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Lynsey Lou's

Enjoying Life One Bite at a Time!

Archives for April 2012

Homemade Taco Seasoning

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Tacos are a house favorite in my house.  Tacos, seem to be a popular staple in many peoples menus.  It makes sense.  They are tasty.  Incredibly easy.  Pretty healthy…hey…I said pretty healthy, not completely healthy. And let’s not forget fun.  There are those times where I get a a craving for tacos, not just any kind of taco, but homemade tacos.  There’s nothing special about my homemade tacos, but they are different than the kind you get from the fast food joints.  Once I sink my teeth into that taco I begin to float on cloud 9.  What can I say?  I love them.      

Now cravings have a funny way of coming on and they don’t care if your pantry is stocked with all the necassary items to quench your craving or not.  And that’s just what happened to me when I got an unwavering craving for tacos.  Assuming I had everything on hand, I started browning the meat like normal.  When the time came to add the seasoning, there wasn’t a packet to be found.  After quickly “googling” taco seasoning I came across a plethora of taoc seasoning recipes.  I looked over the ingredient list, then checked my pantry and discovered I had everything I needed to make homemade taco seasoning.  After throwing the seasoning together, with very little effort, I quickly finished making my tacos and then quenched my craving!

This seasoning can be thrown together with little to no effort.  Every ingredient in this recipe is a staple in my pantry, and probably is in yours, as well.  I promise it tastes every bit as good as the seasoning in those little packets; and it’s preservative free! 
 
Homemade Taco Seasoning

Ingredients:

4 Tbsp chili powder
3 Tbsp plus 1 tsp paprika
3 Tbsp ground cumin
1 1/2 Tbsp onion powder
1 1/2 Tsp garlic powder
1/4 Tsp cayenne pepper
1 Tsp black pepper
1/2 Tsp sea salt

Directions:

In a medium bowl combine chili powder, paprika, ground cumin, onion powder, garlic powder, cayenne pepper, pepper and salt and stir to combine.  Store in an airtight container until ready to use. 

To prepare taco meat: use 2 heaping tablespoons of seasoning and 1 cup of water for 1 pound of ground meat.  Allow mixture to simmer until liquid is almost completely gone.

Recipe source:  slightly adapted from Use Real Butter, originally from Mex Recipes

Cinnamon Crisps

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I have a feeling if I keep this up I will personally be responsible for putting you into sugary, carb overload.  Between the brown butter banana muffins, overnight cinnamon rolls, and blueberry muffins I’ve recently posted, I could honestly put someone in a carb induced coma.  I think I have a slight obsession with breakfast pastries and as of late it seems like I am acting on that obsession and making Every. Single. Breakfast item I come across or can dream up.  If I keep this up for much longer I don’t know how good it will be for any of us.  Of course we’ll love the taste and deliciousness of each and every carb loaded breakfast goody, but our bodies will hate us. 
                   
These cinnamon crisps seem like they could possibly be the love child of a cinnamon roll, with the warm gooey filling, and a crunchy cinnamon doughnut.  The base of this wonderful dessert breakfast item is a slightly sweet bread, that is a tad less light and fluffy than a cinnamon roll (just because of the mashing of the roll in the later part of the recipe).  The whole base, actually, utilizes the same process as cinnamon rolls do.  Roll the dough, evenly spread the filling, roll it up into a log and cut into equal portions.  The next step is where it differs; rather than allowing it to rise and become the light and fluffy roll we all know, the dough is smashed down to form a more flattened out version of a cinnamon roll.  The dough then rests for half an hour and then smashed again.  After that the flattening process, these sweet little beauties get to take a swim in melted butter and are then sprinkled with a sweet cinnamon-sugar topping.  I know these look good right now, practice patience, pop them in the oven and all the heat to do it’s magic.  Once they are golden brown, allow them to cool slightly (or for as long as you can possibly stand), pour your coffee and enjoy.  These rolls are delicious, buttery and sweet.  They are full of flavor and they literally melt in your mouth.  Oh, and don’t let an ounce of that sugary sweetness go to waste, that sugar that has fallen off the rolls onto the pan, cooled and become hard….don’t throw it away.  No, no, no…that is a delicacy..eat it alone, sprinkle it on a scoop of vanilla ice cream.  Or even better, top one of these hot rolls with a scoop of ice cream and then top it with these hardened sugary treats!

These were a huge hit in my house.  My family not only enjoyed them fresh from the oven, but for a few days after as well.  This is the perfect weekend treat for you to serve up to your loved ones!

Cinnamon Crisps

Ingredients:

For the roll-
4 Cups all-purpose flour
1 Package (2 1/4 Tsp) active dry yeast
1 1/4 Cups warm milk
1/4 Cup unsalted butter, room temperature
1/4 Cup sugar
1 Tsp salt
1 Egg

For the filling-
3/4 Cup brown sugar
1/2 Cup granulated sugar
1 1/2 Tsp ground cinnamon
1/4 Cup unsalted butter, melted
6 Tbsp unsalted butter, room temperature

For the topping-
1/2 Cup sugar
1/2 Cup brown sugar
1 Tsp ground cinnamon
1/4 Cup pecans, toasted and roughly chopped
1/4 Cup unsalted butter, melted

Directions:

For the filling-

Combine brown sugar, granulated sugar, cinnamon and melted butter in a medium bowl and stir to combine. Set aside.

For the topping-
Combine granulated sugar, brown sugar, cinnamon, and pecans, stir to combine. Set aside.

For the rolls-
Combine 2 cups flour and yeast in a large bowl and stir to combine.  In a separate bowl combine milk, butter, sugar and salt and stir to incorporate ingredients.  Add the milk mixture to the flour mixture and beat, using an electric mixer on medium-high, for 1 minute.  Reduce mixer speed to low, add egg and beat for an additional minute.  Once incorporated, increase speed to medium and beat for 3 minutes.  Gradually add remaining flour, 1/4 cup at a time, until a soft dough is formed.

Turn dough onto a floured surface; kneading until smooth and elastic, about 6-8 minutes.  Liberally grease a large bowl, place dough in bowl, turning to coat, cover and allow to rise in a warm place until doubled in size, about 1 hour. 

Preheat oven to 400.  Spray a baking sheet with non-stick cooking spray, set aside.

After the dough has risen, punch down.  Turn the dough onto a floured surface and divide into two equal portions.  Roll each piece into a 12 inch square.  Spread equal amounts of butter onto each square (3 tablespoons per square).  Spread each with half of the filling, roll up tightly, pinching the seems to seal.  Cut into 1 inch slices and place on prepared baking sheet.  Cover the rolls with waxed paper, using the palm of your hand flatten each roll into 3 inch circles.  Cover rolls with clean kitchen towel and allow to rise and additional 30 minutes, until doubled in size.  Remove towel, cover with wax paper and flatten again, this time in 5 inch circles. 

Brush the rolls with melted butter, sprinkle with cinnamon-sugar topping, top with wax paper and press the mixture into the rolls.  Discard waxed paper.  Place in the preheated oven and bake for 10-12 minutes, until golden.  Do not overbake.  Remove from oven, allow to cool slightly then serve.

Recipe source: Adapted from The Taste of Home Cookbook

Cheesy Chili Mac

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Being in the kitchen, cooking and baking is a passion of mine.  I enjoy making delicious meals and baked goods for my family and friends.  I also enjoy trying new recipes and techniques and pushing myself outside my comfort zone.  There is something so rewarding and gratifying about taking raw and fresh ingredients that alone aren’t that impressive and combining them to make something amazing.  Something that is worthy of sitting on a plate in a fine restaurant.  Normally time is not an issue to me; I go in the kitchen and start working on a meal with the mindset of “when it’s done, it’s done and we’ll eat”. 

Now, in a my perfect world I would always have time to make a delicious and elaborate meal that may (or may not) be very time consuming.  But if we’re talking about the real world where I work full time, have a 2 year old and I have to have a decent and balance meal on the table in a timely manner I don’t have the luxury of making a labor and time intenssive meal every. single. night.  Normally from the time I walk in the door until the time the Tucker goes to bed I’m running.  Running to make supper.  Running to clean the kitchen.  Running to get Tucker bathed and ready for bed…then finally in bed.  By the time my day ends and I can sit and relax it feels like I have run a marathon.  So having fancy 5 star quality meals aren’t in the picture…during the week at least!

So, during the week simple is great.  Simple is a lifesavor.  Simple, one pot and good…now that’s awesome!  That’s exactly what I got when I tried this cheesy chili mac.  This recipe has been floating around the blogasphere for some time now…I think I might actually be the only person who hasn’t tried this…ssshhhh, dont’ tell!  Since so many people have tried it, I knew all the raving wasn’t for nothing.  This meal has everything in one dish; starch, protien, vegetables and dairy.  This cheesy pasta dish is also the perfect way to sneak a few extra veggies in for those kiddos (and big kids adults) who don’t normally eat their veggies.  This meal is quick, satisfying and full of flavor.  This is also one of those meals that is just as good for leftovers as it was initially.  I am so happy this meal was a hit with my family; it was a cinch to pull together and it’s perfect for those crazy weeknights.  I’m sure this will be making regular appearances in a meal rotations! 

Cheesey Chili Mac

Ingredients:

1 Tbsp vegetable oil
1 Small onion, finely chopped
4 Cloves garlic, mined
1 Pound ground beef
1 Can Rotel
1 (15oz) Can black beans, drained and rinsed
1 (15oz) Can diced tomatoes
1 Tbsp chili powder
1 Tbsp cumin
1/2 Tsp salt
1 Tbsp brown sugar
1-1 1/2 Cups water
2 Cups small pasta
4 Oz cream cheese
2 Cups Mexican shredded cheese blend
1/4 Cup cilantro, chopped

Directions:

Place a large skillet over medium heat.  Add oil and allow to warm for about 30 seconds.  Once the oil is heated add the onion, chili powder, cumin, and salt and cook, stirring frequently until onion is translucent, about 5 minutes.  Add the garlic and brown sugar and cook for 1 minute more.  Add the ground beef and cook through.

Add the 1 cup water, Rotel and pasta to the pan and stir to combine.  If the pasta is not covered by liquid add the remaining 1/2 cup.  Cover the pan, increase heat to medium and allow pasta to cook until al dente, about 12 minutes.  Add the tomatoes and beans and stir, once combined add the cream cheese and stir until incorporated.

Remove from heat, add 1 cup of cheese and stir to combine.  Sprinkle remaining cheese over the pasta mixture, cover and allow to stand for 2 minutes.  Sprinkle with chopped cilantro and serve.

Optional additional toppings- sour cream, green onions, and/or additional cheese

Recipe source: Adapted from Cook’s Country via The Jey of Cooking

Sausage Cheese Kolache

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I have to start out by saying Thank you! Thank you! Thank you to Shawnda of Confections of a Foodie Bride for sharing this recipe!  I have long been a fan of Kolaches.  You know those delicious, lightly sweet pastries at the doughnut shop that are filled with sausage and cheese and baked to golden perfection?  You know what I’m talking about!  They are the perfect way to start your mornings; a slightly sweet bread encasing a savory and spicy combination of smoked sausage and cheese.  I love them and have a slight weakness for them.

If I didn’t have a problem before, I definitely have a problem now.  Recently I have had an undeniable, unquenchable craving for these breakfast pastries.  I mean a craving so strong that every Saturday morning for oohhh, the past month or two I have gone to the doughnut shop and purchased some of the Kolaches just hoping to finally satisfy my craving.  While it does satisfy me at that point in time, when the next Saturday rolls around I find myself getting in the car and heading for the doughnut shop.  Yes, folks, I have a problem.  And now I have an even bigger problem because I can now make these delicious pastries all for myself in the comfort of my own home.  Uh oh!  I think a monster is being created in front of your very eyes. 

This Kolache recipe requires a few simple ingredients, a little time and not a lot of work.  Could making a delicious breakfast pastry get any better than that?  I think not!  This particular recipe requires a chilling period, a time in the refrigerator for as little as 4 hours or overnight.  Since the chill time can be as long as overnight this is another one of those breakfast items where the bulk of the work can be done the night before, like these cinnamon rolls, and then finished in the morning when you’re ready to enjoy them.  Simply remove the dough from the refrigerator when you wake up (after you’ve started your coffee, of course), make your dough balls, stuff them and bake them.  How easy is that?  I mean we’re talking about 30 minutes of prep and rest time, then 25 minutes of baking and then you have this hot, heavenly goodness to enjoy for breakfast!  I promise, folks, it doesn’t get better than this!

Another plus.  These can be frozen!  Simply remove from the freezer, thaw in the refrigerator overnight and reheat the next morning.  So don’t hesitate to make a big batch of the and refrigerate half and freeze the other half!

I must say THANK YOU again to Shawnda for making my day, week, month, year complete by sharing this recipe!  

Sausage Cheese Kolache

 Ingredients:

For the bread-
1 package (2 1/4 tsp) yeast
1/4 Cup warm water
1 Cup warm milk
4 Tbsp butter, melted and cooled
2 Large eggs
5/8 Cup sugar
1 Tsp salt
4 1/4 Cups flour

For the filling-
Smoked sausage (I used turkey smoked sausage and cut each piece in half)
Shredded cheddar cheese, optional
Fresh jalapeno slices, optional

Directions:

Pour warm water in a small bowl and sprinkle yeaster over the top.  Set aside and allow to proof until foamy, for about 5 minutes.

Place butter, milk, eggs, salt, and sugar in a bowl of a mixer, turn mixer on low and mix to thoroughly combine.

Add half the flour and mix to combine, then add the remaining flour and mix until just incorporated.  **The dough will be sticky and wet.  Cover dough with plastic wrap and allow to rise until doubled in size, about 1-2 hours.  Punch dough down, recover and refrigerate for at least 4 hours or overnight.

Line two baking sheets with silicone baking mats (or parchment paper), lightly spray with non-stick cooking spray and set aside. 

Remove dough from the refrigerator and divide into 2.5 ounce balls and set on prepared baking sheet.  Cover and allow to rest for about 20 minutes.

Flatten each ball of dough and top with cheese, jalapeno slices and sausage.  Wrap the dough around the filling and pinch the seems to seal.  Place kolache seam side down on baking sheet.  Cover and allow to rest for 20 minutes. 

While dough is resting, preheat oven to 375.

Bake for 25-30 minutes.  Until the bread is golden brown.  Remove from oven and allow to cool slightly before serving.

Store leftovers in sealed container in the refrigerator for 3-4 days.  To store in the freezer, individually wrap each kolache in plast wrap, then place in freezer bag to store.

Recipe source: Adapted from The Pastry Queen via Confections of a Foodie Bride

Bird’s Nest and Peter Cotton Tail Cookies

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Happy Good Friday!  I have a fun idea to share with you today.  I saw this incredibly cute idea for  Easter nest sugar cookies the other day on Pennies on a Platter.  I agree with Nikki, this is a perfect activity to do with your family and/or friends this Easter weekend.    

Bake a batch of these chewy frosted sugar cookies, then gather your family, friends and kiddos around to help decorate them and turn them into mini bird’s nests.  I think these are so cute and fun and they can be enjoyed by kids of all ages!  I made a few changes to the original recipe, by making the cookie smaller ( I used a tablespoon of dough for each cookie and reduce baking time by 1-2 minutes) and added a little more powdered sugar to improve the consistency to making piping easer.

After piping the nest, simply place egg shapped candies in the center of the cookie (nest) and allow to set.  Since I have a slight addiction to the mini cadburry eggs, I used those.  If you would like to have a more cost effective treat, Nikki suggested using jelly eggs (jelly beans) in place of the Cadburry eggs.  The choice is yours! 

Tucker had a blast helping me make these. He even had to sample a few eggs…and a cookie to make sure they were okay to share with his friends!

For the Peter Cotton Tail cookies, simply pipe green icing (to resemble grass-I used Wilton tip number 233).  Allow the frosting to set and harden slightly (you can place the cookies in the refrigerator or freezer for a few minutes to speed up the process).  Using the white frosting, pipe a small ball in the center of the cookie (I used Wilton tip 7), then pipe two small dots under the large ball for the bunny leggs (I used Wilton tip 1).  For the tail, pipe a couple of dots of pink frosting in the center of the large white frosting ball.  Then you have Peter Cotton Tail’s rear in the air. 

Have a happy Easter weekend!

Click here to get the cookie recipe.

Idea source: Bird’s nest cookies- Pennies on a Platter
                   Petter Cotton Tail Cookies- A Lynsey Original  

Bird’s Nest Cupcakes and Fluffy Yellow Cupcakes

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Easter is just a few days away!  I have always enjoyed making holiday goodies to share with everyone, but now that Spencer and I have a little one of our own making those goodies to share with him and his friends is just that much more fun.  There is nothing better, or more rewarding than the look on Tucker’s face when he spots the different goodies I have made for him.  His reaction was no different with these cupcakes.

While I in the process of baking and decorating these cupcakes for Tucker’s class Easter party, he walked in the kitchen and immediately said “those are Tucker’s cupcakes” and had the biggest smile while saying so.  He then proceeded to say he needed one…isn’t he the greatest, my own little quality control department!  After he approved the cupcakes he walked away, then came in a few minutes later once the decorations were coming into place.  I picked him up and he said “oohhh, little birdies, chirp chirp chirp”.  Then continued to say “cute, momma”.  I would say these little bird’s nest cupcakes got Tucker’s seal of approval; both in the look and taste department.

Every pretty, topped cupcake has to start out with a delicious base.  I already had the decorations for the cupcake nailed down, now I just needed to find the best cake to put these cute decorations on.  Since she has never let me down before, with all of her wonderful and completely honest recipe comparisons, I turned to the way the cookie crumbles blog to find the best yellow cake recipe.  I know yellow cake is nothing mind blowing, or extroidinarily out of the norm, but it’s hard to beat a perfectly buttery and moist yellow cake.  Plus, I was giving this to a room full of two-year olds so yellow cake fit the bill perfectly!  I have to say, she did it again, she led me to the most perfect yellow cake I’ve ever put in my mouth.  The cupcake came out just as she described; light, fluffy, extremely buttery, moist and full of flavor…the tops were even a tinge sticky but still oh so good.  Alone, they are delicious, but once they are topped with a simple vanilla buttercream (or chocolate would be yummy too) they are oh, so good!  I have been on the search for the perfect yellow cake, and thanks to the way the cookie crumbles I have found the perfect, and my new “go to” yellow cake recipe!        

Be sure to come back tomorrow because I have another fun and easy treat you can make with your family, friends and kiddos!

Fluffy Yellow Cupcakes

Ingredients:

2 1/2 Cups sugar
1 1/4 Tsp baking powder
1/4 Tsp baking soda
3/4 Tsp salt
1 3/4 Cups sugar
10 Tbsp unsalted butter, melted and cooled slightly
1 Cup buttermilk, room temperature
3 Tbsp vegetable oil
2 Tsp vanilla
6 Large egg yolks, room temperature
3 Large egg whites, room temperature

Directions:

Position oven rack to the center position.  Preheat oven to 350.  Line cupcake tin with liners and set aside.

Combine flour, baking powder, baking soda, salt and 1 1/2 cups sugar in a medium bowl and whisk to combine.  In a 4 cup liquid measuring cup, or small bowl, combine the melted butter, buttermilk, oil, vanilla and egg yolks and whisk to combine.  Set aside.

Pour the egg whites in a clean bowl of a stand mixer; using the whisk attachment beat the eggs on medium-high for about 30 seconds.  While the mixer is running, slowly add the remaining 1/4 cup sugar and continue to beat until stiff peaks form.  Transfer to bowl and set aside.

Fit the mixer with the whisk attachment.  Transfer flour mixture to mixing bowl, turn mixer on low, slowly add the butter mixture to the flour mixture and mix until almost incorporated.  Stop mixing momentarily, scrape down the sides of the bowl and return to mixer.  Turn mixer on medium-low speed and beat until smooth and ingredients are incorporated.

Remove bowl from mixer.  Add 1/3 of the egg whites, using a rubber spatula gently fold them into the cake batter.  Add the remaining egg whites, gently fold into batter until completely incorporated.  Spoon batter into prepared cupcake tin.  For regular cupcakes bake for 18 minutes (for mini bake for approximately 11 minutes), until golden and tops are springy to touch, and toothpick inserted comes out clean.

Immediately remove from cupcake tin and transfer to cooling rack and allow to cool completely.

Click here for buttercream frosting recipe.

For the bird’s nest cupcake-
Toast 1-1 1/2 cups unsweetend coconut.  Allow to cool.

Prepare the frosting of your choice.  Place 3 tablespoons of frosting in a small bowl and tint with yellow food coloring.  Place yellow frosting in a piping bag fitted with Wilton tip number 65, set aside.  Place 1/4-1/3 frosting in a separate bowl and tint with blue food coloring.  Fit another piping bag with Wilton tip number 11, fill with blue frosting and set aside.

Using an offset spatula, spread a layer of frosting over the top of each cupcake.  Ensure the entire top of the cupcake is covered in frosting.  Roll the edges of the frosted cupcake in the toasted coconut.  Sprinkle the top outer edges of the cupcake with toasted coconut, leaving a small circle in the center of the cupcake.  Repeat process with remaining cupcakes.

Using the piping bag with blue frosting, pipe 3 bluebird heads.  Once the heads have been piped, use the yellow piping bag to pipe beaks on each bluebird.  For the eyes, melt chocolate and use a toothpick to place chocolate eyes on each bird.

Store cupcakes in an airtight container.

Recipe sources:
Fluffy yellow cake, Cooks Illustrated via  The Way The Cookie Crumbles
Frosting, a Lynsey Original
Nesting Bluebird Cupcakes: Martha Stewart

Easter Menu Inspiration

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Easter is this Sunday, April 8.  For many of us it’s a time to celebrate the resurrection of our Lord and Savior, Jesus Christ.  This Sunday represents His rising from the grave after sacrificing His life for us.  A sacrifice for which I am truly grateful. 

This is also a time many people to gather around a table with family and friends and feast on a multitude of incredibly delicious food.  Have you started preparing your Easter menu yet?  I have some suggestions for recipes that are sure to please.

Muffins are always a perfect and easy option for breakfast.  There are so many options when it comes to muffin flavors; so this is the perfect way to accomodate the tastes multiple guests.  Here are a few of my favorite muffin recipes:

Blueberry muffins-loaded with tons of blueberry flavor.  These muffins not only have healthy helping of whole blueberries, but a blueberry reduction is swirled into the batter right before baking.  Top these delicious muffins with a simple and slightly sweet streusel topping and everyone is sure to be please.

Brown butter banana muffins-These muffins are packed full of flavor.  The nutty flavor the brown butter brings to this dish is incredible.  The brown butter not only brings a flavor all it’s own, but it compliments the banana flavor as well as cuts the sweetness slightly.  These were a hit with my family and friends and I know they will be a hit with yours, as well.  

Sour cream muffins– These are incredible.  These muffins have a slight citrus flavor from the orange zest that is complimented by the slight tang added by the sour cream.  The streusel topping adds a slight crunch which is a wonderful addition, not only for flavor but texture, as well.

If you’re serving brunch, a muffin bar would be a wonderful option for your guests who are looking for a lighter option.  If you are looking for options that are more filling then I have the perfect suggestion for you!

Cornmeal-herb waffles with salsa and poached eggs-these would be perfect for your Easter brunch.  Simple, elegant and full of flavor.  These waffles topped with brightly colored salsa and poached eggs; are not only full of flavor and simply impressive.

If you are hosting lunch here are some of my suggestions that have been reader favorites for quite some time now.
Red wine pork roast– This roast has the best flavor; pan seared with crust of roughly chopped peppercorns not only helps to seal the juices in the roast but add a nice crunchy layer of flavor.  The red wine adds another level of rich flavor that permeates the entire roast.  Since Easter, or any occasion where entertaining is involved can be chaotic, to say the least we look for every little bit of help.  This roast can be assembled the night before, and either cooked over night on low/warm or refrigerated overnight and cooked starting in the morning.

Pork tenderloin with balsamic-cranberry glaze- pork tenderloin is such a simple dish that can be easily dressed up.  That is exactly what has been done with this tenderloin; lightly seasoned and cooked to perfection then topped with a glaze that’s a combinatin of cranberries and balsamic vinegar that’s been cooked down.

Chicken with tomato-herb pan sauce-This is one of my favorite chicken recipes.  The chicken is lightly coated in flour, then pan fried to achieve a light crispy coating.  This cooking method allows for the best, most tender and juicy chicken you’ve ever tasted.  If that isn’t enough, this deliciously cooked piece of meat is then topped with the most incredibly, buttery tomato sauce.  The brightly colored tomatoes and herbs would be the perfect addition to any Easter table.  Simple sides are perfect; steamed asparagus and lightly seasoned rice
                                                        compliment this dish perfectly.

Pancetta wrapped asparagus-this side dish is simple, yet elegant and full of flavor.  The salty pancetta helps to add a lot of flavor as well as crunch to this side dish.  This asparagus wrapped pancetta would compliment any dish and be perfect on your Easter table.

From scratch green bean casserole-I love green bean casserole and, honestly, I think it’s a staple at pretty much every holiday table, no matter the holiday.  This year, if you’re having green bean casserole, you have to try this recipe.  It consist of fresh green beans, homemade cream of mushroom soup that is incredibly tasty, a topping that not only contains those ever so popular fried onions but butter, and homemade bread crumbs.  A bonus about this recipe, it can be assembled in advance and stored in the refrigerator until ready to cook.  A great help for an already chaotic kitchen! 

Now that we’ve covered breakfast, brunch and lunch let’s move on to the good stuff!  Here are some of my recommendations for dessert.

White cake with apricot filling-I made this cake last year for my brother’s wife (then girlfriend) for her birthday.  It was such a hit that I ended up making it three more times for various Easter gatherings.  The white cake is so moist, light and fluffy and incredibly delicious.  The apricot filling adds a tangy sweetness, then everything is encased with a delicious buttercream frosting.  The white and orange in this cake sream spring.

Italian cream cake-this dessert is a classic that has been around forever.  It’s dessert that is traditional, that is a favorite of everyone and is full of flavor without being heavy.  This dessert can be served as a cake or in a more playful way as cupcakes. 

 Blueberry lemon cupcakes-Blueberries and lemon go hand in hand with spring.  These cupcakes combine these two flavors to make the most delicious cupcake that is sweet and slightly tart.  These little cakes are then topped with a light POM buttercream frosting.  Pomegranite, blueberries and lemon are incredibly delicious in this beautiful cupake that screams Easter and spring.

Pound cake-The quintessential of all pound cakes.  This cake is simple yet delicious.  To brighten up the plate and presentation serve with fresh, sliced fruit and fresh whipped cream.  This dessert is so refreshing and light, and the perfect end to a wonderful celebration with family and friends.

I hope you and your family have a truly wonderful Easter holiday!  Happy Easter from our family to yours!

Cold Oven Pound Cake

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In my opinion, this is the quentessential of all pound cakes.  I have grown up eating this pound cake and I absolutely love it.  I’ve had a lot of other pound cakes through the years that were delicious, but every time I hear the word pound cake my mind automatically goes to this particular recipe.  This has to be my favorite, and dare I say the best pound cake I’ve ever had!

There aren’t any off the wall ingredients in the recipe, honestly every ingredient in the particular recipe is probably a staple in your pantry, I know it is in mine.  The flavors, and ingredients, are simple but the flavor is incredible.  This pound cake is so smooth, light and fluffy, and the bottom of the cake develops a slightly crispy layer through the baking process that is incredible, and also add a little bit of texture as well.  The lemon juice adds the slightest amount of tartness, but the tartness is quickly cut by the butter and the butter flavor really steals the show…as it should with whopping 3 sticks of butter! Hello, Paula Deen!  The combination of sugar as well as brown sugar make for a winning combination, and makes the cake just that much more fabulous.  Probably the biggest difference between this particular recipe and others is it starts out in a cold, non pre-heated oven.  This is a big and necassary difference, this cake cannot go into a warm oven.  I don’t know why, but it just doesn’t turn out properly if it goes into a warm oven, so be sure not to preheat the oven (it’s hard…and a habit…I know)!

This cake is delicious enough to be enjoyed on it’s own, with no toppings.  However, if you are feeling the need to dress things up a bit then keep the flavors simple.  Top with few fresh strawberries and a dab of fresh whipped cream.  Although I have yet to try it, this fruit puree from Kelsey’s blog sounds incredible and would perfectly compliment the flavors of this dessert.  However you decide to serve and enjoy this pound cake is up to you, just make sure you try it soon, you won’t be disappointed!         

Cold Oven Pound Cake

Ingredients:

1 1/2 Cups (3 sticks) unsalted butter, room temperature
5 Eggs, room temperature
1 Cup milk
1 Tsp coconut extract
1 Tsp rum extract
1 Tsp lemon juice
1 Tsp vanilla
1 1/2 Cups brown sugar
1 1/2 Cups granulated sugar
3 Cups flour
1/2 Tsp salt
1/2 Tsp baking powder

Directions:

Spray bundt pan with non-stick cooking spray then coat with flour.  Set aside.

Place eggs in a small bowl, lightly beat and set aside.  In a medium bowl, sift the flour, salt and baking powder and set aside. 

Place butter in a mixing bowl and beat on medium for 1 minute.  Add the brown sugar and granulated sugar and beat on medium-high until light and fluffy, about 5 minutes.  Add the coconut extract, rum extract, vanilla and lemon juice and mix to incorporate.  Alternating between the milk and dry ingredients, gradually add the ingredients mixing well after each addition, beginning with the wet and ending with the dry. 

Evenly pour the batter in the prepared pan and place in oven, turn oven on 325.  Bake for 50-75 minutes, until cake is just set and golden brown and toothpick inserted comes out clean.  Do NOT overbake.  Remove from oven, allow to cool in pan for 5-10 minutes then transfer to cooling rack and allow to cool completely.  Store in airtight container.

Recipe source: a former co-worker of my mom’s

Cornmeal-Herb Waffles with Salsa and Poached Eggs

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Waffles are one of those things that are always associated with breakfast and 99% of the time they are more of a sweet dish, rather than savory.  I honestly had never heard of the savory variety of waffles until I came across these on Josie’s blog, Pink Parsley.  Immediately I knew I had to make these and make them soon.  This dish, honestly made me think of a disht hat would be ordered in a nice restuarant for brunch.

These waffles, alone were delicious and full of so much flavor.  The addition of cornmeal gave it a different texture and really set this waffle apart from the traditional breakfast variety.  The fresh herbs not only added a burst of color, but a nice bright earthy flavor.  The addition of cayenne pepper was minimal but gave just the perfect amount of heat.  The waffles could definitely stand alone, but topping them with not only salsa but poached eggs really took them to a different level.

This meal was layered beautifully with multiple colors, flavors and textures.  I loved the idea of topping them with salsa, and I chilled my salsa for a few minutes before topping the waffles.  The warm, poached egg the sits on top of the brightly colored salsa and with the first cut the brightly colored yolk trickles down and spreads light, almost buttery flavor over the whole dish.  This is a perfect, and quick meal to put together for brunch and impressive enough to serve to guests.  This brightly colored meal with the the perfect addition to your Easter brunch menu and with the bright colors, it would fit the decor perfectly!  

Cornmeal Herb Waffles

Ingredients:

1 1/4 Cups all-purpose flour
1/4 Cup cornmeal
1 1/2 Tsp baking powder
1/2 Tsp baking soda
1 Tsp sugar
1/2 Tsp Kosher salt
1/4 Tsp fresh ground black pepper, plus more for serving
Pinch cayenne
5 Tbsp unsalted butter, melted
2 Eggs
1 1/4 Cups buttermilk
3 Tbsp chives, chopped, plus more for serving
1 1/2 Tbsp cilantro, chopped
Salsa
Poached Eggs

Directions:

Preheat waffles iron.  Preaheat oven to 200 degrees, or lowest setting.  Place plate in the oven to keep warm. 

Combine flour, cornmeal, baking powder, baking soda, sugar, kosher salt, pepper and cayenne pepper in a large bowl and mix to combine.  Make a well in the middle of the dry ingredients and set aside.  In a separate bowl combine the butter, eggs, buttermilk and herbs and whisk.  Carefully pour the egg mixture in the well of the dry mixture and stir until just combined.  *The mixture will still have lumps.

Spray waffle iron with non-stick cooking spray and cook according to waffle maker instructions.  Place the waffles in the preheated oven to keep warm.

Top with salsa and poached eggs, season with additional pepper, if desired and garnish with fresh herbs.  Serve immediately/    

Recipe source: Waffles-barely adapted from Joy the Baker via Pink Parsley
                        Waffles with salsa and poached eggs- directely from Pink Parsley

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