Meatless Monday

The Best Blueberry Lemonade

July 8, 2014 by Lynsey Leave a Comment

It’s July! So what does that mean? Well, a couple of things actually. First, it’s national blueberry month. Woohoo! Who doesn’t love a handful of fresh, juicy and sweet blueberries? Of course they deserve their own month! Secondly, it’s July which mean we are smack dab in the middle of summer and the heat from the hot summer sun.

How do you beat the heat? I can’t think of anything better than sipping on a big ol’ glass of tart and sweet lemonade. There’s just something about a tall glass of it that is so refreshing. Tucker loves lemonade, but if you asked him if plain lemonade could get any better he’d say yes. How? Well, while he loves the basic stuff he gets ecstatic about flavored lemonade. Pink lemonade, strawberry and yes, blueberry too.

So in honor of summer and national blueberry month I decided to make a batch of homemade blueberry lemonade. You should have seen his face when I told him, it was like his face on Christmas morning. He couldn’t wait, and of course, he was right by my side throughout the whole process. He poured, stirred, mashed and strained. Oh, and yes, he had the most important job as well, the taste test. Needless to say it passed with flying colors.

This lemonade is deliciously perfect. It’s packed with blueberry flavor thanks to the blueberry infused simply syrup, the blueberry puree and the fresh squeezed lemon juice with the pulp and all. It’s sweet and perfectly tart. Everything anyone (especially my little guy) could want in a glass of ice cold lemonade.

This lemonade is the perfect beverage to sip on while beating the heat on a hot summer day, during a cookout, or by the pool. While it’s perfect as is, it can be made special for adults by adding a splash or two of vodka…blueberry or lemon vodka would go perfectly. To make it a little fizzy, add a splash of soda water and you’ll have the ultimate summer cocktail.

The BEST Blueberry Lemonade

Ingredients:

The simple syrup-
1 Cup water
1/2 Cup + 1 Tbsp sugar
1/2 Cup blueberries
Rind of one lemon

Blueberry puree-
1 Cup blueberries
1/2 Cup water
1 Tsp sugar

Lemonade-
Zest of one lemon
1 Cup fresh squeezed lemon juice
1 Cup water
1/2 Cup sugar

Optional-
Vodka-plain, blueberry or lemon
Soda water

Directions:

For the simple syrup-

Place water, sugar and blueberries in a medium saucepan and place over medium heat bring to a simmer. Reduce, stirring gradually and gently pressing the blueberries to smash them, until the sugar is dissolved, about 5 minutes. Once the sugar is dissolved, remove from heat and add the lemon rind and allow set for 5 minutes, or until completing the puree and lemonade portions. Strain the syrup through a sieve and discard the blueberries and lemon rind.

For the puree-

Combine water, blueberries and sugar in a blender and blend until mixture is pureed, about 30 seconds.

For the lemonade-

Pour the blueberry puree in a large pitcher and add the lemon zest, lemon juice, water and sugar and stir to combine. Add the simple syrup and stir to combine. Place in the refrigerator and chill until ready to serve.

To serve-
Fill a glass or mason jar with ice and 1/4 cup frozen blueberries, pour the lemonade over the ice. Garnish with a lemon slice and serve. For adults, add 1/2-1 ounce of vodka and a splash of soda water.

Recipe source: A Lynsey original

Creamy Potato Salad

June 3, 2014 by Lynsey Leave a Comment

We’ve hit our first of many 90 degree days. Hello heat, humidity…hello summer. I know we haven’t made it to the first “official” day of summer, but I believe it’s safe to say summer is here. The heat is here, pools are opened up and kids are out of school. This also means it’s cookout season. Grills are being dusted off and fired up, roaring to cook steaks, burgers, chops and much more.

For me, planning the entree isn’t the hard part; it’s the sides that give me fits. I feel like I have a nice variety in the entree realm, but the sides are a different story. I feel like I get in a rut; I make the same few things over and over again and try to rotate them in such a way that the family doesn’t get burned out. Does anyone feel my pain?

One thing to keep in mind is keep the sides simple. I know I don’t want to be in the house prepping and assembling the side dishes while everyone else is out visiting and enjoying the summer sun. I am always on the lookout for dishes that can be assembled quickly, or even better, ahead of time. This will require very little time in the kitchen, away from your guests. Cool dishes are also a plus, especially on a hot summer day.

One popular side that comes to mind that fits all my summer side requirements is potato salad. It’s quick, requires very little prep time (especially once the taters are boiled) and can be made earlier in the day or even the day before. My MaMaw always made the best potato salad and to this day I still use her recipe; a little mayo, a little mustard, both dill and sweet pickles, a little onions and some hard boiled eggs. It was creamy, tangy, a little sweet, a little salty and had a lot of textures running throughout the dish. Simply, it’s delicious.

Just because hers is my go to recipe doesn’t mean I don’t like to try new ones that catch my attention. And when I came across a recipe for Creamy Potato Salad in the latest issue of Food Network Magazine, I quickly skimmed over the ingredients and knew that I needed to try it. A little mayo, sour cream, cider vinegar, dill and chives. Oh yes. My mouth was watering just reading the ingredient list. So when we were asked to bring a side to a friends Memorial Day cookout it was no question, I knew I was making this potato salad.

It came together in no time. I was able to assemble it early the morning of, so the flavors were able to meld together and really develop before we headed out for the day. By the time we started making our plates the flavors had really come together and each bite was bursting with flavor. The potato salad was creamy with chunks of potatoes along with a little tang from the cider vinegar, and a little crunch from the celery, the dill and chives were running throughout and the flavors were obvious in each bite. This was a perfect side to go along with the delicious smoked ribs we had, and would be an ideal side at your next cookout.

Creamy Potato Salad

Ingredients:

2 1/2 Pounds new potatoes, quartered
3 Tbsp cider vinegar, divided
1/2 Tsp Kosher salt
1/2 Cup mayonnaise
1/2 Cup sour cream
1 Tsp sugar
1 Cup chopped celery
3 Hard boiled eggs, peeled and chopped
1/4 Cup chopped chives
1/4 Cup chopped dill
Salt and pepper, to taste

Directions:

Boil potatoes for about 20 minutes, until tender. Drain the potatoes, transfer to a large bowl and toss with 1 tablespoon of cider vinegar and Kosher salt. Allow to sit until cooled.

Meanwhile, combine mayonnaise, sour cream and sugar and stir to combine. Pour over the cooled potatoes and toss to coat. Add the celery, eggs, chives, and dill and gently toss to combine. Taste, add salt and pepper if desired.

Serve immediately or cover and refrigerate until ready to serve.

Recipe source: Food Network Magazine, June 2014

SRC:Mixed Berry Smoothie

May 26, 2014 by Lynsey 13 Comments

I am a sucker for smoothies. I love that they are super quick and easy to assemble, and that they are the perfect snack or meal to have in your hand on the way out the door. They are easily customizable and something delicious can be made from pretty much any ingredients you have on hand.

Along with being packed with a variety of fruit, smoothies can also be a great way to get those veggie servings too. Adding spinach or kale is a great way to amp up the veggie power and, honestly, it doesn’t alter the taste of that delicious smoothie. Combine some berries, yogurt, even a bit of protein powder and then toss in some of the green stuff and you’ll have a nutritious and filling meal or afternoon pick-me-up.

So when I came across this berry smoothie from Turnips 2 Tangerines, I knew I had to make it. But, the decision didn’t come easy, I guarantee. From the Mexican coffee, Dulce De Leche Krispy Treats, to the cinnamon swirl bread and let’s not forget about the sour dough blueberry muffins my mouth was watering, to say the least. But, since I’m always looking for quick and easy snacks and meals both for myself and my little guy, I knew I had to make this smoothie.

And can I just say I’m so glad I did. This smoothie hit the spot, and I’m not sure who was more excited about it, me or Tucker. It was sweet, tart, and filling. I also added a handful of spinach for a little more nutrients, but it didn’t affect the flavor or texture of the smoothie. We’ve had this particular smoothie several times since I first made it and I’m sure we’ll have it several more!

Mixed Berry Smoothie

Ingredients:
2 Cups frozen mixed berries, I used blackberries, blueberries, raspberries and strawberries
1 Cup Greek yogurt, plain or flavored
1 Cup apple juice
1/2 Cup loosely packed spinach
Protein powder, if desired
Honey, if desired

Directions:

Combine berries, yogurt, juice, spinach and protein powder in the blender. Pulse until all ingredients are incorporated and mixture is smooth. Taste, add honey if desired and serve.

Recipe source: barely adapted from Turnips 2 Tangerines

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SRC: Sally Lunn Batter Bread

April 28, 2014 by Lynsey 13 Comments

I am a bread loving, carb craving fool. The more fluffy the bread the better. What puts it over the top? Well, warm bread schmeard with a dab of good butter. There’s nothing better in my book. I love bread of all kinds, but I’m a sucker for homemade. The stuff that is buttery, slightly sweet, and oh-so-fluffy. Who is with me?

One person that’s with me for sure is Renee, of Kudo’s Kitchen by Renee, my assignment for this month’s Secret Recipe Club Renee is fun, full of life and energy and that all comes through no only in the look of her blog but in her stories she tells. She is a fun-loving wife, mom (to two grown sons as well as a few fur babies), cook, baker, blogger and artist. Her passion is being in the kitchen, art and blogging which is evident in her blog. She loves trying new recipes, and always has. Her blog is a combination of a variety of foods; quick fix snacks and appetizers, main courses, delicious desserts, breads, and a various array of other items. If you are in need of some yummy recipes, beautiful artwork, stories of animals, or just something to brighten up your day you must head over to her blog and have a browse!

But, back to this bread. Renee deemed this bread as her best friend. Calling this bread “one yeasty chick that has it all going on”. All I did was see the picture and read the title and I was sold, her description of the bread was only bonus points for my yeast loving, bread craving self. It wasn’t a second later that I was in the kitchen whipping up a batch of this amazing looking bread. And folks, can I just tell you that Renee was right on all accounts. This bread is amazing and will definitely be scarfed up the moment it comes from the oven!

Enjoyed fresh from the oven it’s out of this world. Heated with a smidge of butter, delicious. Used to make French toast (or even stuffed French toast)- Shut The Front Door! Oh my goodness, no matter how you use this bread, just be sure you make some and keep this recipe in your back pocket when you need an amazing and fail-proof buttery bread.

Sally Lunn Batter Bread

Ingredients:

1 package (2 1/4 teaspoons) yeast
1/2 Cup warm water
Small pinch sugar
1 Cup warm milk
1/2 Cup (1 stick) unsalted butter, softened
1/4 Cup sugar
2 Tsp salt
3 Eggs
5 1/2-6 Cups flour

Directions:

Combine yeast, warm water and sugar in a small bowl and allow the yeast to proof, about 5 minutes.

Meanwhile, combine milk, butter, sugar, salt and eggs in a large mixing bowl. Using a wooden spoon, or the paddle attachment of an electric mixer, mix to combine the ingredients. If using an electric mixer, switch to the dough hook. Add the yeast mixture along with 3 cups of flour and mix to combine. Slowly add the remaining flour, half a cup at a time, and continue kneading until the mixture is soft and not sticky. Once that consistency is reached, knead for an additional minute. Remove to a large, well oiled bowl, turning the dough to coat and cover with a towel. Allow to rise in a warm place for an hour, until doubled in size.

Once the dough has doubled in size, punch down and knead a few times and transfer to a tube pan that has been coated in non-stick cooking spray. Place the dough, evenly in the prepared pan. Cover and allow to rise another hour, until doubled in size.

Preheat oven to 400 degrees. Place the pan with the risen dough in the preheated oven and bake for 25-30 minutes, or until the bread sounds hollow when tapped. Allow to cool completely on a wire rack.

Recipe source: Kudo’s Kitchen by Renee, originally from Taste of Home:Recipes Across America

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Browned Butter Mashed Potatoes

April 22, 2014 by Lynsey Leave a Comment

If you’ve been reading for any length of time now, then you know that I’m ~~slightly~~ obsessed with brown butter. It’s one of my favorite things to cook with. If something tastes good with plain butter, then brown butter will make it even better…and that’s a fact! Well, in my opinion at least.

While I love using brown butter in sweets; I just think it adds another layer of flavor and a slight nuttiness. I enjoy it just as much in savory dishes. It lends a slightly different flavor to a recipe, giving it that slight change you just might be looking for.

Mashed potatoes are a classic, and hands down, one of my favorite sides. I love dressing them up by adding cheese, sour cream, bacon and various other add-ins; but sometimes classic, buttery mashed potatoes are just what the doctor ordered. There’s just something so comforting, so satisfying about creamy, buttery mashed potatoes. Don’t you agree?

But what about jazzing them up just a bit. No crazy add-ins, just my tweaking the butter just a little bit. And when I say tweak I mean make browned butter. Sign me up and count me in. I was sold from the words browned butter!

Deb Perelman, over at Smitten Kitchen, is a genius when it comes to taking the classics and updating them just a bit with clever, yet simple ingredients. And she’s done that with various recipes in her cookbook; she takes basic ingredients that are typically pantry staples and makes delicious meals for her and her family. And these browned butter mashed potatoes are one of the delicious recipes you’ll find in her book.

Something so simple but so delicious. Brown butter plus mashed potatoes is a match made in heaven. I’m not sure why I haven’t thought of this before, but I’m glad she did and I’m so glad I made them. Next time you need mashed potatoes, take a minute longer to make browned butter to add to them. You’ll love them and you’ll never look at mashed potatoes the same again!

Browned Butter Mashed Potatoes

Ingredients:

2 Lbs Yukon Gold potatoes
8 Tbsp (1 stick) unsalted butter
1 Cup buttermilk
1-2 Tsp salt
Freshly ground black pepper, to taste

Directions:

Place the potatoes in a large pot and cover with cold water. Place over high heat and bring to a boil. Once a roaring boil is reached, reduce heat to medium and allow to simmer for 20-30 minutes, until potatoes are fork tender. Remove from heat, drain and wipe the potatoes to dry. Once the potatoes are cool enough to handle, remove the skin (if desired). Run through a food mill, potato ricer or mash with a potato masher.

For the browned butter-
Meanwhile, place the butter in a small saucepan and place over medium-low heat. Once the butter has melted, it will begin to crackle. Swirl the butter around the pan and leave over the heat allowing to cook and brown. Swirl occasionally until the butter is brown and fragrant. Remove from heat.

Transfer the potatoes to a large bowl and add the browned butter and buttermilk and mix to combine. Add salt and pepper, stir to incorporate. Taste, adjust seasonings, if needed. Serve immediately.

Recipe source: The Smitten Kitchen Cookbook

Potato Rolls

March 24, 2014 by Lynsey Leave a Comment

So I have to start out by saying sorry. I know I was MIA last week here on the blog,
facebook, twitter, and instagram and really the only excuse I have is that I was taking a little time off. I’ve been on the go the past several weeks and I’ve really been enjoying some much needed quality time with my little man and the rest of my family. So in the midst of all the going and quality time the blog and social media got placed on the back burner. But I’m back and happy to be here. For those of you who are flustered, I’m sorry, and for those of you who have been patiently awaiting the next post, thank you!

I love cooking, experimenting and trying new recipes. I love the entire process of preparing meals. I also enjoy taking pictures of delicious food and sharing them with all of you. But there are times that it seems to take all of my time and energy leaving none for my family. I want to continue loving to cook, taking pictures and sharing tons of delicious recipes with you, so in order to avoid burnout sometimes a break is needed. That’s not to say that during those breaks cooking isn’t happening; because it is. We still have to eat, I still want to cook, and I still take pictures so I can share with all of you. But I want to make sure I stay fresh, interesting and that my passion for cooking and telling you about it still comes through. So, last week was a simple break.

So for those of you who are still with me, I have a delicious recipe to share with you today! Potato rolls have always been a favorite of mine. Anytime my mom cooked a big meal I always started eyeing the counters and drawers for that big bag of deliciously fluffy and buttery rolls to go along with our meal. Whenever I finally spotted them my heart just fluttered with happiness. To this day I’m still filled with excitement when we go visit my parents and I spot a bag of those infamous rolls. I just love them.

It seems though, they they are easier found in my small hometown than they are in the larger city I live in now. A few weeks ago I got a major craving for that potato roll goodness so I ran to my grocery store of choice, went to the bread isle and scoured it up and down and to my dismay there was no potato roll to be found. My heart sank. So I went to another store, then another before finally giving up on my search.

Although my search had ended my craving hadn’t. So, I did the next best thing. Did a quick recipe search, ensured I had everything I needed and headed home to start making the rolls. I don’t know why the though of making my own potato rolls hadn’t entered my mind before; I mean I love making breads and my own rolls but I had never thought about these potato rolls. I guess I thought I needed a special flour or something. But to my surprise, it just calls for basic flour!

So, if it just calls for basic flour what makes them a potato roll? Well, it calls for an actual potato to go in the dough. Yes, just microwave a potato, peel it and mash it and then add it to the dough. Believe it or not, that one little potato makes all the difference in the world.

These rolls are amazing. And I must warn you, if you make these prepare to be addicted, because they are that good. They are slightly sweeter than traditional bread and little more doughy than what you may be accustomed to. But I believe that’s what makes these oh. so. good! This recipes makes two, 9 inch pans of rolls and I promise you’ll need to make both pans. But maybe make one for your family and stash the other pan back for yourself!

Potato Rolls

Ingredients:

1 Medium baking potato
1/2 Cup hot water
2 Large eggs, room temperature
2/3 Cup sugar, divided
2 1/4 Tsp yeast
1 Tsp salt
4 1/4- 4 1/2 Cups all purpose flour
1/2 Cup (1 stick) unsalted butter, room temperature, plus more for brushing

Directoins:

Prick the potato several times with a fork. Place in the microwave and heat on high until it’s soft and squeezes easily, about 10-15 minutes. Once the potato is cool enough to touch, remove the skin and either use a food mill, potato ricer or fork, mash it until it’s a fine consistency. This should yield about 1 cup.

Add the hot water, eggs, yeast and half the sugar to the potatoes and stir to combine. Add 2 cups of flour and salt, using a wooden spoon mix to make a dough that will be sticky. Cover the bowl with plastic wrap and set aside allowing the dough to rise until it’s doubled in volume, about 1 to 1 1/2 hours.

Add the butter and remaining sugar in to a large bowl and beat until light and fluffy. If you have a stand mixer, attach the dough hook and combine the sugar mixture along with the dough and mix on low until the dough and butter have come together, about 1 minute. If you do not have a stand mixer, then do this process by simply using your hands. Once the dough and butter have come together, slowly add the remaining flour, 1/4 a cup at a time, until the dough becomes shaggy and pulls away from the sides of the bowl. Continue the kneading process until the dough is smooth and tacky, about 3-4 minutes.

Turn the dough out onto a clean and floured surface, using your hands, knead until the dough is smooth and no longer tacky, about 1-2 minutes. If the dough is still tacky, gradually add 1/4 cup of flour. Shape the dough into a ball and place in a large, bowl that has been brushed with butter. Turn the dough to coat. Cover the bowl once more with plastic wrap and allow to rise until it has doubled in size, about 1 1/2 hours.

Generously butter 2, 9 inch round (or square) cake pans. Turn the risen dough out of the blow and pat into a 16×8 inch rectangle. Using a pizza cutter or bench scraper, divide the dough into 32 equal pieces, about an ounce each.

Form each piece into a ball by tucking the edges of the dough under and pinching the dough. Place seam-side down in the prepared pan, being sure to leave a little space between each piece of dough. Once all the rolls have been formed, cover the pans loosely with plastic wrap and allow the rolls to rise until almost to the rims of the pan, they should have more than doubled in size, about 45 minutes.

Position the rack in the center of the oven and preheat to 375.

Place the rolls in the preheated oven and bake until the center roll registers to 190, about 40 minutes. Remove the rolls and immediately brush with butter. Allow to cool in the pan for 10 minutes, then transfer to a cooling rack and either serve immediately or at room temperature.

*The dough can be made a day in advance. Once the rolls are formed and placed in the prepared pans, cover with plastic wrap and place in the refrigerator. When ready to cook, remove the rolls from the refrigerator and allow to rise for 1 1/2 hours.

Recipe source: Food Network

French Onion Soup

February 17, 2014 by Lynsey 1 Comment

Recently I became a stay at home mom. I am loving it. I now have time to enjoy my little guy. It’s been several years in the making, but we were finally able to make it happen. I’ve had so much fun the past few weeks, not only is my stress level WAY down but I’m finally becoming my old self.

I know this new roll is relatively new but in the past few weeks I’ve enjoyed endless playing with Tucker; from building forts, playing Hot Wheels, coloring, watching movies, playing trains and so on. I’ve enjoyed every. single. second of it. Along with enjoying all of my Tucker time, I’ve also been able to watch a couple of my daytime shows on a regular basis.

Before I would record them and try to catch up on them when possible, but inevitably the DVR would get full and I would have to delete a lot of them without watching because there simply wasn’t enough time. But one show in particular that I always tried to watch before deleting was The Chew. I enjoy everything about that show; it’s a good mix of conversation, crafts, everyday tips, and delicious recipes.

I’ve found myself bookmarking countless recipes from almost every episode that I wanted to try. I’ve done a few of their crafts and they were just as easy as they said. Now that I’m home I finally had the time to sift through some of the bookmarked recipes I had and figure out which one I wanted to make first. Since it’s been so cold it was only fitting to make a soup recipe, and Clinton’s French Onion Soup was calling my name.

It looked amazing on air, my mouth was literally watering. I’m here to tell you, it was just as delicious as I had imagined. I love onions, and the flavor of the onions in this soup are out of this world. The soup is so rich in flavor. It’s a few simple ingredients but they are all developed in such a way that this soup is rich, complex and delicious. The cheesy, Gruyere-Parmesan topped baguettes are not only gooey and full of flavor, they add another layer of texture to this delicious brothy soup. Whether you are a French Onion Soup fan, or someone who has never tried it before, I urge you to try this soup. You will love it!

French Onion Soup

Ingredients:

2 Pounds yellow onions, sliced
1/2 Bunch fresh Thyme, bound with kitchen twine
2 Bay leaves
1 Tsp salt
2 Tbsp unsalted butter
2 Tbsp olive oil
1 Tbsp all-purpose flour
1 Cup full-bodied red wine
4 Cups low-sodium chicken broth*
1 Cup water
1 Tsp black pepper
Pinch salt

For the croutons-
6 (1/2 inch) baguette slices
1/2 Pound grated Gruyere cheese
2 Tbsp grated Parmesan

Directions:

Place onions, thyme, bay leaves, salt, olive oil, and butter in a large, heavy stock pot and place over medium heat. Cook mixture for about 45 minutes until onions are a deep caramel color, being sure to stir the mixture often.

Once the onions have cooked down and are caramel like color, add the flour and stir to combine and cook for about 1 minute. Add the wine and stir to combine, cook for about 2 minutes. While stirring continuously add the broth, water, and black pepper. Bring the mixture to a boil then immediately reduce to a simmer. Cook the soup, uncovered about 30 minutes, stirring occasionally.

When ready to serve-
Lightly toast the baguette slices.

Preheat the broiler.

Remove bay leaves and thyme from the soup. Ladle the soup into oven-safe bowls. Place the toasted baguettes on top of each bowl of soup along with the grated gruyere and parmesan cheeses. Place in the broiler until the cheese begins to bubble and turn a light golden brown.

Serve immediately.

*To keep this recipe completely vegetarian simply substitute vegetable broth for the chicken broth.

Recipe source: The Chew

Red Velvet Cream Pancakes with Marshmallow Cream Cheese Frosting

February 10, 2014 by Lynsey 3 Comments

I am so so so excited to share these pancakes with you today. It’s a breakfast I’ve been dreaming up for quite some time and would be the perfect way to start your special someone’s day on Friday. Have you given any thought to your menu(s) for the day? Breakfast? Lunch? What about supper, are you going out or cooking something special? I know Valentine’s is on Friday, a weekday, so some extravagant breakfast that keeps you in the kitchen for several hours is definitely out of the question. But what about taking a breakfast classic, the pancake, and dressing it up for the occasion?

Still uncertain if pancakes are special enough for the occasion? Well, just hold on. How about red velvet pancakes. Getting better, right? But it gets even better. Fluffy red velvet pancakes stuffed with bits of cream cheese and instead of being topped with regular ol’ syrup, they’re topped with marshmallow cream cheese frosting. A mouthful but oh, so worth it.

Red velvet anything screams Valentine’s. Chocolate and the color red, those two things are synonymous with Valentine’s. Red velvet and pancakes. Now that’s a breakfast packed full of goodness and screams love.

These pancakes are perfectly fluffy. Dare I say, probably one of the best and more airiest pancakes I’ve put in my mouth. What’s the difference? Well, instead of adding a whole egg to the batter the egg yolk is added and then the whites are beaten and folded in at the end. Another item that lends to the airy texture is baking soda. So the addition of a little bit more baking soda than most batters along with the beaten egg whites help to create one of the best pancakes you’ll ever have. So, along with having a deliciously fluffy pancake, which is more than enough, how about making that perfect pancake a red velvet pancake? Amazing, right? Right! That perfect pancake is stuffed with bits of cream cheese which adds a tangy richness. Then once they are cooked they are piled high and topped with marshmallow cream cheese frosting.

This would make anyone’s day. So, make a mile high stack of these pancakes for your Valentine on Friday. The perfect and perfectly delicious start to the day for your special someone.

Red Velvet Cream Cheese Pancakes with Marshmallow Cream Cheese Frosting

Ingredients:

For the pancakes-
1 Cup flour
3 Tbsp sugar
1 1/2 Tbsp cocoa powder
1/2 Tsp baking powder
2 Tsp baking soda
Pinch salt
1 Egg, separated
3/4 Cup buttermilk
2 Tbsp canola oil
1 1/2 Tsp red food coloring
4 Oz cream cheese, chilled
Butter, for cooking

For the marshmallow cream cheese frosting-
2 Oz. cream cheese, room temperature
1 Cup mini marshmallows
1 Cup heavy cream
2 Tbsp powdered sugar
1-2 Tbsp milk, if needed

Directions:

For the pancakes-

Preheat oven to 200.

In a large bowl combine the flour, sugar, cocoa powder, baking soda, baking powder and salt and whisk to combine. Make a well in the center and set aside.

In a separate bowl combine the egg yolk, buttermilk and canola oil and whisk to combine.

Place the egg white in a bowl and whisk or beat on high until stiff peaks begin to form. Add a pinch of sugar and beat for an additional 30-45 seconds. Set aside.

Place a large skillet or griddle over low heat.

Pour the wet ingredients in the dry ingredients and whisk until just incorporated. Be sure not to over mix, it will make a more dense pancake, it’s okay if there are still lumps. Once the ingredients are incorporated, add the egg whites and gently fold in. Again, be sure not to over mix or the whites will deflate. Add the red food coloring and mix until just combined.

Cube the cream cheese into small cubes, add to the batter and stir to incorporate.

Place about a tablespoon of butter in the heated skillet or on the heated griddle. Once the butter has melted, pour about 1/4 cup of batter on the pan and cook until the tops start to bubble, about 2-3 minutes, then flip and cook for an additional minute to minute and a half. Transfer to a sheet tray and place in the preheated oven. Continue with remaining batter.

For the frosting-
Place the cream cheese and marshmallows in a microwave safe bowl and heat in 15 second intervals, stirring after each interval, until the marshmallows are mostly melted. Add the cream and stir to combine. Add the powdered sugar and mix. Place in the microwave and heat and additional 15-20 seconds, remove and stir. If the mixture is too thick add a little milk, half a tablespoon at a time.

Immediately top the pancakes with the frosting and serve.

Recipe source: A Lynsey Original

Golden Broccoli Gratin

January 13, 2014 by Lynsey Leave a Comment

I am a veggie girl through and through. I like veggies in all forms; raw, dipped in ranch, roasted, baked, steamed, sautéed, you name it I like it. But, I think everyone agrees that the best way to enjoy any vegetable is doused in a creamy bubbly sauce and topped with gobs of melted cheese.

Vegetables have forever gotten the short end of the stick. You never hear someone tell their kids; before you leave the table you have to finish your steak, or pizza, or hamburger. Those are always the first things to go. But the infamous words that kids for generations loathe are “you have to finish your vegetables before you _____”. Well all that comes to a holt when you serve your family a side that is swimming in warm bubbly cream and gooey cheese. Add cheese to your vegetables and you’ve instantly transformed your basic meal into a meal that is pure decadence.

This broccoli gratin will have your kids (big and little) coming back for more an more. But before you get uncomfortable with this dish because of the name, let me just clarify. The word gratin is just a fancy way of saying a dish that is topped with a crunchy breadcrumb topping made of Panko (Japanese breadcrumbs which are more coarse than our traditional breadcrumbs) as well as cheese.

This broccoli gratin is incredibly simple to make and can be assembled ahead of time, in need be. Simply blanche the broccoli and stir into a cream sauce made of flour, milk, butter, onions, and cheese. Pour in a shallow baking dish and spread into an even layer. This would be your stopping point if you were prepping it in advance. Simply wrap with plastic wrap and refrigerate. When ready to serve simply combine the melted butter, breadcrumbs and cheese, top the dish and bake. Now if you can’t get someone to eat their veggies after showing them this…well there’s no hope. But, on the brighter side there’s more for you!

Golden Broccoli Gratin

Ingredients:

2 lb broccoli
5 Tbsp unsalted butter, divided
1/4 Cup all-purpose flour
2 Cups milk
1/2 Small yellow onion, thinly sliced
1 Bay leave
1 1/2 Cups grated Gruyere cheese
1 Cup Panko breadcrumbs
1/2 Cup grated Romano cheese
1/2 Cup grated parmesan cheese
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions:

Preheat oven to 350. Spray a shallow 2 quart baking dish with non-stick cooking spray and set aside.

Fill a large bowl with ice water and set aside.

Place a large pot filled with salt water over high heat and bring to a boil. Cut the heads of broccoli from the stalks and cut the heads into small florets. Peel the stalks and thinly slice. Add the broccoli to the boiling water and cook for about 2 minutes. Immediately transfer to the ice water. Then drain well and set aside.

Place 2 tablespoons of butter in a 10 inch frying pan and place over medium heat. Once the butter has melted add the flour and stir until incorporated, about 1-2 minutes. Whisking continuously, slowly pour in the milk. Bring the mixture to a boil, reduce heat to low, and add the onion and bay leave and simmer until thickened, about 8 minutes, being sure to stir continuously. Remove the bay leaf and discard, add the Gruyere and stir until the cheese has melted. Season with salt and pepper. Gently fold in the broccoli and transfer to the prepared baking dish, being sure to spread the mixture into an even layer.

Melt the remaining 3 tablespoons of butter. Combine the melted butter, Panko, parmesan and Romano and stir to combine. Sprinkle the mixture over the broccoli and place in the preheated oven. Bake for 40-45 minutes, until bubbly and golden brown. Allow to rest for 15 minutes before serving.

Recipe source: adapted from Williams-Sonoma

Chocolate Gravy

November 5, 2013 by Lynsey Leave a Comment

The first time I was introduced to the goodness that is chocolate gravy was when I was in college. We were having a potluck at work; some people brought breakfast and others brought lunch so we were set for the day! One of the ladies walked in with a tray of biscuits and a pot of this chocolaty goodness.

You know me and chocolate, so my eyes instantly zoomed in on the pot. I was thoroughly intrigued. Was this hot chocolate, something to drink or something to serve over biscuits. My eyes were glued to that big ol’ pan. I finally got the chance to ask what it was and then the words flowed out of her mouth like music to my ears, “well, it’s chocolate gravy, of course”! That’s all I needed to hear.

I got one biscuit, opened it up and then scooped up a heafty amount of that gravy and doused my biscuit in it. I devoured it insanely fast. So then, you guessed it, I made myself another one. This time making sure to not inhale it, but to take time to enjoy it.

Ever since that first experience of chocolate gravy I’ve been hooked. But I mean, what’s not to love about a buttermilk biscuit swimming in warm, milky chocolate sauce? Sounds amazing, right? Well, it is!

So after a long span of not having chocolate gravy, I decided it was due time for chocolate gravy in my life again! Plus, Tucker (my mini me and avid lover of anything chocolate) had never had any. So I was doing him a disservice by not introducing this to him. It was beyond time to introduce this delicious, chocolate sauce to him.

So one Saturday morning I decided it was time for an indulgent, delicious breakfast. What better to serve up on a Saturday morning that homemade buttermilk biscuits, chocolate gravy, bacon and eggs? Doesn’t like that sound like a perfect southern breakfast fit for a king? I think so. So I whipped up that exact breakfast, we cozied up on the couch and ate a delicious meal watched Saturday morning cartoons!

Chocolate Gravy

Ingredients:

1/3 cup flour
2/3 Cup sugar
2 Heaping Tbso cocao powder
1 1/2 Cup milk
1/2 Tsp vanilla
1 Pat butter (about 1 tablespoon)

Directions:

Combine the flour, sugar and cocola powder in a 2 quart saucepan and whisk to combine. Add the milk and whisk.

Place pan on stove and turn heat to medium. Stir the mixture constantly until the mixture comes to a boil. Once the mixture reaches a boil remove from heat and add vanilla and butter and whisk to incorporate.

Serve with warm biscuits.

*To reheat-
place the gravy in the microwave and heat in 15 second intervals, stirring after each interval. If the gravy is too thick add a splash of milk.

Recipe source: Confections of a Foodie Bride

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