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Lynsey Lou's

Enjoying Life One Bite at a Time!

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FitBit Giveaway

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I am so excited to be teaming up with some amazing bloggers to give one of you the opportunity to win your very own FitBit.

With health and fitness being at the forefront of everyone’s minds, we’ll take every little bit of help we can get.  Well, FitBit will help you keep track of every step you take along with calories burned, time slept and weight.  Fit bit is so much more than you average pedometer, click here to read all about it and it’s benefits.

The giveaway ends October 7th at midnight.  Thanks to everyone who enters and good luck!

a Rafflecopter giveaway

Strawberry Raspberry Funny Cake

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A few months ago I was celebrating blueberry month and featured a week of tempting blueberry recipes.  Once of the recipes I featured was my blueberry lemon funny cake.  A spin on a dessert I enjoyed regularly when I was a child.

My family called it funny cake, but it’s also know by several other names.  Gooey butter cake. Neiman Marcus cake and I’m sure there are several other names that I’m just not aware of.  The basic recipe is a classic yellow cake, butter, eggs, powdered sugar and cream cheese and let me tell ya, it’s out of this world.  We made it for dessert at least once a week and it didn’t last but 2 days, if it lasted that long.

Funny cake is still a family favorite, and after the response to the blueberry lemon funny cake I truly thing it ranks right up there with the original.  My dad thought it was delicious and started questioning why we hadn’t added fruit to the mix a long time ago.  Well, better late than never.

Since the blueberry lemon combo was a hit, I started thinking about what other flavors I could add.  I love strawberry cake, so I immediately wanted to do something including a strawberry cake mix.  Then #pinkweek came into play and I decided to jump on the opportunity to create another funny cake with fruit.

This time I actually used strawberry cake mix in place of the basic yellow cake mix.  So this bar has a strawberry crust that resembles a firm but chewy cookie. I then added a raspberry filling, which is sandwiched between the cookie and cream cheese flavors.  I tossed the raspberries in sugar and lemon zest.  I love the lemon and raspberry flavor combination; sweet and tart.  The sugar helps add another level of sweetness but helps to cut the tartness.  Then the cream cheese layer has a splash of fresh squeezed lemon juice as well as some lemon zest.

I was exceptionally pleased with how this cake turned out.  The strawberry base is amazing, packed full of strawberry flavor but not overpowering at all.  The raspberry filling is so good and adds a burst of sweet and tartness but doesn’t take over the overall flavor of the cake.  The top layer is slightly tangy from the cream cheese, followed by a tartness from the lemon.

When you bite into this cake it’s amazing.  A slight crunch on the very top, followed by a smooth and creamy filling, and then the chewy cookie crust base.  It’s a bright and flavorful cake that has bold flavor, but doesn’t weigh you down.  It’s refreshing while satisfying that sweet tooth.  Like the blueberry lemon funny cake, you could probably pass this off as a breakfast cake…or hold off a little and enjoy it for brunch or with a mid-morning or afternoon cup of coffee.

Think pink and eat pink this week in honor of breast cancer awareness month and to get in the spirit for Race for the Cure.

#letsfindacure

Strawberry Raspberry Funny Cake

Ingredients:


For the crust-
1 Box strawberry cake mix
1 Egg
1 Stick (1/2 Cup) unsalted butter, room temperature

For the rasbperries-
1 Quart fresh raspberries
Zest of one lemon
1 Tsp sugar

For the topping-
1 (8oz) package cream cheese, room temperature
2 Eggs
Zest of one and half lemons
1 Tbsp lemon juice
2 Cups powdered sugar

Directions:


Preheat oven to 350.  Spray a 9×13 pan with non-stick cooking spray and set aside.

In a small bowl combine cleaned raspberries, sugar and lemon zest and toss to combine.  Set aside.

For the base-
In a large bowl combine strawberry cake mix, egg and butter and mix to combine.  Pour the mixture into the prepared dish.  Press into an even layer along the bottom of the pan and slightly up the sides.

For the topping-
In a large bowl combine cream cheese and eggs and beat until just incorporated.  Add the lemon juice and zest and mix to combine.  Add powdered sugar, gradually until combined.  Once incorporated increase mixing speed and beat until creamy.

Pour the sugared raspberries over the strawberry base.  Next, pour the topping over the raspberries and strawberry base.  Carefully spread the mixture, being sure the entire base is covered.

Place in a preheated oven and bake for 45-55 minutes, until topping is set and toothpick inserted comes out clean.

Remove, allow to cool before slicing.  Enjoy!

Recipe source: A Lynsey Original

The Best Strawberry Lemonade

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This week marks the start of Race for the Cure in Arkansas and several other states across the country.  Training for the big race has been going on for months, fundraising for cancer research is in full swing and ladies and gents from all over the state are making plans for their trip to the capitol city.  Saturday morning downtown Little Rock will be flooded with a sea of pink and thousands of individuals; some fighting, some remembering, and others supporting.  All with one goal in mind, to find a cure for the horrid disease we call cancer.

Odds are every single person has been touched by cancer.  Whether you’ve battled it, lost a love one or are supporting someone in their battle right now, cancer has touched practically everyone everywhere.  I lost my sweet MaMaw to the stuff and I get sick to my stomach every time I think about it.  She was an amazing lady that touched so many and there’s no telling what other lives she would have touched had she not been stricken.  I am sure there are stories like hers being told everyday.

Since we are embarking are breast cancer awareness month and Race for the Cure, I decided to paint my blog pink this week.  I have several recipes donning the color pink for the memory of my MaMaw, the countless others who lost their battles and the thousands fighting their battle right now.

My MaMaw was a huge fan of lemonade and she was into bold, bright and cheery colors.  So I decided to kick start the week with a drink that I can just picture her holding in her hands and sipping on while she’s sitting on her front porch taking in God’s creation.  A bright, deep pink strawberry lemonade.

This is a strawberry lemonade that is bursting with flavor.  It’s full of fresh squeezed lemon juice and lemon zest, bringing that intense tartness to the drink.  A strawberry puree; a combination of strawberries, sugar and water, is added to the lemonade base.  It’s then finished with a strawberry simple syrup; which adds a little more sweetness to balance the tart while also adding another level of strawberry flavor.

This is strawberry lemonade at it’s finest.  Everything you want in a delicious, refreshing drink in every sip.  Tucker’s eyes lit up when he saw the pink stuff and his taste buds lit up at the first sip.  My little guy has a special place in his heart for lemonade; but he truly loves the tart stuff that makes you pucker just a tad and this is right up his alley.

While this drink is perfect for the kiddos to sip on, it can also be made for the adults too.  Coat the rim of the glass with a little raw sugar, add a splash of rum or vodka, add the lemonade and you could even add a little soda water to give a little fizz.

So whip up a batch of the pink drink.  Sip on it.  Enjoy it.  Remember those you may have lost, reflect on the good times.  Support the one’s who are fighting…and together we will find a cure.

#letsfindacure #ihatecancer

The Best Strawberry Lemonade

Ingredients:


For the strawberry simple syrup-
1/2 Cup whole strawberries
Rind of one lemon
1 Cup water
1/2 Cup sugar

For the strawberry puree-
3/4 Cup strawberries
1/2 Cup water
2 Tsp sugar

For the lemonade base-
1/2 Cup sugar
Zest of one lemon
1 Cup fresh squeezed lemon juice
1 Cup water

Directions:


In a saucepan combine strawberries, water and sugar and place over medium-low heat.  Bring to a simmer, stirring occasionally, until the sugar has dissolved, about 3-5 minutes.  Remove from heat and add lemon rind and allow to set while making the puree and lemonade.

For the puree-
Combine strawberries, water and sugar in a blender and turn on high until pureed and smooth.  Set aside.

For the lemonade base-
Combine sugar, lemon zest, lemon juice and water and stir to combined and until sugar has dissolved. Add the puree and stir to combine.

Remove strawberries and lemon rind from the simple syrup and discard.  Pour the simple syrup in the lemonade mixture and stir to combine.  Taste, add more water if too tart.  Place in refrigerator to chill.

To serve, pour over ice.  For an adult version add vodka, rum or tequila.

Recipe source: A Lynsey Original

Dark Chocolate Chip Pumpkin Blondies with Brown Butter Frosting

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It’s officially fall!  The season of changing leaves, cozy sweaters, Mixed Con and so on.  But, most importantly it’s the season of pumpkin!  I love summer and going to the water park with my little guy, but about mid to late August I start getting antsy for fall and everything pumpkin.  Pumpkins on the front porch, carving them, pumpkin bread, waffles, lattes.  Pumpkin everything.

This year is no exception.  I held off as long as I could but I did share my first pumpkin recipe while it was still officially summer.  Ooops!  Ever since it’s been a never ending pumpkin parade in my kitchen.

Blondies are another one of my favorite desserts.  The chocolate-less version of brownies; blondies are made with butter, brown sugar, flour eggs and salt.  They are amazing and the brown sugar gives them that chewy texture and caramel flavor.  Since they use brown instead of white sugar they are also known as brown sugar squares.

Now, how exactly can you turn these little goodies into a dessert that screams fall?  Well, add pumpkin of course.  Pumpkin is in a food group all it’s own, and when fall rolls around this food group is in full force being added to drinks, desserts and even savory dishes.

I am on the pumpkin bandwagon 110%.  So the idea of adding pumpkin to the ever amazing brown sugar squares was a no brainer.  What should go with pumpkin, cinnamon and cloves.  These two spices add a punch of flavor and a hint o warmth to the mix.  Then there’s the amazingly smooth dark chocolate and earthy, nutty pecans.

Just when you think it can’t get any better, they are topped with an amazing frosting.  But not just any frosting, frosting that’s packed with brown butter (my weakness) and maple syrup.  These bars are the epitome of fall.  Each bite will have you dreaming of the crisp weather and orange, red, brown and yellows that paint the leaves that are preparing to fall from the trees.

Celebrate fall and the wonders of pumpkin with these pumpkin bars!

Dark Chocolate Chip Pumpkin Blondies with Brown Butter Frosting

Ingredients:


For the blondies-
1 Cup + 2 Tbsp flour
3/4 Tsp cinnamon
1/4 Tsp ground cloves
1 Tsp salt
1/2 Cup (1 stick) unsalted butter, room temperature
1 Egg
1 Cup Imperial or Dixie Crystal Dark Brown Sugar
1 1/2 Tsp vanilla
2/3 Cup pumpkin puree
1/2 Cup dark chocolate chips
1 Cup pecans, roughly chopped

For the brown butter frosting-
1/4 Cup (1/2 stick) butter
1-1 1/2 Cups Imperial or Dixie Crystal Powdered Sugar
2 Tbsp maple syrup
1-3 Tbsp milk

Directions:


Preheat oven to 350.  Line a 9×9 baking pan with parchment paper, spray with non-stick cooking spray and set aside.

In a large bowl combine flour, cinnamon, cloves, and salt and whisk to combine.  Set aside.

Place butter in a mixing bowl and beat on high till creamy, about 1 minute.  Add brown sugar and beat until light and fluffy, about 2-3 minutes.  Add the vanilla and pumpkin and mix to combine.  Add the flour mixture and mix until incorporated.  Once combined add the dark chocolate chips and pecans and mix to combine.

Pour in the prepared baking dish and spread into an even layer.  Place in the preheated oven and bake for 20-25 minutes, until toothpick inserted comes out clean.

For the frosting-
Place butter in a small saucepan and place over low heat.  Once the butter has melted it will begin to crackle and foam, swirl occasionally.  Keep over heat until the butter becomes golden brown, keep a close eye since it goes from golden to burned quickly.  Remove from heat and allow to cool.

Combine the brown butter and powdered sugar and mix to combine.  Add the maple syrup and stir to combine.  Add the milk, 1 tablespoon at a time, until desired consistency is achieved.  Spread over the blondies.  Cut and serve.

Recipe source: A Lynsey Original

The Best Chocolate Irish Cream Bundt Cake with Irish Cream Glaze

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This month I am attending Online Blog Con.  That’s right, a blogging conference that takes place in comfort of my very own home.  Myself along with several hundred other fellow bloggers are getting to know one another, learning the basics as well as the latest and greatest in the blogging world and getting to “meet” some amazing companies, both through their sponsorship and through sessions.

LorAnn Oils is one of the amazing sponsors this year!  Along with being an awesome sponsor, they have also given us the opportunity to sample some of their incredible oils and flavors.  Here’s a little back story, for any of you who aren’t familiar with the company.  They were started over 50 years ago by a pharmacist, O.K. Grettenberger.  Initially there were only a handful of essential oils produced and they were only available to pharmacies.  Since the initial start-up, the company has grown and still focuses on their essential oils, but also produces a variety of professional quality flavors ideal for baked goods, soda flavorings, ice cream and candy making.  To read the full story click here.


Anyway, myself along with more than 40 other fellow bloggers stepped up to take advantage of the generous offer.  We were able to browse their entire inventory of oils and flavorings and choose up to 3 that caught our eye!  It was a difficult decision but I finally decided on three high quality flavors that I’d been dying to try; peppermint (my little guy loves mint and chocolate), hazelnut and Irish Cream.

Then the even more difficult decision, what to make first.  I went back and forth, first trying to figure out which flavor to use first.  Once that was decided, then I had to figure out what to make.  You can never go wrong with chocolate, so in the end I decided to make a chocolate cake and flavor it with Irish cream.

This cake is nothing short of amazing.  Coffee and chocolate pair well together, while none of the actual coffee flavor comes through, it truly does enhance the chocolate flavor, so I added espresso to help intensify the chocolate.  It not only creates an intense chocolate flavor, but it also helps to keep the cake incredibly moist.

So a rich and intense chocolate cake studded with mini chocolate chips is delicious.  But the flavor of Irish cream running throughout each bite is pure decadence.  If that isn’t enough, it’s drizzled in a chocolate Irish cream glaze.  Oh. My. Goodness.  Pure heaven.  This is what good days are made of.  What are you waiting for, grab you some Irish cream flavor (which will now be a staple in my pantry) and make this cake.  Seriously…go.  Now!

This is a sponsored post.  I received flavoring oils from LorAnn Oils in return for a post and review of the products.  All opinions expressed are mine and mine alone.

The Best Chocolate Irish Cream Bundt Cake with Irish Cream Glaze

Ingredients:


1/4 Cup espresso
1 Cup water
1/2 Cup Cocoa powder
1 Cup (2 sticks) unsalted butter, room temperature
2 1/4 Cups sugar
3 Eggs
1 1/2 Tsp salt
2 1/2 Tsp baking soda
2 3/4 Cups flour
1 1/4 Cup buttermilk
1-1 1/2 Tsp LorAnn Oils Irish Cream Flavor
1 Cup mini chocolate chips

For the glaze-
2 Tbsp unsalted butter, melted
2 Tbsp cocoa powder
1 Cup powdered sugar
3-5 Tbsp milk
1/2 Tsp LorAnn Oils Irish Cream Flavor

Directions:


Preheat oven to 350.  Spray a bundt pan with non-stick cooking spray, sprinkle with sugar and coat evenly.  Knock out excess sugar and set aside.

Combine espresso, water and cocoa powder in a small saucepan and place over medium-low heat.  Whisk to combine, bring to a simmer then reduce heat and keep over heat for 2 minutes, whisking occasionally.  Remove from heat and set aside.

Meanwhile, combine flour, salt and baking soda in a bowl and whisk to combine.  Set aside.  Place butter in a large mixing bowl and beat on high until pale yellow, about 2 minutes.  Add sugar and beat on high until light and fluffy, about 3 minutes.  Add eggs, one at a time, beating well after each addition.  Add Irish Cream flavor and mix to incorporate.

Add the flour mixture and buttermilk,  alternating between the two, starting with the dry ingredients and ending with the wet.  Add the chocolate coffee mixture and mix to incorporate.  Last, add the chocolate chips and mix to combine.

Pour in the prepared pan.  Place in the preheated oven and bake for 45-75 minutes, checking after the first 45.  Once toothpick inserted in the center comes out clean, remove from oven.  Allow to sit for 3-5 minutes then carefully invert onto a cake plate.

For the glaze-
Once the cake is removed from the oven make the glaze.  Combine melted butter, cocoa powder, powdered sugar, Irish cream flavor, and 2 tablespoons of milk.  Whisk to combine, adding milk one tablespoon at at time until desired consistency is achieved.  Drizzle over the still warm cake and serve.

Recipe source: A Lynsey Original

Strawberry Fudge from The Stylish Nest
Pumpkin Spice Latte French Macarons from Rickabamboo
Amaretto Cookies from The Blonde in the Apron
No Soda Root Beer Cupcakes and Frosting
Coffee Donuts from the First Year Blog
Pumpkin Spice Brownie Cookies from Flippin’ Delicious
Pumpkin Spice Latte Cake from The Frugal Foodie Mama
Sink Freshening Tabs in a Snap from Christina, Plain and Simple
Marshmallow Cookies with Princess Cake Frosting from Mom’s Busy Helper
White Chocolate Key Lime Shortbread from It Bakes Me Happy
Toasted Coconut Hot Chocolate from Delightful E Made
Pumpkin Spice Protein Smoothie from Nel’s Nook
Cinnamon Spice Cake with Caramel Frosting from Hezzi-D’s Book and Cooks
Almond Cake Cookies with Cinnamon Spice Glaze from Mom’s Test Kitchen
Soft Pumpkin Spice Cookies from Love Bakes Good Cakes
Princess Sand Tarts from Diary of a Recipe Collector
Baked Pumpkin Donuts with Cinnamon Glaze from Deliciously Sprinkled
Pumpkin Cheesecake Mousse from Confessions of a Cooking Diva
Purple People Eater Popcorn Balls from Seven Alive
Green Apple High Hat Cupcakes from Pint Sized Baker
Pumpkin Pie Pudding Parfait from Fearlessly Creative Mamas
Mango Butter Cake from Clark’s Condensed
‎Pistachio Lemon cake from Self Proclaimed Foodie
Apple Crumb Coffee Cake from Healthy Delicious
Chocolate Chip Horchata Zucchini Bread from Plate to Gate
Key Lime Cookies from Cooking with Curls
Key Lime Margarita Cookies from Lori’s Culinary Adventures
Chocolate Irish Cream Bundt Cake from Lynsey Lou’s
Earl Grey Shortbread Cookies from Never Skip Dessert
‎Maple Pumpkin Bread Pudding with Salted Maple Caramel Sauce from the Paisley Barn
Pumpkin Cinnamon Cream Puffs from That’s my Home
Citrus Body Scrub from Melissa’s Cuisine
Pumpkin Spiced Tres Leches Cake from Flavor Mosaic
Salted Caramel Meringue Cookies from The Bitter Side of Sweet
Pumpkin Toffee from Eazy Peazy Meals

Movie Theater Pops from KC Bakes

from I Love my Disorganized Life
Maple Bacon Fruit Dip from Renee’s Kitchen Adventures
Maple Macadamia Nut Bread Pudding from Awesome on $20 a Day
Pumpkin Spice Caramel Corn Snacks from Grumpy’s Honey Bunch
Cranberry Cheesecake Bites from Lady Behind the Curtain
Pumpkin French Macarons from Sweet and Savory by Shinee
Caramelized Apple Spice Cake from The Freshman Cook

SRC: Mixed Berry Banana Smoothie

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I have been on a smoothie kick as of late.  We’re talking at least one smoothie a day, sometimes two. There’s just something so enticing about them.  They are quick and easy, they are filling without making me feel completely bogged down and they are a great option for a quick breakfast or snack on the go, so perfectly portable.

Another plus, I add a handful of spinach or kale for some extra veggie power.  It’s a simple addition to help get another serving of veggies, and it doesn’t compromise the taste of the smoothie in any way.  Don’t believe me?  My 4 year old is just as much of a smoothie addict as I am and I put handfuls of the green stuff in his and he sucks it down like an Icee.  Although he’s not a picky eater, veggies in his smoothie may turn him off.  But he loves the smoothies and doesn’t even notice the added greens.

This month’s Secret Recipe Club exchanged kept feeding my smoothie cravings.  Ros of The More Occasional Baker loves being in the kitchen and has a passion for baking, not unlike yours truly!  I browsed through all of her recipes, which had my mouth watering, but ultimately decided to focus on a recipe that was a little lighter this month.  A smoothie.

Although a smoothie may not sound like the most exciting of recipes to some, I get incredibly excited about my smoothies.  From the moment I get my blender out to the very last sip, I am one happy girl. There are so many different types of smoothies and variations, the options are endless and I enjoy experimenting with all the options and possibilities.

This time was no different.  I saw Ros’ recipe for her breakfast smoothie I was so excited to whip out my blender and make a smoothie.  And when Tucker heard me making it he was right by my side eagerly awaiting the first sip.

I varied my recipe from Ros’ very slightly.  I added coconut milk for a little more flavor and creamier texture.  Instead of only strawberries, I added frozen mixed berries and a scoop of protein powder for some added nutrients.  I also snuck in a handful of kale for a little veggie power!

The end result was a delicious and refreshing smoothie.  Extremely creamy from both the coconut milk and the scoop of ice cream, which could be substituted for Green yogurt.  The berries added sweetness along with a little burst of tartness, the banana helped add another level of creaminess along with subtle sweetness.  I also added a handful of spinach as well as a scoop of protein powder.  This is definitely the way to start your day or refresh after a long workout.  This would also make a terrific and healthy after school snack to help your kiddos make it to supper time!

So get that blender out and whip yourself up a smoothie.  You and your blender will be best friends!

Mixed Berry Banana Smoothie

Ingredients:


1/2 Cup coconut milk
1 Banana, roughly chopped
1/2 Cup mixed frozen berries
1/3 Cup packed baby spinach or kale
1 Scoop protein powder, optional
1 Small scoop vanilla or Greek yogurt

Directions:


Place all ingredients in blender and blend until smooth and incorporated.  Serve.

Recipe source: slightly adapted from The More Than Occasional Baker

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Homemade Mocha-Coconut Frappuccino…A.K.A Mochanut Frappuccino

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Coffee.  It’s the go juice that gets me up and running every. single. morning.  I don’t know what I’d do without the stuff.  And honestly, I don’t even want to thing about it.

Coffee has been running through my veins since I was little.  Although, it wasn’t nearly the strength I fill my cup with these days.  Used to, after napping, my MaMaw would always wake up and have her afternoon coffee along with a cookie or two.  Sometimes friends would come and join her for a cup or two, and sit and fellowship around her avocado green kitchen table.  On the days I was there she would fix me my very own cup of “special” coffee.  Which in the end ended up being milk, sugar and a splash of coffee…just enough to color the milk.

As time has progressed my love of coffee has grown immensely, as well as the ratio of milk or cream to coffee.  It’s definitely more coffee and less milk nowadays.  Most of the time I drink my coffee strongly brewed with a little half and half and a sprinkle of sugar.  But, there are times when I need a little more excitement…or an afternoon pick-me-up.  Or both.

When those times come, a Starbucks run is completely and utterly necessary.  Necessary for my sanity and the safety of everyone around.  Well, maybe it’s not that serious, but let’s not leave things to chance.

But if I ran to Starbucks every time I needed a pick-me-up, I would be 500 pounds and my bank account would be in the red…in a big way.  So, in order to save my waist and wallet creating fun, exciting and flavorful coffees at home hasn’t only become a must but is incredibly fun!

What’s more fun than an coffee, a splash of milk, and ice all thrown in the blender and blended until a smooth, delicious iced coffee forms?  Well, only one thing could make it better.  Making it a flavored frozen coffee and adding all of your favorite flavors to create a one of a kind treat.

This time around I was thinking coconut.  Or wait, what about chocolate.  Or even better, what about toasted coconut and chocolate married together and added strongly brewed coffee?  The coffee gods would definitely be smiling on me with this concoction.  And honestly, I was pretty proud of myself too!

So the mad coffee scientist in me headed to the kitchen to make my dreams come true.  I combined coconut milk to give it a smooth creamy texture, as well as another dose of coconut flavor.  To that I added toasted coconut.  I love coconut in it’s original state, but there’s something about toasted coconut that sends me over the moon.  Then some dark chocolate, because well, chocolate makes everything better.  Right?  I added the coffee, coconut extract (which you could totally omit if you think I’m going coconut overboard…but I promise you’ll want that extra dash of flavor) and ice.  Then I blended it to pure frapp perfection.

I honestly couldn’t wait till I poured it in a cup to taste.  I got a spoon and instantly had to sample this drink.  I was in heave.  Frapp heaven to be exact.  It was everything I wanted it to be and more.  Bold coffee flavor with hints of chocolate and full of coconut flavor.  To really give it that coffee house finish I topped it with whipped cream, chocolate drizzle and toasted coconut.

With one sip of this mochanut frapp you’ll be sent into pure bliss.  This frapp is so good that you’ll make this every morning, afternoon and night…and any other time you can find an excuse to blend one up.  Even better is you won’t be paying 6.00 or more a pop, so you won’t have to worry about depleting your life savings.  And…this one is a tiny bit easier on the ol’ waistline too!

So what are you waiting for?  Bring on the frapps.  The mochanut frapps!

Homemade Mocha-Coconut Frappuccino…A.K.A Mochanut Frappuccino

Ingredients:

1/2 Cup coconut milk
3 Tbsp toasted coconut
2 Tbsp dark chocolate chips
1/8 Tsp coconut extract
1 Cup strongly brewed coffee
Sugar, to taste, if desired
1/2 Cup coffee ice cubes
1/2 Cup regular ice cubes

For serving-
chocolate sauce
whipped cream
additional toasted coconut

Directions:


Combine all ingredients in a blender and blend until incorporated and ice is very fine.  Taste, adjust milk, chocolate or other flavors if needed.  If more ice is needed, add and blend.

Pour in glass and top with whipped cream, chocolate sauce and garnish with toasted coconut.

Recipe source: A Lynsey Original

Triple Chocolate Milkshake with Waffles and Candied Bacon

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I am soooo excited about this milkshake.  I’ve been trying to control myself all week because I’ve wanted to post this day after day, but I had to save it.  I needed to save it.  Not only to conclude #waffleweek with an utterly indulgent treat, but also because today is national chocolate milkshake day!

Yes, it’s true.  Chocolate milkshakes have their own day to be celebrated.  And why shouldn’t they?  Chocolate is the fuel that keeps us going.  The food that makes everything better when all seems wrong in the world.  And there’s nothing a whole lot better than gulping down a rich, thick and creamy chocolate milkshake.  One sip and I go to my happy place.

So, how could I possibly celebrate two food holidays at once?  Individually it’s no biggie.  I’ll have a waffle to celebrate waffle week, and I’ll have a chocolate milkshake to celebrate the it in all it’s glory.  But celebrate the two together?  Well that’s just crazy talk, right?  Or is it?

Well, I always love a challenge and I stepped up when it came to this one.  How do I incorporate chocolate milkshakes and waffles?  What about an amazingly rich, triple chocolate milkshake that’s accompanied with waffle dipping sticks…think Wendy’s frostie and french fries.  Please tell me I’m not the only one who still to this day loves dipping french fries into my frostie???

Anyway, so you’ve got the crispy waffle sticks along with not just any bacon, but candied bacon.  The bacon is drizzled with syrup, sprinkled with brown sugar and then has a hint of cayenne pepper.  It’s placed in the oven to allow the brown sugar to melt and create a light, crispy shell.  The end result is salty bacon coated in a sweet crunchy brown sugar shell with a hint of heat from the cayenne.

This milkshake is the ultimate in desserts.  Thick, rich chocolate milkshake, topped with waffle sticks and candied bacon.  Amp up the chocolate by adding dark chocolate chips or brownie chunks to the shake and then drizzle with some chocolate syrup.  A chocaholic and bacon lover’s dream combined! Happy national chocolate milkshake day and national waffle week!  You’re welcome!

Triple Chocolate Milkshake with Waffles and Candied Bacon

Ingredients:


For the shake-
3 Large scoops “Death by Chocolate Ice Cream” (or any 3 chocolate ice cream)
2 Tbsp heavy cream
2 Tbsp milk

For the candied bacon-
1-2 Pieces bacon, cooked
2 Tsp brown sugar
1- 1 1/2 Tsp syrup
Pinch Cayenne pepper

To assemble-
Chocolate sauce
Chilled mug or mason jar
1 Brownie Waffle or 1 Basic Waffle, cut in half
Whipped cream, optional
Chocolate shavings, optional

Directions:


Make the candied bacon, and allow to cool slightly.

For the bacon-
Preheat oven to 350.

Line a baking sheet with foil and spray liberally with non-stick cooking spray.  Place slices of cooked bacon on the prepared baking sheet.  Drizzle one side with honey, followed by the brown sugar and cayenne, turn over and repeat the process.

Place in preheated oven and cook until the brown sugar has melted and begun to crisp up.  Once the bacon is crisp, remove from oven and allow to cool slightly.  Carefully remove from pan and transfer to a plate or cooling rack to cool.

For the Milkshake-
Place ice cream, cream and milk in a blender and pulse until smooth and well incorporated.

To assemble-
Drizzle the inside walls of the chilled mug with chocolate sauce.  Pour the milkshake in the glass.  Garnish with waffle sticks, bacon, whipped cream and chocolate shavings.

Recipe source: A Lynsey Original

Peanut Butter, Banana Fluffernutter Stuffed Waffles

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I am always looking for quick and easy breakfast ideas.  Even though I don’t have to be at work at 8:00 or 8:30 everyday, my “job” still starts bright and early and as soon as Tucker wakes up breakfast is essential.  There are some days he just wants cereal, granola bar or  toast, but other days he wants a little something more.  On those days I want to provide him with something with some substance but doesn’t take 30-45 minutes to make.

Recently my waffle maker has been my best friend, and my friend has been receiving quite a workout.  From basic waffles, to grilled cheeses and one of my new favorites-stuffed waffle biscuits, this little guy can do it all.  And does it fast!

One of my crews favorite flavor combos is peanut butter, banana and marshmallows.  Honestly, I think that pretty much everyone loves that combination!  And why wouldn’t you?  Slightly salty, sweet and creamy peanut butter, bananas and sweet and fluffy marshmallows.  The King new what he was doing when he fell in love with this profile and deemed it his signature dish.

So, when I started thinking of a quick breakfast to make my little guy one morning I started scanning the pantry and came across some of my staples that happen to be his favorites.  Peanut butter, marshmallows and bananas.  I got a can of biscuits from the fridge, sliced them in half and started piling in all the goods.  I got my handy dandy waffle iron and put it to work.

I had a quick and Tucker-pleasing meal ready in about 10 minutes.  I love these fluffernutter waffles because they are a cinch to make, my sous chef can be as hands on as he wants and they are cute little stuffed sandwiches that look like waffles.  That is a home run if you ask me!

These are a perfect Saturday morning indulgence; especially if you want to top it with melted marshmallow cream, drizzle some melted peanut butter over the top or even add some whipped cream and chocolate.  The options are endless.  As great as they’d be on Saturday mornings, they are also perfect for those busy weekday mornings since they come together in very little time and all the goodies are stuffed inside.  They are perfectly portable and so easy to eat!

Peanut Butter, Banana Fluffernutter Stuffed Waffles

Ingredients:


1 Can Pillsbury Grands Butter Biscuits
1-2 Bananas, quartered lengthwise and sliced
3 Tbsp packed brown sugar
8 Tsp peanut butter
1/3-1/2 Cup marshmallows

Directions:


Place bananas and brown sugar in a bowl and toss to combine.  Set aside.

Turn on Belgian waffle iron and allow to preheat.

Cut biscuits in half lengthwise.  Spread a teaspoon of peanut butter on 8 of the biscuits, top with a heaping tablespoon of bananas, followed by marshmallows.  Top each of the biscuits with the other halves, press sides to seal.

Spray non-stick cooking spray on the waffle iron.  Place 1-2 stuffed waffles (depending on size of waffle iron), in the waffle iron and gently close but do not press as it will settle during the cooking process.  Allow to cook for 3-4 minutes, until biscuits are golden and cooked through.

Drizzle with syrup, melted peanut butter or powdered sugar.

Recipe source: A Lynsey Original

Bacon, Egg and Cheese Waffle Sandwiches

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When I ask my boys what they want for breakfast, 9 times out of 10 it’s the list of traditional breakfast options; bacon, eggs and biscuits.  It’s nothing fancy, but it’s delicious.  It’s comforting and a staple on kitchen tables pretty much everywhere.  That combination is the perfect balance; fluffy biscuits, salty and crispy bacon, and rich and buttery eggs.

Combine the classic combination and pile it high on a sandwich and you’ve got one of the most iconic breakfast sandwiches ever.  Not only are they a popular option and a standard breakfast item on menus across the country, they are also a go to option in the kitchen at home.

I’ve added another twist on this amazing classic.  Instead of the basic biscuit or English muffin, the bacon, eggs and cheese are sandwiched together between two flaky, golden biscuits that have been “baked” in the waffle iron.  Taking the basic biscuit and making it a little more crispy on the outside and keeping the insides fluffy.

It’s no news to any of you that have been visiting the blog for any amount of time that I love sweet and salty and that applies to breakfast too.  I like to smear a thin layer of strawberry jelly across the bottom half of the biscuit waffle while it’s warm, allowing the jelly to get into all the waffle nooks and melt just a bit.  Then I layer the remaining ingredients and top it off with another waffle biscuit.

This is a delicious and filling breakfast that I could enjoy any day of the week.  It’s portable, making it ideal to enjoy on the route to work or school and it’s ready in about 15 minutes including cooking the bacon and eggs.  You could also speed the process up a bit to ease the morning rush even more by cooking the bacon and eggs in advance and having them in the refrigerator waiting to go on the biscuits.

If you enjoy the classic bacon, egg and cheese sandwich then I promise your world will be changed by putting those ingredients on a waffle biscuit.  Your morning rush never tasted so good!

Bacon, Egg and Cheese Waffle Sandwiches

Ingredients:


1 Can Pillsbury Grands Biscuits
8 Slices cooked bacon
5-6 Eggs, scrambled
3/4 Cup shredded sharp cheddar cheese

Directions:


Preheat standard waffle iron.

Spray waffle iron with non-stick cooking spray.  Slightly flatten biscuit dough and place on waffle iron, pull top of iron down but do not press.  Allow biscuits to cook for 3-5 minutes, until biscuits are golden and cooked through.  Continue with remaining biscuits.

Place four of the biscuit waffles on four separate plates.  Top each with bacon, eggs and cheese and the other four biscuits.  Serve.

Recipe source: A Lynsey Original

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