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Lynsey Lou's

Enjoying Life One Bite at a Time!

Archives for June 2011

Cranberry, White Chocolate and Pumpkin Muffins…and a Giveaway

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I love the taste of pumpkin, I know it’s a flavor that is mostly associated with the fall but that doesn’t mean that it can’t be enjoyed throughout the entire year.  I love muffins, they are so versatile and can be either as either a sweet or savory dish and with any meal of the day.  I love what might considered “traditional” flavored muffins, such as blueberry, strawberry, oat bran and so on but I also enjoy experimenting with different flavor combinations.  I have done exactly that with this recipe.  Most people that heard this flavor combination gave me a funny look at first, but once they tried it they really enjoyed it and even asked for the recipe!  I love this flavor combination; I love pumpkin anyway but paired with the sweetness of the white chocolate and the tartness of the cranberries; it’s unique but so delicious! 

Now onto the giveaway.  The giveaway will be for a $15.00 giftcard to Penzey’s.  To enter the giveaway please leave a comment telling me what your favorite spice is and even what your favorite recipe is using the specific spice, links welcome!  To gain an additional entry “like me” on Facebook and then come back and leave a comment telling me that you “like me”.


Giveaway ends next Friday, July 8th at 11:59P.M.

Cranberry, White Chocolate and Pumpkin Muffins

Ingredients:

1 Can pumpkin
1 Stick (1/2 Cup) butter
1 1/4 Cup sugar
2/3 Cup brown sugar
1 1/2 Tsp baking powder
1 Tsp salt
2 1/2 Cups flour
1/2 Tsp cinnamon
1/4 Tsp allspice
3 Eggs
1/4 Cup sour cream
6 Oz White chocolate chips
1/2 Cup dried cranberries

Directions:

Preheat oven to 350.  Spray a muffin pan with non-stick spray and set aside. 

In a large bowl sift together flour, baking powder, salt, flour, cinnamon and allspice.  Set aside.

Place butter and granulated sugar in a bowl of a stand mixer, cream ingredients together using the paddle attachment.  Add brown sugar and combine with other ingredients, then add eggs, one at a time, until all ingredients are incorporated.  Add half of the flour mixture and combine.  Add pumpkin and combine and then the rest of the flour mixture.  Once ingredients are mixed, add the sour cream and mix on low until incorporated. (If mixture is too wet add a little more flour)  Turn mixer up to medium-high and mix for 1 to 2 minutes, until aerated. 

Stir in the chocolate chips and cranberries by hand.  Make sure all ingredients are evenly incorporated throughout the mixture.

Spoon mixture into prepared muffin pan, place in oven and cook for 18-22 minutes, until muffins spring back and are golden brown.  Remove from oven, dip tops in sugar in the raw, and place on cooling racks.  Allow to cool completely then place in an air tight container to store.

Recipe Source: A Lynsey Original

Daring Baker’s June Challenge, Phyllo and Baklava

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I’ve said it before and I’ll say it again, I love all of the challenges presented by the daring baker’s.  Some of the challenges involve recipes that I’ve already attempted or made but it may offer different techniques to accomplish the end result, while other recipes I’ve never heard of or are something I’ve wanted to make but haven’t found the appropriate reason to make it.  Well, this challenge was one that I have heard of and wanted to attempt for quite some time but I just haven’t gotten around to making it.

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

I have always wanted to attempt to make Baklava, but I knew it was a time consuming process and just never set aside the time for this.  Phyllo dough is something that I love; there is just something about the buttery, flakey dough that is just out of this world and I love incorporating it into different recipes.  I have seen the process of making phyllo dough one time and it was incredibly impressive, and there is such an art to the process but it never crossed my mind to attempt this dough at home.  I love that this challenge not only challenged us to make baklava but to also make the phyllo dough; which is the base of any baklava recipe.  I had a blast making not only the dough, but the baklava too.  This challenge was one of the more time consuming ones but in the end it was absolutely worth the time.  I can’t wait to try other variations on this recipe and I can’t wait to make my own phyllo dough to use in other recipes.  Thanks so much for the fun challenge, Erica!

Daring Baker’s June Challenge
Daring Baker’s: From Phyllo to Baklava

Ingredients:

Phyllo Dough-

1 1/3 Cups unbleached all-purpose flour
1/8 Tsp salt
1/2 Cup less 1 tablespoon water, plus more if needed
2 Tbsp vegetable oil, plus additional for coating the dough
1/2 Tsp cider vinegar, (white wine vinegar or red wine vinegar could be substituted, but could affect the taste)

***Note 1: To have enough to fill my 9” x 9” baking dish with 18 layers of phyllo I doubled this recipe.
*Note 2: Single recipe will fill a 8” x 5” baking dish.
*Note 3: Dough can be made a head of time and froze. Just remove from freezer and allow to thaw and continue making your baklava. 

For the Baklava-
Adapted from Alton Brown, The Food Network
For the syrup-

1 1/4 Cups honey
1 1/4 Cups water
1 1/4 Cups sugar
1 cinnamon stick
1Piece fresh citrus peel (lemon or orange work best)
a few cloves or a pinch or ground clove

When you put your baklava in the oven start making your syrup. When you combine the two, one of them needs to be hot, I find it better when the baklava is hot and the syrup has cooled.

For the filling-

1 cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons ground cinnamon

15 to 20 Whole allspice berries
3/4 Cup blanched almonds
3/4 Cup raw or roasted walnuts
3/4 Cup raw or roasted pistachios
2/3 Cup sugar
phyllo dough (see recipe above)
1 Cup melted butter
Directions:

In the bowl of your stand mixer combine flour and salt.  Mix with paddle attachment.  Combine water, oil and vinegar in a small bowo.  Add water & oil mixture with mixer on low speed, mix until you get a soft dough, if it appears dry add a little more water (I had to add a tablespoon more)

Change to the dough hook and let knead approximately 10 minutes. You will end up with beautiful smooth dough. If you are kneading by hand, knead approx. 20 minutes.
Remove the dough from mixer and continue to knead for 2 more minutes. Pick up the dough and through it down hard on the counter a few times during the kneading process.  Shape the dough into a ball and lightly cover with oil.  Wrap tightly in plastic wrap and let rest 30-90 minutes, longer is best ( I let mine rest 2 hours and it was perfect)
Rolling your Phyllo-

Use whatever means you have to get the dough as thin as you can. I have included a fantastic video at the end of the post on how to roll out your phyllo dough, using a wooden dowel, which worked perfectly for me. You may also use a pasta machine if you have one, or a normal rolling pin whatever works for you.

Unwrap your dough and cut off a chunk slightly larger then a golf ball. While you are rolling be sure to keep the other dough covered so it doesn’t dry out.

Be sure to flour your hands, rolling pin and counter. As you roll you will need to keep adding, don’t worry, you can’t over-flour.  Roll out the dough a bit to flatten it out.  Wrap the dough around your rolling pin/dowel.  Roll back and forth quickly with the dough remaining on the dowel, then remove from the dowel.  Rotate and repeat until it is as thin as you can it. Don’t worry if you get rips in the dough, as long as you have one perfect one for the top you will never notice.

When you get it as thin as you can with the rolling pin, carefully pick it up with well floured hands and stretch it on the backs of your hands as you would a pizza dough, just helps make it that much thinner. Roll out your dough until it is transparent.

NOTE: you will not get it as thin as the frozen phyllo dough you purchase at the store, it is made by machine

Set aside on a well-floured surface. Repeat the process until your dough is used up. Between each sheet again flower well. You will not need to cover your dough with a wet cloth, as you do with boxed dough, it is moist enough that it will not try out.

Baklava-

Syrup-
Combine all ingredients in a medium pot over medium high heat. Stir occasionally until sugar has dissolved.  Boil for 10 minutes, stirring occassionally.

Once boiled for 10 minutes remove from heat and strain cinnamon stick and lemon, allow to cool as baklava cooks.

Filling-

Preheat oven to moderate 350°F.

Combine nuts, sugar and spices in a food processor and pulse on high until finely chopped. If you do not have a food processor chop with a sharp knife as fine as you can. Set aside.

Trim your phyllo sheets to fit in your pan.

Brush bottom of pan with butter and place first phyllo sheet.

Brush the first phyllo sheet with butter and repeat approximately 5 times ending with butter. (Most recipes say more, but homemade phyllo is thicker so it’s not needed).

Sprinkle 1/3 of the nut mixture on top.  Continue layering phyllo and buttering repeating 4 times.  Sprinkle 1/3 of the nut mixture on top.  Continue layering phyllo and buttering repeating 4 times.  Sprinkle 1/3 of the nut mixture on top.  Continue layering and buttering phyllo 5 more times. On the top layer, make sure you have a piece of phyllo with no holes if possible, just looks better.  Once you have applied the top layer tuck in all the edges to give a nice appearance.

With a Sharp knife cut your baklava in desired shapes and number of pieces. If you can’t cut all the ways through don’t worry you will cut again later. A 9×9 pan cuts nicely into 30 pieces. Then brush with a generous layer of butter making sure to cover every area and edge.  Bake for approximately 30 minutes; remove from oven and cut again this time all the way through. Continue baking for another 30 minutes. (Oven temperatures will vary, you are looking for the top to be a golden brown, take close watch yours may need more or less time in the oven)

When baklava is cooked remove from oven and pour the cooled (will still be warmish) syrup evenly over the top, taking care to cover all surfaces when pouring. It looks like it is a lot but over night the syrup will soak into the baklava creating a beautifully sweet and wonderfully textured baklava!

Allow to cool to room temperature. Once cooled cover and store at room temperature. Allow the baklava to sit overnight to absorb the syrup.  Serve at room temperature

Fish Tacos with Fresh Salsa

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Fish tacos have been and still are one of the “hottest” and most popular food trends.  Although they are one of the most popular foods around right now, I have yet to have them.  I’ve had shrimp tacos and scallop tacos but no fish tacos.  Well, all that changed the other night when I made these fish tacos and they were delicious, the only disappointing thing about this is the fact that I waited so long to try these.  The batter wasn’t too heavy, it was just enough to coat them without makeing a thick batter.  Frying the fish crisped the batter while leaving the inside nice and light and flakey; and filling the taco with fresh salsa and lettuce was the perfect combination and made the dish complete.

These tacos are perfect for a quick weeknight meal that is full of fresh and light flavors.  This salsa is the perfect recipe to utilize all the fresh summer vegetables that are coming out of the garden now.  This is also the perfect recipe to use fresh caught fish if your or your hubby loves fishing (both Spencer and I love fishing, and Tucker is a pretty big fan too)! 

Tucker and Spencer with Tucker’s first fish.  Thanks to our wonderful friends who invited us out to their house to fish and have a fish fry!  Love ya’ll bunches and Tucker had a blast.

These tacos are perfect, and the meal would be even more complete if paired with chips and fresh guacomole.   

Fish Tacos with Fresh Salsa

Ingredients:

For the salsa-

1 Large tomatillo, husked, rinsed and chopped
1 Medium tomato, chopped
1/2 Small red onion, finely chopped
3 Tbsp chopped fresh cilantro
2 Tbsp fresh lime juice, plus lime wedges for serving
1/2 Jalapeno pepper, minced (remove seeds for less heat)

For the fish-

Kosher salt
Vegetable oil, for frying
1 1/4 lbs catfish fillets, cut into 1-inch pieces
Freshly ground pepper
1/4 Cup instant flour (such as Wondra) or cornstarch
8 Corn tortillas, warmed
1 Cup shredded iceberg lettuce

Directions:

For the salsa-

Mix the tomatillo, tomato, red onion, cilantro, lime juice and jalapano in a bowl.  Season with salt, cover and refrigerate until ready to serve.

For the fish-

Heat 1/2 inch of vegetable oil in a pan over medium-high heat.

In a bowl mix the flour, salt and pepper.  Place the fish in the mixture and coat, shake to remove any excess flour. 

Place the fish in the preheated oil and fry until golden brown and cooked through, about 3 to 4 minutes.  (Work in two batches to avoid over-crowding).  Remove fish to a papertowel lined plate to drain, season with salt, if needed.

To assemble-

Fill the warmed tortillas with lettuce, fish and salsa.  Serve the tacos with lime wedges. 

Recipe Source: Food Network Magazine, June 2011

Grilled Steak with Tapenade…and a giveaway

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As I’ve said before, I’m always looking for quick and easy meals that are delicious and nutricious to prepare during the work week.  My weeknights are very hectic but that doesn’t mean I want to feed my family junk or make a habit of driving through a fast food restaurant 5 nights a week, I still like to feed my family delicious food but I just can’t spend 5 hours in the kitchen every night.  I have come across quite a few delicious meals that are perfect for week night cooking; they take no time to prepare and they are just as delicious as the meals that take quite a bit of time in the kitchen.

This steak with tapenade was as delicious as it was easy to prepare.  I think it took me all of 30 minutes to prepare and plate it, which is a bonus on a weeknight when I have a thousand other things going on.  This steak and tapenade was full of so much flavor; I loved the flavor combinations of the salty olives, spicey pepper, and the sweetness from the tomatoes, it was the perfect flavor combination.  I loved that the tapenade was used not only as a topping but as a rub for the meat before it was cooked.  It helped incorporate the flavors throughout the entire dish and it was absolutely delicious.

Now on to the fun stuff…the giveaway!

My blog is turning 3 this month.  I can’t believe that I’ve been cooking, taking pictures and blogging about the goings on in my kitchen for 3 years, the time has flown.  I have enjoyed every minute of taking pictures and talking about my adventures in my kitchen, believe it or not I love it more now than I did when I started blogging.  I have enjoyed cooking since I was little, but it’s now become more of a passion for me than just another hobby.  I enjoy pushing myself outside my comfort zone; trying new recipes and techniques and sharing my experiences.  I’m no pro but I can tell I have improved in the kitchen over the past few years and my picture taking skills have improved as well.  I’m still learning different techniques for my camera and I’m expanding my equipment collection; and although that’s not what it’s all about I do enjoy looking back at my earlier posts and seeing how I’ve improved.

Thanks to each and every one of you who have been with me from the beginning, I appreciate you so much.  To those of you who have found my blog one way or another I hope you enjoy it and have found many recipes that you wanted to try for yourselves.  I thoroughly enjoy every moment I spend posting on my blog; my passion is cooking and I love seeing the look of happiness on people’s faces when they enjoy my food, that is the most rewarding thing of all.  I say all that to say thank you for following me over the past few years and for the support of Lynsey Lou’s.  I can’t wait to see what the future holds and I look forward to preparing and creating more meals and desserts to share with you!

This week and next week I will be hosting some giveaways to celebrate the 3 year blogiversary of Lynsey Lou’s; I will host a total of 3 giveaways since my blog is 3 years old.  For this giveaway, I will be giving one reader a one year subscription to Food Network Magazine.  I have fallen in love with this magazine; I love the variety of recipes, the cookbook of 50 recipes that is provided in each issue, the way they separate recipes into weekend, weeknight, and sides and how they feature different Food Network celebs and their recipes in each issue.  There are a multitude of other things I LOVE about this magazine but I won’t bore you with the details…it’s just one of my new favorite magazines.

To enter:
One entry per person please.
-Leave a comment stating what your favorite weeknight meal is (links to recipes are welcome!)
-For an additional entry ” Like me” on Facebook, then come back and leave a comment saying you did so.

The giveaway will end at 11:59 P.M. on Friday, July 1.  The winning entry will be chosen at random using Random.org and the winner will be announced Saturday, July 2.  Please be sure to enter a valid email address so you may be contaced if you win!  Good luck to everyone and thanks for reading.

Giveaway disclosure: This giveaway is sponsored soley my me.  I was not contacted or persuaded by Food Network in any way.  Any compents or opinions are mine and only mine.   

Grilled Steak with Tapenade

Ingredients:

1/2 Cup kalamata olives, pitted
1 Medium shallot
1 Clove garlic
1 Sprig rosemary, leaves stripped
1/4 Tsp red pepper flakes
1/4 Cup extra-virgin olive oil
1 Lemon, halved
Kosher salt and freshly ground pepper
2 Pounds flank steak
1 Pint grape tomatoes, quartered
1/4 Cup fresh parsley, roughly chopped

Directions:

Preheat a grill or grill pan over high heat. 

Place olives, shallots, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice from half a lemon in a food processor and pulse, season with salt and pepper.  Set aside.

Pierce the steak with a fork and season with salt and pepper.  Rub 1 heaping tablespoon of the olive mixture on both sides of the steak and let rest for 10 minutes.

Meanwhile, toss the remaining mixture with tomatoes, parsley, remaining olive oil, and juice from the remaining half of lemon in a small bowl.  Set aside.

Grill the steak until browned on one side, about 7 minutes.  Flip and cook an additional 7 minutes, for medium rare.  Transfer the steak to a cutting board and let rest for 5 minutes.  Cut the steak in half, reserve one half for steak sandwiches or leftovers later in the week.  Thinly slice the remaining steak, against the grain, and top with the tomato olive tapenade.  Serve while warm.

Recipe Source: Food Network Magazine, June 2011

Pan Fried Tilapia Over Angel Hair Pasta With Jalapeno Cream Sauce

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One of our favorite things from Carinos is their jalapeno garlic tilapia, so I decided to recreate this dish for our meal one weekend.  Spencer and I have always enjoyed preparing our meals together; it’s just a way for us to spend some quality time together and hang out.  Since our little man came along our time together in the kitchen has all but faded away; not that we would trade any of what we have now but it is nice to be able to spend some time together and do things that you previously enjoyed.  We waited until Tucker went to bed and then we opened a bottle of wine and got to cooking!  We had so much fun talking, spending time together and just haning out, it’s been a while since we’ve had time to just enjoy each other and it was incredible.  It was a wonderful night and a great way to make a weekend night special, even though we stayed home.

We love the fish and pasta that is topped with the jalapeno sauce; the sauce has a good kick to it but not so much to where you are sweating by the end of the meal.  It’s a rather light dish, even with the pasta and pan fried fish, and it leaves you full and satisfied but not feeling heavy when you’re finished.  Paired with a glass of white wine and some homemade garlic bread, and you’ve got a meal to please anyone.

Pan Fried Tilapia, Angel Hair Pasta with Jalapeno Cream Sauce

Ingredients:

For the pasta-

1/2 pound angel hair pasta

For the Tilapia-

2 Tilapia filets
1/8 Cup flour
2 Tbsp olive oil

For the jalapeno oil-

2 Tbsp olive oil
1 Tbsp jalapenos, chopped

For the jalapeno cream sauce-

1 1/2 Tbsp jalapenos, chopped
2 Tbsp butter
1/4 Tsp olive oil (I used the remaining oil and drippings from the Tilapia)
1 Clove garlic, minced
1 1/2 Tbsp jalapeno juice (use more or less depending on your spice preference)
1/2 Cup chicken broth/stock

For accent (if desired)
2-3 Tbsp tomato, seeded and diced.

Directions:

For the pasta-

Cook according to package directions.

For the Tilapia-

Preheat a oil in a skillet over low-medium heat.

Place flour, salt and pepper in a dish and mix together.  Roll the tilapia in flour mixture, then shake to remove any excess flour. 

Reduce the heat to low and place the fish filets in the preheated skillet and cook until golden brown, about 3-4 minutes per side depending on the thickness of the filet.

For the jalapeno oil-

Meanwhile, place the oil and jalapenos in a small skillet or saucepan over low heat and let simmer for 5 minutes, stirring occasionally.

For the jalapeno cream sauce-

Place the butter in a saucepan over low-medium heat and melt.  Then add the garlic and saute for 1 minute.  Add the jalapeno juice, oil, and broth and bring to a simmer.  Simmer until sauce has thickened, about 5 minutes.  Reduce heat, add jalapenos and leave over heat for 1 minute. 

Toss the pasta with the jalapeno oil.  Place the desired amount of pasta on each plate.  Place the Tilapia filets on the beds of pasta and spoon the desired amount of cream sauce over the filets.  Sprinkle with diced tomatoes and freshly grated parmesan cheese, if desired.

Recipe source: A Lynsey original, inspired by Carinos Jalapeno Garlic Tilapia

Bacon, Spinach and Goat Cheese Pasta

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Are you looking for the perfect meal that is quick to put together and tastes delicious?  Well look no further; this bacon, spinach and goat cheese pasta is the answer to your search.  This pasta was so easy to prepare, it was prepared in absolutely no time and is the perfect crowd pleaser. 

I love the taste of goat cheese but I’ve never cooked with it.  I don’t really have an answer as to why this is the first recipe I’ve made that involves goat cheese but it is and I’m so happy I came across it.  The combination of flavors is delicious; the goat cheese has a tarteness and sharpness to it that is unlike no others and it’s so smooth and creamy it literally melts in your mouth.  Add this to the combination of lemon, pepper, bacon and spinach and it’s the finished product is nothing but delicious.  Spencer was a huge fan and even Tucker couldn’t get enough; he ate this not only the night I originally cooked it but also for leftovers until he finished the dish.  This is perfect for weeknight meals, as well as a meal that’s a little lighter but very filling.  This will be on our menu again very soon.


Bacon, Spinach and Goat Cheese Pasta

Ingredients:


1/2 Pound, small cut pasta
4-6 Slices thick center cut bacon
3 Cups fresh spinach
2 1/2 Oz soft goat cheese, crumbled
2 Tsp olive oil
1/2 Tsp lemon zest
1 Pinch crushed red pepper
Salt and pepper, to taste

Directions:


Bring a large pot of water to a boil, salt and add pasta.  Cook pasta according to instructions on package.

While the pasta is boiling, cook bacon and place on a papertowel lined plate.  When cool enough to handle, roughly chop and set aside.

Once the pasta has finished cooking, drain and return to the same pot.  Place the spinach in the pot with the pasta and cover for 1 minute.  Add the crumbled goat cheese, olive oil, lemon zest, red pepper, salt and pepper and mix together.  Stir ingredients until the goat cheese has melted, add the bacon and toss to combine. 

*Reserve a little pasta water to help the the cheese stick to the pasta a little better.

Serve immediately with garlic bread or jalapeno cheddar rolls.

Recipe source: Lemons & Love food blog, originally from Alexa

White Cake with Apricot Filling

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Over the past few weeks I’ve been keeping my oven and mixer extremely busy.  I’ve had the privilage to make cookies, cupcakes and cakes for various occasions and have enjoyed every moment.  I look for any excuse to get in the kitchen and bake something and I’ve had more than my share of opportunities lately.  I’m not the only one who loves it when I bake, Tucker’s face lights up when he sees the mixer and he now moves his hand in a spinning motion to tell me to turn it on…absolutely precious.  So back to the topic at hand.  My brother’s girlfriend’s favorite cake is a white cake with apricot filling and buttercream frosting.  Sounds easy enough, right?  Well it is when it’s not a person’s absolute favorite dessert that comes from a bakery that makes sweets that are sooooo good that I could only hope to make things that taste half as good theirs, oh and not to mention this is for a person who means the world to my brother.  So it is an easy task except when all of those things are standing in your way.

So, since I had a very hard task in front of me I knew I needed a cake recipe that was out of this world.  The first place I started looking was the What’s Cooking board on The Nest.  Those girls are incredibly talented, so resourceful and not to mention have some fabulous blogs, I knew they would point me in the right direction.  After hearing recommendations from them I decided to research their top recs as well as read over some cake comparisons on Bridget’s blog, The Way The Cookie Crumbles.  I love reading her blog and I especially enjoy all of her recipe comparisons.  If you are ever undecided about which recipe to use for a specific dish go to her blog to see if she’s done a comparison, she won’t lead you in the wrong direction!  After reading what she had to say about each recipe, I knew I couldn’t go wrong with any of the compared recipes but it helped me choose the one I wanted to make for this particular occasion.  For this special occasion I decided to make Dorie Greenspan’s Perfect Party Cake.  Although now I am looking for reasons to try the other two compared recipes because they look and sound delicious as well.

I was so happy with the way this cake turned out.  Not only did I make 2, 9 inch round cakes to fill and stack but I also make some cute, little mini cupcakes for Tucker to take to daycare…plus I needed to be able to do some QC (quality control) to ensure the taste and texture were perfect.  The mini cupcakes were incredible; they were light, fluffy so moist and airy but packed full of flavor…they were like sweet little pillows!  I’ve never had a cake this moist that was so light and fluffy.  I can honestly say this was one of the best cakes I’ve ever had and ever made.  Although this cake is terrific alone, the apricot filling and buttercream frosting make it that much better.  I mean, can you really go wrong with buttercream?  I think not.

So if your looking for that perfect dessert, no matter what occasion, this is the cake for you.  This cake is sure to be a crowd pleaser.  It’s not overly sweet; the apricots add so much flavor but they have a little bit of a different flavor that helps cut the sweetness from the cake and buttercream.  This is one of Spencer’s new, favorite flavor combinations and cakes.  Believe it or not, he was skeptical of the flavors at first.

So let’s get on with the good stuff!

Dorie Greenspan’s Perfect Party Cake

Ingredients:

For the cake-

2¼ Cups (9 ounces) cake flour
1 Tablespoon baking powder
½ Teaspoon salt
1¼ Cups whole milk or buttermilk
4 Large egg whites
1½ Cups (10½ ounces) sugar
2 Teaspoons grated lemon zest
1 Stick (8 tablespoons/4 ounces) unsalted butter, at room temperature
½ Teaspoon pure lemon extract

For the buttercream frosting-

1 Cup (2 sticks) unsalted butter, room temperature
4-5 Cups powdered sugar
4-5 Tbs milk
1 Tsp vanilla

For the apricot filling-

2 6oz packages dried apricots
1 1/2 Cups water
2 Tsp grand mariner (optional)
1 Tbsp lemon juice
1/2-3/4 Cups granulated sugar

Directions:

For the cake-

Center a rack in the oven and preheat the oven to 350 degrees F.

Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round piece of parchment paper that has been buttered as well.  Place the prepared pans on a baking sheet and set aside.

Whisk together the milk and egg whites in a medium bowl, set aside.

In a separate bowl sift the flour, baking powder and salt, set aside.

Combine the sugar and lemon zest in a mixer bowl or other large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter  to the sugar mixture and with the paddle or whisk attachment, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is well combined, then add the rest of the dry ingredients. Finally, beat the batter on medium-high for 2 minutes to ensure it is thoroughly mixed and aerated.

Divide the batter equally between the two prepared pans and smooth the tops with a rubber spatula. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch (a thin knife or toothpick inserted into the centers should come out clean).

Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes to release them from the sides of the pan, remove cakes from pans and remove parchment paper. Invert the cakes and place on cooling racks and allow to cool until room temperature.
(the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

For the buttercream-

Place the butter in a mixer fitted with the whisk attachment and whip on medium-high for 1-2 minutes, until fluffy.  Gradually add 2 cups of powdered sugar and whip until incorporated, then add the vanilla and 3 tablespoons milk and whip until combined.  Gradually add 2 more cups of powdered sugar and beat on high for 1 minute, until fluffy and aerated.  If the icing is too thick add a little more milk, if it’s too thin add a little more powdered sugar until desired consistency is reached.

Place the frosting in a piping bag fitted with a large tip, I used the star tip.  Lay one of the 9 inch rounds on a cake board and pipe a rim of frosting around the top of the cake, leaving a little space between the edge of the cake and the rim of frosting.  Spoon the desired amount of filling inside the frosted rim then place the remaining layer of cake on top of the filled layer and slightly press.  Frost the out side of the cake as desired. 

For the filling-

Place apricots and water in a small saucepan and allow to stand, covered, 2 hours. Simmer for 20 minutes on very low heat, tightly covered or until apricots are soft.

Place apricots and remaining liquid in a food processor and puree. Add Grand Marnier, lemon juice and sugar, mix with several on-off turns. Add a little more sugar for a sweeter filling, if desired. 

Place in a air tight container and refrigerate for up to 3 days.

Recipe source:
cake-Dorie Greespan, as seen on The Way The Cookie Crumbles
apricot filling- Wilton
frosting-a Lynsey original

Deep Dish Pizza Dough

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I am always looking for new ideas to incorporate into pizza dough, I’m always looking for that recipe that makes me think of my favorite pizza place.  No, there’s not just one type of dough that goes with just any pizza; pizza dough is kind of like a mood, you have to be in the mood for a particular type of pizza and that pizza has to have just the right crust.  Sometimes there is nothing better than a fluffy crust with a nice crunch on the bottom, other times I want a thin crust to go with whatever pizza I’m making; but when you’re making a deep dish pizza you have to have just the right amount of bread to topping ratio. 

Deep dish pizzas are so filling; there’s so much more to the toppings/fillings than a regular pizza.  There has to be the perfect balance of bread to toppings, if you have too much bread it takes away from the taste and you can barely enjoy an entire piece of pizza without feeling stuffed.  I think this dough is perfect for a deep dish pizza; it packs a lot of flavor, has just the right amount of that wonderful bread texture (not too much) and then the bottom and sides are perfectly crisp.  Although the toppings and cheese are a huge part of a pizza you have to have the perfect “canvas” to hold them all together.  This dough is perfect for any deep dish pizza your heart desires. 

Deep Dish Pizza Dough

Ingredients:

3 Cups flour
1/2 Cup cornmeal
1 Teaspoon salt
2 1/4 Teaspoon (1 package) dry yeast
3/4 Cup beer, room temperature
1/4 Cup water + 2 Tablespoons
2 Teaspoons sugar
3 Tablespoons butter, melted
2 Tablespoons butter, softened
1 Tablespoon olive oil

Directions:

Place 1/4 cup warm water and dry yeast in a bowl and let stand for 5 minutes.

Meanwhile, in a large bowl mix cornmeal, salt, sugar, and 2 cups of flour.  Once all the dry ingredients are combined, add the beer, melted butter and yeast and and mix slowly to incorporate.  If the dough is still tacky gradually add in the last cup of flour, a little at a time, until a ball begins to form.

Place ball of dough on a floured surface and knead for 3-5 minutes (you can also use a stand mixer with the dough hook attachment).  Once dough begins to form a ball cover and let rise for 1 hour in a large greased bowl.

Remove the dough from the bowl, punch down and knead for 3 minutes.  Rub softened butter over the dough, place in a bowl, cover and let rise 1 hour.

Remove the dough, divide into two even pieces and roll into desired size.  Place in a preheated deep dish pan (or on a pizza pan/stone), prick with a fork to avoid air pockets and cover in desired toppings.

Recipe Source: A Lynsey Original

Deep Dish Pepperoni Pizza

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I love pizza, I think it’s actually a weekness for me.  There just something about pizza that screams comfort and feel good food, and there’s no better way to end the week than with a good, hot pizza.  I have a few restaurants in my area that I LOVE, a couple are local and the other is a chain, Old Chicago.  Depending on what I’m craving determines where I get my pizza that night.  When it comes to deep dish pizza, nothing beats Old Chicago’s deep dish pepperoni pizza.  It has the perfect amount of crust, and it’s not overly breaded and then topped with the delicious tomoato sauce, tons of cheese and pepperoni, both regular and spicy.  The combinations of all those flavors are soooo good, and it’s actually double the toppings since it’s deep dish.  There’s really nothing that can beat that!

I love the deep dish pepperoni so much I tried to recreate it at home.  I must say, it turned out quite delicious.  It wasn’t identical to Old Chicago’s, but it was definitely just as tasty.  I started with a homemade crust, followed by homemade marinara and topped with both spicy and regular pepperoni and tons of cheese.  Can I tell you my mouth is watering now just telling you about it?  To achieve the crisp, crunchy crust I baked it in a skillet that I had preheated in the oven with just a little oil.  This steps makes all the difference in the world; the outer texture of the crust is delicious, it’s crunchy and the perfect texture to bite into before getting to the fluffy bread in the center.  I promise this is one of the best pizzas I’ve made in a while; this too is the perfect amount of bread without being too much and then tons of delicious toppings.  This is a must make recipe, and the perfect meal for your next “movie and pizza” night!

Deep Dish Pepperoni Pizza

Ingredients:

1 Recipe for homemade pizza dough, or store bought
1/2-1 Cup marinara, homemade or store bought
1 Cup Parmesan, shredded
1 Cup Cheddar or Colby Jack, shredded
8 Ounce provolone, sliced
1 Package pepperoni
1/2 Package spicy pepperoni, if desired
2 Tablespoons cornmeal

Directions:

Preheat oven to 400 degrees F.

Pour 2 tablespoons of vegetable oil into a 9 inch skillet and swirl around to coat entire skillet.  Place in oven to warm the pan.

While the pan is heating, sprinkle the cornmeal over a clean surface, place dough on the cornmeal and roll out to desired size.  Place the dough in the hot skillet and bring the dough up the sides of the skillet.  Line the bottom and sides of the dough with the sliced provolone, then spoon 1/2 of the marinara over the cheese.  Place a third of the cheese over the marinara then half of the pepperoni over the cheese.  Start another layer by spooning the remaining marinara over the pepperoni layer, then add another third of the cheese followed by the rest of the pepperoni, reserving a few pieces to place on the top of the pizza.  Sprinkle the remainder of the cheese over the pepperoni layer then top with the reserved pepperoni.  Place the pizza in the oven and cook for 15-20 minutes, until crust is golden brown and cheese is melted.

Let stand for 5 minutes.  Cut the pizza and serve.

Recipe source: A Lynsey original

Mocha Chocolate Icebox Cake

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If you are looking for the perfect chocolate dessert to satisfy that sweet tooth of yours then look no further.  This Mocha Chocolate Icebox Cake has everything you could need or want after a wonderful meal, chocolate, espresso and cookies.  I mean, what else is there?  The thin, crisp chocolate chip cookies from Tate’s Bake Shop, act as the crust for this wonderful cake and set the stage for the rich, yet light and fluffy filling.  The rich and decadent dessert is made by layering chocolate chip cookies and chocolate whipped filling; the end result is delicious and so pretty.  The combination of the heavy cream and the marscapone cheese whip up so light and fluffy and act as a perfect base for the flavors of chocolate and espresso.  When layered between the multiple layers of the Tate’s cookies, it’s incredible.  The cookies actually soften after the cake is assembled, so they loose the crunch but still add the texture needed for this simple yet rich cake.

This is the perfect dessert for pretty much any occassion; no matter winter or summer.  This would be a perfect and cool end to a meal on a hot summer day, but it’s also great for any other time of the year and would be fabulous with a cup of coffee.  This cake is great for a make ahead dessert; just assemble and refrigerate until set and it takes absolutely no time to assemble.  The most time consuming part of this entire dessert is gathering all of the ingredients
Mocha Chocolate Icebox Cake

Ingredients:

2 Cups cold heavy cream
12 Ounces Italian mascarpone cheese
1/2 Cup sugar
1/4 Cup coffee liqueur,  (Kahlua)
2 Tablespoons unsweetened cocoa powder
1 Teaspoon instant espresso powder
1 Teaspoon pure vanilla extract
3 (8-ounce) Packages chocolate chip cookies, (Tate’s Bake Shop)
Shaved semisweet chocolate, for garnish

Directions:

In the bowl of an electric mixer fitted with the whisk attachment, combine heavy cream, mascarpone cheese, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I broke some of the cookies to fill in the spaces.) Spread 1/5th of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top and cover with plastic wrap,place in refrigerator and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

Recipe Source: Ina Garten, Food Network