Don’t Miss a Thing!

Subscribe via email to receive the latest recipes in your inbox!

Lynsey Lou's

Enjoying Life One Bite at a Time!

brunch

The Vermonter Crepe

by 2 Comments

 

When I saw this crepe recipe over on Bakeaholic Mama it took me all of two seconds to determine that I was going to make it.  It’s the whole sweet, savory, salty combo that I’m completely obsessed with.  More times than not, I enjoy this combination of flavors in a dessert form, but this time we’ve switched it up.  This time it’s in a savory dish. 

I’ve long had a weakness for cheddar and apples.  It’s probably one of my favorite flavor combos.  Now add some honey ham, maple syrup and fried sage leaves to the mix and you’ve got an irresistable combination.  The sweet honey ham, sharp cheddar cheese, crisp, sweet and tart apples all combined in a deliciously delicate crepe.  It’s out of this world.

This meal comes together in no time.  A few simple ingredients, tons of flavor and a meal that is sure to please everyone.  These crepes are perfect and impressive enough for brunch, but also a great option for weeknight meals.  They are light enough to not weigh you down but still perfectly filling.  Just be sure to make plenty, because these are a crowd pleaser and people will be eating these babies like there’s no tomorrow!

The Vermonter Crepe

Ingredients:

2 Large Pink Lady or Gala apples thinly sliced (3-4 small-medium apples)
1 Cup white cheddar cheese, shredded (I used Cabot)
10-12 Fresh sage leaves
2 Tbsp oil
4-6 Slices honey ham
2 Tbsp maple syrup

Directions:

Place a frying pan over medium heat.  Pour one tablespoon of oil into the pan and allow to heat.  Once the oil is hot add the sage leaves and fry until crips, about 3 minutes.  Remove leaves and place on a paper towel lined plate and set aside.

Pour remaining oil into the pan and place ham in the hot oil and allow to fy until crisp.  Remove to a paper towel lined plate, and continue the process until all the ham is cooked. 

To assemble-
Lay crepes (homemade or store bought) on a plate.  In the center of each place a layer of apples slices, shredded cheddar, crumble ham over the cheese, and crumble sage leaves over the ham, and lightly drizzle maple syrup over the ingredients.

Fold or roll the crepe and serve.

Recipe source: adapted from Bakeaholic Mama

Back to the Basics: Crepes

by 3 Comments

Crepes.  What are crepes, exactly?  Well, crepes are the French version of pancakes.  Whenever I hear someone describe crepes the first thing that pops into my head is Talladega Nights.  The bar scene where Ricky Bobby and Jean Girard get into a fight and Jean Girard wants Ricky Bobby to say “I love crepes”.  I know…silly, right?  But for some reason that scene is the first thing that comes to mind when I hear the word crepe.

Now that I’ve got that in your head, and now that you’re going to have to go watch the movie to see the scene, lets move on!  Isn’t it funny how food relates to so many things; memories, movies, and so on?The next thing that pops in my mind after Talledega Nights, is the French and their love for food.  They can make even the simplest of foods so incredibly sophisticated.  Who would ever think of a pancake being delicate?  The French.

In all reality, crepes truly are really thin pancakes.  They can be enjoyed how we enjoy the thicker, fluffier pancake but they can also be enjoyed by filling and topping them with various ingredients.  More times than not crepes are enjoyed as a breakfast food or even a dessert; being stuffed with fruits, sweet cheese, peanut butter and even nutella.  The options are endless.  The simple crepe is so versatile and has such a mild flavor that they can also be enjoyed with more savory foods and at lunch and supper. 

Crepes are a few simple ingredients that are combined and mixed together then cooked in a very hot saute pan.  Crepes are meant to be thin, making it easier to roll or fold them once they have been stuffed with whatever your heart desires.  They are rather simple to make, but it may take a few tries before you get that perfect thickness that you’re looking for.  I’ve made crepes several times and it still takes me one or two tries to get them exactly how I like them.  Once you find your rhythem you’ll be on a roll, making one right after another.  You’ll be a crepe making machine!         

Crepes

Ingredients:

1/2 Tsp vegetable oil
1 Cup all-purpose flour
1/4 Tsp salt
1 1/4 Cups whole milk
3 Large eggs
2 Tbsp unsalted butter, melted and cooled

Directions:

Place oil in a small skillet over low heat and let sit for 10 minutes.

Meanwhile, sift flour and salt together in a small bowl.  In a separate bowl combine milk and eggs and whisk to combine.  Pour half of the milk mixture into the flour mixture and stir to combine.  Add the melted butter and whisk to combine.  Finally, add the remaining milk and whisk to combine.

Use a paper towel and gently wipe any excess oil out of the pan and allow to heat an additional minute.

Pour 1/4 cup of the batter into the center of the heated pan.  Gently swirl the pan to spread the batter into an even layer to coat the entire surface.  Cook the crepes until the edges start to brown and the tops start to look dry.  Using a spatula, gently flip and cook for an additional 25-30 seconds. 

Place cooked crepes on a cooling rack and continue with the rest of the batter.

Recipe source: Bakeaholic Mama originally from America’s Test Kitchen

White Chocolate Cherry Granola

by Leave a Comment

Are you an early riser?  One that has plenty of time to get everything done that needs to be done before walking out the door and with time to spare?  Or are you one of those people that sleeps until the last possible minute before barreling out of bed after pushing the snooze for the umpteenth time, running around like a crazy person trying to get ready and run out the door to make it to work on time?

I am the early riser in my house.  I’m not a wake-up at the crack of dawn early rise, I mean I could definitely afford to get up a little bit earlier than I do but I am a early rise.  I don’t know if it’s necassarily by want that I’m the early riser, but I am the early riser in my house.  In the mornings I not only have time to get myself ready, but I have time to make smoothies for myself and Spencer as well as do a few odds and ends.  As much as I cringe as the sound of the alarm blaring, I do enjoy not running around like a chicken with my head cut off.  Having quick, and healthy options for breakfasts definitely helps to keep me on track to getting out the door in a timely manner.

Granola is one of those things I’m not only addicted to, but that I love having on hand.  While it’s a great option for breakfast, it’s also the perfect treat to have on hand for an afternoon snack or pick-me-up.  It’s so easy and transportable; put some in a plastic bag and toss it in your purse, keep some in a plastic container in the car for a snack on the go or for a treat to keep the kids hunger contained until you get home. 

Probably one of my favorite things about homemade granola is just how easy it is to make.  Not only is it incredibly easy, it’s also customizable.  You can make your own granola, control what goes in, and customize it to your tastes.  It’s also a fun snack to make with the younger “chefs” who love helping in any way possible.  Granola is that perfect thing to let the those little chefs have freedom in the kitchen and let their imagination go wild with flavor combinations.  While plain ol’ granola with a touch of honey and some nuts is delicious, the options are endless and there are tons of things that can be added to twist things up and turn that flavor up just one more notch.

This white chocolate cherry granola is just one of the many varieties of granola that you can make.  I love the combination of the tart cherries, sweet and crunchy granola and the hints of smooth white chocolate.  It’s amazing and so addicting.  It’s like candy.  The best part is it takes very little time to make.  I guess that’s one of the many reasons I love making my own granola; it’s fun and it’s so easy!  I highly recommend this granola, but I also encourage you to get adventurous and try some of your own, favorite flavor combos.  Once you make your first batch of granola, you won’t stop! 

White Chocolate Cherry Granola

Ingredients:

2 Cups old fashioned oats
3 1/2 Tbsp flax seeds
1/3 Cup almonds, roughly chopped
Pinch of salt
3 Tbsp raw honey
2 1/2 Tbsp unsalted butter
1 Tbsp apple juice
1 1/3 Cups dried cherries
2 ounces white chocolate
1/2 Cup white chocolate chips

Directions:

Preheat oven to 325.

In a large bowl combine oats, flax seeds, almonds and salt and stir to combine.  Set aside.  Spray a rimmed baking sheet with non-stick cooking spray and set aside.

Place honey, butter and apple juice in a small saucepan and place over low-medium heat and allow butter to melt.  Stir to combine.  Once the butter has melted, increase heat and bring to a bubble.  Once the mixture has started bubbling, allow mixture to boil 1 1/2 minutes, stirring constantly.  Remove from heat and pour over the oat mixture and stir to combine and until everything is fully coated.

Transfer to the prepared baking sheet and spread into an even layer.  Place in the preheated oven and bake for 20-25 minutes, until golden brown.  Stir mixture every 5-10 minutes.  Once the mixture is toasted remove from oven and allow to cool completely. 

Once the mixture has cooled add the dried cherries and toss to combine.  Melt the white chocolate in the microwave, stirring every 10 seconds, and drizzle over the granola.  Let chocolate set, until cool, then stir the granola to coat in the white chocolate.  Allow chocolate to dry, add chocolate chips and toss to combine.  Store in airtight containers for up to two weeks.

Recipe source: A Lynsey Original

Easy (and Healthy) Tropical Granola

by Leave a Comment

Have you ever tried making granola at home?  If you answered no, then you’d be amazed at just how simple it is!  A little melting, a little mixing, a little toasting and your done.  Yup.  That’s all there is to it!  But probably the best part about making granola in the comfort of your own home is the fact that you can customize it to fit your taste. 

Customizing granola is incredibly easy.  Add your favorite type of nuts.  Try the dried fruits you like the most, and then get creative, try different combinations.  Your options are endless.  The version I have here has dried mangos, pineapple, papaya and some toasted and raw coconut.  I also added some almonds and pistachios for another element of taste and texture.  It’s delish! 

If you’ve never made your own granola, what’s stopping you?  The fact that you’d have to buy nuts and fruits, that you wouldn’t usually have in your pantry, in bulk?  That you’d be stuck with excess after you made your granola?  Well, I have an answer to cure those worries.  Instead of buying those products in bulk, shop at stores that have the bulk bins that way you can scoop out what you need without having a lot of extra leftover. 

I love keeping granola around our house. Not only is it a healthy snack, it’s quick and easy and ready to go at the drop of a hat. I find myself scooping it up by the handful enjoying it as I move from one task to the other. But not only is it a great snack while you’re on the go, it’s also perfect mixed into your favorite flavor yogurt. I always have a few containers of Greek yogurt on the hand, and when I find myself needing a little more substance, I mix in a few scoops of granola. It’s delicious, satisfying and quenchs my hunger!

Easy Tropical Granola

Ingredients:

2 Cups old fashioned oats
3 Tbsp flax seeds
1/4 Cup almonds, roughly chopped
1/4 Cup pistachios, roughly chopped
1/3 Cup sweetened shredded coconut
1/4 Cup sweetened shredded coconut, toasted
3 Tbsp raw honey
3 Tbsp unsalted butter
1/4 Tsp coconut extract
1/8 Tsp Siagon cinnamon
Pinch salt
1/3 Cup dried cranberries
1/3 Cup dried mangos*
1/3 Cup dried pineapple*
1/3 Cup dried papaya*

* 1 (7ounce) bag of tropical fruit trio can be used in place of the mangos, pineapples and papaya.
Directions:

Preheat oven to 325.

Combine honey and butter in a small saucepan and place over low heat to allow butter to melt.  Increase heat, once butter has melted, and bring mixture to a boil, stirring frequently.  Allow mixture to boil for 1 1/2 minutes, stirring constantly.  Remove from heat and add coconut extract, stir to combine.

In a large bowl combine oats, pistachios, almonds, flax seeds, cinnamon, and salt and stir to combine.  Add the butter mixture to the oat mixture and stir to incorporate, making sure everything is coated.  The mixture will seem dry at first, but continue stirring.  The longer you stir the more the ingredients will combine with one another.

Transfer mixture to a rimmed baking sheet that has been lightly sprayed with non-stick cooking spray.  Place in oven and bake for 20-25 minutes, stirring the mixture every 5-7 minutes.  Remove granola from the oven when fully toasted and golden brown.  Allow mixture to cool completely.

Once the mixture has cooled add the dried fruit, toasted and raw coconut and stir to combine.  Place in airtight containers to store.

Recipe source: A Lynsey Original

Open Faced Bacon, Avocado, and Egg Sandwiches

by 2 Comments

Don’t  you just love when delicious meals are born by a complete accident?  I know I do.  It always makes me smile when I start sorting through the tidbits of this and that in my fridge and pantry and I dicide to make something with some of those ingredients and it turns out amazing.  Not only do I get to use up ingredients that were close to the point of being beyond use, I also make a delicious meal that ends up being a family favorite.  Such was the case with this open faced sandwich.

I try not to do a whole lot of sandwiches for supper since Spencer and I both typically each sandwiches for lunch throughout the work week.  On those occasions that I do decide to make sandwiches for supper, I try to make sure that they are unlike the ones that we eat on a daily basis.  I know BLT’s aren’t out of the norm for a lot of people, but they are for me throughout the week.  I like my bacon warm and crispy, and without frying it up fresh I just can’t achieve that taste I desire!  So anything involving bacon is a great start for a sandwich for supper.

I have to say, I love a classic BLT.  I think BLT’s are one of my all-time-favorite sandwiches.  You can’t beat crispy bacon, fresh, cold lettuce, and ripe tomatoes.  That combination is a classic and unbeatable.  As much as I love a classic BLT, there are times where I like to twist things up from time to time and add a little flare to the traditional BLT.  That’s what’s been done with this open faced sandwich!

Hands down, hot, crispy bacon and fresh sliced avocado make a great combo! Add a fried egg, ripe tomatoes, and a piece of buttered and toasted Texas toast and you’ve got the makings for a great and simple sandwich. This sandwich is comprised of simple ingredients that are all big on flavor, and all of those flavors marry so well when combined. Salty and crispy bacon, buttery avocado, fresh tomatoes, a fried egg with that delicious yolk and thick, hearty Texas toast. I’m telling ya, folks, it’s delicious.

This sandwich is so simple and so easy to assemble. The simplicity makes it great for those quick, week night suppers so many of us are very familiar with. But don’t just stop at supper, this sandwich could very easily be enjoyed for breakfast, brunch or even lunch. It’s a sandwich that’s perfect for any time of the day and for a quick fix meal for those families on the run.

Open Faced Bacon, Avocado and Egg Sandwiches

Ingredients:

6 slices bacon, cooked until crispy
2 Eggs, fried over easy
1 Ripe avocado, sliced
1 Small ripe tomato, thickly sliced
2 Pieces Texas toast, lightly buttered and toasted on each side
1/4 Cup white sharp cheddar, shredded

Directions:

Evenly divide the sliced avocado and place on the toasted bread.  Followed by the tomato slices, then with 3 slices of bacon (per sandwich) and gently lay the fried eggs on top of the bacon.  Sprinkle the shredded cheese over each of the sandwiches and serve immediately.

Recipe source: A Lynsey Original 

Samoa Monkey Bread with Chocolate Ganache Dipping Sauce

by 4 Comments

I was born and raised in south Arkansas.  Down there boys were involved in Boy Scouts and girls were involved in Camp Fire.  Camp Fire was definitely open to boys and Girl Scouts was available for the girls, but the girls stuck to Camp Fire and the boys stuck to Boy Scouts.  That’s just the way it was down there.  Being involved in Camp Fire I sold my fareshare of candy.  I sold so much one year I was actually crowned the Candy Queen!  I was a selling fool; Mint Meltaways, Caramel Swirls, Chocolate Covered Almonds (oh the chocolate covered almonds were my favorite…and still are), Chocolate Covered Raisens and Chocolate bars both plain and with almonds.  I still remember those days vividly, going door to door with boxes in hand selling my heart out.  Ohhh, the good ol’ days!

Okay, so where was I?  Oh, so it really wasn’t until I went off to college that I learned about Girl Scouts and the cookies they sold.  Oh, the cookies.  How I love some Thin Mints, Tagalongs and Somoas.  I have a weakness for them, to say the least.  Whenever cookie season rolls around and I see those brightly colored boxes my heart shutters with happiness!  I simply get giddy.  Not only does cookie season spark excitement in many, it also inspires many to get in the kitchen and make treats inspired by the goodness that comes from these treats.

The good thing about these creations is that most of them can be enjoyed well after cookie season has ended. Take this Samoa monkey bread, for example. A delicious combination of bread, chocolate, coconut and brown sugar that can be enjoyed for breakfast! I bet you never thought you could enjoy the taste of a cookie for breakfast, did you? Well, you can! 

This Samoa Monkey Bread is a clever spin on the delicious and ever-so-popular traditional monkey bread.  The traditional version is coated with a mixture of brown sugar, granulated sugar and cinnamon and after it’s baked the brown sugar caramelizes and forms a slight crispness around each piece of bread.  This version differs in the fact that it has a little chocolate treasure wrapped inside each, individual piece of dough and it doesn’t have brown sugar in the coating mixture.  This bread also has a hefty dose of coconut, and that’s a treasure in and of itself!  The addition of coconut also adds another level of texture to the dish.  While brown sugar is included in the recipe, it’s added to melted butter and then poured over the bread before being baked, this acts as a binding agent without giving it the crisp, caramelness we’re accustomed to in the traditional recipe. 

I love this monkey bread.  Do I even dare say, I think I may like it even more than the traditional recipe?  I think so!  This recipe is a winner.  It was a hit for breakfast Saturday morning, and even for dessert that evening.  Not only do I favor this recipe, but Spencer does, as well.  If that’s not enough to lead you to try this recipe, my sister-in-law and my brother (who is the monkey bread enthusiast) are overly fond of this bread too!  I had so much fun making this monkey bread, mostly due to the fact that I had the best (and cutest) little man helping me.

This recipe is simple, but is a little more time consuming that the traditional version due to the chocolate that is tucked in each piece of bread.  But I promise, it’s so worth the extra time.  I know this recipe will be a favorite in our home for years to come, and I hope it will find a special place at your table too! 

Samoa Monkey Bread with Chocolate Ganache Dipping Sauce

Ingredients:

For the bread-
4 (7.5oz) cans refrigerated biscuits
3/4 Cup sugar
2 Tsp cinnamon
2Tbsp cocoa powder
1-1 1/2 Cups milk chocolate chips (or 3/4 bag Hershey’s Baking Melts)
2 Cup miniature marshmallows
1 – 1 1/2 Cups sweetened, shredded coconut

For the glaze-
1/2 Cup (1 Stick) unsalted butter
3/4 Cups brown sugar, packed
1 1/4 Tsp coconut extract

For the ganache-
1 Cup chocolate chips
1/2 Cup heavy cream

Directions:

Preheat oven to 350.  Spray a 12-cup tube or bundt pan liberally with non-stick cooking spray and set aside.

For the monkey bread-

Combine sugar, cinnamon and cocoa powder in a medium bowl (or plastic bag) and stir to combine. 

Cut each biscuit in half and place 3-4 chocolate morsels and 1 marshmallow in the center and pinch the dough around the ingredients to close completely.  Gently coat each dough ball in the cocoa mixture and place in prepared pan.  Repeat process until a single layer is formed.  Once a single layer is formed in the base of the pan, liberally sprinkle half of the shredded coconut over the dough.  Place another layer of dough balls on top of the coconut, then top with more coconut. 

For the glaze-
Place the butter in a microwave safe bowl and melt.  Once the butter has melted add the brown sugar and coconut extract and stir to combine.  Carefully pour the butter mixture evenly over the dough mixture.

Place pan on a rimmed baking sheet* and place in the preheated oven and bake for approximately 45 minutes, until the bread is golden brown and cooked through.  *Start checking the bread at the 30 minute mark to ensure it doesn’t burn.

Remove the bread from the oven and allow to cool in the pan for at least 5 minutes.  Once the butter mixture has set, carefully invert onto a plate. 

*Place on a baking sheet to catch any overflow, if any overflow does occur during the baking process.

For the ganache-
While the cake cools make the ganache.

Place the chocolate chips in a medium bowl and set aside.

Place heavy cream in a small saucepan and heat.  Once the cream begins to simmer immediately remove from heat Bring the cream to a simmer, but not to a boil.  Immediately remove cream from heat and carefully pour over the chocolate chips and allow to sit for 2 minutes.  Once the mixture has had time to sit, whisk in small circles to form the ganache.  Drizzle some of the ganache over the top of the cake and pour the remaining in a container for dipping. 

Recipe source: barely adapted from Willow Bird Baking

Strawberry Scones

by Leave a Comment

Do you have those recipes that you have on your “to make” list that you just haven’t conquered yet for one reason or another?  If you’re anything like me, then the answer is yes.  My list is ever growing, but one thing that has been on my list for quite some time is scones.  Yes, scones.  I am not really sure why they have continually gotten pushed to the way-side but they have.  I think one of the main reasons I hadn’t yet attempted them was because I didn’t have a special scone pan.  I know, that’s not really an appropriate or even a good excuse but that’s the main reason. 
You see, for the longest time I thought the only way one could make scones was to have a pan that had all the separate triangle molds to make the scones.  I thought that pan was my only way of achieving the shape, texture and everything else that was associated with scones.  Well, I was wrong.  After seeing several different scone recipes pop up all over the internet, I noticed one common element.  None of these recipes that I saw utilized that specialty pan that I thought was so necassary.  After I realized I didn’t need a certain pan I started planning my very first attempt at scones. 

Since it’s summer time and I have all of these wonderful, fresh fruits at my disposal I thought it was only appropriate to make some type of fruit scone.  Then I saw these completely drool-worthy strawberry scones on Confections of a Food Bride and my mind was instantly made, I would be making strawberry scones for my first attempt.  I must say, they did not disappoint.  Not only were they incredibly beautiful with big, bright red pieces of strawberries dispersed throughout, but they were perfectly delicious and full of flavor, without being dry.  The dough itself was sublty sweet, but the strawberries were the true star of the show.  Not only did they add the perfect splash of color, but they added a natural sweetness that was evident throughout the entire scone.  These were a hit for our entire house, and can I just tell you how wonderfully delicious these are fresh from the oven!  You must make these to experience the deliciousness yourself! 

If you have been pushing scones to the bottom of your list, stop!  They are incredibly easy to assemble, and perfectly accomodating for any fruit or other add-in you want to try.  If you have an oven, baking sheet and knife you have all of the tools you need to make your own, homemeade scones.  So don’t be intimidated and get in the kitchen and bake up some breakfast for your family tomorrow morning! 
 
Strawberry Scones

 Ingredients:

1 1/2 Cups chopped strawberries
3 Cups all-purpouse flour
1 Tbsp baking powder
1/3 Cup sugar
1/2 Tsp salt
1 Stick (8 tablespoons) unsalted chilled butter, cut into cubes
1 Large orange, zested and juiced ( produce 1/4 cup juice)
3/4 Cup Greek yogurt, fat-free preferably
2 Tbsp Sugar in the Raw, or any other type of coarse sugar (optional)

Directions:

Line a baking sheet with wax paper.  Spread the chopped strawberries evenly on the prepared baking sheet.  Place in the freezer and allow to chill for at least 30 minutes.

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

In bowl of your electric mixer sift together the flour, baking powder and salt.  Place the bowl on the mixer and turn on low.  Slowly add the cubed butter and the orange zest to the flour mixture, and mix until crumbly. 

Add the frozen strawberries, orange juice, and yogurt and mix until incorporated.  The dough should be very stiff.

Turn the dough out on a lightly floured surface.  Pat the dough out to form a rectangle that is about 1-inch thick.  Cut the dough in half, longways.  Then cut the dough in thirds, down the short side, you should now have 6 squares.  Cut each square into 2 triangles, resulting in 12 scones.  Sprinkle the scones with the coarse sugar then place on prepared baking sheet.

Bake for 18-20 minutes, or until golden-brown and the middle isn’t sticky.  Remove from oven and store in an air-tight container.

Will store for up to 3 days.

Recipe source: Confections of a Foodie Bride , adapted from The Pastry Queen 

BLT Biscuits (and a giveaway)-Closed

by 16 Comments

BLT‘s are one of my all time favorite sandwiches.  I just love the taste of fresh tomatoes, crisp lettuce, and salty crunchy bacon.  It’s incredibly satisfying, yet doesn’t weigh you down.  I also love that there are many different variations for this simply classic sandwich, and that the compenents of this sandwich can be used in various other recipe to create a spin on this classic!

These BLT biscuits do exactly that; it takes all the freshness of the vegetables and the crisp, salty bacon and makes into a more appetizer-friendly meal.  I love that basil is incorporated for the “L” part.  The flavor of the basil really amps up the flavor and dresses this appetizer up a bit.  The combination of the mayonnaise and sour cream make the perfect base to really hold everything together and it adds so much flavor; creamy and tangy! The tomatoes are not only a bright and refreshing splash of color but add a wonderful amount of flavor as well.  They are large enough to have a piece in every bite but small enough to not be awkward when trying to take a bite.  The addition of fresh lemon juice really helps to pull everything together while adding a bright, fresh flavor to this already flavorful dish.

I made this for breakfast but they would be perfect for appetizers or a brunch.  They are incredibly easy to assemble and take no time to bake.  They are light, full of flavor and perfect for entertaining and, not to mention, a great way to highlight those fresh garden tomatoes and herbs.

Today is the last day of my blogiversary giveaways!  Today you get to choose!  I am going to give you 3 cookbooks to choose from; 2 of them I already own and love and the other one I have been eyeing since it’s release!

Junior League of Little Rock’s Big Taste of Little Rock: I love this cookbook for so many reasons.  It has a multitude of recipes from breakfast to brunch to dessert and everything inbetween.  It even features the recipe I shared with you today!  Another reason I love this book is because it features so many recipes from my town; both from individuals and renowned chefs from the area.  Each and every recipe from this book with give you a true taste of the south!

America’s Test Kitchen’s Best Simple Recipes: This is a new addition to my collection and I instantly fell in love with this book.  It guarantees over 200 delicious and family friendly meals that can prepared in about 30 minutes, or less!  This is the perfect cookbook to have on hand for all of those busy and hectic weeknights.  As I do with every cookbook, I’ve read it from cover to cover and I’ve bookmarked about 99% of the recipes.  I’m telling you, it’s that good!  And since it’s America’s Test Kitchen, you know it’s going to be good!

The Cookie Dough Lover’s Cookbook: This book was recently released by a very talented fellow food blogger and graphic designer.  Lindsay Landis is the brilliant and talented author of Love and Olive Oil and the mastermind of this ingenious cookbook about everything cookie dough.  I haven’t met her personally; but I have thoroughly enjoyed her blog over the years.  She’s incredibly talented and completely passionate about food.  I know if I ever had the privilege to meet her, we would get along wonderfully…I mean we already have a complete obsession love for cookie dough! 
*All cookbook photos from Amazon

To enter:


Leave a comment telling me:
“what cookbook you would like if you won?“


*US residents only, please.


For an additional entry:


Leave a comment telling me:
“what you would like to see more of in the next year on Lynsey Lou’s?”
For example: more cookies, more cakes, more appetizers, or even a series of some sort!  All ideas are welcomed!


The Fine Print:


*All entries must be received by midnight on Saturday, June 30.



*The winner will be announced on Monday, July 2. The winner will have 5 days to respond to claim their prize. If the winner has not claimed their prize within 5 days a new winner will be chosen.


Be sure to checkout the rest of the weeks giveaways and enter for your chance to win:
Monday’s giveaway- Silpat baking mat
Tuesday’s giveaway- Mezzaluna
Wednesday’s giveaway- $20.00 gift card to King Arthur Flour


Good luck to all the entrants, and thanks so much for taking interest in Lynsey Lou’s!


Full disclosure: This giveaway is sponsored soley by Lynsey Lou’s

BLT Biscuits

 Ingredients:

1 (10 count) package refrigerated biscuits*
3 Tbsp mayonnaise
1/4 Cup sour cream
1/2 Tsp fresh lemon juice
8 Slices bacon
1/4 Cup basil, roughly chopped plus additional for garnish
Salt and pepper, to taste
1/2 Cup grape tomatoes, halved

Directions:

Preheat oven to 375.  Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray and set aside.

Cook bacon until crisp.  Remove bacon to a paper towel lined plate and allow to cool.  Once bacon is cool enough to touch, crumble and set aside.

Flatten each biscuit into 4 inch circles and place on prepared baking sheet.  Place in preheated oven and bake for 6 minutes.

Meanwhile, combine the mayonnaise and sour cream and stir to combine.  Add the basil and bacon and stir.  Season with lemon juice, salt and pepper and stir to incorporate.

Remove biscuits from the oven and spoon the bacon mixture over the tops of the biscuits.  Return the biscuits to the oven and bake an additional 6 minutes.  Remove from oven and top with tomatoes, and season with salt and pepper.  Garnish with additional basil, if desired and serve. 

*This recipe has been tested by using both store bought and homemade biscuits and works perfectly with either.
*This recipe has also been tested by using both full fat and low fat sour cream and works perfectly with either.

Recipe source: adapted from Junior League of Little Rock, Big Taste of Little Rock

Cornmeal-Herb Waffles with Salsa and Poached Eggs

by Leave a Comment

Waffles are one of those things that are always associated with breakfast and 99% of the time they are more of a sweet dish, rather than savory.  I honestly had never heard of the savory variety of waffles until I came across these on Josie’s blog, Pink Parsley.  Immediately I knew I had to make these and make them soon.  This dish, honestly made me think of a disht hat would be ordered in a nice restuarant for brunch.

These waffles, alone were delicious and full of so much flavor.  The addition of cornmeal gave it a different texture and really set this waffle apart from the traditional breakfast variety.  The fresh herbs not only added a burst of color, but a nice bright earthy flavor.  The addition of cayenne pepper was minimal but gave just the perfect amount of heat.  The waffles could definitely stand alone, but topping them with not only salsa but poached eggs really took them to a different level.

This meal was layered beautifully with multiple colors, flavors and textures.  I loved the idea of topping them with salsa, and I chilled my salsa for a few minutes before topping the waffles.  The warm, poached egg the sits on top of the brightly colored salsa and with the first cut the brightly colored yolk trickles down and spreads light, almost buttery flavor over the whole dish.  This is a perfect, and quick meal to put together for brunch and impressive enough to serve to guests.  This brightly colored meal with the the perfect addition to your Easter brunch menu and with the bright colors, it would fit the decor perfectly!  

Cornmeal Herb Waffles

Ingredients:

1 1/4 Cups all-purpose flour
1/4 Cup cornmeal
1 1/2 Tsp baking powder
1/2 Tsp baking soda
1 Tsp sugar
1/2 Tsp Kosher salt
1/4 Tsp fresh ground black pepper, plus more for serving
Pinch cayenne
5 Tbsp unsalted butter, melted
2 Eggs
1 1/4 Cups buttermilk
3 Tbsp chives, chopped, plus more for serving
1 1/2 Tbsp cilantro, chopped
Salsa
Poached Eggs

Directions:

Preheat waffles iron.  Preaheat oven to 200 degrees, or lowest setting.  Place plate in the oven to keep warm. 

Combine flour, cornmeal, baking powder, baking soda, sugar, kosher salt, pepper and cayenne pepper in a large bowl and mix to combine.  Make a well in the middle of the dry ingredients and set aside.  In a separate bowl combine the butter, eggs, buttermilk and herbs and whisk.  Carefully pour the egg mixture in the well of the dry mixture and stir until just combined.  *The mixture will still have lumps.

Spray waffle iron with non-stick cooking spray and cook according to waffle maker instructions.  Place the waffles in the preheated oven to keep warm.

Top with salsa and poached eggs, season with additional pepper, if desired and garnish with fresh herbs.  Serve immediately/    

Recipe source: Waffles-barely adapted from Joy the Baker via Pink Parsley
                        Waffles with salsa and poached eggs- directely from Pink Parsley

→