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Cappuccino-Caramel Oat Bars

January 28, 2011 by Lynsey Leave a Comment

There is just something about a cold, snowy day that gives me the urge to bake, especially something sweet. On our most recent snow day I decided to make these cappuccinio-caramel oat bars that made my house smell so amazing. They consist of a coffee, walnut and oat crust, topped by caramel, another layer of the coffee, walnut and oat mixture and topped off with chocolate and walnuts. These were so simple but so very delicious.

Although it’s hard to beat a good cookie, bar cookies run a close second. Bar cookies provide the same level of enjoyment and taste but with half the effort. With cookies you have to scoop, form and drop them and then there is the dreaded worry of the finished product and if it’s going to be the right consistency or texture. Don’t worry, this doesn’t mean you won’t be seeing cookies anymore you’ll just be seeing a lot more bars. The next time you get the urge to bake something sweet, try these bars. They are simple and so easy to assemble and they taste fabulous!

Cappuccino-Caramel Oat Bars

One year ago today: Garlic Knots
Ingredients:

3 Cups rolled oats
2 1/3 Cups all purpose flour
1 Cup chopped walnuts + 1/2 cup
1 Teaspoon baking soda
1/4 Teaspoon salt
1 Cup butter, softened
2 Cups packed brown sugar
2 Eggs
1 Heaping tablespoon instant coffee grounds
2 Teaspoons vanilla
1 Cup caramel ice cream topping
1/2 Cup chocolate chip morsels, semi-sweet

Directions:

Preheat oven to 350 degrees. Lightly grease a 9×13 pan and set aside.

In a large bowl stir together the oats, flour, 1 cup chopped walnuts, baking soda and salt then set aside. Place the butter large mixing bowl and beat with an electric mixer on medium for about 30 seconds. Add the brown sugar and beat until well combined, scraping the sides of the bowl occasionally. Gradually add the flour and oat mixture to the butter and sugar mixture until all is combined. Once the mixture is combined reserve two cups for the topping.

Lightly flour hands and press the mixture in preapared 9×13 pan. Spread the caramel topping over the oat mixture to within 1/4 inch of the edges. Drop spoonfuls of the reserved topping over caramel mixture. Sprinkle with 1/2 cup chopped walnuts and 1/2 cup chocolate chips.

Bake for 20-25 minutes, or until edges are set (do not overbake).

Recipe Source: Adapted from Better Homes and Gardens

Daring Bakers January Challenge-Joconde Sponge

January 28, 2011 by Lynsey Leave a Comment

The daring bakers have outdone themselves again. The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

Have you ever been into a nice restaurant and seen all these desserts that not only smell fabulous but look equally captivating and wonder “How do they get it to look like that?” I know I have. This month the daring bakers provided us with a challenge to show us one of the ways the restaurants achieve a finished product with such an exquisite look that resembles artwork. With this method you are able to create any look that you desire. Place this edible and decrative border around any chilled dessert to match any theme or achieve any look that is desired.

I had so much fun with this challenge; I learned new methods and techniques that I will be able to use when preparing desserts. Now my desserts will not only taste wonderful but they will look as decadent as they taste.

Joconde Sponge

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients:

¾ cupalmond flour/meal –
***You can also use hazelnut flour, just omit the butter
½ cup plus 2 tablespoons confectioners’ (icing) sugar
¼ cup cake flour
*See note below
3 large eggs
3 large egg whites
2½ teaspoons white granulated sugar or superfine (caster) sugar
2 tablespoons unsalted butter, melted
*Note: How to make cake flour: http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/

Directions:

In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.

Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)

On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )

Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.

Fold in melted butter.

Reserve batter to be used later.

Patterned Joconde-Décor Paste

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients

14 tablespoons unsalted butter, softened
1½ cups plus 1½ tablespoons Confectioners’ (icing) sugar
7 large egg whites
1¾ cup cake flour
Food coloring gel, paste or liquid

COCOA Décor Paste Variation: Reduce cake flour to 6 oz. Add 2 oz cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.

Directions:

Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
Gradually add egg whites. Beat continuously.
Fold in sifted flour.
Tint batter with coloring to desired color, if not making cocoa variation.

Preparing the Joconde- How to make the pattern:

Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.

Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.

Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.

Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.

Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.

Cool. Do not leave too long, or you will have difficulty removing it from mat.

Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

Preparing the MOLD for entremets

You can use any type of mold. I would suggest:

Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by ½ inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.

A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping.

Cut PVC pipe from your local hardware store. Very cheap! These can be cut into any height you wish to make a mold. 2 to 3 inches is good. My store will cut them for me, ask an employee at your store. You can get several for matching individual desserts. Cling wrap and parchment line, as outlined above.

Glass Trifle bowl. You will not have a free standing dessert, but you will have a nice pattern to see your joconde for this layered dessert.

Preparing the Jaconde for Molding:

Video: MUST WATCH THIS. This is a very good demo of the joconde and filling the entremets:

http://www.youtube.com/watch?v=ca4eLDok-4Q

Trim the cake of any dark crispy edges. You should have a nice rectangle shape.

Decide how thick you want your “Joconde wrapper”. Traditionally, it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height.

Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)

Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough.

The mold is done, and ready to fill.

*Note: If not ready to use. Lay cake kept whole or already cut into strips, on a flat surface, wrap in parchment and several layers of cling wrap and freeze.

Entremet- Filling Options:

http://www.youtube.com/watch?v=0e1DsyDtcd0&feature=related

It is nice to have a completed dessert so you can unmold and see the Joconde working. Fill with anything you desire. Layers of different flavors and textures! However, it needs to be something cold that will not fall apart when unmolded.

Suggestions:

Mousses, pastry creams, Bavarian creams, cheesecakes, puddings, curds, jams, cookie bases, more cake (bake off the remaining sponge and cut to layer inside), nuts, Dacquoise, fresh fruit, chocolates, gelee.

Additional Information:

http://lesotlylaisse.over-blog.com/article-realiser-un-biscuit-joconde-imprime-chocolat-en-images-39811263.html

http://www.marthastewartweddings.com/recipe/joconde-cakes

http://www.marthastewartweddings.com/recipe/pate-a-cigarette-batter-chocolate-piping-batter

http://ricettedafairyskull.myblog.it/archive/2010/05/29/biscuit-joconde-imprime-al-sapore-di-pistacchio.html

http://chocolateandzucchini.com/archives/2004/02/pierre_hermes_aztec_entremets.php

http://sum.ptuo.us/roller/ks/entry/entrement_project_at_nwcav

http://www.youtube.com/watch?v=ca4eLDok-4Q

http://www.youtube.com/watch?v=0e1DsyDtcd0&feature=related

Disclaimer:

*Note: The Daring Kitchen and its members in no way suggest we are medical professionals and therefore are NOT responsible for any error in reporting of gluten-free ingredients. If you have issues with digesting gluten, then it is YOUR responsibility to research the ingredient before using it. If you have allergies, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are lactose intolerant, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are vegetarian or vegan, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. Please consult your physician with any questions before using a product you are not familiar with. Thank you! 🙂

Recipe Source: Our host received this recipe from Chef John O. while attending The International Culinary School in Atlanta, Georgia USA.

French Dip Briskett

January 27, 2011 by Lynsey Leave a Comment

Let’s face it, sandwiches are a staple of pretty much everyone’s menu; whether it’s packed for a lunch or made for a quick fix for supper, everyone incorporates sandwiches in their menu on a regular basis. Although there’s nothing wrong with a quick turkey an cheese; sometimes it’s nice to have a sandwich with just a little more to it, a sandwich that is just a little more filling than your ordinary, everyday sandwich. If you’re looking for such a sandwich then look no further! You definitely get so much more with this french dip briskett sub! Now this is a sandwich!

I’ve always loved french dips; the au jus adds just a little extra something to what would be an ordinary sandwich. This sandwich takes french dips to the next level. The briskett is slow cooked all day, the veggies are marinated in the flavorful beef broth; the crunchy bread drenched in the au jus, and it’s all topped of with a heafty helping of cheese that slowly melts over the entire sandwich, can you say YUM? My mouth is watering just telling you about it! This sandwich is packed with so much flavor; it really is a meal all of it’s own. Just when you thought it couldn’t get better, it does! Put all these wonderful ingredients in the slow cooker, turn it on and walk away. When you come home from work (or a fun day of shopping!) your meal is waiting on you; just assemble, eat and enjoy!

French Dip Briskett

Ingredients:

1 Tablespoon extra virgin olive oil

4 Slices bacon, chopped

Salt and pepper

1 3 Pound briskett

1 Large onion, thinly sliced

3 Cloves garlic, finely chopped or grated

1 Bay leaf

1/2 Pound cremini mushrooms, wiped clean and quartered
2 Tablespoons Worcestershire sauce

2 Cups beef stock or broth

2 Tablespoons thyme, chopped
2 Tablespoons honey
to serve:
1 Loaf bread, cut into 4 sections split and toasted
Sliced Swiss Cheese
Chopped flat-leaf parsley

Directions:

Place a large skillet over medium heat and add 1 tablespoon of olive oil. Add the bacon to the pan and cook until golden brown, about 5 minutes. Remove the bacon from the pan with a slotted spoon and place on a paper towel-lined plate.

Return the skillet to medium-high heat with the bacon fat. Season both sides of the briskett with salt and pepper, and sear on all sides until golden-brown, about 3-4 minutes on each side.

While the meat is searing, add the bacon, onion, garlic, bay leaf, mushrooms, worcestershire, stock, thyme, and honey to the crockpot. Season with salt and pepper and stire to combine. Add the seared meat and cover. Cook on high for 5 hours or low for 7-8 hours, until the meat is tender.

Thinly slice the briskett. To serve, dunk the toasted bread into the “au jus” in the crockpot, top with briskett, veggies, more juice, cheese and parsley.

Recipe Source: Rachael Ray, Rachael Ray Show

Cinnamon Apple Cake

January 24, 2011 by Lynsey Leave a Comment

What could be more irresistable than apples, cinnamon and brown sugar? In my opinion, there’s not a lot that can top this cake except for enjoying it on a cool, winter day! I love the smell anything cinnamon any time of year, but especially during the cooler months. There is just something so comforting about the smell of cinnamon; it makes me feel so warm and cozy even on the coolest of days. This Cinnamon Apple Cake not only embraces those smells that are so comforting to me but it also includes flavors and taste that accompany these wonderful fragrances. This is not only delicious but makes your entire house smell soooo good while it’s baking.

I love this cake; it’s so light and fluffy but has added texture from the apples and pecans. Every bite is packed with so much flavor, and the flavor is enhanced by the fresh apples in every bite. This cake is to apples what banana cake or bread is to bananas; although fresh apples can be used this is also a great way to use up those apples that have been sitting around a little too long and have passed their prime. Another plus about this cake is that it’s so easy to mix up; the most time consuming part is waiting for it to bake! Enjoy this easy and delicious cake warm, right out of the oven or at room temp, you simply can’t go wrong either way.

Cinnamon Apple Cake

Ingredients:

1/2 Cup (1 stick) butter, room temperature
1/2 Cup oil
2 Eggs
1 1/2 Cups brown sugar + 1 Tablespoon
1/2 Cup sugar + 3 Tablespoons
3 Cups flour
3 Cups apples, chopped
1 1/2 Teaspoons baking soda
2 Teaspoons salt
1 Teaspoon vanilla
1 Teaspoon nutmeg, grated
1 Tablespoon cinnamon
1 Cup nuts, chopped (your choice, I used pecans)

Directions:

Place sugars, oil, butter and eggs in a bowl of a stand mixer and mix on medium until combined and fluffy, about 1-2 minutes.

Add 2 cups flour, baking soda, salt, vanilla, nutmeg, cinnamon, nuts and apples, mill well. Add the remaining cup of flour and mix.

Flour and grease a bundt pan. Pour batter in the pan. Mix 1 tablespoon brown sugar and 3 tablespoons sugar together and sprinkle over the batter.

Bake for 45 minutes to 1 hour.

Remove from oven, let cake set for 3 minutes then invert onto a serving dish and let cool completely before covering.

Recipe source: my mom

Lynsey Lou’s is on Facebook!

January 21, 2011 by Lynsey Leave a Comment

I’m so excited to say Lynsey Lou’s in now on Facebook! My blog has a new home, a custom design and we’re now on Facebook. This is just one more way for me to interact with my readers. I will also be sharing what’s happening in my kitchen as well as upcoming recipes that will be featured on my blog, and links from different sources around the web that I love or find helpful.

I am so excited about the new look and the upcoming recipes that I have to share with you!

To follow on Facebook just click this link! Lynsey Lou’s

Welcome to the new Lynsey Lou’s

January 18, 2011 by Lynsey Leave a Comment

I’m so excited about the changes that have come about on my site. I have been working with Leah at Cutesie Blog Designs to create the new look for my site. She has been absolutely terrific through the entire process. Leah was so easy to work with, she helped create and execute all of the elements I wanted in my blog but she also went a step further by suggesting different ideas and options when I couldn’t come up with anything on my own. Leah was great throughout the entire process, she also made it so easy on me by designing a few different options of each element and letting me choose the one that I liked the best. I would highly recommend Leah and Cutesie Blog Designs for your next blog redesign. Thank you so much Leah! I also have a link to my Amazon store that features many of the same items (or similar items) I use in my own kitchen, also there are some of the cookbooks in my collection as well as some of my magazine subscriptions; to view my store please click on “Lynsey’s Hardware” in the sidebar.

Please take a look around. I’m still working through a couple of the glitches and Leah is helping me with that but I think the all around design is much easier to navigate. I’ve also added a recipes page where you can go and search for the particular dish you’re looking for; main dish, desserts, appetizers and so on.

I’m so excited and I hope you enjoy the new look and new site for Lynsey Lou’s!

Take 5 Cupcakes

January 13, 2011 by Lynsey Leave a Comment

Hershey’s Take 5 candy bar is one of my all time favorites! I remember when they first came out, I could hardly keep myself from rushing to the store to buy one so I could try it. In the words of one of Spencer’s co-workers, “They might be one of the most underrated candy bars of all time”, and I completely agree. They have everything you want in a snack; sweet, salty and crunchy, I mean what more could you actually want?

Well I thought the same thing until I decided to create a Take 5 cupcake. Yes, you heard right, a cupcake created with all the elements of the wonderful Take 5 candy bar. Once I decided to create a cupcake based on this candy, my mind went in several different directions until I finally came up with the final product. It was absolutely amazing; a crunchy and salty crust, soft and chewy chocolate cupcake, a filling of homemade caramel, topped with a peanut butter caramel frosting and crumbled Take 5. Trust me, it really doesn’t get much better than this!

I love the combination of peanut butter and chocolate, in fact I think I it’s more of an addiction. I must say, this takes this love and addiction to a whole new level. I was so excited when I thought of the concept but I couldn’t believe how amazing the finished product was. I was so excited about my new creation that I packed them up and took them to work to share with everyone and I have to say I wasn’t prepared for the reviews I got. I’m always excited when I attempt and succeed at a new recipe or dish, but the true test is when I watch other people try my latest and greatest and their jaw drops in amazement that’s when I know I have a winner. That was the case with this little treat; everyone absolutely loved these cupcakes and couldn’t help but go on and on about them. These were out of this world, so if you have an obsession with chocolate and peanut butter or if you know someone that does you can’t go wrong with these!

Take 5 Cupcakes

Ingredients-

For the cupcakes:

1/2 Cup Dutch Process Cocoa powder
1 Cup boiling water
1 1/3 Cup all purpose flour
2 Teaspoons baking soda
1/2 Teaspoon salt
1/2 Cup unsalted butter, room temperature
1 Cup granulated white sugar
2 Large eggs
2 Teaspoons pure vanilla extract
For the crust-
1 Cup pretzels, roughly chopped
1/3 Cup dry roasted peanuts

Directions:

Preheat oven to 375.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your stand mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Spoon 1 tablespoon of the pretzel and peanut mixture in the bottom of each cupcake liner.

Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.

For the filling-
1/4 Cup peanut butter
1/2 Cup powdered sugar
2 Tablespoons milk

Directions-

Place all ingredients in a small bowl of a stand mixer and whisk together until fluffy.

For the frosting-
1 Stick butter, room temperature
4 Cups powdered sugar
1/4 Cup milk
2 Tablespoons caramel sauce, homemade or store bought
1 Teaspoon vanilla
1/2 Teaspoon Kosher salt

Directions-

Fit a stand mixer with the whisk attachment. Place butter in a bowl and whip on medium-high until butter is light and fluffy; add the powdered sugar and whip until combined. Add the milk, caramel sauce, vanilla and salt and whip until combined; be sure not to overwhip.

To assemble the cupcakes-

Open 2 King Size Take 5 candy bars and roughly chop with a sharp knife.

Hollow out a small portion of the cupcake and fill with the peanut butter filling. Frost the cupcake as desired. I used Wilton tip 1M. After frosting, sprinkle the broken pieces of the candy bar over the tops of the cupcakes.

Recipe Source: Cupcakes, Joy of Baking

Filling, A Lynsey original
Frosting, A Lynsey original

(Almost) General Tso's Chicken

January 10, 2011 by Lynsey 2 Comments

I love Chinese, I think we get take out four to five times a month and I could eat it more than that honestly! I usually stick with the same couple of dishes I always order; fried rice, spicey garlic chicken, or lo mein; I always see other dishes that look terrific but I just love my regular items so much that I don’t want to risk getting something else and being disappointed. So one night while I was eating one of my “safe meals” my brother-in-law ordered one of his regular choices which happened to be General Tso’s Chicken and I decided to be a little adventurous and try some of his. Well let me tell ya, that has made it to my list of regulars; it was absolutely delicious and it had just the right about of sweet and spicy and the added crunch of the fried chicken just put it right over the top.

When I got my “Now Eat This” cookbook I was reading through all the wonderful recipes and I came across this recipe for General Tso’s Chicken and I knew immediately that I had to try it to see how it compared to the take-out version. This recipe was not a let down; the chicken was crispy, the sauce was sweet and spicy and you would never know that this was a made over, lighter version of the original recipe. The next time your in the mood for take-out try this recipe instead, I promise you won’t be disappointed.

(Almost) General Tso’s Chicken

Ingredients:

1 Cup whole-wheat flour
2 Cups whole-wheat panko breadcrumbs
4 Large egg whites
12 Ounces bonless, skinless chekcen breasts, cut into 1-inch cubes
4 Cups broccoli florets
3/4 Cup Rockin’ Asian Stir-fry sauce (recipe follows), or storebought low-calorie, low-fat Asian sauce
3 Packets (10g) Truvia, or 3 Packets (3g) Splenda
3 Tablespoons rice vinegar
2 Teaspoons chili garlic sauce
2 Tablespoons sesame seeds, toasted

Directions:

Preheat oven to 450 F.

Place a wire rack on a foil-lined baking sheet, and set aside.

Put the flour in a shallow dish. Place the panko in another shallow dish. In a medium bowl, whip the egg whites with a whish until they are extremely foamy but not quite holding peaks.

Working in batches, dredge the chicken in the flour (shaking off excess), add the checken to the egg whites and toss to coat completely. Add the chicken, a few pieces at a time, to the panko and toss to coat. Make sure they are completely coated.

Spread the chicken out on the wire rack, in a single layer. Bake chicken until the breading is golden and crispy and then chicken is cooked through, about 10 minutes.

While the chicken is baking, place the broccoli florets in a microwave-safe dish, and cover with plastic wrap. Cook on high until tender, about 4 minutes. Keep the broccoli covered until ready to serve.

In a large bowl, combine the Rockin’ Asian Stir-Fry Sauce, Truvia/Splenda, rice vinegar, and chili garlic sauce and mix together. Add the cooked chicken to the bowl and toss gently until the chicken is evely coated in the sauce.

Sprinkle the sesame seeds over the chicken and serve with the broccoli.

Rockin’ Asian Stir-Fry Sauce

Ingredients:

1 Tablespoon toasted sesame oil

1/4 Cup chopped, fresh ginger

6 Garlic cloves, minced

1/2 bunch scallions (white and green parts), finely chopped

1 Tablespoon cornstarch

6 Tablespoons soy sauce

3/4 Cup low-fat, low-sodium chicken broth

3 Tablespoons rice vinegar

1/2 Cup reduced-sugar ketchup

Salt and freshly ground black pepper

Directions:

Heat a large nonstick saute pan over high heat. when the pan is hot, add the sesame oil. Add the ginger, garlic and scallions and saute, stirring often, until very fragrant, about 2 minutes.

Meanwhile, place the cornstarch in a medium bowl. Add the soy sauce, chicken broth, rice vinegar and ketchup and whisk to blend.

Whisk the cornstarch mixture inot the saute pan and bring the sauce to a simmer. Reduce the heat to medium and simmer, whisking constantly, until the sauce has thickened, about 2 minutes. Season with salt and pepper to taste, if desired.

Store the sauce in a covered container in refrigerator for up to 1 week.

Recipe Source: “Now Eat This” by Rocco Dispirito

Happy New Year!

January 1, 2011 by Lynsey Leave a Comment

The holiday season has come and gone once again. I can’t believe 2010 has come to a close and we are entering a new year, it seems like yesterday Spencer and I were bringing home our little bundle of joy and boy has it been a fun year! As much as I hate to see 2010 behind us I can’t wait to see what 2011 has in store. I hope that each and every one of you had a wonderful and memorable year and I hope that 2011 is even better.

From our family to yours, here’s to a new year full of happiness, joy, health and wealth…and of course to preparing and enjoying fabulous treats and eats!

Happy Birthday Tucker…and vanilla bean cupcakes

December 14, 2010 by Lynsey 3 Comments

One year ago today Spencer and I were blessed with our healthy and wonderful little boy, Tucker. It’s amazing how quickly time flies, it seems like this past year has been a whirlwind. We’ve had so much fun and we’ve experienced something new and fun each and every day. We’ve made so many wonderful memories throughout this past year and I will cherish each and every one of them forever. I look forward to what the future has to bring but still I can’t believe my little boy is already a year old. Happy birthday baby, I love you so much!

We haven’t has his party yet but I just had to make something sweet for him to have on his birthday and to share with all of his “classmates” at “school”! I decided to make Vanilla Bean Cupcakes, adapted from a cake recipe seen on Confections of a Foodie Bride. I wanted the cupcakes to be delicious but I didn’t want to do too much since a group of 1 year olds would be eating them.

These cakes were absolutely delicious, the vanilla flavor really stood out with the use of fresh vanilla beans and I love the small flecks of vanilla that can be seen throughout the cake. They were very moist and fluffy and packed full of flavor. The next time you want a delicious “plain vanilla” cake I would make this, no questions asked. You will get more than you bargained for with this recipe, and it’s so much more than a normal vanilla cake!

My Sous Chef-He loves butter!

Vanilla Bean Cupcakes

Ingredients:

3 Cups cake flour

1 Tablespoon baking powder

1/2 Teaspoon salt

1 Vanilla bean, split and scraped

1 Cup unsalted butter, cubed and softened to room temperature

2 Cups sugar

5 Large eggs, room temperature

1 1/4 Cups buttermilk, room temperature

1 Tablespoon vanilla

Directions:

Preheat oven to 350 F. Line cupcake pans with cupcake liners.

In a medium bowl, sift together the flour, baking powder, and salt. Place butter in the bowl of a stand mixer, fitted with a paddle attachment. Split and scrape the vanilla pod into the butter, discard pod (or reserve for another use). Beat for 3 minutes on medium-high speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.

Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl before each addition. Add the eggs one at a time. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.

Spoon the batter into the prepared cupcake pans. Place pans on the rack placed in the center of the oven. Bake the mini cupcakes for 12 minutes, or until toothpick inserted in the middle comes out clean. Remove from oven and place on cooling rack. Let cook completely before frosting.

Yields approximately 60 mini cupcakes.

Recipe Source: Seen on Confections of a Foodie Bride

Originally from: The Well-Decorated Cake’s Moist Yellow Cake

Cupcake on Foodista Cupcake

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