Category Archives: Holiday

Strawberry Cake with Fresh Buttercream Icing

Posted on April 4, 2012 | 2 Comments

Nothing says “Hello, Spring!” like strawberries. A bakery here in my town makes fresh strawberry cakes, using strawberries in the batter and the icing, it is to die for. I decided to try to do something like that, only using buttercream icing. Sort of strawberries and cream, if you will.

This cake was so easy to make, I didn’t end up using fresh strawberries, I used frozen as the recipe called for. But it made a truly delicious, moist cake and I already knew I’d love the buttercream icing, I’ve made it many times before. I hope you enjoy this as much as our friends did!

Strawberry Cake with Fresh Buttercream Icing

Strawberry Cake with Fresh Buttercream Icing
Cake recipe from Paula Deen, see post on icing here.

Cake
Ingredients:
1 box white cake mix
1 (3-oz) pkg strawberry flavored instant gelatin
1 lb. package frozen strawberries, thawed and puree’d
4 large eggs
1/2 cup vegetable oil
1/4 cup water

Preheat oven to 350 degrees and grease two 9-inch cake pans.

Mix the gelatin powder and the cake mix together. Using a mixer, add the rest of the ingredients and beat until smooth. Pour equal amounts into each pan and bake for 20-30 minutes, until a toothpick inserted in the center comes out clean.

Set aside on cooling racks. When fully cooled, ice with desired icing. Here is my buttercream icing:

Buttercream Icing Recipe seen on Confections of a Foodie Bride, originally from Williams-Sonoma Yields

Ingredients:
2 sticks butter, room temperature
6 cups powdered sugar
5 tbsp milk (I used 2 percent)
2 tsp vanilla extract
1/4 tsp almond extract
pinch of salt
1 tsp meringue powder

Place all ingredients in the bowl of a stand mixer and with the paddle attachment (scraper if you have it), beat on low until the ingredients are just mixed. Turn the speed up and whip the icing until it’s light and fluffy, about 3-4 minutes. If you don’t have the paddle scraper, then you will need to stop once to scrape the sides and bottom.

Strawberry Cake with Fresh Buttercream Icing

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Posted in Cakes and Cookies, Desserts, Easter

BLT Bites

Posted on March 6, 2012 | Leave a comment

Last month my brother-in-law and his fiancée got married. I’m sure Michelle got lots of advice on wedding related things, but I told her my most important piece of advice is to make sure she gets a plate of food set aside for her to bring home! I didn’t get to eat anything at my wedding reception, though I hear the food was fabulous!

Well this time I wasn’t the bride, just a bridesmaid. So I got to eat! There were many yummy things but there was one thing that stood out. It was so unassuming, these little tomatoes on a platter. I didn’t get one because I wasn’t sure what they were stuffed with and my plate was already full! My mom got a few though and she told me to try one. Heavenly! They taste exactly like little bite-sized BLTs, full of creamy bacon flavor. I went back for more for myself and they were all gone A few days later I went off in search of a recipe to make them and found it on Taste of Home’s website. It was a huge hit at a jewelry party I had, I can’t wait to make them (and eat them!) again!

BLT Bites

BLT Bites
Recipe adapted from Taste of Home

Ingredients:
1 package grape or cherry tomatoes, washed
2 ounces cream cheese, softened
1 pound bacon, cooked and crumbled
1/2 cup mayonnaise
1/3 cup green onions, chopped
3 tbsp Parmesan cheese, grated

Instructions:

Carefully cut off the tops of the tomatoes and very carefully scoop out the insides. Give a little thought beforehand to how you’re going to scoop them out – I used the round part on a jalapeno corer. You don’t want to tear the outside of the tomato and you don’t want to scoop all the way through.
Place all the tomatoes on a plate and put the rest of the ingredients in a food processor, and pulse until finely chopped and mixed. If the filling is too “firm” then add a little more mayonnaise and mix well.
Scoop into a ziploc bag fitted with an icing piping attachment (or just make a small hole in the tip of the bag) and gently squeeze the filling into the tomatoes.
Cover the tray and place in the refrigerator a few hours to firm up.
Serve cold.

Scooped-out tomatoes

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Posted in 4th of July, Appetizers, Birthday Party, Christmas, Easter, Holiday, Mardi Gras, Menu Ideas, New Years, Thanksgiving

Praline Coated Oreos

Posted on February 21, 2012 | Leave a comment

Happy Mardi Gras, ya’ll! Today is Fat Tuesday and in its’ honor I bring you a special treat – praline coated oreos. I spotted this on Pinterest recently and after checking out the attached recipe, I decided to do it my own way.

I’m kind of weird about my pralines. I don’t like those hard, dark-colored ones. The pralines we (my mom and I) make are soft and creamy. So rather than try someone else’s recipe and risk being disappointed, I stuck with what I know. These were pretty simple to make, just make sure you let your praline “sauce” (for lack of a better word) thicken some. I did some before it really thickened and they were a sticky mess. Still tasted good though! But the ones I did once it thickened were perfect. So make sure to reach that soft ball stage and beat a little!

Note: do not attempt pralines on a rainy day!

Praline Coated Oreos

Praline Coated Oreos

Ingredients:
1 stick butter
3 cups white sugar
1 can evaporated milk
1 tsp vanilla
1 pkg oreos
chopped pecans for topping – I used honey sugared pecans for a little extra fun

Method:

In a large heavy-bottomed pot, bring the butter, sugar and evaporated milk to a boil, stirring well to incorporate. Continue stirring often until it gets to the soft ball stage, then remove from heat and add the vanilla. Start whipping the liquid until it thickens some, then quickly begin dipping the oreos and placing them on waxed paper. Make sure no kids are around because this stuff is HOT!

Before they start to harden, sprinkle the chopped pecans on top of each cookie.

Praline Coated Oreos

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Posted in Cakes and Cookies, Christmas, Desserts, Holiday, Mardi Gras, Regional Louisiana

Enchilada Casserole with Spicy Black Beans

Posted on January 13, 2012 | Leave a comment

Well it’s that time of year again. Everyone is health conscious, everywhere you look are ads for weight loss items and the gym parking lot is full. New Years Resolutions. Every year my goal is to lose weight, and as I’m getting older the desire is much stronger. And it’s much harder.

It’s extra hard since I love to cook and I love food. Luckily these days there are many tasty recipes that are on the lower-cal side of the spectrum. One of my favorite sources for tasty healthier recipes is Cooking Light. Almost everything I’ve ever cooked from that magazine has been delicious and this recipe is no different. It really doesn’t even TASTE like it’s lighter. The portions were large also, so it didn’t leave you hungry. If you’re a fan of Mexican food you’re sure to love this.

Enchilada Casserole with Spicy Black Beans
Recipe from Cooking Light magazine, January/February 2012
Serves 4

Ingredients:
1 lb lean ground beef (ground turkey would work fine too)
1 cup chopped onion
1 tbsp butter
1 tbsp minced garlic
1.5 tbsp all-purpose flour
1 cup lower- sodium beef broth
1 tbsp taco seasoning (it called for less-sodium but I used spicy)
1 (8 oz) can salt-free tomato sauce
4 (8-inch) whole-grain flour tortillas
1/3 cup shredded Monterey Jack cheese with jalapeno peppers

Instructions:

Preheat oven to 400 degrees.
In a large nonstick skillet over medium heat, brown beef and crumble with your spoon. Add onion and cook until tender.
In a saucepan, melt butter over medium heat. Add the garlic, saute for a minute then sprinkle with flour and cook an additional thirty seconds, stirring constantly. Add in the broth, taco seasoning and tomato sauce and stir in well. Bring to a boil and cook, stirring occasionally for two minutes. Add 1.5 cups of this mixture to the browned beef, reserving 1/2 cup of the tomato mixture for later use.
Spray a pie plate with nonstick spray and place one tortilla in the bottom. Top with one cup of beef mixture, then repeat the layers, ending with a tortilla. Spread the reserved tomato mixture over the top, then sprinkle on the cheese.
Bake uncovered for 10 minutes, or until cheese is melted. Cool slightly and cut into four wedges.

Spicy Black Beans

Ingredients:
2 tsp canola oil
1 cup chopped red bell pepper
1 minced jalapeno pepper
2 tbsp fresh lime juice
1/4 tsp salt
1 (15 oz.) can black beans, rinsed and drained
1 tbsp fresh chopped cilantro

Instructions:

Heat a large nonstick skillet over medium heat, add the oil and swirl to coat the pan.
Add the red bell pepper and jalapeno pepper and saute for four minutes. Add the lime juice, salt and beans and cook until heated through, about three minutes. Sprinkle with cilantro and serve.

Calories:
Enchilada Casserole – 377
Spicy Black Beans – 83

Enchilada Casserole with Spicy Black Beans

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Posted in Beans, Beef, Cinco de Mayo, Light and Healthy, Mexican

Toffee Crunch Cookies

Posted on December 23, 2011 | Leave a comment

I just love holiday baking! While I’m not a big sweets eater, I love baking cookies, fudge, bark, etc. for friends and neighbors. There is just something about baking that puts me in the mood for Christmas, if I don’t bake it doesn’t seem right!

I was invited to a cookie swap with the moms group I’m in, so naturally I was very excited to go. I brought some mint chocolate cookies, which is actually the first recipe ever to appear on my blog and one I got at another cookie swap! All of the cookies at the recent swap were great, but there was one in particular I knew my husband would go gaga over, Kim’s Toffee Crunch Cookies. The hubs LOVES anything toffee and these were pretty knock your socks off good. And they’re really REALLY easy to make. I think I know what Santa is getting this year!

Toffee Crunch Cookies
Recipe from Kim B., originally from Secret Ingredients

Ingredients:
1/2 cup (1 stick) margarine, softened
1 package yellow butter cake mix WITH pudding (she says to make sure to get the one with pudding, it makes a difference)
2 eggs, lightly beaten
1.5 cups Heath candy pieces with chocolate
1/2 cup chopped pecans

Instructions:

Preheat the oven to 350 degrees.
Combine the margarine, cake mix and eggs in a bowl and mix well. Stir in the Heath candy and pecans.
Drop by rounded teaspoonfuls on a parchment paper or silicone mat lined cookie sheet. Bake for 8-10 minutes, then remove to a wire rack to cool.

Toffee Crunch Cookies

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Posted in Cakes and Cookies, Christmas, Desserts, Holiday

Sugar Crusted Vanilla French Toast

Posted on December 15, 2011 | 1 Comment

The local moms club I’m in is always doing fun activities. I hosted one at my house last week that was really different. We had a pajama party potluck brunch. Of course nobody spent the night, everyone just came in their pjs (I’m sure my neighbors were wondering what was going on!) that morning.

We joked around that we should call it the pinterest party, since more than half of the dishes were “found” on pinterest, including mine. Sugar crusted vanilla French toast seemed like it would be just right, and even better that it could be prepared the night before with only minimal work the next morning. The ingredients consisted mostly of things you would have on hand, so it’s really inexpensive to make.

Sugar Crusted Vanilla French Toast

Everyone seemed to really love it. I made a double batch but it wasn’t necessary, I ended up with a good bit left over. But the leftovers are great, that was no problem! The crust is really, well…crusty when it’s leftover but it softens in the microwave, have no fear.

Sugar Crusted Vanilla French Toast (Single Batch)
Recipe from: Phenomenon

Ingredients:
1 loaf french bread, about 1lb. (plain, of course)

Custard:
3 large eggs
1/2 cup milk
1/2 cup heavy cream
1/4 tsp ground cinnamon
2 tsp vanilla extract
1/2 – 3/4 cup white granulated sugar
pinch of sea salt

Sugar Coating:
1 stick butter (1/2 cup)
3/4 cup packed brown sugar
2 tbsp light corn syrup
1 tsp vanilla extract

Method:

Slice the bread into 1 inch slices. Spray a casserole (just big enough to fit the bread) with nonstick spray and arrange the slices in the dish.
In a large bowl, whisk together the custard ingredients. Pour evenly over the bread in the dish and cover tightly with plastic wrap. Refrigerate overnight.
The next morning, remove the dish from the refrigerator and discard the plastic wrap. Preheat oven to 350 degrees.
In a microwave-safe bowl, heat the butter just till melted. Add the brown sugar and corn syrup and whisk well to combine. Microwave again in thirty-second bursts, whisking after each time until the sugar has dissolved and the mixture is bubbly and hot. Whisk in the vanilla extract.
Pour evenly over the top of the bread and bake about 40-45 minutes, until golden.

Sugar Crusted Vanilla French Toast

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Posted in Breads, Breakfast, Casserole, Christmas, Easter, Money Savers, Overnight

Bourbon Sweet Potato Gratin

Posted on November 14, 2011 | Leave a comment

At this time of year, I’m always on the hunt for new dishes to try for Thanksgiving. When I was at IFBC, I won a cookbook called Born to Grill and it had a recipe for Bourbon (and black walnut) Sweet Potato Gratin. It sounded great.

I felt a little weird making a sweet potato dish because my mom always makes that. I still wanted to try it and I’m glad I did. The recipe called for just putting the black walnuts on top, but I tried that and it was a bit blah. I picked them all off, chopped them well and mixed with some brown sugar, butter and bourbon to make a crumble topping. Yum!! My mom is still the Sweet Potato Queen in my book, so she’s still making her dish for Thanksgiving, but if you’re looking for something still pretty traditional but with a little oomph, look no further!

Bourbon Sweet Potato Gratin with boring walnut topping

Bourbon Sweet Potato Gratin
Recipe adapted from Born to Grill

Ingredients:
3 lbs. large sweet potatoes, peeled and cubed
5 tbsp heavy whipping cream
1/4 cup bourbon, plus a little extra
1/4 cup butter, softened
2 tbsp unsulphured molasses
1 tbsp olive oil
1/2 tsp salt

Topping:
3/4 cup walnut pieces
1 cup brown sugar
1/3 cup flour
1/3 cup butter
bourbon, to taste

Instructions:

Preheat oven to 375.

Boil or steam the sweet potato cubes until tender. Mash them with a potato masher, then stir in the cream, bourbon, butter, molasses, oil and salt. Taste for any additional seasonings needed. Spoon into a greased casserole.

Make the topping, mix all the topping ingredients together until it is a coarse mixture. Spoon evenly over potato mixture and bake for 20-24 minutes, until heated through and the topping has made a crust and is bubbling at the sides.

Serve hot.

Bourbon Sweet Potato Gratin with yummy crumble topping!

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Posted in Casserole, potatoes, Thanksgiving

Twice Baked Potato Casserole

Posted on November 4, 2011 | 2 Comments

Thanksgiving is coming, it’ll be here before you know it! The recipe swap I’ve been participating in did a Thanksgiving Sides swap and I was excited to receive a recipe for Emeril’s Twice Baked Potato Casserole. I LOVE twice baked potatoes.

Sadly, I decided to go on a diet between the time that I received the recipe and the due date for submitting it (today). So I kept putting off making it because it is NOT diet food. Nothing like a little procrastination. I finally made it last night and served with a rotisserie chicken and roasted brussels sprouts. It was a clear winner, judging by the two MASSIVE servings my husband ate. Guess the potatoes were a diet deal-breaker for him! It really was good, it makes a TON though, so I broke the recipe down to half and it still made a lot. Thanks for sharing, Nicole! (The recipe below is my halved version, please click on the Emeril Live link for the full version.)

Twice Baked Potato Casserole
Recipe adapted from Emeril Live

Ingredients:
4 large russet baking potatoes
4 tbsp butter, room temperature
1/2 cup sour cream
1/4 cup heavy cream
1 tsp salt
fresh ground black pepper to taste
1/4 lb. bacon, cooked and crumbled
1/2 block sharp white cheddar cheese (I used the Cabot brand), cut into cubes
shredded mild cheddar cheese for topping
1/4 cup chopped green onions
1 egg, lightly beaten

Method:

Wash potatoes well and prick with a fork. Place on a microwave-safe plate and cover with plastic wrap, leaving an open end for ventilation. Cook in the microwave about 15-20 minutes, or until potatoes are easily pierced with a fork. (You could bake in the oven, but I was in a time crunch!)
Allow the potatoes to cool enough to handle, then gently peel the skin away from the flesh, discard the skin. Use a potato masher and mash in a bowl until it is small chunks but mostly smooth.
Add to the potatoes the butter, sour cream, heavy cream, salt and pepper and mix well.
Add in the bacon, cubed cheddar, green onions and egg and mix thoroughly.
Pour into a greased casserole and top with shredded cheddar cheese. Bake at 375 until the cheese is melted and the casserole is heated through and browning at the edges.

Twice Baked Potato Casserole

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Posted in Casserole, Pork, potatoes, Side Dishes, Thanksgiving

Pumpkin Cookies with Browned Butter Frosting

Posted on October 31, 2011 | Leave a comment

Happy Halloween! Not only is it Halloween today, but this is my 400th post on the blog! I have a few posts lined up for the coming days, but wanted this one to be something really good.

I have been seeing this recipe pop up on many blogs lately and wanted to try it. For one thing, I love all things pumpkin. I also love browned butter. And let me tell you, this frosting is what dreams are made of. It was all I could do to tear myself away from the frosting bowl. You can’t help it, your first bite makes you just sigh in delight. My 3-year-old even loves them, and she’s picky as all get out!

Pumpkin Cookies with Browned Butter Frosting

Pumpkin Cookies with Browned Butter Frosting
Recipe from Prevention RD, originally from Betty Crocker

Cookies:
2/3 cup white granulated sugar
2/3 cup brown sugar, packed
3/4 cup butter, softened
1 tsp vanilla
1/2 cup pumpkin puree
2 eggs
2 1/4 cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt

Browned Butter Frosting:
3 cups powdered sugar
1 tsp vanilla
3-4 tbsp 1 % milk
1/3 cup butter

Instructions:

Preheat oven to 375. In the bowl of a stand mixer (or large bowl if you use a hand mixer) beat together the sugars, butter and 1 tsp vanilla, scraping occasionally.
Mix in pumpkin and eggs until well incorporated, then beat in the flour, baking soda, cinnamon and salt.
Drop dough by heaping tablespoons full onto an ungreased cookie sheet (I used a silicone baking mat). Bake 10-12 minutes or until done. Let cool completely on a wire rack.
While they are cooling, make the icing. In a medium bowl mix together the powdered sugar, 1 tsp vanilla and 3 tbsp milk. In a small saucepan, melt 1/3 cup butter over medium heat, stirring constantly until it turns a golden brown. Pour into the powdered sugar mixture and beat on low-speed about a minute, or till smooth. If needed, you can gradually add more of the remaining tablespoon of milk to make it creamy and spreadable. Generously frost the cookies – I found it easiest to dip them into the icing and place back on the wire rack to let the icing harden some.

Pumpkin Cookies with Browned Butter Frosting

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Posted in Cakes and Cookies, Desserts, Pumpkin, Thanksgiving

Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze

Posted on October 14, 2011 | 1 Comment

I don’t know what I did before I discovered my great love for all things pumpkin. It is such a versatile ingredient, able to go smoothly into dishes savory or sweet and hold its’ own.

When I saw the picture for this recipe from Sunny Side Up in San Diego, I drooled. The bread in itself looked delicious, that it incorporated pumpkin and rum was the icing on the cake. Or the bread. It was a little bit labor-intensive, but it wasn’t hard. And it was delicious so I really think it’s worth the time.

Excuse the little powdered sugar globs in my picture, I couldn’t get them mixed right. Oh well, didn’t affect the taste!

Pumpkin Pull Apart Bread with Rum Glaze

Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze
Recipe from Sunny Side up in San Diego

Ingredients:
Bread:
2 tbsp butter
1/2 cup milk
1 envelope active dry yeast
3/4 cup pumpkin puree
1/4 cup white granulated sugar
1 tsp salt
2 1/2 cups bread flour

1 cup white granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 tbsp butter

Buttered Rum Glaze:
2 tbsp butter
1/8 cup brown sugar
1 1/2 tbsp milk
3/4 cup powdered sugar
1 tbsp rum (I used spiced rum – just seemed right!)

Instructions:

In a small saucepan, brown the 2 tbsp butter, letting it get a rich golden brown. Remove pan from heat and add the milk, return it to the stove to heat through.
Pour the milk/butter into the bowl of stand mixer fitted with a dough hook and let it cool till just warm. Add the yeast and 1/4 cup of sugar and allow to proof – takes about 8 minutes to look cloudy.
Add the pumpkin, salt and 1 cup of flour, mix well. Add the rest of the flour one cup at a time until all mixed then let the mixer knead the bread for six minutes, until smooth and elastic and slightly sticky. If the dough is too moist, you can add more flour 1 tbsp at a time – but I didn’t need to.
Move to a lightly oiled bowl and cover with a clean towel and allow to rise in a warm place until doubled in size, about 60-90 minutes. (To do this, I preheated my oven to the lowest heat setting, then turn it off before adding the dough to rise)
While that’s rising, brown 2 more tbsp of butter, add the sugar, cinnamon and nutmeg and mix well until it is a crumbly mixture. Grease and flour a loaf pan and set aside.
When the dough has doubled in size, punch it down and flip out onto a floured surface and knead for one to two minutes with your hands. Roll out to 20×12 inches and sprinkle the cinnamon sugar mixture evenly all over it. Press the sugar into the dough with the palms of your hands. Cut the rectangle into six strips, then lay the strips on top of each other and cut them in half, then each half into thirds – you’ll have six squares.
Stack the strips vertically into the loaf pan, cover with the towel and allow to rise for 30-45 more minutes.
Preheat the oven to 350.
Bake the bread 30-40 minutes, until the top is a golden brown.
Prepare the glaze: Heat the butter, milk and brown sugar in a small saucepan. Bring to a boil and immediately remove from heat and stir in the rum and powdered sugar. Spoon over bread.