Thumbprint cookies originated in Sweden. Known as Hallongrotta/hallongrottor in Swedish, the meaning literally translates, “raspberry cave.” I love these shortbread-style, buttery cookies because they’re so easy to make and can be customized to fit any occasion. They melt in your mouth! Continue reading “Old Fashioned Thumbprint Cookies”
I met my husband Kurt in early November of 2012, just two months before Christmas. As we got to know each other, our shared love for good food became evident. Naturally, one of the first topics of conversation we ever discussed were our favorite foods. He told me of his love for cheesecake, and I noticed that he also really enjoyed desserts and drinks with mint flavor. So, for our first Christmas together, I combined two of his favorites into one and gifted him this festive and Some Kinda Good Peppermint Cheesecake. Continue reading “Peppermint Cheesecake to Seal the Deal”
Cinnamon-Sugar Pecan Twists are a sweet treat and an easy, 5-ingredient recipe to bake when you need something semi-homemade in a pinch. One 8 oz. can of crescent rolls will make about 20 twists, but don’t count on there being any leftovers! I made a batch this weekend, and packaged them up to give to my neighbors, along with a Christmas card. Food gifts make the best gifts. When you take the time to make something homemade, in my experience, folks are always appreciative. Enjoy! Continue reading “Cinnamon-Sugar Pecan Twists”
It’s pumpkin spice season, y’all! I mean, fall. Bring on the granny smith apples, the bright orange pumpkins and multi-colored gourds, the cooler weather, football season and pumpkin spice everything. Lattes, coffee creamer, candles…oh my.
Blueberry and lemon go together like peas and carrots, and I’ve got a luscious, slightly sweet and colorful cake that combines these flavors for the ultimate Mother’s Day Dessert. Continue reading “Mother’s Day Dessert: Blueberry-Lemon Bundt Cake”
Labor Day weekend is fast approaching, and if you’re like me, you want to eat good, but don’t want to spend hours slaving away in the kitchen. Continue reading “Follow Some Kinda Good & Receive “3 Laborless Desserts for Labor Day Weekend” FREE”
My second semester of culinary school is moving at an exciting pace. I’m finally beginning to feel comfortable in the professional kitchen, getting my bearings and learning how to use the large scale equipment. Continue reading “Cooking & Baking My Way Through Culinary School”
It doesn’t get more traditional than good ol’ pumpkin pie. It wouldn’t be Thanksgiving without it! Inspired by Paula Deen’s Maple-Buttermilk Pumpkin Pie in the magazine “Paula Deen’s Fall Baking,” this recipe is a slight variation of the original, but doesn’t deviate too far off the course. Have you ever heard of Buttermilk Whipped Cream? That is a new one on me, and boy am I glad I discovered it. Thank you, Paula! Whatever you do, resist the urge to eat this pie with standard Cool Whip. Take the extra 5-minute step to make Buttermilk Whipped Cream. You won’t regret it! I took the liberty of using Pumpkin Spice Syrup instead of maple, and added just a touch more sugar. Sweet and creamy, it’s mouth-watering served warm or cold. Enjoy a slice with a cup of hot coffee and a good friend. Add this dessert to your Thanksgiving table or Autumn baking list and your entire home will beckon the changing leaves!
Pumpkin Spice Pie
1 (15-Ounce) can pumpkin
1 cup buttermilk
1/2 cup of Pumpkin Spice Syrup
1/3 cup heavy whipping cream
1/2 cup sugar
2 large eggs
2 egg yolks
2 tablespoons butter, melted
1 teaspoon (or more to taste) pumpkin pie spice
One 9-inch store-bought frozen pie crust (I’m not above it!)
Preheat oven to 325 degrees. In a large bowl, whisk together pumpkin and next 8 ingredients. Roll thawed pie crust over 9-inch pie plate, crimping edges with a fork. Pour mixture into prepared crust. Bake for 85 to 95 minutes or until center is set and a wooden toothpick inserted in center comes out clean. Let cool for 1 hour before serving.
Buttermilk Whipped Cream
(Makes about two cups)
1 cup heavy whipping cream
1/4 cup buttermilk
3 tablespoons firmly packed brown sugar
1 teaspoon good pure vanilla extract
1/4 teaspoon ground cinnamon
In a large bowl, beat cream with a mixer at high-speed until soft peaks form. Add all remaining ingredients, and beat until stiff peaks form. Plop a big dollop on top of a slice of pie, then sprinkle with cinnamon or pumpkin pie spice. Then EAT!
“What kind of Thanksgiving dinner is this? Where’s the turkey, Chuck? Don’t you know anything about Thanksgiving dinners? Where’s the mashed potatoes? Where’s the cranberry sauce? Where’s the pumpkin pie?” ~ Peppermint Patty
Ugly, black bananas transformed into beautiful, creamy banana cake. That is all.
I never purchase bananas at the grocery store with the intention of letting them rot on the counter top, but life happens. Good thing really ripe bananas are still usable.
This is a cool trick, thanks Barefoot Contessa. Often, recipes call for room temperature eggs, but if you’re like me and forget to take your eggs out the night before, just place them in warm water for 5 minutes while your other ingredients come together.
Chopped walnuts and bananas were meant to be together.
I never understood this step. Why not just measure the ingredients and toss them in the mixer? Because something about sifting the dry ingredients gives you a nice, light and airy batter. It doesn’t take long, just do it.
Add sifted ingredients to the banana and sugar mixture…look how beautiful that is!! GOOD GOD A’MIGHTY!! It tastes amazing. Check out that swirl action.
Gently stir in walnuts.
Pour the batter into your prepared pan. I cannot emphasize preparing your pan enough. There is no worse feeling than pulling a warm, delicious looking and smelling cake out of the oven only to have it stick to the pan and come apart when transferring it to a wire rack to cool. Butter and flour that thing real good!!
Not quite finished. Next step: Make frosting. This frosting is to die for. I mean it. Room temperature butter and cream cheese meet pure vanilla extract and confectioner’s sugar and a creamy, thick, bright white frosting is born. To bring butter and cream cheese to room temperature, leave them on the counter over night or just sit them on the stove top while the oven gets warm.
Decorate with whole walnuts. Simplicity at its finest.
And to think I almost threw those bananas away.
The entire recipe for Old Fashioned Banana Cake can be found in Ina Garten’s cookbook, Barefoot Contessa How Easy is That?
Recipes that taste amazing but don’t require you to stand over the stove for hours rock my world! This one, Ina Garten’s French Toast Bread Pudding is one that’s hard to beat. Barefoot Contessa, you’re really onto something here! Thank you for coming up with this extremely inventive, awesome twist on classic french toast.
For this recipe, you’ll need a 9 x 13 x 2 in. baking dish and a large roasting pan. The recipe calls for a challah loaf, but my grocery store didn’t have one so I used what I could find—texas toast, a good thick white bread. If your bread is fresh, Ina Garten recommends toasting it in a 350 degree oven for 10 minutes. French Toast Bread Pudding requires a lot of time (it takes one and a half hours to cook) but when you sit down and take a bite, you’ll forget how long you waited.
I love using special ingredients like orange zest and extra-large eggs. However, the most special ingredient I used in this dish was that little jar of honey you see pictured above. I purchased it from a small shanty shack on the side of the road in the Tennessee mountains. It was just the right amount for this recipe.
Kosher salt is often used in gourmet baking and it really makes a huge difference. Ina Garten has an amazing recipe for Chocolate Cupcakes with Peanut Butter Icing and kosher salt is used in the icing. It intensifies all the flavors in a dish.
Order is important, especially in this step. Be sure to put your 9 x 13 x 2 in. baking dish into a larger roasting pan before layering the bread in the dish. Fill the roasting pan with warm water so that it comes about an inch up each side. This water bath will ensure the french toast stays moist during the long cooking process. Once the bread has toasted for 10 minutes, layer it in the casserole dish and pour the batter right down over the top. Let it soak for 10 additional minutes.
This is what the dish looks like after it’s been in the oven for 45 minutes, tented with aluminum foil. The egg mixture is just starting to set and the bread is beginning to brown. Remove the aluminum foil and finish cooking for 45 more minutes. I love how you can see the flecks of orange zest! While the dish baked, I poured myself another cup of coffee and watched my favorite shows on Food Network.
You won’t believe how beautiful the egg mixture puffs up and how golden brown the bread gets. It really is a gorgeous dish. MAN ALIVE…bring on the syrup, butter and confectioner’s sugar!! I served the French Toast Bread Pudding with a side of thick-sliced, crispy bacon.
You can really taste the citrus flavor and the sweetness of the honey. I could hear the toast crunch with my fork when I cut into it. I will definitely make this dish again, only next time I’ll plan to bake it for brunch or get up at 6 a.m. to get started, but most likely for brunch. 🙂
The entire recipe can be found in Ina Garten’s cookbook Barefoot Contessa How Easy is That?