Bourbon & Butterscotch Eclair Cake

Bourbon & Butterscotch Eclair Cake

I assume you are asking yourself—how is an Éclair Cake southern?

The cake itself is not southern, but its source is. For many of us southerners, especially older generations, beloved recipes were sourced from community cookbooks. A community cookbook is just that, a collection of local recipes submitted by locals and compiled by a local a organization (the Junior League is a popular source) or a church. Each recipe contains the name of the submitter and a blurb about the recipe. Readers will usually multiple variations for one type of recipe. You may find three different recipes for pimento cheese. And almost always the finished book is spiral bound.

In my childhood home there was one community cookbook that my mom sourced everything from: Dogwood Delights. You will notice that this book was put together by Atlanta’s Telephone Pioneers of America. My mom worked in Atlanta for BellSouth when I was a child. I remember going to the big city of Atlanta and eating at the Varsity on special days I was allowed to go to work with her.

Every time we made red velvet cake for Christmas, the book came out of the cupboard. Luckily, my grandmother was kind enough to give me her copy as a source of inspiration. So when I make red velvet cake there is only one place to go.


Often times when I am looking for a source of inspiration in a bake or covered dish I want to bring to my next family gathering I pull out my old, dusty copy.

For me, and for so many, community cookbooks are a conservation of history. A memento of time, experience, and culture of a community. Generations of experience are contained in-between two covers which makes for a great resource to young and old cooks alike.

Although community cookbooks provided a wealth of information to homemakers and small town cooks (because they were popular long before the internet), so many of the submissions lack direction. If you are experienced baker or cook like me, it is no problem to fill in the gaps but not every person in the kitchen has that experience. For those who do not know to cream together your butter and eggs when making the batter for a cake, the gaps can be tricky.

My intention is to not only preserve the recipes so many southerners rely on, but to update them into a modern form. By update I do not mean changing the dish into something totally different, I mean raising it into its adult self.

Let this first recipe be the example. I found this recipe by thumbing through and liked it. As I mentioned before, there were about 10 different versions of the cake listed.

A picture of the original recipe
As you can see, this recipe calls for a bunch of premade items. Instant pudding, frozen whipped cream, etc. An update is simple, make everything you can from scratch…within reason. I will not be making homemade graham crackers.

I made a homemade bourbon butterscotch pudding out of homemade caramel, a homemade ganache for the top, and a homemade whipped cream. The southern in me felt the need to splash in bourbon instead of rum for the butterscotch.

Ta-dah! This community cookbook submission is brought into the 21st century.

Go out and find your own community cookbook. A good place to start is an old bookstore or my favorite—a yard sale.

A fork full of finished cake

Bourbon & Butterscotch Eclair Cake

Presentation of the entire finished cake in its dish

Ingredients

  • For the pudding:
  • 1 1/3 Cup of Dark Brown Sugar
  • 1 Teaspoon of Salt
  • 1/2 Cup of Water
  • 3 Cups of Heavy Cream, divided
  • 2 Cups of Milk
  • 4 Tablespoons of Cornstarch
  • 4 Large Egg Yolks
  • 2 Large Eggs
  • 6 Tablespoons of Unsalted Butter
  • 4 Tablespoons of Bourbon
  • For the rest of the cake:
  • 1 Box of Graham Crackers
  • 10 Ounces of Dark Chocolate
  • 1 Cup of Heavy Cream

Instructions

  1. First make the butterscotch pudding.
  2. In a small saucepan, combine the brown sugar, water, and salt. Heat over medium-high heat and cook the mixture, without stirring, until it is dark brown. This should take 8-10 minutes.
  3. Whisk in 2 cups of cream and the milk, stir until fully combined. Bring the mixture back up to a boil.
  4. While you bring the mixture back up to a boil, prepare your eggs.
  5. In a medium bowl, whisk together the eggs, egg yolks, and cornstarch.
  6. Temper the eggs by adding on spoonful at a time of heated milk mixture into the egg mixture, bringing the eggs up to the temperature of the milk. Stirring as you add.
  7. Once eggs are tempered, pour the heated egg mixture into the medium saucepan.
  8. Reduce the heat to medium, and cook the custard, stirring constantly, until it is thick and coats the back of a spoon. This should only take a few minutes.
  9. Once thickened, whisk in the butter and then the rum.
  10. Set aside to let the pudding cool for at least one hour before using.
  11. Once the pudding is cool make the remaining cake.
  12. Heat one cup of heavy cream, over medium heat, in a small saucepan.
  13. Place the dark chocolate into a mixing bowl, then pour over the simmering cream.
  14. Let sit until the chocolate melts.
  15. While the chocolate melts, whisk 1 cup of heavy whipping cream into whipped cream. You want a firm whipped cream.
  16. Fold the whipped cream into the cooled pudding, a 1/3 at a time.
  17. By this time the chocolate should be melted, whisk together the cream and chocolate until a smooth and shiny ganache forms.
  18. Now you are ready to assemble the cake.
  19. Place an even layer of graham crackers into the bottom of a 9x9 cake pan, or similar dish of your choice.
  20. Next pour in 1/3 of the pudding mixture. Layer with more graham crackers, then the next 1/3 of pudding. Add another layer of graham crackers and then the final layer of pudding.
  21. Finish the cake with a top layer of graham crackers, then pour your genache over the top layer of graham crackers.
  22. Allow the cake to set in the fridge for several hours before serving.
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Bananas Foster Monkey Bread

Bananas Foster Monkey Bread

Travel is the best way to draw inspiration in life. For me traveling means exploring the food of the city I am visiting. I spend hours of research mapping out my food journey to ensure I eat only the best the city has to offer. Oftentimes the result is overindulgence over a short period of hours.

Two weekends ago I found myself in New Orleans. One of my favorite southern cities of all time. I am lucky to have family in Louisiana which gives me more than enough legitimate reasons to explore the land of endless sugar cane fields. If you have never visited, I strongly urge you to add NOLA to your short list of destinations. Wrought with history and culture, the French influenced city has no shortage of things to see and do. Live music in every bar, towering historical buildings, and more voodoo shops that you can stand. I have been many times yet I have never seen the same thing twice.

Louisiana a state that is know for the origin of Cajun cuisine which is heavily influenced by Creole cooking with French technique. Technically, Cajun food did not start in Louisiana, but through immigrants who eventually settled in the state. And yes, there is a large difference in the Cajun and Creole, which I plan on breaching in a later post.

For now I would like to spend a little bit of time focusing on the Creole and French side of the state. The city folk, those in New Orleans, cook Creole food, unlike the country folk who cook Cajun. Since I spent time in the city, everything I ate could be considered Cajun—even the non-Cajun food—and here is why:

If you have ever visited New Orleans it is easy to see that the town is a culmination cultures created through the settlement of immigrants, which is still occurring today. There are more restaurants that a visitor could reasonably conquer, all of which are a different—even if only slightly. Restauranteurs present patrons with their interpretation of local food, adding in their own influences and ideas. This is a practice that has been occurring in NOLA since before my time. The food of our ancestors is not the food of our towns as we now know them.

A world-wide known dessert is the perfect example of the evolution of the food in NOLA. Bananas foster was created in New Orleans at famous New Orleans restaurant Brennan’s by Chef Paul Blange. Today you can still visit Brennan’s and try the food that has been nominated for multiple James Beard Awards. The recipe was created in 1951 and even published by the New York Times in 1957. The concept is simple: smother ripe bananas in butter, sugar, and liquor then set it aflame.

Although widely considered a traditional southern dish, by no means it is so in the literal sense of the word. The recipe was not contemplated until the mid 20th century. When comparing so many dishes that are said to be traditionally southern, bananas fosters is much younger than say hoppin’ john, which can be dated back to the 19th century.

This dish epitomizes both Southern and Louisiana cuisine, ever progressing into new fare that features a nod to the past. So why not draw inspiration from a City and State that has drawn culinary inspiration from it’s inhabitants, landscape, and visitors, and create something totally new from already known and loved recipe (also my husband begged me to make monkey bread, so the idea was streamline).

Many recipes call for canned biscuit dough. I believe that fresh is best, so my recipe makes the dough from scratch.

If you draw any inspiration from this post or recipe, I hope you take the idea of bananas foster and add it into a something to create a brand new dessert…or savory dish. I would love to hear about what you come up with!

The finished loaf turned out from the pan

Bananas Foster Monkey Bread

The baked bread cooling in the pan

Ingredients

  • For the Dough:
  • ⅔ Cup of Warm Whole Milk, no higher than 110°F
  • 1 Tablespoon of Sugar
  • 1 0.25 Ounce Package Dry Yeast
  • 3¼ Cups of Flour, divided
  • ¼ Cup of Butter, melted
  • 2 Large Eggs
  • 1 Teaspoon of Salt
  • For the coating:
  • 1 Cup of Light Brown Sugar
  • 1 Tablespoon of Cinnamon
  • For the Bananas Foster:
  • 4 Very Ripe Bananas, peeled and sliced
  • 4 Tablespoons of Butter
  • 1 Cup of Firmly Packed Light Brown Sugar
  • ½ Cup of Heavy Whipping Cream, room temperature
  • 3 Tablespoons of Bourbon
  • Pinch of Salt
  • 4 ripe bananas, sliced

Instructions

  1. Start by making the dough.
  2. In the bowl of a stand mixer, pour in the milk then sprinkle over the yeast and sugar. Let sit for at least 10 minutes until the yeast is bubbly.
  3. With the dough hook attached, turn the speed to low. Pour in 1 cup of flour, mixing until combine. Next the melted butter, and finish 1 cup of flour.
  4. Mix in the eggs, then finish with the remaining flour and salt.
  5. Once dough is fully combined turn the speed to medium and kneed for 3-5 minutes. A soft dough should form and pull away from the sides of the bowl.
  6. Coat a large bowl with cooking spray. Place the dough in the bowl, coat with spray, and allow to rise, covered, in a draft free place for one hour or until double in size.
  7. In a small bowl, combine the topping sugar and cinnamon. Mix until combined then set aside for later.
  8. Prepare your bananas fosters. In a medium sauce pan, over medium-high heat, add brown sugar and butter. Cook for approximately 3-5 minutes until mixture is an amber color.
  9. Remove from the heat and stir in the cream, salt, and bananas. Stir to fully coat bananas. Set aside and allow to cool.
  10. Prepare a bundt pan by coating it in cooking spray.
  11. Preheat your oven to 350 degrees Fahrenheit.
  12. Once dough has doubled, turn it out onto a lightly floured surface. Gently shape dough into a ball.
  13. Pinch off one inch pieces, roll them into a ball, then dunk them into the cinnamon sugar mixture.
  14. Start assembling by placing a small amount of bananas fosters mix into the bottom of the pan.
  15. Create a layer of dough balls in the bottom of the pan, then coat in your bananas fosters. Continuing layering dough and sauce until the pan is full.
  16. Bake until golden brown, 35-40 minutes.
  17. Let cool in the pan for at least 10 minutes before turning it out.
  18. Eat!
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Georgia Brunswick Stew

Georgia Brunswick Stew

Today marks the day that I institute some changes for my blog. Lately I have been very inspired to learn more about the history of Southern cuisine, which forms the basis of my food history and influence.

I cannot list one specific reason as to the inspiration, but a slew of events accumulated over the last few months that pushed me here. Getting an invite to the private screen of Netflix’s Chef’s Table episode on our local chef, Mashama Bailey, was the starting point.

Next came the discovery of the Southern Foodways Alliance (here is there website) which documents the history of southern cuisine. I quickly became a proud member.

Not long after I visited with my dad and my Uncle Dusty (who is Cajun) and naturally fell into conversations about food of each of their regions. It seems as though I always fall back on or lean towards making food that has roots in the south.

Finally, I have realized that as a food writer in Savannah, I should educated myself more on the food I am writing about as to bring my readers some knowledge of their region.

To implement this change, I am going to start with a dish that I ate all the time growing up. When you live in certain parts of Georgia, semi-rural, there are only so many restaurants available. Most are chain restaurants like Long Horns or McDonalds, so the legitimate food selection is scant at best.

Birthdays and certain holidays resulted in eating out at the ‘fancier’ restaurants or the local mom and pop restaurants that the entire family loved. On our short list of go-tos was Wallace Barbeque, a shack of a BBQ restaurant that serves pulled pork by the pound with a bowl of vinegar-based barbeque sauce on the side. It is loved so much by my family that anytime my Uncle Dusty visits Georgia from his home in Louisiana, Wallace Barbeque is his first stop.

Like any good Georgia barbeque restaurant, Brunswick stew is readily available on the menu. As a result I have eaten gallons and gallons of Brunswick stew in my lifetime.

Brunswick stew is a hunter’s stew which combines any meat that is available, sometimes even squirrel, with any vegetables that are locally available. The result is a bone sticking stock that is chock-full of sustenance.

It is also important to note that Brunswick stew recipes change by the region. Georgia’s versions is traditionally sweeter due to the use of a barbeque sauce poured in the stock. Virginia’s version just uses a tomato base.

A good point of reference for the difference in each region’s Brunswick stew is the Southern Floodway Alliance’s Community Cookbook. It lists a recipe for North Carolina Brunswick Stew. I could not find one for Georgia. Instead of using a sweet barbeque sauce like in my recipe below, the recipe calls for the combination of ketchup, vinegar, and sugar.

Regardless of the region, the modern Brunswick stew features two meats, pork and chicken. Gone are the days where most southerners used what they caught or what was readily available on the farm to cook. The surplus of local supermarkets has made placed cheap meat in every home.

The recipe below is merely a starting point. I based my recipe on the countless bowls of Brunswick stew I ate growing up. You can switch out the vegetables, lookup versions from other regions or just throw in anything that suits the moment.

A big pot of hearty brunswick stew and slices of bread

Georgia Brunswick Stew

On overhead view of the big pot of stew and bowls

Ingredients

  • 1 Pound of Smoked Pork Shoulder
  • 4 Boneless and Skinless Chicken Thighs
  • 1 16oz Bag of Frozen Lima Beans
  • 2 32oz Boxes of Chicken Stock
  • 1 Sweet Onion, peeled and diced
  • 2 14oz Cans of Stewed Tomatoes
  • 2 14oz Cans of Creamed Corn
  • 3 Medium Russet Potatoes, peeled and cubed
  • 1 Cup of Sweet Barbeque Sauce, or more to taste
  • Salt and Pepper to Taste

Instructions

  1. I start this recipe by saying that everything is to taste. Add more barbeque sauce at the end if you preferer a sweeter more pungent barbeque flavor. As for the chicken stock, I start with one box then add more towards the end of the recipe to get the stock thickness I desire.
  2. Place a heavy bottom soup pot or a Dutch over over medium heat, and pour in one tablespoon of olive oil. Sautee the onion until caramelized and translucent.
  3. Place in your chicken thighs, then pour over enough chicken stock to cover the chicken.
  4. Bring the chicken stock up to a boil, then reduce the heat down to medium-low. Cover the pot with a lid and cook the chicken thighs for 30 minutes.
  5. After the chicken has cooked, pour in your remaining ingredients. Turn up the heat as long as necessary to bring the stew back up to a simmer. Once at a simmer you can reduce the heat back to medium-low.
  6. Add as much chicken stock as necessary to get the stew to your desired thickness.
  7. Salt and pepper to taste.
  8. I cook the stew for at least one hour to allow the potatoes to soften. The longer you allow it to cook the better it gets.
  9. Serve with sliced white bread or cornbread.
  10. *For an even easier version, combine all of the ingredients into a crockpot. Cook on low for 8 hours.
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If you do not feel like making stew at home, here is my recommendation on a good local bbq spot.

Strawberry Cheesecake Rice Crispy Treats

Strawberry Cheesecake Rice Crispy Treats

Last week I posted a new recipe for homemade Cheesecake Marshmallows, and I wanted to share the recipe of how I used the mallows because the flavor is so unique.

The recipe for the cheesecake flavored marshmallows can be found here.

I created this recipe some time ago. I started with strawberry Rice Krispie treats that I created for my nieces and nephews. To make simple strawberry flavored Rice Krispie treats, all you have to do is use plain marshmallows in lieu of these cheesecake flavored ones.
The natural progression for strawberry cheesecake Rice Krispie treats came when I decided to attempt to make my very own homemade marshmallows.

Like most recipes, it is simple to make your own flavor or version by switching out some of the ingredients. You can create or use any flavor marshmallow you like, and the same goes for the freeze dried fruit. Make banana flavored Rice Krispie treats by using freeze dried bananas. Or even thrown in some vanilla wafers to make banana pudding Rice Krispie treats. Maybe that will be my next recipe to post.

The good news is that this recipe is extremely simple, so any level of cook can make it. It is also a really great recipe to make with your kids. I hope it inspires you to come up with your very own uniquely flavored Rice Krispie treats.

Three finished treats stacked high on a plate

Strawberry Cheesecake Rice Crispy Treats

A stack of pink rice crispy treats

Ingredients

  • 6 Cups of Rice Crispy Cereal
  • 2 Tablespoons of Butter
  • 10 Ounces of Cheesecake Flavored Marshmallows
  • 1/2 Ounce of Freeze Dried Strawberries

Instructions

  1. Prepare a 9x9 baking pan, or size of your choosing by spraying it with cooking spray. Set aside.
  2. Pulverize the freeze dried strawberries with a food processor. Once strawberries are a fine powder, place the powder in a large mixing bowl.
  3. Pour the cereal into the same mixing bowl, and mix together the strawberry powder and cereal. Set aside.
  4. In a small sauce pan, heat butter and marshmallows over medium heat. Stir with a rubber spatula until the butter and marshmallows are fully melted and combined.
  5. Pour marshmallow mixture over the cereal mixture and mix until fully combined.
  6. Pour the finished mixture into your prepared baking pan, spreading until even on top.
  7. Allow the treats to set up for at least one hour before slicing and serving.,
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Cheesecake Marshmallows

Cheesecake Marshmallows

Marshmallows are one of those things that I have always wanted to make at home. But when it is so easy to just buy a bag of pre-made marshmallows at the store, why take the time to do it yourself? Have you ever tried a homemade marshmallow? There is no comparison! Making them yourself is totally worth it.

The homemade version is fluffier, lighter, gooier, and even more so of all of the things that everyone loves about a marshmallow. And after making my very first batch (successfully might I add), I concluded that it is not very hard at all. The only troublesome part is dealing with the extra sticky freshly made mallows.

The second benefit to making them at home is that you can flavor your confection with almost anything. I found a bottle of cheesecake extract on Amazon and it arrived in two short days. Click here for the extract.

And finally, you actually get to see what is in your food. Instead of pumping yourself with processed store-bought stuff.In a few short days, I will post my recipe on how I used these little clouds of cheesecake heaven. Until then, just eat them by the handful.

The marshmallow being coated is powdered sugar

Cheesecake Marshmallows

Up close of the marshmallows after being sliced

Ingredients

  • 1 Cup of Light Karo Syrup
  • 0.625 Fluid Ounces of Cheesecake Extract
  • 3 (1/4-ounce) Envelopes of Unflavored Gelatin
  • 1 Cup of Water
  • 1 1/2 Cups of Sugar
  • 1/4 Teaspoon of Salt
  • Approximately 1/2 Cup of Powdered Sugar

Instructions

  1. Prepare a 9x9 (or something similar) baking pan by coating it in cooking spray then powdered sugar. Be sure to shake out any excess sugar. Set aside.
  2. In your stand mixer, pour in 1/2 cup of water then sprinkle over the gelatin. Allow the gelatin to bloom while you prepare the rest of the recipe. Be sure to attach your whisk beater.
  3. In a small saucepan combine the karo syrup, sugar, salt, and 1/2 cup of water.
  4. Heat over medium heat, cooking until the candy reaches 240 degrees Fahrenheit or soft ball stage.
  5. Once at the desired temperature, remove the mixture from the heat and allow the bubbles to dissipate.
  6. With your stand mixer on low, slowly pour the candy mixture into the bowl.
  7. Once the mixture is full incorporated, turn the speed up to medium. Whisk the mixture for approximately 10 minutes or until the mixture folds back onto itself in a thick ribbon.
  8. After the mixture is at the desired texture, beat in your cheesecake extract.
  9. Pour the mixture into the prepared baking pan. Smooth the top of the mixture with wet hands.
  10. Allow the marshmallows to set for at least 4 hours before slicing.
  11. After slicing, coat eat marshmallow in powdered sugar to subdue their stickiness.
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https://epicuropedia.com/2019/03/27/cheesecake-marshmallows/

 

Apricot Roasted Chicken

Apricot Roasted Chicken

There are often extremely difficult moments in life—days during which you feel as though you will not be okay. In the end, time will heal almost everything, but waiting seems impossible.

In those moments, food plays an important role for many. Personally, I gravitate towards homecooked meals that warm and ease my soul.

Two weeks ago I made the difficult decision to let go of my dog and best friend of 13 years. Although I know it was the correct decision to ease her suffering, it was the most difficult decision I have ever had to make. My friends and family really stepped up to be there for my husband and I. The showering of food (and booze if I am being honest) kept my home full while my heart was empty.

I cannot think of a more soul warming meal than roasted meat and a couple of sides. A meat and two or three (or four) is a staple southern meal. Growing up, dinner most nights included meatloaf, country fried steak, pot roast, salmon patties, or pork chops.

So when you go through something difficult you often lean towards bits of nostalgia—the good moments. A full plate of love-filled food is a plate full of nostalgia for me. A lot of my childhood consisted of sitting in the kitchen with my mother as she cooked me dishes from the heart.

Although she never roasted chicken like this, I think this recipe is easily one that you can add to your repertoire of food to cook and share with others. The preparation calls for an arrangement of vegetables at the bottom of your roast pan and a slathering of sweet sticky apricot preserves. The result is a juicy home roasted chicken with a slight Asian flare.

I am going to leave this recipe here because it is my hope that you share a homecooked, heart-filling meal with friends or family. Even if you are not going through your own battle, and just want a good meal, this dish will serve you well. Now get in the kitchen and make memories.

Apricot Glaze Roasted Chicken

Apricot Glaze Roasted Chicken

Ingredients

  • 1 Whole Chicken
  • 1 Bunch of Fresh Thyme
  • 1 Jar of Apricot Jam
  • 2 Yellow Onions, peeled and thinly sliced
  • 1 Lemon, halved
  • 6 Cloves of Garlic, peeled
  • 2 Cups of Chicken Broth, and more as needed
  • 1/3 Cup of Red Wine Vinegar
  • 1 Cup of Dried Apricots, sliced in half
  • 5 Tablespoons of Butter
  • Salt & Pepper
  • Olive Oil

Instructions

  1. Preheat your oven to 450 degrees Fahrenheit.
  2. Prepare the chicken by patting it dry with paper towels.
  3. Sprinkle salt and pepper into the cavity of the chicken then stuff the chicken. Add in one half of the lemon, half of the whole fresh thyme sprigs, two cloves of garlic, one half of one onion, and approximately six dried apricots.
  4. Coat the chicken in juice from the remaining lemon and in olive oil, rubbing them into the skin. Generously sprinkle the chicken with salt and pepper then tie the legs together with cooking twine.
  5. In the bottom of the roasting pan place the remaining onion, apricots, and thyme. Pour the chicken broth over the vegetables.
  6. Finely chop the remaining garlic, and sprinkle approximately 3 cloves worth over the chicken broth.
  7. Place the chicken on top of the vegetables in the roasting pan.
  8. Place the roasting pan on the middle rack in the oven to roast.
  9. You will initially roast the chicken for 15 minutes at 450 degrees before turning the temperature down.
  10. While the chicken initially roasts, prepare the glaze.
  11. In a small saucepan combine the jar of apricot preserves, butter, red wine vinegar, and remaining chopped garlic. Mix until everything is combined and season with salt and pepper to taste. Remove the glaze from the heat.
  12. After the initial fifteen minutes has passed, reduce the oven to 375 degrees Fahrenheit and baste your chicken with its first coating of apricot glaze.
  13. If the pan ever becomes dry, add in more chicken stock.
  14. Glaze the chicken every 15 minutes, cooking the chicken until the internal temperature reaches 165 degrees.
  15. Once the chicken reaches the desired temperature, remove it from the oven and allow it to rest before serving it.
  16. While the chicken rests, create a sauce to serve with it.
  17. Combine any drippings from the pan with the remaining glaze and heat in a saucepan over medium-high heat.
  18. Reduce the sauce until it reaches the desired thickness or is reduced to approximately half. Season the sauce with salt and pepper to taste
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Double Cookie Birthday Cake

Double Cookie Birthday Cake

I am positive after reading that title you are asking, “What the heck is a double cookie birthday cake?” It is a creation from my own head. A vanilla cake stuffed with eggless cookie dough then coated in a cookies and cream icing, i.e. double cookies.

The idea started with last years birthday celebration for my husband. His all-time favorite cookie is a snickerdoodle, so I made him a triple cookie birthday cake. It was literally three different layers of cookie smothered in a salted caramel buttercream icing.

My Triple Cookie Cake recipe can be found here.

For his birthday this year, I wanted to keep the theme going for my husband. So instead of three layers of cookie, I made three layers of classic vanilla cake; the cookie portion would come in with the icing and stuffing (making it only a double cookie cake).

To finish it off? An optional drizzle of creamy rich chocolate ganache and a big ball of cookie dough.

The finished result is a classic vanilla birthday cake that everyone knows and loves jammed with those nostalgic cookie flavors of your childhood.

Double Cookie Birthday Cake

Double Cookie Birthday Cake

Ingredients

  • For the Eggless Cookie Dough:
  • 3/4 Cup of Packed Brown Sugar
  • 1 Stick of Unsalted Butter, softened
  • 1 Cup of Chocolate Chips
  • 1 Teaspoon of Vanilla Extract
  • 1 Cup of All Propose Flour
  • 2 Tablespoons of Whole Milk
  • For the Icing:
  • 2 Sticks of Butter, Softened
  • 4 Cups of Powdered Sugar
  • 1/2 Cup of Heavy Cream
  • 1/2 Teaspoon of Salt
  • 1 Teaspoon of Vanilla Extract
  • 1 Sleeve of Oreos, crushed
  • For the Cake:
  • 2 Sticks of Unsalted Butter, softened
  • 2 Cups of Granulated Sugar
  • 2 Eggs
  • 1 Tablespoon of Vanilla Extract
  • 2 Cups of Cake Flour
  • 1 Cup of Buttermilk
  • 1 Teaspoon of Salt
  • 1 Tablespoon of Baking Powder

Instructions

  1. Start by making the cake layers. Grease and flour three 8-inch cake pans then set them aside until ready to use.
  2. Preheat your oven to 350 degrees Fahrenheit.
  3. In you stand mixer, cream together the butter and sugar until light and fluffy. This takes approximately 3-4 minutes.
  4. In a small bowl mix together the wet ingredients; the eggs, buttermilk, and vanilla.
  5. In a separate small bowl sift together the dry ingredients; the flour, baking powder, and salt.
  6. Starting with your wet mixture, pour in 1/3 and mix over medium speed until fully combined.
  7. Next add in 1/3 of your dry mixture, mixing until combined.
  8. Continue adding in your wet and dry mixture, alternating, until your finish with the final 1/3 of your dry mixture. Mix on medium speed until the batter is fully combined.
  9. Divide your cake batter evenly between the three cake pans.
  10. Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean.
  11. After baking, allow the cakes to cool completely before assembly.
  12. While the cake layers cool, create your eggless cookie dough.
  13. In your stand mixer, on medium speed, beat together the softened butter and the brown sugar until light and fluffy. This should take 3-4 minutes.
  14. Add in the flour, milk, and vanilla beating until combined.
  15. Add the chocolate chips, mixing in by hand.
  16. Set the dough aside until ready to use.
  17. Make your icing by creaming the butter in your stand mixer.
  18. Gently pour in the powdered sugar 1 cup at a time. Mix fully before pouring the next portion.
  19. Once the icing is nice and whipped, pour in the salt, milk, and vanilla. Mix on medium speed until fully mixed.
  20. Finally, pour in the crushed oreos and mix until the oreos are incorporated throughout the icing.
  21. Assemble your cake by spreading a layer of icing between the first two layers, the cookie dough should go in the middle, and another layer of icing over the top layer.
  22. Any leftover cookie dough can be used to decorate the top of the cake.
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https://epicuropedia.com/2019/02/28/double-cookie-birthday-cake/

Seasonal Citrus Salad

Seasonal Citrus Salad

Citrus was put on this earth to help get everyone through the cold winters in the south. You see us southerners, especially in the low country, thrive in thick sticky heat. The second the temperature drops below 70 degrees, madness ensues.

Around the same time the winter blues make us yearn for a day on the boat and some warm salt air, citrus comes into season. A little fresh vitamin C pick me up always helps make the long winter nights seem shorter. Every time I peel a juicy ripe orange I am immediately reminded of sipping a Mai Tai by the pool.

If you look in my pantry this time of year, you will always find a mound of sumo oranges. My husband loves to bring them home to me as a treat, unless I really need some chocolate.

This recipe came together by walking around my local market and picking out what was ripe and in season–citrus. And of course I included sumo oranges.

I love a recipe that is a simple-to-make showstopper. When you use really good in-season ingredients it does not take much work to make the finished dish taste good. All together this Seasonal Citrus Salad took around ten minutes to throw together, and the result was one I was proud to serve to my friends for dinner. This salad would also be a lovely addition to any brunch or breakfast.

Because this recipe is seasonal, you can use any citrus that is available near you. Please do not feel constrained to use what I have listed, go out and grab your favorite winter citrus.

Seasonal Citrus Salad

Seasonal Citrus Salad

Ingredients

  • For the Dressing:
  • 2 Tablespoons of Honey
  • 3 Tablespoons of Reduced White Balsamic Vinegar
  • 1/2 Cup of Olive Oil
  • 1 Teaspoon of Tahini
  • 1/2 Teaspoon of Salt
  • For the Salad:
  • 1 Pomelo Citrus
  • 2 Sumo or Tangelo Oranges
  • 2 Oranges
  • 1 Grapefruit
  • 1/2 of a Red Onion, peeled and thinly sliced
  • 1 Cup of Pistachios, roughly chopped
  • 1/2 Cup of White Vinegar

Instructions

  1. First make the dressing. In mason jar, combine all of the ingredients for the dressing, cover with a lid, then shake until well combined. Set aside.
  2. In a small bowl cover the sliced red onion with the white vinegar. Set aside to allow the onion soak in the vinegar and soften its flavor.
  3. Peel and slice all of the fruit.
  4. In a large bowl combine the sliced fruit, drained onions, and salad dressing. Mix until well combined.
  5. Top salad with chopped pistachios and serve immediately.
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https://epicuropedia.com/2019/02/17/seasonal-citrus-salad/

White Chocolate Mousse Tart + Pink Peppercorn Strawberry Sauce

White Chocolate Mousse Tart + Pink Peppercorn Strawberry Sauce

Happy Valentine’s Day! I hope your day is filled with joy and love–even if that means cuddling your dog a little extra.

I did not plan on posting for Valentine’s Day. That all changed when I watched the latest episode of Kids Baking Championship. I watch almost any baking show available.

On the last episode, the challenge was to create a tart with crazy ingredient. Pink peppercorns were one of the ingredients given to use. So, laying in bed, watching these kids kill it in the kitchen I thought, “I can do that!”

Strawberry, chocolate, and a little spice from peppercorns just seemed like the perfect Valentines combination. So the stars aligned, and this recipe would be the perfect one to post on Valentine’s.

Also, I knew my husband would love it. Two birds, one stone.

The tart itself is nothing crazy–simple dark chocolate pate sucree (crust) sits on the bottom with a swirled airy white chocolate mousse to full it. The crazy comes in with the sauce for the top, cooked down fresh strawberries with pulverized pink peppercorns.

Pink peppercorns work perfectly with fruit because they are much more floral than normal black peppercorns. They also have less of a peppery bite.

Finished tart ready to be served

This is not a beginners recipe so as always I want to give you a few tips to help:

  • Creating a light mousse only takes a few ingredients and proper technique. You use both meringue and whipped cream. To create a perfect meringue use room temperature egg whites and ensure there is not even a fleck of egg yolk in the whites.
  • Folding is how your incorporate meringue and whipped cream into the chocolate. Folding is not like whisking or stirring. To fold you gently cut down the middle of your mixture with a spatula, then fold over one half of the mixture over the second half. Repeat until everything is blended.
  • Always chill your tart shell before rolling it out, fit the shell to the tart pan once cooled, and also chill again before baking it once it is fit into the tart pan. This will prevent shrinkage.
  • Always poke holes with a fork in the bottom of the tart dough to prevent it from puffing during baking.

White Chocolate Mousse Tart + Pink Peppercorn Strawberry Sauce

A slice of tart with sauce on top and a bite taken out

Ingredients

  • For the Crust:
  • 1/3 Stick of Cold Butter, cut into cubes
  • 1 1/3 Cups of All Purpose Flour
  • 3 Tablespoons of Dutch Process Cocoa Powder
  • 1/2 Cup of Powdered Sugar
  • 1/8 Teaspoon of Salt
  • 1 Large Egg
  • For the Mousse:
  • 6 Ounces of Good White Chocolate
  • 1 1/4 Cups of Whipping Cream
  • 2 Large Egg Whites, room temperature
  • 1/2 Teaspoon of Vanilla Extract
  • 1/8 Teaspoon of Cream of Tartar
  • For the Sauce:
  • 1lb of Fresh Strawberries
  • Juice from 1/2 Lemon
  • 1 Tablespoon of Pink Peppercorns
  • 1/4 Cup of Sugar

Instructions

  1. First create the tart dough.
  2. In a food processor combine the flour, sugar, cocoa powder, and salt. Pulse until the ingredients are combined.
  3. Next add in the cold butter. Pulse the mixture together for approximatley 15 seconds or until the mixture resembles chunky sand. You want the butter to be in shape of various sized pebbles.
  4. Add the egg into the food processor and mix until combined.
  5. Pour the dough out onto a floured surface and form it into a ball. Wrap the dough ball in plastic wrap and allow it rest in the fridge for one hour.
  6. While the dough chills, create your mousse.
  7. In a double boiler over medium heat, combine 1/4 cup of the whipping cream with the white chocolate.
  8. Stir continually until the chocolate is melted and smooth. Once smooth, set aside to allow it to cool for at least 15 minutes.
  9. Next make your merigue by combining the egg whites and cream of tarter in a stand mixer. Beat the egg whites on medium speed until stiff peaks form.
  10. Place the meringue in a seperate bowl, and then clean the mixing bowl.
  11. Make the whipped cream by combining the remaining heavy whipping cream and the vanilla extract in the bowl of your stand mixer. Mix on medium speed until stiff whipped cream forms.
  12. In a large bowl, fold 1/2 of your meringue into the white chocolate until it is fully incorporated. Fold the remaining 1/2 of meringue into the mixture.
  13. Next fold 1/2 of your whipped cream into the merigue and white chocolate mixture until it is well combined. After fully combined, fold in the remaining 1/2.
  14. Cover and allow the white chocolate mousse to rest in the fridge while you finish the tart crust.
  15. After the tart dough has chilled for one hour, place your dough on a well floured surface. With a floured rolling pin, roll out your tart dough into a sphere that is two inches larger than the tart pan you plan to use.
  16. Place the tart dough into the pan and pressing it in. You want to form the dough to the pan completely then trim off the ends. Poke the bottom of the tart pan with a fork.
  17. Place the tart pan in the fridge to allow the dough to cool while you preheat your oven. Preheat your oven to 375 degrees Fahrenheit.
  18. Once the oven is heated, line the dough with parchment paper then fill it with pie weights.
  19. Bake for 20 minutes.
  20. Allow the crust to cool completely before filling it.
  21. While the crust cools, create your strawberry sauce.
  22. Rinse, hull, and slice your strawberries into large chunks.
  23. Place the strawberries into a small saucepan along with the sugar and lemon juice.
  24. Heat the mixture over medium heat until it reaches a boil.
  25. Once boiling, reduce the heat to medium-low and allow the strawberries to cook for 20 minutes.
  26. While the strawberries cook, grind or pulverize the pink peppercorns into a course powder.
  27. After 20 minutes is up, remove the strawberry sauce from the heat and stir in the pink pepper. Set the mixture aside to cool.
  28. Finish the tart by smoothing the white chocolate mousse into the chilled tart shell. Then, allow it to set up in the fridge for at least one hour.
  29. Slice and serve the tart with the stawberry sauce.
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https://epicuropedia.com/2019/02/14/white-chocolate-mousse-tart-pink-peppercorn-strawberry-sauce/

A close up of the tart

Spicy Kitchen Sink Cookies

Spicy Kitchen Sink Cookies

The concept of a kitchen sink cookie is simple: you put everything in but the kitchen sink. It is one of those recipes that works with almost anything and everything you have in your baking pantry. This means it is a great recipe to keep in your pocket when a baking emergency comes up, i.e an impromptu party or impromptu house guests.

For my version of kitchen sink cookies I use a combination that I find is well balanced, salty, sweet, and spicy. For salt I throw in pretzels and kettle cooked chips, kettle cooked so they retain their crunchiness. The sweet comes from butterscotch and chocolate chips. Finally, the spicy from some chipotle roasted peanuts.

If you do not have spicy peanuts you can throw red pepper into the cookie mix, roast your own peanuts in a spice mixture, or simply use plain peanuts.

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The cookie base for the recipe is heavy in brown sugar and butter, which results a gooier more buttery cookie. In my book, the ultimate cookie is one that is cooked on the outside and still gooey on the center. The trick to a perfect texture is twofold, chilling the butter before baking and under baking the cookie. I take the cookies out of the oven when the edges just start to brown then I let them cool on the cookie sheet.

Chilling your cookie dough before baking it prevents the butter from spreading too much during baking. If the butter spreads too much the finished cookies will be thin and not thick and tender.

This recipe would also be delicious as a chocolate chip cookie using only chocolate chips as the add-in. And of course, I recommend a large glass of ice cold milk to accompany your fresh out of the oven warm cookies.

This cookie may be the strangest, most delicious, and well balanced cookie I have ever eaten.

For more tips on cookie making, see this post.

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Spicy Kitchen Sink Cookies

A stack of baked cookies next to a glass of milk

Ingredients

  • 2 Sticks of Butter, softened
  • 1/2 Cup of Brown Sugar
  • 1/4 Cup of Sugar
  • 2 1/2 Cups of All Purpose Flour
  • 1 Tablespoon of Vanilla Extract
  • 2 Large Eggs
  • 1 Egg Yolk
  • 1/2 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1/2 Cup of Chocolate Chips
  • 1/2 Cup of Butterscotch Chips
  • 1 Cup of Kettle Cooked Chips
  • 1/2 Cup of Pretzels, crushed
  • 1/2 Cup of Spicy Peanuts

Instructions

  1. With your stand mixer on medium speed, cream together your sugars and softened butter. Mix until well combined.
  2. Next add in the eggs and egg yolk. Pour in eggs one at a time, mixing until well combined.
  3. Add in the vanilla extract, mixing until well combined.
  4. In a bowl combine the flour, salt, and baking powder.
  5. Pour the flour mixture into mixing bowl a little at a time. Continue to mix cookie dough until fully combined.
  6. Once cookie mixture is fully mixed, add in the chocolate chips, butterscotch chips, pretzels, chips, and peanuts.
  7. Mix the cookie dough over low speed until the add-ins are broken up and well distributed. This should take no more than 1 minute.
  8. Cover the cookie mixture well and place in the fridge to chill for 30 minutes. This will prevent too much spreading.
  9. While the cookie dough chills, preheat your oven to 350 degrees Fairenhiet.
  10. Prepare each cookie sheet with a layer of parchment paper.
  11. Bake the cookies for 10 minutes, or until lightly golden on the edges. If you are baking more than one cookie sheet at a time, it will take approximately 15 minutes for the cookies to bake.
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https://epicuropedia.com/2019/02/12/spicy-kitchen-sink-cookies/

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