Bridget and Joe’s Lobster Rolls

There is no one I love cooking with more than my boyfriend, Joe. He is hands down my favorite person to cook with. We’re always coming up with amazing brainstorms together and coming up with the most delicious desserts, and meals!

The first time I ever had a Lobster Roll was last year when he took me to a little lobster shack out on Long Island. I’m awful with remembering names, I completely forgot what it was called! All I know was that this roll was so meaty and creamy, and delicious. Perfect with every bite of that buttery roll, paired perfectly with some thin but hearty home fries.

After that, I was hooked! I want lobster rolls ALL the time, but that’s a super expensive feeding habit, so I like to have them on special occasions. Whether that be New Year’s Eve or a new job, I want to make a Lobster roll. And usually, we do! This weekend I actually did want to celebrate getting my new job, so we ran to the grocery store and grabbed whatever ingredients we didn’t have!

While lobster is expensive, if you already have most of the ingredients in your fridge like lemon juice, and mayonnaise, it should be around $40-$45 dollars for the lobster tails. The Shop Rite by us sells one pack of 2 tails for $20.00 each so 2 packs will cost us a little over $40 with anything extra we purchase.

 

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I could have just eaten these lobster tails right out of the oven! 

 

 

Joe was in charge of making the lobster tails, and coated them in the most delicious butter sauce right before they entered the oven! I took charge of the mayonnaise dressing and we got to work!

 

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Creamy, zesty, with a kick of spice! 

 

 

Okay, are you craving these as much as I am right now? Because I’m about to go out and drop another 40 bucks on some lobster tail just so I can have these again! (LOL just kidding, I don’t have that kind of money) But here’s the recipe below if you want to make some yourself!

 

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HOW TO MAKE BRIDGET AND JOE’S LOBSTER ROLLS:

INGREDIENTS:

4 Lobster Tails (frozen, usually comes in packs of 2)

2 Bread Rolls, Hero Style

 

For the Lobster Roll Dressing:

3 Tbsp Mayonnaise

2 to 3 tsp Lemon Juice (Depending on how tart you like it, I only used 2)

1 pack of Fresh Parsley (I find these hanging in the grocery store by the scallions, etc.)

4 Chives, chopped

1 tsp Old Bay Seasoning

3 drops Tobasco Sauce

 

BUTTER SAUCE FOR COOKING THE LOBSTERS:

3 Tbsp Butter, melted

1 tsp Garlic Powder

1/2 tsp Dry Basil

2 drops Tobasco Sauce

Sea Salt (a few sprinkles)

1 tsp Adobo Sin Pimienta seasoning

Old Bay (pinch)

Italian Seasoning (pinch)

 

DIRECTIONS:

  1. Defrost the frozen lobster tails under running cold water. This should take about 15-20 minutes.
  2. While the lobsters are defrosting, make your butter sauce. Melt the butter, and stir in your seasonings.
  3. Preheat the oven to 450°F. Brush your lobster tails with the butter sauce, and cook them in the oven until they are a nice bright red, about 20 minutes.
  4. While the lobsters are cooking, make your dressing! Make sure your fresh herbs are chopped, then mix all ingredients together in a medium-sized bowl.
  5. Once the lobsters have cooked and cooled, chop the meat and stir into the dressing bowl until all the meat is coated.
  6. Next, spread some butter on the rolls and toast them slightly. Take your toasted rolls out and fill them with lobster!

 

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We paired ours with potato chips and pickles, but you can choose whatever sides you like! 

 

Well, there you have it, friends! As always please remember, if you’re going to use a recipe, PLEASE GIVE CREDIT! No one likes a stealer. 🙂

 

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Until next time, Happy….Fishing! lol

Donut Hole Trifile

Raise your hand if you LOVE The Office! Um…ya, ME TOO! It is one of THE most binge-worthy shows in my book, and I don’t binge a lot. (And I’ve seen the full series multiple times..lol) It is fantastic, no matter what. Happy, sad, bad mood, need to lay and do nothing day, The Office is perfect for any of those times and so many more. I guess I would have to say Jim and Dwight are my favorites, they’re HILARIOUS, and I love the pranks. But of course there are other characters like Meredith and Stanley who are great, and of course, Angela Martin! If you didn’t tear up when she and Dwight finally got married, then idk. I really don’t even know. LOL

 

Anyway, as it turns out, Angela Martin is actually Angela Kinsey, and has a really cool baking YouTube show with her husband Joshua Snyder called Baking With Josh And Ange. The show is great, they have a lot of awesome guest stars and tasty treats! One thing fans of Angela know is that she loves donuts! (Duh, who doesn’t?!) I was so excited when I saw Josh had made a Valentine’s Day Donut Surprise for Angela and posted the how-to video on YouTube.

 

Now, the donuts that Josh made are real donuts, iced with a hole and everything. I don’t have a donut baking pan yet so I had to compromise. I used a mini muffin tin and came out with nice donut hole-ish shapes. So I just called the ones I made donut holes, and they tasted great! The nutmeg adds such a nice warm, hearty flavor that they’re fantastic plain!

 

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I wanted to step it up a notch though. I wanted to do light, and fruity, with warm and sweet flavors, creamy and cold. Oh, the ideas were swirling around in my head! I looked in my fridge and saw blueberries and strawberries, and heavy whipping cream. My baking pantry had a package of vanilla pudding in it, so I grabbed that and put it on the table as well.

First, I chilled my whisks and bowl in the freezer for 20 minutes before whipping the heavy cream. You need the bowl to be cold.

 

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After my bowl was cold enough, I took 1 Cup of heavy cream and beat it on high with 2 tsp of sugar for about 1 minute to form stiff peaks. Set the whipped cream aside while you mix your pudding according to the box directions, and cut and slice your fruit accordingly.

Here, let’s make this easy with a step-by-step below!

 

 

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DONUT HOLE TRIFLE:

INGREDIENTS FOR DONUT HOLES:

1 Cup AP Flour

1/2 Cup Sugar

1 tsp Baking Powder

1/2 tsp Salt

1/4 tsp Nutmeg

2 Tbsp Butter (melted)

1 egg

1/2 cup Milk

1 tsp vanilla

HOW TO MAKE DONUT HOLES!!! 

  1. Mix your dry ingredients together. (Flour, sugar, baking powder, salt, and nutmeg)
  2. Add the wet ingredients to your dry. (Melted butter, eggs, milk, and vanilla) Mix until just combined.
  3. Pour into your greased mini muffin tins, and bake at 350°F for 8 minutes. Let cool on the counter. **For regular donuts like Josh and Ange’s use a donut baking tin**

 

WHAT YOU NEED FOR THE TRIFLE:

12 Donut holes from above recipe

1/2 Cup Whipped Cream

1 Package Instant Vanilla Pudding

Fresh Strawberries and Blueberries (About 1/2 pint each)

 

HOW TO PUT YOUR TRIFLE TOGETHER:

  1. Make sure your pudding has been made according to package directions, and that your heavy cream has been whipped to stiff peaks.
  2. Break up the donut holes a bit. Layer a trifle bowl with the donut holes, pudding, then fruit. Repeat until the bowl is full, top with whipped cream. Chill the trifle in the fridge until ready to serve.

 

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Credit for the lovely painting goes to my sister! 

 

Enjoy this refreshing cold dessert in the summer heat loves! Until next time, Happy Baking!

 

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youtube link baking w/josh and ange channel: https://www.youtube.com/channel/UCQ9qIOTYaUD5g2z9Oiyzvjw

Chocolate and Butterscotch Chip Cookies: Made With Cinnamon and Buttermilk!

Happy July 1st Bakers!

I don’t know about anyone else, but I certainly am staying indoors this weekend; no BBQs for me! Don’t get me wrong, I’d love a nice juicy burger off the grill just as much as the next girl, but the heat is too much for me. It’s like…A TRILLION degrees out there and too much heat gives me a headache. So I’ll stay in and have a nice cool meal like sushi, and bake in the comfort of the A.C.

That’s how I came up with these great biscuits. Originally, I wanted them to be cookies. I actually called them cookies the entire day until I finally came to terms with the fact that they have more of a biscuit texture than a cookie, and are way thicker than an actual cookie should be, so they are officially biscuits.

 

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Delicious, warm and aromatic biscuits. They fill your whole house with the scent of cinnamon and it brought me right back to the beginning of Fall! Oh, how I long for it to be fall right now. To be comfortable in shorts and a sweatshirt, to not sweat the moment I step out of the door. (Okay, enough about the heat.)

I wanted something sweet, but not too sweet, and unique. I had some leftover Butterscotch chips (I can’t remember what from now), and some Milk Chocolate Chips as well. I said, let’s do a Chocolate Chip Cookie variation. YES, ANOTHER ONE. You can never have too many alternatives to a classic staple in the baking world!

 

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So, Butterscotch, Chocolate…I wanted to add ONE more thing because I just never know when to stop. Sometimes it’s good, sometimes it’s bad. This time, IT WAS GOOD! I grabbed the ground cinnamon from the cabinet and tossed a HEAPING teaspoon of cinnamon right into the dry ingredients. (Oh, wait! There’s SEA SALT in here too! 1/4 tsp in the actual batter itself, and then I sprinkled some right on top just as the biscuits came out of the oven.)

I used 1/3 cup of brown and granulated white sugar and used only one teaspoon of vanilla. I didn’t want a strong vanilla flavor overpowering the light sweetness of the butterscotch! And I definitely want to try and get these into more of a cookie form instead of biscuit, although they are great this way! I just want to try and see if I can get them a little thinner and crisper because I think they’d be even more amazing that way! Perhaps instead of heaping them onto the cookie sheet by the tablespoon, next time I will go for the teaspoon. All in a day’s adventure!

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HERE’S HOW! (This makes about 28 to 30 cookies)

 

INGREDIENTS:

3 1/2 Cups AP Flour

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Cinnamon

1/4 tsp Sea Salt (and a little extra for sprinkling tops if you choose)

1/2 Cup Butter

1/3 Cup Granulated White Sugar

1/3 Cup Brown Sugar

2 Eggs

1 tsp Vanilla Extract

1/2 Cup Buttermilk

1 Cup Chocolate Chips

1 Cup Butterscotch Chips

 

INSTRUCTIONS:

  1. In a medium mixing bowl, combine the AP flour, baking soda, baking powder, cinnamon and sea salt. Set aside.
  2. In a separate slightly larger mixing bowl, cream the butter and both sugars together for about 3 minutes.
  3. Add the eggs ONE at a time to the butter and sugar mixture. You should beat each egg for one minute before adding the other egg/ingredients.
  4. To the buttersugaregg mixture, add the dry and the buttermilk, alternating in 3 parts. (Start with dry, buttermilk, dry, buttermilk, dry, buttermilk)
  5. Stir the chocolate and butterscotch chips in by hand.
  6. Bake at 350°F until they are golden, and your kitchen smells like a cinnamon factory!

 

**When I was making these, I lined my cookie sheet with parchment paper and heaped the dough on in tablespoons. As I said, they came out more biscuit like than cookie, so if you want a thinner, more cookie-like version try a teaspoon instead. That’s what I’m going to try next time.**

 

 

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Until next time, Happy Baking!

Summer Fruit Tart, Number 2!

Happy Tuesday, baking friends!

Tomorrow is my mother’s birthday, and she isn’t a big cake person. She LOVES fruit though, so I decided to make another fruit tart to celebrate instead!

This time, I used a chocolate custard, instead of vanilla like I did in the Original Recipe…YUM!

 

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Blueberries were on sale buy one get one free at the grocery store this week, so I bought 2 cartons, along with some strawberries, a kiwi, and a can of peaches. (Normally, I like EVERYTHING fresh, but unfortunately, I’m allergic to fresh peaches, so I have to eat the ones from a can instead.)

 

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If you want the “How To’s” for this delicious tart, simply click above to the Original Recipe link and follow those instructions. When making the custard, make sure you add 3/4 cup of cocoa powder to your custard ingredients.

 

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Until next time, Happy Baking!