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Rich, Chocolaty Hot Cocoa Mix

December 11, 2013 by Lynsey Leave a Comment

Growing up I remember coming in from the cold winter weather all bundled up in my big coat, gloves, scarf and toboggan (Think Ralfie from the Christmas Story) and my cheeks were redder than red and colder than cold. Once I shed all the winter garb my mom and dad had a fire going and a big ol’ cup of hot chocolate waiting on me to help me thaw out and warm up. Rich, warm hot chocolate topped with gobs of marshmallows, what better way to warm up?

To this day hot chocolate still holds a special place in my heart, and stomach and I still can’t think of a better way to warm up than silky, chocolate deliciousness. I always have a box, or two, of hot chocolate mix on hand for those days when hot chocolate is necessary. Oh, and I have to have the kind with the mini marshmallows. Because, after all, what’s hot chocolate without marshmallows?

So, since I love the stuff so much I thought it would only be appropriate to make my own version at home. It was due time to make the concoction for myself and amp up the chocolate power just a touch…since you really can’t ever have too much chocolate! So just in time for Christmas I have made my very own hot chocolate mix. Perfect, right? Now I can have rich chocolaty hot chocolate any time I want, even if I run out of my beloved store-bought stuff with the mini marshmallows, because I know how to make my very own mix! I’m probably too excited about this, but hey, it is chocolate and I have the right to be over the moon!

Oh, another perk to this homemade mix. It makes terrific Christmas presents. The mix is easy to make, can be doubled, tripled and so on then package in little bags and placed in a cute mug or spooned into jars and given to your friends, family, co-workers and even your kid’s teachers. This is a gift that is so much fun and the amounts of sweetness and chocolate are completely controlled by you! The only thing in question now is: with or without marshmallows, what type of cocoa drinker are you?

Rich, Chocolaty Hot Cocoa Mix

Ingredients:

1 1/2 Cups powdered sugar
1 1/2 Cups unsweetened cocoa powder
2 Cups powdered milk
1/2 Cup Nesquick chocolate powder
1/4 Tsp salt
1/2 Cup (2 oz) white chocolate, finely chopped
1/4 Cup (1 oz) semi sweet chocolate, finely chopped
Pinch of cayenne pepper, if desired

Directions:

Combine ingredients in a large bowl and whisk to combine. Place in cellophane bags or jars and store.

To make-
Place 2-4 tablespoons of mix in a mug (depending on how chocolaty you want it) and add 1 cup warm milk and stir to combine. Top with marshmallows, or whipped cream and chocolate syrup and ejoy.

Recipe source: A Lynsey Original

Peppermint Sugar Scrub

December 9, 2013 by Lynsey Leave a Comment

How are you doing on your Christmas shopping? Are you typically the person who starts in January and is finished by mid-July? Or are you the type of person that every year has the best of intentions to start early but end up cramming everything in the week or two before Christmas?

I made the mistake of being in the second category of people a few years ago and swore to myself that I would never put myself through that stress again. So far, I ‘ve been able to keep that promise I made with myself. I typically have most of my shopping done by mid-November, with the possibility of having to get a few things here and there between then and December 25th.

Having all the shopping out of the way allows me to enjoy the weeks and days leading up to Christmas, as well as allows me to have more time in the kitchen. Which means…more cookies and goodies for my friends, family and co-workers! I enjoy making homemade gifts family and friends whether it’s scarves, trays or boxes of cookies, homemade vanilla. I love being able to give them a little something that I’ve made, it makes me happy and I can tell it means a lot to them too just knowing that I’ve taken the time to make a special something just for them.

One of my favorite products is something so simple, but so addicting, it’s called Sugar Lips. It’s a scrub for your lips, and yes, it’s made from sugar. The sugar is just coarse enough to smooth your lips without being too harsh. Ever since I’ve started using that stuff I’ve wanted to make a homemade sugar scrub but for one reason or another never have. I guess part of it was the intimidation; I thought it would be a lot harder than it was. Well, I was proven wrong.

I came across this homemade sugar scrub on The Gunny Sack, I read the recipe and was shocked when I saw the process and ingredients. Just a few simple, common ingredients is all it called for. Oil of your choice, I used coconut oil, sugar, extract, and food coloring. That’s it. Melt the coconut oil, add the sugar, extract and coloring and viola. That’s it. Spoon it into containers or mason jars, add a little ribbon and that’s it. You’ve got a simple and amazing scrub that would make anyone on your gift list happy.

Peppermint Sugar Scrub

Ingredients:

1/2 Cup coconut oil (or oil of your choice)
1 1/2-2 Cups sugar
2 1/2 Tsp peppermint extract
Food coloring, if desired

Directions:

Place coconut oil in a medium, microwave-safe bowl and heat for 15-20 seconds, until the oil is in a liquid state. Add the sugar, peppermint extract, and food coloring (if using) and stir to combine, making sure all ingredients are evenly mixed and food color is evenly distributed.

Spoon into containers. Decorate with twine or ribbon.

Recipe source: slightly adapted from The Gunny Sack

Brown Sugar Cookie Dough Skeleton Cake

October 11, 2013 by Lynsey Leave a Comment

Well, we’re wrapping up the week of Halloween and I hope it’s been as much fun for you as it has for me. It’s been a week full of no tricks, but all treats. We started with ultimate treat for adults, Tootsie Roll Martinis, followed by chocolate dipped Halloween chip cookies, goblin goodies, then followed by a creative and decadent way to use up that leftover Halloween candy, Extreme monster crownies. This has been a week packed with tons of sweet treats. But we’re not stopping now, to wrap up the week I’ve decided to make a delicious cake that is sure to get anyone in the Halloween spirit.

This cake isn’t just any cake. It’s a brown sugar layer cake. Unlike traditional cakes it’s filled with a layer of (egg free) chocolate chip cookie dough. Oh yeah! Then it’s covered in buttercream and KitKat candy bars surround the outer edges of the cake like little candy soldiers. It’s wrapped up like a pretty present with a bright orange bow. But what really screams Halloween about this cake is the top. White chocolate skeleton pieces scattered across the top of the cake surrounded by the sweetest dirt you’ll ever put in your mouth, a mixture of KitKats and Oreos.

This cake not only helps us celebrate the end of the week of Halloween, but it’s also to help celebrate a sweet little girl’s 4th birthday party! My dear friend asked me to make a cake for her little girl’s 4th birthday (can’t believe she’s already 4). We started tossing around ideas and then she showed me one of the cutest cakes, a cake with pigs “swimming” in the mud. I was instantly excited when I saw this. As we talked a little more we decided to try to make the cake fit a little more with the season and came up with this idea. We decided it would be so cute to have skeleton pieces in place of the pigs on the cake. I played around with a few ideas until I finally settled on this design.

I tried to keep it simple and not overcrowd the top with tons of skeleton pieces. I think I accomplished that perfectly. I spread the pieces here and there and place around with the placement until I got it perfect. I loved how it looked with some of the feet and arms hanging over the top of the wall. I think the thing that really sealed the deal and put this cake over the top was the cookie-candy dirt. Not only does it look realistic with the specs of light brown from the candy bar, specs of black from the wafer part of the cookie and tiny hints of white from the cream, but it also makes the skeleton pieces “pop” and really stand out.

Not only is it festive it tastes amazing. The brown sugar in the cake not only gives it a nice caramel-like flavor but makes the cake slightly gooey. The cake is perfectly moist, fluffy and full of flavor making it the perfect base to hold a healthy layer of cookie dough filling. All of that deliciousness is then sealed with a rich, sweet, smooth buttercream. That buttercream also acts as the glue to hold on all the KitKats. And the ribbon adds a perfect punch of color without taking away from the cake.

I loved making this cake. It was so much fun and I really enjoyed being able to customize it to fit the season. This is definitely a show stopping cake. Make sure this is the centerpiece at your Halloween party. Not only will everyone admire it but they’ll love the cake. What isn’t to love; cake, cookie dough and chocolate? This is a definite crowd pleaser!

Brown Sugar Cookie Dough Skeleton Cake

Ingredients:

For the cake-

3 Cups cake flour

1/1/2 Tbsp baking powder

1/2 Cup sugar

1 1/2 Cups brown sugar

1 Tsp salt

1 Cup unsalted butter, softened and cut into pices

1 1/4 Cups whole milk, divided

2 Eggs

6 Egg whites

2 Tsp vanilla

For the cookie dough filling-

3/4 Cup unsalted butter, room temperature

1/2 Cup sugar

1/2 Cup brown sugar

1/4 Cup heavy whipping cream

1 Tsp vanilla

1/2 Cup all-purpose flour

1/2 Tsp salt

1/2 Cup mini chocolate chip cookies

For the buttercream frosting-

1 Cup unsalted butter, room temperature

2 1/4 Cups powdered sugar

1/4 Cup heavy whipping cream

1/2 Tsp vanilla

For the “dirt”-

1/2 Cup roughly chopped KitKat candy bars

6 Oreo cookies

10 Packages of KitKat candy bars

Directions:

For the cake-

Preheat oven to 350. Grease and flour 3, 8inch pans. Set aside.

Place the flour, baking powder, granulated sugar, brown sugar and salt in a large bowl and mix on low to combine. Add the butter and 1 cup milk and mix on low until ingredients are incorporated. Increase mixing speed to medium-high for 1-2 minutes, until the mixture is light and fluffy.

In a small bowl combine the remaining 1/4 cup milk, eggs, egg whites, and vanilla and whisk to combine. Slowly add the mixture to the flour mixture in 3-4 increments, being sure to mix well after each addition.

Divide the batter evenly among the pans, place in preheated oven and bake for 20-25 minutes, until cakes are golden and toothpick inserted comes out clean. Remove from oven and allow to cool for 10 minutes in the pans. Transfer to cooling racks and allow to cool completely.

For the cookie dough-

Place the butter and sugars in a large mixing bowl and cream on medium speed for 2-3 minutes. Add the milk and vanilla and mix to combine. Add the flour and salt and blend to incorporate. Add the chocolate chips and stir to combine. Set aside.

For the frosting-

Place the butter in a large mixing bowl and beat on medium for 30 seconds. Add the powdered sugar, slowly and mix to incorporate. Add the vanilla and cream and mix to combine, increase speed to medium-high and beat for 1-2 minutes, until light and fluffy.

For the “dirt”-

Combine the KitKats and Oreos in the bowl of a food processor and pulse until everything is crumbled and resembles dirt.

To assemble-

Place one cake on a cake board, cut to create a flat surface. Spread half of the cookie dough over the cake. Cut the top off another cake to create a flat surface and stack on the cookie dough layer. Spread the buttercream over the top and around the sides of the cake.

Break KitKat sticks, leaving 2 pieces attached to one another. Place the KitKats, side by side around the outside of the cake. Tie with a ribbon to help add a pop of color and secure the candy in place. Place skeleton parts (I used white chocolate and molded it in these molds from Wilton), pumpkins, tombstones or ghosts on top of the cake. Spread the “dirt around the decorations, being sure to completely cover the top of the cake.

Make a smaller skeleton cake or just enjoy the third layer of the cake and the remaining cookie dough.

Recipe source:

Brown Sugar Cookie Dough Cake- The Cookie dough Lover’s Cookbook by Lindsay Landis

Cookie dough- The Cookie dough Lover’s Cookbook by Lindsay Landis

Buttercream- A Lynsey Original

“Dirt”-A Lynsey Original

EXTREME Monster Crownies

October 10, 2013 by Lynsey 2 Comments

Oh. My. Goodness. This my friends is the bar of all bars. A hefty bars comprised of not only one delectable layer, but two. Two different types of desserts united to make this ultimate bar. This isn’t a bar for the faint of heart, I guarantee that.

This bar stands about 2 1/2 inches tall and is packed full of M & M’s, chocolate chips, oatmeal, Reeses’ peanut butter cups, and Rolos. It’s two classic favorites combined. The base is the every so popular Monster Cookie. I took all the goodness that’s packed in those hearty cookies and made them into a bar. I then topped them with a layer of Rolo’s, then poured on a massive does of my fudgy brownies. Oh yes. I did.

These bars are every parents dream, especially this time of year. Kids are going to all sorts of parties and door to door saying those infamous words; “Trick-or-Treat”. With each and every door that’s knocked on, one more treat enters their bag. By the time they get home they are loaded down with more sugar than any one person should consume in a year. Will they eat it all? I’m sure they will try their hardest; sorting through it all on the floor, separating their favorites from their least favorites all the while planning their attack. Some, shockingly, will succeed while others give it a great attempt but end up failing once it’s all said and done.

So what will become of those leftover masses of candy? Well, there are several options. You can gorge yourself until you go into a sugar coma. The candy can sit in your candy jar with good intentions of being eaten but in the end forgotten about and dumped out. Some will be chunked because both parents and kids have seen all they want of the sugary loaded stuff.

The option that jumps out to me though is throwing all that in some baked goods. You get a delicious dessert that is packed full of your favorite candies and you get to get rid of those piles and piles of candy that would otherwise go to candy heaven. What should you bake with all that stuff? Well, you’ve got cookies, bars, brownies, I mean the list goes on and on. All of those are good options that would make a perfect base for tons of sugary goodness, but I wanted to go big. And that I did. I took two desserts that are amazing individually and combined them. Yes, you’ve got a layer of monster cookie dough spread out on the bottom of the pan then I topped the dough with Rolo’s and I didn’t stop there, I then poured a layer of brownies over that and the crownies were born (a cookie + a brownie=crownie) Talk about the ULTIMATE bar. This is it folks. So be sure not to let all that candy go to waste, you may even want to take the kids to a few extra houses to make sure you have plenty of candy so you can make these bars! Or why wait, head to the store right now and all the ingredients and whip up a batch tonight!

Extreme Monster Crownies

Ingredients:

For the Monster Cookie-
1 Stick (1/2 cup) unsalted butter
1 Cup brown sugar
1 Egg
1/2 Tsp vanilla
1 Cup flour
1 Tsp baking powder
1/2 Tsp baking soda
1 Tsp salt
3/4 Cup oats
1/2 Cup mini M&M’s
1/2 Cup mini chocolate chips
3/4 Cup Reese’s peanut butter cups, roughly chopped
2/3 Cup Rolo candy

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

Directions:

Preheat oven to 350.

Line a 9×9 pan with parchment paper and set aside.

For the monster cookies-
Combine flour, salt, baking powder, and baking soda in a medium bowl. Stir to combine and set aside.

Place the butter and brown sugar in a large mixing bowl and beat on high until light and fluffy, about 2-3 minutes. Once combined, add the egg and vanilla and mix to combine. Slowly add the flour mixture in 2 batches, mixing well between additions. Add the oats and mix to combine. Add the M&M’s, chocolate chips and peanut butter cups, using a spoon or spatula stir to combine. Pour the batter in the prepared pan and press evenly across the bottom of the pan.

Sprinkle the Rolos across the top of the monster cookie dough. Set aside.

For the brownies-

Place the butter and chopped chocolate in a medium saucepan and place over medium-low heat, stirring frequently until melted. Once the ingredients are melted, remove from heat. Add the sugar and stir to combine. Add the eggs and vanilla and mix to incorporate. Add the salt and flour and mix until just combined. Pour over the monster cookie dough and place in the preheated oven.

Place in a preheated oven and bake for 35-50 minutes, checking after 35 minutes. Once the brownies are set and do not jiggle when the pan is moved they are done, be sure not to over bake. Remove from oven and allow to cool. Cut into squares and serve…even better add a scoop of vanilla ice cream!

Recipe source: A Lynsey Original

Tootsie Roll Martini

October 7, 2013 by Lynsey Leave a Comment

It’s October; time for the state and county fair and time for trick-or-treating. So needless to say, October is definitely the month for splurging and enjoying a plethora of foods that would more than likely be off limits any other time during the year. Fried Twinkies, Oreos, Butter, and anything else your mind could dream up. Funnel cakes, the biggest (most unhealthy) burgers you can’t even fit your mouth around, and the candy. Let’s not forget the mounds and mounds of candy that will be given out and collected throughout the month. I think it’s safe to say that October is the beginning of the holiday season and the time that healthy eating is typically thrown out the window. Oh, and kudos to all you strong-willed individuals who have the willpower to say no and stay on track with those health goals!

This is the month that everything seems to be geared towards candy. Treats that mimic candy, items dipped in white chocolate, bars to utilize the abundance of candy collected on Halloween, and the list goes on and on. While all of these are delicious and completely necessary, there’s something else that everyone is in search of this time of year. What about cocktails that would be fitting for all of those Halloween parties? Well, even those can take a little inspiration from those big bags of sugary goodness.

This little concoction even has the name of one of the classic, ever so popular candies. The Tootsie Roll Martini. Tell me that isn’t clever? Now isn’t this the perfect drink to adorn the bar at a Halloween party? It doesn’t get more festive than this. A drink that mimics the flavors of that chocolaty, chewy candy that everyone loves. It takes those flavors and serves up a treat that is ideal for the adults. Chocolate coffee liqueur, a splash of vodka, a little chocolate syrup and a hint of orange juice. That’s it. A few simple ingredients, toss them in a cocktail mixer, shake and serve. The kids are easily taken care of with the oodles of candy, now the adults can be taken care of too!

Tootsie Roll Martini

Ingredients:

1/2 Oz Vodka
1 Oz Coffee liqueur (Kahlua)
1 Oz Orange juice
1 1/2 Tsp chocolate syrup
Orange sanding sugar, optional
Candied orange slices, optional
Tootsie Rolls, optional

Directions:

Using a wet paper towel, wipe the rim of the glass then roll in orange sanding sugar, if desired.

In a shaker, combine the vodka, Kahlua, orange juice, and chocolate syrup. Add 1/2 cup ice and shake to combine. Strain the mixture into the prepared martini glass. Place a candied orange slice on the rim and place a tootsie roll in the martini, for garnish, if desired.

Recipe source: adapted from Mommy’s Cocktail Hour

Apple Cake with Brown Butter Frosting

September 13, 2013 by Lynsey Leave a Comment

It’s September which means fall, football, tailgates, soups and stews and the best time of year to eat apples. Apple orchards are in full bloom that means an abundance of fresh apples. So what’s one to do with an overflow of apples? Make an apple cake, of course! I enjoy apple cakes throughout the year, but fall has to be my favorite time of all to make them. Why? Well, because apples are at their prime, there’s nothing better than welcoming fall with the combinations of apples, cinnamon and brown sugar. Even better, in the cake form. Why else is apple cake one of my favorites? Because it’s so easy to make!

So apples are one of my loves. What’s another? Well, browned butter. It’s no mystery to you that I love my browned butter. I may very well be an addict. The stuff is just amazing, life changing. It’s just down right good, folks. I use browned butter in so many recipes; both sweet and savory. It just adds a depth of flavor that you can’t achieve with anything else.

So I got to thinking. I love apples. I love browned butter. Why not take these two weaknesses of mine and combine them? How about a moist apple cake topped with brown butter frosting? Ohhhh yeah, that’s what I’m talking about! This is a combination that I recommend. One that you actually need in your life. This is no joke. You truly need this.

This apple cake is so simple to make, using only basic ingredients that you probably already have in your pantry. A deliciously moist and fluffy cake that is studded by beautiful pieces of chopped apples. This recipe has a double dose of apples, not only does it have pieces of apples floating around in the cake but it includes apple sauce as well. This not only helps to provide a very moist cake, it also provides a apple flavor throughout the entire cake. What could be better than this? How about topping this perfect apple cake with a frosting?

But not just any frosting. Brown butter frosting. Oh yes, I did And yes, it’s awesome. This brown butter frosting adds a whole other level of flavor. Not only does it provide a sweet topping that helps dress up the classic bundt cake, but the browned butter also adds a nuttiness and caramel-like flavor. This isn’t only unique but it helps to cut some of the sweetness from the powdered sugar and compliments the spices in the cake wonderfully.

Now have I talked you into it? A tasty cake that is so simple that is topped with a frosting that is life changing. I mean it doesn’t get any better than this. Once you make this, you will make this every year to ring in the fall season.

Apple Cake with Brown Butter Frosting

Ingredients:

1 Cup (2 sticks) unsalted butter, room temperature
1 Cup + 1 Tbsp granulated sugar, divided
1 Cup + 1 Tbsp brown sugar, divided
2 Eggs
1/4 Cup apple sauce
2 1/2 Cups flour
2 Tsp baking soda
1 Tsp baking powder
1 Tsp salt
1 1/2 Tsp cinnamon
1/2 Tsp nutmeg
3 Cups (approximately 3) apples; peeled, cored and chopped (I used Gala)

For the frosting-
1/2 (1 stick) unsalted butter
2 1/2 Cups powdered sugar, depending on desired consistency
1 1/2 Tsp vanilla
3-5 Tbsp milk

Directions:

Preheat oven to 350. Spray and flour a bundt pan and set aside.

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

Place butter in a large mixing bowl and beat on high until creamy, about 1 minute. Add 1 cup of both sugars and beat on high until light and fluffy, about 5 minutes. Add the eggs, one at a time, and mix to incorporate. Once eggs are incorporated, mix for 2 minutes. Add the apple sauce and mix to combine.

Slowly add the flour mixture to the butter mixture and mix until fully incorporated. Remove bowl from mixer, if using, then fold in the apple chunks. Pour the mixture in the prepared pan and spread into an even layer. Sprinkle the cake with the white and brown sugar.

Place in the preheated oven and bake for 45 minutes to 1 hour, until a toothpick comes out clean. Remove from oven and allow to cool in the pan for about 10 minutes. Using a knife, gently run down the sides of the pan to loosen the cake. Invert onto a cooling rack or serving plate and allow to cool completely.

For the frosting-
Place the butter in a small saucepan and place over medium-low heat. Once the butter has melted, it will begin to crackle. Swirl the butter around the pan and leave over the heat allowing to cook and brown. Swirl occasionally until the butter is brown and fragrant. Remove from heat and allow to cool.

Once the butter has cooled, add the powdered sugar and mix to combine. Add the vanilla and mix to incorporate. Add the milk, one tablespoon at a time until desired consistency is reached.

Frost the cooled cake. Enjoy.

Store covered at room temperature.

Recipe source: A Lynsey Original

Macaroni and Cheese: Apple Lover’s Style

September 12, 2013 by Lynsey Leave a Comment

Comfort food. Apples. Cheese. Pasta. Hard cider. All things I love and all that scream fall. Now would you necessarily think of combining all of these ingredients? Maybe not at first. But what if I were to tell you that this hard cider mac and cheese is life changing? Chalk full of onions, apple chunks, tons of cheese and pasta. Would you be intrigued?

For you skeptics out there, you’re not alone. Spencer had to give me a double take when I first mentioned wanting to place this recipe on the meal plan. I guess more than anything it was the apples in the mac and cheese that really threw him for a loop. But after he thought about it for a minute, he looked at me and said “sounds interesting, but apples and cheese go together so this sounds like it will work too”! So with that, I officially added it to our menu and couldn’t wait to actually make the dish.

Now it’s no secret that I love macaroni and cheese, there’s just something magical about the stuff. The apple doesn’t fall far from the tree either, my little man is a mac and cheese connoisseur and would probably eat it for lunch and supper 7 days a week. He’s an addict. But this folks, is not your ordinary mac and cheese. This is a recipe that’s chalk full of sharp white cheddar, chunks of apples and hard cider. Yes, hard cider! Now this is some serious mac and cheese!

This macaroni and cheese takes, what I consider, the ultimate comfort food and amps it up…oh, about a thousand notches. You’ve got your super sharp white cheddar that’s not only in the cheese sauce but generously covering the top of the dish. Then you’ve got your tart tidbits of apples that are dispersed throughout the dish. The sauce is creamy and cheese with a slight tang from the cheese, and it’s quickly offset by the tart sweetness of the apples. This is a dish that not only works, it’s the ultimate sweet/savory combo. These flavors scream fall and take comfort food to a whole new level. The next time you put macaroni and cheese on your menu, make sure you use this recipe. Perfect for fall and a little change-up to the traditional mac and cheese that you love.

Macaroni and Cheese: Apple Lover’s Style

Ingredients:

1 (16oz) box of small cut pasta
1 Cup Hard Cider (I’ve used Angry Orchard and Woodchuck)
1 Cup heavy cream
4 Tbsp butter, divided
3 Tbsp flour, whole wheat or all-purpose
2 Granny Smith apples; peeled, cored and diced
1 White onion, diced
20-24 Oz Cabot sharp white cheddar

Directions:

Bring a large pot of water to a boil. Salt water liberally, add pasta and cook according to package directions.

Place a large sauce pan over medium-low heat and 3 tablespoons of butter. Once the butter has melted add the diced onions and apples and saute until onions become translucent, about 5-10 minutes. While stirring continuously, add the flour and continue stirring until apples and onions are well coated. Add the remaining 1 tablespoon of butter and stir until melted. While continuously whisking, slowly pour the cider and cream into the apple mixture. Once incorporated, increase heat slightly and allow the mixture to come to a boil.

Add 15 ounces of the shredded cheese and stir until melted and the mixture is smooth.

Pour the cheese sauce over the pasta that has been cooked and strained and stir to coat the pasta. Rub the bottom of a large baking dish (or two small) with butter. Add the pasta to the prepared dish. Top with 5-6 ounces of cheese.

Place in preheated oven and bake for about 20-25 minutes, until cheese is melted and slightly browned and sides are bubbly.

Recipe source: adapted from Bakeaholic Mama

Homemade Oatmeal Cream Pies

August 2, 2013 by Lynsey Leave a Comment

Back to school season is here. While some schools have already started, other’s are just weeks away. That means back to school shopping. New clothes, new shoes, new binders, backpacks, lunch boxes, pens and pencils. I remember those shopping days all too well. I was actually excited for those back to school shopping trips. Call me a dork, but I looked forward to getting a super cool binder, the pretty note pads, and the pens. Oh, the pens. I was, and still am, a pen fanatic. Don’t ask me what it is, but I love pens. Even walking down the pen isle, I just get excited. I have to fight the urge to buy pens. I do. It’s a sickness I guess. Yes, I know, dork.

After the shopping is done and the supplies are bought, it’s then time to start school. More times than not, I was a “brown bag” girl…in my cool new lunch box, of course, and not really a brown bag! The days of sandwiches, hot pockets, soups in a nifty thermos, and snack cakes. Brings feelings of nastoligia just thinking about it.

Walking down the snack cake isle in the store brings back those feelings, as well. When I was younger, I remember riding in the buggy at the grocery store and when we got to the snack cake isle it was magical. I mean the entire isle just lit up, I heard singing and everything. Okay, maybe all that didn’t happen but I did enjoy the rides down the snack isle. It was one sweet treat after another after another, all in one spot. It was definitely my happy place. The only thing that made things better is when my mom allowed me to choose a brightly colored box filled with those delectable treats. Then came the hard part, choosing which box to take home. Oh, the decisions. Do I choose the Star Crunch, Oatmeal Cream Pie, Zebra Cakes, or the Caramel Cookie Bars? Oh the choices! Oh, the confusion. Finally, after much debate I would finally make my decision. Nine times out of ten I would always go the Oatmeal Cream Pies.

There’s something so magical about opening up that celophane wrapper, that crinkle just lets you know something good is in store. Then you pull out that moist, chewy oatmeal filled cookie. Your teeth just sink into it and it’s pure goodness. As the years have past, I’ve gotten older but I still haven’t lost my love for the good ol’ oatmeal cream pie. I’m still not opposed to picking up a box at the store from time to time either. But a few years ago I saw someone had the ingenious idea of making their very own oatmeal cream pies at home. Now why didn’t I think of that?

I’ve made several batches of homemade oatmeal cream pies and let me just tell you, they are every bit as good as those from Little Debbie. This homemade version provides you with two thick and fluffy cookies that sandwich a light, creamy marshmallow filling that is out of this world. You get hints of brown sugar, cinnamon and vanilla in the cookie with those gorgeous flecks of the rolled oats. This perfectly thick cookie acts as the perfect base to hold that bright white and airy filling. This will put a smile on anyones face, young or old. Now if I were to open up my lunch box and find this in there, I’m pretty sure my day would be made!

Oatmeal Cream Pies

Ingredients:

For the cookies-
1/2 Cup (1 stick) unsalted butter, room temperature
3/4 Cup brown sugar
1 Egg
1 Tsp vanilla
1 1/4 Cups flour
1 1/2 Cups old fashioned oats
1/2 Tsp baking soda
1/2 Tsp salt
1/2 Tsp cinnamon

For the marshmallow filling-
1/2 Cup (1 stick) unsalted butter, room temperature
1 (7oz) container marshmallow creme
3 Cups powdered sugar
1 Tsp vanilla

Directions:

For the cookies-
Preheat oven to 375. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.

In a large bowl combine flour, oats, baking soda, salt and cinnamon and whisk to combine. Set aside.

Place butter and brown sugar in a mixing bowl and cream on high until light and fluffy, about 5 minutes. Once ingredients are mixed add the egg and vanilla and mix to incorporate. Slowly add the flour mixture to the butter mixture. Mix until just combined, being sure not to over mix.

Using an ice cream scoop, or a cookie scoop, scoop balls of dough on the prepared pan. (if you do not have a cookie scoop or ice cream scoop, scoop a tablespoon of dough and form into a ball and place on pan) Using the bottom of a glass, or the palm of your hand, gently press the ball of dough to flatten slightly.

Place in the preheated oven and bake for 6-8 minutes, they should be golden in color. Remove from oven, allow to cool for 5 minutes on the pan then transfer to a cooling rack and allow to cool completely.

For the filling-
Place butter and marshmallow creme in a mixing bowl and mix on medium-high until creamed. Slowly add the powdered sugar and vanilla and beat until light and fluffy.

Match cookies up, making sure they are like in size.

Add a generous scoop of filling to half of the cookies, then place another cookie on top of the filling. You’ve just made your very own oatmeal cream pies.

Recipe Source: Baked Bree

BTB: Homemade Hummus

July 31, 2013 by Lynsey Leave a Comment

Hummus is one of those foods that’s been taking the food industry by storm over the past few years. I think one of the biggest reasons it’s become such a hot commodity is because the health craze. Everyone is jumping on the health food bandwagon, but they want to still have tasty and flavorful options. Hummus delivers in every way. It’s full of flavor, there are many options, and it’s a delicious and healthy snack.

While there are plenty of prepackaged options out there, I like to make my own hummus for a variety of reasons. It’s incredibly easy, almost effortless, and takes hardly any time to make. I also like making my own because I control the ingredients that go into it and I can develop the flavor profile that I like. If I want a little more garlic flavor, I just simply add it. A little more lemon flavor? Just add another squeeze or two of juice. It’s all up to you, adjust the seasonings as you like.

This recipe is a basic recipe. It’s simple yet full of flavor. I love that the garlic and lemon are the stars of this dip. But the options don’t stop there, for a little different flavor try adding roasted red peppers to the mix, drizzling balsamic vinegar over the top of the hummus before serving, or add some fresh herbs after purreeing to add a nice, fresh flavor and a burst of color. The options and add-ins are endless.

Hummus is great as a side but also for an appetizer. A big batch can me made quickly and a variety of things can be served along side. I’ve enjoyed my hummus not only with crispy, lightly salty pita chips, but also with sliced veggies such as: bell pepper strips, carrots, cucumbers, tomatoes, olives, broccoli and cauliflower. This also makes a great dip alternative to add in lunch boxes for both kids and adults. So what are you waiting for, go make some hummus! You’ll love it.

Hungry for more hummus? Check out these recipes-

Ambitious Kitchen-Garlic White Bean Basil Hummus
Big Girl Small Kitchen- Spicy Chipotle Hummus
Gimme Some Oven- Avocado Hummus
Gimme Some Oven- Spinach Artichoke Hummus
Nibble Dish- Lemon Parsley Hummus
The Sweets Life- Lemon Basil Hummus
The Sweets Life- Cilantro Lime Hummus

Homemade Hummus

Ingredients:

2 Large (3 small) cloves garlic, skin removed
1 Can chickpeas (garbanzo beans)
1/4 Tsp kosher salt
3 Heaping Tbsp tahini (sesame paste)
Juice of half a lemon
4-6 Tbsp water or reserved liquid from chickpeas
A few dashes of hot sauce, if desired
Fresh parsley, chopped-for topping, if desired

Directions:

Place garlic in the bowl of a food processor fitted with the blade attachment. Pulse a few times until the garlic is minced. Add the chickpeas, salt, tahini, lemon juice and liquid and pulse until coarsely pureed. Add hot sauce, if using, and pulse to combine. Taste, adjust seasonings, and add a little more liquid if it’s too thick. Pour in a serving bowl, top with parsley and serve or refrigerate until ready to serve.

Recipe source: A Lynsey Original

Cobb Salad-in a Jar

July 30, 2013 by Lynsey Leave a Comment

Growing up, I stayed with my Grandma and MaMaw after school and through the summer. Both of them made lunch daily and their kids would stop by on their lunch breaks, have a bite to eat and visit before heading back out for the afternoon. My MaMaw was from the south so all of her recipes were family style, family favorites with a heavy southern influence; Mexican casserole, sausage rice casserole, the list could really go on and on. Oh, and each meal wasn’t complete without something sweet at the end; a piece of homemade pie, a scoop of ice cream, Nutty Bars, Peanut Butter Bars, or even a vanilla wafer. My Grandma was from England, so her meals consisted of some traditional British foods but she also like to make some classic American meals, as well.

My aunts and uncles on my mom’s side, my Grandma’s kids, didn’t have the same lunch times so Grandma tended to make things that could be popped in the oven or prepared quickly when the kids were on their way or when they walked through the door. Sometime she would make meals that could be made in advance, popped in the fridge and pulled out when ready to eat. One of her “go to” make ahead meals was salad. Now, my Grandma’s salads weren’t your typical salad. They were works of art, literally. Honestly, you could take a camera and do a photo shoot with each and every salad that walked out of her kitchen. They were full of fresh, delicious ingredients and they were bursting with color. She grouped each food in their own section, making it look like a painter’s paint tray; a splash of bright red tomatoes here, a cluster of yellow and white boiled eggs there, vivid pickled beats on the other side. Each item was arranged and placed on the plate with much thought and care.

Now, when I make salads for me and my family I can’t help but think of my Grandma and the time and thought she put in to placing each and every ingredient. I have not yet mastered the art of the picture perfect salad, and I’m not sure that I ever will, but I do try to take the time and make sure that I present a pretty and colorful plate. Now when I make a salad to take with me for lunch, that time and effort tends to go to the way side because it gets tossed around and doesn’t always stay upright, so by the time I open it and get ready to eat it, I have a jumbled mess. Not that it really matters, but I do like a pretty plate. So what do you do when you want something pretty and transportable? How about stack it, layer it and put it in a jar to stay in place?

That’s exactly what I’ve done with this salad, I’ve put it in a jar. Everything is layered, nice and neat and stays in place until I’m ready to eat it. I love this idea of the salad in a jar, you can layer whatever ingredients you like, starting with the toppings first and then finishing with the lettuce. Starting with the toppings that hold the most liquid working up to the dryer ingredients. Now here’s where the genius comes in, when you get ready to eat simply unscrew the lid, place a plate or bowl over the top of the jar, turn over and viola, your salad comes out with your lettuce on the bottom and all the toppings on top! How neat is that? Just bring a little bag of croutons and/or bacon bits, if desired, and a little container of dressing and you’re set.

This is a great, make ahead lunch that can be assembled in a matter of minutes. I was able to make five days worth of lunches in about 10 minutes. For a busy mom, dad or kid on the go you really can’t beat that. Pair this salad with a container of yogurt and maybe some granola and you’ve got a healthy and satisfying lunch that is perfectly portable!

Cobb Salad

Ingredients:

2 Medium (1 large) tomato
1 Medium cucumber
1 1/2 Slices of honey ham, thickly sliced
1 1/2 Slices of roasted turkey, thickly sliced
3/4 Cup shredded cheddar cheese
3 Hard boiled eggs
1 (5oz ) Bag lettuce (I used the spring mix)
5 (8oz) glass jars

Directions:

Remove seeds from tomatoes and finely chop. Set aside. Finely chop cucumber, set aside. Cut ham and turkey in bite sized pieces, set aside. Slice eggs, set aside.

To assemble-

Place about two and half tablespoons of chopped tomatoes in the bottom of the jar, followed by two and a half tablespoons of cucumbers. Next, place chopped ham and turkey on the cucumbers, then about two to two and a half tablespoons of shredded cheese. Top cheese with three to four slices of eggs. Gently press the ingredients down, and top with 1/3-1/2 cup of packed lettuce. Place lids on each jar, seal and place in the refrigerator.

Recipe source: A Lynsey Original

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