AIMEE BROUSSARD

heirloom recipes + sweet Southern charm.

Featured Recipes

Roasted Butternut Squash

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With summer upon us, there is no better time than to head to the local Farmer’s Market and produce stands to take advantage of the season’s best and tastiest offerings. This Honey Roasted Butternut Squash recipe is delicious, healthy and oh so easy.

While Butternut Squash is considered a winter variety, I find it available pretty much year round and see no reason to limit it in the summertime. It is a wonderful side dish substitute for sweet potatoes served warm but it is also equally fabulous served chilled on top of a salad.

Honey Roasted Butternut Squash
 
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Recipe type: Side Dish
Serves: 4
Ingredients
  • 1 large butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 2 tablespoons honey
Instructions
  1. Heat oven to 400 degrees and line a large baking sheet with parchment paper.
  2. Toss the squash cubes with olive oil, cinnamon, and salt until well coated and spread in an even layer onto the baking sheet. Avoid crowding the squash cubes.
  3. Bake the squash, turning once midway through the baking until the edges are lightly browned and centers are tender; 30 to 35 minutes. After the initial 30 minutes and once the squash is tender, remove the pan and brush the honey onto the tops of the squash. Return to the oven and broil for 2 minutes to allow the honey to caramelize.

And let me just say that if you cringe when hearing the word “squash” (or is that just me having childhood flashbacks?), this recipe will change that habit for good. I’m far from being the most fond of vegetables and I can eat these Honey Roasted Butternut Squash squares like a snack. In fact, I bet they’d be divine sliced thin and baked even longer!

The caramelized honey at the end of the baking cycle is not a step to omit and in my opinion, makes this recipe stand out.

 

The rosemary sprig is simply for garnish but you could certainly sprinkle the tops with some fresh rosemary if you find the squash too sweet.

You won’t find me in the too sweet camp, though because remember these Sweet Potato Boats? A serious top 10 favorite recipe contender.

Happy Squashing!

Layered Banana Pudding Cake

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I am so excited to announce that I have joined the Dixie Crystals recipe development team! My first submission is this oh so glamorous, coo coo crazy delicious from scratch Layered Banana Pudding Cake.

Layered Banana Pudding Cake

Craving banana pudding? But in the mood for cake? Combine them in this easy to create layer cake!  As you might predict, the cake consists of creamy banana pudding filling sandwiched between 3 layers of light and fluffy vanilla cake. Come to mama!

Layered Banana Pudding Cake

Hop over to the Dixie Crystals website where you can grab the recipe and have the opportunity to follow me (and your other favorite bloggers) for updates when something sweet and new is posted.

Happy Friday!

Shrimp & Edamame Zoodles

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Typically, you’ll be hard pressed to get me excited about eating zucchini, however, my Shrimp & Edamame Zoodle Stir Fry will have you running out to purchase a spiralizer to create zucchini noodles (zoodles) of your own…forgetting all about your aversion to zucchini.

Just me with an issue with vegetables? That’s ok, all the more reason that this recipe will appeal to even the pickiest of eaters.

Shrimp & Edamame Zoodle Stir Fry

Don’t worry about peeling the zucchini prior to spiralizing. You need the skin to help the noodles retain their shape, otherwise, you’ll have a sloppy mess.

 
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Serves: 4
Ingredients
  • 3 tablespoons vegetable oil, divided
  • 1 pound shrimp, peeled and deveined
  • 2 medium zucchini, spiralized and patted dry with paper towel
  • 1 package shelled edamame, steamed
  • 1 tablespoon soy sauce
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon sesame seeds
Instructions
  1. Heat 2 tablespoons of vegetable in a large skillet over medium heat. Add the shrimp and cook until they begin to turn pink, turning once, about 3 minutes. Remove to a plate. Add in additional tablespoon of vegetable oil and in the same pan you cooked the shrimp, stir in the zucchini zoodles; continue to cook for 2 minutes. Add the edamame, soy sauce, teriyaki sauce and sesame seeds; toss and continue to cook for 5 minutes, or until zucchini is tender. Remove from heat and serve.

 

 

Tuscan Inspired Friendsgiving

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Today’s Tuscan Inspired Friendsgiving post has been brought to you by Collective Bias, Inc. and its advertiser. All opinions are  my own.  #HolidayPairings #CollectiveBias **The following content is intended for readers who are 21 or older.**

Disclaimer: Today’s Tuscan Inspired Friendsgiving post is incredibly long, but we will be walking through a complete menu plan- start to finish!

Tuscan Inspired Friendsgiving

I’ve chatted about it a time or two, but my previous career had me traveling the country typically 8 months out of the year. Traditionally, if you were assigned out of state during the holidays Christmas was the only time you were able to travel home. Thanksgiving, and other holidays, without reserved time off, meant you’d be away from your friends and family….celebrating in unfamiliar places. If you’ve ever wondered why hotels offer fancy Thanksgiving dinners and if people really spend their Thanksgiving in them, they do. I was one of those people!

We’ve been calling them “friendsgivings” long before Pinterest made them trendy because for us, being separated from our families, spending time with work friends was the best way of making the day enjoyable. I’ve had turkey in Kansas City, Portland, Phoenix, and some little quaint town in Pennsylvania that I can’t even remember the name. I know how much it meant to have a couple of people from the office to spend the day with, so it got me thinking about making it tradition regardless if it is with people who are either too far from their loved ones to get home, or maybe they just don’t have loved ones to spend time with.

Rather than turkey, however, I opted for a Tuscan Inspired Friendsgiving that way, if anyone was partaking in turkey elsewhere, our day would offer a little something different. I kept the menu simple with a Sweet Basil Italian Sausage Pasta, a French Bread Hot Crab Dip, Grilled Sensation Salad, a Tiramisu pie and of course, lots of wine!

Sweet Basil Italian Sausage Pasta

The new Barilla Pronto Pasta is the superstar in the Sweet Basil Italian Sausage Pasta.

Barilla Collage

It’s a new product eliminating the need to drain your noodles! One pot wonder lovers rejoice! Prepare it in a Dutch oven and you’re all set to go directly from stove to tabletop in less than 30 minutes.

Sweet Basil Italian Sausage Pasta

Here’s the recipe and instructions:

5.0 from 1 reviews
Sweet Basil Italian Sausage Pasta
 
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Author:
Recipe type: Entree
Serves: 6
Ingredients
  • ¾ pound Italian pork sausage (I used a basil flavored sausage)
  • 1½ cups water
  • 1 can (14.5 ounce) diced tomatoes (I used the one flavored with basil and garlic)
  • 1 cup tomato sauce
  • 1 box (12 ounces) Barilla Pronto pasta noodles (I used Rotini but wanted Penne)
  • ½ cup shredded Mozzarella cheese
Instructions
  1. In a medium sized Dutch oven (or large skillet that will hold up 3 cups liquid) over medium high heat, brown the Italian sausage, breaking apart and crumbling as you cook. Drain if necessary and return to pot. Add the water, undrained tomatoes, tomato sauce and pasta, stirring to combine. Bring to a boil. Cover; reduce heat and cook for an additional 10-15 minutes until pasta is tender. You may need to stir occasionally to ensure nothing is sticking.
  2. Right before serving, sprinkle the Mozzarella cheese and allow to melt. Serve immediately.

Since you’ve cut down the time preparing your main entree, you have all sorts of extra time to put together the incredibly comforting French Bread Hot Crab Dip. What I love most about this dip, is you serve it straight from the loaf of bread. Arrange the remaining bread pieces around the loaf and add some crackers for dipping variety.

French Bread Hot Crab Dip

I like grabbing some of the Pepperidge Farm Cracker trio packages. Lots of variety without having to purchase multiple boxes of crackers.

Hot Crab Dip Crackers

While grabbing the crackers, I also grabbed a box of Pepperidge Farm Chocolate Cookie Collection. I absolutely love the Pepperidge Farm shortbread cookies and knew immediately that the chocolate collection would make the most incredible pie crust for my Tiramisu Pie. And let me just tell, they did not disappoint! This pie is getting its own blog post, too because holy heavens, it’s incredible.

Here’s a peek:

Pepperidge Farm Chocolate Cookies

The cookies, however, can be easily served on their own with some after dinner coffee and no one would think any less of you. And, besides the branding on the cookie is quite cute.

Pepperidge Farm Chocolate Cookies

Now that your impossibly easy menu is out of the way, you’ll need wine for your Tuscan inspired meal. Reds pair well with pasta dishes, and I provided a variety; a Merlot, a Cabernet Sauvignon, and a Pinot Noir.

Tuscan Inspired Friendsgiving

I also created these fun little favor tags and wrapped a couple of bottles for take home favors. Everyone appreciates extra wine during the holidays and it’s an easy way of showing your appreciation for your pal’s friendship.

Friendsgiving Wine Favor Tag

Since our meal isn’t overly sophisticated, I kept the table decor simple and casual, too.  Grocery store flowers become instantly more elegant when separated into multi sized glass containers- mason jars, vintage milk bottles, etc. Just try to keep your flowers relatively low in height so you can see across the table while chatting with your guests.

Wrapping your menu card with a bit of bakers twine with added greenery provides a bit of color to your table and shows that while you didn’t spend a ton of time and effort on your meal, you thought enough of your guests to create a few personal details. And a menu card makes even the simplest meals feel more fancy.

Friendsgiving Menu Card

Now, all that’s left is to enjoy the day while sharing stories with those people in your life you are most thankful for!

Are you still here?!?! Told ya it was going to be a lengthy post!

Be sure to stop by the Simple Entertaining hub at Walmart for upcoming wine tastings, and Barilla & Pepperidge Farm demos during the months of November and December. Most everything featured today was purchased there- including the scrapbook paper used for the menu cards. A true one stop shop for all of your holiday entertaining needs.

Where to Shop

Any plans for hosting a Friendsgiving of your own? What’s going on your menu?

Very Berry Skillet Biscuits

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Today’s post is two-fold. One part skillet butter biscuits and one part skillet berries, combining forces to create the Very Berry Skillet Biscuits.

Very Berry Skillet Biscuits combing a butter biscuit and simmered berry syrup. Perfect for brunch

But first, let’s talk about those butter biscuits and attempt to revolutionize the way you bake biscuits. And let me just say that if you read this and you were already baking your biscuits this way, I will be so upset that you didn’t share with me before now. The biscuits are so ridiculously easy that there will be absolutely no excuse for ever serving biscuits from a can again. Unless, you’re just completely pressed for time and that’s your only option….otherwise, this will be your new go to biscuit recipe. Pinky promise.

Naturally, it starts with a quality biscuit mix. In my case, my go to biscuit buddy is King Arthur Flour. There’s a reason it’s called “the home bakers best friend”, but it really extends beyond that. Their passion for doing good (their free bake sale products to end childhood hunger are absolutely darling) is really impressive AND they are 100% employee owned. It’s nice to feel good about purchasing a product you would normally purchase anyway because of its proven baking performance.

Very Berry Skillet Biscuits combing a butter biscuit and simmered berry syrup. Perfect for brunch

Very Berry Skillet Biscuits

I’ve seen variations of this biscuit recipe called different things like 7-up biscuits, Popeye’s copycat biscuits, melt in your mouth biscuits, etc but I’m just calling them butter biscuits because 1. that’s what they are and 2. they eliminate the need for adding additional butter once they’ve baked. It’s like an all in one biscuit you can easily and cleanly pop in your mouth.

Skillet Butter Biscuits
 
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Also called 7-Up biscuits because of the addition of 7-Up or Sprite, these will quickly become your go to biscuit recipe.
Author:
Recipe type: Breakfast & Brunch
Serves: 12
Ingredients
  • 2 cups biscuit mix (I use King Arthur Self Rising flour) + more for rolling
  • 1 cup sour cream
  • 6 tablespoons Sprite
  • 4 tablespoons butter
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a large bowl mix together the flour (or biscuit mix) and sour cream with a pastry blender. Add the Sprite a little at a time, mixing with a fork until the dough forms a ball. Cover your work surface with the additional flour and turn out your dough onto the counter. Sprinkle your hands with flour and work the dough into a circular disc adding more flour as necessary. With a rolling pin, roll the dough to ½ inch thick. Using a round biscuit cutter, cut out the biscuits- dipping the cutter into the flour before each cut.
  3. Melt the butter in a 12 inch cast iron skillet.
  4. Dip each biscuit in the melted butter and place the biscuits close together in the skillet. Bake for 20 minutes, or until the tops are golden brown.

But we’re not stopping with the biscuits.

No, no, we are moving on to the berry syrup.

Very Berry Skillet Biscuits combing a butter biscuit and simmered berry syrup. Perfect for brunch

I used strawberries and blueberries but you can use whatever you have on hand. If you want to make it with strawberries only, that’ll work too you’ll just have to call it Strawberry Skillet Biscuits rather than Very Berry because while berry delicious they won’t be “very” berry. Raspberries would be delicious, too and if I had some, I would’ve added all 3 and probably called this thing Ridiculously Very Berry Skillet Biscuits. I wish my job was to just name recipe fun things. I would rock that profession.

I digress…

To make the berry syrup, topping, or whatever it is we are calling:

Very Berry Skillet Biscuits
 
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Ingredients
  • 2 cups strawberries (hulled and sliced)
  • 1 cup blueberries
  • ½ cup sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1 tablespoon corn starch
  • pinch of sea salt
Instructions
  1. Lightly spray a separate 12 inch cast iron skillet with cooking spray. Combine the berries, sugar, lemon juice, vanilla, corn starch and sea salt over medium heat, tossing gently to combine and heating to a slight boil and the mixture begins to thicken. Reduce heat and allow to simmer for a few minutes.

Now, here’s where you need to make some executive decisions. Do you want to top your biscuits with the warm berry goodness, or prefer to make it look more like a dessert? Because, let’s be honest, there’s something mischievous about eating a dessert for breakfast. Either way, you’re going to want to grab a spoon for these bad boys.

As you can see, I chose the dessert route.

Very Berry Skillet Biscuits combing a butter biscuit and simmered berry syrup. Perfect for brunch

Add the berry syrup to a small dessert dish, top with a butter biscuit, adorn with whipped cream and sprig of mint and I don’t know a brunch around where your friends won’t be impressed. Entirely up to you should you tell them that it only took you 30 minutes to whip together. I probably wouldn’t.

Just smile and nod, friends. Smile and nod.

What weekend plans do you guys have? If you’re in the mood for even more biscuit making, be sure to try out these:

Homemade Blueberry Biscuits

Old Fashioned Biscuits

 I partnered with King Arthur Flour’s #betterbiscuit campaign to bring you these biscuits. 

The Best S’mores Bars

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These unbelievable S’mores Bars were contributed to the initial Traveling Apron Recipe Swap by Nicole White. Nicole has the most delightful stationary shop and was kind enough to not only participate in the first recipe swap, but she also created the first set of recipe cards we used. This recipe made it into The Traveling Apron Cookbook as The Best S’mores Bars, although Nicole submitted them as The Best S’mores Bars Eva. Our editor dropped the “eva” but I have to agree with Nicole on this one- these things are sinful and just might be the best eva.

The Best S'Mores Bars from The Traveling Apron Cookbook

 One of the things I’ve learned about the cookbook writing and publishing process is that it’s virtually impossible to catch every single error that comes along. I’d love to believe that my cookbook is error free, and while I’d argue until the cows come home that I caught every grammar error, I’d be kidding myself to think that it was perfect.

 It’s a humbling experience to revisit one of your favorite recipes contributed to the book and find that it’s missing part of the instructions. And unfortunately, that would be the case with these S’mores bars. If you have the book, you’ll find that it tells you to preheat the oven and then walks you through the steps of building the S’mores Bars. But then….as terrifying as it is for me to admit… it leaves you hanging.

I first want to apologize for this omission.

I tested every single one of the recipes that were contributed to the cookbook. In fact, when there were multiple banana breads contributed, I narrowed them down to the top 3 and had my neighbors blind taste test to choose the one that made it into the book. I’ve made these S’mores bars (twice, in fact) and the photos that you’re seeing are the same photos that appear in the book and on the cover.

However, the recipe was included in the manuscript just as it was submitted to the recipe swap and both myself and my editor missed the final step of popping them into the oven to melt the chocolate.

smores bars horizontal

Luckily, I blog and I have this wonderful platform to not only admit my shortcomings but to update the recipe for anyone who may want to try the S’mores Bars for themselves in the future.

The Best S'mores Bars
 
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Author:
Recipe type: Dessert
Serves: 6-8
Ingredients
  • 1⅓ cups flour
  • 2 pouches graham crackers, mashed into crumbs in pouch
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup butter
  • ½ cup brown sugar, firmly packed
  • ½ cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 king-size Hershey bars
  • 1 container (16 ounces) marshmallow fluff
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease an 8 inch pan. Whisk flour, 1 pouch of graham-cracker crumbs, baking powder, and salt. In another bowl, cream the butter, both sugars, and egg and then add in the vanilla. Combine the wet and dry mixtures.
  3. Press half of the dough mix in the bottom of the prepared pan. Add the chocolate bars, cover with the marshmallow fluff, and top with the remaining dough and the second pouch of graham-cracker crumbs.
  4. Bake for 10-15 mins until chocolate is melted and dough is set. Allow to cool then cut in squares to serve.

 I could’ve hung my head in shame and pretended to not have noticed. Waited for someone to email me and ask me how long to bake them. But that’s not fair to you and it’s really not fair to myself either. Admitting your mistakes and making them in the first place makes us human. I am human. I am far from perfect. And while I try to crank out recipes that will bring joy into your homes with photographs that present them in their best light, I’m just like anyone else and forget part of the instructions in the process.

It bothers me that I failed Nicole by not catching the error but I’m going to give myself some grace and hope like heck that those who have the book wing it when they make the S’mores Bars. It’s really not difficult to figure out, but I wanted to go ahead and put the updated recipe here.

And now I’m going to hit publish on this post and go hide in the corner.

Bananas Foster Pop Tarts

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I’ve heard people talk about making homemade pop tarts forever, but never actually believed they could taste all that much better. I mean, isn’t there something oh so familiar about a box of pop tarts? Why would you want to make your own?  Those thoughts vanished, however, once I made these Bananas Foster Pop Tarts.

Homemade Bananas Foster Pop Tarts

Homemade is sooooo much better and I can only imagine that this sings true of other flavors; strawberry, blueberry, rhubarb, etc. The Bananas Foster Pop Tarts are flakey and light and the oozing of the butter, brown sugar, bananas and rum will have your heart beating in sheer happiness as the warm treat takes up real estate inside your body.

Homemade Bananas Foster Pop Tarts

And if you’re unable to have the rum because you’re pregnant, nursing, or just avoiding alcohol in general you can easily use an imitation rum flavoring in lieu of the alcohol. I’d say no more than 1 tsp though- that stuff is strong.

Bananas Foster Pop Tarts
 
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Author:
Serves: 6
Ingredients
  • 1 refrigerated pie crust (containing 2) or make homemade
  • Filling:
  • 3 tbsp unsalted butter
  • ½ cup brown sugar ( I used light but would've preferred using dark)
  • 2 ripe bananas, cut into ¼-inch rounds
  • ¼ tsp ground cinnamon
  • Pinch of salt
  • Pinch of freshly grated nutmeg
  • 1 tsp pure vanilla extract
  • ¼ cup dark rum
  • Glaze:
  • 1 cup confectioners sugar
  • brown sugar (for topping)
Instructions
  1. Place a piece of parchment paper on a cookie sheet and set aside.
  2. Begin by rolling out your pie crust. Cut into rectangles approximately 5 inches long by 3 inches wide. Cut 2 pieces for each pop tart.
  3. Melt the butter and sugar in a saute pan over medium heat until the butter has melted and the sugar is combined. Add bananas, cinnamon, salt, nutmeg, and vanilla, and cook, stirring, for 1 to 2 minutes. Remove pan from heat and add the run. NOTE: If you add the rum to the hot liquid and using a gas range, the vapors will ignite so be careful.
  4. Add about 1-1½ tbsp of mixture to each of the pop tart bases, careful not to extend to the edges. Place the 2nd layer of pie crust on the top of the bananas mixture and crimp the edges with a fork and pierce the center of the pop tarts to vent.
  5. Bake at 425 degrees for 8-10 mins or until the pop tarts are golden brown. Allow to cool for at least 5 minutes before adding the glaze.
  6. To make the glaze, simply combine 1 cup confectioners sugar and 2-3 tbsp of water to get the consistency desired. Add the water gradually (1 tsp at a time) and whisk vigorously- add more water as needed. Add ½ tsp of imitation rum to the glaze. Pour the glaze over the pop tarts and sprinkle with brown sugar. Serve warm!

Homemade Bananas Foster Pop Tarts

I made these with a refrigerated pie crust, but the next time around I’m going to make the crust used in this pie. I am absolutely certain that I will never eat another pop tart out of a box again and I am so excited about all the variations that you can make! I could start a serious Southern collection of pop tarts; King Cake, Pecan Praline, Bananas Foster….I could go on and on and on.

Homemade Bananas Foster Pop Tarts

Seriously easily and I don’t know why I waited so long to play around with some unconventional pop tart flavorings. I guess I just needed the inspiration to “pop” into my brain. Get it? Pop. Like a pop tart.

I crack myself up sometimes.

What about you, have you ever tried your hand at pop tarts?

52 Pies Project: Peanut Butter Banana Icebox Pie

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Peanut Butter. Chocolate covered bananas. Something ice cold on a hot day?

Could there really be anything sweeter?

Yes, yes there could be. It happens when you combine them all and goes by the name of Peanut Butter Banana Icebox Pie. It will rock your socks right off and make you sing the peanut butter praises.

Of course, the prerequisite is that you must like peanut butter.

Peanut Butter Banana Pie/ Aimee Broussard's 52 Pies Project

 Graham cracker crust.

Layer of chocolate.

Pile of bananas.

Chilled peanut butter.

Peanut Butter Banana Pie/ Aimee Broussard's 52 Pies Project

Oooh, la la la la.

Peanut Butter Banana Pie
 
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Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • Crust:
  • 1 prepared graham cracker crust or 1 homemade graham cracker crust
  • 1½ cups graham crackers
  • ⅓ cup granulated sugar
  • 6 tbsp butter, melted
  • 1 tbsp granulated sugar
  • Pie:
  • 1 (4 ounce) semisweet chocolate baking squares, chopped
  • 2 cups whipping cream, divided
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup creamy peanut butter
  • ½ cup firmly packed light brown sugar
  • 2 tsp vanilla extract
  • 1 large banana, sliced
  • Topping:
  • whipped cream, chocolate syrup, chopped honey-roasted peanuts
Instructions
  1. Preheat oven to 350 degrees. Lightly spray a 9 inch pie dish with cooking spray. Stir together the graham cracker crumbs, sugar and butter and firmly press into the bottom of the pie plate, as well as going up the sides. Bake 10 to 12 minutes until lightly browned. Allow to cool completely.
  2. Microwave the chocolate and ½ cup of the whipping cream in a microwave safe bowl at medium power for about 1 minute- in 30 second intervals, stirring each time. Whisk until chocolate melts and the mixture is smooth. Pour the chocolate mixture into the graham cracker crust, smoothing with the back of a spoon.
  3. Beat cream cheese along with the peanut butter and sugar with an electric mixer at medium speed until light and fluffy.
  4. In a separate bowl, beat vanilla and remaining whipping cream at high speed until stiff peaks form. Slowly fold the whipped cream mixture into the peanut butter mixture.
  5. Arrange the banana slices over the chocolate (feel free to add a 2nd banana if you want!), spread the peanut butter mixture over the bananas. Cover and chill 8 hours. Serve chilled with desired toppings.

 I made it with only 1 banana because my husband isn’t the biggest fan of bananas in treats. Eats bananas in their regular state, but doesn’t care for too many of them in his banana pudding or pies….it’s strange. If you really like bananas and don’t have a picky naner in your family, feel free to add a 2nd banana.

Peanut Butter Banana Pie/ Aimee Broussard's 52 Pies Project

I topped with a little extra whipped cream, a drizzle of chocolate and some chopped honey-roasted peanuts.

So insanely good.

Speaking of pies, I’ll be filming with Fox 13 News in Salt Lake City this Thursday while at ALT Summit! I’ll try to post the details, or link with you as soon as I get my hands on it.

Homemade Chocolate Glazed Cake Donuts

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Y’all, it’s National Donut Day! And before we get too carried away let’s chat briefly about whether you donut or you doughnut? I’m a donut’er because it’s less characters. I like to keep things simple. Regardless of your donut/doughnut preferences, it’s the day to celebrate and celebrate we are with these Homemade Chocolate Glazed Cake Donuts. Holy yum!

Homemade Chocolate Glazed Donuts

It’s probably worth mentioning that it’s also my anniversary. 5 glorious years! It seems like only yesterday that we were walking down the aisle and toward a lifetime together. I can remember so vividly freaking out that my outdoor plantation wedding was nearly a disaster because a storm decided to randomly roll in the night before. Looking back, it all seems so silly. I would’ve married Brian in a barn if I had to.

Each year seems like its better than the last and this past year was no exception. It will probably go down as one of the most memorable, likely ever, that we will have. Brian was promoted, I published my first cookbook, we built our home, and we rescued a dog. Each of those things didn’t come without challenges, but when we said “together we are better” 5 years ago, it really couldn’t be more true of our accomplishments this year. I wouldn’t be the person I am today without him by my side encouraging and cheering me on.

Homemade Chocolate Glazed Donuts

To show my appreciation….and to celebrate Donut Day in style, I made him breakfast. I even made him his own special mug, that, let’s be honest, will be mine. The tutorial for the mug is on the Silhouette blog today, and you can find it here.

If we are being honest, I have never made homemade donuts. Ever. But today I was feeling inspired! I probably have a few things to learn but for my first time, I’m going to call these bad boys a success.

Homemade Chocolate Glazed Cake Donuts
 
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Author:
Serves: 12
Ingredients
  • 1 cup all-purpose flour
  • 1 cup cake flour
  • ¼ cup unsweetened cocoa
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp slat
  • 1 large egg
  • ½ cup granulated sugar
  • ½ cup buttermilk
  • 1 tbsp unsalted butter, melted
  • 1½ tsp vanilla extract
  • Canola oil (for deep frying)
  • Chocolate Glaze:
  • ⅓ cup heavy cream
  • 4 tbsp unsalted butter, cut into small cubes
  • 3 tbsp light corn syrup
  • 4 ounces semisweet chocolate, finely chopped
  • 1 tsp vanilla extract
Instructions
  1. Sift together the dry ingredients (flours, cocoa powder, baking soda & salt). In a large bowl, using a stand mixer on low speed, beat the egg and sugar until light and creamy. Add the buttermilk, melted butter and vanilla and beat until well blended and smooth. Add the flour mixture and beat just until the mixture comes together and forms a soft dough. Cover and refrigerate the dough until firm- about an hour.
  2. Line a lage baking sheet with paper towels and set aside. Pour oil to a depth of 2 inches into a deep-fryer (heavy sauté pan, etc), set to 360 degrees, or test on a deep-frying thermometer.
  3. On a generously floured surface, roll out the dough into a circle about 10 inches wide and about ½ inch thick. Using a round donut cutter, cut the donuts. Gather the scraps and report rolling and cutting.
  4. Carefully lower the donuts into the hot oil (no more than 4 at a time) and deep fry until dark brown and crusty (about 1 minute on each side), turning over once. Transfer to the towel-lined baking sheet to absorb the oil. Repeat, allowing the oil to return to 260 degrees between batches.
  5. When the donuts are cool enough to handle, dip into the chocolate glaze. Allow to set slightly then top with additional toppings/sprinkles/ etc.

Delicious chocolate cake dipped and fried, glazed with chocolate ganache then sprinkled with cookies & cream topping? I die.

 I have a little mini fry daddy type thing from Cusinart. It only allowed me to dip 2 donuts at a time, but because I was so darn skeptical of the entire process that really is all I needed to be bothering with anyway. If your deep fryer is not a mini (tator tot size), you could probably do up to 4 donuts at a time.

It was going so well with my 2 at a time donuts, I made donut holes too!

Homemade Chocolate Glazed Donuts

In the future, I need to roll my dough thinner. These little things puffed up like well, a puffy thing, and probably could’ve been a little less….cakey.

Otherwise, I was quite impressed. And so my husband. Had no idea I made them myself!

I might have a donut shop in my future.

I kid. I kid.

Don’t forget to go grab a donut of your own today!

52 Pies Project: Brownie Ice Cream Sundae Pie

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Yesterday (Memorial Day) my husband said “with all the pies you’ve been making, I can’t believe today, of all days, you didn’t make a pie!”

To which I replied, “you need to take a peek into the freezer”.

There, inside the freezer was this Brownie Ice Cream Sundae Pie just waiting to set and be served.

Brownie Ice Cream Sundae Pie/ Aimee Broussard's 52 Pies Project

Seriously easy. Seriously dreamy. Seriously warm weather perfection.

It really doesn’t deserve a recipe but for consistency sake I’ll include it with the directions.

The “crust” of your pie is a boxed brownie mix and topped with your favorite ice cream (I used Vanilla Bean). Prior to serving you swirl on a little whipped topping, drizzle on some Magic Shell, sprinkle some sprinkles and top with a cherry.

I used the same springform pans I used for Murphy’s Birthday Cake, so the individual slices were tiny.

And because the pans are 6 inch rounds, I made TWO Brownie Ice Cream Sundae Pies.

Brownie Ice Cream Sundae Pie/ Aimee Broussard's 52 Pies Project

Brownie Ice Cream Sundae Pie
 
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Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 1 (21 ounce) package fudge brownie mix
  • ½ gallon ice cream, softened
  • Whipped cream
  • Magic Shell chocolate topping
  • Rainbow sprinkles
  • Maraschino cherries
Instructions
  1. Preheat the oven to 350 degrees. Spray your springform pan with cooking spray. I used (2) 6 inch round pans and divided the batter in half. Two pies!
  2. Prepare brownie mix according to package directions and pour into pan(s).
  3. Bake for 16-18 minutes, or until your center is set and a toothpick pulls out nearly clean. Let cool completely.
  4. Spread softened ice cream over the brownie crust; cover and freeze for at least 2 hours. Gently remove the springform pan from the sides of the pie.
  5. Top with the whipped cream, chocolate, sprinkles and cherries just before serving. Cut into wedge slices to serve.

We had this pie for a weekend BBQ but I could totally see making it for a special birthday and putting a candle where the cherry is.

It’s a birthday pie I wouldn’t mind receiving.

Brownie Ice Cream Sundae Pie/ Aimee Broussard's 52 Pies Project

 I do think it’s helpful to notate that you don’t want to use a super creamy ice cream. My ice cream (Edy’s) was melting super quick so you want something with a little bit of substance. I can’t wait until my beloved Blue Bell is back on the shelves!

Did you have a great Memorial Day weekend?

Iced Salted Caramel Macchiato

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I have the worst relationship with coffee. And by “worst”, I mean, it’s the best worst kind of relationship. It’s the worst because I like my coffee sweet, sweet like candy. Which is fine if you’re not watching your calories, not so fine otherwise. It’s the best, because, well, you get it- it satisfies my sweet tooth!

Iced Salted Caramel Macchiato

I’ve talked about my love affair with coffee before, namely the way I like it cafe au lait style; lots of milk (or creamer) and sugar. I’m not sure if I’m a weirdo, or if other people only drink hot coffee in the cooler months and iced coffee in the warmer months, but I do exactly that.

When the temperatures are chilly, I MUST have a hot cup of coffee first thing in the morning. As it heats up, though?  I can do without it in the morning but will crave it for the pick me up later in the day. It’s the strangest thing.

My go to drink when whipping through the drive-through is a 4 pump grande Caramel Macchiato with extra whip. Yes, 4 pumps rather than the 3 it comes with and yes I like extra whipped cream on it, too. I don’t even want to know how many calories are in that thing, so if you know, don’t you dare tell me.

I was cruising the coffee creamer/iced coffee area the other day while grocery shopping and I spotted the International Delight Caramel Macchiato Iced Coffee. Coming in at only 150 calories per cup, I thought surely it would disappoint.

International Delight Caramel Macchiato

I ran home and poured myself a sip.

Nice on its own, but I thought “if you’re going to do it, you might as well DO IT. Why not turn it into an Iced Salted Caramel Macchiato”?

So I whipped up some homemade whipped cream, drizzled on a little caramel sauce, and added a few sprinkles of sea salt.

A Sweet Summer Treat: Iced Salted Caramel Macchiato

Oh. My. Word.

It’s like my favorite Fall drink reincarnated and it took literally less than 10 minutes AND it eliminated waiting in a long car line of honking soccer moms and all those angry folks who are likely late to business meetings.

I dare say it’s a bit of sweet summer treat heaven.

Iced Salted Caramel Macchiato

I propped up my feet, sipped slowly, and perused every single page of the new issue of Better Homes & Gardens magazine. Sometimes you just need a little “me” time, you know?

And while we’re talking about International Delight, have you SEEN all the new flavors they have lately? They make my flavored coffee heart very happy!

For more tasty recipes using International Delight, be sure to
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This conversation is sponsored by International Delight. The opinions and text are all mine.

Quick & Easy Frosted Strawberry Bread

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Did you have a wonderful Mother’s Day this past weekend?

We had a really great lunch with my mother in law and I ended up with leftover lobster mac and cheese so I’m pretty darn excited for lunch today.

This week is a little insane with contractors coming over to repair some issues with the house (holy cow, can you believe we’ve been in our house for nearly a year?!), a luncheon, a doctor’s appt (fingers crossed I get this obnoxious boot off my foot), a visit with a friend + her new baby,  and then a quick trip out of town for a high school graduation. I’m quite positive I’m leaving something off of that list, too.

To start off our hectic week on the right foot, I whipped up some breakfast bread.

I feel like I make Banana Bread 80% of the time because I have bananas that are going bad and not necessarily because I’m craving Banana Bread. Today, I was craving a baked bread but not Banana Bread and because I had strawberries on hand rather than bananas, I decided to go with a Strawberry Bread. Not just any Strawberry Bread though, a Quick & Easy Frosted Strawberry Bread.

Quick & Easy Strawberry Bread

Frosted with cream cheese with a hint of more strawberry.

Quick & Easy Frosted Strawberry Bread

5.0 from 1 reviews
Quick & Easy Frosted Strawberry Bread
 
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Adapted from Warm Welcomes- River Road Recipes IV
Author:
Recipe type: Dessert
Serves: 2
Ingredients
  • Bread
  • 3 c. flour
  • 2 c. sugar
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1¼ c. vegetable oil
  • 4 eggs, lightly beaten
  • 1 pint, fresh strawberries
  • Strawberry Frosting
  • 8 ounce cream cheese, softened
  • 2 tbsp confectioners sugar
  • 3 tbsp strawberry puree
Instructions
  1. For the cream cheese frosting, wash and drain the strawberries, then process in a food processor until smooth. (I don't like the texture of strawberry seeds so I strain my strawberries- if you don't mind the grains skip the straining). In a stand mixer, beat the cream cheese with the confectioners sugar until smooth then add 3 tbsp of the strawberry juice. Refrigerate until ready. Set aside the remainder of the strawberry juice.
  2. Mix the flour, sugar, cinnamon, baking soda and salt in a bowl. Make a well in the center of the flour mixture. Add the reserved strawberry juice, oil, and eggs to the well and combine well.
  3. Spray each of your two 4x8 loaf pans, or 4 miniature loaf pans well with nonstick cooking spray. Spoon in the batter and bake at 350 degrees for 1 hour or until the loaves are done- a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes. Gently remove from pans and allow to cool completely on a wire rack. Prior to serving, frost the tops of the loaves with the cream cheese spread.

 Using my miniature ceramic baking pans (found them at Michael’s), I made 4 of these little Strawberry breads. One for me, one for you, one more for me, one for the husband’s office. Everyone wins in this scenario.

Quick & Easy Frosted Strawberry Bread

The bread is insanely easy and I feel like it’s partially good for you. I mean, it’s made with a pint of strawberries! It would also make an adorable gift, too.

Speaking of gifts, make sure you pop over on Thursday. I’m gifting something fun!

52 Pies Project: Heart Shaped Honey Apple Hand Pies

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These Heart Shaped Honey Apple Hand Pies are JUST what you need to win cupid over.

Honey Apple Hand Pies

They are also the result of me not paying attention in my most recent webinar class. I had begun their preparation and there I was, sitting on my computer listening to some really fabulous food bloggers toss around ideas for e-books, healthy snacking, something about hydroponics and then probiotics- have you heard how hot paleo is? And while these are all great things they were discussing, I’m ashamed to say all I was hearing was waaaah waaaaah- you know like on cartoons when someone isn’t paying attention.

Honey Apple Hand Pies

All I could think about was getting the apples that had been simmering in the sugared honey into the heart cut outs and then……into the frying pan. Because while I most certainly could’ve baked these little suckers and been a tad bit healthier, my fried and sweet tooth loving heart was saying “Fry me, Valentine. Fry me.”.

Heart Shaped Honey Apple Hand Pies

So I did and oh, boy were they were it!!!

Flakey on the outside, moist and sweetness on the inside it’s a couple of bites of pure Heaven.

And they’re super duper easy to make.

Heart Shaped Honey Apple Hand Pies

Heart Shaped Honey Apple Hand Pies
 
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Author:
Recipe type: Dessert
Serves: 6-8
Ingredients
  • 2 Granny Smith apples, peeled and chopped finely
  • ½ cup sugar
  • 2 tbsp honey
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • 1 package refrigerated pie crusts
  • vegetable oil
  • confectioners sugar, for dusting
  • 1 tbsp sugar
  • ½ tsp ground cinnamon
Instructions
  1. Combine the first 5 ingredients in a large saucepan over medium heat for about 5 minutes, reduce heat to simmer and cook, stirring occasionally until apples are tender- depending on size, about 15 minutes. Remove from heat, cool completely and drain.
  2. Using a heart shape cookie cutter, roll out your pie crust and cut out your heart. Place about 1½ tablespoon of filling into the center of the heart. Be sure to leave plenty of space along the edges so the filling doesn't ooze.
  3. Heat enough vegetable oil to cover the heart pies in a medium size dutch oven, or an electric deep fryer. Carefully place the pies into the hot oil and remove once golden. This will go quick! Only about 5-10 seconds.
  4. Drain on paper towels. Using a sifter, sprinkle with confectioners sugar. Combine the remaining sugar and cinnamon together and sprinkle on top.
  5. Serve warm!

 Now, if you’d like to bake these guys, do so at an oven temperature at 425 degrees for about 10-12 minutes, or until golden brown.

You’re still going to sprinkle with confectioners sugar, so don’t skip that step.

Heart Shaped Honey Apple Hand Pies

Because, um. Yum.

Heart Shaped Honey Apple Hand Pies

So stinkin’ good.

Are you cooking up anything special for Valentine’s Day? Or do you just get a card and candy and call it a day?

52 Pies Project: Cast Iron Chocolate Pecan Wedge Pie

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I hinted last week that I was getting ready to embark on a pie project. I’ve been smitten with the lady behind The World Needs More Pie for quite some time. And by smitten, I mean I have to refrain from hopping in my car and driving all the way to Iowa to bake a pie with her. And play in her apron collection because I imagine it’s as equally wonderful as her pies.

Then last week, while thumbing through my Taste of Home magazine I learned of Vicki from Half Baked Retirement whose retirement goal is to bake a pie everyday and give it away. BAKE A PIE EVERYDAY. I admire her ambition but I can’t even wrap my head around daily pies. But Vicki? She is cranking out the pies. I think she’s on like day 200 and something.

Beyond admiring Vicki’s enthusiasm for pie baking, I was also taken by her guidelines she established for herself:

1. Find a new pie recipient everyday. No repeats. At least some must be strangers.
2. Try to use fresh, local ingredients, when possible
3. Try to bake and give a pie away everyday.
4. Bake pies that please the recipient.

The thought of baking pies for complete strangers melted me and if I lived in Vicki’s town, I’d bake a pie for her and tell her so. I can’t tell you how often I wish I was doing more, making more of a difference, taking honest strides to increase the happiness in someone else’s life. We live in a very, very selfish world and I hate that I often fall victim to my surroundings and don’t appreciate my blessings enough. Sure I volunteer from time to time for church baking activities or community bake sales, but a full-on-baking routinely-for-others project? Selfishly, I hadn’t gotten around to doing anything of the sort.

Also? I can’t tell you how badly I am at making pie crust.

But if I told you that the decision to jump in on the pie project was entirely selfless, I’d be fibbing. I’m doing it partially because I think it’s an admirable thing to do and I do believe that I will find great satisfaction in delivering happiness in the form of baked goods, but to be fair, I’m also doing it because I think it’s a way of pushing myself personally to master something that makes me fret.

That darn pie crust.

Now, I won’t be doing daily pies. Oh, no, no, no. I accept my limitations and know that I would be setting myself up for failure trying to join the ranks of the Vicki’s in the world. For me, I’m committing to weekly pies hence the 52 Pies Project.

There are 52 weeks in a year therefore I’ll bake 52 pies.

I searched and searched Instagram for a hashtag that wasn’t already taken. PieProject. ThePieProject. WeeklySlice. EatMorePie.

All taken.

But 52 Pies Project?

MINE!

See? It’s an omen that I should only commit to a pie a week.

So, to kick things off here’s my 52 Pies Project: Cast Iron Chocolate Pecan Wedge Pie.

Cast Iron Chocolate Pecan Wedge Pie- (week one: 52 Pies Project)

I know. It’s a doozy to start off with, but since I wasn’t gifting this pie (I need to practice a couple of times before I go galavanting across town dropping off the goods) I elected to use my cast iron wedge typically reserved for corn bread.

The wedge pan makes the perfect pie slice!

Cast Iron Chocolate Pecan Wedge Pie

52 Pies Project: Cast Iron Chocolate Pecan Wedge Pie
 
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Author:
Serves: 8
Ingredients
  • 1/ 2 package refrigerated piecrust (1 sheet)
  • 2 large eggs
  • ½ cup packed light brown sugar
  • ⅓ cup light corn syrup
  • ¼ cup unsalted butter, melted
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ¼ tsp cinnamon
  • 1 cup chopped pecans
  • ½ cup mini chocolate chip morsels
Instructions
  1. Preheat oven to 350 degrees.
  2. Using a refrigerated pie crust, roll out onto a floured surface smoothing out the rolled edges. Cut the dough into equal triangles equivalent to your wedge pan. My pan is a 9inch and will need 8 triangles. Press the triangles into the wedge pan, and up the sides- making a little boat for the pecan filing.
  3. In a medium bowl, combine the eggs, brown sugar, corn syrup, butter, vanilla, slat and cinnamon until well blended. Stir in chopped pecans. Slowly pour the batter into each of the wedges. Sprinkle about 1½ tbsp of mini chocolate chip morsels on top of the filling.
  4. Bake approximately 30 minutes or until the crust is a golden brown and the centers are set. Allow to cool in pan for 30 minutes.

As with any Pecan Pie, it’s delicious as dessert, an afternoon snack, or heck…have it for breakfast with a cold glass of milk.

I did. Yum.

Chocolate Pecan Pie baked in a Cast Iron Wedge Pan for the perfect slice.

I also had it with a scoop of vanilla ice cream.

And then I quickly realized that these pies will HAVE to be gifted otherwise I will put on even MORE weight than I already have this past year.

So, just a few more pies for practice and then we’re off to the races, er….delivery route.

I did however, wrap up a couple of slices for some friends I knew wouldn’t be overly critical.

52 Pies Project Packaging

And you guys, can I tell you how excited I am about packaging these things? I’m on a mission to make them cute.

Packaging is my love language.

It just is.

There’s a new menu category at the top of the website for the pie project and each week, I’ll add the pie of the week to the drop down so if you ever want to come scroll through the 50+ pies, it’ll be user friendly. There’s also a sign up on the right hand sidebar where you can sign up for the pies via email. And next week sometime there will be a fun little graphic to go along with the weekly slice emails, but for now, it’s just the generic sign up.

Have anyone in mind you’d like to nominate for a pie? I’m going to quickly run out of friends, family and neighbors and will need ideas. Otherwise, I’m going to be the weird girl sitting outside of Target asking strangers if they’d like some pie.

That doesn’t sound like it’ll go well at all. 🙂

Chocolate Brownies with Toffee and Cashew Frosting

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Oh my goodness, you guys. Silk just launched a new product: Cashewmilk!  Known for their  flavors including Almond Milk, Soy Milk, Coconut Milk, etc the Cashewmilk joins a family devoted to bringing you rich and creamy dairy-free alternatives. As much as I am not discriminatory toward any nuts, cashews are my favorite. Hand me a can of nuts and I’ll immediately pick out the cashews first. I suppose I could tell you how wonderful the Cashewmilk is on its own, but I thought I’d take it a step further and share these Chocolate Brownies with Toffee and Cashew Frosting instead.

Toffee Chocolate Brownies with Cashew Frosting

After all, it’s the holidays and the holidays mean indulging!

I substituted the milk in my frosting with the Cashewmilk and the creaminess it provided won me over instantly. As much as I bake, I typically don’t have a problem with dairy in my frostings but milk in cereal or ice cream is an entirely different story. I’m borderline lactose intolerant and it’s not something I go around shouting out the windows, but the fact remains that I have to be cautious about my dairy consumption. There. I said it.

I switched my milk for cereal (I do Almond Milk) and coffee a long time ago when I realized that skim milk just isn’t for me either.

Not only that, but the Silk Cashewmilk is creamier AND has less calories than skim milk. Why drink something that tastes like water when you can have something creamy with flavor?

Silk Cashewmilk- A creamy, rich alternative to dairy.

I digress.

Back to the brownies.

The nuttiness in the Cashew Frosting is just faint enough to balance out all the chocolate in the brownies. The texture is creamy enough to “ooze” over your brownies but sets itself without making it messy to eat. I’m going to show you how to do that right this moment, okay?

Toffee Chocolate Brownies with Cashew Frosting

First, you’re going to want to bake a pan of your favorite brownies. I use THIS tried and true brownie recipe minus the toppings and just add more or less chocolate depending on my mood. Today I was feeling double chocolately so I added extra chocolate chips.

While your brownies are baking and cooling, whip up the Cashew Frosting.

Toffee Chocolate Brownies with Cashew Frosting
 
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Ingredients
  • 4 cups powdered sugar
  • juice of 1 medium lemon
  • 1½ teaspoon vanilla extract
  • ¼ cup Silk Cashewmilk plus 1 tablespoon more
  • ⅓ cup maple syrup
Instructions
  1. Combine all ingredients into an electric mixer and beat on medium speed until completely combined. Frosting should be creamy but not runny, thick but not stiff.

You’re going to allow the brownies to cool and remove them from the pan. Go ahead and cut them into the squares you’re going serve. I opted with rather large squares because we like brownies around here.

Line a baking sheet with parchment paper and place your brownies with a little room in between.

Now, you don’t have to put your frosting in a piping bag but if you’ve been around me long enough you know I put everything in a piping bag so that I have better control.

Toffee Brownies with Cashew Frosting

You could totally just spoon it on if you wanted.

Cover the top of each brownie with the Cashew Frosting. Just make an outline, fill in the square, then go over it again. It should begin to drip every so slightly down the sides. Don’t worry about the drips!

After you’ve covered the tops, sprinkle on some chopped toffee bits to the brownies.

Toffee Brownies with Cashew Frosting

Yum.

Immediately place the entire pan into the refrigerator for at least 30 minutes.

The chill of the refrigerator is going to set your frosting and keep it from dripping. It’s like magic!

Serve the brownies with an ice cold glass of Silk Cashewmilk.

Toffee Chocolate Brownies with Cashew Frosting

Yum.

Oh, did I already say that?

Well, then Yum. Yum!

Have you tried any of the Silk brand products? If you’re interested in learning more about them or their benefits, connect with them on Facebook or sign up for their Newsletter and get the latest information and receive an instant coupon to try some Silk yourself.

This conversation is sponsored by Silk. The opinions and text are all mine.

Spinach Madeleine Remix

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One of the most beloved recipes from the Baton Rouge Junior League River Road Recipes collection is the Spinach Madeleine. A unique blend of creamy spinach and spicy cheese, the Spinach Madeleine has made its way onto South Louisiana holiday tables for decades.

Spinach Madeleine Remix

 So beloved is this Spinach concoction, that recently our River Road Recipe committe highlighted it for our newsletter’s holiday cover and feature for inRegister magazine!

Here’s how we presented it…

Spinach Madeleine Remix

As beloved as the recipe is, it is also antiquated as most recipes originating in the 1960’s can get. If you search online for the original, you’ll see about a dozen ways to replace the now discontinued Jalapeno cheese roll. I’ve even seen it pop up on Chef John Folse’s website using a spicy Velveeta as substitution and can I just say that if Mrs. Madeline Reymond-Wright (the woman responsible for submitting the recipe to the Junior League all those years ago) was privy to this, she must have had some sort of fit knowing her spinach dish was being turned orange. Because that’s exactly what will happen if you substitute with Velveeta and probably why he doesn’t showcase a photo of the dish on his website.

Spinach Madeleine Remix

I took things a couple of steps further when I set out to substitute the discontinued roll of Jalapeno cheese, by also substituting the evaporated milk. Primarily because I didn’t have any, and also because I thought the Swanson Cream StarterTM would give me the creamy base I was looking for… and it did!

Swanson Cream Starter

I also decreased the amount of roux because I only used 1 package of spinach. The original recipe calls for 2 packages but it doesn’t indicate size. I went with a 1-pound bag of frozen spinach and decreased some of the roux to make sure my proportions were ok.

See? It’s why I’m calling it the Spinach Madeleine Remix. Who knows, maybe Mrs. Reymond-Wright is going to get her stick after me, too.

4.7 from 3 reviews
Spinach Madeleine Remix
 
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Author:
Recipe type: Side
Serves: 5-6
Ingredients
  • • 1 package frozen chopped spinach, (1 lb)
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 2 tablespoons chopped onion
  • ¾ cup of Swanson Cream StarterTM
  • ½ cup vegetable liquor
  • ½ teaspoon black pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon Cajun seasoning
  • salt to taste
  • 6 ounces, Jalapeno cheddar cheese with red peppers (cut into small cubes)
  • 1 teaspoon Worcestershire
Instructions
  1. Cook spinach according to directions on package. Drain and reserve the excess juice (liquor). Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasoning and cheese cubes and stir until melted. Combine with cooked spinach. Either serve immediately or put into a casserole dish topped with flavored bread crumbs. The flavor is intensified if the latter is done and kept in refrigerator overnight. Serves 5 to 6.

Spinach Madeleine Remix

I’ve never had Mrs. Reymond-Wright’s version and unfortunately I’ll probably never be able to compare the original to my “remix” but I will say that I don’t eat spinach and this is a holiday staple in my home now. It’s that good. Perhaps it’s disguising the true benefits of the spinach, but when it comes to the holidays, I’m ok with that. And if it can get me to eat vegetables, then by golly, I’m ok with that too.

Have you ever heard of Spinach Madeleine? What about the story about where the spinach dish originally originated? I’ll have to share that rumor with you someday soon! I’m willing to bet we’ll never know.

This blog post is sponsored by Swanson®.

Photos: via

Delicious Party Food: Holiday Pastalaya

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I have partnered with Tabasco on behalf by Collective Bias, Inc. and its advertiser to bring you the following post, however, all opinions are entirely my own. #SeasonedGreetings #CollectiveBias

You guys. Can I just TELL you how excited I am that we have successfully made it through Thanksgiving and have now landed ourselves into full fledged holiday land?? Excited might be an understatement. I am working on all things Christmas related around the house, and am trying to get my porch decor ideas under control. I’m also starting to think about all the holiday party recipes I want to create and which dishes will go where. Along with holiday parties, I’m also beginning to think about what we’ll make for Papa Noel’s big debut and what he might like to eat. I’m hoping the Holiday Pastalaya Recipe I’m going to share with you might win him over!

Oh, wait.

You don’t know who Papa Noel is?

Well, let’s start there. The term “Papa Noel” refers to the Cajun version of Santa Claus and his homecoming is quite a big deal in the state of Louisiana…complete with 10+ miles of bonfires to help him find your house!

Papa Noel Bonfires

(Before and After)

Dating back to the 1700’s when the River Parishes of Louisiana were settled, the early colonists brought with them their native land  traditions of summer and winter bonfires. Through letters from the 1860’s (that are still in existence), it is documented  that the summer feast of St. John the Baptist was then celebrated in neighboring St. John Parish with the lighting of fires to welcome home relatives that lived far away. Later, in the mid 1950’s, a residential subdivision along River Road between the towns of Lutcher and Gramercy adopted the bonfire tradition and it not only continued but extended itself to a Christmas Eve tradition that is unique and special to the River Parishes. The levee bonfires, affectionately referred to as “lighting the way for Papa Noel” it said to be what helps guide the big guy to your homes with gifts.

And while he still demands cookies, it is also tradition that you serve gumbo, jambalaya, or an oyster dressing on Christmas Eve as you await his arrival.

Also tradition?

Including Tabasco hot sauce into any of those recipes I just mentioned.

The Tabasco plant and General Store are both located on Avery Island in Louisiana and while you can purchase a bottle of Tabasco at just about any retailer in the state, I love taking a little road trip to the facility.

tabasco general store

tabasco general store

Any item and flavor combination you can imagine can be found behind those doors at the Tabasco General Store.

Need some recipe wall art?

tabasco wall art

Or, a palm sized Cajun Cookbook?

tabasco store cookbook

A little Tabasquito to make you happy?

tabasco store

Probably the best part of visiting the Tabasco General Store is the ability to sample all the different flavors of sauces and jellies.

tabasco store 2

tabasco store 3

So many flavors!

I grabbed some Green Jalapeño Pepper, Chipotle, some Garlic BBQ Marinade and replenished my supply of the Original Red Sauce and set out to give my Holiday Pastalaya Recipe a test run before things get super hectic.

Tabasco Original Red Sauce

Pastalaya is really just jambalaya with pasta rather than rice. The meat combinations are endless and it really just comes down to what you’re in the mood for that day. If you have shrimp, you can use it. Chicken will work as well. Add them both.

Or neither at all, and prepare it with cubed pork and sausage the way I did.

Holiday Pastalaya Recipe- one pot wonder!

It’s one of my favorite dishes to make because it’s easy, only requires one pot, serves a ton, and provides you that down home comfort food feeling when you’re needing something warm and comforting.

I call it “holiday” because the combination of Rotel tomatoes and sausage, as well as the chopped green onions, lend itself to holiday colors. Or perhaps that’s just me seeing the Christmas spirit in everything!

See? Told you I was excited.

pastalaya edit

The recipe makes about 6-8 servings and it’s one of those that gets better the next day after the flavors fully develop.

Holiday Pastalaya Recipe

Holiday Pastalaya Recipe
 
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Recipe type: Entree
Cuisine: Cajun
Serves: 6-8
Ingredients
  • 1 pound pork, cubed
  • 1 pound andouille/smoked sausage, cut into ½ inch rounds
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons Tony's seasoning (or other cajun seasoning)
  • 1 tablespoon Tabasco sauce
  • 1 can Rotel tomatoes, drained
  • 1 cup chicken broth
  • ¼ cup heavy whipping cream
  • 1 pound linguine pasta (1 box), cooked according to package directions
  • 2 green onions, chopped
  • salt & pepper to taste
Instructions
  1. In a large pot, brown pork and sausage in butter over medium- high heat. Remove from pot and set aside. In the reserve drippings, add the onions, celery and bell pepper and sauté until softened. Stir in garlic, Rotel tomatoes, chicken broth, whipping cream, cajun seasoning & Tabasco.
  2. Add the meat back to the pot and bring to a boil.
  3. Reduce heat, cover and simmer on low for about 15-20 minutes or until pork is completely cooked through.
  4. Add the cooked pasta and green onions; combine thoroughly.

 So now that I have fully briefed you in Cajun Christmas tradition, taken you on a tour of the Tabasco General Store, and shared with you one of my favorite meals, what traditions or meals are common in your neck of the woods?

Pumpkin Spice Oreo Place Cards

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Sometimes the most simple things to create become your favorite, and such is the case with these Pumpkin Spice Oreo Place Cards.

With Thanksgiving right around the corner, I was thinking up some pumpkin-ish things to implement and I came across some Wilton Pumpkin Spice candy melts tucked away in the pantry.

Pumpkin Spice Oreo Place Cards

I’ve been in a bit of a baking rut lately and nothing has been inspiring so to get excited about stumbling onto the candy melts was at least a step in the right direction. I’ve been so overwhelmed with projects that I haven’t set foot into my craft room in weeks….and if you know me at all, you know that at some point this becomes really, really sad for me.

I think what I liked so much about playing around with these little Pumpkin Spice Oreo Place Cards is that it didn’t involve the oven, it included Pumpkin Spice candy melts and oreos, and….it involved some crafting.

Who knew how much I could miss twirling some twine around so much?

Pumpkin Spice Oreo Place Cards

Nothing sophisticated and I probably could’ve whipped out the Silhouette or Cricut (and yeah, you guys I have both, one of which is still in the box) and made some really ornate name tags for these little guys, but I didn’t.

Just printed on some card stock and cut.

Pumpkin Spice Oreo Place Cards

They weren’t meant to be place cards. I was just going to candy coat the oreos and wrap them in plastic- sort of like a take home pumpkin. But then, as I started playing around, I realized how incredibly cute they would be as place cards.

And thus my Pumpkin Spice Oreos became Pumpkin Spice Oreo Place Cards.

To recreate some for yourself, you’ll need:

Oreos or other sandwich type cookie (I used the vanilla ones)

Oreo mold (found at JoAnn’s)

Wilton candy melts- Pumpkin Spice

Lollipop sticks

Twine

Cardstock

You could probably figure this out without instructions, but dip your cookies into the melted candy using the oreo mold, reserving some of the candy melts for piping.  Allow the cookies to set completely- I pop mine into the refrigerator for about 10-15 minutes just to help speed things up considering I live in a humid climate. In a piping bag, reheat the candy melts if they’ve hardened and pipe on the pumpkin lines. Put them back in the refrigerator to set. Now, take your lollipop mold and cut them to the desired length you need. I used the sticks using for dipping apples so they had one pointy side and one flat. You’re going to want to use the pointy side to place into your dipped cookie. Use enough force to pierce, but delicate enough not to break the candy into pieces. Use the twine to cover your stick, print out some card stock name tags, and voila.

Pumpkin Spice Oreo Place Cards

52 Pies Project: Mason Jar Apple Pie a la Mode

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All I wanted was a slice of Apple Pie.

Mason Jar Apple Pie a la Mode

I had plenty of apples left over from last weekend’s Apple Pie cocktails and I was desperately needing to do something with them.

I took the easy way out and picked up some pie crusts.

I was all set.

I pulled out my favorite Old-Fashioned Apple Pie recipe. I cored and sliced my apples. I combined my most favorite spices; cinnamon, nutmeg, allspice. I even added pecans to my apple pie mixture because apples and pecans go together if there were ever two other things that went together. I even cut out a sweet little flower in the center of my pie crust. It was going to be the most perfect Apple Pie.

And then….

One of my dogs decided to eat grass and throw up all over my freshly swiffered floors.

Yet another one of my dogs refused to realize that he’s practically on bed rest pending healing of his manhood removal surgery, despite my pleas “stop that! no! no! no! don’t lick THERE!” while running through the house like a tornado.

The doorbell rang.

The FedEx man excited my dogs who were in the middle of tossing cookies and running marathons.

And my pie?

My pie crust burned.

It wasn’t an epic burn, but it was crispy and flaky and way too golden.

And I could’ve cried.

Mason Jar Apple Pie a la Mode

Remember?

All I really wanted was that  slice of Apple Pie. Topped with a scoop of ice cream and a delicate drizzle of salted caramel. That piece of pie with the scoop of ice cream, the delicate drizzle of salted caramel and maybe a little dollop of whipped cream. And maybe? Just maybe I’d add some extra pecans, too.

And as I pouted looking at my Apple Pie with disgust, the pie beckoned to me to save it from the garbage.

Don’t toss me Aimee, it begged.

Scoop my interior into mason jars and continue to top me with ice cream. Drizzle me with salted caramel and dollop me with whipped cream. Add pecans if you’re feeling so frisky. But pleeeeease don’t toss my ooey gooey apple deliciousness into the trash.

And so I obeyed the Apple Pie turning it into a Mason Jar Apple Pie a la Mode.

Mason Jar Apple Pie a la Mode

And boy am I glad I did.

Because if there were ever a treat so deserving of being had of this one heck of a roller coaster Monday, it’s the Mason Jar Apple Pie a la Mode.

And can we all just agree that a mason jar can practically solve any dilemma you’re facing.

I didn’t mention my pie crust mishap to the husband. I just served up the pie and smiled politely as he told me how clever I was for portioning out our servings.

Yes, dear husband, that’s exactly what I had planned all along……

Mason Jar Apple Pie a la Mode
 
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Recipe type: Old- Fashioned Apple Pie
Serves: 8
Ingredients
  • 1 refrigerated pie crust (includes 2 pieces)
  • 6-7 apples (I generally combine both tart and sweet)
  • ½ cup flour
  • 1 c. sugar
  • ¼ tsp of cinnamon, nutmeg, allspice
  • ¼ tsp salt
  • 2 tbsp butter, cut into small slices
  • ½ c. pecans, chopped
Instructions
  1. Core, peel and slice the apples. In a mixing bowl, combine the sugar, salt, cinnamon, nutmeg and allspice. Mix well. Add in the flour and set aside.
  2. Roll out the bottom crust, add the filling and top with several cubes of butter. Sprinkle on the pecans, if desired. Add the top crust, and cut slits for venting.
  3. For a shiny crust, you can brush on an egg wash (just beat an egg and water) on top of the crust.
  4. Bake at 400 for 45- 50 minutes. Clearly my pie shield did not do its duty, so I'd say bake for 30 minutes with aluminum fold folded over the edges to prevent over darkening like I had occur.