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Lynsey Lou's

Enjoying Life One Bite at a Time!

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SRC: Boozy Pumpkin Bread

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Decisions, decisions.  Each month I’m given the daunting task of browsing through an amazing blog and singling just one recipe out to present to you all on Secret Recipe Club reveal day.  You would think that after a while of having to make this decision it would get easier.  But, well, it just doesn’t.

This month I just as hard of a time as ever.  My assignment this month was The Wimpy Vegetarian.  And let me tell ya, there is absolutely nothing wimpy or weak about Susan, her blog, or any of the numerous recipes she’s featured on her blog.  I did not have any problems finding recipes that called my name, and honestly I wasn’t missing the meat at all.  Browsing through Susan’s recipes I was drawn to the chocolaty chocolate brownies, crack granola, blackberry cornbread buckle, homemade sauerkraut, apple cider syrup, and even these browned butter bread crumbs just to name a few.

When I finally had to bite the bullet and choose which recipe to make first, I decided to take the fall route and go with something pumpkin.  It took me a matter of seconds to choose a bread from the list of options.  Boozy pumpkin bread to be exact!

Now you know me and my love for pumpkin, I’m infatuated with the stuff and drawn to pretty much every single recipe that involves pumpkin.  So the fact that this pumpkin recipe included a little bourbon was an added bonus.

This bread is everything you want in a fall recipe.  Pumpkin, warm fall spices, a touch of bourbon and cinnamon-y applesauce.  Right before popping it in the oven, the bread gets a generous sprinkling of turbinado sugar, or sugar in the raw, which gives the bread a slightly crunchy top.

This would be perfect for a quick breakfast, an afternoon snack or even heat it up a bit and add a scoop of vanilla ice cream for a simple but oh-so-amazing dessert.  Need a fall gift?  Make a loaf of this bread, wrap it up and place it in a basket with pumpkin butter, fall flavored coffee, and even a jar of homemade caramel.

It’s such a simple bread and comes together in no time but it’s so good.  This won’t last long, so it would a safe bet to make at least 2 or 3 loaves!  Be sure to try this out and head over to Susan’s blog to check out her other amazing and mouthwatering recipes!

Boozy Pumpkin Bread

Ingredients:


2 Cups all-purpose flour
1/2 Cup sugar, plus more for dusting the pan
1/2 Tsp baking soda
1/2 Tsp baking powder
1/2 Tsp salt
1 Tsp cinnamon
3/4 Tsp ground ginger
1/4 Tsp ground cloves
1 Cup pumpkin puree
1/2 Cup coconut oil
2 Eggs
1/2 Cup cinnamon applesauce
1 Tsp vanilla
2-3 Tbsp bourbon
1 Tbsp raw sugar

Directions:


Preheat oven to 350.  Spray a loaf pan with non-stick cooking spray and dust with granulated sugar.  Set aside.

In a medium bowl combine flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, and cloves.  Whisk to combine.  Set aside.

Place coconut oil in a large, microwave-safe bowl and heat for 15 seconds, until coconut oil is in a liquid state.  Remove and add pumpkin, eggs, apple sauce, vanilla and bourbon.  Whisk vigorously to incorporate completely.

Using a spatula, gently fold the dry ingredients into the we until completely combined.  Pour in prepared pan and sprinkle with raw sugar.  Place in preheated oven and bake for 1 hour or until toothpick inserted comes out clean.  Remove from oven and allow to cool.  Remove from pan, slice and serve.

Recipe source: slightly adapted from The Wimpy Vegetarian

DB: Austrian Sachertorte

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This month’s Daring Baker’s challenge was calling my name.  It’s a challenge all about baking, filling cakes, coating them in ganache.  Oh, and it’s about chocolate.  It’s like this challenge was written just for me.

The October Daring Bakers’ challenge was brought to us by Korena of Korena in the Kitchen. She took us to Austria and introduced us to the wonders of the Sachertorte.  

This is a classic Austrian dessert.  A decadently rich chocolate cake, filled with apricot glaze and topped with chocolate ganache.  It’s decorated with a simple piping of chocolate and served with a side of unsweetened whipped cream.

Here’s a little more history on the sachertorte-
The Sachertorte was first created in Austria in 1832 when Prince Metternich requested a fancy dessert for his dinner guests. His pastry chef was ill that night, so the task fell to the apprentice, Franz Sacher, who came up with the now famous cake that bears his name. Franz built a career on that cake, and his son Eduard later opened the Sacher Hotel in Vienna where Franz’s cake, made according to the hotel’s original and closely-guarded secret recipe, is served to this day (and can also be ordered online and shipped worldwide). The cake is so popular in Vienna that it has become an integral part of the city’s kaffeehaus tradition, with local bakeries and cafés serving up their own versions along with a dollop of schlag and a cup of steaming hot coffee.

I had so much fun with this month’s challenge.  Not only did I get to fix my chocolate craving, but I also got to try different type of cake and flavor combination that I probably would not have tried otherwise.  So the next time you need a cake or just want to try a different dessert, make this Austrian sachertorte.

DB: Austrian Sachertorte


Ingredients:


3/4 Cup bittersweet chocolate, roughly chopped
9 Tbsp unsalted butter, room temperature
1 Cup powdered sugar
6 Large eggs, room temperature, separated
1 Tsp vanilla extract
1/2 Cup granulated sugar
1 Cup all purpose flour
Pinch salt

Directions:
Preheat oven to 350.  Prepare a 9-inch springform pan by spraying with non-stick cooking spray and dust with flour.  Line the bottom with parchment paper and set aside.

Fill a saucepan with about an inch of water and place over medium heat.  Bring to a simmer.  Once the water begins to simmer place a heat-proof bowl over the simmer water and add the chocolate.  Stir occasionally until melted.  Remove from heat and allow to cool, stirring often.

Meanwhile, place butter in a large mixing bowl and beat on high until light, pale in color and creamy. Reduce mixing speed to low, slowly add the powdered sugar and mix until completely incorporated then increase the mixing speed to medium and beat until light and fluffy.

Add egg yolks, one at a time, scraping down the sides after each addition.  Once completely incorporated add the vanilla and cooled chocolate and beat well until light and creamy.

In a separate bowl, add the egg whites and one tablespoon of granulated sugar and beat on high until foamy.  Gradually add the remaining granulated sugar and continue beating the egg whites until they form soft, yet stiff, shiny peaks.

Add about 1/3 of the whipped egg whites and whip vigorously into the chocolate mixture to lighten it, then gently fold the remaining egg whites into the chocolate mixture with a spatula until just a few bits of egg whites remain.  Be sure to be gentle through the process so the egg whites are not deflated.

In a separate bowl combine flour and salt and whisk to combine.  Sift half of it over the chocolate mixture and fold in with a spatula until almost incorporated.  Sift the remaining flour over the chocolate and fold until completely combined.

Spread batter evenly in the prepared pan.  Place in the preheated oven and bake for 35-45 minutes or until toothpick inserted in the center comes out clean.  The cake will crack and dome as it bakes but will flatten as it cools.

Allow the cake to cool in the pan for 10 minutes, then run a knife around the edge to loosen and remove the outside of the pan.  Carefully invert the cake onto a cooling rack and remove from the bottom of the pan and remove parchment paper.  Turn the cake right side up and allow to cool completely.

To assemble, turn the cake upside-down so the flat bottom is now the cake top.  Cut the cake horizontally into 2 even layers.  Place 1 cake layer on a cake board or cake plate and spread it generously with about half of the apricot glaze.  Allow it to soak in.  Place the second cake layer on top and spread the top and sides with the remaining apricot glaze.

Working quickly before the glaze sets, use an offset metal spatula to smooth the top and sides.  Place the cake on a rack and set over a plate or baking sheet lined with wax paper and allow glaze to set.

Make the chocolate glaze and immediately pour over the cake, first around the edge and then the middle.  Spread the excess glaze over any bare spots using the offset spatula.  Before the glaze has a chance to set, move the cake to a serving platter.

Fill a piping bag with the writing chocolate and pipe the word “Sacher” in the center of the cake and add any decorative flourishes desired.  Chill the cake until the glaze is set, at least 1 hour.

To serve:
Allow the cake to come to room temperature, let sit out at least 1 hour.  Whip the heavy whipping cream until soft peaks form.  If desired, sweeten with powdered sugar to taste.  Using a large, sharp knife dipped in hot water (and wiped off) cut cake and repeat process between cuts.

Serve each slice with a dollop of whipped cream.

For the apricot glaze-
1 1/4 Cup apricot jam or preserves
2 Tbsp rum or water

Bring jam and rum/water to a boil.  Keep mixture over medium heat, allowing to cook, stirring often, until mixture thickens and drips slowly from the spoon.  Strain through a wire, mesh sieve, pressing firmly on the solids.  This should yield about 1 cup of glaze.

For the chocolate glaze-
1 Cup granulated sugar
1/2 Cup water
4 Oz good quality bittersweet chocolate, roughly chopped

Place sugar and water in a small, heavy-bottomed saucepan over medium-high heat and bring to a boil, stirring occasionally.  Attach a candy thermometer and cook, stirring occasionally, until the mixture reaches 234 F.

Remove the saucepan from the heat and whisk in the chocolate.  It might thicken up quite a bit.  if it does, return to low heat and add a few drops of water if necessary to thin it out to a runny, pourable consistency.  The glaze should be smooth and shiny.

Remove mixture from heat, stir the glaze for 30-60 seconds to cool slightly.  Immediately use it to glaze the cake.

For the writing chocolate-
1/4 Cup chopped chocolate
1/2-1 Tsp vegetable oil

Heat the chocolate until just melted, then stir in enough vegetable oil to get a pipeable consistency.  Place the chocolate in a piping bag and pipe design on the cake.

Recipe source: Kaffeehaus: The Best Desserts from the Classic Cafés of Vienna, Budapest, and Prague by Rick Rodgers,                                                via Epicurious.
                                 Writing chocolate from WickedGoodies.net

KitchenAid Mixer Giveaway

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I am beyond excited to talk to you about the giveaway I have going on today!  I have teamed up with Angela, Juggling Act Mama, and several other amazing and talented bloggers to give one lucky reader the opportunity to win their very own KitchenAid Mixer!

Let me just say, I have a KitchenAid myself and I LOVE it.  I’ve had mine for about 6 years and I use it all the time.  Not only is it ideal for mixing batters for baked good, but it also has several attachments making it a multi-use kitchen tool that can easily become your best friend.  From pastas, to meat grinding and even making ice cream, there are so many uses for your mixer.

If you’re not a cook, keep in mind that Christmas is a little over 60 days away and this will make a wonderful gift for the chef or baker in your life!

So enter for your chance to win this amazing kitchen tool that’s as fun to look at as it is to use!

Welcome to the KitchenAid Mixer Giveaway event!  We’re giving away a truly awesome prize today – a KitchenAid 5 Qt. Artisan Series with Pouring Shield!  What’s not to love about that?

KitchenAid Mixer Giveaway
Giveaway organized by Juggling Act Mama
ABOUT THE PRIZE: KitchenAid 5 Qt. Artisan Series with Pouring Shield

  • Winner chooses color – Empire Red, Ice (blue), Contour Silver or White on White
  • Multipurpose attachment hub, over 15 optional attachments
  • 5-quart stainless steel bowl, dishwasher safe
  • Tilt-head design
  • Includes coated flat beater, coated dough hook, wire whip and 1-piece pouring shield, 1-year warranty
  • 2-piece pouring shield with large chute for adding ingredients
  • 325-watt mixer with 10 speeds; 5-quart stainless steel bowl

Enter the KitchenAid Mixer Giveaway

Use the Rafflecopter widget below to enter.  Some entries, such as tweeting can be done daily so be sure to check back.

RULES: Open to US/CAN Residents only. 1 winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Prize is valued at $300 USD. Winner may choose a $300 USD Amazon gift card in lieu of prize if desired. All entries will be verified. This giveaway is in no way associated with KitchenAid, Amazon, Facebook, Pinterest, Twitter, Instagram, Rafflecopter or any other entity unless otherwise specified.
a Rafflecopter giveaway

// Amazon.com Widgets

Slow Cooker Chicken Enchilada Chili

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It is FINALLY feeling like fall here in Arkansas and I am so stinkin’ excited!  While I thoroughly enjoy grilling, eating lighter and refreshing foods, I am so ready for the fall and the soups, stews and other hearty meals that go along with it.

When I saw the forecast last week.  Yes, I plan my menu according to the weather.  Please tell me I’m not the only one who does that.

Anyway, so I got the first true glimpse of fall-like weather in the forecast and immediately starting skimming my soup recipes I had marked over the past few months.  Chili? Stew? Chowder? Decisions decisions.

I finally decided to make this chicken enchilada chili from Sweet Treats and More.  Have you visited her site?  If not, I strongly urge you to head over and check out all of her tempting treats!

Anyway, back to the soup.  Not only is it Mexican inspired, which you all know I live on Mexican food.  It’s also easy prep, low fuss and uses one of my favorite kitchen tools, the slow cooker.

This is one of those meals you can literally chunk everything (even frozen chicken breasts) in the slow cooker in just minutes, ensuring you won’t be late heading out the door to work!  It includes a few simple and basic ingredients that are probably in your pantry right now, meaning no special trip to the store!  When you get home it’s just a matter of removing the chicken, shredding it and returning it to the soup.

This chili is everything you want in a hearty fall meal.  Tender chicken, beans, tomatoes, green chiles and enchilada sauce.  It’s amazing on it’s own, but I topped it with some fresh avocado, cilantro, a dollop of sour cream and of course, shredded cheese, and a little squeeze of lime juice.  Oh my gosh folks, this soup is amazing.

It’s thick and hearty but it’s bursting with big flavors.  It’s got the taste of a soup that you’ve spent all day on…but no one has to know you spent a matter of minutes opening cans and pouring them in the slow cooker.  If you haven’t had your ceremonial first bowl of chili this year, it’s time.  And, I urge you to make this chili as your first batch of the season!

Slow Cooker Chicken Enchilada Chili

Ingredients:


2 Large or 3 Medium Chicken breasts, frozen or thawed
2 Cans white beans, drained and rinsed
1 Can Rotel*
1 Can stewed tomatoes with peppers and onions
2 (10oz) Cans enchilada sauce*
1 (4oz) Can green chiles
1 Tsp cumin
1/2 Tsp garlic powder
1/2 Tsp salt
1 1/2 Tsp taco seasoning
1/2 Cup milk

Directions:


Combine everything but beans and chicken in the slow cooker and stir to combine.  Add the beans, and stir to incorporate.  Add the chicken, and submerge in the mixture.  Turn the slow cooker on low and cook for 6-8 hours or low for 3-5 hours.

Once the chicken is cooked through, remove and transfer to a cutting board.  Using 2 forks, gently pull the chicken apart to shred.  Return to the slow cooker and stir to combine.

Serve with chips or corn bread, sour cream, sliced avocado, lime juice and cilantro, if desired.

*To ensure this chili is ideal for the entire family, use mild Rotel and mild enchilada sauce.

Recipe source: slightly adapted from Sweet Treats and More

White Chocolate Pumpkin Spice Latte

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Ahh, pumpkin. The season I look forward to the entire year.  Yes, pumpkin is a season in and of itself, I am a firm believer!  I love pumpkin everything, but what I look forward the most are the lattes.  The warm frothy, pumpkin spice drink that dreams are made of.

I can’t count how many I had last year, and frankly I don’t even want to think about it.  I can say it’s probably way more than I’d ever care to admit.  But, enough about that.  During my pumpkin binge last year, I discovered yet an another amazing addition to my pumpkin latte.  White chocolate.

Yes, as if the delicious pumpkin latte couldn’t get any better, the addition of white chocolate takes it over the top.  The  pumpkin, warm spices and brown sugar pair so well with the creamy, sweet white chocolate.

But, before now I always depended on the coffeehouse to provide me with my much desired pumpkin latte.  Since I started staying home with my little guy, I don’t get out and about as much and I didn’t want to depend on the coffeehouse provide me with my beloved latte.


So, when the time came for me to have my first pumpkin latte of the season I didn’t hop in the car, drive through and place my order.  That’s right, I decided to make my kitchen my very own coffee house.

Making this latte is so much easier than you might think.  With a few simple ingredients, your microwave and some hot coffee you’ve got your very own latte at home.  For half the price.

I combined pumpkin puree with milk, cream, spices, brown sugar, white chocolate and vanilla and heated until the chocolate was melted and the milk was frothy.  Then I took a dark brewed coffee and combined it with the pumpkin mixture.  To really give it that coffeehouse look, I topped it with whipped cream and some freshly ground nutmeg.

Now you can prepare your favorite fall beverage in your own kitchen.  So what are you waiting for?  Be your own barista, make your coffee and enjoy on your back porch while enjoying the crisp fall air.

And…happy pumpkin season!  I’ve had my first latte…plus some…so it’s officially pumpkin season!

White Chocolate Pumpkin Lattes

Ingredients:


1/4 Cup milk
1/4 Cup half and half
1 1/4 Tbsp canned pumpkin puree
3/4 Tsp brown sugar
2 Tbsp white chocolate chips, or white baking chocolate finely chopped
1/4 Tsp pumpkin pie spice
1/8 Tsp roasted Siagon cinnamon
1 Tsp vanilla extract
1 Cup strong brewed hot coffee
Whipped cream, for topping
Ground nutmeg, for topping

Directions:


In a microwave safe dish combine milk, pumpkin puree, brown sugar, white chocolate, vanilla, pumpkin pie spice and cinnamon and stir to combine.  Place in microwave and heat for 1-2 minutes, stirring after each 30 second period.  Remove the mixture once the milk is frothy.  Stir once more.

Pour the mixture into a large coffee mug and top with hot coffee.  Stir, adjust sweetener and cream if needed.  Top with whipped cream and ground nutmeg.

Recipe source: A Lynsey Original

Maple Pumpkin Buttermilk Biscuits

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I’m a bread lover, so me telling you that biscuits…or any type of bread for the matter, are an absolute favorite of mine.  There’s nothing much better than a flaky biscuit straight from the oven that’s been schmeared with a little butter and perhaps a dab of jam.  Give me that any day of the week and I’ll be one happy camper.

Another thing I’m infatuated with.  Pumpkin.  Yes, I know, shocker again.  I’m a pumpkin-aholic and when this time of year rolls around I’m chomping at the bit for all things pumpkin.  And, I think it’s safe to say that I’m in pretty good company with about 99.9% of the U.S. feeling the exact same way.

So, pumpkin fans rejoice.  You can now have your beloved pumpkin in a delicious, flaky biscuit.  Ahhhh.  I know, right?

A perfectly golden, slightly rustic orange tinted biscuit with hints of maple syrup, pumpkin pie spice and a little heat from a pinch of cayenne pepper.  It’s baked to perfection then topped with more maple goodness in the form of maple butter.

Now, you could stop there and be completely happy with this almost dessert-like biscuit.  It’s amazing and the perfect taste of fall.  Or, you could amp up the pumpkin flavor by adding a generous helping of homemade, whipped pumpkin butter and melt at the taste of pure delight.

However you decide to enjoy these, just make sure these hit your breakfast table ASAP!

Maple Pumpkin Buttermilk Biscuits

Ingredients:

9 Oz (about 2 cups) all purpose flour
2 1/2 Tsp baking soda
1/2 Tsp salt

3/4 Tsp pumpkin pie spice
Pinch cayenne pepper
5 Tbsp chilled unsalted butter, cut into small cubes
1/3 Cup buttermilk
3/4 Cup canned pumpkin puree
3 Tbsp maple syrup

For the glaze-
2 Tbsp unsalted butter
2 Tbsp maple syrup


Directions:


Preheat oven to 400.

Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray.  Set asdie.

Combine flour, baking powder, pumpkin pie spice, cayenne, and salt and whisk to combine.  Add butter and using a pastry blender or 2 knives cut in until the mixture resembles coarse meal.  Place in refrigerator and allow to chill for about 10 minutes.

In a medium bowl combine buttermilk and maple syrup and whisk to combine.  Add the pumpkin puree and stir until just incorporated.  Add the buttermilk mixture to the flour mixture and stir until moist.

Transfer dough out onto a lightly floured surface, roll to coat.  Knead lightly about 4 times.  Roll the dough into a 9×5 rectangle that is approximately 1/2 an inch in thickness.  Fold dough crosswise into thirds.  Reroll the dough into another 9×5 rectangle that is about 1/2 an inch thick.  Dust the top of the dough with flour.  Fold dough crosswise into thirds and gently roll or pat to 3/4 inch thick.  Using a 1 3/4 round biscuit cutter, cut biscuits by pressing straight down through the dough, being sure not to twist the cutter.  Transfer to the prepared baking sheet.

Place in preheated oven and bake for 14 minutes, or until golden brown.  Remove from oven and immediately brush with maple butter.  Allow to cool slightly then serve.

For the maple butter-
Place butter in a small saucepan over medium heat.  Once the butter has melted add the maple syrup, bring to a boil then reduce to a simmer.  Allow mixture to simmer about 2 minutes, remove from heat and brush the biscuit tops.


Recipe source: barely adapted from Cooking Light

S’mores Stuffed Biscuit Waffles

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A few weeks ago I celebrated the humble, yet amazing, waffle with a week full of indulgent waffle recipes.  I tried to squeeze as many recipes as I possibly could into one week, but honestly there weren’t enough days in the week.  My mind went crazy and my kitchen was a waffle factory for several weeks.  But.  It was so worth it.  And I have a few extra waffle creations to share with you.

I decided to allow you…and the rest of my family to recover from their waffle coma before pulling out the ol’ waffle iron again.  This is another recipe that is indulgent but so simple.  It’s even ideal for those busy mornings when everyone is trying to get out the door!

Just because you want a fluffy, buttery waffle doesn’t mean you need to pull out the mixing bowl, eggs and butter.  With this recipe, you can get all that and more by just opening a can.  A can of thick and fluffy biscuits.

With these, I’ve take the meager waffle a step further and stuffed them.  Yum, right?  This is a spin on the ever so popular s’mores.  There’s something so addicting and enticing about s’mores.  Roasting marshmallows over an open flame, then sandwiching it between two honey crackers and a chocolate bar.  My mouth is literally watering right now.

Well, with these waffles there’s no need to build the bonfire.  You get all that gooey marshmallow goodness with the help of the waffle iron.

These waffles come together in no time.  Simply split the biscuits in half, add chocolate and marshmallows, seal and place on the iron.  Let it cook for a few minutes and viola.  Breakfast is done and s’more are served.  Happy day!

S’mores Stuffed Biscuit Waffles

Ingredients:


1  Pillsbury Grands butter biscuits
1/2 Cup marshmallows
1/2 Cup chocolate chips
Powdered sugar, for topping, optional
Chocolate syrup, for topping, optional
Marshmallow creme, for topping, optional

Directions:


Plug in waffle maker and allow to heat.

Cut each biscuit in half, lengthwise.  Place one tablespoon of each, marshmallows and chocolate chips on half of each of the biscuits.  Top each of the filled biscuits with the remaining biscuit halves.  Gently press to seal the edges.

Spray waffle maker with non-stick cooking spray.  Place 2 to 3 biscuits on the waffle maker, depending on the size of the maker, close gently but do not press down.  Allow to cook for 3-4 minutes, until biscuits are cooked through and golden brown.  Carefully remove and allow to cool for 2 minutes.

To serve-
Top with powdered sugar, chocolate syrup and/or marshmallow creme.

Recipe source: A Lynsey Original

Cut Out Sugar Cookies with Royal Frosting

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Tomorrow is the big day.  Bright and early the thousands of ladies with fill the streets of downtown Little Rock, while hundreds of men line the streets to cheer them on.  It’s the annual Race for the Cure.  An event that is near and dear to my heart, raising money for a cause that everyone supports; cancer research.

This week has been filled with recipes donning the color pink.  All this has been in preparation and spirit of Race for the Cure.  To support the fighters out there and to remember the ones who lost their battle with cancer.

Through the month of October the color pink will be worn to show support of cancer research.  The iconic pink ribbons will be worn, displayed on doors, signs and businesses with pride.  All to show we want to Kick Cancer’s Butt and we want to find a cure.

So I thought it would only be appropriate to share a very simple recipe, a cut out sugar cookie.  But, a very festive sugar cookie.  One that is frosted with royal icing and sporting the symbol of the month, the pink ribbon.

These sugar cookies are one of my all-time favorites.  They are sweet, slightly crunchy on the outside and chewy on the inside.  The frosting is a traditional royal frosting that forms a smooth, glossy surface over the top of the cookie.  These particular cookies sport the beautiful, light pink ribbon, which is just the symbol to remind everyone about the importance of the race and walk tomorrow and the meaning of this month.

I hope one day very soon we are able to say we actual have a cure for cancer.  With every passing year more and more money is raised, and more and more efforts are being made in order to find a cure.  That’s why, along with helping raise awareness of a cause close to my heart, I’m also going to be donating this month’s revenue to cancer research.

#letsfindacure

Cut Out Sugar Cookies with Royal Frosting

Ingredients:

For the sugar cookie-
2 Cups (4 sticks) unsalted butter, room temperature
2 Cups sugar
2 Large eggs
3 Tsp vanilla extract
5 Cups flour
1 Tsp salt


For the royal icing-
3/4 Cup warm water
5 Tbsp meringue powder
1 Tsp cream of tartar
2 1/4 Pounds (approximately 8 cups) powdered sugar, plus more to achieve desired consistency
1 Tsp clear vanilla extract

Directions:


For the cookies-
Combine flour and salt in a large bowl and whisk to combine.  Set aside.

Place butter and sugar in a large bowl and beat on medium until light and fluffy, about 1-2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds.

Add eggs, one at a time mixing well after each addition.  Add vanilla and mix to combine.  Add the flour mixture to the butter mixture and mix on low for about 30 seconds.  Once the dough begins to clump around the paddle or beaters it is ready.

Place dough between 2 pieces of parchment paper and roll until it’s approximately 1 centimeter thick.  Place on a baking sheet and chill for at least 1 hour.

Preheat oven to 350.

After the dough has chilled, roll out further, if desired.  Cut out the cookies and place on a parchment paper lined baking sheet.  Repeat the rolling process until the dough is gone.

Place the cookies in the preheated oven and bake for 8-12 minutes, until edges become golden brown. Allow cookies to cool to room temperature and then decorate.

For the royal icing-
Combine warm water and meringue powder in a large bowl and whisk by hand until frothy and thickened, about 30 seconds.  Add cream of tartar and mix for an additional 30 seconds.  Add all the powdered sugar, at once, and mix on the lowest speed for 10 minutes.  The icing will become thick and creamy.

Cover the bowl with a dampened tea towel or paper towel to prevent crusting and drying.

Color with food coloring, if desired.  Add small amounts of warm water to achieve desired consistency.

To decorate-
Using a small round tip, pipe a border around the perimeter of the cookie.

Add small amounts of warm water to achieve a slightly thinner frosting.  Carefully pipe the thinner frosting in the border.  Shake the cookie, and tap it lightly on the counter to remove air bubbles.  Set aside and allow to dry.

Follow with a different, or several different colors, to decorate.

Recipe source: Sweetopia

Strawberry Cheesecake Batter Dip

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Cheesecake.  It’s rich, creamy, smooth and such an indulgent dessert.  It’s one of the most iconic dishes in the dessert scene.  There’s even a certain renowned restaurant in New York that’s known for it’s “Most Fabulous” cheesecakes.  It’s a staple in American cuisine, as well as others.

There’s an art to the humble cheesecake.  But once you’ve mastered the basics, the options are truly endless.  From topping it with delicious, fresh fruits to adding in seasonal flavors and everything in between.

But, let’s face it, sometimes there’s not enough time in the day for a cheesecake.  Let it bake, remove it and let it sit (untouched) for at least 2 hours before serving.  Sometimes that’s not possible in our busy lives, and well, just plain torture if we do find the time to make an amazing, showstopper of a dessert.

So, what’s one to do whey they are craving that rich, creamy goodness of a cheesecake but there’s just not enough hours left in the day?  Well, the next best thing of course.  Delicious, indulgent cheesecake batter dip!

Folks, we’re talking everything. single. thing. you LOVE about cheesecake.  The tangy-ness.  The rich, creamy smoothness.  The flavor.  Yes, all of it.  But, without the 3+ hour prep, baking and resting period.

This dip.  Yes, dip.  Gives you everything you could possibly want in a matter of about 10 minutes.  I love this dip, not only because it gives me my sweet fix in a matter of minutes, but also because it’s so versatile.  You can make a traditional cheesecake batter dip, but you can also customize the flavors and colors according to your preference or event!

This strawberry cheesecake batter dip is not only pretty, it’s amazing and packed full of that incredible strawberry flavor.  A few simple ingredients, that are probably staples in your pantry.  A cream cheese base, along with sour cream for a little tang, strawberry cake mix to add a pretty pink color as well as sweet strawberry flavor.  Powdered sugar is added to sweeten it up a bit, and to thicken the dip and the folded in whipped cream allows for a creamy, light texture.

This is what desserts are all about.  It’s tasty, as well as pretty.  The best part about it, it’s super quick so you can throw it together when you want something sweet without turning on the oven, and you can assemble it quickly to help entertain those unexpected guests.

Go ahead, make it.  You know you want to!

#letsfindacure

Strawberry Cheesecake Batter Dip

Ingredients:


1 (8oz) package Greek Yogurt or low fat cream cheese, room temperature
3/4 Cup sour cream
1/2 Cup whipped cream, homemade or store bought
1 1/2 Cups strawberry cake mix
1 Cup powdered sugar
1/2 Tsp vanilla

To serve-
Vanilla wafers
Biscoff crackers
Graham crackers
Chocolate dipped graham crackers
Shortbread cookies
Pound cake crackers

Directions:


Combine cream cheese, sour cream, cake mix, powdered sugar and vanilla in a large bowl and beat on high until combined and creamy.  Gently fold in the whipped cream.  Place in bowl and refrigerate until ready to serve.

Recipe source: A Lynsey Original

Pomegranate Cranberry Fizz

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A few weeks ago we went to visit my brother-in-law and sister-in-law.  It was a jam packed weekend filled with amazing food, tailgating, and calling the hogs…WPS!  In between all that we managed to find a little downtime which was perfect for Tucker, his daddy and his Uncle Mo to play Legos! While the boys were playing my sister-in-law and I had some time to catch up.

T with his Uncle Mo and Annie

A few weeks before we headed up to visit my SIL hosted a baby shower for one of her friends.  She and I had talked about the menu and various drink options.  She was set on making the infamous and addicting sherbet punch, punch she wanted to serve it in something other than the enormous punch bowl.  So then the task was set to figure out how to serve the punch in one of those cute glass drink dispensers.  I had a few suggestions but the one that stuck in her head was scooping the sherbet into small balls, freezing them and using them as “ice cubes”.  It was a hit!

As with every shower there were leftovers; food, sherbet, drinks…everything.  So she decided to get a little creative with the sherbet and make some cocktails!  While we were visiting she whipped one up for me and let me tell ya…it was freakin’ awesome!  I loved it and sucked it down in no time.  A mixture of sherbet, orange juice, Sprite and tequila.  Sweet, a slight tang and the sherbet added a frothy sweetness.

Spencer, Uncle Mo and T getting ready to call those hogs!  WPS!

In honor of #RacefortheCure this weekend and for #pinkweek I decided it was completely necessary to create a festive pink drink to sip on either in preparation for or celebration after Race for the Cure. I debated on several different drinks before decided to make this fizz.  I took a note from my sister-in-law and decided to use some of the frozen sweet stuff to not only help flavor the drink, but chill it and add color.

So now, I’d like to present to you the pomegranate cranberry fizz.  I used pomegranate, acai, and blueberry sorbet*, scooped small scoops and froze them till firm.  I placed the frozen sorbet scoops in a sprinkle rimmed glass and topped with a combination of vodka, cranberry lemonade and orange soda water.  Oh my goodness folks, this is where it is!  Slightly tart from sorbet, sweet from the lemonade and a little fizz…because fizz makes everything fun…from the soda water.

This drink is the ideal girlie drink; from the taste to the pretty pink color.  It would be the ideal cocktail to sip on the night before the big race, or in celebration of completing it.  So, mix a drink, raise your glass and celebrate those who survived, pray for those who are fighting and remember those who lost their battle.

#Letsfindacure

Pomegranate Cranberry Fizz

Ingredients:


3 Scoops pomegranate and blueberry sorbet
1-1 1/2 Oz Vodka
3-4 Oz Ocean Spray cranberry lemonade
Sprite, Soda water, or orange flavored soda water
Sprinkles or colored sugar, optional

Directions:


Line a baking sheet with parchment paper.  Using a small cookie or ice cream scoop, scoop sorbet and place scoops on prepared baking sheet.  Place in the freezer until set, at least one hour.  Place any extra sorbet scoops in a freezer bag and return to freezer.

To assemble-
Using a wet paper towel, wet the rim and roll in pink sugar or sprinkles.

Drop 3 scoops of sorbet in the glass.  Add vodka and lemonade.  Finish with sprite or soda water.

Recipe source: Inspired by my sister-in-law

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