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Lynsey Lou's

Enjoying Life One Bite at a Time!

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Chocolate Chip Cookie Dough Protein Shake

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 So, we all know I have a slight obsession with cookie dough.  I mean it’s to the point that when I whip up a batch of dough I literally debate on whether or not to even bother turning on the oven.  My conscience typically gets the better of me and I end up firing up the oven to actually bake some cookies, but it’s not a decision that’s made halfheartedly!

Then there are times where I don’t even want to wait on the butter to warm up to room temperature.  Or, then the ultimate problem arises from time to time where the craving for cookie dough hits…in the morning.

While I sometimes let myself splurge, having a big ol’ scoop of cookie dough in the morning is something I can’t even do without guilt.

So, what to do, oh what to do when that craving hits.

Well, the next best thing.  Take a classic breakfast option and infuse those beloved cookie dough flavors in it to make it perfectly acceptable to have cookie dough for breakfast.  And folks, that’s just what’s been done here.

This shake is thick, creamy and tastes just like cookie dough, complete with bits of chocolate in each sip.  This is so deliciously indulgent that you’ll forget it’s actually a protein shake and a perfectly acceptable option for breakfast.

So go ahead, sip away on this awesome chocolate chip cookie dough protein shake!

Chocolate Chip Cookie Dough Protein Shake

Ingredients:


1-2 Scoops vanilla protein powder
Pinch salt
3/4 Cup milk
1/4 Cup uncooked oats
1/8 Tsp baking soda
3 Tbsp chocolate chips, plus more for garnish if desired
1/2 Cup Ice
1-2 Tsp maple syrup

Directions:


Place all ingredients in a blender and blend until smooth and all ingredients are incorporated.  Pour in a glass, garnish with chocolate chips and oats if desired.

Recipe source: Adapted from Chocolate Covered Katie

Peanut Butter Brownie Milkshake

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“My milkshake brings all the boys to the yard….”

You know that song was going through your head when you read the word “milkshake”.  I honestly can’t think of a milkshake without those lyrics running through my head.

Anywho, now that’s out of my system let me tell you about this milkshake.  This takes one of my favorite flavor duos and brings them together in one cool, creamy dessert.  What could possibly be better than sweet and salty peanut butter combined with fudgy, chocolaty brownies?

Um, practically nothing.  Unless you add ice cream to the mix and then, well that would just be the cherry on top!

This milkshake combines peanut butter, brownies, milk and ice cream to create one amazing, thick and delicious milkshake.  You could also amp up that peanut butter flavor by using peanut butter ice cream if you’re so inclined.

This shake comes together in minutes…once you have made the brownies.  And, it’s also a great way to use up that last piece or two of brownie that may be left sitting around.  We typically don’t have a problem with uneaten brownies, but if you do this is a great way to use them up!

So go ahead, whip up this milkshake and all the boys…and girls will be running to your yard for this shake!

Peanut Butter Brownie Milkshake

Ingredients:


1/3 Cup brownie chunks, plus more for garnish
1 Heaping Tbsp peanut butter
2 Tbsp milk
1 1/2 Scoops vanilla ice cream

Directions:


Combine ice cream, milk and peanut butter in a blender and mix until almost completely incorporated.  Add the brown chunks and pulse for a few seconds.  Pour in a glass, top with whipped cream and brownie chunks and enjoy!

Recipe source: A Lynsey Original

Mixed Berry Mojito

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I don’t know about you, but I’m absolutely loving this mojito Monday series.  And what’s not to love? Is there any better way to start off your week than with a delicious and refreshing cocktail?

Mojitos are seriously the perfect cocktail.  The perfect amount of tartness, not too sweet and perfectly refreshing.

This week I made you a mojito loaded with fresh berries, mint, lime,, sugar and rum.  It’s truly summer in a glass.

Just when you thought it couldn’t get any better, it can and it does.  It only takes about 5 minutes to throw this cocktail together and then you’re sipping pure, sweet satisfaction.

Start by muddling the berries, lime, mint and sugar.  Then add rum, ice and ginger ale and stir. Viola.  That’s it.  If the berry seeds bother you, simply strain the berry mixture before adding the remaining ingredients.

I could go on and on about just how good these mojitos are and list a gazillion reasons why you should try them, but that would just mean it would be that much longer before you could enjoy them yourself.  So I’ll hush so you can make your way to your kitchen to make one of these for yourself.

Cheers!

Mixed Berry Mojito

Ingredients:


1/2 Cup mixed berries ( I used blackberries, blueberries and raspberries)
1/2 Lime, cut in quarters
12 Mint leaves
4 Tsp sugar
3 Oz Rum
Ginger ale

Directions:


Divide berries, lime, mint leaves and sugar between two glasses.  Using a muddle, gently press the ingredients to release the juices.  Add 1 1/2 ounces rum to each glass, stir to combine.  Fill the glasses with ice, top off with ginger ale, stir and enjoy.

Recipe source: A Lynsey original

DB: Yafawi Sfeeha

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The July Daring Bakers’ challenge was brought to us by Manal from Manal’s Bites.  She introduced us to an authentic Palestinian dish from Jaffa that is served as a main meal along with a bowl of soup or a salad.  The “Yafawi Sfeeha” or also known as “Milwayeh” which means twisted, is crispy yet tender and full of flavor.

Yafawi Sfeeha


Ingredients:


For the dough-
3 Cups flour
1 Tsp salt
1 Tbsp sugar
3 Tbsp powdered milk (can be substituted with warm milk, however less water will be needed)
1 Cup warm water, for kneading
Melted ghee (or olive oil) to stretch the dough

For the cheese filling-
3-4 Cups nabulsi cheese, crumbled (Feta is a great alternative if you can’t find nabulsi)
1/2 Cup Italian parsley, minced
1 Egg, beaten
Black pepper

Directions:


Combine the flour, salt, sugar, powdered milk and vegetable oil and whisk to combine.  Add the warm water, a little at a time until the mixture becomes tender and slightly sticky.  Knead the dough for about 8 minutes using a stand mixer or 12 minutes by hand.

For the dough in small, golf-ball sized balls.  Place on a well oiled baking sheet and pour more oil over the dough.  Cover and allow to rest at room temperature for a few hours or overnight.  Meanwhile, make your filling.

After the filling is made, use some of the ghee and brush the bottom of a round pan.  Take one piece of dough, using your hands, gently start spreading and pulling the dough to make it as thin and even as possible.  Once the dough is stretched, fold the side furthest from you to the middle of the dough, then fold the opposite side to the middle.

Spread the filling along the seam in the center of the dough.  Starting with the side closest to you, roll tightly making sure no filling escapes.  Take one end of the dough and start rolling to create a spiral.

Place the Sfeeha on a prepared baking sheet and continue the process with the remaining dough and filling.

Preheat oven to 400.  Place the Sfeeha in the preheated oven and bake for 15-20 minutes, till golden brown.  Serve hot or at room temperature with soup or a salad.

For the filling-

Combine all ingredients in a bowl, mix until combine.

Recipe source: Manal’s grandmother

SRC: BBQ Rub

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This summer we have really been giving our grill and smoker a workout.  In the summers past, our grill has definitely gotten more attention that the smoker.  But this year that has all changed; we’ve really been utilizing our smoker.

I mean, we’ve even created a monster with our little man.  He’s obsessed with smoked chicken, and even challenged his aunt to a wing eating contest.  And, he almost won.  I actually think he had her beat, but she wasn’t going to let a 5 year old out eat her; so she ate 2 more once he was done.  But, he impressed us all with the amount he ate!

I say all that to say we’ve really been playing around with many different recipes, marinades and rubs this summer.  I’m always intrigued by the various spice blends and rubs that are lining those spice isles and jumping off the pages of my spice magazines.  It’s mind-blowing, almost to the point of being overwhelming with just how many options there are.

While I do buy those from time to time, I try not to load my spice cabinet down with umpteen different rubs because there’s no way I could use them all before they expire.  So, I try to peruse my spice cabinet and create rubs and seasonings based on whatever mood I’m in.

A few weeks ago I was in need of yet another rub recipe when I started browsing different recipes from A Kitchen Hoor’s Adventures, my assignment for this month’s Secret Recipe Club, I found a plethora of various spices and finishing salts that all sounded beyond amazing.

Aside from her seasonings, she’s got a variety of other mouthwatering recipes like fluffernutter macaraons, kicked up coleslaw, green chile chilaquiles, and Derby Pie, just to name a few.  Making my decision on what to choose just that much more difficult.  But, in the end I stuck with my mission and ended up choosing her spicy bbq dry rub.  All of these recipes and so many more can be found on AKHA, a blog written by Christine who is a home cook who grew up by her parent’s and grandparent’s sides in the kitchen learning her skills from them.  Her passion for cooking and being in the kitchen has only grown over the years and you can tell it’s her happy place just by reading her blog.

Anywho, back to this spice blend.  I love this for so many reasons.  It’s bold, spicy flavor.  It’s so easy to make and it consists of ingredients that are staples in my spice cabinet.  This rub is great on ribs, chicken, pork, pretty much anything you want to add a punch of flavor to and throw on the grill.  It would also be a great addition to a gift basket for the bbq lover’s in your life.

Happy grilling everyone!

Dry BBQ Rub

Ingredients:


1 Tbsp smoked paprika
2 Tbsp garlic powder
2 Tsp chili powder
2 Tsp cumin
1/2 Tsp black pepper
1/4 Tsp cayenne pepper
1 Tbsp dried chives
2 Tbsp brown sugar
1/2 Tsp salt

Directions:


Add all ingredients to a spice or coffee grinder and process until mixed together and ground.  Pour the mixture into an airtight container or spice jar.

Will keep in a well sealed container for about 6 months.

Recipe source: A Kitchen Hoor’s Adentures

Blueberry Moscow Mule

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So, lately it seems like all the other cocktails I have shaken up and been oh-so-eager to share with you all have taken a backseat since I started mojito Mondays.  I love my mojitos and I’m loving the series this summer, but I have another cocktail that has been screaming at me lately and I just can’t wait any longer to share it with you all.

Aside from my beloved mojito, the mule is right up there on my list of faves.  It’s an effortless cocktail the comes together in about a minute, is refreshing and served in a copper mug.  I mean, honestly, how could you not love a cocktail that’s simple, refreshing and served in an ice cold, copper mug?

It’s no wonder this 1940’s cocktail has been taking the bar scene by storm and is holding strong.  Not only are the traditional mules on the menu, tons of variations are making appearances too.

I’ve taken the basic mule recipe a step further by adding muddled blueberries to the mix.  This yields a beautifully colored cocktail that is filled with sweet blueberries, tart lime and crisp ginger beer.  Making this an ideal cocktail to enjoy on these long, hot summer days.

And, if you need that extra little push to make these let me help you out.  Along with being national ice cream month, July is also national blueberry month.  So grab a handful of blueberries, a lime and some mint and muddle them together, top with vodka and ginger beer and sip away.

Blueberry Moscow Mule

Ingredients:


3 Oz vodka
Half lime, cut into quarters
1/2 Cup raspberries, plus more for garnish
12 Oz ginger beer

Directions:


Place 1/4 cup of blueberries and a 2 quarters of lime in each cup.  Using a muddle, firmly press the limes and blueberries until the raspberries are crushed and the juice is released from the lime.  Add one and a half ounces of vodka to each glass, stir to combine.  Fill each glass about half way with ice.  Top off with ginger beer and stir to combine.  Garnish with additional blueberries and a lime wedge.  
This can easily be made into a mocktail.  Most varieties of ginger beer are alcohol free, so omit the vodka and fill with the ginger beer.  An equally delicious and refreshing beverage!

Recipe source: A Lynsey Original

Pina Coco Mojito

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Picture yourself on the beach, toes buried in the sand, the sun beaming down and the waves rolling in and crashing on the shore.  Now, doesn’t that sound amazing?  Could it get any better?

Well, believe it or not, it actually can.  By adding a cold drink in your hand.

When I think of the beach, I instantly think of pina coladas.  The combination of rich, creamy coconut and tart, sweet pineapples all mixed together in the frozen, slushy drink.  It screams summer and it screams “beach drink”!

I honestly didn’t think I could enjoy a pina colada any more than I already do, but I’ve proven myself wrong.  I combined two of my favorite cocktails and you know what?  My mind was seriously blown with just how stinkin’ good this drink was.

The pina coco mojito is what you get if the classic mojito and pina colada were to have a baby.  And it’s the most delicious thing ever.

You get that creamy coconut and sweet pineapple from pina colada, the refreshing mint and tart lime from the mojito and they all marry together perfectly.  This drink is ah-maz-ing and it goes down so very easily.  So, I recommend making them in bulk so the refills can flow easily (and hydrating before consuming)!

So go bury those toes in the sand, listen to those waves crash in and have this pina coco mojito in your hand.  Oh…and if you can’t make it to the beach, make a batch of these, go outside and plop yourself in a chair, sip on the goodness that is this drink and imagine being on the beach!

Cheers!

Pina Coco Mojito

Ingredients:


1/4 Cup shredded, sweetened coconut
3/4 Cup cream of coconut
1/2 Cup pineapple juice
12 Mint Leaves
1/2 Lime
5 Tsp sugar
3 Oz Rum
Ginger Ale

Directions:


Place coconut in a single layer on a baking sheet and place in a 300 degree preheated oven until golden brown.  Keep an eye on the coconut, it will go from golden to burnt quickly.  Remove and allow to cool.

One the coconut is cooled, use a lime wedge to run around the rim of each glass.  Roll in toasted coconut to coat.

Combine the pineapple juice, mint leaves, lime and sugar in a large glass.  Using a muddle, gently press the ingredients to release the juices and incorporate the sugar.  Add the cream of coconut and rum and stir to combine.

Fill each rimmed glass with ice, pour equal parts of the mixture in each glass.  Top off with ginger ale, gently stir to combine.  Garnish with a lime wedge, chunk of pineapple and mint leaves, if desired.  Serve and enjoy.

Recipe source: A Lynsey Original

Watermelon Mojitos

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Growing up there were several events that happened that let me know summer was truly here.  Softball season cranked up, our pool opened up which meant countless hours splashing around, hearing burgers sizzle on the grill and watermelon.

When my mom walked in the door with that first watermelon of the season I could barely contain my excitement.  It was almost a celebratory occasion with the first cut of that big ol’ melon.  We’d slice big peaces, head outside with a roll of paper towels and a shaker of salt and chow down.

We weren’t prim and proper when it came to consuming watermelon.  If the juices of the watermelon weren’t streaming down your arms and dripping off your elbows, well that was just all sorts of wrong.  The more watermelon juice running down your arms the better.  After all that watermelon was consumed, rinds were thrown in the woods and we hopped in the pool to rinse off all that sticky, sweet goodness.

I’ve tried to keep that tradition going with my little guy.  We don’t have a pool, but I still show up with a melon, slice it and we sit down and enjoy all the goodness that is that sweet juicy watermelon.

Since watermelon is one of my all time favorite fruits of the summer, it only makes sense that I add it to one of my favorite cocktails.  I’ve loved all the various flavored mojitos I’ve made the past few weeks, but I’d have to say this watermelon mojito just may have made it’s way to the top of the list.

Sweet, juicy watermelon, tart lime and cool mint are combined and marry perfectly in the cocktail.  A splash of rum is added to the mix and then it’s finished off with sweet, refreshing and fizzy ginger ale.  This cocktail perfection.

Watermelon Mojitos

Ingredients:


1/2 Lime, cut into quarters
12 Mint leaves, rinsed and roughly torn
3/4 Cup fresh watermelon, cut into cubes
3 Oz white rum
Ginger Ale or Sprite
Ice cubes or frozen watermelon chunks

Directions:


Divide lime, mint and watermelon between two glasses.  Using a muddle, gently press the ingredients to release the juices.  Add the rum, stir combine.  Fill the glass with ice or a mix of ice and frozen watermelon cubes.  Top off with ginger ale or sprite and serve immediately.

Recipe source: A Lynsey Original

Blackberry Limeade Floats

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I think it’s safe to say that we’ve reached the appropriate temps to refer to the weather as scorching.  Mid-July is when mother nature really decides to open the infernos and show us what she’s truly capable of.  While she’s not fanning those flames as much as she has in years passed, we are teetering on some of the warmest temps we’ve seen this year.  And well, it’s just downright hot.

We’re beating the heat by consuming ice water by the buckets, cranking up the sprinklers, and turning the water park into our second home.  Sometimes all of that just doesn’t cut it.  An ice cold, sweet treat isn’t only desired, it’s necessary.

Some of the fondest memories of my childhood were spent sitting on the wooden benches on the square in my hometown, holding a big ol’ waffle cone full of mint chocolate chip ice cream.  The sunshine beaming down on me and streams of minty green ice cream running down my arms.  But it was all in the name of staying cool and savoring every last drop of my beloved ice cream.

Much hasn’t changed over the years.  I still require those cool treats when the summer starts getting unbearable.  A glass of tangy, cold limeade is truly refreshing on a hot day.  A float is another one of those undeniably amazing summer treats.

So what happens if those two come together?

I’ll tell you.  Only the best thing to hit those taste buds ever.  Think about it; tangy, tart limeade complimented and toned down by creamy, cool ice cream.  Um, yes please.  I’ll take 3!

Flavored sparkling water, a few fresh blackberries, fresh lime juice and ginger ale are all mixed together and poured over creamy vanilla ice cream.  You get the fizz required by all floats from the ginger ale and the sparkling water, but you also get that tartness so desired by a glass of limeade.  It sounds like it might be a bit much, but I promise it’s not.  They all come together to create an awesomely mind-blowing drink that will cool you down on the hottest of summer days!  

Blackberry Limeade Floats

Ingredients:


2 Tbsp freshly squeezed lime juice
3 Large blackberries
1 Tsp sugar
1/2 Cup black raspberry Sparkling Ice water
1/2 Cup ginger ale
2 scoops vanilla ice cream
2 Old fashioned glasses

Directions:


Place blackberries in a glass, using a muddle, gently press the berries to mash and release the juices. Add the lime juice and sugar and stir to combine.  Add the sparkling water and ginger ale and gently stir to incorporate.

Place one scoop of ice cream in each glass.  Divide the berry mixture evenly between the two glasses, top off with more ginger ale if needed.

Recipe source: A Lynsey original

Pool Punch Granita

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You can tell when summer has officially hit because those lines at the snow cone stands are a mile long no matter what time you pass them.  People flock to those stand for cups of the piled high shaved ice coated with their favorite flavored syrups.  And honestly, what’s better that flavored ice on a hot summer day?

Not much!

Unless you can have that cool frozen treat right in the comfort of your own home.  As long as you have a freezer, pan and 2 forks that’s all you need.  No thousand dollar shaved ice machine or any other special equipment.  We’re talking basics!

This isn’t your typical snow cone.  This, my friends is a granita.

A little backstory about the meager granita, just in case you haven’t heard of it before now.  It’s a frozen treat that originates from Sicily.  Typically, it’s a combination of water, sugar and whatever you want to flavor it with.  Fruit, sweet tea and mint, some of your favorite beverages.  The options are truly endless.  After you’ve established your flavor profile, mix it together, pour it in a shallow dish and pop it in the freezer.  Every so often, remove the mixture from the freezer, gently scrape with a fork and returned to the freezer.  In the end you’re rewarded with an Italian style frozen icee.


Snow cone stands have nothing on granitas.  Instead of taking ice cubes, grinding them up and pouring flavored syrup on them, the actual ice in granitas is made out of the actual flavoring, allowing you to enjoy the full flavors of your treat until the very last drop…no watering down of the flavors here!

Since my little guy is currently obsessed with any and all things involving ice; slushes, icees, ice pops, and snow cones and the list truly goes on an on.  I decided to make this granita utilizing flavors that would appeal to him, and this particular recipe only requires 2 ingredients.  That’s right, 2!

His drink of choice at practically every meal is lemonade, so that was an obvious ingredient.  And, every time we go to the store he’s always eyeballing those brightly colored fruit flavored drinks, so I quickly snagged a bottle of blue stuff since it’s his favorite color.

Tangy, tart lemonade combined with sweet, blue fruit punch; the combination is truly delicious.  Mixing this up and pouring that beautiful crystal blue beverage over ice is perfectly refreshing and tasty; but once it’s frozen and put into snow cone form it is the perfect treat to help us beat the heat and bring out the kid in all of us!  

Pool Punch Granita

Ingredients:

1 1/2 Cups Blue Hawaiian Punch
1 1/2 Cups Yellow Lemonade

Directions:


Pour punch and lemonade in an 8×8 pyrex dish, stir to combine and place in the freezer.  Allow to chill for about 45 minutes, remove from freezer and use a fork to gently scrape the ice and break up any chunks.  Return to freezer and repeat the scraping process every 15-20 minutes for about 2-3 hours, until you’ve reached the desired consistency and texture.  Spoon in bowls and serve.

*Alternately, if you just can’t wait a couple of hours for it to freeze, just mix it up and pour over ice.  Or you could put the drink and ice in a blender to make a quick icee.

*This could easily be made into an adult beverage by adding a splash of your favorite spirit.

Recipe source: A Lynsey Original

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