Spring

Carrot Cake Cream Cheese Tart

March 20, 2015 by Lynsey Leave a Comment

Today is the first official day of spring! Cue the sunshine, mildly warm days, colorful flowers and birds chirping.

Another thing synonymous with spring is carrot cake. This deliciously moist cake with heavy spices and shredded carrots throughout takes over the web and bakery showcases. From traditional carrot cake, to carrot cake cookies, carrot cake scones, and so much more, carrot cake takes over with full force this time of year.

I love a big ol’ slice of moist carrot cake. One that is loaded with mounds of freshly shredded carrots, amazing spices and slathered in tangy cream cheese frosting. There’s nothing better.

I love that classic and all the flavors, so I enjoy taking those flavors and trying to incorporate them into another amazing sweet treat. That’s what I’ve done today. Taken everything we all love about the infamous cake and made a tart.

The crust is a shortbread crust. Not just any shortbread, a carrot cake shortbread. This crust is loaded with freshly shredded carrots and tons of the spices that we associate with the cake. The baked tart is then filled with a cream cheese mixture. Making it almost like an inside out “cake”, if you will.

The crust is subtly sweet, perfectly flavor, studded all over with carrots and loaded with spices. The filling is ohmygosh, amazing. Tangy, creamy cream cheese filling with another layer of cinnamon. This may not be a traditional carrot cake, but folks, it’s pretty amazing!

Say hello to spring, or welcome that Easter Bunny with a slice of this carrot cake tart.

Carrot Cake Shortbread Tart with Cream Cheese Filling

Ingredients:

For the tart-
6 Tbsp unsalted butter, room temperature
2 Tbsp brown sugar
2 Tbsp white sugar
2 Egg yolks
1 3/4 Cups flour
1 Tsp salt
1/2 Tsp cinnamon
1/8 Tsp nutmeg
1/8 Tsp allspice
1/8 Tsp ground cloves
1/3 cup shredded carrots

For the filling-
1 1/2 Sticks cream cheese, room temperature
2 Tbsp unsalted butter, room temperature
1 1/2 Tsp vanilla
1 Cup powdered sugar
1/4 Tsp ground Saigon cinnamon, or any good quality cinnamon
1/4 Cup + 2 Tbsp heavy whipping cream

Directions:

For the tart-
Sift the flour, salt, cinnamon, nutmeg, allspice, and cloves together in a medium bowl. Set aside.

Place the shredded carrots on a kitchen towel or paper towel, cover with another towel, place a heavy skillet (or other heavy object) on the towel and allow to set. This will remove excess moisture from the carrots.

Place butter and sugar in a large bowl and mix to combine. Add egg yolks and mix until just incorporated. Pour the flour mixture into the egg mixture and stir until incorporated. Finally, add the carrots and stir until combined.

Place the crust in a 10-inch tart pan, with a removable bottom, and press firmly on the bottom and up the sides of the pan. Place in the freezer and chill until firm, about 30 minutes.

Preheat oven to 375.

Place the crust in the preheated oven and bake for 12-15 minutes, rotating halfway through the baking process. Once the crust is baked and golden-brown, remove and allow to cool completely.

Once the tart is cooled, add filling and chill until set, at least 1 1/2 hours.

For the cream cheese filling-
Place cream cheese in a large bowl and beat on high until creamy, about 2 minutes. Add butter and beat for an additional 60 seconds. Add the vanilla, powdered sugar and cinnamon and mix until incorporated and the mixture is smooth. Add the heavy whipping cream and beat on high for about 60 seconds.

Pour in the cooled tart.

Recipe source: A Lynsey original

Lemon-Lime Mint Moscow Mule

March 19, 2015 by Lynsey Leave a Comment

It’s seems like mules are the trending drink right now. And, it’s like it just happened over night. There are several restaurants that are revamping their menus, and many of those updates include the addition of the humble mule.

Honestly though, why wouldn’t it be gaining popularity? Who wouldn’t want to sip on a cocktail served in a copper mug?

The Moscow mule is a classic drink dating back to around 1946. It’s not clear whether the first mules were made with lemons or limes, so for a version that screams spring I decided to use both of the citrus’ to make this lemon-lime mule.

Lemon and lime is such a classic combination that’s favored by so many. A particular fizzy beverage that’s served in a blue and green can immediately comes to mind. Two flavors that are so simple and delish on their own, but oh-so-good when they are combined.

So, I decided to take that classic combo and add it to one of my favorite cocktails, along with a few mint leaves. These flavors pair so well with the crisp ginger beer. This cocktail is bright, full of citrus-y notes from the lemon and lime and followed by cool minty flavor.

This is the ideal cocktail to sip on while sitting on your porch enjoying the crisp, cool nights of spring and the warmer summer days ahead.

Lemon-Lime Mint Mule

Yields 2 (16oz) mugs
Ingredients:

3 Oz vodka
Half lime, cut into quarters
Half lemon, cut into quarters
1/4 Cup mint
12 Oz ginger beer

Directions:

Place 2 quarters of lime, one quarter of lemon and half the mint in each mug. Using a muddle, firmly press the lemon, limes and mint until the juices are released. Add one and a half ounces of vodka to each mug and stir to combine. Fill the mugs, almost to the top, with ice then top off with ginger beer. Stir to combine and garnish with a sprig of mint.

Recipe source: A Lynsey Original

Cherry Cream Cheese Puff Pastry Bites

March 18, 2015 by Lynsey Leave a Comment

One of my favorite breakfast indulgences is pastries. You know, those pastries that are filled with cream cheese and then topped with fruit. Ohmygoodness. That is my weakness. I try to stay away from them for the most part, but do splurge every once in a while.

There’s a local restaurant and bakery that has my all time favorite breakfast pastries. They’ve got their pastries down to an art. The pastry has a flaky, crispy outside and the inside is light, fluffy and pure heaven. Then there’s the filling. They have countless options when it comes to their breakfast goods, but I’m a sucker for the once with fruit. Cherry, blueberry compote, raspberries, strawberries, apricots, the list goes on. A lot of the fruit ones even have a touch of cream cheese filling. They go one step further and brush the baked pastry with a glaze, most of the time a preserve of some sort. Oh my goodness, it’s perfection on a plate.

These cherry cream cheese puff pastry bites may not be exactly like the pastries from my favorite local but they are pretty amazing, if I do say so myself. These cute pastries take pretty much everything I love about breakfast pastries and shrink them down to a perfectly petite treat. I’d have to say, pretty much everything is cuter when it’s bite size. Okay, this one may take two bites to finish off but it’s still pretty stinkin’ cute.

These little bites start with puff pastry cups. They are baked and the centers are pressed down to form a cup. The filling, which is pretty much my favorite part is a slightly sweetened cream cheese mixture followed by a cherry from a can of cherry pie filling. Um, yum! And, just when you think it couldn’t possibly get any better, these little pretties are given a drizzle of white chocolate. This white chocolate really elevates the presentation and adds a that creamy, sweet flavor only white chocolate can offer.

These little bites come together in under 30 minutes with only a few simple ingredients that you probably already have on hand. They make a fun, portable breakfast treat for your family, but would also be ideal to serve up at your Easter brunch or and gathering.

Perfectly airy and flaky puff pastry filling with tangy cream cheese and juicy, sweet cherries. It’s all pulled together with a drizzle of high quality white chocolate. These cherry cream cheese puff pastry bites are sure to be all the rage.

Cherry Cream Cheese Puff Pastry Bites

Ingredients:

4 Oz cream cheese, room temperature
1 1/2 Tbsp powdered sugar
Splash of milk, if needed
About 1/4 can cherry pie filling
2 Dozen puff pastry cups
3 Tbsp white chocolate
Vegetable oil, if needed

Directions:

Bake puff pastry cups per package instructions.

Meanwhile, place cream cheese in a bowl and beat on high until smooth, about 1-2 minutes. Add the powdered sugar and mix until combined. If mixture is very stiff add about 1/4 teaspoon of milk and mix to combine. Mixture should be smooth, able to spoon into cup easily.

Once puff pastry is baked, using a small spoon, press the centers of each down to form the cups. Spoon a teaspoon of the cream cheese mixture into each cup, followed by a cherry from the filling. Return to oven and bake for 5 minutes, until the cream cheese mixture is set. Remove from oven and allow to cool.

Once the bites are cooled, melt the chocolate. Place the chocolate in a microwave safe dish and heat in 20 second intervals, stirring after each, until melted. Stir until smooth. Add 1/2 teaspoon of vegetable oil to loosen the chocolate, if needed. Drizzle over the tops of the bites and serve.

Recipe source: A Lynsey original

Homemade Kiwi Limeade

March 17, 2015 by Lynsey 2 Comments

Spring is about 4 days away! With the change of the season, comes a change in the weather, warmer temperatures, green grass and brightly colored flowers. I’ve already started seeing little bursts of colors sprouting up along side the roads and it’s so pretty!

Another part of the change in temps means frequent visits to the park with my little guy, firing up the grill and partaking in refreshing beverages. If my little man and I are out and about between 2:00 and 4:00, it’s not uncommon for us to swing by Sonic and indulge in a drink for happy hour. He always gets a strawberry slush; he loves sipping on it but he’s especially happy when he sucks up a chunk of strawberry through the straw. I typically go for a limeade; cherry or cranberry to be specific. The perfect balance of sweet and tart.

So, with the arrival of spring I thought it would be fun to whip up a limeade at home. But not one of my regulars, something different. Then it hit me, what about a kiwi limeade? Yum, right? Right!

I’ve been on a bit of a kiwi kick lately, and I thought the bright green, juicy and slightly tart fruit would make a terrific addition to a limeade. And boy, was I right.

To make this limeade I went through the same process as I used to make my blueberry lemonade and strawberry lemonade. I really wanted the two flavors to shine and compliment one another without overpowering each other, so I made sure each element was jam packed with flavor.

I started with a kiwi infused simple syrup; kiwi, sugar, water and a little lime. Next was the kiwi puree. Lastly was the limeade; fresh squeezed limes, lime zest to really add some extra zing, then sugar and water.

Just like my lemonades, this limeade is the perfect balance of sweet and tart. You definitely get that tart, lime flavor from the fresh squeezed limes; the tart, juice, pulp and even some zest for some added tartness. The flavor of the kiwi is evident too thanks to the kiwi infused simple syrup and the kiwi puree.

This bright green limeade is perfect in every way. Just the right color for a fun spring drink. Perfectly sweet and tart. Right when your cheeks start to pucker from the lime, the sweetness from the kiwi kicks on and offsets the tartness. Cheek puckering is a must, for me, when it comes to limeades, so this one definitely fits the mark.

So, what are you waiting for? Whip up a pitcher or two of this and get ready to welcome spring with open arms.

And, if you’re looking for a fun and simple drink to sip on for your St. Paddy’s day celebration this would be a fun alternative. It’s light, refreshing and it’s green. Make this a hard limeade by adding a splash or two of your favorite vodka or tequila, a little club soda and you could even rim the glass with some green sprinkles for a fun and festive touch.

Kiwi-Limeade

Ingredients:

For the kiwi simple syrup-
1 Cup water
1/4 Cup + 2 Tbsp sugar
1 Kiwi, peeled and roughly chopped
Rind from 1/4 of a lime

For the Kiwi puree-
2 Kiwis, peeled and roughly chopped
1/4 Cup water
1 Tsp sugar

For the limeade-
Zest of half a lime
1/2 Cup fresh squeezed lime juice
1 Cup water
1/4 Cup sugar

Directions:

For the simple syrup-
Combine water, sugar, kiwi and lime rind in a small saucepan. Place over medium-low heat, bring to a simmer and allow mixture to simmer until the sugar has dissolved. Be sure to stir occasionally. Once the sugar has dissolved remove from heat and allow to cool.

For the puree-
Combine kiwi, water and sugar in a blender, and process until the kiwi is pureed and the mixture is smooth. Set aside.

For the limeade-
Combine sugar and lime juice in a pitcher and stir until sugar is dissolved. Add the water and lime zest and stir to combined. Add the puree and simple syrup to the mixture and stir. Place in the refrigerator and allow to chill. Serve and enjoy!

Recipe source: A Lynsey Original

Strawberry Cream Biscotti with White Chocolate

March 16, 2015 by Lynsey Leave a Comment

Before a few weeks ago I had never tasted biscotti. I had seen it countless times on the counter at gift shops and coffeehouses, but I had never broken down and bought one. I know, shocking. In my 30 plus years of life I had never sunk my teeth into a breakfast cookie.

Breakfast cookie. That right there should have been excuse enough to try a piece. A cookie that was okay to enjoy for breakfast. What was wrong with me?

Well, I decided to give into my cookie obsession and try it out. Not only did I sample a piece, I actually did two things at once; I made it and tried it for the first time. And, it could be said that since I made that amazingly addicting orange and dark chocolate biscotti a few weeks ago, I’m now obsessed with any and everything biscotti.

So now, all I needed was an excuse to make another batch. And what do you know, spring is right around the corner. That sounds like a perfect reason to make another batch of biscotti.

So some strawberry biscotti seemed like the perfect thing to make for this occasion. But, we all know I couldn’t just stop with strawberries; I also added a little cream cheese to the mix and once they were baked and cooled I drizzled them with a generous amount of white chocolate.

Since I used fresh strawberries, this isn’t your typical super crispy, crunchy biscotti. By using fresh strawberries and a bit of brown sugar this biscotti is slightly crispy on the outside with a chewy inside.

This biscotti is slightly sweet with bits of strawberry chunks scattered throughout, and has a slight tang from the addition of cream cheese. After being baked it’s given a drizzle of white chocolate. Because what goes better with strawberries than chocolate? This biscotti is amazing and the perfect treat to serve at your next spring festivity. They are also sturdy enough to be wrapped up and shipped to friends for a sweet treat.

So what are you waiting for? Make a batch of this strawberry white chocolate biscotti and welcome spring!

Strawberry Cream Biscotti with White Chocolate

Ingredients:

1/4 Cup (1/2 stick) unsalted butter, room temperature
4 Oz cream cheese
3/4 Cup granulated sugar
1/4 Cup brown sugar
1 Tsp vanilla extract
1/4 Tsp rum extract
2 3/4 Cup flour
1 1/2 Tsp baking powder
1 Tsp salt
1 Cup diced strawberries

1/4 Cup white chocolate
1-2 Tsp vegetable oil

Directions:

Preheat oven to 350. Line a baking sheet with parchment paper and set aside.

Combine flour, baking powder and salt in a large bowl and whisk to combine. Set aside.

Place cream cheese in a large bowl and beat on high until creamy, about 30 seconds. Add butter and beat until just incorporated. Add both sugars and beat on high until light and fluffy, about 3-5 minutes. Add vanilla and rum and mix until just combined. Add half a cup of the diced strawberries and beat until incorporated. Slowly add the flour mixture and mix until just combined. Fold in the remaining 1/2 cup of strawberries.*

Divide dough in half. Form each half into a log, about 10 inches long and 2 inches wide. Place in the oven and bake for 45 minutes. Remove from oven and allow to cool slightly. Cut the biscotti, using a sharp knife, and arrange on the baking sheet cut side up. Return to oven and bake for 15 minutes, turning halfway through the baking process.

Remove from the oven and allow to cool completely.

Place the white chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each. Add a little vegetable oil to loosen, if needed. Drizzle over the biscotti. Allow the chocolate to set and store in an airtight container.

Recipe source: A Lynsey Original

Homemade Brown Sugar Lip Scrub

March 14, 2015 by Lynsey Leave a Comment

Let’s face it; during the cold, winter months our skins suffers. The cold weather does a number on our skin. So, to repair it we moisturize, exfoliate and do all sorts of things to pamper ourselves and feel rejuvenated.

Our lips, however, get the short end of the stick when it comes to pampering. We smear a little gloss on them, glide some chap-stick across them and call it good.

Believe it or not, there’s more to pampering and taking care of our lips than just a new tube of lip gloss. Exfoliating isn’t only a good option, it’s essential.

Several years ago one of my dearest friends gave me this amazing lip scrub made from sugar. I was instantly addicted and used the stuff about three times a week. Not only was it a fun and simple way to pamper my lips, it was made out of sugar too! I used that scrub all the time, but then it was discontinued and my heart was broken.

So, instead of wallowing in my sorrows and being sad about not being able to get my hands on one of my favorite products, I decided to be productive. I made my own. And it’s just as amazing as the stuff my friend gave me. Oh, and it’s so easy to make.

Just combine a few ingredients that you probably already have in your pantry. Mix. Apply to your lips, and sluff away that dead skin. It’s as easy as that!

So, give your lips the same amount of love and pampering as you do the rest of your body. Exfoliate them with this amazing sugar scrub and you’ll be left with supple, super smooth and perfectly kissable lips!

Homemade Brown Sugar Lip Scrub

Ingredients:

1 1/4 Tbsp coconut oil
1/4 Tbsp good quality olive oil
2 1/2-3 Tbsp brown sugar

Directions:

If coconut oil is a solid, place in a microwave safe bowl and heat for about 15-20 seconds.

Place 2 1/2 tablespoons of brown sugar in another bowl, coconut oil and the olive oil to the brown sugar and stir to combine. If it needs a little more moisture add more coconut oil, if it has too much liquid add a little more brown sugar. You want the mixture to be the consistency of a paste.

To use:
Scoop just a little onto your finger, gently rub on your lips for about 30 seconds, then wipe off with a warm, wet cloth.

Recipe source: A Lynsey Original

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