl, cookie cutter) cut four circles out of the puff pastry sheet.  Place on the prepared baking sheet.  Place approximately 4-5 apples slices (overlapping) on each puff pastry.  Place in the preheated oven and bake for 18-20 minutes, until the puff pastry is fully puffed.

Remove, top with desired topping and serve immediately.

Recipe source: A Lynsey Original

Sweet Potato Tartelettes

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When I think about the spread on Thanksgiving there are a few staples that come to mind.  There’s the turkey, which is the centerpiece of the whole meal.  Because what is Thanksgiving without the bird?  Then there’s the supporting characters; green bean casserole, mashed potatoes, rolls of some sort and the infamous sweet potato casserole. 

Sweet potato casserole.  This is the casserole that causes much debate.  Some people love it and Thanksgiving just wouldn’t be Thanksgiving without it.  Others despise it and don’t even want it in their site.  Then there’s the whole with or without marshmallow debacle.  I believe the sweet potato casserole lovers of the world are divided when it comes to this. 


Some think “What is sweet potato casserole without the marshmallows?”, while others think “Why in the world would you put marshmallows on this casserole, just top it with the pecan sugar mixture”.  Then there’s the minority, the people who want a mix of both marshmallows and sugar. 

Since Thanksgiving is right around the corner and I’m one of the fans of the infamous sweet potato casserole I thought it would be fun to come up with a clever, handheld version of the controversial dish.  Everyone loves little food, there’s something about it that’s just so cute.  Plus food that fits in the palm of your hand is just so much fun to eat.   

I took the delicious sweet potatoes and seasoned them with a little butter, vanilla, cinnamon and brown sugar and I spooned it in little phyllo cups.  Then I topped it with a brown pecan, sugar, cinnamon mixture and then I topped it with a few marshmallows.  I popped them in the oven just long enough for the sugar to crisp a bit and the marshmallows to toast.  This gives you all the deliciousness of the sweet potato casserole in a handheld version that takes a fraction of the time.  Serve these as a side or appetizer at your turkey day gathering.

The only question is: are you a marshmallow on top kind of person or sugar pecan person?  Customize these how you like and have a happy Thanksgiving!

Sweet Potato Tartelettes

Ingredients:
For the filling-
1 Large sweet potato
1 Tbsp unsalted butter
1/8 Tsp cinnamon
1/4 Tsp brown sugar
1/2 Tsp milk, plus more if needed
1/4 Tsp vanilla
Pinch of salt
For the topping-
1 1/2 Tbsp brown sugar
1 Tsp granulated sugar
1/4 Tsp cinnamon
1/2 Tbsp chopped pecans
To assemble-
1 (12 count) package phyllo dough cups
36 Mini marshmallows
Directions:
Preheat oven to 350.
For the topping-
In a bowl combine the brown sugar, sugar, cinnamon and pecans, stir to combine.  Set aside. 
Using a fork, prick the potato all over numerous times.  Place in the microwave and heat for 5-8 minutes, until tender to touch.  Allow to sit in the microwave for an additional 5 minutes.  Alternately, bake the potato at 350 for 45-50 minutes, until fork tender. 
Once the potato is cool enough to handle cut in half, scoop out the flesh and place in a medium bowl.  Add the butter, cinnamon, brown sugar, milk and vanilla and beat on medium until mixture is smooth and all the ingredients are incorporated.  Taste, adjust seasonings if needed.  If the mixture is too thick add a bit more milk, half a teaspoon at a time.
Place phyllo cups on a baking sheet.  Spoon a tablespoon of the potato mixture into each cup, cups should be filled almost to the top.  Top each cup with half a teaspoon of the sugar mixture, then top with 3 marshmallows. 
Place in the preheated oven for 5-8 minutes, long enough to heat the potatoes and toast the marshmallows.
Remove and serve immediately.
Recipe source: A Lynsey Original

Stuffed Acorn Squash

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Fall is all around us; the changing leaves, cool air and endless amounts of pumpkins everywhere.  With fall comes many different types and varieties of food.  I love looking through the produce section and seeing all the different varieties of pumpkins, squash and various other gords.  There are squash and gords of all different shapes, sizes and colors.  Not only do these things scream fall and make good décor, but the options for recipes are endless.  Roasted, sautéed, boiled, steamed, soup; the options go on and on.

Squash is such a simple item to work with, the flavor of the squash alone is delicious and really doesn’t require a lot of extras to get the full flavor.  I’ve enjoyed my fare share of plain ol’ roasted squash with a touch of salt and pepper and I’ve been beyond satisfied.  But there are times where I do like to add a little more to really enhance the flavor and presentation of a dish.  So when I was at the store recently I stocked up on a few varieties of squash and my intentions were to jazz them up. 


With this recipe I still wanted the flavor of the squash to shine.  So I wanted to stuff it with delicious and bold flavors that worked well together as well as complimented the flavor of the squash.  I decided to roast the squash with a touch of butter and brown sugar.  For the base I decided to use rice; something starchy with a mild flavor and just the right texture.  I added in some reconstituted dried cranberries, sharp white cheddar, sautéed apples and onions, and pecans.  All flavors that were bold, different but complimented one another beautifully.

 

This stuffed squash we amazing; full of flavor and filling.  The squash is buttery and slightly sweet and works well with the tart cranberries, sweet apples, sharp tangy cheese, and crunchy pecans.  This could easily be the main course but we enjoyed it as a side with spicy pumpkin spice chicken with tangy apple gravy; a meal that screamed fall. 

 

This squash encompasses the flavors of fall.  The flavors in the stuffing are ingredients that are more than likely seen at your Thanksgiving meal.  If you’re looking for a side to make for Thanksgiving that’s just a little different then make this delicious stuffed acorn squash to serve with your turkey.

Stuffed Acorn Squash

Ingredients:

1 Acorn squash
1 1/2 Tbsp unsalted butter
1 Tbsp brown sugar
1/2 Small sweet onion, finely chopped
1 Small Honeycrisp apple
1/4 Cup dried cranberries
1/4 Cup pecans, roughly chopped
1/4 Cup sharp white cheddar, cut into small cubes
1/2 Cup uncooked rice
Pinch of white pepper
salt, to taste

Directions:

Preheat oven to 400.

Cut the acorn squash lengthwise and remove the seeds.  Place the squash cut side up on a baking sheet and rub with half a tablespoon of butter.  Sprinkle with brown sugar and place in the preheated oven.  Roast for 20-25 minutes, until the squash is fork tender.

Meanwhile, cook the rice according to package instructions.

Place cranberries in 1/2 cup of water and allow to soak.  Set aside.

Peel and core the apple and chop into 1/2 inch cubes.  Place the remaining butter in a small sauté pan and place over medium-low heat.  Add the pecans, apples and onions and cook for 2-3 minutes, until onions are translucent. 

Drain the excess liquid from the cranberries.  Combine the rice, cranberries, and apple mixture and stir to combine.  Add the salt and pepper and stir to combine.  Add the cheese and stir to incorporate.  Taste, adjust seasonings if needed.

Divide the rice filling evenly between the two halves.  Top with extra cheese, if desired.  Return to oven for 5 minutes, until cheese is melted.  Remove from oven, top with fresh parsley and serve immediately.

Recipe source: A Lynsey Original

Pumpkin Spice Pork Tenderloin with Roasted Apples

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Apple season is in full swing, and while I don’t have an apple orchard close by to go pick my very own apples I fully intend to take advantage of them while they’re in season.  Most people tend to reserve apples for dishes of the sweet nature, I tend to like to combine the tastes of sweet and savory.  So when I saw this recipe in the October issue of Food Network Magazine it immediately jumped out and grabbed my attention. 

A pork tenderloin rubbed with salt, pepper and pumpkin pie spice.  This combination of spices lends a variety of fall flavors to this dish without being overpowering.  The pork is given a quick sear on the stovetop to form a light crust and seal in all of those natural juices before going into the oven along with apple halves and onions to complete the cooking process.  After the pork has finished cooking, it’s removed from the pan along with the apples and the pan is then returned to the stovetop to make simple pan gravy.


The pan gravy is the combination of apple cider, apple cider vinegar and water.  All of these come together along with the flavors and brown bits from the bottom of the pan to form a rich and flavorful gravy that is sweet and slightly tangy. 

Pork chops and apples.  These two things were made for one another.  Every time I think of these two ingredients I think of the quote “Pork chops and applesauce” (in my best Humphrey Bogart impression).  This recipe is a clever take on the infamous duo.  Juicy pork tenderloin coated in warm pumpkin pie spice, then topped with a light drizzle of the apple cider pan gravy.  This meal is kept simple with a side of quinoa that’s been cooked in a mixture of water, apple cider and onions.

This meal was simple to assemble yet impressive when plated.  It comes together in no time making it perfect for those busy week nights.  It screams fall from the warm pumpkin pie spice to pan gravy flavored with apple cider.  All these flavors compliment each other wonderfully making the perfect fall meal that is so comforting, but doesn’t leave you weighed down. 

Pumpkin Spice Pork Tenderloin with Roasted Apples

Ingredients:

1 (1-1 1/4 pound) pork tenderloin
1/4 Tsp pumpkin pie spice
Salt
Freshly ground black pepper
1 Tbsp olive oil
2 Baking apples
1 1/2 Tbsp unsalted butter
1 Small sweet onion, finely chopped
1 Cup quinoa
1 Tbsp fresh parsley, finely chopped
1/4 Cup apple cider, pluse more for quinoa
1 Tbsp apple cider vinegar

Directions:

Preheat oven to 400.

Sprinkle the pork tenderloin with pumpkin pie spice, salt and freshly ground black pepper.

Pour the olive oil in a large, oven safe skillet, and place over medium-high heat.  Place the pork in the pan and cook each side for 2 minutes a piece, including the ends.  This should form a nice crust on the outside of the meat.

Meanwhile, cut the apples in half and remove the seeds and cores.  Cut 1/2 a tablespoon of butter into quarters and place a piece in the center of each apple.  Sprinkle half of the onion over the apples then top with a pinch of salt.  Place the apples in teh skillet, around the pork, cut side up and transfer the skillet to the oven.  Roast for about 25 minutes, until a meat thermometer registers 145.

In a large saucepan combine 1 cup of water, 1/2 cup apple cider, the remaining onion, a pinch of salt and quinoa.  Stir to combine.  Cover, bring the mixture to a boil then reduce the heat and cook according to package instructions, about 10-12 minutes.  Add the parsley and stir to combine.

Once the pork is cooked through, transfer to a cutting board along with the apples and allow to rest.  Return the skillet to medium-high heat and add the apple cider vinegar, apple cider, and 1/4 cup water.  Bring the mixture to a simmer, stirring occasionally allowing to cook for 2 minutes.  Add the remaining tablespoon of butter and stir to combine. 

To serve-slice the pork.  Spoon the quinoa on the center of the plate, top with 2-3 slices of pork, and spoon the sauce over the meat and quinoa.  Place the apple on the side of the plate.  Serve and enjoy.

Recipe source: Adapted from Food Network Magaine, October 2013     

Pumpkin Soup with Sauteed Apples and Bacon

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I’ve resisted sharing a pumpkin recipe with you long enough.  I’ve had pumpkin fever since about mid-June, but I knew once I started making pumpkin I would be bombarding you with everything pumpkin.  So, for you, I’ve resisted…until now! 

My weakness has gotten the best of me and I’ve finally broken out the pumpkin!  And the fact that my Food Network Magazine arrived and had a booklet of 50 recipes using pumpkin puree didn’t help the fact either.  I promise to share pumpkin recipes in moderation.  Well, at least I’ll try to share in moderation!

So now, I present you with pumpkin soup with sauteed apples and bacon.  This was on the cover of the October issue of Food Network Magazine.  A big bread bowl filled with pumpkin soup and topped with pieces of soft, slightly sweet apple and bits of salty, crunchy bacon.  I was instantly drawn to this recipe from the picture alone.

I quickly started thumbing through the magazine to find that beautiful cover recipe.  When I found the recipe and started skimming through it I was shocked how easy it was.  Less than 10 ingredients provides you with a soup that is flavorful, filling and delicious.

I was surprised how quickly this soup came together.  A can of pumpkin puree combined with chicken broth, a few spices and some maple syrup.  Five minutes of simmering to allow the flavors to develop and that’s it.  Chopped apples that have been sauteed in butter are then sprinkled over the top to add a hint of sweetness and texture.  Then a generous helping of bacon is added to the mix.  Because, well, bacon just makes everything better.  You’ve got a creamy soup that is studded with bits of soft apple and crunchy bacon.  The flavors of the pumpkin, apples, pumpkin pie spice and bacon marry together so well providing a variety of flavors and textures.

While this soup would probably be more than enough alone, it would be delicious with a grilled cheese.  I paired this with mini grilled cheese sliders.  I baked biscuits, then added cheddar cheese, apples and bacon.  These little sliders are so cute and so good and are the perfect compliment to this delicious pumpkin soup that screams fall. 

Pumpkin Soup with Sauteed Apples and Bacon

Ingredients:

1 (15oz) can pumpkin puree
2 Cups chicken broth
1/2 Cup half and half
1/2 Tsp pumpkin pie spice
salt and pepper, to taste
2 Tbsp maple syrup

To top-
Bacon, cooked and crumbled
1 Small apple, cored, peeled and chopped
1 Tbsp butter

Directions:

Combine pumpkin, chicken broth, half and half, pumpkin pie spice and maple syrup in a medium saucepan and stir to combine.  Place over medium heat and allow to simmer for about 5-10 minutes.  Taste, adjust seasonings, if needed.  If the soup is too thick, add a little more half and half or chicken broth.

For the apples-
Place butter and apple chunks in a small saute pan and cook over medium-low heat until apples are softened, about 5 minutes.

To serve-
Divide soup among the bowls and top with bacon and apples.  Serve.

Recipe source:  Food Network Magazine, October 2013

Chocolate Dipped Halloween Chip Cookies

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Chocolate chip cookies are a classic, to say the least.  They are also a favorite around my house.  I love trying different varieties of cookies, and while I enjoy them and enjoy trying new things, sometimes you just can’t beat the classics.  I find myself craving a really good, basic chocolate chip cookie…A LOT. 

Even though I do love the traditional chocolate chip cookies, it doesn’t mean I’m not always in search of the ultimate and BEST chocolate chip cookie recipe.  Well, remember a few days ago when I shared my salted caramel apple chocolate chip cookies?  The cookie base I used for those was amazing, to say the least.  Soft, chewy, fluffy, slightly crisp around the edges.  This cookie checked all those boxes.  Not only was it a hit for me, but it scored major points with everyone that tried one of those cookies.  Since that recipe was a slam dunk, I decided to take that cookie base, make a few minute changes and make soem chocolate dipped halloween cookies.


These cookies were just as good as salted caramel apple chocolate chip cookies.  I truly believe that I’ve found the ultimate cookie base.  That cream cheese adds so much flavor, without being overpowering and gives these cookies a little extra umph.  The semi sweet chips compliment the flavor of the actual cookie perfectly.  Making these the best chocolate chip cookie I think I’ve ever sunk my teeth into.

Using halloween chocolate chips and a few festive sprinkles really helps to make these cookies festive. The orange and brown chips really shine in contrast with the golden dough color.  Dipping this cookie in chocolate brings another element to the cookie and those sprinkles put it right over the top with the bright colors popping off the dark chocolate coating.  These cookies would be sure to please all those ghosts, goblins and zombies floating around during the month.  No tricks here, just all treats!

Chocolate Dipped Halloween Chip Cookies

Ingredients:

2 1/2 Cups pastry flour
1 1/2 Tsp baking powder
1/2 Tsp baking soda
1/4 Tsp salt
1/4 Cup (4 oz) cream cheese
1 1/2 Sticks (3/4 cup) unsalted butter, room temperature
1/4 Cup granulated sugar
1 1/4 Cup brown sugar
2 Eggs, room temperature
1 Tsp vanilla
1 Package milk chocolate chips

For the chocolate dip:
5 Oz semi sweet chocolate
1 Tbsp cream
1 Tsp corn syrup
Sprinkles, optional

Directions:

In a medium bowl sift together the flour, baking powder, baking soda and salt.  Set aside.

Place cream cheese and butter in a large mixing bowl and beat on high until light and fluffy, about 1-1 1/2 minutes.  Add the granulated and brown sugar and beat on medium to incorporate, once the ingredients are incorporated increase mixing speed and beat on high for 2 minutes. 

Decrease the mixing speed to low and add the eggs, one at a time mixing until incorporated.  Once both eggs have been incorporated, add the vanilla and mix until combined.

Slowly add the flour mixture, mixing each addition until incorporated.  Once all the flour mixture is combined to the sugar mixture increase mixing speed and beat on high for 1 minute. 

Add the chocolate chips, and stir to incorporate.  Cover and allow to chill for at least 2 hours. 

After the dough has had time to chill, remove from the refrigerator and preheat oven to 350.

Line the baking sheets with silicone baking mats, parchment paper or spray with non-stick cooking spray and set aside.

Scoop the dough, I used a 2 tablespoon scoop, and place on the prepared baking sheets leaving about 2 inches between each scoop of dough.  Place in the preheated oven and bake for 8-10 minutes.

Remove from oven, allow to cool on the pan for 5 minutes.  Remove from pan and transfer to cooling racks and allow to cool completely.

For the chocolate dip-
Line a work surface with parchment or wax paper.

Roughly chop the chocolate and place in a microwave safe bowl.  Place in microwave and heat in 20 second intervals, stirring between each interval.  Once the chocolate has begun to soften, add the cream and stir to combine.  Return to the microwave and continue the process until completely melted and smooth.  Add the corn syrup and stir to combine*.

Dip half of each cookie in the chocolate and place on the lined surface.  Garnish with sprinkles, if desired.  Continue process until all cookies have been dipped.

*The corn syrup adds a shiny finish to the chocolate.  If you don’t have any or desire not to use it the chocolate will still be fine.

Makes approximately 2 1/2 dozen cookies

Recipe source: A Lynsey Original
  

Salted Caramel Apple Chocolate Chip Cookies

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Fall is here, and here in Arkansas we’re finally going to be able to experience some of that cool, crisp weather this weekend!  I can’t wait.  This cool weather is making it’s appearance right in time for the fair.  Cool weather and fair fun and food just go hand in had.  Fried anything, funnel cakes, corn dogs, big ol’ turkey legs, roasted corn on the cob, corn dogs, cotton candy, candy and caramel apples and the list goes on and on.  I’m a sucker for carnie food; the old school stuff and all the new stuff.  I’m willing to try anything…at least once! 


To celebrate fall and the arrival of the fair I decided to take on a new cookie recipe.  I love caramel apples and Milky Way just so happened to come out with a new fall flavor, Caramel Apple Minis.  When I saw these beauties in the store I stopped in mid-step, looked at them and they instantly went in my basket.  My brain started running with ideas; I mean I could just eat them straight from the bag but then that wouldn’t be any fun for you now would it?  So I started thinking about what all I could put these little morsels of goodness in.  While I have plenty of ideas in store, I thought a cookie would be the perfect palate to start with.

So what kind of cookie?  Sugar. Brown sugar. Brown butter. Chocolate chip.  I mean the options are endless.  I finally decided on a chocolate chip base.  Apples, cinnamon, caramel, chocolate and a touch of salt.  Yes, those all go together and compliment each other perfectly.

But folks, this isn’t just any chocolate chip cookie.  This cookie has an “out of the norm” ingredient that probably happens to be in your refrigerator right now.  Now I’ve had cookies with yogurt, sour cream and mascarpone cheese in them and they were all delish.  But, I thought, since I’m writing a new recipe let’s try a new additive.  Let’s try cream cheese.  Yes, cream cheese.  I mean it makes everything better, and it definitely rings true in these cookies too.  And oh my, I’m loving that I tried this.  These cookies are incredible.  Fluffy, chewy, gooey, soft and a slight tang from the cream cheese.  I think I’ve found my new favorite cookie base.

These cookies are studded with tons of mini chocolate chips, stuffed with a mini caramel apple Milky Way and drizzled with melted caramel.  To top it off each cookie is sprinkled with a touch of sea salt.  Oh. My. Goodness.  These things are ohsogood.  In each bite you get a hint of cinnamon, mini chocolate morsels, caramel, a touch of salt and caramel apple flavor.  Not only do these cookies look pretty, they taste every bit as good as they look. 

Welcome fall and the cool air with these salted caramel apple chocolate chip cookies; soft cookies filled with chocolate chips, hints of cinnamon, the taste of apples all drizzled with caramel and a touch of sea salt.  These cookies represent pure goodness and all things fall. 

Salted Caramel Apple Chocolate Chip Cookies

 
Ingredients:
 

2 1/2 Cups pastry flour
1 1/2 Tsp baking powder
1/2 Tsp baking soda
1/4 Tsp salt
1/4 Tsp cinnamon
1/4 Cup (4 oz) cream cheese
1 1/2 Sticks (3/4 cup) unsalted butter, room temperature
1/4 Cup granulated sugar
1 1/4 Cup brown sugar
2 Eggs, room temperature
1 Tsp vanilla
1 1/2 Cup mini chocolate chips
1 Package Milky Way Caramel Apple Minis
3 Tbsp Caramel Melts
1/2 Tsp water
Sea salt, for topping

Directions:

Line two baking sheets with a silicone baking mat, or parchment paper or spray generously with cooking spray.  Set aside.

In a medium bowl sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

Place cream cheese and butter in a large mixing bowl and beat on high until light and fluffy, about 1-1 1/2 minutes. Add the granulated and brown sugar and beat on medium to incorporate, once the ingredients are incorporated increase mixing speed and beat on high for 2 minutes.

Decrease the mixing speed to low and add the eggs, one at a time mixing until incorporated. Once both eggs have been incorporated, add the vanilla and mix until combined.

Slowly add the flour mixture, mixing each addition until incorporated. Once all the flour mixture is combined to the sugar mixture increase mixing speed and beat on high for 1 minute.

Add the chocolate chips, and stir to incorporate.  Scoop 1/4 cup of dough, place one mini Milky Way in the center of the dough and wrap the dough around it.  Place on prepared baking sheets and repeat with remaining dough, leaving about 1-1 1/2 inches between each cookie.  Place in the freezer and allow to chill for about 30-45 minutes.

Preheat oven to 350.  Once the cookies have chilled, place in the preheated oven and bake for 11-15 minutes, until cookies are set and golden but do not overbake.  Remove from oven and allow to cool on cookie sheet for 5 minutes.  Transfer to cooling rack and allow to cool completely.

Place caramel bits in a microwave safe bowl, add water and place in the microwave.  Heat caramels in 20 second intervals, stirring after each 20 second period, until melted.  Once the caramels are completely melted, drizzle over the tops of each cookie.  Immediately sprinkle the sea salt over the caramel and allow to sit for about 15 minutes, until the caramel has set.

Recipe source: A Lynsey Original



Cheesy, Chicken and Bacon Pullapart Bread

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I won’t hold back, I’m just going to come right out and say it.  This bread is ah-mazing!  Cheese, bacon, chicken and bread are high on my list of food loves.  So to have those food loves combined in one, single recipe made me simply giddy.  So to recommend that you try this bread would be an understatement.  You need this bread in your life.

A big ol’ loaf of bread with a crusty outside and incredibly fluffy inside.  That bread is this sliced and loaded with all sorts of goodies.  Packed with cheese in every crevis.  Perfect start, right?  Then to that is a healthy amount of tender, juicy chicken.  A hefty dose of crumbled bacon is then added, then it’s finished off with some green onions and garlic butter.  I mean I could honestly eat it at that point.  But let’s face it, cheese is just so much better when it’s melted and gooey and strings with you pull a piece of bread from the loaf. 


When it comes out of the oven it’s just the most amazing thing you’ve ever seen.  A delicious loaf of beautiful bread that’s loaded with melty cheesy goodness then loaded with chicken and bacon.  Oh my!  This bread is oh-so-good and addicting.  You can’t stop with one bite, you can try but it just won’t happen.  You’ll keep going back for more and more. 

This is a fun and quick meal perfect for weeknights, but it’s also a great dish to serve as an appetizer or at a tailgate.  The options of flavor combinations are endless and can be customized to suite any palate.    

Cheesy, Chicken and Bacon Pullapart Bread

Ingredients:

1 1/2 Cups roughly chopped chicken, I used rotisserie
1 (8oz) package Aged sharp cheddar, I used Cabot, thinly sliced
1 (8oz) package Colby Jack cheese, thinly sliced
1 Package bacon, cooked and crumbled
2 Green onions, chopped
3 Tbsp unsalted butter
1 1/2 Tsp garlic herb salt
1 Loaf Italian bread

Directions:

Preheat oven to 350.

Place the butter in a microwave safe bowl and heat until melted, about 15-20 seconds.  Add the garlic herb salt, stir then set aside.

Deeply slice the bread, without cutting entirely through, cutting in a diagonal pattern.  Once the bread has been sliced one way, cut across going the opposite direction, being careful not to cut through.  You should now have a diamond pattern.

Place the thinly sliced cheese between each slice of bread.  Sprinkle the chicken over the bread, pressing between the slices.  Follow with the crumbled bacon, gently pressing between the slices.  Sprinkle the green onions over the loaf.  Slowly pour the garlic butter evenly over the entire loaf. 

Place in the preheated oven and bake until bread is golden and cheese has melted, about 25-30 minutes.  Remove from oven and serve immediately. 

Recipe source: A Lynsey Original 

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