Sunday, March 16, 2014
HAPPY ST. PATRICK’S DAY Y’ALL!!
I LOVE St. Patty’s day, and I’m only like 1/16 Irish, like the 1/16th Native American.
I am 1/4 Portuguese, but they don’t have St. Portuguese Day. No massa sovada here.
One day I’ll spoil you with the sweet bread recipe. It’s time consuming, but worth every delicious bite.
Yesterday I did make y’all some soda bread though.
And tomorrow is Corned Beef and Cabbage, direct from Whole Foods. YUM. I can’t wait.
I found this terrific recipe from Recipe Girl, and didn’t change a thing. She adapted hers from Bon Appetit, and switched out whole wheat flour for a portion, and added brown butter.
She adds currants, which are a tiny variety of raisin, and it adds the perfect bite of sweetness. Her honey butter is to die for as well, nice touch, and makes for a great breakfast treat.
SO. WORTH. IT.
Browning butter is one of those things you need to watch carefully, but once you get it down, it’s reaallllly good. Adds a nutty dimension to any of your recipes.
Here is her link to this recipe, it’s super easy y’all….. it’s worth giving a shot, comes together very quickly.
Makes two loaves too, so pass one along to your non-Irish friends. They’ll appreciate it.
~Peace, Love, and Shamrocks Y’all!
Wednesday, March 5, 2014
Laissez les bon temps rouler, y’all!!
It’s Cajun for “Let the good times roll!”
I’m not a Cajun, nor French, nor a Louisiana native, but something in that bayou stung me like a bee, and I never wanted to leave.
If my mother is reading this, she will attest to the fact that I feel this way about many places.
But really, come on, they have ranking order:
1. Texas. DUH.
2. Louisiana. Specifically New Orleans, or a bayou.
3. I don’t know. Maybe the Pacific Northwest.
Like, I need to have houses in all these places. Who wants to go in?
So, my childhood best friend and I went to New Orleans for our thirtieth birthdays, and had a blast.
(Seriously, check out my Instagram.)
(Great, now I’m currently craving beignets.)
And I never wanted to leave.
Except to come home to Texas.
Guh, I’m torn.
Anyhooooooo…… I love all things Louisiana, and love me some King Cake, but really, it’s a whole lot of work.
Cookies are so much easier.
So my little take on a King Cake Cookie encompasses pralines and caramel as well.
The Ol’ Bayou is known for their pralines.
But cookie form just makes everything so, so much better.
And, a friendly little tip. In order to avoid spending mucho moola on lots of sprinkles, just buy clear, and dye them like Christina did, on Dessert for Two.
Plus King Cake Cookies are simply based on my regular cookie dough, which you can use to make Salted Caramel Cookies.
And hey, Fat Tuesday was yesterday. But ain’t NOBODY gonna give you a hard time for having a Mardi Gras party late.
~Peace, Love, and Let the good times roll, y’all
King Cake Cookies
1 stick butter (1/2 cup), softened
1 stick butter flavored Crisco (1 cup)
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
2 teaspoons vanilla
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
12 oz. caramel chips
3 cups candied pecans, chopped
5 cups flour
1 cup powdered sugar
3 tablespoons milk
In a large bowl, begin by creaming butters and sugars. Once thoroughly mixed, add vanilla and eggs one a time, mixing well after each addition. Add dry ingredients one cup at a time. By the end, the dough will be thick, and it may be necessary to mix by hand. Add in the chopped pecans and caramel chips. Scoop cookie dough into balls, and freeze all dough balls, or bake as desired. Bake at 350 for approximately 12 minutes, until golden.
To make icing:
Stir one cup of powdered sugar with 3 tablespoons milk, or enough to reach desired consistency.
Garnish your cookies with icing and purple, green, and yellow sprinkles.
Thursday, February 27, 2014
Are you like me?
Always wanting to try food with intriguing names?
In my last post, I joined blogging friends in Brenham, TX for a day of antique shopping and pie eating at Must Be Heaven.
They serve SAWDUST PIE!
I first ate here ONE YEAR AGO with Jeanne and Kirsten, when I initially tried their fantastic pie.
I’ve been wanting to make this for a YEAR for you people! Holy moly, what is WRONG with me?!
It is what it is y’all, but the long awaited, here by popular demand, delicious and intriguing SAWDUST PIE IS HERE.
Sawdust pie is simply equal parts sugar, pecans, graham cracker, and coconut with a million egg whites.
What to do with the egg yolks? Make a custard! Or creme brûlée!
So, I took my pecans out of the freezer. Somehow in Texas you always end up with a plethora of pecans, but I’m on my last bag of vintage ’08 pecans. Somebody better send me some, STAT.
Chop those suckers up.
Then you take a whopping seven minutes and throw coconut, pecans, graham cracker crumbs (I had to search forEVER for my rolling pin) and sugar into a bowl.
Add in your seven egg whites and stir!
GORGEOUS and so easy!
Pour this batter of deliciousness into an unbaked pie shell, throw plenty more graham cracker crumbs on top to create a sawdust look, and bake that puppy.
Bake for roughly 30 minutes, you’ll want the center definitely set, but do not over bake.
Traditionally this pie is only served in the Southeastern U.S., so guard this recipe close! It’s served with whipped cream and sliced bananas.
Ready? The texture is reminiscent of pecan pie, but with a graham and coconut flavor – so addicting with those fresh bananas.
I’m hooked y’all.
Find yourself a potluck, and get to baking.
~ Peace, Love, and Sawdust Y’all
7 egg whites
1 1/2 cups white sugar
2 1/2 cups crushed graham cracker crumbs, save 1 cup for topping
1 1/2 cup chopped pecans
1 1/2 cup coconut flakes
1 teaspoon vanilla
1 9 inch pie shell, unbaked
2 cups whipped cream
1 banana, sliced
Preheat oven to 350 degrees. Mix all ingredients, saving 1 cup of graham cracker crumbs for the topping. Pour the mixture into the unbaked pie shell, and sprinkle the remaining 1 cup of graham crumbs on top, creating a sawdust look. Create a foil collar, covering the crust and bake 25-30 minutes. Remove the collar and bake an additional 5 minutes, or until set, making sure not to over bake. Let cool, slice and serve with whipped cream and sliced banana.