You know… like bread pudding, but biscuits? And OH MAH GAH this is amazing. This may be the ultimate comfort food. And yet another recipe that tastes a million times better than it looks. ;)
See, my fabulous sister got me these books from Cades Cove, which is my most favorite place on earth. It’s home in every sense of the word. I’ve been picnicking at Carter-Shields as long as I can remember, and The Yankee and I love taking Kiddo there now to splash around and count “water spiders” down by the mill.
ANYHOO… the books. The books are Recipes, Remedies and Rumors from the Cades Cove Preservation Association. And they’re fantastic. Poison snake bite cure for dogs? In there. Squirrel dumplings? You bet. But also pork tenderloin, chicken and dumplings, fried potato cakes, you name it.
- And my new favorite: biscuit pudding! This is criminally easy:
- 5 cooked leftover biscuits, crumbled
- 2 eggs
- 3/4 cup sugar
- 3/4 cup milk
- 1/2 tsp nutmeg
- 1 tsp vanilla
- 1/2 cup raisins (optional)
- In a medium bowl beat 2 eggs, and add sugar, milk, nutmeg and vanilla and mix
- Crumble in biscuits and stir
- Pour into a greased 8×8 pan and bake at 350 for 25 to 30 minutes
See what I’m saying? So easy. And so, so good.
I discovered last night that sweet and sour cocktail mix is nothing more than simple syrup and citrus juice.
Are you all rolling your eyes at me? Seriously, I don’t know what I thought was in there, but I certainly didn’t realize it was so easy. Homemade sweet and sour mix! In seconds!
I decided to celebrate this discovery with a cocktail!
Key lime amaretto sour
- 1 1/2 Tbsp. key lime juice
- 2 Tbsp. simple syrup
- 3 Tbsp. amaretto liqueur
- Stir together and enjoy!
Voila! The key lime amaretto sour.
It’s time to speak the truth about the Pioneer Woman:
She is out to make us all overdose on chocolate.
And I love her for it.
The Yankee bought me her cookbook for Christmas and it’s fantastic. This chocolate sheet cake (also on her site here) was the first recipe I tried out of the book and it certainly didn’t disappoint! Try it yourself.
Pioneer Woman chocolate sheet cake
For the cake:
- 2 cups flour
- 2 cups sugar
- ¼ teaspoon salt
- 4 heaping Tbsp cocoa
- 2 sticks butter
- 1 cup boiling water
- ½ cup buttermilk
- 2 whole eggs, beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla
For the icing:
- ½ cups finely chopped pecans (I omitted; Yankee is not a fan)
- 1 ¾ sticks butter
- 4 heaping Tbsp. cocoa
- 6 Tbsp milk
- 1 teaspoon vanilla
- 1 pound (minus 1/2 Cup) powdered sugar
Make the cake:
- Combine flour, sugar and salt in a bowl
- Melt the butter in a saucepan, then add cocoa and stir
- Add boiling water to saucepan and boil mixture for 30 seconds, then remove from heat. Pour this mixture over the flour mixture and gently stir to cool it off.
- In a separate boil, mix together buttermilk, beaten eggs, baking soda and vanilla; stir this mixture into the chocolate mixture
- Pour batter into a jelly roll pan (I used a 9×13 Pyrex for thicker layers) and bake at 350F; a jelly roll pan will take about 20 minutes; add about ten minutes onto that for a 9×13
While the cake is in the oven, make the icing:
- Finely chop pecans, if using
- Melt butter in a saucepan (same pan from earlier is fine) and add cocoa, stirring to combine
- Turn off heat, then add milk, vanilla and powdered sugar. Stir, and then stir in pecans if using
- Pour over just-out-of-the-oven cake, working quickly because the icing will quickly develop this wonderful glaze-y crust on top that is phenomenal
Nutritional information: one bazillion calories (roughly) per serving. And worth it.
St. Patrick’s Day is coming! Why not celebrate with your own Irish cream? This is kind of cobbled together from a bunch of different recipes, adjusted for what sounded good to me.
- 1 can sweetened condensed milk
- 1 cup heavy cream
- 1 1/2 cups Irish whiskey
- 1 packet VIA instant coffee (or 2 Tbsp. strong brewed coffee or espresso)
- 2 tbsp chocolate syrup
- 1 tsp vanilla
Your goal here is to blend this all really, really well — I used an immersion blender, but just tossing it all in your regular blender will work fine too. Store it in the fridge in a container that can be shaken up because the chocolate will settle to the bottom as it sits. Serve over ice or in coffee. Enjoy!
I came across a Food & Wine recipe for flourless peanut butter cookies in The Tennessean over Christmas and jotted it down. Then I thought — hey! NUTELLA! Because, you know, it’s Nutella. How could it NOT be good?
Because these are flourless they crisp up a lot as they cool. You can control the thickness with cooking time; around 10 or 11 minutes gets you a thicker cookie; more than 12 minutes gets you a crisp, thin wafer. Both are crispy after they cool, and both are fabulous. Make a tray of each and see what you like.
Flourless Nutella cookies and crisps
- 1 cup Nutella
- 1 cup sugar
- 1 tsp baking soda
- 1 large egg, lightly beaten
- Mix all ingredients together and drop by tablespoon on parchment lined cookie sheets
- Bake at 350F, but don’t go far! These go from cookie to crisp in seconds, so watch for when they rise and start cracking on top
- Take them out just after cracking for a thicker result, or let them rise, crack and fall for thinner crisps.