All Recipes

Name: Liege Waffles
Prep time: 30 min
Cook time: 5 min
Total time: 2 h 35 min
Yield: 12
Ingredients: Ingredients:; 1 Package dry yeast; 1/3 Cup lukewarm water; 1 1/2 Tbsp granulated sugar; 1/8 Tsp salt; 2 Cups plain flour; 3 Eggs; 1 Cup unsalted butter, room temperature; 1 Cup pearl sugar, store bought or homemade*

Belgian Liege Waffles

April 11, 2016 by Lynsey Leave a Comment

Belgian Liege waffles are the waffle of all waffles. They start with a sweet yeast dough that is studded with pearl sugar that caramelizes once cooked. The final product is a waffle that has crispy edges, a fluffy center and little crispy pockets of caramelized sugar.

So, I’ve seen liege waffles. Heard about the goodness and decadence that surrounds them. That they truly are the waffle of all waffles. Magical, even. But…there was one problem. I’ve never tasted one.

Until now. And well, it was better than anything I could have imagined.

My friends, it truly doesn’t get any better than these waffles right here. Promise!

These aren’t your average waffles, these little jewels are true Belgian waffles. Made with sweet yeast dough {don’t run away, it’s super easy, promise} and a secret ingredient.

Aside from the sweet yeast dough, pearl sugar is the key to true liege waffles. It’s gently folded in the dough right before going onto the hot plates of the waffle maker.

The end result is nothing short of life changing. A fluffy, soft inside, slightly crispy outside and then there’s those chunks of pearl sugar that caramelize and create little pockets of sugary pockets of heaven that will make you weak in the knees.

There are countless ways to enjoy this delectable breakfast treat. Fresh from the waffle iron with a dollop of butter or sprinkle of powdered sugar truly is hard beat. A schmear of Nutella and a sprinkle of fruit, a dollop of cookie butter, peanut butter and jelly, cream cheese. I mean, the list is truly endless.

These waffles make an amazing and indulgent breakfast treat, perfect for a special occasion, holiday meal, for guests or just an occasional splurge They are also perfect for dessert. Add a scoop or two of ice cream, drizzle of hot chocolate or caramel syrup and a dollop of whipped cream and viola!

So, whether you’ve been to the little town of Liege, Belgium or just want to be transported away for a few minutes, these waffles will certainly do the trick…as well as spoil you on waffles from this point on!

Liege Waffles

Yield: 12

Prep Time: 30 minutes

Cook Time: 5 minutes

Additional Time: 2 hours

Total Time: 2 hours 35 minutes

Ingredients

Ingredients:
1 Package dry yeast
1/3 Cup lukewarm water
1 1/2 Tbsp granulated sugar
1/8 Tsp salt
2 Cups plain flour
3 Eggs
1 Cup unsalted butter, room temperature
1 Cup pearl sugar, store bought or homemade*

Instructions

Combine the dry yeast, water, sugar and salt in a bowl and gently mix. Set bowl aside for about 15 minutes. This allows the mixture to develop and the yeast to bloom (get foamy).
Pour flour in a large bowl, make a well in the center and pour the yeast mixture in the well. Knead using hands or dough hook and an electric mixer. While kneading, add the eggs, one at at time. Once the eggs are mixed in then add the butter, about 2 tablespoons at a time until all of it is incorporated. Once all the ingredients are completely incorporated the final dough should look like a cross between a cake batter and bread dough.
Transfer the dough to an oiled bowl, cover with plastic wrap and allow to rise until doubled in size, about 1 to 2 hours.
About 15 minutes before making the waffles, add the poear sugar and gently mix into the dough. Allow to rest for 15 minutes, while the waffle iron is heating.
Once the waffle iron is hot and the dough has rested, spray the iron with non-stick cooking spray, add about 3tablespoons to 1/4 cup of dough to the center of the iron. Close the iron and cook for about 5 minutes, until golden brown with crunchy outsides and caramelized sugar.
Serve warm.

Notes

*Pearl sugar, or chunks of sugar, are crucial for this recipe. It helps to yield a caramelized dough full of melted sugar pockets. You can buy pearl sugar, make your own use sugar cubes. If you use sugar cubes, place them in a bag, seal the bag and use a meat mallet to break them up. You still want fairly large chunks of sugar, so be sure not to beat them too much.

*The dough does require some resting time, so if you are going to make these waffles for breakfast the dough can be made the night before. When you get to the rising stage in the direction, simply cover the dough with plastic wrap, place in the refrigerator and allow to rise overnight. Remove from the refrigerator the next morning, allow to rest for a few minutes then add the pearl sugar and continue with the cooking process.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 602Total Fat: 34gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 174mgSodium: 88mgCarbohydrates: 69gFiber: 1gSugar: 37gProtein: 8g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

Ham and Cheese Scones

March 25, 2016 by Lynsey Leave a Comment

Let me just start by saying that it’s taking everything in me then some to pull myself away from these warm, cheesy, fresh-from-the-oven scones. But, I figured if I love them soooo much then I probably need to hop on here and tell y’all all about about them and their awesomeness!

I’ve made plenty of scones, but never any savory. And now, after tasting these I’m asking myself why in the world it has taken me this long to cross over to the savory side.

If you’ve never had a scone they are similar to a biscuit; slightly crunchy on the outside, flaky and tender. These particular scones have a hint of sweetness that helps cut the saltiness from the ham and cheese and the green onions bring a pop of color and burst of freshness.

I can picture these scones going with oh, so many things. A big ol’ pot of cheesy potato soup, or any soup for that matter, with a big green salad, a dollop of butter and cup of coffee, maybe even topped with some sausage gravy. Oh, and since it’s Easter and there will be an abundance of leftover ham, these could even be slathered with some mustard and topped with ham and cheese to make the most amazing ham and cheese sandwiches E.V.E.R.

I mean, the options truly are endless.

Savory Ham and Cheese Scones

Ingredients:

2 Cups all-purpose flour
1/2 Tsp salt
2 Tbsp sugar
1 Tbsp baking powder
6 Tbsp chilled butter, cubed
3 Green onions, thinly sliced-greens and whites
3/4 Cup EZ Carve (or leftover) ham, finely chopped
1/4 Cup shredded sharp cheddar
3/4 Cup shredded extra sharp white cheddar
2 Eggs
1/3 Cup Greek yogurt or sour cream
Splash of hot sauce, optional

Directions:

Preheat oven to 375. Line a baking sheet with a silicone baking mat and set aside.

In a large bowl combine flour, salt, sugar and baking powder and whisk to combine. Add the butter, using two knives or a fork cut the butter in. Don’t over work, leave chunks of butter. Add the green onions, ham and cheese and stir to combine.

In a separate bowl combine eggs, yogurt or sour cream and hot sauce, if using, and whisk to combine. Pour into the flour mixture and mix until just combined. Turn out onto a floured work surface and knead a few times then form the dough into a disk. Gently roll out into a circle that is about a half inch in thickness. Using a sharp knife, cut into 8 triangles. Place on the prepared baking sheet, leaving about a half inch between each.

Place in the preheated oven and bake for 20-25 minutes, until golden. Remove from oven and serve warm or room temperature.

Recipe source: A Lynsey original

Carrot Cake Baked French Toast

March 24, 2016 by Lynsey Leave a Comment

Carrot cake baked French toast is the breakfast of all breakfast. The combination of carrot cake and all it’s warm, delicious spices meets the breakfast classic of French toast and deliver a decadent breakfast treat.

Breakfast. It’s one of my favorite meals of the day. Why? Well, there are several reasons. Breakfast isn’t just for mornings., it’s for anytime of the day. Salty bacon, eggs of all sorts, biscuits, gravy, pancakes, waffles, I mean the list truly does go on and on. Not to mention it’s the only meal where it’s acceptable to eat dessert (or at least infuse those flavors and elements) for an actual meal.

I mean think about monkey bread, that’s sweet, sugary and so indulgent. I believe it’s a recipe that can be enjoyed as either breakfast or dessert. Another one of those is french toast. Bread, coated in an egg mixture, fried and drizzled with honey and sprinkled with powdered sugar. Another one of those that truly could be dessert or breakfast.

And then there is the world of fusion. Taking two beloved foods, mashing them together to come up with the ultimate of recipes. Lately I’ve become obsessed with food fusion. The end results were pure decadence and the ultimate breakfast or brunch treats.

Carrot cake baked French toast.

Whaaaat???

You read right, my friends. I truly believe this would be the result if a carrot cake and French toast had a baby! And this little love child is just in time for the celebration of all Spring celebrations. Easter!

I am beyond obsessed with this French toast and so ecstatic I FINALLY get to share it with y’all! It has all those flavors we know and love from carrot cake. The shredded carrots, tons of warm spices like cinnamon, allspice, cloves and nutmeg. The beloved, tangy cream cheese even makes an appearance!

Oh, and you know what? To finish it off, it’s topped with a hearty drizzle of cream cheese glaze! This is the Easter breakfast (or brunch) of all Easter breakfasts.

This is a sight that is truly magical! But what truly puts this recipe over the top is the cream cheese drizzle. Oh-My-Goodness! People, this stuff is truly amazing.

Whether you’re planning a big meal for the entire family or just a small, intimate gathering, this French toast needs to make an appearance at your Easter celebration.

You don’t have to save it just for Easter, this is one of those recipes that once you taste it you’ll be hooked and making it ALL-THE-TIME!

Carrot Cake Baked French Toast

Prep Time: 20 minutes

Cook Time: 45 minutes

Additional Time: 5 minutes

Total Time: 1 hour 10 minutes

All the amazing flavors you love about carrot cake come together with the breakfast classic of French toast. Warm spices, carrots and tangy cream cheese help make up this delicious breakfast treat.

Ingredients

2/3 Cup loosely packed shredded carrots
6 Oz cream cheese, room temperature*
1/4 Tsp vanilla
1/4 Cup brown sugar
Pinch ground nutmeg
Pinch ground allspice
Pinch ground cloves
1/2 Tsp cinnamon
8 slices thick (Texas toast) white bread
6 Eggs
1 1/2 Cups milk
1 Tsp vanilla
1/4 Cup + 2 Tbsp brown sugar
For the cream cheese drizzle
2 Oz cream cheese, room temperature
1/4 Cup + 2 Tbsp powdered sugar
1 Tsp vanilla
1 Tbsp heavy cream or milk

Instructions

Preheat oven to 350. Spray a 9x9 pan with non-stick cooking spray. Set aside.
Place the shredded carrots between 2 paper towels or kitchen towels, place a heavy pan on top of the paper towel to soak some of the moisture from the carrots. Allow to sit for at least 5 minutes.
Meanwhile, place cream cheese in a bowl and beat until smooth. Add vanilla, nutmeg, allspice, cloves and cinnamon to the cream cheese and beat on high until combined. Add the shredded carrots and stir to combine.
Spread even amounts of the mixture on 4 slices of bread, top with remaining slices of bread to make a sandwich. Rip the sandwiches in pieces and place in the prepared baking dish.
Combine eggs, milk, vanilla and brown sugar in a medium bowl and whisk to combine. Slowly pour over the sandwich pieces, being sure to coat them all.
Place in the preheated oven and bake until set, about 30-45 minutes. {During the last 5 to 10 minutes of baking, increase the oven to 400.}
Once golden brown and set, remove from oven and allow to rest for 5 minutes.

For the Cream cheese glaze-

Place the cream cheese in a bowl and beat on high until smooth. Add the powdered sugar and vanilla and beat until combined and the mixture is smooth. Add cream, or milk, and stir to combine. If the mixture is too thick, add a little more milk. You want to be able to drizzle the glaze, but it still remain thick enough to stick to the French toast.
Cut the toast, place on places and drizzle with the glaze.
Store any leftovers in an airtight container and place in the refrigerator.

Notes

*You may use regular, light or Greek yogurt cream cheese in this recipe. I have used them all and they all turned out delicious.
*Since there is quite a bit of cream cheese in the sandwiches, it will seem like that bread and eggs mixture isn't baked through. Once the bread starts to crisp and turn golden brown, the toast should be cooked through.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 160mgSodium: 316mgCarbohydrates: 29gFiber: 1gSugar: 12gProtein: 11g

Deviled Egg Dip

March 24, 2016 by Lynsey Leave a Comment

Deviled egg dip takes everything we all love about those ever-so-popular deviled eggs and transforms it into a delicious dip. A creamy, mustard-y egg yolk base studded with bits of hard boiled egg whites. This dip is absolute perfection and would make a great addition to your next get together.

Deviled eggs; a truly southern holiday tradition.

Deviled eggs and holidays or potlucks go hand in hand. While they usually make an appearance at all of our holiday gatherings, I believe that they are a staple on most tables on Easter. I mean, what is Easter without a platter of deviled eggs?

I’ve tried several varieties of deviled eggs, an honestly, I’ve never met a deviled egg I don’t like. What is about those hard boiled egg white halves filled with creamy, buttery filling that just so addicting?

But, have you ever thought about mixing things up a bit? I mean, not totally nixing those infamous deviled eggs, but serving them up as a dip. Everything we love about those simple, little eggs but served up on a cracker.

This dip comes together in a matter of minutes. The longest part of the process is waiting on the eggs to boil and cool. That prep time could be cut in half if you’re using up some of those dyed Easter eggs.

I stuck with the basics when it came to make this dip; a little mayo, Greek yogurt, mustard and a few other seasonings which yielded a perfectly creamy dip. It truly does taste like a mashed up deviled egg.

However, you can customize it to your tastes. Use your favorite deviled egg recipe and adjust this dip to your liking. The addition of bacon, a bit of pimento cheese, cheese, and so many other options would make a great addition to this dip. The options are truly endless.

Whether you’re looking for a dip, a little spin on a classic or a way to use up some of those dyed Easter eggs, this dip is for you. Simple, packed full of flavor and oh-so-addicting.

Deviled Egg Dip

Yield: 4-6 Servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Everything you love about the classic deviled egg in a delicious dip. This deviled egg dip is so easy to make, comes together in no time and is oh-so-delicious!

Ingredients

6 Eggs
1 Tbsp white vinegar
2 Tbsp mayonnaise
2 Tbsp Greek yogurt
1 Tbsp mustard
1/4 Tsp dried dill
Splash of hot sauce
Salt and pepper, to taste
1/2 Tsp dill pickle juice
Pinch of sugar
Paprika, for garnish

Instructions

Place the eggs in a pot and fill with enough water to cover the eggs. Add vinegar and place over high heat. Once the water reaches a rapid boil, cover with the lid and remove from heat. Allow eggs to sit for 15 minutes, drain water and allow to cool enough to touch. Peel the eggs and place in cold water to help them cool quickly.
Halve four eggs, scoop out the yolks and place in a separate bowl. Set aside.
Place the egg whites and 2 remaining whole eggs in a bowl and mash with a fork until small chunks are formed. Set aside.
Place mayonnaise, yogurt, mustard, hot sauce and dill pickle juice in the bowl with the egg yolks. Using a hand mixer, beat on high until light and creamy. Fold in the egg whites and egg yolk chunks.
Place in a serving dish and serve with crackers.
Store remaining mixture in an airtight container in the refrigerator.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 282mgSodium: 382mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 10g

Cadbury Creme Egg Milkshake

March 23, 2016 by Lynsey Leave a Comment

A thick, rich creamy milkshake studded with bits of Cadbury creme eggs. This Cadbury Creme Egg milkshake is cool, sweet and absolutely delicious. A perfect way to cool off after hunting all those eggs!

Aside from the flowers starting to bloom, grass turning bright green grass and the birds chirping there is one sure sign that Easter is approaching. You know what that is? It’s the return of the Cadbury eggs and that infamous commercial hosting the Cadbury bunny auditions.

I think it’s safe to say that Cadbury eggs are a staple of the Easter holiday. They make a variety of goodies and a ton of flavored eggs. I believe everyone can find at least one Cadbury goody they can call their favorite.

Every time I go into the store I go to the Easter section and peruse all the brightly colored candy that is displayed for the season. I try to restrain and to leave the store with just a couple of different varieties, but most of the time my sweet tooth gets the best of me and I end up snagging a good little variety of Easter sweets to quench that craving.

I bet you can’t guess what was included in one of my most recent purchases!

If you’re thinking those infamous creme eggs then you’d be right!!! Ding, ding, ding ding!

Now, while I do like to snack on a few pieces of candy once I get home, I typically get my fix and the rest just sits. And, well, that’s just a waist. So I decided to take those chocolaty morsels packed with sweet, creamy filling and blend those up into a milkshake. Now, while I stuck with the basic creme eggs, using the caramel filled eggs would be a great alternative!

This milkshake screams Easter! So after lunch is devoured and all the eggs are hunted whip up this Cadbury creme egg milkshake and enjoy!

Cadbury Creme Egg Milkshake

Yield: 2 Milkshakes

Prep Time: 5 minutes

Total Time: 5 minutes

A rich, creamy vanilla milkshake studded with bits of delicious Cadbury creme eggs. This milkshake is rich, decadent and screams Easter!

Ingredients

3 Large scoops vanilla ice cream
1/2 Cup heavy cream or whole milk
4 Mini Cadbury creme eggs, plus more for garnish
Whipped cream, for topping

Instructions

Roughly chop 4 creme eggs, set aside.
Place ice cream and cream (or milk) in a blender and blend until smooth and combined.
Add the chopped creme eggs to the ice cream and pulse a few times, until the eggs are cut into small chunks.
Transfer to 2 glasses, top with whipped cream and garnish with another creme eggs.
Serve.

***Will make 1 large shake or 2 small shakes.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 2339Total Fat: 109gSaturated Fat: 65gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 769mgSodium: 1341mgCarbohydrates: 289gFiber: 5gSugar: 268gProtein: 57g

Bunny Bait

March 22, 2016 by Lynsey Leave a Comment

Bunny Bait is the perfect way to lure that sweet Easter Bunny to your house. Salty popcorn, crunchy cereal and a luscious peanut butter white chocolate sauce. All tossed together and coated in powdered sugar and studded with delicious, chocolaty Easter candy. A fun treat that the kids will love to help make!

I cannot believe Easter is in less than a week. I know it’s earlier than normal this year, but it feels like it’s sneaking up on me. There’s still so much I need to do to get ready and there is just so little time. I’m starting to stress a little bit. Eeek!

But, I’m sure, as always, I will have everything done by the time Sunday rolls around. Eggs will be dyed, eggs will be hidden, the Easter bunny will have come and visited and he will leave with a full belly because of treats that will be left for him. And…my little guy will be so excited!

Are you looking for a little treat to leave that little furry rabbit when he comes hopping by? Well, I’ve got something that will lure him to your front door and he may just stay a while to devour every last bit of this treat.

Bunny bait, y’all. It was made for that ol’ bunny, and for all those little egg hunters and sweet lovers in your life.

This has to be one of the simplest recipes ever, but I guarantee you it is absolutely addicting. It’s also a fun recipes that the kids will love helping make. From popping the popcorn, melting the chocolate and shaking the bag to cover everything in that frosty white powdered sugar (this step might possibly be their favorite), they will love every step and can be involved in the entire process.

Now, I used Cadbury mini eggs, because…well, they are my favorite Easter candy ever. But, if you’re not as partial to these little bits of heaven as I am, you can definitely use your favorite Easter candy in the eggs place.

The end result is a sweet treat that is delicious, a little messy, perfectly pastel and so addicting. Crunchy, sweet, salty and coated in tons of powdered sugar. What’s not to love?

So whether you’re looking for a treat to leave Peter Cottontale, favors for an Eater party or something to have to snack on, this is the treat for you! Oh, and you may want to double the recipe as it will disappear rather quickly. I even had problems keeping little hands out of it while I was taking pictures.

Bunny Bait

Yield: 8 Servings

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Salty popcorn, crispy cereal enveloped in a creamy peanut buttery coating and tossed in sweet powdered sugar. The finishing touch is my favorite Easter candy, Cadbury cream eggs. This bunny bait is sweet, salty, crunchy and delicious. Perfect for all the little sweet lovers in your life.

Ingredients

4 Cups popped popcorn, lightly salted
4 Cups corn or rice Chex cereal
3/4 Cup white chocolate chips
1/4 Cup creamy peanut butter
1 Cup powdered sugar
1 1/2 Cups Cadbury mini eggs

Instructions

Combine popcorn and cereal in a large bowl. Gently stir and set aside.
Scoop half of the powdered sugar in a large zip top bag and set aside.
Place chocolate and peanut butter in a microwave safe dish and heat in 20 second intervals, stirring between each, until melted.
Once the mixture is melted, stir to combine then pour over the cereal and popcorn and stir until completely coated.
Add the cereal and popcorn to the bag with the powdered sugar, top mixture with remaining powdered sugar, seal the bag and shake the bag to coat.
Pour the mixture out on a parchment paper lined surface and allow to sit for 5-10 minutes. Add the candy, place in a sealed container.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 508Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 3mgSodium: 118mgCarbohydrates: 71gFiber: 5gSugar: 49gProtein: 7g

Tiramisu Coffee

March 5, 2016 by Lynsey Leave a Comment

Okay people, brace yourselves. I’ve got 2 words for you. Ready? Tiramisu. Coffee.

Aaaaahhh!

To say I’m excited about this recipe is truly an understatement. Tiramisu is in the top 3 of my all-time-favorite desserts. Ever! I love those fluffy lady fingers soaked in coffee then layered with sweet, creamy mascarpone cheese and dusted with cocoa powder. Oh mu-goodness!

I love tiramisu, but it’s really not deemed a breakfast food even though coffee is a huge component of this amazing dessert. I could trick myself and tell my self it’s okay and indulge in a huge piece of tiramisu with my morning cup of coffee, but then I would have guilt. And there is no way I’m going to let guilt ruin one of my favorite desserts ever.

So, I did something ingenious! If I do say so myself. I made tiramisu coffee.

TIRAMISU COFFEE!!!

Y’all, this stuff is amazing. Bold coffee, light chocolate flavor and then there’s that lightly sweet and airy cream floating throughout the coffee. As if that wasn’t enough, it’s topped with a dollop of fresh whipped cream and cocoa powder.

Tiramisu Coffee

Yield: 1

Prep Time: 5 minutes

Total Time: 5 minutes

Tiramisu coffee is everything you love about that infamous dessert of espresso soaked ladyfingers, mascarpone cheese and cocoa powder without all the work. This coffee comes together in minutes and is rich, bold perfection.

Ingredients

1 Mug strong brewed coffee, hot
1 Tsp dark cocoa powder*
1/4-1/2 Tsp Stevia or other sweetener
1 Oz Rum, optional*
For the mascarpone cream-
2 Tbsp heavy cream
1 1/2 Tsp mascarpone
1/2 Tsp sugar
1/8 Tsp vanilla
For serving-
Fresh whipped cream
Cocoa powder

Instructions

Add cocoa powder, sweetener (to taste) and rum, if using. Stir to combine.

For the cream-

Combine cream, mascarpone, sugar and vanilla in a small bowl. Whisk vigorously until the mixture is thickenend and frothy. *
Hold a spoon, dome side up, over coffee and slowly pour theh cream over the spoon allowing it to fall in the coffee, do not stir.
Top with a spoonful of fresh whipped cream, dust with cocoa powder and serve.

Notes

*Rum extract may be used in place of actual rum, just use a tiny drop in it's place.

*To make the cream, you may place all ingredients in a mason jar, seal and shake until thick.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 509Total Fat: 43gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 129mgSodium: 205mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 6g

Biscoff and Salted Caramel Chocolate Baked French Toast

February 27, 2016 by Lynsey Leave a Comment

TGIF y’all!

I don’t know about you, but I’m beyond ready for the weekend. And I have just the thing to celebrate it’s arrival. Biscoff and salted caramel chocolate hazelnut French toast. Yes, it’s a mouthful but it’s AH_MAZING!

I actually made this recipe for the first time over Christmas break. My little man was dying to go over to his cousin’s house and hangout while they were on break. Once he voiced his desire to do so, we quickly scheduled a play date. I wanted to do a little something special for them, so I cam up with this recipe and took it over when I dropped him off for the day.

Their eyes lit up when I told them what it was and they quickly dove in and devoured it. But, really, what’s not to like? You’ve got salted caramel hazelnut spread. Biscoff (ground up cookies, pureed into a spread). And bread. Um, all the required boxes are checked on my list!

Biscoff and salted caramel chocolate hazelnut baked french toast

So, it’s safe to say that this recipe is kid tested, times 3, and totally approved. Heck, it’s even grown-up approved. I can’t tell you how many times I’ve made it since December, but it’s been a lot. Everyone that tastes it is obsessed.

It’s the perfect Saturday morning or special occasion breakfast or brunch. It can be drizzled with syrup, melted Biscoff or hazelnut spread, but that really is not necessary. If you want dress up the presentation, a light dusting of powdered sugar would do the trick! I keep this simple by serving some salty, crispy bacon and mixed berries on the side.

Whatever you do this weekend, just be sure to start your day with this baked French toast. Your family will be over the moon excited about breakfast!

Biscoff and Salted Caramel Chocolate Hazelnut Baked French Toast

Yield: 9 Servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Thick, fluffy bread filled with Biscoff and chocolate hazelnut spread, soaked in a simple custard and baked. This decadent French toast recipe is simple and perfect for special occasions.

Ingredients

12 Slices white Texas toast
Biscoff spread
Salted caramel hazelnut spread
6 Eggs
1 1/2 Cups milk
1 1/2 Tsp vanilla

Instructions

Preheat oven to 350. Spray a 9x9 pan with non-stick cooking spray and set aside.
Lay the slices of bread on a clean work surface. Spread Biscoff on 6 slices and the salted caramel hazelnut spread on the remaining slices.
Place the Biscoff slices, Biscoff side down on the hazelnut spread slices, forming a sandwich.
Rip the sandwiches in pieces and place in the prepared baking dish.
Place eggs in a medium bowl and whisk. Add the milk and vanilla and whisk to combine. Pour over the sandwich pieces, being sure all pieces are covered.
Place in the preheated oven and bake 30-45 minutes, until the egg mixture is set and the toast is golden brown.
Remove from oven and allow to cool for 5 minutes.
Serve as is, sprinkled with powdered sugar or drizzle with melted Biscoff or hazelnut spread.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 127mgSodium: 346mgCarbohydrates: 27gFiber: 2gSugar: 5gProtein: 10g

Stuffed Bell Pepper Soup

February 23, 2016 by Lynsey Leave a Comment

I have always loved stuffed bell peppers, but during the winter months I mostly crave soups. This stuffed bell pepper soup combines my love for those delicious stuffed peppers and tasty soups and brings them together in a big bowl of goodness!

During the summer we have a garden packed full of fresh tomatoes, onions, potatoes, strawberries and bell pepper, just to name a few things. There’s nothing better than walking out to the garden and snagging the ingredients needed for the evening’s meal. Talk about fresh!

When I have those big, beautiful bell peppers starring at me through the window there are several recipes that come to mind, but there is one particular recipe I look forward to during the summer. Stuffed bell peppers. I’ve made a lot of variations of stuffed bell peppers and they’ve all been a hit.

There’s something so comforting about stuffed bell peppers. I grew up on them, so in a way I’m always transported back to my childhood and sitting at the table with my brother and parents.

While I love stuffed bell peppers, I’ve become kind of of snob to them. I only make them during the summer when I can use the freshest of the fresh peppers. I know, I know, I’m a snob.

But hey, when you can walk right out the door and pull what you need right off the vine, you just kind of become spoiled.

So, I was ecstatic when I came across this stuffed bell pepper soup from Cooking Classy. Everything about my beloved stuffed bell pepper but in a soup form and perfect for winter!

This soup is full of big bold flavors that meld together and compliment one another perfectly. A delicious, rich tomato base complimented by slightly sweet bell peppers, and hearty ground beef. The addition of rice really rounds out those stuffed bell peppers we all know and love, as well as makes this soup thick and extremely hearty.

Top this stuffed bell pepper soup with some cheese to lend a gooey topping and a sprinkle of fresh parsley to add a pop of color. Serve with some fresh rolls or bread for a simple, yet satisfying meal.

Stuffed Bell Pepper Soup

Yield: 7 Servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Everything you adore about stuffed bell peppers comes together in this flavorful and hearty soup. The combination of simple ingredients comes together quickly to make a deliciously satisfying soup.

Ingredients

1 lb lean ground beef
2 Tbsp olive oil, divided
Salt and freshly ground black pepper
1 small onion, chopped
3/4 Cup chopped green bell pepper
3/4 Cup chopped red bell pepper
2 Cloves garlic, minced
1 (14.5oz) Can petite diced tomatoes
1 (14.5oz) Can fire roasted tomatoes
1 (15oz) Can tomato sauce
1 (14.5oz) Can beef or chicken broth
2 1/2 Tbsp fresh chopped parsley, plus more for garnish
1/2 Tsp dried basil
1/4 Tsp dried oregano
2 Cup uncooked long grain white or brown rice, cooked according to package instructions
Cheddar or mozzarella cheese, for serving

Instructions

Add 1 tablespoon of olive oil to a large pot over medium heat. Once the pan is hot, add the beff and saute until cooked through. When the beef is just about cooked through, season with salt and pepper. Remove from heat and drain meat. Set aside.
Add the remaining olive oil to the pot and add the onions and bell peppers. Saute for about 3 minutes, until onions begin to turn translucent, add the garlic and cook for another 30 seconds.
Add the tomatoes, broth, parsely, basil, oregano, and cooked beef and stir to combine. Bring mixture to a boil, reduce to a simmer, cover and allow to simmer for about 30 minutes, stirring occasionally.
Taste, adjust seasonings if needed.
To serve, place a scoop of rice in each bowl, top with soup and stir to combine. Top with cheese, if desired.

Nutrition Information:

Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 76mgSodium: 438mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 26g

Recipe source: Cooking Classy

Margarita Biscotti

February 19, 2016 by Lynsey Leave a Comment

Margarita biscotti gives you all the flavors of a delicious margarita in a crunchy, sweet breakfast cookie. Subtly sweet biscotti with flecks of lime and bits of white chocolate throughout the batter. The crispy biscotti cookies are finished with a white chocolate drizzle and dusting of lime salt.

Some of you probably look at the title of this recipe and think I’m nuts. “What in the heck is this girl thinking; margarita biscotti? Um, don’t you know biscotti is a breakfast treat not an ‘It’s 5 o’clock somewhere dessert’?”

While other of you are probably thinking, margarita biscotti? Heck yeah! A breakfast cookie that breaks all the rules! Now I can have my margarita first thing in the morning!

Well, no matter what you are thinking I have one request. Please give this biscotti a chance. Whether you are an avid biscotti lover or a margarita maniac, you are going to LOVE this biscotti. Crunchy cookies packed with tons of lime juice, lime zest and a hint of salt and some white chocolate for balance. It’s then given a healthy drizzle of margarita glaze and sprinkle of tart, lime salt.

I know, it’s missing the key ingredient to any margarita, tequila, but I am trying to keep this treat somewhat breakfast friendly. But, if you feel like being a little bit of a breakfast rebel, go ahead and break out the tequila! Add a tablespoon or two to the batter, just add another tablespoon of flour to the mix. If you really want to spike it, then use some tequila as the liquid in the glaze. Talk about a way to start off your morning! Ain’t nothing gonna be bothering you!

This biscotti is packed full of lime juice and lime zest. The smooth, creamy white chocolate is the perfect balance to all the tart flavors this biscotti is packing. Then it’s all pulled together with a tart drizzle and sprinkle of salt. It’s perfect with your morning cup of coffee but is also great for brunch, dessert or with your favorite margarita!

Cheers!

Margarita Biscotti

Yield: 2 Dozen

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Margarita biscotti is slightly sweet, studded with flecks of tangy lime zest and bits of creamy white chocolate. Finished with a drizzle of white chocolate and a sprinkle lime salt.

Ingredients

For the biscotti

1/4 Cup (half stick) unsalted butter, room temperature
1 Cup sugar
2 Eggs
Zest of 1 lime
1 1/2 Tbsp fresh squeezed lime juice
1 Tsp vanilla
1 Tbsp margarita mix
2 1/2 Cups flour
1 Tsp baking powder
1 1/2 Tsp salt
1 Cup white chocolate chips

For the glaze-

1 Cup powdered sugar
1 Tbsp butter, melted
3 1/2 Tbsp margarita mix
1 Tbsp coarse sea salt
1 Tsp lime zest

Instructions

Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
Combine flour, baking powder and salt in a bowl and whisk to combine. Set aside.
Place butter in a large mixing bowl and beat on high until smooth, about 45 seconds. Add the sugar and mix on high until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, mixing well after each. Once both eggs are added, increase speed to high and mix for 3 minutes.
Add the zest, lime juice, vanilla and margarita mix and mix until combine.
Slowly add the flour mixture to the butter mixture and mix until completely combined. Once the flour mixture is thoroughly incorporated, add the white chocolate chips and fold into the dough.
Divide dough in half and form two rectangles that are approximately 3 inches wide and 12-13 inches long. The dough maybe sticky, so spray some cooking spray on your hands if needed. Leave about 3 inches between each rectangle.
Place them in the oven and bake for 35-40 minutes, until the bottoms are golden brown. Remove from oven and allow to cool slightly.
Once the biscotti has cooled enough to touch, use a sharp knife to slice. Arranged the slices cut side up and return to the oven and bake for 15 minutes longer, flipping the biscotti slices halfway through the bake time. Remove from oven and allow to cool completely.

For the glaze-

Combine sea salt and lime zest in a bowl. Gently rub through fingers to release the oils from the zest. Set aside. Allow to rest for at least 15 minutes, if not longer.
Combine the powdered sugar, butter, and margarita mix and whisk until smooth and all ingredients are combined.
Drizzle the glaze over the completely cooled biscotti, sprinkle with lime salt and allow glaze to dry completely.
Store in an airtight container.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 158Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 474mgCarbohydrates: 30gFiber: 0gSugar: 20gProtein: 2g

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I bet you can’t guess what was included in one of my most recent purchases!

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