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Enjoying Life One Bite at a Time!

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Strawberry Cheesecake Cookies

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We are in one of my favorite times of the year.  Yes, it’s the end of spring and summer is just around the corner.  While I’ve been enjoying this truly spring weather lately. that’s not what I’m referring to.  It’s strawberry season.  And did you know that May is national strawberry month?

I don’t know about you, but strawberries are pretty much at the top of my list when it comes to berries and fruits.  I love them year around, but like all fruits and veggies, in season is definitely the best.  And, I’m beyond excited about this particular strawberry season.

Why?

Well, the past few years I’ve been trying to grow strawberries.  I’ve tried them in regular pots, a few different types of strawberry pots and even in the garden.  And well, nothing has worked.  We’ve had pretty green plants, but that’s where it started and stopped.  No blooms, no flowers and definitely no red berries.

Last year the plants survived the winter and came back.  We even saw a few flowers.  Yay!  Then I saw it, one.  One berry and let me tell you, I was literally doing a happy dance in my back yard for that berry.  I watched it and checked on it everyday for at least a week.  It started cute, little and green then started growing and yes, even changing colors to red.  It was within days of being picked and I went out to check on it and finally pick it and when I saw it I was heartbroken.  A darn bird had pecked half of it away.  I was so mad and so upset.  Stinkin’ birds.

Don’t get my wrong, I love them, I even have several bird feeders I keep stocked up with birdseed in my back yard, but I was so mad at them after that.  The seed is for them, not my one berry that I had been waiting on for years.

Anywho, I got over it and decided to try my hand at it again this year.  Those few strawberry plants made it through the winter again and boy did they thrive this year.  I mean, they took over half the garden.  I saw a few blooms, then flowers but tried not to get overly excited since history hadn’t proven successful.  But this was my year; those flowers bloomed, strawberries started growing and the birds were staying away.

This year was the year of the strawberry!  We’ve kept our eyes on them daily, picking several every-other-day and trying to keep the birds away.  The first bite of the strawberries straight from our garden were not only rewarding but delicious.  They are bright red, juicy and perfectly sweet!

We’ve eaten our share of fresh strawberries from the garden, but we’ve had more than enough for me to use in several different recipes!  I’ve made breads, dips, strawberry caprese chicken (recipe coming soon) and these cookies.

Now, a cheesecake topped with strawberries is a classic and truly hard to beat.  I love cheesecake.  Love strawberries.  And yes, I even love cookies.  That’s a whole lotta love!  So, I decided to combine my loves and make strawberry cheesecake cookies.  Ah-mazing, right?

I made soft sugar cookies with the tiniest hint of lemon.  And these cookies are so good by themselves.  But, this is strawberry month and what’s a strawberry cheesecake cookie without the strawberry and cheesecake?  So, I combined a light, fluffy and airy cream cheese mixture with diced strawberries, topped each cookie with a hefty scoop of said cream cheese mixture and then topped with a strawberry slice.  Viola.  Strawberry cheesecake cookies were born!

The cookies are perfectly soft, and subtly sweet making them the perfect palette for the cheesecake topping.  Whether you’re craving cheesecake, have a plethora of berries to use, or just want to make some cookies, you need these in your life.

Strawberry Cheesecake Cookies

Ingredients:


For the cookies-
1 Stick (1/2 cup) unsalted butter, room temperature
1/2 Cup powdered sugar
1 Cup granulated sugar
1 Egg
1 Egg yolk
1 Tsp vanilla
1/2 Tsp lemon juice
2 1/4 Cups flour
1/2 Tsp salt
1 Tsp baking powder

For the cheesecake topping-
4 Oz cream cheese, room temperature
1/4 Cup powdered sugar
1/2 Cup heavy whipping cream
1/4 Cup diced strawberries

Strawberries for garnish, optional

Directions:


For the cookies-

Preheat oven to 350.  Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray and set aside.

Place butter in a large bowl and beat on high until creamy, about 2 minutes.  Add both sugars and beat and additional 3 minutes, until light and fluffy.  Add the egg and egg yolk and beat and additional minute.  Add vanilla and lemon juice and mix until combined.

Add the flour, salt and baking powder and mix until just incorporated.

Roll the dough into a ball and cover with plastic wrap.  Chill for 30 minutes.

Scoop 1 1/2 tablespoons of dough and form into a ball.  Place on prepared cookie sheet and gently flatten using the palm of your hand.  Repeat with remaining dough.  Place in the preheated oven and bake for 8-10 minutes, until the bottom is beginning to turn golden, remove and allow to cool on sheet for 5 minutes.  Transfer to cooling rack and allow to cool completely.

For the cheesecake topping-
Drain the strawberries on a kitchen or paper towel until ready to use.

Pour cream in a large bowl and beat on high until stiff peaks form.  Set aside.

Place the cream cheese in a bowl and beat on high until creamy.  Add the powdered sugar and mix until combined.  Add vanilla and mix to combine.  Using a spatula, gently fold the whipped cream into the cream cheese mixture.  Fold the strawberries in the mixture.

Spoon on the cooled cookies.  Garnish with strawberry slices, if desired.

Store in an airtight container in the refrigerator, or store un-topped cookies in an airtight container and cheesecake topping in the refrigerator until ready to use.

Recipe source: cookies adapted from my Shirley Temple cookies
                         cheesecake topping, a Lynsey original

Homemade Strawberry Fruit Roll-Ups

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I am a child born and raised in the 80’s and 90’s.  Crimped hair, Aquanet, bows as big as my head, and neon everything was the anthem of my childhood.

Aside from the undeniable fashion that was definitely 80’s and 90’s, there were the food trends.  One that sticks out were the gummy fruit snacks.  My lunch wasn’t complete without a fruit roll-up, fruit by the foot or Gushers. Ah, Gushers.

Remember those gummies that were fill with that sour, puckering juice?  I loved those things.

I was a walking, talking gummy snack during my childhood.

Every time I’m at the store I pass those chewy, fruity snacks of my childhood and I reminisce for a moment.  But, I honestly couldn’t tell you the last time I actually enjoyed one.  All that changed the other day.  I was at a church event and they had fruit roll-ups and fruit by the foot that were there for the taking.

I grabbed a couple for my little guy.  When I saw them I realized I hadn’t ever let him try one of my favorite childhood snacks and instantly felt like I was depriving him of the awesomeness that is tart, chewy fruit roll-ups.  Just like with me, he tried one and it was love at first bite!

Since I now had a partner in crime that loved these things just as much as I did I wanted to try making my own at home.  He was by my side through the entire process; dumping the fruit in the processor, adding a little lemon juice and even taste testing along the way.  It was pure torture waiting for 3 plus hours on the stuff to get to that iconic gummy consistency.  But, he was a trooper and made it through.

It was finally time for the true test, the taste test.  I tore off a piece and let him try it.  He studied it for a moment, popped it in his mouth and instantly gave them a thumbs-up.  That was the seal of approval I was looking for!

These were so simple and easy to throw together.  The most time consuming part is the dehydrating process, but it’s totally worth it.  We left the seeds in the mixture, but if you want a smoother consistency you can strain through a fine mesh sieve before placing on the baking sheet.

Strawberry was the first fruit I tried, but these could be made using so many different fruits and fruit combinations.  I can’t wait to try others.  Mangos may be next!

Homemade Strawberry Fruit Roll-Ups

Ingredients:


4 Cups strawberries, stems removed
Zest of 1 lemon
Juice of 1/2 lemon
Honey, agave nectar, or other sweetener, to taste
Alternately 4-5 Tbsp sugar (in place of natural sweetener)

Directions:


Preheat oven to 200.  Line a rimmed baking sheet with a silicone baking mat and set aside.
Place strawberries, lemon zest, and lemon juice in a food processor and process until smooth.  Pour in a large sauce pan, add sweetener and place over medium-low heat.  Allow mixture to simmer until it begins to thicken, about 20 minutes.  Taste, be careful to not burn yourself, add more sweetener if needed.

Pour on the prepared baking sheet and spread in an even layer.  Place in the preheated oven and bake for 3-4 hours, until dehydrated.  It will be tacky, but should be dry.  Remove from oven and allow to cool completely.

Spread wax or parchment paper over a flat surface.  Turn the fruit roll-up out on the paper, roll up and cut into strips.  Store in an airtight container for a week or freeze.

Recipe source: A Lynsey original

Winger’s {Very} Sticky Fingers

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Chicken.  It’s one of my go to proteins.  My whole family loves it and it’s so versatile.  We love chicken all sorts of ways, but there’s nothing that infatuates me more than chicken coated and dripping with sticky sauce.

Before a few weeks ago I had never heard of Wingers.  Apparently it’s a restaurant that’s extremely popular on the west coast.  While Wingers has an large menu with options that would suit anyone’s cravings, they are best known for their wings and sticky fingers.

I’ve never tried their infamous wings or fingers, but if copying is one of the best forms of flattery then there must be something to say about their sticky fingers.  I was perusing chicken recipes on Pinterest when I saw a picture of breaded chicken fingers oozing is sticky, spicy sauce.

I wanted to dive face first in that picture and devour those chicken fingers.  An added bonus, as if there really needed to be any bonus, they were drizzled in ranch.  Two of my favorite things together in this one picture.  I quickly clicked on one of the many pictures of these chicken fingers to figure out what this chicken was all about.


It didn’t take me long to figure out I needed these in my life, as well as start wondering why Winger’s is just on the west coast.  We love deliciously, sticky, sauce chicken here in the south!  Not to mention complimentary popcorn as an appetizer.  Anywho, if I can’t run to a Winger’s and indulge then making them at home is the next best thing.

All I have to say about these fingers is “where have you been all my life?”.  Juicy, crispy baked chicken strips tossed in a sticky, sweet and spicy sauce.  The sauce is a mix of brown sugar, garlic powder and Frank’s hot sauce.  The perfect amount of spicy that’s quickly cut by the sweetness of brown sugar.  How could you possibly go wrong with that mix?

Plus, if the thought of sticky fingers isn’t enticing enough, there’s also the fact they they are served with a side of cool ranch dressing.  How could anyone resist the urge to dunk chicken fingers in ranch dressing before indulging?

You’re 30 minutes away from your newest addiction.  Go ahead, you know you want some!    

Winger’s {Very} Sticky Fingers

Ingredients:


For the chicken-
3-4 Chicken boneless, skinless chicken breasts, pounded to a 1/2 inch thickness
1/2 Cup flour
3 Eggs
2 Tbsp water
1 Cup panko bread crumbs

For the sauce-
1 Cup light brown sugar
1/3 Cup Frank’s hot sauce (more or less to taste)
1/2 Tsp garlic powder
3 Tbsp water

Directions:


For the chicken-
Preheat oven to 425.  Line a baking sheet with foil and spray liberally with non-stick cooking spray.

Slice the chicken breasts into strips.  Place chicken strips and flour to a large ziploc bag.  Seal and toss until chicken is coated entirely.  Place the panko in a shallow bowl.  In a separate bowl add the eggs and water and whisk to combine.  Dip the flour coated chicken into the egg mixture then toss in the panko to coat.  Place the coated chicken on the prepared baking shett and continue with the remaining chicken.  Spray or brush the breaded chicken with canola or olive oil.

Place the chicken in the preheated oven and bake for 15-20 minutes, until chicken is browned and cooked through.

For the sauce-
While the chicken is cooking prepare the sauce.

Place the brown sugar and hot sauce in a medium saucepan over medium heat.  Leave on heat and stir continuously until the sugar has melted and mixture begins to bubble.  Remove from heat and add garlic powder and water and stir until smooth.

Once the chicken has finished cooking, toss in the sauce.  Serve warm with ranch or blue cheese dressing, if desired.

Recipe source: barely adapted from Crem De La Crumb, originally from Six Sister’s Stuff

Old-Fashioned Sour Cream Doughnuts

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Every time I’m in the grocery store I follow my nose to the bakery section to gawk, drool and dream about all the amazing looking pastries.  Most of the time I can practice self control.  Most of the time.  The times I spot those old-fashioned cake (sour cream) doughnuts are the times that my control is tested.

When I spot those in the case or see a box of those amazingly delicious doughnut holes, all bets are off.  It’s not a matter of if I’ll purchase some, but a question of just how many I will purchase.  Then how many I will consume on the car ride home.  Shhhh, don’t tell!

So, you can imagine my sheer joy when I saw these old-fashioned sour cream doughnuts on Handle the Heat.  Coming across these was both good and bad news.  Great news because now I could finally make my all time favorite doughnuts at home.  Bad news because I could make my all time favorite doughnuts any time I got the craving.

I’m not the only doughnut lover in my house, so it’s not like I would have people talking me out of making them any time I got the urge.  I would be encouraged and assisted at any mention of these glorious breakfast treats.

These fried, golden rings of deliciousness are everything I expected and more.  They are perfectly crispy on the outside, complete with the little ridges on top to catch extra glaze, and dense and bready on the inside.  Everything expected out of these classic doughnuts.

These doughnuts come together fairly easy.  There is no yeast involved so no proofing or rising required.  Just a quick chill in the fridge and the doughnuts are ready to be rolled, cut, fried and given a swim in the glaze that gives them there infamous frosty look.

These doughnuts are amazing and just like the ones you get out of the bakery case.

Old-Fashioned Sour Cream Doughnuts

Ingredients:


2 1/4 Cups cake flour
1 1/2 Tsp baking powder
1 Tsp salt
1/2 Tsp ground nutmeg
1/2 Cup sugar
2 Tbsp butter, room temperature
2 Large egg yolks
1/2 Cup sour cream
Canola oil, for frying

for the glaze-
3 1/2 Cups powdered sugar, sifted
1 1/2 Tsp corn syrup
1/4 Tsp salt
1/2 Tsp vanilla
1/3 Cup hot water

Directions:


For the doughnuts-
Sift the cake flour, baking powder, salt and nutmeg together in a large bowl.

Place butter in a large bowl and beat on high until smooth.  Add sugar and beat until the mixture is the consistency of sand.  Add the egg yolks and mix until light in color and thick.  Add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream and ending the flour.  Cover the dough with plastic wrap and chill for 1 hour.

Turn out the dough on a floured work surface.  Roll the dough out until it’s about 1/2 inch thick.  Using either a doughnut cutter or two different sized biscuit cutters to cut as many doughnuts as possible, dipping the cutters into the flour as necessary to prevent sticking.  This yields approximately 12 doughnuts and holes.

Pour about 2 inches of oil in a heavy bottomed pot, attach a kitchen thermometer and bring the oil to 325 F.  Fry the doughnuts, a few at a time, being careful not to overcrowd.  Fry the doughnuts for about 2 minutes on each side.  Remove from oil and transfer to a paper bag to allow the excess grease to drain.

For the glaze-
Combine all the ingredients in a medium bowl and whisk until smooth, add more water if too thick.  Dip each doughnut into the glaze.  Place on a wire rack placed on a sheet pan.  Let sit for about 20 minutes, until the glaze is set.

Doughnuts are best served the same day, but may be stored in an airtight container for a few days.

Recipe source: Hand Forged Doughnuts via Handle the Heat and Completely Delicious

Blueberry Custard Pie with Streusel

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Can you believe it’s already May?  It’s truly hard to believe we’re almost halfway through 2015.  The end of school is a few weeks away and soon summer will be upon us!  Time truly does fly, doesn’t it?

In just a few short weeks we’ll be celebrating Memorial day, along the 4th and summer cookouts.  No summer gathering is complete without at least a few desserts and pies are a must.

And do I have a pie for you.  A buttery, flaky crust filled with the most amazing and creamy custard.  And said custard has fresh, sweet, juicy blueberries folded into the mix right before being poured into the crust.  I mean, that sounds amazing, right?

But the goodness doesn’t stop there.  There’s streusel in the mix.  Lots and lots of streusel piled on top of the custard and baked to form a sugary, crispy crust over the top.

This, my friends, is an amazing pie.  I love custard pies and I love fruit pies, and those worlds come together in this pie.  But, this isn’t your typical custard that is finicky and needs to be cooked.  This custard is a mix of sour cream, Greek yogurt and a few other simple ingredients.  In a matter of a few swoops of a spoon the custard is combined and ready for those juicy blueberries.

This pie is delicious warm, especially with a scoop of vanilla bean ice cream on top.  It’s the epitome of a perfect pie; warm pie with vanilla ice cream melting down the sides and making a pool of that sweet milk around the slice.  But, it also good chilled, making it perfect for leftovers.

So get ready for your new favorite pie.  One that you’ll not only enjoy for dessert, but for breakfast and brunch too!  

Oh, and those summer gatherings that I mentioned earlier…well, yeah, if you show up to them, or any event for that matter, with this pie you will be the star of the show!

Go ahead.  Bake this pie.  Now!

Blueberry Custard Pie

Ingredients:


1 (9inch) Pie crust, store bought or homemade, unbaked

For the blueberry custard-
1/2 Cup sour cream
1/2 Cup Greek yogurt
3/4 Cup sugar
1 Egg
3 1/2 Tbsp flour, divided
2 Tsp vanilla
1/4 Tsp salt
2 1/2 Cups fresh or frozen blueberries

For the streusel topping-
1/2 Cup brown sugar
1/3 Cup flour
1/4 Cup butter, softened
1/2 Cup chopped almonds

Directions:


Preheat oven to 400.

Place the pie crust in a deep pie plate and place in the freezer while preparing the filling.

For the filling-
If the blueberries are frozen, place them in a bowl and toss with 1 1/2 tablespoons of flour.  Set aside.

Combine sour cream, Greek yogurt, sugar, egg, 2 tablespoons flour, vanilla and salt in a large bowl.  Mix with a large spoon or spatula until smooth.  Gently fold the blueberries in the custard mixture.  Spoon into the prepared pie crust.

Place in the preheated oven and bake for 25 minutes.

While the pie is baking, prepare the streusel.  Combine brown sugar and flour in a medium bowl and whisk to combine.  Add the butter and mix (hands work the best) until the mixture resembles course sand.  Add the almonds and fold into the mixture.

After the pie has baked for 25 minutes, remove from oven and sprinkle the streusel over the top of the pie.  Return to the oven and bake for an additional 15-20 minutes, until the filling is set and the top is golden brown.

*If the crust gets too brown before the filling is ready, cover the crust with foil and continue baking.

Once the pie is cooked through, remove from the oven and allow to sit for 10-15 minutes.

The pie can be served warm or chilled.

Recipe source: barely adapted from The Girl Who Ate Everything

BLT Puff Pastry Pizza

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We all have those days-weeks-months that are complete and total whirlwinds.  During those times meals that are quick and easy are the name of the game.  Elaborate, time consuming meals are out of the question, and well, sometimes even trips to the grocery store aren’t possibly.

Which is exactly what has happened in our lives the past few weeks.  The past month, specifically the past two weeks have been a whirlwind.  I was given the opportunity to cater an event.  My first event actually!

Aaahhh!

I was shocked, beyond flattered and a little nervous and oh, so very excited!

That event took place this past Tuesday.  So the past few weeks have been spent finalizing the menu, several trips to the store, chopping more tomatoes than I want to think about, and planning the time line.  And everything else (even the blog) has taken a back seat.


I’m sorry, I tried to get it together and share some recipes with y’all, but to be honest, my brain was shot and if I did share something with you I’m not sure if it would make sense or if the recipe would be complete.  So, instead, the blog took a back seat and for that I’m sorry.  But, I’m back now and here with a quick and easy recipe that made an appearance during all the chaos!

Oh, I guess you probably want to know how the event went.  Well, it was amazing.  It was a lot of work, a lot of preparation and well, I did stress a bit about how much to make.  But, in the end it turned out amazing.  All the food was made, it all made it to the serving trays, there was plenty of it, and most importantly everyone was pleased.

So, that’s what I’ve been up to recently and that’s why I’ve been MIA.  So, I’m here now to share a super easy and very tasty meal with you.  One that comes together quickly and requires just a few simple ingredients.

Buttery, flaky puff pastry topped with chive and onion cream cheese spread, followed by bacon, peppery arugula and ripe, juicy tomatoes.

Since this pizza utilizes puff pastry instead of a traditional pizza dough it comes together in a matter of minutes, no rising time or kneading required.  While the puff pastry is baking the rest of the ingredients can be prepped.  Once the dough is finished baking all that needs to be done is add the spread, bacon, tomatoes and arugula.  Slice and enjoy!

BLT Puff Pastry Pizza

Ingredients:


1 Sheet Pepperidge Farm puff pastry
4 Oz (1/2 container) Chive and onion Philadelphia cream cheese spread
5 Strips, thick cut bacon cooked and crumbled
1 Cup loosely packed arugula
1/2 Cup grape tomatoes, halved


Directions:


Preheat oven to 400.  Line a cookie sheet with a silicone baking mat or parchment paper and set aside.

Remove one sheet of puff pastry from the package and unfold.  If the “seems” pull apart while unfolding, gently pinch them back together.  Place on the prepared baking sheet.  Place in the preheated oven and cook for about 15 minutes, or until golden brown.  Remove from the oven and allow to cool slightly, about 5-7 minutes.

Spread the cream cheese over the slightly cooled puff pastry.  Sprinkle bacon, arugula and tomatoes evenly over the cream cheese.  Cut and enjoy.

Recipe source: A Lynsey Original

DB: Focaccia Bread

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One of my favorite things about going to Italian restaurants is the complimentary bread.  I am addicted to the stuff.  What is it about taking some crusty, salty bread, and sliding it through some olive oil and herbs that’s so incredibly satisfying.  Oh, and if it’s straight out of the oven, it’s truly every man for himself because I devour the stuff like I haven’t eaten in years.

The fact that I’m a carbaholic probably doesn’t help the situation.  But hey, at least I’m honest.

When it comes to bread, I’m a lover of it all.  I mean, don’t get me wrong, I have my favorites, but I’m not going to turn bread of any type down.  One type I have a weakness for is focaccia.  There’s something so addicting and satisfying about this bread; it’s crunchy, crispy outside that’s sprinkled with a healthy dose of salt and then break through the crusty to a fluffy, chewy center.

Oh my gosh.  Pure heaven.

While I’m all for indulging and eating more than my share at a restaurant, this is one bread I’ve never had the guts make it at home.  I’m not really sure why I’ve been so intimidated by this bread.  Maybe because I am so obsessed with it I’m scared I’m going to mess it up.  And well, that would be a tragedy.

But, this month for our Daring Bakers’ I finally had to face my fears and attempt to make one of my all time favorite breads at home.  For the month of April, Rachel of Pizzarossa and Sawsan of Chef in Disguise took us on a trip to Italy.  They challenged us to try our hands at making Focaccia from scratch.

All I can say is Thank You, Rachel and Sawsan.  I finally faced my fears and succeeded.  I made a basic focaccia bread and it turned out just as good as the bread I enjoy in the restaurants.  And it was a lot easier than I thought.  Which, is great but dangerous at the same time since I can now whip up a batch any time I want!

Now that I’ve finally made my first batch at home, I can’t wait to try all the different variations I’ve been eyeing and bookmarking for years!  Lookout, there may be a whole lot of bread coming to the blog in the future!

Focaccia Bread


Ingredients:

1 3/4 Cups warm water
1 Package (2 1/4 tsp) active dry yeast
5 Sprigs fresh rosemary leaves; chopped and divided
1 Tbsp sugar
5 1/4 Cups all-purpose flour
1 Tbsp Kosher salt
1 Cup extra virgin olive oil, divided
Course sea salt for sprinkling

Directions:

Combine water, yeast, 2 teaspoons rosemary, sugar and half the flour in a large bowl and mix to combine.  Using a mixer with a dough hook, turn the mixer on low speed and add the remaining flour, salt and 1/2 cup olive oil.  Once the ingredients come together, increase the mixing speed to medium and allow to knead for about 5-6 minutes, until the dough is smooth and soft.  If the dough is still sticky, add flour a tablespoon at a time until it comes together.

Lightly oil a large bowl.  Transfer the dough to the prepared bowl and cover with plastic wrap.  Allow to rise in a warm place for about an hour, until doubled in size.*

Pour the remaining 1/2 up olive oil on a jelly roll pan and spread to coat.  Place the dough on the pan (or divide and bake in 2 smaller 9×13 pans), using your fingertips begin pressing it out until it reaches the edges of the pan.  Be sure the dough fits the entire pan, stretch gently during the process to ensure it fits.  Spread your fingers and press the tips into the dough.

Cover the dough with plastic wrap and allow to rise until doubled in size, about 1 hour.

About halfway through the rising process preheat the oven to 425.

Brush the dough with the olive oil on the pan, sprinkle generously with sea salt and the remaining rosemary.  Place in the preheated oven and bake until golden brown, about 25-30 minutes.  Remove from oven and allow to cool slightly before cutting and serving.

*To make ahead-follow all instructions as usual.  After the dough has risen, place all the dough in a large bag (or divide in half and place in 2 separate freezer storage bags).  Place in refrigerator for up to 3 days or in the freezer for up to 1 month.

If the dough is frozen, remove from the freezer the day before baking and allow to thaw overnight in the refrigerator or a few hours at room temp.  Then follow the recipe accordingly.

Recipe source: Handle the Heat

SRC: White Bean and Basil Hummus

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I’ve long been a fan of hummus.  It’s light.  Refreshing.  Delicious.  Oh, and it’s good for you…which means you can eat even more, right?

Aside from being addicting it’s so easy to make and can be made with multitude of different ingredients depending on what you have on hand.  Granted, tradition hummus is comprised of garbanzo beans, tahini and a few other ingredients.  But just like everything else that makes it way to the states, hummus is made with a variety of different ingredients and in several different flavors.

I’ve made and indulged in the traditional hummus more times than I can possibly count.  I love it and when I top a a pita chip with it, well it’s just like any other chip and dip combo.  They just keep on making their way into my mouth and I just can’t stop.  But, as much as I enjoy traditional hummus nothing is going to stop me from trying as many different varieties as I possibly can.  Such as a white bean variation!?!?

I tried white bean hummus for the very first time a few weeks ago.  And well, it was just as good as the traditional stuff.  My hand just kept getting chip after chip and scooping the dip as quickly as it possibly could.  It was almost like an out of body experience.  Almost!  I was hooked on the white bean version just like the traditional.

So, when I came across a recipe for white bean hummus on Jess’ blog, my assignment for this months Secret Recipe Club, I knew this was the recipe I HAD to make.  Don’t get me wrong, it wasn’t easy narrowing down my options between the Greek tortellini salad, zucchini lasagna, Thai basil pesto, salted caramel browned butter cookies (and y’all know I’m a sucker for any and everything browned butter), pina colada bars, and blood orange mojitos, just to name a few, I was torn.  But I finally decided to make Jess’ hummus.

I must say, this hummus did not disappoint.  It was smooth and creamy with just the right amount of garlic throughout, brightness from the lemon zest and juice and the perfect amount of flavor from the basil.  Put this on top of a soft or crispy pita chip and you’ve got an amazingly addictive snack or appetizer.

Just when you think it can’t get any better, it can.  This dip comes together in a matter of seconds, making it perfect for last minute guests or even a quick snack.  It’s great right after being made, but can be chilled for a bit to allow the flavors to meld…if time allows.

Go ahead, whip up a batch and enjoy!

White Bean and Basil Hummus
Ingredients

1 (15oz) Can great northern or cannellini beans, drained and rinsed
2 Cloves garlic, peeled and roughly chopped
Juice from half a lemon juice
Zest of half a lemon
Salt and pepper, to taste
1/3 Cup packed basil leaves
3 Tbsp olive oil
Directions:

Place beans, garlic, lemon juice, lemon zest, salt and pepper, and basil in a food processor.  Pulse until roughly chopped.  With the food processor running, stream in the olive oil until the mixture comes together and becomes creamy.  Taste, adjust seasonings if needed.  Serve.
Recipe source: Flying on Jess Fuel, originally from Ambitious Kitchen

Brown Sugar Mocha Coffee

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Some people start their day with a large, carbonated beverage, others have a big ol’ glass of tea, some start with a simple glass of lemon water among other things.  I think it’s safe to say that my day doesn’t officially start until I have my coffee.

My typical morning cup of java consists of a little milk and a touch of sweetener.  But, from time to time I like to fancy things up a bit.  Coffeehouse style.  But, I don’t always like dropping $5.00 or more for a gourmet coffee, or leaving the comfort of my home.  So, what’s a girl to do when the coffeehouse style coffee is calling her name?

Well, make her own fru fru version right in the comfort of her own home, in pajamas and all!

I love playing around with flavored coffees.  I feel all mad scientist-y and stuff adding a pinch of this and a splash of that.  And after it’s all said and one, giving it a healthy dollop of fresh whipped cream right on top.  (another reason, these are only an occasional treat)

My latest concoction is this brown sugar mocha coffee.  It’s been unseasonably cool here this week, and the past few days have been dreary and rainy making it less that desirable to get out and about.  So, while me and my little guy have stayed in and enjoyed rainy days, I’ve also taken the opportunity to whip up another amazing coffee.

This brown sugar mocha is a cinch to make and comes together in about the same amount of time it takes to brew a cup of your favorite coffee.  Add a little unsweetened cocoa powder for a hint of chocolate flavor and then a scoop of brown sugar for some sweetness.  To dress it up I “floated” the cream into the coffee, which allowed most of it to stay on top of the coffee, actually allowing the coffee to come through the cream before sipping.  And to make this an overthetop treat, perfect for a rainy day, I added some whipped cream, a sprinkle of cocoa powder and a drizzle of chocolate syrup (which is totally optional).  Making it a great way to start the day…as well as making a rainy, dreary day a little less dreary.

This cup of joe is sweet without being overly sweet.  It’s got that chocolate flavor you’re looking for but without the added sweetness that comes from chocolate syrup.  This is a flavored coffee that will appeal to those that even enjoy their coffee straight-up black.  I speak from experience, since the hubs takes his black.  He said the flavors were bold enough to taste, but subtle enough where the coffee wasn’t overly sweet or too flavored.

So whether you need an afternoon pick-me-up or you’re looking for a fun way to start your day (in the comfort of your own home) this brown sugar mocha is just what you need.  

Brown Sugar Mocha Coffee

Ingredients:


1 (12 oz) Cup of your favorite brewed coffee
1 Tbsp brown sugar, or more depending on how sweet you’d like
1 1/4 Tsp unsweetened cocoa powder, plus more for garnish
2 Tbsp heavy cream, placed in sealed jar with 1/4 tsp sugar and shaken vigorously for 30 seconds
Whipped cream, optional
Chocolate syrup, optional

Directions:


Place cocoa powder and brown sugar in a coffee mug, top with coffee and stir to combine.  Taste, add more sugar if desired.  Turn a spoon upside down and hold about 1 inch above the coffee, pour the cream over the spoon.  This will allow the cream to float at the top of the coffee.

Top with whipped cream, a sprinkle of cocoa powder and chocolate syrup, if desired.  Enjoy.

Recipe source: A Lynsey original

Bruschetta Baked Chicken

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Bruschetta.  It’s one of those things that’s so incredibly simple but so amazing.  It’s fresh, packed full of flavor and well, spoon some of it on a lightly toasted baguette and good grief.  It’s darn right delicious.

Any time I come across the stuff, I must have it.  I mean, I could honestly eat my weight in the stuff and not feel one ounce of guilt.

While I love it on a simple piece of bread, because what’s not to love.  Carbs topped with juicy tomatoes and basil.  I’m certainly not apposed to trying it on other things.  Like say, crispy, parmesan encrusted chicken!

And that’s what I’ve done here.  Coated chicken in a breadcrumb parmesan mixture and baked it.  Placed it on a bed of pasta and topped it with the bright, fresh bruschetta.  This meal was nothing short of amazing.

It’s an easy meal to throw together, which means it’s perfect for a weeknight.  It’s light and refreshing, and honestly aside from it being dipped in butter before coating it’s a pretty healthy meal especially if you use wheat pasta.

This is a crowd pleaser for my entire family.  Even Tucker scarfed it up before I even had the chance to ask what he thought.  My only regret, that I didn’t make more bruschetta because I had to practice restraint to ensure there was enough to top everyone’s chicken.

This meal was perfect.  One of those that fills you up but doesn’t leave you weighed down once you’re finished.  Making it ideal for spring and summer.  I can’t wait to make this again, and hopefully with tomatoes from our garden!  

Bruschetta Baked Chicken

Ingredients:


3/4 Pound angel hair pasta
1 1/2 Pounds chicken tenders
1 Cup Italian bread crumbs
3/4 Cup shredded parmesan cheese
1/4 Cup grated parmesan cheese
1/4 Tsp garlic powder
Salt and pepper, to taste
1/4 Cup butter, melted

For the bruschetta:
5 Medium tomatoes, diced
1 Small clove garlic, grated
20 basil leaves, chopped
Salt and pepper, to taste
1 Tbsp olive oil
1 Tbsp balsamic vinegar, optional

Directions:


Bring a large pot of water to a boil.  Salt liberally and cook pasta according to package instructions until al dente.  Drain and set aside.

Preheat oven to 375.  Spray a 9×13 glass pan with non-stick cooking spray and set aside.

Combine the bread crumbs, cheeses, garlic powder and salt and pepper in a shallow dish.  Whisk to combine and set aside.

Rinse and dry the chicken well.

Dip the chicken in the melted butter, then transfer to the bread crumb mixture and coat.  Place in the prepared pan.  Repeat with remaining chicken.  Place the chicken in the preheated oven and bake for 15-20 minutes, until cooked through and golden brown. (I turned the broiler on the last 2-3 minutes of cooking to get the coating crispy, this step is completely optional)

While the chicken is cooking, make the bruschetta.

Combine tomatoes, garlic, basil, salt, pepper, olive oil and balsamic vinegar in a medium bowl and stir to combine.  Taste, adjust seasonings if necessary.  Place in the refrigerator until the chicken is ready.

To assemble-
Place the pasta on a plate, top with chicken and then bruschetta.  Serve.

Recipe source: barely adapted from Lauren’s Latest

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