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Lynsey Lou's

Enjoying Life One Bite at a Time!

Breakfast

Tiramisu Coffee

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

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!

Tiramisu Coffee

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!!!

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

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

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

For the cream-

  1. Combine cream, mascarpone, sugar and vanilla in a small bowl. Whisk vigorously until the mixture is thickenend and frothy. *
  2. 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.
  3. 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

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.

Did you make this recipe?

Tag @lynseylous on Instagram and hashtag it #lynseylous

© All text and images (C) Lynsey Lou's
Cuisine: American / Category: Beverages

Biscoff and Salted Caramel Chocolate Baked French Toast

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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

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

  1. Preheat oven to 350. Spray a 9x9 pan with non-stick cooking spray and set aside.
  2. 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.
  3. Place the Biscoff slices, Biscoff side down on the hazelnut spread slices, forming a sandwich.
  4. Rip the sandwiches in pieces and place in the prepared baking dish.
  5. 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.
  6. Place in the preheated oven and bake 30-45 minutes, until the egg mixture is set and the toast is golden brown.
  7. Remove from oven and allow to cool for 5 minutes.
  8. 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

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.

Did you make this recipe?

Tag @lynseylous on Instagram and hashtag it #lynseylous

© All text and images (C) Lynsey Lou's
Cuisine: American / Category: Breakfast

Margarita Biscotti

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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.

Margarita Biscotti

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!

Margarita Biscotti

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.

Margarita Biscotti

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!

Margarita Biscotti

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

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

    1. Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
    2. Combine flour, baking powder and salt in a bowl and whisk to combine. Set aside.
    3. 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.
    4. 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.
    5. Add the zest, lime juice, vanilla and margarita mix and mix until combine.
    6. 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.
    7. 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.
    8. 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.
    9. 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-

    1. 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.
    2. Combine the powdered sugar, butter, and margarita mix and whisk until smooth and all ingredients are combined.
    3. Drizzle the glaze over the completely cooled biscotti, sprinkle with lime salt and allow glaze to dry completely.
    4. 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

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.

Did you make this recipe?

Tag @lynseylous on Instagram and hashtag it #lynseylous

© All text and images (C) Lynsey Lou's
Cuisine: American / Category: Brunch

Copycat Starbucks Cranberry Bliss Bars

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This recipe for cranberry bliss bars is just like those delicious treats you’re able to snag from Starbucks during the holiday season. These are loaded with tart cranberries, hints of lemon, a thick layer of tangy cream cheese frosting a drizzle of creamy white chocolate. Now you don’t have to wait for a certain season to indulge on these amazing treats.

Cranberry Bliss Bars
I have a confession-

I’m probably about to say something truly un-American, but the words I’m about to say are the truth. So…I’ve warned you and now please don’t disown me.

I’ve never been one to hit up Starbucks regularly. From time to time I’ll pop in and order a white chocolate mocha or javachip frap. Occasionally during the holiday season I’ll snag one of their pumpkin spice concoctions along with a cranberry bliss bar.

Cranberry Bliss Bars

Oh, how I LOVE those cranberry bliss bars. Soft, chewy, brown sugar bars studded with bits of white chocolate chips, tart cranberries, and pieces of crystalized ginger. Oh, and they are topped with that deliciously tangy cream cheese frosting, more cranberries and a drizzle of white chocolate.

Since the coffee mogul only serves these seasonally, there are only a few precious weeks a year that they are available. NO need to panic! I’ve come across a copycat recipe that is a dead ringer for the original! Now you can get your bliss bar fix whenever you are in the mood!

Cue the streamers, confetti and music!

Cranberry Bliss Bars

These bars come together in minute, only require about 10 minutes of baking time. After that, you’re about halfway there.

The hardest part is waiting on them to cool so they can be frosted. Then a little more waiting to allow the frosting to set so there isn’t a gooey mess when being cut.

You’re patience will certainly be worth it! BUT, if you’re keeping them home and you truly can’t wait any longer, go ahead, make a mess and dive in.

This year’s food blogger cookie swap was the perfect opportunity for me to whip up a batch of these bars.

Anywho…so when the time came around to figure out what I wanted to make for this year’s Food Blogger Cookie Swap there were no questions, I was making these bars.

I thought fellow foodies and cookie lovers would understand my excitement and celebrate along with me. There is definitely a reason to celebrate knowing we could all still enjoy these bars in the comfort of our own homes.  So I went in the kitchen, made a batch and packaged them in festive Christmas tins and shipped them on to 3 fellow food bloggers!

Cranberry Bliss Bars

I had a few extra bars leftover after packaging which meant one thing.  I had to eat them. And trust me, my feelings weren’t hurt in the least.  I woke up every morning for the next few days, made a cup of coffee and savored the goodness that is cranberry bliss bars.

These bars are truly a perfect gift this time (or any time) of year. The deep red cranberries pop off the white cream cheese frosting almost resembling Christmas lights or holly berries sitting in the snow. Wrap up a few of these or place some in a Christmas cookie tin and you will bring a smile to anyone who received them!

Cranberry Bliss Bars

Copycat Cranberry Bliss Bars

Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 3 hours
Total Time: 3 hours 25 minutes

These cranberry bliss bars are just like the ones Starbucks serves during the holiday season. Chewy, brown sugar bars loaded with tangy cranberries, creamy white chocolate and bits of candied ginger, topped with a delicious cream cheese frosting.

Ingredients

  • For the bars-
  • 1 1/2 Sticks (3/4 cup) unsalted butter, room temperature
  • 1/2 Tsp salt
  • 1 1/4 Cup packed brown sugar
  • 1 1/2 Cups flour
  • 3 Eggs
  • 1/2 Tsp baking powder
  • 2 Tbsp minced crystallized ginger or 1 tsp finely grated fresh ginger
  • 1 1/2 Tsp vanilla
  • 3/4- 1 1/2 Cups dried cranberries
  • 4 Oz. white chocolate chips
  • For the frosting-
  • 4 Oz cream cheese
  • 1 Tsp vanilla
  • 3 Cups powdered sugar
  • 4 Tsp lemon juice
  • 1/2 Tsp lemon zest
  • For garnish-
  • 1/2 Cup dried cranberries
  • 2 Oz white chocolate chips
  • Additional lemon zest, optional

Instructions

  1. Preheat oven to 350.
  2. Line a 12x12x6 rimmed baking sheet with parchment paper and set aside.
  3. Place butter, brown sugar and salt in a large bowl and beat on high until light and fluffy, about 2-3 minutes.
  4. Add the eggs, one at a time mixing after each is added.
  5. Add the ginger, flour and baking powder and mix until incorporated.
  6. Add the cranberries and white chocolate and gently fold into batter.
  7. Pour the batter on the prepared baking sheet, using wet hands or a wet spatula spread the batter evenly in the pan.
  8. Place in the preheated oven and bake for about 10 minutes (I had to cook mine about 15 minutes) until the middle is baked through. Be sure not to overbake or the bars will become very dry.
  9. Remove the bars from the oven and allow to cool completely.

For the Frosting-

  1. Place the cream cheese in a large bowl and beat on high until smooth.
  2. Add the powdered sugar, lemon juice and vanilla and mix until combine. Once all ingredients are incorporated, increase mixing speed to medium-high and beat until creamy, about 4-5 minutes.
  3. Spread the frosting over the cooled bars.

For the topping-

  1. Sprinkle the cranberries over the fresly frosted bars.
  2. Place the white chocolate chips in a microwave safe dish and heat in 20 second intervals until melted, being sure to stir after each heating time.
  3. Place in a piping bag* and drizzle over bars.
  4. Sprinkle additional lemon zest, if desired, over the melted white chocolate.
  5. Allow to set for about 2-3 hours, until chocolate has set.
  6. To cut the bars, trim the edges, cut into squares, then cut each square in 2 triangles.

Store in an airtight container.

Notes

*Orange juice and zest may be used in place of lemon zest.

*If you don't have any piping bags, place white chocolate in a plastic bag, cut a small hole in the tip of the bag and drizzle.

Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 186Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 81mgCarbohydrates: 36gFiber: 1gSugar: 29gProtein: 2g

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.

Did you make this recipe?

Tag @lynseylous on Instagram and hashtag it #lynseylous

© All text and images (C) Lynsey Lou's
Cuisine: American / Category: Desserts

This year there were over 475 participants in Great Food Blogger Cookie Swap.  All participants along with our amazing brand partners; OXO, Land O’ Lakes, and Dixie Crystals raised over $7,000.00 for Cookies for Kids’s Cancer!  How amazing is that?!?!

If you missed out on this year’s swap and would like more info and notifications about next year’s swap be sure to sign up here for all the latest news and next year’s swap.  And a big thanks to our hostesses for another amazing year; Lindsay of Love and Olive Oil and Julie of The Little Kitchen.  Y’all are awesome!

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