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Lynsey Lou's

Enjoying Life One Bite at a Time!

Fathers Day

Salted Chocolate Chocolate Chip Cookie Dough Bars

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Raise your hand if you’re one of those people who could care less about cranking up the oven when you’ve got a bowl of cookie dough in your grips.  Because instead of wanting to scoop, bake, cool, remove and repeat, you just want to dive in that bowl, face first and indulge in the awesomeness that is cookie dough.

Um, right now my hands are waving frantically in the air.  So, yes, I’m definitely one of those people. And proud of it!

So, when I was given the request to create “something with cookie dough” from one of the members of the KARK4 morning crew I gladly rose to the occasion.  Challenge accepted!

I thought of and tested several different cookie dough recipes, but it wasn’t until I made these bars that I knew I had a winner.  I mean, just when you thought it couldn’t get any better than eating that cookie dough out of the bowl by the spoonfuls, it does.  How?  With these bars.

These bars make it perfectly acceptable to eat raw cookie dough.  It also doesn’t require the use of utensils.  And it’s got a sugar cookie crust, which is the perfect mode of transportation for that cookie dough to make it in your mouth!  Oh, but it doesn’t stop there!  The cookie dough…eggless cookie dough…is then topped with a mixture of melted dark and semi-sweet chocolate and sprinkled with salt.

That chocolate coating hardens which forms the best possible “crust” you could ever think about sinking your teeth into.

You’ve got a soft, sugar cookie crust, topped with that amazing cookie dough and topped with that perfectly balanced, not too sweet chocolate layer with just a hint of salt.  Yes, folks we have a winner!

These bars are what cookie dough lovers’ dreams are made of.  Yes, they’re that good.

You’re welcome!

Salted Chocolate Chocolate Chip Cookie Dough Bars

Ingredients:


2 Cups sugar cookie dough, homemade or store bought

For the cookie dough-
1/2 Cup (1 stick) unsalted butter, room temperature
1/2 Cup brown sugar
1/4 Cup granulated sugar
1 Tsp vanilla
1 3/4 Cup flour
1 Tsp salt
1 1/4 Cups mini chocolate chips
1 Can condensed milk

For the chocolate topping-
1/4 Cup semi-sweet chocolate chips
3/4 Cups dark chocolate chips
3 Tbsp heavy cream
1/2 Tsp Kosher salt

Directions:


Preheat oven to 350.  Line an 8×8 or 9×9 pan with parchment paper.

Press the cookie dough in an even layer in the bottom of the prepared pan.  Place in the preheated oven and bake for 25-35 minutes, until the edges begin to turn golden-brown.  Be sure not to over bake.  Remove from oven and allow to cool completely.

For the cookie dough-
Place the butter in a large bowl and beat on high until creamy, about 1 minute.  Add both sugars and beat on high for 3-5 minutes.  Add vanilla and mix to combine.  Add the condensed milk and mix until incorporated.  Lastly add the flour and salt and mix until just incorporated.  Fold in the chocolate chips.

Spread the cookie dough in an even layer over the cooled sugar cookie.

For the chocolate topping-
Place the chocolate chips and cream in a microwave safe bowl and heat in 20 second intervals until melted, stirring after each heating period.  Once the chocolate is melted and smooth, stir once more, pour over the cookie dough and spread into an even layer.  Sprinkle the salt over the chocolate.  Place the bars in the refrigerator at least 1 hour, until the chocolate is set.

Remove and slice when ready to serve.

Store in an airtight container in the refrigerator.

Recipe source: A Lynsey original

BTB: Homemade Peach Cobbler in a Jar

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There are times when I get so caught up in making something new.  Something fun and exciting.  Some off the wall recipe that is so incredibly intriguing that it just draws me in, that I forget just how good simple can be.  Simple, basic recipes, a lot of which I grew up enjoying, are still some of the best recipes in my book.  Those are the ones that are still the most comforting to me.

I love the challenge of a super rich, indulgent chocolate cake, frosted with salted mocha buttercream.  I love slicing into a layer cake and seeing cake separated by amazing filling and it’s all enveloped in a deliciously creamy frosting.  I so enjoy the challenge of new recipes that I’ve never heard of, that push the boundaries of my comfort zone immensely.

But, the past week, in preparation for Father’s Day I’ve been focusing a little more on the classics and less on the off the wall, over the top treats.  We took suggestions from several of the KARK4 viewers.  We asked people to let us know what that special man in their life’s favorite treat was.  We heard several answers, but the ones that we heard the most were down home, home style desserts.

One of my favorite recipes from my childhood, and still today is cobbler.  I like all cobblers, but my MaMaw’s recipes is my all-time, absolute favorite.  I’ve never had another cobbler crust like it.  It’s truly a simple recipe, but the end result is beyond amazing.

The fruit obviously plays an important roll in any cobbler.  You have to have good fruit for a good base.  But, the crust is just as equally important.  This, my friends is the best crust you will ever put in your mouth.  I promise!

It’s buttery, slightly sweet and the perfect compliment to whatever fruit filling it’s going on.  So the flavors good, but let me tell ya about the texture!  Spoonfuls of batter are dropped all over the cobbler, think drop biscuits or dumplin’s, and then it’s popped into the oven.  This is where the magic happens.  The dollops of dough spread and connect with one other, and it forms a crispy topping.  But, while the top is getting crispy, the bottom is soaking in that fruit juice and becoming fluffy yet chewy all at the same time.  There are truly no words to do it justice.

When the time comes to finally enjoy the cobble you break through the layer of crust; first is the top layer which is golden brown and lightly crunchy, followed by a bread-y, tender layer, and the last layer before getting to the fruit is the part of the crust that has met and soaked up so much of that fruit juice.  My mouth is watering just telling you about it.

My MaMaw always whipped up her cobblers and baked them in an 8×8 or doubled them for a 9×13.  I wanted to change things up just a bit for a fun presentation.  I baked these in mason jars.  Nothing fancy, no frills, just a simple mason jar.  Not only is it fun, this helps with it being an easy to serve dessert and no plates required.  When you’re ready to eat, top with vanilla ice cream and enjoy!

Homemade Peach Cobbler in a Jar

Ingredients:


For the filling-
1 (29oz) Can peaches in juice or light syrup*
1/4 Cup brown sugar
1/2-1 Tbsp cinnamon

For the crust-
1/2 Cup (1 stick) unsalted butter, room temperature
1 Cup sugar
1 Egg
1 Tsp vanilla
1 Cup flour
1/2 Tsp salt

Directions:


Preheat oven to 325.  Line a rimmed baking sheet with aluminum foil.  Place 6 (8oz) wide mouth mason jars on the pan.  Set aside.

Pour peaches in a medium bowl, but wedges in halves or thirds.  Add brown sugar and cinnamon and stir to combine.  (I love cinnamon so I use a tablespoon, so add amount of cinnamon according to taste).

Add about 1/2 a cup of the peaches to the jars.  Place in the oven and bake for about 20-25 minutes.

Meanwhile, make the crust.

Place the butter in a large bowl and beat on high until creamy.  Add the sugar and beat on high until fluffy and incorporated, about 2-3 minutes.  Add the egg and beat on high until light and fluffy, about 3 minutes.  Add vanilla and mix to incorporate.  Add the flour and salt and mix until just combined.

Remove the cobblers from the oven and spoon about 2 tablespoons on each cobbler.  Return to oven and bake for an additional 30-35 minutes, or until the crust is golden brown.  Remove from oven and allow to rest for at least 30 minutes before serving.

*Alternately, this can be made in an 8×8 pan.

Pour the peaches in an 8×8 pyrex pan.  Using a table spoon, spoon heaping spoonfuls on top of the peaches, making sure the dollops of dough are touching or at least very close to each other.  Place in the oven and bake for 45 minutes to an hour, until the crust is set and turning golden brown.

*Fresh peaches can also be used.  Use about 4-5 cups sliced peaches, toss with a little brown sugar, a tablespoon of flour and tablespoon of cinnamon and stir to combine.  Follow recipe above.

Recipe source: My MaMaw

Apple Crisps Cups

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Fruit crisps are a classic.  Take some fruit, toss with some sugar and possibly some spices, throw them in a shallow dish, top with a streusel topping, bake and viola.  You’ve got a fruit crisp.  An easy, no-fuss dessert that is “dressed up” by adding a scoop of vanilla ice cream!

How awesome it that?

Sometimes you want to dress that simple dessert up just a tad, but still keep it easy.

So, I opted for a natural vessel to hold the fruit and topping, the apple itself.  I love it when you can actually use actual foods as the serving vessel.  It’s easy, dirties up fewer dishes, everything is already portioned out and ready to serve.  It truly doesn’t get any better.

So, I used the apples to make individual cups for the apple crisps.  Filled them will diced up apples that had been tossed in cinnamon, brown sugar and a touch of lemon juice and topped them with an awesome oat streusel topping.

Now, if that isn’t impressive enough then top that bad boy with a scoop of vanilla ice cream and a drizzle of caramel…or better yet salted caramel sauce and there ya go!  Pure awesomeness.

Everything you love about the traditional fruit crisp served in a fun, new way.

Apple Crisp Cups

Ingredients:


4 Apples (I used honeycrisp)
1/3 Cup brown sugar
1/3 Tsp cinnamon
1/4 Tsp lemon juice

For the streusel-
2 Tbsp cold unsalted butter, cut into small pieces
2 Tbsp white sugar
2 Tbsp brown sugar
1/4 Cup oats
1 1/2 Tbsp flour
Pinch salt

Directions:


Preheat oven to 350.  Line a rimmed baking sheet with foil, spray with cooking spray and set aside.

Slice the top part of the apple off, set aside (I cut the apple right before it filled out to it’s biggest size).  Remove the core of the apple, leaving the bottom of the apple in tact.  Measure in about a quarter inch and carefully run a knife around the sides of the apple.  Remove from the apple, cut into small cubes and place in a bowl.  Remove the skin from the pieces of apple slice from the top, cut into small cubes and add to the bowl.

Squirt a splash of lemon juice into each hollowed apple, rub around the sides to keep from turning brown.

To the bowl add brown sugar, cinnamon and lemon juice and toss to combine.  Fill each hollowed apple with the apple pieces.  Place on the prepared baking sheet.

For the streusel-
Combine the butter, sugars, oats, flour and salt in a bowl and mix to combine.  Gently press the ingredients so the butter is incorporated.  Pile heaping mounds on each apple.

Place in the oven and bake for about 30 minutes, Until juices are running over the the apple tops and streusel is set.

Allow to cool for about 5-10 minutes.

To serve, top with vanilla ice cream and a drizzle of salted caramel sauce.

Recipe source: A Lynsey Original

S’mores Cheesecake Bars

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So, I’ve never met a dessert I didn’t like.

I’ve never met a s’more I didn’t like.

And lastly, I’ve never met a cheesecake I didn’t like.

So it’s safe to say that I love sweets.  If it’s dessert, sweet and involves sugar I’ll probably, most definitely eat it!

This specific recipe is a dessert, involves s’mores and cheesecake.  But before we talk about the recipe at hand, I want to talk about cheesecake for a second.

Cheesecake.  I love it.  But what’s not to love?  A crunchy crust that’s the base to a perfectly tangy,
creamy, silky cheesecake.  Um, yum!  Drooling over them.  Eating them.  Well, that’s the easy part.  What’s not easy about cheesecake?  Well, the baking and resting part.

See, there’s an art when it comes to making cheesecakes.  Full fat cream cheese, it’s a must.  And it has to be at room temperature.  Another must, a water bath.  This allows the cheesecake to bake evenly and reduces the chance of splitting.  Baking and no peeking.  Then, the last crucial element is removing the cheesecake from the oven, placing it on a cooling rack and letting it sit for several hours and no touching allowed.

All pretty tedious work, but the outcome is so worth it.

But, what if you don’t have time.  Don’t have the patience.  Or are just downright intimidated?  Well, you make cheesecake bars.  Everything you love and want in a cheesecake; but half the work, half the time and truly none of the frustration.

Cheesecake bars give you everything you love in half the time and no frustration.  A few simple ingredients and about an hour is all you need to make a deliciously addicting dessert with all the flavors of cheesecake with a fraction of the work.

This week leads up to Father’s Day.  When KARK4 asked some people to share what some of the amazing dads in their lives favorite treats were we got a great response.  One of the responses was cheesecake…of any kind.  So, I decided to take that and run with it.

Since Father’s Day can be a busy time of travel and entertaining I wanted to make a dessert that was delicious and wowing without being stressful and time consuming.  So, I decided on bars.  Bars are a great alternative when you need something delicious but don’t have a lot of time.

Another thing you can’t go wrong with is marshmallows and chocolate.  So, without further adieu I present you with s’mores cheesecake bars.  A delicious brown sugar graham cracker crust, cream cheese marshmallow cheesecake filling that’s studded with chocolate chips and then topped with a few bits of that graham crust and some roasted marshmallows.

Um, wow.  2 amazing and addicting desserts come together in these bars.  And probably one of the best things about this dessert is it can be made ahead of time, leaving you more time to spend with those special guys in your life.

If you really wanted to up the presentation, you could leave the marshmallows off until right before serving.  When ready to serve, sprinkle some marshmallows over the top, break out that kitchen torch and toast away!  

Now you can have s’mores without even starting a fire or breaking out that roasting stick!

S’mores Cheesecake Bars

Ingredients:


For the crust-
1/2 Cup butter, room temperature
3/4 Cup flour
3/4 Cup graham cracker crumbs*
1/3 Cup brown sugar

For the filling-
1 (8oz) Block cream cheese
1/4 Cup marshmallow cream
1/4 Cup sugar
1/4 Cup heavy cream
1 Tsp vanilla
1/2 Cup mini chocolate chips

2/3 Cup mini marshmallows

Directions:


Preheat oven to 350.  Line a 8×8 pan with parchment paper.  Set aside.

For the crust-
Place the butter in a large bowl and beat on high for about 1 minutes, until creamy.  Add the sugar and mix to combine.  Add the flour and graham cracker crumbs and mix until incorporated.

Remove about 1/2 cup of the crust mixture and set aside.

Pour the remaining crust in the prepared pan and press into an even layer.  Place in the preheated oven and bake for about 12-15 minutes.

For the filling-
Meanwhile, place the cream cheese in a large bowl and beat until smooth.  Add the sugar and mix on high until incorporated, about 2 minutes.  Add the marshmallow cream, cream, and vanilla and mix until combined.  Fold in the chocolate chips.

Pour the filling into the partially baked crust and spread into an even layer.  Drop bits of the reserved crust mixture evenly over the filling.  Return to oven and bake for 30-40 minutes, until filling is set and crust on the top is golden.

Remove from oven and sprinkle the marshmallows over the top.  Place under broiler or use a kitchen torch to toast the marshmallows.

Allow the bars to completely cool, but into squares and store at room temperature.

Recipe source: A Lynsey Original

Pineapple Jalapeno Mojito

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It’s Monday!  So you know what that means.  It’s #MojitoMonday!  This is the third Monday of this series and so far we’ve had strawberry mojitos and traditional mojitos; both of which are delicious!  So, up next we have a mojito that is sweet with just a hint of spice, pineapple jalapeno mojito.

Now I’ve had cocktails that involve peppers before and while I like the combination of sweet and spicy, some of them have been so spicy that they literally made my ears burn.  Honestly, that’s really not what I classify as a beverage that is enjoyable.  I love the pepper taste, a touch of heat but I still want it to be refreshing and enjoyable.

When cooking with jalapenos, sometimes the spicier the better but that’s truly not the case with this drink.  If you end up snagging a pepper that is overly hot, take a minute to tame the heat before mixing this cocktails.  Remove the seeds and stem from the pepper, place in ice cold water and allow to soak in the water for about 10 minutes.  This will help tone down the heat significantly, giving you a hint of heat and delicious pepper taste without it being overpowering.

Anywho…

This pineapple jalapeno mojito hits it out of the park.  It’s filled with sweet, juicy pineapple, refreshing mint, tart lime and the perfect amount of heat and pepper taste from the jalapeno.  It’s a balancing act with all these flavors, but they come together and compliment each other perfectly.

This is the perfect beverage to utilize those fresh fruits, veggies and herbs.  It’s refreshing and an ideal drink to enjoy while sitting on the back patio this summer.  Mix a batch of these up this weekend and serve them to your pop on his special day!

Cheers!

Pineapple Jalapeno Mojito

Ingredients:


1/4 Cup diced pineapples
1 Tbsp thinly sliced fresh jalapeno, seeds removed
4 Tsp sugar
10-12 Large mint leaves
1/2 Lime, cut into quarters
3 Oz white rum
Soda water
Ice

Directions:


Divide the pineapples, jalapenos, sugar, mint and lime evenly between 2 glasses.  Using a muddle, gently press the ingredients to release the fruit juices.  Add 1 1/2 ounces rum to each glass, stir to combine.  Fill the glass with ice, top with soda water, stir to combine and serve.

Recipe source: A Lynsey original

{Baked} S’mores Donuts for Dad

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Donuts are a staple at breakfast on the weekends.  At least one day of the weekend we either enjoy a batch of homemade donuts, or we load up and head to our favorite shop and rack up a collection of delicious, light and fluffy donuts.  So, since father’s day is right around the corner I thought I’d only be fitting to share a decadent and indulgent donut recipe that you can make for pop on his special day.

When Tucker was in daycare they would always go above and beyond to make moms and dads feel special on Mother’s and Father’s day.  For moms they would always have muffins for moms and they would serve various flavors of muffins along with juice and coffee.  For the dads they would always have donuts for dads and serve donuts along with juice and coffee.  It was a little way to show how much they appreciated not only us but our kids.  Tucker isn’t in daycare anymore, but the donut for dads is still stuck in my head so I decided to make an over the top donut for Tucker to give Spencer this Sunday. 

This, my friends, isn’t just your basic donut.  It’s not even a basic donut that has a fancy or off the wall frosting.  This is a s’mores donut.  A graham cracker donut, topped with roasted marshmallow buttercream and drizzled in a dark chocolate.  Oh. My. Word.  Right? 

Spencer LOVES anything s’mores and Tucker loves roasting marshmallows, so this was a match made in heave that called both their names.  S’mores donuts doesn’t exactly scream breakfast, and it’s not typically something I would serve on a regular basis but it’s the weekend and it’s Father’s day so we can splurge! 

These donuts are so fluffy and packed full of graham cracker flavor, and while they are delicious, it’s the frosting I’m longing for.  A basic buttercream frosting, which is so good, but it has roasted marshmallows in the mix.  The roasted marshmallows bring that roasted, campfire marshmallow flavor right down to the slightly charred ones.  This frosting is amazing, life changing even.  I mean, I can literally sit down and eat it with a spoon.  But I didn’t…well not all of it anyway!  I topped the graham cracker donuts with this heavenly concoction and then drizzled it with dark chocolate.  The end result, a donut that is delicious and beyond belief.  So go ahead, make these donuts…for dad, for you, for your family and friends. 

Baked S’mores Donuts

Ingredients:


1/2 Cup all purpose flour
1/2 Cup bread flour
1/4 Cup graham cracker crumbs
1 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt
1/4 Tsp cinnamon
2 Tbsp butter, melted and cooled
1/2 Cup sour cream
1 Tsp vanilla
1 Egg
1/4 Cup brown sugar
1/4 Cup granulated sugar

For the roasted marshmallow buttercream-
1 Stick (8 tablespoons) unsalted butter, room temperature
1 1/2 Cups powdered sugar
1 Tbsp heavy whipping cream
1 Tsp vanilla
2 Cups marshmallows

Additional ingredients-
1/2 Cup dark chocolate chips

Directions:


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

In a large bowl combine both flours, graham cracker crumbs, baking powder, baking soda, salt, and cinnamon and stir to combine.  Make a well in the center and set aside.

In a separate bowl combine butter, sour cream, vanilla, egg, brown sugar and granulated sugar and whisk to combine. 

Pour in the prepared well in the dry ingredients and fold ingredients together. 

Fill prepared donut pan 2/3 full and place in oven and bake for 8-12 minutes, until set and beginning to turn golden brown.

Remove from pan and place on cooling rack and allow to cool completely.

For the buttercream-

Place marshmallows, in a single layer, on a parchment paper lined baking sheet.  Place under broiler for 45-90 seconds, until slightly charred but not burned.  Remove from oven and allow to cool slightly.

Meanwhile, place butter in a mixing bowl and beat on high until creamy, about 1 minute.  Gradually add powdered sugar and mix to combine.  Once incorporated, add heavy whipping cream and vanilla and beat on high until light and fluffy, about 1-2 minutes.

Add the cooled marshmallows and beat on high until incorporated, about 2 minutes.  Allow frosting to cool completely.
Once the frosting is cooled, spread on the cooled donuts.

Place dark chocolate in a microwave safe dish and heat in 20 second intervals, stirring after each until completely melted.  Place melted chocolate in a sandwich bag, twisting to seal, and snip a small hole in the corner.  Quickly drizzle over the donuts.  Allow to set and place in an airtight container.

Recipe source: A Lynsey Original

Sweet and Spicy Nut Mix

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I have long been a fan of snack mix; the regular ol’ seasoned mix, sweet and salty and even the variety that has a drizzle of chocolate.  I’m not prejudice, I like them all.  My favorite part of any snack mix is those little overly-seasoned pieces.  I will pick through an entire bag of snack mix and search for those little pieces of seasoned goodness.

So what’s your favorite part of snack mix?  The nuts, cereal, pretzels, pieces of rye toast?  Or, are you like me, and like the overly-seasoned pieces?

I’m addicted to all the deliciousness so much that I’ve been wanting to make my own for so long, but for some reason or another just haven’t gotten around to it…until now.  And it couldn’t be better timing since Father’s Day is right around the corner.  What better snack to give dad than a big bowl full of sweet and spicy mix filled with a variety of nuts, pretzels and rice cereal.

It’s the perfect mix of sweet and salty with a hint of spice.  It’s a subtle spice that hits you kind of in the back throat but then is quickly cut by the sweet brown sugar.  I love this mix of nuts and spices; it came out exactly like I had hoped for.  A little salty, sweet, spicy and a hint of stickiness; which if you think about it it’s kind of like our family.  A little nutty, a hint of spice, a lot of sweet and a little sticky because of all the fun messy chaos we have! 

So make this mix for your special guy and tell him he’s the nut that holds the family together!

Sweet and Spicy Nut Mix

Ingredient:


1/2 Cup almonds
1/2 Cup dry roasted peanuts, unsalted
1/2 Cup walnuts
1/2 Cup pecans
2 1/2 Cups Chex rice cereal
3/4 Cup mini pretzel rods
3 1/2 Tbsp unsalted butter
1 Tbsp Worcestershire
1-2 Tsp hot sauce, more or less depending on spice preference
2 1/2 Tbsp brown sugar
1 Tsp salt
1/8 Tsp cayenne pepper
1/4 Tsp chili powder
1/4 Tsp cumin

Directions:


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

In a large bowl combine almonds, peanuts, walnuts, pecans, cereal and pretzel rods.  Toss to combine and set aside.

Place butter in a microwave safe bowl and place in the microwave, heat in to melt.  Once the butter is completely melted add the Worcestershire, hot sauce, brown sugar, salt, cayenne pepper, chili powder and cumin and stir to combine.  Taste, adjust seasonings if needed.

Slowly pour the butter mixture over the nut mixture stirring to completely coat.  Once all the butter mixture has been added, toss to ensure everything has been coated.  Pour on the prepared baking sheet and spread in an even layer.

Place in oven and bake for 5-8 minutes, stirring every couple minutes.  Remove from oven and allow to cool completely then transfer to an airtight container.

Recipe source: A Lynsey Original

Ale and Pretzel Soft Caramels

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This week it’s all about dads.  I’ve been featuring a variety of recipes and easy DIY gift ideas that the special guy in your life would love.  From a fun s’mores filled beer mug to brown sugar bacon cookies (The ultimate man cookie), there have been some fun and delicious ideas shared with you so far this week, and the ideas don’t stop there.  For the next 3 days I am going to have some delicious recipes that will be sure to win dad over.

Like these ale and pretzel caramels.  The salty and sweet combination is obvious in here; sweet and chew caramel paired with salty and crunchy pretzels.  Could it really get any better?  Um, the answer here is yes!  This winning combination has another addition that truly puts this candy over the top, beer.  And we’re not talking just taking a bottle of beer and dumping it in the mix; this is beer two ways.

First, half of the bottled is simmered until it reduces to a thick syrup with a truly intense beer flavor.  Secondly, the remaining bottle of beer is added to the caramel mixture an simmered away.  Once the caramel mixture is completed the beer reduction is added and mixed in to the sweet, buttery caramel goodness.

That mixture is then poured into a pan and topped with pretzels and allowed to set.  Once the mixture has set, then it’s time to taste the magic.  The end result is a gooey, chewy caramel that is the perfect taste and texture.  It’s chewy, but doesn’t stick to your teeth.  And trust me, when I was cutting these bad boys I was skeptical because the caramel strands were incredibly stringy.  So the perfect chewy caramel that is complimented by the salty crunch of the pretzels, all this with a slight beer undertone.

These caramels are truly amazing and would be the perfect addition to your dad’s special day.

Ale and Pretzel Soft Caramels

Ingredients:


1 (12 oz) bottle of brown or pale ale, divided
2 Cups granulated sugar
1 Cup firmly packed brown sugar
1 Cup unsalted butter
1 Cup heavy cream
1 Cup light corn syrup
1 (8oz) package pretzel rods or 3/4 pretzels sticks, roughly chopped

Supplies-
Wax paper
Scissors
Candy Thermometer

Directions:


Place 1 cup of ale in a small saucepan over medium heat and bring to a simmer, reduce slightly and cook until reduced and syrupy.  This process should take about 20 minutes and yields about a teaspoon of concentrated ale.  Set aside.

Liberally butter a 9×13 or (2) 9×9 pans.  Set aside.

In a large, heavy bottomed saucepan combine the remaining beer, both sugars, butter, creamy, and corn syrup.  Attach candy thermometer securely to the side, place over medium heat, being sure to stir the mixutre occasionally.

Once the butter has melted, the mixture will begin to boil.  Continue to cook until the candy thermometer reaches 244, this process should take about 30 minutes.  Once the temperature has come to 244, pour the mixture in the prepared pans and top with pretzels.

Allow the mixture to cool completely, or refrigerate to speed up the process.  Once the mixture is set and has cooled, turn onto a cutting board, placing pretzel side up, and cut into 1 inch pieces.  Wrap in wax paper.

Recipe source: Sprinkle Bakes

S’mores Filled Beer Mug

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Are you still searching for gifts for dad?  We’re on the downhill stretch to Father’s day!  Today I have a fun little gift to share with you.  One that is so simple but perfect for the dad that is a beer connoisseur as well as a s’mores enthusiast. 

There’s not a lot to this mug, but it is incredibly fun to make.  You could also go one step further and personalize a mug by etching your dad’s name or initials on it.  When I started thinking about this idea I started thinking about all the different types of beer and the coloration of them.  I wanted to do a mug that held the makings for s’mores since Spencer LOVES s’mores, and my mind automatically went to a dark, amber style beer.

Once I got that nailed down, it was a cinch from there.  I added some fun size dark chocolate Hershey’s bars, to resemble the amber beer.  Then to resemble the gradual color change of the head on the beer I layered in some graham cracker sticks and then topped it with an overflowing mound of marshmallows.

I couldn’t have been happier with the end result.  A big beer stein filled with the makings for s’mores and all the while resembles a mug of ice cold beer.  Give this, alone, to dad and he’ll be thrilled.  Or, pair this cute mug with a 6 pack of his favorite beer and tell him to relax and enjoy on his day.

S’mores Filled Beer Mug

Ingredients:


1 Large beer stein
2 Packs of Hershey’s fun sized candy bars
1/2- 1 Cup graham cracker sticks
1- 1 1/4 Cups mini marshmallows

To assemble-
Place the candy bars in the bottom of the mug, next add the graham cracker sticks, and then top with marshmallows.

Give to dad as is, with a 6 pack of his favorite beer, or tie a ribbon and note around it.

Brown Sugar Bacon Cookies- A.K.A The Ultimate Man Cookies

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Oh. My. Goodness.  Have I got a cookie for you.  A cookie that has IT all.  Bacon. Sweet. Salty. Nutty. Cararmel-y. Chocolate.  Oh, and did I mention bacon?  Yeah, it’s got all that.  Are you sold yet?

This is a whopper of a cookie to say the least.  A quarter cup of dough, pressed out to fit in a muffin top pan.  A pan, that I have been anticipating to use for a couple of months now.  A pan, that I knew would help the cookies to hold their shape, ensuring that they were the perfect size and width.  Can you tell I was chomping at the bit to use this pan?

But, back to the cookie.  When I started thinking of Father’s day and what foods dads would want to enjoy on their special day, my mind instantly went to sweets.  But not just any sweets.  A cookie.  A cookie that was thick and chewy, kind of caramel-like undertones.  One that was packed with not one, but two kinds of chocolate and then salt.  Salt of two variations; chips and bacon.  These elements would comprise the ultimate man cookie.  But, I wanted to take it one step farther.  What else?  Brown butter.  The magical stuff that dreams are made of.  The substance that just makes everything better.

So after this idea came to mind, it wasn’t too much longer that I was in the kitchen at my mixer.  Combining ingredients, browning butter, cooking bacon and making cookies.  My mouth was watering just thinking about them.  When I pulled them out of the oven I couldn’t wait, I had to dive in immediately and taste what I had been dreaming of.  The result.  Out. Of. This. World.  Ah-mazing.  There truly are no worlds. And no, it’s not just my biased opinion.  I let Spencer try them and then took them to various friends and family members to get them to test them.  They literally disappeared in a matter of minutes.  That was my sign, I had a true winner!

A cookie that is big, thick and chewy.  One that is full of flavor from the nutty, almost caramel like brown butter.  That wonderful, decadent dough then enveloped crunchy chips, salty bacon along with dark and semi-sweet chocolate.  The best of all worlds.  Because, bacon does make everything better.  And well, there’s not a whole lot better than chocolate chip cookies.

So, this father’s day make pop something that he can truly sink his teeth into.  These thick, chewy brown sugar bacon cookies…or the more fitting title The Ultimate Man Cookies.  You may, however, want to make a double batch because dad will want at least one batch all to himself!

Brown Sugar Bacon Cookies

Ingredients:


2 Cups flour
1/2 Tsp seal salt
3/4 Tsp baking soda
3/4 Cup (1 1/2 sticks) unsalted butter
1 1/4 Cup brown sugar
1/4 Cup sugar
1 Tbsp vanilla
1 Large egg
1 egg yolk
1 Cup semi-sweet chocolate chips
1/2 Cups dark chocolate chips
1/2 Cup cooked bacon, roughly chopped
1/2 Cup original ruffled potato chips, roughly chopped

Directions:

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

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

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

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

Remove from mixer and add chocolate chips, bacon and chips and stir to combine.  Use hands, if needed, and knead the mixture to ensure all ingredients are completely incorporated.

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

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

Recipe source: A Lynsey Original

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