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Lynsey Lou's

Enjoying Life One Bite at a Time!

No-bake

White Chocolate, Peppermint, Marshmallow Pops

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Can you believe Christmas is a week away?  A week!  Have you made your list and checked it twice? Or, are you still struggling with what exactly to get some of those people on your list?  If you have some of those people that are difficult to by for turn to food.  Everyone LOVES food, and the gift of a homemade good and treats mean so much since you have to take the time and put forth the effort to make them.

I have an incredibly easy idea to show you today, and I’m so excited for you to check it out.  White chocolate, peppermint, marshmallow pops.  These little treats are no-bake and the perfect option for a quick, homemade gift or party favors to give your Christmas party guests.

These pops are cute, clever and so delicious.  To me, peppermints scream Christmas and they add the perfect pop of color and flavor to these fluffy, white marshmallows and creamy, white chocolate.

These could be placed in a clear cellophane and tied with a red ribbon and given as fun Christmas treats.  They could also be served along side a mug of hot cocoa and used as a stirring stick to give your cup of silky smooth chocolate just a hint of white chocolate and mint.

So, if you’re looking for an easy treat to make for those special someones, or a fun addition to a hot chocolate bar this would be a fun option.  These would also be fun treats to make with your kiddos to get them involved in the holiday baking.

White Chocolate, Peppermint, Marshmallow Pops

Ingredients:

1 Dozen mini candy canes
1 Dozen jumbo marshmallows
1 1/2 Cups white chocolate, roughly chopped
1/4 Cup finely crushed peppermint pieces

Directions:


Line a work surface with was or parchment paper.

Place one marshmallow on the straight part of each candy cane and set aside.

Place white chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each, until melted and smooth.  Remove from microwave and stir vigorously for about 10 seconds.  Dip marshmallows in the melted chocolate and bring the chocolate up to cover the sides of the marshmallow.  Sprinkle with peppermint pieces and place on the wax paper.  Repeat process until all the marshmallows are covered.

Once the chocolate is set, place in an airtight container or wrap in cellophane bags and tie with ribbon.

Recipe source: A Lynsey Original

Butter Toffee Rice Krispie Treats

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This time of year we get wrapped up in so many things; two in particular are elaborate holiday spreads and pumpkin everything.  I know I am guilty of both.  As I’ve mentioned before, I get wrapped up in the research and planning of what I will make to help contribute to the big meal.  And, I’m just as guilty of falling face first into as many pumpkin recipes I possibly can.

I think it’s easy to let ourselves get wrapped up in our own little world of planning and pumpkin ecstasy, all the while forgetting about the simple things in life and the fact that there are some people out there that just don’t care that much about pumpkin.  So, I decided it was time to take a step back from my dessert planning and pumpkin coma.

I wanted to make something not only for the non-pumpkin fans, but also for those little’s that could care less about some show stopping dessert.  They would rather have a slice of vanilla cake, a scoop of ice cream or even a rice krispie treat instead.

Let’s talk about those rice krispie treats for a second.  I love these things, always have.  Aside from the gooey, marshmallow-y goodness, one of my favorite things was pulling a chair up to the counter and helping my mom make them.  There’s something so magical about seeing those marshmallows fluff up into a big cloud just awaiting to envelop all those crispy little pieces of cereal.  Don’t you agree?

Tucker is just as infatuated with the treats and process as I was…and still am.  So, when I mentioned something about making these treats he was in the kitchen before I could finish my sentence.  He loves watching the marshmallows melt, pouring in the cereal and mashing the treats in the pan.  But most importantly, he’s quality control.  Tasting each ingredient before it’s added to the mix, he sometimes goes back for a 3rd, 4th and even 5th test of the marshmallows.  And honestly, who could blame him?

So, these treats are right up his alley.  They are full of butter flavor with bits of chocolate and toffee throughout the bars.  Not only are there melted marshmallows to bind the cereal together, I also put some marshmallows in right before spreading in the pan to give it that extra gooey, marshmallow-y texture.  They are topped with more heath bits as well as a smidge of salt to compliment and balance the sweet.

Folks, these treats are amazing.  They are rich with a caramel undertone, bits of delicious heath bits in each bite.  It may not be pumpkin or apple, but these treats are still ideal for the holidays and the perfect treat to make with your kiddos!

Butter Toffee Rice Krispie Treats

Ingredients:


4 Cups mini marshmallows, divided
5 Cups Rice Krispie cereal
3 Tbsp unsalted butter
1 Tbsp dulce de leche
3 Tbsp Coffee-Mate butter toffee creamer
3/4 Cup Heath milk chocolate toffee bits, divided
1/2 Tsp sea salt

Directions:


Line a 8×8 or 9×9 pan with parchment paper.  Spray with non-stick cooking spray and set aside.

Spray a large,microwave-safe bowl with non-stick cooking spray.  Place 3 cups marshmallows and butter in the bowl.  Place in the microwave and heat until butter and marshmallows are melted, about 45 seconds to a minute and half, check after the 45 second mark.  If the marshmallows look almost to the melted stage, add the dulce de leche and heat for an additional 10 seconds.  Remove and stir to combine ingredients.  Add the creamer and stir to combine.  Pour the cereal in the mixture and stir until completely coated by the marshmallow mixture.  Add 1/2 cup of heath bits and stir to incorporate.  Pour in the remaining cup of marshmallows and gently fold in.

Pour the treats in the prepared pan and gently spread into an even layer.  Place a piece of wax or parchment paper over the top and gently press to form an even layer, do not press too hard as it will pack the treats and dry them out.  Sprinkle the salt and remaining heat bits over the top of the treats, place parchment or wax paper over the top and gently press into the top of the treats.

Set treats aside and allow to cool for 30 minutes to an hour.  Remove and cut into 2 inch squares.  Enjoy!

Recipe source: A Lynsey Original

No Bake Pumpkin Dulce De Leche Cheesecake Tartlettes

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The holidays are here!  Halloween is just a warm-up for the food and indulgences we are about to consume for the next two months.  I love the holidays; the friends, family, and the amazing food.  The food that everyone dreams of for 9 months out of the year.  I would say 10 but everyone is recovering in January from all the turkey, dressing, sweet potatoes and sweets that they ate over the last two months.

But, now it’s November and it’s time to bring on the food.  Turkey, dressing, cranberry sauce and the desserts.  Pies, cakes, and cheesecakes, just to name a few.  I think I look forward to the main course as much as I look forward to all the desserts, both classic and new.  

I love trying new desserts to present at Thanksgiving, and I’m so grateful my family allows me to practice my passion by leaving my options open to make new desserts to grace the Thanksgiving table. This is an honor I don’t take lightly.  I spend months reading, researching, pinning and even writing recipes.

I love the recipes that are labors of love just as much as those recipes that take minutes to assemble.  But, I know there are many out there that don’t share my love for being in the kitchen and well, there are instances when we just don’t have time to fire up the oven and bake something.  In those instances we need quick, and the quicker the prep time the better.

Typically when I think quick, cheesecake is not the first thing that comes to mind.  Until now.  I have a no-bake pumpkin cheesecake that is just as rich, creamy and silky as any baked cheesecake.  These, however do differ a bit.  They have an extra ingredient that really takes it over the top, dulce de leche. That rich, creamy caramel takes these little beauties to a whole new level.

These cheesecakes are light, creamy and almost have the texture of a mousse.  They are comprised of pumpkin, cream cheese, a few spices, dulce de leche, then whipped cream is folded in to give it that light airy texture.  They are then spooned into flaky fillo shells with a small scoop of dulce de leche.  To finish them off they are topped with another layer of the creamy caramel, a dollop of whipped cream and a sprinkle of cinnamon.

These are just as impressive as any other dessert on the dessert table.  But they are also ideal for a quick dessert for entertaining any unexpected guests that appear during this holiday season.  So let the celebrations begin!

No Bake Pumpkin Dulce De Leche Cheesecake Tartlettes

Ingredients:


1 Package mini fillo shells
2 Oz cream cheese or Greek yogurt cream cheese, room temperature
2 Tbsp pumpkin puree
1/8 Tsp pumpkin pie spice
1/8 Tsp cinnamon, plus more for garnish
3 Tbsp powdered sugar
11/2 Tbsp dulce de leche, store bought or homemade, plus more for assembling
1/4 Cup whipped cream, plus more for topping

Directions:


Place cream cheese in a medium bowl, beat on medium until creamy.  Add pumpkin and beat until incorporated.  Add pumpkin pie spice, cinnamon, powdered sugar, and dulce de leche and mix to incorporate.  Add whipped cream and fold to combine.

Place 1/4 teaspoon of dulce de leche in the bottom of each shell.  Spoon a tablespoon of the pumpkin filling in each shell, drizzle with additional dulce de leche, whipped cream and cinnamon.  Place in refrigerator and chill until ready to serve.

Recipe source: A Lynsey Original

Strawberry Cheesecake Batter Dip

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

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

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

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

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

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

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

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

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

#letsfindacure

Strawberry Cheesecake Batter Dip

Ingredients:


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

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

Directions:


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

Recipe source: A Lynsey Original

Graduation Oreo Cookie Pops

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Oreo cookies are one of my all time favorite cookies, and I believe pretty much everyone of you out there would agree with me.  At any point in the day, there’s nothing better than getting a couple of Oreos and a tall glass of ice cold milk and dunking those deliciously crunchy wafer cookies into milk and devouring them.  What, if anything, could take this insanely delicious cookie up a notch?  Well, coating it in white chocolate.  And yes, Oreo’s also thought of that too.

Since it’s graduation time and everything’s cuter on a stick, and tastes better once it’s been enveloped in chocolate; I thought it would be a fun idea to make custom Oreo cookie pops with personalized messages to this years senior class.  And, to add a pop of color they’ve been rolled in colorful sprinkles!  To customize them even more you could use sprinkles that are the schools colors.

These would be a fun gift to give to guests who have attended your graduates party.  Simply wrap them in a cellophane bag and tie with a cute ribbon in the school colors.  These would also be a fun addition to the food table for the guest to snack on while they are at the party.  No matter whether they’re favors or to snack on during they party, they’ll be a hit with the graduates and party guests!

Graduation Oreo Cookie Pops

Ingredients:


10 Oreo cookies
2 Cups white melting chocolate
10 Cake pop sticks
Sprinkles
Food Writing Pins or Royal frosting

Directions:


Line a clean work surface with wax paper.  Carefully split the Oreos in half and lay them on the wax paper.  Gently press the sticks in the center of the filling, being careful not to break the wafer.  Place the chocolate in a microwave safe dish and heat in 20 second intervals, stirring after each interval, until completely melted.

Once the sticks are placed on the cookies, place half a teaspoon of melted chocolate on top of each stick and gently but firmly press the other wafer on the melted chocolate.  Continue process with the remaining cookies.  Allow to sit for a few minutes until the chocolate has set.

Meanwhile, place sprinkles in a shallow bowl.  Once the chocolate has set, coat each cookie in the white chocolate.  Roll the edges of the chocolate coated cookie in the sprinkles, set aside and allow to dry.  Continue process with remaining cookies.

Once the chocolate has set, write messages on the cookie with pins or pipe with royal frosting.

Wrap in cellophane bags for favors or place in a stand or vase for a party.

Cheesecake Batter Dip

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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

Honey Peanut Butter Dipped Ritz Cookies

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Chocolate and peanut butter is a classic combination that is loved by so many.  Peanut butter cracker sandwiches is another thing that is timeless and that is enjoyed by people of all ages.  There’s just something so good about that combination; sweet, crunchy peanut butter on top of a flaky, salty Ritz cracker, it hits all the right notes.

Now what if you were to take all of the above; chocolate, peanut butter with a tough of honey, and crackers and combine them?  Pretty amazing, right?  These are so simple to make and they provide you with a quick and delicious dessert that’s ready in no time. 

These dipped Ritz are also ideal for individuals who want to give their neighbors, friends and co-workers something sweet but aren’t so into baking.  With these cookies you’re able to give them a sweet treat without even turning on the oven.

This takes those classic peanut butter cracker sandwiches and envelopes them in a delicious milk chocolate blanket.  I topped them with a pinch of sea salt and this addition not only adds another layer of that salty sweet that I love but it also dresses it up just a bit.  This is a great option for the Christmas cookie platters, to wrap up in a cute cellophane bag, or to snack on at your Christmas gathering.  They are also a perfect option for your Christmas cookie swap.

Honey Peanut Butter Dipped Ritz Cookies

Ingredients:

24 Ritz crackers
3/4 Cup peanut butter, I used crunchy
4 Tbsp honey
6-8 Oz chocolate
Sea salt, for topping, optional

Directions:

Chop the chocolate and place in a microwave safe dish.  Heat in 20 second intervals, stirring after each, until the chocolate is melted. Once the chocolate is melted stir vigorously for 30 seconds.

Place the peanut butter and honey in a medium bowl and stir to combine.

Line a work surface with wax paper.  Place 12 of the crackers, flat side up, on the wax paper.  Place one tablespoon of the peanut butter mixture on each cracker.  Place the other crackers on top of the peanut butter and press lightly. 

Dip each sandwich in the melted chocolate, tap to remove excess chocolate and place on the wax paper.  Sprinkle with sea salt.  Repeat with remaining crackers.

Recipe source: A Lynsey Original 

Pumpkin Cheesecake Dip

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Is pumpkin your thing?  What about cheesecake?  Well then, what about pumpkin cheesecake?  If you answered yes to any or all of the above questions then this is the dessert for you.  Pumpkin cheesecake dip.  Oh yes, it’s every bit as good as it sounds but with have of the work of cheesecake.  All the goodness of cheesecake with half the work?  Too good to be true?  Absolutely not! 

Let me tell you, this dip is nothing short of amazing.  But I mean look at what we are talking about, pumpkin cheesecake dip.  How could it be anything but incredible?  You know me and my pumpkin, I’m a fan to say the least.  And this dip, well, this dip has everything I expect from a good pumpkin dessert…and then some.

It’s full of pumpkin flavor and all the warm spices you expect from any good fall dessert; cinnamon, pumpkin pie spice, and brown sugar.  It’s light, fluffy, and creamy, so easy to make and comes together in no time.  There’s no baking involved, making the a perfect option for a dessert that needs to be whipped up for a last minute get together.  All the things that a good dessert is made of.  

To garnish this dip I topped it with a sprinkle of cinnamon and some graham cracker crumbs.  You could also top it with chopped pecans, chocolate chips or white chocolate chips.  I served it with Stacy’s pound cake crisps, but apples, pretzels, vanilla wafers or graham crackers would be delish as well.  This dip would be the perfect pre-feast snack at your Thanksgiving gathering or any festivities going on throughout the holiday season!

Pumpkin Cheesecake Dip

Ingredients:

1 Stick (8oz) cream cheese, room temperature
3 Tbsp brown sugar
2 Tbsp powdered sugar
2 Tbsp white sugar
1/4 Cup pumpkin puree
1/2 Tsp ground cinnamon
1 Tsp pumpkin pie spice
1/2 Cup heavy whipping cream

Directions:

Place cream cheese in a medium mixing bowl along with the brown sugar and powdered sugar.  Beat on high until light and fluffy and sugar is completely combined with the cream cheese.  Add the pumpkin puree, cinnamon and pumpkin pie spice and beat on medium until incorporated.

Place the heavy whipping cream in a medium bowl and beat on high until mixture begins to thicken, about 2 minutes.  Add the granulated sugar and beat on high until peaks begin to form and the texture resembles whipped cream.  Add the whipped cream in the cream cheese mixture and gently fold until combine.

Transfer to a serving dish.  Top with crumbled graham crackers and cinnamon.  Serve with pretzels, graham crackers, or pound cake.

Recipe source: A Lynsey Original

Goblin Goodies (Fall Trail Mix)

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Halloween is almost here, although if you look down the isles at pretty much any large retailer you’d think that Halloween and come and gone and was simply a thing of the past.  It’s amazing how baron all of the isles are that were so recently flooded with costumes, pumpkins, Halloween and fall décor.  Those empty spaces are quickly being filled with Christmas trees, wrapping paper and decorations.  Wow is all I can say.  Well, it may look like Christmas in the stores but I still have plenty of Halloween and fall recipes to share with you! 

I love trail mix and granola.  It’s easy to assemble, customizable and a great snack that is very portable.  I love playing with different flavor combinations and add-ins, the options are endless.  When the different seasons roll around and all the seasonal goodies start hitting the shelf my mind starts racing through all the options. 

This season is no different; when I saw the Halloween chocolate chips and candy corn hit those shelves I immediately snatched some up with full intentions of making some incredibly delicious and festive trail mix.  Mission accomplished!  This trail mix is not only packed full of fall goodies, but is equally as festive with all of the fall colors going on; yellow, orange, brown and cream.  It screams fall. 


Packed full of crunched up pretzels, salty peanuts, sweet candy corn, chocolate chips, crunchy pumpkin seeds and all drizzled with buttery caramel.  This is the ultimate fall trail mix.  It hits all the notes; sweet, salty, crunchy, and chewy.  This is a no bake snack that is incredibly simple to throw together. 

I love carrying a bag of this in my purse to snack on while I’m on the run, but it would also make a terrific party snack or festive favors.  Fill Halloween bags with this mix, tie up with a cute ribbon and attach a little tag.  This would be great for Halloween treats at your kid’s class parties, and if there’s a nut allergy or issue, simply eliminate!  This is a treat that will have every witch and mummy making their way to your door!

Goblin Goodies (Fall Trail Mix)

 
Ingredients:
 
1 Cup lightly salted peanuts
1 Cup pretzels, roughly chopped
1 3/4 Cup candy corn
3/4 Cup baked pumpkin seeds
1/2 Cup Halloween chocolate chips
1/3 Cup Kraft caramel melts
1/2 Tsp water
 
Directions:
 
Line a baking sheet with wax or parchment paper and set aside.
 
Spray a large bowl with non-stick cooking spray and add peanuts, pretzels, and pumpkin seeds and stir to combine.  Spray a spatula with non-stick cooking spray and set aside. 
 
Place caramels and water in a microwave safe bowl and heat in 25 second intervals, stirring after each interval, until melted.  Once the caramel is completely melted and smooth, pour over the mix and stir, using the prepared spatula.  Once the mixture is coated entirely, add the candy corn and chocolate chips and stir to combine.
 
Spread the mixture evenly on the prepared baking sheet and allow to set for at least an hour, until the caramel is dry.  Place in an airtight container to store.  Lasts for about 1-2 weeks.
 
Recipe source: A Lynsey Original 
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