Sauces and Dips

Whipped Pumpkin Butter

November 12, 2013 by Lynsey Leave a Comment

Whipped butter is one of the best things on the planet. There’s just something so surreal about dipping your knife into that light, creamy goodness and spreading it on a hot piece of toast, warm biscuit and fresh roll straight from the oven. It’s something so little that makes my day. Have you tried the goodness of whipped butter?

Since we’re in pumpkin season and baking up all things fall and pumpkin I thought it only necassary to make a spread that was worthy of adorning those baked goods. Something that was full of fall flavor that would compliment the flavors of the goodies without overpowering it. Then my mind went to the simple thing; the whipped butter. The thing, in my opinion, that adds so much without taking over the flavor.

Whipped butter, while wonderful on it’s own, would be the the perfect thing to set on your breakfast, lunch or dinner table for people to utilize as desired. Take the whipped butter we all love and infuse it with the flavors of fall. Pumpkin. A bit of cinnamon. Pumpkin pie spice. Honey. And brown sugar.

The butter is light and airy. You can actually taste the pumpkin flavor; along with hints of warm cinnamon, pumpkin pie spice, brown sugar, and sweet honey. Amazing, right? Just imagine this spread on pumpkin muffins, pumpkin waffles, pumpkin cranberry bread and the list just goes on and on. I mean, how good does that sound? It would also be the perfect thing to have on your Thanksgiving table to add a little something different to the mix other than regular butter.

This would also make a great present. Make up several jars of these and pair them with a loaf of your favorite bread or mix and give them to friends and family members as a present. Something simple but amazing!

Whipped Pumpkin Butter

Ingredients:

1/2 Stick (4 tablespoons) unsalted butter
2 Tbsp pumpkin puree
1 Tbsp brown sugar
1 Tbsp honey
1 Tsp pumpkin pie spice
1/2 Tsp cinnamon
Pinch of salt

Directions:

Place butter in a medium mixing bowl and beat on high until light and fluffy, about 1-2 minutes. Add the pumpkin, brown sugar, honey, pumpkin pie spice, cinnamon and salt and beat on high for another 1-2 minutes, until ingredients are incorporated and butter is light and fluffy.

Taste, adjust seasonings if needed and serve.

Recipe source: A Lynsey Original

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

Brisket & Brie Quesadillas with Mango Barbecue Sauce

October 23, 2013 by Lynsey Leave a Comment

I have been eyeing this recipe from Confections of a Foodie Bride for what seems like forever now. For one reason or another, every. single. time. I’ve put this on our menu I’ve had something come up and haven’t been able to make it. After umpteen times of putting this on my menu, I finally was able to make it. The most recent time I planned to make this I was bound and determined to have this meal. And guess what, it finally worked out! I must say, this was so worth the wait.

We are huge fans of Mexican and Tex Mex. Give me a bowl of ice cold salsa, crispy chips, maybe even a bowl of warm cheese dip then a plate of sizzling fajitas and I’m a happy happy girl. So when I saw the picture of these quesadillas on Shawnda’s site I was instantly drawn to this recipe; the golden homemade tortillas, juicy meat and gooey cheese. I needed this, and now.

A beef brisket that is rubbed with a combination of salt, pepper, chili and garlic then placed in a slow cooker and doused in Dr. Pepper. The slow cooker is then turned to low and the brisket is cooked slowly for 8 hours. This results in probably one of the best, most tender briskets I think I’ve ever had. There’s a subtle sweetness from the Dr. Pepper that compliments the mix of spices. The meat is then sliced, placed on a fresh flour tortilla and piled high with cheese. To really seal the deal, the assembled quesadillas are folded and then toasted to golden crispy perfection. This toasting not only provides a nice, lightly crispy tortilla but also allows that cheese to melt into gooey goodness that holds all that meat in the tortilla. All of these flavors are pulled together by that manog barbecue sauce.

Let’s talk about the sauce for a minute. It’s a homemade barbecue sauce that is out of this world. The mango chutney really delivers a big, bold flavor. Slightly spicy with followed by the sweetness from the mango and raisens. The chutney is then combined with a mixture of onions, garlic, ketchup, mustard a few other spices. The mixture is then sauteed to really allow the flavors to develop and then pureed to for a smooth, rich and flavorful sauce. The mixture is then spooned over the meat as well as served along side of the quesadillas as a dipping sauce.

I served these with a side of these refried beans, Mexican rice and of course some chips, salsa and cheese dip. The perfect Mexican meal in the comfort of your own home!

We loved these quesadillas, but we also enjoyed the brisket by itself with sides of mashed potatoes and butter beans. Making this brisket the perfect 2 in 1 option. I love those recipes that can be made into various different meals and this is definitely one of those!

Brisket and Brie Quesadillas with Mango Barbecue Sauce

Ingredients:

For the brisket-
3 Pound brisket
Salt and freshly ground black pepper
1 Tbsp chili powder
3 Cloves garlic, minced
16 Oz Dublin Dr. Pepper

For the mango barbecue sauce-
1 1/2 Tbsp olive oil
1 Medium onion, finely chopped
1 Clove garlic, minced
1/2 Cup ketchup
2 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
1 1/2 Tsp Creol Mustard (spicy brown mustard)
Salt and pepper, to taste
1/4 Cup mango chutney, storebought or homemade

To assemble-
8 8-inch flour tortillas
8 oz brie, thinly sliced
1 Cup monterrey jack cheese, shredded
Olive oil or cooking spray
Cilantro, for garnish

Instructions:

For the brisket-
Combine salt, pepper, and chili powder and stir to combine. Rub the mixture over the meat with the mixture. Rub the minced garlic over the meat and place in the crockpot. Pour the Dr. Pepper over the meat. Cover and cook on low for 8 hours.

Remove the brisket from the crockpot and allow to rest for 15 minutes. Once the meat has had time to rest, slice against the grain in 1/8-1/4 inch thick pieces.

Meanwhile, make the mango barbecue sauce. Heat olive oil, over medium-low heat, in a 2 quart saucepan. Add the onions and saute for 5 minutes, until translucent. Add the garlic and cook until fragarent, an additional 30 seconds. Add the remaining ingredients, stir to combine and allow to simmer for 5 minutes. Transfer the cooked mixture to a blender or food processor and pulse until smooth.

To assemble-
Place a large pan over medium-high heat. Place the tortillas on a clean work surface. Evenly divide the meat, brie cheese, and monterrey jack cheese among the tortillas, placing the meat and cheese on one half of the tortilla. Spoon one or two spoonfuls of barbecue sauce over the mixture and fold to close.

Drizzle the heated pan with oil and place the assembled quesadilla in the pan. Brush the top of the quesadilla with oil. Cook until the bottom is crisp, about 2-3 minutes, then flip and cook until the other side is crispy.

Remove the cooked quesadilla from the pan and cut into 2-3 wedges. Serve with barbecue sauce to dip.

Recipe source: Confections of a Foodie Bride who adapted it from The Pastry Queen, 2004

15+ Recipes to “Go Pink” for October

October 18, 2013 by Lynsey 3 Comments

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.

Strawberry Applesauce

October 16, 2013 by Lynsey Leave a Comment

Jars filled with homemade, slightly chunky applesauce with flecks of warm cinnamon. Now, my opinion, that is what fall is all about. It’s a snack that’s so simple, delicious and one that takes me back to my childhood.

Applesauce is one of those recipes that’s basic and so easy to make. I have fond memories from my childhood making apple and pear sauce with both my MaMaw and Grandma. Some of our fondest times were in the kitchen and I believe that’s where part of my love and passion for cooking came from.

I still love being in the kitchen and bringing smiles to people through food. I believe Tucker is following in my footsteps, he loves to help whenever he can and I enjoy him being right by my side. Another one of Tucker’s loves, applesauce. He has been a fan of apples for as long as I can remember. From the time he could reach and grab he’s been grasping for apples and nibbling a piece of one here and a piece of another there. As he’s gotten older his love for apples and anything involving apples has grown. I believe he’s probably one of the only kids that when he orders from Chic-fil-a prefers the grilled nuggets over the fried and applesauce over the fries.

So when I decided to make a variation of traditional applesauce, it goes without saying that Tucker was ecstatic. For this particular recipe I decided to incorporate two of his favorite foods; apples and strawberries. This sauce comes together in no time and the end result is a slightly chunky, lightly sweet strawberry applesauce with a pretty pink hue. If you’ve never made your own applesauce I would highly recommend it; it’s incredibly simple and you’re in control of the flavors, ingredients and even the texture. This is a fun recipe that is great to get your kids and whole family involved in making. Jars packed full of chunky applesauce would also make a perfect “welcome fall” gift for friends, family, neighbors, your kiddos classmates, and co-workers.

Strawberry Applesauce

Yields about 2 1/2 Pints
Ingredients:

3 1/2 Pounds apples; cored, peeled and chopped (I used a mixture of Granny Smith, Honeycrisp, Gala and Fuji)
2 Tbsp apple cider (water can be substituted)
1 Pound strawberries, hulled and cut in half
Juice from a lemon (I used a meyer lemon)
3 Tbsp sugar*

Directions:

Place jars and canning lids in a pot of simmering water and boil on high for about 5 minutes. Remove to a towel lined surface and set aside.

Place apples and cider in a heave bottomed saucepan and place over medium-low heat. Allow apples to cook until tender, about 20-25 minutes. Cooking time will depend on the type of apples.

Meanwhile, place strawberries in a small saucepan over low heat and allow to simmer until tender, about 5 minutes, stirring occasionally. Once the strawberries are tender, light mash and then press through a fine sieve (that is placed over a bowl) to remove most of the seeds.

Once the apples are tender transfer half of the mixture to a food processor and pulse until smooth. Using a potato masher, mash the remaining apples until the most of the big chunks are removed. Pour the pureed apples back into the saucepan along with the seeded strawberries. Add sugar and lemon juice and return heat to medium-low. Simmer the mixture until combined and slightly thickened, about 20 minutes. Taste the sauce, add more sugar if necassary.

Place in sterilized jars and place lids on the jars. Store in refrigerator and eat within 1-2 weeks.

To can them, bring a large pot of water to a rapid boil. Carefully place the sealed jars in the water and boil for about 10 minutes. Remove from water, carefully push the center of the lids to make sure they don’t pop and allow to cool. If the lids pop they are not sealed, return jars to boiling water and repeat process.

*The sweetness of the sauce will vary depending on the apples used. Start with a small amount of sugar and adjust accordingly.

Recipe source: A Lynsey Original

Crockpot Apple Butter

September 11, 2013 by Lynsey Leave a Comment

Apple butter has long been one of my food loves, perhaps maybe one of my first food loves. As long as I can remember, anytime I encountered a jar of this stuff I went weak in my knees and haaaaad to have a taste, schmear or jar of it! Obviously the homemade stuff was (and still is) the best, but I wasn’t picky (and am still not) when it comes to this stuff. Whatever, wherever…I’ll take it.

A few years ago Spencer and I went on vacation with my parents to Gatlinburg, Tennessee. I had done some research before we went and had a list of restaurants that received rave reviews that I wanted to try. There was one that intrigued me for a few reasons; one because of all the reviews but the one that really sealed the deal was the name Apple Barn Cider Mill. That name just screamed to me and then I read their menu; “apple fritters with a side of apple butter dipping sauce”. That was it, I knew before we left Gatlinburg we had to run through Sevierville and visit this restaurant and see if it lived up to expectations.

Well, I got my wish and we ate breakfast at the Apple Barn our last day there on our way out of town. We pulled in and it was a small, little wooden building with a tin roof and the smallest parking lot ever and it was packed. That was an immediate good sign. We walked in, were seated and quickly ordered. And ohmygoodness, it hit the spot and surpassed any expectations I had. Everything was fresh, hot and sooooo good! And they had my weakness, that magical apple butter. This apple butter was beyond amazing and was probably some of the best stuff I’ve ever put in my mouth. Sweet, with a mixture of warm spices, smooth and a little creamy and simply mind blowing. I was in love with their apple butter. What’s even better? They had a little shop right before you walked out the door. So what did I do? I stocked up on their apple butter and even a few extra jars for gifts. Yes, it’s that good. So on the years we head back to Tennessee the Apple Barn is priority on our list of stops. Oh, yeah and they’ve done such a good business that they’ve moved locations and built not only a new restaurant but a separate store, along with a creamery, Christmas shop and I don’t think their done yet. It’s its own little “compound”. Incredibly impressive. So the little barn is booming and it’s all because of their quality products!

Since we head to Tennessee every other year for vacation, I’m not able to enjoy their apple butter yearly. (yes, I could order on-line…and I have, but it’s just not the same as actually buying it there) So I figured it was due time to attempt my own, homemade apple butter. What better time to do so than apple season? I went to the market, stocked up on a few different types of apples, broke out the slow cooker and got to work. The end result, not only did my house smell like the epitome of fall but I had a smooth, creamy and spice packed apple butter that was pretty darn close to the stuff I enjoyed at the Apple Barn. This makes a perfect snack and is a wonderful addition to muffins, bread, biscuits…even pork chops (pork chops and apple sauce, how about apple butter???) or even by the spoonful. This would also make terrific gifts and favors. Just make sure to save a jar or three for yourself!

Crockpot Apple Butter

Ingredients:

6 1/2 Pounds apples; peeled, cored and chopped*
1 Cup granulated sugar
1 Cup packed brown sugar
3/4 Tbsp cinnamon
1/2 Tsp grated nutmeg
Pinch ground cloves
1/4 Tsp salt
1 Tbsp vanilla

Directions:
In a large bowl combine both sugars, cinnamon, nutmeg, cloves and salt and stir to combine. Working in batches, place apples in sugar mixture and toss to coat. Place the sugar covered apples in the crockpot and repeat process until all apples are coated. Pour the remaining cinnamon sugar mixture in the crockpot over the apples.

Turn the crockpot on low and cook the apples for about 10 hours, stirring occasionally until the mixture has thickened and is dark brown in color.

Once the mixtured has thickened, add vanilla and stir to combine. Leave the mixture uncovered and continue cooking on low heat for an additional 2 hours.

Using an immersion blender, puree the apple butter until smooth. If you do not have an immersion blender, you may accomplish the same result with a blender. Work carefully in small batches and pulse until pureed.

Spoon the mixture into sterilized jars and seal with canning lids. Refrigerate for up to two weeks or freeze. Alternately, place sealed jars in a large pot of water, bring to a boil. Once water reaches the boiling stage start the timer and boil for 10 minutes. Carefully check the lids to make sure a seal is formed (the middle shouldn’t pop up and down). If the lids are sealed, transfer to a towel lined counter and allow to cool. If the lids still aren’t sealed return water to a boil and repeat the boiling process.

*For the apples I used 1 1/2 pound Granny Smith, 1 1/2 pounds Gala, 2 pound of Honeycrisp, 1 1/2 pounds fuji. If you can’t find Honeycrisp Pink Ladies would subsitute wonderfully.

Recipe source: My Baking Addiction

Butternut Squash Pot Stickers

September 10, 2013 by Lynsey Leave a Comment

While I love testing and trying new foods and recipes, I definitely have a culinary comfort zone. That comfort zone tends not to include foods in Asian category. There’s just something about the thought cooking on a wok that intimidates me. Who knows, it could have something to do with the showmanship that goes on at the hibachi grill that has contributed to that intimidation too. While Asian cuisine is one of my favorites I rarely attempt it at home.

But, since I try to push myself and try things beyond my comfort levels I decided it was due time to attempt this cuisine again. I decided to start simple, dip my toes in the water rather than diving in head first. It’s all about baby steps, right? So I decided to start small, by making these cute, little pot stickers. Not only would these allow me to dabble in Asian cuisine it would also help me welcome Fall since their stuffed with butternut squash.

These pot stickers are incredibly simple to make. A little time consuming with the filling, folding, sealing and chilling process; so not ideal for a weeknight meal. But definitely worth the time, nonetheless. The butternut filling is slightly sweet but quickly balanced with the zing from the green onion and the salt from the soy sauce. The filling is light and bursting with flavor and the wontons are flaky and perfectly crispy. Giving you a great combination of crunch and soft, smooth filling. The dip adds another layer of flavor; salty, slightly sweet from the brown sugar and

Each little sticker is perfectly portioned with filling to wonton ratio and just the right size to pop in your mouth; their bite-sized. Making them a perfect option for a party, no plate needed, just grab and go. While these are a terrific option for a cocktail party, they could also be served as a meal, just dish up some brown or fried rice along with a side of garlicky broccoli or sauteed green beans and you’ve got a satisfying meal that merges the taste of Asian cuisine and Fall.

I made these pot stickers with no stress or bumps in the road. I’ve dabbled my toes in the water and am comfortable with these, maybe the next think will be a simple fried rice. We’ll see!

Butternut Squash Pot Stickers

Ingredients:

1 Pound butternut squash, peeled and seeded and cut into 1/2 inch pieces (about 3/4 of 1 butternut squash)
1/2 Cup + 2 Tbsp soy sauce, divided
5 Tbsp packed brown sugar, divided
1/4 Tsp salt
2 Scallions finely diced
1 Tsp grated, peeled fresh ginger
1/4 Tsp sesame seeds
20-25 wonton wrappers (thawed if frozen)
1/4 Cup canola oil

Directions:

Place squash, 2 tablespoons soy sauce, brown sugar and salt in a medium sauce pan, stir to combine. Cover the squash with water, cover and place over medium heat and bring to a boil. Cook until squash is tender, about 12 minutes. Drain the squash and transfer to a medium bowl. Using a fork, smash squash until tender. Add the scallions and ginger and stir to combine.

To assemble-
Place a scant tablespoon (a little less than a tablespoon) of filling in the center of each wonton wrapper. Wet the edges of the wrapper with water and bring one edge to the opposite edge to make a triangle. Gently, but firmly, press to seal the edges of the wonton. You can stop there, or bring one edge of the triangle to the center, then the other edge to overlap and wet with water to seal. Place on a sheet tray and place in freezer until firm, about 10-15 minutes.

To cook-
Place 2-3 tablespoons of oil in a large, non-stick skillet and place over medium-low heat. Allow the oil to heat but not start smoking. Add 1/3-1/2 of the pot stickers, being sure not to overcrowd the pan, and cook. Gently shake to ensure the pot stickers don’t stick to the pan. Carefully turn the pot stickers over and cook until brown. Once browned, carefully add 1/2 cup water and cover to allow to steam. Cook until most of the liquid is evaporated, about 2-3 minutes. Transfer to a serving dish and cover with foil to keep warm. Repeat process with remaining pot stickers. Serve with dipping sauce and vegetable of your choice.

For the sauce-
Combine 1/4 cup water, 1/2 cup soy sauce and 2 tablespoons brown sugar in a small bowl and stir to combine. Add the sesame seeds and set aside.

Recipe source: barely adapted from Martha Stewart

Cinnamon Pear Jam

September 9, 2013 by Lynsey 1 Comment

Growing up, my MaMaw had a pear tree right in her front yard. I lived right down the street from her and would walk up to visit her pretty much on a daily basis. When the pear tree starting blooming I would go pluck a pear or two from the tree each time I passed it. There’s nothing much better than sinking your teeth into a ripe, juicy pear straight from the tree! The epitome of fresh! While I enjoyed pears in their original state, I also enjoyed picking several pears from that tree and taking them into my MaMaw’s kitchen and making various items. Once of our favorites was pear sauce. Simple, incredibly easy to make and full of flavor. Fresh juicy pears boiled down then seasoned with a bit of sugar and a dash of cinnamon. Oh. So. Good. My MaMaw is gone now but that memory lives on. Every time I go home, I pass that tree and those memories re-emerge.

Any time I pass the pears in the grocery store I think of my MaMaw and her pear trees and how much we enjoyed those fresh pears. Well, pears are back in season and this year I decided to look up some pear recipes and make some that I know my MaMaw would definitely approve of. One of the first recipes I came across was cinnamon pear jam. Yum, right? It screams comfort, cozy, and Fall. And definitely would be MaMaw approved.

This jam is incredibly easy to make and requires very few ingredients and no special utensils. Simply combine the pears with some sugar and place on the stove and let it simmer until the fruit begins to break down. Once it’s softened then you mash it up, add some cinnamon and lemon juice and allow it to simmer until thickened. While it does take a little time to make this jam, it’s definitely worth it. Plus with all that simmering and cinnamon you’re house well smell amazing. The warm flavors of fall will spread themselves throughout your kitchen, living room and the rest of your home. I don’t know about you, but there’s nothing better than the smell of fall. With this jam, you not only get the smell of fall but the flavors of fall too.

I love jams and jellies on toast and homemade bread, you just can’t beat it. It’s like a simple dessert that will satisfy that sweet tooth. The only thing that tops that is homemade jam that is still warm and then smeared over a piece of homemade buttered bread. Oh. My. Goodness. Simple yet amazing. Place a jar of this jam on your breakfast table in the morning, spread on a piece of bread for a simple dessert or use it on your sandwich to give that pb&j a little twist. This would also make a perfect gift; place a jar (or two) in a basket, add some fresh bread, a bag of coffee and maybe some fresh honey and there’s a gift anyone would be happy with.

Pears are in season, so be sure to swing by the produce section the next time you go to the store or Farmer’s Market and scoop some up. Savor the taste and flavors of the fruits and veggies that are in season. Here’s to fall!

Cinnamon Pear Jam

Ingredients:

8 Cups cored and chopped Bartlett (or any smooth skin) pears, about 6-7 pears
3 1/4 Cups sugar
3/4 Tbsp ground cinnamon
Juice of 1 lemon

Directions:

Place pears and sugar in a large, heavy-bottomed saucepan and stir to combine. Place pan over medium heat until tender, and easily mashed with the back of a wooden spoon. Once the pears are softened use either a potato masher or immersion blender to break the fruit down to a mostly smooth consistency.

Add cinnamon and lemon juice and stir to incorporate. Return the pan to heat and continue cooking until the jam has thickened, stirring occasionally.

While the jam is cooking, place the canning lids in a small saucepan and place over medium-low heat. This will ensure a secure seal. Once the jam has thickened, fill jars almost to the top, wipe the rims and top with the lids and rims.

Place the filled and sealed jars in a large pot of water, ensuring all of the jars are submerged in water. Place the pot over high heat and bring to a boil. Once the water begins to boil, set the timer for 10 minutes. When finished boiling, carefully remove jars from the pot and transfer to a towel-lined area on your countertop and allow to cool, undisturbed for at least 2 hours. During this time the lids should form a secure seal. Check all the lids to ensure the jars have sealed, if not then return to water and boil again.

Recipe source: barely adapted from My Own Labels, originally from Food in Jars

Blue Cheese Souffle

August 12, 2013 by Lynsey Leave a Comment

Dont’ forget to enter the winner’s choice giveaway going on right now! You have until Friday to enter!

I love being introduced to new foods. Appetizers, main courses, sides or desserts; I love them all. I find I sometimes get in a rut; maybe not making the same exact recipes week in and week out but recipes that are similar. In order to avoid falling into a pattern of recipes or a routine I always try to keep my eyes open to various recipes, whether it’s reading a restaurants menu and making mental notes, reading through cookbooks or going to someones house and being introduced to a new dish that way.

Such was the case with this recipe. We went over to my brother and sister-in-law’s for supper one evening, if the meal won’t be ready soon after our arrival my sister-in-law always has some delicious appetizer to snack on while we visit and wait. One night she had this little souffle dish with this dip in there that was amazing. Warm, rich, cheesy, and so creamy; it sent my taste buds in orbit. It was love at first bite! I seriously could have done a face plant in this stuff, it’s that good. Anyway, after having my fare share of this dip, I immediately asked my sister-in-law for the recipe.

She went sifted through her emails, found the link and sent it my direction. She said she had the same reaction when she first tasted this dip. She said she had tasted it several years ago and to this day it’s still been a “go to” for her. She raved about how easy it was and that it could be made in advance and reheated. From her review I knew I must try this soon.

If you’re a blue cheese fan then this is the dip for you. The blue cheese is truly the star of this recipe, but it pairs so well with the cheddar. The cheddar melts perfectly and holds the bits of blue cheese goodness in place; it’s like flecs of blue cheese are suspended in the air. Each bite is just the right amount of all the flavors; onions, blue cheese, cheddar cheese and a bit of tang from the mayonnaise. I could honestly make a meal out of this stuff, it’s just so good.

This is one of those recipes that can be made in one large dish or multiple smaller dishes, depending on preference. I opted for several smaller dishes since we weren’t having a lot of people over when I made this. When I prepared them I baked them all off; kept the ones out to serve and allowed the others to cool completely before covering them and refrigerating them. To reheat the leftovers, I brought them out of the regrigerator and placed them in a cold oven, then turned the oven to 350 and allowed them to stay in there for about 10 minutes, just long enough to heat through.

I love simple recipes that taste amazing and I don’t think I’m alone it that. So simple is good and this souffle is so simple! Just a few basic ingredients, no special equipment or dishes needed. All it takes is combining all the ingredients, pouring them into a baking dish and allowing them bake. That’s all! Now you’ve got a delicious appetizer that’s sure to please.

Blue Cheese Souffle

Ingredients:

1 Egg, lightly beaten
1/4 Cup milk
1 Cup mayonnaise
1 Cup crumbled blue cheese
1 Cup cheddar cheese, grated
1 Cup onion, diced
1/4 Tsp salt, plus more if needed
1/4 Tsp freshly ground black pepper, plus more if needed

Ingredients:

Preheat oven to 300.

Lightly spray a 2 quart baking dish, an 8×8 square pan, or 4 small ramekins, with non-stick cooking spray. Set aside.

Combine ingredients in a medium bowl and stire to combine. Transfer to prepared baking dishes, carefully place in a roasting dish and pour hot water in the roasting pan. The water should come about halfway up the sides of the baking dish.

Place in preheated oven and bake for 45 minutes, or until the tops are set and lightly browned. Once the souffle is thoroughly cooked, remove from oven and from the roasting dish and serve immediately with crusty bread, crackers or sliced apples.

Recipe source: STL Today

BTB: Homemade Hummus

July 31, 2013 by Lynsey Leave a Comment

Hummus is one of those foods that’s been taking the food industry by storm over the past few years. I think one of the biggest reasons it’s become such a hot commodity is because the health craze. Everyone is jumping on the health food bandwagon, but they want to still have tasty and flavorful options. Hummus delivers in every way. It’s full of flavor, there are many options, and it’s a delicious and healthy snack.

While there are plenty of prepackaged options out there, I like to make my own hummus for a variety of reasons. It’s incredibly easy, almost effortless, and takes hardly any time to make. I also like making my own because I control the ingredients that go into it and I can develop the flavor profile that I like. If I want a little more garlic flavor, I just simply add it. A little more lemon flavor? Just add another squeeze or two of juice. It’s all up to you, adjust the seasonings as you like.

This recipe is a basic recipe. It’s simple yet full of flavor. I love that the garlic and lemon are the stars of this dip. But the options don’t stop there, for a little different flavor try adding roasted red peppers to the mix, drizzling balsamic vinegar over the top of the hummus before serving, or add some fresh herbs after purreeing to add a nice, fresh flavor and a burst of color. The options and add-ins are endless.

Hummus is great as a side but also for an appetizer. A big batch can me made quickly and a variety of things can be served along side. I’ve enjoyed my hummus not only with crispy, lightly salty pita chips, but also with sliced veggies such as: bell pepper strips, carrots, cucumbers, tomatoes, olives, broccoli and cauliflower. This also makes a great dip alternative to add in lunch boxes for both kids and adults. So what are you waiting for, go make some hummus! You’ll love it.

Hungry for more hummus? Check out these recipes-

Ambitious Kitchen-Garlic White Bean Basil Hummus
Big Girl Small Kitchen- Spicy Chipotle Hummus
Gimme Some Oven- Avocado Hummus
Gimme Some Oven- Spinach Artichoke Hummus
Nibble Dish- Lemon Parsley Hummus
The Sweets Life- Lemon Basil Hummus
The Sweets Life- Cilantro Lime Hummus

Homemade Hummus

Ingredients:

2 Large (3 small) cloves garlic, skin removed
1 Can chickpeas (garbanzo beans)
1/4 Tsp kosher salt
3 Heaping Tbsp tahini (sesame paste)
Juice of half a lemon
4-6 Tbsp water or reserved liquid from chickpeas
A few dashes of hot sauce, if desired
Fresh parsley, chopped-for topping, if desired

Directions:

Place garlic in the bowl of a food processor fitted with the blade attachment. Pulse a few times until the garlic is minced. Add the chickpeas, salt, tahini, lemon juice and liquid and pulse until coarsely pureed. Add hot sauce, if using, and pulse to combine. Taste, adjust seasonings, and add a little more liquid if it’s too thick. Pour in a serving bowl, top with parsley and serve or refrigerate until ready to serve.

Recipe source: A Lynsey Original

Don’t Miss a Thing!

Sauces and Dips

Footer

Don’t Miss a Thing!