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Sugar Cookie Bars

February 21, 2012 by Lynsey Leave a Comment

I have had these bars bookmarked for I don’t know how long. However, every time I’ve gotten the urge to bake something it’s always been something in the form of cake, cookies or involving chocolate. Although I love sugar cookies, when I bake I’m usually looking for recipes that are somewhat challenging and a little more involved. Well, the perfect opportunity to make these bars finally presented itself! I wanted to make some festive treats for Tucker’s class for their Valentine’s party and these bars instantly popped into my head. They seemed simple enough, looked like they would be very tasty and it would be super easy to make them festive by tinting the frosting a fun shade of hot pink.

I’m so glad I finally had the opportunity to make these tasty treats. They taste just like those delicious chewy frosted sugar cookies, but with even less work! They are moist, soft and chewy, just like a cookie but in a bar form. This is definitely a cookie bar for the frosting lovers out there, you get even more frosting on these babies than you get on any type of cookie. The frosting is smooth, buttery and oh so sweet. Top these delicious, sweet buttery bars with sprinkles to help set tone for any holiday or event. I promise you can’t go wrong serving these for any occasion. Bottom line. Get up, get in the kitchen and make these now! They are super easy. They are delicious! So what are you waiting for?!?

Sugar Cookie Bars

Ingredients:

For the cookies-
1 Cup (2 sticks) unsalted butter, at room temperature

2 Cups granulated sugar
4 Large eggs
2 Tsp vanilla
5 Cups flour
1 Tsp salt
1/2 Tsp baking soda

For the frosting-
1 Cup (2 sticks) unsalted butter, at room temperature

1 Tsp vanilla
Pinch sea salt
4 Cups powdered sugar
5 Tbsps milk
Food coloring, as desired, optional
Sprinkles, for garnish, optional

Directions:

For the cookie bars-
Preheat oven to 350. Line a rimmed 10×15 (or 9×13) pan with parchment paper and set aside.

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

Place the butter and sugar in a mixing bowl and mix on medium-high until light and fluffy, about 2 minutes. Reduce the mixer speed to medium and add the eggs one at a time, mixing well after the addition of each. Add the vanilla and mix to combine. Reduce the mixing speed to low and slowly add the flour mixture to the butter mixture. Mix until thoroughly combined.

Pour the batter on the prepared pan. Using a spatula, spread the mixture evenly over the pan. Place in the preheated oven and bake for 15 minutes, or until a tester inserted into the center comes out clean. The bars should be a light golden brown.

Remove from the oven and allow to cool completely.

For the frosting-
Place the butter in the bowl of a mixer and mix on high until light and fluffy, about 2-3 minutes. Add the vanilla and salt, mixing well. Reduce the speed to low and slowly add the powdered sugar, one cup at a time. Add the milk, 1 tablespoon at a time, until the mixture is smooth. Add food coloring, if desired, and mix until incorporated.

Remove the bars from the pan. Spread the frosting evenly over the cooled bars and top with sprinkles, if desired.

Recipe source: Love and Olive Oil via The Curvy Carrot

Food for your Sweetheart

February 13, 2012 by Lynsey Leave a Comment

Are you still searching for ideas for the perfect Valentine’s meal or treat for that “special someone”? If so, then look no further. I have talked to a lot of people that are, for one reason or another, staying in tomorrow night. Even though they are staying in they still want to prepare a special meal to celebrate Valentines. Several people have picked my brain and asked me to recommend something for them to cook tomorrow night. If you’re one of those people who is staying in but still wants celebrate by preparing a special meal then I have some options for you that are sure to impress.

I have a few recipes that we have had on various occasions that were delicious and impressive, but were quick to prepare as well. Since Valentine’s falls on a weeknight this year time will definitely be a factor when choosing what meal to prepare. The recommendations I have for you are as equally delicious as they are impressive.

Chicken with tomato herb pan sauce– I can’t say enough good about this chicken. Chicken breasts paired with a tomato herb pans sauce creates a dish that is not only bright in color but in taste as well. This chicken is so lucious and flavorful you will not only be satisfied but longing for more.

Pan fried tilapia over angel hair pasta with a garlic-jalapeno cream sauce-this copycat recipe from Carino’s is nothing short of impressive. The flakey, lightly fried fish over a bed of buttery pasta topped with a spicy cream sauce is out of this world. The only thing this meal needs is a green or Ceasar salad.

Seared tuna with green beans, lemon, and wasabi -this dish is very similar to the seared ahi tuna appetizer from Outback. This savory dish has a hint of spice from the wasabi that is cut by a fresh, tartness from the lemon. Whether you decide to serve this as an appetizer, you can’t go wrong.

Brazilian shrimp soup– this is still one of my favorites! A tomato based soup thickened by onions, garlic and peppers, complimented by a creamy coconut milk that lends a muted tropical flavor, topped off with shrimp and then cilantro which adds a bright and earthy flavor to the dish. Serve this over a bed of rice and you have a perfect meal that won’t leave you feeling weighed down.

Steak and balsamic glazed mushrooms– you simply can’t go wrong with steak. The steak recipe highlights the natural flavors of the meat, lightly seasoned with salt and pepper and then seared to perfection. The steak is complimented by the mushrooms with a balsamic glaze. They glaze is sweet and sticky but delicious and full of flavor. This meal will be ready for you and your sweetheart to enjoy in under thirty minutes. Add a green salad and some garlic bread and you will have the perfect meal.

Steakhouse steak and sauteed wild mushrooms– The first time we had this was on Valentine’s day and we loved it. I know I’ve mentioned steak already but we’ve enjoyed this meal several times since and we honestly can’t get enough of it. It’s hard to beat a good steak, but the addition of the roquefort chive sauce really takes this steak to a new level. The juicy steak with the sharp creamy sauce just melts in your mouth. Pair this with the garlic, onion and buttery flavord mushrooms and this is a meal that will impress.

Cream cheese swirl brownies– fudgy ,chocolate brownies, chunks of white chocolate chips all topped with a sweet and tangy cream cheese topping. This is rich, chewy, fudgy and chocolaty dessert is the perfect way to end a special day. Tint the cream cheese pink to make them more festive for the holiday.

Raspberry chocolate cake-rich layers of moist chocolate cake filled with a sweet and tart raspberry filling. This cake is rich, sweet, and chocolatey.

Red velvet whoopie pies– this is a twist on a classic. The traditional flavor of red velvet shaped into hearts and filled with a sweet a creamy filling. These little treats are the perfect way to give your special someone your heart.

No matter what you decide to do tomorrow, I hope you and your special someone have a wonderful day!

Cookies-N-Cream Cookies

February 10, 2012 by Lynsey Leave a Comment

It’s Friday! Yay! What better way to start off the weekend than with some delicious cookies you can munch on all weekend long? I couldn’t wait to share these cookies with you. These aren’t just any cookies. No. This treat is heavily studded with Double Stuffed Oreos. Yes, cookies incorporated into cookies. Doesn’t this sound delectable and exciting?

I have to admit, these cookies have been a long time coming. Not because I’ve been perfecting the recipe, unfortunately. The real reason is everytime I bring a package of Oreos home I end up eating the entire thing before I’m able to add them to some terrific baked good. Fortunately I practiced A LOT of self control when I bought the latest package of Oreos and I was able to finally make a treat with chunks of Oreos!

I’ve seen numerous recipes floating around lately that have incorporated Oreos in them in some way or another. When I first saw a recipe that included Oreos in the mix I was hooked and my mind started filling with ideas of goodies I could make that involved “Milk’s favorite cookie”. I got overwhelmed for just a moment, then settled back down and finally decided on a recipe. Why not take “Milk’s favorite cookie” and mix it in with a basic, simple, buttery cookie dough? This combination was a match made in heaven! The dough isn’t overly sweet but it’s studded with chunks of Oreo throughout the batter and each bite is the perfect combination of sweet, chocolate, creamy (from the Oreo filling), crunchy and chewy. I loved these cookies. This is the perfect way to start your weekend, so get on in the kitchen and whip up a batch of these babies and start enjoyin’!

Cookies-N-Cream Cookies

Ingredients:

1 Cup (2 sticks) butter, room temperature

1 Cup brown sugar
3/4 Cup granulated sugar
2 Eggs
1 Tsp vanilla
1 1/2 Tsp salt
2 Cups flour
1 Tsp baking soda
1 Tbsp milk
2 Cups Double stuffed Oreos, roughly chopped
Directions:

Preaheat oven to 350. Line baking sheets with a silicone baking mat, or spray with cooking spray and set aside.

Sift together the flour, salt and baking soda in a medium bowl and set aside.

Place butter in a large mixing bowl and beat until light, about 1-2 minutes. Add the brown and granulated sugar and mix until light and fluffy, another 2-3 minutes. Add eggs, one at a time, mixing to make sure each is incorporated. Add the vanilla and milk and mix until combined. Slowly add the flour mixture until thoroughly mixed.

Once the batter is mixed, remove the bowl from the mixer and stir in the chopped oreos and mix until evenly incorporated throughout the batter.

Drop rounded spoonfuls onto prepared cookie sheets, spacing them about 2 inches apart. Place cookies in the oven and bake for 9-11 minutes, until cookies are set and golden brown. Remove from oven allow to cool for 5 minutes on baking sheet, then remove to a cooling rack to cool completely. Store in an airtight container.

Recipe source: A Lynsey Original

Toasted Coconut Cake with Walnuts and Cranberries

February 8, 2012 by Lynsey Leave a Comment

Craberries. Walntus. Toasted coconut. Are you excited yet? I am! If these three foods alone don’t excite then maybe these three foods combined with cake and buttercream frosting will! I must say, I am pretty sure this is one of my favorite cakes to date. I’m an avid cranberry lover. If that isn’t evident then just take a look around and you’ll find an aray of recipes that include cranberries. From sweet to savory, I’m not picky, if it has cranberries you can count me in!

So enough about my fascination with cranberries, lets talk about this delicious cake! I love this cake for many reasons. Of course I love it because it’s sweet. It’s cake. It’s dessert. What’s not to love? The cake is so light, airy and fluffy but full of so much flavor. I love cakes like this because you don’t feel completely loaded down after you enjoy a dessert. On top of this light and subtly sweet cake there’s the frosting that is lightly flavored by coconut. This frosting is sweet but not overly rich. I’m telling you, this is one of the best cakes I’ve had the pleasure of making. The lightness of the cake, tart cranberries, walnuts, toasted coconut, and the fluffy sweet frosting are delicious. It truly was love at first bite! Another reason I love this cake is the exposed sides. I love how you can see the frosting, cranberries and walnuts between each layer. I think it gives it a rustic look but it looks so elegant at the same time. I honestly could go on and on about how much I love this cake, but I won’t keep you anymore beacuse you really should get in the kitchen and try this for yourself!

Toasted Coconut Cake with Walnuts and Cranberries

Ingredients:

For the cake-
2 2/3 Cups all-purpose flour
2 1/4 Tsp baking powder
1/4 Tsp baking soda
1/4 Tsp salt
3/4 Cup unsalted butter, room temperature
1 1/3 Cup sugar
6 Large egg whites
1 1/2 Tsp vanilla
1/2 Tsp coconut extract
3/4 Cup buttermilk

For the filling and topping-
2 Cups cranberry juice
1 1/2 Cups dried cranberries
1 Cup walnuts, chopped and toasted
1/4 Cup sweetened shredded coconut, lightly toasted
1/4 Cup unsweetened shredded coconut, lightly toasted
3/4 Cup unsalted butter, room temperature
1/3 Cup unsweetened coconut milk*
2 Pounds powdered sugar
1 Tsp coconut extract

*Can be found on the Asian food isle.

Directions:

Place a rack in the center of the oven. Preheat oven to 350. Grease and flour three 9-inch cake pans, set aside.

Place cranberry juice in a medium saucepan and bring to a boil. Add the dried cranberries and allow the juice to return to a boil. Reduce heat and allow to simmer for 1 minute. Remove from heat, cover and let stand for at least 20 minutes. Drain any excess juice.

For the cake-
In a medium bowl sift together the flour, baking powder, baking soda and salt and set aside. Combine the butter and sugar in a large mixing bowl and beat on medium until light and fluffy, about 3-4 minutes. Reduce the speed to low and slowly add the egg whites, vanilla, and coconut extract and mix until incorporated. Alternating between wet and dry, add the flour mixture and buttermilk in three additions, ending with the buttermilk addition. Evenly divide the batter among the three prepared pans.

Place the cake in the oven. Allow to bake for 18-20 minutes, utnil wooden pick inserted comes out clean. Remove pans from oven and allow to cool in the pan for 10 minutes. Remove the cakes from the pans and place on a wire rack and allow to cool completely.

For the frosting-
Place the butter in the bowl of a mixer and beat on medium speed until light and creamy. Slowly add 2 cups of powdered sugar, beating well to incorporate. Slowly add the coconut milk and extract until combined. Gradually add the rest of the powdered sugar until fluffy. (Beat in milk, 1 teaspoon at a time, if frosting appears to be too stiff or dry)

To assemble-
Place one cake layer on a cake plate. Spread 1/3 of the frosting over the cake layer and sprinkle with 1/2 of the cranberries and 1/3 of the walnuts. Place the second layer of cake on the cranberry filling and repeat the frosting process. Place the third cake layer on the cake and top with the remaining frosting, walnuts and coconut.

Recipe source: Better Homes and Gardens, November 2011

Breakfast Skillet

February 7, 2012 by Lynsey 1 Comment

I have to apologize. I feel like I have been holding out on ya’ll. It’s not intentional or anything, I promise. I’ve been making this breakfast skillet over and over for the past several months now and I’m addicted. This recipe has quickly become a favorite of my family. I enjoy this meal for many reasons but mainly because it doesn’t keep me standing over the stove and away from my family. The hardest part about this breakfast is waiting on it to finish baking. We make the most of the waiting time by spending time together, playing and finding fun activities to do until it’s time to eat!

Why do we love this so much? For a couple of reasons: 1) It’s so quick and super easy to prepare. 2) It’s very easily adapted to suit tastes, types of fruit in season, and whatever you may have on hand. So far I have made this with blueberries, strawberries, raspberries, and most recently a combination of cranberries and apples. The buttery biscuits, cinnamon and sugar help to offset the tartness of the cranberries and raspberries. I have thoroughly enjoyed playing with different fruits and flavor combinations, I have so many more variations I can’t wait to try. This has become a staple in our breakfast menu and a hit with everyone who has tried it, as well. I am sure this will be just as big of a hit in your house as it is in ours!

Breakfast Skillet

Ingredients:

For the Streusel Topping-
1/4 Cup granulated sugar
4 Tbsp unsalted butter
1/2-1 Tbsp ground cinnamon

For the skillet cake-
1 (12ounce) can buttermilk biscuits (or 2 small cans)
2 Tbsp butter
2 Tbsp brown sugar
1 Cup fruit, dried, fresh or frozen
1 Small apple, thinly sliced*

Directions:

Preheat oven to 350.

For the Streusel Topping-
In a small bowl or food processor combine 4 tablespoons butter, granulated sugar and cinnamon. With a fork, mash the butter and stir until ingredients are completely combined.

For the skillet cake-
Place skillet over low-medium heat. Place 2 tablespoons of butter and brown sugar in skillet and stir until butter is melted and ingredients are combined. Remove skillet from heat.

***If you are using apples, place 1/4 of the slices on the bottom of the skillet.

Place biscuits in the pan. Sprinkle ¾ of the fruit over the biscuits. Sprinkle the cinnamon sugar mixture over the biscuits. Sprinkle the rest of the fruit over the sugar mixture.

Place in oven and bake for 30-45 minutes, until the biscuits are cooked and the sugar mixture has melted.

Recipe source: Adapted from Paula Deen

Sweet and Salty Cookies

February 3, 2012 by Lynsey 2 Comments

This post has been a long time coming. I have been experimenting with this cookie recipe for quite some time now. I wanted a cookie that embodied the perfect amount of sweet and salty without one over powering the other. Well, the day has finally come! I have the perfect recipe that includes it all; sweet, salty, crunchy, chewy, rich and of course, Oh. So. Yummy! I can’t begin to tell you how proud I am of this recipe and how excited I am to finally be able to share this with you.

I have tried multiple recipes that claim to be the perfect combination of sweet and salty but every time I just haven’t been wowed. All that changed once I had these cookies. I can honestly say I’ve never had a cookie that incorporated a little bit of everything in each bite, until now. These cookies have it all. I love how they are thick, gooey, rich, sweet, chocolatey and salty. This sweet and salty trend may be a craze to some but to me, it’s my perfect dessert. I started mixing these two flavors a long time ago. I remember when I was little, I would make some popcorn then sprinkle in M & M’s, peanuts, pretzels and raisins. When I had that snack I was one happy little girl. My love for these flavor combinations has only grown over the years and I jump at the opportunity to try or create recipes that involve these flavors. I loved this combination long before it became a craze and I’ll love it long after it’s lost it’s luster.

Sweet and Salty Cookies

Ingredients:

For the cookies-
1 Cup (2 sticks) butter, room temperature
1 Cup brown sugar
3/4 Cup granulated sugar
2 Eggs
1 Tsp vanilla
1 1/2 Tsp sea salt
2 Cups flour
1 Tsp baking soda
1 Cup (about 6 pretzel rods) roughly chopped
1/2 Cup dry roasted peanuts, roughly chopped
1 Cup pretzel M & M’s, roughly chopped
3/4 Cup chocolate chips
Kosher salt, for sprinkling

For the ganache-
2 Tbsp butter
6 Oz semi-sweet baking chocolate, roughly chopped
1 Tbsp heavy cream
Kosher salt

Direcetions:

For the cookies-

Preaheat oven to 350. Line baking sheets with a silicone baking mat, or spray with cooking spray and set aside.

Sift together the flour, sea salt and baking soda in a medium bowl and set aside.

Place butter in a large mixing bowl and beat until light, about 1-2 minutes. Add the brown and granulated sugar and mix until light and fluffy, another 2-3 minutes. Add eggs, one at a time, mixing to make sure each is incorporated. Add the vanilla and mix until combined. Slowly add the flour mixture until thoroughly mixed.

Once all the ingredients are mixed together remove the bowl from the mixer. Add the pretzels, peanuts, chocolate chips, and M & M’s and stir until evenly incorporated.

Place rounded tablespoons of dough on the prepared cookie sheet. Press the ball of dough slightly with the bottom of a glass, press just enough to flatten slightly but allowing the scoop to remain thick. Repeat process with remaining dough. Sprinkle the cookies with Kosher salt and place in the preheated oven and bake for 8-9 minutes, until cookies are golden brown. Remove from the oven, allow cookies to cool on the baking sheet for 5 minutes, transfer to a cooling rack to allow to cool completely.

For the ganache-

Place the butter and baking chocolate in a microwave safe bowl. Heat the two ingredients in 25 second intervals, stirring after each interval until completely melted. Add the heavy cream and stir to combine. The ingredients may need to be heated an additional few seconds to combine. At this point the mixture should be shiny, thick and smooth.

Dip the bottom of the cookie in the ganache then place the dipped cookie upside down on a cooling rack and sprinkle with Kosher salt. Repeat the process with the remaining cookies.

Allow to completely cool before storing in an airtight container. Place a layer of wax paper between each layer of cookies to eliminate the chocolate sticking to the top of the stacked cookies.

Recipe source: A Lynsey Original

Super Bowl Foods

February 2, 2012 by Lynsey Leave a Comment

I can’t believe it’s already 2012, already February and already time for the Super Bowl. Are you ready for some football? This Sunday is probably the biggest day of the year for football and footballs fans. The decision has been made, the Eli Manning and New York Giants will take on Tom Brady and the New England Patriots in Super Bowl 46. The field is set and preparations are in order for everything football this Sunday. Now, there is one more thing that is just as important as the game, the food! Food is a huge part of every Super Bowl gathering. Do you know what you’re serving at your party? If you’re still in search for some ideas then look no further. I have some awesome recommendations that will please the pickiest of fans. No matter who wins this weekend, you’ll have some winning dishes on your table.

Chili– this is the ultimate game day food. There are so many things you can do with chili. Serve it by itself, set up a chili bar with an assortment of toppings, Frito chili pie or even chili dogs. No matter what you decide to do with this, it will please everyone.

Sloppy Joes– these will please fans of all ages. For a lighter version, serve with potato or dinner rolls to have sliders.

Loaded Nachos– Look no further. This recipe combines the perfect amount of salty, spicy, and creamy in every bite. This classic is quick to assemble and can be customized to suite any palat.

Goat Cheese and Roasted Pablano Guacomole– This new spin on a classic dip is delicious and will keep your guests coming back for more. Spicy, tangy and buttery, the perfect combination.

Sausage Balls-this hearty snack is perfect for nibblers on the go. The combination of spicy sausage, sharp cheddar and a touch of sweetness from the maple syrup is sure to be a crowd pleaser.

Black Bean Salsa-this dip is light and refreshing. The perfect item to have on hand for those guests who don’t want to be weighed down.

Sweet and spicy candied pecans– The perfect combination of sweet, salty and spicy. These sweet (and spicy) little sugar bombs will be gone before halftime.

Chewy frosted sugar cookies– You can’t have a party without something sweet. These chewy frosted sugar cookies are the perfect end to a fun-filled day.

No matter who wins, your guests will go home happy after enjoying all of this terrific food!

Come back tomorrow for a sweet and salty cookie that will be perfect for game day.

Loaded Nachos

February 2, 2012 by Lynsey Leave a Comment

Nachos. A plate of simple ingredients that are layered on top of one another to create the perfect mixture of crunchy, spicy, salty and creamy in each bite. Nachos are more than just an appetizer, snack or the occasional main course; they are also a perfect option for almost any informal gathering.

I am sure preparations are well underway for the Super Bowl this weekend. But for those of you still searching for some simple yet perfect foods to serve at your party this weekend, add these to your menu. A big plate of these loaded nachos are sure to be a crowd pleaser. They are hearty, full of flavor and easy to assemble. What better dish to serve at your party than a big plate of these hearty, ooey gooey, cheesey nachos?

Loaded Nachos

Ingredients:

1 Pound ground beef
1 Small onion, chopped
1/2 Green bell pepper, chopped
1/2 Cup shredded sharp cheddar
1/2-3/4 Cup shredded taco cheese
Sliced jalapenos, to taste
1/3 Cup refried beans
3-4 Tbsp sour cream, plus more for topping after baking
1 Small tomato, seeded and chopped
1 Bag Tostitos scoops
1 Tbsp olive oil

Directions:

Preheat oven to 350.

Place the ground beef in a large skillet and brown. Remove and drain. In the same pan, add the olive oil and half of the chopped onion and saute until tender and translucent, about 3 minutes. Add the browned meat to the sauted onion, along with the raw onion and bell pepper, stir to combine. Season with salt and pepper.

Meanwhile, place the refried beans and sour cream in a small sauce pan over low-medium heat. Stir until beans are heated through and creamy.

Line a baking sheet with foil. Place half of the chips in a single layer on the baking sheet. Spread half ove the bean mixture over the chips, followed by half of the meat and vegetable mixture, topped off by half of the cheese. Repeat the process with the remaining ingredients, top with sliced jalapenos and place in the oven for 10 minutes, until cheese is completely melted. Remove from oven, top with tomatoes and sour cream and serve immediately.

Recipe source: A Lynsey Original

Goat Cheese and Roasted Pablano Guacomole

January 31, 2012 by Lynsey 1 Comment

It has been quite some time since we had a taco night at our house, so when tacos went on the menu a few weeks ago it was definitely due time. Our typical taco night consist of tacos with various toppings as well as salsa, guacomole and cheese dip. The guacomole I make is my “go to” recipe that is a staple in every taco night. Typically I don’t stray from this recipe. Why? Because you just don’t fix something that isn’t broke. Right? Right!

Although my “go to” recipe is delicious and definitely a staple in my recipe archives, I came across a guacomole recipe that was calling my name, that I needed to try sooner rather than later. When I came across this recipe on Pinterest, I knew I ~~had~~ needed to make this immediately. So with that, tacos were added to the menu and I was well on the way to being able to try the recipe that sounded so delicious.

This recipe is different from any other guacomole recipe I’ve ever had or made. It varies in multiple ways. The typical guacomole recipe consist of tomatoes, onions, a dash of hot sauce, lime juice, salt, pepper and sometimes cilantro. Never have I heard of a guacomole recipe including cheese, much less goat cheese. I loved the fact that this recipe varied from the norm but yet was simple in the flavors it included. Although this recipe called for few ingredients, each ingredient had a lot of flavor and when combined they all made an amazing dip! The sharp and tangy goat cheese, acidity from the lime, buttery avocados and the bright earthyness from the cilantro. It was definitely love at first bite. I had to stop myself from finishing every, last bite because this stuff is so good. I can honestly say I’m addicted to this guacomole, I will be making this again and again.

Goate Cheese and Roasted Pablano Guacomole

Ingredients:

4 Ripe avocados
1 Pablano pepper
3/4 Cup crumbled goat cheese
Juice from 1 1/2 Limes
1 Cup chopped cilantro
3 Cloves garlic, minced
Salt and pepper, to taste

Directions:

*Preheat broiler and arrange the rack on the setting the furthest from the broiler burner. Place the pablano pepper in a broiler safe dish, place in the oven for two to four minutes turning throughout the cooking process. Check the pepper frequently to ensure it doesn’t burn. Once the pepper charred, remove from the oven and place in a bowl and cover with plastic wrap.
*The charring process can be achieved by holding the pepper over the flame of a gas burner.

Meanwhile, remove skin and seeds from the avocados and place the avocados in a bowl. Add the salt, pepper, and lime juice to the avocados. Using a fork, gently mash the avocados and begin to incorporate the ingredients together, until the desired consistency is achieved.

Remove the pepper from the bowl and remove the skin, stem and seeds. Chop the pepper and add to the avocado mixture along with the cilantro and goat cheese. Cover and place in the refrigerator until ready to serve.

Recipe source: Brussels for Breakfast

Daring Baker’s January Challenge

January 27, 2012 by Lynsey 1 Comment

A new year, a new challenge! That’s right, it’s time once again to share another fun, exciting and challenging Daring Baker’s project. This time around Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

That’s right, this time around we conquered light and fluffy scones. These biscuit like pastries are known as scones in the rest of the world, but they are actually like our normal biscuits here in the U.S. Who would have known? If you’re like me, then you probably had no idea that our biscuits could be served interchangeably as scones in other areas of the world. To me, it’s interesting to think about how food terms change from one society and region to the next.

This recipe proved to be relatively easy. The scone was deliciously light and fluffy with the perfect buttery flavor. I had to restrain myself from devouring every, last morsel fresh from the oven. I mean is there really anything better than fresh buscuits straight from the oven? I think not. Spread them with a tad of butter and your favorite jelly or jam and you have the perfect breakfast, brunch or snack! I can’t wait to try these again incorporating other flavor variations!

Basic Scones (a.k.a. Basic Biscuits)

Ingredients:

1 cup all-purpose flour
2 Tspfresh baking powder
¼ Tsp salt
2 Tbsp frozen butter, grated
½ cup cold milk

Directions:

Preheat oven to 475.

Triple sift the dry ingredients into a large bowl.
Rub the frozen grated butter into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.

Add nearly all of the liquid at once into the flour mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). *The wetter the dough the lighter the scones (biscuits) will be!

Choose a technique below to achieve desired consistency:
A)Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even, homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) or until the dough until it is smooth.
B)To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)

Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick. Separate into four equal portions and gently form into rounds.

Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Lightly flour the tops.

Place in the oven and bake for about 10 minutes (check at 8 minutes since home ovens at these high temperatures may vary cooking times) until the scones are well risen and are golden-brown on the tops. The scones are ready when the sides are set.

Immediately place onto cooling rack to stop the cooking process, serve while still warm.

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