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Devil’s Food Cupcakes with Chocolate Truffle Centers

June 21, 2013 by Lynsey Leave a Comment

Chocolate is definitely a weakness of mine. My motto is definitely the more chocolate the better. So what’s better than just a chocolate cupcake? Well, how about a chocolate cupcake filled with a chocolate truffle? Yeah, amazing. Right? Right!

A few month’s ago one of my co-workers and friends asked if I would make a few desserts for her bunko group. She couldn’t get the words out of her mouth before I agreed to do so. We looked through some cookbooks, she had some ideas marked and she finally settled on cupcakes and cookies. We decided to do something chocolate and then something on a little bit lighter note. For the chocolate, we decided to go with chocolate cupcakes filled with truffles and topped with buttercream. Yum! For the other, we ended up going with a white chocolate cranberry cookie.

For the cupcakes I ended up using my “go to” chocolate cake recipe, devil’s food cake. I filled the cupcakes with chocolate truffles, which were incredibly easy to make. Then to balance it all I topped it with a buttercream frosting. These cupcakes were amazing. The cake was perfectly moist and full of chocolate flavor, the truffle was soft and added another layer of chocolate goodness as well as texture. The buttercream was light and fluffy and the perfect compliment to the moist chocolate cake and rich truffle.

These cupcakes were a hit at the party. Not only did we make enough for everyone to enjoy during the party, we also made enough for everyone to take one home as a favor. And, to ensure her family didn’t dip into the party portion, I made a ~~few~~ several extras for them to enjoy as well. If you’re looking for a perfect chocolate cake, that has a little extra punch of chocolate then look no further!

Devil’s Food Cupcakes with Chocolate Truffle Centers

*Make the truffles ahead of time since they’ll need to chill at least an hour. I made mine the day before.

Ingredients:

Devil’s food cake-
1 Cup boiling water
3/4 Cup good quality unsweetend cocoa powder
1 3/4 Cup all-purpose flour
1 1/2 Tsp baking soda
1/2 Tsp sea salt
2 Cups granulated sugar
1 1/4 Sticks (10 Tbsp) unsalted butter, room temperature
3 Eggs, room temperature
1 Tsp vanilla
3/4 Cup buttermilk
1/2 Cup strong coffee
For the truffles-
1 1/2 Cups semisweet chocolate chips
1/2 Cup + 2 Tbsp sweetened condensed milk
1 Tsp butter
2 Tsp vanilla

For the buttercream frosting-

1 Cup (2 sticks) unsalted butter, room temperature
4-5 Cups powdered sugar
4-5 Tbs milk
1 Tsp vanilla

Directions:

For the devil’s food cake-

Preheat oven to 350.

Spray two 8-inch cake pans with non-stick cooking spray. Place parchment paper in the bottom of each pan then flour the pan. Set aside.

In a heat safe bowl combine the boiling water and cocoa and whisk until smooth. Set aside and allow cool completely.

Combine flour, baking soda and sea salt and sift into a medium bowl and set aside.

Place the butter in the bowl of a mixer. Turn mixer on medium and beat butter utnil creamy, about 2 minutes. Add the the sugar, cream butter and sugar together until light and fluffy; an additional 2-3 minutes. Add eggs, one at a time, beating well after each addition. Add the vanilla and beat until incorporated. Add the cooled chocolate and mix until just combined.

Reduce the mixing speed to low. Add the dry ingredients in 3 additions, alternating with the wet ingredients and ending with the dry ingredients. Mix well after each addition, stopping occassionally to scrape down the sides. Once the batter is smooth, remove bowl from the mixer. Fill each cupcake liner 1/4 full, place truffles in the center of the batter then top with more cupcake batter to cover the tops of the truffles, the liners should be a little more than 3/4 of the way full.

Place cupcakes in preheated oven and bake for 15-20 minutes. Once completely baked, remove from oven and allow to cool in pans for about 15 minutes. Remove cupcakes from tins and transfer to wire cooling racks and allow to cool completely.

For the truffles-
Place chocolate chips, milk and butter in a small saucepan over low heat and melt completely, stirring to combine. Once melted, remove from heat. Add vanilla and stir to combine. Transfer mixture to a small bowl, cover with plastic wrap and refrigerate until firm, about 1 hour. Once the chocolate mixture is firm, roll into twenty-four 1 inch balls. Place on a parchment lined cookie sheet and return to the refrigerator for at leat 1 hour.

For the frosting-
Place the butter in a mixer fitted with the whisk attachment and whip on medium-high for 1-2 minutes, until fluffy. Gradually add 2 cups of powdered sugar and whip until incorporated, then add the vanilla and 3 tablespoons milk and whip until combined. Gradually add 2 more cups of powdered sugar and beat on high for 1 minute, until fluffy and aerated. If the icing is too thick add a little more milk, if it’s too thin add a little more powdered sugar until desired consistency is reached.
Place frosting in a piping bag fitted with the tip of your choice (I used a large star tip) and frost the cupcakes.

Recipe source:
Devil’s Food Cake- Williams-Sonoma
Chocolate Truffles- Taste of Home: New Church Supper Cookbook
Buttercream Frosting- A Lynsey Original

The Vermonter Crepe

June 19, 2013 by Lynsey 2 Comments

When I saw this crepe recipe over on Bakeaholic Mama it took me all of two seconds to determine that I was going to make it. It’s the whole sweet, savory, salty combo that I’m completely obsessed with. More times than not, I enjoy this combination of flavors in a dessert form, but this time we’ve switched it up. This time it’s in a savory dish.

I’ve long had a weakness for cheddar and apples. It’s probably one of my favorite flavor combos. Now add some honey ham, maple syrup and fried sage leaves to the mix and you’ve got an irresistable combination. The sweet honey ham, sharp cheddar cheese, crisp, sweet and tart apples all combined in a deliciously delicate crepe. It’s out of this world.

This meal comes together in no time. A few simple ingredients, tons of flavor and a meal that is sure to please everyone. These crepes are perfect and impressive enough for brunch, but also a great option for weeknight meals. They are light enough to not weigh you down but still perfectly filling. Just be sure to make plenty, because these are a crowd pleaser and people will be eating these babies like there’s no tomorrow!

The Vermonter Crepe

Ingredients:

2 Large Pink Lady or Gala apples thinly sliced (3-4 small-medium apples)
1 Cup white cheddar cheese, shredded (I used Cabot)
10-12 Fresh sage leaves
2 Tbsp oil
4-6 Slices honey ham
2 Tbsp maple syrup

Directions:

Place a frying pan over medium heat. Pour one tablespoon of oil into the pan and allow to heat. Once the oil is hot add the sage leaves and fry until crips, about 3 minutes. Remove leaves and place on a paper towel lined plate and set aside.

Pour remaining oil into the pan and place ham in the hot oil and allow to fy until crisp. Remove to a paper towel lined plate, and continue the process until all the ham is cooked.

To assemble-
Lay crepes (homemade or store bought) on a plate. In the center of each place a layer of apples slices, shredded cheddar, crumble ham over the cheese, and crumble sage leaves over the ham, and lightly drizzle maple syrup over the ingredients.

Fold or roll the crepe and serve.

Recipe source: adapted from Bakeaholic Mama

The Best Whipped Frosting

June 17, 2013 by Lynsey 10 Comments

If you were to ask my son what his favorite part of a cake or cupcake is, he would instantly and without hesitation proclaim frosting. Frosting is, by far, his favorite part. I honestly think I could give him a bowl of frosting and he would be more happy with that than with a cake topped with it. He will take a cupcake, lick all the frosting off and then give it to me without ever touching the cake part. I think that probably at least half of you would agree with Tucker on this. The boy knows the good stuff!

While I enjoy buttercream and cream cheese frosting, I think one of my all-time favorite frostings has to be whipped frosting. It’s light and airy, sweet without being overly sweet or heavy. It’s just perfect, in my opinion. I think frosting should definitely compliment the flavor of the cake without overpowering the cake’s flavor. The whipped frosting helps achieve just that.

I’ve long been on the hunt for the perfect whipped frosting, and I believe I finally found it! This frosting truly is “the best whipping frosting” I’ve ever had. It provides a light, whipped texture and a great sublty, sweet flavor but is a little more substantial than a regular whipped cream. It’s smooth, fluffy and the perfect amount of flavor. It’s the perfect frosting to help balance those rich, dense cakes.

This frosting is simple and takes little to no time to assemble. It consists of a few basic ingredients that are pantry staples, meaning no special trip to the store to get this or that. It starts by making a roux out of milk and flour. The butter and sugar are beat until light and fluffy, as usual, and then everything is combined and mixed. Voila, that’s it. I promise it’s just as easy as it sounds and as delicious as you imagined.

The Best Whipped Frosting

Ingredients:

1 Cup milk
5 Tbsp flour
2 Tsps vanilla extract
1 Cup (2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar (not powdered sugar)

Directions:

Place milk and flour in a medium saucepan over medium heat. Whisk continuously until the mixture begins to bubble lightly. Keep mixture over heat, continuing to whisk until mixture thickens. After about 7 minutes the mixture should be finished cooking, it should be the consistency of thick cake batter. Add vanilla, stir and set aside to coool completely.

Place butter and sugar in a large bowl, using an electric or stand mixer, beat on high until light and fluffy and almost white in color, about 3 minutes. The shugar should be completely incorporated into the butter.

Once the milk mixture has completely cooled, combine it with the butter mixture and beat on high until all ingredients are incorporated, about 1 minute. The texture should resemble whipped cream.

*Makes enough frosting to generously frost a 9 inch layer cake or one dozen cupcakes.

Recipe source: Can You Stay For Dinner originally from Missy Dew on TastyKitchen

Chewy, Fudgy, Quadruple Chocolate Brownies

June 14, 2013 by Lynsey Leave a Comment

I think, in general, when it comes to sweets I’m more of an ooey, gooey, chewy, fudgy person. It doesn’t matter whether it’s a cookie, bar, or brownie; when it comes to my sweets I want to be able to sink my teeth into soft goodness. I’m always searching for new desserts that will quench that craving; so I’m always saving, printing and writing recipes to satisfy my weakness.

When I saw this recipe for chewy brownies from Baking Illustrated, written by the talented and ingenious folks at Cook’s Illustrated, I instantly knew that I had a contender for one of the best fudgy brownies I had ever sunk my teeth into. When it comes to food, what ingredients to use (and why), and why the recipes work they know what they are talking about. Not only do these people know their savory foods, they also know their sweets.

I found this recipe at the perfect time. About the time that I found it, I had an intense craving for a thick and gooey brownie. That was it, I had the recipe, all the ingredients and I HAD to make it. And make it NOW. I adapted this recipe a little; adding a few different types of chocolate than what was initially called for and adding some chocolate chunks to the mix…because let’s face it, you can never have too much chocolate!

These brownies ending up being everything I had hoped for and then some. The perfect amount of chocolate without being too rich (although a tall glass of cold milk is a must), chunks of chocolate in each bite and of course chewy goodness. This meets all of my wants and desires in a perfectly good brownie. If you’re like me, love the chewy factor and judge sweets on a chewy scale then these will definitely top the scale!

Chewy, Fudgy, Quadruple Chocolate Brownies

Ingredients:

3 Oz semisweet chocolate
2 Oz bittersweet chocolate
8 Tbsp (1 stick) unsalted butter, cubed
3 1/2 Tbsp cocoa powder
3 Large eggs
1 1/4 Cups granulated sugar
2 Tsp vanilla
1/2 Tsp salt
3/4 Cup + 3 1/2 Tbsp all-purpose flour
3/4 Cups chocolate chunks

Directions:

Preheat oven to 350.

Line a 9×9 square baking pan with parchment paper. Spray with non-stick cooking spray and set aside.

Place the semisweet, bittersweet, and unsweetened chocolate in a saucepan along with the butter and place over low-medium heat and allow to melt. Be sure to stir constantly to prevent burning. Once the mixture is melted and smooth, add the cocoa powder and whisk to combine. Set aside and allow to cool slightly.

In a large bowl combine eggs, sugar, vanilla and salt and whisk to combine. While continuously stirring, pour the chocolate mixture into the egg mixture and whisk to combine. Add the flour and stir with a wooden spoon until just combined. Pour in the chocolate chunks and stir to combine.

Pour the mixture into the prepared pan, and spread evenly. Place in the preheated oven and bake until set, and a toothpick inserted into the center of the pan comes out with a minimal amount of crumbs sticking to it, about 35-45 minutes. Remove cooked brownies from the oven and allow to cool in the pan for 5-10 minutes. Remove from pan and transfer to a cooling rack and allow to cool completely.

Once the brownies are cooled completely, cut into squares and enjoy. Store in an airtight container.

Recipe source: adapted from Baking Illustrated

Back to the Basics: Crepes

June 12, 2013 by Lynsey 3 Comments

Crepes. What are crepes, exactly? Well, crepes are the French version of pancakes. Whenever I hear someone describe crepes the first thing that pops into my head is Talladega Nights. The bar scene where Ricky Bobby and Jean Girard get into a fight and Jean Girard wants Ricky Bobby to say “I love crepes”. I know…silly, right? But for some reason that scene is the first thing that comes to mind when I hear the word crepe.

Now that I’ve got that in your head, and now that you’re going to have to go watch the movie to see the scene, lets move on! Isn’t it funny how food relates to so many things; memories, movies, and so on?The next thing that pops in my mind after Talledega Nights, is the French and their love for food. They can make even the simplest of foods so incredibly sophisticated. Who would ever think of a pancake being delicate? The French.

In all reality, crepes truly are really thin pancakes. They can be enjoyed how we enjoy the thicker, fluffier pancake but they can also be enjoyed by filling and topping them with various ingredients. More times than not crepes are enjoyed as a breakfast food or even a dessert; being stuffed with fruits, sweet cheese, peanut butter and even nutella. The options are endless. The simple crepe is so versatile and has such a mild flavor that they can also be enjoyed with more savory foods and at lunch and supper.

Crepes are a few simple ingredients that are combined and mixed together then cooked in a very hot saute pan. Crepes are meant to be thin, making it easier to roll or fold them once they have been stuffed with whatever your heart desires. They are rather simple to make, but it may take a few tries before you get that perfect thickness that you’re looking for. I’ve made crepes several times and it still takes me one or two tries to get them exactly how I like them. Once you find your rhythem you’ll be on a roll, making one right after another. You’ll be a crepe making machine!

Crepes

Ingredients:

1/2 Tsp vegetable oil
1 Cup all-purpose flour
1/4 Tsp salt
1 1/4 Cups whole milk
3 Large eggs
2 Tbsp unsalted butter, melted and cooled

Directions:

Place oil in a small skillet over low heat and let sit for 10 minutes.

Meanwhile, sift flour and salt together in a small bowl. In a separate bowl combine milk and eggs and whisk to combine. Pour half of the milk mixture into the flour mixture and stir to combine. Add the melted butter and whisk to combine. Finally, add the remaining milk and whisk to combine.

Use a paper towel and gently wipe any excess oil out of the pan and allow to heat an additional minute.

Pour 1/4 cup of the batter into the center of the heated pan. Gently swirl the pan to spread the batter into an even layer to coat the entire surface. Cook the crepes until the edges start to brown and the tops start to look dry. Using a spatula, gently flip and cook for an additional 25-30 seconds.

Place cooked crepes on a cooling rack and continue with the rest of the batter.

Recipe source: Bakeaholic Mama originally from America’s Test Kitchen

Lemon Cream Pie with Raspberry Beer Sauce

June 10, 2013 by Lynsey 3 Comments

I am the cook, baker and treat maker in my family. That’s not to say that there aren’t others who enjoy making sweets from time to time, but I’m the one who finds the baking and mixing process theraputic. Other’s trudge through the baking process in order to get to the reward, the baked sweet stuff. So when birthdays role around I’m typically the one that bakes the cake, or in my brother’s case the pie. A few years ago my brother had two requests when his birthday roled around, he requested a raspberry cream cheese pie and a peanut butter pie. While he enjoyed them both, in the end the peanut butter pie won and became his signature birthday dessert.

Don’t feel bad for the raspberry cream cheese pie though, because as much as my brother enjoyed the peanut butter pie, my sister-in-law felt the same way about the raspberry one. The raspberry cream cheese pie is now her signature dessert of choice when her birthday, or any other occasion roles around. So this year, when her birthday started creeping up I already knew the raspberry cream cheese pie would be requested during her birthday gathering. Simple and easy, right?

Well, it would have been until I came across this recipe from the Beeroness. The title caught my attention first, quickly followed by the picture of the pie. This was a recipe for a lemon cream pie with raspberry beer sauce. From the instant I saw it I thought of my sister-in-laws love for her signature pie along with her love for a delicious brew. This pie seemed like a no-brainer. When I saw this I quickly sent the recipe to her and my brother wanting to know their thoughts. They were interested, intrigued and thought that we must try this!

We were not disappointed. This pie differs from others I’ve made because it calls for beer. Not only does this recipe call for beer in the raspberry sauce, but it’s also required in the actual pastry dough. Although the beer could be omitted from the pastry, it lends so much flavor without being too “beer-y” that even the non-beer lovers will enjoy it. Trust me, I know! I tested it out on a person who cannot stand beer and he loved it, he’s also using it as his “go to” pie crust recipe. So if this crust has him ditching his long-time go to recipe, then I promise you’ll love it.

The crust is chilled, baked and allowed to cool completely before being filled with the delicious filling. Speaking of the filling, let’s talk about that a minute. This filling is comprised of one of my all-time-favorite things, lemon curd. I grew up eating this stuff, and not just in tarts or various other desserts, but out of the jar and by the spoonful. But not just any lemon curd, the homemade kind, the kind that was homemade by my grandma. It’s slightly sweet and extra tangy. My favorite! She created a monster, and she also kind of created a lemon curd snob! That tart lemon curd is cooled then folded into fresh whipped cream to create a light and creamy lemon filling. On top of that creamy lemon filling is a raspberry beer sauce. It’s simply raspberries, sugar, cornstarch and beer that are simmered and allowed to reduce to create a thick sauce to spread over the top.

This pie is incredible. When you look at it, the colors just scream summer; subtle yellow and a deep, rich ruby red color. It tastes just as good as it looks. It’s a light and tart dessert, perfect for a summer day. However, if you’re not a tart lover then I would recommend serving the raspberry sauce on the side rather than spread over the top. However you decide to enjoy this pie, just make sure you make it!

Lemon Cream Pie with Raspberry Beer Sauce

Ingredients:

For the crust-
1 1/2 Cups all purpose flour
1/2 Tsp salt
1 Tbsp sugar
8 Tbsp (1 stick) butter, cold and cut in cubes
1/4 Cup IPA Beer (I used Blue Moon)

For the Lemon Cream Filling-
2 Tbsp lemon zest
3/4 Cup lemon juice
2 tbsp corn starch
5 Egg yolks
2/3 Cup sugar
5 Tbsp butter
2/3 Cup heavy cream

Raspberry Beer Sauce-
12 Oz raspberries, fresh or frozen
1 Cup powdered sugar
2 Tbsp corn starch
1/2 Cup IPA Beer (I used Blue Moon)

Directions:

For the crust-
Place 1 cup flour, salt, and sugar in a food processor and pulse to mix. Add the cubed butter and process until well combined. Add the remaining 1/2 cup of flour and pulse until well incorporated.

Transfer the dough to a bowl and add the beer. Gently mix until completely combined. The dough will be very soft. Form the dough into a disk, wrap in plastic wrap, place in refrigerator and chill for at least 2 hours.

For the Filling-
Combine lemon zest, lemon juice, cornstarch, egg yolks, and sugar in a saucepan. Whisk to combine. Add the cubed butter and place pan over medium heat, stirring constantly until thickened, about 12 minutes. Transfer to a medium bowl and cover with plastic wrap, chill until just under room temperature, about one hour.

To bake-
Preheat oven to 350.

Lightly flour a clean working surface. Turn the chilled dough onto the prepared surface and roll out to fit a 9 inch pie plate. Press the dough into the pan, trim off any excess dough. Using a fork, prick the bottome of sides of the dough several times. Line with a sheet of parchment paper and fill the pie with baking weights or dried beans.

Place in the preheated oven and bake for 18-22 minutes, until crust is golden brown. Remove the baked crust from the oven and allow to cool to room temperature. Remove the pie weights or beans.

Pour the heavy cream into a large mixing bowl and whip/beat on high until soft peaks form, about 3 minutes. Add the cooled lemon curd, 1/2 cup at a time, and gently fold into the whipped cream. Once all of the lemon curd has been incorporated into the whipped cream, pour into the cooled crust. Place in the refrigerator and chill until set, about 1 hour.

For the raspberry beer sauce-
Place a large saucepan over medium high heat and add the raspberries, powdered sugar, cornstarch and beer, stir to combine. Stir the mixture frequently until thickened, about 10 minutes. Remove the mixture from heat and allow to cool to room temperature. Once the mixture has cooled, pour over the chilled lemon cream layer. Return to the refrigerator and chill for an additional hour. Keep chilled until ready to serve.

Recipe source: The Beeroness

White Chocolate Cherry Granola

June 7, 2013 by Lynsey Leave a Comment

Are you an early riser? One that has plenty of time to get everything done that needs to be done before walking out the door and with time to spare? Or are you one of those people that sleeps until the last possible minute before barreling out of bed after pushing the snooze for the umpteenth time, running around like a crazy person trying to get ready and run out the door to make it to work on time?

I am the early riser in my house. I’m not a wake-up at the crack of dawn early rise, I mean I could definitely afford to get up a little bit earlier than I do but I am a early rise. I don’t know if it’s necassarily by want that I’m the early riser, but I am the early riser in my house. In the mornings I not only have time to get myself ready, but I have time to make smoothies for myself and Spencer as well as do a few odds and ends. As much as I cringe as the sound of the alarm blaring, I do enjoy not running around like a chicken with my head cut off. Having quick, and healthy options for breakfasts definitely helps to keep me on track to getting out the door in a timely manner.

Granola is one of those things I’m not only addicted to, but that I love having on hand. While it’s a great option for breakfast, it’s also the perfect treat to have on hand for an afternoon snack or pick-me-up. It’s so easy and transportable; put some in a plastic bag and toss it in your purse, keep some in a plastic container in the car for a snack on the go or for a treat to keep the kids hunger contained until you get home.

Probably one of my favorite things about homemade granola is just how easy it is to make. Not only is it incredibly easy, it’s also customizable. You can make your own granola, control what goes in, and customize it to your tastes. It’s also a fun snack to make with the younger “chefs” who love helping in any way possible. Granola is that perfect thing to let the those little chefs have freedom in the kitchen and let their imagination go wild with flavor combinations. While plain ol’ granola with a touch of honey and some nuts is delicious, the options are endless and there are tons of things that can be added to twist things up and turn that flavor up just one more notch.

This white chocolate cherry granola is just one of the many varieties of granola that you can make. I love the combination of the tart cherries, sweet and crunchy granola and the hints of smooth white chocolate. It’s amazing and so addicting. It’s like candy. The best part is it takes very little time to make. I guess that’s one of the many reasons I love making my own granola; it’s fun and it’s so easy! I highly recommend this granola, but I also encourage you to get adventurous and try some of your own, favorite flavor combos. Once you make your first batch of granola, you won’t stop!

White Chocolate Cherry Granola

Ingredients:

2 Cups old fashioned oats
3 1/2 Tbsp flax seeds
1/3 Cup almonds, roughly chopped
Pinch of salt
3 Tbsp raw honey
2 1/2 Tbsp unsalted butter
1 Tbsp apple juice
1 1/3 Cups dried cherries
2 ounces white chocolate
1/2 Cup white chocolate chips

Directions:

Preheat oven to 325.

In a large bowl combine oats, flax seeds, almonds and salt and stir to combine. Set aside. Spray a rimmed baking sheet with non-stick cooking spray and set aside.

Place honey, butter and apple juice in a small saucepan and place over low-medium heat and allow butter to melt. Stir to combine. Once the butter has melted, increase heat and bring to a bubble. Once the mixture has started bubbling, allow mixture to boil 1 1/2 minutes, stirring constantly. Remove from heat and pour over the oat mixture and stir to combine and until everything is fully coated.

Transfer to the prepared baking sheet and spread into an even layer. Place in the preheated oven and bake for 20-25 minutes, until golden brown. Stir mixture every 5-10 minutes. Once the mixture is toasted remove from oven and allow to cool completely.

Once the mixture has cooled add the dried cherries and toss to combine. Melt the white chocolate in the microwave, stirring every 10 seconds, and drizzle over the granola. Let chocolate set, until cool, then stir the granola to coat in the white chocolate. Allow chocolate to dry, add chocolate chips and toss to combine. Store in airtight containers for up to two weeks.

Recipe source: A Lynsey Original

Ranch BLT Wraps

June 6, 2013 by Lynsey Leave a Comment

I think my love for anything BLT and bacon is abundantly clear by now. I have a weakness for that salty crunchy goodness that is bacon. I love the combination of bacon, lettuce and tomato. It’s delicious, refreshing and it hits all the notes. BLT’s are a classic, a few simple ingredients that go together perfectly.

Last week I shared a recipe for an open faced sandwich with you that included two ingredients of the famous trio, and that got me craving that famous trio. I ~~wanted~~ needed a BLT like nobodies business. I wanted to do something a little different though, I didn’t want a sandwich so I started thinking and tossing ideas around. Finally I decided to make a wrap. Wraps are easy, portable, quick to assemble and add a twist to the normal ol’ sandwich.

I took this classic trio, added avocado and some Greek yogurt based ranch dressing and combined it all and wrapped it up in a whole wheat flatbread. It’s delish. It’s got the salty, crunch bacon, crispy cold lettuce, ripe, juicy tomatoes and buttery avocado all drizzled with a little cool, ranch dressing and it’s all wrapped up in a light and flavorful flatbread. There’s a little taste of everything in each bite. This is a fun and simple way to jazz up the classic BLT.

Ranch BLT Wraps

Ingredients:

1 lb bacon
1 Medium tomato
1 1/4 Cup shredded lettuce
1 Ripe avocado
4 Pieces flatbread

For the dressing-
1/3 Cup plain Greek yogurt
2-2 1/2 Tbsp Ranch dressing mix
1 Tbsp milk

Directions:

Cook bacon until crisp. Transfer to a paper towel lined plate and set aside.

Remove seeds from tomato and dice and set aside. Cut avocado in half, remove seed and skin and thinly slice.

For the dressing-
combine yogurt and 1 1/2 tablespoons of dressing mix and stir to combine. Add more dressing mix if you want more of the ranch flavor. Add milk, 1/2 tablespoon at a time until desired consistency is achieved. *I wanted mine thicker, if you want a thinner consistency add more milk until you reach the consistency you want.

To assemble-
Spoon one tablespoon of dressing on the center of the wrap and spread into an even layer. Cut three pieces of bacon in half, lengthwise and place in the center of the wrap. Place two tablespoons of each; tomatoes and lettuce against the bacon, followed by a few slices of avocado. Drizzle an additional tablespoon of dressing over the bacon. Fold in the outer edges, then roll (like a burrito).

Repeat the process with the remaining 3 pieces of flatbread.

Recipe source: A Lynsey Original

Chicken Ceasar Grilled Flatbread Pizza

June 5, 2013 by Lynsey Leave a Comment

Lately I’ve fallen off the bandwagon. The cooking bandwagon. The past month has been crazy, chaotic and just down right busy. Since I’ve been going non-stop, felt pulled in a thousand different directions and had things pop up during the week that are out of the norm I’ve found myself out of the kitchen more than I find myself in it. And folks, that’s just not normal. Not normal at all, I tell ya. We fell in a rut of eating meals that I had previously made and frozen as well as going out to eat. We depleted quite a bit of the freezer meals I made as well as blew quite a bit of money (that we usually don’t spend) on eating out. All things that are not in the norm for my family.

The past week or two I’ve started to feel my groove again and I’ve been getting back on my normal schedule and routine. With that, I’ve been able to meal plan (which defintely helps me stay on my A-game), be back in the kitchen on a regular basis not only making healthy and well balanced meals for my family, but also able to experiment with some recipes I’ve been working on as well as work in a little baking therapy. Boy does it feel good. I actually love being in the kitchen; it’s my happy place and my therapy so it feels good to be back.

Do you ever have those days, weeks, months where you just have so much going on and you feel like you don’t have time? Don’t have time for anything, let alone to make a meal that’s delicious, well balanced and good for your family? I think we’ve all been there. I’m always looking and trying to think of new ideas and recipes to help me get a tasty meal on the table in not a lot of time. We all have those hectic times in life but our family and stomachs shouldn’t suffer because of the craziness.

This chicken ceasar grilled flatbread is one of those meals that will help you when you are having one of those moments. Those moments when you’re just too busy to turn around, let alone cook. It’s a few simple ingredients that come together in no time and allow you to get a quick and tasty meal on the table in about 20 minutes. Yes, 20 minutes! You can’t beat that.

Chicken, Ceasar salad and garlic bread go together perfectly. This flatbread pizza takes all of those things and combines them to make a chicken ceasar pizza that is light, refreshing and delicious. It’s a great twist on a classic ceasar salad with a baguette or garlic breadsticks on the side. The flatbread toasts up quickly, providing a nice and crispy base for the pizza. Rubbing the garlic on the toasted bread gives a great burst of garlic flavor without overpowering all the other flavors in this dish. This meal is delicious, easy and super quick to put together and it’s light and refreshing. It’s a perfect quick meal and ideal for those warm summer days ahead!

Chicken Ceasar Grilled Flatbread

Ingredients:

1 Large boneless, skinless chicken breast*
4 pieces of Flatbread, your flavor of choice
1 Package Ceasar salad kit
1 Clove garlic
Olive oil

*Rotisserie chicken can be used in the place of the chicken breast. Simply remove the chicken from the bone, give it a rough chop and toss with the salad. You can cut the prep time in half if you do this, meaning you can have your dinner on the table in about 10 minutes.

Directions:

Cut the chicken breast in half, lengthwise. Season with salt and pepper and drizzle with olive oil. Set aside until grill pan is hot.

Place grill pan over low-medium heat. Drizzle the grill pan with olive oil or non-stick cooking spary then place the seasoned chicken on the grill pan and cook until cooked through, about 4-5 minutes per side (depending on thickness). Remove chicken from pan and transfer to a plate, tent with foil and set aside to rest.

Meanwhile, reduce heat to low and return grill pan to the heat. Crush the garlic clove and rub over both sides of each flatbread. Drizzle more olive oil on the grill pan the place the flatbread on the oiled pan. Cook until toasted and lightly crispy, about 2 minutes on the first side and 1-1 1/2 minutes on the other side. Remove from grill pan, rub with garlic clove again and set aside. Continue with remaining pieces of flatbread.

Once the chicken is cool enough to handle, cut into bite-sized pieces. In a large bowl combine the lettuce and dressing and toss to combine. Add the chicken and half of the cheese and toss again. Divide the salad evenly among the four pieces of flatbread, spread the lettuce mixture to coate. Top with additional cheese, season with salt and pepper, if desired and serve immediately.

Recipe source: A Lynsey Original

Pasta Salad with Creamy Lemon Balsamic Dressing

June 4, 2013 by Lynsey Leave a Comment

I love summer for many reasons; but probably one of the biggest things I look forward to during the summer is all the fresh fruit and vegetables. When spring comes around Spencer and I start talking about the garden and what all we want to try to grow. While we love all of our fresh veggies, tomatoes are always the first thing to go in the ground every. single. year. We love tomatoes. Tucker is right there with us. Last year, we not only planted our normal tomato plants, we also picked up a grape tomato plant to see how that would do. Well, let me tell ya, it was a hit. It would be half a second from the time we walked out the back door until Tucker made a B-line for the garden and for his “little tomato plant”. He would pick the things right off the vine and pop them in his mouth! He loves them. Things haven’t changed much, he still spots the tomatoes and as soon as he puts his hands on them he starts popping them in his mouth just like candy.

Now that summer is here, our garden in looking good and our plants are in full bloom. I’ve already used my herbs several times, but we’re still waiting on the plants to start producing some veggies. I’ve started craving fresh vegetables, and just couldn’t practice patience anymore so I scooped some up while I was at the store so I could make a pasta salad packed full of summer’s finest.

I love pasta salad. It’s perfect for summer. It’s light, refreshing and a perfect side to accompany the big cookouts that summer’s so famous for, but can easily be enjoyed as a main course, as well. It’s so versatile and the options for add-ins are endless. You can use fresh herbs and vegetables, but roasted vegetables add another level of flavor and texture too. Pasta salad is also one of those dishes that can be assembled ahead of time and is perfect to serve to a big crowd. It’s easy, delicious and can be make for very little cost. Again, making it perfect for all those summer gatherings.

I’ve made several different types of pasta salad over the years, some with creamy dressings while others were tossed in a light vinaigrette and all varieties are delicious. While I do love the creamy texture mayonnaise brings to many dishes, during the summer I try to stay away from the heavy, mayonnaise laden recipes. Not only because they tend to make you feel weighed down, but it’s also not the best thing to let sit out for hours on end in the hot, summer sun. This pasta salad has that creamy element to it, but no mayonnaise! A simple mixture of lemon white balsamic vinegar, Greek yogurt and a little olive oil is all it takes to get that creamy element! But don’t worry, if you don’t have access to the delicious white balsamic, just sub a couple tablespoons of lemon juice in place of the balsamic!

This particular salad is made with sweet peppers, avocado, tomatoes and parsely. All of the ingredients are delicious on their own but meld together so well. I love the pasta paired with the buttery avocado, fresh ripe tomatoes, the mini bell peppers with the pepper flavor and a touch of sweetness, salty feta cheese and it’s all coated in a light creamy lemon dressing. I served this as a side with some delicious baked lemon chicken, but you could easily enjoy this as a main course too. For all of those people that need meat with their meals, just chop up some baked chicken or use some rotisserie chicken (lemon pepper we be delish) and toss in the salad and you’ve got a delicious one-pot meal perfect for those hot summer days.

Pasta Salad with Creamy Lemon Balsamic Dressing

Ingredients:

1/2 lb small cut pasta (I used Rotini)
1 Cup grape tomatoes, halved (quartered if large)
3 Sweet mini peppers, 1 red, 1 orange and 1 yellow, chopped
1 Ripe avocado, seed removed and chopped
2 1/2 Tbsp Feta crumbles
2 Tbsp fresh flat leaf parsley, roughly chopped
Salt and pepper, to taste

For the dressing-
2 Tbsp lemon flavored white balsamic vinegar*
2 1/2 Tbsp plain Greek yogurt
3 1/2 Tbsp olive oil

*If you don’t have access to lemon white balsamic you can substitute fresh squeezed lemon juice.

Directions:

Bring a large pot of water to a boil. Season with salt and add pasta. Cook pasta until aldente, according to package instructions. Drain and set aside.

In a small bowl combine white balsamic vinegar and Greek yogurt and whisk to combine. While whisking continuously, stream in the olive oil and continue stirring until ingredients are incorporated. Set aside.

In a large bowl, combine pasta, tomatoes, and peppers and toss. Add dressing and stir to completely coat ingredients. Add the parsley, avocado and Feta and gently toss to incorporate. Season with salt and pepper and serve.

-This pasta can be served cold or room temperature.
-If making ahead of time, mix in everything but the parsley, avocado and Feta and place in the refrigerator. Add those ingredients right before serving.

Recipe source: A Lynsey Original

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