Uncategorized

Monte Cristo Sandwiches with Whiskey, Balsamic Blueberry Compote

July 9, 2014 by Lynsey Leave a Comment

Have y’all ever had a Monte Cristo? If not, let’s change that right here and now! If you’ve never had one, you’re probably wondering what in the world it is. Well, my friends, it just happens to be hands down the best ham and cheese sandwich you’ve ever put in your mouth!

But it’s not just any ham and cheese. It’s made with ham, cheese, a little mustard, some mayonnaise then it’s dipped in whisked eggs and cooked like French toast. What, what?!?! You’re either thanking that’s amazing or crazy. But, I promise, whatever you’re thinking I can guarantee it’s one heck of a sandwich.

But the crazy goodness doesn’t end there. The sandwich is served with some type of fruit jam or jelly; some spread a thin layer on the sandwich before being cooked while others serve it along side the sandwich for dipping. Finally, it’s given a light dusting of powdered sugar right before being served. Both of those elements not only make this a mouthwatering delicious sandwich that stands above the rest but also make it an ideal sandwich for breakfast, brunch or lunch.

This sandwich has that whole sweet and salty thing going on that I absolutely adore. A cup of your favorite jam or jelly can be served along the side, or a drizzle of honey over the top. But I decided to take things over the top by making a whiskey, fresh blueberry, and balsamic compote. And oh. my. goodness. This stuff is slap yo’ momma good. It’s sweet and tangy with a subtle whiskey flavored undertone. It’s the perfect accompaniment to the ultimate sandwich.

This sandwich is rich, indulgent and the perfect splurge for supper or if you’re planning a special breakfast or brunch. It’s also the perfect way to use up any leftover ham, which is also the perfect reason to indulge in this delicious sandwich!

Monte Cristo Sandwiches with Whiskey, Balsamic Blueberry Compote

Ingredients:

For the compote-
1 1/4 Cup blueberries, fresh or frozen
2 Tsp sugar
1 Tsp water
1/4 Cup balsamic vinegar
Pinch of salt
1 Tsp whiskey

For the sandwiches-
4 Slices sandwich bread
8 Slices honey baked ham
Mayonnaise
Coarsely ground mustard
2 Eggs
2 Slices sharp white cheddar
2 Slices Monterrey jack

Powdered sugar, for serving, optional

Directions:

For the compote-
Combine blueberries, sugar, water, salt and balsamic vinegar in a small saucepan and place over medium-low heat. Allow the mixture to come to a boil, reduce heat and allow to simmer. The balsamic should reduce, the berries should become tender. Occasionally stir and gently press the berries so that some are mashed. Once the liquid has reduced to about half (about 15-20 minutes), remove from heat add the whiskey, stir to combine and return to heat and simmer for an additional 8-10 minutes.

For the sandwiches-
Place a skillet over medium-low heat.

Place eggs in a shallow dish, whisk and set aside.

Spread mayonnaise on two of the sandwich slices, and mustard on the other two. Place the white cheddar slices on two of the slices, place four slices of ham on each piece of cheese. Top the ham with the monterrey jack followed by the other slice of bread.

Dip one sandwich in the whisked egg, being sure to cover the entire sandwich and place in the preheated pan and reduce to low heat. Cook on each side until the egg is cooked and the cheese is melted, about 3-4 minutes on each side. Repeat with the remaining sandwich.

Spread a large spoonful of the compote, in a thin layer, on two plates. Pour the remaining sauce in two small bowls and serve on the side of the sandwiches. Cut the sandwiches in half, diagonally and place on the plates. Dust with powdered sugar and serve.

Recipe source: A Lynsey original

Blueberry Lemon Funny Cake

July 8, 2014 by Lynsey 1 Comment

Funny cake. Gooey butter cake. Neiman Marcus cake. I think this particular cake is known by many different names, but there’s one thing about this cake that remains consistent no matter what it’s called; it’s addictingly delicious. I grew up enjoying this cake; it was undeniably a favorite dessert that my entire family enjoyed.

Why did we call it funny cake? I’m not really sure. I guess maybe because of how it looked when it came out of the oven. More times than not, when it came out of the oven the top was extremely glossy and all cracked and crackled. But I can guarantee there wasn’t, and still isn’t, anything funny about the taste. This cake is addicting for every single person that has a bite, and I promise that don’t stop with just one bite!

The base of the cake is like an extremely chewy but slightly firm cookie. The top has a slight crunch then it’s followed by a creamy, smooth and slightly tangy filling. With one bite of this cake you’ll be in heaven.

So I took an already addicting cake and made it irresistible by adding the combination of lemons and blueberries. I am a sucker for the combination of juicy sweet blueberries and tart lemons, they compliment each other wonderfully and they are a terrific addition to this already delicious cake.

I added just a touch of lemon zest and juice to both the top and base layers. I still wanted the traditional flavors to shine, so the lemon is evident but very subtle. For the blueberry filling, I really wanted the blueberries to shine. I tossed them in a very light coating of lemon sugar before pouring them over the base layer of the cake.

After being baked, this cake is everything I thought it would be and more. It’s the texture and flavors of a childhood favorite but with some added flavors of bright, tangy lemon and sweet blueberries. It’s light, sweet and refreshing. This is good, so it doesn’t weigh you down but bad because you keep going back for just one more little bite and before you know it you’ve eaten half the cake in one sitting. No, I didn’t do that…or maybe I did. No, honestly I didn’t…I promise. It was only like a quarter of it!

Anyway…sorry to get sidetracked.

Back to the cake. This is an amazing dessert. Spencer said it was almost like a blueberry muffin in a bar form. So, technically, I guess you could have a slice or two for breakfast with absolutely no guilt! If you just don’t think you can pass this for breakfast, wait till about 9:45 or 10:00 and call it brunch! It’s delicious and I promise, you too will be addicted with the first bite! I guess now I need to share the original and basic recipe. That will come along shortly!

Blueberry Lemon Funny Cake

Ingredients:

For the base-
1 Box yellow cake mix
1 Stick (8 tbsp.) unsalted butter, room temperature
1 Egg
Zest of half a lemon
1 Tbsp lemon juice

For the blueberry filling-
2 Tbsp sugar
Zest of half a lemon
1/2 Tsp lemon juice
1 Cup frozen blueberries

For the top-
2 eggs
1 (8oz) Package cream cheese
2 Cups powdered sugar
1 Tsp lemon zest
1 Tsp lemon juice

Directions:

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

In large bowl combine cake mix, butter, egg, lemon zest and lemon juice. Beat the mixture until completely incorporated.

Place the batter base in the prepared pan and spread into an even layer across the base and barely up the sides of the pan.

For the filling-
In a small bowl combine sugar, lemon zest and lemon juice. Using fingers, pinch the sugar, zest and juice to form a lemon sugar. Add the blueberries and toss to coat. Set aside.

For the top-
Combine eggs, cream cheese, powdered sugar, lemon zest and juice in a large bowl. Beat the ingredients on high until creamy and combined.

Sprinkle the sugared blueberries over the base. Carefully pour the cream cheese mixture over the blueberries, ensuring all the blueberries are covered and the mixture is covering the entire base.

Place in the preheated oven and bake for 45-55 minutes, until the edges are golden, the center is set and a toothpick inserted comes out clean. Remove from oven and allow to rest for 30-45 minutes.

Slice and enjoy.

Recipe source: A Lynsey Original, based on the basic funny cake recipe from my mom and dad

The Best Blueberry Lemonade

July 8, 2014 by Lynsey Leave a Comment

It’s July! So what does that mean? Well, a couple of things actually. First, it’s national blueberry month. Woohoo! Who doesn’t love a handful of fresh, juicy and sweet blueberries? Of course they deserve their own month! Secondly, it’s July which mean we are smack dab in the middle of summer and the heat from the hot summer sun.

How do you beat the heat? I can’t think of anything better than sipping on a big ol’ glass of tart and sweet lemonade. There’s just something about a tall glass of it that is so refreshing. Tucker loves lemonade, but if you asked him if plain lemonade could get any better he’d say yes. How? Well, while he loves the basic stuff he gets ecstatic about flavored lemonade. Pink lemonade, strawberry and yes, blueberry too.

So in honor of summer and national blueberry month I decided to make a batch of homemade blueberry lemonade. You should have seen his face when I told him, it was like his face on Christmas morning. He couldn’t wait, and of course, he was right by my side throughout the whole process. He poured, stirred, mashed and strained. Oh, and yes, he had the most important job as well, the taste test. Needless to say it passed with flying colors.

This lemonade is deliciously perfect. It’s packed with blueberry flavor thanks to the blueberry infused simply syrup, the blueberry puree and the fresh squeezed lemon juice with the pulp and all. It’s sweet and perfectly tart. Everything anyone (especially my little guy) could want in a glass of ice cold lemonade.

This lemonade is the perfect beverage to sip on while beating the heat on a hot summer day, during a cookout, or by the pool. While it’s perfect as is, it can be made special for adults by adding a splash or two of vodka…blueberry or lemon vodka would go perfectly. To make it a little fizzy, add a splash of soda water and you’ll have the ultimate summer cocktail.

The BEST Blueberry Lemonade

Ingredients:

The simple syrup-
1 Cup water
1/2 Cup + 1 Tbsp sugar
1/2 Cup blueberries
Rind of one lemon

Blueberry puree-
1 Cup blueberries
1/2 Cup water
1 Tsp sugar

Lemonade-
Zest of one lemon
1 Cup fresh squeezed lemon juice
1 Cup water
1/2 Cup sugar

Optional-
Vodka-plain, blueberry or lemon
Soda water

Directions:

For the simple syrup-

Place water, sugar and blueberries in a medium saucepan and place over medium heat bring to a simmer. Reduce, stirring gradually and gently pressing the blueberries to smash them, until the sugar is dissolved, about 5 minutes. Once the sugar is dissolved, remove from heat and add the lemon rind and allow set for 5 minutes, or until completing the puree and lemonade portions. Strain the syrup through a sieve and discard the blueberries and lemon rind.

For the puree-

Combine water, blueberries and sugar in a blender and blend until mixture is pureed, about 30 seconds.

For the lemonade-

Pour the blueberry puree in a large pitcher and add the lemon zest, lemon juice, water and sugar and stir to combine. Add the simple syrup and stir to combine. Place in the refrigerator and chill until ready to serve.

To serve-
Fill a glass or mason jar with ice and 1/4 cup frozen blueberries, pour the lemonade over the ice. Garnish with a lemon slice and serve. For adults, add 1/2-1 ounce of vodka and a splash of soda water.

Recipe source: A Lynsey original

Watermelon Salad with Feta and Mint

July 4, 2014 by Lynsey Leave a Comment

I was first introduced to this salad a few weeks ago. I went to eat supper with my brother and sister-in-law and when I walked in I saw her working away chopping watermelon, olives and onions. I was intrigued at the combination of ingredients and immediately asked what she was making. Watermelon feta salad. Instantly I knew I was going to love it and I couldn’t wait for supper so I could dive in. This salad was just as good as I thought it would be and have been thinking about it and looking for a chance to make it ever since.

I finally got my chance and I was beyond excited. This, my friends, is my new favorite salad. It’s so simple but comes together with big flavors. The subtle sweetness of the watermelons is the perfect base for this salad. Salty olives, crunchy, sweet onions, salty feta and a mixture of olive oil, tart lemon juice and hot sauce are the additions that make this complete.

Before you run off with the thought of watermelon and olives, please stop and hear me out because I’ve convinced many skeptics to try this salad and they have all LOVED it. First, you have to get over the fact that you are mixing olives and fruit. Do you like your watermelon with a little salt sprinkled over the top? Because, honestly, there is nothing better than a sweet juicy watermelon topped off with a bit of salt. So, if your like me, and like salt on your melon then just think of the olives and feta as the added salt.

The hot sauce adds a touch of heat without being too overwhelming, it honestly helps to balance the sweet and salty. The cheese adds another element of salt but also adds a creaminess to the mix as well. All of the flavors on their own on delicious, but when you get a little watermelon, olive, cheese, onion and mint in one bite let me just say it is delicious.

This salad is summer in a bowl. It’s light, refreshing and filling at the same time. This salad would be the perfect addition to your picnic spread and the ideal side to grilled or fried chicken, steak or pork. Once you try it, this will be your new favorite salad and it will be making an appearance at all of your cookouts and gatherings.

Watermelon Salad with Feta and Mint

Ingredients:

1/3 Cup extra virgin olive oil
3 Tbsp fresh squeezed lemon juice
2 Tsp kosher salt
1 Tsp hot sauce
1/2 Tsp freshly ground black pepper
1 (8lb) seedless watermelon, cut into bite size cubes or scooped in 1/2 inch chunks with a melon baller
1/2 Lb crumbled feta cheese
1 1/4 Cups pitted kalamata olives, coarsely chopped (optional)
1 Small sweet onion, cut into 1/2 inch dice
1 Cup coursely chopped mint

Directions:

In a small bowl combine olive oil, lemon juice, salt, hot sauce and pepper and whisk to combine.

Place watermelon, cheese, olives, onion and mint in a large bowl and toss to combine. Pour olive oil mixture over the watermelon mixture and gently toss to combine. Place in refrigerator and chill until ready to serve.

Recipe source: Food & Wine

Recipes for your 4th of July Spread

July 4, 2014 by Lynsey Leave a Comment

Tomorrow is July 4th; a day to celebrate our freedom as well as a day to pay gratitude to all the men and women in our armed forces. Without them and their sacrifices we would not have the freedom that we enjoy today. So, while we’re celebrating let’s also take time to remember what this day truly means and thank the men and women who have so selflessly served our country. Thanks to you and your families and God Bless you all.

For many of us that means a well-needed 3 day weekend, grill-outs and backyard bbq’s, trips to the lake or a weekend vacation. No matter what festivities are planned for this weekend, food is definitely a top priority on everyone’s list. So, if you are still looking for the perfect appetizer, burger, cocktail or dessert I have compiled a list of delicious recipes you and your guests will thoroughly enjoy.

Cocktails-A celebration wouldn’t be complete without a delicious cocktail to sip on, so I’ve compiled a list of cocktails that are light and refreshing and everyone will enjoy!

Berry Basil Hard Lemonade– Sweetened by a mixed berry basil syrup, this spiked lemonade has all the refreshing elements of traditional lemonade with a grown-up twist.

Fresh Cherry Margaritas– Josie, at Pink Parsley, has a cocktail that is perfect for pretty much any occasion. Like these fresh cherry margaritas; loaded with in-season fresh cherries, a splash of orange liqueur and a squeeze of fresh lime. My mouth was watering with the title alone. This cocktail is ideal to sip on while trying to beat the summer sun.

Jalapeno-Mango Peach Freeze– Lauren, at Climbing Grier Mountain, is a genius when it comes to cocktails. And she had my mouth watering with this jalapeno-mango peach freeze; a frozen margarita that isn’t overly sweet, full of fruit flavor and followed by a little heat. Make a pitcher, or two, of these to enjoy while your sitting outside enjoying the fireworks.

Watermelon Lemonade– This watermelon lemonade from Confections of a Foodie Bride looks so perfectly refreshing. A large batch of this lemonade could be made then separated, part for the little ones and then spike the other half for the adults.

Appetizers-Everyone brings their appetites with them to a cookout, but we all know we need some goods to munch on while we wait for the main course.

Cajun Corn Poblano Queso-no party is complete without cheese dip, and this cajun corn poblano queso is the ultimate in cheese dips. Cheesy deliciousness packed with corn, poblanos and jalapenos. It doesn’t get much better than this folks!

Easy Salsa Verde-Chips and dip are the iconic “go to” when it comes to a delicious and crowd pleasing snack. This salsa verde is full of flavor, so easy to make and is definitely a winner with my family and friends.

Goat Cheese Jalapeno Poppers with Honey and Bacon– jalapeno poppers are always a winner, but instead of the basic poppers try stuffing them with goat cheese, honey and bacon. The whole sweet, spicy, and salty combo I’m crazy about.

Teedo’s Famous Salsa– This is salsa, on crack. Fire roasted tomatoes, lime, cilantro, avocados (yes, avocados are actually blended in the salsa), onion and garlic. One of the best (and easiest) salsa recipes, and the longer it sits the better it gets!

Main Dishes-Regardless what festivities are taking place today, when it comes to the food the grill is taking center stage. So here are some mouthwatering dishes that are sure to make your guests and your grill smile with pleasure!

Burgers with Bourbon and Peach Chutney-It’s hard to beat a deliciously juicy burger, but topping it with cheese and a bourbon and peach chutney just might do it. This is just one of the many mouth-watering burger confections that Shawnda over at Confections of a Foodie Bride has created.

Chicken Andouille Brats with Avocados and Jalapenos– If you want hot dogs on your menu, then look no further. These brats will have the crowd stopping and your taste buds jumping. A hot dog like no other.

Grilled Chicken Caesar Flatbread– One of the simplest, yet most satisfying meals. Juicy and flavorful grilled chicked on top of a grilled flat bread and caesar salad.

The Texican Burger-In Spencer’s opinion, everything is truly better with a fried egg slapped on top. When it comes to this burger, I couldn’t agree more. A delicious burger topped with salsa, avocado, cheese and a fried egg.

Sides- Sides are typically an afterthought with any meal, but don’t make them second at your cookout. Here are some easy and delicious sides that will be just as memorable as the main course.

Black Bean, Corn and Tomato Salad-this is one of my all-time favorite salads. It’s packed full of fresh flavors and produce and it’s perfect for a hot summer day.

Creamy Potato Salad– This, folks, is my new favorite potato salad. It’s chunky potatoes tossed with cider vinegar, a combination of mayonnaise and sour cream, hard boiled eggs, dill, celery and chives. I look for any and every excuse to make this stuff, it’s amazing!

Grilled Corn with Spicy Cilantro Butter-I love grilled vegetables, it just adds a whole new layer of flavor. This grilled corn is delicious, but it’s the cilantro butter that truly puts it over the top.

Oven Fried Guinness Onion Rings with Stout Gravy– beer and grilling out go hand in hand, but why not add some of the hoppy goodness to your food. Lauren, at Climbing Grier Mountain, has done just that with this delicious spin on the classic onion ring.

Desserts-A celebration isn’t quite complete without dessert. From grilled peaches to drunken cherry galettes, you are bound to find something that you and your guests can’t quite live without.

Caramel Corn Ice Cream-Caramel corn. Ice cream. It doesn’t get much more all-American than that. Dorothy, of Crazy for Crust, has combined those two goodies to make one truly American dessert, caramel corn ice cream.

Chocolate Chip Heath Cookie Dough Dip– I’m not gonna lie, there’s nothing much better than a scoop of chocolate chip cookie dough. But this chocolate chip heath cookie dough dip is pretty darn good and you and your guests will be going back for seconds, thirds and fourths. Another plus, like you need one since we’re talking about cookie dough dip, is it’s so quick and easy to make and can be made ahead of time!

Drunken Cherry Galette– Galettes are all the deliciousness of a pie without all the work of forming the perfect pie dough. These galettes from Foodie Bride are perfect, not only because they are individual pies for easy serving and they are packed with drunken cherries. To put this dessert over the top, place a big ol’ scoop of vanilla ice cream right int he center.

Fudgy Tar Heel Pie-You can’t have a cookout without having at least one pie present. This fudgy tar heel pie is delicious; it’s like a brownie on top of a bed of walnuts all wrapped up in a flaky pie crust!

Grilled Peaches and Cream– This is exactly what it sounds like, sweet juicy peaches are grilled to release those natural sugars and then they are topped with some fresh whipped cream and drizzled with a bit of honey. A dessert that is so simple but so satisfying.

Have a safe, happy and delicious 4th! God Bless the USA!

Chewin’ Tuesday: Angel Hair Pasta with Bacon, Brussel Sprouts and Mushrooms

July 1, 2014 by Lynsey Leave a Comment

You know what today is? That’s right! Another installment of Chewin’ Tuesday. A day that I feature a recipe of from favorite daytime talk show! I mean, can you tell me what’s better than a talk show that has 5 amazing and talented hosts and that centers around food? Nothing, I tell you.

Since we’re well into the blazing summer months (and we’re truly feeling that summer heat here in Arkansas) I wanted to share a recipe that is simple, delicious and light. When I think pasta in the summer my mind instantly goes to pasta salad, and while I love pasta salad I enjoy pasta dishes is other forms throughout the summer. A nice al dente pasta that is tossed with a variety of additional ingredients and then tossed in a simple olive oil or light sauce. Aside from pasta salad, those are the types of pasta dishes I crave in the summer.

This pasta dish features salty and crunchy bacon (because everything is better with bacon), shaved brussel sprouts and earthly mushrooms all tossed in angel hair pasta and drizzled with some delicious olive oil. This is a meal that is perfect for summer; you don’t have to heat up your entire house to make it, it’s filling without weighing you down and it’s packed full of flavor.

I love this dish becomes it comes together in about 20 minutes, making it perfect for those weeknights that are beyond hectic. It’s comprised of a few simple ingredients, most of which are pantry staples, so a special trip to the grocery store isn’t required. This is a dish that can be served alone, with garlic bread or a green salad.

If you’re looking for a quick meal that will satisfy the whole family this is it. Tucker even went back for seconds! So make this pasta and enjoy it while you’re watching your DVR’d episodes of The Chew!

Angel Hair Pasta with Bacon, Brussel Sprouts and Mushrooms

Ingredients:

1 Lb angel hair pasta
1/2 Lb thick sliced bacon, cut in lardons
2 Cups brussel sprouts, thinly shaved
2 Cups baby portabella mushrooms, sliced
Salt and freshly ground black pepper, to taste
Olive oil, for drizzling
1/2 Cup grated parmesan cheese

Directions:

Bring a large part of salted water to a boil. Place the pasta in the boiling water and cook until al dente. Reserve one cup of starchy pasta water, drain the pasta and set aside.

Meanwhile, place a large skillet over medium-high heat. Once the pan is hot, add the bacon and drizzle with a bit of olive oil. Cook until bacon is crispy. Once the bacon is crispy add the mushrooms, season with salt and pepper and cook for about a minute. Add the shaved brussel sprouts, stirring to coat bacon fat and seasonings. Add the pasta water and scrape the bottom of the pan to remove any brown bits. Add the pasta and toss to combine. Season with salt and pepper, drizzle with olive oil and top with cheese. Serve.

Recipe source: Barely adapted from The Chew

DB: Roasted Banana Cinnamon Rolls with Maple Frosting

June 27, 2014 by Lynsey 2 Comments

This month the Daring Bakers kept our creativity rolling with cinnamon bun inspired treats. Shelley from C Mom Cook dared us to create our own dough and fill it with any filling we wanted to craft tasty rolled treats, cinnamon not required!

As you know, I’m a sucker for cinnamon rolls so I was beyond excited when I read our challenge for The Daring Bakers this month was cinnamon rolls. But, it didn’t have to be a simple cinnamon roll, we could create a roll with any type of filling we wanted!

Hmmm, what should I fill that wonderfully fluffy, pillow-y dough with? Nutella? Raspberries? Chocolate? I mean the options just keep going. But then, I saw it. I know it’s not an original creation, but I saw roasted banana cinnamon rolls and that was it. The bells and whistles were going off in my head. A roll filled with brown sugar roasted bananas. Oh, but it didn’t stop there. Not that cream cheese frosting is ever disappointing but these bad boys were topped with a maple frosting.

So after reading the recipe it was on. I made the dough and allowed it to rise. Then on to the roasted bananas. Bananas tossed in brown sugar and butter and roasted for about 40 minutes to become extremely soft and in a caramel-like sauce. Folks, I suggest you make extra because the bananas alone are dessert. Those amazing bananas are spread over that cinnamon studded dough, rolled up and chilled.

The magic happens the next morning when the cinnamon rolls are pulls out of the refrigerator. While they are cooking the fragrance of yeasty dough and brown sugared bananas penetrates the air throughout the house. When they come out of the oven the maple frosting is drizzled over the rolls allowing them to swim in a bath of sweet maple goodness.

The end result-well, just as you thought. They are beyond delicious. A light fluffy, cinnamon dough filled with brown sugar roasted bananas and drizzled in maple frosting. The roasted bananas really shine in this delicious recipe, but all the flavors come together and compliment each other beautifully making this a yummy and delicious breakfast treat that will have your family going back for more and more.
Roasted Banana Cinnamon Rolls with Maple Frosting

Ingredients:

For the dough-

1 Cup milk
1/3 Cup sugar
1/3 Cup unsalted butter
1 Tbsp dry yeast
4 Cups all-purpose flour
1 Tsp cinnamon
1/2 Tsp salt
2 Eggs
2 Tbsp vegetable oil

For the roasted bananas-
4 Large bananas
1/2 Cup packed brown sugar
1 1/2 Tbsp unsalted butter, cut into small cubes

For the filling-
4 Tbsp butter, room temperature
1/2 Cup brown sugar
1/2 Tbsp cinnamon

For the frosting-
1 Cup powdered sugar
1 Tbsp maple syrup
3-5 Tbsp milk

Directions:

For the dough-
Place milk, sugar and butter in a small saucepan and place over medium heat. Heat until the butter is melted, sugar is dissolved and the mixture is slightly warm to touch. Remove from heat and sprinkle the yeast over the mixture and allow to sit for about 10 minutes, until the yeast is foamy.

In a large bowl combine the flour, cinnamon, salt, eggs and vegetable oil and stir to combine. Add the yeast mixture to the flour mixture and stir to incorporate. Once the ingredients are combined, knead the dough (either by hand or in a mixer with dough hook on low) for about 10 minutes. The dough should be smooth, slightly tacky, and a nice elasticity. Coat a large bowl with oil, place the dough in the bowl and turn to coat. Cover with a clean towel and allow to rise until doubled in size, about 1 hour.

For the bananas-
Preheat oven to 400.

Cut the bananas into small chunks. Place in a 9×9 casserole dish. Sprinkle with brown sugar and toss to coat. Sprinkle the butter over the bananas and place in the preheated oven for about 40 minutes, stirring after 20.

To assemble-
Press the risen dough down. Remove from bowl and place on a lightly floured surface and roll into a 20×16 rectangle. Spread the butter over the dough, leaving about an inch border around the edges.

Combine the brown sugar, cinnamon and bananas and stir to combine. Spread the filling mixture over the buttered dough. The banana mixture may melt in the butter and that is fine. Starting with one long side, roll the dough until it reaches the other side and pinch to seal.

Cut the log into 12 equal pieces. Place the rolls in a greased 9×13 pan, cover and refrigerate over night.

When ready to bake-
Preheat oven to 375.

Remove the rolls from the fridge and allow to sit out for at least 30 minutes, until the dish has come to room temperature.

Place in the preheated oven and bake for 25-30 minutes, until slightly golden.

Remove, set aside and make the glaze.

For the glaze-

Combine the powdered sugar, maple syrup and milk (1 tablespoon at a time) and mix until combined and desired consistency is achieved.

Serve and enjoy!
Recipe source: C Mom Cook
                        The dough- All Recipes
                        Banana filling- based on a recipe from Picky Palate
                        The glaze- Joy the Baker

Chewin’ Tuesday: Creamy Bacon Potato Salad

June 24, 2014 by Lynsey Leave a Comment

One of my favorite daytime shows is The Chew. I love it; love the hosts, the topics, the recipes, everything. Since I started staying home I’ve been able to watch it regularly and I honestly can’t get enough of Clinton, Carla, Daphne, Michael and Mario. I love listening to them, I learn from them, they make me laugh, and it’s an hour of time I take just for me. I look forward to each and every episode and literally drool over each and every recipe. I find myself bookmarking and adding pretty much every recipe I see them make to our menu and my list of menu options has grown by leaps and bounds, I honestly can’t keep up! Since I love The Chew so much and we’ve inhaled everything I’ve made from the show, I decided to start doing a series called “Chewin’ Tuesday”.

Each Tuesday I am going to start sharing a recipe from Chew with all of you. So, without further or due I present to you the first of many installments of Chewin’ Tuesday.

For the first recipe of this series I wanted to share a side. But not just any side, a creamy bacon potato salad. Since we’re entering summer and grilling season, I thought a potato salad would be ideal. When I saw Curtis Stone making this potato salad and describing the tastes and elements during the process my mouth was literally watering. I have several potato salad recipes, but honestly, I can never have enough side options, and potato salad is one of my all time favorite sides. It’s easy, pretty much everyone love is and it can be made in advance, leaving you more time to enjoy the sun, cookouts and your guests. It’s a win win.

I love this potato salad for so many reasons; it’s packed full of flavor from the crunchy cornichons, salty capers, sweet shallots, creamy mayonnaise, chicken stock and bacon. I mean, I think the bacon puts everything over the top and this is no exception. The bacon not only adds a slight saltiness but the perfect amount of crunchy to this creamy potato salad.

It’s delicious enjoyed right after it’s made, but allowing it to set at least a few hours or even overnight allows the flavors to truly develop and meld together. I love those recipes that can be made ahead of time and be better after resting for a bit, and this is one of those. This would be the perfect addition to serve along side burgers, chicken, pork and much more. So be sure to serve this creamy bacon potato salad at your next gathering.

Creamy Bacon Potato Salad

Ingredients:

2 Lbs Yukon Gold Potatoes, peeled and cut into 1 1/2 inch cubes
1 Cup chicken stock
1/4 Cup shallots, sliced
3 Tbsp cornichons, finely chopped
2 Tbsp capers, drained
4 Oz bacon, cooked and finely diced
2 Tbsp flat leaf parsley, finely chopped
3 Tbsp mayonnaise
1 Tbsp mustard
Kosher salt and freshly ground black pepper

Directions:

Place potatoes in a large pot of well salted water and bring to a boil. Continue boiling until tender, about 10 minutes, until a sharp knife can pierce a potato and it slide off without falling apart. Once the potatoes are done, strain allowing water to drain off and then transfer to a large bowl.

Meanwhile, pour chicken stock in a small saucepan and place over high heat. Once the stock has come to a boil add shallots, cornichons, and capers and reduce heat to medium-low. Allow mixture to simmer about 2 minutes, until slightly tender.

Add 1/3 of the stock mixture to the hot potatoes and gently fold into the potatoes, for about 2 minutes, until the stock has been absorbed. Continue the process with the remaining liquid, folding until the liquid has been absorbed and the potatoes begin to bread down. Gently fold in cooked bacon, parsley, mayonnaise and mustard and mix until combined. Season with salt and pepper and gently stir to incorporate. Taste, adjust seasonings, if needed. Serve or refrigerate until ready to serve.

Recipe source: Curtis Stone- The Chew

SRC: Cornflake Biscuits

June 23, 2014 by Lynsey 12 Comments

Before this month I had never heard of a cornflake biscuit. But while I was perusing Food Baby Life, the blog I was assigned for this month’s Secret Recipe Club exchange, I came across an unusual recipe. One that I had never had or heard of before. But apparently it is a rather common recipe in Australia. Aside from being a common recipe, it’s a favorite among adults and children alike. After reading that Susan had enjoyed these as a child and now makes them for her own children I knew I had to try this recipe that she held so close to her heart.

I wasn’t quite sure what consistency to expect with these biscuits. Initially, just from the title, I expected something along the lines of what we enjoy for breakfast or with our fried chicken. But after looking at the picture and taking in what she said, that they are a great snack or lunchbox treat, I thought that they could go a whole new direction. Still, I was intrigued.

The dough came together very quickly and is made almost like a cookie. Cream the butter and sugar, add the remaining wet ingredients, then the dry and finally fold in the add-ins. Susan used sultanas but said that chocolate chips could be substituted, so that’s exactly what I did. After mixing in the chocolate chips and part of the cereal I began scooping the dough, rolling it in the remaining cereal and placing it on the baking sheet.

The end result was a shortbread-like cookie that was slightly crispy from the cornflakes and subtly sweet from the chocolate. I used a mixture of semi-sweet and dark chocolate chips and I am so happy with the way they came out. These biscuits are delicious and the perfect option for something sweet that isn’t too rich or heavy.

If you’ve got about 20 minutes and a few simple ingredients then you’ve got what it takes to make these biscuits. I’ve definitely been missing out with these. Susan, thanks for sharing one of your childhood favorites that is now a favorite in our house too.

Cornflake Biscuits

Ingredients:

10 Tbsp unsalted butter, room temperature
1/3 Cup Sugar in the raw
1 Tsp vanilla
1 Tbsp milk
1 1/4 Cup self rising flour
1/4 Cup dark chocolate chips
1/4 Cup semi-sweet chocolate chips
2 Cups crushed cornflake cereal, divided

Directions:

Preheat oven to 350. Spray a baking sheet with non-stick cooking spray and set aside.

Place butter and sugar in a large mix bowl and beat on high until light and fluffy, about 2-3 minutes. Add vanilla and milk and mix to combine. Add the flour and mix until incorporated. Add chocolate chips and 1 cup of cereal and fold to combine.

Pour the remaining cereal in a bowl. Scoop dough, using a tablespoon sized cookie scoop, roll in a ball and then roll in the cereal. Place the cookie on the prepared baking sheet, and slightly flatten using the palm of your hand or the base of a flat bottomed cup. Continue process with remaining dough.

Place in the preheated oven and bake for 12-15 minutes, until lightly golden. Allow to cool on cookie sheet for 5 minutes, then transfer to a cooling rack and allow to cool completely.

Recipe source: Food Baby Life

document.write(”);

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

June 20, 2014 by Lynsey 1 Comment

There are some foods that I could take or leave, some that I just have to be in the mood for, but then there’s pizza. Oh, glorious, cheesy pizza. I love pizza, and if I’m not addicted to it then I’m close to it. I could eat pizza multiple times a week, and honestly, sometimes I do. Tucker, like me, is obsessed with the stuff. If I give him the option to choose what we have for supper one of the first things that comes out of his mouth is pizza.

Since pizza is such a popular request for him, I try to let him choose whether we stay in or eat out. It’s a toss up, sometimes we’ll go to one of our favorite local pizza joints and other times we’ll stay home. It all depends on his mood and if he feels like playing games or just vegging. On those nights we stay home, I try to make pizza night special.

Our pizza night is typically Friday, because pizza is the perfect way to end the week. Our pizza night usually consists of me and my little guy tossing the dough, and yes, we literally toss the dough and he laughs his head off the whole time. Then he helps me make the cheese sticks and “his” pizza. After they go in the oven, we go set up our spot in the living room, pop in a movie and wait for the pizzas to come out of the oven.

Since we have pizza so often, I have plenty of opportunities to try out new dough recipes. Because, well, the dough can truly make or break the pizza experience. I’ve tried a lot of dough’s, some were amazing and others fell just a little short. When I came across this fail-proof dough from Lauren’s Latest I was beyond eager to make it. Not only has she tested out methods, water temperatures and kneading times, she’s shared her tips and tricks to ensure every person who makes this dough gets perfect results every time.

Not only was I excited to try this dough, but Lauren also shared a recipe for cheese sticks. But not just any cheese sticks, cheesy garlic bread sticks that are just like the restaurants. I think I was more excited about pizza night than Tucker!

This pizza dough turned out better than I expected. I followed Lauren’s instructions and tips to the T and it turned out perfectly. Our pizzas were terrific, and Spencer said this was by far his favorite dough that we had tried to date. Oh, and the cheese sticks. Ahhh-mazing. They were buttery, packed with garlic flavor, and uberly cheesy. Just what I want out of a good ol’ cheese stick.

We’ve made pizza several times since I initially tried this recipe, and this dough and these cheese sticks are still requested at the first mention of pizza night. So, for your next pizza night I encourage you to stay home and create you own pizzas…on this dough, of course!

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

Ingredients:

For the dough-
1 Cup warm water
2 1/4 Tsp active dry yeast
1 Tbsp honey, or sugar
2 Tsp salt
2 Tbsp olive oil
3 Cups bread flour, start with 2 1/2 and add the remaining as needed

For the cheesy garlic bread sticks-
1/2 Recipe fail-proof pizza dough
2 Tbsp softened salted butter
2 Cloves garlic, finely minced
1/4 Cup grated parmesan cheese
1/4 Pound grated mozzarella cheese
Salt and pepper, if desired

Directions:

For the dough-
Add yeast, honey and warm water to a large bowl, preferably of a stand mixer. Allow to sit for 5-10 minutes or until bubbles begin to form and mixture begins to foam. (This shows you the yeast is alive) Pour the salt, oil, and half of the flour to yeast mixture. Mix until the flour is incorporated. Once the flour is incorporated, begin adding the flour to the mixture 1/4 cup at a time until the dough comes to the desired consistency. You want the dough to be slightly tacky, but not so tacky it sticks to your hands when you touch it. Once you reach this stage, knead for 6 minutes. Lauren says, turn the timer on and walk away. The dough should be smooth and easy to work with. {Dough can be frozen at this point. Divide dough, place in freezer bags, remove air and place in the freezer. To use, remove from freezer and allow to sit at room temperature and double in size. This process takes about 6-8 hours.}

Lightly grease a bowl, roll the dough around the bowl to coat. Cover with plastic wrap and allow to rise for 1-2 hours, until doubled in size.

For the cheesy garlic bread sticks-

Preheat oven to 500. Place pizza stone in the oven while it’s preheating.

Combine butter and garlic in a small bowl and mix to combine.

Spread the pizza dough into a 12 inch circle and place on parchment paper.

Spread the butter mixture over the dough and top with parmesan and mozzarella cheeses. Top lightly with salt and pepper, if desired.

Carefully remove pizza stone from the oven. Transfer bread sticks to the pizza stone by sliding off the parchment paper. Place in oven and bake for 5-8 minutes, until cheese is melted and the crust begins to turn golden brown.

Recipe source: Lauren’s Latest

Don’t Miss a Thing!

Uncategorized

Footer

Don’t Miss a Thing!