Featured on KARK4

Graduation Candy Gift Basket

May 13, 2014 by Lynsey Leave a Comment

It’s May; the school year is coming to an end and summer is almost upon us. Another thing that is right around the corner is graduation time. Senior rings and caps and gowns have been ordered, invitations have been sent, and senior parties and celebrations are taking place. In a matter of a few days seniors everywhere will be crossing the stage, shaking the principal’s hand and collecting their diplomas. Then it’s time for the next chapter to be written.

But, before they take off on their next journey it’s time to shower the graduates of 2014 with fun and gifts. From words of wisdom and encouragement to gifts of towels, dorm room supplies, money and much more. These graduates will be showered with it all.

I have a gift to share with you that is fun, easy and suitable for every graduate. This is a perfect gift for the graduates that already have it all or those that you’re just uncertain what to get them. This idea simply takes a cute and encouraging poem and pairs it with a bucket full of candy. Now who wouldn’t love that?

I had some individuals eyes these buckets as I was putting them together, so I’m sure they’ll be a hit for any of the individuals that receive them. Congratulations to all the 2014 graduates and good luck!

Irish Coffee and Whiskey Brownies with Chocolate Whiskey Frosting

March 14, 2014 by Lynsey Leave a Comment

We’re t-minus 3 days till St. Paddy’s day. Irish brews and whiskeys will be flowing through the pubs like water through a stream. And to soak up the booze, there has to be fest foods. Foods with green tint, rainbows, and tons of booze are required on St. Paddy’s day.

For any celebration there has to be sweets. My go to sweet is the classic brownie. Gooey, fudgy brownies are my all time favorite. Definite bonus points for the kind that are so gooey that they stick to your teeth. Yum.

So, to get the classic brownie all jazzed up for St. Paddy they need a little booze. Chocolate. Coffee. Whiskey. I honestly couldn’t think of a better combination. Could you? The coffee enhances the chocolate flavor immensely, which we all can agree is a great thing. But then a hefty dose of Irish whiskey is added to the mix with blends so well with the other two.

These brownies will knock your socks off. On the gooey, stick-to-your-teeth meter, these are a definite 10. But the boozy chocolate goodness doesn’t stop there. On top of that perfect brownie is a delicious, chocolate-coffee-whiskey frosting. Making these go off-the-charts. This is the perfect blend of coffee, chocolate, and whisky that will wake you up while giving you your whiskey fix.

Now you don’t have to choose between chocolate, whiskey or coffee, you can have all three is a deliciously decadent dessert. These would be a delicious way to end your St. Paddy’s day celebration or just to end a rough day! Either way, make these boozy fudgy brownies soon and enjoy with a big glass of ice cold milk or Irish coffee!

Irish Coffee and Whiskey Brownies

Ingredients:

For the brownies-
2 Oz Semisweet chocolate, roughly chopped
3 Oz Bittersweet chocolate, roughly chopped
9 Tbsp unsalted butter, cut in tablespoon slices
1 Cup sugar
1/4 Cup strong brewed coffee
1/4 Cup Irish whiskey
2 Eggs
1 Tsp vanilla
1/3 Cup +2 Tbsp flour
1/4 Tsp salt

For the chocolate whiskey frosting-
2 Tbsp unsalted butter
1/3 Cup cocoa powder
1 Cup +2 Tbsp powdered sugar
2-3 Tbsp coffee
1-2 Tbsp Irish whiskey
Pinch of salt

Ingredients:

Preheat oven to 350. Line an 8×8 pan with parchment paper and set aside.

Place both chocolates and butter in a medium sauce pan and place over medium low heat, stirring often, until the mixture has melted. Add the sugar and whisk to combine. Set the chocolate mixture aside and allow it to cool to room temperature.

Once the mixture has cooled add the coffee and whiskey and whisk to combine. Add the eggs, one at a time, and stir to incorporate. Add the vanilla and stir. Add the flour and salt and whisk until just combined.

Pour in the prepared pan and bake for 35-45 minutes, until the sides are set and the center is no longer runny. Remove from oven, leave in the pan, and allow to cool.

For the glaze-
Place the butter in a microwave safe dish and heat in the microwave until melted, about 15-20 seconds. Add 2 tablespoons of coffee, cocoa powder and powdered sugar and stir to combine. Slowly add the whiskey, one tablespoon at at time stirring to mix thoroughly. If the mixture is still too thick, add more coffee or whiskey a teaspoon at a time, according to your taste preference and stir until it’s still thick but able to be poured and easily spread. Add the salt and stir to combine.

Slowly pour over the cooled brownies, that are still in the pan, and allow the frosting to set. Remove from pan, cut and serve.

Recipe source: A Lynsey Original

Cheesecake Batter Dip

March 14, 2014 by Lynsey Leave a Comment

I think you could probably put batter or dough in the title of almost any dessert and everyone would be intrigued enough to peruse the recipe. Even though there’s always been the rule “don’t eat raw dough because it contains raw eggs” I believe everyone is guilty of sneaking at least one bite of dough or batter at some point. Me, I’m guiltier than others, because I constantly find myself propped up by the mixer sneaking one bite after another. It’s just so addicting.

Now, what’s better than raw dough or batter? Well, how about an eggless batter that is actually meant to be eaten raw? `But not just any raw batter. What about a cheesecake batter. And I didn’t stop there. It’s actually cheesecake batter dip.

Oh my gosh, right? And as if that isn’t fun enough, this dip is packed full of colorful sprinkles, making it fun and easy to look at.

Just when you thought things couldn’t get any better. This dessert is no-bake and comes together in under 10 minutes. Making this a ideal option for a quick dessert for an unexpected guest, a sweet treat to crave that sugar craving, girl’s night out, showers, birthdays, and St. Patrick’s day.

This fun dip has all the colors of the rainbow in it making it a perfect dessert for your St. Patrick’s day celebration. The flavor can be customized to your taste by simply changing the cake mix flavor. To make this extra festive, a drop or two of green food coloring would do the trick.

Serve this with graham crackers to get the full cheesecake experience, but it’s also terrific with pretzels, fresh fruit, and vanilla wafers.

Cheesecake Batter Dip

Ingredients:

1 Stick cream cheese
1 Cup plain Greek yogurt
1 2/3 Cup cake mix of you choice
1/3 Cup powdered sugar
1 Tsp vanilla
1/4 Cup fresh whipped cream
1/4 Cup sprinkles

Directions:

Place cream cheese in a medium bowl and beat on high for 30 seconds. Add the Greek yogurt and beat to incorporate. Add the powdered sugar and mix until just combined, followed by the cake mix and beat until mixed. Add the vanilla and mix to combine. Fold in the fresh whipped cream. Once the whipped cream is incorporated, fold in the sprinkles and mix until evenly incorporated.

Serve with fresh fruit, pretzels, graham crackers or vanilla wafers.

Recipe source: A Lynsey Original

Irish Coffee

March 12, 2014 by Lynsey Leave a Comment

I am a coffee person. I mean, I have to have at least one cup of coffee every morning to get me up and going. Most of the time I’ll add a splash of half and half and a little sugar and I’m a happy girl. I don’t need a whole lot of extras in my coffee, but it is fun to change it up from time to time.

Sometimes I’ll use a flavored creamer, add a sprinkle of cinnamon or just go full force and make it Irish. While Bailey’s has done a terrific job with their line of creamers, giving you all the taste without the alcohol making it a perfect option for your morning cup of joe, there are times where you need the real deal. Just a little splash of something to take the edge off. And when that time comes, it’s time for a delicious cup of Irish coffee.

So whether it’s been a long day and you need to take the edge off or you just want a little relaxing, after dinner drink to sip on, Irish coffee is an easy and ideal option. There’s nothing better than a strong brewed cup of coffee, sweetened with a touch of brown sugar, and stiffened up with a shot of Irish whiskey. But, the part I love most about this coffee is how you drink it. Instead of stirring in your cream, you actually float the cream in the coffee and then add a healthy dab of whipped cream and you drink the coffee through the cream and whipped cream. I couldn’t imagine any better way to end the day.

So whether you’re looking to unwind after a delicious St. Paddy’s meal or needing to take the edge off, make this Irish coffee this St. Patrick’s day or any day you need a little change up from your traditional coffee.

Irish Coffee

Ingredients:

1 Cup of your favorite coffee
1-2 Tbsp brown sugar, depending on your sweetness preference
1 Oz Irish whiskey
2 Tbsp cream or half and half
2-3 Tbsp fresh whipped cream
Sprinkle of cinnamon

Directions:

Brew your favorite coffee. Add brown sugar and stir until sugar is dissolved. Add whiskey and stir to incorporate. Holding a spoon over the coffee, rounded side up, slowly pour the cream or half and half allowing the cream to float throughout the coffee, do not stir. Top with fresh whipped cream and sprinkle with cinnamon.

Do not stir the cream or whipped cream into the coffee, drink the coffee through the whipped cream.

* To make this a mock Irish coffee, omit the cream and whiskey and use your favorite flavor of Bailey’s creamer.

Recipe source: A Lynsey Original

Lightened Up Fudgy Brownies

January 3, 2014 by Lynsey Leave a Comment

Brownies are hands down one of my all-time favorite desserts. But, when it comes to brownies I’m picky. I want a gooey, fudgy brownie that is packed full of that chocolate goodness. Give me a good ol’ classic brownie and I’ll be a happy camper. Don’t worry about adding powdered sugar, frosting or even ice cream. The perfect fudgy brownie is all I need.

I could literally sit down with a fork and eat an entire pan. But, I practice restraint not only because I would end up with a huge stomach ache but also because brownies, and desserts in general, are not the most healthy option to gorge in. So, what if I were to tell you that I have the perfect indulgent, fudgy brownie recipe that was a little lighter than your traditional brownie but still just as good?

Sounds too good to be true, right? But guess what, it’s not. I honestly do have a delicious, lightened up brownie that is still amped up with chocolate goodness and it’s a little lighter than most brownies you’ll sink your teeth into.

This recipe gets it’s chocolate flavor from cocoa powder and dark chocolate. It uses less butter and eggs than the traditional recipe and utilizes a little low fat milk for the extra moisture. To really amp up that chocolate flavor I added a few chocolate chips to the batter and you can see them dispersed throughout the brownie mixture. A little sprinkle of salt across the top of the brownie really helps to set off that chocolate flavor.

The end result is a brownie that is incredibly moist and chocolaty. One bite definitely won’t be enough, you’ll keep going back for one bite after another. And, the best part, you don’t have to feel guilty about a little indulgence. Now you can have your dessert and stay on track with your resolution! My gift to you for a successful, healthy new year!

Lightened Up Fudgy Brownies

Ingredients:

4 Tbsp unsalted butter

3 Oz dark chocolate, chopped

2 Tbsp vegetable oil

1 Cup granulated sugar

2 Large egg yolks

1 Egg

1 Tsp vanilla

3 Tbsp low fat milk

1/2 Tsp salt

3/4 Cup flour

5 Tbsp unsweetened cocoa powder

1/2 Cup chocolate chips

Directions:

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

Over a medium bowl sift together the cocoa powder, salt and flour and set aside.

Place butter and dark chocolate in a saucepan and place over medium-low heat and allow to melt. Add the vegetable oil and sugar and stir to combine. Add the vanilla, milk, egg yolks and egg and whisk. Whisk the cocoa mixture into the wet ingredients until just combined. Add the chocolate chips and stir to combine.

Pour into the prepared pan and bake for 30-40 minutes, until toothpick inserted comes out clean.

Recipe source: A Lynsey Original

Lighter French Toast

January 2, 2014 by Lynsey Leave a Comment

Breakfast food is a weakness in our house. I honestly think Spencer could eat it three times a day, everyday and never every get tired of it. In my efforts to keep everyone happy, I try my best to make a hearty breakfast on Saturday mornings full of bacon, eggs, possibly waffles, or maybe some biscuits and gravy. Along with Saturdays, I try to plan a night during the week to have breakfast foods to ensure we get our fix!

While I think Spencer would be perfectly content with the standard bacon, eggs and biscuits, I enjoy trying different things and changing things up. So I throw in some biscuits and gravy, French toast, waffles, cinnamon rolls, scones, muffins and a variety of other things.

French toast is one of those things that I love to make when I like to switch things up it’s so simple to assemble and doesn’t require using every dish in the kitchen. It’s also a recipe I like to make when I want something easy that can be assembled ahead of time. This particular recipe is an overnight French toast which means all the work is done ahead of time and all I have to do is pop it in the oven the next morning.

The bread is sliced, placed in a baking dish and then allowed to take a little soak in the cinnamon custard. The next morning it’s sprinkled with a mixture of pecans and walnuts along with syrup and cinnamon then it’s baked to golden perfection.

Along with being an ideal option for a make-ahead-meal, this particular recipe is a lighter version of the traditional French toast recipes. It uses a whole wheat baguette rather than a plain white bread. Instead of cream or whole fat milk a combination of reduced fat milk and evaporated milk is used as part of the custard base. It’s seasoned with warm spices and then given a drizzle of maple syrup which not only adds sweetness but when accompanied with the nuts it makes delicious praline topping. With this combination of texture and flavor you won’t miss any of the heavy cream or sugar. Serve this to your family and friends for a yummy and satisfying meal without all the guilt!

Lighter French Toast

Ingredients:

1 (8oz) whole wheat baguette
1 (12oz) can evaporated milk
1 Cup reduced fat milk
1 Tsp vanilla
1 Tsp rum extract
1/4 Tsp nutmeg
1/2 Tsp cinnamon
1/4 Tsp salt
4 Eggs

For the topping-
1/4 Cup pecans, roughly chopped
1/4 Cup walnuts, roughly chopped
2 1/2 Tbsp maple syrup, plus more for serving
1/8 Tsp ground cinnamon

Directions:

Spray a 2 quart baking dish with non-stick cooking spray. (I used a 6×10)

Slice baguette in quarter inch slices, approximately 20 pieces. Place the bread in the prepared baking dish, barely overlapping.

In a medium bowl combine the evaporated milk, milk, vanilla, extract, nutmeg, cinnamon, salt and eggs and whisk to combine. Pour over the bread. Cover the baking dish and place in the refrigerator and chill overnight.

The next morning remove the French toast from the refrigerator. Preheat oven to 350. Remove the cover from the baking dish, spoon any excess custard over the bread. Sprinkle the pecans and walnuts evenly over the bread. Drizzle with maple syrup and sprinkle with cinnamon. Place in the preheated oven and bake for 35-45 minutes, until golden. Remove from oven and serve with maple syrup.

Recipe source: A Lynsey Original

Roasted Banana Pudding

January 1, 2014 by Lynsey Leave a Comment

It’s the last day of the year. Some people are planning their celebrations to ring in the new year, others are planning their feast with peas, cabbage and cornbread, and then there are others who are making those resolutions. Oh, the infamous resolutions. I believe everyone has a love-hate relationship with these little jewels. They are made with the best of intentions but for some reason or another are forgotten by March or April.

One of the resolutions that hits almost everyone’s list every. single. year. is to shed to some extra weight. Get fit. Eat right. I believe we have all made that resolution at least one time. Am I right? But then we find a deliciously decadent dessert that we just have to have and then we slip off the bandwagon. Sound familiar?

I’m a sucker for anything and everything sweet, so when I make this resolution I inevitably fall off track when I see a piece of chocolate, cake, cookie or a grain of sugar. I weak when it comes to this stuff. So in honor of the new year and for those of you trying to find a “new you” I’m not going to try to tempt you with a rich, sugar laden, unhealthy dessert. Instead, I’m going to tempt you with a lightened up, equally decadent version of a classic. Banana pudding.

Banana pudding is one of my favorite desserts. It’s a classic. There’s just something about smooth, creamy pudding with pieces of banana and vanilla wafer that is so comforting. I could easily devour a huge bowl of this goodness. But pudding with cookies and whipped cream isn’t one of the healthiest desserts that’s out there. So I’ve come across a recipe that has reduced the fat in this amazing classic.

This pudding starts out with roasting bananas. The roasted bananas really amps up that banana flavor and takes this dessert to a whole new level. Then, instead of using a store bought pudding mix, you use a custard base then fold in roasted bananas that have been mashed along with reduced fat whipped cream. The banana custard is then layered with vanilla wafers, roasted bananas and all topped off by a little dab of whipped cream. The sugar may be reduced is this yummy pudding, but you won’t miss it in the least. Now you can have a rich, delicious dessert without all the guilt.

Roasted Banana Pudding

Ingredients:

5 Ripe bananas, unpeeled

2 Cups reduced fat milk

2/3 Cup sugar, divided

2 Tbsp cornstarch

1/4 Tsp salt

2 Large eggs

1 Tbsp unsalted butter

2 Tsp vanilla

1 (8 oz) container fat-free or reduced fat whipped cream

45 Vanilla wafer cookies, divided

Ingredients:

Preheat oven to 350. Line a rimmed baking sheet with parchment paper and place the bananas on the baking sheet.

Place the 2 bananas in a preheated oven and roast for 20 minutes. Remove and allow to cool.

Peel the 3 uncooked bananas and cut in 1/2 inch slices and set aside. Peel the roasted bananas and place in a bowl and mash with a fork until smooth.

Meanwhile, place milk and 1/3 cup of sugar in a saucepan and place over medium-high heat. Allow the mixture to come to a simmer, but not a boil.

Combine the remaining sugar, cornstarch, salt and eggs in a medium bowl and whisk to combine. Slowly whisk 1/2 a cup of the warm milk-sugar mixture in the cornstarch mixture. This will temper the eggs and keep them from scrambling. Once the mixture is warm, pour in the remaining milk-sugar mixture and return to heat. Cook over medium heat until mixture has thickened, about 3 minutes, being sure to stir constantly.

Once the mixture has thickened, remove from heat. Place pan in a large bowl of ice-water and allow to set for 15 minutes, until room temperature, being sure to stir occasionally. Once the mixture has cooled, fold in half of the whipped cream.

To assemble-

Spread 1 Cup of the banana custard evenly over the bottom of an 11×7 baking dish. Place 20 of the vanilla wafers over the custard, followed by half of the banana slices. Spread half of the remaining custard over the banana slices. Repeat the process with the remaining vanilla wafers, banana slices and custard. Top with the remaining whipped cream. Crush the remaining vanilla wafers and sprinkle over the whipped cream. Place in the refrigerator and chill for at least an hour.

Recipe source: Adapted from Cooking Light

Peppermint Saltine Toffee Bark

December 20, 2013 by Lynsey Leave a Comment

Last week I appeared on KARK 4 to present some edible and DIY Christmas gifts. It seems like more and more people are turning to homemade gifts to give to friends, neighbors and co-workers. There’s just something that brings a smile to people’s faces when they get a tin, box or basket filled with homemade cookies, candy and drink mixes. Something so simple but that involves thought and love in the preparation of each item that it includes.

While I was on the set last week, one of the anchors said “what is it about peppermint? You can add it to everything to give it a holiday taste, feel and look.” There is so much truth to that. There’s just something about that combination of red and white that instantly brings Christmas to mind at the first glance.

So when I started thinking about something easy that could fill those Christmas tins I instantly thought of saltine bark. I made a batch of heath saltine bark a few weeks ago and it disappeared before I could get it out of my hands. There’s just something about the combination of saltines, brown sugar, butter and chocolate that when combined make an addicting candy. It went so fast with the heath bits I decided to try it with a different topping, peppermint baking chips.

This was every bit as good as the original. The bits of white chocolate and peppermint bits sprinkled over the semi-sweet chocolate no only scream Christmas but also taste amazing. If you love the combination of chocolate and mint then this is the bark for you and all those chocolate and mint lovers. This bark is so simple to customize with whatever flavor and topping you want; plain, toffee, peppermint, pecans, caramel, coconut, the list just goes on and on. Whatever flavor combinations are your favorite, just be sure to make this bark and customize it to your tastes!

After I shared this with some of my co-workers, one of them said they were going to buy all the saltines in a 20 mile radius from their home. Yes, they loved it that much, then they also said they were going to send me the bill for the bigger clothes they would have to buy after consuming all that bark. So when you give this to your friends, neighbors, family and co-workers you may include a disclaimer!

Peppermint Saltine Toffee Bark

Ingredients:

40 Saltine crackers (1 sleeve)
1 Cup (2 sticks) unsalted butter
1 Cup brown sugar
1 3/4 Cups semi-sweet chocolate chips
1/3 Cup Andes peppermint crunch baking chips

Directions:

Preheat oven to 400.

Like a rimmed baking sheet with foil. Spray the foil with non-stick cooking spray then lay the crackers in a single layer over the foil.

Place butter and brown sugar in a small saucepan over medium-high heat and bring to a boil. Once the mixture has reached a boil, reduce to medium and allow to boil for 3 minutes.

Pour over the crackers and spread evenly, being sure each cracker is covered.

Place in the preheated oven and bake for 5-6 minutes. Remove from oven and sprinkle the chocolate chips over the caramel crackers. Allow to sit for a few minutes, then evenly spread the chocolate over the caramel crackers. Sprinkle the peppermint chips over the chocolate. Allow to sit until the chocolate has hardened. Once the chocolate is hard, break the bark and store in an airtight container.

Recipe source: A Lynsey Original

Peppermint White Chocolate Cheesecake Dip

December 13, 2013 by Lynsey Leave a Comment

We’re well into the Christmas season which probably means your tree is up, halls are decked and there are many presents under your tree. Along with the decorations and shopping comes parties, gatherings and friends popping in. A quick, no fuss, and yummy snack that can be thrown together in a snap is a must this time of year.

This dip is just that. It can be prepared in under five minutes, no bake time needed and can be served with a variety of dippers. Making this ideal for those friends that pop in or for a last minute get together at a friends house. This is one of those dishes that looks impressive but doesn’t take much effort.

During Thanksgiving I shared a recipe for pumpkin cheesecake dip that was amazing. All the smooth, sweet goodness of a pumpkin cheesecake with none of the fuss. It was the perfect recipe for fall and all those Thanksgiving gatherings. And I can’t tell you how many people I heard from regarding that dip; it was a hit and people were making it left and right. So once we got through Thanksgiving and I had consumed my fare share of all things pumpkin I started transitioning into Christmas and thinking of all things Christmas. For these recipes I started going through different goodies in my head that were associated with this time of year. Once the thought process started the ideas began flowing.

What are a few food items that come to mind when you think of Christmas? For me it’s chocolate, cranberries, white chocolate, hot cocoa, treats dusted in powdered sugar, peppermints and all things sweet. Peppermints are a staple this time of year from tree décor, kid’s art projects, to baking; those red and white minty candies are everywhere. I stocked up on one of my favorite baking items for this time of year as soon as I saw them hit the shelves; these Andes baking chips are one of my weaknesses and one of my favorite things to cook with this time of year, so I new these were a must for this dip. What pairs perfectly with mint? White chocolate, of course!

So it was a done deal; peppermint white chocolate cheesecake dip. Yup. That was happening. This dip is to Christmas as my pumpkin cheesecake dip is to Thanksgiving. It’s a must. You’ve got a smooth creamy white chocolate cream cheese that is beat until light and fluffy. Fresh whipped cream is folded in to lend that airy texture that is so amazing. Then a hefty does of Andes baking chips are folded throughout the cheesecake dip. Bits of red from the mints shine through the frosty white cheesecake batter. Then another sprinkle of the chips are tossed over the top along with bits of crushed peppermint; not only making a beautiful and simple garnish but adding a layer of texture and more minty flavor. This dip will be a hit your Christmas parties or your festivities on Christmas day. You may want to make a double batch to ensure that everyone actually gets to taste some, because I promise you won’t be able to top with just one taste.

Serve this with pretzels, vanilla wafers, graham crackers, chocolate covered graham crackers or chocolate dipped pretzel sticks. Or just scoop it up with a spoon and enjoy pure bliss!

Peppermint White Chocolate Cheesecake Dip

Ingredients:

1 (8oz) package cream cheese, room temperature
1/2 Cup white chocolate, finely chopped and melted
1/2 Cup powdered sugar
1/4 Tsp peppermint extract
1/4 Cup heaving whipping cream
1 Tbsp sugar
1/2 Cup Andes peppermint baking chips
Crush peppermints, for garnish-optional

Directions:

Place whipping cream in a medium bowl and beat on high until it begins to thicken. Once the cream has thickened, add the granulated sugar and beat on high until stiff peaks form. Set aside.

Finely chop white chocolate and place in a microwave safe dish and heat in 20 second intervals, stirring after each, until chocolate is smooth and melted.

Place the cream cheese in a medium bowl and beat on high until smooth. Add the powdered sugar and mix to combine. Once the powdered sugar in incorporated increase spead and beat on high for 1 minute. Add the peppermint extract and stir incorporate.

Add the whipped cream and gently fold in. Add the baking chips and stir to combine. Place in a serving dish, top with additional chips and crushed peppermint. Serve with graham crackers, vanilla wafers, chocolate covered pretzels, or chocolate covered graham crackers.

Recipe source: A Lynsey Original

Chewy White Chocolate Cranberry Cookies

December 12, 2013 by Lynsey Leave a Comment

Tis the season to bake. I believe it’s safe to say that this time of year is the Olympics of baking. From about mid November through the new year people’s mixers, ovens, and stoves are getting the workout of their life. From making dressing, baking that turkey and ham, all the sides and then the goodies; it’s definitely a rat race. But I love every minute of it!

There are several types of cookies and flavor combinations that come to mind when I think of the holidays. Peppermint and chocolate, Mexican wedding cookies, gingersnaps, ginberbread, eggnog and so many others. Another classic and ever so popular combination is cranberry and white chocolate; such a dynamic duo in my opinion.

This combination has been heavy on my mind lately. From biscotti, to cookies and the amazingly delicious and addicting Cranberry Bliss Bars from Starbucks (I will be making these soon), I can’t get enough of these flavors. These cookies are fluffy, soft and so chewy. The epitome of the perfect cookie. They are then loaded with oodles of white chocolate and cranberries.

The base of the cookie is basic; sugar, brown sugar, butter and eggs. The brown sugar lends a rich layer of flavor as well as help provide a cookie that is beyond chewy. The cranberries add a layer of texture and tartness that’s quickly cut by the sweet, smooth white chocolate. Fresh from the oven these cookies are nothing short of amazing; warm, soft and so gooey. But they are equally delicious popped in the microwave for a few seconds and enjoyed with a big glass of cold milk.

These cookies are the perfect size to be placed on a yummy cookie tray, tied up in cute little bags and given as gifts or placed in tins for your neighbors. Another option, instead of giving the gift of a baked cookie to friends and family is giving them homemade slice and bake cookies. I have plenty of friends that enjoy fresh baked cookies but don’t enjoy the mixing process, so the fun cookie mix in a jar wouldn’t really appeal to them, but a batch of dough that’s already been mixed for them would definitely be ideal. I’ve taken a batch of this cookie dough, rolled it and wrapped in in plastic wrap and then in freezer paper and tied it with some fun Christmas ribbon. Just pop it in the freezer until you’re ready to hand out your gifts. How fun and easy is that?

White Chocolate Cranberry Cookies

Ingredients:

1 Stick (1/2 Cup) unsalted butter, room temperature
3/4 Cup brown sugar
1/4 Cup white sugar
1 Egg
1 Tsp vanilla
!/4 Tsp salt
1 1/2 Cups flour
3/4 Cup white chocolate chips
3/4 Cup dried cranberries

Directions:

To bake-
Preheat oven to 350. Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray and set aside.

Place butter in a large bowl and beat on high until light and fluffy, about 60-90 seconds. Add both sugars and beat on high until lighter in color and sugars are incorporated, about 2-3 minutes. Add the egg and vanilla and mix to combine. Add the flour and salt and mix until incorporated. Once the flour and salt are incorporated, increase mixing spead to medium-high and beat for 1 minute. Add the cranberries and white chocolate chips and stir to incorporate into the batter.

Using a cookie scoop, mine is about 1 tablespoon, scoop the cookies and place on the prepared baking sheet, leaving at least an inch between each cookie. Using the palm of your hand, or the base of a flat bottomed glass, slightly flatten the cookies, just enough to remove the rounded top.*

Place in the preheated oven and bake for 8-10 minutes, being sure not to overbake. I baked mine for about 9 minutes. They do appear underdone when removed from the oven but they will firm up as they cool. Remove from the oven and allow to cool on the baking sheet for 5 minutes. Transfer to a cooling rack and allow to cool completely.

*These cookies do not spread during the baking process. The shape that they enter the oven will be the shape the come out of the oven.

To freeze-
Roll the dough into a log that is about 1 inch around. Cut the dough in half and lay each piece on a piece of plastic wrap. Wrap the plastic wrap around the dough, making sure the entire piece of dough is covered.

On the outer side of the freezer wrap, write the type of cookie along with the baking instructions.

Instructions:
Cut dough in half in pieces and place on a baking sheet. Bake for 8-10 minutes in a 350 degree oven.

Place the two pieces of wrapped dough in a sheet of freezer paper and roll. Secure each end of the paper with a fun piece of ribbon. Place in the freezer until you’re ready to give to your friends.

Recipe source: A Lynsey Original

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