healthy-ish pecan bars
Cookie Crust
1 1/2 Cups Oat Flour
3 Tbls melted and cooled coconut Oil
3 Tbls Pure Mable Syrup
1 Tsp Vanilla Extract
1/4 Tsp Salt
Pecan Topping
1/2 Cup Coconut Sugar
1/3 Cup Pure Mable Syrup
1 Tsp Vanilla Extract
Salt To Sprinkle
Unsweet Coconut Flakes
1 1/2 Cups Pecan (chopped)
Directions
Preheat Oven to 350* F
Line an 8x8 square pan with parchment paper
In a bowl combine oat flour, melted and cooled coconut oil, maple syrup, vanilla and salt. Mix with a fork until you have a thick crumbly mixture.
Add to pan and press evenly around the surface of your small square pan.
Bake for about 7 minutes
set aside to cool.
Prepare your filling!
Add coconut sugar, maple syrup, and vanilla to a saucepan over medium heat.
Once the caramel mixture has fully combined and begins to bubble around the edges, continue to stir as you add in the pecans and optional coconut.
Then, gently and evenly spread mixture over cooled cookie crust.
Top with sprinkle of salt.
Then bake for about 15-17 minutes
remove from oven to cool
then transfer to fridge to cool for about an hour
Then cut into 16 squares and enjoy!
Green & Red Velvet Christmas Cake
Green velvet cake
1 cup sugar
1/2 cup unsalted Organic Valley butter at room temperature
1 large Organic Valley Egg
1/2 tablespoon cocoa powder
1/2 tablespoon green gel food color
1 teaspoons warm water
1 1/4 cups all-purpose flour
1/2 teaspoon fine grain sea salt
1/2 cup Organic Valley buttermilk at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 tablespoon white vinegar
Red velvet cake
1 cup sugar
1/2 cup unsalted Organic Valley butter at room temperature
1 large Organic Valley Egg
1/2 tablespoon cocoa powder
1/2 tablespoon green gel food color
1 teaspoons warm water
1 1/4 cups all-purpose flour
1/2 teaspoon fine grain sea salt
1/2 cup Organic Valley buttermilk at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 tablespoon white vinegar
Cream cheese frosting
16 oz. Organic Valley cream cheese at room temperature
1/2 cup unsalted Organic Valley butter at room temperature
7 cups confectioners’ sugar
2 teaspoons vanilla extract
INSTRUCTIONS
Green velvet cake layers
Preheat oven to 350F.
Generously grease and flour four 6-inch round.
In the mixer bowl, cream the sugar and butter.
Beat until light and fluffy. Add the egg and beat well.
Mix cocoa, food coloring gel and 1 teaspoon of water together to form a color paste.
Add the food color/cocoa paste to the sugar mixture; beat on medium-high to disperse the color throughout the batter.
Sift together flour and salt. Add dry ingredients to the creamed mixture alternately with the buttermilk.
Add in the vanilla extract.
In a small bowl, combine baking soda and vinegar and immediately add to the batter; beat gently to combine.
Divide the batter between the two pans and spread evenly.
Repeat with the red batter
Bake for 30 minutes, or until a toothpick tester comes out clean when inserted in the center.
Let the cakes cool completely on a wire rack before frosting.
Cream cheese frosting
Cream together the cream cheese and butter in the bowl of mixer.
Add the powdered sugar in two additions.
Beat until smooth.
Add vanilla extract.
Place a cake layer on cake stand.
Top with a layer of frosting; stack another layer and frost.
Repeat and end with the fourth layer on top.
Refrigerate until set, about 15 minutes. Cover the cake with the remaining frosting.
Southern Buttermilk Biscuits💋
~ 2 1/2 cups all-purpose flour plus some for
dusting the countertop
~2 tbls baking powder
~1 tsp sugar
~1 tsp salt
~ 8 tbls (1stick) cold unsalted butter
~ 1 cup buttermilk
~ 2 tbls salted butter melted
Preheat oven to 425.
Sift flour, baking powder, sugar and salt into a mixing bowl.
Transfer to a food processor.
Cube frozen butter stick and add to flour, then pulse about 5 times or until it looks like a crumble.
Place the dough back in the bowl, then add buttermilk and combine with hand until it’s is a sticky shaggy mess.
Flip the dough out onto a floured surface.
Fold it over and gently roll it down again. Repeat about 6 times.
Gently roll out the dough and form into a rectangle.
Cut dough into biscuits with biscuit cutter but do not twist.
Arrange biscuits on a baking sheet, touching, and place in oven.
Bake until golden brown, approximately 10 to 15 minutes.
Brush on the salted melted butter and voila!
Mom’s Comfort Mac n Cheese🤍
Ingredients
8 tablespoons Organic Valley unsalted butter
6 slices fresh bread, crusts removed, cubed
5 ½ cups Organic Valley 2 % milk
½ cup all-purpose flour
2 teaspoons salt
¼ teaspoon smoked paprika
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
4 ½ cups grated Organic Valley sharp white cheddar cheese (about 18 ounces)
2 cups grated Organic Valley Raw Jack cheese
1 pound macaroni (minus a handful) 😂- if you saw the video
Directions
Heat oven to 375°F. Butter a casserole dish; set aside. In a small saucepan over medium heat, melt 2 tablespoons butter.
Butter your cubed breadcrumbs:
Place bread in a bowl. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.Heat milk:
In a medium saucepan set over medium heat, heat milk.In a separate pot, Melt remaining 6 tablespoons butter in a skillet over medium heat. When butter begins to bubble, add flour. Whisk for one minute
Combine hot milk and flour mixture until sauce is thick …Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, paprika, black pepper, cayenne pepper, 3 cups Organic Valley White cheddar cheese, and 1 1/2 cups Organic Valley Raw Jack.
Fill a large saucepan with water and bring to a boil. Add macaroni; cook 2 to 3 minutes less than packaged directions, until the outside of pasta is cooked and the inside is underdone. Rinse macaroni under cold running water in a colander and drain.
Stir macaroni into the cheese sauce
Transfer to your buttered dish and top with remaining cheese and breadcrumbs.
Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
Brioche Bread Wreath & Cranberry Butter
Brioche Bread Wreath
3/4 cup warm Organic Valley milk, 1%, 2% or whole milk
1 Tbsp active dry yeast-not instant
3 large Organic Valley eggs, room temperature
1/2 cup granulated sugar
4 Tbsp unsalted Organic Valley butter, melted and cooled off
1 tsp salt
4 1/2 cups all-purpose flour, measured accurately
For the Egg Wash:
1 large Organic Valley egg
1 tsp water
Make the Dough:
•In a measuring cup, stir together 3/4 cup warm milk (105-110°F on a thermometer) with 1 tsp sugar. Then stir in 1 Tbsp yeast and let it rest 10 minutes to proof the yeast. -look for foam to show the yeast has been activated.
In the bowl of your stand mixer, combine 3 eggs, 4 Tbsp melted and cooled butter, 1/2 cup sugar and 1 tsp salt. Whisk together until blended then stir in proofed yeast mixture!
Using your dough hook attachment on speed 2, add flour 1 cup at a time, allowing it to incorporate with each addition. Add the last 1/2 cup of flour 1 Tablespoon at a time until the dough is no longer sticking to the sides of the mixing bowl and does not stick to clean, dry fingertips. Continue to knead in your stand mixer for 8 -10 minutes.
Place dough in a large buttered bowl and turn to coat in butter. Cover with plastic wrap and let proof in a warm place for 1 1/2 to 2 hours or until doubled in volume.
Braid and Form Bread:
Turn dough out onto a clean surface and divide the dough into 3 equal pieces. Roll each piece into 18 to 20” lengths and arrange them side by side vertically.
To braid the Brioche: simply cross and tuck , alternating.
Butter a large baking pan and transfer the braided bread on your buttered pan. Cover loosely with a kitchen towel and let rise in a warm place for 30 minutes or at room temperature for 1 hour.
Egg Wash and Bake:
In a separate dish, beat together 1 egg and 1 tsp water. Once the braid has puffed up, brush with egg wash and sprinkle on poppy seeds if using.
Bake in the center of a preheated oven at 375˚F for 25-28 minutes tor until top is golden brown. Cool to room temperature before slicing.
Cranberry Butter
Cranberry Butter Recipe
Cranberry Sauce Ingredients
12 ounces fresh or frozen cranberries
1 cup cranberry juice
1/4 cup orange juice
1 cup brown sugar
2 teaspoons ground cinnamon
Whipped Cranberry Butter Ingredients
1/2 cup Organic Valley unsalted butter , room temperature
3 tablespoons homemade cranberry sauce
1 tablespoon honey
Instructions
In a medium saucepan, mix together all of the cranberry sauce ingredients.
Bring to a boil; reduce heat to a simmer and cook, stirring occasionally, until the cranberries pop and the sauce has thickened, about 10 minutes.
Remove from heat. Let cool to room temperature.
Place all of the Butter ingredients in a mixing bowl; beat with an electric mixer until combined and smooth.
Scrape down the sides of the bowl with a spatula and beat again until perfectly light and fluffy.
Spoon into a ramekin or 4 ounce glass jar; leave on the counter for up to 2 days or transfer to the refrigerator in an airtight container for longer storage (bring to room temperature before serving.)
Indulgent eggnog cheesecake with gingerbread crust; topped with a Praline Crunch!
Eggnog Cheesecake!
The Ingredients
The Gingerbread Crust
one sleeve of graham crackers
About 12 gingersnap cookies or enough to make 3/4 cup of crumbs
¼ cup white sugar
6 tbsp melted Organic Valley Butter
The Eggnog Filling
24 ounces Organic Valley Cream cheese at room temperature
1 cup white sugar
3 tbsp all purpose flour
1 cup Organic Valley Eggnog
3/4 tsp ground nutmeg
4 large eggs at room temperature
The Bourbon Vanilla Praline Topping
1/2 cup white sugar
1/2 cup packed light brown sugar
3/4 cup Organic Valley Heavy Whipping Cream
4 tbsp Organic Valley Unsalted Butter cut into cubes
3/4 cup chopped pecans, toasted
1/2 tsp salt
1 tsp bourbon vanilla extract
Eggnog Buttercream Frosting
1 cup Organic Valley Unsalted Butter at room temperature
4 cups Confectioners Sugar
¼ cup Organic Valley Eggnog
½ tsp Ground Nutmeg
⅛ tsp salt
To Make the Crust:
Preheat your oven to 350 degrees F.
Spray the inside of your springform pan with non stick baking spray. Line the bottom with parchment paper. Surround the bottom of the pan with double layers of foil and scrunch up to the rim of the pan.
Combine graham cracker and gingerbread crumbs, sugar and butter. ( it will be crumbly and soft) Then press into bottom and up sides of a springform pan but not to the edge. Bake at 350 degrees for 5 minutes. Then allow to cool
CHEESECAKE FILLING:
4. Reduce your oven to 300°F
5. In a large mixer bowl, combine your Organic Valley Cream Cheese, sugar and flour mix on low til well combined. Scrape down the sides of the bowl.
6. Add your Organic Valley Eggnog and nutmeg and mix on low speed until well combined.
7. Add your eggs one at a time, stirring slowly and scraping the sides of the bowl after each addition.
8. Pour the cheesecake filling into crust.
9. Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with warm water to go about halfway up the sides of the springform pan. Water should not go above the top edge of the aluminum foil on the springform pan.
10. Bake for 1 hour and 30-40 minutes.
11. Turn off your oven and DO NOT OPEN OVEN DOOR for 30 minutes.
12. After 30 minutes, crack oven door and leave the cheesecake in the oven for another 30 minutes.
13. Remove cheesecake from your oven and refrigerate for 5-6 hours or overnight.
When you’re ready to make the praline topping, -note… I like to pipe my buttercream before adding the praline top
14.add everything except the pecans, salt, and bourbon vanilla extract to a medium pot and heat over medium-low heat until the butter and brown sugar is melted.
15. When the sugar has melted, turn the heat up to medium. When it begins to foam and boil, stir constantly until it reaches 220 degrees, about 2 minutes. Careful not to overcook or the topping may end up too firm and you will have candy lol.
16. Remove from heat and stir in the pecans, salt and bourbon vanilla extract.
17. Stir vigorously and continuously with your spatula for about 1 minute
18. Set aside and allow to cool completely then add to the top of the cheesecake.
Eggnog ButterCream Instructions:
19. First, have all measured ingredients ready for mixing
20. Next, add your Organic Valley butter into the large bowl of the mixer.
21. Beat the butter for 5 minutes, or until it is doubled in size, light, and creamy.
22. Gradually add in your powdered sugar, ½ cup at a time, mixing well in between additions
23. Keep mixing until sugar is well combined.
24. Then, add in the nutmeg, eggnog, vanilla extract, and salt beating on low while adding
25. After that, mix everything together on high for 8-10 minutes until smooth.
26. Next, cut the tip of a piping bag and insert a jumbo metal piping tip.
27. Finally, pipe your eggnog frosting on to your Eggnog Cheesecake and prepare to fall in love
Eggnog french toast bread pudding
Eggnog French Toast!
Ingredients
About 6 slices of slightly old brioche bread
2 large eggs
1 cup Organic Valley Eggnog
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract
Crumble Topping
½ cup all-purpose flour
½ cup brown sugar
2 tbls white sugar
½ teaspoon nutmeg
½ teaspoon ground cinnamon
⅓ cup butter, melted
Instructions
French Toast
Grease a 9 inch cake pan and preheat the oven to 350 degrees F.
2. Dice bread into bite-sized squares and place in cake pan.
3. In a large bowl whisk together the eggs, eggnog, nutmeg & vanilla extract.
4. Pour the egg mixture over the bread, giving it a little stir if needed so that the bread is lightly covered.
Crumbly Top
5. Mix together the flour, brown sugar, white sugar, nutmeg & cinnamon.
6. Stir in the melted butter. Texture should resemble wet sand.
7. Crumble the topping overtop of the French toast.
8. Place in the preheated oven and bake for 32-37 minutes, or until the top is golden brown.
9. Let cool for 5-10 minutes, then cut into slices and serve with whipped cream and syrup.
Homemade crackers
ingredients
2 cups all- purpose flour
3 tsp baking powder
1 tbls sugar
1/2 tsp salt
6 tbls cold unsalted butter - cut in cubes
2 tbls veggie oil
2/3 cup water
topping
4 tbls melted butter
sea salt to sprinkle
how to:
set oven to 400 degrees F
add flour, baking powder, sugar, and 1/2 tsp salt to food processor bowl-pulse
add the cubed butter to dry ingredients- pulse
add veggie oil- pulse
add small amount of water at a time and pulse once in between times, once fully incorporated, pulse on low til dough is formed in a ball
remove the ball and wrap in plastic to allow it to set for about 10 min.
divide dough in half, place one half on a lightly floured surface to roll out dough as thin as possible
cut out crackers one at at time with cookie cutter and place on parchment lined cookie sheet
using a tooth pick, poke several holes in each cracker——-DO NOT SKIP THIS STEP
bake for 7-10 min, or until golden
remove from oven, and brush with melted butter. then top with sprinkled salt.
transfer from baking sheet to wire rack
enjoy!
my simple bread loaf
My simple Bread loaf recipe!
3/4 cup warm water
2 1/2 tsp active dry yeast * Not Rapid or Instant!!
2 plus 1/2 tbsp sugar
1 1/2 tsp salt
3 1/2 cups bread flour-level to measure
3 tbsp softened unsalted butter
3/4 cup milk -warmed ( not hot) *I use 2%
DIRECTIONS
In the bowl of your stand mixer stir together warm water, yeast and 1/2 Tbsp sugar.
**Let rest 10 minutes to allow yeast to activate-should be foamy after 10 min**
Use paddle attachment to mix yeast mixture add remaining 2 Tbsp sugar, salt, milk, butter and about 2/3 of the flour. Gently mix until combined
Now using your hook attachment, add remaining flour and knead on low speed until it comes together well. Continue to knead on low speed, while adding a little more flour as needed to create a soft, non-sticky yet supple dough. Knead until mixture clears the sides of the bowl and becomes smooth, about 7 - 8 minutes.
Transfer dough to a bowl large enough for dough to rise twice its size sprayed with nonstick cooking spray. Spray a sheet of plastic wrap with non-stick cooking spray and cover bread with sprayed side down, don't wrap tightly just drape over so the dough has space to expand. Let rest until doubled in volume, about 1 - 1 1/2 hours. I typically wait the full 1 1/2 hours, but this can vary due to climate and altitude in your area!
4. Press down on dough then transfer to a lightly floured countertop. Pat and stretch dough to a rectangle about 14 by 8-inches.
5. Begin to roll dough up starting on one of the 8 inch ends and rolling to opposite side to make a dough log. Then transfer to a greased 9 by 5-inch loaf pan.
Spray a sheet of plastic wrap with non-stick cooking spray or use plastic wrap used to cover bowl) and drape greased side down over bread pan leaving room for bread to expand, plastic wrap shouldn't be wrapped tight.
6. Let loaf rest until it is about 1 1/2 to 2-inches above the height of the bread pan, about 1 hour.
Preheat oven to 350 degrees near the end of your rise period.
7. Bake loaf in center of oven, rotating once after 20 minutes, then bake for another 22 minutes until golden brown on top and it sounds hallow when tapped.
8. Remove loaf from oven and run a stick of butter over top to coat. Transfer to a wire rack to cool. Allow bread to fully cool before slicing. It will slice much cleaner if you wait!
9. Store bread in an airtight container at room temperature for a few days or for longer shelf life store in the refrigerator.
HAPPY BAKING!!!!
Easter Pineapple Coconut Cake
Ingredients:
Cake
1 cup unsalted butter room temperature
1/3 cup vegetable oil
2 1/2 cups granulated sugar
6 large eggs room temperature
2 egg yolks
3 cups sifted cake flour
1 tsp baking powder
1/2 tsp salt
1 cup sour cream room temperature
1 tbsp vanilla extract
1 tsp coconut extract
For the Pineapple Filling
2 tbsp unsalted butter
2 tbsp cornstarch
1/2 cup granulated sugar
2 cups crushed pineapple with juice
1 tsp fresh lemon juice
1 tsp vanilla extract
Frosting
1/2 cup unsalted butter room temperature
4 oz cream cheese room temperature
2 cups confectioner's sugar
1 tsp heavy whipping cream
1 tsp vanilla extract
1/8 tsp coconut extract
1 cup sweetened coconut flakes
The process :)
For the Cake
Preheat your oven to 325°F then spray 3 (9-inch) round cake pans with non-stick baking spray. I use Pam for baking :)
Next, cream butter and oil together in with your blender for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy.
Next, add all 6 eggs followed by the two additional egg yolks, one at a time, combining well after each addition
Scrape down the sides as needed.
With your mixer now on low speed, slowly add your sifted cake flour into batter in two increments then add baking powder and salt. Do not Over Beat!
Last, add sour cream, vanilla and coconut extracts. Then mix with a spatula or wooden spoon until fully incorporated. The batter should resemble a pale yellow color with a silky thick texture.
***I separated one section of batter to color pink, just add more spring time fun to my cake, but this is optional***
Evenly pour your cake batter into prepared baking pans and place in oven to bake for 27-32 minutes or until a toothpick inserted into the center of the cake comes just barely clean but don't over bake (careful not to over bake the cake)!!
Remove cakes from oven and rest in pans for 10 minutes. The cake layers should have a rich golden color and spongy texture with tiny bubbles on their tops. Invert cakes from pans onto cooling racks until cooled.
For the Filling
Add all ingredients into a medium sized pot over medium heat. Begin to stir allowing the butter and all ingredients to melt into the crushed pineapple. Cook for about 8-10 minutes until the mixture as thickened. Turn off heat and allow filling to cool to room temperature.
For the Frosting (this is the fun part)
Cream your butter and cream cheese in the bowl of your mixer and beat on high until it begins to thicken.
Adjust your mixer to a low speed and carefully add in powdered sugar.
Turn mixer back to high to continue whipping.
Then add in heavy cream, vanilla extract ( I use Madagascar bourbon vanilla) and coconut extract and continue whipping until it is smooth, light and a fluffy frosting.
**Separate Icing into two batches if you want add some color to your cake as I did in the Photo!
***I added the Robin Egg Easter Whoppers to decoration as well as a hollow chocolate bunny <3
****Instead of adding just plain coconut, I decided to lightly toast the coconut simply because I thought it would help make my cake look like an easter basket.
Now Assemble!
Add pineapple filling between layers then frost entire cake with cream cheese frosting then pat the sides and top of the cake with coconut flakes.
Enjoy!
Brioche rolls
This Recipe Makes 8 Large Rolls Or 16 Small Rolls
Ingredients
1 cup whole milk
1/4 cup sugar divided
2 tsp dry active yeast
4 1/2 cups all-purpose flour
2 tsp salt
4 eggs
1/2 cup unsalted butter
Instructions
Heat up 1 cup of milk to about 110 degrees Fahrenheit (microwave or stovetop) (I place in microwave for 45 seconds) and add 1 tbsp sugar and 2 tsp of dry active yeast. Whisk and let it become frothy in a warm place for about 15 minutes
Meanwhile combine 4 1/2 cup of all-purpose flour, 3 Tbsp sugar, and 2 tsp of salt in the bowl of a stand mixer. Then make a well in the center with a spatula.
Pour the yeast mixture and 4 eggs into the flour and beat it slowly with the hook attachment. Then pick up the speed to high.
When no more patches of flour appear add in the sliced 1/2 cup of softened butter.
Continue to beat the dough for another 10 minutes until it’s formed its shape.
Now place it on a lightly floured surface. It will be very sticky. Shape it into a ball and place it into a greased bowl.
Cover The bowl with plastic wrap and keep in a warm place for one hour.
Form the dough into a log and divide it into 8 equal pieces.
Shape each piece into a ball and place it on a baking sheet lined with parchment paper then cover with towel to proof. This should take about 30 to 50 minutes.
Brush each bun with egg wash . Bake at 350 degrees Fahrenheit for 25-30 minutes or until they are golden brown.
Notes
Make sure the yeast froths- If your yeast is not frothing, it may be too old or the water too cold. Start again because this is really important for getting the perfect airy texture.
Use softened butter- Let your butter sit out at room temp to get it soft, but not melted. Cold butter will make these buns more like biscuits.
Don't worry about sticky dough- Once you add the butter, the dough will be very sticky - which is what you want! DO NOT add more flour, or the brioche will become too dense.
Brush on the egg wash- To get that perfect golden brown exterior that shines, brush on some egg wash before baking. It also adds a nice touch of flavor.
Italian turkey Meatballs n’ sauce
Ingredients
The Meatballs:
1 pound lean ground turkey
½ medium onion grated
3 garlic cloves minced
¼ cup minced flat-leaf parsley
¼ cup whole wheat breadcrumbs
1 egg
1 teaspoon ground oregano
½ teaspoon salt
½ teaspoon ground pepper
The Sauce:
2 teaspoons olive oil
1 small onion chopped
3 garlic cloves minced
1 teaspoon ground oregano
¼ teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon ground pepper
1 14 ounce can crushed tomatoes
¼ cup minced flat-leaf parsley
4 basil leaves thinly sliced
Instructions
The Meatballs:
Preheat Oven to 350* F
In a large bowl, stir together the ground turkey, onion, garlic, parsley, breadcrumbs, egg, oregano, salt and pepper.
Divide the mixture into 8 portions
Add olive oil to hot skillet and brown all 8 meatballs on top and bottom then add to sauce.
The Sauce:
Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and cook until softened, about 5 minutes.
Stir in the garlic, oregano, salt and pepper, and cook for 1 minute.
Add the crushed tomatoes, bring the sauce to a boil, and then simmer for 10 minutes. Stir in the parsley and basil.
Nestle the meatballs into the sauce and spoon sauce over to coat the meatballs.
Preheat the oven to 350 degrees F. Lightly coat a baking sheet with cooking spray.
Bake until the meatballs are firm to the touch and cooked through, 15 to 20 minutes.
Serve
bourbon & Brown suga Pecan praline cheesecake
—-Since Pappadeaux wanna take it off the menu…
Ingredients
CRUSTY CRUST
2 1/4 cups graham cracker crumbs (I buy the box of grahm cracker crumbs already crumbed :)
5 tbsp packed light brown sugar
1/8 tsp salt
10 tbsp unsalted butter, melted
CHEESECAKE FILLING
24 ounces cream cheese, room temperature
1 1/4 cups light brown sugar, loosely packed
3 tbsp all purpose flour
1 cup sour cream, room temperature
1 tbsp bourbon vanilla extract (or regular vanilla extract)
4 large eggs, room temperature
1 cup chopped pecans, toasted
TOPPING
1/2 cup sugar
1/2 cup packed light brown sugar
3/4 cup heavy whipping cream
4 tbsp unsalted butter, cut into cubes
3/4 cup chopped pecans, toasted
1/2 tsp salt
1 tsp vanilla extract
1 tsp bourbon (optional)
Instructions
CRUST
1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.(use the bottom of glass to press into bottom and sides of pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside. *if you are unsure about how to do a water bath, please google it!
CHEESECAKE FILLING
5. Reduce oven temperature to 300°F.
6. In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
7. Add the sour cream and vanilla extract and mix on low speed until well combined.
8. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
9. Stir in the toasted pecans.
10. Pour the cheesecake batter into the crust.
11. Place the foil wrapped springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
12. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.- ya’ll, don’t open the oven till step 14!
13. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
14. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
15. Remove the cheesecake from the oven and water bath wrapping and refrigerate until cool and firm, 5-6 hours or overnight.
TOPPING
16. When you’re ready to make the topping, add everything but the pecans, salt and vanilla extract to a medium pot and heat over medium-low heat until the butter and brown sugar is melted.
17. When the sugar has melted, turn the heat up to medium. When it begins to foam and boil, stir constantly until it reaches 220 degrees, about 2 minutes. Don’t cook it too long (past 220 degrees) or the topping may end up too firm.
18. Remove from heat and stir in the pecans, salt and vanilla extract.
19. Stir continuously with your spatula for about 1 minute
20. Set aside and allow to cool to room temperature, then add to the top of the cheesecake and spread evenly.
21. Serve immediately or refrigerate until ready to serve. The topping will firm up in the fridge, but you will still be able to cut through it easily.
dutch oven Rosemary garlic bread
Ingredients
3 cups All Purpose Flour
1 1/2 tsp sugar
2 tsps salt
2 1/2 tsp instant yeast (1 package)
1 1/3 cups water warm
2 large rosemary sprigs taken off stems an diced
3 garlic cloves diced
Directions:
Instructions
First Rise
Add all of the ingredients to a mixing bowl and stir together. The dough will be sticky, shaggy and raggedy. That's okay, it's supposed to be ugly.
Cover the bowl with a towel and let rise for 60 minutes. I usually just place the bowl in the warmest area of my house, I’ve even just placed it by the window on a warm day.
Shaping the bread
Lay out a piece of parchment paper and dust it with flour. Transfer the dough from the bowl to the paper and behind shaping it. You'll want to stretch out each side and fold it over and work around until you have it in the shape of a ball. (just knead the dough with your hands a little bit and form a ball)
Flip it over to where the smooth side is up, still on top of parchment paper. Cover with the towel and let it rise for about 20 minutes (or until the dutch oven is read in the next step.
Heating the dutch oven
Place the dutch oven in the oven (I didn't include the lid). Preheat your oven to 450F and let it come to temperature with the empty dutch oven inside! Your bread will rise while your dutch oven heats up.
Baking the bread
Using oven mitts, take the dutch oven out of your oven and place it on top of the stove. Lift the bread using the parchment paper and transfer it to the hot dutch oven. Score the bread to let steam escape while it bakes. I just used my kitchen shears to do a simple cut in the shape of an X in the center of the dough.
Cover with the lid and the transfer it to the oven. Bake for 30 minutes. When it's done the color will be pale. Place it back in the oven without the lid for another 10 minutes, or until is golden brown of to your liking.
Remove from the oven and lift the bread out of the dutch oven using the parchment paper. Let cool for at about 30 minutes.
Spinach noodle chicken Alfredo
Ingredients:
1lb Hot Italian Chicken Sausage in Casing
1 bag spinach fettuccine pasta
1 Cup Half & Half
1/3 Cup Parmesan
1/2 of one yellow onion diced
1/2 cup frozen diced spinach
2 cloves garlic minced
2 tbls unsalted butter
1 tsp cayenne
1 tsp salt
1 tsp italain seasoning
1 tsp garlic powder
olive oil for sauteeing
directions:
First: You can add your olive oil to a medium sized saute pan and set to medium heat. Also, fill your stock pot to just over half full and set to medium to high heat.
Once your olive oil is hot; add your diced onions, garlic, and ground chicken sausage (out of casing) to your saute pan. Once your veggies are softened and the chicken is browned, you’ll add your spinach and all seasoning to pan along with your butter.
After you’ve sautéed the spinach into the mix, you can add your half and half and let it simmer into a soft boil. If your stock pot water is boiling at this point, you can add your noodles and cook according to the package directions.
As your Alfredo sauce reaches a soft boil you can add the parmesean cheese. At this point you’ll need a silicone whisk to stir as your sauce thickens up. (Will probably take about 5-8 minutes on medium to high heat.
Now, the only thing left to do is add the noodles to your pot full of sauce and hot italian chicken and voila! Dinner is ready!
If you watched my IG story and saw that dutch oven rosemary bread I paired this pasta with, I would have started the pasta about 15 minutes into the breads actual baking time. So be sure you set a time a DON’T BURN THE BREAD!
Espresso Coco-cake
you’re gonna love this one…
For the Cake
▢ 1/2 cup sour cream (room temperature)
▢ 1 cup buttermilk (room temperature)
▢ 3 large eggs (room temperature)
▢ 1 1/2 cup strong hot coffee
▢ 3/4 cup vegetable oil
▢ 1 tbs vanilla extract
▢ 3 cup all-purpose flour
▢ 2 2/3 cup granulated sugar
▢ 1/2 cup *cocoa powder
▢ 1 1/2 tsp baking powder
▢ 1 tbs baking soda
▢ 1 tsp kosher salt
For the Chocolate Buttercream:
▢ 1 1/2 lb confectioner's sugar
▢ 1 1/2 cup unsalted butter room temperature
▢ 1/4 cup heavy whipping cream
▢ 1/4 cup *Cocoa powder
▢ 1 tsp vanilla optional
▢ 1/4 tsp salt
▢ 1/4 cup semi-sweet chocolate
Instructions
For the Cake:
Butter and flour 3 eight inch cake pans. I highly recommend using cake strips for a more even bake.
Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
Add the wet ingredients into a large bowl and whisk together.
Add the wet ingredients the dry ingredients.
Whisk to combine then mix on low for about a minute.
Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.
Allow time to cool for 10 minutes then invert onto wire racks to cool fully.
For the Chocolate Buttercream:
In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside.
Whip the butter for about 2 minutes using a paddle attachment (in a stand-up mixer).
Add the ¼ cup of cocoa powder, and the salt then mix to combine.
Scrape the bowl down and beat in the confectioner’s sugar slowly.
Beat in the cream. You may add the optional vanilla and espresso at this step.
Mix until you have a nice, even consistency.
Beat in the melted and cooled chocolate ganache.
For the Assembly:
Pipe chocolate buttercream between each layer.
Pipe the buttercream on the outside of the cake. Smooth with a bench scraper and offset spatula.
Add a smooth coat of chocolate buttercream to the surface of the cake.
Use an 869 tip to pipe dollops on top.
*Tammy’s tips
Always Sift your flour then measure again..
Don’t use flavored or instant coffee
Use a good DUTCH COCOA POWDER!
blk grls and curls
A Camille Rose Friendsgiving
In my 10 years of being a flight attendant, I have successfully managed to dodge working any holidays until this year. And yet somehow, I had the most memorable Thanksgiving experience I’ve ever had in my adult years. Yeah… I complained about it at first, but then I thought, eh, I don’t have any kids so why not enjoy this holiday the best I can. I often pray for new doors to open and for God to lead the way in my life and I really just follow ya’ll. It’s amazing the way God moves when you take a step back and allow him to guide you.
A few weeks prior to Turkey day.. I was doing my daily scroll through IG and I stumbled upon a post from Camille Rose to participate in a Friendsgiving event in Atlanta. I knew I had an upcoming layover that way so I figured it would be perfect if I were selected. I kid you not, I received an answer to that emailed request within 24 hours and made plans to have an extended stay in Atlanta. Fast forward to the morning of the day of the event, I had my coffee and morning conversation with God and prayed for a delightful day with delightful people. Ya’ll I know that sounds simple but sometimes, thats really all I need. Working in an idustry where you work with different coworkers and different personalities everyday… I love the days when I know I’ll be working with a “good crew”. This day was no different and per usual, God overdelivered! I had such an amazing time meeting five beautifully melanated women, each with an engaging story and unique lifestyle. Being a part of an ongoing collection of beauty that consists of many shades of melanin and all sorts of curls and coils is pretty high up on my list of FAVES. So needless to say, I walked out of this event with a full Heart. We ate, we talked, we discussed our mutual appreciation for the brand we all came together for. And somehow we also managed to become a unique group of women encouraging other women in the process. I watched two ladies in the group instantly become friends by uplifting each others talents, a new mom discussing the joys of parenting with her husband, a newlywed thats happily married and an engaged woman that is also successful in her career and flourishing! To hear such beautiful life stories in such a short period of time; all while having fun has to be the most refreshing thing I’ve seen this year. I Can’t wait to see how Christmas unfolds… I have to fly that day too.
Ya’ll… I had to get away.
So I took a mini vacay and it was the recharge I needed! After searching and searching for almost any beachfront getaway with a swim up room and no kids and also not in Mexico… (that was a lot) I stumbled up the Finest Resort located in Punta Cana, Dominican Republic.
Check out the photos! I highly recommend this resort. The was, well it was resort food. I honestly don’t think I’ve ever come back from a resort of any kind, no matter how expensive or exquisite and said the food was amazing. However, I ate and was satisfied. I came for the views anyway.
The staff was very welcoming and also… it’s not just for the adults that want to have fun; there’s another side dedicated to families and guess what? They got swim up rooms for y’all too! I don’t know what it is, but every since my first experience of swim up/private pool type room, I just don’t see myself being regular now lol.
*note to self: always travel boojie or stay at home.
Just one word of advice before I show my pictures and such, book a ride! I thought I’d Uber since it’s available there now and I got GOT! Lol email me if you wanna know why😂
also…photos are in my newsletter for October🌻
Slider Yeast rolls
• 1 cup lukewarm water
• 1 tablespoon active dry
yeast
• 3 tablespoon sugar
• 31/2 cups all-purpose
flour
• 1 teaspoon kosher salt
• 1 egg, 2 oz with shell
• 2 tablespoons unsalted butter,
softened
• 3 tablespoons unsalted butter,
melted
Instructions
Add lukewarm water, active dry yeast, and sugar
to a measuring cup and stir well. Let it sit for 10
minutes until foamy.
2. Combine all-purpose flour, salt, and egg in a large
mixing bowl, and pour the yeast mixture. Mix well
with a spatula. Using a stand mixer with a dough
hook, knead the dough for 5 minutes at high
speed until smooth. Add softened butter, and
continue kneading for 5 minutes at medium-high
speed until the butter has completely absorbed
and the dough becomes smooth and more elastic.
(If kneading by hand, you should spend less than
10 minutes to get a smooth dough.)
3.
Cover the dough with plastic wrap and let it rise
for 1 hour in a warm place until doubled in size.
(Place the dough in the microwave and leave a cup
of hot water aside to create a warm area to rise.)
4.Transfer the dough to a clean surface and gently
press to release the air. Divide the dough into 18
equal pieces and round each piece into a smooth
ball.
5. Line a 10x15-inch baking pan with parchment
paper and place each bun in the pan 1 inch apart.
Let the dough rise in the pan for 30 to 45 minutes
in a warm area until puffy and doubled in size.
Preheat the oven to 356°F .Brush the
buns with melted butter and bake for 15 minutes
or until golden brown. Transfer them to a cooling
rack and brush more melted butter on top while
still warm
Creamy Tortellini (veggie)
Ingredients
1 (20 ounce) can diced tomatoes
2 cloves garlic, minced
1/2 cup heavy cream
2 cups fresh baby spinach
1/2 cup fresh basil
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
9 ounces refrigerated cheese tortellini
1/2 cup “no chicken” broth (or chicken broth)
bay leaf
Instructions
Puree half of the tomatoes in a food processor until smooth.
In a medium skillet over medium heat, add pureed tomatoes and garlic to a boil and stir. Reduce heat to low simmer and stir until slightly thickened.
Increase heat to medium. Add spinach, basil, oregano,bay leaf, tortellini and remaining tomatoes (including liquid) to the skillet. Stir until spinach is wilted.
Add vegetable broth and Cream and press the tortellini below the liquid. Add in Parmesan cheese. Cook until the tortellini is warmed through, about 5 to 8 minutes.
Sprinkle with additional Parmesan cheese and add salt and pepper to taste!