Gifts

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

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

Heath Saltine Cracker Toffee Bark

December 6, 2013 by Lynsey Leave a Comment

Saltine bark, cracker toffee bark, Christmas Crack; this is a recipe that is known by many names. The one thing you need to know, however, is that you need this in your life. This is one of those recipes that surfaces every Christmas season and takes over the web. Pretty much everywhere you turn or look you see some variation or another of this amazing bark.

I have been making and enjoying this bark for years now. And let me say, the name Christmas Crack, as bad as it sounds is perfectly fitting because of just how addicting this stuff is. If you judge solely by looks or the list of ingredients you really wouldn’t be wowed. But with one, single bite of this stuff you’d definitely be addicted.

This is the perfect combination of sweet and salty. Light, crispy, almost flaky caramel that enrobes salty crackers. A generous dose of chocolate is then added and spread evenly over the caramel. And that, alone is amazing but I didn’t stop there with this particular variation, I then sprinkled some milk chocolate heath bits over the melted chocolate to add another layer of flavor and texture.

This is one of those recipes that’s incredible and amazes each and every person that sinks their teeth into it. Not only does the taste send their taste buds soaring but another thing that intrigues them is one of the ingredients, Saltine Crackers. Yes, Saltines are the base of this amazingly addictive treat.

After they get over the initial shock of the main ingredient they then want to know “just how do you make this stuff?”. Well, it’s simple, just lay at some crackers, melt some butter and sugar, pour it over the crackers, bake and add chocolate. Simple, right? So not only does the taste WOW during this time of year, but the simplicity appeals to so many that want to make a special treat to share with their friends, family, neighbors and co-workers. Make a batch of this and you’ll be everyone’s favorite person…and make a double or triple batch because this stuff doesn’t last long!

Saltine Cracker Toffee Bark

Ingredients:

40 Saltine crackers, approximately 1 sleeve of crackers
1 Cup (2 sticks butter)
1 Cup brown sugar
1 3/4 Cups semi-sweet chocolate chips
1/3 Cup heath toffee bits

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 toffee bits 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

Homemade Pumpkin Spice Creamer

December 5, 2013 by Lynsey Leave a Comment

So have you seen the International Delight commercial where the lady is standing at the checkout stand counting the bottles of pumpkin spice creamer as they pass her by? The checker is steadily checking and the husband is continuously pulling bottle after bottle of creamer out of the buggy. Do you know this commercial? Do you feel this ladies pain? Oh the things we do to stock up on the short-lived seasonal goodies. But the grief doesn’t stop there. What about when you go to the store to get that seasonal creamer you’re craving out their sold out? You then drive to the next store only to find out they’re sold out too and then the devistation begins.

I’ve been there, have you? And I believe we’re all in total agreement when I say, it’s not a good place to be. Well, I have the answer for all of your predicaments. Homemade creamer. Yup, that’s right, homemade creamer. And believe it or not, it’s incredibly simple.

For the past few years I’ve been promising one of my friends that I would develop a recipe for her weakness, pumpkin creamer. She anticipates this time of year for the rich, thick pumpkin goodness to pour in her coffee. Well, I have finally fulfilled my promise with this pumpkin creamer. And I must say, she was beyond thrilled when I showed up with a sample batch for her to test. Her only request after her initial test, to add a little more cinnamon. More cinnamon, well that was an easy fix.

This creamer was so simple to make and uses simple ingredients that you probably already have in your pantry. Combine the half and half, pumpkin, syrup and spices in a sauce pan and bring to a boil. Allow the mixture to cool then add the condensed milk and viola, you’ve got yourself some homemade creamer! Homemade creamer is the ideal way to make a creamer that is truly customized to your tastes, it’s also a terrific gift for the coffee lover in your life.

Eliminate those frustrating trips to the store or the need to wait until a certain time of year to enjoy your favorite creamer. Make this homemade creamer whenever you have the craving for a little pumpkin in your coffee.

Homemade Pumpkin Spice Creamer

Ingredients:

1 1/2 Cups half and half, divided

1/4 Cup pumpkin puree

1 Tbsp maple syrup

1/4 Heaping tsp ground cinnamon

1/4 Heaping tsp pumpkin pie spice

1 Can sweetened condensed milk

Directions:

In a small saucepan combine 1/2 cup of half and half, pumpkin puree, maple syrup, cinnamon and pumpkin pie spice and stir to combine. Place over medium-low heat and bring to a boil, reduce to a simmer and cook for 15 minutes. Remove from heat and allow to cool completely.

Add the remaining half and half and the condensed milk and whisk to combine. Store in an airtight container for up to a week.

Yields approximately 3 half pint jars.

Recipe source: A Lynsey Original

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