This recipe is from our friends at Martha Stewart Living. Once a month we’ll share our favorite Martha Stewart Living recipe here on LaurenConrad.com for all of you to try. Today's recipe is a good old American dish that's perfect for breakfast (espeically Sunday mornings). Enjoy and happy cooking!

Blueberry Buttermilk Flapjacks 

Serves 10

Ingredients

• 1 3/4 cups all-purpose flour
• 3 1/2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon coarse salt
• 1 1/2 cups buttermilk
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon butter, melted, plus more, softened, for skillet and serving
• 2 tablespoons plus 2 teaspoons vegetable oil
• 1 cup blueberries, plus more for garnish
• Pure maple syrup, for serving

Directions

1. Sift together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, 1 tablespoon butter, and 2 tablespoons oil; whisk into flour mixture. Fold in blueberries. Set batter aside.
2. Heat 1/2 teaspoon butter and remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Pour in 1/3 cup batter. Cook until small bubbles form, about 3 minutes. Flip; cook until golden brown, about 3 minutes. Repeat with remaining batter, adding butter as needed. Serve with butter and syrup; garnish with berries.

Are you going to give this recipe a try? Also, what's your favorite topping for pancakes?

Special thanks to Martha Stewart Living for sharing this fabulous recipe with us today!

XO Team LaurenConrad.com

P.S. We noticed that many of you are wondering what the difference is between a flapjack and a pancake... A flapjack is generally thicker than a traditional pancake, but in the end it is actually still a pancake! How's that for a fun fact? 

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Source: Martha Stewart Living, April 2005

Cinco de Mayo is this Saturday and I thought it would be nice to share a fun recipe that’s a total palate-pleaser for the holiday: Corona Cupcakes! A friend of mine showed me the recipe and I couldn’t resist sharing it with all of you… While there is an endless variety of recipes for this beer-based cupcake online, my friend suggested I use this one from Erica’s Sweet Tooth.

I gave the recipe a try and sure enough, they turned out as yummy as they sound. The taste is very interesting—it has the sweetness of a normal vanilla cupcake, but the flavor is amped up a notch with hints of lime and Corona. I know it sounds strange, but they are really great! Trust me. 

If you’re planning on celebrating Cinco de Mayo this weekend, I suggest whipping up these bad boys for your friends and family. I promise, they will be a hit with everyone! 

Here is the recipe from Erica’s Sweet Tooth (adapted from Miss Make)…

Makes 24 cupcakes

Ingredients for the Cupcakes

• 3/4 cups unsalted butter, room temperature
• 1-3/4 cup sugar
• 2-1/2 cup flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3 eggs, room temperature
• 1 tsp vanilla
• 1/2 tsp lime zest
• 1 cup Corona beer, plus more for brushing on tops
• 1/4 cup milk
• Lime wedges

Instructions for the Cupcakes

1. Preheat oven to 375 degrees and line 24 muffin tins with cupcake liners.
2. In a medium-sized bowl, whisk together flour, baking powder, and salt.
3. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes.
4. Add eggs, beating after each addition then add the vanilla and zest.
5. Combine milk and beer and alternatively add this mixture and the flour mixture to the butter/sugar mixture with the mixer on low speed, starting and ending with the flour.  
6. Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean. {I made a batch of full size cupcakes and a batch of minis too. For some reason, everything tastes better when it's small! If you do make the mini version, bake for half the time and check them frequently since they cook much faster.}
7. When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.  

Ingredients for the Citrus Frosting

• 12 oz cream cheese, cold
• 6 tbsp butter, at room temperature
• 1 tbsp freshly squeezed lime juice
• 1 tsp lime zest
• 4 cups powdered sugar

Instructions for the Frosting

1. Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.  
2. Add the citrus juice and zest and gradually add the powdered sugar until combined.  Beat until smooth for about 2 minutes.
3. Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled. {I only ended up putting a little squggle of frosting on my final batch becuase the frosting was so rich, so just test it out and see what works best for you!}

Serve the cupcakes with a cold Corona or a tall glass of milk and enjoy! 

Are you going to give these boozed up cupcakes a try?

XO Lauren



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This recipe is from our friends at Martha Stewart Living. Once a month we’ll share our favorite Martha Stewart Living recipe here on LaurenConrad.com for all of you to try. Today's recipe is a bright and minty dish that's perfect for making ahead of time to pack in your lunch!

Chicken Wraps With Mango, Basil, and Mint

 

Serves 4

Ingredients

For the Chicken

• 1 garlic clove
• 1/2 shallot
• 1/4 cup loosely packed fresh basil leaves
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground cinnamon
• Freshly ground pepper
• 2 boneless, skinless chicken breast halves (about 12 ounces total)

For the dressing

• 1/2 shallot
• 1/2 mango, peeled and cut into 2-inch pieces
• 2 teaspoons fresh lime juice
• Pinch of cayenne pepper

For assembling

• 4 lavash breads (3 1/2 ounces each)
• 1/2 mango, peeled and cut into 1/2-inch-thick spears
• 8 fresh basil leaves
• 8 fresh mint leaves

Directions

1. Preheat oven to 375 degrees. Make the chicken: Finely chop garlic and shallot in a food processor. Add basil and oil, and process until mixture forms a coarse paste. Stir in salt and cinnamon, and season with pepper. Make a few shallow 1/2-inch slits on both sides of chicken; rub all over with the basil mixture. Place on a rimmed baking sheet. Bake chicken until cooked through, 12 to 15 minutes. Let cool completely, then shred into small pieces; set aside.
2. Make the dressing: Finely chop shallot in the clean bowl of the food processor. Add mango, and process until smooth. Add the lime juice and cayenne, and process until combined.
3. Assemble wraps: Spread about 1/4 cup mango dressing in center of each lavash. Top with chicken, mango, and herbs. Roll up diagonally to form a cone. Wraps can be refrigerated, wrapped in parchment and plastic, up to 4 hours.

Are you going to give this recipe a try?

We gave it a go last week and brought it into the office the next day for lunch. It was so good! And healthy too.

Special thanks to Martha Stewart Living for sharing this fabulous recipe with us today!

XO Team LaurenConrad.com

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Source: Martha Stewart Living, September 2006

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Last fall I shared a recipe for Chipotle Pumpkin Soup from LaurenConrad.com member, Julia Longueville, who runs a delightful foodie blog called, Hazelnut. A few weeks ago, Julia uploaded a new recipe to her profile page and I couldn’t resist sharing it: Baked Tofu Rolls. Julia describes the rolls as follows:

These are insanely healthy. Packed with low-fat protein and tons of veggies, they are great for giving you some energy mid-day without weighing you down! Easily sub in chicken or just make all veggie if you aren't a tofu fan. Any way you make them, these are a hit!

Without further ado, here is Julia’s recipe:

Makes 2 rolls

Ingredients for the rolls

• 2 large rice paper wrappers
• 1 cup baked tofu
• 1 cucumber, cut into thin spears
• 1 cup bean sprouts
• 1/2 cup shaved carrots

Instructions for the rolls

1. Using two hands, run the rice papers under running warm water, one at a time, until pliable.
2. Lay rice paper on cutting board and fill with 1/2 of ingredients. 
3. Fold paper in at ends, then one side, and finish by rolling (like a burrito). 
4. Cut diagonally and enjoy with dipping sauce!

Ingredients for the dipping sauce

• 2 tablespoons honey
• 1 tablespoon rice wine vinegar
• 1/2 teaspoon Sriracha hot sauce (or any hot sauce)
• dash of red pepper flakes

Instructions for the dipping sauce

1. Whisk together all ingredients with a fork.

What’s your favorite vegetarian dish?

XO Lauren

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Photo Credit: HazelnutBlog.com

This recipe is from our friends at Martha Stewart Living. Once a month we’ll share our favorite Martha Stewart Living recipe here on LaurenConrad.com for all of you to try. Today's recipe is a cheesy dish that's perfect for lunch and dinner. Enjoy and happy cooking!

Classic Cheese Lasagna

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Not sure what to cook for your friends or for that special someone? Here's a simple yet tasty recipe that will leave your guests asking for more.

Serves 8

Ingredients

• 1 pound whole-milk ricotta cheese
• 1 large egg
• 1/8 teaspoon freshly grated nutmeg
• 3/4 teaspoon coarse salt
• Freshly ground pepper
• 1 pound fresh mozzarella
• Marinara
• Fresh Lasagna Noodles, cut into 4-by-13-inch strips and cooked, or store bought dried noodles, cooked
• 5 ounces coarsely grated Parmesan cheese, (about 1 3/4 cups)

Directions

1. Preheat oven to 375. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve.
2. Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella.
3. Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.

Doesn't this sound delicious?

Are you going to give this cheesy recipe a try?

Special thanks to Martha Stewart Living for sharing this fabulous recipe with us today!

XO Team LaurenConrad.com

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Source: Martha Stewart Living, October 2008

This recipe is from our friends at Martha Stewart Living. Once a month we’ll share our favorite Martha Stewart Living recipe here on LaurenConrad.com for all of you to try. Today's recipe is a delicious sweet that's perfect for Valentine’s Day. Enjoy and happy cooking!

Brownie Heart Cupcakes

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Transform chocolate brownies into decadent cupcakes for a Valentine's Day sweet certain to induce a smile. They're perfect for an office party for 20 or a quiet dinner for two.
 
Makes 24
 
Ingredients

• Vegetable oil, cooking spray
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 3 sticks unsalted butter, cut into pieces
• 12 ounces unsweetened chocolate, coarsely chopped
• 3 cups sugar
• 6 large eggs
• 1 tablespoon pure vanilla extract
• Basic Buttercream

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
2. Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
3. Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
4. Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 18 minutes. Let cool in tins and pan on wire racks.
5. Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.

Don’t these sound divine? And they are pretty simple to make too!

Are you going to bake these up for your Valentine today?

Special thanks to Martha Stewart Living for sharing this fabulous recipe with us today!

XO Team LaurenConrad.com

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Source: Martha Stewart Living, February 2009

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This Thanksgiving, treat your friends and family to a little something I like to call Pilgrim Punch. It’s a refreshing mixture of apple and cranberry juice with a splash of ginger ale and a bit of vodka. And it is delicious!

Here’s how to make it…

Serves 5

1. Combine 1 cup of organic apple juice with 1 cup sugar-free cranberry juice.
2. Pour in ¼ cup of your favorite vodka along with 1 ½ cups of ginger ale and stir.
3. Serve chilled and garnish with one sprig of rosemary and a couple of loose cranberries. Enjoy!

To make it a “mocktail,” simply combine all ingredients sans vodka for a similar flavor.

What are your plans for tomorrow?

XO Lauren

P.S. I tested out a few different variations of this drink, and it’s delicious with orange flavored rum as well!

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If I had to pick one flavor to describe fall it would undoubtedly be pumpkin. Pumpkin pie to be exact. When I came across this recipe for "Pumped Up Pumpkin Pie Bites" I couldn’t resist. Not only is it a great alternative to traditional pumpkin pie, but I’m also a sucker for bite-size treats. These little nibbles are relatively healthy compared to regular pie. Just 94 calories for two bites. Not bad for dessert, right? Plus, they are the perfect dessert to serve if you’re having a Thanksgiving gathering and need to accommodate a lot of guests.

Give this recipe a try and let me know what you think!

Pumpkin Pie Bites

Makes 32 bites

Note: When making the crust for this recipe, it might, at first, look like the crumbs won’t cover the bottom of the pan, but trust me, they will! The easiest way to distribute them evenly is to use a small piece of parchment paper, and gently press the cereal mixture until you get a nice even layer.

Ingredients

• Butter-flavored cooking spray
• 3/4 cups all-natural, whole-grain, crunchy, high-fiber, low-sugar cereal (I used Kashi 7 Whole Grain Nuggets)
• 2 tablespoons 100% pure maple syrup
• 1/4 teaspoon ground cinnamon
• 8 large egg whites
• 15-ounce can (1-¾ cups) solid pumpkin puree
• 3/4 cup agave nectar
• 2 tablespoons whole-wheat pastry flour
• 2-½ teaspoons vanilla extract
• 1-¼ teaspoons pumpkin pie spice
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 32 teaspoons whipped topping, divided (optional)

Directions

1. Preheat the oven to 350 degrees. Spray an 11” x 7” glass or ceramic baking dish with spray.
2. Add the cereal to the bowl of a food processor fitted with a chopping blade. Process it for 15-20 seconds, or until the cereal is crushed. Transfer it to a small mixing bowl and add the maple syrup and cinnamon. Mix them until well combined (the mixture should be slightly sticky). Spoon the mixture into the prepared baking dish. Using a small piece of parchment paper, gently press down on the cereal mixture, spreading it evenly across the bottom of the baking dish. Bake the crust for 7-9 minutes, or until it is slightly browned. Set aside.
3. Meanwhile, add the egg whites to a large mixing bowl. Using a sturdy whisk, lightly beat them until they bubble very slightly. Still using the whisk, stir in the pumpkin, agave, and flour until well combined. Stir in the vanilla, pumpkin pie spice, baking powder, and salt and continue mixing until well combined. Pour the filling over the baked crust. Using a rubber spatula, spread it into an even layer.
4. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are okay). Transfer the dish to a wire cooking rack, allowing it to cool to room temperature. Carefully cut 32 pumpkin “bites” (3 cuts along the width of the pan, 7 cuts along the length, creating 4x8 bites).
5. Just before serving, top each bite with 1 teaspoon whipped topping, if desired. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

What’s your favorite pumpkin flavored treat?

XO Lauren

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Source: Reprinted from The Biggest Loser Dessert Cookbook by Devin Alexander (c) 2010 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc.

All of us here at LaurenConrad.com have the best time scouring your recipes and adding the cream of the crop to the Dine Gallery. Well ladies, I stumbled upon a goldmine (filled with pumpkin and butterscotch, of course) and I want to share it with all of you today…

Without further ado, I present to you: Laura Flournoy’s Soft Pumpkin Cookie recipe!

Laura describes them as “Amazing bite-sized cookies that are perfect for any party or get together!”

Prep Time: 20 minutes
Cook Time: 10 minutes

Serves 24

Ingredients

• 1 egg
• 1 tsp. of vanilla
• 1 (15 ounce) canned pumpkin
• 2 cups of flour
• 1 tsp. of baking powder, baking soda, cinnamon
• 1/2 tsp. of salt
• 10 ounces of butterscotch chips
• 1/2 cup of butter
• 1 1/4 cups of sugar

Directions

1. Cream together: butter, sugar
2. Add: egg, vanilla, canned pumpkin (I used Pumpkin Puree)
3. Sift together: flour, baking powder, baking soda, cinnamon and salt
4. Add butterscotch chips and mix until just incorporated
5. Portion dough using a tablespoon onto an ungreased cookie sheet
6. Bake at 375 degrees for 10-12 minutes

Are you going to give Laura’s recipe a try?

I am!

XO Lauren

P.S. Thanks for sharing your great recipe, Laura!

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One of the lovely members here on LaurenConrad.com, Julia Longueville, runs a deliciously fun blog called Hazelnut where she chronicles her cooking. Julia recently uploaded one of the fantastic recipes from her blog to her LaurenConrad.com profile. And let me tell you, this is a must-make recipe for fall: Chipotle Pumpkin Soup. Julia describes it as “a sweet and spicy pumpkin soup,” which is “sure to impress your friends and taste buds!” The recipe is full of flavor, veggies and it’s low in fat. Give Julia’s pumpkin soup a try and let me know what you think…

Serves 6

Ingredients

• 1 tablespoon of garlic, minced
• 1 small yellow onion, diced
• 2 chiles en adobo, roughly chopped
• 1 tablespoon cumin
• 5 cups of pumpkin puree
• 2 cups of vegetable stock
• 1 cup of milk
• 4 tablespoons nonfat plain yogurt or sour cream for serving

Instructions

1. Sautee garlic and onion in large soup pan until soft and fragrant.
2. Add chiles en adobo and cumin. Toss to combine.
3. Add pumpkin, vegetable stock and milk. Blend with immersion blender (or transfer in batches to a regular blender and return to pot).
4. Cover and let simmer for 20-30 minutes. Ladle into bowls and serve with a drizzle of nonfat yogurt.
5. Serve and enjoy!

What's your favorite fall soup recipe?

XO Lauren

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Now that Halloween is over (tear), it’s time to clear out the leftover candy—and fast! No need to keep that bowl of candy around. We all know it will sit there saying, “Come hither” until it’s all gone. And no one likes a candy coma (or not being able to button their pants). Since it feels wasteful throwing it away, why not make use of your excess candy? Bake it into cookies to share with friends or bring them into work for a mid-day treat!

Basically, pick your favorite candy bars, wrap them up in classic chocolate chip cookie dough and 13 minutes later you’ve got gooey, delicious melt-in-your-mouth (and maybe your hand) cookies. Below are instructions on how to bake candy bar cookies inspired by this recipe from Food.com. Happy baking!

Ingredients

• 2 sticks of unsalted butter, softened
• 1 cup sugar
• ¾ cup brown sugar
• 2 large eggs, room temperature
• 1 tablespoon vanilla
• 3 cups unbleached all-purpose flour (you may add another 1/4 cup if the mixture is too wet)
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 ten ounce bag of chocolate chips
• Leftover mini candy bars, unwrapped (Reese’s, Twix, Snickers, Kit Kat etc.), cut in half endwise (See photo #1 below)

Instructions

1. Preheat oven to 350 degrees F.
2. Line baking sheet with parchment paper (this is going to get messy).
3. In a medium bowl, cream butter and sugar until fluffy.
4. Mix in eggs and vanilla.
5. In a large separate bowl, combine flour, salt and baking soda.
6. Gradually add the wet contents of medium bowl into the flour mixture, mixing slowly.
7.  Mix until all ingredients are well incorporated and then fold in the chocolate chips.
8. Using an ice cream scoop, scoop out dough and place half of the scoop on top of halved candy bar. Take the other half of the dough scoop and place it below the candy bar. See photo instruction above.
9. Take the sandwiched candy bar and roll it in the palm of your hand so the entire outside of the candy bar is covered and sealed with cookie dough. See photo instruction above.
10. Place rolled dough onto cookie sheet and bake for 9 to 14 minutes. Check on them at 8 minutes though and continue baking based on your liking… I only baked mine for about 9 minutes since I prefer my cookies a bit more gooey. Once they are baked to your liking, remove from oven and let cool for 5 minutes before transferring to a wire rack for cooling.

Serve with a tall, cold glass of milk and enjoy!

Personally, my favorite candy is heath bars (which would be great with this recipe). What’s your favorite candy?

XO Lauren

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