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Lynsey Lou's

Enjoying Life One Bite at a Time!

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Brown Sugar Mocha Coffee

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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

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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

Capitol Bar and Grill’s Pimento Cheese

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My uncle was the semi-homemade guru before Sandra Lee ever thought about it.  He wasn’t above picking up a can of beans, chili, container of potato salad or pimento cheese from the store.  However, when he got home and before anyone ever had the chance to pop the top or cut the can open he had to doctor it up.

After anyone had been around for any length of time they knew not to touch until he said it was okay. He was meticulous in doctoring it up; adding a pinch of this and a dash of that.  He never measured but he always added just the right amount of sauces and seasonings to get those flavors just right.

I always remember him bringing in those large containers of pimento cheese spread.  It was a staple; he and the rest of “the boys” as my MaMaw called them loved getting a spoonful, enjoying it on a sandwich or crackers.  So there was always a container, or two, in the fridge ready to enjoy.

But, before anyone could ever dig in my Uncle always had to add his touch.  Some salt and pepper, a little hot sauce and a few other ingredients.  Then, and only then was it okay to dig in.

I had never tasted a pimento cheese that was the equivalent of my Uncle’s “semi-homemade” version, until now.  This recipe from The Capitol Bar and Grill would meet all of his expectations, and dare I say even surpass them.

This pimento cheese is creamy, perfectly tangy, with a hint of heat from the sriracha and cayenne.  The apple cider vinegar adds a bit of brightness which helps pull the mixture together.  This pimento cheese is amazing and delicious right after being mixed, but after it has time to sit and the flavors are allowed to melt…oh my goodness, it’s out of this world.

This, my friends, is an amazing pimento cheese recipe and will convert those who aren’t true fans of the store-bought stuff.  I can honestly say that, because it’s converted me!

This is for all you semi-homemade pimento cheese lovers.  Be a 100% homemade pimento cheese maker with this recipe from the Capitol Bar and Grill.

Capitol Bar and Grill’s Pimento Cheese

Ingredients:


1/2 Pound yellow sharp cheddar, grated
1/2 Pound white sharp cheddar, grated
1 (16 oz) jar (about 3/4 cup) roasted red pepper, roughly chopped or pulsed*
2 Tsp onion powder
2 Tsp garlic powder
1 Tsp dijon mustard
3/4 Cup mayonnaise
Pinch cayenne pepper, to taste
Dash of sriracha, to taste
1 Tsp apple cider vinegar
Salt and pepper, to taste

Directions:


*Gently pat the peppers dry with a paper towel before chopping or pulsing.  Once the peppers are cut, place on a paper towel or kitchen towel and allow excess moisture to be soaked while prepping the remaining ingredients.

Combine all ingredients in a medium bowl, stir to combine and mix thoroughly.  Cover and refrigerate at least 24 hours before serving.

Recipe source: barely adapted from Capitol Bar and Grill via KATV

Cream Cheese Banana Bread

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Banana bread.  It’s a classic.  It’s been around since the beginning of time.  Everyone has at least that one go to recipe for their all-time favorite banana bread.  It’s safe to say banana bread has stood the test of time and it still remains a favorite.

Think about all the different variations.  There are literally thousands, and new ones are added to the list every. single. day.  Aside from bread, there are muffins, scones, and cakes.  I’ve never met a banana recipe I didn’t like.  Perhaps, one of my favorite combinations is bananas and cream cheese.

Banana bread and cream cheese are no strangers.  It’s a love story for the ages.  Think about it, banana cake slathered in cream cheese frosting.  Oh my goodness.  I could honestly eat the frosting itself, but I don’t.  Well, normally I don’t.  I’ve been known to take a spoon to the bowl of frosting, but hey, who hasn’t.  Don’t judge!

Anyway, back to the topic at hand.

Banana bread.  I’ve seen several different variations, and yes, some have included cream cheese in them.  But, it was a layer of cream cheese in the center of the loaf, never actually incorporated into the batter itself.  And then there’s this recipe.

I came across this cream cheese banana bread recipe on Mel’s Kitchen Cafe.  I love her blog. Seriously, if you haven’t ever perused her blog head over there.  I mean, make this bread, pop it in the oven and then go over there.  Because you will be hungry after the first 5 seconds of looking at her amazing recipes and pictures.

I could go on and on about her blog, but I’ll let you check it out for yourselves and I’ll tell you about this awesome bread.  I took one look at the picture of this bread and instantly knew I had to make it. The sweet, cinnamon topping was just screaming at me.  Then, seeing that cream cheese was actually incorporated into the batter, well I was sold.

The difference in this banana bread and all others is obvious at first bite.  Since this banana bread has the cream cheese mixed in the actual batter it completely alters the final product.  In a good way.  This bread is extremely light and fluffy with a smoother, more delicate crumb.  Then you’ve got the cinnamon topping that adds that crunchy, crispy texture to the top along with another layer of flavor.

This is definitely one of those recipes that you’ll keep close at hand.  It’s perfect for snacks, dessert and even an excuse to have something almost cake-like for breakfast…without the guilt of actually having cake!

Another plus regarding this recipe…as if you need any more reasons to make this bread.  It makes two loaves.  Honestly, you’ll be glad it does because the first one will disappear within seconds of being cut.  But, if you’re feeling generous, you can also give the additional loaf to a friend, neighbor or co-worker.  But, sharing isn’t a requirement if you make this bread….it is a nice thought though!     

Cream Cheese Banana Bread

Ingredients:


3/4 Cup (1 1/2 sticks, 12 Tbsp) unsalted butter, room temperature
1 (8oz) bar cream cheese
1 1/2 Cups sugar
2 Eggs
1 Tsp vanilla
1 Cup ripe bananas, mashed (approximately 3 bananas)
3 Cups flour
1/4 Tsp salt
1 Tsp baking powder
1 Tsp baking soda
1/2 Tsp cinnamon
1/8 Tsp ground nutmeg

For the topping-
1 Tbsp unsalted butter
1 Tbsp flour
1/4 Cup + 2 Tbsp sugar
1/2 Tsp cinnamon
Pinch salt

Directions:


Preheat oven to 350.  Spray 2 (8 1/2 x 4 1/2 inch) loaf pans with non-stick cooking spray, set aside

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

Place cream cheese in a large bowl and beat on high until smooth and creamy, about 45-60 seconds.  Add the butter and mix until combined and smooth.  Add the sugar and beat on high until light and fluffy, about 2-3 minutes.  Add eggs, vanilla and bananas and mix until incorporated.  Slowly add the dry ingredients to the wet ingredients and mix until just incorporated.  Divide the batter evenly between the two prepared pans.

for the topping-
In a small bowl combine butter, flour, sugar, cinnamon and salt and mash together until the mixture is crumbly.

Sprinkle over the tops of the batter.  Place the bread in the oven and bake for 50-60 minutes, until the bread has a nice dome and a toothpick inserted comes out clean.  Remove from oven and allow to cool in pans for 5-10 minutes, remove from pans and transfer to a cooling rack and allow to cool completely.

Recipe source: Mel’s Kitchen Cafe, originally from Belle’s Bazaar

Cherry Cream Cheese Puff Pastry Bites

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One of my favorite breakfast indulgences is pastries.  You know, those pastries that are filled with cream cheese and then topped with fruit.  Ohmygoodness.  That is my weakness.  I try to stay away from them for the most part, but do splurge every once in a while.

There’s a local restaurant and bakery that has my all time favorite breakfast pastries.  They’ve got their pastries down to an art.  The pastry has a flaky, crispy outside and the inside is light, fluffy and pure heaven.  Then there’s the filling.  They have countless options when it comes to their breakfast goods, but I’m a sucker for the once with fruit.  Cherry, blueberry compote, raspberries, strawberries, apricots, the list goes on. A lot of the fruit ones even have a touch of cream cheese filling.  They go one step further and brush the baked pastry with a glaze, most of the time a preserve of some sort.  Oh my goodness, it’s perfection on a plate.

These cherry cream cheese puff pastry bites may not be exactly like the pastries from my favorite local but they are pretty amazing, if I do say so myself.  These cute pastries take pretty much everything I love about breakfast pastries and shrink them down to a perfectly petite treat.  I’d have to say, pretty much everything is cuter when it’s bite size.  Okay, this one may take two bites to finish off but it’s still pretty stinkin’ cute.

These little bites start with puff pastry cups.  They are baked and the centers are pressed down to form a cup.  The filling, which is pretty much my favorite part is a slightly sweetened cream cheese mixture followed by a cherry from a can of cherry pie filling.  Um, yum!  And, just when you think it couldn’t possibly get any better, these little pretties are given a drizzle of white chocolate.  This white chocolate really elevates the presentation and adds a that creamy, sweet flavor only white chocolate can offer.

These little bites come together in under 30 minutes with only a few simple ingredients that you probably already have on hand.  They make a fun, portable breakfast treat for your family, but would also be ideal to serve up at your Easter brunch or and gathering.

Perfectly airy and flaky puff pastry filling with tangy cream cheese and juicy, sweet cherries.  It’s all pulled together with a drizzle of high quality white chocolate.  These cherry cream cheese puff pastry bites are sure to be all the rage.

Cherry Cream Cheese Puff Pastry Bites

Ingredients:


4 Oz cream cheese, room temperature
1 1/2 Tbsp powdered sugar
Splash of milk, if needed
About 1/4 can cherry pie filling
2 Dozen puff pastry cups
3 Tbsp white chocolate
Vegetable oil, if needed

Directions:


Bake puff pastry cups per package instructions.

Meanwhile, place cream cheese in a bowl and beat on high until smooth, about 1-2 minutes.  Add the powdered sugar and mix until combined.  If mixture is very stiff add about 1/4 teaspoon of milk and mix to combine.  Mixture should be smooth, able to spoon into cup easily.

Once puff pastry is baked, using a small spoon, press the centers of each down to form the cups.  Spoon a teaspoon of the cream cheese mixture into each cup, followed by a cherry from the filling.  Return to oven and bake for 5 minutes, until the cream cheese mixture is set.  Remove from oven and allow to cool.

Once the bites are cooled, melt the chocolate.  Place the chocolate in a microwave safe dish and heat in 20 second intervals, stirring after each, until melted.  Stir until smooth.  Add 1/2 teaspoon of vegetable oil to loosen the chocolate, if needed.  Drizzle over the tops of the bites and serve.

Recipe source: A Lynsey original

Strawberry Cream Biscotti with White Chocolate

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Before a few weeks ago I had never tasted biscotti.  I had seen it countless times on the counter at gift shops and coffeehouses, but I had never broken down and bought one.  I know, shocking.  In my 30 plus years of life I had never sunk my teeth into a breakfast cookie.

Breakfast cookie.  That right there should have been excuse enough to try a piece.  A cookie that was okay to enjoy for breakfast.  What was wrong with me?

Well, I decided to give into my cookie obsession and try it out.  Not only did I sample a piece, I actually did two things at once; I made it and tried it for the first time.  And, it could be said that since I made that amazingly addicting orange and dark chocolate biscotti a few weeks ago, I’m now obsessed with any and everything biscotti.


So now, all I needed was an excuse to make another batch.  And what do you know, spring is right around the corner.  That sounds like a perfect reason to make another batch of biscotti.

So some strawberry biscotti seemed like the perfect thing to make for this occasion.  But, we all know I couldn’t just stop with strawberries; I also added a little cream cheese to the mix and once they were baked and cooled I drizzled them with a generous amount of white chocolate.

Since I used fresh strawberries, this isn’t your typical super crispy, crunchy biscotti.  By using fresh strawberries and a bit of brown sugar this biscotti is slightly crispy on the outside with a chewy inside.

This biscotti is slightly sweet with bits of strawberry chunks scattered throughout, and has a slight tang from the addition of cream cheese.  After being baked it’s given a drizzle of white chocolate.  Because what goes better with strawberries than chocolate?  This biscotti is amazing and the perfect treat to serve at your next spring festivity.  They are also sturdy enough to be wrapped up and shipped to friends for a sweet treat.

So what are you waiting for?  Make a batch of this strawberry white chocolate biscotti and welcome spring!

Strawberry Cream Biscotti with White Chocolate

Ingredients:

1/4 Cup (1/2 stick) unsalted butter, room temperature
4 Oz cream cheese
3/4 Cup granulated sugar
1/4 Cup brown sugar
1 Tsp vanilla extract
1/4 Tsp rum extract
2 3/4 Cup flour
1 1/2 Tsp baking powder
1 Tsp salt
1 Cup diced strawberries

1/4 Cup white chocolate
1-2 Tsp vegetable oil

Directions:


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

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

Place cream cheese in a large bowl and beat on high until creamy, about 30 seconds.  Add butter and beat until just incorporated.  Add both sugars and beat on high until light and fluffy, about 3-5 minutes.  Add vanilla and rum and mix until just combined.  Add half a cup of the diced strawberries and beat until incorporated.  Slowly add the flour mixture and mix until just combined.  Fold in the remaining 1/2 cup of strawberries.*

Divide dough in half.  Form each half into a log, about 10 inches long and 2 inches wide.  Place in the oven and bake for 45 minutes.  Remove from oven and allow to cool slightly.  Cut the biscotti, using a sharp knife, and arrange on the baking sheet cut side up.  Return to oven and bake for 15 minutes, turning halfway through the baking process.

Remove from the oven and allow to cool completely.

Place the white chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each.  Add a little vegetable oil to loosen, if needed.  Drizzle over the biscotti.  Allow the chocolate to set and store in an airtight container.

Recipe source: A Lynsey Original

Salted Caramel Brulee Coffee

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It’s official.  Sunday morning at 2:00 we sprung forward.  In other words, we lost an hour of precious, glorious sleep and we were all feeling it.  Well, at least in my house we were.  And, we still are.  Up until the past year the time changes haven’t affected me; loose an hour, gain an hour, whatever the case was I was fine.  Now, not so much.  I struggle, and I deal with the struggle for weeks, sometimes even months.

This struggle is real.  And it’s one that can only be met and defeated with a big ol’ cup of coffee.  And I’m talking the strong stuff; none of that half caf or mild brew.  Since I’m already dragging, the last thing I want to do is wake up even earlier to go by the coffeehouse on the way to where I’m going. Am I right?

What to do.  What to do.

Enjoy a coffeehouse worthy beverage without ever stepping foot out the door.  And that’s exactly what you can do with this salted caramel brulee coffee.

Creme brulee is one of my all. time. favorite. desserts.  If I see it on the menu or if the waiter lists it, it doesn’t matter how full I am, I’m ordering it and indulging.  It’s my weakness.  There’s something truly magical about breaking through a thin sheet of crispy sugar that’s quickly followed by gliding through a silky smooth custard.  Oh my gosh, I’m drooling just thinking about it.

Anyway.  Back to the coffee.

I saw a recipe for caramel brulee coffee over on Foxes Love Lemons and was instantly intrigued.  My favorite dessert meets my favorite morning beverage?  Match made in heaven!  What better way to fight this time change, or any morning I’m dragging than with an amazing cup of coffee.

I am a true fan of caramel.  But add salt to the mix, and oh my goodness.  I’m slightly obsessed with the stuff.  So, I decided to take the caramel brulee coffee I saw and make it a salted caramel brulee coffee.  Words cannot express just how amazing this drink is.  I mean, this will cure those morning blues…and dare I say even those Monday morning blues.

So, the next time you need an extra special cup of coffee or an afternoon pick-me-up; make this salted caramel brulee coffee.  It may not cure what ales ya, but it will take you to your happy place for just a bit.

Salted Caramel Brulee Coffee

Yields: 1 Cup

Ingredients:


1/4 Cup milk
1/4 Cup heavy cream
2 Tbsp caramel sauce, homemade or store bought, plus more for drizzling
1 1/2 Tsp brown sugar
1//8 Tsp sea salt
1 Cup (8oz) hot coffee
Whipped cream, for topping

Directions:


Combine milk, cream, caramel, brown sugar and salt in a small saucepan and stir to combine.  Place over medium heat for 4-5 minutes, until foamy and steaming, whisking frequently. (Keep an eye on the mixture, as it will bubble up and run over the sides of the pan)

Meanwhile, while the milk mixture is heating, make one cup of your favorite coffee.

Carefully pour the milk mixture in the mug with the coffee.  (You may not need all of the milk mixture).  Top the coffee with whipped cream, drizzle with additional caramel if desired and top with a little salt.  Enjoy!

Recipe source: Adapted from Foxes Love Lemons, originally from Sweet Happy Life

Orange and Dark Chocolate Biscotti

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The world of blogging is one that grows every single day.  Although there are thousands of amazing blogs out there, there is still a since of community among fellow bloggers.  Even though we don’t personally know one another, there’s still a relationship that is formed through this one common interest.  To me, that is so neat.  So when fellow bloggers share something exciting, naturally we want to celebrate with them.

Tara, of Tara’s multicultural table, is a fellow food blogger that I met through the secret recipe club.  She was planning to welcome a sweet, little baby girl in March.  But, as we know little one’s come on their own time, and Tara’s second little bundle of joy decided to come into this crazy world early!  So I want to say a big congratulations to Tara on the newest addition to her family!

In honor of Tara’s second child a group of bloggers decided to get together to help her celebrate her newest bundle by having a virtual baby shower.  The them, biscottit.  Why biscotti.  Since this was Tara’s second kiddo (bun in the oven) we decided to make a treat that needed a second bake.  Did you know that biscotti actually means second bake?  

I decided a biscotti that was completely decadent was necessary for this celebration.  And when I found this biscotti that was packed with bright orange flavors as wells as rich dark chocolate, I knew it would be absolutely perfect!

Believe it or not I’ve never had biscotti, let alone ever made it.  I don’t have anything against it, I mean what’s not to like; it’s basically a crunchy cookie, in stick form, that’s okay to eat for breakfast.  So honestly, I’m not sure why I have never enjoyed a piece or two.  So I was beyond excited when I found out the theme of this shower, not only so I could try my hand at making the stuff, but also so I could actually try it!

This biscotti is amazing.  It starts out just like a cookie; butter, eggs, sugar, you get where I’m going with this.  Then the good stuff is added in, in this case orange zest, juice and dark chocolate.  It’s baked, sliced and baked again.  Then it takes a swim in a pool of melted dark chocolate.  This is was dreams are made of, and even better it’s okay to have such decadence for breakfast.  You’re welcome!

Congrats again Tara!  So excited for you and your growing family!

Orange and Dark Chocolate Biscotti

Ingredients:


1/4 Cup (1/2 stick) unsalted butter, room temperature
1 Cup sugar
2 Eggs
2 Tbsp orange zest
1 Tbsp freshly squeezed orange juice
3/4 Tsp vanilla extract
1/4 Tsp almond extract
2 1/2 Cups all-purpose flour
1 Tsp baking powder
1/4 Tsp salt
1/3 Cup slivered almonds
1 Cup dark chocolate chips or chunks
6 Oz dark chocolate, melted (optional-for dipping)

Directions:


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

Place butter in a large bowl and beat on high until light yellow in color and creamy in texture.  Add the sugar and beat on high until light and fluffy, about 2-3 minutes.  Add the eggs, one at a time, beating well after each addition.  Add the orange zest, orange juice, vanilla and almond extracts and mix until combined.  Add the flour and baking powder slowly and mix until incorporated.  Add the chocolate chips and almonds and fold in until evenly incorporated.

Divide dough in half.  For each half into a rectangle that is 2 inches wide and 13 inches long.  The dough may be sticky, so it may be easier to grease your hands before forming the dough.  Leave at least 3 inches of space between each rectangle.  Place in the preheated oven and bake for 35-40 minutes, until the bottoms are golden brown.  Remove from oven and allow to cool slightly.

Once the biscotti has cooled enough to touch, use a sharp knife to slice.  Arrange the slices cut side up and return to the oven and bake for 15 minutes longer, flipping the biscotti slices halfway through the bake time.  Remove from oven and allow to cool completely.  If you are not dipping in chocolate, place in an airtight container to store.

If dipping in chocolate-
Heat the chocolate in the microwave in 30 second intervals, stirring after each interval, until chocolate is completely melted.  Add a tablespoon or two of shortening to thin out if needed.  Dip the biscotti and place on parchment paper until chocolate is set.  Store in airtight container.

Recipe source: Love and Olive Oil

Biscotti Baby Shower

Biscotti Bites from Nicole at I am a Honey Bee

Spa Water from of Dorothy at Shockingly Delicious

Homemade Coconut, Almond Granola

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Have you stopped and actually taken a look around?  Granola is everywhere.  There are so many prepackage variations for sale.  There are even more recipes floating around the internet.  And have you seen Pinterest?  We won’t even go there.  But, let’s just say that if you were in the market for granola and didn’t have a recipe then it wouldn’t hard to find a few hundred options.

So why do you think there is such an abundance of options out there?  Well I have my theories.  People are trying to be healthier, would be the first thing that comes to mind.  And while I do like to have healthy snacks on hand, that is just one of the many reasons I’m obsessed with granola.

Granola is perfect for so many reasons.  It’s a great on-the-go snack.  It’s a perfect quick breakfast that pairs so wonderfully with berries and yogurt.  It can also be enjoyed as cereal or in addition to cereal.  Granola is one of those things my entire family loves.  Once a batch is made, it doesn’t take long for it to disappear.

Now I know there are tons of options for the store bought stuff, and there’s nothing wrong with it.  But let me plead my case why I prefer the homemade stuff.  First and foremost, YOU control the ingredients.  You can choose exactly what goes in {and what doesn’t}, which also means you get to customize the flavors to exactly what you and your family love.  Oh, and did I mention it costs less?  Oh, and it’s super easy and comes together in literally 5 minutes from the time you mix it together until it goes in the oven?

Granola isn’t a lot of specialty ingredients.  I make different combinations depending on what I have on hand.  Some of our favorites are brown sugar granola, chocolate chip granola, and a version packed with dried cranberries, white chocolate and almonds.  This version that I just pulled from the oven has to be one of my new favorites; it’s packed with tons almonds, coconut oil and coconut flakes.  Another thing I’m especially fond of are the clusters of granola, perfect for picking up and popping in your mouth whenever the craving hits.

So the next time you get a hankerin’ for some granola, forget that store bought stuff and make your own at home!

Homemade Coconut, Almond Granola

Ingredients:


4 Cups oats
1 1/4 Cup almonds, roughly chopped
3/4 Cup coconut flakes
1/2 Cup brown sugar
1/2 Tsp salt
1/2 Tsp cinnamon
1/4 Cup + 2 Tbsp coconut oil*
1 Tsp vanilla
1/2 Cup honey

Directions:


Preheat oven to 300.

Combine oats, almonds, coconut flakes, brown sugar, salt and cinnamon in a large bowl and stir to combine.  Set aside.

In a small saucepan combine coconut oil, vanilla and honey, place over medium heat.  Once the mixture is warm, stir to combine.  Bring mixture to a boil and allow to boil for one minute.  Remove from heat and carefully pour over the oat mixture.  Stir to incorporate, until all the oats are coated.  Pour on a large, rimmed sheet tray and spread into an even layer.  Place in the preheated oven and bake for 35-45 minutes, flipping the mixture with a large spatula half way through the baking time.  Remove from oven and allow to cool completely.

For clumps: gently press the mixture down immediately when it comes out of the oven.  Once the mixture is cooled completely use a large spatula and gently lift the the sheet of granola and gently break into clumps.  Place in an airtight container and store.

For loose, regular granola: Crumble granola into pieces, store in an airtight container.

Serve alone, over yogurt or mix with corn flakes and pour milk over the mixture to make your own honey bunches of oats.

*If you don’t have or like coconut, simply use canola oil in place of the coconut oil and omit the coconut flakes.

Recipe source: Adapted from Family Favorite Recipes

Dutch Baby Pancake

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So, I’m a little behind jumping on the dutch baby wagon.  Over the past several years, yes years, I’ve seen so many amazing looking dutch baby recipes popping up all over the internet.  At every sighting I tell myself, I need to make one of these and now.  But for some reason or another, the recipe has gotten pushed to the wayside.

Well, all that changed this passed weekend.  Since Valentines fell on a Saturday this year I wanted a full day of delicious, indulgent food for myself and my guys to enjoy.  I had supper nailed down, but breakfast was still way up in the air.

Do I make waffles?  Oh, or cinnamon rolls.  What about pancakes?  Donuts even.  My brain quickly got overwhelmed and I didn’t help matters when I took to Pinterest.  Oh, how I love Pinterset, it’s a world full of inspiration, ideas and anything you could possibly need.  But, it’s also a great way to get an already overwhelmed brain even more anxious and overwhelmed.  Which in my case is exactly what it did.

I think my biggest issue in all of this was over-thinking things.  Trying too hard to make it something so special.  So I finally decided to take a step, realize that although the food is important, time with my family was definitely the priority today…and everyday.  And that’s when it hit my.  The dutch baby that had gotten pushed aside so many times.

It was a recipe I hadn’t made before.  Was a pancake, which both my boys love.  And, it was easy and wouldn’t require me to be in the kitchen the bulk of the morning.  So, it was a win win.

I am so glad I finally got around to making this and it couldn’t have been any better timing had I actually planned it.  It’s so fluffy, slightly crunch on the outside and the inside is an amazing custard-like filling.  It’s absolutely amazing.  We topped ours with a dusting of powdered sugar and some fresh fruit; you could also drizzle it with some maple syrup, a splash of fresh orange or lemon juice.

This is one of those breakfasts that is so simple to throw together; the ingredients are mixed and ready to go in under 5 minutes, about 20 minutes of baking time and you’re all set.  It’s incredibly impressive, so could be served to guests for breakfast or brunch but is easy enough for a quick fix on a weekend or even a weekday.  Serve alone or with some crispy, salty bacon.

I couldn’t imagine a more delicious and perfect breakfast for Valentine’s or any special occasion.  To make this breakfast a little more special (and bubbly) we sipped on mimosas (and Tucker has sparkling grape juice) while we ate these perfect dutch babies.

So, note to self, and all you other overachievers out there; don’t over-think it.  Keep it simple and remember the most important part is being able to spend time with your family.  Sometimes simple is best!

Dutch Baby Pancake

Ingredients:


1/4 Cup unsalted butter
3 Eggs
3/4 Cup skim or non-fat milk
1/2 Cup flour
1/4 Cup cornstarch
2 Tsp sugar
Pinch salt
1 Tsp vanilla

Directions:


Preheat oven to 425.  While oven is preheating, place butter in a 2 quart baking dish and place in the oven.

Meanwhile, place eggs in a blender and blend.  Add the milk and pulse until blended.  Add the flour, cornstarch, sugar, salt and vanilla and blend until combined, about 30 seconds.

Pour the preheated container with the melted butter.  Return to the oven and bake until puffy and brown, about 20 minutes.

To serve: top with a dusting of powdered sugar.
                a squeeze of fresh orange or lemon juice
                fresh fruit
                syrup

Heidi (at Foodie Crush) found a few useful tips from Cook’s Illustrated for making the perfect dutch baby; use a pan with sloped sides for a more even bake, something such as a cast iron skillet.  Use non-fat or skim milk to make the batter more crisp and light.  Substitute 1/4 cup of flour for cornstarch for added crispness.  To avoid sticking, brush the inside of the baking dish with vegetable oil then use butter for added flavor.

She also has a chart for adaptations that vary according to baking vessel size.

Recipe source: Slightly adapted from Foodie Crush

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