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Lynsey Lou's

Enjoying Life One Bite at a Time!

Cranberries

SRC: Granola Bars

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I am a huge fan of granola; it’s so easy to make and a great snack.  It’s one of those things that travels well and can be tossed in a baggie, put in your purse and pulled out the moment hunger strikes.  It’s easily customizable, and there are so many different options for add-ins.  I’ve made granola a couple times now, and I honestly can’t get enough of it!  Since I’ve had success with granola, I’ve been itching to make homemade granola bars but I just haven’t found the time to get around to it…until now.

For this month’s secret recipe club I was given Sally’s blog, Bewitching Kitchen.  Sally is a biochemist who is originally from Brazil.  She has traveled to and lived in Paris and California, but now calls Manhattan home.  She is a biochemist by day and cook and baker by night.  She is married and has 3 fur babies, all terriers, so she definitely has a full plate!  I enjoyed reading through her blog, getting “to know” her a little better and looking at all the wonderful recipes she’s made.  Bewitching Kitchen is home to many delicious recipes, some with Brazilian influence and some without but all delicious.  From looking at her recipe index it seems to me that her specialty and love is bread.  Sally has a plethora of bread recipes, and they all sound  mouthwateringly amazing.



After scouring through all of her recipes I went back and forth between some of her many bread recipes, flourless chocolate cake, triple chocolate brownies, and these granola bars.  What a wide array of options, right?  HA!  After much debating, I finally decided on the granola bars since I had been wanting to make some for quite a while.  I’m so happy with my final choice, they were delicious and turned out exactly how I imagined.

The process of making homemade granola bars is incredibly simple.  Like homemade granola, it is so easy to customize to suite you taste.  Simply toast the oats, along with any nuts, and grains.  Toss in a binding mixture, pat out and bake.  It really is as simple as that.  I know these probably aren’t the healthiest of granola bars, but I wanted something with chocolate so I drizzled them with both white and dark chocolate.  These were slightly crisp around the edges, with the centers being perfectly chewy.  They were sweet, tart with a caramel undertone.  They were a hit with my husband, 3 year old son and everyone else that’s tried them.  They will leave you wanting more, I promise!

Granola Bars

Ingredients:

2 Cups old-fashioned oats
3/4 Cup sliced almonds
1/4 Cup chopped pecans
1/2 Cup flax seeds
1 Cup shredded, unsweetened coconut
3 Tbsp unsalted butter
1/4 Cup brown sugar
2/3 Cup honey
1/4 Tsp cinnamon
1 Cup dried cranberries
1 1/2 Tbsp dark chocolate
1 1/2 Tbsp white chocolate

Directions:

Preheat oven to 350.

Line a 8×12 pan with parchment paper, spray with non-stick cooking spray and set aside.

In a medium bowl combine oats, almonds, pecans, flax seeds, and coconut and stir to combine.  Spread evenly on a baking sheet.  Place in preheated oven and toast for 10 minutes, tossing periodically to prevent burning.  Remove from oven and transfer back to bowl.  Reduce oven temperature to 300.

Meanwhile, combine butter, brown sugar, honey and cinnamon in a medium sauce pan and place over low-medium heat.  Once ingredients are melted, bring to a boil, reduce heat and allow to simmer for 1 minute. 

Carefully pour the brown sugar mixture over the oat mixture and stir to combine.  Add the dried cranberries and stir once more.  Pour the mixture into the prepared pan.  Using a sturdy spatula, spread the mixture evenly in the pan then press firmly to pack the mixture together.

Place the pan in the preheated oven and bake for 25-30 minutes, until lightly golden.  Remove from oven and allow to cool completely, about 2-3 hours. 

Melt the dark and white chocolate, in separate bowls, and drizzle over the bars.  Allow chocolate to set, then cut the bars.  Store in an airtight container.

Recipe source: adapted from Ina Garten, via Bewitching Kitchen and Life and Kitchen

Autumn Chopped Salad

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This salad has quickly become a favorite in our house.  I’m not sure if it’s the list of ingredients that comes on this salad or if it’s the vinaigrette that makes is so good, or maybe it’s a combination of both.  Whatever it is, I’m glad I made it. 

It is no surprise that I love salads.  Even more, I love salads with fruit on them.  I guess it’s the whole sweet and savory thing that reals me in.  This particular salad has it all; sweet, salty, smokey and tangy.  I love it.  This salad is the epitomy of easy and delicious.  What more coud you want in a meal, especially one for the weeknight? 

The combination of apples, cranberries, and almonds just screams fall to me.  Take all of those things and sprinkle them on top of a bed of baby spinach and you have the perfect salald that is not only quick and healthy but delicious too.  To take it one step further and to make it that much more filling, top it with a warm, pan seared chicken breast.  Then to top it all off and bring all the flavors together it’s drizzled with a fresh apple cider vinagrette that is truly out of this world! 

This salad was amazing, filling and incredibly simple to put together.  It’s perfect for a quick meal yet fitting for entertaining guests, as well.   

Autumn Chopped Salad

Ingredients:

For the salad-
2 Boneless, skinless chicken breast
3 Tbsp olive oil
4 Cups loosely packed baby spinach
1 Honeycrisp apple
1/3 Cup dried cranberries
1/3 Cup almonds, roughly chopped
1/3 Cup smoked blue cheese
Salt and pepper, to taste

For the apple cider vinaigrette-
1 Shallot (or 1/4 cup sweet white onion) roughly chopped
3 Tbsp apple cider vinegar
1 Tbsp apple cider (or apple juice)
1 1/2 Tbsp Dijon mustard
2 Tsp fresh squeezed lemon juice
3 Tbsp honey
1/2 Cup extra virgin olive oil
Fresh cracked black pepper and salt, to taste

Directions:

Place a large saute pan over medium heat.  Slightly pound chicken until it’s 1/2 inch in thickness.  Season chicken, on both sides, with salt and pepper.  Drizzle olive oil in the hot pan then place chicken in the pan.  Cook chicken on one side for about 5-6 minutes, until golden brown.  Flip chicken over and cook an additional 6-8 minutes, until golden brown and cooked thoroughly.  Remove from pan, place on plate and tent with foil.  Set aside.

Meanwhile, make the vinaigrette.  Combine shallot, apple cider vinegar, apple cider, mustard, lemon juice and honey in a food processor and pulse a few times to combine and to mince the shallot.  With food processor running, slowly stream in olive oil and continue to process until mixture is combined.  Taste, adjust seasonings and set aside.

To assemble-
Cut the apple in half and thinly slice.  Thickly slice the chicken breasts, on a biased.  Place 2 cups baby spinach on 2 plates.  Divide the apples, cranberries, almonds and blue cheese evenly between the two plates.  Place chicken on top of each salad.  Pulse the vinaigrette once more to combine all ingredients, if they separated.  Drizzle over the salad.

Enjoy!

Recipe source: A Lynsey Original 

 

Toasted Coconut Cake with Walnuts and Cranberries

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Craberries. Walntus. Toasted coconut.  Are you excited yet?  I am!  If these three foods alone don’t excite then maybe these three foods combined with cake and buttercream frosting will!  I must say, I am pretty sure this is one of my favorite cakes to date.  I’m an avid cranberry lover.  If that isn’t evident then just take a look around and you’ll find an aray of recipes that include cranberries.  From sweet to savory, I’m not picky, if it has cranberries you can count me in!

So enough about my fascination with cranberries, lets talk about this delicious cake!  I love this cake for many reasons.  Of course I love it because it’s sweet.  It’s cake.  It’s dessert. What’s not to love?  The cake is so light, airy and fluffy but full of so much flavor.  I love cakes like this because you don’t feel completely loaded down after you enjoy a dessert.  On top of this light and subtly sweet cake there’s the frosting that is lightly flavored by coconut.  This frosting is sweet but not overly rich.  I’m telling you, this is one of the best cakes I’ve had the pleasure of making.  The lightness of the cake, tart cranberries, walnuts, toasted coconut, and the fluffy sweet frosting are delicious.  It truly was love at first bite!  Another reason I love this cake is the exposed sides.  I love how you can see the frosting, cranberries and walnuts between each layer.  I think it gives it a rustic look but it looks so elegant at the same time.  I honestly could go on and on about how much I love this cake, but I won’t keep you anymore beacuse you really should get in the kitchen and try this for yourself!     

Toasted Coconut Cake with Walnuts and Cranberries

Ingredients:

For the cake-
2 2/3 Cups all-purpose flour
2 1/4 Tsp baking powder
1/4 Tsp baking soda
1/4 Tsp salt
3/4 Cup unsalted butter, room temperature
1 1/3 Cup sugar
6 Large egg whites
1 1/2 Tsp vanilla
1/2 Tsp coconut extract
3/4 Cup buttermilk

For the filling and topping-
2 Cups cranberry juice
1 1/2 Cups dried cranberries
1 Cup walnuts, chopped and toasted
1/4 Cup sweetened shredded coconut, lightly toasted
1/4 Cup unsweetened shredded coconut, lightly toasted
3/4 Cup unsalted butter, room temperature
1/3 Cup unsweetened coconut milk*
2 Pounds powdered sugar
1 Tsp coconut extract

*Can be found on the Asian food isle.

Directions:

Place a rack in the center of the oven.  Preheat oven to 350.  Grease and flour three 9-inch cake pans, set aside.

Place cranberry juice in a medium saucepan and bring to a boil.  Add the dried cranberries and allow the juice to return to a boil.  Reduce heat and allow to simmer for 1 minute.  Remove from heat, cover and let stand for at least 20 minutes.  Drain any excess juice.

For the cake-
In a medium bowl sift together the flour, baking powder, baking soda and salt and set aside.  Combine the butter and sugar in a large mixing bowl and beat on medium until light and fluffy, about 3-4 minutes.  Reduce the speed to low and slowly add the egg whites, vanilla, and coconut extract and mix until incorporated.  Alternating between wet and dry, add the flour mixture and buttermilk in three additions, ending with the buttermilk addition.  Evenly divide the batter among the three prepared pans. 

Place the cake in the oven.  Allow to bake for 18-20 minutes, utnil wooden pick inserted comes out clean.  Remove pans from oven and allow to cool in the pan for 10 minutes.  Remove the cakes from the pans and place on a wire rack and allow to cool completely.

For the frosting-
Place the butter in the bowl of a mixer and beat on medium speed until light and creamy.  Slowly add 2 cups of powdered sugar, beating well to incorporate. Slowly add the coconut milk and extract until combined.  Gradually add the rest of the powdered sugar until fluffy.  (Beat in milk, 1 teaspoon at a time, if frosting appears to be too stiff or dry)

To assemble-
Place one cake layer on a cake plate.  Spread 1/3 of the frosting over the cake layer and sprinkle with 1/2 of the cranberries and 1/3 of the walnuts.  Place the second layer of cake on the cranberry filling and repeat the frosting process.  Place the third cake layer on the cake and top with the remaining frosting, walnuts and coconut.

Recipe source: Better Homes and Gardens, November 2011

Pork Tenderloin with Balsamic Cranberry Sauce

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What can I say about cranberries?  There really isn’t enough good to say about them.  I love cranberries and my love for them goes way back to my childhood.  I loved them then and I have a passion for them now.  I gravitate towards recipes that include cranberries and I’m always trying to create and write new recipes that incorporate cranberries.  There is just something so delicious about the sweet and tart flavor they have.  They compliment so many different types of food, and they work with both sweet and savory dishes.

As much as I love cranberries in muffins and cookies, I enjoy them in various savory dishes as well.  Cranberries compliment pork, turkey and chicken wonderfully.  I enjoy the days after Thanksgiving and Christmas because I get make chicken and turkey sandwiches and use leftover craberry sauce as a spread, oh my goodness it’s so good!  This pork loin with balsamic cranberry sauce is another successful combination of cranberries and savory.  I love the contrast of flavors in this sauce; sweet, tart and salty. The balsamic vinegar gives it a very distinct flavor, yet compliments it perfectly.

I love how the fresh cranberries are cooked down to for a homemade cranberry sauce and then added to a pan sauce with balsamic vinegar, garlic and rosemary.  This sauce is perfect and hits every single flavor note.  Add this perfectly sweet, tart and tangy sauce to the roasted tenderloin and you’ve got a perfect meal for any occassion.  This is quick enough to make for a week night meal yet impressive enough to use for entertaining.   

Pork Tenderloin with Balsamic Cranberry Sauce

Ingredients:

1 Cup whole cranberries

1 Cup water
2 Tbsp sugar (more to taste, if desired)
1 Tbsp olive oil
1 1/2 lbs pork tenderloin
Salt and pepper
1 Tbsp butter
1/2 Cup chopped shallot (or onion)
1 Clove garlic, minced
1 Tbsp chopped fresh rosemary
1 Cup chicken broth
2 Tbsp balsamic vinegar

Directions:

Place water, sugar, and cranberries in a saucepan, bring to a boil and simmer for about 15 minutes, until the berries and most of the water cooks off, leaving a homemade whole-berry cranberry sauce.

Preheat oven to 400.

Add olive oil to an oven-proof saute pan over medium-high heat.  Pat the pork loin with paper towels to dry. Season liberally with with salt and pepper and place in pan.  Sear pork on all sides and place pan in the oven.  Roast the pork loin until thermometer inserted into center registers 155, about 20 minutes.

Remove the pork from the oven and allow to rest in the pan for 5 minutes and then transfer to a plate and tent with foil.

Place a large saucepan over medium-high heat and add butter, shallot, and rosemary. Cook until shallots are soft, about 3 minutes.  Add garlic and cook for 1 minute more.  Add broth and scrape up the bits from the bottom and sides of the pan.  Add cranberry sauce and vinegar and bring to a boil, reducing heat to medium-low and simmering for about15 minutes, until sauce has thickened.

Slice tenderloin to desired thickness and serve with sauce.

Recipe source: Bon Appetit via Confections of a Foodie Bride

Cranberry, White Chocolate and Pumpkin Muffins…and a Giveaway

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I love the taste of pumpkin, I know it’s a flavor that is mostly associated with the fall but that doesn’t mean that it can’t be enjoyed throughout the entire year.  I love muffins, they are so versatile and can be either as either a sweet or savory dish and with any meal of the day.  I love what might considered “traditional” flavored muffins, such as blueberry, strawberry, oat bran and so on but I also enjoy experimenting with different flavor combinations.  I have done exactly that with this recipe.  Most people that heard this flavor combination gave me a funny look at first, but once they tried it they really enjoyed it and even asked for the recipe!  I love this flavor combination; I love pumpkin anyway but paired with the sweetness of the white chocolate and the tartness of the cranberries; it’s unique but so delicious! 

Now onto the giveaway.  The giveaway will be for a $15.00 giftcard to Penzey’s.  To enter the giveaway please leave a comment telling me what your favorite spice is and even what your favorite recipe is using the specific spice, links welcome!  To gain an additional entry “like me” on Facebook and then come back and leave a comment telling me that you “like me”.


Giveaway ends next Friday, July 8th at 11:59P.M.

Cranberry, White Chocolate and Pumpkin Muffins

Ingredients:

1 Can pumpkin
1 Stick (1/2 Cup) butter
1 1/4 Cup sugar
2/3 Cup brown sugar
1 1/2 Tsp baking powder
1 Tsp salt
2 1/2 Cups flour
1/2 Tsp cinnamon
1/4 Tsp allspice
3 Eggs
1/4 Cup sour cream
6 Oz White chocolate chips
1/2 Cup dried cranberries

Directions:

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

In a large bowl sift together flour, baking powder, salt, flour, cinnamon and allspice.  Set aside.

Place butter and granulated sugar in a bowl of a stand mixer, cream ingredients together using the paddle attachment.  Add brown sugar and combine with other ingredients, then add eggs, one at a time, until all ingredients are incorporated.  Add half of the flour mixture and combine.  Add pumpkin and combine and then the rest of the flour mixture.  Once ingredients are mixed, add the sour cream and mix on low until incorporated. (If mixture is too wet add a little more flour)  Turn mixer up to medium-high and mix for 1 to 2 minutes, until aerated. 

Stir in the chocolate chips and cranberries by hand.  Make sure all ingredients are evenly incorporated throughout the mixture.

Spoon mixture into prepared muffin pan, place in oven and cook for 18-22 minutes, until muffins spring back and are golden brown.  Remove from oven, dip tops in sugar in the raw, and place on cooling racks.  Allow to cool completely then place in an air tight container to store.

Recipe Source: A Lynsey Original

Cranberry Orange Muffins

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Like I have said in previous posts, muffins are one of my new favorite things to make for many reasons.  They are quick to throw together and there are many things that can be added to them to create many kinds of taste.  There are a multitude of types of muffins from the sweet to savory.  I personally am more a fan of the sweet and fruity muffins, more so than savory, so that’s what I stick to making.

I love cranberries and oranges alone but the combination together is incredible.  There are so many recipes out there that have this combination, from desserts to breakfast food, it’s everywhere!  I was looking through some recipes of a friend of mine when I came across a cranberry orange muffin recipe.  I asked her about it and she said it  was a recipe her mom used to make all the time’ she said her mom was the queen of muffins and that this recipe, like many of her mom’s recipes, was awesome.   After we talked about it for a while I knew I had to make these muffins.  

I’m so glad I decided to make these muffins.  They turned out absolutely incredible!  The combination of the flavor of cranberry and orange was awesome; they blended together and complimented each other perfectly.  There wasn’t too much of one flavor and neither of the flavors were overwhelming.  I enjoyed these muffins as well as everyone else who had one.  This recipe has been added to my recipe book and is one that I will make for years to come.

Cranberry Orange Muffins

Ingredients:

2 Cups flour
1 Cup sugar
1 1/2 Teaspoons baking powder
1/2 Teaspoon baking soda
2 Teaspoon grated orange zest
1 1/2 Teaspoon nutmeg
1 Teaspoon cinnamon
1/2 Teaspoon ginger
1/2 Cup shortening
3/4 Cup orange juice
1 Tablespoon vanilla
2 Eggs, lightly beaten
1 1/2 Cup cranberries
1-1 1/2 Cups chopped walnuts

Directions:

In a medium bowl mix flour, sugar, baking powder, soda, orange zest, nutmeg, cinnamon and ginger.  Cut in shortening with pastry blender.  Stir in juice, vanilla, and eggs.  Fold in cranberries and walnuts. 

Spoon into a well greased muffin tin.

Bake for 25 minutes (or until golden brown) in a 350 degree oven.

Cranberry Orange Muffins

Recipe from: Judy

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