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Name: Roasted Tomato Soup with Grilled Cheese Croutons
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 5
Cuisine: American
Ingredients: For the soup-; 1 1/2 Pounds tomatoes on the vine; 1 (10oz) Container grape tomatoes; 1 (28oz) can whole tomatoes; 4 Cups chicken or vegetable stock; 1/8 Tsp onion powder; 1/4 Tsp pepper; 2 Cloves garlic, minced; 3 Tbsp brown sugar.; For the croutons-; 4 Slices of crusty bread (I used whole clove garlic bread); 1/2 Cup shredded asiago cheese; Butter

{Baked} Hot Chocolate French Toast

January 19, 2016 by Lynsey 1 Comment

I am beyond excited to be sharing this recipe with you today!

This is the first breakfast recipe I’ve shared not only this year, but in a long time. And I have to say, this recipe is super indulgent and so worth the wait!

I have four words for you. Hot. Chocolate. French. Toast.

That is right my friends, that infamous chocolate drink we sip on to warm us up has gotten paired with a beloved breakfast treat. This is like hot chocolate and french toast got together and had a love child. And oh, what a delicious thing it is.

Thick pieces of bread get torn apart, tossed in a pan then get doused in a chocolate, egg and milk batter. It soaks all that goodness up, gets popped in the oven and when it’s almost finished baking marshmallows get sprinkled over the top until the baking process is finished.

What comes out of the oven is nothing short of pure awesomeness. Chocolate bread topped with chocolate chips and toasted marshmallows. How could this not make you happy?

I believe it goes without saying that this is a very indulgent recipe. This is a fun recipe that is great for a special occasion or occasional breakfast treat for the family. But, if you just can’t justify serving it for breakfast I also think it would be an awesome dessert.

We love everything about this. The chocolate soaked bread. The mini chocolate chips sprinkled throughout. And, of course, the roasted marshmallows. This french toast is moist and full of flavor which means there’s no syrup, sauce or glaze needed. But if you must have a little something drizzled over the top a little powdered sugar, milk and vanilla would compliment it wonderfully!

Spoil your family this weekend with a pan of this hot chocolate french toast. They will be singing your praises all weekend long!

{Baked} Hot Chocolate French Toast

Ingredients:

12 Slices day old white bread*
7 Eggs
1 1/2 Cups milk
1 1/2 Tsp vanilla
3 Tbsp granulated sugar
2 1/2 Tbsp cocoa powder
1 Tsp instant coffee grounds
1/4 Cup mini chocolate chips
3/4 Cup marshmallows

Directions:

Preheat oven to 350.

Spray a 9×9 pan with non-stick cooking spray. Rip the pieces of bread apart and drop in the pan. Once 6 pieces of bread have been placed in the pan, sprinkle half of the chocolate chips over the bread. Rip the remaining pieces of bread and place in the pan. Sprinkle the remaining chocolate chips over the top of the bread.

Place milk in a microwave safe bowl and heat for 20 seconds, add the coffee grounds and cocoa powder and whisk until smooth and incorporated.

In a separate bowl combine the eggs, vanilla, and sugar and whisk to combine. Pour the chocolate mixture into the egg mixture and whisk vigorously to combine. Slowly pour the mixture over the bread mixture, cover with plastic wrap and allow to soak for at least 30 minutes or overnight. If soaking overnight, place in the refrigerator.*

Uncover the toast and place in the preheated oven and bake for an hour, until the top is slightly crispy and the toast is set. When there is about 5 minutes left on the timer, remove toast and sprinkle marshmallows over the top and return to oven until the marshmallows are toasted and golden. Remove from oven and allow to sit for about 5 minutes before serving.

*If the bread is fresh, place in a single layer on a sheet pan and place in a 250 degree oven for about 10 minutes, rotating halfway through. This should dry the bread out a bit.

*If soaking the bread overnight when ready to cook, remove pan from fridge, uncover and allow to come to room temperature before placing in the preheated oven. OR remove from fridge, uncover and place in the oven while preheating, this will allow the pan to heat up with the oven.

Recipe source: A Lynsey original

Roasted Tomato Soup with Grilled Cheese Croutons

January 18, 2016 by Lynsey Leave a Comment

Roasted tomato soup has quickly become one of my favorite versions of the classic soup. The topping of gooey, buttery, grilled cheese croutons only makes this soup that much more indulgent!

I am one of those people who had to develop a taste for tomato soup. Give me salsa, ketchup, pasta sauce, and even sliced tomatoes and I’m all good. But, place a glass of tomato juice or a bowl of tomato soup in front of me. Um, NO thank you.

It’s not for lack of trying, I promise. It was never one of those things that I longed for. I’d heard and even seen the infamous grilled cheese and tomato soup duo but until about 8 years ago I had never tried it and never had the desire to try it.

I wanted to like tomato soup. I wanted to have that classic duo, but it just wasn’t happening. Then one (very cold) day while I was at work, my boss and I ordered a grilled cheese sandwich and tomato bisque soup from a local restaurant. I thought, if any soup was going to convert me it would be from this restaurant. And you know what, it did! I had finally found a tomato soup that I loved.

Roasted tomato soup with grilled cheese croutons

From that point on I started diving into the tomato soup world. Tomato bisque, creamy tomato soup. regular tomato soup and everything in between.

I believe it’s safe to say that a bowl of tomato soup and a hot, gooey grilled cheese is one of my favorite meals. Especially during the colder months. There’s something so comforting and cozy about this famous food duo.

I’ve made a few different tomato soup recipes over the years, but never one that required roasting tomatoes. I love the flavor of roasted tomatoes, they just had so much flavor. And this recipe is packed with tons of roasted tomatoes.

Aside from the roasted tomatoes, there’s also a can of whole tomatoes which I crushed using my hands before adding to the pot. You could buy a can of crushed tomatoes, but I liked crushing them myself and leaving some bigger chunks of tomatoes throughout the soup. There is also garlic, stock, and a little brown sugar which helps to cut some of that acidity.

And let’s not forget about the grilled cheese portion of this recipe. Perhaps my favorite part of this recipe. Grilled cheese croutons.

WHAT?!?!?

Let me repeat myself. Grilled cheese croutons people! That’s right, that perfect grilled cheese sandwich cut into croutons and plopped right on top of that warm bowl of soup. How fun is that?

So the next time you’re craving a big bowl of tomato soup, whip up this roasted tomato soup and garnish with grilled cheese croutons!

Roasted Tomato Soup with Grilled Cheese Croutons

Yield: 5 Servings

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Slightly sweet roasted tomatoes lend a rich, luscious flavor to this American classic. Roasted tomato soup completed with crispy, buttery grilled cheese croutons.

Ingredients

For the soup-
1 1/2 Pounds tomatoes on the vine
1 (10oz) Container grape tomatoes
1 (28oz) can whole tomatoes
4 Cups chicken or vegetable stock
1/8 Tsp onion powder
1/4 Tsp pepper
2 Cloves garlic, minced
3 Tbsp brown sugar.
For the croutons-
4 Slices of crusty bread (I used whole clove garlic bread)
1/2 Cup shredded asiago cheese
Butter

Instructions

Preheat ove to 400. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
Meanwhile, remove tomatoes from the vine, wash and cust in half. Place on prepared baking sheet, drizzle with olive oil, sprinkle with Kosher salt and place in oven. Roast for 1 hour, until tender.
When tomatoes are 20 minutes from being done, add the grape tomatoes to the pan, toss to coat with olive oil and return to oven for the remaining 20 minutes. Remove and allow to cool.
Once tomatoes are cooled, place in a blender and pulse until smooth.
Place a large stockpot over medium-low heat. Once the pan is hot, add a tablespoon of olive oil along with the minced garlic to the pan. Saute the garlic until fragrant, about 30-45 seconds. Add the tomato mixture, chicken or vegetable stock, onion powder, pepper and sugar and stir to combine.
Pour the canned tomatoes in a bowl and crush using your hands. Transfer to the stockpot and stir to combine. Bring the mixture to a boil, reduce to a simmer and cover. Allow soup to simmer for about 20 minutes.
To serve, top with croutons.

For the croutons-

Preheat a panini press or pan.
Butter one side of each piece of bread. Place 2 slices of bread, butter side down on the press or pan.
Mound the cheese on the bread and top with remaining pieces of bread, butter side up. Close the press (if not using a press, place a heavy pan over the top of the sandwiches) and allow to cook until cheese is melted and both sides are crispy and golden brown. (If using a pan, turn the sandwiches halfway through to allow both sides to become perfectly golden brown.
Remove sandwiches and place on a cutting board and allow to cool for about 5 minutes. Once sandwiches have cooled slightly, cut into squares.
Place soup in a bowl, garnish with croutons.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 440Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 116mgSodium: 674mgCarbohydrates: 30gFiber: 3gSugar: 13gProtein: 34g

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.

Mushroom and Chicken Tart

January 14, 2016 by Lynsey Leave a Comment

The holiday breaks are over, school and sports are gearing back up and there’s really no true break until spring break. So, quick and easy meals are needed now more than ever. While it’s so easy to drive thru somewhere or call in take-out, let’s face it, it’s not the answer for every night of the busy week.

Take-out gets expensive. Sometimes we don’t choose the healthiest of options when we pull up to the drive-thru window. We do what we’ve gotta do though.

So during the busy weeks, I love when I come across a meal that is easy, requires very little prep and utilizes simple ingredients. That’s just what we’ve got here with this mushroom and chicken tart. A few simple ingredients and a little less than an hour is all you need for this deliciously satisfying meal.

A pie or puff pastry crust, some rotisserie chicken, garlic, mushrooms, and cream cheese along with a few other ingredients is all you need. If you’re making this a vegetarian meal then omit the chicken and double the mushrooms. Heck, even it’s it not vegetarian double the mushrooms if you want because you can never have too many mushrooms!

This tart is simple but big on flavor. Tender chicken, hearty mushrooms and a tangy cream cheese topping all held together by a buttery, flaky crust.

It’s a simple yet impressive tart, so it would be ideal for guests. Serve with a nice green salad and a glass of white and viola. It also makes great leftovers; reheat or enjoy a slice cold for lunch the next day.

Mushroom and Chicken Tart

Ingredients:

2 Tbsp butter
1 Small onion, diced
8 Oz baby bella mushrooms, sliced
1 Clove garlic, minced
1 Tsp dried oregano
1 (8oz) Package greek yogurt cream cheese (or any cream cheese)
2 Eggs
1 1/2 Cups shredded rotisserie chicken
1/3 Cup shredded Monterrey jack cheese
1 Sheet puff pastry or 1 pie crust (store bought or homemade)
Salt and pepper, to taste

Directions:

Preheat oven to 350.

Line the bottom of a tart pan with parchment paper. Spray the bottom and sides with non-stick cooking spray.

Roll the puff pastry or pie crust out until it’s big enough to cover the bottom and sides of the tart pan. Lay the pastry out in the prepared pan, gently press the bottom and sides of the crust, and cut off any excess.

Place the tart pan in the freezer while preparing the filling.

Place butter in a large skillet and allow to melt over medium heat. Once the butter is melted add the onion and cook until they are translucent, about 3-5 minutes. Add the mushrooms, garlic, and a pinch of salt and cook until the mushrooms have released their juices, continue cooking until most of the liquid has again been absorbed. Remove from heat, taste, adjust seasonings if needed and set aside.

Place cream cheese in a medium bowl and beat on high until creamy. Add the eggs and mix until combined.

Remove the tart pan from the freezer. Spread the cooled mushroom mixture evenly over the bottom of the pan, add the chicken, sprinkle the cheese over the chicken, then gently spread the cream cheese mixture over the top.

Place in the preheated oven and bake for 40-45 minutes, until the bop begins to brown and the egg mixture is set. Remove from oven and allow to cool for about 5 minutes before cutting.

Recipe source: slightly adapted from The Good Hearted Woman

Italian Lentil Soup

January 12, 2016 by Lynsey Leave a Comment

It’s taken a while, but the winter weather has finally shown it’s face here in Arkansas. No, no snow flurries or frost just yet but we’ve finally experienced some chilly weather and dipped below freezing a time or two. And what does all that mean?

Well, it’s FINALLY time for soups and stews! Cozy foods. The foods I long for this time of year!

This past Sunday was prime soup weather. I mean, we woke up to the high for the day and the temperature steadily dropped all day one. Can you say cold?

So what better time to break out the crock-pot and whip up a big batch of soup?

Oh, and our church was also hosting an event and soups were on the menu. So it just happened to be an all around perfect day for soup.

I love “dump soups”. You know, those soups where you just open up packages and cans and dump them in the pot and let them cook away? Those are the just the best recipes. And you know, that’s exactly what this one is.

Since I was making an obscenely large amount of soup I decided it would be best to break out the crock-pot, dump in (almost) all of the ingredients and let it cook over night so it would be ready to take to church the next morning. The next morning I woke up to the most amazing smell of this soup simmering away. About 15 minutes before we were ready to serve it, I added in the collard greens and sausage. This was just enough time to allow the greens to soften slightly.

Oh, and let me talk about these greens for a second? I’ve added spinach to numerous soups I’ve made in the past and it is delicious, but it does lose the bit of crunch it has in it’s raw state. But these greens, well those are a different story. Aside from adding a pop of color (which my MaMaw would LOVE), they also add some texture to the soup because they keep their texture and add a slight crunch to every bite.

This is one of those soups that fits all food groups; leave out the meat and you’ve got a vegan soup, add some cheese and it’s vegetarian, and add sausage and you’re pleasing the carnivores! However you decide to make it you will have a big pot of flavorful soup that will make you feel all cozy and keep you warm on those winter days ahead.

Italian Lentil Soup

Ingredients:

2 Cups white onion, diced (about 1 large onion)
1 Cup carrots, diced (about 2 large carrots, peeled)
1 Cup celery, diced (about 2 stalks of celery, washed and leaves removed)
4 Cloves garlic, peeled and minced
7-8 Cups chicken or vegetable stock
1 Cup red lentils, rinsed
1 (15oz) Can diced fire roasted tomatoes
2 Bay leaves
1/4 Tsp dried oregano
1/4 Tsp freshly ground black pepper
1/2 Tsp salt
Pinch red pepper flakes
2 Cups collard greens, roughly chopped
1 Pound sweet Italian sausage, cooked and drained, optional

To serve-
freshly grated parmesan cheese, optional
fresh chopped parsley or basil, optional

Directions:

Crock-pot directions-

In a large crock-pot combine all ingredients except collard greens and sausage. Stir the mixture to combine and cook on low for 8 to 10 hours or high for 4 to 5, until lentils are tender. About 10 minutes before serving add the collard greens and sausage, if using, and allow to cook until greens are slightly tender, stirring occasionally. Taste, adjust seasonings and serve.

Stove top directions-

Pour 2 tablespoons of olive or vegetable oil in a large stockpot and place over medium-high heat. Once the pot is hot add the onions, carrots and celery and cook for about 6 to 7 minutes, until the vegetables are tender and onions are translucent. Add garlic, stir to combine and cook an additional 30 seconds.

Add the remaining ingredients except collard greens and stir to combine. Bring the mixture to a boil, then reduce to a simmer (medium-low) and cover the pot partially with the lid. Keep the soup at a low simmer and cook for about 25-30 minutes, until lentils are tender and cooked through, being sure to stir occasionally.

Add the collard greens, stir to combine and continue cooking for about 5 minutes, until the greens have softened slightly. Taste, adjust seasonings if needed. Remove bay leaves and serve.

Leftovers can be store in the refrigerator for up to 3 days or frozen for up to 3 months.

*to make this soup vegetarian use vegetable stock instead of chicken.
*to make this soup vegan use vegetable stock and do not add the cheese.

Recipe source: barely adapted from Gimme Some Oven

2015 Year in Review: My Favorites

January 7, 2016 by Lynsey Leave a Comment

I truly enjoyed perusing the recipes I shared with you last year and seeing which ones were most popular among you, the readers! I’d have to say, just like in 2014, our tastes were along the same lines last year; beverages and sweets seemed to top my list too! However, there were some of my favorites that didn’t quite make the cut so I wanted to take a few minutes to share some of my favorites with you all!

Without further adieu, here are some of my faves from 2015.

One of my favorite desserts is the cannoli. It’s a simple, crunchy pastry shell that is filled with a delicious pastry cream and sometimes the ends are dipped in chocolate chips or melted chocolate. There aren’t just a ton of places that carry this dessert, so I don’t get to enjoy it all that much…until now. This cannoli cheeseball takes that amazing pastry cream filling, simplifies it (no heat or pans required), it gets rolled in a ball then then coated in chocolate chips. I could face dive in this stuff, but I didn’t, I used the next best thing, graham crackers to dunk into that amazing dip!

I have a weakness for all sweets, but brownies take that weakness to a whole new level. I’ve always been a sucker for anything chocolate, but when it’s a brownie…well, all bets are off. Give me a pan of brownies straight from the oven and a fork and I’ll be content in my own little corner for about an hour. I go weak in the knees for those chocolaty, fudgy, stick-to-your-teeth brownies. In 2015 I found my new “go to” recipe; these Thick and Chewy {Better than} Bakery Style Brownies.

I love those meals that assemble in a matter of minutes and even better when the crockpot does all the work. This slow cooker honey mustard chicken checks those boxes and then some. It requires a few simple ingredients, comes together in minutes and yields a perfectly moist and flavorful meal that the whole family loves.

A morning cup of coffee is an absolute must for me. I very rarely go to coffee shops for my morning cup of joe, but there are days where I’d like something a little more indulgent than my basic coffee. On those mornings I typically turn to this salted caramel brulee coffee. This, my friends,is the way to start your day!

I haven’t met anyone that doesn’t love a big ol’ slice of carrot cake slathered in cream cheese frosting. What’s not to love; moist cake packed full of warm spices and all wrapped with tangy, cream cheese frosting? But, I was beyond giddy with this creation. A flaky, carrot cake crust with all those warm spices, baked then filled with a tangy, smooth cream cheese filling. A delicious twist on that infamous favorite. Carrot cake cream cheese tart

I’ve never been a huge fan of pimento cheese, until now. I’m not sure what it is that makes this pimento cheese so different and soooo good, but it’s converted me. Take all those pimento cheese skeptics out there and feed them a spoonful of Capitol Bar and Grill’s pimento cheese. Terrific on a spoon, cracker or sandwiched between to fluffy pieces of bread.

Along with brownies, cookies are one of my major weaknesses. So what happens if those worlds collide? Well, only one of the richest, fudgiest, most decadent cookies ever. This rocky road flourless cookie is packed full of gooey marshmallows, crunchy almonds, and intense chocolate flavor. This cookie is a life changer. Seriously.

Everyone needs a “go to” biscuit recipe. One that rises perfectly, yields a slightly crunchy outside and a soft, fluffy inside. I found that recipe this year; these easy biscuits are all of those things and so simple to make. Welcome those weekends breakfasts with these delicious biscuits.

Who doesn’t love sneaking a scoop of cookie dough straight from the bowl? I know I am very guilty of that and I honestly have no shame. But for all of you out there who need a peace of mind when eating cookie dough I have just the thing for you. These salted chocolate chip cookie dough bars provide you with an egg free cookie dough that is spread over a delicious sugar cookie crust and topped off with a rich, chocolate ganache and a sprinkle of salt. I’m thinking I need to make these again so very soon.

It’s hard to beat a good cobb salad. But this cobb salad has the addition of juicy, bbq chicken along side fiesta corn and buttery avocado. This is one of our favorite salads. BBQ Chicken Cobb Salad

The worlds of sweet and salty collide in these caramel popcorn treats. Buttery, slightly salty popcorn coated in buttery, marshmallowy caramel. Just like mixing your popcorn and sweets at the movies…only so much better.Caramel popcorn crispy treats

This dip, my friends, is like summer in a skillet. Fresh corn grilled enough to give a slight char then mixed with poblanos, sour cream, lime and topped with chives. It’s colorful, flavorful and so addicting. Grilled corn and chile dip

I can always judge just how good a meal is by the way the hubs responds. And well, this roast was a homerun! It was love at first bite for him and he raved about it for days. Again, it’s another one of those recipes that requires a few ingredients and the slow cooker does all the work. Say hello to this Mississippi Roast.

The cold weather has been a little slow on showing up this winter, but on those few cold days we’ve had there’s been no better way to warm up than with a mug of this salted caramel hot cocoa. This mix makes a lot, making it idea for gifts as well as to keep some on hand when you need a little mug of cozy goodness.

Biscotti is one of my guilty pleasures for breakfast. I resist making it on a regular basis because I could honestly eat my weight in the stuff. But when the holidays rolled around I decided I could give into temptation and whip up a batch. The flavor profile was all the doings of my little man; a mint and chocolate fanatic. I’m not sure who love the stuff more! So when you need a special treat or need to indulge whip up a batch of this chocolate peppermint biscotti.

Well friends, that’s a wrap! I tried to keep my list to 10, but I just kept coming across recipes that took me back to that first bite and I just had to relive the magic one more time! The list could go on forever, but I decided it was in everyone’s interest to give myself a 15 recipe limit.

2015 was a fun year and I enjoyed taking another look at everything that had taken place over the past year on LL’s. I can’t wait to see what delectable treats come along in 2016!

2015 In Review: Your Favorites

January 4, 2016 by Lynsey Leave a Comment

I cannot believe we have entered into another year. It seems like yesterday I was sitting down to review your favorites recipes from 2014. 2015 has come and gone and it’s been a year to remember, to say the least.

It was a year filled with many memories, some bad but most of them truly amazing that I will hold close to my heart forever. I had tons of fun in the kitchen trying out several different new recipes, catering 2 large (for me) events, and watching my little guy’s love for cooking grow even more. Those were just a few cooking related accomplishments that took place last year.

A lot took place out of the kitchen too. We started our first year of homeschool, which is going really well! Since we’re in the homeschool world we’ve been able to tag along with the hubs and spend time with him while he’s been away on business. We also spent an amazing week at the beach complete with crystal blue waters and the most amazing weather you could possibly ask for. To wrap up the year we headed south to Orlando. That’s right, my little guy spent his last week as a 5 year old in the land of magic. We hit up Sea World, Universal Studios, Island of Adventure, Disney’s Animal Kingdom, Epcot, Magic Kingdom, Disney Hollywood Studios and Disney Springs. It was 8 days packed full of fun, magic and even snow! It was pure joy seeing his eyes get so big and fill with so much awe and joy. It truly was a magical experience for all of us!

2015 was an amazing year, to say the least. I can’t wait to see what’s in store for 2016.

I want to thank you all for your support, encouragement and love throughout the year. I am I so excited this year. But, before we get started let’s take a look back at some of your favorite recipes of 2015.

In January there were several recipes that got rave reviews, but the one that topped the list was Crack Sandwiches (A.K.A. Hawaiian Ham and Cheese Sliders). These little sandwiches are so easy to assemble and can be made ahead of time, making them ideal for snacks and parties as well as weeknight meals. These are a crowd favorite for all ages.

I admit, there are some days when I look for an acceptable excuse to have a cookie for breakfast! And this Orange and Dark Chocolate Biscotti gives you the perfect reason to dunk a cookie in your morning cup of coffee. This biscotti is flavored with orange zest and juice with chunks of chocolate throughout. It’s made even more indulgent by taking a little dip in a pool of melted dark chocolate. Yes, you’re welcome!

Another one of your favorites were these cherry cream cheese puff pastry bites. These little jewels are another one of those simple, yet impressive recipes. A few ingredients, about 30 minutes and you’ve got a plate full of these beautiful, flaky puff pastries filled with bright red cherries and a drizzle of white chocolate. These little bites are perfect for an indulgent breakfast, brunch, and even dessert!

I can’t tell you how many gatherings I took this white bean and basil hummus to, but I can tell you that every time this dip popped up I was giving out the recipe from the time people took the first bite until after the bowl was scraped clean. This is a terrific spin on the classic hummus and it’s filled with bright and earthy flavors that scream spring and summer.

You guys are truly people after my own heart. I’m a sucker for foods that bring a since of nostalgia, and I can’t think of a better one than this blended root beer float. This float is simple, it’s a slight twist on the original floats we all know and love, but it changes it up just a touch. Blending the ice cream and root beer combines that creamy fizzy element we all know and love, giving us the perfect amount of each in every sip.

You know, we can’t choose when a craving hits but sometimes we have a hard time quenching that craving when it’s say….a cup of hot chocolate in the middle of a 90 degree summer day. But, when it’s a mug of frozen hot chocolate on a hot, summer day with a dollop of Nutella in the mix I’m all for that. You all LOVED this frozen Nutella hot chocolate, making it one of the most popular recipe on the blog not only in June but the whole year!

This past summer was a doozy. Each day felt like it was hotter than the one before and we were all looking ways to stay cool. A cold drink is always in order and this homemade version of a soda fountain favorite was a delicious and fun way to beat the heat. I can’t tell you how many times I made these Homemade orange Italian cream sodas, they were a heavily requested treat over the warmer months.

It seems like sweets and beverages were the theme for the year. Here’s yet another beverage recipe that topped the ranks in 2015. The simple, yet beautiful Gin, Lemon and Mint Martini.

Italian sub, Italian salad, I’m a sucker for anything and everything with salami, olives, pepperoni, and salty pickles. These Italian skewers were no exception. They are a cinch to make, even easier to eat and a true crowd pleaser.

Brownies are a favorite of practically everyone. What’s not to love; chocolate, fudgy, stick-to-your-teeth goodness. But when you add chocolate stout to the mix it takes that beloved dessert to a whole new level.

We all know and love the goodness that is pepper jelly atop tangy cream cheese. It’s one of those simplistic recipes that is a crowd favorite. But when you add tart cranberry sauce to the mix it takes this beloved favorite to a whole new level. Pair with spicy pepper jelly and you’ve got a sweet, spicy, and tangy dip that is so addicting, but it also makes a great spread on ham and turkey sandwiches!

I think it’s safe to say that anyone who visited a Starbucks during the winter months spotted those beautiful white frosted bars speckled with bright cranberries and drizzled with chocolate. Those Cranberry Bliss Bars were one of their most popular items until they switched bakery items a while back. But have no fear, all you bliss bar lovers, you can make those addicting, chewy bars in the comfort of your own home whenever that craving hits. This recipe is a dead-ringer for those bars that previously graced those pastry cases in the coffee house.

It’s been a fun walk down memory lane, remembering and drooling over all of these amazing recipes I had the opportunity to make last year. I look forward to sharing my favorites of 2015 with you soon and then moving on to some tasty treats I have in store for you for 2016. Can’t wait to see what tops the reader’s choice next this year!

Hirsheimer’s Hot and Sweet Mustard

December 19, 2015 by Lynsey Leave a Comment

During this time of year sweets, baked goods and baking supplies are at the top of the lists for homemade gifts. I mean, who doesn’t love biscotti, cookies, and homemade breakfast treats, just to name a few?

While sweets are the go to this time of year, I wanted to throw out a different idea. Something on the savory side. Something that’s typically a side, or supporting actor but will soon become the star. Mustard. But not just any mustard; homemade, hot and sweet mustard.

The simple, yellow spread that is so common on sandwiches is going to take center stage this Christmas. But not the stuff from the bottle or jar, this yellow mustard is homemade.

With just a few ingredients and about 10 minutes you’ll create a delicious, flavorful sauce that elevate practically any dish. This mustard is slightly sweet from the brown sugar and honey, tangy from the cider vinegar and then there’s the spice. It’s not the typical spice that comes to mind. Not a pepper spice that hits you on your tongue, but a heat that hits you in the back of your throat…think horseradish or wasabi.

All of these bold flavors come together and compliment one another perfectly. Pack up a jar of this mustard along with some summer sausage and cheese, your favorite bag of gourmet pretzels or even a few soft pretzels for a deliciously different gift.

Hirsheimer’s hot and Sweet Mustard

Ingredients:

3/4 Cup packed light brown sugar
1 (4 oz) tin mustard powder powder (preferably Colman’s)
1 Cup good-quality apple cider vinegar
1/4 Cup + 2 Tbsp honey
3 Large eggs, beaten
1/4 Tsp garlic powder
1/4-1/2 Tsp ground white pepper

Directions:

Combine brown sugar, mustard powder garlic powder and white pepper in a large bowl and whisk to combine. Add the vinegar and honey, whisk. Strain the mixture through a fine mesh sieve and transfer to a large metal bowl or double boiler bowl. Add the eggs and whisk until completely blended.

Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl isn’t touching the water as the eggs may scramble. Cook the mustard, whisking and scraping the bottom of the bowl frequently, until the mixture is thick (and a thermometer registers 160) about 5 minutes.

Divide the mustard among 4 (8oz) jars. Screw the lids on and ensure they are secure. Store in refrigerator.

The mustard can be made 2 weeks in advance and stored in the refrigerator for up to 2 months.

Recipe source: barely adapted from Bon Appetit

Chocolate Peppermint Biscotti

December 17, 2015 by Lynsey Leave a Comment

It blows my mind that it’s T minus 8 days until Christmas. This year has been a whirlwind, to say the least.

I’ve had all these big plans and to-do lists for the blog, especially when it came to the holidays. I’m not sure what happened, but time got away from me and I just didn’t get a chance to execute some recipes, let alone share them with you guys. And, for that, I am sorry. Maybe next year???

Last week my entire family (mom, dad, brother, sis in law, and my crew) took a vacation to the happiest place on earth! That’s right, we spent a full, busy and magic-filled week in Disney World. It was a jam packed week full of rides, fun, princesses, monsters, amazing Christmas decorations and priceless memories with my family. And….I’m already ready to go back.

I say all that to say since I was there, I wasn’t home so I wasn’t in my kitchen baking up goodies to share with you. In this instance….sorry, but sooooo not sorry!

But I’m back this week with several ideas for delicious homemade goodies that are perfect for gifts.

During this time of year the combination of peppermint and chocolate is flooding the blogasphere. Almost everyone is a fan of that dynamic duo, members of my house included. My little man loves those flavors in anything, but especially in breakfast goods. So I thought it was only fitting that I make a decadent breakfast treat that was packed full of both chocolate and peppermint to share with all of you.

This chocolate peppermint biscotti not only meets my expectations, but exceeds it immensely. The cookie itself is packed full of intense chocolate flavor, peppermint and a hint of salt which really helps balance the richness. Then, to give it an extra pop…both visually and in taste it’s dunked in white chocolate and given a sprinkle of Andes peppermint bits.

Oh my gosh, folks. This biscotti is what dreams are made of. Seriously!

This is perfection in the morning with a cup of coffee, plus it gives you an excuse to have a cookie for breakfast! It’s also amazing with a tall glass of milk or a mug of rich hot cocoa.

So bake a batch of this delicious and festive biscotti for your neighbors, co-workers and friends, plus make a little extra so you and your family can enjoy some as well!

Chocolate Peppermint Biscotti

Ingredients:

7 Tbsp unsalted butter, room temperature
1 Cup sugar
2 Eggs
1 Tsp vanilla
1 1/2 Tsp peppermint extract
2 Cups flour
1/2 Cup dark cocoa powder
1 Tsp baking soda
1 Tsp baking powder
1 Tsp salt

For the toppings (optional)-
10 Oz white chocolate
1/2 Cup Andes peppermint bits

Directions:

Preheat oven to 350. Line a baking sheet with parchment paper and set aside.

Place butter in a large bowl and beat on high until creamy. Add the sugar and beat on high until light and fluffy, about 3-4 minutes. Add the eggs, one at a time and mix until incorporated. Add the vanilla and peppermint extract and mix until incorporated.

Add the flour, cocoa powder, baking soda, baking powder, and salt and mix until completely incorporated. Divide the dough in half, place on prepared baking sheet and form each half into a 12×2 1/2 loaves.

Place in a preheated oven and bake for 30-35 minutes, until the center is set. Remove from the oven and allow to cool for 5 minutes. Cut diagonally in 3/4 in slices. Place cut side down on the baking sheet and return to the oven for 10 minutes, flipping the biscotti half way through.

Remove from oven and allow to cool completely.

Optional-
Place chocolate in a microwave safe dish and heat in 20 second intervals till melted, stirring after each 20 second period.

Dip the base or half of the biscotti in chocolate, sprinkle with peppermint bits and return to parchment paper to allow to cool completely.

Store in an airtight container for up to 1 week. If the biscotti is not dipped in chocolate it can be stored in a freezer bag for a month.

Recipe source: A Lynsey Original

Copycat Starbucks Cranberry Bliss Bars

December 17, 2015 by Lynsey Leave a Comment

This recipe for cranberry bliss bars is just like those delicious treats you’re able to snag from Starbucks during the holiday season. These are loaded with tart cranberries, hints of lemon, a thick layer of tangy cream cheese frosting a drizzle of creamy white chocolate. Now you don’t have to wait for a certain season to indulge on these amazing treats.

I have a confession-

I’m probably about to say something truly un-American, but the words I’m about to say are the truth. So…I’ve warned you and now please don’t disown me.

I’ve never been one to hit up Starbucks regularly. From time to time I’ll pop in and order a white chocolate mocha or javachip frap. Occasionally during the holiday season I’ll snag one of their pumpkin spice concoctions along with a cranberry bliss bar.

Oh, how I LOVE those cranberry bliss bars. Soft, chewy, brown sugar bars studded with bits of white chocolate chips, tart cranberries, and pieces of crystalized ginger. Oh, and they are topped with that deliciously tangy cream cheese frosting, more cranberries and a drizzle of white chocolate.

Since the coffee mogul only serves these seasonally, there are only a few precious weeks a year that they are available. NO need to panic! I’ve come across a copycat recipe that is a dead ringer for the original! Now you can get your bliss bar fix whenever you are in the mood!

Cue the streamers, confetti and music!

These bars come together in minute, only require about 10 minutes of baking time. After that, you’re about halfway there.

The hardest part is waiting on them to cool so they can be frosted. Then a little more waiting to allow the frosting to set so there isn’t a gooey mess when being cut.

You’re patience will certainly be worth it! BUT, if you’re keeping them home and you truly can’t wait any longer, go ahead, make a mess and dive in.

This year’s food blogger cookie swap was the perfect opportunity for me to whip up a batch of these bars.

Anywho…so when the time came around to figure out what I wanted to make for this year’s Food Blogger Cookie Swap there were no questions, I was making these bars.

I thought fellow foodies and cookie lovers would understand my excitement and celebrate along with me. There is definitely a reason to celebrate knowing we could all still enjoy these bars in the comfort of our own homes. So I went in the kitchen, made a batch and packaged them in festive Christmas tins and shipped them on to 3 fellow food bloggers!

I had a few extra bars leftover after packaging which meant one thing. I had to eat them. And trust me, my feelings weren’t hurt in the least. I woke up every morning for the next few days, made a cup of coffee and savored the goodness that is cranberry bliss bars.

These bars are truly a perfect gift this time (or any time) of year. The deep red cranberries pop off the white cream cheese frosting almost resembling Christmas lights or holly berries sitting in the snow. Wrap up a few of these or place some in a Christmas cookie tin and you will bring a smile to anyone who received them!

Copycat Cranberry Bliss Bars

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 3 hours

Total Time: 3 hours 25 minutes

These cranberry bliss bars are just like the ones Starbucks serves during the holiday season. Chewy, brown sugar bars loaded with tangy cranberries, creamy white chocolate and bits of candied ginger, topped with a delicious cream cheese frosting.

Ingredients

For the bars-
1 1/2 Sticks (3/4 cup) unsalted butter, room temperature
1/2 Tsp salt
1 1/4 Cup packed brown sugar
1 1/2 Cups flour
3 Eggs
1/2 Tsp baking powder
2 Tbsp minced crystallized ginger or 1 tsp finely grated fresh ginger
1 1/2 Tsp vanilla
3/4- 1 1/2 Cups dried cranberries
4 Oz. white chocolate chips
For the frosting-
4 Oz cream cheese
1 Tsp vanilla
3 Cups powdered sugar
4 Tsp lemon juice
1/2 Tsp lemon zest
For garnish-
1/2 Cup dried cranberries
2 Oz white chocolate chips
Additional lemon zest, optional

Instructions

Preheat oven to 350.
Line a 12x12x6 rimmed baking sheet with parchment paper and set aside.
Place butter, brown sugar and salt in a large bowl and beat on high until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time mixing after each is added.
Add the ginger, flour and baking powder and mix until incorporated.
Add the cranberries and white chocolate and gently fold into batter.
Pour the batter on the prepared baking sheet, using wet hands or a wet spatula spread the batter evenly in the pan.
Place in the preheated oven and bake for about 10 minutes (I had to cook mine about 15 minutes) until the middle is baked through. Be sure not to overbake or the bars will become very dry.
Remove the bars from the oven and allow to cool completely.

For the Frosting-

Place the cream cheese in a large bowl and beat on high until smooth.
Add the powdered sugar, lemon juice and vanilla and mix until combine. Once all ingredients are incorporated, increase mixing speed to medium-high and beat until creamy, about 4-5 minutes.
Spread the frosting over the cooled bars.

For the topping-

Sprinkle the cranberries over the fresly frosted bars.
Place the white chocolate chips in a microwave safe dish and heat in 20 second intervals until melted, being sure to stir after each heating time.
Place in a piping bag* and drizzle over bars.
Sprinkle additional lemon zest, if desired, over the melted white chocolate.
Allow to set for about 2-3 hours, until chocolate has set.
To cut the bars, trim the edges, cut into squares, then cut each square in 2 triangles.

Store in an airtight container.

Notes

*Orange juice and zest may be used in place of lemon zest.

*If you don't have any piping bags, place white chocolate in a plastic bag, cut a small hole in the tip of the bag and drizzle.

Nutrition Information:

Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 186Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 81mgCarbohydrates: 36gFiber: 1gSugar: 29gProtein: 2g

This year there were over 475 participants in Great Food Blogger Cookie Swap. All participants along with our amazing brand partners; OXO, Land O’ Lakes, and Dixie Crystals raised over $7,000.00 for Cookies for Kids’s Cancer! How amazing is that?!?!

If you missed out on this year’s swap and would like more info and notifications about next year’s swap be sure to sign up here for all the latest news and next year’s swap. And a big thanks to our hostesses for another amazing year; Lindsay of Love and Olive Oil and Julie of The Little Kitchen. Y’all are awesome!

Salted Caramel Hot Cocoa

December 15, 2015 by Lynsey Leave a Comment

Salt + Caramel + Chocolate. Three things that combine to make endless amazing treats.

I’m obsessed with salted caramel. This time of year I’m also addicted to a mug of rich, thick hot cocoa topped with tons of marshmallows.

Now combine the two and you’ve got a cup of hot cocoa that is decadent, thick, and rich. And, if I’m being honest with you, it’s just the best hot cocoa you’ll ever sip. I promise.

Folks, I’m beyond obsessed with this drink. This is the mother of hot cocoas.

There are several secrets to making this the ultimate cocoa mix. First off, caramel. Actual caramel is made, spread over a baking sheet and allowed to harden. This is the most labor intensive part of the mix, but it’s do to the cooling and processing it into a powder. Which is actual simple. And in the midst of the process you get to whack the caramel with the back of a spoon…which also means you can take out some built of aggression or alleviate some stress!

After that two kinds of cocoa powder are added, along with a generous amount of that delicious sea salt and a little sugar. It’s all mixed together and then one more secret ingredient is added. Bits of dark chocolate and semisweet, which truly intensifies the the chocolaty goodness.

Like I said, this is the stuff dreams are made of. Whip up a batch of this mix for yourself, for your neighbors and relatives, and it even makes a terrific housewarming or hostess gift. This stuff is going to make you famous!

So warm up on these chilly winter nights with a big ol’ mug of this perfectly delicious salted caramel hot cocoa!

Salted Caramel Hot Cocoa Mix

Ingredients:

1 1/4 Granulated sugar
1 3/4 Tbsp vanilla
1/2 Cup cocoa powder
1/4 Cup dark cocoa powder
1 Tbsp sea salt
1/2 Cup dry milk
1/3 Cup brown sugar
3 Oz bittersweet chocolate, roughly chopped
2 Oz dark chocolate, roughly chopped

Directions:

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

Place granulated sugar in a heavy saucepan and place over medium heat until melted. Using a wooden spoon, stir frequently to avoid burning.

Once the sugar has melted, keep mixture over heat and add the vanilla (it will bubble up a bit), continue to stir until smooth.

Remove from heat and pour on prepared baking sheet. Allow to sit for at least one hour, until the caramel has hardened.

When ready to make the mix, use the back of a spoon to break the caramel. Place a few pieces at a time in a food processor and pulse until it becomes a powder. . Add the remaining ingredients, except the bittersweet and dark chocolate, and pulse until mixture is combined. Add the chocolates and pulse a couple of times.

Divide mixture among bags or jars, tie a ribbon around them and you’ve got a delicious gift perfect for the hot chocolate lover.

To make hot cocoa, simply heat 1 cup of milk and stir in 3 tablespoons of mix.

Recipe source: A Lynsey Original

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Ingredients

Instructions

Nutrition Information:

Did you make this recipe?

I have a confession-

This year’s food blogger cookie swap was the perfect opportunity for me to whip up a batch of these bars.

Ingredients

Instructions

Notes

Nutrition Information:

Did you make this recipe?

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