Valentines Week 2015

Name: Strawberry Fool
Prep time: 10 min
Total time: 40 min
Yield: 2
Ingredients: 1 1/2 Cup strawberries, hulled and chopped; 1 Tbsp granulated sugar; 3 Tbsp powdered sugar; 1 1/2 Cups heavy whipping cream; 1 1/2 Tsp vanilla

Brownie and Red Velvet Cookie Tart with Cream Cheese Whipped Cream

February 13, 2015 by Lynsey Leave a Comment

Valentine’s day is tomorrow. Have you made your reservations? Are you avoiding the chaos and crowds and staying in? We’re having a low-key evening at home complete with an amazing meal and a glass (or 2) of red. No Valentine’s meal, whether you’re dining out or staying is, is complete without an amazingly decadent and over the top dessert.

I’ve shared a week’s worth of desserts with you all with the focus of Valentines. Whether you and your special someone are chocoholics, or you prefer a chocolate-less indulgence I’ve covered all the bases. But, no Valentines or week dedicated to Valentines is complete without at least one red velvet recipe.

What is it about red velvet that has people going crazy for it, especially during the month of February. It is red, which is the color of love. It is also chocolate, which is synonymous with Valentines. So, maybe it’s the fact that red velvet meets all the requirements for the day of love.

So it seemed only right to wrap up Valentine’s week with some sort of red velvet concoction. I wanted to make something that was incredibly over the top. Something that hasn’t been done a million times and something that was completely indulgent and would make my special someone’s eyes pop wide open at just the site of it.

Since I’m a chocolate fiend, I decided to take the subtle chocolate taste of red velvet and amp it up by…oh, a thousand. So, I introduce you to a brownie red velvet tart. And because no red velvet cake it complete without cream cheese frosting, I topped it with a cream cheese whipped cream.

So, without further adieu let me introduce you to this incredibly, over the top dessert that is making an appearance just in time for the day of love. It starts with a red velvet cookie crust. Perfectly crunchy on the edges and incredibly chewy on the inside. The beautiful, red crust is filled with an amazingly, fudgy, chocolate brownie complete with both dark chocolate and white chocolate chips. And if that’s not enough, it’s topped with freshly whipped cream.

But not just any whipped cream, a cream cheese whipped cream. I think this is probably one of my all-time favorite whipped creams. It’s light and fluffy, subtly sweet and the perfect amount of tang from the cream cheese. This whipped cream is the perfect topping for such a rich and decadent dessert. The tang from the cream cheese helps cut through the richness and sweetness from the brownie and red velvet cookie crust.

So whatever you’re doing tomorrow night. Going out. Staying in. Just make sure you do one thing, and that’s to share a slice of this with your special someone. Or, if you happen to be flying solo, then get a fork, take the pan, cuddle up on the couch, turn on your favorite show and dig in!

Brownie and Red Velvet Cookie Tart with Cream Cheese Whipped Cream

Ingredients:

For the red velvet cookie crust-
1/2 Cup (1 stick) unsalted butter
3/4 Cup brown sugar
3/4 Cup white sugar
1 Tbsp food coloring
1 Egg
1 Tsp vanilla
1 1/2 Cups flour
1 Tsp baking powder
1/4 Tsp salt
1/3 Cup + 2 Tbsp cocoa powder

For the brownie-
1/2 Cup (1 Stick) unsalted butter
2 Oz unsweetened chocolate, roughly chopped
1 Oz bitter sweet chocolate, roughly chopped
1 Cup sugar
2 Eggs
1 Tsp vanilla
1/4 Tsp salt
1/3 + 2 Tbsp flour
1/4 Cup dark chocolate chips
1/4 Cup white chocolate chips

For the cream cheese whipped cream-
2 Oz cream cheese, room temperature
1/2 Cup heavy whipping cream
3 Tbsp powdered sugar

Directions:

Preheat oven to 350. Spray a 9 inch tart pan with non-stick cooking spray and set aside.

For the red velvet cookie crust-
Combine flour, salt, cocoa powder and baking powder in a bowl and whisk to combine. Set aside.

Place butter and both sugars in a large bowl and beat on high until creamed, about 3-4 minutes. Add the egg and beat an additional minutes, until mixture is light and fluffy. Add the red food coloring and mix to combine. Add the egg and vanilla and mix until just combined. Gradually add the flour mixture and mix until just incorporated.

Pour dough into prepared tart pan and pat out into an even, thin layer across the bottom and sides of the pan. You’ll want the crust to be approximately 1/4 inch in thickness. Remove any excess dough, you will have about 3/4 to 1 cup of extra dough (which is perfect for making a few red velvet cookies to snack on!). Place in the freezer while preparing the brownie filling.

For the brownie-
Place butter in a microwave safe dish and heat until almost completely melted. Add the chocolate, stir to combine and return to microwave. Heat in 20 second intervals, stirring after each, until chocolate is completely melted.

Add the sugar and whisk to combine. Once the chocolate mixture has cooled slightly, add the eggs and whisk to combine. Add vanilla and mix until just incorporated. Add the salt and flour and mix until incorporated.

Remove the tart from the freezer. Sprinkle the dark chocolate chips over the tart crust. Slowly pour the brownie in the tart and spread into an even layer. Sprinkle the white chocolate chips over the brownie batter.

Place tart in the preheated oven and bake for 25-30 minutes, until edges are set and toothpick inserted in the center comes out clean. There may be a few crumbs on the toothpick and that’s completely fine. Be sure not to over bake the tart as the red velvet cookie may become too hard to cut.

Allow tart to cool.

For the cream cheese whipped cream-
Place cream cheese in a bowl and beat until creamy. Add the heavy whipping cream and the powdered sugar and beat on high until stiff peaks begin to form, be sure not to over beat. Spoon over the cooled tart.

Garnish with chocolate shavings, if desired. Slice and enjoy!

Recipe source: A Lynsey original

Raspberry Lime Mule

February 12, 2015 by Lynsey 2 Comments

I was first introduced to the Moscow Mule by my sister-in-law. She and her husband had gone out one night and were intrigued by a cocktail that was served in a copper mug. She immediately tried one and was hooked. The next time we visited them, she whipped some of these up for Spencer and I to try and just like her, I was hooked.

While I had the love for the cocktail, sadly I had no copper mugs. While they are still good enjoyed in a glass, it’s just not quite the same. Well, my copper mug dilemma was solved for Christmas. On Christmas morning I unwrapped 4 beautiful hammered copper mugs!

The only thing I had left to do was break those new mugs in and enjoy my new favorite cocktail. I love the original Moscow Mule. Ginger beer. Lime. Vodka. And sometimes a touch of mint. As much as I love the original version, it can be improved upon a bit. But only minimally, by adding a handful of fresh fruit.

I’ve played around with a lot of different flavor variations, but with Valentines just around the corner I wanted to make a Mule that would be perfect to enjoy on the day of love. As much as I love strawberries, and yes, I do have a strawberry mule that I’m dying to share with you but I’m going to wait till the weather warms up just a bit. I decided to forgo a strawberry drink for Valentines and go with another incredibly delicious fruit that comes in second to the strawberry this time of year, the raspberry.

Sweet raspberries and tart lime are the perfect combination. This duo pairs wonderfully with the crisp ginger beer. And those copper mugs, well those just step up the presentation about 100%. And they also help keep your cocktail chilled until the last sip.

It’s no mystery why Mules are so popular and at the top of so many people’s list of favorite cocktails. These cups were taunting me throughout the shooting process. Just screaming at me from the other side of the camera. While I was beyond happy with the stark white background and how the bright red raspberries jumped off it, I cut the shoot a little short so I could start sipping away.

Both Spencer and I were in total agreement, these mules are amazing. The perfect blend of tart, sweet and crisp. Whether you need a pre-dinner cocktail, something to sip on during the main course or a final beverage after the meal, these raspberry lime mules would be perfect. Good for you, there won’t be any required pictures before you sip, so you can make them and enjoy!

Raspberry Lime Mule

Yields: 2 (16 oz) glasses
Ingredients:

3 Oz Vodka
Half lime, cut into quarters
1/2 Cup raspberries, plus more for garnish
12 Oz ginger beer

Directions:

Place 1/4 cup of raspberries and a 2 quarters of lime in each cup. Using a muddle, firmly press the limes and raspberries until the raspberries are crushed and the juice is released from the lime. Add one and a half ounces of vodka to each glass, stir to combine. Fill each glass about half way with ice. Top off with ginger beer and stir to combine. Garnish with additional raspberries and a lime wedge. Enjoy!

Recipe source: A Lynsey Original

Personal Brownie and Fruit Trifles

February 11, 2015 by Lynsey Leave a Comment

When I hear the word trifle my mind instantly goes to Friends and the infamous “Thanksgiving” episode. You know the one, right? Monica finally agrees to let Rachel help out and bring a dessert, a trifle to be exact. All goes well, except for one minor thing; Rachel mixes recipes for a sweet and savory trifle.

The end result was definitely an original. I can still see Joey and Ross’ face as Rachel points out all the individual layers. “Ladyfingers, jam, custard (from scratch), raspberries, more lady fingers, beef sauteed with peas and onions, another layer of custard, bananas and then some whipped cream on top.” Joey’s review of the dish is by far the best. “Beef? Good. Custard? Good. Jam? Goooood.”

Needless to say, I love friends. But before you start questioning just exactly what type of trifle I’m sharing with you, rest assured it is not a sweet and savory Rachel-inspired creation. Aside from trifles making think about one of my all time favorite shows, it’s also one of my favorite desserts.

Trifles are many things. They are so easy to make. Make a show stopping addition to the dessert table. A delicious way to utilize leftover brownies, cookies and cake. Incredibly cute when they are made in small, single serve portions. Oh, not to mention,they are delicious.

But let’s talk about this particular trifle. This one holds a special place in my heart. To start, these are made in single serve portions. Not only are individual desserts so cute and fun, but sharing is optional. I’d have to say my favorite part of this trifle is the brownie.

These brownies are pure perfection. Intensely chocolaty, slightly crispy edges, incredibly fudgy and bits of chocolate chunks throughout. These brownies are amazing and rich, but they are also the perfect addition to this trifle. Layers of brownies topped with a airy, slightly sweet mascarpone whipped cream and sweet and tart berries.

These trifles are ideal for entertaining and perfectly portioned. They are incredibly easy to make but will definitely wow your guests. They are also impressive enough to serve at the end of a special meal.

If you still haven’t decided on dessert for your Valentine’s celebration then go ahead and put this trifle on the menu. Valentine’s is all about fruit and chocolate and what better way to enjoy the two than with this beautiful trifle.

Personal Brownie and Fruit Trifles

Ingredients:

For the mascarpone whipped cream-
1/2 Cup heavy whipping cream
1 1/2 Tbsp powdered sugar
2 Tbsp mascarpone cheese

To assemble-
Brownies cut into 1/2 inch cubes
Strawberries, chopped
Raspberries
2-3 Small mason jars, trifle dishes, wine glasses or cocktail glasses

Directions:

For the whipped cream-
Place heavy whipping cream, powdered sugar and mascarpone in a bowl and beat on high until light and fluffy and stiff peaks form.

To assemble-

Fill each glass in alternating layers of brownie cubes, whipped cream, and fruit. Topping with whipped cream and garnishing with a strawberry or raspberry. Serve immediately.

Recipe source: A Lynsey Original

Strawberry Fool

February 10, 2015 by Lynsey Leave a Comment

Strawberry Fool is one of the most luscious, yet simplest desserts around. Fresh strawberry puree is folded into homemade whipped cream and topped with a sweet shortbread cookie.

Have you heard of a fool? Well, you probably have but not in the sense that I’m talking about! I’m sure everyone has heard of a food and maybe knows one or two. But the type of fool I’m talking about is in reference food!

What exactly is a fool?

A fool is a dessert that dates back to the 16th century and originates from England. The traditional fool starts out with a custard base. To that pureed fruit is folded in, it’s chilled and served. But, as time has progressed and people’s desire for the quick and easy surpassed tradition, the cooked custard has been replaced (at least here in the states) with a sweet, whipped cream.

It’s been updated slightly and takes a fraction of the time.

So, the modern day fool is a lightly sweetened fruit puree that has been folded into freshly whipped cream. It is one of the simplest desserts that you’ll ever make, but also one of the most amazing things that will ever grace your lips.

This dessert is extremely decadent, yet so easy to prepare. It almost seems silly to be posting a recipe that is 5 ingredients and the hardest thing required is whipping cream. But, here I am posting it anyway. Because honestly, it would be a shame not to share such an amazingly easy recipe with all of you.

This is a dessert that can be enjoyed year around and would be especially amazing using all sorts of fresh fruit during the summer months. But don’t let the lack of fresh fruit deter you from making this during the winter months, frozen fruit would definitely be sufficient. So the next time you need an impressive and delicious dessert, don’t spend hours in the kitchen, spend less than 30 minutes from start to finish on a dessert that will wow your guests or special someone.

I kept this particular recipe simple and wanted to highlight the sweet flavor of the juicy strawberries. I do think the addition of orange zest, lemon zest or lime zest would be an amazing addition. Get creative and play with different flavor profiles. You could all add a splash of grand mariner or any other flavored liquor. The options are endless.

Strawberry Fool

Yield: 2 Servings

Prep Time: 10 minutes

Additional Time: 30 minutes

Total Time: 40 minutes

Strawberry fool is a luscious yet simple dessert. Fresh cream and homemade strawberry puree are folded together to create a dreamy dessert. Simply garnished with more berries and a delicious shortbread cookie.

Ingredients

1 1/2 Cup strawberries, hulled and chopped
1 Tbsp granulated sugar
3 Tbsp powdered sugar
1 1/2 Cups heavy whipping cream
1 1/2 Tsp vanilla

Instructions

Place strawberries in a small bowl and sprinkle with granulated sugar. Allow to sit for about 15-20 minutes, allowing the strawberries to macerate.
Once the strawberries have had time to rest, remove about two-thirds of the berries and place in a food processor and puree.
Transfer the puree back to the bowl with the remaining strawberry chunks. Toss to combine. Set aside.
Place the powdered sugar, heavy cream and vanilla in a mixing bowl and beat on high until stiff peaks form. Be sure not to over mix.
Gently fold the strawberry mixture into the whipped mixture.
Spoon into serving dishes, transfer to the fridge and allow to chill at least 30 minutes or until ready to serve.
Garnish with additional strawberries and shortbread cookie, if desired.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 729Total Fat: 65gSaturated Fat: 41gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 202mgSodium: 50mgCarbohydrates: 34gFiber: 3gSugar: 30gProtein: 6g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

This post may contain affiliate links. If you purchase an item through a provided link we may receive a small amount of revenue at no additional cost to you. Thank you!

Some of my favorite products:

Knockoff Swig Sugar Cookies

February 9, 2015 by Lynsey Leave a Comment

There are several recipes out there that claim to be “the best” or “the ultimate”, but that is a claim I don’t make lightly. But just like anything, if you read or here that one particular recipe is “the best ____” ever then there has to be at least some truth to that claim. Wouldn’t you agree?

Well, this particular cookie has been deemed the best ever sugar cookie by countless blogs and

reviews. These cookies originated from a little town in Utah from Swig; a sweet shop that specializes not only in the infamous sugar cookie but several specialty sodas (the dirty Coke is a list topper) and other treats. I read that someone literally drove 5 hours and waited at least another 30 minutes in line just to get one of these amazing cookies. That alone was enough to spike my interest. So, after reading the umpteenth review about just how good these cookies were I decided it was time to give them a try.

Now, before we go any further I have to say I’ve never tried the original swig sugar cookie. I honestly can’t tell you how these compare the actual cookie from the shop. I can however tell you that these are a monster of a cookie. They are huge and picture perfect.

The cookies themselves aren’t overly sweet. The edges have a rough, crinkle like finish. They are slightly crunchy due to a light sugar topping that is applied when the cookies are flattened, but the insides are light, fluffy and just downright delicious. The cookie itself is good, but it’s the frosting that puts them over the top. The sour cream frosting I could literally eat by the spoonfuls. The signature Swig frosting is pink, however I didn’t have any food coloring on hand when I made them so I opted for basic, white frosting with pink sugar sprinkles and it was delish.

These cookies were amazing. My hopes and expectations were definitely met and they were all they were hyped up to be. I love the rustic, crinkled edges. I’ve never seen another cookie those edges. Then a hefty scoop of that amazing frosting is slathered over the top of those perfect cookies and it’s pure perfection.

These cookies not only look like they came from a bakery, they taste like it too! If you have any events or parties (Valentine’s) coming up and you need to bring a dessert that will wow then look no further. These cookies are what you’ve been looking for. They would also be terrific treats or favors. Whatever you do, just be sure to make these and keep at least 3 or so for yourself.

Knockoff Swigg Sugar Cookies

Ingredients:

For the cookies-

1 Cup (2 sticks) unsalted butter, softened

3/4 Cup canola oil

1 1/4 Cup granulated sugar, plus another 1/4 cup for topping

1/2 Cup powdered sugar

1 Tbsp water

1 Tsp vanilla extract

2 Eggs

1 Tsp baking soda

1 Tsp salt

5 1/2 Cups flour

For the frosting-

1/2 Cup (1 stick) unsalted butter, room temperature

1/2 Cup sour cream

5 Cups powdered sugar

1/2 Tsp vanilla

Red or pink food coloring

Directions:

Preheat oven to 350.

Place butter in a large mixing bowl and beat on high until light yellow and creamy. Add canola oil, granulated sugar, powdered sugar, water and vanilla and beat on high until light and fluffy, about 3-4 minutes. Add eggs, one at a time mixing well after each addition.

Add baking soda and salt and mix until just combined. Slowly add the flour and mix until just combined.

Pour remaining 1/4 cup of sugar on a small plate and set aside. Shape dough into golf ball sized balls. Place dough on a cookie sheet that is lined with a silicone baking mat or sprayed with non-stick cooking spray. Leave about 2-3 inches between each cookie. Depending on the size of your cookie sheet you’ll be able to fit 6-8 cookies on the pan. Dip a flat-bottomed cup in the plate of sugar then gently press the dough until it’s about 1/2 inch thick and the edges are crinkled. Dip glass in the sugar before pressing each cookie.

Place in the preheated oven and bake for 8-10 minutes. The cookies will look under cooked, they won’t really have any color to them. They should look firm, so keep a close eye on them as you do not want them to over bake.

For a true Swig cookie, allow the cookies to cool in the refrigerator. ( I wasn’t able to serve them in true Swig fashion since I was making them to take to a function. I will try the Swig style next time!)

For the frosting-

Place butter, sour cream, sugar and vanilla in a large bowl and beat on high until light and fluffy. If the frosting is too tick add milk about a tablespoon at a time. Add just enough food coloring to tint the frosting to a light pink color.

The Swig style is to frost the cookies, chilled, as served. Like I said, I took these to an event so I just frosted them all at once after they cooled. However you decide to frost them, I know you will thoroughly enjoy them.

Yields 2 dozen.

Recipe source: Real Mom Kitchen

Thick and Chewy {Better than} Bakery Style Brownies

February 9, 2015 by Lynsey Leave a Comment

Brownies. What is it about the humble brownie that infatuates so many. My dad and I have had many discussions about this bar. Is it the fact that it’s the best of cookies, bars, cake and fudge all wrapped into one? Possibly. Or, is it that with one bite of the perfect brownie chocolate cravings are quenched? It could be that too. Honestly, I can’t tell you what it is about this bar that makes me obsessed.

I can say that there are so many variations of the brownie. Everyone has their perfect version. Although simple, they can be extremely temperamental. But I guess the last point can be true of pretty much any baked good. But still, who would think something so simple, like a brownie, could be so complex?

Well, once I started looking at all the different versions it didn’t take me long to figure out the brownie was just like ice cream. There are tons of flavors of ice cream to suite everyone’s taste, just like there are several types of brownies to do just the same. There are thick cake-y brownies. Thin fudgy brownies. Brownies filled nuts. Some with coconut. Others with chocolate chips. That’s just a few of the million add-ins that are included in some people’s ultimate brownies. I haven’t even mentioned anything about the frosted variations. So, as we all know there are brownies to suite everyone’s taste.

So what’s my taste. Well, while my tastes on many things have changed over the years, my definition of the perfect brownie has remained the same. A thick, dense brownie that has a lightly crunchy top and incredibly fudgy center. I don’t want that cake-y stuff, it’s just not my cup of tea. If the brownie has chunks of chocolate in it, even better.

I’ve had and made my fare-share of brownies and I’ve consumed a lot of delicious brownies over the years. Although I’ve made several amazing variations, it hasn’t stopped my from trying practically every recipe that I come across that claims to be “the best” or “the fudgiest”. Because, honestly, you can never have too many brownie recipes.

So, without further adieu I share with you the latest recipe in my (ever growing) brownie collection. This has to be truly one of the best brownies I’ve ever put in my mouth. When I pulled these from the oven I was overjoyed with the way they looked. But the final test came after they were cool enough to cut. Because we all know, no matter how good something looks, it is all about the taste. And after waiting as long as I could, which was only about 3 minutes…don’t judge! I dug in. Oh my goodness, these brownies were everything I could have hoped for and then more.

The top had a shiny finish, which is exactly what I was going for in the looks department. At first bite it had a slight crunch followed by a dense, fudgy, gooey brownie with bits of dark and semi sweet chocolate chunks throughout. This brownie is packed with chocolate, it’s rich, moist, and gooey. Everything anyone could want in a brownie. They are rich and packed full of chocolate, but it’s not too much chocolate. I mean cut yourself a piece of brownie, pour a glass of ice cold milk and enjoy. You could also take it a step further and make a hot fudge sundae using this brownie as a base, serve with a scoop of ice cream and a fruit sauce, or if you’re wanting to surprise your sweetheart this weekend you could make a trifle. Stay tuned later in the week for an amazing and simple trifle recipe that will wow that special someone!

{Better Than} Bakery Style Brownies

Ingredients:

1 Stick (1/2 cup) unsalted butter
1 Oz semi-sweet chocolate, roughly chopped
2 Oz unsweetened chocolate, roughly chopped
1 Cup sugar
2 Eggs
1/2 Cup flour
3 Tbsp unsweetened cocoa powder
1 Tsp cornstarch
1/4 Tsp salt
1/2 Cup dark chocolate chips or chunks
1/4 Cup semi-sweet chocolate chips

Directions:

Preheat oven to 325. Line a 9×9 baking dish with parchment paper. Set aside.

Combine flour, cocoa powder, cornstarch and salt in a medium bowl and whisk to combine. Set aside.

Place butter in a microwave safe dish. Heat in 20 second intervals until almost completely melted. Add the chopped chocolates and stir to combine. Return to microwave and heat in 20 second intervals, stirring after each, until the chocolate is melted.

Remove from microwave, add sugar and whisk to combine. Once the mixture is room temperature, add the eggs and whisk to combine. Add the flour mixture and whisk until just incorporated. Add the chocolate chips, fold to incorporate. Pour in the prepared baking dish, spread into an even layer. Place in the preheated oven and bake for 35-45 minutes, until toothpick inserted comes out clean. Remove from oven and allow to cool slightly before cutting. Store in an airtight container.

Recipe source: A Lynsey Original

Don’t Miss a Thing!

Valentines Week 2015

What exactly is a fool?

It’s been updated slightly and takes a fraction of the time.

Ingredients

Instructions

Nutrition Information:

Did you make this recipe?

This post may contain affiliate links. If you purchase an item through a provided link we may receive a small amount of revenue at no additional cost to you. Thank you!

Some of my favorite products:

Footer

Don’t Miss a Thing!