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Lynsey Lou's

Enjoying Life One Bite at a Time!

Search Results for: breakfast

Strawberry Chocolate Chip Buttermilk Baked Doughnuts

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Donuts are pretty much a necessity in our house.  They are a weekend staple.  Very rarely a weekend goes by where we don’t have donuts for breakfast at least once.  Sometimes we go to our favorite shop and pick out some of our favorite flavors.  Tucker’s request, “A donut with pink or chocolate icing and sprinkles”.  When we stay in and make them, his only request is that he can help me.

So a few weekends ago when we stayed in a made a batch of donuts for breakfast I knew my little sous chef would be beyond excited about the flavor combination I chose.  See, he loves strawberries and always has.  And another love of his, which comes as no surprise, is chocolate.  So I figured I would combine his two favorites and make strawberry chocolate chip donuts with a chocolate drizzle.

When he asked what kind we were making his face lit up exactly like it does on Christmas morning.  He immediately got his spatulas and measuring cups out and scooted his chair up to the counter.  I got all the ingredients ready and we started pouring, combining and mixing.  He, of course, had to taste the strawberries and the chocolate chips before they were added…he’s also an avid believer in quality control!  After confirming the ingredients were up to standard, we finished mixing the donuts then poured them into the pans.  Once they came out we gave them a light drizzle of chocolate and a sprinkle of powdered sugar.

This donuts were delicious.  They were packed with bits of fresh strawberries and mini chocolate chips; you could taste both in each bite.  There was just enough strawberry and chocolate to fill each bite, but not too much where the flavors were overwhelming.  The donut batter was delicious; light and fluffy and made the perfect base for the add-ins.  I used a dark chocolate to drizzle over the tops which complimented the sweetness of the strawberries and semi-sweet chocolate chips without being overwhelmingly sweet.  These donuts were definitely a donut victory in our house, and I believe they are right up there at the top of Tucker’s list along with the chocolate or strawberry icing ones!

Strawberry Chocolate Chip Buttermilk Baked Doughnuts

Ingredients:


2 Cups flour
1 Cup sugar
1 Tsp baking soda
1/2 Tsp baking powder
1 Tsp Kosher salt
1 Cup canola oil
3/4 Cup buttermilk
1 Tsp vanilla
2 Eggs
1 Tsp vinegar
1/2 Cup strawberries, finely chopped
1/4 Cup mini chocolate chips
1/4 Cup dark chocolate, for drizzling (optional)
Powdered sugar, for dusting (optional)

Directions:


Preheat oven to 350.

Spray a doughnut pan with non stick cooking spray and set aside.

Combine flour, sugar, baking soda, baking powder, and salt in a large bowl and whisk to combine.  In a separate bowl combine oil, buttermilk, vanilla, and eggs and whisk to combine.  Once the ingredients are combined, add them to the dry ingredients and mix until just incorporated.  Add the vinegar and whisk until all ingredients are well combined.  Fold in the strawberries and mini chocolate chips.

Fill each doughnut mold with batter, filling it 3/4 full.  Place in the preheated oven and bake for 12-15 minutes, until doughnuts are golden.  Allow to cool in pan for 3 minutes, transfer to cooling rack and allow to cool about 15 minutes.

Place dark chocolate in a microwave safe bowl and heat in 15 second intervals, stirring after each to ensure the chocolate doesn’t burn.  Once the chocolate is melted drizzle over the tops of the doughnuts.  Sprinkle with powdered sugar and serve.

Recipe source: barely adapted from Oprah

Red Velvet Cream Pancakes with Marshmallow Cream Cheese Frosting

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I am so so so excited to share these pancakes with you today.  It’s a breakfast I’ve been dreaming up for quite some time and would be the perfect way to start your special someone’s day on Friday.  Have you given any thought to your menu(s) for the day?  Breakfast?  Lunch?  What about supper, are you going out or cooking something special?  I know Valentine’s is on Friday, a weekday, so some extravagant breakfast that keeps you in the kitchen for several hours is definitely out of the question.  But what about taking a breakfast classic, the pancake, and dressing it up for the occasion? 

Still uncertain if pancakes are special enough for the occasion?  Well, just hold on.  How about red velvet pancakes.  Getting better, right?  But it gets even better.  Fluffy red velvet pancakes stuffed with bits of cream cheese and instead of being topped with regular ol’ syrup, they’re topped with marshmallow cream cheese frosting.  A mouthful but oh, so worth it. 

Red velvet anything screams Valentine’s.  Chocolate and the color red, those two things are synonymous with Valentine’s.  Red velvet and pancakes.  Now that’s a breakfast packed full of goodness and screams love. 

These pancakes are perfectly fluffy.  Dare I say, probably one of the best and more airiest pancakes I’ve put in my mouth.  What’s the difference?  Well, instead of adding a whole egg to the batter the egg yolk is added and then the whites are beaten and folded in at the end.  Another item that lends to the airy texture is baking soda.  So the addition of a little bit more baking soda than most batters along with the beaten egg whites help to create one of the best pancakes you’ll ever have.  So, along with having a deliciously fluffy pancake, which is more than enough, how about making that perfect pancake a red velvet pancake?  Amazing, right?  Right! That perfect pancake is stuffed with bits of cream cheese which adds a tangy richness.  Then once they are cooked they are piled high and topped with marshmallow cream cheese frosting. 

This would make anyone’s day.  So, make a mile high stack of these pancakes for your Valentine on Friday.  The perfect and perfectly delicious start to the day for your special someone.

Red Velvet Cream Cheese Pancakes with Marshmallow Cream Cheese Frosting

Ingredients:


For the pancakes-
1 Cup flour
3 Tbsp sugar
1 1/2 Tbsp cocoa powder
1/2 Tsp baking powder
2 Tsp baking soda
Pinch salt
1 Egg, separated
3/4 Cup buttermilk
2 Tbsp canola oil
1 1/2 Tsp red food coloring
4 Oz cream cheese, chilled
Butter, for cooking

For the marshmallow cream cheese frosting-
2 Oz. cream cheese, room temperature
1 Cup mini marshmallows
1 Cup heavy cream
2 Tbsp powdered sugar
1-2 Tbsp milk, if needed

Directions:


For the pancakes-

Preheat oven to 200.

In a large bowl combine the flour, sugar, cocoa powder, baking soda, baking powder and salt and whisk to combine.  Make a well in the center and set aside.

In a separate bowl combine the egg yolk, buttermilk and canola oil and whisk to combine.

Place the egg white in a bowl and whisk or beat on high until  stiff peaks begin to form.  Add a pinch of sugar and beat for an additional 30-45 seconds.  Set aside.

Place a large skillet or griddle over low heat.

Pour the wet ingredients in the dry ingredients and whisk until just incorporated.  Be sure not to over mix, it will make a more dense pancake, it’s okay if there are still lumps.  Once the ingredients are incorporated, add the egg whites and gently fold in.  Again, be sure not to over mix or the whites will deflate.  Add the red food coloring and mix until just combined. 

Cube the cream cheese into small cubes, add to the batter and stir to incorporate.

Place about a tablespoon of butter in the heated skillet or on the heated griddle.  Once the butter has melted, pour about 1/4 cup of batter on the pan and cook until the tops start to bubble, about 2-3 minutes, then flip and cook for an additional minute to minute and a half.  Transfer to a sheet tray and place in the preheated oven.  Continue with remaining batter.

For the frosting-
Place the cream cheese and marshmallows in a microwave safe bowl and heat in 15 second intervals, stirring after each interval, until the marshmallows are mostly melted.  Add the cream and stir to combine.  Add the powdered sugar and mix.  Place in the microwave and heat and additional 15-20 seconds, remove and stir.  If the mixture is too thick add a little milk, half a tablespoon at a time.

Immediately top the pancakes with the frosting and serve.

Recipe source: A Lynsey Original

Lighter French Toast

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Breakfast food is a weakness in our house.  I honestly think Spencer could eat it three times a day, everyday and never every get tired of it.  In my efforts to keep everyone happy, I try my best to make a hearty breakfast on Saturday mornings full of bacon, eggs, possibly waffles, or maybe some biscuits and gravy.  Along with Saturdays, I try to plan a night during the week to have breakfast foods to ensure we get our fix!

While I think Spencer would be perfectly content with the standard bacon, eggs and biscuits, I enjoy trying different things and changing things up.  So I throw in some biscuits and gravy, French toast, waffles, cinnamon rolls, scones, muffins and a variety of other things.

French toast is one of those things that I love to make when I like to switch things up it’s so simple to assemble and doesn’t require using every dish in the kitchen.  It’s also a recipe I like to make when I want something easy that can be assembled ahead of time.  This particular recipe is an overnight French toast which means all the work is done ahead of time and all I have to do is pop it in the oven the next morning.

The bread is sliced, placed in a baking dish and then allowed to take a little soak in the cinnamon custard.  The next morning it’s sprinkled with a mixture of pecans and walnuts along with syrup and cinnamon then it’s baked to golden perfection.

Along with being an ideal option for a make-ahead-meal, this particular recipe is a lighter version of the traditional French toast recipes.  It uses a whole wheat baguette rather than a plain white bread.  Instead of cream or whole fat milk a combination of reduced fat milk and evaporated milk is used as part of the custard base.  It’s seasoned with warm spices and then given a drizzle of maple syrup which not only adds sweetness but when accompanied with the nuts it makes delicious praline topping.  With this combination of texture and flavor you won’t miss any of the heavy cream or sugar.  Serve this to your family and friends for a yummy and satisfying meal without all the guilt!

Lighter French Toast

 
Ingredients:


1 (8oz) whole wheat baguette
1 (12oz) can evaporated milk
1 Cup reduced fat milk
1 Tsp vanilla
1 Tsp rum extract
1/4 Tsp nutmeg
1/2 Tsp cinnamon
1/4 Tsp salt
4 Eggs

For the topping-
1/4 Cup pecans, roughly chopped
1/4 Cup walnuts, roughly chopped
2 1/2 Tbsp maple syrup, plus more for serving
1/8 Tsp ground cinnamon

Directions:

Spray a 2 quart baking dish with non-stick cooking spray.  (I used a 6×10)

Slice baguette in quarter inch slices, approximately 20 pieces.  Place the bread in the prepared baking dish, barely overlapping.

In a medium bowl combine the evaporated milk, milk, vanilla, extract, nutmeg, cinnamon, salt and eggs and whisk to combine.  Pour over the bread.  Cover the baking dish and place in the refrigerator and chill overnight.

The next morning remove the French toast from the refrigerator.  Preheat oven to 350.  Remove the cover from the baking dish, spoon any excess custard over the bread.  Sprinkle the pecans and walnuts evenly over the bread.  Drizzle with maple syrup and sprinkle with cinnamon.  Place in the preheated oven and bake for 35-45 minutes, until golden.  Remove from oven and serve with maple syrup.

Recipe source: A Lynsey Original  

Whipped Pumpkin Butter

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Whipped butter is one of the best things on the planet.  There’s just something so surreal about dipping your knife into that light, creamy goodness and spreading it on a hot piece of toast, warm biscuit and fresh roll straight from the oven.  It’s something so little that makes my day.  Have you tried the goodness of whipped butter?

Since we’re in pumpkin season and baking up all things fall and pumpkin I thought it only necassary to make a spread that was worthy of adorning those baked goods.  Something that was full of fall flavor that would compliment the flavors of the goodies without overpowering it.  Then my mind went to the simple thing; the whipped butter.  The thing, in my opinion, that adds so much without taking over the flavor.

Whipped butter, while wonderful on it’s own, would be the the perfect thing to set on your breakfast, lunch or dinner table for people to utilize as desired.  Take the whipped butter we all love and infuse it with the flavors of fall.  Pumpkin. A bit of cinnamon. Pumpkin pie spice. Honey. And brown sugar.

The butter is light and airy.  You can actually taste the pumpkin flavor; along with hints of warm cinnamon, pumpkin pie spice, brown sugar, and sweet honey.  Amazing, right?  Just imagine this spread on pumpkin muffins, pumpkin waffles, pumpkin cranberry bread and the list just goes on and on.  I mean, how good does that sound?  It would also be the perfect thing to have on your Thanksgiving table to add a little something different to the mix other than regular butter.

This would also make a great present.  Make up several jars of these and pair them with a loaf of your favorite bread or mix and give them to friends and family members as a present.  Something simple but amazing!

Whipped Pumpkin Butter

Ingredients:

1/2 Stick (4 tablespoons) unsalted butter
2 Tbsp pumpkin puree
1 Tbsp brown sugar
1 Tbsp honey
1 Tsp pumpkin pie spice
1/2 Tsp cinnamon
Pinch of salt

Directions:

Place butter in a medium mixing bowl and beat on high until light and fluffy, about 1-2 minutes.  Add the pumpkin, brown sugar, honey, pumpkin pie spice, cinnamon and salt and beat on high for another 1-2 minutes, until ingredients are incorporated and butter is light and fluffy.

Taste, adjust seasonings if needed and serve.

Recipe source: A Lynsey Original

Cheddar, Apple and Bacon Sliders

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When I think of breakfast foods some of the first things that come to mind are bacon, biscuits, sometimes cheese biscuits, and eggs.  It seems like every breakfast is comprised of at least one of these items if not all of them.  While I love those big breakfasts complete with bacon, eggs, and waffles or biscuits sometimes those aren’t always on the agenda.

Life comes calling, the morning rush is in full swing and there’s no time to cook a complete breakfast, let alone sit down and enjoy one.  I have a feeling all of you are shaking your heads in complete agreement right about now.  But on those ever so hectic days you still want to prepare a meal for your family to enjoy and to fill their bellies before they head out the door.

Breakfast sandwiches and sliders are the perfect way to serve your on-the-run family a satisfying breakfast without taking the time to sit down around the table.  It’s also the perfect alternative for mom and dad to have breakfast while their running around getting the kids ready and all their things together.   

They are so quick to assemble and there are endless options as to what to put on them.  You can go classic with bacon or sausage, egg and cheese or you can get creative and add tomatoes, sauteed mushrooms and smoked sausage.  That’s just the fillings, then you have a variety of breads, biscuits and muffins to choose to be the base and topper of you little sandwich.  So they might seem simple but there’s a lot of thought that goes into the preparation!

For these sliders I kept it simple and used one of my favorite flavor combinations; bacon, apples and cheddar.  Apples and cheddar go together perfectly, and bacon, well bacon just makes everything better.  I used Pilllsbury biscuits, baked them and then layered on all the good stuff.  Popped them back in the oven for a minute, just to get the cheese all nice and melty and then served them.  These make a delicious and perfectly easy breakfast but are also great served with a big bowl of soup.  They can be made ahead of time, wrapped individually and ready for single serve breakfast throughout the week. 

Cheddar, Apple and Bacon Sliders

 
Ingredients:
1 Package Grand’s Jr. Biscuits
5 Slices bacon, cooked and cut in half
10 Slices sharp cheddar
1 apple (I used Granny Smith) peeled, cored and chopped
1/2 Tbsp unsalted butter
 
Directions:
Preheat oven to 350. 
 
Place the biscuits on a baking sheet and bake according to package instructions.
 
Meanwhile, place butter in a small sauté pan and place over medium-low heat.  Once the butter has melted add the apples and sauté for about 3 minutes.  Remove from heat and set aside.
 
Once the biscuits are cooked split them in half.  Place a slice of cheddar on the bottom half of each biscuit.  Spoon 1/2-1 tablespoon of apples on the cheese and top with 2 pieces of bacon.  Place the top half of each biscuit on the bacon and return to oven for 2-4 minutes, until the cheese has melted.
 
Serve immediately.
 
Recipe source: A Lynsey Original


Chocolate Gravy

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The first time I was introduced to the goodness that is chocolate gravy was when I was in college.  We were having a potluck at work; some people brought breakfast and others brought lunch so we were set for the day!  One of the ladies walked in with a tray of biscuits and a pot of this chocolaty goodness.

You know me and chocolate, so my eyes instantly zoomed in on the pot.  I was thoroughly intrigued.  Was this hot chocolate, something to drink or something to serve over biscuits.  My eyes were glued to that big ol’ pan.  I finally got the chance to ask what it was and then the words flowed out of her mouth like music to my ears, “well, it’s chocolate gravy, of course”!  That’s all I needed to hear.

I got one biscuit, opened it up and then scooped up a heafty amount of that gravy and doused my biscuit in it.  I devoured it insanely fast.  So then, you guessed it, I made myself another one.  This time making sure to not inhale it, but to take time to enjoy it.


Ever since that first experience of chocolate gravy I’ve been hooked.  But I mean, what’s not to love about a  buttermilk biscuit swimming in warm, milky chocolate sauce?  Sounds amazing, right?  Well, it is!

So after a long span of not having chocolate gravy, I decided it was due time for chocolate gravy in my life again!  Plus, Tucker (my mini me and avid lover of anything chocolate) had never had any.  So I was doing him a disservice by not introducing this to him.  It was beyond time to introduce this delicious, chocolate sauce to him.

So one Saturday morning I decided it was time for an indulgent, delicious breakfast.  What better  to serve up on a Saturday morning that homemade buttermilk biscuits, chocolate gravy, bacon and eggs?  Doesn’t like that sound like a perfect southern breakfast fit for a king?  I think so.  So I whipped up that exact breakfast, we cozied up on the couch and ate a delicious meal watched Saturday morning cartoons! 

Chocolate Gravy

Ingredients:

1/3 cup flour
2/3 Cup sugar
2 Heaping Tbso cocao powder
1 1/2 Cup milk
1/2 Tsp vanilla
1 Pat butter (about 1 tablespoon)

Directions:

Combine the flour, sugar and cocola powder in a 2 quart saucepan and whisk to combine.  Add the milk and whisk.

Place pan on stove and turn heat to medium.  Stir the mixture constantly until the mixture comes to a boil.  Once the mixture reaches a boil remove from heat and add vanilla and butter and whisk to incorporate.

Serve with warm biscuits.

*To reheat-
place the gravy in the microwave and heat in 15 second intervals, stirring after each interval.  If the gravy is too thick add a splash of milk.

Recipe source: Confections of a Foodie Bride

Honey Roasted Peanut Brittle

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It’s October, we haven’t even celebrated Halloween yet but when you walk into pretty much any store you would place bets that Thanksgiving had come and gone and Christmas was well on its way.  Isles start getting flooded with Christmas décor earlier and earlier each year.  The crazy thing is, people are buying the stuff, getting ready to deck the halls.  Since people are buying the décor there’s no doubt they are starting to plan their candies, cookies and other food and menus for the holidays.  I’ve already seen the popcorn tins full of various flavored popcorns, barks and other candies. 

One of the most popular candies and edible gifts during Christmas is brittle.  I see individually wrapped pieces at cash registers and all size buckets that are delivered to corporations.  While I’m not trying to rush through Halloween and Thanksgiving I am looking forward to the goodies that are associated with the holiday season and I to enjoy a piece or two of peanut brittle during the holidays.  So when I came across this recipe on Life and Kitchen, my secret recipe club assignment for this month, I decided to get the candy making started!


Lindsay is a girl after my own heart, not just because we share the same name!  But because she loves the brittle but she tends to agree that brittle with just plain ol’ peanuts can tend to be a little bland.  So she decided to amp up the flavors a bit by using honey roasted peanuts.  With this substitution not only to you get the rich, buttery caramel flavor of the brittle but you also get another depth of flavor from the honey roasted peanuts.  I decided to use a combination of honey roasted and dry roasted peanuts with salt; allowing the honey roasted to add their flavor and the salted ones to help cut through the sweetness.  Let me tell ya, those honey roasted ones did the trick.  They provided another layer and depth of flavor to the brittle without overpowering that delicious, buttery, crunchy caramel layer that holds all those delicious nuts. 

If you intend on making candy this year for gifts for the neighbors, parties or just to snack on then take a note from Lindsay and use some honey roasted peanuts.  Need more ideas for those upcoming holiday gatherings, or for snacks and meals in general?  Be sure to head over to Life and Kitchen, she’s got a variety of mouthwatering recipes that range from breakfast, snacks, main courses, candy and everything in between.  One of the many things I’ll be making very soon, her  warm buttermilk apple pie.  My mouth was watering over that pie and I can’t get it out of my mind!

Honey Roasted Peanut Brittle

Ingredients:

1 1/2 Cups sugar
1 Cup water
3/4 Cup light corn syrup
1 Tbsp unsalted butter, plus more for greasing the pan
1/4 Tsp salt
1/2 Tbsp baking soda
1/2 Tsp vanilla
1 3/4 Cup honey roasted peanuts
1/4 Cup dry roasted peanuts with salt

Directions:

Rub a 9×13 pan with the butter and set aside.

Place sugar, water, and corn syrup in a heavy bottomed saucepan and place over medium heat until sugar dissolves.  Secure a candy thermometer to the side of the pan, increase heat to high and bring the mixture to a boil.  Allow the mixture to boil, without stirring, until the thermometer reads 260.  Reduce heat to medium-low and add salt and butter and allow to cook until the thermometer registers 295.  Add baking soda and vanilla and stir to combine.  Be careful because the mixture will bubble and foam up.  Stir in the peanuts and immediately pour onto the prepared baking sheet.  Allow to set until cooled and hardened.

Break the peanut brittle into pieces.  Store in an airtight container.

Recipe source: barely adapted from Life and Kitchen who adapted it from Bon Appetit

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Salted Caramel Apple Monkey Bread

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I have been on a serious apple kick this year, especially since apple season started.  It’s almost like I eat, sleep, dream apples.  Anything apple I want to try it or make it and apple recipes seem to continue popping in my head.  It’s a sickness, I guess!  Thanks for supporting me through my addiction!

Monkey bread is a favorite in my house; my boys love it.  Another person in my family that’s a fan is my brother.  Pretty much everytime we get together and I ask what to bring he says one of two things: monkey bread or peanut butter pie.  So it’s safe to say that monkey bread is a necessity when we get together!

The last monkey bread I made was samoa monkey bread and boy is it good.  Folks, if you haven’t had this monkey bread yet, then you MUST make it soon.  It was a hit, not only did we enjoy it for breakfast and dessert, when I made an appearance on a local news channel I made that monkey bread and it was pretty much devoured before I left the station. 

So since stuffed and loaded monkey bread is definitely a hit, I thought it would be fun to make a more fall-like version.  Since I’ve been on an apple kick lately, I bet you can guess the first place my mind went.  Apples.  Caramel Apples.  Oh…caramel apple monkey bread with a sprinkle of sea salt.  That was it, salted caramel apple monkey bread!

I couldn’t get in the kitchen and get those apples cut fast enough.  I was dying to make this bread that my brain had dreamed up.  Little pieces of caramel-like flaky biscuit dough stuffed with brown sugar cinnamon coated apples.  All drizzled with a sweet caramel sauce and sprinkled with a dash of sea salt.  People.  This is amazing.  Life changing, even.   

This bread is so good and so easy to make.  My little man even got involved, helping me stuff each piece of dough with a piece of apple.  Then we eagerly waited to pull it out of the oven.  I couldn’t get the sauce drizzled over the cake fast enough for Tucker and Spencer, they were waiting with plates in hand and then.  Well, they devoured it and came back for seconds, and even thirds.  This bread was eaten every morning until the plate was clean.  It was a hit.  What’s not to like about a caramel apple monkey bread?  Make it for your crew this weekend, they’ll be hooked!

Salted Caramel Apple Monkey Bread

 

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Ingredients:
2 (10 count) packages of Pillsbury Jr. Biscuits
1 Large (2 medium) apple, (I used Honeycrisp), cored, peeled and chopped in 1/2 inch chunks
3 Tbsp brown sugar
1 Tbsp granulated sugar
1 Tsp ground cinnamon
 
For the coating-
1/4 Cup brown sugar
2-3 Tbsp granulated sugar
1 1/2 Tsp cinnamon
 
For the caramel-
1/3 Cup Kraft Caramel Bits
1 1/2 Tsp water
 
For topping-
Sea Salt
 
Directions:
 
Preheat ove to 350.  Line a rimmed baking sheet with aluminum foil and set aside.  Spray a bundt pan with non-stick cooking spray and set aside.
 
Combine brown sugar, white sugar and cinnamon in a medium bowl.  Add the apple chunks and toss to combine. 
 
In a small bowl combine the brown sugar, granulated sugar and cinnamon for the coating.  Stir to combine and set aside.
 
Open the 2 cans of biscuits and cut each biscuit into quarters.  Place one piece of apple in the center of each piece of dough, wrap the dough around the apple and pinch to seal.  Roll the stuffed piece of dough in the cinnamon sugar mixture and place in the prepared pan.  Continue until half of the dough is stuffed, coated and in the pan.  Sprinkle with 3 tablespoons of the apple chunks.  Repeat the process with the remaining apples and dough.  If there are any apple pieces left, sprinkle over the top of the dough.  Place the bundt pan on the rimmed baking sheet and place in the preheated oven and bake for 30-40 minutes, until dough is cooked.  Remove the cooked bread from the oven and allow to cool in the pan for about 5-10 minutes.  Carefully run a knife downt he sides of the pan and invert the cake onto a plate. 
 
To make the caramel sauce-
Place the caramel bits and water in a microwave safe container and heat in 15 second intervals, stirring inbetween each.  Once the caramel has melted drizzle over the top of the monkey bread.  Sprinkle the top of the bread with sea salt and serve.
 
Recipe source: A Lynsey Original  
 



15+ Recipes to “Go Pink” for October

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October is national Breast Cancer Awareness month; local runs, races and fundraisers have been taking place all over the U.S. over the past few weeks and will continue throughout the month.  Tomorrow racers will crowd the streets of downtown Little Rock, sporting pink from head to toe, all for the same cause, to “Race for the Cure”.  This week I’ve been posting pink recipes in order to get amped up and in the racing spirit. To wrap the week up in full PINK force, I decided to do a round-up of all recipes that include pink.  I hope you enjoy reading through these mouthwatering recipes as much as I enjoyed gathering them! 

What are you doing to help raise awareness?  I’m sporting my pink today and all of this months blog revenue are going to Susan Komen to help fund research. 

 Cherry Cupcakes- Cupcakes put a smile on everyone’s face; big or small, young or old.  There’s just something magical about a cupcake.  Now a cupcake with fluffy pink frosting, well that just takes the happiness meter to a whole new level.  These cherry cupcakes from Organized Island are just the ticket to put a smile on someone’s face and to frost the town pink!

Cherry Ricotta Ice Cream- As if homemade ice cream isn’t enough, Nicole over at Wonky Wonderful, made homemade ice cream that used some of her homemade ricotta!  Talk about impressive.  This picture alone makes me want to dive, face first into a vat of this light pink ice cream studded with chunks of juicy cherries.  It may be October but I see this ice cream in my near future. 

Cherry White Chocolate Pudding Cookies-pudding cookies are one of my new favorite cookies.  Pudding mix is a great way to add a little extra or different flavor to you cookies.  Joan over at Chocolate, Chocolate and More not only used pudding mix in these cookies but she also used a little Jell-O in them to help amp up that flavor even more.  After all the mixing, she came up with these cherry white chocolate pudding cookies!

Chocolate Cupcakes Raspberry Buttercream- Moist chocolate cupcakes topped with buttery and slightly tart raspberry buttercream.  This combination is a match made in heaven.  These cupcakes look divine and I could literally eat like a dozen of them.  The fluffy pink buttercream serves as the perfect pedastal for fresh raspberries to rest on. 

Creamy Cranberry Dijon Dipping Sauce– This stuff looks and sounds amazing.  I believe after Thanksgiving we are all looking for ways to utilize all those leftovers.  Enter this dip.  This creamy cranberry dijon dip takes that leftover cranberry sauce and combines it with dijon mustard, a little mayonnaise, a little Greek yogurt and a touch of salt.  A quick and easy dip that is great not only to dip delicious sweet potatoe fries in, but would also be great as a spread on sandwiches. 

Easy Strawberry Lemonade Cookies- Carrie over at Frugal Foodie Mama has taken one of mine and Tucker’s favorite drinks, strawberry lemonade, and make it into cookies.  Um, yum.  One look at those light fluffy lemonade cookies with clouds of strawberry buttercream frosting has my mouth watering. 

Neopolitan Fudge-I have been eyeing this fudge everyday since Jocelyn posted it.  Not only is the picture beautifule and the colors really pop, but what’s not to love about fudge?  Plus, just looking at the colors takes me back to my childhood; my Grandma always had a tub or two of ice cream in the freezer and Neopolitan was always one of those flavors.  Okay, so back to the fudge.  This particular fudge is different in that it has a chocolate cookie crust!  So, on top of that chocolate cookie crust is a layer of white chocolate fudge and that is topped with a layer of strawberry fudge.  Um, yum.  This is definitely a dessert that will give you that pick-me-up you need in the middle of the day, or will transport you back to scooping out the biggest spoonful of ice cream you possibly could and then trying to fit it into your mouth, or end the perfect meal with a little sweetness. 

Pink Ribbon Cake Pops- I had the pleasure of meeting Karyn last year at MixedCon and she’s just as sweet and caring as she seems on her blog.  She’s uber talented and a master of the cake pop.  She created these Pink Ribbon Pops for one of her friends that did the Avon walk this year and she generously allowed me to share with all of you in my “Pink Week” round-up.  These pops are super cute and a great way to raise awareness, but be sure to check out her other cute and creative pops over at The Pint Sized Baker.

Pomegranate Cupcakes- Pomegranates are one of my favorite fruits but I think they get pushed to the side most of the time because they are kind of a tedious fruit to eat.  A small seed enclosed is a skin with some perfectly tart juice.  Some people just don’t want to fool with them.  But me, well, gosh I love those things!  So I was so excited to come across pomegranate cupcakes on Will Cook For Smiles.  These cupcakes are filled with delicious pomegranate juice and then topped with a subtly sweet whipped frosting. 

Rhubarb Cheesecake Squares- Rhubarb? Check. Cheesecake? Check. Bars? Check. I love all of these things and the fact that Jenny over at The Brunette Baker combined the three of these to make the ultimate dessert is sheer genius.  A sweet flaky shortbread crust topped with a layer of smooth, creamy cheesecake all topped with pink flecks of rhubarb and bits of delicious crumble.  Now this is a bar that is decadence. 

 Roasted Strawberry Lemon Ice Cream-This ice cream combines two of my favorite flavors, strawberries and lemons.  The difference with this strawberry ice cream is that the strawberries are actually roasted before they are added to the ice cream mixture.  The end result is a sweet ice cream with hints of tartness from the lemons.

Strawberries and Cream Bundt Cake- A cake from Chocolate, Chocolate and More that is delicious as it is pretty.  Vanilla cake swirled with strawberry jello batter, baked to perfection.  Then it’s given a heafty drizzle of vanilla frosting that’s intertwined with strawberry frosting, again flavored with strawberry jello.  This cake is a definite showstopper.

 Strawberry Banana Bread- I love classic banana bread and this strawberry banana bread from Confessions of a Baking Queen looks like a delicious twist on a traditional banana bread.  Classic, sweet banana bread studded with chunks of fresh, sweet strawberries.  Not only would this be a delicious bread to serve at breakfast, or even make muffins, but it would be a perfect afternoon snack or could even pass for a dessert!

Strawberry Lime Poppyseed Vinaigrette- I am a huge salad lover and I’m always looking for new dressings and vinaigrettes to drizzle over my piled high mountain of lettuce.  I love poppyseed dressings and this strawberry lime poppyseed vinaigrette from Cupcakes and Kale Chips looks like a fun, and colorful, twist on my beloved poppyseed dressing.  Made with fresh juicy strawberries, freshly squeezed lime juice, olive oil, a little honey for sweetness and some salt and pepper to spice it up a bit, and then poppyseeds to add a dash of color as well as some texture.  This dressing looks amazing. 

Strawberry Malted Milk-Chocolate milk is the classic All-American drink of choice for kids.  It seems as time has evolved more flavors of “chocolate” milk have been introduced; strawberry milk, banana milk and I’m sure there are several other options out there.  Nicole of Wonky Wonderful has taken that childhood favorite and made a more sophisticated version with her Strawberry Malted Milk.  This milk is a mixture of fresh strawberries, malted milk powder, vanilla paste and the milk of your choice.  A quick spin in the blender and you’ve got a delicious and natural flavored milk!

Strawberry Raspberry Popsicles- to me, eating a popsicle brings a sense of nostalgia.  As a kid there was nothing better than getting an ice cold popsicle out of the freezer and going outside and sitting in the hot summer sun and enjoying that popsicle.  Almost having a race with the sun’s heat; who would get to the popsile first, the heat or me?  Well, in the end I would always win…even if I did have colorful sticky hands and streaks running down my arm.  That just added to the fun of having popsicles.  I’ll still enjoy a popsicle or two today, but the difference is I enjoy making them.  These homemade sicles from Je Suis Ali Mentageuse look amazing and pair fresh strawberries and fresh raspberries to make a beautiful red popsicle that would please kids of all ages! 

 Strawberry Rhubarb Cake– Strawberries and rhubarb.  Two flavors that work together and compliment each other so well.  The sweet juicy strawberries compliment the slightly tart rhubarb so well.  It’s no wonder that Christie at Food Done Light combined those two in this beautiful cake with a light pink strawberry glaze.  It looks too pretty to eat, but I don’t think you’d have to twist my arm too hard to enjoy a slice!

Watermelon Margarita Cocktail ‘Cakes– Lisa over at Cooking with Curls has just the treat to get everyone in the race spirit.  Spiked cupcakes!  These margarita cupcakes are absolutely precious and the perfect thing to snack on the night before the race.  They spiked, but not just once, twice.  The cupcake batter is given a heafty does of watermelon Pucker, tequila and orange liqueur and then baked to perfection.  But Lisa didn’t stop there, she also gave the frosting another dose of the trio and then whipped until fluffy.  Top really seal the deal, she coated the “rim” of the cupcakes in sugar and added a straw.  How fun!  Need even more spiked goodies, head on over to Cooking With Curls where she has two other spiked sweet treats that look evenly amazing.

SRC: Pioneer Woman’s Perfect Pancakes

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When I was browsing through Making Miracles, my Secret Recipe Club assignment for this month, I was torn.  Do I make sweet? Savory? Breakfast? Lunch/supper?  Which way do I want to go?  I browsed through many of her recipes that sounded amazing; cinnamon roll cake, carrot cake cinnamon rolls, slow cooker balsamic beef dip sandwiches, slow cooker brown sugar and garlic chicken, caramel nougat bar peanut butter cookies, or big, fat, chewy chocolate chip cookies.  I could go on and one, but I won’t.

There were so many options to choose from and they all sounded delicious.  I was leaning more towards the cookies, since I’m a sucker for a hot, chewy cookies, but my little man had some say-so in the decision and in the end he always wins.  He wanted breakfast food, pancakes to be exact.  So we decided to go with Pioneer Woman’s Perfect Pancakes.  These are a favorite of Rebekah and her family, so I knew we couldn’t go wrong with these pancakes.

We love breakfast food in our house.  Not only do we enjoy it in the mornings, but we’ll also have breakfast for supper from time to time.  Sometimes I’ll jazz things up and we’ll have quiche, breakfast burritos or huevos rancheros.  Other times I’ll keep it a little more traditional; biscuits and gravy, pancakes, eggs, bacon, and the list goes on.  We’ve definitely enjoyed our fair share of pancakes; traditional, blueberry, pumpkin, brown butter just to name a few.  While I love the flavored variety, I do enjoy a good ol’ basic pancake.

That’s exactly what I got when I made these pancakes.  Just a basic pancake full of buttery flavor.  These pancakes were everything I love about a pancake.  Light and fluffy on the inside, golden outside with a slight crunch around the edges.  The texture was perfect.  The flavor was spot on too; buttery and slightly sweet.  Both Spencer and myself enjoyed them, but the true seal of approval came from Tucker.  He LOVED them.  He started talking about just how much he liked the outside of them; the texture and crunch.  A true food critic and he’s only 3 1/2!  These were a hit in our house and I know they’ll be enjoyed at your breakfast table!

Pioneer Woman’s Perfect Pancakes

Ingredients:

3 1/2 Cups + 2 Tbsp cake flour
1/2 Tsp salt
3 Tbsp baking powder
2 Tbsp sugar
2 Cups milk
2 Large eggs
3 Tsp vanilla
4 Tbsp butter, melted plus more for the pan

Directions:

In a large bowl combine flour, salt, baking powder and sugar.  Stir to combine and set aside.

In a separate bowl combine milk, eggs and vanilla and stir to combine.  Once ingredients are combined, add to the dry ingredients and stir gently to incorporate.  Add the melted butter to the batter and stir gently until just combined.

Place a skillet, or griddle, over medium-low heat.  Grease the griddle with the extra butter and scoop 1/4 cup portions of batter on the greased pan.  Cook until bubbles start to form in the batter, then flip and cook an additional 45 seconds to 1 1/2 minutes, until golden brown. 

Top with butter and serve with your choice of pancake syrup or maple syrup.

Recipe source: The Pioneer Woman

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