Holidays

Name: Mango Chili Margarita
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 Cups cubed mango, fresh or frozen; 3 Oz tequila; Juice of 1 lime; 2-3 Tbsp simple syrup*; 1/8-1/4 Tsp cayenne pepper*; 1 Cup ice; Lime slices, for garnish; 1/4 Cup Kosher or coarse sea salt; 2 Tbsp chili powder; Pinch of smoked paprika; Zest of 1 lime

Mango Chili Margarita

May 5, 2020 by Lynsey Leave a Comment

Sweet, spicy and slightly tart; these mango chili margaritas are perfection on all accounts. Rimmed with a chili lime salt; each drink delivers the perfect mix of sweet, spicy and sour. Ideal for Cinco de Mayo or any Mexican themed meal. Pairs perfectly with chips, salsa and queso or your favorite tacos.

My family eats enough Mexican food, both at home and at our favorite local spots, that I believe we could easily classify it as it’s own food group. It’s not out of the norm for us to have it at least once on a weekly basis. Although sometimes we’re guilty of enjoying that delicious fare two to three times a week.

Crispy, lightly salted chips and absurd amounts of fresh, spicy salsa. Yes please. And I’m totally okay with that alone as a meal!

With every great bowl of chips and salsa, there needs to be an equally delicious cocktail to help wash it down. My “go to” margarita is a classic margarita, on the rocks, WITH salt. However, if we’re at a restaurant that has an amazing bar and phenomenal cocktails you can be I’ll be veering away from my norm.

I’d say one of my favorite margaritas to date has been a mango chili margarita. It’s sweet and tart with a hint of spice and a bit of salt. It’s refreshing, cold, frothy and full of bright mango flavor.

And can we just talk about the salt rim for a sec?

I can’t have a margarita without a rim coated in delicious goodness. Sometimes the drink requires a sweet, sugared rim, others a basic rim of coarse salt and sometimes a specialty salt is required.

While I believe this margarita would be delicious with a traditional salt rim, I took things a step further with a custom chili lime salt. It only takes another moment of preparation to make this truly delicious salt that is boasting with sour, smoky, spicy flavor.

This is an amazing addition to this mango chili margarita, but why stop there. Sprinkle on your nachos, over chips served along side your favorite salsa, or in taco meat. The options are endless.

These margaritas are a delicious twist on the classic. Bursting with sweet mango, tart lime, and a bit of heat; the combination is truly delicious. A utterly amazing margarita and just in time for Cinco de Mayo!

Mango Chili Margarita

Yield: 2 Cocktails

Prep Time: 10 minutes

Total Time: 10 minutes

Sweet, spicy and slightly tart; these mango chili margaritas are perfection on all accounts. Rimmed with a chili lime salt; each drink delivers the perfect mix of sweet, spicy, salty and sour.

Ingredients

Chili Lime Salt-

1/4 Cup Kosher or coarse sea salt
2 Tbsp chili powder
Pinch of smoked paprika
Zest of 1 lime

Margaritas

2 Cups cubed mango, fresh or frozen
3 Oz tequila
Juice of 1 lime
2-3 Tbsp simple syrup*
1/8-1/4 Tsp cayenne pepper*
1 Cup ice
Lime slices, for garnish

Instructions

Chili Lime Salt-

Combine salt, chili powder, smoked paprika and lime zest and stir to combine.*
Place in a bowl or on a plate large enough to fit the rim of your glasses. Set aside.

Margaritas-

Combine all the ingredients for the margaritas, except the lime slices, in a blender and blend until smooth.

To Assemble-

Wipe a lime wedge around the rim of the glasses, dip in chili lime salt, then fill with margarita. Garnish with lime slice and serve.

Notes

*Zest the lime for the chili lime salt first, then juice the lime for the cocktail.

*I always have frozen fruit on hand and it's perfect for frozen margaritas! Fresh fruit works perfectly too, a bit more ice may need to be added to get a super slushy texture.

*Simple syrup is easy to make. Combine equal amounts of water and sugar, bring to a boil, reduce to a simmer and simmer until sugar has dissolved. Allow to cool.

*Sugar in the raw or agave nectar may be used in place of simple syrup.

*When mixing the margarita add as much or as little simple syrup and cayenne pepper to suite your taste. Start with a small amount and add more until desired taste is achieved.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 352Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 56822mgCarbohydrates: 65gFiber: 7gSugar: 53gProtein: 3g

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.

Some of my favorite products for this recipe-

This post may contain affiliate links. If you purchase something through a provided link we may receive a small portion of revenue at no additional cost to you. Thank you!

Carrot Cake Scones

April 10, 2020 by Lynsey Leave a Comment

Carrot cake scones are a fun spin on the beloved classic, carrot cake. Flaky dough is packed with shredded carrots, plump raisins and crunchy walnuts with warm spices running throughout. These are the perfect way to start your Easter or any morning.

While it may still be a little over a month until the official kick-off of spring, the temperatures are warming up and the weather is becoming so inviting. With the prettier weather comes an abundance of carrot cake recipes. I believe carrot cake is to Spring what pumpkin spice is to Fall. So, I’m kicking off my spring-inspired baking now!

If you have been following my ramblings for any length of time, it’s no surprise how much I love carrot cake. I guess the one odd fact is I haven’t shared my classic carrot cake recipe with you. Something I should probably address soon!

Any-who, I adore carrot cake. The shredded fresh carrots, warm spices and that tangy irresistible cream cheese frosting. My mouth is watering just thinking about it!

Since Easter is right around the corner I thought it was only appropriate that I share yet another recipe that is inspired by the flavors of that beloved classic.

Carrot Cake Scones!

I’m a sucker for a scone. There’s truly something so tantalizing about biting into a delicious scone; a crispy outer edge and a moist yet flaky center. It’s absolutely amazing.

So, when the idea popped in my head to make a carrot cake scone I truly couldn’t get in the kitchen quick enough.

This scone is everything we love about carrot cake; lots of freshly shredded carrots, warm spices running throughout and yes, even a tangy cream cheese drizzled.

These carrot cake scones are sooo good. Crispy edges, fluffy and flaky middle and bursting with carrot cake flavor. The cream cheese drizzle really pulls it all together and makes every bite more decadent than the last.

These are perfect with your morning cup of coffee and will keep you coming back for me. While these are great any time of year, they would be perfect with your Easter breakfast or brunch or as a snack after all the egg hunting.

Carrot Cake Scones

Yield: 8 Servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Carrot cake scones are a fun spin on the classic carrot cake. Flaky scones loaded with shredded carrots, plump raisins, crunchy walnuts and cozy spices running throughout the dough.

Ingredients

Scones

2 1/2 Cups flour
1/3 Cup sugar
1 Tsp salt
1 Tbsp baking powder
1 Tsp baking soda
3/4 Tsp cinnamon
1/2 Tsp ground ginger
1/8 Tsp ground clove
1/8 Tsp all spice
8 Tbsp (1 stick) unsalted butter, chilled and cubed
1/3 Cup Greek yogurt
1/4-1/3 Cup milk
1 Egg
1/2 Cup shredded carrots
1/3 Cup walnuts, chopped
1/4 Cup raisins
2 Tbsp heavy cream or milk
Course sugar for topping

Cream cheese glaze

1 Oz cream cheese, room temperature
1/4 Cup powdered sugar
Pinch of salt
1/2 Tbsp milk

Instructions

Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
In a large bowl combine flour, sugar, salt, baking powder, baking soda, cinnamon, clove, all spice, and ginger. Whisk to combine.
Add cubed butter to the mixture, using a pastry cutter, a fork or 2 knives, cut the butter into the mixture. The mixture to resembled coarse sand.
Add the carrots and stir to combine.
In a separate bowl combine milk, Greek yogurt and egg and whisk to combine.
Pour the egg mixture into the flour mixture and gently stir to incorporate.
Fold in the walnuts and raisins.
Turn the dough out on a floured surface, knead 4-5 times, then roll into a circle that is about half an inch thick. Cut into 8 triangles and place on the prepared baking sheet.
Brush the tops with milk or heavy cream, sprinkle with coarse sugar.
Place in the preheated oven and bake for 25-30 minutes, until cooked through and golden brown.
Remove and allow to cool completely.

Cream cheese glaze-

Combine cream cheese, powdered sugar, salt and 1 tablespoon of milk and stir until smooth. If mixture is still a bit thick, add more milk, 1/2 a tablespoon at a time.
Scoop mixture in a piping bag or sandwich bag, snip a small hole and drizzle.

To store-

Store baked scones in an airtight container at room temperature for up to 2 days.
Can be frozen for up to 3 months. Thaw overnight in the refrigerator.

Make ahead-

Store unbaked scones in an airtight container in the refrigerator overnight.
Store unbaked scones in an airtight container and freeze for up to a month. An additional 1-2 minutes will need to be added to the baking time.

Notes

*I place the shredded carrots between two paper towels or between a kitchen towel that has been folded. This will absorb some of the moisture.

*Start with 1/4 cup of milk and add more as needed. The dough shouldn't be overly wet, just enough to hold together.

*Don't over mix the dough, it will cause it to be tough. A few crumbles in the bottom of the bowl are fine as it will be kneaded a bit before being rolled out.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 404Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 65mgSodium: 791mgCarbohydrates: 51gFiber: 2gSugar: 16gProtein: 9g

While these aren’t hard to make, you can make it even easier and make them ahead of time. The unbaked dough chills perfectly overnight or freezes for up to a month. They can also be baked ahead of time, frozen and thawed overnight before serving.

Want even more ways to enjoy carrot cake?

Some of my favorite products-

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Mixed Berry Salad with Honey Lime Dressing

April 9, 2020 by Lynsey Leave a Comment

Fresh, sweet berries tossed together in a sweet and tart dressing. This mixed berry fruit salad with honey lime dressing is bright, colorful and bursting with sweet refreshing flavors. Perfect as a side with your breakfast, a brunch, on a piece of pound cake or with a simple dollop of homemade whipped cream.

I adore fresh fruit. It’s truly hard to beat a sweet, juicy strawberry or biting into a tart blackberry and feeling the seeds crunch between your teeth. I love fruit and it truly is nature’s candy.

On the weekends when I cook a big breakfast, I try to always have some sort of fresh fruit on the table. Sometimes it’s simply some fresh strawberries or whatever fruit I have on hand. But when I have a few different berries in my fridge I can’t help but throw together a simple fruit salad. Not only do I love the sweet, refreshing flavors of all the berries, it’s also a great way to lighten up the meal a bit.

The combination of mixed berries with a light dressing of agave nectar and citrus juice has long been a go to for me. It’s simple, easy to make and yields big and refreshing flavor.

While this salad is perfect to serve along side breakfast or brunch, it would also be a great way to finish up a spring or summer lunch or dinner. This fruit salad would also be amazing on a delicious homemade pound cake.

The combination of these berries are truly amazing, but this salad can be customized with whatever fruits you have on hand.

Mixed Berry Salad with Honey Lime Dressing

Yield: 6 Servingsj

Prep Time: 10 minutes

Total Time: 10 minutes

Fresh, sweet berries tossed in a delicious lime dressing. This mixed berry salad is bright, colorful and bursting with sweet, refreshing flavors.

Ingredients

For the dressing-

1/4 Cup agave nectar*
2-3 Tbsp fresh lime juice
2 Tbsp fresh mint, chopped

Fruit-

1/2 Pint blackberries
1 Pint raspberries
1 Pint blueberries
1 Pint of strawberries, hulled and sliced

Instructions

Combine all the dressing ingredients in a small bowl and whisk to combine.
Combine all fruit in a medium bowl, gently stir to mix.
Pour dressing over the fruit and gently stir to coat.
Garnish with additional mint, if desired.
Refrigerate until ready to serve.

Notes

*Honey will work in place of agave nectar.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 118Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 3mgCarbohydrates: 29gFiber: 7gSugar: 18gProtein: 2g

Some of my favorite products:

This post may contain affiliate links. If you purchase an item using a provided link we may receive a small portion of revenue at no additional cost to you. Thank you!

Strawberry Lemon Cream Cheese Bread

April 8, 2020 by Lynsey Leave a Comment

Fluffy sweet pastry layered and filled with a bright and flavorful strawberry cream cheese filling. Topped with crispy sugar that makes this bread reminiscent of those special bakery pastries and finished with a simple yet delicious lemon cream cheese glaze. This strawberry lemon cream cheese bread is impressive, delicious and perfect for any special occasion.

One of my favorite smells is the whole world is freshly made bread. From the moment the dough is prepped and the dough starts to rise, I can’t help but inhale that fresh, yeasty smell that permeates the room. It’s truly hard to beat.

From sweet breads, to dinner rolls, to a simple loaf of white bread; I love them all and enjoy the process from start to finish.

This strawberry lemon cream cheese bread starts with a delicious dough that is easy to make, however, the assembly process is where it gets a bit more involved. BUT, it’s totally worth it for the final outcome. The presentation of this bread is topnotch and truly impressive if I do say so myself!

The bread is flavorful, fluffy and perfectly soft and it’s the great base for a sweet and slightly tart filling.

The filling is the combination of a few simple ingredients that combine and blend perfectly! Tangy cream cheese, sweet strawberries and tart lemon. Spread between four layers of dough, not only is the flavor running throughout, but makes a pretty statement in the finished product.

What takes this bread to the next level is the crunchy coating of sparkling sugar that is sprinkled over the top right before baking. This is that step that is so small but adds that something extra that makes it so special.

Right before serving the bread gets a healthy drizzle of a simple and tasty cream cheese glaze. I love lemon so I used lemon juice as the liquid to pull the mixture together, but if lemon isn’t you’re thing then a splash of milk will be perfect.

This bread utilizes a few simple ingredients, some fun techniques and yields an impressive pull apart bread. It’s perfect for a special occasion, brunch, or holiday breakfast.

Strawberry Lemon Cream Cheese Bread

Yield: 8-10 Servings

Prep Time: 30 minutes

Cook Time: 25 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 25 minutes

Fluffy, sweet pastry filled with a tangy, bright and flavorful strawberry filling, sprinkled with bits of crispy sugar and drizzled with a simple yet tangy lemon cream cheese glaze.

Ingredients

For the Dough

3 1/4 Cups + 2 Tbsp flour
1/4 Cup sugar
1 Package (7 grams) instant yeast
2 Tsp Kosher salt
1/4 Cup unsalted butter, softened
1 Egg, room temperature
2 Tsp vanilla bean paste

Filling

6 Oz cream cheese, softened
1/3 Cup powdered sugar
1/3 Cup freeze dried strawberries, crushed
1 Tbsp lemon zest
1 Tbsp egg white, lightly beaten
1 drop strawberry oil flavoring

For baking

1 Egg, room temperature
Sparkling or sanding sugar

For the cream cheese glaze

1/4 Cup powdered sugar
2 Oz cream cheese, room temperature
1-2 Tbsp lemon juice
Pinch of salt

Instructions

For the dough-

Combine 1 cup flour, sugar, yeast and salt in a large bowl. Stir to combine.
In a medium saucepan, combine milk and butter and heat over medium heat until an instant read thermometer reads 120-130 F.
Add milk mixture to the flour mixture and beat on medium speed for 2 minutes, pausing to scrape sides of bowl as needed.
Add egg and vanilla bean paste and beat on medium for 2 minutes.
Reduce mixing speed to low and gradually add in the remaining flour, beating until just combined.
Remove paddle attachment and replace with the dough hook and knead on medium speed until soft and somewhat sticky dough forms, about 6-8 minutes. (Alternately you may knead using your hands, but the kneading process may take closer to 15-20 minutes)*
Spray a large bowl, transfer dough to bowl, cover with plastic wrap and allow to rise until doubled in size, about 1 hour.
Punch dough down, cover and allow to rest for 5 minutes.
Divide dough into 4 even portions, working with one portion at a time.

For the filling-

Combine cream cheese, powdered sugar, crushed strawberries, egg white and lemon zest in a bowl and beat until incorporated. Set aside.

To layer the bread-

Line a baking sheet with parchment paper and set aside.
Preheat oven to 375.
Working on a clean, floured surface, roll one portion out to form an 11 inch circle. Transfer to the prepared baking sheet. Spread a third of the filling mixture evenly over the circle.
Repeat process with remaining dough and filling.
Place a 1 1/2 inch round cutter in the center of the dough, gently press down to form an impression of the cutter. Using a pizza cutter or sharp knife, cut 16 evenly spaced sections in the dough.
Working with two pieces at a time, twist the pieces away from one another, then pinch the 2 ends together. Repeat with the remaining sections.
Combine egg and 1 tablespoon of water and whisk to combine. Brush the pastry with the egg wash. Sprinkle with sparkling sugar.
Place in the preheated oven and bake for 22 minutes, until a thermometer inserted in the center reads 190. (Lightly cover with foil, if needed, to prevent overly browning.
Allow to cool completely.

For the glaze-

Combine all ingredients and whisk until completely incorporated and smooth.

To serve-

Place the glaze in a piping or plastic sandwich bag. Snip a small hole in the corner of the bag, drizzle over the cooled bread.
Serve.

Slightly adapted from BAKE from scratch

Notes

*To test the dough, pinch off a piece and slowly pull the dough. If the dough is ready it will be able to stretch until it's thin and translucent. If it rips before this point, knead an additional 1-2 minutes then test again.

*Sugar in the raw may be used in place of the sparkling or sanding sugar.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 257Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 90mgSodium: 710mgCarbohydrates: 19gFiber: 0gSugar: 16gProtein: 4g

The process in pictures is below.

Some of my favorite for this recipe:

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Mini Flourless Chocolate Cakes

February 14, 2020 by Lynsey Leave a Comment

Flourless chocolate cake is a truly beautiful, decadent and elegant dessert that is full of rich, chocolate flavor. The classic dessert we all adore shrinks down to create fun, festive and mini cakes. These are great for parties, can be wrapped in gift bags and given as gifts or even popped on a charcuterie board.

Happy Valentine’s Day everyone! I believe we can all agree that Chocolate and Valentines go hand in hand. Right!

I’ve got a fun and quick treat that is perfect for a party, to make with the kids, or to conclude your Valentine’s celebration. These mini flourless chocolate cakes are so cute and so stinkin’ cute!

I whipped up a batch of these, with the help of my little man, for him to take to his Valentine’s party earlier this week. They were a hit, both in the looks and taste department.

Flourless chocolate cake quickly became one of my favorite desserts. I mean, what’s not to love- a beautiful cake that is simple, elegant and full of chocolate goodness. It’s a dessert that checks all the boxes.

I’ve taken a longtime favorite of mine and shrunk it to mini form, for a delicious and party ready dessert. Mini flourless chocolate cake. Genius, right!?!

It’s everything just a bit more fun in mini form? I think so.

While these little mini flourless chocolate cakes have tons of flavor by themselves, the way you finish them off is truly your choice. Since we were serving them to a room of kiddos we opted for a vanilla buttercream, a piece of chocolate and some sprinkles.

However, you could also finish with a sprinkle of powdered sugar or even some fresh, homemade whipped cream. A drizzle of raspberry or strawberry syrup would be divine too! The options are truly endless.

However you decide to serve these, just know they will be a hit!

Looking for more Valentine treats?

Here are some of my favorites.

Mini Flourless Chocolate Cakes

Yield: 3 Dozen

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Rich, decadent, and packed with chocolate flavor. These bite-size mini flourless chocolate cakes are so easy to make and the perfect dessert for any occasion.

Ingredients

For the Cake

Large eggs
8 Oz chocolate, semisweet or bittersweet, roughly chopped
1 Stick (8Tbsp) unsalted butter
3 Tbsp sugar
1/2 Tsp salt

Frosting (optional)

1 Stick (8Tbsp) unsalted butter
1 Cup powdered sugar
2-3 Tbsp heavy cream*
Hershey's Hugs or Kisses, optional
Sprinkles, optional

Instructions

Preheat oven to 325. Spray a mini muffin tin with non-stick cooking spray. Set aside.
Place eggs and sugar in a mixing bowl and beat on high for about 4 minutes.
In a separate bowl combine chocolate and butter and heat in microwave for 20 seconds at a time until melted, being sure to stir after each heating. Once chocolate is mostly melted, remove from microwave and continue to stir until mixture is smooth and chocolate is melted. Allow to cool slightly.
Add salt and eggs to chocolate and gently fold to combine.
Spoon in prepared muffin tin, I used about a 1 tablespoon scoop. Place in preheated oven and bake about 12-15 minutes.
Remove from oven and transfer cakes out of pan and place on a cooling rack, allow to cool completely.
Repeat process with remaining batter, being sure to spray tin after each baking process.

For the Frosting-

Place butter in a large bowl and beat on high until smooth.
Add the powdered sugar and 2 tablespoons of cream to the mixture and mix on low until incorporated. Turn mixer off, scrape down the bowl, increase mixing speed to high and beat for 1-2 minutes, until light and fluffy.
Place in a piping bag and pipe on cooled cakes.
Place a Kiss or Hug in the center of the frosting, gently press sprinkles in the frosting around the chocolate candy and serve.

Store in the refrigerator for up to 4 days.

Notes

*If you don't have heavy cream, milk can be used in it's place.

*If frosting is too thick, add milk or cream one tablespoon at a time until desired consistency is reached.

*If you don't have a piping bag, simply place frosting in a zip top bag, snip the corner and pipe.

*Top with a Hershey's Hug or Kiss if desired.

*These are delicious as is, but can be topped with powdered sugar, frosting or a simple whipped cream.

*To make your own whipped cream place 1 cup of heavy cream in a large bowl and beat on high until it begins to thicken, add 2 tablespoons of powdered sugar and continue beating until thick. Spoon or pipe on top of cake.

Nutrition Information:

Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 66Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 45mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 1g

This post contains affiliate links. If you purchase something using one of the links on this site we may earn a small amount of income at no additional cost to you. Thank you!

Some of my favorite products-

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

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

Don’t Miss a Thing!

Holidays

And can we just talk about the salt rim for a sec?

Ingredients

Chili Lime Salt-

Margaritas

Instructions

Chili Lime Salt-

Margaritas-

To Assemble-

Notes

Nutrition Information:

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Carrot Cake Scones!

Ingredients

Scones

Cream cheese glaze

Instructions

Cream cheese glaze-

To store-

Make ahead-

Notes

Nutrition Information:

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Want even more ways to enjoy carrot cake?

Some of my favorite products-

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Ingredients

For the dressing-

Fruit-

Instructions

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The bread is flavorful, fluffy and perfectly soft and it’s the great base for a sweet and slightly tart filling.

Ingredients

For the Dough

Filling

For baking

For the cream cheese glaze

Instructions

For the dough-

For the filling-

To layer the bread-

For the glaze-

To serve-

Notes

Nutrition Information:

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Looking for more Valentine treats?

Ingredients

For the Cake

Frosting (optional)

Instructions

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Some of my favorite products-

Ingredients

Instructions

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Ingredients

Instructions

Notes

Nutrition Information:

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Ingredients

Instructions

Nutrition Information:

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