Pecan Pie and a New Look

     So I know I am not the only person who is ready for spring.  All this hot and cold weather is being hard on my sinuses.  I have had a cough for the last two weeks and have started taking Claritin D for the drip.  So I am so ready for this cold weather to be over and gone.  Guess the groundhog was wrong but even if he was I don't plan on having him sentenced to death. Saw that on the news that someone wanted to kill the poor fella.  Well we can't always be right all the time now can we.  So even though the lows are going to be in the 30's for the next couple of days I wanted to give my blog a fresh and springy feeling.  Hope you like it.  

     

We went had supper at my mother in laws and of course I bought dessert.  I had been wanting to make a pecan pie. Especially Ree from the Pioneer Woman's pecan pie.   Well I thought I had enough corn syrup in the pantry but when I took the bottle out I only had about 2 tablespoons.  So I decided  to substitute honey for the corn syrup.  I figured it is thick and gooey like corn syrup so it would work.  And let me tell you it was the best pecan pie.  I had only bought me and my hubby each a piece home so I ended up making another one for us the next day.  

     

The only problem I had with both pies was the crust over browned.  And I even covered the crust with foil both times and it over browned.  Gonna have to google and see if I can come up with some tips to prevent the crust from getting too brown.  

     So if you need a good pecan pie recipe try this one you won't be disappointed.  We surely weren't.  It did have a whiskey cream sauce that is served with the pie but I left it out. 

Pecan Pie

1 cup white sugar
3 tablespoons brown sugar
1/2 teaspoon salt
1 cup corn syrup, I used honey
1/3 cup salted butter, melted
3 whole eggs, beaten
3/4 teaspoon vanilla
1 cup finely chopped pecans,  I also sprinkled 1/4 cup whole pecans on top of the chopped
1 whole unbaked pie crust
     Preheat the oven to 350 degrees.  Mix the white sugar, brown sugar, salt, corn syrup, butter, eggs and vanilla together in a bowl.  Pour the chopped pecans in the bottom of the unbaked pie shell.  Pour the syrup mixture over the top.  Bake the pie until it's no longer loose and jiggly, 1 hour 10 minutes, being careful not to burn pecans and crust.  (Cover with foil for part of the baking time if it browns too quickly).  Allow to cool for several hours or overnight. 

Recipe from The Pioneer Woman



    

Biscuit Egg Casserole

     I have discovered something about having a blog.  It means posting the good and the bad about the food you make.  Well so far it has been good........well that's  until I tried this recipe.  I mean it wasn't totally inedible but it wasn't the greatest thing either.  My husband didn't want me to post the recipe or even take a picture of it but I couldn't pass up the chance to share my disappointments.  

      

   There were a few things wrong with this dish.  For one I used grands biscuits for the bottom layer.  5 large biscuits pressed out in the bottom of a 8x8-inch pan will fluff up quite a bit.  Actually way to much.  And even though the recipe did not say to cover it I should have because the top over browned way to much.  I did add some green onions to my eggs cause we just love them in our scrabbled eggs.  

   

     I think next time I make this, if there is a next time.  I will use either a small can of regular biscuits or maybe even some hash browns.  And I will definitely cover the top with some foil paper to stop it from browning too much.  And it needed some more seasoning in the eggs.  Or better yet use some hot jimmy dean roll sausage.    So here is failure number one.  

Biscuit Egg Casserole

1 can of biscuits (I used a 5 count Grands Biscuits)
1 pound of jimmy dean sausage roll (browned, drained and cooled)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
5 eggs, beaten
2 egg whites
3/4 cup milk
1/4 cup to 1/2 cup chopped green onions
Tony's  to your taste
     Preheat oven to 425 degrees.  (Maybe a lower temperature would stop the top from browning too).  Crumble and cook sausage in skillet until browned.  Drain.  Line bottom of a greased 8x8 - inch baking dish with biscuit dough, firmly pressing perforations to seal.  Sprinkle with sausage and cheese.  Whisk together eggs, egg whites, milk, green onions and tony's in a medium bowl until blended; pour over sausage and cheese.  Bake 30 minutes (may have to bake lower if oven temperature is lowered) or until set.  A knife should come out clean when inserted in the center.  Let stand 5 minutes before cutting into squares; serve warm. 

Big Chocolate Chip Cookies

     Sorry it's been a while since I updated my blog.  However I do have some great recipes to share with ya'll.  So anyone who knows me knows I love to watch the Food Network.  Even though I don't care for to many of his shows,  I was watching Bobby Flay's Throwdown.  The episode was all about Chocolate Chip Cookies. The cookie that Bobby was having a throwdown with was a big Chocolate Chip Cookie from New York City's Levain Bakery.  This cookie was big and thick.  Well I decided to google to see if I could find a recipe for this.  And I came across a few and combined them to come up with this cookie.  They are really big cookies.

     See what I mean.  They are huge and they weigh in at a little over 4 ounces each.  So with them being that big I only got 13 cookies out of one batch.  They are crunchy on the outside and moist in the middle.  I thought they were good.  Everyone at therapy enjoyed them but my hubby likes my Chocolate Chip Cookie recipe that I make all the time better than this one.  So I am going to share both recipes with you.  If you feel adventurous try these big ole cookies.  If you want to stay on the safe side try my tried and true recipe.  And by the way my Chocolate Chip Cookie recipe doesn't have eggs so they are good if you have high cholesterol. 

This is just a regular coffee cup so you can imagine how big they are. 

And here are the two recipes I have to share with you.  The first is the one for the big cookies.  

Levain Bakery Copycat Chocolate Chip Pecan Cookie

2 sticks cold and cubed unsalted butter

1/2 cup granulated sugar

1 cup brown sugar - not packed too hard.  Just spoon it in the cup and 

      press down lightly when full, sweeping off any extra that runs over

2 eggs

3 1/3 cups all purpose flour - spoon and sweep method (feel the dough, it 

     should be moist, kind of like cold cookie dough in a tube, but not super 

     sticky, so you can portion the cookies with your hands. 

3/4 cup salt

3/4 to 1 teaspoon baking powder (I don't fill the teaspoon fully, hence the 3/4 teaspoon)

1/4 teaspoon baking soda

2 cups semi-sweet chocolate chips or chunks

1 cup chopped pecans 

     Preheat oven to 350 degrees.  

     In a bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy.  Add eggs, one at a time, and beat until well incorporated.

     Add flour, salt, baking soda, baking powder and mix until just combined.  Gently fold in chocolate chips and nuts.  

     Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.  ( I just mixed everything really good in the bowl with a bowl scrapper.) Divide dough into 12 to 13 equal portions.  4 ounces each.

     Place each on sheet pan lined with parchment paper.  I placed 5 on each sheet.  Bake in the preheated oven 15 to 20 minutes depending on how gooey and raw you like the middles.  I baked mine for 24 minutes because we like our cookies done in the middle.  Just don't over bake them.  Once you take the cookies out of the oven they will continue to cook a little more on the hot cookie sheet.  Let cool and store them in a airtight container.  To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5 to 10 seconds. 

Here is my go to recipe for Chocolate Chip Cookies.  This comes from Mrs. Fields Cookie Book.  

Kid's Bake 'Em Cookies

1 1/4 cups all purpose flour

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup salted butter, softened

1/4 cup white sugar

1/2 cup honey

1 cup (6 ounces) semisweet chocolate chips

     Preheat oven to 300 degrees.

     In a small bowl combine flour, soda and salt.  Mix well with a wire whisk and set aside.  In mixing bowl blend butter, sugar and honey at medium speed.  Beat until light and soft, then scrape sides of bowl.  

     Add the flour mixture and chocolate chips, and blend at low speed just until combined.  Do not over mix. 

     Drop dough by rounded teaspoonfuls onto parchment lined cookie sheets,  1 1/2 inches apart.  Bake 18 to 20 minutes or until light golden brown. Immediately transfer cookies with a spatula to a cool, flat surface.

      I always double this recipe cause 2 dozen is just not enough around my house.  

And if anyone is wondering Bobby Flay LOST that throwdown episode. 

    

Chili Dogs

     So here it is the end of January and yesterday we had our air conditioner on and today we put the heater on.  And then the wind was blowing so hard.  Or as we say it was blowing 90 to nothing.  Our weather gauge said the peak speed was 26 mph.  Aw the joys of living in south Louisiana.  
     So when the weather turns cool around here most people either cook gumbo, soup or chili.  Well my husband requested chili dogs for supper.  I have tried a few chili recipes and finally found one we both love.  My chili is really thick.  We like it that way on top of our chili dogs.  You can add more water as it cooks to make it to your liking.  And you can add beans if you like.  We are a no beans in the chili family.  Except my White Chicken Chili.  But that's a whole different ball game.  
     So here is the recipe for my Chili.  

Chili Sauce for Hot Dogs

1 pound ground beef
1 (15 ounce) can chicken or beef stock ( I always use chicken)
1 can water (use the empty stock can)
1 (6 ounce) can tomato paste, plain
1 tablespoon finely chopped onion 
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 pound ground beef, browned 
     Brown 1 pound of ground beef and set aside.  With clean hands start by adding the water, stock and tomato paste in a large pot.  Place the other pound of ground beef in the liquid and use your hands to break all down so there are no chunks.  Add onion, chili powder, salt, garlic powder, parsley, cayenne and black pepper and mix well.  Add the browned ground beef.  Simmer uncovered over low heat for 2 to 4 hours or until the mixture becomes thick.  Stir often.  Taste for seasoning and spice level. 

Here is the finished product.  Nice and thick for hot dogs.  

  
Here is me and my hubby's hot dogs.  He likes his with chopped onions and shredded cheese.  I usually just eat mine with chili but topped mine tonight with Easy Cheese.  And I must say it was so good.  And then we topped it with some tabasco.  Made them even better.

They were so good with some waffle fries on the side.  And to end a great day.  The sunset was amazing tonight.  Not a great shot but you get the idea.  I need to work on my settings to get a really great shot. 

Friendship Bread Day 10

     So here it is day 10 well day 11.  I made the friendship bread yesterday.  I added my flour, sugar and milk before measuring out my one cup that I needed to make my recipe.  I ended up with at least 6 cups of starter.  3 I put in the freezer which is suppose to be just as good when you take it out to use it.  1 I kept for myself to start another 10 days and the other 2 I used to make two recipes.  
     I first made Banana Nut Bread.  Instead of making two loaves like the recipe calls for I made 6 small loaves which are prefect for giving.  That way me and my hubby didn't have to eat two big loaves, which we don't need the extra calories.  The second was a Chocolate Chocolate Chip which I also did in the small loaves.  So whoever was lucky enough to get this wonderful breads got to taste each.  
     Here is the Banana Nut Bread.  Which my husband said was very addicting and tasted like old fashioned Banana Bread like his mom used to make.  

And here is the first loaf sliced up.  The edges were the best part.  They were sticky and gooey.  

Here is the recipe for the Banana Nut Bread.  

1 cup Amish Friendship Bread Starter
2 mashed bananas
3 eggs
1 cup oil
1/2 cup milk
1 cup sugar
1/2 teaspoon banana extract
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1 small box banana cream banana cream instant pudding. ( I didn't have any banana so I   used french vanilla)
1 cup chopped nuts ( I used pecans)
     Preheat oven to 325 degrees.  In a large mixing bowl , add ingredients as listed.  Grease 2 large loaf pans.  Dust the greased pans with granulated sugar.  (This is what makes the outside sticky and gooey.  YUM - O).  Pour the batter evenly into loaf pans.  Bake for 1 hour, or until the bread loosens evenly from the sides and a toothpick inserted in the center of the loaf comes out clean.  I baked mine in 6 small loaves for 35 minutes.  



And here is the Chocolate Chocolate Chip Bread.  This is a very chocolaty rich bread.  So good with a big tall glass of milk. 

Here is the recipe for the Chocolate Chocolate Chip Bread.

1 cup Amish Friendship Bread Starter
3 eggs
1 cup oil
1/2 cup milk
1 cup sugar
1/2 teaspoon vanilla
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1/4 cup cocoa
2 small boxes instant chocolate pudding ( I used 1 chocolate and 1 chocolate fudge)
1 cup chocolate chips ( I tossed mine in about 2 tablespoons flour so they wouldn't sink)
     Preheat oven to 325 degrees.  In a large mixing bowl, add ingredients as listed.  Grease two large loaf pans.  Dust the greased pans with a mixture of 1/2 cup sugar and 1/2 teaspoon cocoa. (Makes the YUM-O stuff).  Pour the batter evenly into loaf or cake pans and sprinkle the remaining sugar-cocoa mixture on the top.  Bake for  1 hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.  Again I used 6 small loaf pans and baked them for 45 minutes.  

So there is the recipes for the bread.  If anyone would like a starter let me know and when I make my next batch I will share one with you.  Till next time enjoy. 

Mardi Gras

     Anyone who lives in south Louisiana knows what Mardi Gras is.  It is one of the biggest celebrations here.  I live in a small town and about two weeks before Mardi Gras we have a Mardi Gras run.  Everyone dresses in costumes and rides on decorated floats and of course chase chickens.  So to celebrate Mardi Gras I made some cupcakes in the traditional colors, purple, green and gold.  For anyone who wants to know the technique to these cupcakes check out Crafty Mama.  I have made the camo ones which came out great so I just changed the colors to fit Mardi Gras colors.  It is really a simple thing to make.  And she also has a link to her icing.  Trust me it is the best icing I have ever had.  It is so smooth and silky and I could eat the stuff out the bowl with a spoon.  So here is my finished product.  So all of you that like to do a little baking give them a try they are delicious.  

      Here is one cut in half to show you how they look.  And of course I had to eat this one since I had cut it in half. 

Amish Friendship Bread

     I can remember when I was a kid my mom would make Friendship Bread.  I remember it being in a jar and she would add fruits to it on certain days and give it a stir.  Although it was good it was not my favorite thing.  So I found an awesome website with so many Amish Friendship Bread recipes and decided I wanted to try these.  No funky fruit being added on certain days just the regular flour, sugar and milk.  So here is day one of my starter.  Nine days to go which gives me some time to decide which bread I am going to make.  If you want to see how many choices I have to choose from check out this website. http://www.friendshipbreadkitchen.com/