Easy Pumpkin Pancakes

Another day, another pumpkin recipe. I can't get enough of pumpkin this time of year. Lattes, mousse, cookies, I'll take it in any form I can get it. I woke up Sunday and needed pumpkin pancakes. I mean like can't-function-a-moment-longer-without-them type of need. Luckily I had some Bisquick handy so these fluffy piles of deliciousness only took mere moments to whip up.

What You'll Need:
2 cups Bisquick
2 eggs
1-1/4 cup milk
1/2 cup pumpkin puree
2 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla

Directions:
Heat greased griddle over medium heat. Drop 1/4 cup pancake batter onto hot griddle and cook on each side for a few minutes or until golden brown. *Resist the urge to flip the pancakes early, wait until uncooked side bubbles up a little bit. Dust with extra cinnamon and powdered sugar and serve with real maple syrup and a tall glass of milk.

What is your favorite pumpkin recipe?

Enjoy!
xoxo,
L

Easy Pumpkin Chocolate Chip Cookies

It's been a while since I've posted a recipe so in the spirit of all things fall, I figured I'd post one of the easiest and most satisfying autumn recipes I know: pumpkin chocolate chip cookies. I've eaten these for breakfast, lunch and dinner since I made them last Sunday. Maybe not the healthiest meal option, but they sure are delicious. 

What You'll Need:
1 cup sugar
1 cup shortening
1 cup pumpkin puree
1 egg
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 cup semi-sweet chocolate chips

Directions:
Preheat oven to 375. Cream sugar, shortening and pumpkin in a large bowl. Add egg and mix well. Add flour, baking soda, cinnamon and salt in small increments, beating until smooth each time. Stir in desired amount of chocolate chips. Drop cookies two inches apart on a greased cookie sheet. Bake for 12-14 minutes or until golden brown.

They're also insanely delicious topped with a dollop of cinnamon cream cheese frosting

xoxo,
L

Fruit Salsa

Few things excite me more than dessert. And when said dessert is fairly healthy, well cue the orchestra and light the fireworks. OK so maybe sweet stuff doesn't have the magical effect on you as it does me. But that won't stop me from ranting and raving about the fruit salsa I brought to a backyard BBQ yesterday.

What You'll Need:
Two kiwi, peeled and diced
16 oz package strawberries, diced
1 white nectarine, diced
2 golden delicious apples, diced
8 oz raspberries, slightly crushed with a fork
3 tablespoons strawberry preserves
2 tablespoons granulated sugar, more or less to taste

Directions:
Dice fruits and add to a large bowl. Stir in sugar and strawberry preserves and mix well. Refrigerate for at least 15 minutes and serve with cinnamon sugar chips. I used store bought cinnamon pita chips but you can easily make your own by cutting 10 tortillas into quarters, spray with butter and top with cinnamon sugar. Bake until lightly browned and crispy.

What was on your holiday spread yesterday? 

xoxo,
L

Graduation Cap Candies

How adorable are these little things? If you saw yesterday's post, you know my little sister graduated from high school last weekend. I made these special treats for the celebration the next day. Boy, were they a big hit! Both the kids and the adults loved them. And here's a big shocker, I found the recipe on Pinterest! (Honestly, where else?)

What You'll Need:
50 miniature Reese's peanut butter cups
50 square chocolates (Godiva squares work well but CVS has a more wallet-friendly version made specifically for s'mores)
1 package Airhead Extremes, cut into small strips
1 tube ready-to-use icing (use whatever color matches your "tassels")
3 tablespoons chocolate chips, melted

Directions:
Unwrap individual peanut butter cups and set upside down on parchment-lined baking sheet. Melt chocolate chips in the microwave in 30-second intervals until completely melted. Place dollop of melted chocolate on the now top (technically the bottom) of the peanut butter cup. Press chocolate square on top. Repeat until all caps are assembled. Let candies set in a cool place. 

Once caps are completely set, add a dot of icing in the middle of the cap, lay tassel and then cover with an additional dot of icing. Continue doing this until all tassels are attached to caps. Store in the fridge until ready to serve. 

You can also attach lollipop sticks by dipping the top of each stick into melted chocolate and inserting into the bottom of each peanut butter cup. Truth be told I got lazy and dubbed them candies instead of lollipops. Still cute though, right?

Happy Friday loves!
xoxo,
L

Blueberry Tart

Summer is in full swing here in New England, and days spent with family by the pool are at the very top of my list of favorite things to do. I made this simple blueberry tart for the party and it pleased everyone, from age two to 62.

Photograph by me, recipe adapted from Real Simple

What You'll Need:
1 8-ounce frozen puff pastry, thawed
1 egg, beaten
1 tablespoon granulated sugar 
4 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon grated lemon zest
1/2 lemon, juiced
3 tablespoons powdered sugar
2 cups ripe blueberries

Directions:
Heat oven to 375. unfold puff pastry on a baking sheet lined with parchment paper. Roll pastry into a 10-by-12-inch rectangle. Using the tip of a knife, score a 1-inch border around the pastry, without cutting all the way through. Brush the border with the beaten egg and sprinkle with granulated sugar. Bake 18-22 minutes or until golden brown and puffed.

When pasty is done baking, rescore the border and push down the middle so it is flat. In a medium bowl, beat cream cheese until smooth. Add the heavy cream, lemon zest, lemon juice and 2 tablespoons of the powdered sugar. Spread mixture evenly within the borders of the pastry. 

Arrange blueberries on top and sprinkle with remaining powdered sugar.

*This was my first time working with puff pastry and while I found it pretty easy, The end result was not as neat as I would have liked. Better luck next time!

Have you entered my giveaway yet?

Win $75 to Lux Bond & Green Jewelry Store

xoxo,

L

Mozzarella-Stuffed Bruschetta Turkey Burgers

Ready for a kickass recipe that's both filling and healthy? Next time you're craving something that tastes indulgent but won't kill your diet, try these bad boys.

What You'll Need:
1 pound lean ground turkey
1/2 tsp dried basil
1/2 tsp dried oregano
1 tbsp garlic powder
1/2 tsp olive oil
1/4 red onion, grated
salt and pepper to taste
2-3 slices fresh mozzarella

For bruschetta topping: 
2 ripe tomatoes, diced
1/4 cup red or white onion, finely chopped
2-3 tbsp freshly chopped basil
salt and pepper to taste
Balsamic glaze for drizzling  

Directions:
Mix ground turkey, dried spices, garlic powder, oil, onion, and salt and pepper in a bowl. Separate mixture into four sections and create fairly thin patties. (I made this recipe to serve two people but if you're less of a fatass than I am, you can make it to serve four people... but I'm telling you, you'll feel like you're eating a turkey slider instead.)


Put 1-1/2 slices of mozzarella on top of one patty, cover with another and seal edges. Place burgers on foil-lined baking sheet. Bake at 400 degrees for about 10 minutes, then broil on each side for an additional 4 minutes. Use a food thermometer to make sure burgers are fully cooked at 165 degrees.


While burgers are broiling, dice tomatoes and onions. Chiffonade basil (tutorial here) and mix all three together in a small bowl. Sprinkle with salt and pepper and add a drizzle of balsamic glaze. Set aside in fridge.


When the burgers are done, top them with bruschetta and an extra drizzle of balsamic glaze. Then die of utter happiness. 

This recipe has about 420 calories per (large) turkey burger. I have a pretty sizable appetite and I was stuffed... pun intended.


Enjoy!
xoxo,
L

Easy Watermelon Feta Bites

Sweet, juicy watermelon, salty feta & delicious balsamic glaze. It's seriously a combination to write home about. It also happens to be the ideal spring/summer appetizer because they're super easy to make and the cold melon really hits the spot when the temperatures start to rise. Plus they're cute!

I first tested these out on family members last summer. They loved them so much I've brought them to just about every get-together since. I must admit... feta wasn't ever my idea of a really good cheese. But pair it with its two long-lost BFFs watermelon and balsamic, and BAM! You've got yourself a match made in heaven.

What You'll Need:
Ripe seedless watermelon - I used about half a watermelon
Approx. 6oz feta cheese - buy the bricks
Balsamic glaze - thicker than balsamic vinegar or dressing - should be available in your local grocery or specialty stores
Toothpicks
Melon Baller

Use melon baller to scoop out watermelon. Set in fridge to chill.

Cut feta into bite size pieces

Using toothpicks, create each appetizer by stacking one piece of watermelon on top of one piece of feta cheese

Place apps on serving dish of your choice (note: this is only about half of what the recipe makes)

Drizzle a generous amount of balsamic glaze over apps and serve immediately!

What are some of your favorite summer recipes?

xoxo,

L

Easy Four Cheese Mac & Cheese

Macaroni and cheese: The Holy Grail of comfort food. There's something so incredibly satisfying about the combination of melted cheese and pasta. There are some months where I crave it on a weekly basis. And normally, any old mac and cheese will do. But yesterday I was feeling ambitious and decided to make my own version of this delicious dish.

What You'll Need:
2 tbsp butter
2 tbsp flour
1 cup milk 4 cups extra sharp white cheddar, shredded *You can use mild cheddar, whichever you prefer
1 cup mixture of Romano, Parmesan, & Asiago cheeses (try DiGiorno brand)
1 lb. cavatappi pasta, cooked & drained
1/2 teaspoon dry mustard powder
salt & white ground pepper

Directions:

In a large saucepan, melt butter over medium heat. Stir in flour until combined and cook for about one minute. Stir in milk, dry mustard powder and a pinch of salt and pepper. Cook, stirring constantly, until mixture starts to thicken. It will coat the back of a wooden spoon when ready. Slowly add cheeses and cook until completely melted. Pour over pasta and serve immediately. *Optional: toast Panko breadcrumbs and sprinkle over top

I also like to serve a hearty meal like this with a nice green salad. My favorite is a baby spinach salad with avocados, red peppers, red onions and tomatoes topped with a nice blush wine vinaigrette. 

What's your favorite comfort food? Are you as addicted to macaroni and cheese as I am?

xoxo,
L

Easy Steak & Cheese Pizza

I'm heading up to Maine this weekend to see a few of my favorite people in the world -- my cousin Kimberly, her husband, and their three amazing (and energetic) children. It happens to be her birthday tomorrow so we're having an "adult" night out but Saturday night will be spent making our own pizzas. This is such a fun activity for kids because they can make their own personal masterpiece based on what ingredients they like.

I plan to make my signature Easy Steak & Cheese Pizza. And maybe if everyone is lucky enough, I'll even share a slice.

 Left: Easy Chicken Pesto Pizza (recipe HERE) Right: Easy Steak & Cheese Pizza

What You'll Need:
One ready-made pizza crust (I like Boboli)
3-4 tablespoons spicy mayo (sriracha and light mayo mixed together)
1 package Steak-Umms, fully cooked
1 package shredded cheese of your choice (I used Monterey Jack)
Banana peppers
Optional: red onions

Directions:
Preheat oven to 450F. Cook Steak-Umms according to directions on box, set aside. Spread spicy mayo on crust, top with cheese. Add steak and peppers and bake for 8-10 minutes or until heated through and cheese is melted. *Make sure the cheese layer completely covers the mayo, otherwise it will burn. 


Enjoy!

Happy Thursday!

xoxo,

L

Lemon-Scented Mascarpone Trifle

The unseasonably warm weather we've been having this week has summer on my brain. One of my favorite summertime recipes is this Lemon-Scented Mascarpone Trifle from Giada de Laurentiis. If you know me, you know I'm legit ob-sessed with the Food Network and have been since its creation in the early '90s. I've tried countless recipes from the Food Network folks but one of my favorite chefs to date has to be Giada. Her recipes are so simple and full of fresh, delicious ingredients. This one is no different and it's the perfect ending to any warm-weather meal.

 Photo from FoodNetwork.com

What You'll Need:
1/2 cup sugar
1 lemon, juiced
16 oz. mascarpone
1 store bought Angel food cake

1/2 cup creme de cassis

2 cups quartered strawberries (fresh)

1 cup cool whip

Directions: (I've made a few adjustments)

Macerate strawberries in a few teaspoons of granulated sugar. Let sit in the fridge. Cook lemon juice and sugar over medium heat until dissolved. Let cool completely. Stir lemon syrup into mascarpone and cool whip and mix until smooth. Brush Angel food cake with liqueur and layer with cream and strawberries. Repeat layers and top with final layer of cream and fresh strawberries. Garnish with fresh mint leaves if desired. Let trifle sit in the fridge for one hour before serving.

Enjoy with your favorite summer cocktail!

xoxo,

L

Lemon Cupcakes with Raspberry Filling

I love to bake. But I also have the world's shortest attention span and tend to choose recipes where I can take shortcuts. So I'm not exactly baking everything from scratch... but if the end result tastes great, who needs to know?

Take these lemon cupcakes for example. You could certainly bake them from scratch and whip up some homemade frosting. Or you could stop by the supermarket, grab your favorite lemon flavored cake mix and a container of ready-made frosting, and have equally-delicious cupcakes in approximately 30 minutes.

The problem is, I always feel guilty when I take the completely easy way out. So I like to add my own homemade touch to my shortcut recipes. So for these lemon cupcakes, I added some delicious raspberry filling.

What You'll Need:
1 package (16oz) frozed raspberries packed in sugar -- thawed completely
1/3 cup granulated sugar
3 tbsp corn starch
1 tsp fresh lemon juice

Cook raspberries, sugar, corn starch and lemon juice in a saucepan over medium heat until mixture thickens. Once cool, spoon into a piping bag fitted with a tip (I like to use #230 Round Tip).

Stick tip into top middle of cupcake and fill until raspberries are barely visible on top of cupcake. Finish filling rest of cupcakes and frost. Some of the raspberry filling will blend in with the frosting (which I happen to love!) but if you don't want raspberries in your frosting, use less filling.

You can also add fancy little fondant decorations like I did. And by fancy, I mean I bought the pre-colored stuff and used a cookie cutter.

Enjoy!
xoxo,
L

Teriyaki Steak Lettuce Wraps w/ Pineapple Salsa

This is one of my favorite weekday recipes because it tastes like you're treating yourself to something not-so-healthy but in reality, you're behaving like a perfect angel. It also combines two of my absolute favorite flavor combinations -- sweet & salty.


What you'll need:
2 premium top sirloin cuts, approximately 9 oz., cut into strips
Kikoman Teriyaki Sauce (my personal favorite)
Garlic sesame seeds
1 ripe pineapple
1 large red bell pepper
1 bunch fresh cilantro
7-8 green onions OR 1 small red onion
1/4 lime
1 head Iceberg or Bibb lettuce


Directions:
Marinate steak in teriyaki sauce for at least 30 minutes. The longer you let it marinate, though, the better. Broil for 8-10 minutes, flipping half way through.


Chop pineapple, pepper and onions into bite-size pieces and add to large bowl. Chop cilantro and add to mixture. Squeeze fresh lime juice and season with salt and pepper to taste. Rinse and dry lettuce.

Baste cooked steak with extra teriyaki and sprinkle with garlic sesame seeds. Build lettuce wraps by using one large leaf as base of wrap.

google images

There are approximately 400 calories in two large lettuce wraps per serving. This recipe makes two servings. 

Hope you enjoy!

xoxo,

L