Pumpkin Coffee Cake

Pumpkin Coffee Cake

November 18, 2015

Considering photography has gotten a bit better since the early days of Louisiana Bride I thought I'd reshare this recipe. Especially since I made it for the first time in about 2 years this weekend. 

I think that's the perfect excuse to update photos. 

This fluffy, sweet, and super easy to put together coffee cake would be perfect for Thanksgiving morning while prepping food for the big meal, or even at Christmas.

Heck I really just like fall food, so it's good any day of the year. 

This particular recipe isn't so overly pumpkin-y that the pumpkin haters in your life wouldn't like it. Yes, my family contains a few pumpkin haters. I won't name names to keep them anonymous, but just know they exist. 

I too am shocked that such a think exists. 

Then again my grandmother hated chocolate with peanut butter, she didn't even really like chocolate. Don't fear, I openly questioned her choices, as you should anyone who doesn't love the coco peanut butter combo. 

So, um, the recipe? Let's just get to that. 

adapted from Six Sisters

Ingredients:

1/3 c water

15 oz can pumpkin puree (not pie filling)

2 eggs

1 tbsp vanilla

2 tsp pumpkin pie spice

1 18oz Butter Recipe cake mix

1 tsp baking soda

1/2 c brown sugar

1/2 c whole wheat flour

4 tbsp butter 

Directions:

Preheat oven to 350. Mix water, pumpkin, eggs, vanilla, & pumpkin pie spice. Mix in cake mix (dry mix) & baking soda. Pour into a 13x9 pan. Mix brown sugar, flour, & butter with a fork until combined and crumbly. Sprinkle over cake. Bake 25-30 minutes or until toothpick comes out clean. 

Read More

Chocolate Cobbler

Chocolate Cobbler

September 3, 2015

Years ago, and I do mean years... like Monroe living years, I made this yummy little cobbler and posted it to the blog. 

My photography has come a long way since then, although not perfect today, so I thought I'd reshoot and reshare this yummy tidbit since I dug it out of the recipe vaults for Sunday lunch around these parts this past weekend. 

This recipe is terribly easy, and I guarantee you if you have coco powder you already have everything you need to make this. 

This recipe doesn't contain a single egg and is reminiscent of my Chocolate Butter Rolls in it's recipe techniques. Which makes me think it's probably an old one. 

Then again these are the only two recipes I've come across that suggest pouring hot water over the top of it. I still don't entirely understand why... I just obey. 

Then again anything that contains tons of coco powder and zero eggs always reminds me of recipes from around the 1940's. 

I served this up in big bowls after lunch and we vegged out in bed soaking in the chocolate goodness while the baby napped. 

This is a dessert to be savored, not to be eaten in a hurry while a wild baby is clawing at your spoon. 

Chocolate Cobber

Ingredients::
1 cup All-purpose Flour (I used whole wheat this time, it's what I had on hand)
2 teaspoons Baking Powder
¼ teaspoons Salt
7 Tablespoons Cocoa Powder, Divided
1-¼ cup Sugar, Divided
½ cups Milk
⅓ cups Melted Butter
1-½ teaspoon Vanilla Extract
½ cups Light Brown Sugar, Packed (I subbed 1/4 cup of it for coconut palm sugar because I ran out of brown)
1-½ cup Hot Tap Water

Directions::

Preheat oven to 350 degrees.
First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.
Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.
Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.
In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.
Pour the hot tap water over all. DO NOT STIR!
Bake for about 40 minutes or until the center is set. It took me about 50 with the oven we have now. 

Read More

Toasted Marshmallow Ice Cream

Toasted Marshmallow Ice Cream

May 1, 2015

This is going to be the end of the ice cream recipes for a bit, there has been ice cream in our freezer for over a month straight.

Ain't no baby weight coming off if I keep this up!

The biggest thing about homemade ice cream for Jeremy is the texture. He wants easy to scoop and cream laden, I tend towards more of an ice milk preference.

That's how we made it to this recipe. 

I thought the ice cream was creamy enough. He needed more. 

I thought for sure the gelatin in marshmallows would get me that consistency, and it totally delivered! 

Toasted Marshmallow Ice Cream

Ingredients::

2 cans sweetened condensed milk

1/2 cup sugar

2 tbsp vanilla extract

1/2 gallon 2% milk

1 quart heavy cream

10oz package of marshmallows

Directions::

In a large container combine sweetened condensed milk, sugar, vanilla, and 2% milk. Stir to combine. To toast marshmallows either do small batches in the toaster oven or larger under the broiler in a conventional oven. Once marshmallows are toasted (if using a toaster oven I did this in 4 batches) combine about 1/4 of the marshmallows with roughly a cup of cream in a blender. Pulse to combine, but do not over mix the cream or you will have whipped cream. I pulsed just enough to get a bit of stiffness. Add cream marshmallow mixture to the gallon container. Combine cream and toasted marshmallow in batches until both are used up and stir to combine with the milk base. Pour into an ice cream freezer and allow to churn 25-30 minutes if using a 2 quart or smaller size machine. 

This recipe is for a 5 quart ice cream freezer, however I stored mine in a gallon pitcher and made about 4 smaller batches with it.

Read More

Peanut Butter Sundae Sauce

Peanut Butter Sundae Sauce

May 22, 2014

I'm a little more than behind this week due to an unwanted blogging break. Needless to say within hours of Jeremy graduating I started showing symptoms of the flu.

Sunday morning my mother forced me to go to Urgent Care after my fever kept on inching up. Monday it nearly hit 102, which had me in a utter panic that it would go to 103 and I'd have to go to the hospital. Too many people have died from flu complications this year to play with it, and luckily after covering myself in frozen wash clothes it finally went back down.

It's kind of discouraging to take medicine and watch your fever just keep going up, and good gracious the pain that does with a fever. I'm a huge baby though, Jeremy on the other hand is so use to not feeling well due to his ear problems that he never seems phased.

After being babied half to death by Jeremy and Mom I'm finally on the mend and got around to photographing Nanny's recipe I made Friday.

Peanut Butter Sundae Sauce.

There are many foods I associate with Nanny, but this one is all Pop. 

Growing up Pop would always have ice cream on hand for when Laura and I came over, which was several times a week. If I was lucky enough to get sick and checkout, Nanny always brought me home and babied me. After Pop retired it meant that much more time with him. 

When we weren't sick though, it was always ice cream after dinner. Most Friday nights were spent with Nanny & Pop eating pizza and then finishing off the night with ice cream... which we would then let my grandparents cocker-poo Beaux lick the bowls. 

One thing Pop always liked putting on his ice cream was peanut butter. He'd just warm some up and drizzle it over this big ole bowl. 

While I love it Pop's way, this recipe of Nanny's takes Pop's way to a whole new level. 

Plus it's pretty darn divine on ice cream, scones, toast, or anything that'll hold still. 

Peanut Butter Sundae Sauce

Ingredients::

2/3 cup packed light brown sugar

1/2 cup half & half

1 tbsp honey

3/4 cup peanut butter

Directions::

In a heavy 1 quart sauce pan over medium heat, heat sugar, half and half, and honey until boiling. Stirring constantly. Remove the pan from the heat and stir in the peanut butter. Stir until blended and smooth. Serve warm. 

Serving suggestions:: waffles, ice cream, scones, biscuits, frozen yogurt, pancakes, or toast. 

What's your favorite ice cream topping? 

Read More

Nanny's Easy Weeknight Gumbo

Nanny's Easy Weeknight Gumbo

May 1, 2014

It's not exactly gumbo season, but we've never exactly followed seasonal trends around here. 

Growing up, Nanny made her amazing gumbo with Pop's favorite sausage when everyone was in for the holidays. The last time I remember eating it was somewhere around football season, it was early 2000 and I was wearing my Old Navy Anorak. 

Totally unrelated side note... but N'Sync was my band of choice at the time. Oh those anorak days!

It came time that I finally had to get around to this recipe. Mom always said she used the Conecuh recipe, but after looking at it I realized she used their sausage but didn't follow the recipe at all. 

I've made gumbo for Jeremy a few times in the past, the first time took 5 hours and I started when I got off work at 3 and thought I'd never finish. The second time I nixed making my own roux and bought pre made roux, it was disgusting. In all honestly the longer a gumbo cooks the less I want to eat it, the smell is just too strong for me personally. Jeremy on the other hand loves it like that. 

After doing some digging I think I finally came up with what Nanny actually did to her gumbo. 

It's not as thick as your typical Cajun gumbo, and the roux is just right. Plus if no one sees you make it you can always claim it's completely from scratch. 

Nanny's Easy Weeknight Gumbo

Ingredients::

16 oz frozen Pict Sweet Cut Okra

12 oz Seasoning Blend

16 oz Conecuh Sausage, sliced

5 oz Louisiana Fish Fry Products Cajun Gumbo Mix

6 cups of water

2 cups of chicken stock

12 oz (3 4 oz pieces) chicken breast (or substitute peeled shrimp)

14.5 oz can of stewed tomatoes

Directions::

Combine water, stock, tomatoes with juice, and gumbo mix in a 4 quart pot and bring to a boil, stirring often to keep mix from clumping or burning. After gumbo mixture is boiling add in seasoning blend, okra, sliced sausage, and cubed chicken. Bring to a boil again, stirring often. After gumbo has come it it's second boil reduce the heat to simmer, cover and cook for 15 minutes. 

Serve with yellow potato salad, rice (we used brown), and green onions. 

This definitely isn't from scratch, since I cheated on my roux, but it tastes amazing and can be whipped up in no time! 

Next week I'll be sharing Nanny's Mexican Cornbread that I made to go with this. Not exactly traditional with gumbo, but still really yummy. 

Read More

Perfect Chocolate Chip Cookies

Perfect Chocolate Chip Cookies

March 20, 2014

For a few weeks now I've been on a quest to perfect my chocolate chip cookie recipe. 

I wanted a basic recipe that I could easily play with, and that had ingredients I typically had on hand. I know most people don't share what they do, but seeing as how this is basically my personal recipe box I am sharing anyway. 

I'm not particularly one for secrets. 

This recipe is the basic Toll House Cookie recipe with a few changes. I messed with the baking temperature as well as a few ingredient quantities. 

I probably even made 3 batches at different baking times to see what I liked best. 

I've also made them with a 3 year old to see if they'd still turn out right, I even died them green for St. Patrick's Day and doubled the batch for my students. 

The kids loved the green cookies by the way, and they turned out looking great. I had students coming up to me the entire recess telling me how their mom never makes them cookies and didn't believe me that I had made them from scratch. 

I'm in a pretty poverty stricken area, so it makes me that much happier to offer something fun for the kids that they might not get a lot at home. 

I even made a small batch of these just to eat raw. 

So trust me when I say I played with this until I got exactly what I wanted out of a chocolate chip cookie. 

Perfect Chocolate Chip Cookies

Ingredients::
1/4 tsp baking powder
1/4 tsp baking soda
1 cup + 2 tbsp all purpose flour
1/2 tsp salt
1 stick of butter (room temp)
1/4 cup + 2 tbsp white sugar
1/4 cup + 2 tbsp light brown sugar
1 tsp vanilla extract (I use mexican vanilla)
1 large egg
1 cup semi sweet chocolate chips

Directions::
Preheat oven to 375. Mix dry ingredients in a bowl and set aside. Cream butter, and sugar with a mixer for 2 minutes. Add in egg and vanilla and mix until combined and smooth. Gradually add flour to mixer. Stir in chocolate chips by hand. Scoop out onto a parchment paper lined baking sheet and bake for 8-9 minutes. Remove parchment paper (with cookies still on it) from the baking sheet and let cool on the counter.

Cookies should be done, but still chewy and soft in the middle. You will probably think they aren't done when you take them out, but after sitting on the counter a few minutes they finish cooking up perfectly!

I have a huge salted toffee candy bar I plan on using in the cookies the next time I make them!

What's your favorite cookie add in?

Read More

Grain-free Peanut Butter Pumpkin Brownies

Grain-free Peanut Butter Pumpkin Brownies

September 24, 2013

I'm always looking for snacks I don't have to feel guilty about. 

I mainly love cakes, cookies, and chocolate. 

Oh and ice cream, we can't forget ice cream

I got inspiration for this from a paleo brownie recipe using pumpkin, plus I currently have 3 cans of pumpkin in the pantry in celebration of the beginning of fall this week. 

What better way to get the comfort of eating cake without the flour, seriously my discover that pumpkin could sub for stuff in cake mix last year was revolutioary. 

Remember the Pumpkin Better Than Cake from last year?

Well, these brownies are just as yummy without all that unhealthy stuff. 

I did have to add a few chocolate chips to this for good measure, I can't call something a brownie without chocolate in some form. Granted it wasn't as much chocolate as Jeremy would prefer in a brownie, but it gave me my pumpkin fix with a great peanut butter taste.

Oh, I realize either I'm just self concious of my coffee, or you're already wondering why it's so white. I like my creamer, which happens to be Pumpkin Spice at the moment.

Which was perfect with the brownies, by the way.

Peanut Butter Pumpkin Brownies
serves 16
adapted from The Delighted Momma
Ingredients:
1 cup canned pumpkin (not pie mix)
1 cup natural creamy peanut butter
1 large egg
1 tsp cinnamon
1 tsp vanilla
1 tsp baking soda
1/2 cup raw honey (or you could use Spelnda to cut the calories)
1/4 cup chocolate chips

Directions:
Preheat overn to 350. Spray a 8x8 baking pan with cooking spray (I used glass). Mix all of the ingredients except the chocolate chips in a bowl and spead evenly into the baking dish. Sprinkle on the chocolate chips. Bake for 25-30 minutes. Check with a toothpick, when it comes out clean they're done!

What's your favorite fall dessert?

Read More

Cafe au Lait

Cafe au Lait

July 9, 2013

We are definitely coffee people, but one thing I was delighted to make once moving to south Louisiana is Cafe au Lait.

Now I don't follow it totally traditional, but it tastes great and that is really what matters.

I love coffee with chicory, Jeremy isn't quite the same fan of it though. That is where our handy Keurig comes in. Instead of making on big pot I can just use our refillable pods and give him his caffeinated Folger's, and I can go about making my decaf coffee.

While I haven't exactly mastered Cafe Du Monde's frozen Cafe au Lait, I think I'm doing good enough for a North Louisiana transplant to the area on my Cafe au Lait skills.

The "au Lait" part of the cafe is super easy and only contains sugar and milk.

What you do with the sugar is where it gets tasty.

Cafe au Lait ::
serves 2

Ingredients ::

2 cups of coffee (whatever you prefer I used chicory)
1 cup whole milk, half and half, or even fat free evaporated milk
1/2 cup granulated white sugar

Directions ::

Make coffee as you normally would and set aside.

Melt sugar in a small sauce pan over medium heat, do not stir. When it comes to a boil let it caramelize until it is a nice medium caramel brown. Take caramel off the heat and pour in milk and whisk until milk and caramel are combined. Divide the mixture between two coffee mugs and top off with coffee.

The Cafe au Lait should be about half coffee and half milk/caramel mixture.

I've tried subbing out other ingredients for just regular sugar to healthy it up a bit, but it just isn't the same. If anyone has an idea of an ingredient that would caramelize similar to sugar let me know!

Because of the ton of sugar in it, I save this coffee for a treat on rare occasions.

As far as the milk is concerned, I use fat free evaporated milk most often, I don't typically have dairy milk in the house aside from canned evap. I just goes bad faster than I use it, and almond milk in this is no bueno.

So tell me || How do you fix your coffee as a "special treat" breakfast drink?

Don't forget to enter to win $50 in store credit from Minted! 

Read More

Goat Cheese, Cranberry and Dijon Chicken Sandwich

Goat Cheese, Cranberry and Dijon Chicken Sandwich

May 7, 2013

When we were first married I discovered my love of goat cheese. I put it in pasta, on pizza, salads, and even just ate it out of the wrapper. I added it to everything thing until, like all food obsessions, Jeremy stepped in and said he was over it.

We had a similar situation with spaghetti squash this winter, but it was the first time it was really carried here in such a easy to find quantity. Hence the obsession. 

This could possibly be a side effect of living all the places we have, granted Monroe was the best. By the time I was graduating Monroe/West Monroe was taking off and carrying more unique foods and opening more health focused restaurants. My kind of heaven. 

But to get back on point, this post is going no where right now.

My goat cheese love. Yes, it lead me to this sandwich. Which partially has to do with my love of grilled chicken, spinach, and mustard as well. 

Serves 4

adapted from :: Hungry Girl por vida

Ingredients:

4 oz goat cheese

1/2 cup whole cranberry sauce

Dijon mustard to taste

2 cups baby spinach

4 chicken breast

4 whole wheat hamburger buns

salt & pepper

3 tbsp olive oil (or melted coconut oil)

1 tsp chopped fresh rosemary

1/4 tsp ground sage (I can never find fresh)

1 clove of garlic, minced

Directions:

Place chicken in a gallon size zip top bag and season with olive oil, rosemary, salt & pepper, sage, and garlic. Squeeze out the air and seal tightly, squish all of the ingredients around so it fully coats the chicken. Allow chicken to marinate for at least an hour. Heat grill to med - med high heat and grill until done. (I also like to toast the buns on the grill)

To dress the chicken sandwich use 1 oz of goat cheese, 1-2 tbsp cranberry sauce, a good handful of spinach leaves, and Dijon mustard. I like to put the dijon and spinach on the bottom and the goat cheese & cranberry on top of the chicken. 

The flavor combination on this is amazing, then again I am slightly obsessed with goat cheese. Jeremy slightly doubted me when I told him what I was making but he loved it! As a side note - I just use the whole cranberry sauce from the can, cranberries aren't in season right now so they aren't exactly easy to find. It tastes fine as a sub when you can't make the real thing. I like to serve this with sweet potato fries or baked cauliflower topped with garlic, S & P, and nutritional yeast for a cheesy taste. 

Be sure and enter to win our Favorite Things :: Coffee giveaway here! 

Read More

Vegan Almond Joy Coffee Creamer

Vegan Almond Joy Coffee Creamer

April 30, 2013

As part of my quest to reduce the dairy/gluten in my diet I discovered using coconut milk in coffee. The first batch I made was a Paleo version that had egg in it and was supposed to last up to two weeks. First week, no problem. Second week, I was getting iffy. At the end of the second week...it was obvious I should not consume what what in that mason jar. Two week old eggs in coconut milk is less that desirable.

So I played, and played some more, and finally landed somewhere that made me happy. I needed more flavor than vanilla to convince myself it was a good creamer. So off to the almond and coconut extract we already had on hand. It turned out good, and my super coffee picky husband who won't use coconut milk as creamer even said it tasted like an Almond Joy to him...so I'd consider that success.

The only kicker with coconut creamer is that it doesn't whiten a cup of coffee the same way say Coffee Mate or heavy cream does. I usually use about 2 -3 tsp of the creamer in a cup of coffee and still add the amount of Stevia I normally would, I like things sweet. My love of sweet things and chips and dip will be what keeps me from ever wasting away.

That's a story for another day.

Ingredients::
13.66 oz can Coconut Milk (not light)
1 heaping tbsp cocoa powder
1/4 tsp almond extract (use 1/2 tsp if you want the taste stronger)
1/4 tsp coconut extract (use 1/2 tsp if you want the taste stronger)
3 packets stevia

Directions::
Whisk all ingredients to combine. Mixture will thicken after refrigeration, and may need to be stirred if  it separates.






























What is your favorite coffee creamer flavor, or your favorite type of coffee? 

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Don't forger to enter my newest favorite things giveaway for a chance to win a super cute World Market coffee mug and your choice of either Cafe Du Monde coffee or your favorite kcup pack! 

Read More

S'mores Cake :: remade

S'mores Cake :: remade

April 23, 2013

Back in August I made this cake for Jeremy's birthday, for Easter I decided to make it again. This time a little easier than the time before. The marshmallow ganache was a pain in the butt last time, plus I didn't get good pictures of it. This time though a good photog friend of mine was around and let me borrow her fabulous camera! Thanks Sara!

I was actually planning to use regular mini marshmallows, but alas Wal-Mart was clear out and all that were left were Easter bunnies. Nothing says Easter like some charred bunnies people! I personally love the taste of charred bunnies, but, never mind S'mores aren't that Easter either.

Graham Crust:

2 cups of crushed graham crackers (I had a box of pre-crushed)

1/2 stick of melted butter (maybe a little extra if your's is too dry)

dash of salt

Chocolate Cake:

1 box of your favorite chocolate cake (I prefer devils food)

*follow box directions for cake and add the following ingredients

1 egg (making 4 total for your cake mix)

4 oz sour cream

1 tsp vanilla

Frosting:

13 oz marshmallow fluff

2 1/2 cups of mini marshmallows (or whatever you find)

Directions:

Preheat oven to 350, or whatever your cake mix calls for. Grease a 13x9 baking dish, I used a glass Pyrex. Pour all of the ingredients for the graham crust into the pan, mixing together and press down into an even layer. Mix your cake mix ingredients together and add to the pan on top of the pressed graham cracker crust. Bake for roughly 35-40 minutes. But watch the cake starting at 30 minutes so it doesn't over cook. 

When cake is done top with marshmallow fluff. Heat oven to broil and sprinkle the top of the fluff with marshmallows. Broil for a few minutes until marshmallows are toasted to your liking. Be sure to watch it carefully so it doesn't burn. 

Read More

Pomme Frites // the best fries you ever had

Pomme Frites // the best fries you ever had

February 21, 2013

I don't know what it is, but ever since school started back this week I feel like the most fatigued mess there is. If y'all have any solutions, share them. Coffee just makes me crave things, so downing coffee at work is a no go. Plus after a certain amount of caffeine I feel worse and within a few days my eyes start twitching. Ugh. 

On another note, I had met my first goal weight for the year on V-Day, but after our little Valentine's dinner I am so far from it, its sad. I swear, my weight jumps around like crazy. Funny thing is though last week I was cravings free...this week I could eat bread until I went into a coma. Waking up at 1am wanting carbs is not a sleep trait I'd like to maintain. 

Part of our little Valentie's dinner, that was amazing by the way, were these Pomme Frites that I only make on Valentine's. They are hands down the best fries either of us have ever eaten, if only I had a mandolin I could make them even skinnier. But that doesn't matter, they are so, so good. Jeremy asked me to make more for months after last year's dinner, you'd be happy to know I didn't. My body just can't stand eating like this more than once or twice a year. 

No lie. That is why I feel like a bloated whale, I ate like I was owed it on the day's following Valentine's. Then again, if you are having a special day, a massive craving for fries, a fish fry, or really just wanting to impress someone with your french fry skills this recipe is the way to go:)

Pomme Frites
serves 4 (or 2 piglets)

Ingredients:
2 large russet potatoes
canola oil (I use one full large bottle)
salt

Directions:
Cut potatoes into french fry shape, I cut mine in half, then half again, and begin slicing from that point. Soak potatoes in ice water for 30 minutes. While potatoes are soaking heat oil on the stove in a large pot (stock pot) on medium heat until it reaches fry temp. 

I don't have a thermometer so I just gauge it by dropping a potato or some flour in to see if the oil is fizzing and ready. I also keep my oil fairly deep, you are not shallow frying here:) 

After 30 minutes, remove fries from the water and pat dry. In batches, you don't want to crowd the pan, begin to place fries into the oil. Cook fries for 6-7 minutes. They will not get any color at this stage. Continue to cook of of the batches until you are done. Be sure not to salt at this stage. When the first stage of frying is done, begin placing batches of fries back into the oil for 2-3 minutes, or until they achieve the color and crispiness you desire. Salt batches of fries as they come out of the oil, and serve. 

The double frying method really makes for amazing fries that taste just like the type of you get nice fine dining steak houses. The only thing keeping mine from being exactly like what I had at the restaurant we worked at in college is that I don't have a mandoline and can't slice thin enough. Let me know how you like them, if you try them. If you have any other questions about how I fried mine feel free to email, or tweet me. The directions may be a little confusing. 

Read More

Top 12 Recipe Posts in 2012

Top 12 Recipe Posts in 2012

December 29, 2012

My blogging revelation this year has seem to come from my amazement over what posts get the most views. Somehow blog posts that I deem space filler and just to talk about life for myself have had an insane amount of hits, where others that I think people will really like get skimmed over. That's the funny thing about blogging. It is so hard to find out just what your readers really want. Of all my years blogging, this one in particular has been especially recipe heavy, but in a good way. It pushes me to not cook the same thing ever week. 

Here are my top 12 most pinned recipes from 2012:

12. Thanksgiving Sides We Can't Live Without

Source: louisianabrideblog.com via Emily on Pinterest

11. Pumpkin Better Than...Cake

Source: louisianabrideblog.com via Annalisa on Pinterest

10. A Less Trashy White Trash Casserole

Source: louisianabrideblog.com via Emily on Pinterest

9. Nutella Hot Chocolate & Tree Decorating with a 2 Year Old

Source: louisianabrideblog.com via Bernadette on Pinterest

8. Donut Bread Pudding with Chocolate Glaze

Source: louisianabrideblog.com via Shari on Pinterest

7. Greek Quinoa Salad

Source: louisianabrideblog.com via Eleana on Pinterest

6. S'mores Cake

Source: louisianabrideblog.com via Janita on Pinterest

5. Lighter Corn Dip

Source: louisianabrideblog.com via Emily on Pinterest

4. Spaghetti Squash Lasagna

Source: louisianabrideblog.com via Emily on Pinterest

3. Pumpkin Pie Protein Shake

Source: louisianabrideblog.com via Stephanie on Pinterest

2. Cinnamon Roll Casserole

Source: louisianabrideblog.com via Sheri on Pinterest

1. Easy Marshmallow Frosting & a Dolled Up Cake Mix

Source: louisianabrideblog.com via Stacy on Pinterest

Now for a close runner up that is one of my favorite recipes from the year - Our favorite baked potato ever:)

Source: louisianabrideblog.com via Emily on Pinterest

And for the most viewed blog post of the year...that I have no idea why anyone wanted to read it:

Just a Random Thursday Night Post

Read More

Stuffing with Sausage, Apples, and Cranberries

Stuffing with Sausage, Apples, and Cranberries

November 29, 2012

Yup, I am still posting our Thanksgiving recipes...this is the last one though. 

We aren't that dedicated to a stuffing or dressing recipe. We as in my mother and I. My Nanny made the same cornbread stuffing forever, I never have liked cornbread and neither has my mother so...we just don't make it. I like more of a bread stuffing and this year Mom did not disappoint in her discovery of this recipe. Whole wheat anything is my friend. 

Then again I need more whole wheat in my life right now. I've been carb loading like I have a marathon to run, and the leftover pizza that came home with us last night after the youth event caused for some midnight snacking that I had to question if I dreamed it or if I did it this morning. 

Apparently I was on that crazy sleep eating sleep aid and didn't know it. 

adapted from Tasty Kitchen
Stuffing with Sausage, Apples, and Cranberries
Ingredients:
1 loaf of whole wheat bread (Nature's Own) with crusts cut off
3 Italian sausage links (casing removed)
2 tbsp olive oil
4 celery stalks, diced
2 onions, diced
1 tbsp poultry seasoning
1/2 tsp salt
1 Honey Crisp Apple, diced
1/2 c dried cranberries
3/4 to 1 cup low sodium chicken broth

Directions:
Cube bread and toast at 350 for 15 minutes flipping once. At the same time brown sausage, onions, and celery. Season with salt and poultry seasoning. When sausage is cooked through and onions are softened add the diced apples and cranberries. Cook for another 5 minutes.
Add the sausage mixture, and 3/4 cup of broth to the bread in a large bowl and combine. Add more broth if the mixture seems too dry. Transfer stuffing to a greased casserole dish, cover with foil, and bake at 400 for 20 minutes. Remove the cover and bake an additional 15 minutes.

Read More