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Lynsey Lou's

Enjoying Life One Bite at a Time!

brunch

Buttermilk Blueberry Breakfast Cake

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I am so excited to be sharing this recipe with you all, for so many reasons.  Number one, I’ve been eyeing this recipes for I don’t know how long.  I mean, literally drooling over it every time Nikki shared it on her Facebook page.  Second, it looks amazing and I honestly couldn’t get to the store fast enough to pick up some blueberries so I could test this recipe for myself.  Third, I have had a goal to make and share more breakfast recipes with you and this breakfast cake couldn’t be a more perfect way to start accomplishing that goal.

I love breakfast foods.  We definitely enjoy our fare-share of breakfast foods, but it seems like very few of them actually end up making it to the ol’ blog.  I guess part of it could be that by the time we’ve waited on the goods to cook or bake, it’s extremely hard to any longer to enjoy them.  So, sometimes, pictures are out of the question.

So, for our impatience, I’m sorry.  But, I promise you I’m going to try to make up for lost time and try to start bringing you more delicious breakfast recipes.  Complete with a combination of quick, healthy, indulgent, decadent and downright delicious recipes.  I’m going to try to bring you a little bit of everything, that way everyone will be able to find something they can enjoy.

So, without further adieu I am starting to carryout my promise to you beginning with a deliciously tempting blueberry breakfast cake.  I love breakfast cakes.  They are easy, beautiful, delicious and filling.  They are kind of like the bars of the dessert world; bars are everything you love about cookies without all the scooping.  So, breakfast cakes are all the goodness of muffins without the scooping.

This cake is moist and extremely light and fluffy.  It’s made with buttermilk, hence the buttermilk in the title, but the buttermilk gives is a delicious and rich tang.  That tang compliments the juicy sweet blueberries beautifully.  Once the batter is poured in the baking dish, it’s given a healthy sprinkle of sugar which gives it a lightly crunchy topping after being baked.

I loved this cake with the blueberries.  The original version from Alexandra’s Kitchen is a blueberry lemon breakfast cake, which also sounds amazing and I will probably be giving that variation a try this summer.  This cake is the perfect base; light, fluffy and not overly sweet and I can’t wait to try different fruits to see how they turn out.  My husband and brother-in-law are sitting on the edge of their seats for that version.  So, I guess that will be my next attempt!  For now, go get a package of blueberries and make this breakfast.  You won’t be sorry.

Buttermilk Blueberry Breakfast Cake

Ingredients:


1/2 Cup unsalted butter, room temperature
3/4 Cup sugar
1 Egg, room temperature
1 Tsp vanilla
2 Cups flour
2 Tsp baking powder
1 Tsp salt
2 Cups fresh blueberries, rinsed and dried
1/2 Cup buttermilk
1 Tbsp sugar, for topping

Directions:


Preheat oven to 350.  Spray a 9×9 baking dish with non-stock cooking spray and set aside

Place butter and sugar in a large bowl, mix on high until cream until light and fluffy and pale yellow.  Add the egg and vanilla and mix until just combined.

Toss blueberries with 1/4 cup of flour.  Set aside.  In a medium bowl combine remaining flour, baking powder and salt and whisk to combine.  Alternating between the dry ingredients and wet ingredients, add to the butter mixture, starting and ending with the dry ingredients.  Once combined, fold in the blueberries.

Pour in the prepared baking dish.  Spread batter evenly in the pan, sprinkle with remaining tablespoon of sugar.  Place in the preheated oven and bake for 35-45 minutes, until toothpick inserted comes out clean.  Remove from oven and allow to cool at least 15 minutes before serving.


Recipe source: Chef In Training, originally and slightly adapted from Alexandra’s Kitchen

Pumpkin Cream Cheese Crescents with Maple Glaze

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I’m a sucker for breakfast pastries.  Anytime I go into a bakery or coffee shop, my first stop is the breakfast pastries.  The first thing that lures me in is the look.  They are like little works of art, lining a shelf for decoration.  Then I start looking at all the fillings and toppings and instantly want one of everything.

But, while I could take one of everything, there is one pastry in particular that I have a weakness for.  The simple, yet amazing cream cheese danish.  I’m not sure what it is about it, but I’m a sucker for fluffy, flaky pastries that are filled with that tangy cream cheese filling.  If I see one of those in the case, it’s done.  There’s no question what I’m walking out with.

During the fall, it’s no news to you, I love pumpkin.  When the weather starts cooling off I start counting down the days until it’s actual okay to break out the pumpkin.  Once that time finally rolls around, the pumpkin fest begins.

I’ve decided to combine two of my passions to make an amazing, but incredibly simple breakfast treat.  Pumpkin cream cheese crescent rolls with maple glaze.  Folks, this is what breakfast dreams are made of.

Pumpkin and all the spices that go with it combined with tangy, smooth cream cheese.  All the flavors that scream fall are rolled up in those ever so addicting, buttery, flaky crescent rolls and baked to golden perfection.  If that doesn’t sound enticing enough, it’s then drizzled with a maple cream cheese glaze.

These crescents are so easy to make and ready to eat in about 25 minutes.  They are ideal for quick breakfasts during the week, but perfect for indulgent breakfasts on the weekends or when entertaining guests.  Aside from breakfast, these crescents would be great at brunch or even for snacks for the kids after school.  So, take a minute for yourself and indulge in all the wonderful, warm flavors of fall with these pumpkin cream cheese crescents.

Pumpkin Cream Cheese Crescents with Maple Glaze

Ingredients:


For the rolls-
1 Package crescent rolls
2 Oz cream cheese or Greek yogurt cream cheese, room temperature
1 1/2 Tbsp pumpkin puree
1/4 Cup +2 Tbsp powdered sugar (plus more to thicken, if needed)
1 Tsp pumpkin pie spice
1/2 Tsp cinnamon

For the glaze-
2 Oz cream cheese or Greek yogurt cream cheese, room temperature
1/4 Cup powdered sugar
Pinch cinnamon
2 Tbsp maple syrup
1-3 Tbsp milk, if needed

Directions:


For the rolls-
Preheat oven to 350.

Place cream cheese in a medium bowl and beat on medium until creamy.  Add pumpkin and mix to incorporate.  Add the powdered sugar, cinnamon, and pumpkin pie spice in the bowl with the pumpkin mixture and mix to combine.  If the mixture is a little too runny, add a little more powdered sugar, one tablespoon at at time, and mix until slightly thickened.  You want the batter to be creamy, but not runny.

Open crescents, unroll and separate.  Spoon a tablespoon of batter on the bottom part of each crescent, fold over and gently press to seal, then continue rolling and place on a greased baking sheet.  Continue process with remaining batter and rolls.  Place in oven and bake according to package directions, maybe adding an additional minute or 2.  Remove from oven and allow to cool for about 5 minutes.

Meanwhile, make the glaze.  Place cream cheese in a medium bowl and beat on medium until creamy.  Add the powdered sugar, cinnamon and maple syrup (1 tablespoon at a time) and mix to combine.  If mixture is too thick, add the remaining tablespoon of syrup.  If the mixture can’t be easily drizzled add milk, 1 tablespoon at a time until desired consistency is achieved.  Drizzle the glaze over the warm rolls and serve immediately.

Recipe source: A Lynsey Original

SRC: Boozy Pumpkin Bread

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Decisions, decisions.  Each month I’m given the daunting task of browsing through an amazing blog and singling just one recipe out to present to you all on Secret Recipe Club reveal day.  You would think that after a while of having to make this decision it would get easier.  But, well, it just doesn’t.

This month I just as hard of a time as ever.  My assignment this month was The Wimpy Vegetarian.  And let me tell ya, there is absolutely nothing wimpy or weak about Susan, her blog, or any of the numerous recipes she’s featured on her blog.  I did not have any problems finding recipes that called my name, and honestly I wasn’t missing the meat at all.  Browsing through Susan’s recipes I was drawn to the chocolaty chocolate brownies, crack granola, blackberry cornbread buckle, homemade sauerkraut, apple cider syrup, and even these browned butter bread crumbs just to name a few.

When I finally had to bite the bullet and choose which recipe to make first, I decided to take the fall route and go with something pumpkin.  It took me a matter of seconds to choose a bread from the list of options.  Boozy pumpkin bread to be exact!

Now you know me and my love for pumpkin, I’m infatuated with the stuff and drawn to pretty much every single recipe that involves pumpkin.  So the fact that this pumpkin recipe included a little bourbon was an added bonus.

This bread is everything you want in a fall recipe.  Pumpkin, warm fall spices, a touch of bourbon and cinnamon-y applesauce.  Right before popping it in the oven, the bread gets a generous sprinkling of turbinado sugar, or sugar in the raw, which gives the bread a slightly crunchy top.

This would be perfect for a quick breakfast, an afternoon snack or even heat it up a bit and add a scoop of vanilla ice cream for a simple but oh-so-amazing dessert.  Need a fall gift?  Make a loaf of this bread, wrap it up and place it in a basket with pumpkin butter, fall flavored coffee, and even a jar of homemade caramel.

It’s such a simple bread and comes together in no time but it’s so good.  This won’t last long, so it would a safe bet to make at least 2 or 3 loaves!  Be sure to try this out and head over to Susan’s blog to check out her other amazing and mouthwatering recipes!

Boozy Pumpkin Bread

Ingredients:


2 Cups all-purpose flour
1/2 Cup sugar, plus more for dusting the pan
1/2 Tsp baking soda
1/2 Tsp baking powder
1/2 Tsp salt
1 Tsp cinnamon
3/4 Tsp ground ginger
1/4 Tsp ground cloves
1 Cup pumpkin puree
1/2 Cup coconut oil
2 Eggs
1/2 Cup cinnamon applesauce
1 Tsp vanilla
2-3 Tbsp bourbon
1 Tbsp raw sugar

Directions:


Preheat oven to 350.  Spray a loaf pan with non-stick cooking spray and dust with granulated sugar.  Set aside.

In a medium bowl combine flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, and cloves.  Whisk to combine.  Set aside.

Place coconut oil in a large, microwave-safe bowl and heat for 15 seconds, until coconut oil is in a liquid state.  Remove and add pumpkin, eggs, apple sauce, vanilla and bourbon.  Whisk vigorously to incorporate completely.

Using a spatula, gently fold the dry ingredients into the we until completely combined.  Pour in prepared pan and sprinkle with raw sugar.  Place in preheated oven and bake for 1 hour or until toothpick inserted comes out clean.  Remove from oven and allow to cool.  Remove from pan, slice and serve.

Recipe source: slightly adapted from The Wimpy Vegetarian

Peanut Butter, Banana Fluffernutter Stuffed Waffles

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I am always looking for quick and easy breakfast ideas.  Even though I don’t have to be at work at 8:00 or 8:30 everyday, my “job” still starts bright and early and as soon as Tucker wakes up breakfast is essential.  There are some days he just wants cereal, granola bar or  toast, but other days he wants a little something more.  On those days I want to provide him with something with some substance but doesn’t take 30-45 minutes to make.

Recently my waffle maker has been my best friend, and my friend has been receiving quite a workout.  From basic waffles, to grilled cheeses and one of my new favorites-stuffed waffle biscuits, this little guy can do it all.  And does it fast!

One of my crews favorite flavor combos is peanut butter, banana and marshmallows.  Honestly, I think that pretty much everyone loves that combination!  And why wouldn’t you?  Slightly salty, sweet and creamy peanut butter, bananas and sweet and fluffy marshmallows.  The King new what he was doing when he fell in love with this profile and deemed it his signature dish.

So, when I started thinking of a quick breakfast to make my little guy one morning I started scanning the pantry and came across some of my staples that happen to be his favorites.  Peanut butter, marshmallows and bananas.  I got a can of biscuits from the fridge, sliced them in half and started piling in all the goods.  I got my handy dandy waffle iron and put it to work.

I had a quick and Tucker-pleasing meal ready in about 10 minutes.  I love these fluffernutter waffles because they are a cinch to make, my sous chef can be as hands on as he wants and they are cute little stuffed sandwiches that look like waffles.  That is a home run if you ask me!

These are a perfect Saturday morning indulgence; especially if you want to top it with melted marshmallow cream, drizzle some melted peanut butter over the top or even add some whipped cream and chocolate.  The options are endless.  As great as they’d be on Saturday mornings, they are also perfect for those busy weekday mornings since they come together in very little time and all the goodies are stuffed inside.  They are perfectly portable and so easy to eat!

Peanut Butter, Banana Fluffernutter Stuffed Waffles

Ingredients:


1 Can Pillsbury Grands Butter Biscuits
1-2 Bananas, quartered lengthwise and sliced
3 Tbsp packed brown sugar
8 Tsp peanut butter
1/3-1/2 Cup marshmallows

Directions:


Place bananas and brown sugar in a bowl and toss to combine.  Set aside.

Turn on Belgian waffle iron and allow to preheat.

Cut biscuits in half lengthwise.  Spread a teaspoon of peanut butter on 8 of the biscuits, top with a heaping tablespoon of bananas, followed by marshmallows.  Top each of the biscuits with the other halves, press sides to seal.

Spray non-stick cooking spray on the waffle iron.  Place 1-2 stuffed waffles (depending on size of waffle iron), in the waffle iron and gently close but do not press as it will settle during the cooking process.  Allow to cook for 3-4 minutes, until biscuits are golden and cooked through.

Drizzle with syrup, melted peanut butter or powdered sugar.

Recipe source: A Lynsey Original

Bacon, Egg and Cheese Waffle Sandwiches

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When I ask my boys what they want for breakfast, 9 times out of 10 it’s the list of traditional breakfast options; bacon, eggs and biscuits.  It’s nothing fancy, but it’s delicious.  It’s comforting and a staple on kitchen tables pretty much everywhere.  That combination is the perfect balance; fluffy biscuits, salty and crispy bacon, and rich and buttery eggs.

Combine the classic combination and pile it high on a sandwich and you’ve got one of the most iconic breakfast sandwiches ever.  Not only are they a popular option and a standard breakfast item on menus across the country, they are also a go to option in the kitchen at home.

I’ve added another twist on this amazing classic.  Instead of the basic biscuit or English muffin, the bacon, eggs and cheese are sandwiched together between two flaky, golden biscuits that have been “baked” in the waffle iron.  Taking the basic biscuit and making it a little more crispy on the outside and keeping the insides fluffy.

It’s no news to any of you that have been visiting the blog for any amount of time that I love sweet and salty and that applies to breakfast too.  I like to smear a thin layer of strawberry jelly across the bottom half of the biscuit waffle while it’s warm, allowing the jelly to get into all the waffle nooks and melt just a bit.  Then I layer the remaining ingredients and top it off with another waffle biscuit.

This is a delicious and filling breakfast that I could enjoy any day of the week.  It’s portable, making it ideal to enjoy on the route to work or school and it’s ready in about 15 minutes including cooking the bacon and eggs.  You could also speed the process up a bit to ease the morning rush even more by cooking the bacon and eggs in advance and having them in the refrigerator waiting to go on the biscuits.

If you enjoy the classic bacon, egg and cheese sandwich then I promise your world will be changed by putting those ingredients on a waffle biscuit.  Your morning rush never tasted so good!

Bacon, Egg and Cheese Waffle Sandwiches

Ingredients:


1 Can Pillsbury Grands Biscuits
8 Slices cooked bacon
5-6 Eggs, scrambled
3/4 Cup shredded sharp cheddar cheese

Directions:


Preheat standard waffle iron.

Spray waffle iron with non-stick cooking spray.  Slightly flatten biscuit dough and place on waffle iron, pull top of iron down but do not press.  Allow biscuits to cook for 3-5 minutes, until biscuits are golden and cooked through.  Continue with remaining biscuits.

Place four of the biscuit waffles on four separate plates.  Top each with bacon, eggs and cheese and the other four biscuits.  Serve.

Recipe source: A Lynsey Original

Brownie Waffles

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A few weeks ago I went to my hometown to visit my parents.  While there I went to a get together at my childhood church and was able to visit with several people who I hold near and dear.  I talked to several people about food…and they know their food and they know their way around the kitchen! We talked about various recipes and foods, and then they started asking about my monthly KARK4 segments.

We chatted about some of the previous segments but also talked about my upcoming segment.  I was throwing out my ideas about making waffles and the different things I wanted to do with waffles and my waffle machine!  I had several ideas but was curious to see if any of some of my cooking icons and role models had any ideas.  And it was no surprise to me when they starting tossing out ideas left and right.

One of the ladies (who to this day I still call Pansy…long story); my former Sunday school teacher, youth trip chaperon, and staple in the youth building at every get together and event, started telling me about one of her favorite waffles that her aunt would make for her every time she visited, chocolate waffles.  She went on to tell me how amazing they were and these were a ceremonial part of her visits to her aunts.  Her favorite way to enjoy them was fresh off the waffle iron topped with peanut butter.

This got my wheels to turning.  A chocolate waffle?  Um, yes please!  I’ll take chocolate any time, any day but give me an excuse to have chocolate for breakfast and I’m all over that!

With the chocolate wheels in motion I quickly started thinking of how I wanted to execute this.  Then I thought of brownies, which Pansy said she used a brownie mix one time she was in a pinch and didn’t have the recipe on hand.  Then I thought of my dad, who loves the edge and corner pieces of the brownies.  I mean he loves them to the point that they are off limits to practically everyone in the house.  We literally cut the middle out of the pan and leave the sides and edges for him.

So, since he’s a edge and corner connoisseur I thought a waffle made out of brownie batter would be the ideal brownie not only for my dad but for everyone like my him.  The outside of these brownies are crisp; the sides, the tops, the nooks…everything.  The inside is moist, chewy and that perfect stick-to-your-teeth gooeyness.  Pure perfection.

Not only are these waffles amazing, they are ready in about 5 minutes making them the perfect option to quench those brownie cravings quickly.  Although these are mostly a dessert, they could be enjoyed on occasion for breakfast enjoyed with a sprinkle of powdered sugar, whipped cream, caramel sauce or as Pansy enjoyed them…with a schmear of peanut butter.

So whether you’re wanting a different take on a classic for dessert, a delicious all-edge brownie, or a breakfast dish for a special occasion these waffles are for you!  These will truly bring a smile to anyone’s face who eats them, and I guarantee they won’t last long!

Brownie Waffles

Ingredients:


2 Oz unsweetened chocolate, roughly chopped
1 Stick (1/2 cup) unsalted butter
1 Cup sugar
2 Large eggs
1 Tsp vanilla
1/4 Tsp salt
1 Cup flour

Directions:


Plug in waffle iron and allow to preheat.

Place butter and chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each, until melted.  Add sugar and stir to combine.  Add egg, egg yolk and vanilla and stir to incorporate.  Add salt and flour and mix until just combined.

Spray standard waffle iron with non-stick cooking spray.  Scoop approximately 1/4 cup of batter and pour into the center of each waffle mold.  Close lid and allow to cook until waffle is cooked through-reference waffle iron instructions for times.  Remove and place on cooling rack, continue with remaining batter.

To serve-
Eat as is.  Top with a scoop (or 2) of ice cream, whipped cream and a drizzle of chocolate syrup.  Alternately, while still warm, spread peanut butter over the top, fold and enjoy.

Recipe source: A Lynsey Original, inspired by Mrs. Nancy (A.K.A-Pansy)

BTB: Buttermilk Waffles (and how to freeze waffles)

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

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

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

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

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

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

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

Buttermilk Waffles

Ingredients:


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

Directions:


Preheat waffle maker.

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

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

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

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

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

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

Recipe source: A Lynsey Original

Pumpkin Cinnamon Sugar Pull-Apart Bread with Rum Glaze

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Sometimes the little things are what bring the most joy.  Like peeling apart layer after layer of fluffy, buttery biscuits.  I can’t tell you what it is about that, but I love pulling really thing layers of bread, one by one and devouring them.  I get the same, giddy feeling when I pull pieces of fluffy, cinnamon-sugar coated bread from a loaf of gooey monkey bread.  I just turn into a kid.  So when I saw this pumpkin pull-apart bread floating around the blogasphere, umm…like three years ago I was dead set on making this.

All I have to say is, better late than never!  I’m not really sure why it’s taken me so long to get around to making it.  But, it finally happened.  The other day I was bound and determined to make this magical bread and to see just how amazing it was.  And, I succeeded.  I made it and it was just as good, if not better than I had imagined. 

I’m a sucker for fresh baked bread of any sort.  But this bread, oh this bread, isn’t just any yeast bread.  It’s a yeast bread that is filled with not one, but two of my favorite things; brown butter and pumpkin.  Since the pumpkin puree is actually in the dough it really allows the pumpkin flavor to be at the center of the of the flavor profile.  After the bread has risen, it’s then rolled out and given a hefty dose of a cinnamon-sugar mixture along with some butter.  Because, butter makes everything better!

Just when you think it can’t get any better, there’s the glaze.  A mixture of butter, brown sugar, powdered sugar and rum.  The glaze is poured over the bread adding a rich butteriness (is that even a word? if not, it should be!), and the rum adds a kick as well as a nice warm note.

This bread is everything you love about fall and then some.  Layers of fluffy, flaky pumpkin bread coated with butter, brown sugar and cinnamon, swimming in butter rum glaze.  This is the stuff smiles are made of!  Hello fall and hello pumpkin season!

Pumpkin Cinnamon Sugar Pull-Apart Bread with Rum Glaze

Ingredients:


For the bread-
2 Tbsp unsalted butter
1/2 Cup milk
2 1/4 Tsp (1 package) active dry yeast
3/4 Cup pumpkin puree
1/4 Cup granulated sugar
1 Tsp salt
2 1/2 Cups bread flour

For the bread coating-
1 Cup granulated sugar
2 Tsp ground cinnamon
1/4 Tsp freshly ground nutmeg
1/4 Tsp all spice
2 Tbsp unsalted butter

Butter Rum Glaze-
2 Tbsp unsalted butter
2 Tbsp brown sugar
1 Tbsp + 1 1/2 Tsp milk
1/2 Cup powdered sugar
1 3/4 Tsp rum, or rum extract

Directions:


Place 2 tablespoons of butter in a sauce-pan and place over medium-high heat.  The butter will begin to crackle and bubble, then will turn to a dark golden brown.  Once the butter has changed colors remove from heat.  Keep a close eye on the butter as it will happen quickly.  Add the milk to the butter and return to stove allowing mixture to heat through.

Once the mixture has heated through pour in a large bowl and allow to cool to about 100-110 degrees.  Add 1/4 cup of sugar and the yeast and allow the mixture to sit about 5-10 minutes, until it’s foamy.  Once the yeast has proofed add the pumpkin, salt and 1 cup of flour.  Stir to combine the ingredients.  Once the ingredients are incorporated add the remaining flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and slightly sticky to touch.  If the dough feels too moist add more flour 1 tablespoon at a time.

Transfer dough to a lightly greased bowl, roll to coat and then cover with a clean towel.  Allow dough to rise in a warm place for 1-1 1/2 hours, until doubled in size.

Meanwhile, brown 2 more tablespoons of butter.  Add the sugar, cinnamon, nutmeg and allspice and mix well.  Make sure the sugar evenly absorbs the butter.  Set aside.

Spray a 9×5 loaf pan with non-stick cooking spray and set aside.

Once the dough has doubled in size, punch it down and turn out on a clean floured surface.  Using your hands, knead for 1-2 minutes.  Roll dough into a 20×12 rectangle.  Sprinkle the dough evenly with the cinnamon sugar mixture then press the sugar into the dough.  Cut the rectangle into 6 strips.  Stack the strips on top of one another and cut the stack into 6 even squares.  (cut in half then each half into thirds)  Stack strips vertically in the prepared loaf pan.  Cover with a clean towel and allow to rise another 30-45 minutes.

Meanwhile, preheat oven to 350.  Once the dough has risen for 30-45 minutes, place in the preheated oven and bake for 30-45 minutes, or until the top is a very deep golden brown.

For the glaze-
Combine butter, milk and brown sugar in a saucepan and place over medium-high heat.  Once the mixture reaches a boil immediately remove the pan from the heat.  Carefully stir in the rum, followed by the powdered sugar.

Carefully remove the bread from the pan, using a butter knife if needed to loosen from the edges.  Place on a cake plate and pour the glaze over the top of the bread.  Serve warm and enjoy!

Recipe source: barely adapted from Sunny Side Up, originally from Willow Bird Baking

Strawberry Cream Oatmeal Smoothie

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I love to bake; that is my “me time”.  My time to relax and just let go.  Tucker shares my passion for the baked goods and the process  of making them.  But, if I baked as much as I wanted to, or as much as my little guy wanted to then…well, it just wouldn’t be good.  Plus, I think Spencer would lose his mind. See, he tries to keep up with my baking excursions with a fierce effort but never seems to conquer the task of eating the mountains of cookies or cakes filled with decadent frosting.  So, in order to keep the peace I try to refrain from baking every waking moment.

That’s not to say, however, that there aren’t sweets of some sort in my house.  Smoothies are one of those things that are so versatile.  They are a delicious, and more healthy option to help quench those sweet cravings.  They are also ideal for a quick, healthy and filling meal and perfect to have in hand on the way out the door.

I went for quite some time without having a single smoothie.  But, I decided it was due time to change my eating habits and get a little healthier with my meals and snacks.  So, as of lately I’ve been on a smoothie kick.  My little guy has since followed suit.  We smoothies at least 3 to 4 days a week, and most of the time he requests them before I even have a chance to ask what he wants to eat.

His favorite, like me, are fruit based smoothies.  He’s a sucker for mixed berries, orange juice and a little yogurt.  I also like to throw in a handful of baby spinach or kale for some extra nutrients and another serving of veggies.

Along with mixed berries, my little guy likes strawberries.  He likes them by themselves, in yogurt, cupcakes, milkshakes and ice cream, just to name a few.  So the other day when he asked for a smoothie for breakfast I decided to make a smoothie using one of his favorite fruits and pair it with a breakfast classic, oatmeal. A creamy strawberry oatmeal smoothie was created.

This strawberry cream oatmeal smoothie is packed with fresh, juicy strawberries and deliciously ripe banana making the fruit the star in this satisfying smoothie.  Greek yogurt and coconut milk add a rich and creamy texture, and oatmeal adds a filling and satisfying fullness.

This strawberry cream oatmeal smoothie may have been the first smoothie we enjoyed in quite some time, but it definitely won’t be the last.  It has reunited me with my blender and introduced my little guy to a whole new world of delicious and satisfying smoothies.

So, the next time you are hungry or craving something sweet ditch the chips, cookies or candy for an equally satisfying but healthier alternative.  Pull out your blender, toss everything in and blend until smooth.  Viola, you’ve got yourself a yummy and tummy satisfying drink that will keep you full for hours on in.

Tomorrow morning forgo the waffles, bacon and eggs or biscuits and turn on your blender.  Sip on this pink deliciousness that is the strawberry cream oatmeal smoothie.  Not only will you start your day on the right foot, you’ll be addicted this concoction, and you’ll start your day with the prettiest pink drink you’ve ever laid eyes on!

Strawberry Cream Oatmeal Smoothie

Ingredients:


1 Cup fresh strawberries, cut in half
1 Large frozen banana, sliced
1/4 Cup rolled oats
1/4 Cup Greek yogurt, plain or vanilla
1/4-1/3 Cup Coconut, Almond or Low-fat milk
1 Scoop protein powder, optional
3 Cup ice, optional

Directions:


Place strawberries, banana, oats, yogurt, milk and protein powder in a blender and blend until smooth and combined.  If the mixture is too thick, add a little more milk.  If the banana isn’t frozen, or if the smoothie isn’t as cold as desired, add ice and blend.  Serve and enjoy.

Recipe source: A Lynsey Original

SRC: Banana Cream Cheese Muffins

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I am one of those people who always has bananas in the house.  My boys go through them like monkeys at the zoo, so I very rarely have overly ripe bananas laying around.  But, on the rare occasions I do I take advantage of it and quickly pull one of my bookmarked banana recipes out and run to the kitchen.

I had been craving a banana baked good for quite sometime.  I came across these banana cream cheese muffins on Hapa-tite, my assignment for this month’s Secret Recipe Club.  It was like the planets aligned; I found a delicious recipe I wanted to make just in time for the swap and I had some ripe bananas on hand.  It was meant to be!

I love banana baked good, but throw cream cheese in the mix and well, you’ve got a match made in heaven. Cream cheese is a staple in my kitchen and I love adding to to various recipes to enhance and change up the flavor just a bit.  The cream cheese adds a richness as well as a slight tang to the recipe and it’s flavor really plays up and compliments the banana flavor in this muffin.

These muffins turned out amazing.  I added brown and white sugar to give it a molasses-y flavor.  I left the bananas slightly chunky so bits would be evident throughout the muffin.  These are moist, packed full of flavor and the perfect use for those ripe bananas you have sitting on your counter!  Make some of these for your crew today and they can enjoy them for a quick and delicious breakfast throughout the rest of the week!

Banana Cream Cheese Muffins

Ingredients:


6 Tbsp unsalted butter, room temperature
4 Oz cream cheese, room temperature
1/2 Cup sugar
1/2 Cup brown sugar, plus more for sprinkling (if desired)
1 Egg
1 Cup (2-3) bananas, smashed but still with chunks
1/4 Tsp vanilla
1 1/2 Cups flour
1/4 Tsp baking soda
1/4 Tsp baking powder
1/4 Tsp salt

Directions:


Preheat oven to 350.  Line a muffin tin with liners and set aside.

Place butter and cream cheese in a large bowl and beat on high until combined and fluffy, about 2 minutes. Add both sugars and beat on high until light and fluffy, about 2-3 minutes.  Add egg and mix to combine. Add vanilla and bananas and mix until just incorporated.  Lastly, add the flour, baking soda, baking powder and salt and mix until just combined.

Fill muffin tin 2/3 full.  Sprinkle with brown sugar, if desired.  Place in preheated oven and bake for 20-25 minutes, until golden brown and toothpick inserted comes out clean.  Remove and enjoy.

Recipe source: barely adapted from Hapa-tite, originally from The Sweetest Kitchen

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