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Lynsey Lou's

Enjoying Life One Bite at a Time!

Quick and Easy

DIY Sharpie Valentine’s Mug

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I know Valentine’s is tomorrow and probably most everyone has bought their gifts and cards.  But, I’m sure there are a few people out there who are still looking for a gift or need a quick, last minute idea for someone.  Well, no problem.  I’ve got you covered.

This DIY Valentine’s mug is so incredibly cute and only costs $2.00 to make.  That includes the mug and the markers.  Just $2.00 for a cute and customizable gift for that someone special!  

All you need is a plain white mug and permanent markers, colors of your choosing.  I found both my markers and the mug at The Dollar Tree.  For this mug, since it’s for Valentine’s, I chose to make a red heart the focus.  I wanted the design to be simple and really highlight the heart.  I drew a big red heart and filled it in and then just to add a little something else, I did a black dot border around the top and bottom of the mug.  It turned out even better than I imagined.
It’s so simple but so incredibly cute.  I was really pleased with the final product.  This is something you could do on your own, but you could also turn it into a craft that can be done with your kiddos.  Tucker loved helping me make the black dots and he was even more tickled to use it to drink his hot chocolate!  Give this mug alone as a gift or fill it with the person’s favorite coffee or hot chocolate and even some homemade marshmallows! 
DIY Valentine’s Mug
Supplies:

1 White mug
Markers of your choice
Directions:

Draw the design of your choice on the mug.  Place on a baking sheet and bake in a 350 degree oven for 30 minutes.  Remove and allow to cool completely.  

Nutella Marshmallows

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Tomorrow is Valentines!  Have you bought your cards, flowers, chocolates and gifts?  Or will you be running by the store tonight or tomorrow at lunch to get your cards and such?  Or, do you even celebrate?

We celebrate Valentine’s in our house but we don’t go over the top.  Maybe a card and a box of chocolates and then I’ll cook a special meal for us, but we don’t buy elaborate gifts and don’t want to fight the crowds at busy restaurants.  Plus, we enjoy spending time with our little guy and staying home is definitely the best way we can take advantage of that on such a busy restaurant holiday.  

Speaking of the little ones, do you do anything special with or for them?  Tucker loves being in the kitchen with me, anytime I step foot in the kitchen he’s right there with me.  He can’t pull a chair up fast enough to assist me in whatever I’m doing whether it’s a grilled cheese, chocolate chip cookies or cutting out sugar cookies.  He’s by my side the entire way through and I love it.  So any time I think of something Tucker can help me with from start to finish we are in the kitchen doing an activity just for him.
These nutella marshmallows are one of those things that are so simple, and only 2 (3 ingredients if count the sprinkles) ingredients and can be customized to his liking.  What’s even more fun than sprinkles?  Cutting them out in fun shapes.  Since Valentine’s is tomorrow we cut out hearts and used some fun Valentine’s sprinkles.  He had a blast making these.
These are so much fun, not only to make but to eat.  Tucker could eat them alone, but they are also a fun topper for a big glass of hot chocolate and would make fun gifts for friends, teachers and even co-workers.  Pop them in a cute mug with some hot cocoa mix and you’ve got a cute, inexpensive and heart felt gift.
Nutella Marshmallows
Ingredients:

1 Cup Nutella
1 1/4 Cup Marshmallow fluff
Sprinkles, if desired
Directions:

Line a loaf pan with parchment paper and spray with non-stick cooking spray.  Set aside.
Place Nutella in a microwave safe bowl and heat for about 15-20 seconds, until it can be easily poured and spread.  Pour in the prepared pan and spread into an even layer.
Next, place the marshmallow fluff in the microwave and heat for 15 seconds, just to soften slightly.  Pour over the Nutella and carefully spread into an even layer.  Add sprinkles, if desired.  Place in freezer until set, at least 1 1/2 hours.

Once the mixture is set, use a cookie cutter of your choice and cut out marshmallows.  The fluff will be easy to go through, but the Nutella may require a little extra force!  Place in a plastic bag and return to the freezer until ready to use or eat!

Yields about 7 moderately sized hearts.

Receipe source: A Lynsey Original 

Valentine’s Saltine Bark

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We are T-minus 4 days to the official day of love.  Are you ready?  Whether you’re celebrating with a special someone, a group of friends or flying solo good food, sweets and a few drinks are a must.  Chocolate goes hand in hand with Valentine’s day, wouldn’t you agree?  But to me, chocolate goes hand in hand with any day!

I’ve been on a major saltine bark kick lately.  You know me and my sweet and salty addiction and this bark hits all those notes; salty crackers, topped with lightly crisp caramel and then of course, the semi sweet chocolate.  I love the classic version, but I also enjoy playing with different toppings and add-ins and since Valentine’s day is right around the corner I came up with a version perfect for the occasion.

This is the basic bark base of saltine crackers topped with caramel and chocolate.  But then to give it a festive and colorful flare, I added some fun Valentine’s sprinkles and some white chocolate chips.  All the yummy, salty and sweet flavor of the traditional saltine bark with a little Valentine’s flare.

Forget the box of store bought chocolates, make a batch of this saltine bark for your special someone, your co-workers or your kiddos classmates.  

Valentine’s Saltine Bark

Ingredients:

40 Saltine crackers (1 sleeve)
1 Cup (2 sticks) unsalted butter
1 Cup brown sugar
1 3/4 Cups semi-sweet chocolate chips
3/4 Cup white chocolate chips
Valentine’s Sprinkles

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 white chocolate chips and sprinkles over the crackers and allow to set.  Once the chocolate has hardened and is set, break the bark in pieces and store in an airtight container.

Recipe source: A Lynsey Original

S’mores Saltine Bark

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So we’re all familiar with the saltine bark that is so popular around Christmas.  The stuff that is infamously called “Crack Bark” for a very good reason.  If I know there is a container anywhere in the house I can’t knowingly pass by it without getting a piece or two.  But why do we save this incredibly delicious and tempting stuff just for Christmas?  If for no other reason than to save our waistline!

Well, I’m going against all good practices and braking all the rules and making this stuff after the new year.  So put those resolutions to the side, get out those stretchy pants and help bend the rules with me!  Cause I’m in the bark making and eating mood and I need some company.

The base of the bark is so simple and basic.  It’s simply saltine crackers, butter and brown sugar.  It’s baked to make a slightly crunchy caramel, after immediately being removed from the oven it’s topped with chocolate chips and then that melted chocolate is spread over the entire tray of crackers.  From there the toppings are all up to you.  Leave it plane, top with nuts, more chocolate or your favorite candy.

This time around I wanted a s’mores bark.  So after removing the crackers from the oven and spreading the melted chocolate over the top I topped it with graham cracker pieces, mini marshmallows and mini chocolate chips.  This has to be one of my favorite barks yet.  I love this stuff and I love s’mores so this is a delicious fusion of the two.  Forget the campfire, fire up your oven and make this s’mores bark today!

S’mores Saltine Bark

Ingredients:

40 Saltine crackers (1 sleeve)
1 Cup (2 sticks) unsalted butter
1 Cup brown sugar
1 3/4 Cups semi-sweet chocolate chips
1/2 Cup mini chocolate chips
1/2 Cup graham cracker pieces
1/2 Cup mini jet puffed Mallow 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 mini chocolate chips, graham cracker pieces and mallow bits over the bark and allow to set.  Once the chocolate has hardened and is set, break the bark in pieces and store in an airtight container.

Recipe source: A Lynsey Original

Nutella Chunks

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I am always looking for new cookie recipes to try.  The ultimate in cookie recipes.  The best cookie that ever touched your lips.  The chewiest, the gooeyiest.  Hands down, the best darn cookie you ever put in your mouth.  I can’t tell you how many recipes I’ve tried, pinned and still have in my archives to try.  Because, honestly, you can never try or have too many ultimate cookie recipes.

But it seems like when a search is done for the ultimate cookie, chocolate chips are always the ones the pop up.  When a search is done for the ultimate cookie there are thousands upon thousands of chocolate chip cookies recipes that show up in that search.  And don’t get me wrong, I bookmark A LOT of them.  But the other day when I was doing one of those infamous searches for the best ever cookies something popped up that I had never seen or thought of before.   It was like magic coming across the screen.  “Nutella chunk cookies”.  You read right, Nutella Chunk, just like chocolate chunks but instead of plain ol’ chocolate (which I love deeply) it’s chunks of that deliciously addicting Nutella. 

Once I read those words I was intrigued and had to find out more about the magic that is Nutella chunks.  Could they be bought?  If so, where?  I’d never seen them so I needed to know more.   When I clicked on that recipe it took me to a blog called The Ivory Hut.  I quickly read over the link and made my way down to the recipe and her step by step directions for homemade Nutella chunks.  Pure genius. 

It was only a matter of a day before I was in the kitchen to attempt making those little morsels of goodness for myself.  I couldn’t practice self restraint with this one.  I had to make these and make them NOW.  I’m so glad I did.  They are so easy to make and only 2 ingredients.  Yes, 2 ingredients.  I think this may be the shortest recipe I ever shared with you, but it’s 2 ingredients that will leave you with pure goodness.  So I won’t keep going on and on, I’ll just urge you to get up, go in your kitchen and make some of these now.  You may want to make a double batch, because like chocolate chips, these are so delicious and easy to pop into your mouth.  So make a big batch, some to snack on and the rest to bake with.        

Nutella Chunks

Ingredients:


6.5 Ounces (half a small jar) Nutella spread
2 1/2 Tbsp Unsalted butter

Directions:


Line a rimmed baking sheet with a silicon baking mat or parchment paper and set aside.

Place nutella and butter in a microwave safe dish and microwave in 20 second intervals, stirring after each, until smooth and glossy.  Be careful not to overcook the chocolate.  Stir the mixture until smooth and combined.  Pour onto the prepared baking sheet.  Spread in an even layer that is about 1/4 inch thick. 

Place in the freezer for at least 2 hours.  Remove and cut into chunks.  Place in a freezer bag or airtight container and return to freezer until ready to use.


Recipe source: Slightly adapted from the Ivory Hut

Deep Dish S’mores Cookies for 2

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When I think of a decadent dessert, one of the first things that crosses my mind is chocolate.  There’s just something about chocolate anything that screams rich, delicious and pure decadence.  Basic cookies, however, typically don’t fit the bill when I think of a show stopping dessert.  But, what about deep dish cookies?  We’re not talking a cookie that’s scooped onto a baking sheet and baked.  No way.  We’re talking about a cookie so massive that it needs a container to control it.

Now, a cookie that is served in it’s own, personal vessel.  Yes, that’s a show stopper.  A cookie that is so massive that it dawns the name “deep dish”.  Deep dish, a title that was once only associated with pizza or maybe a pie has now crossed over to the cookie world.  A deep dish s’mores cookie…for 2.

A dessert that makes the perfect portion for 2 people.  One that would make the perfect end to the perfect evening with you and your special someone.  I can’t think of any way that I would rather end a meal than with this ultimately, rich chocolate cookie hot out of the oven.

This, my friends, isn’t just a regular ol’ cookie.  This is a cookie that is a rich chocolate cookie base.  But that’s not all, it’s studded with mini chocolate chips, miniature marshmallow bits, and chunks of graham crackers.  All the goodness of a s’more packed into a deliciously huge cookie.  Once it’s baked it’s pure perfection; slightly crunchy on the outside and deliciously fudgy and chewy on the inside.  What would make it better?  Topping it with a small scoop of ice cream and a drizzle of chocolate syrup.  Now this cookie would be a show stopper, in my opinion!  So this Valentine’s day (or any time you’re planning a special meal for that special someone) add this to the menu!

Deep Dish S’mores Cookies for 2

Ingredients:


6 Tbsp unsalted butter, melted
2 1/2 Tbsp brown sugar
3 Tbsp granulated sugar
1 Egg
1/4 Tsp vanilla
1/4 Tsp salt
7 Tbsp flour
3 Tbsp cocoa powder
6 Tbsp mini chocolate chips
4 Tbsp Jet Puffed Mallow Bits
3 Tbsp graham cracker chunks

Directions:


Preheat oven to 350.

Spray 2 ramekins with non-stick cooking spray and set aside.

In a medium bowl combine melted butter, brown sugar, granulated sugar and the egg and whisk to combine.  Add vanilla and stir to combine.  Add salt, flour and cocoa powder and whisk until incorporated.  Add the chocolate chips, marshmallows and graham crackers and fold until evenly incorporated throughout the batter.

Divide the dough between the two ramekins.  Place in the preheated oven and bake for 12-15 minutes.

Remove, top with ice cream and a drizzle of chocolate syrup, if desired and eat immediately.

Recipe source: A Lynsey Original

Creamy Clam Chowder

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Before I go any further, I have a confession.  I’ve never had clam chowder.  I’ve never had the canned stuff, a bowl from a restaurant, or any at a friends house.  I’m not really sure why I haven’t had any before now.  Now Spencer, on the other hand, LOVES clam chowder.  He is, however, picky when it comes to the chowder.  He’ll taste it at restaurants, if available, but he’s kind of a snob when it comes to clam chowder.

So, the other day when I asked if he’d like me to make clam chowder for supper his eyes lit up like a kid in a candy store. I instantly had my answer, so then it was a matter of finding a recipe that would be good enough for this chowder snob.  We looked a several different recipes before we came across “the one”.  And with one glance of the ingredients he was sold.

The base of the chowder is thick and creamy and full of so much flavor.  The pieces of bacon not only add a salty element but also adds a layer of crunchy texture.  It’s packed full of tender chunks of potatoes and perfectly sized pieces of clam.  There are so many flavors and textures going on in this soup and they all work together to make a deliciously rich chowder. 

This clam chowder gives you that big, bold, rich taste of a soup that has simmered all day but actually requires very little prep and cook time.  It comes together so quickly, making it perfect for a weeknight meal but that big bold taste that makes it ideal for entertaining or an appetizer before a delicious seafood meal. 

Creamy Clam Chowder

Ingredients:


3 Strips thick bacon, cut into 1/4 inch pieces
2 Tbsp vegetable oil
1 Medium onion, finely chopped
2 Tbsp + 1 Tsp flour
1 (8oz) bottle clam juice
3 1/2 Cups whole milk
1 Large potato, peeled and cut into 1/2 inch chunks
2 (6.5 oz) cans chopped clams, drained
Dash of hot sauce, optional
Salt
2 Tbsp minced parsley

Directions:


Place bacon and oil in a large stockpot and place over medium heat.  Cook until the bacon begins to crisp, stirring occasionally, about 4 minutes.  Add the onion and cook until softened, about 4 minutes.  Add the flour, and stir continuously for about 2 minutes.  While stirring continuously, slowly pour in the clam juice and bring to a boil.

Once the clam juice is incorporated add the milk, potatoes and hot sauce (if desired) and stir to combine.  Season with salt and pepper.  Increase the heat to medium-high and bring to a boil.  Reduce to a simmer and cook until the potatoes are fork tender, about 10-12 minutes.  Taste, adjust seasonings, if needed.

Ladle the chowder into bowls or cups, garnish with parsley and serve.

Recipe source: slightly adapted from All You

Single Serve Chocolate Chip Cookie

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Okay, so have you ever found yourself in dyer need of a cookie but there’s not one to be found.  Or, you really don’t need to bake an entire batch…because let’s face it, you’ll sit around and eat every single one in one sitting?  (or maybe that’s just me, but no one’s judging here) Or you’ve created incredibly picky cookie connoisseurs who will only eat cookies warm, straight from the oven?  Because, yeah, I’ve done that at my house.
So, if you find yourself shaking your head in agreement, or you just need one little cookie to get you through then I have something amazing for you!  A single serve cookie.  That’s right; one cookie.  No need to sit in the kitchen scooping one ball of dough after another.  This, my friends, is simply a matter of mixing a few ingredients and baking it up.
And let me tell you, this isn’t just any cookie or a cookie that is for the faint of heart.  This is a hefty cookie for the most avid of cookie lovers.  Thick, chewy, gooey and full of chocolate chips.  This puts your average cookies to shame; this is the type of cookie you want to indulge in when you’re sitting up by yourself watching re-runs of friends at 1:00 in the morning.  Or, well anytime you need that cookie fix.
So the next time you find yourself in need of an indulgent treat; forgo the pint of ice cream in your freezer, the candy bar sitting in your candy jar, or the 2 pound bag of M&M’s that’s taunting you and make one of these delicious cookies and treat yourself.  After all, you deserve it!
Single Serve Chocolate Chip Cookies
Ingredients:

2 Tbsp unsalted butter
1 Tbsp brown sugar
1 Tbsp granulated sugar
1/8 Tsp vanilla
1/8 Tsp salt
4 Tbsp flour
1/2 Tbsp cornstarch
2-4 Tbsp chocolate chips, depending on taste
Directions:

Preheat oven to 350.  Line a baking sheet with a silicon baking mat and set aside.
Place butter in a medium microwave safe bowl.  Place in microwave and heat for 30-45 seconds, until completely melted.  Add both sugars and vanilla and whisk vigorously for about 45 seconds, until sugars are dissolved.  Add the salt, flour and cornstarch and whisk until combined.  Add the chocolate chips and stir to incorporate.  
Form the cookie into a round, disk shape and place on prepared baking sheet.  Bake for 15-18 minutes; depending on how gooey you like the center.  Remove and enjoy with a tall glass of mil!
Recipe source: A Lynsey Original

Lightened Up Fudgy Brownies

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

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



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

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

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

Lightened Up Fudgy Brownies

Ingredients:
4 Tbsp unsalted butter
3 Oz dark chocolate, chopped
2 Tbsp vegetable oil
1 Cup granulated sugar 
2 Large egg yolks
1 Egg
1 Tsp vanilla
3 Tbsp low fat milk
1/2 Tsp salt
3/4 Cup flour
5 Tbsp unsweetened cocoa powder
1/2 Cup chocolate chips
 
Directions:
 
Preheat oven to 350.  Line a 8×8 pan with parchment paper and set aside.
 
Over a medium bowl sift together the cocoa powder, salt and flour and set aside.
 
Place butter and dark chocolate in a saucepan and place over medium-low heat and allow to melt.  Add the vegetable oil and sugar and stir to combine.  Add the vanilla, milk, egg yolks and egg and whisk.  Whisk the cocoa mixture into the wet ingredients until just combined.  Add the chocolate chips and stir to combine.
 
Pour into the prepared pan and bake for 30-40 minutes, until toothpick inserted comes out clean. 
Recipe source: A Lynsey Original

Date Rumaki

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Well, we are T-minus three days till 2014!  Can you believe it?  Where has 2013 gone?  Just think, tomorrow night we’ll be celebrating the end of another year and waiting for that big ol’ crystal ball to drop. 
Since the countdown to the new year has commenced I’m sure plans and preparation for parties are well underway.  That means drinks are being mixed and bought and menus are being made.

Today I’m sharing a yummy and easy recipe over at The Way To His Heart.  Date Rumaki; it’s simply dates stuffed with a sweet cream cheese mixture and an almond and it’s wrapped in bacon and baked to allow the bacon to crisp.  It’s a simple but amazing recipe.

I was introduced to these little goodies at my brother’s wedding almost 2 years ago and have been infatuated with them ever since.  They are the perfect finger food and would make a terrific addition to your New Year’s Eve spread.
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