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!

Breakfast

WC Recipe Swap:Caramel Almond Oatmeal Banana Bread

by 4 Comments

For this installment of the What’s Cooking recipe swap we were asked to submit a breakfast dish for a fellow blogger to make.  I was assigned Jey’s blog and she submitted a recipe for banana bread, but not just any banana bread, Caramel almond oatmeal banana bread to be exact.  Yes, it’s a mouthful but it is so worth it! 

I am a huge fan of banana bread or banana cake.  Give it to me plain, with a little butter or even topped with cream cheese frosting; I’m not picky!  It’s perfect for breakfast, dessert or even a snack and a great way to use up those overly ripe bananas!  But this, my friends, is no ordinary banana bread.  It’s a bread that’s packed full of flavor and add-ins; caramel, check.  Almonds, check. Oatmeal, check!  Not only does this bread have awesome banana flavor, but a nice creamy, melty addition of caramel.  A hearty helping of oats, for a little bit more filling bread.  And, of course, almonds for an added flavor, texture and crunch!  I’m telling you, it doesn’t get much better than this!

We have been enjoying this bread since I pulled it out of the oven.  Spencer and Tucker could hardly let it cool enough, before they were asking for a piece.  It didn’t take them long to devour that first piece, and then quickly go back for another.  We’ve enjoyed it for breakfast a few days, and even dessert after supper on a few occasions.  Regardless of when enjoy this delicious and flavorful bread, just make it and enjoy it!  You won’t be disappointed.

Caramel Almond Oatmeal Banana Bread

Ingredients:

1 1/4 Cups all-purpose flour
1/2 Cup brown sugar
1/2 Tsp salt
1/2 Tsp baking soda
1/2 Tsp baking powder
1/2 Tsp cinnamon
1 Cup oatmeal, uncooked
1/2 Cup chopped caramel candy
1/3 Cup almonds, roughly chopped plus 1/4 cup for topping
4 Ripe bananas
3 Tbsp vegetable oil
1 Egg
2 Egg whites

Directions:

Preheat oven to 350.  Spray a loaf pan with non-stick cooking spray and set aside.

In a large bowl combine flour, brown sugar, salt, baking soda, baking powder, cinnamon, and oatmeal and stir to combine.  Place egg whites in a bowl of a stand mixer, turn mixer on high and beat until stiff peaks form. 

Meanwhile, in separate bowl mash bananas with a fork.  Once the bananas are mashed, add the egg and oil and stir to combine.  Once ingredients are combined, pour into flour mixture and stir to completely incorporate.  Add one-third of the whipped egg whites, and gently fold ingredients together.  Continue adding egg whites until all are incorporated into the batter.

Transfer batter to the prepared pan.  Evenly top with the remaining 1/4 cup almonds.  Place in oven and bake for 45-55 minutes.  Allow to cool in pan for about 10 minutes, remove from pan and place on cooling rack and allow to cool completely.  Store in an airtight container.

Recipe source: adapted from Joy the Baker via The Jey of Cooking

document.write(‘

Fluffy Buttermilk Biscuits

by Leave a Comment

Buscuits are a quintessential part of any southern breakfast.  Biscuits were always a staple of breakfasts during my childhood.  I remember many breakfasts on Saturday mornings that were compiled of bacon, eggs, and homemade buscuits.  There’s nothing much better than that.  Now that I have a family of my own, I am trying to carry on that tradition of homemade breakfasts and cartoons on Saturday morning. 

These biscuits are incredibly light and fluffy, and slightly flaky.  They are full of butter flavor, as they should be since butter is not only incorporated in the dough, but they are also given a liberal brushing of melted butter before they go into the oven.  The butter brushed over the tops not only adds flavor, but it also helps give a nice crunchy outside to the biscuit.  This biscuit is the ultimate biscuit, slightly crunch on the outside and incredibly fluffy on the inside.

To me, there’s nothing better than a biscuit fresh from the oven with smeared with a little touch of butter.  The butter sinks into that hot, fluffy biscuit and is truly pure satisfaction.  Spencer ultimate biscuit consists of a fresh, hot biscuit with a touch of butter and a generous helping of jam or jelly.  No matter what your perfect biscuit is topped with, make this be the biscuit you top!  Surprise your family with homemade biscuits for breakfast this weekend, they will be truly grateful! 

Fluffy Buttermilk Biscuits

Ingredients:

1 1/4 Cups cake flour
3/4 Cup all-purpose flour
1 1/2 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt
5 Tbsp (1/2 stick + 1 Tbsp) unsalted butter, divided
3/4 Cup buttermilk

Directions:

Preheat oven to 500.  Line a baking sheet with a silicone baking mat or with parchment paper, and set aside.

Place 4 tablespoons of butter in the freezer. 

Meanwhile, combine cake flour, all-purpose flour, baking powder, baking soda and salt in a food processor fitted with the blade attachment.  Pulse to combine the ingredients.

Remove the blade attachment and add the grater blade.  Place butter through the spout of the food processor lid, and allow the food processer to shred the butter.  Once butter is shredded, remove grater attachment and replace the blade attachment once more.  Pulse the flour and butter 7-10 times, until mixture is just combined and crumbly.  Transfer dough to a bowl and add the buttermilk, stir the mixture until just combined. 

Turn dough out on a lightly floured surface and pat the mixture out until it’s 1 inch in thickness, being sure not to over work the dough.  Using a biscuit cutter (or the rim of a glass), cut the biscuits and place on prepared baking sheet.  Gently push the scraps of the remaining dough together and cut biscuits, until dough is gone. 

Melt remaining 1 tablespoon of butter and brush over the biscuits.  Place in oven and bake for 6-8 minutes, until biscuits are golden-brown.  Allow to cool slightly before serving.

Recipe source:  Confections of a Foodie Bride who adapted it from Pinch my Salt

Strawberry Scones

by Leave a Comment

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 

SRC: Homemade Granola

by 10 Comments

This is my third round in the Secret Recipe Club, and I am really enjoying it.  It’s exposed so many other blogs to me that I would not have otherwise come across.  I thoroughly enjoy perusing over the blog I’m assigned every month.  It’s so much fun to see what types of recipes they enjoy, and learning about new foods, cultures and techniques.  This month I was assinged a blog called Veggie Wiz, which is a blog written by Apeksha, who is from India, and enjoys vegetarian cuisine.

Apeksha had many recipes that looked amazing, and I have bookmarked many of them to try in the future.  The recipe I decided to make for the Secret Recipe Club reveal was simple, yet something I’ve been wanting to make for quite some time, homemade granola.  I am so glad that I came across this recipe for the challenge, because I finally had some motivation to make it.  Not that you really need motivation to make homemade granola, or a lot of time for that matter.  It has just been one of those things that has gotten pushed further and further down on my list of things to make.  Well, I finally got around to making it and I’m so glad!

This granola was incredibly easy to make, quick to put together, and delicious.  This recipe uses quick cooking oats, rather than the rolled oats which cuts down the cooking time drastically.  I love the idea of making homemade granola, because it can be customized to suit your taste; add more fruit, less fruit, chocolate or whatever your heart desires.  Granola is so versatile; it can be enjoyed alone as a snack, on yogurt, fruit or whatever else you can dream up.  Your imagination is your limit!   

Homemade Granola

Ingredients:

2 Cups instant oats
1/2 Cup walnuts, roughly chopped
1/2 Cup almonds, chopped
3 Tbsp raisins
1/4 Cup dried cranberries
1/4 Cup dried apricots, roughly chopped
1/4 Cup brown sugar
1 Tsp cinnamon
1/4 Tsp salt
1 Tsp vanilla
1/4 Cup honey
2 Tbsp vegetable oil

Directions:

Preheat oven to 300.  Line a baking sheet with parchment paper and set aside. 

Place oats, walnuts and almonds in a large bowl and stir to combine.  Add the salt, sugar and cinnamon and stir again to combine.

Pour the honey and vegetable oil in a small saucepan and place over low-medium heat.  Stir occassionally, until the mixture has thinned and come together.  Remove from heat and stir in vanilla extract.  Pour the heated mixture over the oat mixture and toss to combine and coate.  Spread the coated oat mixture evenly onto the baking sheet and bake for 15 minutes, tossing/stirring the mixture every 5 minutes.  Remove from oven and add the raisins, cranberries, and apricots and toss to combine.  Allow granola to cool for an hour, store in an airtight container.

Recipe source: slightly adapted from Veggie Wiz

Brown Butter Banana Caramel Muffins

by 2 Comments

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

by Leave a Comment

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

by 2 Comments

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

Cornmeal-Herb Waffles with Salsa and Poached Eggs

by Leave a Comment

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

by 1 Comment

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?

SRC: Best Blueberry Muffins

by 17 Comments

I have been eyeing this recipe on multiple blogs for a few months now.  I don’t know what it is about them but I’ve been intrigued by this particular recipe.  Maybe it’s the claim of being perhaps the “best muffin ever” by multiple sources.  Maybe it’s the preparation process; boiling down half of the berries to a jam-like consistency while leaving the other half whole.  Like I said, I’m not sure why this recipe has been taunting me but it has and it’s finally gotten the best of me. 

After a few months of seeing this recipe on a few different blogs and hearing all the claims of how incredible these are I decided to finally give in and and see what all the hype was about.  It’s like this muffin and I were destined to be united.  I really wanted to make this recipe and it just so happened the blog I was assigned, a cook’s quest, this month for the secret recipe club had this recipe this that had been taunting me for months.  Not only was it just listed on her blog but it was actually on her most popular posts.  Another sign that these just might actually be the best blueberry muffin recipe.

I can honestly say that these muffins not only lived up to their name, but to my expectations as well.  My only regret now is the fact that I waited so long to try these muffins.  They are moist, fluffy and full of flavor and most of all they are packed with blueberries!  There is a blueberry, of some form or fashion, in each bite. 

This muffin starts out just as any other recipe; flour, sugar, eggs, etc.  Whole blueberries are then added to the batter.  The part that distinguishes it from others is the blueberry reduction.  A combination of blueberries and sugar are brought to a simmer, then reduced to a thick yet slightly chunky reduction.  This reduction is then spooned on the top of each muffin then swirled into the mixture.  This process helps to incorporate a rich, blueberry flavor throughout the entire muffin.  The muffin is then topped with a streusel topping that gives it a lightly crunchy and slightly sweet top.  I enjoyed one right out of the oven and it was to die for, they are equally as good re-heated in the microwave for a few seconds, as well!

Whatever you do, don’t be like me and wait a few months before making these delicious muffins.  They truly are the best blueberry muffins I’ve ever had.  

Best Blueberry Muffins

Ingredients:

For the streusel topping-

3 Tbsp granulated sugar
3 Tbsp brown sugar
1/2 Cup plus 3 tablespoons flour
Pinch salt
5 Tbsp butter, melted

For the muffins-
2 Cups blueberries, fresh or frozen
1 1/8 Cups plus 1 teaspoon granulated sugar
2 1/2 Cups all-purpose flour
2 1/2 Tsp baking powder
1 Tsp salt
2 Large eggs
4 Tbsp butter, melted and cooled
1/4 Cup vegetable oil
1 Cup buttermilk
1 Tsp vanilla

Directions:

For the streusel-
In a small bowl combine granulated sugar, brown sugar, salt, and flour and whisk to combine.  Drizzle the mixture with the melted butter, toss with a fork until evenly coated and mixture forms large chunks as well as some pea-sized pieces.  Set aside.

For the muffins-
Preheat oven to 425.  Liberally spray muffin tin with non-stick cooking spray, set saide.

Place 1 cup of blueberries and 1 teaspoon sugar in a small saucepan over medium heat and bring to a simmer.  Cook the berries, stirring and mashing several times with a spoon.  Cook until sauce is thickened, until it’s reduced to about 1/4 cup, about 6 minutes.  Once the sauce has thickened, transfer to a bowl and allow to cool 10-15 minutes. 

Combine flour, baking powder and salt in a large bowl and stir to combine.  In a separate bowl combine 1 1/8 cups sugar and eggs and whisk until the mixture comes together, becoming homogeneous, about 45 seconds.  Slowly whisk in the butter and oil until combined.  Lastly, add the buttermilk and vanilla and whisk to combine.

Using a spatula, fold the egg mixture into the flour mixture, stirring until just combined.  Carefully and gently stir in the remaining cup of whole blueberries until evenly distributed.  (the batter will be very lumpy, with a few dry spots, do not overmix)

Using a 1/4 cup or large ice cream scoop, divide batter evenly among prepared muffin tins.  (Batter should fill cups completely)  Spoon 1 teaspoon cooked blueberry mixture into the center of each muffin.  Using a toothepick or skewer, gently swirl the mixture into the muffin batter, using a figure-eight motion.  Liberally sprinkle streusel topping over each muffin.  Place muffins in oven and bake for 17-19 minutes, unitl golden-brown. Do not over bake.  Remove cooked muffins from oven and allow to cool in tin for 5 minutes, remove to cooling rack and allow to cool completely.  Store in airtight container.   

Notes-
If using frozen berries toss with 2 tablespoons of flour before adding to batter.

If you don’t have buttermilk, substitute 3/4 cup plus 2 tablespoons regular milk and 2 tablespoons lemon juice.  Allow to sit and combine for 1-2 minutes before adding to mixture.

Recipe source: A Cook’s Quest, Originally and directly from Cook’s Illustrated May/June 2009

→←