Valentines

DIY Sharpie Valentine’s Mug

February 14, 2014 by Lynsey Leave a Comment

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

February 13, 2014 by Lynsey 1 Comment

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

February 11, 2014 by Lynsey 2 Comments

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

Red Velvet Cream Pancakes with Marshmallow Cream Cheese Frosting

February 10, 2014 by Lynsey 3 Comments

I am so so so excited to share these pancakes with you today. It’s a breakfast I’ve been dreaming up for quite some time and would be the perfect way to start your special someone’s day on Friday. Have you given any thought to your menu(s) for the day? Breakfast? Lunch? What about supper, are you going out or cooking something special? I know Valentine’s is on Friday, a weekday, so some extravagant breakfast that keeps you in the kitchen for several hours is definitely out of the question. But what about taking a breakfast classic, the pancake, and dressing it up for the occasion?

Still uncertain if pancakes are special enough for the occasion? Well, just hold on. How about red velvet pancakes. Getting better, right? But it gets even better. Fluffy red velvet pancakes stuffed with bits of cream cheese and instead of being topped with regular ol’ syrup, they’re topped with marshmallow cream cheese frosting. A mouthful but oh, so worth it.

Red velvet anything screams Valentine’s. Chocolate and the color red, those two things are synonymous with Valentine’s. Red velvet and pancakes. Now that’s a breakfast packed full of goodness and screams love.

These pancakes are perfectly fluffy. Dare I say, probably one of the best and more airiest pancakes I’ve put in my mouth. What’s the difference? Well, instead of adding a whole egg to the batter the egg yolk is added and then the whites are beaten and folded in at the end. Another item that lends to the airy texture is baking soda. So the addition of a little bit more baking soda than most batters along with the beaten egg whites help to create one of the best pancakes you’ll ever have. So, along with having a deliciously fluffy pancake, which is more than enough, how about making that perfect pancake a red velvet pancake? Amazing, right? Right! That perfect pancake is stuffed with bits of cream cheese which adds a tangy richness. Then once they are cooked they are piled high and topped with marshmallow cream cheese frosting.

This would make anyone’s day. So, make a mile high stack of these pancakes for your Valentine on Friday. The perfect and perfectly delicious start to the day for your special someone.

Red Velvet Cream Cheese Pancakes with Marshmallow Cream Cheese Frosting

Ingredients:

For the pancakes-
1 Cup flour
3 Tbsp sugar
1 1/2 Tbsp cocoa powder
1/2 Tsp baking powder
2 Tsp baking soda
Pinch salt
1 Egg, separated
3/4 Cup buttermilk
2 Tbsp canola oil
1 1/2 Tsp red food coloring
4 Oz cream cheese, chilled
Butter, for cooking

For the marshmallow cream cheese frosting-
2 Oz. cream cheese, room temperature
1 Cup mini marshmallows
1 Cup heavy cream
2 Tbsp powdered sugar
1-2 Tbsp milk, if needed

Directions:

For the pancakes-

Preheat oven to 200.

In a large bowl combine the flour, sugar, cocoa powder, baking soda, baking powder and salt and whisk to combine. Make a well in the center and set aside.

In a separate bowl combine the egg yolk, buttermilk and canola oil and whisk to combine.

Place the egg white in a bowl and whisk or beat on high until stiff peaks begin to form. Add a pinch of sugar and beat for an additional 30-45 seconds. Set aside.

Place a large skillet or griddle over low heat.

Pour the wet ingredients in the dry ingredients and whisk until just incorporated. Be sure not to over mix, it will make a more dense pancake, it’s okay if there are still lumps. Once the ingredients are incorporated, add the egg whites and gently fold in. Again, be sure not to over mix or the whites will deflate. Add the red food coloring and mix until just combined.

Cube the cream cheese into small cubes, add to the batter and stir to incorporate.

Place about a tablespoon of butter in the heated skillet or on the heated griddle. Once the butter has melted, pour about 1/4 cup of batter on the pan and cook until the tops start to bubble, about 2-3 minutes, then flip and cook for an additional minute to minute and a half. Transfer to a sheet tray and place in the preheated oven. Continue with remaining batter.

For the frosting-
Place the cream cheese and marshmallows in a microwave safe bowl and heat in 15 second intervals, stirring after each interval, until the marshmallows are mostly melted. Add the cream and stir to combine. Add the powdered sugar and mix. Place in the microwave and heat and additional 15-20 seconds, remove and stir. If the mixture is too thick add a little milk, half a tablespoon at a time.

Immediately top the pancakes with the frosting and serve.

Recipe source: A Lynsey Original

Deep Dish S’mores Cookies for 2

January 23, 2014 by Lynsey Leave a Comment

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

Double Chocolate Red Velvet Cookies

February 15, 2013 by Lynsey Leave a Comment

I hope you all had a wonderful Valentine’s day! I know Valentine’s is technically over, but I do have one more red, chocolately treat to share with you! This treat will wrap this week up right; it’s always good to end on a sweet note.

Red velvet is the quintessential Valentine’s dessert. I mean everything about it screams love and Valentine’s; chocolate and red it where it’s all at for the day of love. But as I said earlier this week, I personally could take or leave red velvet, but there are plenty of people out there who love it…who are red velvet phenes to say the least. Who knows, maybe I just haven’t had the perfect red velvet cake to change my thoughts? Anywho, since it is February and Valentine’s I decided to put my feelings (or lack thereof) for red velvet aside and share not 1 but 2 red velvet desserts for you! The first was the red velvet brownies with white chocolate buttercream that I shared with you on Monday, and the second are these cookies! Here’s a confession…I think with each, additional red velvet recipe I make I become a little bit more fond of red velvet.

I think this recipe is my favorite red velvet recipe to date. I love cookies, but then who doesn’t? My favorite type of cookies are those that are incredibly moist and chewy, and so gooey, in fact, that they stick to your teeth. If they are loaded with chocolate, well that doesn’t hurt a bit. These cookies are chewy, and gooey stick-to-your-teeth cookies that not only have a hint of cocoa in the actual cookie, but they are also packed with not 1 but 2 other types of chocolate. This beautiful red velvet cookie is taken up a few notches with the addition of white chocolate chips and milk chocolate chunks. The end result is a deliciously chewy cookie that is packed full of creamy, smooth chocolate!

I don’t know if I could venture to say that this is Spencer’s favorite cookie, but I think it ranks pretty high on his list. I gave him and Tucker a cookie to split, and the next thing I knew Spencer had “tested” another 3 cookies. We’re talking about devoured them in a period of 5 minutes. I had to kick him out of the kitchen before he ate every. single. one! And since I made these for Tucker’s Valentines party at school Spencer was more than upset, so I am pretty sure I will be making a batch…or 2 of these this weekend!

Double Chocolate Red Velvet Cookies

Ingredients:

1 Stick (1/2 cup) unsalted butter, room temperature
3/4Cup brown sugar

3/4 Cup granulated sugar

1 Tsp baking soda

1/2 Tsp Baking powder

1 Egg

1 Tbsp red food coloring

1 Tsp vanilla

1 1/2 Cups flour

1/3 Cup + 2 Tbsp unsweetened cocoa powder

1/3 Cup white chocolate chips

2 Oz (1 ½ candy bars OR about 1/3-1/2 Cup milk chocolate
chips) milk chocolate, roughly chopped (I used Hershey’s candy bars that were
slightly frozen and just gave them a rough chop)

Directions:

Preheat oven to 350.
Line a cookie sheet with a silicone baking mat, or spray with non-stick
cooking spray and set aside.

Sift the baking powder, baking soda, flour and cocoa powder
together in a medium bowl and set aside.

Place butter, brown sugar, and granulated sugar in a bowl and
beat on high until light and fluffy, about 2-3 minutes. Add the red food coloring and mix on low to
combine. Add the egg and mix to
incorporate. Slowly add the flour
mixture to the butter mixture and mix on low to incorporate. Once the flour is incorporated, increase
mixing speed to high and beat for 30-45 seconds to aerate the mixture. Add the white chocolate chips and the milk
chocolate and stir to combine.

Place rounded scoops (mine were about 2 tablespoons each)
onto the prepared cookie sheet, leaving about 1 ½ inches between each
scoop. Gently press the scoops of dough
with the palm of your hand (or the bottom of a cup) to slightly flatten (just
taking the rounded top away). Place in
oven and bake for 8-9 minutes. Remove
from oven, allow to cool on the cookie sheet for 5 minutes, transfer to a
cooling rack and allow to cool completely (or try 1 or 2 freshly baked because
they are awesome warm!).

Yields approximately 1 1/2 dozen

Recipe source: A Lynsey Original

Valentine’s Rice Krispie Treats

February 14, 2013 by Lynsey Leave a Comment

When I think back to my childhood I can think of a multitude of snacks and goodies that I enjoyed on a regular basis. While some were cookies, brownies and cakes, others were simple, such as Rice Krispie treats. I always got so excited when I walked into the kitchen and saw my mom with a giant bowl of melted marshmallows. It meant we were just moments away from ooey gooey, fluffy, crunchy goodness. There’s not a lot to these treats, but they are oh-so-good. Which confirms the saying, sometimes “simple is better”.

Since I’ve gotten older I do enjoy a broad array of desserts that are all delicious, however I do find myself returning to the classics of my childhood from time to time. Before about a month or so ago, it had been quite some time since I had eaten a rice krispie treat. With the holidays around (and my mom feeling the need to spoil her grandson…even more) Rice Krispies made an appearance in our house. We made Rice Krispie “gingerbread” houses and decorated them. It was then that I had a bite of the treats, and I was instantly transported back to my childhood days. This was also the first time Tucker had eaten one, as well, and he LOVED it! (I know…I’m terrible for not introducing him to these before now)

Not only did he enjoy eating the treats, he had just as much fun making them. So keeping that in mind, when Valentines’ started to approach I was trying to think of different things to do that involved Rice Krispies. Then I decided to make the treats, but instead of just the cereal and marshmallows, I decided to pack them with Valentine colored M&M’s and mini chococolate chips! Sounds good, right? But then I took it a step further and cut them into heart shapes, we have to be festive, right? Then I dipped half of the heart into chocolate (it is the holiday for chocolate) and then give them a little more color with some festive sprinkles!

We had so much fun making these. I think Tucker had just as much fun eating them as they did making them! We did have some gooey marshmallows on our hands, and Tucker even had some on his nose and chin…but that’s just all signs of a good time, right? After we dipped them and sprinkled them, we let them dry and then put them in little bags for all of his classmates.

These treats are great for kiddos to enjoy, as well as adults. They are so simple to throw together, and the flavors can be adjusted by adding different candy and dried fruit. They are also a fun treat to make with kiddos. I love having Tucker in the kitchen with me, just as much as he loves being in there with me. He’s always eager to help, and these are one of those things that he can have his hands in from start to finish…and he can “test” it throughout the making process!

I hope you all have a wonderful Valentine’s day. Have fun, eat an incredible meal, have some chocolate and give plenty of hugs and kisses to all those special people in your life.

Valentine’s Rice Krispie Treats

Ingredients:

3 Cups crispy rice cereal
3 Cups miniature marshmallows
2 Tbsp butter
1/2 Cup miniature chocolate chips
1/2 Cup M&M’s
1 Cup semi-sweet chocolate, melted
Sprinkles

Directions:

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

Place marshmallows and butter in a large, microwave safe bowl. Place in microwave and heat for 45-60, until butter is melted and marshmallows are puffy and melted completely. Once they are melted, remove the bowl from the microwave and add the cereal. Stir to completely coat the cereal. Add the M&M’s and stir to combine. Add the miniature chocolate chips and stir.

Pour the mixture into the prepared baking dish and spread evenly in the dish. Use a spatula (or your hands) to press mixture firmly in the pan. Place in refrigerator and allow to chill and set. Once the mixture has set remove from pan. Using a heart shaped cookie cutter, sprayed with non-stick cooking spray, cut heart shapes out of the treats.

Dip half of the heart in the melted semi sweet chocolate, then place on a waxpaper/parchment paper lined cookie sheet to set. Repeat with remaining heart treats. Drizzle each heart with white chocolate.

Wrap in decrative celophane or place in an airtight container.

White Chocolate Covered Oreo Pops

February 12, 2013 by Lynsey 2 Comments

Chocolate covered Oreos are a weakness of mine, so the fact that they only make an appearance once a year makes me sad. Although, it’s probably a good thing since I honestly think I could eat my weight in these! I love the combination of the chocolate cookie, creamy filling all covered in delicious white chocolate.

I have recently introduced Tucker to these yummy little treats, and I think he likes them just as much as I do! Since he’s a fan too, I thought it would be fun to make cookie pops covered in fun sprinkles for him to share with his class at his Valentine’s party.

~~Every~~ ~~kiddo~~ everyone loves cookies. We all know kids love suckers, and I think deep down adults enjoy them too…they transport us back to our carefree, worry free days of childhood. So how fun would it be to combine the two and make cookie pops? A fun treat that is so easy and fun to make. I believe they are just as much fun to eat! It’s just more fun eating something off a stick.

I love this little idea not only because of it’s simplicity, but also because it’s customizable for any event or holiday and it’s a perfect treat to make with the kiddos. Tucker thoroughly enjoyed being in the kitchen and helping with these. I think his favorite part about this treat was the sprinkles, he loved coating each and every cookie (thoroughly) with sprinkles!

White Chocolate Covered Oreo Pops

Ingredients:

1 Package Oreos
1 Package chocolate melts, Wilton has a great color selection
White lollipop sticks
Sprinkles

Directions:

Carefully pull the Oreos apart, keeping the pairs together, and place on a flat surface lined with parchment/wax paper.

Place chocolate in a microwave safe bowl, and microwave in 20 second intervals until completely melted.

Place about 1/4 teaspoon of chocolate onto each non-frosted Oreo half and then place the stick in the center of the melted chocolate. Place the cookie and stick back on the frosted Oreo half and allow to set up. Repeat process with all the cookies.

Once the cookies have set, cover them completely with the melted chocolate and then coat with sprinkles. Return to parchment paper and allow them to dry completely.

Once the chocolate has set and dried, cover them in cellophane and tie with ribbon.

Red Velvet Brownies with White Chocolate Buttercream Frosting

February 11, 2013 by Lynsey Leave a Comment

It’s February folks! Can you believe it? It seems like yesterday we were celebrating Thanksgiving and getting ready for Christmas. We’ve not only observed and celebrated Christmas, rang in the New Year but now we’re about to celebrate Valentine’s! Where has the time gone?

Since Valentine’s is this week, in 3 days to be exact, I thought it would be fitting to share some yumy sweets with you that would be perfect to make for your sweetheart! Since February and Valentine’s are all about chocolate, it’s only fitting that each and every goody I have for you this week invovles chocolate! Since I am all about chocolate too, this doesn’t hurt my feelings in any way!

Let’s start off the week with a bang, how about some brownies? But not just any brownies, red velvet brownies. Red velvet brownies with white chocolate buttercream smeared on top. If this doesn’t say “I Love You”, then I don’t know what does!

These brownies are fudgy, gooey and packed with chocolate. Which is everything I love about a traditional brownie! Then all that fudgy goodness is combined with rich, red velvet goodness. Typically, I’m not a huge red velvet fan. I can take it or leave it. I know others that are die hard fans of the red velvet; they could eat it morning, noon, and night and even for snacks in between. I’m not sure if I just haven’t had the right red velvet recipe or what, but I’m not a die hard red velvet fanatic. But, I think maybe…just maybe these brownies have converted me. This recipe just might be the recipe that turns me into a fan! (I probably need to make another batch or 3 just to make sure!)

These brownies start out like many traditional brownie recipes, but instead of the the cocoa being added to the flour, it is combined with vanilla and red food coloring to make a paste. That paste is then added to the butter and then mixed. Before you know it, you have a deep, rich red batter. The flour is added, to form a dense yet fudgy brownie batter. To that rich batter is added more chocolate, chocolate chips are stirred in to amp up that fudgy, chocolate flavor even more. After the brownies are baked and cooled, a generous helping of white chocolate frosting is then slathered over the top, to take you to a whole new level of chocolate ecstasy. Each bite is packed with 3 different kinds of chocolate; fudgy chocolate brownies studded with chocolate chips and then the silky, fluffy white chocolate frosting to seal the deal.

Whip up a batch of these deliciously rich and intense brownies for your sweetheart!You’ll earn major brownie points, for sure!

Red Velvet Brownies with White Chocolate Buttercream Frosting

Ingredients:

For the brownies-
3 1/2 Tbsp unsweetened cocoa powder
1 oz red food coloring (or about 2 tablespoons)
2 Tsp vanilla extract, divided
1/2 Cup (1 stick/8tbsp) unsalted butter, room temperature
1 1/2 Cups granulated sugar
2 Large eggs, room temperature
1 1/4 Cups all-purpose flour
1/4 Tsp salt
1 Cup chocolate chips

For the frosting-
1/2 Cup (1 stick/8tbsp) unsalted butter, room temperature
2 1/2 Cups confectioner’s sugar
1 Tsp vanilla extract
4 oz good quality white chocolate (do NOT use white chocolate chips)
1-2 Tbsp heavy whipping cream

Directions:

For the brownies-
Preheat oven to 350. Line a 9×9 baking pan with parchment paper, spray with non-stick cooking spray and set aside.

In a small bowl combine the cocoa powder, red food coloring and 1 teaspoon of vanilla extract and stir to combine. Set aside.

In a large bowl combine the butter and sugar and beat on high until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, mixing well between each addition. Add the vanilla and mix until incorporated. With the mixer off, carefully add the cocoa powder mixture. Turn mixer on low and mix to combine. Once the cocoa is incorporated into the mixture, slowly add the flour and salt and mix until incorporated. Stir in the chocolate chips with a heavy spatula, until evenly mixed.

Pour the batter into the prepared pan and spread until evenly distributed. Place in the preheated oven and bake for 30-45 minutes, until the brownies are cooked completely and a toothpick inserted comes out clean. Remove from ove and allow to cool completely.

For the frosting-
Place the white chocolate in a microwave safe bowl. Place in the microwave to melt, stirring after each 20 second interval (to prevent burning).

Place butter in a large bowl and beat on high until fluffy, about 2 minutes. Slowly add the confectioner’s sugar, and mix on low until combined. Once all the sugar is added increase mixing speed to medium-high and beat for 30 seconds. Add the vanilla and melted white chocolate and beat on medium until combined. Reduce mixing speed to low, and add heavy cream 1/2 tablespoon at a time until desired consistency is achieved.

Spread the frosting evenly over the cooled brownies. Cut into 12 equal squares and serve.

Recipe source: adapted from Smells Like Home, originally from How Sweet It Is

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