Breakfast

Name: Sausage Balls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5
Cuisine: American
Ingredients: 3 Cups Bisquick; 1 Pound sausage*; 2 1/2 Cups shredded cheddar cheese; 1/2 Tsp salt; 1 Tsp hot sauce, or to taste; 2 1/2 Tsp maple syrup

Sausage Balls

January 29, 2020 by Lynsey Leave a Comment

Sausage balls are the quintessential party food. A few simple ingredients come together to make delicious, flavorful and perfectly pop-able little snacks.

The simple sausage ball is a recipe that’s been around for ages. I grew up eating these and was sure to stuff as many in my mouth as I could get away with. Anytime there was a get together of any kind you could bet there would be a minimum of two platters present.

These little guys are perfect for so many occasions. Breakfast, brunch, showers and parties. Pretty much anytime a group of people getting together, you have an excuse to make these. And, if you’re counting on some for breakfast the next morning, I suggest making extras and leaving some at home because there will NOT be any leftovers!

Although it’s a classic, sausage balls recipes come in all shapes and sizes. I bet there are no two recipes alike. Every chef, home and professional, puts their own creative and unique spin on this recipe.

Honestly, I think the simplicity of this recipe is one of the things that is so appealing. They are delicious just using the basic biscuit mix, sausage and cheese, but can also be jazzed up with any number of options.

Personally, I love a little bit of spice, a touch of salt and a hint of sweet. So one of my favorite ways to personalize my sausage balls is with a few dashes of hot sauce and a bit of maple syrup.

While these are great on their own, dips are definitely a welcomed accompaniment. My brother requires plain yellow mustard. If sausage balls are on the table a bowl of yellow mustard must be close by. However, other options that would pair well are honey mustard, sweet-hot mustard or Dijon. There are truly so many sauces that would pair well with these.

Sausage Balls

Yield: Approximately 5 dozen

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Sausage balls are a classic, delicious, bite-sized snack. Packed full sausage and melty cheese, this little bite sized snack is a staple at any gathering and is ready in a little over 30 minutes.

Ingredients

3 Cups Bisquick
1 Pound sausage*
2 1/2 Cups shredded cheddar cheese
1/2 Tsp salt
1 Tsp hot sauce, or to taste
2 1/2 Tsp maple syrup

Instructions

Line a cookie sheet with parchment paper. Set aside. Preheat oven to 350.
Combine all ingredients in a bowl and mix until completely combined.
Portion the dough into balls that are approximately 1 tablespoon each. Place on prepared cookie sheet, leaving about a half inch between each sausage ball.
Place in the preheated oven and bake for about 20 minutes, until golden brown and cooked through.
Remove from oven and serve immediately.

Notes

*The ingredients mix together more easily if the sausage is brought to room temperature.

A few tips I’ve learned along the way:

Freshly shredded cheese is definitely preferred. Pre-shredded cheese has an anti-caking coating that prevents it from sticking together. This cheese is pretty dry and may dry out the sausage balls. Freshly shredded melts a lot better and yields a gooey, delicious and moist sausage ball.
It takes a lot of elbow grease to work the ingredients together. Keep at it and work the ingredients until thoroughly incorporated. If you have a stand mixer, drop all the ingredients in the bowl, use a paddle attachment and mix until combined.

Can these be made ahead of time?

YES!
After mixing the mixture, form the sausage balls, place on baking sheet, cover with plastic wrap and place in the refrigerator. Bake within 24 hours. To bake, simply remove from refrigerator, allow to come to room temperature and bake.
They may also be frozen. Form the sausage ball mixture, place on baking sheet, place in freezer for about 20 minutes, or until firm. Once firm, remove from freezer, place in a freezer bag or freezer storage container and freeze. To bake, remove desired amount from freezer, place on baking sheet and allow to thaw and bake according to directions.

Do you HAVE to use Bisquick?

The short answer is no.
However, Bisquick has everything you need in one box. The flour, leavening agents. It has it all, so a few scoops and you’re done.
IF you don’t want to use Bisquick or simply are out, don’t worry! All you need is: 3 Cups of flour, 3 tsp of baking powder and 1/2 tsp of salt.

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Perfect Homemade Biscuits

January 10, 2020 by Lynsey Leave a Comment

Soft, fluffy, flaky biscuits are a must whether we’re having breakfast in the morning or for supper. It truly is hard to beat warm, homemade biscuits straight from the oven. Schmear some butter and a touch of jelly on them and oh-my-goodness. HEAVEN!

Saturday mornings are our absolute favorite! Why?

Everyone is here. No one is running around, dashing out the door to go here or there, we are all just together! Normally they are lazy days. Wake up. Enjoy some coffee. Make a homemade breakfast for my crew.

Our breakfasts vary from a big stack of pancakes to some form of French toast to the traditional fluffy biscuits, bacon and eggs and everything in between. I think it’s safe to say that breakfast food is one of our favorites, and we don’t limit it to just the mornings!

When I go the more traditional route with our breakfast menu, it’s safe to say that there are always biscuits involved. I’ve tried my fair share of biscuits too- canned, frozen, mixes and they are all good. BUT, in my humble opinion, it is hard to beat a homemade biscuit. AND, honestely, you can make homemade biscuits in about the same time it takes to throw a mix together.

These biscuits are some of my favorites. Uber buttery, flaky, and oh-so-fluffy. All the things that mke up a perfect biscuit, if you ask me!

These are a cinch to throw together. They don’g require any special ingredients, so you should have everything you need already in your pantry.

However, if you peruse the ingredients and realize you don’t have cream of tartar on hand, that’s totally okay. I’ve made this recipe several times, and I know there have been times that I’ve accidentally left it out. You know what? They still turned out perfectly!

A few things I’ve learned along the way!

Butter.  It HAS to be cold.  Cold butter is the secret to flaky biscuits.  You have a few options.  A) Leave it in the refrigerator until you're ready to cut it and put it in the mix. C) Cut it in small cubes and return to the fridge until ready to use.  B) Use a grater, grate it and pop it in the fridge or freezer for a few minutes to allow it to chill.

Kneading the dough is a MUST.  Do not, I repeat DO NOT skip this step.  It's crucial.  If you omit this step they truly won't turn out.  The butter will ooze out, and it will be a hot mess in your oven.  Trust me, I KNOW!

Buttermilk is totally acceptable in this recipe.  It will add a bit of tang which is absolutely delicious.

{The Best} Homemade Biscuits

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Soft, flaky, buttery and full of flavor. These truly are THE BEST homemade biscuits EVER! These biscuits are easy to make and can be on your table in about 20 minutes.

Ingredients

3 Cups all-purpose flour
3 Tbsp sugar
1/2 Tsp salt
4 Tsp baking powder
3/4 Cup (1 1/2 sticks) COLD butter
1 Egg
1 Cup buttermilk

Instructions

Preheat oven to 450.
Combine flour, sugar, salt and baking powder in a large bowl and whisk to combine.
Cut butter into small pieces, or use a grater to grate it. Add to the flour mixture. Using a pastry blender, or 2 forks, cut the butter into the flour. You still want to have pea-size pieces of butter throughout the mixture.
Add the egg and butter milk and stir into the flour, the dough will be sticky but do not keep working it.*
Once incorporated, turn the dough out onto a floured surface and knead 10-15 times. {DO NOT SKIP THIS STEP} If dough still seems sticky add a little more flour and work through.
Roll, or pat, dough out until it's about 3-4 to 1 inch thick. Using a biscuit cutter, cookie cutter or glass, cut biscuits.*
Place on a prepared cooking sheet, either lined with parchment paper or lightly greased. Place in the preheated oven and bake for 10-15 minutes, until they are golden brown.*
Serve immediately

Notes

*You want to see pats of butter running throughout the dough. Overworking the dough will incorporate the butter completely into the dough. Pats of butter yield flaky biscuits.

*Do NOT, I repeat DO NOT twist the cutter when cutting the biscuits. Push straight down and cut through. Twisting the cutter will prevent the biscuits from rising and getting flaky when baking.

* The size cutter you use will determine how many biscuits you are able to get. Well, cutter size and how much dough is snacked on during the process!

*You don't have to buy cutters specifically for biscuits. A round cookie cutter or turning a glass upside down and cutting with the rim will work perfectly fine!

*Melting a couple of tablespoons of butter and brushing the buscuit tops after baking yield extra yumminess! I HIGHLY recommend.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 147Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 311mgCarbohydrates: 28gFiber: 1gSugar: 4gProtein: 4g

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.

Cranberry Orange Buttermilk Breakfast Cake

January 6, 2020 by Lynsey Leave a Comment

Whew. Say that five times fast!

One of my FAVOURITE breakfasts to make during the summer months is this buttermilk blueberry breakfast cake. It’s truly hard to beat the pairing of sweet, plump blueberries and tart lemon! BUT, I just may have found another version that is just as delicious and is perfect for the winter months!

This version has tart cranberries, bright orange notes and of course it’s all folded in a thick, delicious buttermilk batter. To me, this recipe screams winter and it combines two of my favorite flavors.

The holidays were hectic, as I’m sure they were for all of you. I cooked and cooked and cooked, and then cooked some more! I LOVED every moment of it, but by the time it was all said and done I was ready to plop on my couch, grab a cup of coffee and binge watch some shows.

One of the things that was at the topped the breakfast menu was this cranberry orange buttermilk breakfast cake. During the holidays I always have fresh cranberries on hand.

I mean, I LOVE them. They are beautiful, delicious, scream winter and I truly look for any excuse to add them to a recipe!

The combination of cranberry and orange is one I truly adore, so the idea using this flavor combo in a breakfast dish was truly a no-brainer!

The buttermilk batter alone is bursting with flavor. It’s thick, rich and the perfect base for the beautiful, deep read cranberries and notes of orange. The topping of sugar sparkles and makes this a beautifully, festive dish.

The finished product is picture perfect and a terrific addition to any breakfast or brunch menu!

This cake is perfect with a mug of steamy, bold coffee but if you want to truly get festive and make spirits bright, pair with a delicious cranberry mimosa!

Cranberry Orange Buttermilk Breakfast Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Tart cranberries combined with bright citrus notes enveloped in thick, beautiful buttermilk batter and dusted with a sprinkling of sparkly sugar. This cake is beautiful, bright and the perfect addition to you breakfast, brunch or dessert table.

Ingredients

1/2 Cup unsalted butter, room temperature
1 Cup + 1 Tbsp sugar, divided
Zest of 1 orange
1 Egg, room temperature
1 Tsp vanilla
2 Cups flour
2 Tsp baking powder
1 Tsp salt
1/2 Cup buttermilk
2 Cups fresh cranberries, washed and dried

Instructions

Preheat oven to 350. Spray an 8x8 or 9x9 pan with cooking spray and set aside.
Toss cranberries with 1 tablespoon of flour and set aside.
Combine remaining flour, salt and baking powder to a bowl and whisk to combine. Set aside.
Place butter in a bowl and beat until smooth. Add 1 cup of sugar and lemon zest and beat until light and fluffy.
Add the egg and vanilla and mix until just combined.
Add half of the flour mixture and mix until just combined. Add the buttermilk, mix until incorporated. Add the remaining flour mixture and mix until combined.
Add the cranberries and gently fold in using a spatula.
Pour the batter into the prepared pan. Sprinkle with remaining tablespoon of sugar. Place in the preheated oven and bake about 35 minutes, increasing time as needed.*

Notes

*This recipe can be made ahead of time. Simply make batter, as directed, place in a storage container and refrigerate. When ready to make, pour batter in prepared dish and bake.

*You may also make ahead of time and store in the container in which it will be baked. Simply cover with plastic wrap and refrigerate. When ready to bake, remove and allow it to come to room temperature and then bake. OR remove from fridge, place in cold oven and allow the dish to warm up as the oven preheats.

*This recipe is slightly adapted from my bluberry buttermilk breakfast cake. I upped the amount of sugar from 3/4 Cup to 1 Cup to offset the tartness of the cranberries.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 363mgCarbohydrates: 26gFiber: 2gSugar: 4gProtein: 4g

Blackberry Cheesecake Bars

June 30, 2017 by Lynsey Leave a Comment

I’ve never met a dessert I don’t like. Cookies, pies, cakes, bars, cheesecake, milkshakes; the list goes on and on and I wouldn’t turn down any if they were put in front of me. Along with eating them, I love getting in the kitchen and making desserts. No matter how easy or challenging, I enjoy the “baking therapy”.

That doesn’t mean that every single time I go in the kitchen I have success. I face my share of challenges, failures and disasters. But, I pick up and keep on going when that happens. One of the most challenging desserts I make is cheesecake.

I mean it’s like the stars have to align, you have to perform a ceremony, stand on one foot while mixing and have your house at the perfect temperature. Okay, okay…maybe it’s not that bad, but cheesecakes are very temperamental. Room temperature cream cheese is key. The perfect amount of water for the water bath. No water, not even the smallest dribble, can land on that silky batter before or during the baking process. Once it’s finished baking, remove from the oven and walk away. Seriously.

I mean, there are a variety of things that can affect a cheesecake and it’s outcome. But, that doesn’t stop me from baking them. However, there are times when I want that creamy, tangy, silky cheesecake goodness without touchy process of baking one.

Enter cheesecake bars.

These bars give you all the deliciousness of cheesecake with about a third of the work. A slightly crisp and chewy graham cracker crust is the base and where all the magic starts. The tangy cheesecake filling is spread over that, followed by blackberry pie filling (or any pie filling) and then topped with a little more of the crust mixture and a delicious crumble mixture.

I’m a sucker for a crumb topping. I could eat it by itself, seriously. But I’ll save it for topping treats like these bars, muffins and pies instead.

These bars have it all; a chewy, crispy crust, silky, tangy cheesecake layer, tart blackberries, and topped with a crispy, sweet crumb topping. This is everything you could want in a dessert. Top with a dollop of vanilla ice cream and oh, man!

Blackberry Cheesecake Bars

Yield: 9 Bars

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Creamy, rich cheesecake filling studded with tangy blackberries sandwiched between the butteriest of crusts.

Ingredients

Crust

1 1/3 Cup Flour
1/3 Cup graham craker crumbs
1/2 Tsp baking soda
1/2 Tsp salt
9 Tbsp unsalted butter, room temperature
1 Cup sugar
1 Egg
1 Tsp vanilla

Cheesecake Filling

8 Oz cream cheese, room temperature
1 Tsp vanilla
1/2 Cup sugar
1 Egg
1 Can blackberry pie filling

Crumb topping

1/2 Cup flour

1 1/2 Tbsp brown sugar
1 Tbsp sugar
1/2 Tsp baking powder
Pinch of salt
3 Tbsp butter, melted

Instructions

Preheat oven to 350.
Line a 9x9 or 8x8 pan with parchment paper and set aside.

For the crust-

Combine flour, graham cracker crumbs, salt, and baking soda in a bowl and whisk to combine. Set aside.
In a separate bowl combine sugar and butter and beat on high until combined and light and fluffy.
Add the egg. Beat on high until fluffy and light yellow, in color, about 3 minutes.
Add vanilla and mix until just incorporated.
Slowly add the flour mixture to the butter mixture and mix until just incorporated.

For the cheesecake filling-

Combine cream cheese, vanilla, sugar and egg in a bowl and beat on high until combined and smooth. Set aside.

For the crumb-

Combine all ingredients in a bowl, mix together with fingers until it looks like we sand.

To assemble-

Press 2/3 of the crust mixture along the bottom of the prepared pan.
Spread the cheesecake filling evenly over the crust.
Add the blackberry filling and spread over the cheesecake filling.
Crumble the remaining crust mixture over the top of the blackberries. Sprinkle the crumb topping over the top of the filling.

Place in the preheated oven and bake for 45 minutes to one hour, until golden brown. Allow to cool completely, cut into squares and serve. Store remaining bars in the refrigerator.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 531Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 108mgSodium: 406mgCarbohydrates: 67gFiber: 1gSugar: 42gProtein: 6g

SRC: Savory Granola

November 21, 2016 by Lynsey 6 Comments

One of my favorite breakfasts and snacks is granola. Over the years I’ve become quite fond of making my own granola and experimenting with various recipes. But, in all the granola recipes I’ve made, I can’t recall a time I made a savory granola.

So, when I came across this recipe from Simple and Savory for this month’s Secret Recipe Club I knew exactly what I was going to make! That’ didn’t, however, keep me from browsing through Anne’s delicious recipes and reading a few stories here and there. Oh, my goodness, does she have a blog full of mouthwatering recipes: baked pasta with kale and sausage, slow cooker southwestern chicken soup, banana chocolate and walnut overnight oats, DIY sauerkraut, kale salad, and healthy almond joy bites just to name a few.

Like Anne, I sometimes crave a snack that is more on the savory than the sweet end of the spectrum. So I was ecstatic to find a recipe for savory granola on her blog. This is the perfect blend of sweet, salt and heat.

But, let’s get back to the recipe at hand. The savory granola.

I loved the variety of nuts Anne suggested and since I had them on hand I used that mix. But, if you don’t have these nuts on hand or don’t care for some of them, then make this your own and use your favorites. This recipe is totally customizable.

This granola is easy to make and perfect for snacking on while in between chores, on the run or while watching your favorite show. The next time you get ready to make a batch of granola give this one a try, you’ll be addicted!

Savory Granola

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Clusters of crunchy granola packed with almonds, walnuts, pistachios. Its subtly sweet with a hint of spice. The perfect way to start your day or a delicious snack to help you make it to the next meal.

Ingredients

2 Cups old fashioned oats
1 Cup walnut halves
1/2 Cup whole almonds
1/2 Cup peanuts
1/2 Cup pistachios
1/4 Cup sunflower seeds
3/4 Cup sweetened coconut flakes
1/4 Cup coconut oil, melted
1/2 Cup maple syrup
1/2 Tsp cayenne pepper (less or more to taste)
1 1/2 Tsp cinnamon
1 1/4 Tbsp fennel seeds
1 Tbsp brown sugar
Pinch of salt

Instructions

Preheat ovent o 350. Line baking sheet with parchment paper and set aside.
Combine oats, nuts, and coconut flakes in a bowl and stir to combine. Add the liquid ingredients along with the seasonings and mix until coated.
Pour the mixture on the prepared baking sheet and spread into a single layer.
Place in the preheated oven and bake for about 15 minutes, stirring occasionally through the baking process.*
Remove and allow to cool. Transfer to an airtight container to store.

Notes

* If you prefer a more chunky, or clustered, granola then do not stir often through the baking process. When stirring, be gentle and do not break up some of the custers.

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Roasted Marshmallow Coffee

September 22, 2016 by Lynsey Leave a Comment

Subtly sweet, caramel infused coffee topped with marshmallow creme and toasted marshmallows. Roasted marshmallow coffee is indulgent, caffeine filled and a deliciously indulgent way to start your day!

Happy, official, first day of fall!

Even though it doesn’t quite feel like fall outside, I couldn’t keep myself from whipping up a fun, fall-inspired coffee to sip on this morning. While pumpkins definitely SCREAM fall, I didn’t go there…yet. (Trust me, there is plenty of time for some yummy pumpkin recipes, and I promise I have some to share!)

Instead I went for roasted marshmallows. Channeling the goodness of cool air, bonfires and holding marshmallows over an open fire allowing them to get all brown, slightly charred and crispy on the outside while being melty and creamy on the inside! Oh, my mouth is watering just thinking about all that goodness!

That’s right, people! I sweetened this coffee with a dash of cream and a super easy (like takes less than 5 minutes) simple caramel sauce and then topped with not one, but two kinds of marshmallows. A hefty dollop, or two, covers the top of the mug followed by a handful of mini marshmallows. Then the fun happens. You get to play with fire!

How many times do you get to say that? “Hang on a sec while I torch the top of your coffee”! I broke out my kitchen torch and let the flames roll (carefully, of course). My kitchen, for a brief moment, smelled like a campfire full of toasted marshmallows.

The end result. Well, of course, nothing less that pure awesomeness!

This coffee could definitely be enjoyed in place of your coffeehouse coffee. It’s indulgent, rich, and gives you that does of caffeine you need to take on the day and all it has in store. It could also double as a dessert, or be that pick-me-up you need in the afternoon.

The next time you want an indulgent caffeine treat that is full of fall goodness, look no further than this roasted marshmallow coffee. It will NOT disappoint!

Other delicious coffee recipes:

Roasted Marshmallow Coffee

Yield: 1 Mug

Prep Time: 3 minutes

Cook Time: 5 minutes

Total Time: 8 minutes

Subtly sweet, caramel infused coffee topped with marshmallow crème and roasted marshmallows. Roasted marshmallow coffee is the perfect way to get your caffeine fix!

Ingredients

8 Oz strongly brewed coffee
3 Tbsp heavy cream or half & half, divided
1 Tbsp brown sugar
1 Tbsp granulated sugar
3 Heaping Tbsp marshmallow creme
Mini marshmallows

Instructions

Place both sugars in a small saucepan over low heat until sugar begins to melt. Once the sugar begins to melt, remove from heat and add two and a half tablespoons of cream and stir vigorously. Set caramel mixture aside.
Pour coffee in a mug and add 2-3 tablespoons of the caramel. Stir to combine.
Gently pour 1 tablespoon of cream over the coffee. Top with marshmallow creme and mini marshmallows.
Using a kitchen torch, toast marshmallow creme and marshmallows. Serve immediately.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 344Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 56mgSodium: 49mgCarbohydrates: 46gFiber: 0gSugar: 40gProtein: 2g

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Orange Cheesecake Fruit Dip

June 22, 2016 by Lynsey Leave a Comment

Orange cheesecake fruit dip is so easy to make and incredibly addicting. Light, fluffy, creamy and bursting with bright orange flavors. This dip is amazing as an afternoon snack with a bowl of fresh fruit and perfect on a fruit tray at your next gathering.

I keep our fruit bowl stocked year around, but especially during the summer months. We eat fruit by the truckloads during the summer months. It’s healthy, refreshing and can be grabbed quickly.

We love our fruit by itself, but from time to time I like to change things up and add a little something to serve alongside our fruit. This fruit dip is one of our favorites. It’s so good, flavorful and can be made in no time. I love making a big batch of this and spooning up a bowl whenever I cut up some fruit to snack on.

This fruit dip can be customized to your taste and mood. Simply omit the orange juice and zest and change the pudding flavor to suite your taste. I’ve made a variety of flavors and they’re all delicious and a bit hit with my family.

This particular version tastes just like those orange dreamsicles that I enjoyed throughout my childhood. The orange zest and freshly squeezed orange juice add a big burst of refreshing, bright flavor to this dip.

This dip is a cinch to make and perfect with whatever fruits you have on hand. This is great for an afternoon snack, can be layered with fruit and granola for a fun breakfast treat, perfect for a fruit tray at a party, and even great for a poolside snack!

Orange Cheesecake Dip

Prep Time: 10 minutes

Total Time: 10 minutes

Orange cheesecake dip is so easy to make and incredibly addicting. Light, fluffy, and subtly sweet; this is the perfect addition to your fruit tray or your afternoon fruit snack.

Ingredients

1/2 Cup Greek yogurt (vanilla or plain)
1/2 (3.4oz) Package cheesecake instant pudding mix
Zest of half a medium orange
Juice of half a medium orange
1/2 Cup whipping cream*
2 Tbsp powdered sugar*

Instructions

Place whipping cream in a medium bowl and beat on high until peaks begin to form. Add the powdered sugar and continue beating until stiff peaks form. Set aside.
Place yogurt and pudding mix in a bowl and stir until completely incorporated. Add the orange zest and orange juice and stir to combine.
Combine the yogurt mixture and whipped cream and gently fold to combine.
Refrigerate until ready to serve.

Notes

*Store bought whipped topping can be used in place of whipping cream.
*If using store bought whipping topping, omit powdered sugar
*Sugar free pudding can be used in place of regular pudding, I have used sugar free and there is no
difference.
*Sugar free or light whipped topping may be used

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

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

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