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Lynsey Lou's

Enjoying Life One Bite at a Time!

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Grilled Coconut-Lime Tilapia Tacos with Kiwi Salsa

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I think I may have a problem, an addiction, to be quite clear.  I think am addicted to fish tacos.  I don’t know what it is about them but I love them and I quickly save every fish taco recipe I come across.  Now that I have that off my chest, I will now say that I have yet another fish taco recipe!  And boy, oh boy, it is good. 

These tacos are, in one word, amazing.  Fish tacos are almost a fushion food.  A mix of the traditional Mexican taco, and seafood.  And it works.  This fushion makes for a wonderfully filling meal, full of flavor and it doesn’t weigh you down.  The name alone is enough to real you in and transport you to your own private island.  If the name doesn’t do it then one bite of these will send you into paradise!

The tacos are given a slightly tropical flavor by starting out in a marinade of coconut milk, lime zest and a few other seasonings.  After soaking in this marinade for at least a couple of hours the fish is then grilled until flaky then placed on a warmed flour tortilla.  If that isn’t enough to get your taste buds going, the fish is then topped with a sweet, and slightly spicy salsa made with kiwi, jalapenos and cilantro, just to name a few things.  This salsa is delicious alone, but really completes the taco and adds a bright, and fresh flavor to the dish.  To finish assembling the taco add fresh avocado, lettuce, freshly squeezed lime juice and more cilantro (can you ever have too much cilantro?) and get ready to be transported to a happy place!        

Grilled Coconut-Lime Tilapia Tacos
*Kiwi salsa recipe follows

Ingredients:

6 Tilapia filets
1/3 Cup coconut milk
1 Tsp freshly grated lime zest
3 Cloves garlic, minced
1/2 Tsp salt
1/2 Tsp pepper
Whole wheat tortillas

Optional toppings: avocados, shredded lettuce, cilantro

Directions:

Combine coconut milk, lime zest, garlic, salt and pepper in a storage bag or shallow container and stir.  Add the tilapia filets, seal the bag or container, and give a gentle shake to coat.  Place in the refrigerator and all to marinate at least 2 hours before cooking, or up to 24 hours.

Preheat grill, or grillpan, to medium-high.  Once the grill is preheated, lightly spray with non-stick cooking spray and add tilapia.  Cook for 3-4 minutes per side, until fish flakes with a fork. 

To assemble, place shredded lettuce on a warmed tortilla, top with flaked fish, avocado, fresh lime juice, kiwi salsa and cilantro.  Enjoy!

Simple Kiwi Salsa

Ingredients:

4 Kiwi fruit, peeled and chopped
2 Tbsp red onion, finely chopped
1/2 Jalapeno, chopped
3 Tbsp cilantro, chopped
1 Tsp lime zest
1/2 Tsp lime juice
Salt and pepper, to taste

Directions:

Place all ingredients in a bowl and mix to combine.  Cover and chill until ready to serve.

Recipe source: barely adapted from How Sweet It Is

Creamy Taco Mac

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I love recipes like this.  They are so easy to throw together, delicious, comforting and instant classics.  Ashley simply referred to this recipe as “better for you hamburger helper” and I think that description fits perfectly.  I, personally, have never had Hamburger Helper but I know may people who have and who utilize this convenience food.  With life being so chaotic we all need a little help every now and then and that’s when the box comes in handy.  I believe this creamy taco mac still gives you the same convenience but utilizes items already in your pantry. 

This recipes includes simple ingredients that are staples in pretty much every pantry.  Although I used ground turkey, ground beef or ground chicken could easily be used it it’s place.  This meal is full of flavor and a fairly well-balanced meal.  It’s the perfect option for a quick, week night meal.  The addition of tomatoes and onions also gives extra veggie power to this meal.  This is perfect served on it’s own, but would also go well with a green salad and garlic bread.  This was a crowd pleaser at our house and I’m sure it will be one at yours, as well.

Creamy Taco Mac

Ingredients:

1 1/4 lbs ground turkey
8 Oz (1/2 pound) dry pasta
1 Small onion, diced
1 Clove garlic, minced
1 (14 oz) Can diced tomatoes
4 Tbsp taco seasoning
3 Oz cream cheese, room temperature
1/2 Cup sour cream, plus additional for serving
Salt and pepper, to taste
Shredded cheddar cheese, for serving

Directions:

Bring a large pot of water to a boil.  Season water with salt and cook pasta according to package instructions.  Reserve 1 cup pasta water then drain pasta.

Meanwhile, in a large skillet or saute pan, cook turkey over medium heat until no longer pink.  Add the diced onions to the turkey a few minutes before turkey is done cooking.  Once turkey is cooked through add the garlic and cook until fragarent, an additional 30 seconds.  Mix in the diced tomatoes and taco seasoning and allow to simmer about 5 minutes.  Stir in cooked pasta, sour cream, cream cheese and 1/2 of the reserved pasta water, continue stirring until sour cream and cream cheese is melted and the sauce is well blended.  If the mixture is too thick add the remaining pasta water 1/4 cup at a time.  Season with salt and pepper.  Simmer over medium heat for an additional 5 minutes, until sauce has reduced slightly.  Remove from heat and transfer to serving dishes.  Top with shredded cheese, sour cream and green onions, if desired.

Recipe source: slightly adapted from Delish

Black Bean, Corn and Tomato Salad

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The warm weather is here and it’s only April.  Summer is rapidly approaching; it’s time for grilling, picnics, vacations and more.  It’s time to shed the coats and sweaters and break out the shorts, t-shirts and bathing suits (eeekkk)!  Along with packing up those heavy winter wools, it’s also time to say fairwell to those soups, stews and chilis we all love during the winter months and hello to the lighter dishes we relish so much in the spring and summer!

I have the perfect, light and refreshing side to share with you.  This salad is packed full of vegetables and flavor.  It’s the perfect dish for those hot summer days, those days you don’t want something hot or heavy.  Although this dish is light is definitely satisfying and it’s perfect for any bbq, picnic or outing you may have coming up in these warm months.  The best part about this salad is it’s a cinch to throw together, it can be prepared ahead of time and the longer it sits the better it tastes!

Black Bean, Corn and Tomato Salad

Ingredients:

1 (15oz) can black beans
1 (15oz) can corn
1 Cup grape tomatoes, quartered
1/2 Tsp cumin
1/2 Tsp lime zest
1 1/2 Tbsp fresh squeezed lime juice     
2 Tbsp cilantro, chopped
Salt and pepper, to taste

Directions:

Pour black beans and corn in a strainer, drain and rinse.  Transfer the black beans and corn to a medium bowl.  Add the tomatoes, cumin, lime zest, and lime juice and stir to combine.  Add the cilantro, season with salt and pepper if desired.  Taste and add a touch more lime juice, if desired.  Store in refrigerator until ready to serve.

To store, place in a well-sealed container and store in the refrigerator for up to 4 days. 

Recipe source: A Lynsey Original

Soft Banana, Peanut Butter, Chocolate Chip Cookies

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Whew!  That’s a mouth full.  With such a long name these cookies have to deliver on taste.  And I guarantee they do!  They are light, fluffy, thick and chewy.  The texture is almost cake-like.  If you like cake-y cookies, these are for you.  They are packed full of flavor witht he mixture of bananas, peanut butter and chocolate chips.  I mean, with these flavor combinations you honestly can’t go wrong.  These cookies are actually almost healthy.  At least, that’s what I’m telling myself!  Why is it healthy, you ask?  Well, silly, because it includes bananas.  Bananas are good for you.  Bananas are in this cookie, therefore making this cookie good for you!  Right?  Sounds like a good theory, doesn’t it?  (It’s kind of like that mindset of ordering a double cheeseburger, extra large fries and a large Diet Coke…because the Diet Coke cancels out all of the bad stuff)  

These cookies are a cinch to throw together, coming together in no time at all.  I, personally love the combination of chocolate and peanut butter.  Chocolate and bananas. Bananas and peanut butter.  So combining those three loves together to make one super flavorful cookie seemed like a no-brainer.  They are also the perfect way to use up some of those bananas that are on the verge of having to be thrown out.  You know, those bananas that you buy intending to eat with your morning cereal that you just didn’t get around to eating because you woke up late and were too busy running around like a mad person trying to get to work on time just to let them get incredibly ripe so you can make a delicious banana dessert with their mushy gooeyness!  Yes, use those bananas to make these cookies.  You will have a soft, delicious cookie in no time. 

Be sure to try one or two…maybe three of these straight from the oven.  They are delicious…and you have to test them before you share them, right?  It’s only the right thing to do!  They were a hit with everyone I shared them with.  Even my own, little cookie monster loved them! 


Soft Banana, Peanut Butter, Chocolate Chip Cookies

Ingredients:

2 3/4 Cups flour
1/2 Tsp baking soda
1 Tsp baking powder
1 Tsp salt
1 Cup brown sugar
1/2 Cup granulated sugar
6 Tbsp unsalted butter, room temperature
8 Tbsp (1/2 cup) creamy peanut butter
2 Eggs
2 Bananas
1 1/2 Cups chocolate chips

Directions:

Preheat oven to 350.  Line a baking sheet with a silicone baking mat and set aside.

In a medium bowl sift together the flour, baking soda, baking powder, and salt and set aside. 

Place bananas in a bowl and mash to with a fork. Set aside.

Place the butter, peanut butter, brown sugar and granulated sugar in a mixing bowl and cream on medium until fluffy, about 2-3 minutes.  Add the eggs, one at a time, mixing well after each addition.  Reduce mixing speed to low and slowly add the flour to the peanut butter mixture and mix to incorporate.  Add the mashed bananas and mix to combine.  Remove bowl from mixer and fold the chocolate chips into the mixture, using hands if you need to.

Using a 1/4 cup scoop the cookie dough and roll into balls.  Pull the in half.  Place rough side (inside of the ball) face down on the cookie sheet, then stack the other half on top, with the rough side facing up.  Repeat process with remaining dough.  Place in oven and bake until golden brown, about 13-15 minutes.  Remove from oven and allow to cool on cookie sheet for 5 minutes, then remove to a cooling rack to allow to cool completely. 

Recipe source: A Lynsey Original, cookie/baking technique How Sweet It Is

Homemade Taco Seasoning

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Tacos are a house favorite in my house.  Tacos, seem to be a popular staple in many peoples menus.  It makes sense.  They are tasty.  Incredibly easy.  Pretty healthy…hey…I said pretty healthy, not completely healthy. And let’s not forget fun.  There are those times where I get a a craving for tacos, not just any kind of taco, but homemade tacos.  There’s nothing special about my homemade tacos, but they are different than the kind you get from the fast food joints.  Once I sink my teeth into that taco I begin to float on cloud 9.  What can I say?  I love them.      

Now cravings have a funny way of coming on and they don’t care if your pantry is stocked with all the necassary items to quench your craving or not.  And that’s just what happened to me when I got an unwavering craving for tacos.  Assuming I had everything on hand, I started browning the meat like normal.  When the time came to add the seasoning, there wasn’t a packet to be found.  After quickly “googling” taco seasoning I came across a plethora of taoc seasoning recipes.  I looked over the ingredient list, then checked my pantry and discovered I had everything I needed to make homemade taco seasoning.  After throwing the seasoning together, with very little effort, I quickly finished making my tacos and then quenched my craving!

This seasoning can be thrown together with little to no effort.  Every ingredient in this recipe is a staple in my pantry, and probably is in yours, as well.  I promise it tastes every bit as good as the seasoning in those little packets; and it’s preservative free! 
 
Homemade Taco Seasoning

Ingredients:

4 Tbsp chili powder
3 Tbsp plus 1 tsp paprika
3 Tbsp ground cumin
1 1/2 Tbsp onion powder
1 1/2 Tsp garlic powder
1/4 Tsp cayenne pepper
1 Tsp black pepper
1/2 Tsp sea salt

Directions:

In a medium bowl combine chili powder, paprika, ground cumin, onion powder, garlic powder, cayenne pepper, pepper and salt and stir to combine.  Store in an airtight container until ready to use. 

To prepare taco meat: use 2 heaping tablespoons of seasoning and 1 cup of water for 1 pound of ground meat.  Allow mixture to simmer until liquid is almost completely gone.

Recipe source:  slightly adapted from Use Real Butter, originally from Mex Recipes

Cinnamon Crisps

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I have a feeling if I keep this up I will personally be responsible for putting you into sugary, carb overload.  Between the brown butter banana muffins, overnight cinnamon rolls, and blueberry muffins I’ve recently posted, I could honestly put someone in a carb induced coma.  I think I have a slight obsession with breakfast pastries and as of late it seems like I am acting on that obsession and making Every. Single. Breakfast item I come across or can dream up.  If I keep this up for much longer I don’t know how good it will be for any of us.  Of course we’ll love the taste and deliciousness of each and every carb loaded breakfast goody, but our bodies will hate us. 
                   
These cinnamon crisps seem like they could possibly be the love child of a cinnamon roll, with the warm gooey filling, and a crunchy cinnamon doughnut.  The base of this wonderful dessert breakfast item is a slightly sweet bread, that is a tad less light and fluffy than a cinnamon roll (just because of the mashing of the roll in the later part of the recipe).  The whole base, actually, utilizes the same process as cinnamon rolls do.  Roll the dough, evenly spread the filling, roll it up into a log and cut into equal portions.  The next step is where it differs; rather than allowing it to rise and become the light and fluffy roll we all know, the dough is smashed down to form a more flattened out version of a cinnamon roll.  The dough then rests for half an hour and then smashed again.  After that the flattening process, these sweet little beauties get to take a swim in melted butter and are then sprinkled with a sweet cinnamon-sugar topping.  I know these look good right now, practice patience, pop them in the oven and all the heat to do it’s magic.  Once they are golden brown, allow them to cool slightly (or for as long as you can possibly stand), pour your coffee and enjoy.  These rolls are delicious, buttery and sweet.  They are full of flavor and they literally melt in your mouth.  Oh, and don’t let an ounce of that sugary sweetness go to waste, that sugar that has fallen off the rolls onto the pan, cooled and become hard….don’t throw it away.  No, no, no…that is a delicacy..eat it alone, sprinkle it on a scoop of vanilla ice cream.  Or even better, top one of these hot rolls with a scoop of ice cream and then top it with these hardened sugary treats!

These were a huge hit in my house.  My family not only enjoyed them fresh from the oven, but for a few days after as well.  This is the perfect weekend treat for you to serve up to your loved ones!

Cinnamon Crisps

Ingredients:

For the roll-
4 Cups all-purpose flour
1 Package (2 1/4 Tsp) active dry yeast
1 1/4 Cups warm milk
1/4 Cup unsalted butter, room temperature
1/4 Cup sugar
1 Tsp salt
1 Egg

For the filling-
3/4 Cup brown sugar
1/2 Cup granulated sugar
1 1/2 Tsp ground cinnamon
1/4 Cup unsalted butter, melted
6 Tbsp unsalted butter, room temperature

For the topping-
1/2 Cup sugar
1/2 Cup brown sugar
1 Tsp ground cinnamon
1/4 Cup pecans, toasted and roughly chopped
1/4 Cup unsalted butter, melted

Directions:

For the filling-

Combine brown sugar, granulated sugar, cinnamon and melted butter in a medium bowl and stir to combine. Set aside.

For the topping-
Combine granulated sugar, brown sugar, cinnamon, and pecans, stir to combine. Set aside.

For the rolls-
Combine 2 cups flour and yeast in a large bowl and stir to combine.  In a separate bowl combine milk, butter, sugar and salt and stir to incorporate ingredients.  Add the milk mixture to the flour mixture and beat, using an electric mixer on medium-high, for 1 minute.  Reduce mixer speed to low, add egg and beat for an additional minute.  Once incorporated, increase speed to medium and beat for 3 minutes.  Gradually add remaining flour, 1/4 cup at a time, until a soft dough is formed.

Turn dough onto a floured surface; kneading until smooth and elastic, about 6-8 minutes.  Liberally grease a large bowl, place dough in bowl, turning to coat, cover and allow to rise in a warm place until doubled in size, about 1 hour. 

Preheat oven to 400.  Spray a baking sheet with non-stick cooking spray, set aside.

After the dough has risen, punch down.  Turn the dough onto a floured surface and divide into two equal portions.  Roll each piece into a 12 inch square.  Spread equal amounts of butter onto each square (3 tablespoons per square).  Spread each with half of the filling, roll up tightly, pinching the seems to seal.  Cut into 1 inch slices and place on prepared baking sheet.  Cover the rolls with waxed paper, using the palm of your hand flatten each roll into 3 inch circles.  Cover rolls with clean kitchen towel and allow to rise and additional 30 minutes, until doubled in size.  Remove towel, cover with wax paper and flatten again, this time in 5 inch circles. 

Brush the rolls with melted butter, sprinkle with cinnamon-sugar topping, top with wax paper and press the mixture into the rolls.  Discard waxed paper.  Place in the preheated oven and bake for 10-12 minutes, until golden.  Do not overbake.  Remove from oven, allow to cool slightly then serve.

Recipe source: Adapted from The Taste of Home Cookbook

Cheesy Chili Mac

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Being in the kitchen, cooking and baking is a passion of mine.  I enjoy making delicious meals and baked goods for my family and friends.  I also enjoy trying new recipes and techniques and pushing myself outside my comfort zone.  There is something so rewarding and gratifying about taking raw and fresh ingredients that alone aren’t that impressive and combining them to make something amazing.  Something that is worthy of sitting on a plate in a fine restaurant.  Normally time is not an issue to me; I go in the kitchen and start working on a meal with the mindset of “when it’s done, it’s done and we’ll eat”. 

Now, in a my perfect world I would always have time to make a delicious and elaborate meal that may (or may not) be very time consuming.  But if we’re talking about the real world where I work full time, have a 2 year old and I have to have a decent and balance meal on the table in a timely manner I don’t have the luxury of making a labor and time intenssive meal every. single. night.  Normally from the time I walk in the door until the time the Tucker goes to bed I’m running.  Running to make supper.  Running to clean the kitchen.  Running to get Tucker bathed and ready for bed…then finally in bed.  By the time my day ends and I can sit and relax it feels like I have run a marathon.  So having fancy 5 star quality meals aren’t in the picture…during the week at least!

So, during the week simple is great.  Simple is a lifesavor.  Simple, one pot and good…now that’s awesome!  That’s exactly what I got when I tried this cheesy chili mac.  This recipe has been floating around the blogasphere for some time now…I think I might actually be the only person who hasn’t tried this…ssshhhh, dont’ tell!  Since so many people have tried it, I knew all the raving wasn’t for nothing.  This meal has everything in one dish; starch, protien, vegetables and dairy.  This cheesy pasta dish is also the perfect way to sneak a few extra veggies in for those kiddos (and big kids adults) who don’t normally eat their veggies.  This meal is quick, satisfying and full of flavor.  This is also one of those meals that is just as good for leftovers as it was initially.  I am so happy this meal was a hit with my family; it was a cinch to pull together and it’s perfect for those crazy weeknights.  I’m sure this will be making regular appearances in a meal rotations! 

Cheesey Chili Mac

Ingredients:

1 Tbsp vegetable oil
1 Small onion, finely chopped
4 Cloves garlic, mined
1 Pound ground beef
1 Can Rotel
1 (15oz) Can black beans, drained and rinsed
1 (15oz) Can diced tomatoes
1 Tbsp chili powder
1 Tbsp cumin
1/2 Tsp salt
1 Tbsp brown sugar
1-1 1/2 Cups water
2 Cups small pasta
4 Oz cream cheese
2 Cups Mexican shredded cheese blend
1/4 Cup cilantro, chopped

Directions:

Place a large skillet over medium heat.  Add oil and allow to warm for about 30 seconds.  Once the oil is heated add the onion, chili powder, cumin, and salt and cook, stirring frequently until onion is translucent, about 5 minutes.  Add the garlic and brown sugar and cook for 1 minute more.  Add the ground beef and cook through.

Add the 1 cup water, Rotel and pasta to the pan and stir to combine.  If the pasta is not covered by liquid add the remaining 1/2 cup.  Cover the pan, increase heat to medium and allow pasta to cook until al dente, about 12 minutes.  Add the tomatoes and beans and stir, once combined add the cream cheese and stir until incorporated.

Remove from heat, add 1 cup of cheese and stir to combine.  Sprinkle remaining cheese over the pasta mixture, cover and allow to stand for 2 minutes.  Sprinkle with chopped cilantro and serve.

Optional additional toppings- sour cream, green onions, and/or additional cheese

Recipe source: Adapted from Cook’s Country via The Jey of Cooking

Sausage Cheese Kolache

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I have to start out by saying Thank you! Thank you! Thank you to Shawnda of Confections of a Foodie Bride for sharing this recipe!  I have long been a fan of Kolaches.  You know those delicious, lightly sweet pastries at the doughnut shop that are filled with sausage and cheese and baked to golden perfection?  You know what I’m talking about!  They are the perfect way to start your mornings; a slightly sweet bread encasing a savory and spicy combination of smoked sausage and cheese.  I love them and have a slight weakness for them.

If I didn’t have a problem before, I definitely have a problem now.  Recently I have had an undeniable, unquenchable craving for these breakfast pastries.  I mean a craving so strong that every Saturday morning for oohhh, the past month or two I have gone to the doughnut shop and purchased some of the Kolaches just hoping to finally satisfy my craving.  While it does satisfy me at that point in time, when the next Saturday rolls around I find myself getting in the car and heading for the doughnut shop.  Yes, folks, I have a problem.  And now I have an even bigger problem because I can now make these delicious pastries all for myself in the comfort of my own home.  Uh oh!  I think a monster is being created in front of your very eyes. 

This Kolache recipe requires a few simple ingredients, a little time and not a lot of work.  Could making a delicious breakfast pastry get any better than that?  I think not!  This particular recipe requires a chilling period, a time in the refrigerator for as little as 4 hours or overnight.  Since the chill time can be as long as overnight this is another one of those breakfast items where the bulk of the work can be done the night before, like these cinnamon rolls, and then finished in the morning when you’re ready to enjoy them.  Simply remove the dough from the refrigerator when you wake up (after you’ve started your coffee, of course), make your dough balls, stuff them and bake them.  How easy is that?  I mean we’re talking about 30 minutes of prep and rest time, then 25 minutes of baking and then you have this hot, heavenly goodness to enjoy for breakfast!  I promise, folks, it doesn’t get better than this!

Another plus.  These can be frozen!  Simply remove from the freezer, thaw in the refrigerator overnight and reheat the next morning.  So don’t hesitate to make a big batch of the and refrigerate half and freeze the other half!

I must say THANK YOU again to Shawnda for making my day, week, month, year complete by sharing this recipe!  

Sausage Cheese Kolache

 Ingredients:

For the bread-
1 package (2 1/4 tsp) yeast
1/4 Cup warm water
1 Cup warm milk
4 Tbsp butter, melted and cooled
2 Large eggs
5/8 Cup sugar
1 Tsp salt
4 1/4 Cups flour

For the filling-
Smoked sausage (I used turkey smoked sausage and cut each piece in half)
Shredded cheddar cheese, optional
Fresh jalapeno slices, optional

Directions:

Pour warm water in a small bowl and sprinkle yeaster over the top.  Set aside and allow to proof until foamy, for about 5 minutes.

Place butter, milk, eggs, salt, and sugar in a bowl of a mixer, turn mixer on low and mix to thoroughly combine.

Add half the flour and mix to combine, then add the remaining flour and mix until just incorporated.  **The dough will be sticky and wet.  Cover dough with plastic wrap and allow to rise until doubled in size, about 1-2 hours.  Punch dough down, recover and refrigerate for at least 4 hours or overnight.

Line two baking sheets with silicone baking mats (or parchment paper), lightly spray with non-stick cooking spray and set aside. 

Remove dough from the refrigerator and divide into 2.5 ounce balls and set on prepared baking sheet.  Cover and allow to rest for about 20 minutes.

Flatten each ball of dough and top with cheese, jalapeno slices and sausage.  Wrap the dough around the filling and pinch the seems to seal.  Place kolache seam side down on baking sheet.  Cover and allow to rest for 20 minutes. 

While dough is resting, preheat oven to 375.

Bake for 25-30 minutes.  Until the bread is golden brown.  Remove from oven and allow to cool slightly before serving.

Store leftovers in sealed container in the refrigerator for 3-4 days.  To store in the freezer, individually wrap each kolache in plast wrap, then place in freezer bag to store.

Recipe source: Adapted from The Pastry Queen via Confections of a Foodie Bride

Bird’s Nest and Peter Cotton Tail Cookies

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Happy Good Friday!  I have a fun idea to share with you today.  I saw this incredibly cute idea for  Easter nest sugar cookies the other day on Pennies on a Platter.  I agree with Nikki, this is a perfect activity to do with your family and/or friends this Easter weekend.    

Bake a batch of these chewy frosted sugar cookies, then gather your family, friends and kiddos around to help decorate them and turn them into mini bird’s nests.  I think these are so cute and fun and they can be enjoyed by kids of all ages!  I made a few changes to the original recipe, by making the cookie smaller ( I used a tablespoon of dough for each cookie and reduce baking time by 1-2 minutes) and added a little more powdered sugar to improve the consistency to making piping easer.

After piping the nest, simply place egg shapped candies in the center of the cookie (nest) and allow to set.  Since I have a slight addiction to the mini cadburry eggs, I used those.  If you would like to have a more cost effective treat, Nikki suggested using jelly eggs (jelly beans) in place of the Cadburry eggs.  The choice is yours! 

Tucker had a blast helping me make these. He even had to sample a few eggs…and a cookie to make sure they were okay to share with his friends!

For the Peter Cotton Tail cookies, simply pipe green icing (to resemble grass-I used Wilton tip number 233).  Allow the frosting to set and harden slightly (you can place the cookies in the refrigerator or freezer for a few minutes to speed up the process).  Using the white frosting, pipe a small ball in the center of the cookie (I used Wilton tip 7), then pipe two small dots under the large ball for the bunny leggs (I used Wilton tip 1).  For the tail, pipe a couple of dots of pink frosting in the center of the large white frosting ball.  Then you have Peter Cotton Tail’s rear in the air. 

Have a happy Easter weekend!

Click here to get the cookie recipe.

Idea source: Bird’s nest cookies- Pennies on a Platter
                   Petter Cotton Tail Cookies- A Lynsey Original  

Bird’s Nest Cupcakes and Fluffy Yellow Cupcakes

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Easter is just a few days away!  I have always enjoyed making holiday goodies to share with everyone, but now that Spencer and I have a little one of our own making those goodies to share with him and his friends is just that much more fun.  There is nothing better, or more rewarding than the look on Tucker’s face when he spots the different goodies I have made for him.  His reaction was no different with these cupcakes.

While I in the process of baking and decorating these cupcakes for Tucker’s class Easter party, he walked in the kitchen and immediately said “those are Tucker’s cupcakes” and had the biggest smile while saying so.  He then proceeded to say he needed one…isn’t he the greatest, my own little quality control department!  After he approved the cupcakes he walked away, then came in a few minutes later once the decorations were coming into place.  I picked him up and he said “oohhh, little birdies, chirp chirp chirp”.  Then continued to say “cute, momma”.  I would say these little bird’s nest cupcakes got Tucker’s seal of approval; both in the look and taste department.

Every pretty, topped cupcake has to start out with a delicious base.  I already had the decorations for the cupcake nailed down, now I just needed to find the best cake to put these cute decorations on.  Since she has never let me down before, with all of her wonderful and completely honest recipe comparisons, I turned to the way the cookie crumbles blog to find the best yellow cake recipe.  I know yellow cake is nothing mind blowing, or extroidinarily out of the norm, but it’s hard to beat a perfectly buttery and moist yellow cake.  Plus, I was giving this to a room full of two-year olds so yellow cake fit the bill perfectly!  I have to say, she did it again, she led me to the most perfect yellow cake I’ve ever put in my mouth.  The cupcake came out just as she described; light, fluffy, extremely buttery, moist and full of flavor…the tops were even a tinge sticky but still oh so good.  Alone, they are delicious, but once they are topped with a simple vanilla buttercream (or chocolate would be yummy too) they are oh, so good!  I have been on the search for the perfect yellow cake, and thanks to the way the cookie crumbles I have found the perfect, and my new “go to” yellow cake recipe!        

Be sure to come back tomorrow because I have another fun and easy treat you can make with your family, friends and kiddos!

Fluffy Yellow Cupcakes

Ingredients:

2 1/2 Cups sugar
1 1/4 Tsp baking powder
1/4 Tsp baking soda
3/4 Tsp salt
1 3/4 Cups sugar
10 Tbsp unsalted butter, melted and cooled slightly
1 Cup buttermilk, room temperature
3 Tbsp vegetable oil
2 Tsp vanilla
6 Large egg yolks, room temperature
3 Large egg whites, room temperature

Directions:

Position oven rack to the center position.  Preheat oven to 350.  Line cupcake tin with liners and set aside.

Combine flour, baking powder, baking soda, salt and 1 1/2 cups sugar in a medium bowl and whisk to combine.  In a 4 cup liquid measuring cup, or small bowl, combine the melted butter, buttermilk, oil, vanilla and egg yolks and whisk to combine.  Set aside.

Pour the egg whites in a clean bowl of a stand mixer; using the whisk attachment beat the eggs on medium-high for about 30 seconds.  While the mixer is running, slowly add the remaining 1/4 cup sugar and continue to beat until stiff peaks form.  Transfer to bowl and set aside.

Fit the mixer with the whisk attachment.  Transfer flour mixture to mixing bowl, turn mixer on low, slowly add the butter mixture to the flour mixture and mix until almost incorporated.  Stop mixing momentarily, scrape down the sides of the bowl and return to mixer.  Turn mixer on medium-low speed and beat until smooth and ingredients are incorporated.

Remove bowl from mixer.  Add 1/3 of the egg whites, using a rubber spatula gently fold them into the cake batter.  Add the remaining egg whites, gently fold into batter until completely incorporated.  Spoon batter into prepared cupcake tin.  For regular cupcakes bake for 18 minutes (for mini bake for approximately 11 minutes), until golden and tops are springy to touch, and toothpick inserted comes out clean.

Immediately remove from cupcake tin and transfer to cooling rack and allow to cool completely.

Click here for buttercream frosting recipe.

For the bird’s nest cupcake-
Toast 1-1 1/2 cups unsweetend coconut.  Allow to cool.

Prepare the frosting of your choice.  Place 3 tablespoons of frosting in a small bowl and tint with yellow food coloring.  Place yellow frosting in a piping bag fitted with Wilton tip number 65, set aside.  Place 1/4-1/3 frosting in a separate bowl and tint with blue food coloring.  Fit another piping bag with Wilton tip number 11, fill with blue frosting and set aside.

Using an offset spatula, spread a layer of frosting over the top of each cupcake.  Ensure the entire top of the cupcake is covered in frosting.  Roll the edges of the frosted cupcake in the toasted coconut.  Sprinkle the top outer edges of the cupcake with toasted coconut, leaving a small circle in the center of the cupcake.  Repeat process with remaining cupcakes.

Using the piping bag with blue frosting, pipe 3 bluebird heads.  Once the heads have been piped, use the yellow piping bag to pipe beaks on each bluebird.  For the eyes, melt chocolate and use a toothpick to place chocolate eyes on each bird.

Store cupcakes in an airtight container.

Recipe sources:
Fluffy yellow cake, Cooks Illustrated via  The Way The Cookie Crumbles
Frosting, a Lynsey Original
Nesting Bluebird Cupcakes: Martha Stewart

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