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Strawberry Scones

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Do you have those recipes that you have on your “to make” list that you just haven’t conquered yet for one reason or another?  If you’re anything like me, then the answer is yes.  My list is ever growing, but one thing that has been on my list for quite some time is scones.  Yes, scones.  I am not really sure why they have continually gotten pushed to the way-side but they have.  I think one of the main reasons I hadn’t yet attempted them was because I didn’t have a special scone pan.  I know, that’s not really an appropriate or even a good excuse but that’s the main reason. 
You see, for the longest time I thought the only way one could make scones was to have a pan that had all the separate triangle molds to make the scones.  I thought that pan was my only way of achieving the shape, texture and everything else that was associated with scones.  Well, I was wrong.  After seeing several different scone recipes pop up all over the internet, I noticed one common element.  None of these recipes that I saw utilized that specialty pan that I thought was so necassary.  After I realized I didn’t need a certain pan I started planning my very first attempt at scones. 

Since it’s summer time and I have all of these wonderful, fresh fruits at my disposal I thought it was only appropriate to make some type of fruit scone.  Then I saw these completely drool-worthy strawberry scones on Confections of a Food Bride and my mind was instantly made, I would be making strawberry scones for my first attempt.  I must say, they did not disappoint.  Not only were they incredibly beautiful with big, bright red pieces of strawberries dispersed throughout, but they were perfectly delicious and full of flavor, without being dry.  The dough itself was sublty sweet, but the strawberries were the true star of the show.  Not only did they add the perfect splash of color, but they added a natural sweetness that was evident throughout the entire scone.  These were a hit for our entire house, and can I just tell you how wonderfully delicious these are fresh from the oven!  You must make these to experience the deliciousness yourself! 

If you have been pushing scones to the bottom of your list, stop!  They are incredibly easy to assemble, and perfectly accomodating for any fruit or other add-in you want to try.  If you have an oven, baking sheet and knife you have all of the tools you need to make your own, homemeade scones.  So don’t be intimidated and get in the kitchen and bake up some breakfast for your family tomorrow morning! 
 
Strawberry Scones

 Ingredients:

1 1/2 Cups chopped strawberries
3 Cups all-purpouse flour
1 Tbsp baking powder
1/3 Cup sugar
1/2 Tsp salt
1 Stick (8 tablespoons) unsalted chilled butter, cut into cubes
1 Large orange, zested and juiced ( produce 1/4 cup juice)
3/4 Cup Greek yogurt, fat-free preferably
2 Tbsp Sugar in the Raw, or any other type of coarse sugar (optional)

Directions:

Line a baking sheet with wax paper.  Spread the chopped strawberries evenly on the prepared baking sheet.  Place in the freezer and allow to chill for at least 30 minutes.

Preheat oven to 400.  Line a baking sheet with parchment paper or a silicone baking mat, set aside.

In bowl of your electric mixer sift together the flour, baking powder and salt.  Place the bowl on the mixer and turn on low.  Slowly add the cubed butter and the orange zest to the flour mixture, and mix until crumbly. 

Add the frozen strawberries, orange juice, and yogurt and mix until incorporated.  The dough should be very stiff.

Turn the dough out on a lightly floured surface.  Pat the dough out to form a rectangle that is about 1-inch thick.  Cut the dough in half, longways.  Then cut the dough in thirds, down the short side, you should now have 6 squares.  Cut each square into 2 triangles, resulting in 12 scones.  Sprinkle the scones with the coarse sugar then place on prepared baking sheet.

Bake for 18-20 minutes, or until golden-brown and the middle isn’t sticky.  Remove from oven and store in an air-tight container.

Will store for up to 3 days.

Recipe source: Confections of a Foodie Bride , adapted from The Pastry Queen 

BLT Biscuits (and a giveaway)-Closed

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BLT‘s are one of my all time favorite sandwiches.  I just love the taste of fresh tomatoes, crisp lettuce, and salty crunchy bacon.  It’s incredibly satisfying, yet doesn’t weigh you down.  I also love that there are many different variations for this simply classic sandwich, and that the compenents of this sandwich can be used in various other recipe to create a spin on this classic!

These BLT biscuits do exactly that; it takes all the freshness of the vegetables and the crisp, salty bacon and makes into a more appetizer-friendly meal.  I love that basil is incorporated for the “L” part.  The flavor of the basil really amps up the flavor and dresses this appetizer up a bit.  The combination of the mayonnaise and sour cream make the perfect base to really hold everything together and it adds so much flavor; creamy and tangy! The tomatoes are not only a bright and refreshing splash of color but add a wonderful amount of flavor as well.  They are large enough to have a piece in every bite but small enough to not be awkward when trying to take a bite.  The addition of fresh lemon juice really helps to pull everything together while adding a bright, fresh flavor to this already flavorful dish.

I made this for breakfast but they would be perfect for appetizers or a brunch.  They are incredibly easy to assemble and take no time to bake.  They are light, full of flavor and perfect for entertaining and, not to mention, a great way to highlight those fresh garden tomatoes and herbs.

Today is the last day of my blogiversary giveaways!  Today you get to choose!  I am going to give you 3 cookbooks to choose from; 2 of them I already own and love and the other one I have been eyeing since it’s release!

Junior League of Little Rock’s Big Taste of Little Rock: I love this cookbook for so many reasons.  It has a multitude of recipes from breakfast to brunch to dessert and everything inbetween.  It even features the recipe I shared with you today!  Another reason I love this book is because it features so many recipes from my town; both from individuals and renowned chefs from the area.  Each and every recipe from this book with give you a true taste of the south!

America’s Test Kitchen’s Best Simple Recipes: This is a new addition to my collection and I instantly fell in love with this book.  It guarantees over 200 delicious and family friendly meals that can prepared in about 30 minutes, or less!  This is the perfect cookbook to have on hand for all of those busy and hectic weeknights.  As I do with every cookbook, I’ve read it from cover to cover and I’ve bookmarked about 99% of the recipes.  I’m telling you, it’s that good!  And since it’s America’s Test Kitchen, you know it’s going to be good!

The Cookie Dough Lover’s Cookbook: This book was recently released by a very talented fellow food blogger and graphic designer.  Lindsay Landis is the brilliant and talented author of Love and Olive Oil and the mastermind of this ingenious cookbook about everything cookie dough.  I haven’t met her personally; but I have thoroughly enjoyed her blog over the years.  She’s incredibly talented and completely passionate about food.  I know if I ever had the privilege to meet her, we would get along wonderfully…I mean we already have a complete obsession love for cookie dough! 
*All cookbook photos from Amazon

To enter:


Leave a comment telling me:
“what cookbook you would like if you won?“


*US residents only, please.


For an additional entry:


Leave a comment telling me:
“what you would like to see more of in the next year on Lynsey Lou’s?”
For example: more cookies, more cakes, more appetizers, or even a series of some sort!  All ideas are welcomed!


The Fine Print:


*All entries must be received by midnight on Saturday, June 30.



*The winner will be announced on Monday, July 2. The winner will have 5 days to respond to claim their prize. If the winner has not claimed their prize within 5 days a new winner will be chosen.


Be sure to checkout the rest of the weeks giveaways and enter for your chance to win:
Monday’s giveaway- Silpat baking mat
Tuesday’s giveaway- Mezzaluna
Wednesday’s giveaway- $20.00 gift card to King Arthur Flour


Good luck to all the entrants, and thanks so much for taking interest in Lynsey Lou’s!


Full disclosure: This giveaway is sponsored soley by Lynsey Lou’s

BLT Biscuits

 Ingredients:

1 (10 count) package refrigerated biscuits*
3 Tbsp mayonnaise
1/4 Cup sour cream
1/2 Tsp fresh lemon juice
8 Slices bacon
1/4 Cup basil, roughly chopped plus additional for garnish
Salt and pepper, to taste
1/2 Cup grape tomatoes, halved

Directions:

Preheat oven to 375.  Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray and set aside.

Cook bacon until crisp.  Remove bacon to a paper towel lined plate and allow to cool.  Once bacon is cool enough to touch, crumble and set aside.

Flatten each biscuit into 4 inch circles and place on prepared baking sheet.  Place in preheated oven and bake for 6 minutes.

Meanwhile, combine the mayonnaise and sour cream and stir to combine.  Add the basil and bacon and stir.  Season with lemon juice, salt and pepper and stir to incorporate.

Remove biscuits from the oven and spoon the bacon mixture over the tops of the biscuits.  Return the biscuits to the oven and bake an additional 6 minutes.  Remove from oven and top with tomatoes, and season with salt and pepper.  Garnish with additional basil, if desired and serve. 

*This recipe has been tested by using both store bought and homemade biscuits and works perfectly with either.
*This recipe has also been tested by using both full fat and low fat sour cream and works perfectly with either.

Recipe source: adapted from Junior League of Little Rock, Big Taste of Little Rock

Monster Magic Cookie Bars

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So we’ve all heard of the classic dessert known as Magic Bars.  You know, the bars with a graham cracker crust that’s topped by condensed milk, chocolate chips, chopped nuts and coconut?  Yes, you know know what I’m talking about.  Well, as much as I love this classic, I have a deliciously rich new spin to share with you.
I now present you with Monster Magic Bars.  In my mind, these are what would come about if Monster Cookies (or kitchen sink cookies) met Magic bars and they had babies.  Brightly colored, rich, chocolatey, sweet babies.  Pure heaven in a bar.  This dessert has a little bit of everything, so it’s sure to fit any taste.  Plus it’s somewhat healthy too; I mean it does have oats.  Oats are a healthy breakfast food; therefore making this dessert both healthy and a perfeclty realistic option for breakfast!  Haha.  I’m just kidding.  Maybe.  No, really.  Just kidding. 

These bars are delicious and incredibly easy to put together, making this the perfect dessert for any occassion.  Something else I love about these bars is that they are easily customizable for any taste.  The original, classic magic bars consist of a few simple ingredients that combine to make one delicious dessert.  This recipe starts with the same graham cracker base, topped by condensed milk and then a plethora of toppings from candy, to oats, to peanut butter.  There are so many flavors and textures going on in this dessert; sweet, salty, crunchy, and chewy.  This bar has it all.  As you can see, the topping options are endless.  I already have a few other flavor combos that I can’t wait to try!   

Monster Magic Cookie Bars

Ingredients:

1 1/4 Cups (about 9 full crackers) graham cracker crumbs
4 Tbsp butter
1 Can sweetened condensed milk
3/4 Cups quick cooking oats
3/4 Cups M&M’s
3/4 Cups chocolate chips
1/2 Cup sweetened, shredded coconut
1/4 Cup creamy peanut butter

Directions:

Preheat oven to 350. 

Line a 9×13 pan with parchment paper and set aside.

Place butter into a microwave safe bowl, place in microwave and heat to melt.  Add the cracker crumbs and stir until completely combined.  Pour the crumb mixture into the prepared baking pan.  Using your hands, spread the crumbs evenly over the bottom and press to pack down. 

Place the peanut butter in a heat safe bowl and microwave until the consistency is runny, and easily drizzled, about 15-25 seconds.

Meanwhile, pour the condensed milk over the packed cracker crumbs.  Spread to form an even layer.  Sprinkle the oats, m&m’s, chocolate chips, and coconut over the condensed milk.  Drizzle the softened peanut butter over the chocolate and candy mixture.  Place the bars in the preheated oven and bake for 30 minutes, until browned and edges are pulling away from the sides.

Remove bars from oven and allow to cool in the pan for 5-10 minutes.  Tightly grab the excess parchment paper and remove the bars from the pan.  Allow to cool completely, cut and serve.

Recipe source: slightly adapted from Something Swanky  

Brown Butter Banana Caramel Muffins

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A few weeks ago I shared a recipe for brown butter banana muffins with streusel,  honestly didn’t think anything could top those muffins.  Or even come close to topping them, for that matter.  All that changed when I decided to make those muffins again, except this time I eleminated the streusel and added a layer of homemade caramel in the center of the muffin. Yes, I did!  And let me tell you these were delicious.

These muffins were still full of the earthy, nutty flavor from the brown butter.  They were still light and fluffy from the egg whites that were folded into the batter.  They not only had the slight caramel flavor from brown sugar, but they were also given a punch of flavor from the layer of caramel that is baked between the layers of the muffin.  We’re talking two types of caramel here folks.  Don’t tell me that’s not exciting!  You not only have a layer of caramel sauce but a caramel candy as well.  WOW.  Is your mouth watering yet?  And as much as this may sound like a dessert with brown sugar, vanilla and caramel sauce, I promise it’s still a legitimate breakfast item.  Although I’m sure your tummy, family and friends wouldn’t mind if you tried to pass them off as dessert to top off a delicious meal you prepared! 

You MUST enjoy one of these while they are still warm from the oven.  Biting into one of these muffins while the caramel is still warm and gooey is amazing.  It transports you to your happy place.  And, if only for a moment, you have no worries in the world…except making sure that every ounce of that delicious caramel makes it into your mouth.  These are the perfect way to start of any day, so be sure to make these for you and your family soon.  Even this weekend!

Brown Butter Banana Caramel Muffins

Ingredients:

1 1/2 Cups all-purpose flour
1/2 Tsp baking soda
1/2 Tsp baking powder
1/2 Tsp sea salt
1/2 Cup packed brown sugar
1/4 Cup granulated sugar
2 Eggs, separated
2 Egg whites
1 Tsp vanilla
1/2 Cup (1 stick) unsalted butter
3 Ripe bananas (about 2 cups)
Caramel sauce, homemade or store bought
12 chewy caramel candies

Directions:

Preheat oven to 350. Line muffin tin with liners, spray liners with non-stick cooking spray and set aside.

Place butter in medium saucepan over medium heat. (Butter will begin to crackle and foam as it melts.) Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as the butter cooks. Once the butter is brown remove from heat.

Place all egg whites (4 total) in a bowl and beat on high until they begin to stiffen. Once the whites begin to stiffen add 1 tablespoon granulated sugar and beat until stiff peaks form. Set aside.

In a medium bowl sift together the flour, baking soda, baking powder, and salt. Add the sugars and stir to combine. Add the egg yolks, vanilla and browned butter and whisk to combine. Once ingredients are thoroughly combined, fold in 1/3 of the egg whites until combined. Add the remaining egg whites, fold gently until no white is visible.

Spoon 2-2 1/2 tablespoons batter into each liner. Place 1 caramel candy in the center of the batter, spoon 1 tsp caramel sauce over the batter, then top the caramel with an additional 2-21/2 tablespoons batter, each muffin should be a little over 3/4 full.  Place in oven and bake for 10-12 minutes, until muffins are golden and set. Immediately remove from muffin tin and transfer to cooling rack to cool completely. Store in an airtight container.

Recipe source: A Lynsey Original

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

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

Easter Menu Inspiration

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Easter is this Sunday, April 8.  For many of us it’s a time to celebrate the resurrection of our Lord and Savior, Jesus Christ.  This Sunday represents His rising from the grave after sacrificing His life for us.  A sacrifice for which I am truly grateful. 

This is also a time many people to gather around a table with family and friends and feast on a multitude of incredibly delicious food.  Have you started preparing your Easter menu yet?  I have some suggestions for recipes that are sure to please.

Muffins are always a perfect and easy option for breakfast.  There are so many options when it comes to muffin flavors; so this is the perfect way to accomodate the tastes multiple guests.  Here are a few of my favorite muffin recipes:

Blueberry muffins-loaded with tons of blueberry flavor.  These muffins not only have healthy helping of whole blueberries, but a blueberry reduction is swirled into the batter right before baking.  Top these delicious muffins with a simple and slightly sweet streusel topping and everyone is sure to be please.

Brown butter banana muffins-These muffins are packed full of flavor.  The nutty flavor the brown butter brings to this dish is incredible.  The brown butter not only brings a flavor all it’s own, but it compliments the banana flavor as well as cuts the sweetness slightly.  These were a hit with my family and friends and I know they will be a hit with yours, as well.  

Sour cream muffins– These are incredible.  These muffins have a slight citrus flavor from the orange zest that is complimented by the slight tang added by the sour cream.  The streusel topping adds a slight crunch which is a wonderful addition, not only for flavor but texture, as well.

If you’re serving brunch, a muffin bar would be a wonderful option for your guests who are looking for a lighter option.  If you are looking for options that are more filling then I have the perfect suggestion for you!

Cornmeal-herb waffles with salsa and poached eggs-these would be perfect for your Easter brunch.  Simple, elegant and full of flavor.  These waffles topped with brightly colored salsa and poached eggs; are not only full of flavor and simply impressive.

If you are hosting lunch here are some of my suggestions that have been reader favorites for quite some time now.
Red wine pork roast– This roast has the best flavor; pan seared with crust of roughly chopped peppercorns not only helps to seal the juices in the roast but add a nice crunchy layer of flavor.  The red wine adds another level of rich flavor that permeates the entire roast.  Since Easter, or any occasion where entertaining is involved can be chaotic, to say the least we look for every little bit of help.  This roast can be assembled the night before, and either cooked over night on low/warm or refrigerated overnight and cooked starting in the morning.

Pork tenderloin with balsamic-cranberry glaze- pork tenderloin is such a simple dish that can be easily dressed up.  That is exactly what has been done with this tenderloin; lightly seasoned and cooked to perfection then topped with a glaze that’s a combinatin of cranberries and balsamic vinegar that’s been cooked down.

Chicken with tomato-herb pan sauce-This is one of my favorite chicken recipes.  The chicken is lightly coated in flour, then pan fried to achieve a light crispy coating.  This cooking method allows for the best, most tender and juicy chicken you’ve ever tasted.  If that isn’t enough, this deliciously cooked piece of meat is then topped with the most incredibly, buttery tomato sauce.  The brightly colored tomatoes and herbs would be the perfect addition to any Easter table.  Simple sides are perfect; steamed asparagus and lightly seasoned rice
                                                        compliment this dish perfectly.

Pancetta wrapped asparagus-this side dish is simple, yet elegant and full of flavor.  The salty pancetta helps to add a lot of flavor as well as crunch to this side dish.  This asparagus wrapped pancetta would compliment any dish and be perfect on your Easter table.

From scratch green bean casserole-I love green bean casserole and, honestly, I think it’s a staple at pretty much every holiday table, no matter the holiday.  This year, if you’re having green bean casserole, you have to try this recipe.  It consist of fresh green beans, homemade cream of mushroom soup that is incredibly tasty, a topping that not only contains those ever so popular fried onions but butter, and homemade bread crumbs.  A bonus about this recipe, it can be assembled in advance and stored in the refrigerator until ready to cook.  A great help for an already chaotic kitchen! 

Now that we’ve covered breakfast, brunch and lunch let’s move on to the good stuff!  Here are some of my recommendations for dessert.

White cake with apricot filling-I made this cake last year for my brother’s wife (then girlfriend) for her birthday.  It was such a hit that I ended up making it three more times for various Easter gatherings.  The white cake is so moist, light and fluffy and incredibly delicious.  The apricot filling adds a tangy sweetness, then everything is encased with a delicious buttercream frosting.  The white and orange in this cake sream spring.

Italian cream cake-this dessert is a classic that has been around forever.  It’s dessert that is traditional, that is a favorite of everyone and is full of flavor without being heavy.  This dessert can be served as a cake or in a more playful way as cupcakes. 

 Blueberry lemon cupcakes-Blueberries and lemon go hand in hand with spring.  These cupcakes combine these two flavors to make the most delicious cupcake that is sweet and slightly tart.  These little cakes are then topped with a light POM buttercream frosting.  Pomegranite, blueberries and lemon are incredibly delicious in this beautiful cupake that screams Easter and spring.

Pound cake-The quintessential of all pound cakes.  This cake is simple yet delicious.  To brighten up the plate and presentation serve with fresh, sliced fruit and fresh whipped cream.  This dessert is so refreshing and light, and the perfect end to a wonderful celebration with family and friends.

I hope you and your family have a truly wonderful Easter holiday!  Happy Easter from our family to yours!

Cornmeal-Herb Waffles with Salsa and Poached Eggs

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Waffles are one of those things that are always associated with breakfast and 99% of the time they are more of a sweet dish, rather than savory.  I honestly had never heard of the savory variety of waffles until I came across these on Josie’s blog, Pink Parsley.  Immediately I knew I had to make these and make them soon.  This dish, honestly made me think of a disht hat would be ordered in a nice restuarant for brunch.

These waffles, alone were delicious and full of so much flavor.  The addition of cornmeal gave it a different texture and really set this waffle apart from the traditional breakfast variety.  The fresh herbs not only added a burst of color, but a nice bright earthy flavor.  The addition of cayenne pepper was minimal but gave just the perfect amount of heat.  The waffles could definitely stand alone, but topping them with not only salsa but poached eggs really took them to a different level.

This meal was layered beautifully with multiple colors, flavors and textures.  I loved the idea of topping them with salsa, and I chilled my salsa for a few minutes before topping the waffles.  The warm, poached egg the sits on top of the brightly colored salsa and with the first cut the brightly colored yolk trickles down and spreads light, almost buttery flavor over the whole dish.  This is a perfect, and quick meal to put together for brunch and impressive enough to serve to guests.  This brightly colored meal with the the perfect addition to your Easter brunch menu and with the bright colors, it would fit the decor perfectly!  

Cornmeal Herb Waffles

Ingredients:

1 1/4 Cups all-purpose flour
1/4 Cup cornmeal
1 1/2 Tsp baking powder
1/2 Tsp baking soda
1 Tsp sugar
1/2 Tsp Kosher salt
1/4 Tsp fresh ground black pepper, plus more for serving
Pinch cayenne
5 Tbsp unsalted butter, melted
2 Eggs
1 1/4 Cups buttermilk
3 Tbsp chives, chopped, plus more for serving
1 1/2 Tbsp cilantro, chopped
Salsa
Poached Eggs

Directions:

Preheat waffles iron.  Preaheat oven to 200 degrees, or lowest setting.  Place plate in the oven to keep warm. 

Combine flour, cornmeal, baking powder, baking soda, sugar, kosher salt, pepper and cayenne pepper in a large bowl and mix to combine.  Make a well in the middle of the dry ingredients and set aside.  In a separate bowl combine the butter, eggs, buttermilk and herbs and whisk.  Carefully pour the egg mixture in the well of the dry mixture and stir until just combined.  *The mixture will still have lumps.

Spray waffle iron with non-stick cooking spray and cook according to waffle maker instructions.  Place the waffles in the preheated oven to keep warm.

Top with salsa and poached eggs, season with additional pepper, if desired and garnish with fresh herbs.  Serve immediately/    

Recipe source: Waffles-barely adapted from Joy the Baker via Pink Parsley
                        Waffles with salsa and poached eggs- directely from Pink Parsley

Poached Eggs- A Tutorial

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Have you ever been to one of those fancy schmancy restaurants that serve brunch?  If so, I’m sure you’ve seen items on the menu such as eggs benedict or croque madames, as well as multiple other items that include poached eggs.  There’s just something about poached eggs that turn a regular, everyday meal into a “special” or fancy (feeling) meal.  Poached eggs are a simple way to dress up any breakfast or brunch plate.  The flavor combinations are endless; use them to top roasted tomatoes, bacon cups, asparagus, various types of salads, or even toast-your options are only limited to your imagination.

Since poached eggs are typically seen in the breakfast and brunch type setting, which aslo means they are typically seen in smaller bistros or a more upper-end restaraunt, they have the reputation of being difficult to make.  This mindset about poached eggs is definitely a misconception.  The process is fairly simple, utilizing minimal tools.  Remember, practice makes perfect and if you don’t nail it the first time then try again.  Practice patience and take your time and you too can make a perfect poached egg to top anything your heart desires!

There are as many egg poaching methods as there are types of eggs and egg cooking techniques.  I am not a pro at egg poaching, by any means.  This method, however, is the method that works best for me!

How to poach an egg

Ingredients/tools-

Eggs, very cold
Water
2 Tsp white vinegar
1 Tsp Kosher salt
Large saucepan
Small bowl or ramekin

Directions/how to-

Fill a large saucepan with water until it’s about 2 inches deep.  Place the pan over medium heat.  Add the vinegar and salt to the water.
*The addition of vinegar to the water helps to tighten the egg.

Allow the water to become extremely hot, about 190.  At that temperature the water will be on the verge of boiling, there will be the small bubbles on the bottom of the pan.  Reduce heat very slightly so ensure water does not boil 
*Do not allow water to come to a bowl or even a simmer.  If the water does begin to boil, reduce heat so boiling subsides.   
Crack a very cold egg into a small bowl.
*This will help to ease the egg gently into the hot water.
Using the handle of a spoon, gently stir the water so it begins to swirl, this is called the whirlpool method. This is a very important step in egg poaching.
*This method helps the whites to come together and wrap around the yolk.
Gently slide the egg out of the bowl into the middle of the whirlpool.
*Your egg will look like a scary, hot mess for only a moment…DON’T panic.  It will begin to come together (because of the whirlpool) and become a perfectly poached egg!
Turn off heat, cover the pan and allow to sit for 3-4 minutes.  I like my yolks a little on the runny side, so 3-4 minutes is perfect for my liking.  I you prefer them to be a little more set, allow for 4-5 minutes of cooking time. 
*Do not peak during this time.  Allow the egg to have some privacy during it’s hot salt bath.
Using a slotted spoon, remove the egg from the water bath to a tea towel lined plate, if serving immediately.  Alternately, if serving at a later time transfer egg to an ice water bath.  Eggs can be store in an ice bath for up to 8 hours.  Reheat before serving by placing in warm water for 1 minute.
Gently trim any excess whites, that didn’t quite form around the yolk before serving.  Just to make it pretty!  We all like pretty food, right?

Overnight Cinnamon Rolls

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I have long been a fan of breakfast pastries.  I am also a firm believer that you can never be armed with too many pastry recipes.  There really isn’t such a thing as too many breakfast pastries.  Honestly, you need to be prepared to make whatever you’re craving at any given point. 

Now that I say all that I am about to say something that probably contradicts every single word I’ve just said.  I am not a morning person.  I try, I honestly do but I’m not a morning person.  I so wish I could be the modern day June Cleaver.  Wake up at the crack of dawn with a smile on my face (hair and make-up probably perfect), get myself ready for the day, prepare a piping hot breakfast and have it ready for my family.  Okay, okay, okay…back to reality.  Because, first of all, I’m not a morning person.  If I do wake up before the rest of my family it’s just early enough to get a pot of coffee started.  And I definitely don’t wake up all composed with every strand of hair in place.  I mean really, who does that?  But just because I’m not a morning person or early riser doesn’t mean that I don’t have the desire to make a delicious breakfast for my family.

To make these delicous breakfast pastries that I long for I would have to wake up at the crack of dawn to prepare these.  I mean we’re talking at least 2 hours of prep time before these babies even go into the oven.  So in all actuality we’re probably looking at closer to 3 hours before being able to enjoy a scrumptios, mouthwateringly (is that even a word?) good cinnamon roll, danish or any other type of pastry.  I’m sorry, but that’s just not acceptable on some days.  Especially for this girl, who 99% of the time is barely able to open my eyes enough to make sure I’m putting the water and coffee grounds in the correct spot.  Can I get an Amen?!?

If you’re anything like me and you love a nice hot cinnamon roll with a cup of hot coffee when you wake up, but you don’t want to wake up before the sun I have an answer.  I know, it sounds too good to be true, but I promise it isn’t.  I wouldn’t do that to you.  I present to you overnight cinnamon rolls.  These cinnamon rolls have all of the flavor and deliciousness as the regular cinnamon roll, but all of the prepartion is done the night before.  Simply prepare the dough, fill it, roll it, cut it and put it in the pan.  Cover these bad boys (don’t eat them although they look good enough to eat raw), place them in the refrigerator overnight and when you wake up in the morning let them rest on the counter for 30 minutes (a lot better than 2 hours, right?) the pop them in the oven.  While they are baking, make your coffee (because your awake by now just by the site of these decadently sweet pastries), make your glaze and then wait just a few more minutes for these to finish baking.  Drizzle these piping hot, larger than life, cinnamon rolls with the glaze, pour a cup of coffee and enjoy.

Who says you have to be a morning person, let alone a June Cleaver, to make a killer cinnamon roll?

Overnight Cinnamon Rolls

Ingredients-

For the dough-
1 Cup milk
1/3 Cup unsalted butter, room temperature
1 Package (2 1/4 tsp) active, dry yeast
1/2 Cup granulated sugar
4 1/2 Cups all-purpose flour
1 Tsp salt
3 Eggs

For the filling-
1 Cup brown sugar
2 1/2 Tbsp ground cinnamon
3 Tbsp all-purpose flour
7 Tbsp unsalted butter, room temperature

For the glaze-
1 1/2 Cups powdered sugar
1/2 Cup maple sugar (Use 2 cups of powdered sugar if you cannot find maple sugar)
1/4 Cup unsalted butter, melted
2 Tbsp milk (more if needed)
1 Tsp vanilla extract
1/8 Tsp Kosher salt

Directions-

Lightly spray a 9×12 pan with non-stick cooking spray.  Set aside.

For the dough-
Place milk in a saucepan and place over low heat to heat.  Once warmed remove from heat and add butter and allow to melt.  Let mixture cool until lukewarm.

In a large bowl combine 2 1/4 cups flour, yeast, sugar and salt and mix well.  Add the cooled milk mixture and eggs to the flour mixture and whisk to combine.  Gradually add the remaining flour, 1/2 cup at a time beating well after each addition.  Once the dough has pulled together move to a well floured surface, turn to coat.  Knead until smooth, adding more flour as needed, about 5 minutes. 

Place dough in a large bowl, cover and set aside, allowing to rest at least 10 minutes.  Meanwhile, combine all filling ingredients and stir to combine. 

After the dough has rested turn out on a well floured surface.  Gently roll dough to a 9×12 rectangle.  Spread 2 tablespoons unsalted butter over the dough, then evenly sprinkle dough with prepared filling.  Starting with the longer side, carefully roll up the dough, pinching the seems to seal.  Cut the log into 12 equal pieces.  Place each cinnamon roll in the prepared pan, cut side up.  Cover the dish, place in refrigerator overnight.

The next morning-
Preheat oven to 375.

Before baking remove the cinnamon rolls from the refrigerator and allow to warm to room temperature, about 30 minutes.  Bake for 20 minutes, or until golden brown.

Meanwhile, make the glaze by mixing all ingredients together, adding more milk until desired consistency is achieved.

Remove the cookied rolls from the oven and drizzle with glaze.  Serve rolls warm and enjoy!

Recipe source:  Pink of Perfection

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