Archives for March 2015

Salted Caramel Brulee Coffee

March 11, 2015 by Lynsey Leave a Comment

It’s official. Sunday morning at 2:00 we sprung forward. In other words, we lost an hour of precious, glorious sleep and we were all feeling it. Well, at least in my house we were. And, we still are. Up until the past year the time changes haven’t affected me; loose an hour, gain an hour, whatever the case was I was fine. Now, not so much. I struggle, and I deal with the struggle for weeks, sometimes even months.

This struggle is real. And it’s one that can only be met and defeated with a big ol’ cup of coffee. And I’m talking the strong stuff; none of that half caf or mild brew. Since I’m already dragging, the last thing I want to do is wake up even earlier to go by the coffeehouse on the way to where I’m going. Am I right?

What to do. What to do.

Enjoy a coffeehouse worthy beverage without ever stepping foot out the door. And that’s exactly what you can do with this salted caramel brulee coffee.

Creme brulee is one of my all. time. favorite. desserts. If I see it on the menu or if the waiter lists it, it doesn’t matter how full I am, I’m ordering it and indulging. It’s my weakness. There’s something truly magical about breaking through a thin sheet of crispy sugar that’s quickly followed by gliding through a silky smooth custard. Oh my gosh, I’m drooling just thinking about it.

Anyway. Back to the coffee.

I saw a recipe for caramel brulee coffee over on Foxes Love Lemons and was instantly intrigued. My favorite dessert meets my favorite morning beverage? Match made in heaven! What better way to fight this time change, or any morning I’m dragging than with an amazing cup of coffee.

I am a true fan of caramel. But add salt to the mix, and oh my goodness. I’m ~~slightly~~ obsessed with the stuff. So, I decided to take the caramel brulee coffee I saw and make it a salted caramel brulee coffee. Words cannot express just how amazing this drink is. I mean, this will cure those morning blues…and dare I say even those Monday morning blues.

So, the next time you need an extra special cup of coffee or an afternoon pick-me-up; make this salted caramel brulee coffee. It may not cure what ales ya, but it will take you to your happy place for just a bit.

Salted Caramel Brulee Coffee

Yields: 1 Cup

Ingredients:

1/4 Cup milk
1/4 Cup heavy cream
2 Tbsp caramel sauce, homemade or store bought, plus more for drizzling
1 1/2 Tsp brown sugar
1//8 Tsp sea salt
1 Cup (8oz) hot coffee
Whipped cream, for topping

Directions:

Combine milk, cream, caramel, brown sugar and salt in a small saucepan and stir to combine. Place over medium heat for 4-5 minutes, until foamy and steaming, whisking frequently. (Keep an eye on the mixture, as it will bubble up and run over the sides of the pan)

Meanwhile, while the milk mixture is heating, make one cup of your favorite coffee.

Carefully pour the milk mixture in the mug with the coffee. (You may not need all of the milk mixture). Top the coffee with whipped cream, drizzle with additional caramel if desired and top with a little salt. Enjoy!

Recipe source: Adapted from Foxes Love Lemons, originally from Sweet Happy Life

Grasshopper Milkshake

March 10, 2015 by Lynsey Leave a Comment

It’s that time of year when green is the theme. We’re over winter, ready for the flowers to start blooming and the greener than green grass to take over the lawns. Needless to say there’s a certain holiday right around the corner that is the epitome of spring; shamrocks, all things green and colorful rainbows.

Another thing that starts to take on that hue is food. One thing in particular this time of year is a shake from a certain fast food restaurant. You know the one. The infamous shamrock shake. Every year I see that shake advertised. But, to be honest, I’ve never had one. I know, the shock! The horror. I have, however, heard enough about them to know they are a mint milkshake that is tinted green.

Since I was a child I have loved the combination of mint and chocolate, and one of my all time favorite ice creams is mint chocolate chip. I’ve passed this obsession to my little guy too, Tucker is a fan of anything and everything mint chocolate. I decided I wanted to jump on the green milkshake bandwagon. But, in doing so, I decided to go one step further with my mint milkshake endeavor and add chocolate to the mix.

This grasshopper shake…mint chocolate chip milkshake, shamrock shake…whatever you want to call it, combines 2 of my favorite things; my favorite color and my favorite ice cream. Inevitably, I’m also sharing this with you just in time for you to whip it up on St. Patrick’s Day!

So go ahead; whip up this minty-chocolaty milkshake and enjoy!

Grasshopper Shake

Ingredients:

4 Large scoops, about 2 cups, mint chocolate chip ice cream
1/4 Cup milk
1/4 Cup heavy whipping cream
Peppermint extract, optional
Green food coloring, optional
Chocolate syrup
Whipped cream

Directions:

Place ice cream, milk, cream, a drop or two of extract and food coloring in a blender and blend for about 30 to 45 seconds, until ingredients are combined and smooth.

Drizzle chocolate syrup around the inside of 2 glasses, if desired. Divide the milkshake evenly between the glasses. Top with whipped cream and more chocolate syrup. Serve.

Recipe source: A Lynsey Original

Spinach Artichoke Dip Tortellini Soup

March 6, 2015 by Lynsey Leave a Comment

The past 3 weeks have been packed with cold temperature and winter weather. I’d say mother nature has decided to make up for lost time right here at the end of the season. We are about 2 weeks away from spring and with mounting piles of snow, sleet and ice the signs of spring are truly nowhere to be seen.

I’m not complaining though. Since about mid November my little guy has been asking for snow, even just a little bit. He stands at the window and just looks outside waiting for a flurry or two to fall from those big puffy clouds. I’d say he finally got his wish! Mother nature delivered, and in a big way. So we’ve taken full advantage of the frigid temps and the snow and ice.

We’ve sized the days each and every day the white stuff has been on the ground. The days have been spent sledding, building snowmen, building snow castles, attacking each other with snowballs and of course, making snow ice cream. Aside from playing with my little guy, another fabulous part of snow days are indulging in big bowls of soups and stews.

I’ve been basking in the glory of comfort foods. There’s truly nothing better to enjoy on such cold, winter days. This spinach artichoke dip tortellini soup is one of the many meals we’ve enjoyed during this winter weather.

I love, love, love spinach artichoke dip. I mean, it’s bordering on obsession. If we go out to eat and it’s on the menu, then it definitely makes it’s way to our table. Bonus points if the restaurants serve it with toasted, buttered crostini.

So, when I saw this soup on Closet Cooking it took me a matter of seconds to determine we were having it for supper immediately. I had a package of cheese tortellini in the fridge just waiting to be cooked and mixing them in this soup just seemed like the perfect thing to do. Creamy, cheese soup with bits of artichoke throughout, wilted spinach, and cheese filled tortellini. Oh my goodness, everything that is loved in the dip is right here in this soup.

So what are you waiting for? Seize this cooler weather; whip up this soup which comes together in under 30 minutes, slather some butter on a baguette and toast it then enjoy!

Spinach Artichoke Dip Tortellini Soup

Ingredients:

2 Tbsp unsalted butter
1 Onion, finely chopped
2 Cloves garlic, minced
2 Tbsp flour
4 1/2 Cups vegetable or chicken broth
1 (14oz) can artichoke hearts, drained and roughly chopped
8 Oz cheese tortellini
4 Oz cream cheese, room temperature
1/2 Cup grated parmesan cheese
8 Oz baby spinach, roughly chopped
1/2 Cup milk
1/2 Cup heavy cream
Salt and pepper, to taste
Cayenne pepper, optional

Directions:

Place a stockpot over medium heat, add butter and allow to melt. Once the butter has melted, add the onion and cook until tender and translucent, about 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the flour, stir to combine and cook an additional minute. While stirring continuously, add the broth. Add the artichoke and tortellini and stir to combine. Bring mixture to a boil, reduce to a simmer and cook until the tortellini is tender, about 10 minutes. Add the cream cheese and parmesan and stir to incorporate. Once the cheeses have melted add the spinach and allow to wilt. Add the milk, cream, season with salt and pepper and stir to combine. Taste, adjust seasonings, if needed and serve.

Recipe source: Closet Cooking

Slow Cooker Honey Mustard Chicken

March 5, 2015 by Lynsey Leave a Comment

I am a condiment loving girl. Always have been. Always will be. I’ve never met a sauce I didn’t like, but I’d have to say honey mustard ranks pretty high up there on my list. So, to say I was excited when I saw this chicken from Lauren’s Latest would be an understatement.

A chicken that is cooked in one of my all-time favorite sauces and uses one of my favorite kitchen tools for the cooking process. This is definitely a recipe is right up my alley. What’s not to love? Simply combine a few simple ingredients and throw it in the slow cooker. And viola!

Another thing that is truly appealing about this recipe, as if I needed anything else. This is a freezer friendly meal. Combine uncooked chicken and the sauce in a freezer bag, seal and freeze. This simple, yet amazing meal is ready and waiting whenever you decide you want it.

One of my favorite honey mustard’s is from a local restaurant, and through trial and error I’ve created a recipe that’s pretty darn close. My favorite recipe has a lot of honey with a little yellow mustard that adds some tang, some Dijon mustard and a little whole grain mustard. So, all of the mustards are covered in this particular recipe. But I love it, it’s got so many layers of flavor and the mustards aren’t overwhelming at all.

So, I’ve slightly adapted Lauren’s recipe so I could have the tastes of my favorite honey mustard. To me there’s nothing better than dunking a chicken nugget or chicken strip in a big bowl of honey mustard, and this slow cooker honey mustard chicken does all the dunking for you. Sticky honey, tangy mustard and buttery, tender chicken.

Slow Cooker Honey Mustard Chicken

Ingredients:

2 Chicken breasts (about 1 lb)
1/2 Medium onion, diced
1 Clove garlic, minced
3/4 Cup honey
1/4 Cup dijon mustard
2 Tbsp yellow mustard
2 Tbsp whole grain mustard
2 Tbsp unsalted butter
Salt and pepper, to taste
Chives, optional

Directions:

*Combine honey and mustards in a bowl and whisk to combine. Add the onion and garlic and stir. Place the chicken in the slow cooker and pour the honey mustard mixture over the chicken. Turn the chicken to coat. Add the butter, cover and cook on high for 3 to 4 hours, or until chicken is fully cooked.

Remove the cooked chicken, shred and return to sauce. Keep warm until ready to serve. Stir in chives if desired.

Serve over rice.

*For a freezer meal, simply combine all the ingredients except chives, in a freezer bag. Seal the bag and place in the freezer. When ready to cook, remove the chicken and allow to thaw, then place in the slow cooker.

Recipe source: barely adapted from Lauren’s Latest

BTB: Homemade French Baguettes

March 3, 2015 by Lynsey Leave a Comment

What is it about a simple piece of warm bread, slathered in butter that makes an ordinary meal extraordinary? A bowl of soup on a cold day is wonderful. Now, place a plate with warm bread on the table to accompany that soup and it takes it to a whole new level. Serve warm rolls or crusty bread with a roast, mashed potatoes and gravy and oh-my-goodness. There’s just something about being able to sop up gravy and soak up soup with a piece of bread that is just so magical.

And if, and I do mean if, I’m lucky enough to have a slice or two leftover I wake up, warm it up, schmear some butter and jelly on it and enjoy it with my morning cup of coffee. There’s truly no better way to start the day.

Before a few weeks ago, I had never made baguettes. I always picked up a loaf or two when I was at the store and just served them along side our meal. The craving for a crusty, chewy baguette hit but we were snowed/iced in. So, the time had come for me to bite the bullet and attempt to make a baguette at home.

I looked through several different recipes, but most had to have a resting time of at least 8 hours if not longer, and well, I just couldn’t wait that long. So, I finally came across a recipe for simple, homemade baguettes from Kelsey Nixon of Kelsey’s Essentials that didn’t require any extended amount of rising time. Just what I needed!

This recipe didn’t disappoint. These were just what I was looking for; a crusty outer shell with a fluffy, chewy inside. The simple ingredients came together and in no time the dough was set aside to rise. The only, somewhat, tricky part about this bread (which goes with any baguettes) is the forming process but that comes with practice. It’s a matter of folding, stretching and pinching the dough together; this process is repeated until the baguettes reach the desired length.

Forming my first baguette was a matter of trial and error, but I finally got the hang of it. Forming the second baguette was a lot easier and I had it on the pan in not time. The secret to this dough is not to overwork it! The bread is given time to rise again and then it’s time to bake. The end result is delicious and these baguettes definitely hit the spot!

Homemade French Baguettes

Ingredients:

2 Envelopes active dry yeast (1 1/2 tablespoons)
2 Tbsp honey
3 1/2 – 4 Cups all purpose flour, plus more for dusting
2 Tsp salt
Canola oil for greasing the bowl
Cornmeal for dusting the pan
3-4 Ice cubes

Directions:

Combine 1/2 cup warm water, honey and yeast in a small bowl. Stir to combine and allow yeast to proof, about 5 minutes or until it becomes foamy.

Meanwhile, combine 3 1/2 cups flour and salt in a large bowl and mix using a dough hook. Once ingredients are mixed, slowly add the yeast mixture and mix until combined. Gradually add 1 cup of warm water until dough comes together and forms a ball (you may not need all the water). If the dough is too sticky add a little more flour.

Turn dough out on a lightly floured surface and knead until soft and elastic, about 2 to 6 minutes. You want to be able to gently press the dough and it bounce back.

Form dough into a ball and place in a lightly oiled bowl. Roll dough to coat and cover with a towel. Place in a warm place and allow to rise for about 20-25 minutes, until doubled in size. Punch dough down and divide in half. Form each piece in a rectangle. Working with the long edges of the rectangle, fold each edge towards the center of the baguette and pinch the seems to seal. Fold the ends of the baguette over slightly, pinch to seal. This will keep the ends squared. Continue this process, stretching the dough slightly each time, until the baguettes are about 12 inches in length.

Dust the baking sheet with cornmeal. Place baguettes on the prepared sheet, cut half inch slits in the baguettes, cover with a towel and allow to rise about 20-25 more minutes.

Preheat oven to 450. Place one oven rack in the center, and the other on the bottom. Place a rimmed baking sheet on the bottom rack.

Once dough is risen and oven is preheated, uncover baguettes and place in the oven. Carefully pull the rimmed baking sheet out and drop the ice cubes on the tray*. Close the oven quickly and allow to bake until golden, about 15 minutes.

*If your oven has a glass window in the door, place a towel over the window before dropping the ice cubes on the tray. This will avoid any issues if any cold water or an ice cube falls on the door.

*Here is a video tutorial on how to fold the baguette.

Recipe source: Kelsey Nixon via Cooking Channel TV

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