Tag Archives: Butter

Pecan Chewies

Pecan Chewies @ NancyC

What’s thick, rich, chewy, and buttery with lots of pecan chunks baked in? Pecan Chewies, that’s what. I saw a recipe for these bars over at Southern Bite, and just had to try them. They look like blondies, but they’re much chewier…and so yummy! The buttery taste in these chewies really won me over and now they’re a new favorite treat of mine. They are easy to make and you mix the batter by hand, so no electric mixer is needed. I added extra pecans in my batter and really liked how they turned out. They’re a great snack or dessert for fall–add a scoop of ice cream on top and a drizzle of caramel if you really want to make these fancy!

PECAN CHEWIES by NancyC, adapted from Southern Bite

Makes a 9 x 13″ pan

  • 2 sticks butter, melted
  • 1 cup granulated sugar
  • 1 cup light brown sugar,  firmly packed
  • 2 eggs,  well beaten
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose unbleached flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups coarsely chopped pecans

Preheat oven to 300˚F. Grease and flour a 9 x 13″ pan or line with parchment paper; set aside.

In large bowl, add melted butter, granulated sugar, and brown sugar; blend well by hand.

Add beaten eggs and vanilla stirring well, then add flour, baking powder, and salt, stirring until all lumps are gone.

Fold in chopped pecans, stirring until blended, then spread batter evenly into prepared 9 x 13″ pan.

Bake 40 to 45 minutes, or until golden brown and set in the middle (be careful not to over-bake–if you do, the bars will not be as chewy as they should be). Let cool completely, then cut into bars.

Brown sugar and pecans are two ingredients I use a lot in my fall baking, so no wonder I love these bars! Have you made Pecan Chewies before?

Linked to Fiesta Friday, Foodie FriDIY, Sunday Features, Inspire Me Monday, Show and Share, Tasty Tuesday, Wow Us Wednesdays, Wake Up Wednesday, Wow Me Wednesday, Whimsy Wednesday, Wonderful Wednesday, Full Plate Thursday, Share Your Style, Thursday Favorite Things, Showcase Your Talent Thursday, Blogger’s Spotlight,  Create It Thursday, Fabulous Foodie Friday, Feathered Nest Friday.

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Trix Marshmallow Bars

TrixMarshmallowBars@NancyCreative.com

With flowers starting to bloom and trees starting to bud, I’ve been enjoying all the spring color outside. And it put me in the mood to make something colorful! I saw some Trix Marshmallow Bars at BettyCrocker.com and just had to try them out! I had forgotten how fun and colorful Trix cereal was–after all, I hadn’t had it since I was a kid. I made these marshmallow bars a little differently from the original recipe, using mini marshmallows instead of marshmallow creme and a little more Trix cereal. These thick and chewy bars just look like a celebration waiting to happen, don’t they? How can your day not be brightened when you look at all these colors? They’re perfect treats for kids or kids-at-heart!

TRIX MARSHMALLOW BARS by NancyC, adapted from BettyCrocker.com

Makes a 13 x 9″ pan 

  • 1/4 cup butter
  • 1 (10-ounce) bag mini marshmallows
  • 9 cups Trix cereal (there’s about 8 cups in a 10.7 oz box, so get the next larger size)

Line bottom and sides of 13 x 9″ pan with parchment paper; set aside. In large saucepan, heat butter and marshmallows over medium-low heat until marshmallows are completely melted and mixture is smooth; remove from heat. Add Trix cereal to marshmallow mixture and stir until cereal is well coated. Press mixture firmly into prepared pan (use a greased spatula or wax paper to make the pressing easier). Cool, then cut into bars.

Note: if you want thicker bars, don’t press the mixture all the way to the ends of the pan–just press to desired thickness (it will still fill most of the pan). I pressed mine about 1 1/2″ short of one of the short edges of the pan.

Colorful treats like these are always fun, especially in the spring and summer. What kind of colorful goodies do you like to make?

Linked to Fiesta FridayInspire Me Monday, Creative Mondays, and Wow Me Wednesday.

Marieli’s Brigadeiro (Brazilian-Style Truffles)

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I’d never heard of Brigadeiro until Marieli, one of my readers, told me about this Brazilian-style truffle some time ago. I also read that it’s a popular candy in Brazil, was created in the 1940s, and is thought to have been named after Brigadier Eduardo Gomes. As Marieli says, “The ingredients are always the same: condensed milk, butter, and cocoa powder.” There are some different versions, but she gave me the instructions for the traditional Brigadeiro. Marieli recommends using a large wooden spoon to stir the mixture if you have one, which I did, and it worked beautifully.

These candies are chewy, chocolatey, and super yummy–they remind me of chocolate caramels. They would make great treats and food gifts for Christmas, Valentine’s Day, St. Patrick’s Day, Easter–anytime you want to make or give some special sweets. If you need to make a large batch, you’ll want to double the recipe!

Marielli also said she often uses this Brigadeiro mixture poured over cakes as a frosting (see note in recipe below)–she did that with Pam’s Pumpkin Sheet Cake, pouring the warm Brigadeiro mixture over the cake instead of frosting it with the cream cheese frosting. She also sprinkled roasted almonds on top. Sounds like a great idea, doesn’t it?

Here’s the recipe–thanks so much, Marielli, for sharing it! 🙂

MARIELI’S BRIGADEIRO (BRAZILIAN-STYLE TRUFFLES) from Marieli G.

Makes about 20 to 24 truffles

  • 3 Tablespoons salted or unsalted butter, plus an additional Tablespoon unsalted butter to use on your hands when rolling mixture into balls (if using unsalted butter in recipe, add 1/8 teaspoon salt to the mixture when you’re cooking it)
  • 2 Tablespoons sweetened or unsweetened cocoa powder (Marieli uses sweetened; I used unsweetened since that’s what I had on hand)
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup of chocolate sprinkles for rolling the truffles in (you could also use shredded coconut or finely chopped nuts)
  • Mini baking cups

Place a small to medium non-stick saucepan over medium-low heat on your stove. Add the butter, letting it melt slowly and completely (don’t let it get to a boil).

Remove saucepan from heat and mix in the cocoa powder, blending well to avoid lumps.

Place saucepan back over medium-low heat and add in the sweetened condensed milk, blending everything well. Stir mixture continuously for 20 to 30 minutes, or until you pass the spoon across the bottom of the pan and notice the mixture is thick enough to separate for a few seconds (my mixture was cooked enough after 20 minutes). Note: It’s important to stir the mixture continuously so it doesn’t stick to the bottom and sides of pan, making the mixture lumpy).

Turn off heat, remove pan from stove and pour mixture on a large plate (Note: if you want to use the Brigadeiro as a frosting, you can pour it over your cake at this time). Let mixture cool on plate for easier handling (to cool more quickly, place in refrigerator for 20 to 30 minutes–but don’t cool it too much, or the sprinkles won’t stick to the mixture when you roll it into balls).

After mixture has cooled a little, rub a small amount of unsalted butter inside your hands so the mixture won’t stick when you’re rolling it into small balls.

Scoop the mixture with a regular tea spoon (not the measuring teaspoon) and put it in the palm of your hand. Roll into the shape of a 1″ ball (mine were slightly smaller). Then dip and roll the ball in sprinkles, covering the entire surface and place in a mini baking cup.

Repeat with the remaining mixture, rolling into balls, covering with sprinkles, and placing in baking cups. Add more butter to your hands as necessary for easier rolling.

Have you made or eaten Brigadeiro before?

Linked to Fiesta Friday, Inspire Me Monday, Sunday Showcase.

Easy Salted Caramel Sauce

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I bought some salted caramel sauce earlier this summer at the grocery store, and I could hardly tell that it was salted! So I made a note to try making a homemade salted caramel sauce sometime, and I finally had the chance. This Easy Salted Caramel Sauce is definitely salted and has a great buttery, sweet-salty flavor!

My recipe uses both granulated sugar and brown sugar–if you use dark brown sugar (see jar of sauce right behind the plate of apples in the photo), your sauce will have a darker color and just a very slightly stronger caramel flavor. If you use light brown sugar (see jar of sauce in background), your sauce will be lighter in color and slightly more buttery in flavor. I’ve made it both ways and I like both–the difference is not that big and the caramel sauce tastes great both ways!

Use this caramel sauce as a topping over ice cream, as a fruit dip for apples or pears, or drizzle it over cakes or muffins…it adds a great flavor when you’re wanting something sweet, salty, and caramel-y! I like drizzling it over apples, and the apples I used here are called SweeTango® apples (I received a few complimentary apples to try out), which are crisp and sweet with a little tart punch. They tasted great with this caramel sauce!

EASY SALTED CARAMEL SAUCE by NancyC

Makes about 2 cups

  • 1 cup granulated sugar
  • 1 cup packed dark or light brown sugar (dark brown sugar with give you a deeper-colored caramel sauce)
  • 1/2 cup heavy cream
  • 1/2 cup half and half (light cream)
  • 3/4 cup (1 1/2 sticks) salted butter, cut into slices
  • 1 1/2 teaspoons salt or sea salt (for less of a salted flavor, just use 1 teaspoon)

Mix the sugars, heavy and light creams, and butter in a saucepan over medium-low heat. Stir gently for 15 minutes while ingredients are melting and cooking–mixture will thicken slightly. Turn up heat to medium and cook for another 2 1/2 to 3 minutes, stirring frequently, as mixture comes to a full boil. Then let mixture continue boiling for an additional 2 more minutes, stirring constantly. Remove sauce from heat and stir in salt. Cool caramel sauce for about 15 minutes and pour into a canning/mason jar.

Use caramel sauce warm or let cool in jar another 15 to 20 minutes before storing in the refrigerator, tightly covered, until ready to use. The caramel sauce can be stored up to 2 weeks in the refrigerator.

To reheat, place uncovered jar in microwave and heat for 30 seconds; remove and stir sauce, then heat for an additional 30 seconds (or longer, if needed) and stir again before using.

I love the flavor of caramel, especially in the fall. You can’t beat caramel and apples together! Do you have a favorite caramel treat?

Downton Pound Cake

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If you are a fan of Downton Abbey (or even if you’re not), this is a recipe you may be interested in! It’s from a cookbook called Edwardian Cooking: The91XavZJ2LgL._SL1500_ Unofficial Downton Abbey Cookbook (softcover), which features 80 recipes inspired by this PBS series. Author Larry Edwards, who is also the food editor for the San Francisco Independent, includes lots of recipes for foods you would find at an Edwardian table including…

  • Roasted Sweet Red Pepper Cream Tea Sandwiches
  • English Popovers
  • Cream Scones
  • Majestic Potato Soup
  • Royal Cheddar Cheese Soup
  • Asparagus in Cider Sauce
  • Leek Pie
  • Orange Glazed Beef Brisket
  • Lemon Cream Souffle
  • Queen Victoria Rice Pudding
  • Raspberry Nut Sponge Cake

As I looked through my review copy one unusually chilly spring evening, I decided to try the Downton Pound Cake. Since I had to actually turn the heat on that evening, I thought I might as well bake something to make the place even more cozy! Besides, pound cakes are wonderful, and this recipe suggests drizzling the cake with some melted dark chocolate, so I was sold on that! 🙂

I have to say, though, that this is not your typical, fool-proof pound cake. This is very crusty on the outside (which is a little different for a pound cake) and has a dense, moist texture on the inside. I just want to mention that so you’re not disappointed with the crusty outer part. Everyone I served it to really liked the crustiness, however. This cake has a wonderful almond flavor, too! You may think putting a whole Tablespoon of almond extract is too much, but it really isn’t in this cake. It  did have a somewhat splotchy coloring when I took it out of the pan after baking, and perhaps it was because I used too much oil when I was greasing my pan–the recipe says to give your pan a light coat of oil, but I’d rather over grease than under grease to prevent a cake from sticking. My cake came out of the pan pretty easily–I had to loosen the edges a little with a knife before removing, though.

The splotchiness doesn’t really matter anyway if you drizzle the top of your cake with dark chocolate, like I did–in fact, I highly recommend doing that! It’s wonderful with the dark chocolate on top–I don’t think the cake would be as good without the chocolate. I just melted a 10-ounce bag of dark chocolate chips in the microwave–I melted the chips in a small microwavable bowl for a minute, then stirred, then melted and stirred every 30 seconds till all the chips were melted–it only takes about 2 to 3 minutes total microwave time to melt all the chips. After the chips were all melted, I also stirred in 1 teaspoon of coconut oil to make the chocolate extra creamy and easier to drizzle.

DOWNTON POUND CAKE from Edwardian Cooking: The Unofficial Downton Abbey Cookbook

Makes 1 bundt cake

  • 3 cups flour (I used all-purpose unbleached flour)
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup (2 sticks) butter, softened
  • 3 cups sugar
  • 6 eggs, separated
  • 1 Tablespoon vanilla
  • 1 Tablespoon almond extract
  • Optional-1 (10-ounce) bag of dark chocolate chips for drizzling over cake

Preheat oven to 350˚F. Lightly brush a bundt cake pan with oil or use a cooking spray.

In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.

In a mixer with a paddle attachment, beat the butter and sugar until light and pale.

Beat in the egg yolks, vanilla, and almond extract until smooth.

Add the flour mixture and beat just until combined.

In a separate bowl, whisk the egg whites until stiff peaks form. Remove half of the egg whites and stir them into the pound cake batter. Fold the other half of the egg whites into the batter. Spoon the batter into the prepared pan.

Place into the oven and bake 60 to 70 minutes or until a tester comes out clean.

Remove the cake from the oven and let cool in the pan 10 minutes.

Remove cake from the pan and let cool on a wire rack until ready to serve. Note: If you  want to do the holiday version, simply melt some dark chocolate with a touch of butter and drape it along the top of the cake, letting it run down the sides, and scatter some slivered almonds (I melted 1 (10-ounce) bag of dark chocolate chips with 1 teaspoon of coconut oil for my glaze, and decided to leave off the slivered almonds. Make sure you stir in the coconut oil after the chocolate chips are melted). 

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One thing I did a little differently from the recipe: I couldn’t find my egg separator, so I didn’t separate the yolks from the egg whites when I was mixing them in the batter. I think the pound cake would have risen a little more had I separated the eggs and whisked those egg whites, so be sure to follow those recipe instructions for best results. Despite my not doing that though, the cake still turned out good and tasted yummy!

The book doesn’t include any photos, but there are lots of great-sounding recipes. Are you a Downton Abbey or a pound cake fan? Or both? 🙂

Linked to Nifty Thrifty Sunday, Inspire Me Monday.

Lemon-Thyme-Rosemary Roasted Potatoes

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Roasted vegetables are so good, especially roasted potatoes! I had the opportunity to try a new kind of potato recently, compliments of Albert Bartlett–the Rooster Potato, grown by farmers in the U.S. The rooster potato has RoosterPotatoesa nutty, buttery taste, and I discovered when making these Lemon-Thyme-Rosemary Roasted Potatoes that it also roasts really nicely. The outer skin is pink, but when baked turns golden brown, and the inside is light yellow with a nice fluffy texture. It somehow keeps its fluffy texture inside even when it’s roasted! The Rooster Potato is a great-tasting potato and works wonderfully in recipes like this one.

These Lemon-Thyme-Rosemary Roasted Potatoes have a great lemony taste that really makes them different from your typical roasted potatoes. I love the tanginess of the lemon and the savory flavor of the herbs in this recipe. I found it at Southern Living and made a few changes…I added extra lemon juice, along with some rosemary, onion powder, and garlic powder for a little extra savory flavor. I never would have thought of flavoring potatoes with lemon, but I thought they were really good. And it’s easy to make, which is always a plus!

LEMON-THYME-ROSEMARY ROASTED POTATOES by NancyCreative, adapted from Southern Living

Makes 4 to 6 servings

  • 3 Tablespoons olive oil
  • 3 Tablespoons butter
  • 3 pounds Rooster Potatoes peeled or unpeeled, and cut into chunks (or substitute red potatoes)
  • 1/3 cup lemon juice
  • 2 teaspoons each of finely chopped fresh thyme and rosemary (or 1 teaspoon of each, dried; or you can use 4 teaspoons of just fresh thyme or 4 teaspoons of just fresh rosemary)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder

Preheat oven to 400˚F. Line a 15 x 10″ baking pan with aluminum foil; set aside.

Cook olive oil and butter in a large skillet over medium heat, stirring constantly, for about 3 to 4 minutes, until butter begins to turn golden brown. Remove butter mixture from heat and add in the chunks of potatoes, tossing gently until potatoes are all coated (the olive oil/butter mixture may splatter a little when you add the potatoes to it, so add them carefully!).

Spread the coated potato chunks in a single layer in a 15 x 10″ baking pan. (I lined my pan with aluminum foil so the pan would be easy to clean up).

Bake at 400˚F  for 40-45 minutes or until potatoes are golden brown and tender, stirring twice during the baking time so the potatoes bake evenly (I baked my potatoes for 45 minutes). When done, transfer the potatoes to a large serving bowl and toss with the lemon juice, thyme and/or rosemary, salt, pepper, onion powder, and garlic powder, until well coated. Serve immediately.

I hope you get a chance to try this recipe, because it’s soooo good! It’s a great side dish for a special meal any time of year!

What’s your favorite way of making potatoes?

Candy Corn-Peanut Popcorn Balls with Marshmallow Coating

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Did you know that October is National Popcorn Poppin’ Month? I had no idea until I saw it mentioned somewhere on the net. That got me thinking about making some popcorn balls! I found this recipe at About.com that sounded good. I decided to try it with peanuts added in, since they had tasted so good in the Candy Corn “PayDay” Mix I had made a several weeks ago. Yum! These popcorn balls are very easy to make, so this is a great recipe to start out with if you’ve never made popcorn balls before. It’s a great treat for kids and adults–who wouldn’t like munching on a fun popcorn ball like this?

CANDY CORN-PEANUT POPCORN BALLS with MARSHMALLOW COATING by NancyCreative, adapted from About.com

Makes 12 to 14 popcorn balls

  • 12 cups plain or light butter popped popcorn
  • 1 1/2 cups candy corn
  • 2/3 cup dry roasted peanuts (or you can use salted cocktail peanuts)
  • 1/2 stick (4 Tablespoons) butter
  • 4 cups miniature marshmallows
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Prepare a baking sheet by lining it with aluminum foil or parchment paper and spraying the lining with nonstick cooking spray.

In a very large bowl, mix together the popped popcorn, candy corn, and peanuts; set aside.

In medium microwave-safe bowl, melt butter for 30 to 45 seconds. Add the marshmallows and microwave an additional 90 seconds to melt them and stir, blending them with the butter (the marshmallows may not look melted, but they will liquefy when you stir them). After blending butter and marshmallows well, then add vanilla and salt, and stir until everthing is well-mixed.

Pour the marshmallow mixture over the popcorn-candy corn-peanut mixture, and stir until everything is thoroughly combined. Allow mixture to sit for a minute so the hot marshmallow mixture can cool slightly. Note: if some of the candy corn and peanuts are collecting at the bottom of the bowl, you can work those in as you’re forming the popcorn balls.

Spray your hands with nonstick cooking spray and scoop up a handful of popcorn. Press it firmly between your hands, forming a ball shape. It’s kind of like making a firmly-packed snowball! Make sure your popcorn balls are all compact; loosely formed popcorn balls fall apart easily. If the balls aren’t sticking together, allow the mixture to cool for another minute; they should hold together better then.

Place popcorn balls on the prepared baking sheet and allow them to firm up at room temperature. Store popcorn balls in an airtight container in a cool, dry room.

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These popcorn balls would be great any time of year–just leave out the candy corn and add some extra peanuts to the mix! Have you ever made any popcorn balls?

Chocolate Cupcakes with Fudgy Frosting

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Chocolate cupcakes are a great dessert any time of year, and I was wanting to make something chocolatey. After trying several recipes that I thought were so-so, I went to Martha Stewart’s site and decided to make her Chocolate Cupcakes and Ultimate Chocolate Frosting with a few little changes. I’m so glad I did!

I really like these cupcakes! The batter is thick, smooth, and creamy. And the cupcakes rise and bake up so nicely with rounded tops. Best of all, they have a great chocolatey taste! The frosting is rich, thick, and definitely fudgy–much, much better than using a can of frosting!

CHOCOLATE CUPCAKES WITH FUDGY FROSTING by NancyCreative, adapted from Martha Stewart

Makes 12 cupcakes

  • 3/4 cup unsweetened cocoa powder (I used Hershey’s brand)
  • 3/4 cup unbleached flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plain Greek yogurt (or substitute sour cream)

Preheat oven to 350˚F. Line a 12-cup muffin pan with paper liners.

In a medium bowl, sift together the cocoa powder, flour, baking powder, and salt; set aside.

In a large bowl or mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and blend well. Then add flour mixture in two batches, alternating with sour cream and beginning and ending with flour (if using a mixer, set the mixer to low speed for this).

Spoon batter into cups, filling each 3/4 full. Bake at 350˚F for 20 to 23 minutes, or until toothpick inserted in centers comes out clean (I baked my cupcakes for 23 minutes).

Cool cupcakes in pan 5 minutes, then transfer to a wire rack to cool completely. After cupcakes are completely cooled, frost with the Fudgy Frosting.

FUDGY FROSTING 

Makes about 3 cups

  • 3 1/2 cups confectioner’s sugar
  • 1 cup unsweetened cocoa powder
  • 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
  • 1/2 cup Half & Half (light cream)–or you can substitute milk
  • 1 teaspoon pure vanilla extract

Sift confectioner’s sugar and cocoa powder together in a medium-size bowl. Add butter, Half & Half (or milk), and vanilla. Stir ingredients until smooth.

Note: This is a very thick, fudgy frosting–if you want to frost your cupcakes with a decorator tip, thin frosting out a little by adding an extra 1 1/2 Tablespoons of Half & Half or milk.

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If you’re not big on lots of frosting, these cupcakes are great with a lighter amount, too–if you like to frost lightly, you could halve the frosting recipe.

Hope you enjoy the cupcakes! Do you have a favorite chocolate cupcake recipe?

Lemon Brownies with Lemon Glaze

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This recipe is for all of you lemon-lovers out there…these Lemon “Brownies” may not have any chocolate in them, but they have a dense, brownie-like texture with plenty of lemony yumminess in every bite! I was a little skeptical about lemon brownies, but after making these, I love them every bit as much as the chocolate kind! I adapted this from a recipe I found at Rita’s Recipes. I used more lemon juice and zest for my version.

You actually need quite a few lemons for these brownies…about 6 to 7, depending on the size of the lemons. You’ll need to juice them and zest some of them, so there is a little work in making these, but it’s definitely worth it! I’m not that crazy about zesting lemons myself. If you’re not either, you could still try it without the zest…it may be less lemony, but I’m sure they’d still be great!

LEMON BROWNIES WITH LEMON GLAZE by NancyCreative, adapted from Rita’s Recipes

Makes a 9 x 13″ pan

  • 2 sticks (1 cup) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 large eggs
  • 6 Tablespoons lemon juice (you need about 3 to 4 lemons for the juice and the zest)
  • 2 to 3 Tablespoons lemon zest

Preheat oven to 350˚F. Grease or spray a 9 x 13″ pan; set aside (for easy clean-up, you can also line your pan with parchment paper; leave paper edges sticking up out of the pan so you can just lift the brownies right out of the pan when they’re finished baking).

Juice and zest your lemons; set aside in a small container.

In large bowl, cream the butter and sugar. Add in the flour and salt, mixing until well blended.

In small to medium bowl, whisk eggs and add lemon juice and lemon zest, blending well. Pour this mixture into the flour/butter mixture and mix ingredients until smooth.

Pour batter into prepared pan and bake at 350˚F for 25 minutes, or until toothpick inserted in center comes out clean (the edges will be browned). Let brownies cool for a few minutes in pan. While cooling, you can mix the Lemon Glaze

Lemon Glaze:

  • 2  to 2 1/2 cups powdered sugar (depending on how thin or thick you want the glaze)
  • 5 Tablespoons lemon juice (you need another 3 lemons for the juice and the zest)
  • 2 Tablespoons lemon zest

Mix powdered sugar and lemon juice together, blending well, then add in the lemon zest and stir until zest is mixed in evenly. While brownies are still warm, spoon and spread about half the glaze over the top of the brownies (some of the glaze will soak into the brownies); wait 10 to 15 minutes (the glaze will just be partially set) and then spoon the rest of the glaze over the first layer of glaze. Let glaze set completely (this might take an hour or so, especially in humid weather) and then cut into squares or bars and serve. If you want the glaze to set more quickly, you can put the brownies in the fridge for about 20 to 25 minutes, then cut and serve. Actually, you may just want to pop them in the fridge anyway, because these taste great cold, too!

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I like making lemon-flavored things in the warm weather months–they’re so refreshing! Do  you have a favorite lemon recipe you like making in spring or summer?

Linked to Anti-Procrastination Tuesday, Tutorial Tuesday.

Sweet Potato Biscuits from Around the Southern Table

Originally being from the midwest, I didn’t get my first taste of Southern food until I was in my mid-twenties. And I’ve been a fan of it ever since! There’s something about Southern cooking that is so comforting and inviting. And because I love the charm of Southern food, I decided to review a new Southern Living cookbook called Around the Southern Table by Rebecca Lang, who is a ninth-generation Southerner. This hardcover book features lots of mouth-watering photos and 150 made-from-scratch recipes that will help you bring a touch of Southern hospitality to your own table. The book is divided into these chapters:

  • Pull Up a Chair–A charming introduction with some tips on creating an inviting Southern table.
  • Sunup–Breakfast/brunch recipes like Pound Cake French Toast and Brown Butter Coffee Cake with Peaches and Blueberries.
  • Little Bites, Sips, and Jars–Appetizers, beverages, and homemade condiments.
  • Dinner Bell–Hearty main dishes like Pecan, Bourbon, and Cane Syrup Ham, Stuffed Meatloaf, and Crispy Country-fried Steak.
  • From the Oven–Casseroles, breads, and biscuits like Hoppin’ John Bake, Macaroni with Five Cheeses, and Herbed Buttermilk Biscuits.
  • Soup Spoons and Sliced Bread–Soups, stews, and sandwiches like Rich Corn Chowder and Kentucky Hot Brown Sandwiches.
  • Harvest Time–Salads and sides like Heirloom Tomato Salad and Swiss Chard with Bacon Butter.
  • Sugar Bowls–Delicious desserts like Six-Layer Caramel Cake and Pumpkin Pie with Brown Sugar Pecans.

I decided to try the Sweet Potato Biscuits because I love biscuits! And I’ve never made Sweet Potato Biscuits before, only drop biscuits. I had a feeling these would be much better than drop biscuits, and they definitely were! They are fluffy and puffy, and a biscuit-lovers dream! These would be great to make for Thanksgiving–either the main meal or for a Thanksgiving weekend brunch. Hope you get a chance to try these!

SWEET POTATO BISCUITS from Around the Southern Table

From the Author: Anytime I have leftover baked sweet potatoes, I make a batch of these biscuits. Super-moist and loaded with sweet potato flavor, they’re wonderful with ham, blueberry preserves, or butter. A little extra baking powder helps them rise.

Makes 15 biscuits (My  note: I actually ended up with 18 biscuits, so you’ll get anywhere from 15 to 18 biscuits)

  • 1 1/4 cups buttermilk
  • 1 cup mashed baked sweet potato, at room temperature
  • 4 cups self-rising soft-wheat flour (such as White Lily) (My note: I couldn’t find White Lily flour, so I used Gold Medal Self-Rising flour)
  • 1 Tablespoon baking powder
  • 1/8 teaspoon salt
  • 1 cup unsalted butter (2 sticks), cut into 1/2-inch cubes and chilled
  • Parchment paper

Preheat oven to 425˚F. Stir together buttermilk and sweet potato in a medium bowl.

Combine flour, baking powder, and salt in a large bowl. Cut butter into flour mixture with a pastry blender until it is crumbly and resembles small peas. Add buttermilk mixture, and stir just until dry ingredients are moistened.

Turn dough onto a well-floured surface, and knead 4 times with lightly floured hands. Pat dough to 3/4-inch thickness. Cut with a 2 1/4-inch round cutter (be very careful not to twist the cutter). Place biscuits, with sides touching, on a parchment paper-lined sheet.

Bake at 425˚F for 20 minutes or until lightly browned.

These are great hot out of the oven, spread with some butter and drizzled with a little honey! Definitely comfort food!

Are you a fan of Southern cooking, too? What’s your favorite Southern dish?