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Easy Biscuits

April 21, 2015 by Lynsey Leave a Comment

Every time I try a different biscuit recipe I think I finally have “the one”. Which would make you think I would stop trying new ones if I had actually found the one I couldn’t live without. But, for some reason, I continue to have the urge to try new recipes I come across. Especially those recipes with the pictures of biscuits that look so fluffy you could sink in them.

Those pictures entice me, as well as the fact I believe I can’t ever have too many biscuit recipes. Kind of like there’s no such thing as too many chocolate chip cookies recipes. Right?

Just like your infamous chocolate chip cookie recipe, I’m sure you all have your “go to” biscuit recipe that you can whip up in no time, possibly even with your eyes closed…if you had to. But if you don’t have a fail proof biscuit recipe in your repertoire or if you’re willing to try a new one, then I have an amazing recipe for you.

Now there’s nothing special about the ingredients in these biscuits or the tools needed to make them. They are just simple biscuits made with a basic ingredients that you probably already have in your fridge and pantry at this very moment. There is a secret to these amazingly fluffy and flaky biscuits. But it’s simple.

Cold butter.

Cold milk.

That’s it. Oh, and not overworking the dough. That’s the key to the most amazingly flaky and soft biscuits. Simple enough, right? I thought so!

I promise these biscuits are as easy, if not easier than I’m claiming. I even have a witness to verify. My sister-in-law who typically swears off homemade bread and biscuits watched me make these biscuits from start to finish and when I was done she looked at me and said, “That’s all, that’s it? That’s simple enough.” It looked so easy to her, in fact, she actually entertained the idea of making her own at home.

Although I don’t know if she ever went home and did such, I do know she watched me make them, skeptical about my claim of how easy they were, and came away believing me that homemade biscuits…especially these were incredibly easy to make.

So, take my word, if not my word then take my sister-in-law’s that these are the easiest biscuits you’ll ever make. Oh, and as for my “go to” recipe. Spencer’s made sure that any time I make biscuits, it’s these bad boys.

Oh, and if you’re really wanting to put them over the top. Well, then melt some butter and brush the tops of the biscuits with a healthy amount right after they come out of the oven.

Enjoy!

Easy Biscuits

Ingredients:

3 Cups all-purpose flour, plus more for dusting
2 Tbsp baking powder
1 Tbsp sugar
1 1/2 Tsp salt
6 1/2 Tbsp cold, unsalted butter cut into cubes
1 1/2 Cups cold milk

Directions:

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

Combine flour, baking powder, sugar, and salt in a mixing bowl and whisk to combine. Add the butter and using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles a wet cake mixture. Make a well in the center of the mixture and add the milk. Stir until just combined.

Flour work surface and turn dough out on the prepared surface. Knead about 5 to 6 times. Roll the dough out into a disc that is about 1 inch thick. Using a 3 inch biscuit cutter, cut the biscuits* and place on the prepared baking sheet. Knead the scraps, re-roll and repeat the process until all the dough is used.

Place in the preheated oven and bake for 15-20 minutes, until golden brown. Remove and enjoy.

*To ensure the biscuits rise and are as fluffy as possible, be sure not to twist the cutter when cutting or removing the dough.

Recipe source: Damaris Phillips via Food Network

Shirley Temple Cookies

April 17, 2015 by Lynsey 1 Comment

Shirley Temple. One of the fondest memories of my childhood. Yes, I’m talking about both the actress and the drink. I loved watching that cutie, curly-haired little girl with dimples and the smile that would light up the room dance and sing. I can hear her singing “On the Good Ship Lolly Pop” right now.

As much as I enjoyed, and still enjoy her movies, these cookies are dedicated to the beverage that is named after her. A beverage that I couldn’t wait to suck down every time I was given the chance. One of the best Shirley Temple’s I ever had was at a hole in the wall restaurant that sat right on the Mississippi River.

I remember it like yesterday. It was after competing in a pageant that myself, my mom and my Grandma went to get a bite to eat before hitting the road back home. I wasn’t feeling a sprite or water, I wanted something good and special. So my mom quickly asked if they could whip up a Shirley Temple, with extra cherries, of course!

A moment later our waitress returned with the best looking drink I’d ever laid my eyes on. It had an ombre look to it; deep red at the bottom, then pink, then a very light pink. And cherries. I think there were at least half a dozen cherries in there. I was in heaven. I sat there perfectly content sipping on my Shirley Temple and watching the water of the mighty Mississippi roar down the banks.

I still enjoy a Shirley Temple from time to time, and the memories of that perfect one flood my memories. Just like that drink, there are some cookies that quickly transport me back to the carefree days of my childhood.

These Shirley Temple cookies are one of those cookies that take me back. Holding all the flavors of that beloved drink, perfectly pink frosting and garnished with a cherry, of course, how could these cookies not bring a smile to one’s face with one glimpse.

These cookies are thick and soft with a slight hint of lime to add some tartness. Then there’s the frosting. The thing that puts the Shirley Temple in these cookies; light pink frosting bursting with cherry flavor. And to pull it all together and bring out the inner-child in anyone who has one, it’s garnished with a maraschino cherry (stem and all) and a little sprinkle of lime zest for another pop of color.

So now pop in a Shirley Temple movie, make the drink and some of these cookies and enjoy! You know you want to.

Shirley Temple Cookies

Ingredients:

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
Zest of 1 lime
1 1/2 Tsp fresh squeezed lime juice
2 1/4 Cups flour
1/2 Tsp salt
1 Tsp baking powder

For the cherry frosting-
12 Tbsp unsalted butter, room temperature
2 1/2 -3 Cups powdered sugar
1/2 Tsp cherry extract
4 Tsp maraschino cherry juice
1/2 Cup heavy whipping cream

For garnish-
Lime zest
Maraschino cherries

Directions:

In a medium bowl combine flour, salt and baking powder and whisk to combine. Set aside.

Place butter in a large bowl and beat on high until creamy, about 1 minute. Add both sugars and beat on high until light and creamy, about 3-5 minutes. Add the egg, egg yolk, vanilla, lime juice and lime zest and mix for an additional minute. Slowly add the flour mixture, and mix until just incorporated.

Roll the dough into a ball, wrap with plastic wrap and chill in the refrigerator for about 30 minutes.

Preheat the oven to 350 while the dough is chilling. Line a baking sheet with a silicone baking mat or parchment paper and set aside.

Once the dough has chilled, remove from the refrigerator, scoop (my scoop is approximately 1 1/2 tablespoons) and roll into balls. Place on the prepared baking sheet, using the palm of your hand, gently press the dough to flatten slightly, being sure not to press the cookies too thin.

Place in the preheated oven and bake for 8-10 minutes, until the cookie is cooked through and the bottom is beginning to turn golden brown. Do not overbake, you want the cookie edges to be slightly crispy and the rest of the cookie to be soft.

Allow to cool on cookie sheet for 5 minutes, transfer to a cooling rack and allow to cool completely.

For the frosting-

Place the butter in a large bowl and beat until creamy, about 1 minute. Add 2 cups of powdered sugar, cherry extract and cherry juice and beat until incorporated. If the frosting seems too liquidy and appears to be kind of separated, add more powdered sugar a couple of tablespoons at a time until it comes together. Add the whipping creamy, beat on low until incorporated, then increase speed to high and beat until whipped, light and fluffy, about 2 minutes.

To assemble-

Place frosting in a piping bag fitted with a round tip and pipe onto the cookies.

If garnishing with cherries, remove from juice and allow to sit on a paper towel to remove excess juice. Place the cherries in the center of the cookies then garnish with lime zest.

Serve immediately or store in an airtight container.

Recipe source: A Lynsey Original

Peanut Butter Banana Ice Cream Sandwiches

April 16, 2015 by Lynsey Leave a Comment

Growing up, one of my favorite desserts was the classic ice cream sandwich. What is it that’s so magically delicious about two chocolate, crispy wafers filled with smooth, creamy vanilla ice cream? It didn’t bet much better than having one of these delights on a hot, summer day.

Could it honestly get any better?

Well, what about two, thick, chewy peanut butter cookies filled with a big ol’ scoop of creamy, banana ice cream? What?

Yup, that’s right. I made some massive, thick and chewy peanut butter cookies. That I must say, are amazing and perfect with a glass of ice cold milk. But, you know me, I couldn’t leave well enough alone, I had to go a step further.

I could have frosted them, I could have dipped them in chocolate but I didn’t. I decided to a make sandwich. But not just any sandwich, an ice cream sandwich. What better to fill that sandwich with than banana ice cream.

This banana ice cream is only 2 ingredients and doesn’t even require an ice cream maker. Frozen bananas, vanilla and a food processor is all it takes to make this creamy, smooth banana ice cream. This is my kind of ice cream!

So, what are you waiting for? Make a batch of these peanut butter cookies, some of this banana ice cream, and sandwich them together. Channel your inner kid and sink your teeth into this amazing peanut butter banana ice cream sandwich.

Peanut Butter Banana Ice Cream Sandwiches

Ingredients:

For the cookies-
1/2 Cup (1 stick) unsalted butter, room temperature
3/4 Cup peanut butter, I used crunchy
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 Tsp vanilla
1 Egg
1 Egg yolk
1/4 Tsp salt
1 Tsp baking soda
2 Cups + 2 Tbsp flour
2 Tbsp cornstarch
1/2 Cup peanut butter chips

For the banana ice cream-
6 Large bananas
1/2 Tsp vanilla

Directions:

For the cookies-

Preheat oven to 350. Line a cookie sheet with a silicone baking mat or parchment paper and set aside.

Combine the salt, baking soda, flour and cornstarch in a bowl and whisk to combine. Set aside.
Place butter in large bowl and beat on high until creamy, about 1 minute. Add the peanut butter and beat on high an additional minute. Add both sugars and beat on high until light and fluffy, about 3 to 5 minutes. Add the eggs and vanilla and mix an additional 45 seconds. Add the flour mixture and mix until just incorporated. Add the peanut butter chips and mix.

Using a quarter cup, scoop the dough. Roll into balls, place on cookie sheet, using the palm of your hand, lightly press. Place in the preheated oven and bake for 12-14 minutes, until the bottoms are just beginning to turn golden brown, do not overbake. Remove from oven, allow to cool on cookie sheet for an additional 5 minutes then transfer to cooling rack and allow to cool completely.

For the banana ice cream-

Place bananas in a food processor and process until the bananas are smooth and creamy. Add the vanilla and pulse a few seconds longer.

To assemble-

Turn half of the cookies upside down. Place scoops of banana ice cream on half of the cookies, top with remaining cookies and serve immediately.

Recipe source: A Lynsey Original

White Chocolate Coconut Cookies

April 15, 2015 by Lynsey Leave a Comment

So, it’s no news to any of you who have been reading the blog for any amount of time that I love experimenting with different flavor combinations. Especially the sweet savory combo in desserts. What can I say, I get a thrill out of combing the unexpected.

But, I think sometime I push the boundaries a little too much. Even Spencer, who shouldn’t be shocked by some of my outlandish ideas, still gives me the side eye from time to time. And don’t get me wrong, I do need honest, unbiased opinions and criticism. But even that side eye glare doesn’t stop me from experimenting. It does, however, remind me that sometimes heading back to the basics is perfectly acceptable.

And that’s what I’ve done here.

I’ve taken two classic ingredients that are found in countless baked goods and combined them in this cookie; the white chocolate coconut cookie. I love the combination of white chocolate and coconut and these cookies are no exception.

Thanks to the addition of brown sugar these cookies are super chewy. There’s a combination of toasted and raw coconut, not only adding flavor but some extra texture as well. Then there are morsels of creamy white chocolate throughout the cookie.

These cookies are pure perfection. Especially when they’re fresh out of the oven, chewy and still warm. I’d be embarrassed to say just how many I popped in my mouth right when I pull them from the oven. Let’s just say that the quality control of these cookies was taken very seriously.

I must say, I’m glad I stuck to the basics and kept it simple. These cookies turned out incredible and let 2 of my favorites shine. So what are you waiting for? If you love cookies, white chocolate or coconut then you must make these cookies. Maybe even bake a double batch so there will be enough for your whole family and so maybe, just maybe they’ll stick around longer than a day!

White Chocolate Coconut Cookies

Ingredients:

1 1/2 Cups brown sugar
1/2 Cup white sugar
1 Stick + 2 Tbsp (10 Tbsp) unsalted butter
1 Tsp vanilla
2 Large eggs
1 Egg yolk
2 1/2 Cups flour
1/2 Tsp salt
1 Tsp baking soda
1 Cup white chocolate chips
1 Cup toasted, shredded sweetened coconut
1/2 Cup shredded, sweetened coconut

Directions:

Preheat oven to 350. Line a cookie sheet with a silicone baking mat or parchment paper and set aside.

Place butter in a large bowl and beat on high until creamy, about 1 minute. Add sugars and beat on high until light and fluffy, about 3 to 5 minutes. Add the eggs and vanilla and beat on high an additional 2 minutes.

Add the flour, salt and baking soda and mix until just combined. Add the coconut and white chocolate and mix.

Using a cookie scoop (I used one that was about 1 1/2 tablespoons), scoop the dough on the prepared baking sheet and leave about 2 inches between each cookie. Place in the preheated oven and bake for 8-10 minutes, until lightly golden. Remove and cool on cookie sheet for 5 minutes, transfer to cooling rack and allow to cool completely. Store in airtight container.

Recipe source: A Lynsey original

Peanut Butter, Chocolate Chip, Oatmeal Skillet Cookie

April 14, 2015 by Lynsey Leave a Comment

Peanut butter and chocolate. It’s one of my favorite flavor combinations. Ever.

The two were made for one another. Wouldn’t you agree?

I’ve made my fair share of chocolate and peanut butter cookies. I’ve even made several recipes that showcase that dynamic duo. And I’ve loved each and every single one of them. But can you ever have too many peanut butter and chocolate recipes? I, for one, think not.

So, what could possibly make this any better. Well, about about making a giant cookie and baking it in a skillet?

You all know about my obsession with skillet cookies. I think I’ve got an illness. I jump at any chance to make a skillet cookie. There’s something about pulling a big ol’ cookie out of the oven that’s been baked to perfection in a cast iron skillet.

So, when I started playing around with recipes for cookie week, I knew a skillet cookie had to be in the mix. I decided to take the infamous duo of peanut butter and chocolate and add some oatmeal to the mix. Not only for texture…but well, oatmeal in a cookie, it just makes you feel better. Makes you feel like you’re eating something that’s somewhat healthy. Right?

Please say someone agrees with me.

Anywho.

I made a twist on the classic peanut butter, chocolate chip oatmeal skillet cookie. I made a oatmeal cookie with mostly brown sugar for the ultimate chewy texture. Pressed that along the bottom of a cast iron skillet. Then I combined peanut butter and condensed milk and poured it over the cookie and sprinkled that with a mix of chocolate chips and peanut butter chips for more peanut butter flavor. To seal that gooey peanut butter layer in, I dropped spoonfuls of batter over the filling and and baked it.

The end result, nothing short of amazing. A big, fat chewy oatmeal cookie with the most deliciously gooey peanut butter filling. Ohmahgoodness. Could things really get any better? Well, as a matter of fact they can. By topping that warm, fresh from the oven cookie with a big ol’ scoop of vanilla ice cream.

For the ultimate in peanut butter, chocolate chip goodness you must make this skillet cookie. Now!

Peanut Butter, Chocolate Chip, Oatmeal Skillet Cookie

Ingredients:

10 Tbsp (1 stick + 2 Tbsp) unsalted butter, plus more for greasing the pan
1 Tsp vanilla
1 Lg egg
3/4 Cup brown sugar
3 Tbsp white sugar
1 1/4 Cup flour
1/4 Tsp salt
1/2 Tsp baking soda
1 1/4 Cup oats
1 Cup mini chocolate chips, divided
1/4 Cup peanut butter chips

For the filling-
1 can condensed milk
1/4 Cup + 3 Tbsp peanut butter, creamy or chunky

Directions:

Preheat oven to 350. Rub a cast iron skillet liberally with butter.

Place butter in a large bowl. Place in microwave and heat until melted. Add the vanilla and whisk to combine. Add the sugars and stir until incorporated. Add the egg and mix. Stir in the flour, salt, baking soda and oats until combined.

Pour a little over half the mixture in the prepared skillet, press gently in the bottom of the pan and slightly up the sides.

For the peanut butter filling-
Pour the condensed milk and peanut butter in a microwave safe bowl and heat for about 15 seconds. Mix thoroughly.

Pour over the oatmeal cookie in the pan. Sprinkle with half of the chocolate chips and all of the peanut butter chips.

Add the remaining chocolate chips to the remaining batter and mix to combine. Drop, tablespoon portions of the batter over the peanut butter mixture.

Place in the preheated oven and bake for 25-35 minutes, until just set. Be sure not to over-bake as the cookie with continue to cook even after it’s removed from the oven.

Allow to cool about 5 minutes before serving. Top with vanilla ice cream and enjoy.

Recipe source: A Lynsey original

Rocky Road Fudgy Flourless Chocolate Cookies

April 13, 2015 by Lynsey Leave a Comment

Hey y’all! And welcome to cookie week.

That’s right, it’s cookie week here on LL’s and I couldn’t be more excited. What could possibly be better than a whole week dedicated to cookies. Um, nothing. That’s what.

I could go as far as to have cookie month or months. But, I decided that we might all go into a sugar coma if I did that. And well, that just wouldn’t be good. So, cookie week it is.

I am beyond excited about the lineup that’s in store for you this week. Cookie lover’s rejoice and get your butter, sugar and ovens ready.

We’re kicking cookie week off with a bang. A big, fat, fudgy, chocolaty bang. That’s right!

We’ve all had chocolate cookies, whether it be chocolate chip, brownie, or some other variation. But I promise, you’ve never had a chocolate cookie like this. A flourless chocolate cookie. Skeptics be warned, flour is not needed in this recipe and it’s definitely not missed.

The omission of the flour actually makes this cookie better. It yields an extra chewy, moist and fudgy cookie. A cookie that is loaded with dark cocoa powder, and if that isn’t enough chocolate for you an additional helping of semi sweet and dark chocolate chips are added to the mix.

What could possibly make this cookie any better. Well how about making it a rocky road fudgy cookie? One that’s packed with roasted almonds, sweetened coconut and gooey, melty marshmallows.

This cookie, my friends, isn’t for the person who enjoys the occasional cookie. Nor is it for one who faint of heart. This cookie, well, it’s for a true, die hard, chocolate-feigning, cookie lover.

This rocky road, fudgy, flourless chocolate cookie is knock-your-socks-off amazing straight from the oven while the marshmallows are still warm and gooey. They are even good the next day, especially if you pop it in the microwave for a few seconds. And one thing is an absolute must; a tall glass of ice cold milk.

Go ahead. Make these babies and experience pure, chocolate bliss!

Rocky Road Fudgy Flourless Chocolate Cookies

Ingredients:

4 Large egg whites
2 Tsp vanilla
1/2 Cup + 2 Tbsp dark cocoa powder
2 Cups powdered sugar
1/4 Tsp salt
1 Cup almonds, roughly chopped
3/4 Cup semi-sweet chocolate chips
1/4 Cup dark chocolate chips
3/4 Cup sweetened shredded coconut
1 Cup mini marshmallows

Directions:

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

Combine cocoa powder, powdered sugar, and salt in a bowl and whisk to combine. Set aside.

Place egg whites in a medium bowl, using an electric mixer or whisk, whisk or beat the eggs until light and foamy. Fold in the vanilla. Add the cocoa mixture, chocolate chips, coconut and marshmallows and stir until incorporated. The batter will be extremely thick.

Using a large cookie scoop, about 2 tablespoons, scoop the dough on the prepared cookie sheet, leaving about 3 inches between the scoops. Place in the oven and bake for 12-15 minutes, until cookies are just set. Remove and allow to cool on the cookie sheet for about 5 minutes, transfer to a cooling rack and allow to cool completely.

Repeat with remaining dough.

Store in a airtight container.

Recipe source: A Lynsey original

Blackberry Mojito

April 10, 2015 by Lynsey 1 Comment

The past few days have been picture perfect. Bright sun shining, a light breeze rustling the trees and temps reaching the mid 70’s. The kind of weather we’ve been looking forward to for quite some time. The type of weather that makes you want to grab a drink, slip on those flip flops, and got outside to soak up some of that sun. Simply perfect.

Yesterday, today and this weekend. Well, the weather isn’t quite as perfect. Strong winds, severe rain and warnings all over the state. This weather has me longing for the sunshine and a cool drink in my hand. A mojito to be more specific.

Mojitos are one of my favorite cocktails ever. Such a simple cocktail. Basic ingredients. But it just works. Works to make a delicious and refreshing cocktail. Plus, it’s makes for quite a pretty presentation with the fresh mint, lime wedges,and bubbly soda.

Since I need to incorporate a little color and cheer into my cocktail to overcome the dreary day, and since I just happened to have some fresh berries on hand. Aside from enjoying fresh fruit as a snack, I love having fresh fruit on hand to incorporate in my cocktails.

Anyway. I had fresh berries on hand and those blackberries were calling my name. I quickly grabbed a handful and added them to the mix. They paired wonderfully with the tart lime, fresh mint and bubbly soda. and they also added a pop of color to make this cocktail that much more appealing.

This drink will have you chasing those rainy day blues away in no time.

TGIF and Cheers!

Blackberry Mojito

Yields: 2 Cocktails

*Note: I pureed the blackberries, but did not strain the mixture before adding it to the cocktail mixture. The seeds didn’t bother me, but if you want a smoother cocktail then strain the blackberry mixture before adding it to the cocktail.

Ingredients:

1 Cup fresh blackberries
1 Tsp water
Juice of 2 1/4 limes
Zest of 1/4 lime
1/4 Cup loosely packed mint leaves
3 Tsp sugar
3 Oz clear rum, divided
6 Oz club soda, or sprite if making a mocktail, divided

Directions:

Place blackberries and eater in a blender and, puree until smooth.

In a cocktail shaker combine mint leaves, sugar and lime juice from 1/4 lime. Using a muddler, firmly press the ingredients to muddle or mash them together. Add the remaining lime juice, zest and blackberry puree. Place the lid on the shaker and vigorously shake to incorporate.

Fill two large glasses with ice, equal amounts of rum and club soda. Divide the blackberry mixture evenly between the two glasses. Gently stir, garnish with additional blackberries and a lime wedge and enjoy.

Recipe source: A Lynsey original

Pimento Cheese Deviled Eggs with Pickled Okra

April 8, 2015 by Lynsey Leave a Comment

It’s three days after Easter and I’m still up to my eyeballs in hard boiled eggs. Although, if my little guy had it his way we’d be swimming in hard boiled eggs. Needless to say, he loves the egg dying part of the holiday and two and half dozen eggs simply weren’t enough!

While he faced the dilemma of not having enough eggs in the dying process, I was facing another. What in the world was I going to do with all these hard boiled eggs.

Well, one simple yet obvious option was deviled eggs. My entire family is obsessed with them. Little egg white boats filled with a creamy, tangy mixture comprised of egg yolks, pickles, a little mayo and various other seasonings. It’s no surprise that they disappear as soon as they enter the room.

I knew we would be devouring deviled eggs, not only because the Easter holiday was right around the corner but also because we’d have an abundance of hard boiled eggs to use. But, it wasn’t until a few days before Easter that the pimento cheese deviled egg came into my life.

I was watching a local morning show, which features recipes from various local chefs around the city, and a few days before Easter one of the chefs from The Capitol Bar and Grill was demoing their pimento cheese deviled eggs and they looked amazing.

So, it was set, for Easter we were going to give them a try. But, you can’t have pimento cheese deviled eggs without pimento cheese. And since this recipe was from the Capitol Bar and Grill I thought it only appropriate to use their pimento cheese in the mix, which is what spurred Monday’s post for their pimento cheese.

These eggs were simple and a delicious twist on the classic deviled egg. Unlike most recipes for deviled eggs, this one didn’t call for mustard or pickles. Instead it used the flavors from the pimento cheese to add to the creaminess and taste, along with a variety of fresh herbs. And, instead of pickles being mixed into the egg yolks, thinly sliced pickled okra was placed on top for a garnish. Not only adding a visual appeal, but that crunch and saltiness we’re accustomed to from the pickles.

These deviled eggs were nothing short of amazing. The taste of the pimento cheese was subtle but still evident. The consistency of the egg yolk mixture wasn’t too creamy, which I think was partially due to the cheese in the mixture. The lemon zest, which I’ve never used in my recipes, added a nice brightness without adding too much citrus and it really helped to elevate the taste of the egg. And the garnish of okra. Not only did the okra add a pop of color, it also brought that salty crunch we expect from the pickles in the yolk mixture which really pulled the whole thing together.

I garnished part of the eggs with okra and part with bacon. They were both delicious, but after everyone had tried one of each it was unanimous. They all liked them both, but the eggs with okra edged out the ones with bacon…just barely.

These eggs, like all deviled eggs were a hit with my family. I showed up to my brother and sister-in-law’s with a platter full and they disappeared before I could blink!

Pimento Cheese Deviled Eggs with Pickled Okra

Ingredients:

6 Hard boiled eggs, halved and yolks removed and saved
2 Tbsp mayonnaise
2 1/2 Tbsp pimento cheese
Zest of 1/2 lemon
Dash hot sauce
1/8 Tsp fresh parsely
1/8 Tsp fresh tarragon
1/4 Tsp chives
Salt and pepper, to taste
1 Pickled okra, thinly julienned
Bacon, for garnish, optional
Paprika, for garnish

Directions:

Using a zester, or small grater, grate the egg yolks into a bowl. Add the mayonnaise, pimento cheese, lemon zest, hot sauce and herbs and mix to incorporate. Season with salt and pepper. Taste, adjust seasonings if needed.

Spoon into the egg white halves. Top with okra and/or bacon and sprinkle with paprika.

Serve immediately or place in the refrigerator until ready to serve.

Recipe source: adapted from Capitol Bar and Grill via KATV

Capitol Bar and Grill’s Pimento Cheese

April 6, 2015 by Lynsey 2 Comments

My uncle was the semi-homemade guru before Sandra Lee ever thought about it. He wasn’t above picking up a can of beans, chili, container of potato salad or pimento cheese from the store. However, when he got home and before anyone ever had the chance to pop the top or cut the can open he had to doctor it up.

After anyone had been around for any length of time they knew not to touch until he said it was okay. He was meticulous in doctoring it up; adding a pinch of this and a dash of that. He never measured but he always added just the right amount of sauces and seasonings to get those flavors just right.

I always remember him bringing in those large containers of pimento cheese spread. It was a staple; he and the rest of “the boys” as my MaMaw called them loved getting a spoonful, enjoying it on a sandwich or crackers. So there was always a container, or two, in the fridge ready to enjoy.

But, before anyone could ever dig in my Uncle always had to add his touch. Some salt and pepper, a little hot sauce and a few other ingredients. Then, and only then was it okay to dig in.

I had never tasted a pimento cheese that was the equivalent of my Uncle’s “semi-homemade” version, until now. This recipe from The Capitol Bar and Grill would meet all of his expectations, and dare I say even surpass them.

This pimento cheese is creamy, perfectly tangy, with a hint of heat from the sriracha and cayenne. The apple cider vinegar adds a bit of brightness which helps pull the mixture together. This pimento cheese is amazing and delicious right after being mixed, but after it has time to sit and the flavors are allowed to melt…oh my goodness, it’s out of this world.

This, my friends, is an amazing pimento cheese recipe and will convert those who aren’t true fans of the store-bought stuff. I can honestly say that, because it’s converted me!

This is for all you semi-homemade pimento cheese lovers. Be a 100% homemade pimento cheese maker with this recipe from the Capitol Bar and Grill.

Capitol Bar and Grill’s Pimento Cheese

Ingredients:

1/2 Pound yellow sharp cheddar, grated
1/2 Pound white sharp cheddar, grated
1 (16 oz) jar (about 3/4 cup) roasted red pepper, roughly chopped or pulsed*
2 Tsp onion powder
2 Tsp garlic powder
1 Tsp dijon mustard
3/4 Cup mayonnaise
Pinch cayenne pepper, to taste
Dash of sriracha, to taste
1 Tsp apple cider vinegar
Salt and pepper, to taste

Directions:

*Gently pat the peppers dry with a paper towel before chopping or pulsing. Once the peppers are cut, place on a paper towel or kitchen towel and allow excess moisture to be soaked while prepping the remaining ingredients.

Combine all ingredients in a medium bowl, stir to combine and mix thoroughly. Cover and refrigerate at least 24 hours before serving.

Recipe source: barely adapted from Capitol Bar and Grill via KATV

15 Peeps Recipes

April 3, 2015 by Lynsey 1 Comment

Aside from the Easter bunny and eggs, the other craze this time of year is Peeps.

It’s Peeps mania.

People around the world go crazy for the colorful, sugar coated marshmallows. A simple candy that started out with a few colors, only one flavor and appeared only at Easter is now a phenomenon that is readily available year around. It’s also progressed from one flavor to sever; watermelon, green apple, and birthday cake just to name a few.

The peep’s at Peeps are busy coming up with goodies for us to enjoy for each holiday but it seems like they are still the most busy during the Easter season.

What’s an Easter basket without at least one brightly colored, marshmallow chick or bunny? Whether you love ’em or hate ’em, it’s just not complete!

So, since this shelves are filled with those brightly colored treats and you’ll more than likely find at least one package in your home, I wanted to share some amazing treats that star the infamous Peeps.

Love from the Oven Easter Peeps Pops

Inside BruCrew Life Peeps Eclair Cupcakes

Kid’s Activity Blog Peeps play-dough

Yellow Bliss Road Layered Peeps Bars

Home is Where the Boat Is Easter Peeps Garnish

Domestic Rebel Peeps Candy Bars

Bubble Crumb’s Bunny Brownies in a Jar

Food on Fifth’s Peeps s’mores

In Katrina’s Kitchen Peek A Boo Peeps Cookies

Yesterfood’s Peep’s Houses

Family Food Find’s Easter Bunny Dirt Cake

Cookies and Cups’ Rice Krispie Treats Pizza

What’s Cooking Love’s Peep marshmallow popcorn eggs

The Hungry Mouse’s Peep topiary

Love and Sugar’s Bunny Peeps in a Blanket Brownies

So, what will you do with your Peeps?

Happy Good Friday!

Need more Peeps:
*Love from the Oven has a round-up of over 80 Peeps sweet treats and fun ideas
*Totally Awesome Peeps activities from Lemon Lime Adventures

Don’t Miss a Thing!

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Don’t Miss a Thing!