​To go along with the Saint Patrick’s Day Trifle, I made these amazing Mint Brownies. The sweetness was a nice balance to the Corned Beef and Cabbage we served for dinner. I used my go to pre-made brownie mix and added a mint cheesecake layer and they came out so soft and chewy!
 
Ingredients:
     1 Pre-made Brownie Mix
Mint Cream Cheese
     8 oz Soften Cream Cheese
     1/4 Cup Sugar
     1 Egg
     1/4 tsp Peppermint Extract
     Green Food Coloring
     1/2 Cup Mini Chocolate Chips, divided
 
Directions:
 
1. Preheat oven to 350 degrees. Mix brownies as instructed. Pour 3/4 of the brownie batter in 9 X 13 prepped pan.
2. To make the mint cream cheese, mix the softened cream cheese, sugar, egg, peppermint extract, and a few drops of the green food coloring until smooth. Slowly stir in half of the mini chocolate chips.
3. Spoon out the mint cream cheese mixture on top of the brownie batter, and then cover the cream cheese mixture with the rest of brownie batter. Using a butter knife create swirls in the batter allowing some of the mint cream cheese to show. Sprinkle the remaining mini chocolate chips on top.
4. Bake for 30 to 35 minutes and cool before cutting.

​Every Fourth of July I make a trifle so I knew it would be fun to make a Saint Patrick’s Day version. Instead of using pound cake I used brownies, vanilla pudding and Mint Oreo’s. It turned out so pretty and was a big hit at our party!
 
Ingredients:
     1 pre-made brownie mix
     1 3.4 oz box instant vanilla pudding
     8 oz whipped cream
     Green food coloring
     10 Mint Oreo’s, crushed
 
Directions:
1. Bake brownies as instructed. Once cool cut brownies into small rectangles
2. Make pudding as instructed and color with green food coloring.
3. Crush Oreo’s by using a food processor with a few pulses or a rolling pin and a gallon zip bag.
4. Place a layer of brownies on the bottom of a trifle bowl, layer 1/3 of the green pudding on top of the brownies, sprinkle on a few of the crushed Oreo’s and cover with 1/3 of the whipped cream. Repeat two more times and sprinkle the rest of the Oreo’s on top. Refrigerate until ready to serve.

These homemade chocolate truffles are not only super easy to make, but better than anything you can find at the store! To make the homemade ganache you only need 8 oz. of cream, 8 oz. of chocolate chips, and a tsp of vanilla. Slowly bring the cream to a boil in a small sauce pan, do not walk away because the moment you do it will boil over. Place the chocolate chips in a heat resistant boil and slowly pour the hot cream over the chocolate chips and add the tsp of vanilla. Let the cream start to melt the chocolate chips before stirring. Once room temperature, cover and refrigerate a minimum of 24 hours. The longer the time the firmer the ganache gets.

​Once the ganache is fully firm, use a melon baller and create round balls of chocolatey goodness. If your hands get to warm cool using ice, if your chocolate get too warm place a bowl of ice under the bowl or pop in the fridge for 20 minutes. 

After all of the balls have been rolled place in the fridge for 20 minutes to rechill. ​

Mardi Gras is a few weeks away and I am already gearing up for a bowl of homemade Jambalaya! Yesterday was my Parish's annual Mardi Gras fundraiser and my Godmother was in charge if running the RICA Cake Walk so I was happy to help by donating a few cakes! I wanted the cakes to be fun and stand out among the other cakes. I decided to make two cakes with the traditional Mardi Gras colors: Purple, Green and Gold.

 I used food color to dye the vanilla cake batter and created a marble batter in the pans.

It’s the week of Thanksgiving and it’s time pull out those favorite recipes. Last year I made Yam Soufflé, cranberry sauce, and pumpkin roll recipe, but this year instead of the roll I decided to make my first pumpkin pie. This is a super easy and tasty recipe and goes perfect with my homemade whipped cream!

Ingredients:
1 Pre-made Graham Cracker Crust
2 large egg whites
1 large egg
½ cup dark brown sugar
¼ tsp salt
1 tsp pumpkin pie spice
¼ tsp all spice
¼ tsp cloves
¼ tsp nutmeg
¼ tsp cinnamon
1 cup canned pumpkin
½ cup evaporated milk
 
Directions:
Preheat oven to 350 degrees. In a mixing bowl whip egg whites until frothy. 

I'm not afraid to admit my mom loves her dogs more than me, after all they mind better and they don't back talk! The perfect gifts for my mom always involve her dogs. Since we are still currently paying off all of our debt we have been keeping our gift cost low and reasonable. I found this cute idea on Pinterest where it was a frame that held four pictures with kids spelling out the word LOVE. Well since my mom has four dogs I thought it would be the perfect gift for her. Once day while she was at I would I went to her house with four half sized poster boards spelling out LOVE. I posed each dog and added one of the letter poster boards. After taking as many pictures as I could with each dog, I headed back home to start editing. I knew I wanted the photos to be in black and white, but since they are black dogs it took a while to get the shading and contrast to be just right. Once completed I sent them off to be printed. She was totally surprised and loved the framed pictures. Mothers are special and the original idea behind Mother's day was to acknowledge how special they are, try not to get to consumed in the commercialism of the holiday and take time to do something special and unique for your mother.
Happy Mother's Day to all of the Mothers out there!!!

​These are a quick and easy dessert that is perfect for an Easter Luncheon. Bake your favorite cupcakes and color your buttercream a nice grass green. Once cooled used a grass tip and starting from the center and moving your way out squeeze the piping bag full of frosting and pull up to create the grass look. Place candy eggs in the center. For the perfect display, place in an Easter basket. Hopefully the Easter Bunny doesn't hide these 

Tomorrow night is our Saint Patrick’s Day dinner party and what goes better with green than these super cute wine glass charms! These took only minutes to make and under $10. The rings are round hoop earrings found in the jewelry section of the craft store. I bought some white, shades of green and gold jewelry beads. The last thing I purchased was the little Saint Patrick's Day charms. To make I flattened out one side of the earring hoop (some come pre-crimped) and then added half of the beads. I added the charm and the remaining beads making sure to make each one different enough for someone to recognize their charm. After the last bead was on the hoop, I re-crimp the end to prevent the beads from falling off but still able to hook the two ends together easily. I'm already for the party...just need a glass of green wine!

At the fabric store, I found the cutest shamrock fabric on sale and picked it up not even knowing what I was going to do with it. I didn't need another St. Patrick's Day apron or tablecloth so I decided to stick with decorating my living room and make pillows! Well actually pillow slipcovers. I decided on two different styles, two fabrics for each. I purchased 1/2 a yard of green shamrock cotton fabric and another 1/2 a yard of cream and gold cotton fabric. Lastly I purchased 1/2 a yard of fun shamrock burlap and another 1/2 a yard of plain burlap. I always keep in stock double sided iron on transfer.

The other day I showed you how to make your own Saint Patrick Day's wreath and today I am going to show you how to make a few more decoration for under $10 and under 20 minutes. I picked up two packages of foam shamrocks and the dollar store, the canvas I got half off at the local craft store, and the string of gold sequence I already had, but can also be purchased at a craft store. 

​Because I can't pass up a good dinner party, I am having all my friends and family all over for a bowl of Corned Beef Cabbage and a glass of green wine! In order to prepare I felt my house needed a little Irish flare and I wasn't having much luck finding decorations that fit my style so I decide to make my own. Shocker, right? I found a green foam wreath at the local craft store and also picked up some floral, small decorations, ribbon and moss. 

​Once a year I try to get all of the important women in my life together for a brunch. This year I wanted to do a Mardi Gras theme so lots of purple, green, and gold decorations, beads, and masks! I even made one of Jack's favorite slower cooker meals: Jambalaya! Now I know this might not be real jambalaya, but it's what we call jambalaya. The recipe is super easy and super yummy. It also makes a great frozen meal! It's even better with a slice of King's Cake!!!

Today is Mardi Gras and over the last several years I have enjoyed making a traditional King's Cake. If you have never had one before it kind of reminds of of a tougher cinnamon roll. The cake is time consuming, but I only make them once a year!
​
Ingredients

• PASTRY:
• 1 cup milk
• 1/4 cup butter
• 2 (.25 ounce) packages active dry yeast
• 2/3 cup warm water
• 1/2 cup white sugar
• 2 eggs
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly grated nutmeg
• 5 1/2 cups all-purpose flour
• FILLING:
• 1 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 2/3 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/2 cup raisins
• 1/2 cup melted butter
• FROSTING:
• 1 cup confectioners' sugar
• 1 tablespoon water

            
Directions

1. Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
2. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
4. Preheat oven to 375 degrees. Grease 2 cookie sheets or line with parchment paper.
5. To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
6. Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
7. Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the frosting.

​One of the big things that I have done over the past few years is make and sell chocolate covered strawberries. The profits in the past would help go towards my spring tuition fees, but now that school is completed the money will be going to pay off our debt! I'm really excited about the idea of being debt free by the end of the year and each time a make a cake or sell a box of chocolate covered strawberries it takes us a little closer to achieving that goal! The key to making perfect chocolate covered strawberries is the strawberries and timing. First when shopping for strawberries try to buy as close as possible to when you need them and buy local! Local is always picked fresher and they last longer than the store bought ones. Wash and completely dry each strawberry. Chocolate will not stick to wet strawberries and if they are too wet could possibly ruin the chocolate. Never get chocolate wet! I like to use a double boil when melting chocolate; it makes it easier for me to manage the temperature of the chocolate. If your chocolate is too thick add a little vegetable shorting and stir in. Dip each strawberry into the chocolate by holding onto the leaves and lay flat on a cookie sheet covered with wax paper. If you would like sprinkle with crushed nuts, sprinkles, mini chocolate chips, or drizzle a different color of chocolate. Once all of the strawberries are dried it should be easy to remove from the wax paper. Place a small piece of wax paper in a dessert box and cover with a dollies; the wax paper will prevent leaks from ruining the box, the dollies dresses up the box. I hope you take the time to make these sweet treats for your Valentine Sweetie!

Today is Epiphany. This is my first Epiphany since being baptized in the Catholic Church and I wanted to do something special to celebrate it. My husband was raised Catholic in France so to celebrate they would eat Galette des Rois or an Epiphany Cake. After researching recipes I came across one that I was easily manageable. I tweaked a few things after getting input from Jack. The result was a very tasty dessert we enjoyed after dinner. Follow the instructions below for your own Galette des Rois.

Ingredients  
      1 package thawed puff pastry sheets
      1 egg
      ¼ cup almond paste
      ¼ cup sugar
      3 Tbsp unsalted butter, softened
      2 Tbsp flour
      2 tsp powdered sugar
      ¼ tsp vanilla
      ¼ tsp almond extract
      1 egg beaten
      1 dried bean
      Pinch of salt

Directions

1. Preheat oven to 450 and cover a large baking sheet with parchment paper and spray with baking spray. Puree the almond paste, sugar, butter and salt in a food processor. Add 1 egg, vanilla and almond extract, then purée until smooth.
2. Add the flour and pulse to mix. Roll out one sheet of the puff pastry into an 12 inch square on a lightly floured surface. Place an 11 inch pie plate upside down onto the square and cut out a round shape using the pie plate as a template.
3. Brush the flour from both sides of the round cut out and place it on the prepared baking sheet. Chill in the refrigerator. Repeat with the second square of puff pastry, but leave it on the floured work surface.
4. Brush the part of the beaten egg on top of the second round cut out. Decoratively score on the top using the tip of a paring knife and make several small slits all the way through the pastry to create steam vents.
5. Remove the first round cut out from the refrigerator and brush some of the egg in a 1 inch border around the edge. Spread the almond cream in the center evenly. Hide the bean in the almond cream. Place the scored round on top and press the edges together.

To Bake

1. Bake the galette des rois  in the lower rack of the oven for 13 to 15 minutes, until puffed and golden. Remove from oven and dust with the powdered sugar.
2. ​Place back in the oven on the upper rack and bake for an additional 12 to 15 minutes or until the edge is a deep golden brown. Serve warm.

One of the holiday traditions that we have in our family is having a big bowl of Black Eyed Peas on New Year's Day. My grandparents were from the south and traditionally Black Eyed Peas are said to bring you luck and prosperity thought out the year if enjoyed on January first. Apparently the tradition started during the Civil War and something that our family did as far back as I can remember.

Ingredients
     1 pound dried black-eyed peas
     1 large yellow onion, chopped
     3 cloves garlic, smashed
     1 tablespoon coarse salt
     2 bay leaves
     1 meaty smoked ham hock (usually left over from Christmas)

Directions

1. In a large bowl, soak beans overnight covered by at least 2 inches of water. Drain and rinse beans.
2. Place beans, ham hock, onions, garlic, salt, and bay leaves in a large pot and add water to pot just to cover beans. Bring to a boil; reduce heat, and simmer, stirring occasionally, until beans are tender, 45 minutes to 1 hour.
3. Remove from heat. Transfer ham hock to a cutting board. When cool enough to handle, discard skin and bones, chop meat, and return meat to the pot. Serve beans directly from the pot using a slotted spoon.

I hope you try a bowl and it brings you luck!

I used to take the easy route and buy the canned cranberry sauce until one year I found how easy it really is to make your own homemade cranberry sauce. There is no comparison from the canned sauce to homemade! My family will never go back to the canned route!

Ingredients
     1/2 cup sugar
     1/2 cup Brown Sugar
     1/2 cup Orange Juice
     1/2 cup Water
     1/4 tsp Ground Cinnamon
     12 oz bag of Fresh Cranberries

Directions

1. In a sauce pan, combine sugar, brown sugar, orange juice, water, and cinnamon. Stir until the sugar has been dissolved.
2. Add the cranberries and bring to a boil. Cook over medium heat for 10 minutes or until the cranberries pop. Mash and reduce heat to low and simmer up to another 10 minutes until the desired thickness.
3. Remove from heat and pour into a bowl. As the sauce cools it will get thicker.

*If desired, add 1/4 cup of Orange Marmalade when adding the cranberries for a tangier taste

Did you know that what most people call a yam is not a yam at all? The bright orange baked yam at the fair or the candied yams you have every Thanksgiving with globs of melted marshmallow are actually sweet potatoes. I'm not sure where the confusion came from because I still get confused when I see them being called one name on Food Network and another name at the grocery store. How I remember which is actually is which is Sweet Potatoes don't look anything like a potato, they are orange and Yams looks like a potato, they are a light beige color.  After suffering years of candied yams (sweet potatoes) with burnt marshmallow I decided it was time for a change. I came across this recipe watching Trish Yearwood's cooking show. However, I switched up a few things in her recipe. I prefer an actual yam instead of the bright orange sweet potatoes, after all the Pumpkin Pie has the orange color covered!

Ingredients
     5 medium Yams
     2 Eggs
     1 cup sugar
     2 tsp Vanilla Extract
     1/2 cup Milk
     1/2 cup Butter, Soften
     1/8 tsp Salt
Topping
     1 cup Brown Sugar
     1 cup Chopped Pecans or Walnuts
     1/2 cup Flour
     1/4 cup Butter, Soften

Directions

1. Preheat the oven at 350 degrees. Grease a 2.5 quart baking dish with butter.
2. Poke the yams with a fork and place in a microwave safe dish and cook until soft (my microwave setting is Level 4 and is 13 minutes). Once cool enough to pick up, peel the potatoes and place into your standing mixing bowl and mash until smooth. Add the eggs, sugar, butter, vanilla, milk, and salt. Combine, then pour into a the prepped baking dish.
3. Topping: Mix the pecans, brown sugar, flour, and butter in a bowl until thoroughly combined. Sprinkle the topping over the yams and bake the soufflé for 40 minutes or until slightly browned.

I love Fall and with the busy season among us, I wanted to share my favorite Thanksgiving breakfast items. It is sweet and tangy and perfect with a cup of Pumpkin Spice coffee as I finish off Thanksgiving side dishes!

Ingredients
     2 cups Flour
     3/4 cup Sugar
     1 1/2 tsp Baking Powder
     1/2 tsp Baking Soda
     3/4 tsp Salt
     1/4 cup Butter, Soften
     3/4 cup Orange Juice
     1 tbsp Grated Orange Zest
     1 Egg
     1 cup Chopped Cranberries
     1/2 cup Chopped Walnuts or Pecans (Optional)


Glaze
     1 1/2 cups Powdered Sugar
     3 tsp Milk
     1/8 tsp Salt
     1/4 tsp Vanilla Extract
     2 tsp Melted Butter

Directions

1. Preheat oven to 350 and spray a bundt pan with baking spray or grease and flour.
2. Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Stir the sliced soften butter into the dry mixture until combined. Add the orange juice, orange zest, and beaten egg and mix well. Fold in the cranberries and if desired walnuts or pecans. Spoon batter into the prepared pan.
3. Bake for 1 hours or until a toothpick comes out clean. Cool in the pan for 10 minutes before adding glaze and serving.

Hmmmmm... it's fall time and that means it's Pumpkin Season! One of my favorite pumpkin desserts is a classic pumpkin roll. I love to have a chilled piece with a warm cup of pumpkin spiced coffee. I love the way it makes the house smell while it's baking and I love my husband's face light up when he seems me smoothing the cream cheese filling all over the warm cake. This is the recipe that I follow, it's simple
and delicious!

Ingredients
     3 Eggs
     1 cup Sugar
     2/3 cup Canned Pumpkin
     3/4 cup All-Purpose Flour
     1/2 tsp Cinnamon
     1 tsp Baking Soda
     1/2 cup Chopped Walnuts or Pecans (Optional)
Filling
     1 cup Powdered Sugar
     3/4 tsp Vanilla Extract
     2 tbpn Softened Butter
     8 oz Cream Cheese   
            
Directions

1. Preheat oven to 375. Cover a 15x10x1 inch baking sheet with parchment paper and spray with baking spray or grease and flour.
   
2. In your standing mixer, beat eggs on high for five minutes. Slowly add the sugar and pumpkin. Once fully integrated add flour, cinnamon, and baking soda. Pour and spread evenly in the pan, trying to not get any under the paper. If desired sprinkle walnuts or pecans on top.
3. Bake for 15 minutes at 375, if needed rotate the pan once in the middle of baking. Remove from heat and turn out onto a linen town and dusted with powder sugar. Slowly peel off the parchment paper and roll the cake up n the towel. Let cool.
4. Filling - mix powdered sugar, vanilla, butter, and cream cheese until smooth.
5. Slowly unroll the cake and spread the filling over the caking, but staying away from the edges. Roll up the cake again and cover and keep cook until serving.