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Fruit Dessert Pizza

July 5, 2013 by Lynsey Leave a Comment

During the summer it seems like people are always have gatherings, cookouts, bbq’s and of course going on vacation. All of these fun, summer events involve food. Savory foods are always easier to think of, but desserts seem to be a bit more of a challenge. A lot of people don’t want to stand over a hot stove on a hot day, and others don’t want to take the time to measure, whip and beat the ingredients. For this reason, it seems like dessert is either done away with or a trustee gallon (or 3) of ice cream is brought out. While there is absolutely nothing wrong with ice cream, I do like to try to think outside the box to come up with some tasty desserts that are quick and festive.

Once the end of April roles around, summer vacation is on every kids brain, and rightfully so; it’s been a long, hard school year. Quick and easy meals are definitely the topic of conversation during summer and vacation. I, personally, love helping with the menu planning and meal preparation while we’re on vacation. As important as a meal is, I also like to have some sweets on hand, but when you’re in a condo supplies are limited and specialty kitchen tools are most likely out of the picture. So quick and easy is the name of the game.

Just because the foods are simple, doesn’t mean that they can’t be fun and delicious. I’ve taken a simple and basic fruit pizza and made it into a fun summer dessert that would be perfect at the beach or poolside. The beach ball dessert pizza is delicious, sweet and is sure to not weigh you down. It’s a simple sugar cookie crust, topped with a marshmallow cream cheese sauce and then given a hefty does of fruit toppings that are in sections to replicate a beach ball. While I love this fun, summer twist this recipe can be made with whatever fruits you have on and are in season. There is definitely no written rule that says it has to be sectioned off either, scatter various fruits all over the pizza or just stick with a single fruit, the options are endless and your imagination is the limit. My brain is already racing with other varations that I want to try.

Fruit Dessert Pizza

Ingredients:

For the crust-
1 recipe for sugar cookie dough, or one tube of refrigerated sugar cookie dough

For the “sauce”-
1 (8oz) block cream cheese, room temperature
3/4 Cup (1 small container) marshmallow cream

Fore the fruit-
1 Heaping cup blueberries
3/4 Cup fresh pineapples, chopped
3/4 Cup strawberries, chopped
1 Kiwi, skin removed and chopped
1 Peach, skin removed and chopped (toss in 1/2 tablespoon of lemon juice to prevent discoloring)
1/4 Cup marshmallows

Directions:

For the crust-
Preheat oven to 350.

Spray a 12 inch round pan with non-stick cooking spray. Spread the cookie dough in an even layer on the prepared pan. Place in the preheated oven and bake for 18-24 minutes, until edges begin turn light golden. Remove the cookie from the oven and allow to cool completely.

For the sauce-
Place cream cheese in a small bowl and beat on medium speed for 30 seconds. Add the marshmallow cream and beat on medium high until combined, about 45-60 seconds.

To assemble-
Spread the marshmallow cream cheese mixture evenly over the cooled cookie crust.

To assemble, making it look like a beach ball, first make light indentations with a knife in the marshmallow cream to mark off sections. Draw a circle close to the top center of the crust, next mark the different sections for the colored portions of the ball. Next, fill each section with fruit, filling the larger sections with the blueberries and strawberries and fill the center circle with marshmallows. Serve immediately.

Recipe source: A Lynsey Original

Tzatziki Chicken Skewers

July 3, 2013 by Lynsey Leave a Comment

I’m lover Greek fare. Gyros are my “go to” whenever we frequent the local Greek restaurant. They’re refreshing, lite and bursting with flavor. Every gyro, unless otherwise specified, is topped with a creamy white sauce that is full of cucumber, dill and garlic. It’s full of sublte flavor that compliments numerous types of meat without being overpowering.

Gyros are definitely one of those things that are filling without weighing you down. They are also portable, but if they sit for any length of time the pita ends up getting soggy and it becomes a hassle to eat. When I started thinking of foods that are perfect for thost hot summer days, gyros were one of the first things to pop into my head. But then I started thinking about the predicament that some people would face if they tried to make these in advance to enjoy at a park, on a boat or wherever else they wanted to venture. If they tried to make a gyro early one morning before heading out, then it would be all soggy and not so wonderful by the lunch time.

I started thinking, how do you make a gyro more “picnic” friendly? Then it popped in my head, put it on a skewer. Take some of the delicious elements of those ever so infamous gyros and put them on a stick and serve it with Tzatziki sauce. It’s simple, quick to assemble, portable and can be enjoyed with warm chicken right off the grill or served room temperature or chilled.

This is one of those items that can be made and enjoyed immediately, but can also be made in advance. While we enjoyed the chicken grilled, it can just as easily be baked. These can be assembled hours or even the day before an event. It’s something that can easily be made in bulk and the perfect party food! You can serve them simply with the tzatziki sauce, or have a plate of pitas or flatbread along with some lettuce for people to make their own wrap or gyro. The options are simply endless.

Tzatziki Chicken Skewers

Ingredients:

For the skewers-
2 Boneless, skinless chicken breasts
1 Cup grape tomatoes
1 Medium cucumber, sliced
1/4 Tsp garlic powder
Salt
Pepper

For the Tzatziki sauce-
1 Cup non-fat Greek yogurt
1/2 Cup cucumber, seeds removed and shredded (approximately 1 medium cucumber)
1 1/2 Tbsp dill, finely chopped
Kosher salt
Freshly ground black pepper
1/8 Tsp garlic powder
1-1 1/2 Tbsp fresh squeezed lemon juice

Directions:

For the skewers-
Turn grill on and allow to heat. Reduce flames to a low-medium heat.

Meanwhile, cut chicken breasts into tenderloins (lengthwise). Season with salt and pepper.

Once the grill is heated, place chicken on grill and cook until juices run clear and cooked through. Remove from grill and allow rest for 5 minutes. Cut the cooked chicken into 1 inch cubes.

To assemble the skewers-
Place a tomato on a skewer, followed by a slice of cucumber, then by a piece of chicken. Continue the process until the skewer is full. Repeat process with remaining skewers, I was able to make about 4 generously sized skewers.

For the sauce-
Place the shredded cucumbers in a bowl and sprinkle with 1/2 teaspoon of Kosher salt. Set aside and allow to stand for at least 5 minutes. Place cucumbers in a clean towel or paper towel and squeeze to drain any excess liquid.

In a small bowl combine the yogurt, mint, dill, garlic powder, lemon juice, and cucubmers and stir to incorporate. Season with salt and pepper. Taste, adjust seasonings if needed. Place in refrigerator until ready to serve.

Recipe source: A Lynsey Original

White Chocolate Cherry Granola

June 7, 2013 by Lynsey Leave a Comment

Are you an early riser? One that has plenty of time to get everything done that needs to be done before walking out the door and with time to spare? Or are you one of those people that sleeps until the last possible minute before barreling out of bed after pushing the snooze for the umpteenth time, running around like a crazy person trying to get ready and run out the door to make it to work on time?

I am the early riser in my house. I’m not a wake-up at the crack of dawn early rise, I mean I could definitely afford to get up a little bit earlier than I do but I am a early rise. I don’t know if it’s necassarily by want that I’m the early riser, but I am the early riser in my house. In the mornings I not only have time to get myself ready, but I have time to make smoothies for myself and Spencer as well as do a few odds and ends. As much as I cringe as the sound of the alarm blaring, I do enjoy not running around like a chicken with my head cut off. Having quick, and healthy options for breakfasts definitely helps to keep me on track to getting out the door in a timely manner.

Granola is one of those things I’m not only addicted to, but that I love having on hand. While it’s a great option for breakfast, it’s also the perfect treat to have on hand for an afternoon snack or pick-me-up. It’s so easy and transportable; put some in a plastic bag and toss it in your purse, keep some in a plastic container in the car for a snack on the go or for a treat to keep the kids hunger contained until you get home.

Probably one of my favorite things about homemade granola is just how easy it is to make. Not only is it incredibly easy, it’s also customizable. You can make your own granola, control what goes in, and customize it to your tastes. It’s also a fun snack to make with the younger “chefs” who love helping in any way possible. Granola is that perfect thing to let the those little chefs have freedom in the kitchen and let their imagination go wild with flavor combinations. While plain ol’ granola with a touch of honey and some nuts is delicious, the options are endless and there are tons of things that can be added to twist things up and turn that flavor up just one more notch.

This white chocolate cherry granola is just one of the many varieties of granola that you can make. I love the combination of the tart cherries, sweet and crunchy granola and the hints of smooth white chocolate. It’s amazing and so addicting. It’s like candy. The best part is it takes very little time to make. I guess that’s one of the many reasons I love making my own granola; it’s fun and it’s so easy! I highly recommend this granola, but I also encourage you to get adventurous and try some of your own, favorite flavor combos. Once you make your first batch of granola, you won’t stop!

White Chocolate Cherry Granola

Ingredients:

2 Cups old fashioned oats
3 1/2 Tbsp flax seeds
1/3 Cup almonds, roughly chopped
Pinch of salt
3 Tbsp raw honey
2 1/2 Tbsp unsalted butter
1 Tbsp apple juice
1 1/3 Cups dried cherries
2 ounces white chocolate
1/2 Cup white chocolate chips

Directions:

Preheat oven to 325.

In a large bowl combine oats, flax seeds, almonds and salt and stir to combine. Set aside. Spray a rimmed baking sheet with non-stick cooking spray and set aside.

Place honey, butter and apple juice in a small saucepan and place over low-medium heat and allow butter to melt. Stir to combine. Once the butter has melted, increase heat and bring to a bubble. Once the mixture has started bubbling, allow mixture to boil 1 1/2 minutes, stirring constantly. Remove from heat and pour over the oat mixture and stir to combine and until everything is fully coated.

Transfer to the prepared baking sheet and spread into an even layer. Place in the preheated oven and bake for 20-25 minutes, until golden brown. Stir mixture every 5-10 minutes. Once the mixture is toasted remove from oven and allow to cool completely.

Once the mixture has cooled add the dried cherries and toss to combine. Melt the white chocolate in the microwave, stirring every 10 seconds, and drizzle over the granola. Let chocolate set, until cool, then stir the granola to coat in the white chocolate. Allow chocolate to dry, add chocolate chips and toss to combine. Store in airtight containers for up to two weeks.

Recipe source: A Lynsey Original

Peanut Butter Banana Smoothie

June 3, 2013 by Lynsey Leave a Comment

Summer is here. Swimming, trips to the lake, baseball games, camping, family vacations…I could go on and on. With all the wonderful fun that goes hand in hand with summer, heat and record breaking temperatures are here as well. When I think of hot summer days, I think of tall, ice cold drinks and treats to help cool down. Ice cream, icees, slushes, and sno cones are no stranger to cooling off during the warm months. Smoothies are also a great way to help beat the heat.

I’ve been on a smoothy kick lately. I’m not sure why my deal it, but I just can’t get enough of them! For the past few weeks I’ve been making them for Spencer and myself for breakfast throughout the week. I keep quite a bit of fresh fruit on hand and I have so much fun playing around with different fruit combinations. Call me a dork, but I love it. While smoothies are a great option for breakfast, they are also perfect for lunch and snacks too!

During the summer everyone is looking for lighter meal options to help avoid being weighed down by heavy foods. Smoothies provide a great alternative. They are a cinch to throw together and the options are endless. While I like to do a mixture of fruits in the morning, I love palying around with other options for other meals or snacks. Peanut butter and bananas are a classic combination, and I love them combined in a smoothie. Salty, creamy peanut butter and an ice cold frozen banana come together to create a delicious, creamy smoothy that is sweet and so satisfying. Whether you’re making snacks for a crowd or a snack before you head out the door, smoothies are a great option and will please everyone of all ages!

Peanut Butter Banana Smoothie

Ingredients:

1 Ripe banana, frozen
1/4 Cup peanut butter (crunchy or creamy)
1/3 Cup plain Greek yogurt
1 Scoop protien powder (optional)
5-6 Ice cubes

Directions:

Place all ingredients in the blender and pulse until desired consistency is achieved. If the mixture is too thick, add a splash of milk or additional yogurt and pulse to incorporate.

Recipe source: A Lynsey Original

Chocolate Chip, Heath Cookie Dough Dip

May 3, 2013 by Lynsey Leave a Comment

Last Thursday I made an appearance on a local news station to talk about my little blog and to share a few different recipes. The three goodies I made were Samoa Monkey Bread, Snickers Stuffed Skillet Cookie and this dip. While all three items were a hit, I think this dip was the most popular treat, hands down. Before we could even present the segment on air, some of the staff couldn’t resist, they just had to dive in and see what this was all about. Then they couldn’t stop after one bite, they just kept coming back for seconds, thirds, fourths and so on. Ever since my interview aired I’ve been receiving emails and phone calls requesting the recipe for this dip. Well, the wait is over!

This dip is nothing short of amazing. First and foremost, it gives you the satisfaction of that raw cookie dough that so many of us enjoy but without the raw eggs. And it takes less time to throw together too, not that cookie dough takes much time to make anyway. Now that’s a win win if you ask me!

If you haven’t noticed by now, sweets are definitely a weakness of mine. If it’s got chocolate, sugar, butterscotch, frosting…you name it then I’m going to eat it. While I love being in the kitchen baking my heart out, there are times where I find myself in a bind. There are times where I need something sweet for a get together or party, but I don’t need it to be the typical cupcakes, cake, or cookies. Then there are those times that I need something to take to a friend’s house, but it’s last minute and I don’t have time to wait for something to bake. So what’s a girl to do in a situation like this? Dilemmas I tell ya!

Well, now when you find yourself in such a predicament you can whip up some of this dip. This dip is extremely easy, pretty much effortless to make and takes no time to put together. It’s a matter of mixing the cream cheese and a few other ingredients, then folding in the fresh whipped cream. Allow the mixture to chill for a bit and then you’re set. So simple, right?

This dip is amazing, and amazingly addictive. You’ll find yourself making this all the time, because it is so good and because it’s so stinkin’ easy to make. This dip is slightly rich, because of the cream cheese but it’s quickly balance by the light, airiness the whipped cream brings to the dish. You’ve got it all with this dip; rich, light, sweet, and chocolate. I love to use pretzels to dip in this dip to add a little saltiness to the plate. I’ve also served this with vanilla wafers and graham crackers and they are as equally delicious. You’ll be happy with whatever you scoop this dip with, just be sure you make the did! I need some fellow addicts!

Chocolate Chip, Heath Cookie Dough Dip

Ingredients:

1/2 Cup heavy whipping cream
1 (8oz) Block cream cheese, room temperature
3 Tbsp butter, room temperature
3 Tbsp brown sugar
1 Cup powdered sugar
3/4 Cup chocolate chips
1/3 Cup heath bits with chocolate

Directions:

Beat heavy whipping cream on high until stiff peaks form. Set aside.

Place butter and cream cheese in a medium bowl and beat on medium-high until incorporated and smooth. Add the brown sugar and mix to combine. Add the powdered sugar, 1/4 cup at a time and mix to combine. Once all of the ingredients are incorporated add the chocolate chips and heath bits and stir. Lastly, add the whipped cream and gently fold to incorporate.

Recipe source: A Lynsey Original

Snickers Stuffed Skillet Cookie…and my t.v. debut

April 26, 2013 by Lynsey 2 Comments

I have some exciting news, folks! Yesterday I made my television debut. Can you guess what it was for? I won’t keep you waiting. It was to talk about my blog! My little, ol’ blog. Eeeeek! This little debut has been in the works for a few months. Can I just say I was beyond flattered when I recieved an email from the morning producer at a local news station? My jaw literally dropped when I read the email and learned that they were interested in me and my blog. I quickly composed myself and responded to let her know that I would love the opportunity to appear on their show to talk about my blog and food. I mean who doesn’t love to talk about food? After much correspondence we nailed down a date and time and a few other details. Once all that was taken care of it was a matter of me planning what to make to present on the segment. That was the hard part!

I started browsing recipes on my blog, recipes I had bookmarked and recipes that I had been developing. I wanted it to be perfect, this is t.v. people! I knew I wanted to present at least three things, but I didn’t want it to be three of the same thing. I finally determined two of the three, one being this skillet cookie. I decided on the skillet cookie since A) I am such a fan of cookies and B) since I’ve been on a skillet cookie kick lately (that’s a tongue twister!). A cookie of some sort had to make an appearance! The second item I knew I wanted to bring was the Samoa Monkey Bread. This monkey bread was a hit with Spencer and Tucker as well as my brother and sister-in-law…and guys on the news too!

The third item was the one throwing me for a loop! What do I do? Another baked good? Another sweet dish? A dip? The wheels in my little ol’ head were just a spinning. I finally decided on a dip. But not a savory dip, a sweet dip of course. I mean these people had been up since before the crack of dawn, they needed sugar, they needed a boost and I was just the person to provide the goodies! So the last thing I decied to make was chocolate chip heath cookie dough dip (to be posted next week!).

Me and Mallory after the segment. How cute is she?

So now that I had the date, time and recipes it was a matter of testing the recipes and making sure everything was in order. We needed to practice a little quality control and that meant my family and friends had to sacrifice and taste all these things I was making. It’s a hard job, but someone has to do it and I have the support system that will “belly up” and take one for the team!

This skillet cookie is amazingly delicious and simple! Two things I love in a recipe; one that’s not a lot of fuss to assemble and that tastes oh. so. good! This skillet cookie fits that bill on all levels. It’s a one pot dish, literally. All the mixing and cooking takes place in a cast iron skillet. No mixer or fancy tools needed here. It’s a basic chocolate chip cookie recipe that is mixed up and baked in a skillet. A since it’s in a skillet…that means bigger pieces which means more deliciousness to inhale in one sitting!

This particular recipe is taken up a few notches though…it’s got good stuff between two layers of a chewy, chocolate chip cookie. I love a good chocolate chip cookie, I think I could eat my weight in them! Give me a chocolate chip cookie stuffed with caramel and Snickers and sprinkled with a little salt. Well, then I would just be in heaven. But let’s not stop there. Let’s not make a dozen or two small cookies, let’s make one giant cookie and let’s bake it in a skillet. Oh yeah! That’s the good stuff!

I love love love this cookie right now. One of the best things about it is you can customize it with whatever add-ins you want. Reese’s peanut butter cups, Milky Ways, caramel sauce and pecans, marshmallow cream…I mean the options are endless! This has quickly become a favorite in my house. It looks like it was a favorite in the news room too; I only had a slice left by the time it was all said and done! I’m sure it will become a favorite in your home too!

I had a blast on the show yesterday! All of the anchors, producers, camera techs and the rest of the staff were amazing. I was a bit nervous when I first got there, but everyone was no nice and quickly put my nerves at ease. I chatted with everyone before the segment, and when it was time to go on the air I was ready to chat about food! Thanks again to the amazing staff at KARK4 for this amazing opportunity and experience!

Snickers Stuffed Skillet Cookie

Ingredients:

1 Stick (1/2 cup) unsalted butter
1 Tsp vanilla
1 Egg
3/4 Cup brown sugar, packed
1/4 Cup granulated sugar
1 1/2 Cups flour
1/2 Tsp baking soda
1/4 Tsp salt
1 Cup chocolate chips
1 Cup (about 5 Fun Size) Snickers, chopped
1/4 Cup caramel sauce
1/2-1 Tsp sea salt

Directions:

Preheat oven to 350.

Place butter in a 12 inch skillet and place over low heat allowing butter to melt. Once the butter has melted remove skillet from heat, add the brown sugar and granulated sugar and stir to combine. Add vanilla and stir to combine.

Add the flour, baking soda and salt and stir to incorporate. Add the egg and mix. Stir in the chocolate chips.

Divide the dough in half, leave half in the pan and set the other half aside. Gently press the dough into an even layer in the skillet. Drizzle the caramel sauce over the cookie, followed by the chopped Snickers. Crumble the remaining dough evenly over the caramel and Snickers layer. Sprinkle with sea salt.

Place in the preheated oven and bake for 15 minutes.

Recipe source: A Lynsey Original

Samoa Monkey Bread with Chocolate Ganache Dipping Sauce

April 24, 2013 by Lynsey 4 Comments

I was born and raised in south Arkansas. Down there boys were involved in Boy Scouts and girls were involved in Camp Fire. Camp Fire was definitely open to boys and Girl Scouts was available for the girls, but the girls stuck to Camp Fire and the boys stuck to Boy Scouts. That’s just the way it was down there. Being involved in Camp Fire I sold my fareshare of candy. I sold so much one year I was actually crowned the Candy Queen! I was a selling fool; Mint Meltaways, Caramel Swirls, Chocolate Covered Almonds (oh the chocolate covered almonds were my favorite…and still are), Chocolate Covered Raisens and Chocolate bars both plain and with almonds. I still remember those days vividly, going door to door with boxes in hand selling my heart out. Ohhh, the good ol’ days!

Okay, so where was I? Oh, so it really wasn’t until I went off to college that I learned about Girl Scouts and the cookies they sold. Oh, the cookies. How I love some Thin Mints, Tagalongs and Somoas. I have a weakness for them, to say the least. Whenever cookie season rolls around and I see those brightly colored boxes my heart shutters with happiness! I simply get giddy. Not only does cookie season spark excitement in many, it also inspires many to get in the kitchen and make treats inspired by the goodness that comes from these treats.

The good thing about these creations is that most of them can be enjoyed well after cookie season has ended. Take this Samoa monkey bread, for example. A delicious combination of bread, chocolate, coconut and brown sugar that can be enjoyed for breakfast! I bet you never thought you could enjoy the taste of a cookie for breakfast, did you? Well, you can!

This Samoa Monkey Bread is a clever spin on the delicious and ever-so-popular traditional monkey bread. The traditional version is coated with a mixture of brown sugar, granulated sugar and cinnamon and after it’s baked the brown sugar caramelizes and forms a slight crispness around each piece of bread. This version differs in the fact that it has a little chocolate treasure wrapped inside each, individual piece of dough and it doesn’t have brown sugar in the coating mixture. This bread also has a hefty dose of coconut, and that’s a treasure in and of itself! The addition of coconut also adds another level of texture to the dish. While brown sugar is included in the recipe, it’s added to melted butter and then poured over the bread before being baked, this acts as a binding agent without giving it the crisp, caramelness we’re accustomed to in the traditional recipe.

I love this monkey bread. Do I even dare say, I think I may like it even more than the traditional recipe? I think so! This recipe is a winner. It was a hit for breakfast Saturday morning, and even for dessert that evening. Not only do I favor this recipe, but Spencer does, as well. If that’s not enough to lead you to try this recipe, my sister-in-law and my brother (who is the monkey bread enthusiast) are overly fond of this bread too! I had so much fun making this monkey bread, mostly due to the fact that I had the best (and cutest) little man helping me.

This recipe is simple, but is a little more time consuming that the traditional version due to the chocolate that is tucked in each piece of bread. But I promise, it’s so worth the extra time. I know this recipe will be a favorite in our home for years to come, and I hope it will find a special place at your table too!

Samoa Monkey Bread with Chocolate Ganache Dipping Sauce

Ingredients:

For the bread-
4 (7.5oz) cans refrigerated biscuits
3/4 Cup sugar
2 Tsp cinnamon
2Tbsp cocoa powder
1-1 1/2 Cups milk chocolate chips (or 3/4 bag Hershey’s Baking Melts)
2 Cup miniature marshmallows
1 – 1 1/2 Cups sweetened, shredded coconut

For the glaze-
1/2 Cup (1 Stick) unsalted butter
3/4 Cups brown sugar, packed
1 1/4 Tsp coconut extract

For the ganache-
1 Cup chocolate chips
1/2 Cup heavy cream

Directions:

Preheat oven to 350. Spray a 12-cup tube or bundt pan liberally with non-stick cooking spray and set aside.

For the monkey bread-

Combine sugar, cinnamon and cocoa powder in a medium bowl (or plastic bag) and stir to combine.

Cut each biscuit in half and place 3-4 chocolate morsels and 1 marshmallow in the center and pinch the dough around the ingredients to close completely. Gently coat each dough ball in the cocoa mixture and place in prepared pan. Repeat process until a single layer is formed. Once a single layer is formed in the base of the pan, liberally sprinkle half of the shredded coconut over the dough. Place another layer of dough balls on top of the coconut, then top with more coconut.

For the glaze-
Place the butter in a microwave safe bowl and melt. Once the butter has melted add the brown sugar and coconut extract and stir to combine. Carefully pour the butter mixture evenly over the dough mixture.

Place pan on a rimmed baking sheet* and place in the preheated oven and bake for approximately 45 minutes, until the bread is golden brown and cooked through. *Start checking the bread at the 30 minute mark to ensure it doesn’t burn.

Remove the bread from the oven and allow to cool in the pan for at least 5 minutes. Once the butter mixture has set, carefully invert onto a plate.

*Place on a baking sheet to catch any overflow, if any overflow does occur during the baking process.

For the ganache-
While the cake cools make the ganache.

Place the chocolate chips in a medium bowl and set aside.

Place heavy cream in a small saucepan and heat. Once the cream begins to simmer immediately remove from heat Bring the cream to a simmer, but not to a boil. Immediately remove cream from heat and carefully pour over the chocolate chips and allow to sit for 2 minutes. Once the mixture has had time to sit, whisk in small circles to form the ganache. Drizzle some of the ganache over the top of the cake and pour the remaining in a container for dipping.

Recipe source: barely adapted from Willow Bird Baking

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