Don’t Miss a Thing!

Subscribe via email to receive the latest recipes in your inbox!

Lynsey Lou's

Enjoying Life One Bite at a Time!

Back to the Basics

Homemade Ricotta

by Leave a Comment

Homemade ricotta cheese is smooth, creamy and luscious. There’s truly no comparison between this and store-bought.

Homemade Ricotta

So, I’m torn between excitement and hesitation with this recipe. I’m sooooo stinkin’ excited to share this recipe for homemade ricotta with you, for oh-so-many reasons! Then I’m slightly hesitant to share with you too.

Why am I hesitant? Well, as I’m sure you’ve heard many times before, once you’ve tried homemade ricotta for yourself it will be extremely difficult to allow yourself to snag a container of the premade stuff from the deli counter of your local market. And well, I don’t want to be responsible for your unhappiness and I also don’t want to be the recipient of snarls, eyerolls and side-eye glares.

I have friends that give me such a hard time when I try a new recipe, share it on social media and rave about the simplicity of it. I am not a professional chef by any means. Don’t claim to be, never will. I will, however, claim to be a lover of all things food. So, when it comes to trying to recipes, both simple and complex, I’m all in. But, I’m not pulling out every dish, pot, pan and utensil to experiment on a daily basis. I have to be in the mood and have the time to dedicate to these recipe trials. So, when I rave about the simplicity of a recipe. It truly was simple.

And this claim isn’t made just because I love being in the kitchen!

Simple means it’s able to be accomplished in minimal time with a feisty, opinionated, into-everything toddler yanking on my legs and running into me every 5 seconds. Seriously! So, if I can accomplish it in about thirty minutes or less with my human obstacle course, I feel safe to say that it is simple.

And this recipe, my friends, is truly simple. It requires very little time and attention. Seriously, like 15 to 20 minutes of active preparation and the rest is just the curds and whey separating.

I have wanted to attempt the cheesemaking process for quite a while, but for some reason or another it’s taken a backseat. I decided it was FINALLY time to attempt making cheese at home and I decided to start easy. I had read several different recipes for homemade ricotta and the common link between everything I read was how simple it was to make. So, for my first attempt at the process I was sold on ricotta cheese.

Y’all, it was so much fun. It was easy, quick, and required very few ingredients. Like 5! The end result was nothing short of incredible!

Now, let me say this. I truly LOVE homemade ricotta, there’s honestly nothing like it. But I must also say that I’m not going to be whipping up a batch of ricotta each time I need it for a recipe. There’s nothing wrong with using some help from the store when you need it, and I’m not above snagging a container if I don’t have the time to whip up a batch.

Full disclosure though- you’re going to want to make time to make homemade ricotta when needed. Why??? Well, it’s so incredibly luscious and creamy. AND if you want to take it to another level, pop it in the blender after the straining and chilling process for a next-level creamy ricotta. I could honestly eat it by the spoonful, but instead I’ll enjoy it with a little drizzle of good quality olive oil, fresh cracked black pepper, a pinch of sea salt and schmeared on a baguette.

My mouth is watering just thinking about this!!!

So, without further adieu, here is the recipe for the simplest and most delicious homemade cheese….EVER!

Homemade Ricotta

Homemade Ricotta

Yield: 2 Cups
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes

Homemade ricotta is rich, uber creamy and sure to be a show stopper. Use this in your favorite recipes as well as a simple, yet impressive appetizer. And, it's easier than you think!

Ingredients

  • 8 Cups (half gallon) whole milk
  • 1 Cup half and half
  • 1 Tsp Kosher salt
  • 3 Tbsp fresh lemon juice

Instructions

  1. Combine milk, cream and salt in a heavy pot and stir to combine. Secure a cooking thermometer to the side. Place over medium heat, stirring occasionally to prevent the milk from scorching. Continue the cooking process until the milk is steaming and the thermometer reads 180 F.
  2. Remove from heat and stir in the lemon juice. The milk will immediatly start to curdle. Allow the mixture to rest 5-10 minutes.
  3. Line a strainer with cheesecloth* and place over a bowl.
  4. Gently pour the mixture into the prepared strainer and allow to drain for at least 15 minutes and upto an hour.
  5. Serve immediately or place the in a well-sealed container and in the refrigerator for upto a week.

Notes

* Use at least 2% milk. Higher fat content yields an even creamier cheese.

* If you don't have cheesecloth, coffee filters work perfectly fine as a liner for the strainer.

* The less time the cheese drains, the creamier the cheese it will yield.

* I adore serving this drizzled with a little olive oil, freshly cracked black pepper and a pink of maldon salt with some toasted baguette slices.

* KEEP the whey. It can be used in pancakes in place of the milk/buttermilk. It can also be used in a multitude of other recipes.

Did you make this recipe?

Tag @lynseylous on Instagram and hashtag it #lynseylous

© All text and images (C) Lynsey Lou's
Category: Appetizers

BTB: Mojitos

by Leave a Comment

Okay, so before we get too far into the #mojitoMonday series, I should probably go back and talk about the drink the started it all.  The original mojito.  Limes, mint, a little sugar, alcohol and a little soda water.  Simple, basic ingredients.  Right?  Right.

What’s so special about them?  Well, how about when the limes, mint and sugar are muddled together it creates an amazing flavor combination.  One that’s light, refreshing and oh-so-tasty.  All of the things I look for in an amazing cocktail.

The first time I had one of these cocktails was when we went out for Spencer’s birthday.  He and I went to a local restaurant where the waiter, who was also a friend, recommended the mojito.  Their signature drink that just happened to go perfectly with what I ordered.  He brought out the clear beverage that was colored only by the bright green of the mint and limes.

I was mesmerized by the sheer, simplistic beauty that was the mojito.  Then I took a sip.  Um, wow.  I was hooked, just like that!  And, as they say, the rest is history.

Here we are about 10 years after that first sip and I’m still as obsessed with the drink as the “day we met”.  It’s amazing that one simple beverage could inspire a 14 week series, but you know what?  It has!  So, I wanted to pay tribute to the original before I went any further into all the different flavor concoctions I have for you this summer.

So, without further adieu I give you the Original Mojito!  The simple, but delicious, drink that started it all!    

Mojitos

Ingredients:


1/2 Lime, cut into wedges
12-14 Mint leaves
2 Tsp sugar
3 Oz white rum
Soda water

Directions:


Divide lime wedges, mint leaves and sugar evenly between 2 glasses.  Using a muddle, gently press the ingredients to release the lime juice and incorporate the ingredients.  Pour 1 1/2 ounces rum in each glass, stir to incorporate the ingredients, fill each glass with ice and top off with soda water.  Stir to incorporate.  Garnish with a lime slice and mint leaf.

Recipe source: A Lynsey original

Making this recipe?  Share it as well as your favorite spin on this cocktail on social media, tag @lynseylous and use #mojitomonday.

BTB: Homemade Red Enchilada Sauce

by Leave a Comment

If you’ve been reading the blog for any amount of time, you know how much my family and I love Mexican food.  I mean, would could eat it every. single. day.  But, we try to refrain and limit ourselves to only once a week.

One of our favorite meals is enchiladas.  But, not the traditional enchiladas, although we love those too.  These enchiladas are the kind I’ve enjoyed since I was a young thing.  A simple, clever meal my MaMaw could whip up in under 30 minutes and one that the entire family loved.

I should probably share that recipe with you soon!

Anywho, I’ve always followed here recipe to a t, including the store-bought, canned enchilada sauce.  But, the other day that changed.  I had all the makings for enchiladas, except one very important ingredient.  The enchilada sauce.  Since I was already in the middle of cooking, a trip to the store wasn’t really in the cards.

So, I did a quick search for homemade enchilada sauce and found a recipe for a homemade version of the stuff.  I was pleasantly surprised at the list of ingredients and just how basic they were, and how quickly this sauce would come together.

This sauce is comprised of basic, pantry staple that you probably keep on hand.  It come together quickly, making it perfect for weeknight meals, can be made ahead of time and freezes wonderfully.  Oh, and if you’re wondering about how the taste compares to the store-bought stuff.  Well, you’ll never go back.

After one bite, yes, only one bite, my husband told me that I had ruined him on the canned stuff.  So, I’m guess it’s all homemade enchilada sauce from here on out!

Homemade Enchilada Sauce

Ingredients:


1/4 Cup vegetable oil
2 Tbsp all-purpose flour
2 1/2 Tbsp chili powder
1 (8oz) can tomato sauce
1 Cup water, plus more if needed
1 Tsp cumin
3/4 Tsp garlic powder
1/2 Tsp onion powder
2 Tbsp brown sugar
Salt, to taste

Directions:


Pour oil in a saucepan and place over medium heat.  Once the oil is warm, add the flour and chili powder and stir until smooth.  Slowly pour the tomato paste into the oil mixture and stir to combine. Add the water and mix until incorporated.  Add the cumin, garlic powder, onion powder, and brown sugar.  Stir to combine.  Reduce the heat to low and allow to cook until the mixture has thickened, about 10 minutes.

Taste, adjust seasonings if needed.

Yields: approximately 1 1/2 cups (depending on how much it’s reduced down)

Recipe source: slightly adapted from All Recipes

BTB: Homemade French Baguettes

by Leave a Comment

What is it about a simple piece of warm bread, slathered in butter that makes an ordinary meal extraordinary?  A bowl of soup on a cold day is wonderful.  Now, place a plate with warm bread on the table to accompany that soup and it takes it to a whole new level.  Serve warm rolls or crusty bread with a roast, mashed potatoes and gravy and oh-my-goodness.  There’s just something about being able to sop up gravy and soak up soup with a piece of bread that is just so magical.

And if, and I do mean if, I’m lucky enough to have a slice or two leftover I wake up, warm it up, schmear some butter and jelly on it and enjoy it with my morning cup of coffee.  There’s truly no better way to start the day.

Before a few weeks ago, I had never made baguettes.  I always picked up a loaf or two when I was at the store and just served them along side our meal.  The craving for a crusty, chewy baguette hit but we were snowed/iced in.  So, the time had come for me to bite the bullet and attempt to make a baguette at home.


I looked through several different recipes, but most had to have a resting time of at least 8 hours if not longer, and well, I just couldn’t wait that long.  So, I finally came across a recipe for simple, homemade baguettes from Kelsey Nixon of Kelsey’s Essentials that didn’t require any extended amount of rising time.  Just what I needed!

This recipe didn’t disappoint.  These were just what I was looking for; a crusty outer shell with a fluffy, chewy inside.  The simple ingredients came together and in no time the dough was set aside to rise.  The only, somewhat, tricky part about this bread (which goes with any baguettes) is the forming process but that comes with practice.  It’s a matter of folding, stretching and pinching the dough together; this process is repeated until the baguettes reach the desired length.

Forming my first baguette was a matter of trial and error, but I finally got the hang of it.  Forming the second baguette was a lot easier and I had it on the pan in not time.  The secret to this dough is not to overwork it!  The bread is given time to rise again and then it’s time to bake.  The end result is delicious and these baguettes definitely hit the spot!

Homemade French Baguettes

Ingredients:


2 Envelopes active dry yeast (1 1/2 tablespoons)
2 Tbsp honey
3 1/2 – 4 Cups all purpose flour, plus more for dusting
2 Tsp salt
Canola oil for greasing the bowl
Cornmeal for dusting the pan
3-4 Ice cubes

Directions:


Combine 1/2 cup warm water, honey and yeast in a small bowl.  Stir to combine and allow yeast to proof, about 5 minutes or until it becomes foamy.

Meanwhile, combine 3 1/2 cups flour and salt in a large bowl and mix using a dough hook.  Once ingredients are mixed, slowly add the yeast mixture and mix until combined.  Gradually add 1 cup of warm water until dough comes together and forms a ball (you may not need all the water).  If the dough is too sticky add a little more flour.

Turn dough out on a lightly floured surface and knead until soft and elastic, about 2 to 6 minutes.  You want to be able to gently press the dough and it bounce back.

Form dough into a ball and place in a lightly oiled bowl.  Roll dough to coat and cover with a towel.  Place in a warm place and allow to rise for about 20-25 minutes, until doubled in size.  Punch dough down and divide in half.  Form each piece in a rectangle.  Working with the long edges of the rectangle, fold each edge towards the center of the baguette and pinch the seems to seal.  Fold the ends of the baguette over slightly, pinch to seal.  This will keep the ends squared.  Continue this process, stretching the dough slightly each time, until the baguettes are about 12 inches in length.

Dust the baking sheet with cornmeal.  Place baguettes on the prepared sheet, cut half inch slits in the baguettes, cover with a towel and allow to rise about 20-25 more minutes.

Preheat oven to 450.  Place one oven rack in the center, and the other on the bottom.  Place a rimmed baking sheet on the bottom rack.

Once dough is risen and oven is preheated, uncover baguettes and place in the oven.  Carefully pull the rimmed baking sheet out and drop the ice cubes on the tray*.  Close the oven quickly and allow to bake until golden, about 15 minutes.

*If your oven has a glass window in the door, place a towel over the window before dropping the ice cubes on the tray.  This will avoid any issues if any cold water or an ice cube falls on the door.

*Here is a video tutorial on how to fold the baguette.

Recipe source: Kelsey Nixon via Cooking Channel TV

BTB: Buttermilk Waffles (and how to freeze waffles)

by Leave a Comment

I have been on a serious waffle kick lately, y’all.  But we haven’t been eating just the basic waffles, we’ve been eating different flavors, stuffed waffles and even waffle sandwiches.  My mind has been going nuts with different ideas and my boys have been enjoying the fruits of my experiments.  My waffle iron has been getting a serious workout.

Before I start sharing all those crazy waffle ideas with you, I thought it would be best to start with the basics. Everyone needs a perfect basic waffle recipe in their archives.  And this is definitely the perfect recipe to keep in your back pocket.

In my opinion, perfect waffles need to be slightly crispy on the outside, fluffy and soft on the inside.  We don’t want any of that soft soggy stuff.  It’s just not good.

What helps one achieve the perfect waffle texture?  I believe the secret is egg whites and cornstarch. Cornstarch helps to add that slight crisp on the outside, while beaten egg whites help achieve that nice airiness on the inside.  Remember those two things and you hold the key to the perfect waffles.

These waffles are incredibly easy to make and come together in very little time.  They are as pretty as they are delicious.  Once you try these you’ll be hooked and your crew will be asking for these on a daily basis.

If in fact they do want waffles on a daily basis, fear not, you won’t have to get up and make them from scratch every morning.  These freeze perfectly, making breakfast quick and delicious during those weekday mornings.  Simply make a double (or triple) batch of these, allow them to cool completely, wrap them in plastic wrap then place in a freezer bag.  Viola!  Then you have the perfect (freezer) waffles at your fingertips whenever you need them.

When you need one, or two, pull from the freezer and place in the toaster for a few minutes and then you’re ready to go!  Freezer waffles never tasted so good!

Buttermilk Waffles

Ingredients:


2 Cups flour
2 Tbsp baking powder
1 Tsp baking soda
2 Tbsp cornstarch
1 Tsp salt
1/4 Cup + 1 tsp sugar
1/3 Cup unsalted butter, melted
2 Large eggs, separated
2 Egg Whites
1 3/4 Cups buttermilk
1 Tsp vanilla
1/2 Tsp rum extract

Directions:


Preheat waffle maker.

Place all egg whites in a medium bowl and beat on high until peaks begin to form, add a teaspoon of sugar and continue beating until stiff peaks are formed.  Set aside.

Combine flour, baking powder, soda, salt, and sugar in a large bowl and whisk to combine.  Add the melted butter, egg yolks and buttermilk to the flour mixture and whisk until just incorporated.  Add the vanilla and rum extracts and stir to combine.

Gently fold in the egg whites, being sure not to overwork or deflate the whites.  Spray waffle iron with non-stick cooking spray.  Pour the batter in the waffle maker and cook according to waffle maker instructions.  Place on a cookie sheet that is lined with a cooling rack and place in a 200 degree oven to keep warm.  Continue with remaining batter.

Serve with fresh fruit, syrup, whipped cream, butter, peanut butter or Biscoff.

To freeze-
Cook waffles as directed.  Place on a cooling rack and allow to cool completely.  Once the waffles have cooled, wrap in plastic wrap and place in a single layer on a baking sheet.  Place in the freezer for about 30-45 minutes.  Once the waffles are mostly frozen, place in freezer bags and freeze.

When ready to eat, remove from freezer and remove plastic wrap and place in the toaster.

Recipe source: A Lynsey Original

BTB: Southern Style Sweet Tea

by 2 Comments

In the south, tea is in a category all it’s own.  You’ve got sports drinks, soft drinks, lemonade, coffee and tea.  But not just the hot tea.  There is iced tea.  Tea that is served in a tall glass that is so full of ice that it’s peaking over the rim of the glass.

Then there is the infamous sweet tea, the elixir of the south.  Growing up sweet tea in the fridge was a staple.  I always remember going to my best friend’s house and there always being sweet tea on hand and some being made for standby.  But this wasn’t tea with a touch of sugar or Sweet-N-Low, this tea was made with probably about a cup of sugar, at least.  And it wasn’t just a typical, normal sized pitcher, this was a large pitcher like the size you’d see in the church pantry.  To say that we were dependent on sweet tea would be an understatement, sweet tea was a necessity to make it through the day!  I’m pretty sure I could walk in her house today and still see the same giant, pale blue pitcher in her fridge and it would be filled with the sweet goodness.

I’ve grown up on the stuff and I’m just as addicted today as I was growing up.  But, growing up on my second mom’s sweet tea spoiled me…bad.  Her tea is the perfect balance of tea and sugar.  There’s not just enough tea in there to color the water, it’s a strong tea taste that is very evident.  Then there’s the sugar, the sweet stuff that dreams are made of.  Or in this case, that sweet tea is made of.  There is enough sugar in there to obviously sweeten the tea, but to also cut through some of that strong tea flavor.  The only thing that makes it better is pouring it in a tall glass filled with ice.

I know you’re probably looking at the title thinking “I don’t really need a recipe for sweet tea”.  And the truth is, you probably don’t.  But I wanted to share with you what I think is hands down the best tea ever, southern style sweet tea.  It’s the perfect balance of boldly brewed tea that is sweetened with the perfect amount of sugar.  Just the right amount where it’s sweet enough to balance the strong tea flavor but not so sweet where you could actually stand a spoon up in the center of the pitcher because of all the sugar.  To me, that is the epitome of the perfect glass of sweet tea.

So what are you waiting for?  Whip up a batch of this sweet tea, invite some friends over and enjoy a glass or two while sitting out back and enjoying the summer sun!

BTB: Southern Style Sweet Tea

Ingredients:


4 Cups water
1/4 Cup + 2 Tbsp sugar
2 Large tea bags

Directions:


Place water and sugar in a large saucepan and place over medium-low heat.  Heat water and sugar, stirring occasionally until the sugar has dissolved, about 5 minutes.  Remove from heat, place tea bags in water and allow to steep for at least 10 minutes, longer if you want a stronger tea.

Pour tea in a pitcher, place in the refrigerator and allow to chill.  Serve over ice with a slice or two of lemon.

Recipe source: A Lynsey Original

Devil’s Food Cupcakes with Salted Caramel Buttercream

by Leave a Comment

About a month ago I was asked to make birthday cupcakes for a sweet and precious little girl.  I didn’t hesitate to say yes!  The theme was cowgirl and beyond that I had free reign…even with the flavors.  See, her mom loves my sweets so much she doesn’t even bother to give me flavor ideas or recommendations, which normally I’m okay with but at the same time I want to make sure the guest of honor doesn’t have any special requests.  After drilling her mom about favorite flavors or special requests and coming up with nothing, my mind starting turning and I started scouring through recipes to find the perfect cake.

I sent emails and texts with different options and still no decisions had been made.  I had countless options and no easy way of narrowing them down.  So, what’s a girl to do in a predicament like this?  Well, I turned to my right hand and best helper in the kitchen, my 4 year old son.  I showed him pictures of the options, as well as told him the flavor options and within about 15 seconds the decision had been made!  Chocolate cupcakes, dipped in dark chocolate with salted caramel buttercream.

Isn’t it sad that a group of adults sit and struggle over which flavor to choose and within less than a minute a 4 year old can make the decision in the blink of an eye?  But, I’m not complaining, he’s never steered me wrong before and I knew he wasn’t about to.  This was, of course, one of the most important decisions that needed to be make…because it has to do with cake, and more importantly, birthday cake.

Now that we had the flavors we needed a design.  The birthday girl’s mom sent me some ideas of the design she wanted, so after looking over the different pictures I started drawing out a design that included all the elements of each picture she liked.  The end result was a super cute, cowgirl boot cupcake cake.

The cake.  Well, it was delicious too.  I used my favorite chocolate cake recipe, Devil’s Food, and then topped it with the most creamy and smooth caramel buttercream that has ever touched your lips.  But, there was a hidden layer that added so much to this cupcake.  Before being frosted, the cupcake was dunked in dark chocolate and then sprinkled with heath bits; this not only amped up that chocolate flavor but it also added a little texture that you normally don’t get in a cupcake.  The dark chocolate hardened once it cooled, so once your teeth made it through the buttercream you got a slight crunch before making it to the cupcake.  Folks, this is one of the most delicious and indulgent cupcakes I’ve ever made or sunk my teeth into.  It’s a deliciously moist chocolate cake that is bathed in dark chocolate and topped with some of the most silky caramel buttercream you’ve ever tasted.  So what are you waiting for?  Go make a batch of these puppies now, you won’t be sorry!

Devil’s Food Cupcakes with Salted Caramel Buttercream

Ingredients:


For the cupcakes-
1 Cup boiling water
3/4 Cup good quality unsweetend cocoa powder
1 3/4 Cup all-purpose flour
1 1/2 Tsp baking soda
1/2 Tsp sea salt
2 Cups granulated sugar
1 1/4 Sticks (10 Tbsp) unsalted butter, room temperature
3 Eggs, room temperature
1 Tsp vanilla
3/4 Cup buttermilk
1/2 Cup strong coffee
For the truffles-
1 1/2 Cups semisweet chocolate chips
1/2 Cup + 2 Tbsp sweetened condensed milk
1 Tsp butter
2 Tsp vanilla

For the caramel-
1 cup sugar
6 Tbsp butter
1/2 Cup heavy cream

For the buttercream-
1 Cup (2 sticks) unsalted butter, room temperature
1/2 Cup powdered sugar
1 recipe (about 1 cup) caramel sauce-recipe above

For assembly-
1 Cup dark chocolate, roughly chopped
Heath bits
Kosher or Coarse sea salt

Directions:


For the cupcakes-
Preheat oven to 350.  Place cupcake liners in pan and set aside.

In a heat safe bowl combine the boiling water and cocoa and whisk until smooth. Set aside and allow cool completely.

Combine flour, baking soda and sea salt and sift into a medium bowl and set aside.

Place the butter in the bowl of a mixer. Turn mixer on medium and beat butter utnil creamy, about 2 minutes. Add the the sugar, cream butter and sugar together until light and fluffy; an additional 2-3 minutes. Add eggs, one at a time, beating well after each addition. Add the vanilla and beat until incorporated. Add the cooled chocolate and mix until just combined.

Reduce the mixing speed to low. Add the dry ingredients in 3 additions, alternating with the wet ingredients and ending with the dry ingredients. Mix well after each addition, stopping occassionally to scrape down the sides. Once the batter is smooth, remove bowl from the mixer.

Fill each cupcake liner 3/4 full.  Place in the preheated oven and bake for 15-20 minutes.  Remove from oven and immediately transfer to a cooling rack.  Allow to cool completely before frosting.

For the caramel-
Measure the butter and cream and set aside.  Pour the sugar in a heavy bottomed saucepan and place over medium heat, watching it carefully.  Once the sugar begins to liquefy, the typically begins in the center, start whisking continuously.  The sugar will begin to clump as the process continues, continue whisking until all the sugar has become a liquid and is clump free and transparent.  Once this has happened, leave the pan over the heat but remove the whisk.  Swirl the sugar occasionally, but watch as the color changes.  Once it reaches a light amber shade, remove from heat, this will happen quickly once the sugar has become a liquid.

Add the butter and whisk vigorously, the mixture will bubble up violently, continue whisking until it’s settled.  Now, count slowly to 3, then slowly add the cream, whisking the entire time.  Once it’s incorporated, viola.  Carefully pour into a container and refrigerate until ready to use. 

For the buttercream-
Place the butter in a large bowl and beat on high until creamy.  Reduce speed, slowly add the powdered sugar and once it’s incorporated, increase the mixing speed and beat an additional 60 seconds.  Continuing to mix on high, slowly add the  COLD caramel sauce.  Continue to mix on high until fluffy and the caramel is incorporated. 

To assemble-
Place the dark chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each, until completely melted.

Turn the cupcakes upside down and dunk in the melted chocolate.  Turn right side up and sprinkle with heath bits.  Continue process with remaining cupcakes.  Once the chocolate has set, place frosting in a piping bag fitted with the tip of your choice ( I used a large star tip) and frost each cupcake and sprinkle with salt.  Continue the process with the remaining cupcakes.

Serve or store in an airtight container.

Recipe source: Devil’s Food Cupcakes- Williams-Sonoma via Lynsey Lou’s
                         Cupcake idea, caramel sauce and buttercream- Buttercream Couture

BTB: Homemade Hummus

by Leave a Comment

Hummus is one of those foods that’s been taking the food industry by storm over the past few years.  I think one of the biggest reasons it’s become such a hot commodity is because the health craze.  Everyone is jumping on the health food bandwagon, but they want to still have tasty and flavorful options.  Hummus delivers in every way.  It’s full of flavor, there are many options, and it’s a delicious and healthy snack.

While there are plenty of  prepackaged options out there, I like to make my own hummus for a variety of reasons.  It’s incredibly easy, almost effortless,  and takes hardly any time to make.  I also like making my own because I control the ingredients that go into it and I can develop the flavor profile that I like.  If I want a little more garlic flavor, I just simply add it.  A little more lemon flavor?  Just add another squeeze or two of juice.  It’s all up to you, adjust the seasonings as you like. 

This recipe is a basic recipe.  It’s simple yet full of flavor.  I love that the garlic and lemon are the stars of this dip.  But the options don’t stop there, for a little different flavor try adding roasted red peppers to the mix, drizzling balsamic vinegar over the top of the hummus before serving, or add some fresh herbs after purreeing to add a nice, fresh flavor and a burst of color.  The options and add-ins are endless. 

Hummus is great as a side but also for an appetizer.  A big batch can me made quickly and a variety of things can be served along side.  I’ve enjoyed my hummus not only with crispy, lightly salty pita chips, but also with sliced veggies such as: bell pepper strips, carrots, cucumbers, tomatoes, olives, broccoli and cauliflower.  This also makes a great dip alternative to add in lunch boxes for both kids and adults.  So what are you waiting for, go make some hummus!  You’ll love it.

Hungry for more hummus? Check out these recipes-

Ambitious Kitchen-Garlic White Bean Basil Hummus
Big Girl Small Kitchen- Spicy Chipotle Hummus
Gimme Some Oven- Avocado Hummus
Gimme Some Oven- Spinach Artichoke Hummus
Nibble Dish- Lemon Parsley Hummus
The Sweets Life- Lemon Basil Hummus
The Sweets Life- Cilantro Lime Hummus

Homemade Hummus

Ingredients:

2 Large (3 small) cloves garlic, skin removed
1 Can chickpeas (garbanzo beans)
1/4 Tsp kosher salt
3 Heaping Tbsp tahini (sesame paste)
Juice of half a lemon
4-6 Tbsp water or reserved liquid from chickpeas
A few dashes of hot sauce, if desired
Fresh parsley, chopped-for topping, if desired


Directions:

Place garlic in the bowl of a food processor fitted with the blade attachment.  Pulse a few times until the garlic is minced.  Add the chickpeas, salt, tahini, lemon juice and liquid and pulse until coarsely pureed.  Add hot sauce, if using, and pulse to combine.  Taste, adjust seasonings, and add a little more liquid if it’s too thick.  Pour in a serving bowl, top with parsley and serve or refrigerate until ready to serve.

Recipe source: A Lynsey Original

BTB: Panzanella Salad

by Leave a Comment

During the summer fresh produce is definitely in abundance.  I always try to serve well balanced meals to may family, and during the summer I try to utilize as much fresh produce as possible.  We have a garden in our back yard so I’m definitely spoiled and I try to take advantage of all the fresh veggies that are at my fingertips during the summer months.  From appetizers, to sides and even main courses, I try to use as many fresh veggies as possible.

Panzanella salad is a terrific side that is perfect for those warm, summer days.  It’s also a great way to utilize those fresh herbs and veggies that are right outside my back door.  This salad is one of those things that can be made for a main course, but is perfect for a side.  It takes no time to assemble and the recipe can be adjusted to serve both large crowds or a family of 4.  It’s so versatile, that’s another reason I love it.

This particular recipe is a basic recipe comprised of a few simple ingredients.  But it’s also easily customizable and there are so many variations ranging for the basic to a salad that has grilled veggies and bread.  This basic recipe has tomatoes, onions, bread, fresh mozzarella and basil and it’s all tossed together in oil.  A few simple flavors that when combined make a delicious, flavorful and fresh salad.  We enjoyed this most recently with some grilled chicken, but it also makes a great side for steaks, kabobs, pork and numerous other options.  Not only was this a hit with Spencer, but I even found Tucker diving in and going back for seconds and thirds.  This recipe is proven to be a pleaser for people of all ages and a great way to allow the fresh, seasonal veggies and herbs to shine. 

Panzanella Salad

Ingredients:

1 Day old baguette
1 Tbsp unsalted butter, room temperature
1 1/2 Cups grape tomatoes
1/4 Cup red onion
1 Medium cucumber, skinned, seeded and chopped
3-4 Tbsp chopped fresh basil
1/4 Tsp garlic powder
Kosher salt and pepper, to taste
1/8-1/4 Cup canola oil

Directions:

Preheat oven to 350.  Cut baguette in half, lengthwise.  Spread butter evenly on each slice of bread, place on a baking sheet and place in preheated oven.  Bake bread until lightly toasted, about 5-8 minutes.  Remove from oven and allow to cool for 5 minutes.  Cut bread into cubes and transfer to a medium bowl.

Add tomatoes, onion, cucumber and basil to the bowl with the bread and toss to combine.  Drizzle with part of the canola oil and toss to coat.  Add more oil, if desired (you want everything to be coated but not drenched), season with garlic powder, salt and pepper and place in the refrigerator until ready to serve.

Recipe source: A Lynsey Original 

Back to the Basics: Crepes

by 3 Comments

Crepes.  What are crepes, exactly?  Well, crepes are the French version of pancakes.  Whenever I hear someone describe crepes the first thing that pops into my head is Talladega Nights.  The bar scene where Ricky Bobby and Jean Girard get into a fight and Jean Girard wants Ricky Bobby to say “I love crepes”.  I know…silly, right?  But for some reason that scene is the first thing that comes to mind when I hear the word crepe.

Now that I’ve got that in your head, and now that you’re going to have to go watch the movie to see the scene, lets move on!  Isn’t it funny how food relates to so many things; memories, movies, and so on?The next thing that pops in my mind after Talledega Nights, is the French and their love for food.  They can make even the simplest of foods so incredibly sophisticated.  Who would ever think of a pancake being delicate?  The French.

In all reality, crepes truly are really thin pancakes.  They can be enjoyed how we enjoy the thicker, fluffier pancake but they can also be enjoyed by filling and topping them with various ingredients.  More times than not crepes are enjoyed as a breakfast food or even a dessert; being stuffed with fruits, sweet cheese, peanut butter and even nutella.  The options are endless.  The simple crepe is so versatile and has such a mild flavor that they can also be enjoyed with more savory foods and at lunch and supper. 

Crepes are a few simple ingredients that are combined and mixed together then cooked in a very hot saute pan.  Crepes are meant to be thin, making it easier to roll or fold them once they have been stuffed with whatever your heart desires.  They are rather simple to make, but it may take a few tries before you get that perfect thickness that you’re looking for.  I’ve made crepes several times and it still takes me one or two tries to get them exactly how I like them.  Once you find your rhythem you’ll be on a roll, making one right after another.  You’ll be a crepe making machine!         

Crepes

Ingredients:

1/2 Tsp vegetable oil
1 Cup all-purpose flour
1/4 Tsp salt
1 1/4 Cups whole milk
3 Large eggs
2 Tbsp unsalted butter, melted and cooled

Directions:

Place oil in a small skillet over low heat and let sit for 10 minutes.

Meanwhile, sift flour and salt together in a small bowl.  In a separate bowl combine milk and eggs and whisk to combine.  Pour half of the milk mixture into the flour mixture and stir to combine.  Add the melted butter and whisk to combine.  Finally, add the remaining milk and whisk to combine.

Use a paper towel and gently wipe any excess oil out of the pan and allow to heat an additional minute.

Pour 1/4 cup of the batter into the center of the heated pan.  Gently swirl the pan to spread the batter into an even layer to coat the entire surface.  Cook the crepes until the edges start to brown and the tops start to look dry.  Using a spatula, gently flip and cook for an additional 25-30 seconds. 

Place cooked crepes on a cooling rack and continue with the rest of the batter.

Recipe source: Bakeaholic Mama originally from America’s Test Kitchen

←