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Lynsey Lou's

Enjoying Life One Bite at a Time!

Breakfast

{Baked} S’mores Donuts for Dad

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Donuts are a staple at breakfast on the weekends.  At least one day of the weekend we either enjoy a batch of homemade donuts, or we load up and head to our favorite shop and rack up a collection of delicious, light and fluffy donuts.  So, since father’s day is right around the corner I thought I’d only be fitting to share a decadent and indulgent donut recipe that you can make for pop on his special day.

When Tucker was in daycare they would always go above and beyond to make moms and dads feel special on Mother’s and Father’s day.  For moms they would always have muffins for moms and they would serve various flavors of muffins along with juice and coffee.  For the dads they would always have donuts for dads and serve donuts along with juice and coffee.  It was a little way to show how much they appreciated not only us but our kids.  Tucker isn’t in daycare anymore, but the donut for dads is still stuck in my head so I decided to make an over the top donut for Tucker to give Spencer this Sunday. 

This, my friends, isn’t just your basic donut.  It’s not even a basic donut that has a fancy or off the wall frosting.  This is a s’mores donut.  A graham cracker donut, topped with roasted marshmallow buttercream and drizzled in a dark chocolate.  Oh. My. Word.  Right? 

Spencer LOVES anything s’mores and Tucker loves roasting marshmallows, so this was a match made in heave that called both their names.  S’mores donuts doesn’t exactly scream breakfast, and it’s not typically something I would serve on a regular basis but it’s the weekend and it’s Father’s day so we can splurge! 

These donuts are so fluffy and packed full of graham cracker flavor, and while they are delicious, it’s the frosting I’m longing for.  A basic buttercream frosting, which is so good, but it has roasted marshmallows in the mix.  The roasted marshmallows bring that roasted, campfire marshmallow flavor right down to the slightly charred ones.  This frosting is amazing, life changing even.  I mean, I can literally sit down and eat it with a spoon.  But I didn’t…well not all of it anyway!  I topped the graham cracker donuts with this heavenly concoction and then drizzled it with dark chocolate.  The end result, a donut that is delicious and beyond belief.  So go ahead, make these donuts…for dad, for you, for your family and friends. 

Baked S’mores Donuts

Ingredients:


1/2 Cup all purpose flour
1/2 Cup bread flour
1/4 Cup graham cracker crumbs
1 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt
1/4 Tsp cinnamon
2 Tbsp butter, melted and cooled
1/2 Cup sour cream
1 Tsp vanilla
1 Egg
1/4 Cup brown sugar
1/4 Cup granulated sugar

For the roasted marshmallow buttercream-
1 Stick (8 tablespoons) unsalted butter, room temperature
1 1/2 Cups powdered sugar
1 Tbsp heavy whipping cream
1 Tsp vanilla
2 Cups marshmallows

Additional ingredients-
1/2 Cup dark chocolate chips

Directions:


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

In a large bowl combine both flours, graham cracker crumbs, baking powder, baking soda, salt, and cinnamon and stir to combine.  Make a well in the center and set aside.

In a separate bowl combine butter, sour cream, vanilla, egg, brown sugar and granulated sugar and whisk to combine. 

Pour in the prepared well in the dry ingredients and fold ingredients together. 

Fill prepared donut pan 2/3 full and place in oven and bake for 8-12 minutes, until set and beginning to turn golden brown.

Remove from pan and place on cooling rack and allow to cool completely.

For the buttercream-

Place marshmallows, in a single layer, on a parchment paper lined baking sheet.  Place under broiler for 45-90 seconds, until slightly charred but not burned.  Remove from oven and allow to cool slightly.

Meanwhile, place butter in a mixing bowl and beat on high until creamy, about 1 minute.  Gradually add powdered sugar and mix to combine.  Once incorporated, add heavy whipping cream and vanilla and beat on high until light and fluffy, about 1-2 minutes.

Add the cooled marshmallows and beat on high until incorporated, about 2 minutes.  Allow frosting to cool completely.
Once the frosting is cooled, spread on the cooled donuts.

Place dark chocolate in a microwave safe dish and heat in 20 second intervals, stirring after each until completely melted.  Place melted chocolate in a sandwich bag, twisting to seal, and snip a small hole in the corner.  Quickly drizzle over the donuts.  Allow to set and place in an airtight container.

Recipe source: A Lynsey Original

SRC:Mixed Berry Smoothie

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I am a sucker for smoothies.  I love that they are super quick and easy to assemble, and that they are the perfect snack or meal to have in your hand on the way out the door.  They are easily customizable and something delicious can be made from pretty much any ingredients you have on hand.

Along with being packed with a variety of fruit, smoothies can also be a great way to get those veggie servings too.  Adding spinach or kale is a great way to amp up the veggie power and, honestly, it doesn’t alter the taste of that delicious smoothie.  Combine some berries, yogurt, even a bit of protein powder and then toss in some of the green stuff and you’ll have a nutritious and filling meal or afternoon pick-me-up.

So when I came across this berry smoothie from Turnips 2 Tangerines, I knew I had to make it.  But, the decision didn’t come easy, I guarantee.  From the Mexican coffee, Dulce De Leche Krispy Treats, to the cinnamon swirl bread and let’s not forget about the sour dough blueberry muffins my mouth was watering, to say the least.  But, since I’m always looking for quick and easy snacks and meals both for myself and my little guy, I knew I had to make this smoothie.

And can I just say I’m so glad I did.  This smoothie hit the spot, and I’m not sure who was more excited about it, me or Tucker.  It was sweet, tart, and filling.  I also added a handful of spinach for a little more nutrients, but it didn’t affect the flavor or texture of the smoothie.  We’ve had this particular smoothie several times since I first made it and I’m sure we’ll have it several more!

Mixed Berry Smoothie

Ingredients:
2 Cups frozen mixed berries, I used blackberries, blueberries, raspberries and strawberries
1 Cup Greek yogurt, plain or flavored
1 Cup apple juice
1/2 Cup loosely packed spinach
Protein powder, if desired
Honey, if desired

Directions:


Combine berries, yogurt, juice, spinach and protein powder in the blender.  Pulse until all ingredients are incorporated and mixture is smooth.  Taste, add honey if desired and serve.

Recipe source: barely adapted from Turnips 2 Tangerines

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Biscoff Stuffed Puff Pastry Rolls

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I am so excited to share today’s recipe with you!  Not only is it simple, it is elegant, amazingly delicious, and would be the perfect addition to your dessert table at your next party.  Another plus, they are only 3 ingredients, 4 if you sprinkle them with a little sugar.

These puff pastry rolls come together in a matter of minutes; it’s simply unrolling the puff pastry, spread the biscoff and roll.  Then wait about 15 minutes and you’re ready to taste the most yummy dessert you’ve ever sunk your teeth into.  The puff pastry is the perfect base to spread the sweet Biscoff spread on, and I topped it with few miniature dark chocolate chips.  I had to practice self restraint with these little babies, and I’m sure you will too!

These rolls would also make cute diplomas at your graduation party.  Simply tie a piece of twine, ribbon or rope around the center, line them on a platter and watch your guest be tickled at the presentation and then giddy with delight after devouring them.

A word of advice, I would definitely make a double…maybe a triple batch because these little rolls will fly off the table and your guests will be coming back for seconds and thirds.

Biscoff Stuffed Puff Pastry Diplomas

Ingredients:


1 Package puff pastry dough
1/2 Cup Biscoff spread
2 Tbsp mini chocolate chips
Sugar, for topping-optional

Directions:


Preheat oven to 400.  Spray a baking sheet with non-stick cooking spray and set aside.

Unroll both sheets of puff pastry and cut each sheet into 4 squares.  Place one tablespoon of biscoff on each square and spread evenly, leaving 1/4 inch of a border.  Sprinkle 1/4 teaspoon of the mini chocolate chips on each square.  Roll square, semi-tight and pinch the edge to secure.  Also, pinch the ends to secure, repeat with remaining squares.

Sprinkle with a touch of sugar, if desired.  Place in the preheated oven and bake for 15 minutes.  Remove, allow to cool slightly and serve.

To make them look like diplomas, tie a ribbon around the center of each and place on a platter.

Recipe source: A Lynsey Original

Carrot Cake Monkey Bread

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It is not news to you all that myself and my family have a thing for monkey bread.  Plain, salted caramel apple, and even samoa; I don’t discriminate.  We love it for breakfast, a snack or dessert.  Another thing that I enjoy immensely is carrot cake.  That deliciously moist cake studded with bits of shredded carrots and amazing spices like cinnamon, cloves and allspice and it’s all wrapped up in a delicious cream cheese frosting.  Oh. My. Goodness.  Yum!

So, since we are smack dab in the midst of carrot cake season, I decided to combine two of my loves; carrot cake and monkey bread.  The end result is a delicious monkey bread with candied carrots and cream cheese drizzle.  My knees go week just thinking about this stuff.

This idea popped in my head and I started playing around with the recipe but I was skeptical at first, and kind of  nervous too.  See, the last few monkey breads I’ve made have been out of this world amazing, so the pressure was on in a serious way.  But after a few trials and tweaks I finally nailed it and came up with a concoction that I was beyond happy with.

For the coating I started out with a brown sugar base but then added the typical spices that you find in carrot cake.  For the carrots I decided to try to candy them; not only to add a little sweetness but also to dry them out a bit.  I then added a layer of carrots to the middle of the monkey bread and to the top.  For the finale; I made a cream cheese drizzle and topped it with chopped pecans.  Oh. my.

This would be a perfect addition to your Easter breakfast or brunch.  But it doesn’t only have to stick around for Easter, this can be enjoyed any time you get a hankering for carrot cake!

Carrot Cake Monkey Bread

Ingredients:

For the candied carrots-
1 Cups shredded carrots
3 Tbsp sugar

For the coating-
1/4 Cup brown sugar
2 Tbsp sugar
1 Tbsp cinnamon
1/4 Tsp ground cloves
1/4 Tsp allspice
Pinch nutmeg

2 Cans Pillsbury Jr. Biscuits

For the cream cheese drizzle-
3 Oz cream cheese
1-2 Tbsp milk
1/3 Cup + 2 Tbsp powdered sugar

1/4 Cup chopped pecans

Directions:


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

Place the shredded carrots in a small skillet and sprinkle with the sugar.  Place over low heat and leave for about 5 minutes.  After 5 minutes, stir and leave on heat.  Allow the onions to cook over low to medium-low heat for about 15 minutes.

Meanwhile, combine the brown sugar, sugar, cinnamon, ground cloves, allspice and nutmeg in a bowl and stir to combine.

Cut the biscuits in quarters.  Toss the biscuits in the sugar mixture and place about half of the pieces in a single layer in the prepared pan.  Sprinkle over half of the carrots over the biscuits, and sprinkle with some of the coating mixture.  Coat the remaining biscuits and place in the pan.  Top with the remaining carrots and sprinkle the remaining coating mixture over the bread.

Place in the preheated oven and bake for 30-40 minutes.

Remove from oven.  Use a knife and slide down the sides of the pan, invert the monkey bread on a platter or plate and allow to cool.

Place the cream cheese in a bowl and beat on high for 30 seconds.  Add the powdered sugar and beat to combine.  Add a little milk and mix.  If the mixture is still not able to be drizzled, add a little more milk and mix.

Drizzle the cream cheese mixture over the cake and top with pecans.

Recipe source: A Lynsey Original

SRC: Chocolate Chip Granola

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It’s no surprise that we are a granola loving family.  It’s one of those items I love having on hand at all times.  It’s perfect to top yogurt, accompany cereal, have a delicious parfait or just a quick and easy snack on the go.  More times than not you can guarantee I have a bag in my purse for those times I need a quick pick-me-up while I’m running errands.

Granola is so easy to make and it’s so much fun to customize.  I’ve made various types of granola from white chocolate cranberry, tropical, and even a simple brown sugar version and they have all been amazing.  The flavors and tastes can easily be changed by adding different fruits and nuts to the mix.  Granola is also one of those items that is fun to get the kids involved with too.  It’s just a matter of combining and stirring a few different ingredients, pouring them on a baking sheet and popping them in the oven for a few minutes.  When it’s all said and done you’ve got a delicious snack that the kids will love and they’ll be so proud because they helped make it.


So when it came time for this month’s secret recipe club assignment, I was perusing Erin’s blog, our table for seven, and I came across her recipe for chocolate granola and I instantly knew what I wanted to make.  This combines two of my favorite things; granola and chocolate.  Yum!  This is a girl after my own heart; Erin and her family sound about like me and my family, we both are addicted to granola…and chocolate.

Erin is a fun-loving wife and mother of 5.  She is an incredibly strong woman who grew up with 4 siblings, has a large family, loves cooking and photography.  She has her hands full with 5 kids so she knows how important it is to be able to make a healthy meal that can please 5 kiddos and her husband and she also knows that it needs to be done quickly.  Quick, easy and healthy is the name of the game; with a few splurges here and there.  She has an abundance of tempting and mouthwatering recipes on her blog that I can’t wait to try.  I tried my best not to go for the granola for the swap, but it just looked and sounded so good I just couldn’t help myself!  So be sure to head on over to Erin’s blog and check her and her recipes out!

Chocolate Chip Granola

Ingredients:


3 Cups rolled oats
2 1/2 Tbsp packed brown sugar
Pinch of salt
1 Cup almonds, roughly chopped
1/4 Cup + 2 Tbsp honey
2 Tbsp vegetable oil
3/4 Cup mini chocolate chips

Directions:


Preheat oven to 325.  Spray a baking sheet with non-stick cooking spray and set aside.

Place oats, brown sugar, salt, and almonds in a bowl and toss to combine.

Place honey and vegetable oil in a microwave safe bowl and heat for 25-30 seconds, until honey is thin. Stir and pour over the oat mixture.  Stir the mixture to ensure all the ingredients are covered in the honey mixture.  Spread on the prepared baking sheet and place in the preheated oven and bake until golden and the oats start to get crunchy, about 25 minutes.  Remove from oven and allow to sit, untouched for about 5 minutes.  Once the mixture has cooled slightly, using a spatula, gently move the granola around to ensure it hasn’t stuck to the pan.

Allow the mixture to cool completely, gently transfer to a bowl and add the chocolate chips and toss gently to incorporate.

*This method allows some of the granola to form little chunks, which I love.  If you prefer a granola without chunks then stir the mixture throughout the baking process.

Recipe source: slightly adapted from Our Table for Seven

Irish Coffee

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I am a coffee person.  I mean, I have to have at least one cup of coffee every morning to get me up and going.  Most of the time I’ll add a splash of half and half and a little sugar and I’m a happy girl.  I don’t need a whole lot of extras in my coffee, but it is fun to change it up from time to time.

Sometimes I’ll use a flavored creamer, add a sprinkle of cinnamon or just go full force and make it Irish.  While Bailey’s has done a terrific job with their line of creamers, giving you all the taste without the alcohol making it a perfect option for your morning cup of joe, there are times where you need the real deal.  Just a little splash of something to take the edge off.  And when that time comes, it’s time for a delicious cup of Irish coffee.

So whether it’s been a long day and you need to take the edge off or you just want a little relaxing, after dinner drink to sip on, Irish coffee is an easy and ideal option.  There’s nothing better than a strong brewed cup of coffee, sweetened with a touch of brown sugar, and stiffened up with a shot of Irish whiskey.  But, the part I love most about this coffee is how you drink it.  Instead of stirring in your cream, you actually float the cream in the coffee and then add a healthy dab of whipped cream and you drink the coffee through the cream and whipped cream.  I couldn’t imagine any better way to end the day.

So whether you’re looking to unwind after a delicious St. Paddy’s meal or needing to take the edge off, make this Irish coffee this St. Patrick’s day or any day you need a little change up from your traditional coffee.

Irish Coffee

Ingredients:

1 Cup of your favorite coffee
1-2 Tbsp brown sugar, depending on your sweetness preference
1 Oz Irish whiskey
2 Tbsp cream or half and half
2-3 Tbsp fresh whipped cream
Sprinkle of cinnamon

Directions:

Brew your favorite coffee.  Add brown sugar and stir until sugar is dissolved.  Add whiskey and stir to incorporate.  Holding a spoon over the coffee, rounded side up, slowly pour the cream or half and half allowing the cream to float throughout the coffee, do not stir.  Top with fresh whipped cream and sprinkle with cinnamon.

Do not stir the cream or whipped cream into the coffee, drink the coffee through the whipped cream.

* To make this a mock Irish coffee, omit the cream and whiskey and use your favorite flavor of Bailey’s creamer.

Recipe source: A Lynsey Original

SRC: Banana Bread with Nutella Swirl

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Banana bread has always been a favorite of mine.  Whether enjoying a piece warmed up and schmeared with butter at my grandma’s house, a warm muffin fresh from the oven or a big ol’ slice of cake topped with cream cheese frosting; every time I have a piece I’m transported back to my childhood.

It’s definitely hard to beat a delicious piece of basic banana bread, but I enjoy trying different varieties.  Brown butter banana strawberry bread, caramel almond oatmeal banana bread, brown butter banana muffins with streusel topping; I’m a huge fan of pretty much anything involving bananas. 

So when I came across a recipe for banana bread with a Nutella swirl on Sarah’s blog, Curious Cuisiniere, I knew I had to make this bread.  My love for banana bread is closely followed for my love of Nutella.  So to see my two loves come together was like the food gods telling me I had to make this and now.

Sarah is a girl after my own heart.  She loves being in the kitchen and has a passion for food.  You can honestly tell that although a hobby, food and cooking is definitely where her heart is.  She and her husband love to travel and she enjoys not only trying the local cuisine but drawing inspiration from the food she tries.  I was so happy I got her blog for this month’s The Secret Recipe Club.

She has a variety of different recipes on her blog all varying from different ethnicity’s, cultures and regions.  She enjoys pushing her limits and comforts as well as getting back to her husband’s roots by cooking food that is native to his families culture.  I thoroughly enjoyed reading her blog, and while a variety of recipes jumped out at me, her banana Nutella bread won in the end.

We loved this bread.  Not only did the banana flavor really shine, but the Nutella flavor was there as well, without overpowering the banana.  The bread was moist, fluffy and full of banana and Nutella flavor.  It’s definitely the best warm from the oven with a bit of butter, but a quick spin in the microwave is just as delicious too.  This bread is terrific for breakfast, but is also great as a mid afternoon snack or would make a wonderful base for a peanut butter and Nutella sandwich!

SRC: Banana Bread with Nutella Swirl

Ingredients:


2 1/3 Cup flour
1 Tsp baking powder
1 Tsp baking soda
1/2 Tsp salt
4 Tbsp unsalted butter, room temperature
1/2 Cup sugar
2 Medium ripe bananas, roughly mashed
1/3 Cup milk
1 Tsp vanilla
2 Eggs
1/4 Cup Nutella

Directions:


Preheat oven to 375.  Spray a loaf pan with non-stick cooking spray and set aside.

Combine flour, baking soda, baking powder and salt in a medium bowl and whisk to combine.  Set aside.

Place butter and sugar in a large mixing bowl, beat on high until light and fluffy, about 2-3 minutes.  Add the bananas and mix until incorporated.  Add the eggs, milk and vanilla and beat to combine.  Add the flour mixture and mix until just incorporated.

Remove a third of the batter and transfer to a small bowl.  Add Nutella and mix to combine. 

Pour half the banana batter in the prepared pan and spread in an even layer.  Spoon the Nutella banana mixture over batter.  Using a knife, gently swirl the batters together, being sure not to over mix.  Spoon the remaining banana batter over the Nutella mixture.  Gently swirl the banana and Nutella batters together. 

Place in the preheated oven and bake for 45-60 minutes, until toothpick inserted comes out clean.  Remove from oven and immediately transfer the bread from the pan to the cooling rack and allow to cool completely.

Recipe source: Barely adapted from Curious Cuisiniere

Strawberry Chocolate Chip Buttermilk Baked Doughnuts

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

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

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

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

Strawberry Chocolate Chip Buttermilk Baked Doughnuts

Ingredients:


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

Directions:


Preheat oven to 350.

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

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

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

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

Recipe source: barely adapted from Oprah

Red Velvet Cream Pancakes with Marshmallow Cream Cheese Frosting

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

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

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

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

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

Red Velvet Cream Cheese Pancakes with Marshmallow Cream Cheese Frosting

Ingredients:


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

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

Directions:


For the pancakes-

Preheat oven to 200.

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

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

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

Place a large skillet or griddle over low heat.

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

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

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

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

Immediately top the pancakes with the frosting and serve.

Recipe source: A Lynsey Original

Lighter French Toast

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

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

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

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

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

Lighter French Toast

 
Ingredients:


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

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

Directions:

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

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

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

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

Recipe source: A Lynsey Original  

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