Brown Butter Rice Krispie Treats with Dark Chocolate & Pretzels

Toasty brown butter Rice Krispie treats with vanilla, dark chocolate chunks, and pretzels. These bars are the ultimate combo of salty, sweet, nutty, and chocolatey.

White plate filled with brown butter rice krispie treats with green and white flowers in the right upper corner and a package in the right lower corner.
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Pumpkin Millionaire’s Shortbread

Soft pumpkin shortbread, spiced pumpkin-infused caramel, dark chocolate topping, and a sprinkling of flaky salt. These pumpkin millionaire’s shortbread bars are the ultimate fall treat!

Pumpkin Millionaire's Shortbread | Serendipity by Sara Lynn
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Strawberry Balsamic Hand Pies + Honey Glaze

Inspired by Salt & Straw in Portland, these strawberry balsamic hand pies are flaky, perfectly sweet, and finished with a vanilla and honey glaze.

Strawberry Balsamic Hand Pies with Honey Glaze | Serendipity by Sara Lynn
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London Fog Tiramisu with Lavender

No-bake London fog tiramisu made with lavender earl grey tea, delicate mascarpone cream, and a light dusting of cocoa powder. A simple, light, and delicious dessert for dinner parties and get-togethers.

London Fog Tiramisu with Lavender | Serendipity by Sara Lynn
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Perfect 15-Minute Brownies

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The more I blog about food, the more I realize the virtue in simplicity.  When I first started blogging about food, I tried to be “out there” and “different” with my recipes, which sometimes worked in my favor and sometimes didn’t.  Over the years, I have come to realize that food is better when the natural flavors are vividly present.  Food photography is far more attractive when there’s not 20 props in the shot.  Seeing food in a more natural state is so much more appealing than when it’s edited to oblivion and covered with cutesy clip-art images.

That is not to say that I don’t like to try crazy recipes or eat foods with more complex flavors.  The best part about food is that it is so versatile and that options are limitless.  However, food is also better when it complements each other, not just when a bunch of delicious foods are thrown together.  I like pizza and ice cream, but does that mean I want pizza ice cream?  (The answer is no if you haven’t guessed already).

The whole point of ramble is that food is amazing and can definitely be an outlet for creativity; but that doesn’t mean that it has to be insanely complex.  Sometimes, I just want a regular brownie.  Not a cheesecake brownie.  Not an orange-and-thyme-infused brownie (not a real thing, but it could be).  Just a brownie.

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When you are in the mood for Just a Brownie, this is the go-to recipe.  Please don’t go to the store and buy a boxed mix, because odds are, you already have brownie ingredients in your home, and these are so much better.  They also only take 15 minutes to put together (I timed it).  After the batter is made, all you have to do is wash the 3 dishes the recipe requires and watch an episode of Seinfeld, and the brownies are already done!

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Your mission this weekend, should you choose to accept it, is to make these brownies.  Brownies are the perfect Sunday project without a huge time commitment (did I already mention that they only take 15 minutes to mix together), and they come out tasting pretty much like fudge mixed with cake.  I’d highly recommend serving them with ice cream, but that’s just one girl’s opinion on the matter…

Also, I threw some walnuts and hazelnuts on top of mine, because I’m a professional, but you definitely don’t have to.

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XO SaraLynn

*Song of the Day: Something Good This Way Comes by Jakob Dylan

Girl Scout Samoa Nanaimo Bars

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Hihihihihihihi.

Have you ever had one of those days where you feel like nothing goes right?

And then you realize that literally everything you’re sad about is just a bunch of first-world problems, and nothing is actually wrong and you’re just being a princess about everything…?

Because I had that kind of day on Friday.

First, I woke up really early (at like, 6 a.m.  On my day only day off…) and could literally hear my next door neighbor’s TV.  Please note: I live in a house.  Not an apartment.  Not a condo.  A house.  And I could hear their TV.  Because only at 6 a.m. do I have superpower hearing.  After laying in bed staring at the wall for a few hours, I got up and *attempted* to do my hair and makeup, but no matter what I did, I looked like a hot mess.  After about 1 1/2 hours, I finally was able to make myself look how I do every single day.  It just took twice as long..  I finally decided that I would grab lunch and watch movies.  But then I dropped my lunch on the ground 1 bite in (and ate it anyways because at that point, I had no limits).  I also couldn’t find half of my Disney movies.  So to solve that problem, I had a meltdown.

I am almost 20 years old and I cried over not being able to find my Disney movies.

Eventually, I decided to go grab a coffee, talked to a cute barista, and ended up at an 80’s party wearing a Risky Business costume.

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Me attempting to accomplish Tom Cruise’s “Old Time Rock and Roll” dance in my costume. And failing…

The day ended up pretty great, and I realized that I just needed to take a deep breath, and understand that my problems were really not that bad.

Because they weren’t.

But they were kind of funny and now you can mock me a little.

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Plus, I had these sitting in my fridge, so how bad could my day really be?

Since I know most of you are probably thinking, “What’s a nanaimo bar”, here’s a brief history:

The Nanaimo bar was invented in none other than Nanaimo, Canada.  That’s about all I know.  The actual dessert is made up of 3 layers.  The first is a no-bake crust made with chocolate, nuts, coconut, and graham crumbs.  The second layer is traditionally a custard buttercream, and it’s topped with chocolate.

But since it’s Girl Scout Cookie season (because obviously that’s a season), I decided to make them using Somoa cookies.  Which already have chocolate, coconut, and a graham-like texture.

Plus caramel which is never a bad thing.

As previously stated, traditional nanaimo bars have a custard buttercream filling.  Which is really good, but really rich, and really sweet.  To make it a little less dense, I decided to make a swiss meringue buttercream filling.  And add caramel to enhance the Somoa theme.

Result = something you need to make now.

Note: Please don’t be scared.  3 layers sounds like a lot.  Swiss meringue buttercream sounds intimidating.  SO NOT.  These are very easy and don’t require that much time.  Be brave, bakers.

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Ingredients:

Bottom Layer:

1/2 c. unsalted butter

3 Tbs. sugar

1/4 c. cocoa powder

1 egg, beaten

1 1/2 c. Samoa cookie crumbs, crushed + 1/2 c. chopped roughly for garnish

1/2 c. almonds, chopped

1 c. sweetened coconut

Caramel SMB:

3 egg whites

1/2 c. sugar

1 1/2 sticks butter, softened

Pinch salt

1 tsp. vanilla extract

1/4 c. caramel sauce, homemade or store bought

Top:

4 oz. baking chocolate

1 Tbs. butter

For the bottom layer, melt the butter, sugar, and cocoa on the stove over medium heat.  When it’s combined, mix 1/4 cup of the mixture into the egg to temper.  Add egg mixture back to the chocolate mixture and stir over the heat until slightly thickened.  Remove from heat and stir in Samoa crumbs, almonds, and coconut.  Press into a greased 8×8 or 8×11 baking pan.  Freeze for 20-40 minutes.

Meanwhile, heat 1-2 inches of water in a medium sized sauce pan on the stove until it starts to simmer.  In a heat-proof mixing bowl, combine the egg whites and sugar.  Place mixing bowl on top of the sauce pan and stir the mixture until a candy thermometer reads 140-150* F.  Remove from heat, and whip egg mixture until stiff peaks form and mixture is cooled.  Add butter, 1-2 Tbs. at a time until frosting forms.  If it appears curdled, keep beating until it forms, or add butter 1-2 Tbs. at a time until the texture is creamy and smooth.  Add vanilla extract, salt, and caramel sauce.  Pour mixture and spread evenly over the crust layer.  Refrigerate until buttercream is firm.

While the buttercream firms, heat the chocolate and butter over low heat until melted.  Spread chocolate evenly over firm buttercream layer.  Sprinkle chopped cookies over the top, and refrigerate until chocolate is hardened.  Cut into bars, or bite sized pieces.  Bring to room temperature before serving.

Makes 16 large bars or 64 bite sized pieces.

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I hope you all had a wonderful Sunday.  I laid in bed until 11, went to my favorite coffee place, and watched Friends for hours.

What did you do?

SerendipitybySaraSig

*Song of the Day: Pedestrian at Best–Courtney Barnett