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

Chocolate Peppermint Biscotti

by Leave a Comment

It blows my mind that it’s T minus 8 days until Christmas.  This year has been a whirlwind, to say the least.

I’ve had all these big plans and to-do lists for the blog, especially when it came to the holidays.  I’m not sure what happened, but time got away from me and I just didn’t get a chance to execute some recipes, let alone share them with you guys.  And, for that, I am sorry.  Maybe next year???

Last week my entire family (mom, dad, brother, sis in law, and my crew) took a vacation to the happiest place on earth!  That’s right, we spent a full, busy and magic-filled week in Disney World.  It was a jam packed week full of rides, fun, princesses, monsters, amazing Christmas decorations and priceless memories with my family.  And….I’m already ready to go back.

I say all that to say since I was there, I wasn’t home so I wasn’t in my kitchen baking up goodies to share with you.  In this instance….sorry, but sooooo not sorry!

But I’m back this week with several ideas for delicious homemade goodies that are perfect for gifts.

During this time of year the combination of peppermint and chocolate is flooding the blogasphere.  Almost everyone is a fan of that dynamic duo, members of my house included.  My little man loves those flavors in anything, but especially in breakfast goods.  So I thought it was only fitting that I make a decadent breakfast treat that was packed full of both chocolate and peppermint to share with all of you.

This chocolate peppermint biscotti not only meets my expectations, but exceeds it immensely.  The cookie itself is packed full of intense chocolate flavor, peppermint and a hint of salt which really helps balance the richness.  Then, to give it an extra pop…both visually and in taste it’s dunked in white chocolate and given a sprinkle of Andes peppermint bits.

Oh my gosh, folks.  This biscotti is what dreams are made of.  Seriously!

This is perfection in the morning with a  cup of coffee, plus it gives you an excuse to have a cookie for breakfast!  It’s also amazing with a tall glass of milk or a mug of rich hot cocoa.

So bake a batch of this delicious and festive biscotti for your neighbors, co-workers and friends, plus make a little extra so you and your family can enjoy some as well!

Chocolate Peppermint Biscotti

Ingredients:


7 Tbsp unsalted butter, room temperature
1 Cup sugar
2 Eggs
1 Tsp vanilla
1 1/2 Tsp peppermint extract
2 Cups flour
1/2 Cup dark cocoa powder
1 Tsp baking soda
1 Tsp baking powder
1 Tsp salt

For the toppings (optional)-
10 Oz white chocolate
1/2 Cup Andes peppermint bits

Directions:


Preheat oven to 350.  Line a baking sheet with parchment paper and set aside.

Place butter in a large bowl and beat on high until creamy.  Add the sugar and beat on high until light and fluffy, about 3-4 minutes.  Add the eggs, one at a time and mix until incorporated.  Add the vanilla and peppermint extract and mix until incorporated.

Add the flour, cocoa powder, baking soda, baking powder, and salt and mix until completely incorporated.  Divide the dough in half, place on prepared baking sheet and form each half into a 12×2 1/2 loaves.

Place in a preheated oven and bake for 30-35 minutes, until the center is set.  Remove from the oven and allow to cool for 5 minutes.  Cut diagonally in 3/4 in slices.  Place cut side down on the baking sheet and return to the oven for 10 minutes, flipping the biscotti half way through.

Remove from oven and allow to cool completely.

Optional-
Place chocolate in a microwave safe dish and heat in 20 second intervals till melted, stirring after each 20 second period.

Dip the base or half of the biscotti in chocolate, sprinkle with peppermint bits and return to parchment paper to allow to cool completely.

Store in an airtight container for up to 1 week.  If the biscotti is not dipped in chocolate it can be stored in a freezer bag for a month.


Recipe source: A Lynsey Original

Copycat Starbucks Cranberry Bliss Bars

by Leave a Comment

This recipe for cranberry bliss bars is just like those delicious treats you’re able to snag from Starbucks during the holiday season. These are loaded with tart cranberries, hints of lemon, a thick layer of tangy cream cheese frosting a drizzle of creamy white chocolate. Now you don’t have to wait for a certain season to indulge on these amazing treats.

Cranberry Bliss Bars
I have a confession-

I’m probably about to say something truly un-American, but the words I’m about to say are the truth. So…I’ve warned you and now please don’t disown me.

I’ve never been one to hit up Starbucks regularly. From time to time I’ll pop in and order a white chocolate mocha or javachip frap. Occasionally during the holiday season I’ll snag one of their pumpkin spice concoctions along with a cranberry bliss bar.

Cranberry Bliss Bars

Oh, how I LOVE those cranberry bliss bars. Soft, chewy, brown sugar bars studded with bits of white chocolate chips, tart cranberries, and pieces of crystalized ginger. Oh, and they are topped with that deliciously tangy cream cheese frosting, more cranberries and a drizzle of white chocolate.

Since the coffee mogul only serves these seasonally, there are only a few precious weeks a year that they are available. NO need to panic! I’ve come across a copycat recipe that is a dead ringer for the original! Now you can get your bliss bar fix whenever you are in the mood!

Cue the streamers, confetti and music!

Cranberry Bliss Bars

These bars come together in minute, only require about 10 minutes of baking time. After that, you’re about halfway there.

The hardest part is waiting on them to cool so they can be frosted. Then a little more waiting to allow the frosting to set so there isn’t a gooey mess when being cut.

You’re patience will certainly be worth it! BUT, if you’re keeping them home and you truly can’t wait any longer, go ahead, make a mess and dive in.

This year’s food blogger cookie swap was the perfect opportunity for me to whip up a batch of these bars.

Anywho…so when the time came around to figure out what I wanted to make for this year’s Food Blogger Cookie Swap there were no questions, I was making these bars.

I thought fellow foodies and cookie lovers would understand my excitement and celebrate along with me. There is definitely a reason to celebrate knowing we could all still enjoy these bars in the comfort of our own homes.  So I went in the kitchen, made a batch and packaged them in festive Christmas tins and shipped them on to 3 fellow food bloggers!

Cranberry Bliss Bars

I had a few extra bars leftover after packaging which meant one thing.  I had to eat them. And trust me, my feelings weren’t hurt in the least.  I woke up every morning for the next few days, made a cup of coffee and savored the goodness that is cranberry bliss bars.

These bars are truly a perfect gift this time (or any time) of year. The deep red cranberries pop off the white cream cheese frosting almost resembling Christmas lights or holly berries sitting in the snow. Wrap up a few of these or place some in a Christmas cookie tin and you will bring a smile to anyone who received them!

Cranberry Bliss Bars

Copycat Cranberry Bliss Bars

Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 3 hours
Total Time: 3 hours 25 minutes

These cranberry bliss bars are just like the ones Starbucks serves during the holiday season. Chewy, brown sugar bars loaded with tangy cranberries, creamy white chocolate and bits of candied ginger, topped with a delicious cream cheese frosting.

Ingredients

  • For the bars-
  • 1 1/2 Sticks (3/4 cup) unsalted butter, room temperature
  • 1/2 Tsp salt
  • 1 1/4 Cup packed brown sugar
  • 1 1/2 Cups flour
  • 3 Eggs
  • 1/2 Tsp baking powder
  • 2 Tbsp minced crystallized ginger or 1 tsp finely grated fresh ginger
  • 1 1/2 Tsp vanilla
  • 3/4- 1 1/2 Cups dried cranberries
  • 4 Oz. white chocolate chips
  • For the frosting-
  • 4 Oz cream cheese
  • 1 Tsp vanilla
  • 3 Cups powdered sugar
  • 4 Tsp lemon juice
  • 1/2 Tsp lemon zest
  • For garnish-
  • 1/2 Cup dried cranberries
  • 2 Oz white chocolate chips
  • Additional lemon zest, optional

Instructions

  1. Preheat oven to 350.
  2. Line a 12x12x6 rimmed baking sheet with parchment paper and set aside.
  3. Place butter, brown sugar and salt in a large bowl and beat on high until light and fluffy, about 2-3 minutes.
  4. Add the eggs, one at a time mixing after each is added.
  5. Add the ginger, flour and baking powder and mix until incorporated.
  6. Add the cranberries and white chocolate and gently fold into batter.
  7. Pour the batter on the prepared baking sheet, using wet hands or a wet spatula spread the batter evenly in the pan.
  8. Place in the preheated oven and bake for about 10 minutes (I had to cook mine about 15 minutes) until the middle is baked through. Be sure not to overbake or the bars will become very dry.
  9. Remove the bars from the oven and allow to cool completely.

For the Frosting-

  1. Place the cream cheese in a large bowl and beat on high until smooth.
  2. Add the powdered sugar, lemon juice and vanilla and mix until combine. Once all ingredients are incorporated, increase mixing speed to medium-high and beat until creamy, about 4-5 minutes.
  3. Spread the frosting over the cooled bars.

For the topping-

  1. Sprinkle the cranberries over the fresly frosted bars.
  2. Place the white chocolate chips in a microwave safe dish and heat in 20 second intervals until melted, being sure to stir after each heating time.
  3. Place in a piping bag* and drizzle over bars.
  4. Sprinkle additional lemon zest, if desired, over the melted white chocolate.
  5. Allow to set for about 2-3 hours, until chocolate has set.
  6. To cut the bars, trim the edges, cut into squares, then cut each square in 2 triangles.

Store in an airtight container.

Notes

*Orange juice and zest may be used in place of lemon zest.

*If you don't have any piping bags, place white chocolate in a plastic bag, cut a small hole in the tip of the bag and drizzle.

Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 186Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 81mgCarbohydrates: 36gFiber: 1gSugar: 29gProtein: 2g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

Did you make this recipe?

Tag @lynseylous on Instagram and hashtag it #lynseylous

© All text and images (C) Lynsey Lou's
Cuisine: American / Category: Desserts

This year there were over 475 participants in Great Food Blogger Cookie Swap.  All participants along with our amazing brand partners; OXO, Land O’ Lakes, and Dixie Crystals raised over $7,000.00 for Cookies for Kids’s Cancer!  How amazing is that?!?!

If you missed out on this year’s swap and would like more info and notifications about next year’s swap be sure to sign up here for all the latest news and next year’s swap.  And a big thanks to our hostesses for another amazing year; Lindsay of Love and Olive Oil and Julie of The Little Kitchen.  Y’all are awesome!

SRC: Homemade (Gluten Free) Granola with Quinoa

by 8 Comments

Granola is one of my favorite snacks to have on hand at all times.  It’s a delicious and healthy snack and a cinch to assemble.  However, with my schedule the past several months I honestly can’t tell you the last time I made a batch of granola.  So, I decided to change that thanks to this month’s Secret Recipe Club exchange.

While looking through this moth’s assignment, Without Adornment, I came across several tantalizing recipes.  {Vegan} Pumpkin cinnamon buns, eggnog french toast, {Vegan} apple rhubarb galette, grilled apple pie and ooey gooey single serve brownie, just to name a few.  All of these had my mouth watering, but when I came across a recipe for a simple homemade granola I knew that is what I was making.


This granola is gluten free, but if you don’t have a gluten intolerance you can simply use regular rolled oats.  Along with oats, some bran, coconut flakes, almonds, quinoa and salt are added to the mix.  This granola is then tossed in a mixture of honey and applesauce to add sweetness and flavor.  It’s baked for a few minutes and then cooled.  That’s it!

This granola is pretty basic, but strays from the norm just a bit with the addition of quinoa.  Along with the added health benefits the quinoa adds another nice layer of texture to the mix.
 
Homemade Granola with Quinoa

Ingredients:


4 Cups (gluten free) rolled oats
1/2 Cup rice bran
1 Cup shredded coconut flakes
1 Cup almonds, roughly chopped
1/2 Cup quinoa flakes
1/4 Tsp salt
1/3 Cup coconut oil, melted if it’s solid
2/3 Cup honey
4-5 Tbsp applesauce

Directions:


Preheat oven to 300.

Combine oats, bran, coconut, almonds, salt and quinoa and stir to combine.  Pour coconut oil, honey and applesauce over the dry ingredients and stir to coat.  Add more honey and/or applesauce if you’d like it sweeter.

Divide mixture between two rimmed baking sheets and spread in an even layer.  Place in preheated oven and bake for 15 minutes, remove from oven and toss with a spatula and return pans to the oven and bake for another 10 minutes.

Remove from oven and place pans on a cooling rack and allow to cool for 5 to 10 minutes, toss to loosen and allow to set another 5-10 minutes.  Once the mixture is cooled store in an airtight container or zip top bag.

Enjoy by the handful, over yogurt, or in cereal.

Recipe source: barely adapted from Without Adornment

Homemade Hostess Breakfast Basket

by Leave a Comment

Flowers, a bottle of wine or champagne are always a welcomed gift to every hostess.  While contributing to the main course is  always appreciated, thinking a bit longer term never hurts either.  All meals are a labor of love, but meals around the holidays; Thanksgiving, Christmas and New Years are on a level all their own.

The host and hostess spend days, weeks and even months planning and preparing for the big day.  So the thought of what will be for breakfast the day after the big event probably never crosses their mind.  So a basket packed with goodies for breakfast the next morning is a thoughtful, sweet and personalized “thank you” to the person who has put so much work into the event.

This basket will give them something to look forward to once the last piece of pie is eaten, the dishes are put back in their home and the house is back to normalcy.

And, who doesn’t like a basket packed full of breakfast goodies?

I packed this one with homemade orange cranberry bread, creamy whipped orange butter and freshly ground coffee from one of my favorite local coffee companies; Mylo Coffe Co.  What else?  A hand written thank you note, a few kitchen tools and a kitchen towel.

Honestly the options are endless for a personalized hostess basket; movies, popcorn and candy, gourmet s’mores kit, candles and bath salts, cookies and coffee.  Truly the list goes on and on.

So the next even you go to, get creative and whip up a personalized gift basket for the hostess to show just how much you care!

What you need:

Basket or bucket
Kitchen towel
Kitchen tool
Thank you note
Freshly ground coffee

For the bread-
Favorite loaf of quick bread
Plastic wrap
Freezer paper
Kitchen twine or ribbon

For the butter-
4 Tbsp salted butter (or unsalted butter along with a pinch of salt)
Zest of half an orange
2 Tsp freshly squeezed orange juice
3 Tbsp powdered sugar

To assemble-


Wrap bread in plastic wrap, then wrap in freezer paper, making sure seems are on the back side of the loaf.  Tape the paper on the back.  Wrap twine or ribbon around the loaf.

For the butter-
Place butter in a medium bowl and whip on high until smooth.  Add the orange zest, juice and powdered sugar and whip on low until just incorporated, increase mixing speed to high for 30 seconds.  Transfer to a jar and seal tightly.  Refrigerate until ready to serve.

For the basket-
Place tissue paper in the bottom of the basket.  Place bread, coffee and butter in the basket.  Tuck in the spoon, thank you note and towel and head to your hostess’ house.

Pumpkin Spice Muffins with Cream Cheese Frosting

by Leave a Comment

I’m ashamed to say it’s been months, maybe even a year since I’ve developed a new muffin recipe.  I’m not quite sure what happened, but I have definitely been slacking in the muffin department.  And the pumpkin department.  I mean it’s mid November and this is the first pumpkin recipe I’ve shared.  Can you say slacker???  Well…

…Until now.

I guess it’s true a what they say, good things come to those who wait.  Because, let me tell you something.   These muffins are nothing short of pumpkin amazingness.

These come together so quickly,  no mixer or special equipment required.  Simply mix the wet ingredients,  then the dry then combine the two and that’s it.  You can stop there and end up with a completely delicious muffin, but you know me, I had to take it a step further.

I added a sprinkle of cinnamon sugar on the tops of theuffins before baking.  This added another hint of cunning as well as a lightly crunchy top.

Because you can never have enough sugar!  And, because calories are non-existent this time of year!  Ha

To make it a truly indulgent breakfast treat you could top these delicious pillows of pumpkin goodness with a dollop of cream cheese frosting.  Making these little muffins perfect for breakfast, brunch or even dessert.

This is one recipe that truly covers all the bases!

Pumpkin Spice Muffins with Cream Cheese Frosting

Ingredients:


1 3/4 Cup flour
1 1/4 Tsp baking soda
1/2 Tsp salt
3/4 Cup granulated sugar
3/4 Cup brown sugar
2 Tsp cinnamon
1/2 Tsp ground cloves
1/2 Tsp ground nutmeg
1 Stick (8 tablespoons) unsalted butter*
2 Large eggs
1 (15 oz) Can pumpkin puree (not pumpkin pie filling)

For the cinnamon sugar topping-
2 Tbsp sugar in the raw
3/4 Tsp cinnamon
Pinch ground cloves

For the frosting-
1/4 Cup unsalted butter, room temperature
4 Oz cream cheese, room temperature
3/4 Cup powdered sugar
Pinch salt

Directions:


Preheat oven to 350.  Spray a mini muffin tin (or regular sized tin) with non-stick cooking spray and set aside.

Combine flour, baking soda, salt, both sugars, cinnamon, cloves, and nutmeg and whisk to combine.  Slice 4 tablespoons of butter and add to the dry ingredients, using two knives or a pastry cutter cut in the butter until small balls of dough start to form.

Place the butter in a microwave safe bowl and place in the microwave a few seconds to melt.  Add the pumpkin and eggs to the melted butter and mix to combine.  Pour into the dry ingredients and stir until incorporated.

Fill each muffin cavity 2/3 full.  Sprinkle with cinnamon sugar and bake for 15 minutes.  If using a large muffin tin bake for 20-25 minutes.

Remove from oven, run a knife around the edge of each muffin and transfer to a cooling rack to allow to cool completely.

For frosting-
Combine butter and cream cheese in a medium bowl and beat until smooth.  Add the powdered sugar and salt and beat until combine.

Frost cooled muffins, or place frosting in a bowl and serve along side muffins.*

*If you don’t have unsalted butter, you may use salted just omit the salt called for in the recipe.
*If serving the muffins the next day, wait until serving to frost.

Recipe source: A Lynsey Original

Overnight Cinnamon Brown Sugar Oatmeal

by Leave a Comment

 My little guy loves oatmeal.  Heck, my whole family enjoys it. Creamy, warm oats combined with endless options of mix-ins; brown sugar, cinnamon, fruit.  The options are endless.

I’ve always heard that soaking oats for at least a few hours and even overnight allows the oat to soak up that liquid and become more plump and fluffy.  Which in turn yields an amazing bowl of oatmeal.  I guess there is some truth to that statement, especially since overnight oatmeal has really taken off.

There are countless recipes floating around for all types of overnight oatmeal; from basic to ones with all kinds of add-ins.  The options are truly endless.

Another plus to these oats is the work is done the night before, leaving less to be done on those hectic weekday mornings.

The basic recipe to these oats is 1 to 1, equal amounts of liquid to oats.  Then once you’ve got your base the add-ins come in.  Basically throw in whatever flavor combo you want, stir, cover and refrigerate overnight.  In the morning, remove from the fridge and enjoy.

These oats can be eaten cold or heated for a few seconds in the microwave.  Put them in small mason jars and they can be easily transported to work or the kids can eat them in the car if it’s a rushed morning.

Overnight Cinnamon Brown Sugar Oatmeal

Ingredients:


1/3 Cup rolled oats
1/3 Cup milk (regular, coconut, almond)
Pinch of salt
1/2 Tsp cinnamon
3 Tsp brown sugar

For topping-
Blueberries
Chopped apples
Dried cranberries
Sliced almonds

Directions:


Combine oats, milk, salt, cinnamon and brown sugar in a jar.  Place the top of the jar and shake to combine ingredients.  Place in the refrigerator overnight.

The next morning remove from fridge, pop in the microwave for a few seconds and heat if desired.  Add mix-ins and enjoy.

Recipe source: A Lynsey Original

Chocolate Chip Cookie Dough Protein Shake

by Leave a Comment

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

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

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

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

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

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

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

Chocolate Chip Cookie Dough Protein Shake

Ingredients:


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

Directions:


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

Recipe source: Adapted from Chocolate Covered Katie

Old-Fashioned Sour Cream Doughnuts

by Leave a Comment

Every time I’m in the grocery store I follow my nose to the bakery section to gawk, drool and dream about all the amazing looking pastries.  Most of the time I can practice self control.  Most of the time.  The times I spot those old-fashioned cake (sour cream) doughnuts are the times that my control is tested.

When I spot those in the case or see a box of those amazingly delicious doughnut holes, all bets are off.  It’s not a matter of if I’ll purchase some, but a question of just how many I will purchase.  Then how many I will consume on the car ride home.  Shhhh, don’t tell!

So, you can imagine my sheer joy when I saw these old-fashioned sour cream doughnuts on Handle the Heat.  Coming across these was both good and bad news.  Great news because now I could finally make my all time favorite doughnuts at home.  Bad news because I could make my all time favorite doughnuts any time I got the craving.

I’m not the only doughnut lover in my house, so it’s not like I would have people talking me out of making them any time I got the urge.  I would be encouraged and assisted at any mention of these glorious breakfast treats.

These fried, golden rings of deliciousness are everything I expected and more.  They are perfectly crispy on the outside, complete with the little ridges on top to catch extra glaze, and dense and bready on the inside.  Everything expected out of these classic doughnuts.

These doughnuts come together fairly easy.  There is no yeast involved so no proofing or rising required.  Just a quick chill in the fridge and the doughnuts are ready to be rolled, cut, fried and given a swim in the glaze that gives them there infamous frosty look.

These doughnuts are amazing and just like the ones you get out of the bakery case.

Old-Fashioned Sour Cream Doughnuts

Ingredients:


2 1/4 Cups cake flour
1 1/2 Tsp baking powder
1 Tsp salt
1/2 Tsp ground nutmeg
1/2 Cup sugar
2 Tbsp butter, room temperature
2 Large egg yolks
1/2 Cup sour cream
Canola oil, for frying

for the glaze-
3 1/2 Cups powdered sugar, sifted
1 1/2 Tsp corn syrup
1/4 Tsp salt
1/2 Tsp vanilla
1/3 Cup hot water

Directions:


For the doughnuts-
Sift the cake flour, baking powder, salt and nutmeg together in a large bowl.

Place butter in a large bowl and beat on high until smooth.  Add sugar and beat until the mixture is the consistency of sand.  Add the egg yolks and mix until light in color and thick.  Add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream and ending the flour.  Cover the dough with plastic wrap and chill for 1 hour.

Turn out the dough on a floured work surface.  Roll the dough out until it’s about 1/2 inch thick.  Using either a doughnut cutter or two different sized biscuit cutters to cut as many doughnuts as possible, dipping the cutters into the flour as necessary to prevent sticking.  This yields approximately 12 doughnuts and holes.

Pour about 2 inches of oil in a heavy bottomed pot, attach a kitchen thermometer and bring the oil to 325 F.  Fry the doughnuts, a few at a time, being careful not to overcrowd.  Fry the doughnuts for about 2 minutes on each side.  Remove from oil and transfer to a paper bag to allow the excess grease to drain.

For the glaze-
Combine all the ingredients in a medium bowl and whisk until smooth, add more water if too thick.  Dip each doughnut into the glaze.  Place on a wire rack placed on a sheet pan.  Let sit for about 20 minutes, until the glaze is set.

Doughnuts are best served the same day, but may be stored in an airtight container for a few days.

Recipe source: Hand Forged Doughnuts via Handle the Heat and Completely Delicious

Brown Sugar Mocha Coffee

by Leave a Comment

Some people start their day with a large, carbonated beverage, others have a big ol’ glass of tea, some start with a simple glass of lemon water among other things.  I think it’s safe to say that my day doesn’t officially start until I have my coffee.

My typical morning cup of java consists of a little milk and a touch of sweetener.  But, from time to time I like to fancy things up a bit.  Coffeehouse style.  But, I don’t always like dropping $5.00 or more for a gourmet coffee, or leaving the comfort of my home.  So, what’s a girl to do when the coffeehouse style coffee is calling her name?

Well, make her own fru fru version right in the comfort of her own home, in pajamas and all!

I love playing around with flavored coffees.  I feel all mad scientist-y and stuff adding a pinch of this and a splash of that.  And after it’s all said and one, giving it a healthy dollop of fresh whipped cream right on top.  (another reason, these are only an occasional treat)

My latest concoction is this brown sugar mocha coffee.  It’s been unseasonably cool here this week, and the past few days have been dreary and rainy making it less that desirable to get out and about.  So, while me and my little guy have stayed in and enjoyed rainy days, I’ve also taken the opportunity to whip up another amazing coffee.

This brown sugar mocha is a cinch to make and comes together in about the same amount of time it takes to brew a cup of your favorite coffee.  Add a little unsweetened cocoa powder for a hint of chocolate flavor and then a scoop of brown sugar for some sweetness.  To dress it up I “floated” the cream into the coffee, which allowed most of it to stay on top of the coffee, actually allowing the coffee to come through the cream before sipping.  And to make this an overthetop treat, perfect for a rainy day, I added some whipped cream, a sprinkle of cocoa powder and a drizzle of chocolate syrup (which is totally optional).  Making it a great way to start the day…as well as making a rainy, dreary day a little less dreary.

This cup of joe is sweet without being overly sweet.  It’s got that chocolate flavor you’re looking for but without the added sweetness that comes from chocolate syrup.  This is a flavored coffee that will appeal to those that even enjoy their coffee straight-up black.  I speak from experience, since the hubs takes his black.  He said the flavors were bold enough to taste, but subtle enough where the coffee wasn’t overly sweet or too flavored.

So whether you need an afternoon pick-me-up or you’re looking for a fun way to start your day (in the comfort of your own home) this brown sugar mocha is just what you need.  

Brown Sugar Mocha Coffee

Ingredients:


1 (12 oz) Cup of your favorite brewed coffee
1 Tbsp brown sugar, or more depending on how sweet you’d like
1 1/4 Tsp unsweetened cocoa powder, plus more for garnish
2 Tbsp heavy cream, placed in sealed jar with 1/4 tsp sugar and shaken vigorously for 30 seconds
Whipped cream, optional
Chocolate syrup, optional

Directions:


Place cocoa powder and brown sugar in a coffee mug, top with coffee and stir to combine.  Taste, add more sugar if desired.  Turn a spoon upside down and hold about 1 inch above the coffee, pour the cream over the spoon.  This will allow the cream to float at the top of the coffee.

Top with whipped cream, a sprinkle of cocoa powder and chocolate syrup, if desired.  Enjoy.

Recipe source: A Lynsey original

Easy Biscuits

by Leave a Comment

Every time I try a different biscuit recipe I think I finally have “the one”.  Which would make you think I would stop trying new ones if I had actually found the one I couldn’t live without.  But, for some reason, I continue to have the urge to try new recipes I come across.  Especially those recipes with the pictures of biscuits that look so fluffy you could sink in them.

Those pictures entice me, as well as the fact I believe I can’t ever have too many biscuit recipes. Kind of like there’s no such thing as too many chocolate chip cookies recipes.  Right?

Just like your infamous chocolate chip cookie recipe, I’m sure you all have your “go to” biscuit recipe that you can whip up in no time, possibly even with your eyes closed…if you had to.  But if you don’t have a fail proof biscuit recipe in your repertoire or if you’re willing to try a new one, then I have an amazing recipe for you.

Now there’s nothing special about the ingredients in these biscuits or the tools needed to make them.  They are just simple biscuits made with a basic ingredients that you probably already have in your fridge and pantry at this very moment.  There is a secret to these amazingly fluffy and flaky biscuits.  But it’s simple.

Cold butter.

Cold milk.

That’s it.  Oh, and not overworking the dough.  That’s the key to the most amazingly flaky and soft biscuits.  Simple enough, right?  I thought so!

I promise these biscuits are as easy, if not easier than I’m claiming.  I even have a witness to verify.  My sister-in-law who typically swears off homemade bread and biscuits watched me make these biscuits from start to finish and when I was done she looked at me and said, “That’s all, that’s it?  That’s simple enough.”  It looked so easy to her, in fact, she actually entertained the idea of making her own at home.

Although I don’t know if she ever went home and did such, I do know she watched me make them, skeptical about my claim of how easy they were, and came away believing me that homemade biscuits…especially these were incredibly easy to make.

So, take my word, if not my word then take my sister-in-law’s that these are the easiest biscuits you’ll ever make.  Oh, and as for my “go to” recipe.  Spencer’s made sure that any time I make biscuits, it’s these bad boys.

Oh, and if you’re really wanting to put them over the top.  Well, then melt some butter and brush the tops of the biscuits with a healthy amount right after they come out of the oven.

Enjoy!

Easy Biscuits

Ingredients:


3 Cups all-purpose flour, plus more for dusting
2 Tbsp baking powder
1 Tbsp sugar
1 1/2 Tsp salt
6 1/2 Tbsp cold, unsalted butter cut into cubes
1 1/2 Cups cold milk

Directions:


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

Combine flour, baking powder, sugar, and salt in a mixing bowl and whisk to combine.  Add the butter and using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles a wet cake mixture.  Make a well in the center of the mixture and add the milk.  Stir until just combined.

Flour work surface and turn dough out on the prepared surface.  Knead about 5 to 6 times.  Roll the dough out into a disc that is about 1 inch thick.  Using a 3 inch biscuit cutter, cut the biscuits* and place on the prepared baking sheet.  Knead the scraps, re-roll and repeat the process until all the dough is used.

Place in the preheated oven and bake for 15-20 minutes, until golden brown.  Remove and enjoy.

*To ensure the biscuits rise and are as fluffy as possible, be sure not to twist the cutter when cutting or removing the dough.

Recipe source: Damaris Phillips via Food Network

→←