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Lynsey Lou's

Enjoying Life One Bite at a Time!

Pink Week

Raspberry Lemonade Crinkle Cookies

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Crinkle cookies have long been a favorite of so many.  Especially the chocolate version that is oh-so-popular around Christmas.  What is it about those cookies that is so enticing?  Is it the chewy, crackled cookie?  Or is it the white, powdered sugar coating?

Maybe, it’s just a combination of all the above.

But why stop with the chocolate?  Right?  Right!

So, by now you know that I’m quite the lover of lemonade.  Pink, yellow, blueberry, the list goes on and on….and on.  But why stop the lemonade love with the drink?  Let’s carry that on over to baked goods.

Like, oh, raspberry lemonade crinkle cookies.  Perfection.  Pure perfection.

These cookies are are so incredibly easy to make.  No creaming of butter and sugar, no alternating wet and dry ingredients.  Heck, you don’t even have to break out your mixer.  If you’ve got a bowl, spatula, cake mix and a few other ingredients then you are set.

Combine cake mix, one of those on-the-go lemonade packs, eggs and oil and you’re over half way there.  Then the magic happens.  Instead of tossing those cookies directly in the powdered sugar, give them a dunk in granulated sugar first.  This forms a nice little coating around the dough, the powdered sugar adheres to it and during the baking process the granulated sugar dissolves, leaving a perfectly powder-sugar coated cookie.

These cookies absolutely amazing.  Sweet, tangy, chewy, soft, coated in powdered sugar and the absolute perfect shade of pink!

Raspberry Lemonade Crinkle Cookies

Ingredients:


1 Box white cake mix
1 Packet raspberry lemonade of Crystal Light to go
2 Eggs
1/3 Cup canola oil
Red food coloring, optional
1/4 Cup granulated sugar
1/4 Cup powdered sugar

Directions:


Preheat oven to 350.  Line a cookie sheet with parchment paper or a silicone backing mat, set aside.

Combine cake mix, lemonade, eggs and canola oil in a large bowl and stir until ingredients are completely combined and the dough is smooth.

Place granulated sugar in one bowl and powdered sugar in another bowl.

Form the dough in 1-inch balls, roll in the granulated sugar then the powdered sugar and place on the prepared cookie sheet, leaving one to two inches between each cookie.  Repeat with remaining dough.

Place in the preheated oven and bake for 10-12 minutes, until cooked through.  Allow to rest on cookie sheet for about 2 minutes, transfer to cooling rack and allow to cool completely.

Store in an airtight container.

Recipe source: A Lynsey Original

Pink Starburst Cocktail

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If you were to give me a package of Starburst and tell me to pick out my two favorite flavors you would see a pile of pink and red quickly form.  But, if you told me I could only choose one flavor, it would have to be the pink Starburst hands down.

From the first time I tasted Starbursts, pink had my heart.  Not only is it my favorite color, there’s just something about that beloved pink candy that tastes so darn good.

So, when I saw that a person (who could only be deemed a genius) came up with a cocktail that held all the same great tastes as my favorite candy I was over the moon ecstatic.  Not only does it hold the flavors it, it also dawns the perfect shade of pink!

This perfectly pink cocktail comes together in about a minute, seriously!  It’s tart, sweet, creamy, everything that you expect from a Starburst.  And it’s got a slight fizz from the splash of soda which helps bring everything together.

This cocktail could easily be a mocktail by omitting the alcohol.  This pink concoction would be great for all those Race for the Cure celebrations this week, and perfect for Halloween parties taking place closer to the end of the month.

Cheers!

Pink Starburst Cocktail

Ingredients:


1 Oz Pinnacle whipped vodka
1 Oz half and half
1 Oz fruit punch
Orange juice
Lemon Lime soda, for topping off

Directions:


Combine vodka (if desired), half and half, and fruit punch in an almost 12 ounce glass glass.  Stir to combine.  Fill glass almost all the way with orange juice, stir to combine.  Top off with soda and serve.

Recipe source: Happy Food Healthy Life

Homemade Pink Lemonade

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When it comes to lemonade I have a few requirements.  It has to be the perfect balance of sweet, tart and a hint of sourness.  I’m one of those sour-loving people.  I mean, I like to feel it in my jaw and have my cheeks pucker.

I know so of you are quite the opposite, and probably reading the above paragraph you’re thinking “that girl is crazy”.  But, what can I say, I love my sour stuff.


This applies to my lemonade too.  I love sipping on freshly squeezed lemonade; it’s sweet, sour and so refreshing.  Getting those bits of pulp through the straw only make things that much better.

I’ve always been a lemonade junkie; pink, yellow or combined with various other flavors.  Pour it over it, stick a straw in it and I’ll slurp it up.  The apple doesn’t fall too far from the tree; my little man is just as obsessed as me, if not more so.  When we go out to eat there’s a 99.999999% chance he will get lemonade.  He’ll drink whatever is on hand, but his preference is pink…unless we are at a certain chicken restaurant and then he’s all about the yellow version.

So, this got me to thinking.  I’ve made various flavors of lemonade over the years, but have yet to make the pink stuff.  Why is that?  Honestly, I have no clue.  But, I did know that all needed to change.  And now.  So, without further adieu I present this perfectly pink homemade lemonade.

This lemonade is beyond simple to make.  It comes together in about 15 minutes and consists of 4 very basic ingredients.  Does it really get much better than that?  I think not!  So go ahead, whip up a batch of this lemonade, pour it over ice and sip away!

Homemade Pink Lemonade

Ingredients:


2 Cups water
1 Cup sugar
2/3 Cup fresh squeezed lemon juice
3/4 Cup 100% Cranberry juice

Directions:


Combine sugar and water in a saucepan, stir and place over medium-low heat.  Keep over heat until the sugar has dissolved, stirring occasionally, once the sugar has dissolved remove from heat and allow to come to room temperature.

Combine the cooled water, lemon juice and cranberry juice in a pitcher and stir to combine.  Add a quarter cup of cold water, stir to combine and place in the refrigerator.

Enjoy!

Recipe source: A Lynsey original

Old Fashioned Pink Popcorn

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Aside from pumpkin spice everything, October also means something else.  Pink.  October, as so many of you know, is breast cancer awareness.  I love the awareness and support that comes about during this month.  Like many people, breast cancer has touched my family and taken someone so very special to me.  I hate it.  I hate cancer of any kind and I love that there are so many people dedicated to finding a cure!

This week our town, along with many others, is gearing up for the annual Race for the Cure.  So, in honor of that amazing event, my blog will be turning pink this week too!  All the recipes making appearances this week will have that beautiful pink hue.

First up, popcorn.  But not just any popcorn, a favorite that spans back I don’t know how many years, old-fashioned pink popcorn.

This has to be one of the simplest, yet incredibly addicting recipes ever.  And the end result, a perfectly pink, sweet, candy-coated popcorn.  This popcorn has it all; sweet, salty, and crunchy! Oh, and it’s PINK!

If you have never had this popcorn, folks, you are missing out.  It’s like caramel corn, but oh-so-different.  You’ve got the crunchy corn coated in sticky candy perfect and followed up with a slight hint of salt for balance.

This is the perfect snack for movie night, ideal for bagging up and handing out as treat bags, and it’s just uber fun to stare at in all it’s pink glory.  So go ahead, do yourself a favor and make this popcorn immediately.  Oh, and try, just try not to eat it by the handfuls while spreading it out to dry.  Impossible, I tell you!

Old Fashioned Pink Popcorn

Ingredients:


6 Quarts (24 cups) popped popcorn (1 cup kernels)
2 Cups sugar
2/3 Cup cream, whole milk or half and half
1 Tbsp light corn syrup
1/4 Tsp salt
1 Tsp vanilla
Couple drops of red food coloring

Directions:


Place popcorn in a large bowl, roasting pan or large dish.  Set aside.  Line a work surface with wax or parchment paper.

Combine sugar, cream, corn syrup and salt in a saucepan and place over medium heat.  Stir the mixture and cook until the sugar has completely dissolved.  Once the sugar has dissolved allow to come to a boil and continue cooking until it reaches 230 degree F, soft ball stage.  Add the vanilla and food coloring* and stir to combine.  Allow to cool for 2 minutes.

Pour over the popcorn, stir to coat and pour over the prepared work surface* and allow to dry and cool completely.

* Start with 1 to 2 drops of liquid food coloring and adjust from there.  3 was plenty for me.

* I sprinkled the corn with a touch more salt after spreading it on the parchment paper to dry.  Totally personal preference here though.

* It’s normal for this to be sticky since it is candy.  However, if it’s too sticky or the candy wasn’t cooked correctly, place the popcorn on a single layer on a baking sheet and place in the oven (that is off) and allow to dry out for another hour or so.

Recipe source: Nan’s Recipes

Cut Out Sugar Cookies with Royal Frosting

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Tomorrow is the big day.  Bright and early the thousands of ladies with fill the streets of downtown Little Rock, while hundreds of men line the streets to cheer them on.  It’s the annual Race for the Cure.  An event that is near and dear to my heart, raising money for a cause that everyone supports; cancer research.

This week has been filled with recipes donning the color pink.  All this has been in preparation and spirit of Race for the Cure.  To support the fighters out there and to remember the ones who lost their battle with cancer.

Through the month of October the color pink will be worn to show support of cancer research.  The iconic pink ribbons will be worn, displayed on doors, signs and businesses with pride.  All to show we want to Kick Cancer’s Butt and we want to find a cure.

So I thought it would only be appropriate to share a very simple recipe, a cut out sugar cookie.  But, a very festive sugar cookie.  One that is frosted with royal icing and sporting the symbol of the month, the pink ribbon.

These sugar cookies are one of my all-time favorites.  They are sweet, slightly crunchy on the outside and chewy on the inside.  The frosting is a traditional royal frosting that forms a smooth, glossy surface over the top of the cookie.  These particular cookies sport the beautiful, light pink ribbon, which is just the symbol to remind everyone about the importance of the race and walk tomorrow and the meaning of this month.

I hope one day very soon we are able to say we actual have a cure for cancer.  With every passing year more and more money is raised, and more and more efforts are being made in order to find a cure.  That’s why, along with helping raise awareness of a cause close to my heart, I’m also going to be donating this month’s revenue to cancer research.

#letsfindacure

Cut Out Sugar Cookies with Royal Frosting

Ingredients:

For the sugar cookie-
2 Cups (4 sticks) unsalted butter, room temperature
2 Cups sugar
2 Large eggs
3 Tsp vanilla extract
5 Cups flour
1 Tsp salt


For the royal icing-
3/4 Cup warm water
5 Tbsp meringue powder
1 Tsp cream of tartar
2 1/4 Pounds (approximately 8 cups) powdered sugar, plus more to achieve desired consistency
1 Tsp clear vanilla extract

Directions:


For the cookies-
Combine flour and salt in a large bowl and whisk to combine.  Set aside.

Place butter and sugar in a large bowl and beat on medium until light and fluffy, about 1-2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds.

Add eggs, one at a time mixing well after each addition.  Add vanilla and mix to combine.  Add the flour mixture to the butter mixture and mix on low for about 30 seconds.  Once the dough begins to clump around the paddle or beaters it is ready.

Place dough between 2 pieces of parchment paper and roll until it’s approximately 1 centimeter thick.  Place on a baking sheet and chill for at least 1 hour.

Preheat oven to 350.

After the dough has chilled, roll out further, if desired.  Cut out the cookies and place on a parchment paper lined baking sheet.  Repeat the rolling process until the dough is gone.

Place the cookies in the preheated oven and bake for 8-12 minutes, until edges become golden brown. Allow cookies to cool to room temperature and then decorate.

For the royal icing-
Combine warm water and meringue powder in a large bowl and whisk by hand until frothy and thickened, about 30 seconds.  Add cream of tartar and mix for an additional 30 seconds.  Add all the powdered sugar, at once, and mix on the lowest speed for 10 minutes.  The icing will become thick and creamy.

Cover the bowl with a dampened tea towel or paper towel to prevent crusting and drying.

Color with food coloring, if desired.  Add small amounts of warm water to achieve desired consistency.

To decorate-
Using a small round tip, pipe a border around the perimeter of the cookie.

Add small amounts of warm water to achieve a slightly thinner frosting.  Carefully pipe the thinner frosting in the border.  Shake the cookie, and tap it lightly on the counter to remove air bubbles.  Set aside and allow to dry.

Follow with a different, or several different colors, to decorate.

Recipe source: Sweetopia

Strawberry Cheesecake Batter Dip

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Cheesecake.  It’s rich, creamy, smooth and such an indulgent dessert.  It’s one of the most iconic dishes in the dessert scene.  There’s even a certain renowned restaurant in New York that’s known for it’s “Most Fabulous” cheesecakes.  It’s a staple in American cuisine, as well as others.

There’s an art to the humble cheesecake.  But once you’ve mastered the basics, the options are truly endless.  From topping it with delicious, fresh fruits to adding in seasonal flavors and everything in between.

But, let’s face it, sometimes there’s not enough time in the day for a cheesecake.  Let it bake, remove it and let it sit (untouched) for at least 2 hours before serving.  Sometimes that’s not possible in our busy lives, and well, just plain torture if we do find the time to make an amazing, showstopper of a dessert.

So, what’s one to do whey they are craving that rich, creamy goodness of a cheesecake but there’s just not enough hours left in the day?  Well, the next best thing of course.  Delicious, indulgent cheesecake batter dip!

Folks, we’re talking everything. single. thing. you LOVE about cheesecake.  The tangy-ness.  The rich, creamy smoothness.  The flavor.  Yes, all of it.  But, without the 3+ hour prep, baking and resting period.

This dip.  Yes, dip.  Gives you everything you could possibly want in a matter of about 10 minutes.  I love this dip, not only because it gives me my sweet fix in a matter of minutes, but also because it’s so versatile.  You can make a traditional cheesecake batter dip, but you can also customize the flavors and colors according to your preference or event!

This strawberry cheesecake batter dip is not only pretty, it’s amazing and packed full of that incredible strawberry flavor.  A few simple ingredients, that are probably staples in your pantry.  A cream cheese base, along with sour cream for a little tang, strawberry cake mix to add a pretty pink color as well as sweet strawberry flavor.  Powdered sugar is added to sweeten it up a bit, and to thicken the dip and the folded in whipped cream allows for a creamy, light texture.

This is what desserts are all about.  It’s tasty, as well as pretty.  The best part about it, it’s super quick so you can throw it together when you want something sweet without turning on the oven, and you can assemble it quickly to help entertain those unexpected guests.

Go ahead, make it.  You know you want to!

#letsfindacure

Strawberry Cheesecake Batter Dip

Ingredients:


1 (8oz) package Greek Yogurt or low fat cream cheese, room temperature
3/4 Cup sour cream
1/2 Cup whipped cream, homemade or store bought
1 1/2 Cups strawberry cake mix
1 Cup powdered sugar
1/2 Tsp vanilla

To serve-
Vanilla wafers
Biscoff crackers
Graham crackers
Chocolate dipped graham crackers
Shortbread cookies
Pound cake crackers

Directions:


Combine cream cheese, sour cream, cake mix, powdered sugar and vanilla in a large bowl and beat on high until combined and creamy.  Gently fold in the whipped cream.  Place in bowl and refrigerate until ready to serve.

Recipe source: A Lynsey Original

Pomegranate Cranberry Fizz

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A few weeks ago we went to visit my brother-in-law and sister-in-law.  It was a jam packed weekend filled with amazing food, tailgating, and calling the hogs…WPS!  In between all that we managed to find a little downtime which was perfect for Tucker, his daddy and his Uncle Mo to play Legos! While the boys were playing my sister-in-law and I had some time to catch up.

T with his Uncle Mo and Annie

A few weeks before we headed up to visit my SIL hosted a baby shower for one of her friends.  She and I had talked about the menu and various drink options.  She was set on making the infamous and addicting sherbet punch, punch she wanted to serve it in something other than the enormous punch bowl.  So then the task was set to figure out how to serve the punch in one of those cute glass drink dispensers.  I had a few suggestions but the one that stuck in her head was scooping the sherbet into small balls, freezing them and using them as “ice cubes”.  It was a hit!

As with every shower there were leftovers; food, sherbet, drinks…everything.  So she decided to get a little creative with the sherbet and make some cocktails!  While we were visiting she whipped one up for me and let me tell ya…it was freakin’ awesome!  I loved it and sucked it down in no time.  A mixture of sherbet, orange juice, Sprite and tequila.  Sweet, a slight tang and the sherbet added a frothy sweetness.

Spencer, Uncle Mo and T getting ready to call those hogs!  WPS!

In honor of #RacefortheCure this weekend and for #pinkweek I decided it was completely necessary to create a festive pink drink to sip on either in preparation for or celebration after Race for the Cure. I debated on several different drinks before decided to make this fizz.  I took a note from my sister-in-law and decided to use some of the frozen sweet stuff to not only help flavor the drink, but chill it and add color.

So now, I’d like to present to you the pomegranate cranberry fizz.  I used pomegranate, acai, and blueberry sorbet*, scooped small scoops and froze them till firm.  I placed the frozen sorbet scoops in a sprinkle rimmed glass and topped with a combination of vodka, cranberry lemonade and orange soda water.  Oh my goodness folks, this is where it is!  Slightly tart from sorbet, sweet from the lemonade and a little fizz…because fizz makes everything fun…from the soda water.

This drink is the ideal girlie drink; from the taste to the pretty pink color.  It would be the ideal cocktail to sip on the night before the big race, or in celebration of completing it.  So, mix a drink, raise your glass and celebrate those who survived, pray for those who are fighting and remember those who lost their battle.

#Letsfindacure

Pomegranate Cranberry Fizz

Ingredients:


3 Scoops pomegranate and blueberry sorbet
1-1 1/2 Oz Vodka
3-4 Oz Ocean Spray cranberry lemonade
Sprite, Soda water, or orange flavored soda water
Sprinkles or colored sugar, optional

Directions:


Line a baking sheet with parchment paper.  Using a small cookie or ice cream scoop, scoop sorbet and place scoops on prepared baking sheet.  Place in the freezer until set, at least one hour.  Place any extra sorbet scoops in a freezer bag and return to freezer.

To assemble-
Using a wet paper towel, wet the rim and roll in pink sugar or sprinkles.

Drop 3 scoops of sorbet in the glass.  Add vodka and lemonade.  Finish with sprite or soda water.

Recipe source: Inspired by my sister-in-law

Strawberry Raspberry Funny Cake

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A few months ago I was celebrating blueberry month and featured a week of tempting blueberry recipes.  Once of the recipes I featured was my blueberry lemon funny cake.  A spin on a dessert I enjoyed regularly when I was a child.

My family called it funny cake, but it’s also know by several other names.  Gooey butter cake. Neiman Marcus cake and I’m sure there are several other names that I’m just not aware of.  The basic recipe is a classic yellow cake, butter, eggs, powdered sugar and cream cheese and let me tell ya, it’s out of this world.  We made it for dessert at least once a week and it didn’t last but 2 days, if it lasted that long.

Funny cake is still a family favorite, and after the response to the blueberry lemon funny cake I truly thing it ranks right up there with the original.  My dad thought it was delicious and started questioning why we hadn’t added fruit to the mix a long time ago.  Well, better late than never.

Since the blueberry lemon combo was a hit, I started thinking about what other flavors I could add.  I love strawberry cake, so I immediately wanted to do something including a strawberry cake mix.  Then #pinkweek came into play and I decided to jump on the opportunity to create another funny cake with fruit.

This time I actually used strawberry cake mix in place of the basic yellow cake mix.  So this bar has a strawberry crust that resembles a firm but chewy cookie. I then added a raspberry filling, which is sandwiched between the cookie and cream cheese flavors.  I tossed the raspberries in sugar and lemon zest.  I love the lemon and raspberry flavor combination; sweet and tart.  The sugar helps add another level of sweetness but helps to cut the tartness.  Then the cream cheese layer has a splash of fresh squeezed lemon juice as well as some lemon zest.

I was exceptionally pleased with how this cake turned out.  The strawberry base is amazing, packed full of strawberry flavor but not overpowering at all.  The raspberry filling is so good and adds a burst of sweet and tartness but doesn’t take over the overall flavor of the cake.  The top layer is slightly tangy from the cream cheese, followed by a tartness from the lemon.

When you bite into this cake it’s amazing.  A slight crunch on the very top, followed by a smooth and creamy filling, and then the chewy cookie crust base.  It’s a bright and flavorful cake that has bold flavor, but doesn’t weigh you down.  It’s refreshing while satisfying that sweet tooth.  Like the blueberry lemon funny cake, you could probably pass this off as a breakfast cake…or hold off a little and enjoy it for brunch or with a mid-morning or afternoon cup of coffee.

Think pink and eat pink this week in honor of breast cancer awareness month and to get in the spirit for Race for the Cure.

#letsfindacure

Strawberry Raspberry Funny Cake

Ingredients:


For the crust-
1 Box strawberry cake mix
1 Egg
1 Stick (1/2 Cup) unsalted butter, room temperature

For the rasbperries-
1 Quart fresh raspberries
Zest of one lemon
1 Tsp sugar

For the topping-
1 (8oz) package cream cheese, room temperature
2 Eggs
Zest of one and half lemons
1 Tbsp lemon juice
2 Cups powdered sugar

Directions:


Preheat oven to 350.  Spray a 9×13 pan with non-stick cooking spray and set aside.

In a small bowl combine cleaned raspberries, sugar and lemon zest and toss to combine.  Set aside.

For the base-
In a large bowl combine strawberry cake mix, egg and butter and mix to combine.  Pour the mixture into the prepared dish.  Press into an even layer along the bottom of the pan and slightly up the sides.

For the topping-
In a large bowl combine cream cheese and eggs and beat until just incorporated.  Add the lemon juice and zest and mix to combine.  Add powdered sugar, gradually until combined.  Once incorporated increase mixing speed and beat until creamy.

Pour the sugared raspberries over the strawberry base.  Next, pour the topping over the raspberries and strawberry base.  Carefully spread the mixture, being sure the entire base is covered.

Place in a preheated oven and bake for 45-55 minutes, until topping is set and toothpick inserted comes out clean.

Remove, allow to cool before slicing.  Enjoy!

Recipe source: A Lynsey Original

The Best Strawberry Lemonade

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This week marks the start of Race for the Cure in Arkansas and several other states across the country.  Training for the big race has been going on for months, fundraising for cancer research is in full swing and ladies and gents from all over the state are making plans for their trip to the capitol city.  Saturday morning downtown Little Rock will be flooded with a sea of pink and thousands of individuals; some fighting, some remembering, and others supporting.  All with one goal in mind, to find a cure for the horrid disease we call cancer.

Odds are every single person has been touched by cancer.  Whether you’ve battled it, lost a love one or are supporting someone in their battle right now, cancer has touched practically everyone everywhere.  I lost my sweet MaMaw to the stuff and I get sick to my stomach every time I think about it.  She was an amazing lady that touched so many and there’s no telling what other lives she would have touched had she not been stricken.  I am sure there are stories like hers being told everyday.

Since we are embarking are breast cancer awareness month and Race for the Cure, I decided to paint my blog pink this week.  I have several recipes donning the color pink for the memory of my MaMaw, the countless others who lost their battles and the thousands fighting their battle right now.

My MaMaw was a huge fan of lemonade and she was into bold, bright and cheery colors.  So I decided to kick start the week with a drink that I can just picture her holding in her hands and sipping on while she’s sitting on her front porch taking in God’s creation.  A bright, deep pink strawberry lemonade.

This is a strawberry lemonade that is bursting with flavor.  It’s full of fresh squeezed lemon juice and lemon zest, bringing that intense tartness to the drink.  A strawberry puree; a combination of strawberries, sugar and water, is added to the lemonade base.  It’s then finished with a strawberry simple syrup; which adds a little more sweetness to balance the tart while also adding another level of strawberry flavor.

This is strawberry lemonade at it’s finest.  Everything you want in a delicious, refreshing drink in every sip.  Tucker’s eyes lit up when he saw the pink stuff and his taste buds lit up at the first sip.  My little guy has a special place in his heart for lemonade; but he truly loves the tart stuff that makes you pucker just a tad and this is right up his alley.

While this drink is perfect for the kiddos to sip on, it can also be made for the adults too.  Coat the rim of the glass with a little raw sugar, add a splash of rum or vodka, add the lemonade and you could even add a little soda water to give a little fizz.

So whip up a batch of the pink drink.  Sip on it.  Enjoy it.  Remember those you may have lost, reflect on the good times.  Support the one’s who are fighting…and together we will find a cure.

#letsfindacure #ihatecancer

The Best Strawberry Lemonade

Ingredients:


For the strawberry simple syrup-
1/2 Cup whole strawberries
Rind of one lemon
1 Cup water
1/2 Cup sugar

For the strawberry puree-
3/4 Cup strawberries
1/2 Cup water
2 Tsp sugar

For the lemonade base-
1/2 Cup sugar
Zest of one lemon
1 Cup fresh squeezed lemon juice
1 Cup water

Directions:


In a saucepan combine strawberries, water and sugar and place over medium-low heat.  Bring to a simmer, stirring occasionally, until the sugar has dissolved, about 3-5 minutes.  Remove from heat and add lemon rind and allow to set while making the puree and lemonade.

For the puree-
Combine strawberries, water and sugar in a blender and turn on high until pureed and smooth.  Set aside.

For the lemonade base-
Combine sugar, lemon zest, lemon juice and water and stir to combined and until sugar has dissolved. Add the puree and stir to combine.

Remove strawberries and lemon rind from the simple syrup and discard.  Pour the simple syrup in the lemonade mixture and stir to combine.  Taste, add more water if too tart.  Place in refrigerator to chill.

To serve, pour over ice.  For an adult version add vodka, rum or tequila.

Recipe source: A Lynsey Original

15+ Recipes to “Go Pink” for October

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October is national Breast Cancer Awareness month; local runs, races and fundraisers have been taking place all over the U.S. over the past few weeks and will continue throughout the month.  Tomorrow racers will crowd the streets of downtown Little Rock, sporting pink from head to toe, all for the same cause, to “Race for the Cure”.  This week I’ve been posting pink recipes in order to get amped up and in the racing spirit. To wrap the week up in full PINK force, I decided to do a round-up of all recipes that include pink.  I hope you enjoy reading through these mouthwatering recipes as much as I enjoyed gathering them! 

What are you doing to help raise awareness?  I’m sporting my pink today and all of this months blog revenue are going to Susan Komen to help fund research. 

 Cherry Cupcakes- Cupcakes put a smile on everyone’s face; big or small, young or old.  There’s just something magical about a cupcake.  Now a cupcake with fluffy pink frosting, well that just takes the happiness meter to a whole new level.  These cherry cupcakes from Organized Island are just the ticket to put a smile on someone’s face and to frost the town pink!

Cherry Ricotta Ice Cream- As if homemade ice cream isn’t enough, Nicole over at Wonky Wonderful, made homemade ice cream that used some of her homemade ricotta!  Talk about impressive.  This picture alone makes me want to dive, face first into a vat of this light pink ice cream studded with chunks of juicy cherries.  It may be October but I see this ice cream in my near future. 

Cherry White Chocolate Pudding Cookies-pudding cookies are one of my new favorite cookies.  Pudding mix is a great way to add a little extra or different flavor to you cookies.  Joan over at Chocolate, Chocolate and More not only used pudding mix in these cookies but she also used a little Jell-O in them to help amp up that flavor even more.  After all the mixing, she came up with these cherry white chocolate pudding cookies!

Chocolate Cupcakes Raspberry Buttercream- Moist chocolate cupcakes topped with buttery and slightly tart raspberry buttercream.  This combination is a match made in heaven.  These cupcakes look divine and I could literally eat like a dozen of them.  The fluffy pink buttercream serves as the perfect pedastal for fresh raspberries to rest on. 

Creamy Cranberry Dijon Dipping Sauce– This stuff looks and sounds amazing.  I believe after Thanksgiving we are all looking for ways to utilize all those leftovers.  Enter this dip.  This creamy cranberry dijon dip takes that leftover cranberry sauce and combines it with dijon mustard, a little mayonnaise, a little Greek yogurt and a touch of salt.  A quick and easy dip that is great not only to dip delicious sweet potatoe fries in, but would also be great as a spread on sandwiches. 

Easy Strawberry Lemonade Cookies- Carrie over at Frugal Foodie Mama has taken one of mine and Tucker’s favorite drinks, strawberry lemonade, and make it into cookies.  Um, yum.  One look at those light fluffy lemonade cookies with clouds of strawberry buttercream frosting has my mouth watering. 

Neopolitan Fudge-I have been eyeing this fudge everyday since Jocelyn posted it.  Not only is the picture beautifule and the colors really pop, but what’s not to love about fudge?  Plus, just looking at the colors takes me back to my childhood; my Grandma always had a tub or two of ice cream in the freezer and Neopolitan was always one of those flavors.  Okay, so back to the fudge.  This particular fudge is different in that it has a chocolate cookie crust!  So, on top of that chocolate cookie crust is a layer of white chocolate fudge and that is topped with a layer of strawberry fudge.  Um, yum.  This is definitely a dessert that will give you that pick-me-up you need in the middle of the day, or will transport you back to scooping out the biggest spoonful of ice cream you possibly could and then trying to fit it into your mouth, or end the perfect meal with a little sweetness. 

Pink Ribbon Cake Pops- I had the pleasure of meeting Karyn last year at MixedCon and she’s just as sweet and caring as she seems on her blog.  She’s uber talented and a master of the cake pop.  She created these Pink Ribbon Pops for one of her friends that did the Avon walk this year and she generously allowed me to share with all of you in my “Pink Week” round-up.  These pops are super cute and a great way to raise awareness, but be sure to check out her other cute and creative pops over at The Pint Sized Baker.

Pomegranate Cupcakes- Pomegranates are one of my favorite fruits but I think they get pushed to the side most of the time because they are kind of a tedious fruit to eat.  A small seed enclosed is a skin with some perfectly tart juice.  Some people just don’t want to fool with them.  But me, well, gosh I love those things!  So I was so excited to come across pomegranate cupcakes on Will Cook For Smiles.  These cupcakes are filled with delicious pomegranate juice and then topped with a subtly sweet whipped frosting. 

Rhubarb Cheesecake Squares- Rhubarb? Check. Cheesecake? Check. Bars? Check. I love all of these things and the fact that Jenny over at The Brunette Baker combined the three of these to make the ultimate dessert is sheer genius.  A sweet flaky shortbread crust topped with a layer of smooth, creamy cheesecake all topped with pink flecks of rhubarb and bits of delicious crumble.  Now this is a bar that is decadence. 

 Roasted Strawberry Lemon Ice Cream-This ice cream combines two of my favorite flavors, strawberries and lemons.  The difference with this strawberry ice cream is that the strawberries are actually roasted before they are added to the ice cream mixture.  The end result is a sweet ice cream with hints of tartness from the lemons.

Strawberries and Cream Bundt Cake- A cake from Chocolate, Chocolate and More that is delicious as it is pretty.  Vanilla cake swirled with strawberry jello batter, baked to perfection.  Then it’s given a heafty drizzle of vanilla frosting that’s intertwined with strawberry frosting, again flavored with strawberry jello.  This cake is a definite showstopper.

 Strawberry Banana Bread- I love classic banana bread and this strawberry banana bread from Confessions of a Baking Queen looks like a delicious twist on a traditional banana bread.  Classic, sweet banana bread studded with chunks of fresh, sweet strawberries.  Not only would this be a delicious bread to serve at breakfast, or even make muffins, but it would be a perfect afternoon snack or could even pass for a dessert!

Strawberry Lime Poppyseed Vinaigrette- I am a huge salad lover and I’m always looking for new dressings and vinaigrettes to drizzle over my piled high mountain of lettuce.  I love poppyseed dressings and this strawberry lime poppyseed vinaigrette from Cupcakes and Kale Chips looks like a fun, and colorful, twist on my beloved poppyseed dressing.  Made with fresh juicy strawberries, freshly squeezed lime juice, olive oil, a little honey for sweetness and some salt and pepper to spice it up a bit, and then poppyseeds to add a dash of color as well as some texture.  This dressing looks amazing. 

Strawberry Malted Milk-Chocolate milk is the classic All-American drink of choice for kids.  It seems as time has evolved more flavors of “chocolate” milk have been introduced; strawberry milk, banana milk and I’m sure there are several other options out there.  Nicole of Wonky Wonderful has taken that childhood favorite and made a more sophisticated version with her Strawberry Malted Milk.  This milk is a mixture of fresh strawberries, malted milk powder, vanilla paste and the milk of your choice.  A quick spin in the blender and you’ve got a delicious and natural flavored milk!

Strawberry Raspberry Popsicles- to me, eating a popsicle brings a sense of nostalgia.  As a kid there was nothing better than getting an ice cold popsicle out of the freezer and going outside and sitting in the hot summer sun and enjoying that popsicle.  Almost having a race with the sun’s heat; who would get to the popsile first, the heat or me?  Well, in the end I would always win…even if I did have colorful sticky hands and streaks running down my arm.  That just added to the fun of having popsicles.  I’ll still enjoy a popsicle or two today, but the difference is I enjoy making them.  These homemade sicles from Je Suis Ali Mentageuse look amazing and pair fresh strawberries and fresh raspberries to make a beautiful red popsicle that would please kids of all ages! 

 Strawberry Rhubarb Cake– Strawberries and rhubarb.  Two flavors that work together and compliment each other so well.  The sweet juicy strawberries compliment the slightly tart rhubarb so well.  It’s no wonder that Christie at Food Done Light combined those two in this beautiful cake with a light pink strawberry glaze.  It looks too pretty to eat, but I don’t think you’d have to twist my arm too hard to enjoy a slice!

Watermelon Margarita Cocktail ‘Cakes– Lisa over at Cooking with Curls has just the treat to get everyone in the race spirit.  Spiked cupcakes!  These margarita cupcakes are absolutely precious and the perfect thing to snack on the night before the race.  They spiked, but not just once, twice.  The cupcake batter is given a heafty does of watermelon Pucker, tequila and orange liqueur and then baked to perfection.  But Lisa didn’t stop there, she also gave the frosting another dose of the trio and then whipped until fluffy.  Top really seal the deal, she coated the “rim” of the cupcakes in sugar and added a straw.  How fun!  Need even more spiked goodies, head on over to Cooking With Curls where she has two other spiked sweet treats that look evenly amazing.

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