Bitters & Coffee Posted on 9 Aug 14:01 , 0 comments

Whether it's ice coffee, cold brew or a hot cup of joe we love adding a couple dashes of aromatic bitters to it and it's finally time to get the word out. This recipe is very simple, believing in the ancient rule that bitters + sugar = delicious. We like ours black but you can always add some dairy. Hot or cold, you're good to go.

Cold Brew Coffee

In a cup or glass of your choice combine ingredients and stir gently. Feel free to adjust sweetness or bitters to your taste. 

Recipe and Photo reprinted with the permission of Hella Company

Bitter Candied Bacon Posted on 9 Aug 13:58 , 0 comments

Bitter Candied Bacon
Prep time: About 30 minutes
Preheat oven to 350
  • 1 pack or 8 strips thick cut bacon - we love applewood smoked
  • 1 cup light brown sugar, soft packed
  • 1 Tbsp Hella Aromatic Bitters
  • Sea Salt
  1. In a mixing bowl combine sugar and bitters and pinch of sea salt.
  2. Mix with your fingers until the sugar is moist. To prepare the bacon you can use whole strips or cut and shape into smaller pieces. Either way, add the bacon to the sugar mixture making sure the pieces are not stuck together.
  3. Rub the sugar into each side of each piece until fully absorbed.
  4. Lay pieces of bacon across a baking sheet - if you can, use a grated rack in the baking sheet to raise bacon and allow for fat to drip off.
  5. Put in oven and bake for about 15 minutes until caramel brown.
  6. Remove from oven, sprinkle a little sea salt over all the pieces and then remove with tongs on cool dry surface. A Silpat works great if you have one. As it cools it will harden. If strips are whole after they’ve cooled cut into bite size pieces.

Recipe and photo reprinted with the permission of Hella Company

Loaded Healthy Organic Chocolate Nut Coconut Bars Posted on 9 Aug 11:34 , 0 comments

A valued friend to Foodlyn is an exceptional baker and has a great blog Sweet Things by Lizzie.  Liz has a deep love for baking and creates exceptional and accessible recipes for those of us with even the most basic of baking skill.  Liz used some of our best Foodlyn ingredients to create an outstanding and healthy recipe for these sweet bars that will satisfy your cravings without guilt!


  • 1 cup old fashioned organic rolled oats
  • 1 and 1/2 cups pitted dates
  • 1/2 cup unsweetened baking chocolate melted
  • 4 tablespoons organic honey
  • 1/4 cup raw fresh coconut
  • 1/3 cup whole raw almonds
  • 2/3 cup raw pecans
  • 1/4 cup organic crunchy peanut butter


  1. 1/2 cup unsweetened baking chocolate melted
  2. 2 tablespoons organic honey
  3. 1 tablespoon organic peanut butter


  1. Preheat your oven to 350 degrees
  2. On a single baking sheet, place the oats and almonds.  Bake for 12 minutes until lightly browned
  3. Cut the almonds in large chunks and set aside
  4. Soak the dates in hot water for about 15 minutes until they are nice and soft
  5. Line an 8×8 inch pan with parchment or wax paper
  6. In a food processor, add dates and pulse until they become a paste.  Add the pecans and pulse again until a ball forms.  Add the melted chocolate, peanut butter, honey and coconut.  Scrape down the bowl and with wet fingers, pat into your prepared pan
  7. Push the almond pieces into the top of the dough
  8. In a microwave-safe pyrex cup, melt the other 1/2 cup chocolate and tablespoon of peanut butter for a minute.  Take it out of the microwave and add the honey
  9. Drizzle the chocolate, peanut butter and honey mixture all over the bars, working quickly as it tends to get thick
  10. Put the pan into the fridge for several hours before cutting into bars

Store them in an air tight container in the fridge

Makes 10 bars.  Prep time: 30 minutes  Chill time: 2 hours

Photo and recipe reprinted with the permission of Sweet Things by Lizzie

To Peach His Own Turnovers Posted on 9 Aug 11:29 , 0 comments

Quick and easy turnovers make an ideal breakfast treat – they're perfect for mornings on the go and better yet, for holding delicious fruit fillings. These turnovers are exceptionally good because of their cheese cream and To Peach His Own filling and using crescent rolls make them a snap to make.

Yield: 8 servings Active Time: 10 minutes Total Time: 45 minutes


  • 1 tube refrigerated crescent rolls
  • 4 tablespoons powdered sugar
  • 3 oz. cream cheese, split into 8 portions
  • ⅓ cup To Peach His Own
  • 1 egg white, beaten
  • Demerara sugar for sprinkling


  1. Preheat oven to 400°
  2. Sprinkle each crescent triangle with ½ tablespoon powdered sugar
  3. Fill half of each triangle with ⅛ of cream cheese and 2 teaspoons To Peach His Own
  4. Fold crescent dough in half and pinch off edges with a fork
  5. Brush tops with egg white and then sprinkle demerara sugar on top
  6. Bake 12-15 minutes until golden brown
Recipe and Photo reprinted with the permission of Jamnation Jam

Brioche Swirls with Blueberry and Cream Cheese Filling Posted on 8 Aug 16:44 , 0 comments

This recipe, created by the amazing baker Liz Horne, is a sweet treat you will never forget.  Liz is the author of the great baking blog "Sweet Things by Lizzie".  If you aren't already a subscriber, signing up for her newsletter is something you absolutely must do!  Liz explains that this recipe is more time consuming than many others she has created.  But if you follow the directions carefully, particularly for the dough, you will be rewarded by restaurant quality pastries.

Ingredients - Brioche Dough

  • 4 and 3/4 cups all purpose flour, plus more if needed
  • 3 and 1/4 teaspoons active dry yeast ( you can use quick rise)
  • 1/3 cup plus 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/2 cup cold water
  • 6 eggs
  • 1 and 3/8 cups (2 and 3/4 sticks) unsalted room temperature butter cut into 12 pieces

Ingredients - Blueberry Compote

  • 1/2 cup water
  • 1/2 cup sugar
  • 2 cups frozen blueberries

Ingredients - Cream Cheese Filling

  • 2 – 8 ounce packages room temperature full fat cream cheese
  • 3/4 cup sugar
  • 1 room temperature egg
  • 2 teaspoons vanilla


  • 1 cup confectioners sugar
  • 1/2 teaspoon vanilla
  • 3-4 tablespoons heavy cream or half and half

Directions - Brioche Dough

  1. Using a stand mixer fitted with a dough hook, combine the flour, yeast, sugar, salt, water and 5 of the eggs
  2. Beat on low speed for 3 to 4 minutes. Stop the mixer as needed and scrape the sides and bottom of the bowl
  3. Once the dough has come together, beat on low for another 3-4 minutes. The dough will be very stiff and seem dry
  4. With the mixer on low speed, add butter 1 piece at a time mixing after each addition until it disappears into the dough. Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. The butter needs to be completely mixed into the dough
  5. Once all the butter is incorporated, turn up the speed to medium and beat until the dough becomes sticky and soft. Beat another 15 minutes. The dough should be pulling together and slapping the sides of the bowl now. If the dough seems too wet and loose, add a few tablespoons of flour until it comes together. You should be able to pick the dough up in one ball when it is done
  6. Place the dough in a large bowl and cover with plastic wrap, pressing the wrap directly on the surface of the dough
  7. Let the dough proof in the fridge for 2-3 hours, ( or even overnight)
  8. Make the blueberry compote and cream cheese filling while the dough is proofing

Preparation - Blueberry Compote

  1. In a one quart heavy saucepan, boil water and sugar uncovered for 5 minutes
  2. Stir in blueberries and simmer, stirring occasionally until blueberries begin to burst
  3. Remove from heat and use a potato masher to gently mash the blueberries. You don’t want large pieces of the blueberries in the rolls
  4. Cool completely and refrigerate until the dough is ready to be filled

Preparation - Cream Cheese Filling

  1. Mix cream cheese, sugar, vanilla and egg in a medium bowl with a mixer until smooth and creamy
  2. Refrigerate until ready to fill the rolls

Preparation - Glaze

  1. Whisk all glaze ingredients together in a small bowl
  2. When the dough is proofed and ready, cut it in half. Each half will yield 8 rolls. Flour your board and roll the dough into a 12×16 inch rectangle. The dough should be about 1/4″ thick
  3. Spread about 1/2 the cream cheese filling over the dough leaving a bit of a border
  4. Spread half the blueberry compote over the cream cheese mixture
  5. Roll up long ways and cut into 8 equal pieces. Make sure to pinch the dough closed so the filling won’t ooze out
  6. Butter a 9×13″ baking pan and place the rolls in the pan and cover with plastic wrap. Let the rolls rise again in warm part of your kitchen for about 1 and 1/2 hours
  7. Preheat your oven to 350-degrees
  8. Bake the rolls for 35 to 45 minutes
  9. Cool completely and glaze

Makes: 16 large rolls

Prep time: 4 hours including rise time

Bake time: 40-minutes

Recipe and photo reprinted with the permission of Liz Horne


Organic Chocolate Peanut Butter Protein Balls Posted on 8 Aug 16:39 , 0 comments

These treats are delicious and are made with so many tasty and nutritious ingredients.  They store well in the freezer for up to a month.  And because they are filled with dates and nuts and peanut butter, you don't have to feel guilty when you grab one (or two) for a snack.  You will be surprised at how easy they are to make using this great recipe created by Liz Horne, author of the fabulous dessert blog "Sweet Things by Lizzie".


  • 1 and 1/2 cups pitted Medjool dates
  • (3) bars of dark chocolate (1.23 ounces each)
  • 1 cup organic chunky peanut butter
  • 1/2 cup roughly chopped almonds
  • 2 tablespoons organic honey
  • 1/2 cup raw coconut
  • 1 teaspoon best quality vanilla
  • 1/4 teaspoon salt


  1. Line a baking sheet with parchment paper or a silicone mat and set aside
  2. Microwave the chocolate in a pyrex cup for about 45 seconds to a minute until completely melted
  3. In the bowl of your food processor, add the dates, peanut butter and melted chocolate. Pulse until completely blended and no big chunks are left
  4. Add in the coconut, vanilla, honey and salt. Pulse just a few times until the rest of the ingredients are blended
  5. Transfer to another bowl and stir in the almonds
  6. Use a small ice cream scoop to scoop the balls, then roll them in your hands until they are smooth and held together well
  7. Place the balls on the lined baking sheet and in the fridge until they are nicely chilled before eating them
  8. Store them in the fridge in an airtight container for up to a week, or in the freezer for up to a month

Makes: 20-25 chocolate protein balls

Prep time: 25 minutes

Recipe and photo reprinted with the permission of Liz Horne


Chocolate Chip Cheesecake Topped Chocolate Muffins Posted on 8 Aug 16:38 , 0 comments

Chocolate chip cheesecake topped chocolate muffins - wow.  Believe it or not, they are easy to whip up thanks to the expertise of Liz Horne, author of this recipe.  We love them at breakfast or brunch, but you can consider them a classic dessert muffin.  Serve it with some high quality vanilla ice cream and a dollop of whipped cream to plate it as a fancy dessert.  To make the muffins, have different sized ice cream scoops to use as tools for recipes like this one.  Ice cream scoops are a baker's best friend.  Also, make sure your cold ingredients come to room temperature before using them to mix and bake.  It makes a a difference to the outcome of the muffins.  This is one of our go-to favorite muffin recipes.  Enjoy them!

Ingredients - Muffins

  • 1 and 3/4 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 cup best quality cocoa powder
  • 1/4 teaspoon fresh baking soda
  • 2 teaspoons fresh baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon chocolate extract
  • 1/2 teaspoon vanilla extract
  • 1 cup whole buttermilk
  • 2 large eggs at room temperature
  • 1/2 cup unsalted melted butter
  • 1 cup semi sweet chocolate chips (I used Ghiradelli)

Ingredients - Cheesecake topping

  • 8 ounces room temperature cream cheese
  • 1 large egg at room temperature
  • 1/4 cup granulated sugar
  • 1 cup semi sweet, dark, or milk chocolate chocolate chips

Preparation - Muffins

  1. Preheat your oven to 350 degrees
  2. Place 12 larger cupcake liners in your muffin tins. (The muffins are large, so you don’t want to use a small liner or a smaller pan)
  3. In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda, and cocoa and set aside
  4. Melt the butter in a microwave safe bowl and cool for a minute
  5. Add the buttermilk, eggs and extracts to the butter and whisk together
  6. Add the liquid ingredients to the flour mixture and whisk just until combined
  7. Fold in the cup of chocolate chips
  8. With your large ice cream scoop, place one scoop of batter in each liner
  9. Prepare the cheesecake topping

Preparation - Cheesecake Topping

  1. In the bowl of a stand mixer, or using a hand mixer, whip the softened cream cheese and sugar until combined
  2. Add the egg and whip until blended and smooth
  3. Using a small ice cream scoop or heaping tablespoon, place the cream cheese mixture on top of each muffin cup filled with batter.  Smooth it out with the back of a spoon and evenly sprinkle the other cup of chocolate chips on top. I gently press the chips into the batter so they don’t fall off the top when they puff up
  4. Place the muffin tin on a baking sheet in case some of the batter spills out.  These are really big, so they will bake up high and  bit over the pan
  5. Place muffins in oven. Check the muffins after baking for about 15 minutes.  The cheesecake topping should be done but not brown.  If you touch the top at 15 minutes, and it springs back, they are done.  They will continue to bake in the pan after you take them out of the oven
  6. When they are cool enough to handle, place them on a baking rack
  7. Store them in an airtight container for only a few days

Makes:  One dozen large muffins

Prep time: 25 minutes

Bake time: 15-20 minutes

Recipe and photo reprinted with the permission of Liz Horne, author of Sweet Things by Lizzie

Baked Cinnamon Streusel Sour Cream Donuts Posted on 8 Aug 16:37 , 0 comments

Love donuts but don't like frying in hot oil and cleaning up the mess?  This recipe is the answer for you.  Foodlyn has a special relationship with Liz Horne, the baking genius behind the blog "Sweet Things by Lizzie".  She created this simple but delicious recipe for baked donut deliciousness.  In terms of special equipment needed to make these treats, you'll need baked donut pans and a large piping bag to fill the donut pan properly.  Wilton makes the pan and they are available in most kitchen supply stores and online.  Serve them with a fabulous coffee or tea or an ice cold glass of milk!

Ingredients - Donuts

  • 1 cup sour cream
  • 2 eggs
  • 1 teaspoon best quality vanilla extract
  • 1/2 cup canola oil
  • 2 cups all purpose flour
  • 1 teaspoon fresh baking soda
  • 1/2 teaspoon salt

Ingredients - Streusel Topping

  • 1/2 cup unsalted very soft butter
  • 1/2 cup brown sugar
  • 2 cups all purpose flour
  • 1 and 1/2 teaspoons cinnamon

Ingredients - Vanilla Cream Glaze

  • 1 and 1/2 cups powdered sugar
  • 6-8 tablespoons heavy cream or half and half (you may need a bit more if you use heavy cream)
  • 1/2 teaspoon best quality vanilla


    1. Preheat oven to 350 degrees
    2. You will need 3 non stick baked donut pans. You don’t need to butter or spray the pans if they are non stick. If you own ones that are not non-stick, butter or spray them with non stick spray
    3. To make the donut batter: In a large bowl, whisk together the sour cream, eggs, oil, vanilla, sugar, salt and baking soda
    4. Gently mix in the flour until it is completely incorporated. Be careful not to over mix the batter
    5. Stand your piping bag up in a large cup so you can fill it with the batter. Cut the tip off the piping bag and fill each donut mold 3/4 of the way full
    6. Make the streusel topping by combining all of the streusel ingredients in a medium bowl. You can use a fork or your fingers
    7. Sprinkle the topping evenly over each donut. They should be filled to the top after you add the topping
    8. Bake the pans for 12 to 15 minutes depending on your oven
    9. Remove them and let cool for 10 minutes before moving them to a cooling rack
    10. Combine all of the glaze ingredients in a small bowl using a whisk. Add more or less cream depending on your preference. You need the glaze to be loose enough to drizzle over the donuts, but not to be too thick or too runny, or they will soak into the donuts
    11. Glaze the donuts when they are completely cool

    If you have any leftovers, store them in an airtight container, or freeze them in a freezer bag.

    Makes 15-18 donuts.

    Prep time:  30 minutes

    Bake time: Approx 12-14 minutes

    Recipe and photo reprinted with the permission of Liz Horne

    Peach Jam Bread Posted on 8 Aug 16:11 , 0 comments

    This "bread" has the consistency of a cake made in a loaf pan.  The peach flavor makes it extra special.  You can eat it like a cake, with a scoop of ice cream or a dollop or whipped cream.  Or, you can enjoy it with a smear of cream cheese or butter.  The recipe was created by dessert maven and author Liz Horne, creator of the blog "Sweet Things by Lizzie"


    • 18 ounces of peach jam
    • 1 cup whole buttermilk
    • 1 and 1/2 cups granulated sugar
    • 1 cup softened unsalted butter
    • 4 eggs at room temperature
    • 3 cups all purpose flour
    • 1 and 1/2 teaspoons salt
    • 1 teaspoon baking soda
    • 1 tablespoon cinnamon
    • 1 teaspoon best quality vanilla


    1. Preheat your oven to 350 degrees
    2. Line two loaf pans with parchment or foil and set aside
    3. In the bowl of your stand mixer, beat the butter and sugar until light and fluffy
    4. Add eggs, one at a time and scrape down the bowl
    5. Add vanilla and peach jam and mix thoroughly
    6. In another bowl, whisk together the flour, salt, baking soda and cinnamon
    7. Alternately add the flour mixture and buttermilk to the butter mixture until everything is combined.  Be careful not to over mix the batter
    8. Spread the batter into your prepared pans
    9. Bake for 40 to 45 minutes, or until a toothpick comes out clean
    10. When the loaves are cool, take the foil or parchment off and slice
    11. The loaves will keep for 3 to 4 days wrapped in wax paper then foil.

    Makes: 2 loaves, or 1 loaf plus 3 mini loaves

    Prep time: 25 minutes

    Bake time: 40-45 minutes

    Recipe and photo reprinted with the permission of Liz Horne

    The Best and Biggest Cinnamon Rolls Posted on 8 Aug 16:10 , 0 comments

    There is nothing more special to make for a brunch or weekend breakfast than homemade cinnamon rolls.  The aroma in the house is unmistakable.  It is truly an expression of love to make this recipe for your friends and family.  Don't be intimated - the recipe was created by Liz Horne of "Sweet Things by Lizzie" fame.  Her recipes are delicious but easy to produce for even the novice baker. 

    Ingredients - Rolls

    • 3/4 cup whole milk
    • 1/4 cup unsalted butter at room temperature
    • 3 and 1/4 cups all purpose flour
    • (1) – .25 ounce package instant yeast
    • 1/4 cup granulated sugar
    • 1/2 teaspoon salt
    • 1/4 cup water
    • 1 egg

    Ingredients - Filling

    • 1 cup light brown sugar
    • 1 tablespoon cinnamon
    • 1/2 cup butter softened
    • 1/2 cup pecans (optional)


    1. Preheat oven to 375 degrees F
    2. Heat the milk in a small saucepan until it bubbles, then remove it from the heat
    3. Mix in the butter and stir until melted. Let cool until slightly warm
    4. In a large mixing bowl, with a dough hook, combine 2 and 1/4 cups flour, yeast, sugar and salt and mix well
    5. Add water, egg and the milk mixture and beat well
    6. Add the remaining flour, 1/2 cup at a time, stirring well after each addition.  When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth. This will take 3-5 minutes
    7. Cover the dough with a damp, warm cloth and let rest for 10 minutes. While it is resting, make the filling by mixing together the brown sugar, butter and cinnamon in a small bowl
    8. Roll the dough into a 12×9 inch rectangle (more or less). You don’t need to be exact, but it helps to get close because of the ratio of filling over the dough should be the right thickness
    9. Spread the filling over the dough. Sprinkle the pecans over the filling, if you are using them
    10. Roll up the dough and pinch to seal. At this point, you can cut the dough into 6, 8, or 12 equal pieces. I like my rolls to be extra big and fat, so I cut the roll in half, then cut each half into thirds making 6 extra large rolls
    11. Butter a glass baking dish and place the rolls in a 12 or 13×9 inch baking pan. If you are making 12 rolls, use the 13×9 pan, and the smaller pan for 6 or 8 rolls
    12. Cover and let rise until doubled, about 25 to 30 minutes
    13. Bake for 10 minutes and rotate the pan. Bake another 5 and check for doneness. You may need another few minutes after that. The rolls should be golden brown when they are done
    14. Cool the rolls and make the glaze while they are cooling

    Ingredients - Vanilla Cream Glaze

    • 2 cups confectioners sugar
    • 1/2 teaspoon best quality vanilla
    • 4-6 tablespoons heavy cream. You may want to use more or less depending on how you like your glaze. I like mine thick, so I whisk in the cream until it is the desired thickness

    Preparation - Glaze

    1. Combine all ingredients until you have the desired thickness
    2. Drizzle the glaze over the rolls when they are still warm. The warmer the rolls, the more the glaze will ooze into the rolls

    Prep time: 20 minutes

    Bake time: 20 minutes

    Total time: 1 hour and 20 minutes

    Recipe and photo reprinted with the permission of Liz Horne

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