traveling apron cookbook

The Traveling Apron Cookbook Signing & some Yo-Yo Fruit Dip

0 · Jun 23, 2014 · 7 Comments

This past weekend I had my FIRST cookbook signing for The Traveling Apron Cookbook.

Monumental, you guys. Sorta like your first kiss.

Well, maybe not THAT monumental but you get what I’m saying.

Nevertheless, it was a really fun time and I thought I’d share a few photos from the night at Haute Niche

Traveling Apron Cookbook Signing

Photo taken by Marti from The Bayou Bungalow.

(It’s my new Facebook profile photo, don’t I look legit?? Signing books like I know what I’m doing.)

Before the book was even out I was shopping at Haute Niche minding my own business looking for some additions to the new house. Haute Niche is a little hidden gem in Baton Rouge. It’s a combination of antiques, handmade furniture, reclaimed goods and home decor. The owner, Melissa, is as down to earth as can be and because she’s a full time nurse by day, you can tell that Haute Niche is her passion project and is filled with things she loves. The vendors she includes are hand selected and top notch.

And….they sell Miss Mustard Seed paint.

Which means they also have paint classes.

In case you were wondering if this made for the most perfect location for The Traveling Apron Cookbook Signing…..

Traveling Apron Cookbook Signing

Swooning yet?

Anyway, so I’m in there buying some things and we start chatting about nothing and everything. Somehow I mentioned “I wrote a cookbook that’s coming out in a few weeks” and she said something like “oh my goodness, that’s so awesome let’s have a cookbook signing”. And so we did.

But…..it gets better.

Each of her vendors got excited about the cookbook signing, too. So excited in fact that they circulated the cookbook amongst them and each selected a recipe from the book to recreate and have at the signing.

Traveling Apron Cookbook Signing

(Dirty Rice, Pasta Salad, Arnold Palmer’s, Baked Beans, Lemon Squares, & Chunky Chocolate Chip Cookies)

traveling apron cookbook signing

They even made my mama’s Yo-Yo Fruit Dip.

Yo-Yo Dip, Traveling Apron Cookbook

5.0 from 1 reviews

Yo-Yo Fruit Dip

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Prep time

5 mins

Total time

5 mins

Author: Traveling Apron Cookbook

Recipe type: Brunch

Serves: 8-10

Ingredients

8 ounces cream cheese, softened
1 container (8 ounces) lemon yogurt
1 tablespoon lemon juice
fresh fruit, for serving

Instructions

Combine the cream cheese, yogurt, and lemon juice and beat at low speed until smooth and creamy. Chill until ready to serve.

Y’all.

How sweet is that?

I mean, really.

They are the most insanely sweet group of ladies I’ve come across in a really long time, and it was so fun to meet them.

I wish, however, I would’ve been focused enough to remember to take a darn picture with all of them.

Next time…..

It was also fun to have my in-laws, Jim and Gail there to be apart of my signing.

Traveling Apron Cookbook Signing

(Me, Jim, Aunt Rillian, Gail)

My mother in law is the BIGGEST cheerleader of both mine, and my sister in law Ricci’s children’s books.

Not only did she bring my husband’s Aunt with her, she also brought half her neighborhood.

I joked “did you go door to door advertising?!?” and she just smiled.

Whatever she did I’m undoubtedly grateful and thoroughly enjoyed meeting them all.

It was such a fun night!

Here’s some phone snapshots.

traveling apron cookbook

I worried with it being 2 hours long, I’d sit there and maybe get bored but it was seriously over before I could even grab something to eat! I blinked and it was 8:15pm (it ended at 8) and time to pack up.

Which didn’t happen….because Melissa and I kept chatting about hosting a craft night and doing it all again!

Have I mentioned how much I adore her?

PS: Keep your eyes off that turquoise table that the food is on, I’m currently measuring my foyer for that bad boy.

Easy Ham & Cheddar Scones

0 · Mar 26, 2014 · 5 Comments

Are you ready for some Easy Ham & Cheddar Scones?

And before we get started, do you call everything biscuits or do you differentiate between biscuits and scones?

True story, I was once intimidated by the word scone.

Not sure what it was that made me feel like it was a complicated food. Probably too much television with British accents inquiring “would you fancy some tea with your scone?” and therefore I associated scones with being hard to make.

Au contraire mon frere (on the contrary, my brother)!

Sidenote: Both British and French references in one post? What the heck is Aimee drinking today????

A few weekends ago, alongside Taste of Home’s Culinary Specialist Michael Barna I witnessed Ham & Sage Cheddar Scones be created in a ridiculously easy fashion.

So easy that I attempted those same scones that made me once feel intimidated.

Minus the sage, because I didn’t have any. And I don’t really care for it much.

I’m calling mine the Easy Ham & Cheddar Scones, because well, they’re easy.

The beauty of the tips obtained in a cooking school demonstration is that the chef shares little nuggets like preparing the dough in a food processor therefore eliminating the need to “cut in” the cold butter.

Easy peasey.

And unlike biscuit dough, you don’t have to wait for this recipe to rise.

Or worse, worry that your dough won’t rise.

Ham and cheddar isn’t the most adventurous ingredient combination, but it totally works if you’re a first time scone maker like myself.

As I was snacking, I was thinking of combinations I’d like to try- you know, now that I have some scone courage.

Sweet scones like ones with maple and banana.

Savory scones with something like bacon. Maple Bacon Scones? Oh, heavens yes.

I saw some scones on Pinterest that had garlic cheddar and chives.

The scone possibilities have me excited.

Here’s the recipe demonstrated in the Taste of Home’s Cooking School Isle of Capri shows:

Ham & Cheddar Scones

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Original recipe created by the Taste of Home Test Kitchen as the Ham & Sage Cheddar Scones.

Author: Taste of Home

Recipe type: Breakfast

Serves: 8

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
½ teaspoon salt
¼ cup cold butter, cubed
1 cup (4 ounces) shredded cheddar cheese
1 cup chopped fully cooked ham
1 cup heavy whipping cream
1 tablespoon buttermilk

Instructions

Preheat oven to 425 degrees. In a large bowl, whisk flour, baking powder, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add cheese and ham; toss to coat. Stir mixture into crumb mixture just until moistened.
Turn onto a lightly floured surface; knead gently 10 times. Pat dough into a 7" circle. Cut into 8 wedges. Place wedges on a greased baking sheet and brush with buttermilk (I brushed with melted butter). Bake 20-24 minutes or until golden brown. Serve warm.

As mentioned before, I omitted the sage but if you want to add the sage you’ll just add in 1 tbsp finely chopped sage when you combine the ham and cheddar.

You could also chop up some green onions and try that, too if you want it to have a bit more flavor.

And we’re wrapping up all things cooking school, here’s some photos from the last show in Lake Charles.

By the third show I ditched the heels and wore flats regardless of how much it shortened me.

And because I needed to run around the stage with this guy:

That’s the cover of the cookbook, y’all!

I don’t know if everyone has a life sized poster made of their cover but I highly recommend it.

You can pose with it. Dance with it. And you can hug it like you love it the most.

Speaking of the Traveling Apron, she’s about to circulate for the 3rd time.

This next swap is bigger and better than before! Make sure you’re signed up for the newsletter for the signup, and get ready to dust off your favorite holiday recipes.

PS: We’re about 2 weeks away from cookbook ordering. I got my copies in today and will be sharing a peek inside in the newsletter next week. EEK!

Chat soon!

Homemade Butter Biscuits

0 · Mar 11, 2014 · 6 Comments

Homemade Butter Biscuits {aka Big Momo’s Biscuits}

This little girl used to help her great-grandmother on her Mermentau farm.

This little girl used to think that all big white houses with columns were Louisiana Plantations.

And on this farm, with this great-garndmother, this little girl learned to drink “coffee milk” and eat “butter biscuits”.

I’ve told the story before but growing up I had a “Lil Momo” and a “Big Momo”. They were named based on their stature and neither one seemed to really mind being called “big” or “lil”.

This is my Big Momo.

She is responsible for teaching me to drink “coffee milk” which was really milk, sugar and just enough of a splash of coffee to make me feel like I was apart of the adult conversations held around her kitchen table.

She is also responsible for teaching me to dip my biscuit ever so slightly into my coffee milk. Gently enough to moisten the biscuit but without pressure to allow it to crumble into the drink.

When I asked for her biscuit recipe, there wasn’t one.

And as fond as my memories are of drinking coffee milk and eating butter biscuits I seem to be the only one who shared those moments with her.

After a few attempts at recreating her biscuit recipe, this one seems to do the trick.

They’re dry and dense. Not flaky.

Perfect for dipping.

And they remind me of sitting at the table with my feet not touching the floor pretending to be one of the grown ups.

Homemade Butter Biscuits

Save Print

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Big Momo's Biscuits from The Traveling Apron Cookbook.

Author: Aimee

Recipe type: Breakfast

Serves: 6

Ingredients

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
2 tbsp granulated sugar
⅓ cup shortening
¾ cup milk

Instructions

Preheat oven to 425 degrees.
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse bread crumbs. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out the dough onto a heavily floured surface, let sit for a couple of minutes then knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a floured biscuit cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

And yes, I totally realize that today is Tuesday and I’m supposed to post cookbook sneak peeks on Monday.

But yesterday involved a meeting with the closet installer and a melt down in Sherwin Williams.

Let the record state that choosing a creamy white paint for kitchen cabinets is 10 times harder than it was choosing the cover of my cookbook.

The end.

I have a St. Patrick’s Day adult beverage coming up for you next.

It’s a goodie.

Strawberry Cheesecake Trifle

0 · Mar 3, 2014 · 6 Comments

Strawberry Cheesecake Trifle
(Hayley Anglin, Arizona)

***UPDATED PHOTOS***

It’s Monday already, and time for another peek into The Traveling Apron Cookbook!

I cannot believe it’s been an entire week already. Time flies when you’re having fun! Or crazy busy.

This week I signed off on the cover design for the book. Y’all…..

I know I’m biased, but in a really short window of time, I sweat and slaved over recreating, testing and photographing all of the recipes included in the book.

And for each recipe submitted as part of the traveling apron swap, I matched it with one of my family recipes.

It’s a LOT of recipes.

It’s a TON of photographs.

There were tears shed.

And moments when I felt in over my head and wanted to toss in the towel.

So to see some of those photographs, and the recipes of the girls they represent grace the cover of the cookbook truly brought me to tears.

Right smack in the middle of sur la table.

Bless the little heart of the lady working the floor that day.

Her: “sweetie, are you ok? “

Me: “Yes mam. I was just emailed my book cover proof, and seeing the photo of me wearing an apron as a child got to me a little. I’m so sorry”.

She gave me a great big hug.

And as I wiped my eyes, I smiled through the tears knowing that soon this little project will be out there for the entire world to see.

I’ve been humbled throughout the entire experience, but man, seeing your name on a cover of a book will really do an emotional number on a girl!

I still cry just about every time I pull it up.

One of my favorite recipes was submitted by Hayley Anglin in Arizona.

I layered Haley’s Strawberry Cheesecake Trifle in individual mason jars, and immediately mentally filed it away into the Valentine’s Day, bridal brunches, baby showers, etc folder.

This dessert tastes just as fabulous as it looks and whips up in no time.

Strawberry Cheesecake Trifle

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Prep time

20 mins

Total time

20 mins

Strawberry Cheesecake Trifle submitted by Hayley Anglin to The Traveling Apron Cookbook.

Author: Aimee

Serves: 8-10

Ingredients

16 ounces cream cheese, softened
2 cups powdered sugar
8 ounces sour cream
1/ 2 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup whipped cream + more for garnish
1 store bought angel food cake
2 quarts, fresh strawberries

Instructions

In a large bowl, beat cream cheese and powdered sugar until fluffy. Add sour cream, vanilla and almond extract. Fold in whipped cream. Tear the angel food cake into tiny pieces and add to mixture. Set aside. Combine sliced strawberries and sugar until sugar is dissolved. In trifle dish or glass bowl, layer the two mixtures. Finish with fresh strawberries on top. Chill before serving.
Immediately prior to serving, garnish with a dollop of whipped cream.

I added whipped cream to her recipe because I knew I wanted to serve it individual style and jazz it up a bit, but it can be made with or without.

It is so easy, and so GOOD!

Next week, we’re talking my great-grandmother’s biscuits.

And…..I think I’ll be able to show you the cover of the cookbook!

xoxo

Men, Monograms & Manuscripts

0 · Feb 10, 2014 · 5 Comments

After 3 1/2 years of marriage, I’ve learned that my husband is not a fan of monograms in our home.

Do you know what this does to my Southern monogramming loving heart?

Shattered.

From birth, Southerners are taught to embrace the monogram.

He didn’t seem to mind when I monogrammed nearly our entire wedding.

Now, let’s envision this blue shower curtain with a tone on tone monogram.

Source: LD Linens & Decor

Gorgeous, huh?

And this front porch rocker with monogram decal?

Source: Southern Soulmates Blog

Oh, it’s happening.

And finally, I’ve got my eye on these beauties:

Source: Daily Cup of Couture

As we make our way through the obscene amount of home building decisions, he keeps making little comments like “you’re not a putting a monogram on that, are you?”.

Sigh.

I was talking to a friend the other day about my dilemma and she said her husband despises them, too. Says he asks her if she’s going to kindergarten when she wears her monogrammed sweatshirt.

I had to admit that’s pretty funny. It’s helpful to know I’m not alone.

But it doesn’t make my home decor decisions any easier knowing I’m going to have to sneak in the monograms.

In other news…..

The cookbook manuscript is DONE.

Editorial is wrapping up some details and then we’ll be super duper close to announcing a launch date.

Since it’s now out of my hands and into theirs, I can announce that I’ve partnered with LifeRich Publishing and Reader’s Digest to bring the recipes from The Traveling Apron Recipe Swap to life.

20,000+ miles were traveled, literally from coast to coast.

Recipes handed down from grandmothers, great-grandmothers, nana’s and maw-maws are all contained within the pages. Recipes from people like you and I bound together from something as simple as rotating an empty recipe binder and eyelet lace apron.

It’s been exciting and exhausting.

Rewarding and overwhelming.

And when I thought I was in over my head and ready to throw in the towel, I went back through the stories and reminded myself of why this project was special in the first place.

It’s special because it’s not just about me. It’s about all of the family traditions and cherished memories that surfaced by simply asking women to share their favorite recipes.

They opened their hearts and shared those memories with me and I’ve never been more proud to honor them in this way.

Recreating their family dishes for the book has meant more to me than I could’ve ever imagined when I had the spontaneous idea to circulate an apron and swap recipes with strangers.

The process has flown by but later in the week I’ll be sharing with you more of the publishing specifics.

I have friends who have gone the traditional publishing route, a sister-in-law who has self-published, know of two others who have also self-published, and even know of some who have gotten the short end of the stick publishing deals because they just didn’t know any better. My avenue has been different than them all.

So, if you’re interested in writing a book I think you’ll find it helpful to know all the options out there.

And even if you think you’re not interested in ever writing a book (I surely didn’t have it on my radar) I think you’ll also find it interesting.

Oh, and before I forget the first ever Aimee Broussard newsletter went out this morning!

Did you get it?

Did it work?

In effort to streamline how many emails you get from me and filter out what you may or may not want to read I’ve switched over to a bi-weekly newsletter rather than a new email every time I publish a new post.

In the next few weeks, I’ll be publishing much more frequently and I didn’t want your email alerts overwhelming you.

The newsletter is short and sweet. It’ll highlight cookbook news and let you know of any events I’m participating in, and it’ll also reference a blog post or two to let you know what’s happening on the blog.

If you haven’t signed up, you can do so at the very top of the blog.

And if you’ve already signed up but you’re grumpy because you actually liked getting an email with a new post, then just let me know and I’ll put you on both rotations.

Tomorrow we’ll be chatting about my upcoming trips to Mississippi.

Anyone out there near Lula or Vicksburg?

Inquiring minds needs to know!

traveling apron cookbook

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