I originally posted a recipe for lefse in 2015, but I decided to update my post this year with my great-grandma’s recipe! It’s 100% the best Norwegian lefse I have ever had. Also, you may notice some older pictures mixed in with the new ones. On one hand, I really wanted some new, pretty pictures of my lefse. but on the other hand, I love the old photos of my brother and I making it together. Enjoy the rare blonde-college-era Sara pics 😉
Tag: recipe
Coconut Cream Pie with Macadamia Nut Caramel
To know me and my dad is to know that we are utterly obsessed with coconut. So I shouldn’t have been surprised when I planned a family BBQ and somehow got talked into making an entire coconut cream pie. The conversation went something along the lines of –
Me: “So we’ll have tri-tip, carrot salad, and I’ll make a pie. What else would be good with this? Some asparagus?”
My mom: “Maybe potatoes gratin.”
My dad: “I think coconut cream pie would go great with all of those things…” Continue reading “Coconut Cream Pie with Macadamia Nut Caramel”
Tater Tot Poutine
Happy Thanksgiving!!!!!! Today, my Canadian friend, Stephen, comes into town to experience real American Thanksgiving, so to celebrate, here’s a classic Canadian recipe! If you read about my Canada trip, you know that I spent one late, post-beer night at Smoke’s Poutinerie, which I’ve been told is the classic around those parts. I ate “traditional” poutine, some drunk college kids told me I look like Bjork, and then we piled into an uber and I woke up with a gravy hangover the next day.
Tomorrow, I also plan on waking up with a gravy hangover although I’m hoping this gravy is topped over a mountain of mashed potatoes and cornbread stuffing. Yesterday I went to the liquor store after work, which was absolute utter madness, but I got some fancy gin, and I’m ready to party. I will be spending my weekend surrounded by 40+ people who share my DNA, and I have dubbed myself the official gin + tonic maker for the weekend.
When I asked in my Toronto post if it would be sacrilege to use tater tots instead of french fries in poutine, Stephen came back with a resounding “YES”. However, because I have no manners, and because deep frying foods in my own house is something I avoid like spiders and vacuuming, tater tots were the obvious choice. Plus, tater tots ♥
While we’re on the matter, would if be totally inappropriate for me to top mashed potatoes with gravy and cheese curds? Do you think Stephen would just totally leave the country and never come back??? Would mashed potatoes + gravy + cheese curds be delicious with gin + tonics? Or is that the gravy-hangover remedy?? If you have answers for these questions, pls let me know ASAP. There isn’t much time before I pick up the Canadian from the airport and the festivities begin.
Tater Tot Poutine
Serves 2
Ingredients
1 lb. tater tots (I eyeballed 1/2 of a 2 lb. bag)
2 Tbs. butter
2 Tbs. flour
1 clove garlic, minced
1 c. beef broth
Salt & Pepper, to taste
1/2 tsp. onion powder
1/2 tsp. thyme
1/2 c. cheese curds
Parsley, for garnish
Heat oven to 450* F. Place the tater tots on a greased baking sheet making sure the tater tots don’t touch. Bake for 15-20 minutes, flip, and bake for another 10-15 minutes. You want them to be super crispy but not burned.
Meanwhile, heat the butter over medium heat. Add the flour and whisk until smooth. Add the garlic and cook until fragrant, about one minute. Whisk in beef broth, salt, pepper, onion powder, and thyme. Stir until thickened. Keep warm.
Drizzle gravy over tater tots. Top with cheese curds, and broil it in the oven until the curds are slightly melted. Top with parsley, if desired.
Serve immediately. Extra gravy optional, beer required.
xo Sara Lynn
*Song of the day: Cosmic Sass by Good Morning
Ginger Old Fashioned
Updated September 2019: How to make a ginger old fashioned with bourbon, ginger bitters, and of course, a classic twist.
Hello, my name is Sara Lynn, and I am a young NYC man living in the year 1958 a 20-something woman who loves old fashioned cocktails. But you can call me Don Draper.
Today, I will be sharing my favorite old fashioned recipe, because it’s my birthday! And I will be celebrating with Bourbon, Angostura bitters, and orange peel all night long if I have my way. However, I’ll try to sneak a lemon drop or Manhattan in, so I can feel like Carrie Bradshaw. I may have an identity crisis at the end of the night, but so be it. Tonight is for celebration and cake and drinks with my friends!
Last summer while I was in London, the beers and ciders became kind of mundane after my 200th IPA. One night, a group of (other) Nevada students and I went to a bar down the road from our dorm where I asked the bartender if they could mix cocktails. Ignoring the slightly dubious look in the recent high-school-grad-of-a-bartender’s eyes, I asked for an old fashioned, which he then responded with, “What’s in it?”. It was then that I learned that English pubs are strictly for wine, beer, and cider. Message received.
So, I had an old fashioned while I flew home to the states.
From Tigger mug to crystal tumblers: the evolution of the ginger old fashioned.
My first old fashioned was made with Bulleit bourbon and served out of a Tigger coffee mug around Christmas time while it snowed outside. That’s a true story. I’ve come a long way since then, but I can’t say that scenario won’t reoccur. I am in college after all, and sometimes Disney coffee mugs are the only vehicle for alcoholic beverages. However, I still do not own whiskey glasses, so discount water glasses bought at Home Goods will have to do for now. (2019 Update: I have graduated from college, and therefore, graduated from water glasses. We now own four whole crystal tumblers whoop whoop!)
How to make the perfect ginger old fashioned!
Another 2019 update: I have me a mans. And he knows how to make a damn good old fashioned. So, one weekend while he made me a ginger old fashioned, I took some photos, and now we have a great step-by-step tutorial! Thanks, Marc!
For the ginger old fashioned, you will need bourbon or rye (I like Bulleit), simple syrup or sugar cubes, ginger bitters, and a lemon and/or orange.
Start with a couple of glasses. Obviously, crystal tumblers are fancy AF, but a small water glass or even a Tigger mug will do! Place a large ice cube in each glass. I got my mold at Target, but you can use regular ice cubes if you’d like.
Pour two ounces of bourbon over the ice.
Pour one-quarter ounce, a.k.a. one teaspoon, of simple syrup over the whiskey. I prefer to pour the simple syrup in after the whiskey (as opposed to before), to keep the simple syrup from settling at the bottom of the glass.
Add two to three dashes of ginger bitters.
If you have a swizzle spoon, now is the time to bust it out! Or, just use a regular spoon/iced tea spoon. Stir the drink until it’s properly chilled and a bit diluted, about 30 seconds.
Take a strip of lemon peel or orange peel, and twist it over the ginger old fashioned. If you use both, it’s called “rabbit ears”. Cute! Drop the peel in the glass for garnish.
That’s it y’all! Ginger old fashioned complete.
Ginger Old Fashioned
Ginger Old Fashioned
If you're a fan of whiskey, you'll definitely want to try this ginger old fashioned! The ginger perfectly compliments the bourbon for a smoky, spicy, and perfectly sweet cocktail.
Ingredients
- 2 oz bourbon whiskey (or rye, if desired)
- .25 oz simple syrup (or 1 sugar cube*)
- 2 dashes ginger bitters
- Orange and/or lemon peel, for garnish
Instructions
- Place a large ice cube, or a couple regular ice cubes, in a whiskey glass (or small water glass or Tigger mug).
- Pour the bourbon over the ice cube. Add the simple syrup and ginger bitters. Stir for 30 seconds, until cold and properly diluted. Note: I add the simple syrup after the bourbon, so the simple syrup doesn’t settle at the bottom of the glass.
- Twist the orange and/or lemon peel over the old fashioned. Tuck it into the side of the ice cube. Enjoy!
Notes
*If you’re using sugar cubes: Use the handle of a wooden spoon to muddle the sugar cube with the ginger bitters. Add the ice and bourbon. Stir until cold and properly diluted, about 30 seconds. Finish with a twist. Enjoy!
Nutrition
Serving: 1cocktailSodium: 54mgCalcium: 2mgSugar: 1.5gPotassium: 6mgCalories: 160kcalCarbohydrates: 7.7g
Did you make this recipe?Tag @serendipitybysaralynn on Instagram!
As a bday present to me, please make this ginger old fashioned tonight. Or, order one at your favorite bar 😉
XO Sara Lynn
*Song of the Day: Dreaming by Seapony
The Best 15-Minute Brownies
These 15-minute brownies are simply the best! Not only do they mix up in minutes, but they’re super fudgy and easy to customize with your favorite toppings and mix-ins. (Post updated on February 10, 2022).
Homemade Bagels
About once a year, I get a strong yearning for summer. The long days off, laying on the beach at Lake Tahoe, wearing light sun dresses and messy up-dos to keep the hair off my face, the smell of beer & cheeseburgers on the grill, Slurpees, riding bikes, bonfires when it starts to cool down at sunset, going on holiday, fireworks. The time normally comes around late January/early February. The holidays are over, so the snow isn’t lit up by Christmas lights, and comfort food feels too rich and loses its appeal. Winter break has passed, and I’m back in school for “spring” semester, which is really just a tease, since it’s still 40* or below outside, and I’m tired of wearing the same sweaters and coats I’ve been wearing for months. I stare longingly at my bikinis and dream of taking a roadtrip and going on hikes.
After a few days of missing summer, I normally resort back to my usual cold-dreary-weather-obsessed self, snuggle in my blanket with some hot tea, and watch a movie while the rain patters outside. I indulge myself on the weekends with pot pie or roasted chicken, enjoy the cold Reno mornings surrounded by snow-capped mountains, and sip Guatemalas or Perus at the coffee shop. Once summer comes around, I’m already dreaming of the brisk cold that sneaks in mid-September.
A couple of weekends ago, I went to Tahoe with a *special human* to see the snow on the lake, which I had never done before. I took some pictures, and we climbed on rocks at Sand Harbor to watch the sun dip completely under the horizon, which was incredible, albeit slightly dangerous. Kings Beach was filled with cute kids in puffy snow onesies and dogs prancing after tennis balls on the beach. My faith in winter was restored, and bagels were consumed over coffee the next morning.
Which leads me to the bagels. Lately, with stormy clouds blanketing Reno on my days off, I’ve taken to trying out more difficult recipes that I’ve never attempted before. Oftentimes, I find that the recipes are not as hard as I initially thought, and they taste much better and cleaner than their store bought alternatives. Such was the case with these homemade bagels. Seemingly intimidating, but actually so easy, and they take no more than two hours to make.
I’ve been staying off of the internet lately, mostly due to a recent computer update from a certain tech company, let’s call them Schmicroshoft (no names please), that refuses to connect my computer with my wifi, essentially leaving it unusable, and leaving me to try solution after solution to no avail (but also because people keep talking about politics on social media). Long run-on-sentence short, I spent 2 hours on the phone with said company, and my computer still isn’t fixed, which is why I haven’t gotten the opportunity to share this recipe until now. But I promise, it’s probably one of the most successful recipes I’ve made, and it’s versatile enough to add whatever ingredients you want. Use an egg wash, and sprinkle the homemade bagels with seeds, garlic, onion, cheese. Mix in blueberries or chocolate chips. Take one straight out of the oven, toast in under the broiler for a few minutes, and smother it with a thick slab of butter or cream cheese.
Don’t forget the coffee.
*Bagels require high gluten flour, or they do not come out nearly as well. I easily found bread gluten at my local bulk grocery, but if you cannot find bread gluten, you could also use high-gluten flour.
*If you top your bagels with seeds, onions, garlic, or cheese, you will need to brush them first with an egg wash (1 egg mixed with a little water). If you want blueberries or chocolate chips, you can mix them straight into the dough!
XO SaraLynn
*Song of the Day: It’s Real by Real Estate*
Cinnamon Rolls
[Update 1/12/16: I made these rolls last weekend for the first time since I posted this recipe. I changed the recipe up a little bit for experimentation, and ended up liking the new recipe more. I added more butter (yikes, I know), tried traditional scalded milk instead of buttermilk, and used a different icing. The original recipe is in the body of the post, and the new recipe is on a recipe card at the bottom of the post. The new rolls are more fluffy, but if you prefer the old recipe, it’s still there, no worries! I also updated some new pictures, since my photography has gotten significantly better (but still left the old ones with instructions and whatnot). Hope you guys love! Xo.]
Guys.
These are so good.
Have you ever had like, a really really really good cinnamon roll? Not like a Cinnabon one, but a really delicious, homemade cinnamon roll? It’s a special kind of experience everyone should get to have.
I’m happy to report that you may now make your own if you truly wish to experience the phenomenon of eating an out-of-this-world cinnamon roll.
I have truly done it. I have created the perfect cinnamon rolls.
They take pretty much all day to make, but they’re super easy. I promise, you can make these! Just make sure you have new yeast and everything is going to be okay. You can do anything.
Sara Lynn: motivator and cinnamon roll goddess.
Maybe that’s a little dramatic. Maybe it’s not. Maybe you should make these cinnamon rolls and let me know if you think that I’m a cinnamon roll goddess.
A disclaimer about the following pictures:
1. My nail color randomly changes from red to sparkly pink because I got my nails done while the dough was rising. I highly recommend you find something time consuming to do while you wait because cinnamon rolls take a long time to rise and a long time to make in general (but still so worth it).
2. The pictures change from good quality to bad quality because, again, they take a while to make and I ran out of daylight.
Shall we get started?
Cinnamon Rolls:
1/2 c. warm water
1 package instant yeast
1/2 c. + 1 Tbs. sugar
1/4 tsp. salt
1/2 c. buttermilk
1 egg
1/3 c. melted butter
4 1/2 c. flour
Filling:
1/2 stick butter
1/2 c. brown sugar
1/2 c. white sugar
2 1/2 Tbs. cinnamon
Pinch salt
Icing:
4 oz. cream cheese
2 Tbs. butter
1 1/2-2 c. powdered sugar (depending on how sweet you like your icing!)
1/2 tsp. vanilla
2-3 Tbs. milk, to thin
Pinch salt
First, you’re going to want to mix together your warm water, yeast, and a tablespoon of sugar. Set it aside to double in size!
Mix 1/2 c. sugar, flour, and salt in a bowl.
Nice and doubled! Yay!
Mix together buttermilk, egg, and butter.
Add half of the flour mixture until it’s incorporated.
Add the yeast mixture and stir together.
It might not mix very well because it’s going to be very lumpy and thin like pancake batter.
Mix in the rest of the flour and knead a few times with your hands.
Knead until smooth and beautiful.
Set aside in a warm place covered with plastic wrap or a towel. Let rise for 1-2 hours.
*insert random photo and nail color change*
Once it has risen, punch the dough a few times.
Roll until about 1/8 inch thick.
Brush with melted butter.
Mix together cinnamon, sugars, and salt for your filling.
And spread it all around!
Roll it up.
Brush it with more butter (sorry cholesterol).
Cut into rolls that are about 2 inches wide. You should have about 8 pretty ones.
And a few not so pretty ones 🙁 Oops!
Brush a parchment lined casserole dish with more butter.
Sprinkle with remaining cinnamon and sugar.
Line the cinnamon rolls in the casserole dish. Set them aside, covered, to rise for another hour or two.
Look how pretty!!! (That top left one is so sad. Poor little guy. Still delicious).
Bake at 350* F for about 14-16 minutes, or until a light golden brown.
Meanwhile, mix together the icing! Whip butter and cream cheese together until incorporated. Add sifted powdered sugar and vanilla. Thin with milk.
(Uhm, is this not just the worst picture you’ve ever seen? Did I even try? Just trust me, it’s a delicious icing).
Yay, they’re baked and beautiful!
Spread frosting over warm cinnamon rolls.
Hell yeah.
Do you see that cinnamon filling? Oh my gosh. I might go grab one of my extras from the freezer right now. They’re sooooo good.
Which reminds me, if you have too many because you made 11 cinnamon rolls and you live by yourself, just go ahead, wrap them in some plastic wrap individually and then place them in freezer bags. They’ll stay good for a few months and you can indulge in cinnamon bun goodness whenever you want!
Go make these. Right. Now.
* Notes*: 1. I use my mixer with dough hook, but these can also be made with a mixing bowl and wooden spoon! I’ve done tries both methods and either works! 2. If your dough won’t rise, try heating oven to 250* F, turning oven off, and placing covered bowl of dough in warm oven (make sure bowl is oven proof!). Leave alone for 2 hours. 3. If dough still won’t rise, your yeast is probably old. Buy new yeast and start again. 4. Rolls can be made one night, and baked in the morning! Just form the rolls and let them do their second rise in the fridge overnight (8-12 hours). In the morning, remove from fridge, and let warm up for about an hour. They will take longer to bake (upwards of about 30 or 40 minutes, so don’t worry if they don’t bake quickly! Cover with foil halfway through if they start to brown too much.)
*Song of the Day: Won’t You Come Over by Devendra Banhart
Girl Scout Samoa Nanaimo Bars
Hihihihihihihi.
Have you ever had one of those days where you feel like nothing goes right?
And then you realize that literally everything you’re sad about is just a bunch of first-world problems, and nothing is actually wrong and you’re just being a princess about everything…?
Because I had that kind of day on Friday.
First, I woke up really early (at like, 6 a.m. On my day only day off…) and could literally hear my next door neighbor’s TV. Please note: I live in a house. Not an apartment. Not a condo. A house. And I could hear their TV. Because only at 6 a.m. do I have superpower hearing. After laying in bed staring at the wall for a few hours, I got up and *attempted* to do my hair and makeup, but no matter what I did, I looked like a hot mess. After about 1 1/2 hours, I finally was able to make myself look how I do every single day. It just took twice as long.. I finally decided that I would grab lunch and watch movies. But then I dropped my lunch on the ground 1 bite in (and ate it anyways because at that point, I had no limits). I also couldn’t find half of my Disney movies. So to solve that problem, I had a meltdown.
I am almost 20 years old and I cried over not being able to find my Disney movies.
Eventually, I decided to go grab a coffee, talked to a cute barista, and ended up at an 80’s party wearing a Risky Business costume.
The day ended up pretty great, and I realized that I just needed to take a deep breath, and understand that my problems were really not that bad.
Because they weren’t.
But they were kind of funny and now you can mock me a little.
Plus, I had these sitting in my fridge, so how bad could my day really be?
Since I know most of you are probably thinking, “What’s a nanaimo bar”, here’s a brief history:
The Nanaimo bar was invented in none other than Nanaimo, Canada. That’s about all I know. The actual dessert is made up of 3 layers. The first is a no-bake crust made with chocolate, nuts, coconut, and graham crumbs. The second layer is traditionally a custard buttercream, and it’s topped with chocolate.
But since it’s Girl Scout Cookie season (because obviously that’s a season), I decided to make them using Somoa cookies. Which already have chocolate, coconut, and a graham-like texture.
Plus caramel which is never a bad thing.
As previously stated, traditional nanaimo bars have a custard buttercream filling. Which is really good, but really rich, and really sweet. To make it a little less dense, I decided to make a swiss meringue buttercream filling. And add caramel to enhance the Somoa theme.
Result = something you need to make now.
Note: Please don’t be scared. 3 layers sounds like a lot. Swiss meringue buttercream sounds intimidating. SO NOT. These are very easy and don’t require that much time. Be brave, bakers.
Ingredients:
Bottom Layer:
1/2 c. unsalted butter
3 Tbs. sugar
1/4 c. cocoa powder
1 egg, beaten
1 1/2 c. Samoa cookie crumbs, crushed + 1/2 c. chopped roughly for garnish
1/2 c. almonds, chopped
1 c. sweetened coconut
Caramel SMB:
3 egg whites
1/2 c. sugar
1 1/2 sticks butter, softened
Pinch salt
1 tsp. vanilla extract
1/4 c. caramel sauce, homemade or store bought
Top:
4 oz. baking chocolate
1 Tbs. butter
For the bottom layer, melt the butter, sugar, and cocoa on the stove over medium heat. When it’s combined, mix 1/4 cup of the mixture into the egg to temper. Add egg mixture back to the chocolate mixture and stir over the heat until slightly thickened. Remove from heat and stir in Samoa crumbs, almonds, and coconut. Press into a greased 8×8 or 8×11 baking pan. Freeze for 20-40 minutes.
Meanwhile, heat 1-2 inches of water in a medium sized sauce pan on the stove until it starts to simmer. In a heat-proof mixing bowl, combine the egg whites and sugar. Place mixing bowl on top of the sauce pan and stir the mixture until a candy thermometer reads 140-150* F. Remove from heat, and whip egg mixture until stiff peaks form and mixture is cooled. Add butter, 1-2 Tbs. at a time until frosting forms. If it appears curdled, keep beating until it forms, or add butter 1-2 Tbs. at a time until the texture is creamy and smooth. Add vanilla extract, salt, and caramel sauce. Pour mixture and spread evenly over the crust layer. Refrigerate until buttercream is firm.
While the buttercream firms, heat the chocolate and butter over low heat until melted. Spread chocolate evenly over firm buttercream layer. Sprinkle chopped cookies over the top, and refrigerate until chocolate is hardened. Cut into bars, or bite sized pieces. Bring to room temperature before serving.
Makes 16 large bars or 64 bite sized pieces.
I hope you all had a wonderful Sunday. I laid in bed until 11, went to my favorite coffee place, and watched Friends for hours.
What did you do?
*Song of the Day: Pedestrian at Best–Courtney Barnett