Fruit

Name: Rasbperry White Chocolate Scones
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 Cups Flour; 1/3 Cup Sugar; 1 Tbsp Baking Powder; 1/2 Tsp Salt; 2 Tsp orange zest; 1/2 Cup (1 stick) Unsalted butter, cubed; 1/2 Cup Greek Yogurt*; 1 Egg; 1 Tsp Vanilla; 1 1/2 Cups Fresh raspberries; 1/3 Cup White chocolate; 1/4 Cup White Chocolate, for drizzling; 1/4 Cup Heavy Cream; 2 Tbsp Sugar in the Raw

White Chocolate Raspberry Scones

February 24, 2020 by Lynsey Leave a Comment

White chocolate raspberry scones are loaded with fresh, tart raspberries and bits of creamy white chocolate. The perfect marriage of flavors in a deliciously flaky scone.

When it comes to breakfast pastries I believe the lines truly blur as to whether the classification is breakfast or dessert. Honestly, I’m totally okay with that!

Breakfast is one of those meals, that in my opinion, rules need not apply. Calories are not counted and cookies are completely acceptable. Breakfast pastries are truly a weakness of mine, and I’m particularly fond of scones.

I’m not sure what it is about the simple scone, but it tops my list of morning carb options. Flaky, butter and tender scones are amazing. Schmear a bit of butter on the, add a spoon of jam or lemon curd and my-oh-my I’m a happy camper.

Over the years I’ve made several variations of scones, both sweet and savory. The latest flavor combination is that of juicy, sweet raspberries and creamy white chocolate. Pair these delectable pastries with a cup of hot coffee and your breakfast game perfection.

These scones go a bit further. I’ve sprinkled them with a little raw sugar which give them that little added crunch that is very reminiscent of those in a bakery or the store. A drizzle of white chocolate dresses them up a bit and enhances the flavor that much more.

As with most baked goods, these are their best shortly after coming out of the oven. However, I wouldn’t discourage baking a batch (or two) at the beginning of the week and starting your morning with one or two of these!

I love these scones slightly warmed and as is. Although, I believe they would be delicious with a pat of butter or even some lemon curd.

Rasbperry White Chocolate Scones

Yield: 8 Scones

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Flaky, buttery scones loaded with fresh, tart raspberries and bits of creamy white chocolate. Perfect with your morning cup of coffee or your afternoon tea!

Ingredients

2 Cups Flour
1/3 Cup Sugar
1 Tbsp Baking Powder
1/2 Tsp Salt
2 Tsp orange zest
1/2 Cup (1 stick) Unsalted butter, cubed
1/2 Cup Greek Yogurt*
1 Egg
1 Tsp Vanilla
1 1/2 Cups Fresh raspberries
1/3 Cup White chocolate
1/4 Cup White Chocolate, for drizzling
1/4 Cup Heavy Cream
2 Tbsp Sugar in the Raw

Instructions

Preheat oven to 400. Line a baking sheet with parchment paper, set aside.
In a medium bowl combine flour, sugar, baking powder, salt and orange zest. Whisk to combine, set aside.
In another bowl combine yogurt, egg and vanilla and whisk to combine. Set aside.
Place the cubed butter in the flour mixture. Using a pastry blender, or fork, cut the butter in the flour mixture until incorporated, or until there are small clumps of flour and butter.*
Add the yogurt mixture and fold the ingredients together.
Turn dough out on a floured surface and knead about 10-15 times, until dough sticks together. Be sure not to overwork the dough as you don't want to melt the butter.
Roll the dough out in the shape of a rectangle that is approximately 16 inches in length.
Sprinkle the raspberries over half of the rectangle, followed by the white chocolate. Fold the empty end of the dough on the raspberry filled end. Gently press the edges to seal.
Cut dough in 8 triangles. Place on the prepared baking sheet, brush with heavy cream and sprinkle raw sugar over the tops. Place in the preheated oven and bake 15-20 minutes, until the tops begin to turn golden brown. Remove from oven and allow to cool completely.
Once cooled, melt additional white chocolate and drizzle over the scones.
Store scones in a sealed container in the refrigerator.

Notes

*Regular plain or vanilla yogurt will work in place of the Greek yogurt. Sour cream would also be a great substitute.

*The butter does not have to be completely incorporated, but it should be at least pea sized bits. The clumps of butter will help yield a flaky scone after baking.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 286Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 363mgCarbohydrates: 46gFiber: 2gSugar: 20gProtein: 7g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

This post may contain affiliate links. We may earn a small portion of revenue, at no added cost to you, if you purchase an item using a provided link. Thank you!

Strawberry Salsa

June 30, 2017 by Lynsey Leave a Comment

I have always been an avid salsa lover, but as of late my addiction has become even more intense. Take me to a Mexican restaurant and place a bowl of chips and cup of salsa in front of me and I am a super happy camper.

I’ve never met a salsa I didn’t like. Regular tomato, tomatillo, fruit infused salsas and fruit salsa. I’ve had several different fruit salsas but I think my favorite fruit based salsa is strawberry salsa.

I love the contrast of the super sweet, juicy strawberries with peppery onions and spicy jalapenos. The lime adds a slight tartness and burst of freshness to each bite. Scoop it up on a salty chip and it’s the perfect bite every single time.

This salsa comes together in minutes and is so bright and refreshing. The perfect appetizer for your summer get together and a great way to utilize fresh strawberries.

Strawberry Salsa

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Fresh, sweet strawberries, spicy jalapenos, zesty red onions and bright cilantro come together to create a delicious and flavorful salsa.

Ingredients

2 Cups strawberries, stems removed and diced
1/4-1/2 Jalapeno, seeds removed and diced*
1/4 Cup red onion, finely chopped
1/4 Cup cilantro chopped
Zest of half a lime
Juice of half a lime

Instructions

Combine all ingredients in a bowl and stir to combine.
Cover and refrigerate for at least 30 minutes.
Serve chilled with tortilla chips.

Notes

*Add more or less jalapenos depending on amount of spice desired.

*For more spice, leave seeds in jalapenos then dice.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 72Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 38mgCarbohydrates: 18gFiber: 3gSugar: 12gProtein: 1g

Watermelon Caprese Salad

June 28, 2017 by Lynsey Leave a Comment

Caprese salad is one of my all time favourite salads. Fresh tomatoes and basil plucked off the plants in my back yard paired with fresh mozzarella and a maybe, just maybe a drizzle of balsamic reduction. Ummm…yum, nothing better!

Although, in my humble opinion, it truly doesn’t get much better than that I decided to twist things up a bit. Instead of tomatoes, I combined delicious watermelons and sweet berries and subbed those for the classic tomato option. I have to admit, I was skeptical at first. Well, until the first bite…and then I was SOLD!

This salad is summer perfection. Juicy watermelons, sweet strawberries, creamy mozzarella and earthy basil. It doesn’t get much fresher than this.

I love the simplicity and ease of this salad. It comes together in about 15 minutes, and the bulk of the time is spent on cutting up the watermelon! I love how quickly this comes together.

Friends, I could eat this salad by the bowlful. Right when I dished mine up I added a pinch of salt to the mix, but that is totally optional. I honestly could make a meal out of it, but it would also pair well with grilled chicken, atop a bed of baby spinach or be a hit at your summer picnics.

Watermelon Caprese Salad

Prep Time: 30 minutes

Additional Time: 10 minutes

Total Time: 40 minutes

A twist on the traditional caprese salad; the combination of sweet watermelon, juicy strawberries and creamy mozzarella are summer salad perfection. The burst of bright green basil not only adds a beautiful pop of color but a refreshing flavor.

Ingredients

4 Cups watermelon, seeded and chopped into cubes
1 1/4 Cup strawberries, stems removed and chopped
1 1/4 Cups fresh mozzarella, cubed
1/4 Cup basil, chiffoned*

Instructions

Combine all ingredients in a bowl and stir to combine.
Cover and refrigerate for at least 10 minutes.
Serve.

Notes

*Chiffoned is stacking the basil leaves on top of one another, rolling them up tightly and cutting them. This produces lovely strands of the herb.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 236Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 363mgCarbohydrates: 17gFiber: 2gSugar: 13gProtein: 14g

Blackberry Lemon Spritzer

June 27, 2017 by Lynsey Leave a Comment

Blackberry lemon spritzer is full of bold and refreshing flavors. Sweet blackberries paired with earthy basil and tart lemons. This spritzer comes together in just a couple of minutes for a single serving, but could easily be multiplied to make a pitcher for entertaining.

The lazy, carefree days of summer are upon us! During this warmer months I can think of nothing better than a simple, cool, refreshing drink that utilizes some of natures candy.

Blackberries are one of my favourite fruits. I can pop them in my mouth one after the other and truly indulge myself, or throw them in a pie, cobbler or tart.

Another option is to drop them into the bottom of a glass, muddle them and whip up a delicious cocktail or mocktail.

And that’s exactly what I did with the last batch of blackberries I purchased. Folks, I think this is one of my favorite beverages to date and it is so. incredibly. simple! A handful of blackberries, fresh basil leaves, a hint of lemon and zesty ginger beer. These are a match made in heaven.

This blackberry lemon spritzer is slightly tart, sweet, with a hint of earthy basil. The lemon adds a touch of brightness and the ginger beer lends a hint of spice. This is summertime perfection in a glass.

Blackberry Lemon Spritzer

Yield: 1

Prep Time: 10 minutes

Total Time: 10 minutes

Light, refreshing and bursting with flavor. This spritzer combines some of my favorite flavors; juicy blackberries, tart lemon and peppery basil. These all pair wonderfully with the zesty flavor of ginger beer yielding a perfectly, refreshing beverage.

Ingredients

3-4 Large basil leaves, roughly torn
6 Blackberries
Juice from quarter of a lemon
Ginger beer
2 Oz vodka, if desired*

Instructions

Place basil and blackberries in a glass. Using a muddle, or the back of a spoon, gently press to release the blackberry juices and basil oil.
Squeeze the lemon juice in the glass, add vodka (if using) and gently stir to combine.
Fill glass 3/4 full with ice and then top with ginger beer. Stir to combine.
Garnish with a lemon wedge and basil leaves, if desired.

Notes

*This beverage is delicious without alcohol, but to make it an adult beverage add the liquor of your choice. I used vodka, but rum would be a great addition as well.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 172mgCarbohydrates: 85gFiber: 3gSugar: 79gProtein: 1g

Nutrition is gathered and calculated based on the ingredients used by Nutrionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

Orange Cheesecake Fruit Dip

June 22, 2016 by Lynsey Leave a Comment

Orange cheesecake fruit dip is so easy to make and incredibly addicting. Light, fluffy, creamy and bursting with bright orange flavors. This dip is amazing as an afternoon snack with a bowl of fresh fruit and perfect on a fruit tray at your next gathering.

I keep our fruit bowl stocked year around, but especially during the summer months. We eat fruit by the truckloads during the summer months. It’s healthy, refreshing and can be grabbed quickly.

We love our fruit by itself, but from time to time I like to change things up and add a little something to serve alongside our fruit. This fruit dip is one of our favorites. It’s so good, flavorful and can be made in no time. I love making a big batch of this and spooning up a bowl whenever I cut up some fruit to snack on.

This fruit dip can be customized to your taste and mood. Simply omit the orange juice and zest and change the pudding flavor to suite your taste. I’ve made a variety of flavors and they’re all delicious and a bit hit with my family.

This particular version tastes just like those orange dreamsicles that I enjoyed throughout my childhood. The orange zest and freshly squeezed orange juice add a big burst of refreshing, bright flavor to this dip.

This dip is a cinch to make and perfect with whatever fruits you have on hand. This is great for an afternoon snack, can be layered with fruit and granola for a fun breakfast treat, perfect for a fruit tray at a party, and even great for a poolside snack!

Orange Cheesecake Dip

Prep Time: 10 minutes

Total Time: 10 minutes

Orange cheesecake dip is so easy to make and incredibly addicting. Light, fluffy, and subtly sweet; this is the perfect addition to your fruit tray or your afternoon fruit snack.

Ingredients

1/2 Cup Greek yogurt (vanilla or plain)
1/2 (3.4oz) Package cheesecake instant pudding mix
Zest of half a medium orange
Juice of half a medium orange
1/2 Cup whipping cream*
2 Tbsp powdered sugar*

Instructions

Place whipping cream in a medium bowl and beat on high until peaks begin to form. Add the powdered sugar and continue beating until stiff peaks form. Set aside.
Place yogurt and pudding mix in a bowl and stir until completely incorporated. Add the orange zest and orange juice and stir to combine.
Combine the yogurt mixture and whipped cream and gently fold to combine.
Refrigerate until ready to serve.

Notes

*Store bought whipped topping can be used in place of whipping cream.
*If using store bought whipping topping, omit powdered sugar
*Sugar free pudding can be used in place of regular pudding, I have used sugar free and there is no
difference.
*Sugar free or light whipped topping may be used

Lemon Creme Brulee

April 29, 2016 by Lynsey Leave a Comment

What’s your favorite dessert EVER?

You know, there are a lot of people that could answer that question without hesitation. They have that one dessert that is their go to dessert and they eat it whenever possible. Whether the restaurant has it on the menu, they request it for a birthday or any other occasion.

I, on the other hand, have never been able to answer that question. If asked, I typically always say “It depends on what mood I’m in”. Which really is true. I have several “favorites”, but whether or not I want them depends on my mood.

But there is one dessert that ALWAYS makes me weak in the knees when I hear its name. Creme brulee.

Whenever Spencer and I sneak out on a date night we’ll enjoy our appetizer and entree. Usually close to the end of the entree, I’m beyond stuffed and to the point of just being miserable. And then the server comes around to check on us and asks that infamous question, “Did you save room for dessert”? I take a deep breath and say no, while Spencer mutters “whatcha got”? They go through their list and while it all sounds good, I can typically say no thanks. Unless…

They say they two magic words. Creme Brulee. I LOVE LOVE LOVE creme brulee. So, I take a deep breath, look and Spenc and we order our that magical dessert.

I’m not sure what it is about this dessert that is so special to me. A simple custard, baked to perfection then chilled. But that topping, though. There’s something so thrilling about tapping on and breaking through that melted, charred sugar and scooping up a spoonful of that smooth, velvety custard. Each bit is absolute perfection. I just can’t help myself.

Until the other day, I had saved this dessert for the restaurants. I was intimidated by this dessert. I guess it was more of a fear of the unknown. But, I finally decided to face my fear, do some research and try to conquer my favorite dessert.

And you know what, I did. And it was so, so, so, easy to make. AND I got to break out my handy, dandy kitchen torch and play with fire in the kitchen. THRILLING. Finally attempting my favorite dessert on my own only made me love it that much more. I’m more obsessed now than ever before.

I loaded this one with fresh vanilla beans and lots of lemon zest. The end result was a rich vanilla custard with a bright, refreshing hint of lemon in each bite. The perfect bite of this, and any brulee, is a piece of the charred sugar and some of that smooth custard. It’s heaven.

Lemon Creme Brulee

Ingredients:

2 Cups heavy cream
1/2 Cup sugar, divided
1 Vanilla bean, split and seeds scraped
5 Large egg yolks
Zest of a large lemon

Directions:

Preheat oven to 325. Place half a cup of water in a baking dish, place in the oven while preheating.

Place heavy cream, one tablespoon of sugar, and the vanilla bean seeds and pod in a saucepan. Place over medium-low heat and allow to simmer for 5-10 minutes. Remove from heat, remove and discard bean pod. Set aside and allow to cool slightly.

Place remaining sugar in a large bowl along with the lemon zest. Rub zest and sugar together between fingers to release the oils from the zest. Add the egg yolks to the sugar and whisk until smooth. While whisking continuously, slowly pour half a cup of the warm cream in the egg mixture. Once combined, continue whisking and slowly pour the remaining cream into the egg mixture.

Divide the custard among 4 ramekins. Carefully place in the water bath, add more water if needed, making the water come halfway up the sides of the ramekins. Place in the preheated oven and bake for 35-45 minutes, until just set. The center may be a little jiggly. Remove and allow to cool for about 10 minutes in the water bath. Remove from water and allow to cool completely. Cover with plastic wrap and chill for at least 2 hours or up to 2 days.

When ready to serve, sprinkle a tablespoon of sugar evenly over the tops of the custard. Using a torch, carefully melt the sugar until a thin layer of melted sugar is formed. Serve.

Recipe source: A Lynsey original

Lime Strawberry Shortcake

April 29, 2016 by Lynsey Leave a Comment

Homemade lime strawberry shortcake is so easy, uses a few simple ingredients and comes together quickly. Fluffy and subtly sweet drop biscuits create a beautiful foundation for a mound of fluffy, sweet strawberries and a simple and fluffy homemade whipped cream. A truly perfect summer dessert.

Y’all, the weather is getting warmer and I’m so excited. You know why? Because that means it’s garden weather and that means lots of fresh fruits and veggies right at my fingertips!!!

I’m a sucker for strawberries. Those sweet, juicy berries call my name whenever I peruse the produce section. And you know you’ve picked a winner when you get home, rinse one off, taste it and it tastes like it has been sprinkled in sugar.

I think I could eat my weight ( and then some) in strawberries. Which is a dangerous thing since ours are thriving right now and are just a few steps away in our garden.

Since we seem to be surrounded with an abundance of strawberries, the only answer is to make numerous strawberry goodies! Like strawberry shortcake.

A dessert that is so simple yet so delicious.

Strawberry shortcake is a simple dessert that packs a lot of flavor and one that truly highlights the delicious, sweet strawberry.

This particular recipe uses a simple, sweet drop biscuit that receives a sprinkle of raw sugar before being baked. The the perfect amount of fluffy, sweet dough with just a slight crunch of sugar.

After baking, the biscuit is sliced in half, topped with a generous serving of strawberries and finished with a big spoonful of fresh whipped cream. A simple, yet extraordinary dessert!

Lime Strawberry Shortcake

Yield: 6 Shortcakes

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Homemade strawberry shortcake is so easy, uses a few simple ingredients and comes together quickly. Fluffy and subtly sweet drop biscuits create a beautiful foundation for a mound of fluffy, sweet strawberries and a simple and fluffy homemade whipped cream. A truly perfect summer dessert.

Ingredients

Biscuits-

2 Cups flour
2 1/2 Tbsp sugar
1 Tbsp baking powder
1/2 Tsp salt
1/4 Cup unsalted butter, cubed
1 Cup milk
Zest of a lime
1 Tbsp sugar in the raw, for topping

Berries:

3 Cups strawberries, hulled and sliced
1 1/2 Tbsp sugar

Whipped cream:

1/2 Cup heavy whipping cream
2 Tbsp sugar
Pinch of lime zest

Instructions

For the biscuits:

Preheat oven to 400. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
In a large bowl combine flour, sugar, baking powder, and salt. Whisk to combine.
Add the butter, using hands or a pastry blender cut the butter into the flour mixture until coarse crumbs are formed.*
Add the zest and milk and stir until just combined.
Drop heaping tablespoons of dough on the prepared baking sheet, leaving at least an inch between each. Sprinkle with sugar in the raw.
Place in the preheated oven and bake for 12-14 minutes, until golden. Remove from oven and allow to cool.

For the strawberries:

While the biscuits are baking, slice the strawberries and place in a bowl. Sprinkle with sugar and toss to coat.
Cover and place in the refrigerator.

For the whipped cream:

Pour the whipping cream in a large bowl, beat on high until mixture begins to thicken. Add the sugar and continue whipping until stiff peaks form.
Add lime zest and fold to incorporate.
Refrigerate until ready to serve.

To assemble:

Slice the biscuits in half.
Spoon some of the berries and their juices on the bottom half of the biscuit. Top with a spoonful of lime whipped cream. Set the top half of the biscuit on the whipped cream and serve.

Notes

*Do not overwork the batter. If there are chunks of butter visible that is perfectly fine. That will yield a flakier biscuit.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 46mgSodium: 468mgCarbohydrates: 57gFiber: 3gSugar: 19gProtein: 7g

Some of my favorite products for this recipe:

This post may contain affiliate links. We may receive a small portion of revenue, at no additional charge to you, if you purchase something through one of the provided links. Thank you!

Pineapple Cheesecake Lush

April 27, 2016 by Lynsey Leave a Comment

Everyone needs a few desserts in their repertoire that can be thrown together in an instant yet taste amazing and are pretty enough to impress those guests that walked through the door unexpectedly. I’ve got a handful, but am always on the lookout for more. And this dessert, yeah, it’s one of those that I will definitely keep in my back pocket.

Have you ever had a pineapple lush cake? It’s simply a cake that is layered with the most amazing, light and airy pineapple filling. It’s one of those desserts that’s impressive but doesn’t keep you in the kitchen for hours.

Let’s focus on the filling for a second.

Because, let’s face it. When you get right down to it, it’s the filling that is truly the star of the dessert. Just like the frosting is the star of the cupcake, the pineapple filling truly takes the cake in this dessert.

So I decided to forgo the cake and whip up a dessert starring the filling of that infamous dessert. This is probably one of the easiest desserts EVER. I’m serious. Five ingredients and about five minutes is all it takes to whip up this lush. And it requires simple ingredients that I typically always have on hand and you probably do too.

Instant pudding is mixed into Greek yogurt, followed by the pineapple pieces. Then whipped cream is folded in, which it truly what makes this dessert. The whipped cream lightens things up and gives it that airiness we’re so accustomed to in the classic lush cake filling.

This dessert is light, packed full of flavor, can easily be doubled and made ahead of time. It’s ideal for a refreshing dessert as the weather starts to warm up. Giving you that little something sweet after a great meal without weighing you down.

This is perfect spooned into a small glass or tiny mason jar, topped with a dollop of fresh whipped cream and a cherry. This would also be ideal on a slice of pound cake or angel food cake, making an almost deconstructed lush cake.

Pineapple Cheesecake Lush

Ingredients:

1 Cup crushed pineapple, drained
1 Box instant cheesecake flavored pudding*
1 1/2 Cups whipped cream, plus more for garnish
1/2 Cup plain or vanilla Greek yogurt
Maraschino cherries

Directions:

Combine pineapple, pudding mix, and yogurt and mix until combined. Gently fold in the whipped cream. Divide among 4 small cups or small mason jars. Top with whipped cream and cherries, if desired.

Recipe source: A Lynsey original

*Use any flavor of pudding, just make sure it is instant
*Sugar free pudding and whipped cream work perfectly fine in this recipe
*Regular or Greek yogurt can used

Peach Bread Pudding

April 26, 2016 by Lynsey Leave a Comment

This probably isn’t the best way to start, but I must confess something to y’all. I’ve truly never been a fan of bread pudding. I’ve always heard there is a drastic difference between bread puddings. There are puddings that are just ho-hum and then there are puddings that are downright, smack you in the face, life-changingly good.

Well, until this past week I guess I had tasted recipes that fell into the ho-hum category.

Some of you maybe asking yourself why in the world I decided to make a dessert that I’ve never been crazy about. Well, you know the old saying “when life gives you lemons, make lemonade”? Well, life gave me tons and tons and tons of bread, so I made bread pudding.

Since I’ve never been a fan, I knew I needed to make this bread pudding worth while. I’m a huge fan of peaches, so I decided those should fit perfectly in this pudding and really amp it up.

A massive amount of peaches are tossed in spices and brown sugar. The custard gets a hint of spice and a touch of sweetness and it’s then poured over the bread and given a chance to really soak in each and every piece. The peaches and bread are combined, then added to ramekins to and allowed to rest so all those spices and flavors get a chance to infuse.

The delicious, sweet pudding is baked to perfect. The inside is moist, thick and custard like while the top and edges are slightly caramelized, golden and crispy. It’s perfection in a bowl!

This is absolutely delicious as is straight from the oven. You could also allow to it cool slightly, add a scoop of vanilla ice cream and a drizzle of salted caramel to really put it over the top.

I love desserts in little ramekins or mason jars. They are so cute to me, they’re perfectly portioned and everyone gets their own little dish. If you don’t have enough vessels to make individual servings or if you just don’t want to go to all that trouble you could add everything to a 9×9 pan and add a little more baking time to the clock.

This is also one of those desserts that served according to taste. It can be baked, pulled out of the oven and served immediately. Yum! OR, you could also make in advance (even the day before), chill and serve cold. It’s all in what sounds good to you!

Whether you like it fresh from the oven, with a scoop of vanilla ice cream, or chilled you MUST try this bread pudding. Who knows, this may be THE recipe that converts you to a bread pudding lover too!

Peach Bread Pudding

Ingredients:

1 Pound canned peaches, sliced*
1 1/4 Tbsp cinnamon, divided
1/4 Tsp nutmeg
1/3 Cup brown sugar
6 Cups day old French bread, torn in pieces
1 Cup milk
1/3 Cup sugar
4 Large eggs
1 Tbsp vanilla
2 Tbsp unsalted butter, melted

Directions:

Preheat oven to 350.

Spray 4 ramekins with non-stick cooking spray, dust lightly with granulated sugar. Set aside.

Drain peaches. Place peach slices in a medium bowl, add nutmeg, brown sugar and one tablespoon of cinnamon. Stir to coat and allow to sit for at least 5 minutes.

Place bread in a large bowl. Place milk, sugar, eggs and vanilla in a bowl and whisk to combine. Pour over the bread and toss to coat. Add 1/4 cup of the juice from the peach mixture then drain the peaches. Add the drained peaches to the bread mixture and stir to combine. Divide mixture evenly among the 4 ramekins.

Place the ramekins in a roasting pan. Carefully pour enough water in the pan to come half way up the ramekins. Carefully place the pan in the preheated oven, ensuring no water gets in the pudding. Bake for 30-40 minutes, until cooked through and top is golden and crispy. Remove from oven, allow to site for 5-10 minutes and serve.

Recipe source: A Lynsey original

*You may use fresh peaches, if in season. Simply peal the peaches, slice and allow to sit in spices and sugar for about 15 to 20 minutes.

Cranberry Orange Sauce

November 17, 2015 by Lynsey Leave a Comment

Thanksgiving is NEXT WEEK people!

Can you believe it? It seems like yesterday we were lounging in the pool and soaking up the sun and now here we are about to give thanks, celebrate the birth of our amazing Savior and ring in the new year. Where, oh where, has the time gone?

This week and next week are dedicated to Thanksgiving eats. I’m sure you all have the turkey and dressing care of but I’ll be sharing a variety of appetizers and desserts…and just maybe a side or two. Yesterday I shared a delicious, oh-so-addicting, and very easy caramel apple dip. This dip is to die for and is perfect to snack on before or after the big meal and it’s also great to whip up for drop-in visitors through-out the holiday season.

Today, I’m sharing a super simple cranberry sauce. Because, what is Thanksgiving without that tart cranberry goodness?

Now, how many of you grew up with that jellied cranberry sauce from the can, complete with the ridges? I’m waiving my hand over here. I loved that stuff, and still do. But that hasn’t stopped me with playing around with other cranberry sauce recipes over the years. And this year I have a sauce that is so easy and only requires 4 ingredients.

That’s right, 4!

This cranberry sauce is elevated with the flavor from both the zest and juice of an orange, making a delicious and elegant side for your holiday meal. It also makes a delicious spread on a sandwich featuring some of those delicious leftovers.

3 Ingredient Cranberry-Orange Sauce

Ingredients:

1 Pound fresh or frozen cranberries (not dried)
3/4 Cup + 1 Tbsp sugar
1/2 Cup water
1 Orange, zested and juiced
Pinch of salt

Directions:

Combine water, sugar, and orange juice in a sauce pan over high heat. Bring mixture to a boil then add cranberries, salt and orange zest, stir to combine and reduce to a simmer. Allow mixture to simmer, until most of the skins have burst (about 10 to 15 minutes) and remove from heat. Stir and transfer to serving dish. Cover and chill until ready to serve.

*Can be made in advanced and stored in the refrigerator for 3-4 days.

Recipe source: A Lynsey original

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Fruit

Ingredients

Instructions

Notes

Nutrition Information:

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Ingredients

Instructions

Notes

Nutrition Information:

Did you make this recipe?

Ingredients

Instructions

Notes

Nutrition Information:

Did you make this recipe?

Ingredients

Instructions

Notes

Nutrition Information:

Did you make this recipe?

Ingredients

Instructions

Notes

Did you make this recipe?

Ingredients

Biscuits-

Berries:

Whipped cream:

Instructions

For the biscuits:

For the strawberries:

For the whipped cream:

To assemble:

Notes

Nutrition Information:

Did you make this recipe?

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