Featured on KARK4

Name: Strawberry Fool
Prep time: 10 min
Total time: 40 min
Yield: 2
Ingredients: 1 1/2 Cup strawberries, hulled and chopped; 1 Tbsp granulated sugar; 3 Tbsp powdered sugar; 1 1/2 Cups heavy whipping cream; 1 1/2 Tsp vanilla

Personal Brownie and Fruit Trifles

February 11, 2015 by Lynsey Leave a Comment

When I hear the word trifle my mind instantly goes to Friends and the infamous “Thanksgiving” episode. You know the one, right? Monica finally agrees to let Rachel help out and bring a dessert, a trifle to be exact. All goes well, except for one minor thing; Rachel mixes recipes for a sweet and savory trifle.

The end result was definitely an original. I can still see Joey and Ross’ face as Rachel points out all the individual layers. “Ladyfingers, jam, custard (from scratch), raspberries, more lady fingers, beef sauteed with peas and onions, another layer of custard, bananas and then some whipped cream on top.” Joey’s review of the dish is by far the best. “Beef? Good. Custard? Good. Jam? Goooood.”

Needless to say, I love friends. But before you start questioning just exactly what type of trifle I’m sharing with you, rest assured it is not a sweet and savory Rachel-inspired creation. Aside from trifles making think about one of my all time favorite shows, it’s also one of my favorite desserts.

Trifles are many things. They are so easy to make. Make a show stopping addition to the dessert table. A delicious way to utilize leftover brownies, cookies and cake. Incredibly cute when they are made in small, single serve portions. Oh, not to mention,they are delicious.

But let’s talk about this particular trifle. This one holds a special place in my heart. To start, these are made in single serve portions. Not only are individual desserts so cute and fun, but sharing is optional. I’d have to say my favorite part of this trifle is the brownie.

These brownies are pure perfection. Intensely chocolaty, slightly crispy edges, incredibly fudgy and bits of chocolate chunks throughout. These brownies are amazing and rich, but they are also the perfect addition to this trifle. Layers of brownies topped with a airy, slightly sweet mascarpone whipped cream and sweet and tart berries.

These trifles are ideal for entertaining and perfectly portioned. They are incredibly easy to make but will definitely wow your guests. They are also impressive enough to serve at the end of a special meal.

If you still haven’t decided on dessert for your Valentine’s celebration then go ahead and put this trifle on the menu. Valentine’s is all about fruit and chocolate and what better way to enjoy the two than with this beautiful trifle.

Personal Brownie and Fruit Trifles

Ingredients:

For the mascarpone whipped cream-
1/2 Cup heavy whipping cream
1 1/2 Tbsp powdered sugar
2 Tbsp mascarpone cheese

To assemble-
Brownies cut into 1/2 inch cubes
Strawberries, chopped
Raspberries
2-3 Small mason jars, trifle dishes, wine glasses or cocktail glasses

Directions:

For the whipped cream-
Place heavy whipping cream, powdered sugar and mascarpone in a bowl and beat on high until light and fluffy and stiff peaks form.

To assemble-

Fill each glass in alternating layers of brownie cubes, whipped cream, and fruit. Topping with whipped cream and garnishing with a strawberry or raspberry. Serve immediately.

Recipe source: A Lynsey Original

Strawberry Fool

February 10, 2015 by Lynsey Leave a Comment

Strawberry Fool is one of the most luscious, yet simplest desserts around. Fresh strawberry puree is folded into homemade whipped cream and topped with a sweet shortbread cookie.

Have you heard of a fool? Well, you probably have but not in the sense that I’m talking about! I’m sure everyone has heard of a food and maybe knows one or two. But the type of fool I’m talking about is in reference food!

What exactly is a fool?

A fool is a dessert that dates back to the 16th century and originates from England. The traditional fool starts out with a custard base. To that pureed fruit is folded in, it’s chilled and served. But, as time has progressed and people’s desire for the quick and easy surpassed tradition, the cooked custard has been replaced (at least here in the states) with a sweet, whipped cream.

It’s been updated slightly and takes a fraction of the time.

So, the modern day fool is a lightly sweetened fruit puree that has been folded into freshly whipped cream. It is one of the simplest desserts that you’ll ever make, but also one of the most amazing things that will ever grace your lips.

This dessert is extremely decadent, yet so easy to prepare. It almost seems silly to be posting a recipe that is 5 ingredients and the hardest thing required is whipping cream. But, here I am posting it anyway. Because honestly, it would be a shame not to share such an amazingly easy recipe with all of you.

This is a dessert that can be enjoyed year around and would be especially amazing using all sorts of fresh fruit during the summer months. But don’t let the lack of fresh fruit deter you from making this during the winter months, frozen fruit would definitely be sufficient. So the next time you need an impressive and delicious dessert, don’t spend hours in the kitchen, spend less than 30 minutes from start to finish on a dessert that will wow your guests or special someone.

I kept this particular recipe simple and wanted to highlight the sweet flavor of the juicy strawberries. I do think the addition of orange zest, lemon zest or lime zest would be an amazing addition. Get creative and play with different flavor profiles. You could all add a splash of grand mariner or any other flavored liquor. The options are endless.

Strawberry Fool

Yield: 2 Servings

Prep Time: 10 minutes

Additional Time: 30 minutes

Total Time: 40 minutes

Strawberry fool is a luscious yet simple dessert. Fresh cream and homemade strawberry puree are folded together to create a dreamy dessert. Simply garnished with more berries and a delicious shortbread cookie.

Ingredients

1 1/2 Cup strawberries, hulled and chopped
1 Tbsp granulated sugar
3 Tbsp powdered sugar
1 1/2 Cups heavy whipping cream
1 1/2 Tsp vanilla

Instructions

Place strawberries in a small bowl and sprinkle with granulated sugar. Allow to sit for about 15-20 minutes, allowing the strawberries to macerate.
Once the strawberries have had time to rest, remove about two-thirds of the berries and place in a food processor and puree.
Transfer the puree back to the bowl with the remaining strawberry chunks. Toss to combine. Set aside.
Place the powdered sugar, heavy cream and vanilla in a mixing bowl and beat on high until stiff peaks form. Be sure not to over mix.
Gently fold the strawberry mixture into the whipped mixture.
Spoon into serving dishes, transfer to the fridge and allow to chill at least 30 minutes or until ready to serve.
Garnish with additional strawberries and shortbread cookie, if desired.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 729Total Fat: 65gSaturated Fat: 41gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 202mgSodium: 50mgCarbohydrates: 34gFiber: 3gSugar: 30gProtein: 6g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

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Loaded Baked Potato Dip

January 15, 2015 by Lynsey Leave a Comment

Baked potatoes are one of my favorite foods. Give me a hot potato with a dab of butter and sour cream and I’m good to go. But, let me loose at a potato bar and I’m going to pile it all on. Butter, sour cream, green onions, cheese, bacon and sometime even a schmear of ranch. But, that’s when I really want to indulge, since I know that’s not the healthiest of meals.

My love for loading up those fluffy spuds doesn’t stop with just the baked potato. It goes to loaded potato skins, twice baked potatoes, loaded mashed potatoes, even indulging in a bowl of loaded baked potato soup…topped with a little extra bacon, of course!

So, since we’re gearing up for the first foodie holiday of the year I started thinking about the infamous tailgate recipes that we just couldn’t live without on the big day. Of course there’s wings, meatballs, sausage cream cheese dip, cheese dip, and the list goes on and on. Another menu item that’s a must is baked potato skins.

Crispy potato skins, filled with fluffy potatoes and topped with cheese, bacon and a touch of sour cream. Oh my, my mouth is watering just thinking about them. Give me a little bowl of ranch and I’m in heaven. So when I started thinking of the big game, the infamous potato skins popped in my head. But, I wanted to do a little something different than those traditional skins and I started thinking of dips.

Dips are so easy to make and something that can be made ahead of time and easily transported. So, I started thinking about all the things I love on potatoes; the cheese, bacon, green onions and sour cream and thought that would be an amazing dip. Plus it can be made ahead of time and there’s no worry about keeping it warm. It’s a win win.

When ready to serve just open up a bag of your favorite potato chips, or even fry up some of your favorite waffle fries and let the guests dig in. This was a huge hit with my family. It disappeared instantly. So be sure to add this to your menu for the big game, or for any upcoming events you may have!

Loaded Baked Potato Dip

Ingredients:

3/4 Cup Chobani plain Greek yogurt
3/4 Cup sour cream
3/4 Cup shredded sharp cheddar
1/4 Cup shredded pepper jack
1 Package bacon, cooked and crumbled
4 Green onions, sliced

To serve-
Waffle fries
Potato chips

Directions:

Combine yogurt and sour cream in a bowl and stir to combine. Add the cheese and bacon and stir until just incorporated. Add green onions and gently stir to incorporate. Top with additional green onions and bacon. Cover and refrigerate until ready to serve.

Be sure to search #MadeWithChobani on Twitter to find some other amazing recipes.

Recipe source: A Lynsey Original

Fudgy Bacon Toffee Brownies

January 12, 2015 by Lynsey 1 Comment

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

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

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

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

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

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

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

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

Fudgy Bacon Toffee Brownies

Ingredients:

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

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

Directions:

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

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

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

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

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

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

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

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

Recipe source: A Lynsey Original

Hot Chocolate on a Peppermint Stick

December 18, 2014 by Lynsey Leave a Comment

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

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

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

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

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

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

Hot Chocolate on a Peppermint Stick

Ingredients:

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

Directions:

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

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

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

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

Recipe source: slightly adapted from WhipperDish

Sweet Potato Brown Sugar Bars with Brown Butter Marshmallow Topping

November 28, 2014 by Lynsey Leave a Comment

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

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

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

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

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

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

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

Sweet Potato Bars with Brown Butter Marshmallow Topping

Ingredients:

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

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

Directions:

For the bars-

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

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

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

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

Recipe source: A Lynsey Original

Turkey, Cranberry, Avocado Salad

November 27, 2014 by Lynsey Leave a Comment

The turkey. It’s the centerpiece on practically ever Thanksgiving table. Although there are different preparations; roasted, baked, fried, smoked and even the not so classic variations such as the turducken. One thing stays consistent, everyone looks forward to having a slice or two of that bird on Thanksgiving day

There’s so much thought and preparation that goes into the meal. People plan for months, weeks and days to ensure their family is served an amazing meal. But, what happens after the turkey is carved, the dressing is eaten and the pies are sliced? Lots of leftovers. And a big emphasis on the lots.

I think everyone looks forward to having at least one plate of the basic leftovers but after that everyone is pretty much done and looking for different ways to utilize those leftovers. There are countless ways to utilize that abundance of leftover turkey; make turkey and dumplins, turkey quesadillas, a leftover sandwich with all the goods of Thanksgiving…turkey, dressing, gravy, cranberry sauce and the list goes on and on.

While all of those sound delicious, there is something a little simpler that comes to mind. A simple turkey salad. And this one is light and refreshing with hints of that Thanksgiving meal in every bite. Juicy turkey combined with tangy mayonnaise, a hint of spicy horseradish, tart cranberries and butter avocado.

This turkey salad is a definite hit. It’s delicious on crackers, a buttery croissant, or straight out of the bowl is just how Tucker likes it. You could also dress up the presentation, if you’re into that, and serve it in the avocado shell. This salad is delicious and takes no time to throw together; an ideal way to use up to some of that leftover turkey.

Turkey, Cranberry, Avocado Salad

Ingredients:

1 Cup chopped turkey
2-3 Tbsp mayonnaise
1 Tbsp horseradish sauce
1/4 Cup dried cranberries
1/2 Avocado, chopped
2-3 Tsp chopped parsley
Salt and pepper, to taste

Directions:

Place cranberries in 1/2 cup hot water and set aside.

Meanwhile, combine turkey, mayonnaise, and horseradish in a bowl and stir to combine.

Drain the cranberries and pat dry with a paper towel. Add the cranberries, avocado and parsley to the turkey mixture and stir to combine. Season with salt and pepper. Taste, adjust seasonings if needed. Serve on a croissant, crackers or scoop into the avocado skin as a fun presentation.

Recipe source: A Lynsey Orignal

Cut Out Sugar Cookies with Royal Frosting

October 3, 2014 by Lynsey Leave a Comment

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

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

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

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

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

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

#letsfindacure

Cut Out Sugar Cookies with Royal Frosting

Ingredients:

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

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

Directions:

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

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

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

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

Preheat oven to 350.

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

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

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

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

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

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

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

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

Recipe source: Sweetopia

Strawberry Cheesecake Batter Dip

October 2, 2014 by Lynsey Leave a Comment

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

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

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

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

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

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

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

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

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

#letsfindacure

Strawberry Cheesecake Batter Dip

Ingredients:

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

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

Directions:

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

Recipe source: A Lynsey Original

Pomegranate Cranberry Fizz

October 1, 2014 by Lynsey Leave a Comment

A few weeks ago we went to visit my brother-in-law and sister-in-law. It was a jam packed weekend filled with amazing food, tailgating, and calling the hogs…WPS! In between all that we managed to find a little downtime which was perfect for Tucker, his daddy and his Uncle Mo to play Legos! While the boys were playing my sister-in-law and I had some time to catch up.

T with his Uncle Mo and Annie

A few weeks before we headed up to visit my SIL hosted a baby shower for one of her friends. She and I had talked about the menu and various drink options. She was set on making the infamous and addicting sherbet punch, punch she wanted to serve it in something other than the enormous punch bowl. So then the task was set to figure out how to serve the punch in one of those cute glass drink dispensers. I had a few suggestions but the one that stuck in her head was scooping the sherbet into small balls, freezing them and using them as “ice cubes”. It was a hit!

As with every shower there were leftovers; food, sherbet, drinks…everything. So she decided to get a little creative with the sherbet and make some cocktails! While we were visiting she whipped one up for me and let me tell ya…it was freakin’ awesome! I loved it and sucked it down in no time. A mixture of sherbet, orange juice, Sprite and tequila. Sweet, a slight tang and the sherbet added a frothy sweetness.

Spencer, Uncle Mo and T getting ready to call those hogs! WPS!

In honor of #RacefortheCure this weekend and for #pinkweek I decided it was completely necessary to create a festive pink drink to sip on either in preparation for or celebration after Race for the Cure. I debated on several different drinks before decided to make this fizz. I took a note from my sister-in-law and decided to use some of the frozen sweet stuff to not only help flavor the drink, but chill it and add color.

So now, I’d like to present to you the pomegranate cranberry fizz. I used pomegranate, acai, and blueberry sorbet*, scooped small scoops and froze them till firm. I placed the frozen sorbet scoops in a sprinkle rimmed glass and topped with a combination of vodka, cranberry lemonade and orange soda water. Oh my goodness folks, this is where it is! Slightly tart from sorbet, sweet from the lemonade and a little fizz…because fizz makes everything fun…from the soda water.

This drink is the ideal girlie drink; from the taste to the pretty pink color. It would be the ideal cocktail to sip on the night before the big race, or in celebration of completing it. So, mix a drink, raise your glass and celebrate those who survived, pray for those who are fighting and remember those who lost their battle.

#Letsfindacure

Pomegranate Cranberry Fizz

Ingredients:

3 Scoops pomegranate and blueberry sorbet
1-1 1/2 Oz Vodka
3-4 Oz Ocean Spray cranberry lemonade
Sprite, Soda water, or orange flavored soda water
Sprinkles or colored sugar, optional

Directions:

Line a baking sheet with parchment paper. Using a small cookie or ice cream scoop, scoop sorbet and place scoops on prepared baking sheet. Place in the freezer until set, at least one hour. Place any extra sorbet scoops in a freezer bag and return to freezer.

To assemble-
Using a wet paper towel, wet the rim and roll in pink sugar or sprinkles.

Drop 3 scoops of sorbet in the glass. Add vodka and lemonade. Finish with sprite or soda water.

Recipe source: Inspired by my sister-in-law

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