Lynsey Lou's

Banana-Rama Coffee Milkshake

2013-05-17T06:00:00.000-05:00

It's spring and summer is right around the corner! Are you ready? Summer sun. BBQ's. Trips to the lake. Vacation at the beach. Camping. Baseball games, etc. It will all be here before ya know it! With all those fun activities comes the hot summer sun, as well. And while there are many ways to try to stay cool and beat the heat; slurping down milkshakes, smoothies and icees is at the top of my list. There's nothing better that a cold, ice cold drink to help cool you down on a hot summer day.

I love ice cream, and I have just as big of a weakness for coffee. I don't wake up and want coffee each and every morning, I wake up and neeeeeeed coffee every morning. If I haven't had my coffee you can pretty much render me useless. My mind doesn't start functioning until it's had some "go juice"! I know there are a lot of you out there that feel my pain and are in the exact same boat.

Since I have a deep down love (and need) for these two things, when I saw this shake on Shugary Sweets it was a no brainer that I was going to make it. I knew I HAD to make it sooner rather than later. Two of my weaknesses coming together to make one incredible milkshake? I think so...count me all in!

I absolutely love this combination; a little coffee, some ice cream, chocolate...you know I love chocolate, and a banana. A smooth, thick, creamy milkshake with that strong, bold coffee taste that is quickly cut but the sweet, creamy vanilla ice cream with hints of banana and chocolate in every sip. It's the perfect treat to cool down, and the perfect pick-me-up for the hot summer afternoons that are sure to be here soon.

Banana-Rama Coffee Milkshake

Ingredients:

1 1/2 Strong brewed coffee, room temperature
2 Cups vanilla ice cream
1 Large, frozen banana
1/4 Cup chocolate syrup, divided
Fresh whipped cream
5-6 Ice cubes

Directions:

Combine coffee, ice cream, banana, 3 tablespoons of chocolate syrup and ice in a blender and blend to combine, until smooth. Pour into 2 large glasses, top with whipped cream, chocolate syrup and garnish with a banana slice.

Recipe source: Shugary Sweets originally from Eight O'Clock Coffee

Classic Baked Macaroni and Cheese-Bacon Lovers Style

2013-05-15T06:00:00.000-05:00

Macaroni and cheese is one of my all time favorite foods. There's just something so satisfying, so comforting about a big ol' bowl of noodles covered is gooey, cheesy goodness. My love for the cheesy stuff has trickled down to my little man too. If you ask him what he wants for lunch or supper, 3 out of 4 times he'll say macaroni and cheese. He's a fan, to say the least.

Bacon. Oh, bacon. I love the stuff. I'm a sucker for the salty, crispy strips of goodness. This is another love and weakness of mine, and this too has been passed down to Tucker. If you make him a bacon biscuit for breakfast he'll quickly pull the top off the biscuit, remove the bacon and inhale it and then instantly ask for more bacon. If he smells the stuff cooking, he's in the kitchen like lightening holding his hands out and just waiting for a piece of warm bacon to chow down on.

Now what happens when macaroni and cheese and bacon come together? Only the best thing on earth. They have a kiddo, and it's the most delicious thing ever. You get this deliciously cheesy bacon lovers mac and cheese. And I had one happy little boy who couldn't get his fill of this stuff. It's life changing, I tell ya.

This mac and cheese is so simple and easy to throw together. I love the saltiness the bacon lends to this dish. The sharp Vermont cheddar add a creamy, richness that is like no other. The cheese compliments the salty bacon perfectly and it's like they were destined to be together! This is definitely a crowd pleasing dish, and it holds a special plates in the hearts of the boys at my house. Not only did Tucker go back for seconds the day we had it, but he asked for it for the next 4 days. It was a hit, to say the least!

Classic Baked Macaroni and Cheese-Bacon Lovers Style

Ingredients:

1 Lb small cut pasta
1 Lb bacon
3 Tbsp bacon drippings
3 Tbsp flour
1/4 Cup white onion, diced
2 Cups half and half
1 Lb Cabot Vermont Cheddar Cheese, shredded
6 Oz cream cheese, cubed
Salt and pepper, to taste

Directions:

Preheat oven to 350.

Bring a large pot of water to a boil. Salt liberally and cook pasta according to package instructions. Strain and set aside.

Place a large skillet over medium heat and cook bacon until crisp. Remove cooked bacon and place on a paper towel lined plate and set aside. Reserve 3 tablespoons bacon drippings and discard the rest.

Place a medium sauce pan over medium-low heat, add bacon drippings and diced onion and cook until onions begin to become translucent. Once onions begin to turn, add flour and whisk until a paste forms. Slowly whisk in half and half, continuing to whisk until the mixture comes to a low boil and has thickened.

Add cream cheese and two-thirds of the shredded cheese and whisk to combine and until the cheese has melted. Once the sauce has come together and the cheese has melted, remove from heat.

Combine the pasta and cheese sauce and stir to combine. Season with salt and pepper. Spread the mixture evenly in a shallow baking dish. Top with remaining cheese and crumble the cooked bacon over the top.

Place in preheated oven and bake for 20 minutes, or until bubbling.

Recipe source: Bakeaholic Mama

Weekly Meal Plan

2013-05-14T16:56:00.006-05:00

Menu for May 12-18, 2013

Briskett with onion puree, butter beans, creamed corn and rolls
Steaks, grilled corn on the cob, salads and yeast rolls
Open faced bacon, tomato, avocado and fried egg sandwiches on Texas toast
Leftovers
Loaded hot dogs, french fries and baked beans
Leftovers
Cheeseburger taquitos, coleslaw, and other side TBD

BTB: Homemade Dulce De Leche

2013-05-13T15:50:00.002-05:00

Dulce De Leche has been gaining popularity over the past year and has been making more and more appearances in numerous recipes. What the heck is Dulce De Leche?Where in the world do you get it? Well, dulce de leche is a thick, rich, caramel-like sauce that has recently made it's way to the states from Argentina. Where does one find this rich, caramel sauce? While it is becoming more readily available in normal supermarkets, it still may be hard to find in some areas. I have seen it in several different stores in my hometown, but when I went to visit my parents (who live in a smaller town) I have yet to find it on any of the grocery store shelves.

But never fear, if you are one of the ones who lives in a smaller town with limited access to "specialty" ingredients, I have the answer for you! You can still make all of those delicious recipes that call for dulce de leche, because you can make your very own right in your home. Even better, it just takes two simple ingredients that can be found in any supermarket and a little time. All you need is sweetened condensed milk, Kosher salt, a shallow baking dish, a roasting pan or casserole dish, and aluminum foil. A few simple ingredients and tools that make a delicious sauce!

There are multiple methods of making homemade dulce de leche; oven, microwave, stove top, pressure cooking, from scratch, and even in the slow cooker. All of these methods are fine, but I prefer the oven method. Baking the dulce de leche in a water bath provides you with a thick and rich sauce, that is smoother and more creamy than any of the other methods. As an added bonus, this finished product is achieved with a lot less work than any of the other methods!

Now, once you've made your very own dulce de leche sauce what should you do with it? Well, if you don't plan on using it immediately simply pour it into a jar, seal it and place it in the refrigerator. Uses for this good stuff span from sauces and spreads to cookies, cakes, candies and custards. This makes an excellent addition to any dessert as a supporting flavor as well as being the center of attention. The most recent recipe I made using this deliciousness, used the dulce de leche in place of the sweetened condensed milk. Can I just say, it was pure heaven on a fork. Wow! Now, what are you waiting for? Go make some dulce de leche for yourself, your life will forever be changed once you try it!

Homemade Dulce De Leche

Ingredients:

1 Can sweetened condensed milk
1/4 Tsp Kosher salt

Directions:

Preheat oven to 425.

Pour condensed milk into a shallow baking dish and sprinkle with Kosher salt. Cover the dish tighlty with aluminum foil and place in a larger roasting pan or casserole dish. Fill the pan with water until it reaches three-quarters of the way up on the covered dish.

Place in the preheated oven and bake for 60-90 minutes. Check the water level every 30 minutes, adding more as needed.

The dulce de leche is ready when it's golden-brown in color and has a caramel-like appearance. Remove from the water bath and allow to cool completely. To store, pour in a jar and place in the refrigerator. Dulce De Leche can be stored in the refrigerator for up to 3 weeks.

Recipe source: Bakers Royale

Easy Salsa Verde

2013-05-09T13:50:00.003-05:00

Green and pink are my all time favorite colors. But let's focus on green for a minute, shall we? Looking around right now I spot several things that are green; my wallet, my carryall bag, and my planner. So, it's quite obvious to any passersby that I'm fond of green, lime and avocado green to be exact! Green is just a happy color; it's bright, refreshing, fun and it's also closely associated with the onset of Spring and Summer which are happy and fun too. Other than flowers and plants, one of the first things I think about when Spring roles around is being outside. Cookouts. Baseball games. Float trips. Being at the lake. Or just being out is the back yard, I love it all.

When I think of cookouts, bbqs, or any other outdoor parties I think of easy foods to bring or serve. One of my favorite easy appetizers are dips. They are versatile, most of them take little to no time to assemble and they can sit out with no maintenance. Lately I've been on a salsa kick. I mean I have a weakness for salsa anyway, but lately it's been more intense than normal. I'm a sucker for it, what can I say? I love all salsas, but lately I've been addicted to the green stuff. My favorite color! No, I'm not addicted to it because of the color...although that does hurt. I love the flavor of it!

When I go to Mexican restaurants salsa is a must, as well as cheese dip and salsa verde. I love the green stuff, it's so good. Since my infatuation with salsa has grown immensly, I decided it was due time to make some of the green stuff at home. This salsa verde is delicious, full of flavor and takes no time to throw together. It's a matter of giving the ingredients a rough chop and then tossing them in the food processor and giving them a quick pulse to get that perfect salsa consistency. The end result is nothing less than amazing. Spicy, slightly sweet, a little tangy, light and fresh; this salsas got it all. We enjoyed this batch not only as a dip but in some stacked enchilidas (recipe to come soon!) and it was amazing.

Easy Salsa Verde

Ingredients:

1 1/2 Lbs (approximately 5-6) Tomatillos, husks removed and quartered
1 Medium white onion, quartered
2 Cloves garlic, minced
1 Jalapeno pepper, quartered and majority of the seeds removed
1/2 Cup cilantro
1/2 Tbsp sugar
1 1/2 Tbsp vinegar
Juice of 1 lime
Salt and pepper, to taste

Directions:

Combine all ingredients in a food processor and pulse to achieve desired consistency and to combine. Taste, adjust seasonings if needed and chill for at least 2 hours before serving.

Store in an airtight container, in the refrigerator for upto two weeks.

Recipe source: A Lynsey Original

Chocolate Chip, Heath Cookie Dough Dip

2013-05-03T13:07:00.004-05:00

Last Thursday I made an appearance on a local news station to talk about my little blog and to share a few different recipes. The three goodies I made were Samoa Monkey Bread, Snickers Stuffed Skillet Cookie and this dip. While all three items were a hit, I think this dip was the most popular treat, hands down. Before we could even present the segment on air, some of the staff couldn't resist, they just had to dive in and see what this was all about. Then they couldn't stop after one bite, they just kept coming back for seconds, thirds, fourths and so on. Ever since my interview aired I've been receiving emails and phone calls requesting the recipe for this dip. Well, the wait is over!

This dip is nothing short of amazing. First and foremost, it gives you the satisfaction of that raw cookie dough that so many of us enjoy but without the raw eggs. And it takes less time to throw together too, not that cookie dough takes much time to make anyway. Now that's a win win if you ask me!

If you haven't noticed by now, sweets are definitely a weakness of mine. If it's got chocolate, sugar, butterscotch, frosting...you name it then I'm going to eat it. While I love being in the kitchen baking my heart out, there are times where I find myself in a bind. There are times where I need something sweet for a get together or party, but I don't need it to be the typical cupcakes, cake, or cookies. Then there are those times that I need something to take to a friend's house, but it's last minute and I don't have time to wait for something to bake. So what's a girl to do in a situation like this? Dilemmas I tell ya!

Well, now when you find yourself in such a predicament you can whip up some of this dip. This dip is extremely easy, pretty much effortless to make and takes no time to put together. It's a matter of mixing the cream cheese and a few other ingredients, then folding in the fresh whipped cream. Allow the mixture to chill for a bit and then you're set. So simple, right?

This dip is amazing, and amazingly addictive. You'll find yourself making this all the time, because it is so good and because it's so stinkin' easy to make. This dip is slightly rich, because of the cream cheese but it's quickly balance by the light, airiness the whipped cream brings to the dish. You've got it all with this dip; rich, light, sweet, and chocolate. I love to use pretzels to dip in this dip to add a little saltiness to the plate. I've also served this with vanilla wafers and graham crackers and they are as equally delicious. You'll be happy with whatever you scoop this dip with, just be sure you make the did! I need some fellow addicts!

Chocolate Chip, Heath Cookie Dough Dip

Ingredients:

1/2 Cup heavy whipping cream
1 (8oz) Block cream cheese, room temperature
3 Tbsp butter, room temperature
3 Tbsp brown sugar
1 Cup powdered sugar
3/4 Cup chocolate chips
1/3 Cup heath bits with chocolate

Directions:

Beat heavy whipping cream on high until stiff peaks form. Set aside.

Place butter and cream cheese in a medium bowl and beat on medium-high until incorporated and smooth. Add the brown sugar and mix to combine. Add the powdered sugar, 1/4 cup at a time and mix to combine. Once all of the ingredients are incorporated add the chocolate chips and heath bits and stir. Lastly, add the whipped cream and gently fold to incorporate.

Recipe source: A Lynsey Original

Teedo's Famous Salsa

2013-05-01T16:20:00.002-05:00

Okay folks, we are T-minus 5 days and counting until Cinco De Mayo! Are you excited? I know I am! I look for any excuse to enjoy a hefty dose of Mexican food; cheese dip, salsa, guacomole, pico, enchiladas, fajitas...I love it all and I think I could eat my weight in Mexican food every. single. day. If you do need an excuse, which I don't, what better reason to enjoy Mexican food than on the ever so popular Cinco De Mayo?

Now that I've confessed I could eat twice my weight in dips and other foods, why not enable you to do the same thing? No, I'm not trying to make myself feel better by giving you the means to do the same thing. I promise. I'm just trying to share a tasty recipe with you so that you can enjoy some refreshing salsa this Sunday...or any day for that matter!

I have a weakness for salsa. I love it. I won't go into the specifics of how I prefer my salsa but if you are interested you can read about it here. Now, for the most part all salsa is comprised of the same basic ingredients; tomatoes, onions, garlic, peppers and cilantro. There are plenty of other spices and ingredients that can be added to achieve the desired flavor and texutre, but they are all start with the same thing. This salsa, however, differs from the traditional salsa just a bit. The most significant difference is recipe is the addition of avocados. Yes, avocados.

Before reading this recipe the thought of adding avocados to salsa had never crossed my mind. But Jenny's dad not only thought of it, but actually did it and let me tell ya, it's amazing. This salsa is delicious, full of flavor and so simple and quick to make. It's a matter of throwing all of the ingredients into a food processor, putting the lid on and pulsing until you achieve the desired consistency. That's it!

This salsa stores wonderfully in the refrigerator for up to two weeks, not that it lasts that long at my house! We can't get our fill of this stuff; the fire roasted tomatoes add a terrific smokey flavor, the onion adds a slight kick, the cilantro adds a fresh, bright flavor, the lime adds a bit of tartness while also keeping the avocados from turning brown! All of the flavors marry together wonderfully, providing a delicious and refreshing dip!

Teedo's Famous Salsa

Ingredients:

1 (14.5oz) can fire-roasted tomatoes*
1 (10 oz) can diced tomatoes with green chilies
2 Avocados, peeled, seeded and roughly chopped
1/2 White onion, roughly chopped
2 Cups fresh cilantro, roughly chopped
1 Clove garlic, minced
Juice of half a lime
Kosh salt, to taste
Freshly ground black pepper, to taste

*If you can't find fire-roasted, petite diced tomatoes are fine too.

Directions:

Place all the ingredients in a food processor and pulse until desired consistency is achieved. Taste, adjust seasonings if needed. Refrigerate until ready to serve.

Store in an airtight container, in the refrigerator for up to two weeks.

Recipe source: slightly adapted from The Picky Palate Cookbook by Jenny Flake
For other delicious recipesbe sure to check out the Picky-Palate blog

Weekly Meal Plan

2013-04-29T14:47:00.000-05:00

Menu for April 28- May 6, 2013

Spinach salad with fresh fruit and balsamic vinaigrette
Bacon mac and cheese and a green salad
Burgers, baked beans and baked french fries
Leftovers
Baked chicken and spinach and artichoke hand pies
Leftovers or eat out
Baked halibut with chorizo butter over cheesy polenta

Have a great week!

SRC: Peanut Butter Pretzel Stuffed Chocolate Chip Cookies

2013-04-29T13:43:00.002-05:00

If I've said it once, I've said it a million times, I'm a sucker for cookies. I just love them. I'm not picky about the type either, as long as it's a delicious, chewy cookie I'm happy. I typically lean towards the ones with chocolate...because we all know I have a weakness for chocolate, but as a general rule I'll eat pretty much any type of cookie. They are like little round, discs of joy. They are like a little present that is just waiting to be bitten and enjoyed to make someone's day that much better.

While I LOVE just a regular ol' cookie, a stuffed cookie just takes things to a whole new level. It's like two presents in one. You have the cookie, which now acts like wrapping paper that wraps up the surprise that's waiting inside. I'm telling you folks, it just doesn't get much better than this!

This recipe comes from Jamie of Mom'sTestKitchen. I was assigned Jamie's blog for this months secret recipe club assigment. Jamie is a wife, mom and a lover of food who started her blog as a way to keep her recipes organized and to get rid of stacks and stacks of printed recipes that seemed to be piling up faster than she could make them. I enjoyed "getting to know" Jamie this month and looking through all of the delicious recipes she has on her blog. I was intrigued my so many of her recipes, but in the end my sweet tooth prevailed and I opted for these stuffed chocolate chip cookies.

Boy am I glad that I decided to make these cookies. They are...simply amazing. A delicious, chewy chocolate chip cookie that is stuffed with salty and crunchy pretzels and peanut butter. You know I'm a sucker for that sweet and salty combo, and these cookies satisfy that craving perfectly! The original recipe calls for pretzel peanut butter sandwiches, but I opted for a regular ol' mini pretzel with a dollop of peanut butter. These are simply amazing, and needless to say, a mouthful. I loved these and I'm so glad I found this recipe on Jamie's blog. I had been craving something sweet and salty and this fit the bill perfectly!

Peanut Butter Pretzel Stuffed Chocolate Chip Cookies

Ingredients:

1/2 Cup (1 stick) unsalted butter, room temperature
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 1/2 Tsp vanilla extract
1 Egg
1 Egg yolk
1 3/4 Cups + 2 Tbsp flour
1 Tsp baking soda
1/2 Tsp salt
1 Cup chocolate chips
12 Mini pretelzs
1/4 Cup + 2 Tbsp peanut butter (creamy or crunchy)

Directions:

Preheat oven to 350. Line a baking sheet with a silicone baking mat and set aside.

In a medium bowl sift together the flour, baking soda and salt and set aside.

Place butter, brown sugar, and sugar in a large mixing bowl and beat on high until light and fluffy, about 2 minutes. Add the egg, egg yolk, and vanilla and mix to combine. Slowly add the flour mixture and mix until just combined. Add the chocolate chips and stir to combine.

Place a rounded tablespoon full of dough onto the prepared baking sheet, slightly flatten. Place a pretzel on top of the dough, place half a teaspoon peanut butter on top of the pretzel. Place another rounded tablespoon of cookie dough over the peanut butter and pinch the edges of the cookie dough together to seal the pretzel and peanut butter inside.

Place in the preheated oven and bake for 8-9 minutes. Remove from oven, allow to cool on pan for about 5 minutes, remove to cooling racks and allow to cool completely.

Recipe source: adapted from Mom's Test Kitchen,
cookie dough-A Lynsey Original

Snickers Stuffed Skillet Cookie...and my t.v. debut

2013-04-26T06:00:00.000-05:00

I have some exciting news, folks! Yesterday I made my television debut. Can you guess what it was for? I won't keep you waiting. It was to talk about my blog! My little, ol' blog. Eeeeek! This little debut has been in the works for a few months. Can I just say I was beyond flattered when I recieved an email from the morning producer at a local news station? My jaw literally dropped when I read the email and learned that they were interested in me and my blog. I quickly composed myself and responded to let her know that I would love the opportunity to appear on their show to talk about my blog and food. I mean who doesn't love to talk about food? After much correspondence we nailed down a date and time and a few other details. Once all that was taken care of it was a matter of me planning what to make to present on the segment. That was the hard part!

I started browsing recipes on my blog, recipes I had bookmarked and recipes that I had been developing. I wanted it to be perfect, this is t.v. people! I knew I wanted to present at least three things, but I didn't want it to be three of the same thing. I finally determined two of the three, one being this skillet cookie. I decided on the skillet cookie since A) I am such a fan of cookies and B) since I've been on a skillet cookie kick lately (that's a tongue twister!). A cookie of some sort had to make an appearance! The second item I knew I wanted to bring was the Samoa Monkey Bread. This monkey bread was a hit with Spencer and Tucker as well as my brother and sister-in-law...and guys on the news too!

The third item was the one throwing me for a loop! What do I do? Another baked good? Another sweet dish? A dip? The wheels in my little ol' head were just a spinning. I finally decided on a dip. But not a savory dip, a sweet dip of course. I mean these people had been up since before the crack of dawn, they needed sugar, they needed a boost and I was just the person to provide the goodies! So the last thing I decied to make was chocolate chip heath cookie dough dip (to be posted next week!).

Me and Mallory after the segment. How cute is she?

So now that I had the date, time and recipes it was a matter of testing the recipes and making sure everything was in order. We needed to practice a little quality control and that meant my family and friends had to sacrifice and taste all these things I was making. It's a hard job, but someone has to do it and I have the support system that will "belly up" and take one for the team!

This skillet cookie is amazingly delicious and simple! Two things I love in a recipe; one that's not a lot of fuss to assemble and that tastes oh. so. good! This skillet cookie fits that bill on all levels. It's a one pot dish, literally. All the mixing and cooking takes place in a cast iron skillet. No mixer or fancy tools needed here. It's a basic chocolate chip cookie recipe that is mixed up and baked in a skillet. A since it's in a skillet...that means bigger pieces which means more deliciousness to inhale in one sitting!

This particular recipe is taken up a few notches though...it's got good stuff between two layers of a chewy, chocolate chip cookie. I love a good chocolate chip cookie, I think I could eat my weight in them! Give me a chocolate chip cookie stuffed with caramel and Snickers and sprinkled with a little salt. Well, then I would just be in heaven. But let's not stop there. Let's not make a dozen or two small cookies, let's make one giant cookie and let's bake it in a skillet. Oh yeah! That's the good stuff!

I love love love this cookie right now. One of the best things about it is you can customize it with whatever add-ins you want. Reese's peanut butter cups, Milky Ways, caramel sauce and pecans, marshmallow cream...I mean the options are endless! This has quickly become a favorite in my house. It looks like it was a favorite in the news room too; I only had a slice left by the time it was all said and done! I'm sure it will become a favorite in your home too!

I had a blast on the show yesterday! All of the anchors, producers, camera techs and the rest of the staff were amazing. I was a bit nervous when I first got there, but everyone was no nice and quickly put my nerves at ease. I chatted with everyone before the segment, and when it was time to go on the air I was ready to chat about food! Thanks again to the amazing staff at KARK4 for this amazing opportunity and experience!

Snickers Stuffed Skillet Cookie

Ingredients:

1 Stick (1/2 cup) unsalted butter
1 Tsp vanilla
1 Egg
3/4 Cup brown sugar, packed
1/4 Cup granulated sugar
1 1/2 Cups flour
1/2 Tsp baking soda
1/4 Tsp salt
1 Cup chocolate chips
1 Cup (about 5 Fun Size) Snickers, chopped
1/4 Cup caramel sauce
1/2-1 Tsp sea salt

Directions:

Preheat oven to 350.

Place butter in a 12 inch skillet and place over low heat allowing butter to melt. Once the butter has melted remove skillet from heat, add the brown sugar and granulated sugar and stir to combine. Add vanilla and stir to combine.

Add the flour, baking soda and salt and stir to incorporate. Add the egg and mix. Stir in the chocolate chips.

Divide the dough in half, leave half in the pan and set the other half aside. Gently press the dough into an even layer in the skillet. Drizzle the caramel sauce over the cookie, followed by the chopped Snickers. Crumble the remaining dough evenly over the caramel and Snickers layer. Sprinkle with sea salt.

Place in the preheated oven and bake for 15 minutes.

Recipe source: A Lynsey Original

Samoa Monkey Break with Chocolate Ganache Dipping Sauce

2013-04-24T06:00:00.000-05:00

I was born and raised in south Arkansas. Down there boys were involved in Boy Scouts and girls were involved in Camp Fire. Camp Fire was definitely open to boys and Girl Scouts was available for the girls, but the girls stuck to Camp Fire and the boys stuck to Boy Scouts. That's just the way it was down there. Being involved in Camp Fire I sold my fareshare of candy. I sold so much one year I was actually crowned the Candy Queen! I was a selling fool; Mint Meltaways, Caramel Swirls, Chocolate Covered Almonds (oh the chocolate covered almonds were my favorite...and still are), Chocolate Covered Raisens and Chocolate bars both plain and with almonds. I still remember those days vividly, going door to door with boxes in hand selling my heart out. Ohhh, the good ol' days!

Okay, so where was I? Oh, so it really wasn't until I went off to college that I learned about Girl Scouts and the cookies they sold. Oh, the cookies. How I love some Thin Mints, Tagalongs and Somoas. I have a weakness for them, to say the least. Whenever cookie season rolls around and I see those brightly colored boxes my heart shutters with happiness! I simply get giddy. Not only does cookie season spark excitement in many, it also inspires many to get in the kitchen and make treats inspired by the goodness that comes from these treats.

The good thing about these creations is that most of them can be enjoyed well after cookie season has ended. Take this Samoa monkey bread, for example. A delicious combination of bread, chocolate, coconut and brown sugar that can be enjoyed for breakfast! I bet you never thought you could enjoy the taste of a cookie for breakfast, did you? Well, you can!

This Samoa Monkey Bread is a clever spin on the delicious and ever-so-popular traditional monkey bread. The traditional version is coated with a mixture of brown sugar, granulated sugar and cinnamon and after it's baked the brown sugar caramelizes and forms a slight crispness around each piece of bread. This version differs in the fact that it has a little chocolate treasure wrapped inside each, individual piece of dough and it doesn't have brown sugar in the coating mixture. This bread also has a hefty dose of coconut, and that's a treasure in and of itself! The addition of coconut also adds another level of texture to the dish. While brown sugar is included in the recipe, it's added to melted butter and then poured over the bread before being baked, this acts as a binding agent without giving it the crisp, caramelness we're accustomed to in the traditional recipe.

I love this monkey bread. Do I even dare say, I think I may like it even more than the traditional recipe? I think so! This recipe is a winner. It was a hit for breakfast Saturday morning, and even for dessert that evening. Not only do I favor this recipe, but Spencer does, as well. If that's not enough to lead you to try this recipe, my sister-in-law and my brother (who is the monkey bread enthusiast) are overly fond of this bread too! I had so much fun making this monkey bread, mostly due to the fact that I had the best (and cutest) little man helping me.

This recipe is simple, but is a little more time consuming that the traditional version due to the chocolate that is tucked in each piece of bread. But I promise, it's so worth the extra time. I know this recipe will be a favorite in our home for years to come, and I hope it will find a special place at your table too!

Samoa Monkey Bread with Chocolate Ganache Dipping Sauce

Ingredients:

For the bread-
4 (7.5oz) cans refrigerated biscuits
3/4 Cup sugar
2 Tsp cinnamon
2Tbsp cocoa powder
1-1 1/2 Cups milk chocolate chips (or 3/4 bag Hershey's Baking Melts)
2 Cup miniature marshmallows
1 - 1 1/2 Cups sweetened, shredded coconut

For the glaze-
1/2 Cup (1 Stick) unsalted butter
3/4 Cups brown sugar, packed
1 1/4 Tsp coconut extract

For the ganache-
1 Cup chocolate chips
1/2 Cup heavy cream

Directions:

Preheat oven to 350. Spray a 12-cup tube or bundt pan liberally with non-stick cooking spray and set aside.

For the monkey bread-

Combine sugar, cinnamon and cocoa powder in a medium bowl (or plastic bag) and stir to combine.

Cut each biscuit in half and place 3-4 chocolate morsels and 1 marshmallow in the center and pinch the dough around the ingredients to close completely. Gently coat each dough ball in the cocoa mixture and place in prepared pan. Repeat process until a single layer is formed. Once a single layer is formed in the base of the pan, liberally sprinkle half of the shredded coconut over the dough. Place another layer of dough balls on top of the coconut, then top with more coconut.

For the glaze-
Place the butter in a microwave safe bowl and melt. Once the butter has melted add the brown sugar and coconut extract and stir to combine. Carefully pour the butter mixture evenly over the dough mixture.

Place pan on a rimmed baking sheet* and place in the preheated oven and bake for approximately 45 minutes, until the bread is golden brown and cooked through. *Start checking the bread at the 30 minute mark to ensure it doesn't burn.

Remove the bread from the oven and allow to cool in the pan for at least 5 minutes. Once the butter mixture has set, carefully invert onto a plate.

*Place on a baking sheet to catch any overflow, if any overflow does occur during the baking process.

For the ganache-
While the cake cools make the ganache.

Place the chocolate chips in a medium bowl and set aside.

Place heavy cream in a small saucepan and heat. Once the cream begins to simmer immediately remove from heat Bring the cream to a simmer, but not to a boil. Immediately remove cream from heat and carefully pour over the chocolate chips and allow to sit for 2 minutes. Once the mixture has had time to sit, whisk in small circles to form the ganache. Drizzle some of the ganache over the top of the cake and pour the remaining in a container for dipping.

Recipe source: barely adapted from Willow Bird Baking

Radicchio Apple Salad

2013-04-22T15:19:00.001-05:00

When it comes to menu planning, I have an endless amount of main dishes that I have bookmarked. But sides, on the other hand, seem to be a little more challenging for me. I tend to fall in a rut and make the same things over and over again. If we're having a heavier main course I try to find light and flavorful sides to serve. Now if the main dish is on the lighter side I have no problem opting for a side that is a little on the heavier side, especially if there's one or two I've been eyeing.

I'm always a sucker for a delicious salad; whether it's the main course or a simple side. In my opinion you can never go wrong with a salad. Salads are delicious, good for you and there are so many different options and combinations, your imagination is truly the limit.

As the weather conintues to get warmer, lighter meals and sides are a necessity. This radicchio apple salad definitely fits the bill for a delicious and full-flavored salad. One of the best things about this salad is it can be thrown together in no time.

This salad is delicious, satysifying, sweet and slightly tart. The base of the salad is radicchio, which has a slightly bitter flavor. The apples add a nice bit of sweetness and tartness which helps to cut the bitterness of the radicchio. The radicchio, apples and red onions are then tossed in a apple cider vinegarette and seasoned with a touch of salt and pepper. The end result is amazing. Slightly sweet, a bit tart, tangy and perfectly balanced. All of the flavors work together beautifully and makes a side that would compliment so many dishes.

Radicchio Apple Salad

Ingredients:

1 Head radicchio
1/2 Medium Honey Crisp/Pink Lady apple, thinly sliced
1/4 Cup red onion, diced
1 1/2 Tbsp honey
1 Tbsp Dijon mustard
2 1/2 Tbsp apple cider vinegar
3-4 Tbsp extra virgin olive oil
Salt and freshly ground black pepper, to taste

Directions:

Combine the honey, mustard, cider vinegar and olive oil in a bowl and whisk to combine. Set aside.

Rinse radicchio thoroughly and dry. Thinly slice the radicchio and place in a medium bowl. Add the diced onions and sliced apples to the bowl. Pour the vinegar mixture over the radicchio and toss to combine. Season with salt and pepper, cover and place the refrigerator at least 30 minutes before serving.

Recipe source: A Lynsey Original

Weekly Meal Plan

2013-04-21T20:27:00.002-05:00

Menu for April 21-27, 2013

Crepes with apples, sharp cheddar and ham
Loaded nachos
Green chili enchiladas, rice and jalapeno lime black beans
Leftovers
Pizza
Tacos, refried beans, rice, cheese dip, and salsa
Leftovers

Have a great week!

Easy Restaurant Style Salsa

2013-04-18T16:50:00.001-05:00

Let's chat a little bit about salsa, shall we? I love salsa. I mean LOVE salsa. It's one of those things that is so simple, but with the right seasonings, it's amazing. Salsa is one of those things that I could eat anytime, any day, and everyday. It's a weakness of mine.

I am a little picky about my salsa and the way it's served. Some people like it room temperature. But, I'm not one of those people. I like my salsa cold, I mean straight from the fridge cold. I'm not a fan of lukewarm salsa. I don't know why, I'm just not. To me, it tastes better when it's chilled.

I don't like it too thick either. If it's too thick it's like eating tomato paste. No big chunks either. I don't want everything pureed to the point of not being recognized, but I like everything finely diced. I like it a little juicy, while still having some texture.

I am also a big fan of cilantro. I love cilantro in general, I mean it definitely makes anything better! So, the more cilantro the better! I think people will be divided on my next prerequisite, but I love the addition of vinegar to salsa. I love the acidity it brings. I'm not talking a ton of acidic flavor, but I think a hint of it definitely adds so much to the overall flavor.

So now that you know all of my specifics, when it comes to salsa we can move on! I know you were curious! Anyway, making salsa at home allows me to have control over all of these things; the texture, taste, amount of vinegar, cilantro and the temperature. Believe it or not, it's easier than you think to make a delicious salsa at home.

If you have a food processor or blender in your kitchen then you can whip up a batch of fresh, delicious salsa in no time. There are no special ingredients in the salsa either, this recipe consists of ingredients that are staples in my pantry. So anytime I start craving a good batch of salsa I just go in my kitchen, throw all the ingredients in the food processor, blend it and then pop it in the fridge and allow to chill for a few minutes. That's it! Now that you have the ingredients, you're just a few steps from fresh salsa anytime you want it too!

Easly Restaurant Style Salsa

Ingredients:

2 (14.5oz) cans diced tomatoes
1 Large jalapeno
2 Cloves garlic, minced
1 Onion
Juice of 1 lime
1 1/2 Tbsp vinegar
1/2 Cup cilantro
Salt and pepper, to taste
Pinch of sugar

Directions:

Remove stem and most seeds* from jalapeno, cut in half and set aside. Cut onion in quarters. Roughly chop cilantro.

Place tomatoes, jalapeno, onion, garlic, vinegar and cilantro in a food processor and pulse several times until desired consistency is achieved. Season with salt, pepper and lime juice and pulse a few more times to incorporate. Taste, adjust seasonings if needed and refrigerate until ready to serve.

*I left some seeds in for additional heat. However, if you are sensitive to heat then remove all of the seeds. Additionally, if you just want the flavor of the jalapeno and none of the spice, cut the jalapeno in half and remove seeds and soak in ice water for about 15-20 minutes before using.

Recipe source: A Lynsey Original

Chicken and Chile White Creamy Soup

2013-04-11T16:03:00.002-05:00

When it comes to classic combinations, chicken and rice has to be at the top of the list. I think these two things have been together since the beginning of time; two delicious foods that compliment each other wonderfully. When I think of comfort food, this classic duo is one of the first things that pops in my head.

When I saw the recipe for this soup on Shugary Sweets and it had this classic duo I knew it had to be delish! The soup is incredibly simple to assemble and takes very little effort. The chicken is cooked until golden brown and perfectly tender then the spices, chicken broth and rice are added and simmered until the rice is thoroughly cooked and fluffy. Once the rice is cooked, the cream and sour cream is added and the soup thickens instantly and becomes perfectly cream.

The is list of ingredients is simple but packs a punch of flavor. This soup is amazing. It's filling, hearty, creamy and satisfying. It was a hit at our house; I loved it but Spencer and Tucker were fans too. Tucker even went back for seconds. This soup is the ultimate comfort food, and we took it a step further and enjoyed it with some beer cheese bread.

Chicken and Chile White Creamy Soup

Ingredients:

2 Tbsp olive oil
1 lb boneless, skinless chicken breast, cubed
1 (4oz) can chopped green chiles
32 Oz (4 cups) chicken broth
3/4 Cup uncooked Jasmine rice
2 Tsp cumin
1 Tsp Kosher salt
1/2 Tsp freshly ground black pepper
3/4 Tsp garlic powder
1 Cup heavy cream
4 oz (1/2 cup) sour cream

Directions:

Pour olive oil in a large stock pot and place over medium heat. Add the chicken and cook until brown, about 10 minutes. Once the chicken is completely cooked, reduce heat to low, and add the chiles, chicken broth, rice, cumin, salt, pepper and garlic powder and stir to combine. Cover the pot and allow to cook for about 1 hour, until rice is thoroughly cooked, stirring occasionally.

Once the rice is cooked through, add the heavy cream and sour cream and stir to combine. Cover again and allow to cook an additional 15-20 minutes. Taste and adjust seasonings, if necassary. Serve immediately.

*If soup is too thick add additional chicken stock until desired consistency is achieved

Recipe source: barely adapted from Shugary Sweets

Weekly Meal Plan

2013-04-09T12:59:00.001-05:00

Menu for April 7-13, 2013

Baked ham with honey glaze, loaded mashed potatoes, green beans and rolls
Tacos, Mexican rice, beans, salsa and cheese dip
Spicy fried chicken, coleslaw, mashed potatoes and gravy, and rolls
Leftovers
Jalapeno, bacon grilled cheese, green salad and baked french fries
Salad with grilled chicken
Leftovers

Reeses, Peanut Butter Cup, Oreo Blondies

2013-04-05T06:00:00.000-05:00

There are a couple of types of people when it comes to desserts: the die-hard enthusiast, the ones who can take it or leave it and then those people who don't eat sweets at all. I know, I'm in shock too that everyone isn't as big of a die-hard, sweet eating, sugar freak as I am. Believe it or not, I'm married to one of those people that doesn't believe the sweeter the better!

I love, love, love my sweets. Did I mention, I love my sweets? Cause I do! Chocolate, vanilla, strawberry, caramel or whatever...I love it all. Cakes, cookies, pies, cheesecakes, cheesecake cakes, brownies, bars; there's not a sweet I don't like. If I have to choose between a cupcake with a dollop of frosting or one mounded high with frosting, I'm going for the one with mounds of the sweet stuff. Spencer, on the other hand, wants the cake with just a tad of frosting. He will literally scrape two-thirds of the frosting off and just throw it away. So when it comes to sweets we're kind of opposites; I believe the sweeter the better and he wants the sweetness but just not over-the-top sweetness.

Lately I've been making quite a few sweets. I've been a baking machine, to say the least. I will admit, I've made some treats that have been overly sweet in Spencer's terms. Not that he hasn't enjoyed them, just the same. So, to make something more to his taste I decided to make some bars that were packed full of some of his most favorite flavors.

These bars have it all. Sweet. Salty. Crunchy. Chewy. Oreos. Reeses Pieces. Peanut butter cups. Yes, a little bit of everything packed into each bite. To say these bars are good would be an understatement. They are little squares of goodness that take you to an out-of-this-world place for just a moment. You've got a soft, chewy bar full of peanut butter flavor that is studded with mini Reeses Pieces candies. But that's not all. Sandwiched between two layers of these delicious bars are Oreos. But not just any Oreos, or the plain ol' single stuf. We're talking Double Stuf. Oh yeah! Go big or go home, right?

These bars are amazing. Simple to make but so big on flavor. Each bite is packed with a little bit of everything, resulting in an over-the-top, delicious (yet flavor balanced) sweet treat!

Reeses, Peanut Butter Cup, Oreo Blondies

Ingredients:

1 Stick butter
1 Cup brown sugar
1 Egg
1 Tsp vanilla
1/2 Tsp salt
1 Cup flour
1 Cup chopped Reeses peanut butter cups
1/2 Cup mini Reeses pieces
9 Double Stuf Oreos

Directions:

Preheat oven to 350. Line an 8x8 pan with parchment paper and set aside.

Place butter and sugar in a large bowl and beat on high until light and fluffy, about 2 minutes. Add egg and mix to combine. Add vanilla and mix. Add the salt and flour and mix on low until incorporated. Add the Reese peanut butter cups and pieces and stir to combine.

Place half the batter in the prepared pan and spread evenly. Place the Oreos on top of the batter, then spoon the remaining batter over the Oreos and spread to cover.

Place in preheated oven and bake for 30-40 minutes, until golden brown. Remove from oven and allow to cool in pan for 15 minutes. Remove from pan and transfer to a cooling rack and allow to cool completely. Cut and serve.

Recipe source: A Lynsey Original

Beer Cheese Bread

2013-04-04T12:36:00.001-05:00

If you were to ask someone what there weakness was, as far as food goes, more than likely they would spit off an answer without any thought. A carbaholic. A dairy lover. A sweet phene. The list goes on. Well, for me, my answer wouldn't be so simple. I'm a carb loving, sweet phening, dairy loving, comfort food craving girl and the list just simply goes on. I love food, what can I say?

I've never met a carb I didn't like. Now take any piece of bread or pasta dish and top it, stuff it or mix it with cheese and I'm one happy girl. I've always been this way. Growing up, I remember going up to a salad bar getting my salad, veggies and such but while I was there I would pile my plate high with extra cheese and add a few pieces of buttery, garlic bread. When I sat down to eat, I couldn't have been happier. Things definitely haven't changed much. I still try to get my carb fix on a daily basis.

I've never been one to turn down an extra bread stick, slice of bread, or cheese stick. I'm a sucker. Now when we're talking homemade breads and rolls. Um wow. I think I could literally eat my weight in the stuff and, quite possibly go into a carb induced coma! I love homemade breads, yeast and non-yeast I love them all. A homemade bread that is stuffed not only with sharp cheddar goodness, but beer as well? You've definitely got a winner!

I've seen various recipes for beer cheese bread floating around the internet for quite some time. Yes, I think I'm about the last person on earth who hasn't tried the infamous beer cheese bread. But that has changed, I've tried it and I LOVE it. Beer. Cheese. Carbs. Umm, how could this not be good? An it's a cinch to through together; no yeast, no proofing or anything. Just combine this ingredients, stir and bake. The end result is a bread that is fluffy, cheesy, slightly sweet and oh. so. good.

This particular bread is a quick bread. It's an incredibly easy recipe, and it's the perfect recipe for an inexperienced baker. Spencer can cook all sorts of things on the stove top or grill but he's never baked a cookie, pastry, or bread from start to finish. He made this bread! And it turned out perfectly. And no, he wasn't intimidated or nervous. Just a few ingredients, some simple directions and in the end you get a delicious bread.

We initially enjoyed this with a bowl of white chicken chili and it was amazing. Throughout the week we enjoyed it with various other things, as well as tested it out in a grilled cheese sandwich. Let me tell ya folks, that sandwich was awesome! Cheesy beer bread surrounding more gooey cheese? Yes please! However you decide to enjoy this bread, just be sure to enjoy it. I waited way too long to try this and I'm kicking myself for it. Don't make the same mistake I did...make this now! Oh, and if you're not a beer person or you just don't have any on hand Sprite or 7-Up works too! I can't wait to try this recipe using additional add-ins and playing around with the flavor!

Beer Cheese Bread

Ingredients:

3 Cups flour
1 Tbsp baking powder
1 Tsp Kosher salt
1/4 Cup sugar
3/4 Cup shredded cheddar cheese
2 Green onions, thinly sliced
12 Oz beer
1/4 Cup butter, melted

Directions:

Preheat oven to 375. Spray a loaf pan with non-stick cooking spray and set aside.

Combine flour, baking powder, salt, sugar, cheese and green onions in a large bowl and stir gently to combine. Slowly add the beer and stir gently to combine, trying not to overwork the batter.

Once all ingredients are incorporated, pour the batter into the prepared pan. Drizzle the melted butter over the top of the bread. Place in a preheated oven and bake for 50 minutes, until bread is cooked through and golden brown. Remove the bread from the oven and allow to rest and cool for 10 minutes before removing from pan.

Recipe source: Shugary Sweets

DB: Flourless Black Bean Brownies

2013-03-27T15:11:00.000-05:00

I am very fortunate that I do not have picky eaters in my house. I have a special place in my heart for those people that have to be short order cooks in order to satisfy every single person in their house. Ya'll are better than me, because I'm not sure I could do that day in and out. I get that there are days where you're just not in the mood for this or that, and I'll either adjust the menu or make something else to ensure everyone is happy. But if that was a daily occurrence then there would be some hungry people in my house!

I'm lucky in that Spencer will try anything, at least once. Even if his initial reaction is a cringed nose and a funny look. At least he'll give it a try. Tucker is even a pretty good eater; he has no problem with chicken, steak fish or whathaveyou but he also gobbles up some veggies. Some of the veggies he enjoys are some that even adults turn their nose up to. Asparagus? Yes, he eats it and enjoys it! Smoothies, granola, fruits and yogurt. Yes, he likes it all.

So when it comes to getting my family to eat healthy I don't have to find creative ways to sneak veggies in here and there to ensure their getting their daily dose! Whew! So when I hear all these stories about all the people hiding veggies in sweets, drinks and so on it's "foreign" to me. But apparently this epidimic is far more common that I knew because there's a whole cookbook dedicated to creatively incoporating vegetables into meals. So I count my blessings that I've got good eaters, but at the same time I'll definitely test out and compare some recipes that are typically indulgent versus those that are healthy. For instance regular, chewy fudgy brownies versus flourless black bean brownies that claim to be just as chewy, fudgy and rich as the "original" version.

You're thinking...this can't be done. This is impossible. A brownie that is pretty healthy and that has vegetables, black beans to be exact that is just as good, full of chocolate, fudgy even? It can't be done. It can't be so. Well folks, I'm here to tell you it can be done. And it is so. This is the first time I've ever tried, let alone made one of my favorite desserts and filled it with veggies. It's also a first time tasting and baking something that is gluten-free. And I must say, I'm impressed. It's good, I mean I definitely think this recipe could hold it's own next to a traditional brownie. I was skeptical in the beginning. But by the time it was all said and done, I was a believer. These are the real deal. Even if you don't have to fool your kiddos or loved ones into eating their veggies, these brownies are definitely worth a try.

Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

Flourless Black Bean Brownies

Ingredients:

1 1/2 Cups black beans (1 15oz can drained and rinsed)
3 Tbsp cocoa powder
1/2 Cup quick cooking oats
1/4 Tsp salt
1/3 Cup maple syrup or agave
2 Tbsp sugar (or 2 stevia pakcets)
1/4 Cup coconut or vegetable oil
2 Tsp vanilla extract
1/2 Tsp baking powder
2/3 Cup chocolatechips
Sea salt for topping, optional

Directions:

Preheat oven to 350. Spray an 8x8 pan with non-stick cooking spray and set aside.

Place black beans, cocoa powder, oats, salt, syrup (or agave) sugar, vegetable oil, vanilla and baking powder in a food processor, blend until mixture is smooth. Once the ingredients are incorporated and the mixture is smooth add chocolate chips and stir to combine.
Pour the mixture into the prepared pan, top with additional chocolate chips (if desired), sprinkle with one teaspoon sea salt (if desired) and place in a preheated oven. Bake brownies 15-18 minutes, until cooked through. Remove from oven and allow to cool at least 10 minutes before cutting.

Recipe source: barely adapted from Chocolate Covered Katie

SRC: Homemade Kahlua

2013-03-25T14:23:00.001-05:00

For this month's secret recipe club I was assigned Jane's blog, the healthy beehive. Jane is a midwesterner who has been transplanted in Colorado. She enjoys living in Colorado, loving life and living a healthy lifestyle. Her belief is that a healthy lifestyle can be maintained withouth giving up all of those foods you love. Her recipes reflect her mindset and she delivers tasty recipes that are healthy but leaving you longing for anything. Let me just say that I found myself scouring through her recipes just trying to narrow down my options; bread, sweets, appetizers, drinks and main courses, she's got it all. I found myself torn between two recipes that couldn't be more opposites; homemade kahlua and Ciabatta bread. Yes, complete opposites.

As the time ticked by I knew I needed to decide on what recipe I wanted to make today for the reveal day. I went back and forth I don't know how many times, but I finally decided on homemade kahlua. Yes, like the coffee liquor you buy from the store. I'm always intrigued when I see a recipe for something that is typically storebought that most people wouldn't even think about making at home. I definitely think Kahlua is one of those things that most people wouldn't even dream of making at home.

Believe it or not this is actually very simple to make. Even better, it only consist of 3 items and most people probably have all of these ingredients already in their home. The process of making this is so simple, a matter of minutes really. Simply combine the coffee and sugar and place over medium heat to allow the sugar to dissolve, just like making a simple syrup. After the sugar has dissolved, the mixture is cooled then combined with vodka. That's it! After these few simple steps you're on your way to mudslides, white Russians and maybe even a pick-me-up to add to your morning coffee to get you through a stressful day...ha!

Homemade Kahlua

Ingredients:

3 Cups strong brewed coffee
3 Cups sugar, or sugar substitute
3 Cups vodka

Directions:

Place coffee and sugar in a saucepan over medium heat. Keep mixture over heat, stirring occasionally until the sugar has dissolved. Remove from heat and allow to cool.

Place coffee mixture and vodka in a large jar and stir to combine. Store in the refrigerator.

*I went ahead an premixed some White Russians with this mixture!

Recipe source: The Healthy Beehive, adapted from Chickens in the Road

Caramel Coconut Chocolate Chip Skillet Cookie Pie

2013-03-22T14:57:00.001-05:00

Do you ever have those days where you're craving two things; say a brownie and a cookie? And your craving can't be quenched unless you have at least one of each of those things? You know; the kind of craving that is strong that you give into the urge of either running to the store and buying those two things or running into the kitchen and baking a batch of cookies and a batch of brownies to quench that craving? We've all been there, right?

Well, sometimes that craving is so strong that even the thought of having to wait through the mixing and baking of the two individual recipes is enought to literally do you in. So, what's a girl to do in a situation like this? Well, take the two things she's craving and combine them into one delicious treat that takes no time to mix and hardly any time to bake.

With the cravings of cookies and pie in full force, Diane over at Created By Diane did just that. She combined the deliciousness of a pie and filled it with delicious cookie flavors. So she made a crust for the cookie pie by making a huge sugar-coconut cookie and then topped it with goodies that you would typically find mixed in an actual cookie. Genious! Right?

You've got all the goodness of a pie. The crust. Slightly flakey, slightly crispy and the perfect golden color. That perfect crust is then filled with ooey gooey deliciousness that you typically find all mixed in a good ol' cookie. Coconut is not only mixed into the actual crust, but it's sprinkled over the crust as well. Along with chocolate chips. Yum! And bits of caramel that melt and hold all that good stuff together.

This cookie is one of those "one pot" wonders. Everything is mixed together in the skillet. That's right; no stand mixer or no hand mixer needed. Just a skillet and a whisk is all it takes to make this yummy treat. It's starts by melting the butter then added the sugar, eggs and vanilla and the remaining dry ingredients, followed by the coconut. Which I could pop it in the oven at this point and enjoy each and every bite. But really, why stop there? Then the cookie crust is spread out evenly in the pan to form a perfect shell for the rest of the ingredients.

Once the dough is spread out evenly, it's then sprinkled with the cutest mini chocolate chips you've ever seen. Along with the mini chocolate chips, bits of caramel are added along with a generous helping of sweetened shredded coconut. Now honestly, I could probably take a fork and dig in at this point. But don't worry, I practiced self-restraint and popped it in the oven and waited a whole 15 minutes for it to bake. And let me tell ya, folks it's worth the wait.

It really doesn't sound like it could get much better, does it? But wait. It can. Once the cookie pie is cool enough to handle. Slice up this puppy, pop it in the microwave if it's completely cooled, then drizzle it with caramel ice cream topping. Oh yes...I did. And let me tell you it's absolutely mind blowing. It's crunchy, soft, chewy, gooey caramel and delicious chocolate with the perfect amount of crispy, slightly crunchy coconut. This skillet cookie pie is simply delicious and dangerous. Dangerous due to the fact that I always have the ingredients on hand and that it takes absolutely no time to put together. I loved the combination of these ingredients but I can't wait to play with different variations!

Caramel Coconut Chocolate Chip Skillet Cookie Pie

Ingredients:

1/2 Cup (1 stick) unsalted butter
1 Cup sugar
1 1/2 Tsp vanilla
1 1/2 Cups flour
1/2 Tsp baking soda
1/4 Tsp salt
1 Egg
1/4 Cup + 1 Tbsp caramel bits
1 1/2 Cups coconut, divided
1/4 Cup + 1 Tbsp mini chocolate chips
Caramel sauce, for serving

Directions:

Preheat oven to 350.

In a medium bowl sift flour, baking soda and salt and set aside.

Place a 12 inch cast iron skillet over medium heat. Once the skillet is hot, reduce heat to medium-low and add the butter. Once the butter has melted, add the sugar and stir to incorporate. Remove skillet from heat and add the flour mixture and stir to combine. Add the egg stir. Once ingredients are incorporated add 1 cup of coconut to the batter and stir to combine.

Evenly spread the batter over the bottom of the skillet. I used my hands to help flatten the dough. Bring the dough about half way up the sides of the skillet. Sprinkle 1/4 cup of the caramel bits over the dough, followed by 1/4 cup of the mini chocolate chips and then the remaining 1/2 cup of coconut. Sprinkle the remaining caramel bits and chocolate chips over the coconut.

Place skillet in the oven and bake for 15 minutes. Be sure not to over bake, otherwise the cookie will dry out.

Cut into slices and drizzle each slice with caramel topping before serving.

Recipe source: adapted from Created by Diane

Caribbean Jerk Salmon Bowls

2013-03-20T15:07:00.002-05:00

It's officially Spring, Ya'll! March 20, 2013 is the very first day of spring! Are you excited? Hello sunshine, where have you been all of these cold, snowy and rainy months? Hello mid 70's, crisp air, light breezes and slightly chilly nights. My how I've missed you. It's roll down the windows, sit on the patio, open the windows in your house type weather. I love it!

So on this official first day of Spring I wanted to share with you a recipe that is not only incredibly delicious but it's packed full of all of the beautiful colors that come around when Spring finally shows it's lovely face. Pink, yellow, green and hints of purple. Yes, this bowl is as pretty as a picture...but tastes so much better than any picture ever would!

This is one of those meals that has it all. Sweet. Spicy. Tangy. Tart. Crunchy. Chewy. Starchy. It's packed full of flavor and texture and it's a meal that's layered with flavor. It starts with a combination of rice and black beans that are seasoned with lime juice and salt and pepper. The salmon is coated with a rub that is sweet and spicy with the slightest cumin undertone. The salmon is broiled to perfection, and remains delicate and moist. The salmon then gets layered on top of the rice mixture, followed by the pineapple salsa. This salsa is out of this world. The tangy and tart pineapples, combined with the sweet red onion, spicy jalapenos and fresh cilantro. Truly amazing. With each bite you get the spice from the rub, but that heat is quickly cut by the sweetness from the pineapple salsa.

This recipe is spring and summer in a meal. It encompasses all of the bright, fresh flavors we're all so accustomed to eating in the spring and summer and combines them perfectly in a single dish. It's delicious, full of flavor, light, refreshing and a cinch to pull together. While I thoroughly enjoyed the pineapple salsa, the original recipe calls for mango and avocado salsa and that sounds equally mind blowing. The next time I make these, and it will be very soon, we'll enjoy the mango and avocado salsa, produce permitting!

So what are you waiting for? Make this delicious jerk salmon bowl, mix up a drink and go sit on your patio and enjoy the spring air!

Caribbean Jerk Salmon Bowls

Ingredients:

1 lb salmon filet
2 Tsp vegetable oil
1 1/2 Tsp cumin
1/2 Tsp chile powder
1/2 Tsp all-spice
1/4 Tsp cayenne pepper
1/8 Tsp cinnamon
1/2 Tsp brown sugar
Kosher salt and freshly ground black pepper, to taste
2 Cups cooked rice, white or brown will work
1 (15oz) can black beans, drained and rinsed
Juice of 1/2 lime
Pineapple salsa, recipe follows

Directions:

Preheat broiler.

In a small bowl combine cumin, chile powder, all-spice, cayenne pepper, cinnamon, brown sugar, salt and pepper. Stir to combine, it will form a paste, and set aside.

Line a baking sheet with foil and spray liberally with non-stick cooking spray. Place the salmon on the foil. Coat the salmon evenly with the rub, then place the seasoned salmon under the broiler until cooked through, about 10 minutes. Once the salmon is cool enough to handle, break into bite-size pieces (I used 2 forks to flake the salmon filet).

Meanwhile, combine the rice, beans, and lime juice and stir to combine. Season with salt and pepper, taste and adjust seasonings if needed and set aside.

To serve, divide the rice evenly among the serving dishes and top with salmon and pineapple salsa, and extra cilantro, if desired.

Pineapple Salsa

Ingredients:

2 1/2 Cups fresh pineapple, chooped
1/2 Cup red onion, finely diced
1/3 Cup chopped cilantro, plus more for serving
1/2 Jalapeno, seeds and ribs removed, finely diced
Kosher salt
Juice from 1/2 lime

Directions:

Combine all ingredients in a medium bowl and stir to combine. Season with salt and allow to rest for at least 20 minutes before serving. Taste, and adjust seasonings if needed.

Recipe source: Pink-Parsley originally from Pinch of Yum

"Nice to Meet You" Blog Hop

2013-03-18T16:00:00.000-05:00

It's blog hop time again! Thank you so much to all of those who has linked up on Nice to Meet You.

Let's get started...

Do you want to find more blogs to read? Do you want to meet fellow bloggers? I do! That's why my friend Brenna and I created Nice to Meet You {Blog Hop}. Let's make some connections with people who likes blogging, just like us!

• Grab the Blog Hop button and add it to your blog.
• Follow the hosts and co-host via GFC, RSS Feed, Bloglovin, Facebook, Twitter OR Pinterest. Whichever works best for you ;)

Mariely @ Sensational Creations
Blog/ Bloglovin/ Facebook/ Twitter/ Pinterest/ Instagram

Brenna @ Life After Laundry
Blog/ RSS Feed/ Bloglovin/ Facebook/ Twitter/ Pinterest

And our amazing co-host for this week

Lynsey @ Lynsey Lou's
Blog/ Bloglovin/ Facebook/ Twitter/ RSS Feed/ Pinterest/ Instagram

• Link up your blog (home page).
• Be sure to visit other blogs, leave comments and/or follow. Remember: this Blog Hop is to get to know fellow bloggers. Play nice :)
• You can invite fellow bloggers to join the party!

**New followers: please leave a comment with a link to your blog so we can follow you back. Tell us from where you are following us (for example Bloglovin) so we can return the favor. Thanks!

"Bloggers are your community... not your competition!" -Jamielyn Nye

Link up your blog below!

Cream Cheese Pound Cake

2013-03-15T13:47:00.001-05:00

Pound cakes are classic. A cake recipe that has been a staple in kitchens for many generations. Growing up theres not a church event that comes to mind that didn't have at least half a dozen different types of pound cake there. I believe pound cakes were ever so popular in our grandparents and great grandparents generation. They were a "go to" dessert anytime something sweet was needed; and I think one of the main reasons they were so popular is because when pound cakes initially came around the measurments were easy...a pound of butter, a pound of sugar and so on. There was no need for a written recipe because the measurements were so simple.

The popularity of the pound cake faded away for a brief period but I believe over the past few years it's been making a comeback. The measurements have changed slightly, but the pound cake is making a return. With it's return it's not only bringing back the classic, buttery flavor, it's also bringing an abundance of new flavors and twists.

This particular pound cake recipe does not stray too much from the more traditional cake and flavors. Pretty much the only difference this particular recipe has is the addition of cream cheese. The flavor of the cream cheese is subtle but the flavor is evidient. This cake has that rich buttery flavor that we all associate with pound cakes, but it also has a slight tang from the cream cheese. The tang and the rich buttery goodness compliment one another so well.

I adore the flavor of pound cakes and I could enjoy slice after slice, warmed slightly with nothing on it. But if you are looking to add a little more flavor to this already delicious cake fresh strawberries go perfectly with it, as well as vanilla ice cream or even a dollop of fresh whipped cream. I've got a little strawberry lover in my house, so we chopped up some strawberries for him to enjoy with his cake. As you can tell, he couldn't fight it any longer...he had to help himself to a slice or 3 of strawberries!

Cream Cheese Pound Cake

Ingredients:

3 Cups all-purpose flour
1 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt
1 1/2 Cups (3 sticks) unsalted butter, room temerpature
1 (8oz) package cream cheese, room temperature
3 Cups sugar
6 Large eggs, room temperature
1 Tbsp vanilla
Zest of a lemon

Directions:

Preheat oven to 350.

Spray a 10 inch bundt pan with non-stick cooking spray and coat with flour. Set aside.

Sift flour, baking powder, baking soda and salt together in a large bowl and set aside.

Place butter and cream cheese in a large bowl and beat on high until creamy and smooth. Add the sugar, one cup at a time, beating well after each addition. After all of the sugar is added increase mixing spead to medium-high and beat mixture until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, being sure to mix well after each addition. Add the vanilla and zest and mix to incorporate.

Gradually add the flour and mix until incorporated, being sure not to over mix. Once all ingredients are thoroughly incorporated, pour the batter into the prepared pan. Place the cake in the preheated oven and bake for 1 hour to 1 hour and 20 minutes. Until cake is golden brown and a toothpick inserted comes out clean.

Place the cake on a cooling rack and allow to cool for 20 minutes in the pan. Using a knife, carefully scrape the sides of the cake pan to help release the cake from the pan, then invert onto a cooling rack and allow to cool completely.

*Allowing the cake to cool in the pan for 20 minutes will preven the cake from caving in.

Recipe source: Joy of Baking

Roasted Poblano Beef Stew

2013-03-13T11:03:00.001-05:00

Before I start, I have to say that I know technically Spring is here. I must also say that you honestly couldn't tell by the weather that we've had lately. It's been a roller coaster of temperatures with highs in the 30's and 40's some days and in the 70's the next. With the temperatures jumping all over the place it's hard to figure out what to wear let alone cook.

On those days that only reach the 30's and 40's cozy, comfort food is a must...regardless what the forcast is for the following day. I've got plethora of "cold weather" recipes stock piled that I look forward to seeing those cool, crisp days in the forcast. When I see that forcast pop up and see a cool day in the forcast I immediately start filing through my recipes trying to figure out which one I want to try.

Last weekend we were able to enjoy a beautiful, spring-like day on Saturday and then Sunday was extremely cold and rainy. Since it was going to be cold on Sunday, and I knew I would have a little more time than usual to prepare a meal I knew exactly what I wanted to make. I had been ~~eying~~ stalking this beef stew on My Baking Addiction since she had posted the recipe and I was just waiting for the perfect time to make it.

When I saw this stew it immediately called my name. A soup packed full of roasted poblano peppers, tender chunks of been and cilantro. How could this possibly be anything but amazing, right? I honestly think my mouth was watering from roasted poblano. I have a weakness for those things! They have a smokey flavor, they're not overly spicy and add the perfect amount of pepper flavor to any recipe. As I continued reading through the recipe, it was like I was reading a list of my favorite foods. Mushrooms? Check. Cilantro? Check. Tender pieces of beef perfectly seared? check. And the goodness just kept going.

This soup is amazing and full of so many complex flavors that compliment one another beautifully. The beef is seared to create a wonderful crust on the outside while the center remains juicy and tender. That alone is perfect for me, but then the beef is simmered with the remaining ingredients and not only do all of the flavors combine and develop beautifully, the meat continues to get more and more tender. The stew has the perfect amount of richness, but also smokiness, a hint of spice, and the perfect amount of bright, earthy flavor from the cilantro. I served this soup with a loaf of crusty bread, and it was the perfect meal to enjoy on a cold, rainy day!

Roasted Poblano Beef Stew

Ingredients:

5 Poblano peppers
1 (2 1/2-3 pound) boneless beef chuck roast, cut into 1 inch cubes
2 Tbsp olive oil
1 Medium onion, chopped
3 Cloves garlic, minced
1 Lb baby bella mushrooms, cleaned and sliced
2 Tbsp unsalted butter
2 Cups (32 Oz) beef broth
1 (14.5oz) can diced tomatoes
1/2 Cup fresh cilantro, roughly chopped
2 Tsp worcestershire sauce
1 Tbsp chili powder
1 Tsp salt
1 1/2 Tsps ground cumin
1/4 Tsp red pepper flakes
1/2 Tsp freshly ground black pepper
2 Large potatoes, peeled and cut into 1 inch cubes

Directions:

Turn broiler on high. Place poblanos on a baking sheet and place under the broiler (about 4 inches from the heat), and broil until skins are blistered. Being sure to rotate throughout the broiling process to ensure the peppers are evenly cooked. Once the skins are blistered, remove from oven, place peppers in a bowl and cover with plastic wrap and allow to stand for 20 minutes.

Peel and discard the charred skins. Remove the stems and seeds and coarsely chop the peppers.

Meanwhile, place a large Dutch oven over medium-high heat, and brown beef roast in batches (searing a nice crust on the outside. I cooked each piece to medium wellness), about 2 minutes per side. Remove beef and keep warm. Once all the beef is browned, reduce heat to medium. Place onions in the pan and saute until tender, about 3 minutes. Add the garlic and cook an additional 30 second to 1 minute, until fragarent. Add butter and mushrooms and saute mushrooms for 5 minutes.

Add broth, tomatoes, cilantro, worcestershire, chili powder, salt, cumin, red pepper flakes, pepper, poblanos, and beef and stir to combine. Bring the mixture to a boil. Once a boil is reached, reduce heat, cover and simmer for 1 1/2 hours, until beef is tender. Add potatoes and cook for an additional 20-30 minutes, until potatoes are tender.

Ladel soup into bowls and top with additional cilantro, if desired.

Recipe source: Adatped from My Baking Addiction originally from Taste of Home