Meatless Monday

Grasshopper Milkshake

March 10, 2015 by Lynsey Leave a Comment

It’s that time of year when green is the theme. We’re over winter, ready for the flowers to start blooming and the greener than green grass to take over the lawns. Needless to say there’s a certain holiday right around the corner that is the epitome of spring; shamrocks, all things green and colorful rainbows.

Another thing that starts to take on that hue is food. One thing in particular this time of year is a shake from a certain fast food restaurant. You know the one. The infamous shamrock shake. Every year I see that shake advertised. But, to be honest, I’ve never had one. I know, the shock! The horror. I have, however, heard enough about them to know they are a mint milkshake that is tinted green.

Since I was a child I have loved the combination of mint and chocolate, and one of my all time favorite ice creams is mint chocolate chip. I’ve passed this obsession to my little guy too, Tucker is a fan of anything and everything mint chocolate. I decided I wanted to jump on the green milkshake bandwagon. But, in doing so, I decided to go one step further with my mint milkshake endeavor and add chocolate to the mix.

This grasshopper shake…mint chocolate chip milkshake, shamrock shake…whatever you want to call it, combines 2 of my favorite things; my favorite color and my favorite ice cream. Inevitably, I’m also sharing this with you just in time for you to whip it up on St. Patrick’s Day!

So go ahead; whip up this minty-chocolaty milkshake and enjoy!

Grasshopper Shake

Ingredients:

4 Large scoops, about 2 cups, mint chocolate chip ice cream
1/4 Cup milk
1/4 Cup heavy whipping cream
Peppermint extract, optional
Green food coloring, optional
Chocolate syrup
Whipped cream

Directions:

Place ice cream, milk, cream, a drop or two of extract and food coloring in a blender and blend for about 30 to 45 seconds, until ingredients are combined and smooth.

Drizzle chocolate syrup around the inside of 2 glasses, if desired. Divide the milkshake evenly between the glasses. Top with whipped cream and more chocolate syrup. Serve.

Recipe source: A Lynsey Original

BTB: Homemade French Baguettes

March 3, 2015 by Lynsey Leave a Comment

What is it about a simple piece of warm bread, slathered in butter that makes an ordinary meal extraordinary? A bowl of soup on a cold day is wonderful. Now, place a plate with warm bread on the table to accompany that soup and it takes it to a whole new level. Serve warm rolls or crusty bread with a roast, mashed potatoes and gravy and oh-my-goodness. There’s just something about being able to sop up gravy and soak up soup with a piece of bread that is just so magical.

And if, and I do mean if, I’m lucky enough to have a slice or two leftover I wake up, warm it up, schmear some butter and jelly on it and enjoy it with my morning cup of coffee. There’s truly no better way to start the day.

Before a few weeks ago, I had never made baguettes. I always picked up a loaf or two when I was at the store and just served them along side our meal. The craving for a crusty, chewy baguette hit but we were snowed/iced in. So, the time had come for me to bite the bullet and attempt to make a baguette at home.

I looked through several different recipes, but most had to have a resting time of at least 8 hours if not longer, and well, I just couldn’t wait that long. So, I finally came across a recipe for simple, homemade baguettes from Kelsey Nixon of Kelsey’s Essentials that didn’t require any extended amount of rising time. Just what I needed!

This recipe didn’t disappoint. These were just what I was looking for; a crusty outer shell with a fluffy, chewy inside. The simple ingredients came together and in no time the dough was set aside to rise. The only, somewhat, tricky part about this bread (which goes with any baguettes) is the forming process but that comes with practice. It’s a matter of folding, stretching and pinching the dough together; this process is repeated until the baguettes reach the desired length.

Forming my first baguette was a matter of trial and error, but I finally got the hang of it. Forming the second baguette was a lot easier and I had it on the pan in not time. The secret to this dough is not to overwork it! The bread is given time to rise again and then it’s time to bake. The end result is delicious and these baguettes definitely hit the spot!

Homemade French Baguettes

Ingredients:

2 Envelopes active dry yeast (1 1/2 tablespoons)
2 Tbsp honey
3 1/2 – 4 Cups all purpose flour, plus more for dusting
2 Tsp salt
Canola oil for greasing the bowl
Cornmeal for dusting the pan
3-4 Ice cubes

Directions:

Combine 1/2 cup warm water, honey and yeast in a small bowl. Stir to combine and allow yeast to proof, about 5 minutes or until it becomes foamy.

Meanwhile, combine 3 1/2 cups flour and salt in a large bowl and mix using a dough hook. Once ingredients are mixed, slowly add the yeast mixture and mix until combined. Gradually add 1 cup of warm water until dough comes together and forms a ball (you may not need all the water). If the dough is too sticky add a little more flour.

Turn dough out on a lightly floured surface and knead until soft and elastic, about 2 to 6 minutes. You want to be able to gently press the dough and it bounce back.

Form dough into a ball and place in a lightly oiled bowl. Roll dough to coat and cover with a towel. Place in a warm place and allow to rise for about 20-25 minutes, until doubled in size. Punch dough down and divide in half. Form each piece in a rectangle. Working with the long edges of the rectangle, fold each edge towards the center of the baguette and pinch the seems to seal. Fold the ends of the baguette over slightly, pinch to seal. This will keep the ends squared. Continue this process, stretching the dough slightly each time, until the baguettes are about 12 inches in length.

Dust the baking sheet with cornmeal. Place baguettes on the prepared sheet, cut half inch slits in the baguettes, cover with a towel and allow to rise about 20-25 more minutes.

Preheat oven to 450. Place one oven rack in the center, and the other on the bottom. Place a rimmed baking sheet on the bottom rack.

Once dough is risen and oven is preheated, uncover baguettes and place in the oven. Carefully pull the rimmed baking sheet out and drop the ice cubes on the tray*. Close the oven quickly and allow to bake until golden, about 15 minutes.

*If your oven has a glass window in the door, place a towel over the window before dropping the ice cubes on the tray. This will avoid any issues if any cold water or an ice cube falls on the door.

*Here is a video tutorial on how to fold the baguette.

Recipe source: Kelsey Nixon via Cooking Channel TV

Dutch Baby Pancake

February 17, 2015 by Lynsey Leave a Comment

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

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

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

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

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

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

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

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

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

Dutch Baby Pancake

Ingredients:

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

Directions:

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

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

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

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

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

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

Recipe source: Slightly adapted from Foodie Crush

Brussels Sprout Slaw

January 19, 2015 by Lynsey Leave a Comment

Brussels sprouts are one of those vegetables that always have and still do get a bad wrap. It seems like most people cringe at the thought, let alone the sound of the poor little vegetable. They are truly a under appreciated and vegetable that isn’t eaten enough. I think cabbage is a close second.

In our home, the meager sprout feels big love. Sprouts are actually one of my favorite veggies and a staple that I love to always have on hand. There’s so much you can do with them; roast, steam, saute, baked dishes and they even make perfect bases for salads and slaws. The options are endless.

Let’s focus on the slaw for a second. Are you a fan of coleslaw? Well, I’ve long been a lover of coleslaw. Homemade, from a restaurant, or spruced-up store bought stuff. I’ve never been the kind to turn down coleslaw when it’s available. It is a perfect side on those spring and summer days and it’s just light and refreshing.

I love playing around with different bases for slaw; I love all the veggies that are out there and all the colors, flavors and textures that bring to the table. I’d have to say one of my favorite veggies to use in slaw is the simple, Brussels sprout. It gives you the texture and color of cabbage but adds a little different flavor that I’m obsessed with.

I’d been eyeing this slaw recipe from Damaris Phillips for quite some time, I was just looking for any excuse to whip it up. Thanksgiving came and went, along with Christmas and then New Year’s rolled around. No new year’s meal is complete without something green…gotta bring in that money! So, it didn’t take me 2 seconds to figure out what that something green would be this year!

Boy, was it worth the wait. This slaw is amazing! It’s refreshing, light and filling. And the flavors. Oh man! The sprouts really shine, but that vinaigrette really adds a burst of fresh and bright flavor. It’s creamy, tangy, sweet with a hint of tartness. The shredded Brussels sprouts are tossed in the vinaigrette and then the slaw gets a topping of delicious toasted pecans and sweet and tart pomegranates. It’s chilled for a few hours, allowing the flavors to meld and then it’s ready to go.

This was the perfect addition to our new year’s meal, it paired perfectly with the salty ham, black eyed peas and buttery cornbread. I know this slaw will make several appearances out cookouts this summer. It’s easy, portable and it’s even better if it’s made ahead of time so the flavors can really develop.

Brussels Sprout Slaw

Ingredients:

1/2 Cup pecans
1 1/2 Lbs brussels sprouts, trimmed
4 Tbsp mayonnaise
2 Tbsp Greek yogurt
3 Tbsp dijon mustard
2 Tbsp honey
6 Tbsp vegetable oil
1 Tsp grated orange zest
1/4 Cup apple cider vinegar
2 Tbsp ornage juice
Kosher salt and freshly ground pepper, to taste
1/4 Cup pomegranate seeds

Directions:

Preheat oven to 375. Place the pecans in a single layer on a baking sheet. Bake until golden brown, about 6-8 minutes. Let cool, then coarsely chop. Set aside.

Using a large holed box grater, a sharp knife or a food processor fitted with a shredding attachment, shred the brussels sprouts.

In a large bowl combine mayonnaise, yogurt, mustard, honey, vegetable oil and orange zest and whisk to combine. Whisk in the vinegar and orange until smooth. Add the brussels sprouts to the vinaigrette and toss to combine. Season with salt and pepper, taste and adjust seasoning if needed. Transfer the slaw to a serving dish and sprinkle the pecans and pomegranate seeds over the top of the slaw. Cover and refrigerate for 2 to 4 hours.

Recipe source: barely adapted from Damaris Phillips via Food Network

Creamy, Quick Shells and Cheese

January 5, 2015 by Lynsey Leave a Comment

What do you want to eat? A question that we think to ourselves or ask others every. single. day. There are an infinite amount of responses that can follow that simple question. At my house, I can guarantee I will hear “macaroni and cheese” at least 5 to 6 times a week.

What is it that is so intoxicating about shells covered in gooey, creamy cheese? The addiction starts when we’re kids and never goes away. It quickly goes from a quick, easy meal that your mom could through together in no-time to a comfort food and best friend for years to come.

Mac and cheese is one of those foods that’s always there for you, no matter what goes on in your life. Whether it’s just needing to take a time out and reflect on the simpler times (like childhood) or overcoming something not so great that happened that day. Had a bad day at work? Trouble in a relationship? Kiddos not listening to you? Smooth it over and settle down with a big helping of macaroni and cheese.

Mac and cheese has been a staple in my life for as long as I can remember. For the longest time I grew up on the stuff from the blue box…and I loved it. I still do have a soft spot for it, to be honest. But, you know me and you know I like to make my own version at home if at all possible.

Since my little guy has been stuck on the creamy, instant shells and cheese for quite sometime, I decided it was due time to see if I could replicate it at home…or buy stock in Velveeta! So, I perused several recipes before coming across one from Ree Drummond, The Pioneer Woman, that was titled quick shells and cheese. I read through the recipe, looked at the pictures and knew this could be the one. She had never steered me wrong before, so I knew she wouldn’t start now

This recipe consists of simple ingredients that are pantry staples. The cheese sauce comes together in the time in takes the pasta to cook. There’s no process of making a roux, just warm up some milk and melt butter and add cheese and heat long enough to melt. Once the sauce is done, the noodles are done and they get tossed in that golden pond of cheesy goodness.

This is everything I imagined it would be, and so much more. It’s just like the packaged Velveeta shells and cheese; the pasta has the perfect bite, the cheese is smooth, creamy and pure perfection. So, the next time your kiddo or you get a craving for some mac and cheese, ditch the boxed stuff and try your hand at these quick shells and cheese.

Creamy, Quick Shells and Cheese

Ingredients:

1 lb. mini pasta shells
2 Cups whole milk
1 Tbsp butter
1 1/2 Cups shredded cheddar-jack*
1/2 Cup shredded American cheese*
8 Oz Velveeta cheese, cut into cubes
1/2 Tsp black pepper
1/4-1/2 Tsp salt
1/2 Tsp mustard powder

Directions:

Bring a large pot of water to a boil and season liberally with salt. Add pasta and cook according to package instructions.

Meanwhile, combine the milk and butter in a large saucepan and place over medium heat. Once the milk is heated and butter is melted add the cheeses and stir until melted. Add the pepper, salt and mustard powder and stir to combine.

Drain the pasta then add to the cheese mixture and stir until pasta is coated. Serve immediately.

*You can use any mixture of cheeses you have on hand, or that are on sale. Just make sure you use Velveeta along with the shredded cheeses.

Recipe source: barely adapted The Pioneer Woman, via Food Network

Pumpkin Cream Cheese Crescents with Maple Glaze

November 10, 2014 by Lynsey Leave a Comment

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

Maple Pumpkin Buttermilk Biscuits

October 13, 2014 by Lynsey Leave a Comment

I’m a bread lover, so me telling you that biscuits…or any type of bread for the matter, are an absolute favorite of mine. There’s nothing much better than a flaky biscuit straight from the oven that’s been schmeared with a little butter and perhaps a dab of jam. Give me that any day of the week and I’ll be one happy camper.

Another thing I’m infatuated with. Pumpkin. Yes, I know, shocker again. I’m a pumpkin-aholic and when this time of year rolls around I’m chomping at the bit for all things pumpkin. And, I think it’s safe to say that I’m in pretty good company with about 99.9% of the U.S. feeling the exact same way.

So, pumpkin fans rejoice. You can now have your beloved pumpkin in a delicious, flaky biscuit. Ahhhh. I know, right?

A perfectly golden, slightly rustic orange tinted biscuit with hints of maple syrup, pumpkin pie spice and a little heat from a pinch of cayenne pepper. It’s baked to perfection then topped with more maple goodness in the form of maple butter.

Now, you could stop there and be completely happy with this almost dessert-like biscuit. It’s amazing and the perfect taste of fall. Or, you could amp up the pumpkin flavor by adding a generous helping of homemade, whipped pumpkin butter and melt at the taste of pure delight.

However you decide to enjoy these, just make sure these hit your breakfast table ASAP!

Maple Pumpkin Buttermilk Biscuits

Ingredients:

9 Oz (about 2 cups) all purpose flour
2 1/2 Tsp baking soda
1/2 Tsp salt

3/4 Tsp pumpkin pie spice
Pinch cayenne pepper
5 Tbsp chilled unsalted butter, cut into small cubes
1/3 Cup buttermilk
3/4 Cup canned pumpkin puree
3 Tbsp maple syrup

For the glaze-
2 Tbsp unsalted butter
2 Tbsp maple syrup

Directions:

Preheat oven to 400.

Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray. Set asdie.

Combine flour, baking powder, pumpkin pie spice, cayenne, and salt and whisk to combine. Add butter and using a pastry blender or 2 knives cut in until the mixture resembles coarse meal. Place in refrigerator and allow to chill for about 10 minutes.

In a medium bowl combine buttermilk and maple syrup and whisk to combine. Add the pumpkin puree and stir until just incorporated. Add the buttermilk mixture to the flour mixture and stir until moist.

Transfer dough out onto a lightly floured surface, roll to coat. Knead lightly about 4 times. Roll the dough into a 9×5 rectangle that is approximately 1/2 an inch in thickness. Fold dough crosswise into thirds. Reroll the dough into another 9×5 rectangle that is about 1/2 an inch thick. Dust the top of the dough with flour. Fold dough crosswise into thirds and gently roll or pat to 3/4 inch thick. Using a 1 3/4 round biscuit cutter, cut biscuits by pressing straight down through the dough, being sure not to twist the cutter. Transfer to the prepared baking sheet.

Place in preheated oven and bake for 14 minutes, or until golden brown. Remove from oven and immediately brush with maple butter. Allow to cool slightly then serve.

For the maple butter-
Place butter in a small saucepan over medium heat. Once the butter has melted add the maple syrup, bring to a boil then reduce to a simmer. Allow mixture to simmer about 2 minutes, remove from heat and brush the biscuit tops.

Recipe source: barely adapted from Cooking Light

Homemade Mocha-Coconut Frappuccino…A.K.A Mochanut Frappuccino

September 16, 2014 by Lynsey Leave a Comment

Coffee. It’s the go juice that gets me up and running every. single. morning. I don’t know what I’d do without the stuff. And honestly, I don’t even want to thing about it.

Coffee has been running through my veins since I was little. Although, it wasn’t nearly the strength I fill my cup with these days. Used to, after napping, my MaMaw would always wake up and have her afternoon coffee along with a cookie or two. Sometimes friends would come and join her for a cup or two, and sit and fellowship around her avocado green kitchen table. On the days I was there she would fix me my very own cup of “special” coffee. Which in the end ended up being milk, sugar and a splash of coffee…just enough to color the milk.

As time has progressed my love of coffee has grown immensely, as well as the ratio of milk or cream to coffee. It’s definitely more coffee and less milk nowadays. Most of the time I drink my coffee strongly brewed with a little half and half and a sprinkle of sugar. But, there are times when I need a little more excitement…or an afternoon pick-me-up. Or both.

When those times come, a Starbucks run is completely and utterly necessary. Necessary for my sanity and the safety of everyone around. Well, maybe it’s not that serious, but let’s not leave things to chance.

But if I ran to Starbucks every time I needed a pick-me-up, I would be 500 pounds and my bank account would be in the red…in a big way. So, in order to save my waist and wallet creating fun, exciting and flavorful coffees at home hasn’t only become a must but is incredibly fun!

What’s more fun than an coffee, a splash of milk, and ice all thrown in the blender and blended until a smooth, delicious iced coffee forms? Well, only one thing could make it better. Making it a flavored frozen coffee and adding all of your favorite flavors to create a one of a kind treat.

This time around I was thinking coconut. Or wait, what about chocolate. Or even better, what about toasted coconut and chocolate married together and added strongly brewed coffee? The coffee gods would definitely be smiling on me with this concoction. And honestly, I was pretty proud of myself too!

So the mad coffee scientist in me headed to the kitchen to make my dreams come true. I combined coconut milk to give it a smooth creamy texture, as well as another dose of coconut flavor. To that I added toasted coconut. I love coconut in it’s original state, but there’s something about toasted coconut that sends me over the moon. Then some dark chocolate, because well, chocolate makes everything better. Right? I added the coffee, coconut extract (which you could totally omit if you think I’m going coconut overboard…but I promise you’ll want that extra dash of flavor) and ice. Then I blended it to pure frapp perfection.

I honestly couldn’t wait till I poured it in a cup to taste. I got a spoon and instantly had to sample this drink. I was in heave. Frapp heaven to be exact. It was everything I wanted it to be and more. Bold coffee flavor with hints of chocolate and full of coconut flavor. To really give it that coffee house finish I topped it with whipped cream, chocolate drizzle and toasted coconut.

With one sip of this mochanut frapp you’ll be sent into pure bliss. This frapp is so good that you’ll make this every morning, afternoon and night…and any other time you can find an excuse to blend one up. Even better is you won’t be paying 6.00 or more a pop, so you won’t have to worry about depleting your life savings. And…this one is a tiny bit easier on the ol’ waistline too!

So what are you waiting for? Bring on the frapps. The mochanut frapps!

Homemade Mocha-Coconut Frappuccino…A.K.A Mochanut Frappuccino

Ingredients:

1/2 Cup coconut milk
3 Tbsp toasted coconut
2 Tbsp dark chocolate chips
1/8 Tsp coconut extract
1 Cup strongly brewed coffee
Sugar, to taste, if desired
1/2 Cup coffee ice cubes
1/2 Cup regular ice cubes

For serving-
chocolate sauce
whipped cream
additional toasted coconut

Directions:

Combine all ingredients in a blender and blend until incorporated and ice is very fine. Taste, adjust milk, chocolate or other flavors if needed. If more ice is needed, add and blend.

Pour in glass and top with whipped cream, chocolate sauce and garnish with toasted coconut.

Recipe source: A Lynsey Original

Caramelized Banana Stuffed Biscuit Waffles

September 9, 2014 by Lynsey Leave a Comment

My two guys are obsessed with bananas. Spencer has a banana every morning and Tucker has at least one a day, if not more. They are obsessed, so any time I’m able to sneak a few away in order to experiment I take full advantage! It’s not that they don’t like what I make with them, it’s that they eat them so fast that I can’t get around to making something before they disappear.

This recipes was one of those times where I was able to snag a few bananas from their stash! When I was preparing for #waffleweek2014, I knew I had to make at least one recipe involving apples. I’ve already make brown butter banana waffles, which are amazing! So this time I wanted to do a little something different. Something not only to highlight bananas, but also to help give parents a quick and kid pleasing option for breakfast on those crazy mornings before heading out to school.

Then it came to me. Banana stuffed biscuit waffles! But not just plain ol’ bananas…although that would probably be pretty good too! These are filled with bananas that have been tossed in brown sugar and a tiny pinch of cinnamon! How good does that sound?

The waffles aren’t made of traditional waffle batter. Actually there’s not even a reason to get out any mixing bowls, whisks or measuring spoons. I’m serious! These waffles are made out of butter, flaky canned biscuits. In a matter of about 30 seconds, the time it takes to pull the can out of the fridge and open it, your half way to making these delicious stuffed waffles.

I used the Pillsbury Grands butter biscuits, and just cut the uncooked biscuit in half then spooned some of the brown sugar bananas in the center. I placed the other half of the biscuit on top of the banana mixture, sealed it and dropped it on the waffle maker. That’s it. It about three minutes you’ve got a delicious, butter biscuit waffle that’s filled with caramelized bananas. How perfect is that for a quick breakfast.

It’s even ideal for breakfast on the go. The entire waffle is filled, sealed and cooked making it perfectly portable and easy for the kids to enjoy on the ride to school. The next time you’re in a time crunch, forget the microwave biscuits and make these stuffed biscuit waffles. From start to finish, all you need is 15 minutes!

Caramelized Banana Stuffed Biscuit Waffles

Ingredients:

1 Can Pillsbury Grands butter biscuits
2 Bananas, quartered lengthwise and sliced
4 Tbsp brown sugar
Pinch cinnamon
Non-stick cooking spray, for the waffle iron

Directions:

Preheat waffle iron.

Place bananas, brown sugar and cinnamon in a bowl and toss to coat. Set aside.

Cut each of the biscuits in half, lengthwise. Spoon a heaping tablespoon of the bananas in the center of half of the biscuits. Top each of the filled biscuits with the other half, press to seal the edges.

Spray the preheated waffle iron with non-stick cooking spray. Place 2 to 3 biscuits on the iron, depending on the size of the iron, close gently but do not press down. Allow to cook for 3-4 minutes, until biscuits are cooked through and golden brown. Carefully remove, allow to cool for 2-3 minutes and serve.

To serve-
Enjoy plain, with a dusting of powdered sugar, syrup, melted peanut butter, drizzled chocolate or banana slices.

Recipe source: A Lynsey Original

SRC: Banana Cream Cheese Muffins

August 25, 2014 by Lynsey 15 Comments

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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