Years ago, before the trend, I decided to go low carb. It was for a number of reasons, but it was incredibly difficult to find recipes and ingredients that worked with my new diet. I came across the idea of ricing cauliflower in place of regular rice. I decided to try it, and it was awesome. But it was a bit tedious to do. Now that they have riced cauliflower available at the store, I am making recipes with it left and right!
This recipe combines healthy protein with fresh spring flavors for a satisfying meal. Customize it however you want - your culinary imagination is the limit!
Ingredients
- The Fish
- 4 tilapia filets
- oil to coat
- salt
- pepper
- The Peppers & Onions
- 1 Tbsp olive oil
- 1 green bell pepper
- 1 red bell pepper
- 1 onion
- 1 Tbsp minced garlic
- 1 cube frozen basil
- salt and pepper to taste
- Lemon Cauliflower Rice
- 1 Tbsp olive oil
- 1 package riced cauliflower (Trader Joe's has a great one!)
- 1 cube frozen basil
- 1 Meyer lemon
- salt and pepper to taste
Instructions
- Prep Step! Measure out and prepare all of your ingredients. Dice the peppers and onion - a diced size works nicely here since it is a topping for the fish. Preheat your oven to 425°F, and line a pan with parchment paper or foil.
- For The Fish: Lightly coat the fish with olive oil, salt, and pepper. Bake for about 15 minutes, or until done. While the fish bakes, prepare the topping and the cauliflower.
- For The Peppers Topping: Add 1 Tbsp of the oil into a pan set over medium heat. When the oil is warm, add the peppers, onion, garlic, and basil. Season with salt and pepper as you like. Stir occasionally over medium heat until onions are translucent and the peppers are cooked.
- For The Cauliflower Rice: Heat another 1 Tbsp of oil in a separate pan over medium heat. When the oil is warm, add the cauliflower rice. Stir to cook for about four minutes, then add the basil and zest the lemon into the pan. Cut the lemon in half, and squeeze the juice into the pan. Season as desired with salt and pepper.
- To Assemble: Top the fish filets generously with peppers, and scoop the cauliflower rice on the side. If you have it on hand, sprinkle a littler parmesan on top! Pair with your favorite vegetable. Enjoy your healthy meal!
Earlier this spring, my mom visited me in NOLA while she was on Spring Break. We had so much fun running around and doing the best tourist-y things that New Orleans and the South has to offer! Oysters at Superior Seafood, Mint Juleps at Oak Alley, and pour-overs at Hi Volt coffee. Don’t tell me you’re surprised that all of the highlights involved food!
Though my vacations – and vacation plans for other people – are notoriously “Type A” and ridiculously packed, I did let mom take a night off for a chill day. We cooked together (less than a dozen angry words! A new record!) and recreated this recipe that my northerner mother makes frequently at home.So, yes, this is a total “cheater” recipe , and not authentically Cajun, but it is still seriously delicious and can be made in any place in the world!
I made a few modifications to up the healthiness and creaminess. Note of caution – I use “healthy” in the terms of low-carb dieting. There are very few carbs in here (cut out the bell pepper and onion if you’re keto or severely low-carb), but there is a lot of tasty fat in the cheese. If you’re not worried about carbs, pop these shrimps over pasta or rice for a filling meal!
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Step One.
Measure out your ingredients. Prepare your shrimp (remove the tails and de-vein if necessary, depending on what you bought). Chop up the bell peppers to the desired size. I gave them a rough chop so that each bite would deliver a big burst of fresh flavor. Coat the shrimp with the Cajun seasoning. Cut the cream cheese into small cubes (about ten).
Step Two.
Melt the butter in a large pan over medium-low heat. Add the onions and bell peppers; saute for about ten minutes, until the onion is translucent.
Pro Tip: Saute the vegetables over medium-low heat so that they soak up the butter and cook evenly. Even though it takes longer, this will keep the butter and the vegetables from burning!
Step Three.
Toss in the shrimp, and cook them, stirring around, for about 8 minutes, or until cooked through. Add the spinach, and continue to stir until it is wilted.
Step Four.
Pour the cream into the pan; add the cream cheese. Let this mix heat up for about two minutes, then stir it together until it is mixed evenly. Finally, sprinkle the parmesan on top. Let it heat up again, and then carefully stir until it is melted and incorporated throughout. Serve and enjoy!
This easy shrimp recipe is a quick fix for a protein-filled weeknight dinner with the taste of Louisiana!
Ingredients
- 2 Tbsp butter
- 1/2 onion
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 lb Louisiana shrimp
- 3 Tbsp Cajun Seasoning
- 3 cups spinach
- 1/2 cup heavy whipping cream
- 2 oz cream cheese
- 1 cup shredded parmesan
Instructions
- Measure out your ingredients. Prepare your shrimp (remove the tails and de-vein if necessary, depending on what you bought). Chop up the bell peppers to the desired size. I gave them a rough chop so that each bite would deliver a big burst of fresh flavor. Coat the shrimp with the Cajun seasoning. Cut the cream cheese into small cubes (about ten).
- Melt the butter in a large pan over medium-low heat. Add the onions and bell peppers; saute for about ten minutes, until the onion is translucent.
- Toss in the shrimp, and cook them, stirring around, for about 8 minutes, or until cooked through. Add the spinach, and continue to stir until it is wilted.
- Pour the cream into the pan; add the cream cheese. Let this mix heat up for about two minutes, then stir it together until it is mixed evenly. Finally, sprinkle the parmesan on top. Let it heat up again, and then carefully stir until it is melted and incorporated throughout. Serve and enjoy!
I think that I speak for a lot of New Orleanians when I say that right now, I am missing Mardi Gras! Even though this one in particular was exhausting – walking with the kids in parades, volunteering at work, dancing, doing grad school assignments between parties – I want more! Perhaps the only redeeming thing about the end of Mardi Gras season is that St. Patrick’s Day is right around the corner. This holiday brings more parades, more fun, and more green glitter to the spring season! In the kitchen, mint is one of my favorite flavors, so I LOVE being able to unashamedly add green, minty candies to my holiday baking in March. These cookie bars first made an appearance during my college days. They were so well-received that I decided to revisit – and tweak – the recipe for the blog!
This recipe is SO EASY, you’ll be modifying it to make year round. It’s the delight and comfort of a chocolate chip cookie without having to form dozens of cookie balls and bake in batches. One pan, in, bake, and done! I repeat: SO EASY!! These are great go-to cookies to treat everyone from your kid’s classmates to coworkers. Everyone loves a cookie!
So, without further ado, I introduce to you:
How to Lure a Leprechaun: Cookie Edition
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Step One.
Prep step! Measure out your ingredients, and let your butter and eggs come up to room temperature. In a mixing bowl, mix the salt and baking soda into the flour with a fork.
Preheat your oven to 350°F. Grease a 9×13 pan with butter. Add a Tablespoon or two of sugar to the pan and shake it around to cover the butter so that your cookies don’t stick.
Pro Tip = when baking, use sugar instead of flour to coat your pans! No one likes getting that chalky lump of flour that stuck to the bottom, so solve the problem with sugar. It also makes the outside of your treat a little crunchy, upping the “wow” factor for your tastebuds!
Sneak a few mint M&Ms (and maybe an Oreo) to munch on =]
Step Two.
In your mixing bowl, beat the butter on high speed for 3-5 minutes, until it is light in color. Add both sugars to the bowl, and beat again on high for another 3 – 5 minutes until the mixtures is light and fluffy. One at a time, add the eggs to the bowl and beat on medium speed until they are incorporated. Mix in the vanilla.
Step Three.
In small batches (I do about three), incorporate the flour into the mix on low speed. Dough is ready for the mash-up!
Step Four.
Chop up the Oreos. The size of the chunk really depends on your personal preference. I like big pieces of cookie in my cookies, so I give it a very rough chop. Add the Oreos, chocolate chips, and 2/3 of the Mint M&Ms to the dough, and fold in with a spatula.
Step Five.
Spread the dough out evenly into your pan. Press the remainder of the M&Ms into the top of the dough. Bake at 350°F for 25 – 30 minutes, or until golden brown. Let the giant cookie cool, then slice up and dig in!
Enjoy a minty take on chocolate cookies to add a little green to St. Patrick's Day treats!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup chocolate chips
- 1 row of Mint Oreos
- 1 package of Mint M&Ms
Instructions
- Prep step! Measure out your ingredients, and let your butter and eggs come up to room temperature. In a mixing bowl, mix the salt and baking soda into the flour with a fork.
- Preheat your oven to 350°F. Grease a 9x13 pan with butter. Add a Tablespoon or two of sugar to the pan and shake it around to cover the butter so that your cookies don't stick.
- In your mixing bowl, beat the butter on high speed for 3-5 minutes, until it is light in color. Add both sugars to the bowl, and beat again on high for another 3 - 5 minutes until the mixtures is light and fluffy. One at a time, add the eggs to the bowl and beat on medium speed until they are incorporated. Mix in the vanilla.
- In small batches (I do about three), incorporate the flour into the mix on low speed. Dough is ready for the mash-up!
- Chop up the Oreos. The size of the chunk really depends on your personal preference. I like big pieces of cookie in my cookies, so I give it a very rough chop. Add the Oreos, chocolate chips, and 2/3 of the Mint M&Ms to the dough, and fold in with a spatula.
- Spread the dough out evenly into your pan. Press the remainder of the M&Ms into the top of the dough. Bake at 350°F for 25 - 30 minutes, or until golden brown. Let the giant cookie cool, then slice up and dig in!
Notes
*You can cut the cookies as big or as small as you like, depending on your "yield" needs!
This cake says “I love you” like nothing else! It requires lots of love and patience, and the result is a fluffy, delectable creation that not only looks amazing but also tastes even better.
(I really don’t have anything else to say this post…. Most Valentine’s Day posts go on about how great this or that girlfriend, fiancee, husband is…. well…. my cats are doing just fine, thank you, and we will have a wonderful, normal Tuesday together.)
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THE CHOCOLATE GANACHE
Tip: You want to make the ganache first because it has to cool for a while!
Step One.
Measure out your ingredients. Heat the heavy whipping cream in a pan or in the microwave until it is hot enough to steam a little bit but not boil. Add the chocolate chips to a sturdy mixing bowl, and pour the hot cream over the chocolate chips. whisk them together until they are melted. Whisk in the butter and stir until it is completely melted. Let it cool at room temperature until it is cool; then, let it cool in the fridge until it is the consistency of frosting.
THE RED VELVET CAKE
Step One.
Measure out your ingredients. Cut out parchment to fit the bottoms of four cake pans. Preheat your oven to 350°F.
Step Two.
Mix the dry ingredients together in a bowl. In a mixing bowl, beat the butter on high speed for three minutes, until it is light-colored. Add the sugar to the bowl and beat on high for five minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl.
Step Three.
One by one, mix in the eggs on low speed. Add the vanilla and the vinegar and mix in on low speed. Now, working in batches, add the flour mixture and the buttermilk, alternating each. Mix in the red food coloring and beat on medium for one minute.
Step Four.
Add the batter evenly to the pans. Bake at 350°F for about 20 minutes, or until a toothpick inserted in the middle comes out clean. Let the cakes cool to room temperature.
THE WHITE CHOCOLATE MOUSSE
Step One.
Prep your ingredients. Melt the white chocolate in the microwave at 30 second intervals until it is smooth.
Step Two.
Add the heavy whipping cream to a bowl and beat on high for two minutes, until it starts to become fluffy. Add in the powdered sugar and beat until stiff peaks form.
Step Three.
Mix a little of the whipped cream into the chocolate. Next, add that to the bowl of whipped cream and stir in with a spatula. Set aside for assembly.
THE CREAM CHEESE FROSTING
Step One.
Prep your ingredients. Beat the butter and the cream cheese in a mixer on high speed for two minutes.
Step Two.
Slowly beat in the powdered sugar, 1 cup at a time, until it is all incorporated. Add the heavy whipping cream and beat on high for another five minutes, until it is thoroughly whipped.
ASSEMBLE THE CAKE
Step One.
Place the first layer of the cake on a decorating turntable (or another plate, if you don’t have one!). Add 1/3 of the mousse to the top. Repeat with the other layers until the cake is complete.
Step Two.
With a frosting spatula, coat the outside of the cake in a “crumb layer.” This is a thin layer of frosting that will seal in the mousse and any crumbs from the cake. Refrigerate the cake for about an hour; this will make it easier to spread the ganache.
Step Three.
With a frosting spatula, carefully spread the ganache on. Decorate with flowers, sprinkles, whatever you want! Serve with a smile to your Valentine!
This over-the-top red velvet cake is the perfect way to say "I love you" to your special someone!
Ingredients
- THE CHOCOLATE GANACHE
- 12 oz special dark chocolate chips
- 1 3/4 cups heavy whipping cream
- 1 Tbsp unsalted butter
- THE RED VELVET CAKE
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon vanilla extract
- 2 1/2 cups cake flour
- 2 Tbsp cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- 1 cup buttermilk
- 1 bottle red food coloring
- THE WHITE CHOCOLATE MOUSSE
- 12 oz white chocolate chips
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- THE CREAM CHEESE FROSTING
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy whipping cream
Instructions
- THE CHOCOLATE GANACHE
- Measure out your ingredients. Heat the heavy whipping cream in a pan or in the microwave until it is hot enough to steam a little bit but not boil. Add the chocolate chips to a sturdy mixing bowl, and pour the hot cream over the chocolate chips. whisk them together until they are melted. Whisk in the butter and stir until it is completely melted. Let it cool at room temperature until it is cool; then, let it cool in the fridge until it is the consistency of frosting.
- THE RED VELVET CAKE
- Measure out your ingredients. Cut out parchment to fit the bottoms of four cake pans. Preheat your oven to 350°F.
- Mix the dry ingredients together in a bowl. In a mixing bowl, beat the butter on high speed for three minutes, until it is light-colored. Add the sugar to the bowl and beat on high for five minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl.
- One by one, mix in the eggs on low speed. Add the vanilla and the vinegar and mix in on low speed. Now, working in batches, add the flour mixture and the buttermilk, alternating each. Mix in the red food coloring and beat on medium for one minute.
- Add the batter evenly to the pans. Bake at 350°F for about 20 minutes, or until a toothpick inserted in the middle comes out clean. Let the cakes cool to room temperature.
- THE WHITE CHOCOLATE MOUSSE
- Prep your ingredients. Melt the white chocolate in the microwave at 30 second intervals until it is smooth.
- Add the heavy whipping cream to a bowl and beat on high for two minutes, until it starts to become fluffy. Add in the powdered sugar and beat until stiff peaks form.
- Mix a little of the whipped cream into the chocolate. Next, add that to the bowl of whipped cream and stir in with a spatula. Set aside for assembly.
- THE CREAM CHEESE FROSTING
- Prep your ingredients. Beat the butter and the cream cheese in a mixer on high speed for two minutes.
- Slowly beat in the powdered sugar, 1 cup at a time, until it is all incorporated. Add the heavy whipping cream and beat on high for another five minutes, until it is thoroughly whipped.
- ASSEMBLE THE CAKE
- Place the first layer of the cake on a decorating turntable (or another plate, if you don't have one!). Add 1/3 of the mousse to the top. Repeat with the other layers until the cake is complete.
- With a frosting spatula, coat the outside of the cake in a "crumb layer." This is a thin layer of frosting that will seal in the mousse and any crumbs from the cake. Refrigerate the cake for about an hour; this will make it easier to spread the ganache.
- With a frosting spatula, carefully spread the ganache on. Decorate with flowers, sprinkles, whatever you want! Serve with a smile to your Valentine!
Valentine’s Day is just around the corner! Granted, I don’t care for the holiday that much, but it’s a great excuse to bake delicious treats!
What baked good says “I love you” for you? I really enjoy red velvet, and that color is on point with the theme of the holiday.
If you’re having a romantic dinner, you probably want something fancier than a cupcake for dessert. But if you’re celebrating with your friends or baking a treat to bring in to school for the kids or the adults at work, these are a great choice!
They CHEAT! Shhhhhh don’t tell anyone. The base of these cupcakes is a box mix, making the recipe super easy. But the add-ins are fancy enough to transform the cake into something that tastes like it’s just from scratch! Which gives you more time to make individualized & adorable cards!
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Step One.
Prep Step! Measure out your ingredients and preheat your over to 350°F. Line a cupcake tin with your favorite wrappers.
Step Two.
Add the cake mix to your mixer; mix in the oil on a low speed, until incorporated. Beat in the eggs, one at a time, on medium speed. Next, beat in the yogurt until the batter is smooth. Slowly mix in the milk.
Step Three.
Fill the cupcake wrapper with batter. Bake at 350°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool.
Step Four.
While the cupcakes cool, prepare the frosting. Process the Oreos in a food processor until they are completely crumbled. You may choose to keep bigger pieces in the frosting, but then you are going to have a hard time piping!
Step Five.
Beat the butter on high speed in a mixer fitted with the whisk attachment for about 2 minutes, until it is light. In small batches, beat in the powdered sugar. Next, beat in the heavy whipping cream. Mix in the Oreo crumbles and beat the frosting on high speed until light and fluffy. Add your frosting to a frosting bag fired with a wide star tip (in case there are still some larger pieces of cookie that could clog the tip!)
Step Six.
Now that the cupcakes are cool, core out the middle (either with a fancy-schmancy cupcake corer or a paring knife) and filling with marshmallow creme. Pipe frosting on top liberally. Decorate with leftover Oreos, if you want to, and enjoy your treat!
Nothing says "I Love You" like red velvet! Enjoy these treats for Valentine's Day or for year-round deliciousness!
Ingredients
- Red Velvet Cupcakes
- 1 box red velvet cake mix
- 1/3 cup canola oil (or vegetable oil)
- 3 eggs
- 1/2 cup (1 contained) nonfat Greek yogurt
- 2/3 cup whole milk
- Filling
- 1 tub marshmallow creme
- Cookies & Cream Frosting
- 1 cup unsalted butter
- 2 1/2 cups powdered sugar
- 1/4 cup heavy whelping cream
- 1 tray of Oreos (minus about four for decorating)
Instructions
- Pre Step! Measure out your ingredients and preheat your over to 350°F. Line a cupcake tin with your favorite wrappers.
- Add the cake mix to your mixer; mix in the oil on a low speed, until incorporated. Beat in the eggs, one at a time, on medium speed. Next, beat in the yogurt until the batter is smooth. Slowly mix in the milk.
- Fill the cupcake wrapper with batter. Bake at 350°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool.
- While the cupcakes cool, prepare the frosting. Process the Oreos in a food processor until they are completely crumbled. You may choose to keep bigger pieces in the frosting, but then you are going to have a hard time piping!
- Beat the butter on high speed in a mixer fitted with the whisk attachment for about 2 minutes, until it is light. In small batches, beat in the powdered sugar. Next, beat in the heavy whipping cream. Mix in the Oreo crumbles and beat the frosting on high speed until light and fluffy. Add your frosting to a frosting bag fired with a wide star tip (in case there are still some larger pieces of cookie that could clog the tip!)
- Now that the cupcakes are cool, core out the middle (either with a fancy-schmancy cupcake corer or a paring knife) and filling with marshmallow creme. Pipe frosting on top liberally. Decorate with leftover Oreos, if you want to, and enjoy your treat!
HAPPY MARDI GRAS SEASON!!! Today is the Epiphany, or the Three King’s Day, which means that Christmas is over, and it’s the start of Mardi Gras season! Years ago, that would have meant nothing to me. But after living in New Orleans for so long, it means that it’s time to decorate the Christmas tree with the colors of faith, power, and justice and pop a king cake in the oven.
King Cake is a Mardi Gras staple, and everyone has an opinion as to which one is the best. But have you ever tried it at home?
Throughout the course of Mardi Gras, I will be making king cakes for THREE levels of difficulty. So if you’re nervous about yeast, make the easy one! If this seems like a good fit, bake away! If you’re up to a challenge, wait a little, and the blog will deliver.
There is always a baby or a bean hidden inside a King Cake. Well, unless you work for a bakery that is worried about getting sued for choking… At any rate, someone will inevitably find the hidden baby Jesus, and then that person makes the next king cake! Happy Mardi Gras!
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Step One.
Prep Step! Measure out all of your ingredients. Mix the dry ingredients together.
Step Two.
Heat the milk until it is lukewarm. That means that it needs to be between 110°F and 115°F. Sprinkle the yeast on top, and let it sit for about ten minutes, until it’s frothy.
Step Three.
Whisk the yolks in a separate bowl. Then, add the melted butter, egg yolks, vanilla, and lemon zest. Mix it all together. Slowly, beat in the dry ingredients.
Step Four.
Time to knead! It’s more fun to do my hand, but you can let your mixer do it for you if you want. Make sure that i’s fitted with the dough hook. Knead for about ten minutes, until it stretches (kind of like taffy) when pulled. Place it in a greased bowl, and turn once so that the greased “bottom” is now on top. Cover the bowl with a towel, and set it in a warm place for an hour and a half. It will rise to about double of the volume!
Step Five.
Punch down the dough. Then divide it into three balls. Roll each out until it is about two feet long. Braid the ropes of dough, and then shape it into a circle. You should put something in the middle so that it stays round while it bakes. Originally (in the picture) I used a 28oz tomato can, but I later switched it out with a round cake pan so that the ring would be larger. Cover the ring again with a towel, and let it rise for an additional 30 minutes. Preheat your oven to 350F.
Step Six.
Cover the ring loosely with aluminum foil and pop it in the oven. Bake for about 25 minutes. Then, take the foil off and continue to bake for about 5 to 10 minutes, until the outside is golden brown. Let cool for about 30 minutes, or until it is cool to the touch.
Step Seven.
Whisk the ingredients for the icing together. Drizzle along the ring; the icing will drip off of the edges. Sprinkle with the Mardi Gras colors: purple, gold, green. Don’t forget to hide the baby!
Ingredients
- King Cake
- 1 cup lukewarm milk
- 2 packages active dry yeast (not instant)
- 1/2 cup sugar
- 4 cups all-purpose flour
- 3/4 cup melted butter
- 5 egg yolks
- 1 teaspoon vanilla
- zest of one lemon
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Icing
- 1/3 - 1/2 cup sweetened condensed milk
- 2 cups powdered sugar
- gold, purple, and green sprinkles
- King Cake baby
Instructions
- Prep Step! Measure out all of your ingredients. Mix the dry ingredients together.
- Heat the milk until it is lukewarm. That means that it needs to be between 110°F and 115°F. Sprinkle the yeast on top, and let it sit for about ten minutes, until it's frothy.
- Whisk the yolks in a separate bowl. Then, add the melted butter, egg yolks, vanilla, and lemon zest. Mix it all together. Slowly, beat in the dry ingredients.
- Time to knead! It's more fun to do my hand, but you can let your mixer do it for you if you want. Make sure that i's fitted with the dough hook. Knead for about ten minutes, until it stretches (kind of like taffy) when pulled. Place it in a greased bowl, and turn once so that the greased "bottom" is now on top. Cover the bowl with a towel, and set it in a warm place for an hour and a half. It will rise to about double of the volume!
- Punch down the dough. Then divide it into three balls. Roll each out until it is about two feet long. Braid the ropes of dough, and then shape it into a circle. You should put something in the middle so that it stays round while it bakes. Originally (in the picture) I used a 28oz tomato can, but I later switched it out with a round cake pan so that the ring would be larger. Cover the ring again with a towel, and let it rise for an additional 30 minutes. Preheat your oven to 350F.
- Cover the ring loosely with aluminum foil and pop it in the oven. Bake for about 25 minutes. Then, take the foil off and continue to bake for about 5 to 10 minutes, until the outside is golden brown. Let cool for about 30 minutes, or until it is cool to the touch.
- Whisk the ingredients for the icing together. Drizzle along the ring; the icing will drip off of the edges. Sprinkle with the Mardi Gras colors: purple, gold, green. Don't forget to hide the baby!
3…2…1… HAPPY NEW YEAR! What does 2017 have in store for you? There is something enchanting about the new year, even though I don’t buy into the whole “new year, new you” mentality. If you want a resolution to stick, it needs to be an all-year, all the time resolution! But it’s never too late to start, so go for it if you’re ready for a life change this new year!
My new life resolution is to update this blog more! I can’t tell you how many photos of awesome, delicious meals I have that never made it to the posting stage. Laziness, maybe. I attribute it to my internet, which takes about 9 minutes to upload each picture. Ugh.
But I am especially exited this for this New Year’s Eve because I am going to a fancy swing dancing party! We have always had a chill night in with our best family friends – which is very nice! – but I’ve always wanted to experience New Year’s Eve at home in New Orleans and out on the town. The anticipation might just be better than the event!
With visions of champagne bubbles dancing in my head, I dreamt up these delicate macaroons. They combine the drink of the evening with the class of the most sophisticated party. Here’s a toast to Auld Lang Syne!
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Step One.
Prep step! Measure out your ingredients. Have a stand mixer, large bowl, sifter, and spatula ready. Line two or three baking sheets with parchment paper.
Step Two.
Mix the dry ingredients. It is SO important that the sugar and almond aren’t clumpy at all. Clumpy macaroons are no fun. Sift the ingredients in small batches into the big mixing bowl.
Step Three.
Add the egg whites to a mixing bowl. Begin to beat on medium speed. Add the cream of tartar and salt, and beat until soft peaks form. Scrape down the sides of the bowl. Now, increase the mixer to medium-high. Slowly, add the caster sugar in a fine stream. Increase the speed to high, and beat until stiff peaks form, about 3 more minutes.
Step Four.
Mix the extracts and color into your egg whites, folding gently. Scoop the whipped egg whites into the big mixing bowl with the dry ingredients, and fold gently until it is completely incorporated. Let it sit for about ten minutes.
Step Five.
Add the mix into a piping bag. It works best if you first put the bag, opened, into a glass (see picture!) Cut off the tip about 3/4 of an inch up from the bottom, so that you have a small hole.
Step Six.
Pipe small rounds of batter, so that they spread out to be about an inch in diameter. Let the cookies dry on the sheet before baking. The required time varies depending on your local humidity levels. At home in New Orleans, I let them dry for about 45 minutes. In Wisconsin for the holidays, it only took about 20 minutes. Preheat your oven to 300°F.
Step Seven.
Bake the macaroons for about 12 to 15 minutes, or until they are hard and have developed that characteristic little edge on the bottom. Let them cool completely before your carefully remove them – don’t crack them! They are fragile.
Step Eight.
Frosting prep! Measure your ingredients.
Step Nine.
Reduce the champagne in a small pot over medium-high heat until it is reduced by about half. You can measure by pouring it into a measuring glass to see if it is 1/3 cup. Let it cool to room temperature.
Step Ten.
Beat the butter on medium-high speed until it is fluffier, for about five minutes. Slowly, add the powdered sugar and beat until incorporated. Add the champagne. If you like lighter frosting, add about 1 Tablespoon of heavy whipping cream. Beat until light and fluffy, about 3 more minutes.
Step Eleven.
Time to put them together! Match the macaroons up by size. Add your frosting to another piping bag, and pipe the frosting into the center of one of the halves. Sandwich the two together, and press gently so that the frosting reaches out to the edges. Decorate as desired. I used edible gold spray paint and metallic sprinkles, all available at Michaels (best store ever!) Enjoy with a glass of champagne while you toast the New Year!
Ingredients
- Macaroons
- 1 3/4 cups powdered sugar
- 1 cup almond flour
- 3 egg whites
- 1/3 tsp cream of tartar
- 1/8 tsp salt
- 1/4 cup caster sugar (sometimes called baker’s sugar or superfine sugar)
- 1/2 tsp vanilla
- 1/4 tsp almond extract
- 1- 2 drops red food coloring
- Champagne Frosting
- 2/3 cup champagne
- 1/4 cup unsalted butter
- 2 cups powdered sugar
Instructions
- Prep step! Measure out your ingredients. Have a stand mixer, large bowl, sifter, and spatula ready. Line two or three baking sheets with parchment paper.
- Mix the dry ingredients. It is SO important that the sugar and almond aren't clumpy at all. Clumpy macaroons are no fun. Sift the ingredients in small batches into the big mixing bowl.
- Add the egg whites to a mixing bowl. Begin to beat on medium speed. Add the cream of tartar and salt, and beat until soft peaks form. Scrape down the sides of the bowl. Now, increase the mixer to medium-high. Slowly, add the caster sugar in a fine stream. Increase the speed to high, and beat until stiff peaks form, about 3 more minutes.
- Mix the extracts and color into your egg whites, folding gently. Scoop the whipped egg whites into the big mixing bowl with the dry ingredients, and fold gently until it is completely incorporated. Let it sit for about ten minutes.
- Add the mix into a piping bag. It works best if you first put the bag, opened, into a glass (see picture!) Cut off the tip about 3/4 of an inch up from the bottom, so that you have a small hole.
- Pipe small rounds of batter, so that they spread out to be about an inch in diameter. Let the cookies dry on the sheet before baking. The required time varies depending on your local humidity levels. At home in New Orleans, I let them dry for about 45 minutes. In Wisconsin for the holidays, it only took about 20 minutes. Preheat your oven to 300°F.
- Bake the macaroons for about 12 to 15 minutes, or until they are hard and have developed that characteristic little edge on the bottom. Let them cool completely before your carefully remove them - don't crack them! They are fragile.
- Frosting prep! Measure your ingredients.
- Reduce the champagne in a small pot over medium-high heat until it is reduced by about half. You can measure by pouring it into a measuring glass to see if it is 1/3 cup. Let it cool to room temperature.
- Beat the butter on medium-high speed until it is fluffier, for about five minutes. Slowly, add the powdered sugar and beat until incorporated. Add the champagne. If you like lighter frosting, add about 1 Tablespoon of heavy whipping cream. Beat until light and fluffy, about 3 more minutes.
- Time to put them together! Match the macaroons up by size. Add your frosting to another piping bag, and pipe the frosting into the center of one of the halves. Sandwich the two together, and press gently so that the frosting reaches out to the edges. Decorate as desired. I used edible gold spray paint and metallic sprinkles, all available at Michaels (best store ever!) Enjoy with a glass of champagne while you toast the New Year!
Peppermint bark is one of my favorite parts of the holidays. I enjoy white chocolate year round – a little too much, probably – but there is something special for me about white chocolate with crunchy peppermint on top.
I think my true obsession with it blossomed in high school. I fondly remember studying for exams with a cup of coffee and peppermint bark next to me and the Christmas tree. Add some fluffy, falling snow, and I am in nostalgia heaven. An added bonus was that my brother hated (and still does) peppermint bark. Something about the sticky candy in his teeth. More for me!
But I can understand that some people feel guilty about eating exorbitant amounts of pure sugar. These cookies try to make a compromise. Since the peppermint bark decorates a cookie, it is easier to coerce yourself into taking just one! And the brownie cookies that support this glorious peppermint bark are a chocolate dream. They are thick and gooey but not so overwhelming that you wish you had stuck with just an after-dinner mint.
Make sure that these cookies have a place on your holiday table or at your next cookie exchange party! Direct the fans to Adventures of a Frostaholic © so that they can share the deliciousness!
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Step One.
Prep Step! Measure out all of your ingredients.
Step Two.
In a double-boiler (or a bowl over a pot of simmering water), melt the chocolate and the butter. Let the chocolate mixture cool.
Step Three.
In a small bowl, mix the dry ingredients (flour, baking powder, and salt).
In a stand mixer on medium-high speed, beat the eggs and sugar together until light in color. Mix in the vanilla. Slowly incorporate the cooled chocolate mixture. Finally, fold in the dry ingredients until incorporated.
Step Four.
Chill the batter for an hour or until firm. When the time is almost up, preheat your oven to 350°F and line a baking sheet with parchment paper.
Step Five.
Scoop dough with a Tablespoon and place balls of dough on the baking sheet. Bake at 350°F for about 10-12 minutes, or until the cookies resemble a crackled brownie. Set the cookies on a rack to cool.
Step Six.
While the cookies cool, melt the chocolate and crush the candy canes. Dip the cookies into the chocolate, then sprinkle with crushed candy. These are best when dunked in hot chocolate! =]
The peppermint bark atop these chewy brownie cookies adds an extra touch for a tasty holiday treat!
Ingredients
- 16 ounces semisweet chocolate
- 6 Tablespoons unsalted butter
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- 4 large eggs
- ½ cup light brown sugar (lightly packed)
- ½ cup sugar
- White chocolate melting chips
- Crushed candy canes
Instructions
- Prep Step! Measure out all of your ingredients.
- In a double-boiler (or a bowl over a pot of simmering water), melt the chocolate and the butter. Let the chocolate mixture cool.
- In a small bowl, mix the dry ingredients (flour, baking powder, and salt).
- In a stand mixer on medium-high speed, beat the eggs and sugar together until light in color. Mix in the vanilla. Slowly incorporate the cooled chocolate mixture. Finally, fold in the dry ingredients until incorporated.
- Chill the batter for an hour or until firm. When the time is almost up, preheat your oven to 350°F and line a baking sheet with parchment paper.
- Scoop dough with a Tablespoon and place balls of dough on the baking sheet. Bake at 350°F for about 10-12 minutes, or until the cookies resemble a crackled brownie. Set the cookies on a rack to cool.
- While the cookies cool, melt the chocolate and crush the candy canes. Dip the cookies into the chocolate, then sprinkle with crushed candy. These are best when dunked in hot chocolate!
It’s almost Thanksgiving! That means an abundance of good food, good wine, and, in the case of my family, slightly testy socio-political conversations. Usually started by yours truly! =]
Table-chatter aside, my favorite part of any holiday is the dessert spread. But I have a very small family – we fit around just one, normal-sizied dining room table! So it’s hard to make a variety of treats without having leftovers until Christmas.
So… introducing a brandied pumpkin and pecan pie with a pecan shortbread crust. This is a Thanksgiving pie mash-up that will end all pie dilemmas. It has a bit of everything. Even throw in some chocolate if you like. And it is SO EASY!
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Step One.
First, make the crust. Measure out your ingredients. In a food processor, pulse the pecans until they are completely ground up. Scoop out 1/2 cup of the ground pecans, and reserve them for later. Next, add your flour, sugar, and salt. Pulse to mix. Finally, cut up your chilled butter into small chunks and add to the processor. Mix until you have a dough. Wrap the dough in plastic wrap and chill for at least an hour.
Step Two.
Take a break while the chilling happens – this is a good time to work on another part of the dinner! Or sample a Thanksgiving cocktail (check back soon for a recipe!) When the dough only has about ten minutes left, prepare the fillings (it really is that quick). Add all of the ingredients for the pumpkin filling into a large mixing bowl. Whisk until combined.
Step Three
Now, add all of the ingredients for the pecan filling EXCEPT the pecans to a different large mixing bowl, and whisk until combined.
Step Four.
Time to preheat! Set your oven to 300°F. Once the crust is thoroughly chilled, roll it out and press it into the bottom of a deep-dish pie plate. Spread the pumpkin filling into the bottom. Dust the top with the crushed pecans that you reserved before.
Then, add the whole (or chopped, whatever you prefer) pecans to the top of the crushed ones. Carefully pour the pecan filling on top.
Ready to bake! Bake at 300°F for an hour and half, or until the middle appears set and jiggles only slightly.
Happy Thanksgiving!
This is a Thanksgiving pie mash-up that will end all pie dilemmas. It has a bit of everything. And it is simply delicious!
Ingredients
- 2 cups flour
- 1 1/2 cups pecans
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1 cup unsalted butter, very cold
- 1 cup pumpkin puree
- 1/3 cup brown sugar
- 1 teaspoon cinnamon (or pumpkin pie spice)
- 1 egg
- 1 Tablespoon heavy cream
- 1 Tablespoon brandy
- 1 cup pecans
- 3/4 cup sugar
- 3/4 cup pure cane syrup
- 2 eggs
- 1 Tablespoon melted butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Measure out your ingredients for the pecan shortbread crust.
- In a food processor, pulse the pecans until they are completely ground up. Scoop out 1/2 cup of the ground pecans, and reserve them for later.
- Next, add your flour, sugar, and salt. Pulse to mix.
- Finally, cut up your chilled butter into small chunks and add to the processor. Mix until you have a dough. Wrap the dough in plastic wrap and chill for at least an hour.
- When the dough only has about ten minutes left, prepare the fillings.
- Add all of the ingredients for the pumpkin filling into a large mixing bowl. Whisk until combined.
- Next, add all of the ingredients for the pecan filling EXCEPT the pecans to a different large mixing bowl, and whisk until combined.
- Preheat your oven to 300°F. Once the crust is thoroughly chilled, roll it out and press it into the bottom of a deep-dish pie plate. Spread the pumpkin filling into the bottom. Dust the top with the crushed pecans that you reserved before.
- Then, add the whole (or chopped, whatever you prefer) pecans to the top of the crushed ones. Carefully pour the pecan filling on top.
- Bake the pie at 300°F for an hour and half, or until the middle appears set and jiggles only slightly.
- Happy Thanksgiving!
Even though we all love to make fun of the PSL craze, pumpkin spice flavoring is onto something. The comforting flavors always take me back to Thanksgiving and my grandma’s homemade pumpkin pie. Stereotypical, yes, but wonderful as well.
That being said, I am not a fan of the PSL. It is overly sweet and makes me want to skip the season all together. So I chase down the flavor through other food vessels. Nuts… yes! Cake… absolutely.
This cake is easy to make (it cheats with a box mix! Don’t tell!) and can be made quickly when you need a last-minute treat. Box mix is popular for a reason; it gets the job done and still tastes great! This recipe gussies the mix up a bit, so your tasters will never know the difference. Happy Fall, Y’all!
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Step One.
Prep Step! Measure out your ingredients. Preheat the oven to 350°F. Line your cupcake tins with a cute, fall cupcake paper.
Step Two.
Combine the cake mix and the pumpkin puree in a stand mixer on high speed until the mixture is combined. This should take about 3 minutes.
Step Three.
Add the eggs, one at a time, and mix until incorporated.
Step Four.
Add the yogurt and mix until combined. Slowly, add the apple cider, and mix until combined.
Step Five.
Fill the cupcake liners, and bake for 18 – 22 minutes, or until a toothpick inserted in the center comes out smoothly. When they are done, let cool.
Step Six.
Make the frosting! In a medium pot, boil the apple cider to reduce to about 1/4 cup. When it is reduced, remove from the heat and let cool. Chill until ready to use.
Step Seven.
Beat the butter on high in a stand mixer for about 5 minutes, until it is light and fluffy. Add the vanilla and beat on high for 1 minutes. In increments of 1/2 cup, add the powdered sugar. Finally, slowly add the apple cider reduction. Beat on high for another 2-3 minutes, until the frosting is mixed thoroughly and is fluffy.
Step Eight.
Time to assemble!
Once the cupcakes are cool, you are ready to assemble them. Fir a piping bag with a star tip. Add the frosting to the piping bag. Pipe away!
Decorate with sprinkles, marshmallow pumpkin, or whatever else floats your boat!
Calling all PSL lovers! This cake uses a shortcut (shh!) to make a tasty fall treat in record time.
Ingredients
- 1 box spice cake mix
- 1 cup pumpkin puree
- 3 eggs
- 1/2 cup plain Greek yogurt
- 1/3 cup apple cider
- 1 cup butter
- 2 cups powdered sugar
- 1 Tbsp vanilla
- 1 cup apple cider
Instructions
- Prep step! Measure out your ingredients. Preheat the oven to 375°F. Line your cupcake tins with a cute, fall cupcake paper.
- Combine the cake mix and pumpkin puree in a stand mixer on high until fully incorporated, or for about 2 three minutes.
- Add the eggs, one at a time, and mix until combined.
- Add the yogurt and mix until combined.
- Slowly, add the apple cider, and mix until combined.
- Fill the cupcake tin, and bake for 18 - 22 minutes, or until a toothpick in the center comes out smoothly.
- In a medium pot, boil the apple cider to reduce to about 1/4 cup. When it is reduced, remove from the heat and let cool. Chill in the refrigerator until ready to use.
- Beat the butter on high in stand mixer for about 5 minutes, until it is light and fluffy.
- Add the vanilla and beat on high for 1 minute.
- In increments of 1/2 cup, add the powdered sugar.
- Finally, slowly add the apple cider reduction.
- Beat on high for another 2-3 minutes, until the frosting is mixed thoroughly and is fluffy.
- Once the cupcakes are cool, you are ready to decorate! Fit a piping bag with a star tip. Add the frosting to the piping bag. Pipe away!
- Garnish with sprinkles, marshmallow pumpkins, or whatever floats your boat!
