It’s been extra hot and humid in Louisiana lately, so we aren’t planning much for the 4th of July. I decided on an easy treat to keep us cool over the long weekend. My favorite…Red, White, and Blue Mini Trifles.
In the mood for a quick fall board. This cookie board is sure to please everyone in the mood for a sweet treat. This board would actually work year round by adding or removing the seasonal decor. I picked up the mini pumpkins in the produce section of our local grocery store and they really brought the board to life. The chocolate pairs well with the perfect glass of red wine. I hope this display inspires you to try your own seasonal board and any leftovers can be placed in a Ziploc bag for snacks throughout the week. Be Well-Omniley
Greetings, I hope this post finds you well. Spring has sprung here in Louisiana and what better way to bring in beautiful weather, than with a slice of homemade sour cream pound cake.
This pound cake recipe brings back so many memories of my NaNa. She was known for her great cooking, but it was something about her Sour Cream Pound Cake that was an absolute crowd-pleaser. If you were to taste it you would immediately know why. It was the perfect combination of sweetness and decadence. The tartness of the lemon icing pairs perfectly with the sweet and creamy pound cake. Oh, and let’s talk about moisture–it held its moistness for days after sitting on the kitchen counter.
I remember when she would be in the kitchen preparing it and would ask me if I wanted to help and I would say “No NaNa I’m gonna have a maid that does all that”. Well fast forward little did I know I would be getting a maid to help with all my other household duties so I could spend time in the kitchen pulling all her great recipes out of mind and putting them in action. I normally have to elicit the help of my Aunt Maxine because at times I seem to have quite an imagination on how NaNa prepared some things. She never fails by guiding me in the right direction.
This should have been the first recipe I shared with you guys, but to be honest I didn’t think I could ever make this cake with as much love and soul as she put into it. I think I succeeded my son was the discount double-check quality check on this one. I think I made my NaNa proud today and that’s all folks.
As always thank you for following me on this journey. You are my daily inspiration to keep sharing. If you try any of my recipes inspired by my grandmother please leave me a comment and like. Be Well. Omniley ?
- Bundt Cake Pan
- 3 c flour all purpose sifted
- 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 2 sticks unsalted butter softened
- 1/2 c butter flavored shortening
- 3 c sugar
- 6 eggs room temperature
- 8 oz sour cream
- 2 1/2 tsp pure lemon extract
- 2 1/2 tsp pure vanilla extract
- Preheat oven to 300° and spray bundt pan with Baker's Joy well.
- Mix together flour, kosher salt, and baking powder and set aside.
- Cream together butter and sugar adding about a 1/3 c at a time.
- Next add in eggs one at a time. Make sure each egg is fully incorporated in mix before adding the next.
- On low speed add the flour mixture to the creamed mixture 1 c at a time.
- Add in sour cream and extracts on medium.
- Pour batter in to prepared bundt pan and bake for 1 hour 20 minute. Watch closely during the last 20 minutes as ovens cook time may vary.
- Once done remove from oven and place on wire rack for 10 minute and then turn out immediately and let cake completely cool on rack.
- Top with lemon icing (optional) and move to display cake stand.
Greetings, I hope this post finds you well. I finally found some time to make a traditional king cake for everyone that requested. Just in time for Fat Tuesday…late than never right? If you want to learn more about the King Cake history click here.
Even though Mardi Gras was canceled this year you can still celebrate by eating your share of King Cake. Don’t let the weather stop you. Here’s a no fail recipe that checks all the boxes for the Louisiana style traditional King Cake.
Gather all your ingredients and let’s get started.
Add warm milk, yeast and sugar to a bowl and stir with a fork or whisk. Let sit for 5-10 mins.
After 10 mins, pour yeast mixture, eggs, melted butter into bottom of stand mixer or whisk by hand. Mix until combined, then add flour, sugar, salt, and flour. Mix until well incorporated
Turn dough out onto a lightly floured surface and knead* for 5-7 mins. After dough ball is nice and smooth, place 2 tbsp olive oil in the bottom of a large bowl and place dough on top. Cover and let rise in a warm place (preferably near the oven) for 60 mins.
Turn out onto a lightly floured surface and knead once again for 1-2 mins.
Roll the dough out into a large rectangle, about 20 inch long.
Brush on softened butter, cinnamon and brown sugar. Cover the entire dough. Sprinkle on pecans at this time.
Tightly roll the dough long ways. If you need to use a bench scraper because your dough is sticking, use one. Roll the dough similarly to a jelly roll. Transfer to a parchment lined baking dish. Bring the two ends together in a circle or oval shape and seal with water or milk.
Cover and let rise for an additional 60 mins. Brush with milk before baking. Bake in a 375 degree oven for 25-30 mins or until golden brown.
Let the cake cool for 15-20 mins. To make the glaze, combine powdered sugar, milk or water and vanilla in a bowl. Stir until smooth. Icing should be thick but pourable. Drizzle or pour glaze over the King cake. Sprinkle with green, yellow and purple sanding sugar.
Serve and enjoy.
- Stand mixer or hand mixer
- Pastry brush
- For the dough:
- 1 c milk warm
- 1 packet yeast instant rise
- ¼ c butter melted
- ¼ c granulated sugar
- 1 tbsp sugar
- 2 eggs large
- ½ tsp salt
- 4 c all purpose flour
- 2 tsp olive oil
- For the filling:
- 2/3 c brown sugar
- 2 tsp cinnamon
- 6 tbsp butter softened, unsalted
- ½ c pecans chopped
- For the icing:
- 1.5 c powdered sugar
- 1.5 tbsp milk
- ½ tsp vanilla
- Preheat the oven to 200 degrees. Remove egg from fridge and place into a bowl of warm water for 5 mins to bring it up to room temperature.
- Add warm milk, yeast and sugar to a bowl and stir with a fork or whisk. Let sit for 5-10 mins. *If the yeast does not begin to bubble or grow in size, throw it out and start over*
- After 10 mins, pour yeast mixture, eggs, melted butter into bottom of stand mixer or whisk by hand. Mix until combined, then add flour, sugar, salt, and flour. Mix until well incorporated.
- Turn dough out onto a lightly floured surface and knead* for 5-7 mins. After dough ball is nice and smooth, place 2 tbsp olive oil in the bottom of a large bowl and place dough on top. Cover and let rise in a warm place (preferably near the oven) for 60 mins.
- After 60 mins, punch dough down to release the air. Turn out onto a lightly floured surface and knead once again for 1-2 mins. Roll the dough out into a large rectangle, about 20 inch long.
- *Brush on softened butter, cinnamon and brown sugar. Cover the entire dough. Sprinkle on pecans (this is optional)
- Tightly roll the dough long ways. If you need to use a bench scraper because your dough is sticking, use one. Roll the dough similarly to a jelly roll.
- Transfer to a parchment lined baking dish. Bring the two ends together in a circle or oval shape and seal with water or milk. Cover and let rise for an additional 60 mins. Brush with milk before baking.
- Bake in a 375 degree oven for 25-30 mins or until golden brown.
- Let the cake cool for 15-20 mins.
- To make the glaze, combine powdered sugar, milk or water and vanilla in a bowl. Stir until smooth. Icing should be thick but pourable.
- Traditionally a plastic baby is added to the cake at this point. Cut a small slit into the inside or outer side of the dough and slide in the plastic baby.
- Drizzle or pour glaze over the King cake. Sprinkle with green, yellow and purple sanding sugar.
- Serve and enjoy!
Butter can be brushed on melted or softened. The butter can also be mixed with the brown sugar and cinnamon as a paste and added to the dough as well.
The plastic baby is optional, but in New Orleans, the host of the party adds the baby to the cake so that as it is served, whomever gets the slice with the baby will be the following year’s host.
*I recommend researching the history of the King Cake and why it’s celebration is important.
Greetings. I hope this post finds you well. I can’t believe we are already in February and Love Day is almost here. Last year we celebrated Valentine’s Day by seeing Johnny Gill at the “Lovers and Friends” concert. This year our celebration will look a lot different. If you haven’t already read my “Guide to Valentine’s Day at Home” you should check it out.
Today I’m sharing an easy Valentine’s treat that works for all ages. I myself love poptarts and haven’t had them in years. I had some leftover pre-made dough from the holidays and instead of letting it go to waste I decided to make some “Love Is in the Air” pop tarts.
Let’s get started. Gather all your ingredients and be sure to let the pie crust(s) sit out for at least 15 minute prior to handling to avoid breaking and cracking.
Roll out the pie crust and cut out hearts with the cookie cutter. (This will work for any design cookie cutter)
Place 1 teaspoon of jelly on every other heart.
Place a heart on top of the strawberry hearts and press edges together with a fork.
Lightly spray each heart with cooking spray. Place in air fryer for 5-9 minutes on 375 degrees. Watch closely.
Remove from the air fryer and top with icing. Add sprinkles.
Add sprinkles and they are ready.
How adorable is this quick and easy recipe? Almost too cute to eat-NOT! As always if you try the recipe please leave me a comment. Again thank you for your continued support. It means the world to me. Be Well-Omniley
- Heart cookie cutter
- Roll out the pie crust and cut out hearts with the cookie cutter.
- Place 1 Teaspoon of strawberry jam/jelly on every other heart.
- Place a heart on top of the strawberry hearts & press edges together with a fork.
- Lightly spray each heart with cooking spray.
- Place in air fryer for 5-8 minutes on 375°. These fry really quick so keep an eye on them!
- Remove from air fryer and cover in icing.
- Sprinkle away!
- Serve & enjoy!
Greetings. I hope this post finds you well. My family may be one of the few that haven’t dined out in almost a year. If you are like us or want to plan an at-home easy meal for valentine then look no further. I have always been a steak lover and finally got my husband on board about two years ago. We only have a few places on our list that can cook a steak to our liking so we learned how to prepare them ourselves and they are hands down the best.
Last year we dined out at Flemings for Valentines and caught the Lovers and Friends concert afterward since no concerts are going on this Valentine, I’m here to replay the night home style.
The most important thing I believe is your cocktail or wine. Thanks to Wente we have a perfect Cabernet to pair with our steak.
Now to get to the rest of the perfect at-home Valentine’s celebration. We love a bone-in rib-eye at least 3/4-1” thick. Walmart has a great selection of steak at great prices. We normally like twice-baked potatoes with our steaks, but since we planned on saving room for dessert we opted for oven-roasted green beans. If you like a lighter option try my Honey-Glazed Salmon.
What better dessert option than a light and fluffy strawberry trifle. To keep it on the lighter note, I used sugar-free angel food cake, instant pudding, whipped cream, and almond milk. It’s the perfect balance with sweetness from the strawberries.
I hope this at-home Valentine’s Day dinner inspiration gives you ideas on hosting your own. As always thanks for following me on my journey it means the word. If you try any of my recipes please leave me a comment and let me know your thoughts. Be Well. Omniley.
View this post on Instagram
- cast iron skillet 9"
- 1 lb ribeye steak bone-in 3/4"-1" thick
- 4 tbsp butter unsalted
- 1 tbsp Kosher salt coarse
- 1 tsp sea salt
- 1 tsp black pepper
- Coat steak on both sides generously with coarse Kosher salt; use meat cleaver on both sides to break the steak down; place in refrigerator for at least 45 minutes
- Remove steak from refrigerator and rinse well; (avoid allowing steak to touch the sink)
- Dry steak thoroughly with paper towels and season with salt and pepper on both sides.
- Preheat oven to 450° (convention method preferred)
- Mean while place 2 tbsp of butter in 10” cast iron skillet and heat on high. Watch closely• When hot, sear both sides of the steak for 2-3 minutes. Sear close to the final color you want. Transfer pan to the preheated oven.
- Now comes the variables. The steak thickness, how long you seared, and the true temperature of the oven. It takes about 7-8 minutes to get to about 145°(medium). Remove from the oven and allow to rest for a few minutes before serving. Cook to the proper temperature; not by time.
- Remove from oven and top with remaining butter. Remember the steak will continue to cook when removed from oven. Allow to rest for at least 15 minutes.
- Top with caramelized onions and mushrooms. Serve immediately.
Happy Holidays. I hope this post finds you well. We are only a few sleep nights from Christmas. I find myself each year indulging in these decadent butter cookies, so I am finally sharing the recipe. I only cook these for Christmas as I have no self-control when it comes to them. One of the key ingredients is the pure lemon extract it breaks of the sweetness so pairing them with a cold glass of milk or Peppermint flavored bourbon cream is oh so delicious.
One key thing I have learned over the years with baking these cookies is to make them thin and to bake on parchment paper to avoid major puffing and spreading. I think the is my best batch yet. I did a simple egg wash topping for a crispy finish.
I hope you have time to try them in the near future they are so delicious! As always thank you for following me on my journey. Seasons Greetings! Omniley?
- 1 C butter unsalted, room temp
- 1 ¼ C white sugar
- 2 eggs
- 1 tsp lemon extract
- ½ tsp pure vanilla extract
- 2 ½ C self-rising flour
- 1 pinch of salt
- Cream together butter, sugar, extracts, and beaten eggs using an electric mixer. Sift together salt and 2 cups of self-rising flour.
- Pour in flour mixture and mix until incorporated.
- Pour the remaining ½ cup of flour onto countertop or board and gently knead dough into flour until it is no longer sticky (add more flour if needed.
- Place kneaded dough in cling wrap or Ziploc bag and let chill in refrigerator for at least 3 hours.
- Preheat oven to 350°.
- Remove dough from refrigerator and allow to come to room temperature for 25 minutes.
- Add a little flour to countertop or board and roll dough to ¼" thick with rolling pin. Avoid overhandling dough.
- Cut out cookies to desired shape and place on cookie sheet lined with parchment paper or silpat. Cook for 8-10 minutes. During the last 2 minutes brush with egg wash mixture (optional). Watch closely to avoid browning.Egg wash: 1 egg and ½ tsp white sugar
- Remove from oven and allow cookies to cool on rack. Store in air-tight container for up to 5 days.
Greetings. I hope this post finds you in the Holiday Spirit. I also pray you all had a safe and blessed Thanksgiving. If you happened to visit loved ones outside your home it is recommended that you try to quarantine for the next two weeks. Now that all the logistics are out of the way, I can’t wait to share this easy and festive holiday treat with you all.
I saw a display in Wal-Mart during one of my trips and it featured Rolos on a pretzel, so I decided to take it to another level and add a little holiday cheer. It also serves as a bribing snack for me to get some help with the remaining Christmas decor I have to get up.
If you try this recipe don’t forget to let me know what you think. Happy Holidays! Omniley
- 48 Snaps Pretzels
- 12 oz white baking chips
- 48 Rolo caramel candy
- 1 container Holiday sprinkles
- Preheat oven to 250 degrees.
- Line a baking sheet with parchment paper.
- Unwrap Rolo candy.
- Place Snaps pretzels on baking sheet, about ½ inch apart.
- Place a Rolo candy on top of each, and bake in the oven for 3 minutes. Remove from oven, and top each Rolo pretzel with another pretzel, pushing down lightly
- Place pan in refrigerator until chocolate is firm.
- Once chocolate is firm, fill a pot with 1 inch of water. Place white chocolate in a heat safe glass bowl, and place on top of pot, making sure that the bowl doesn’t touch the water. Heat on medium/low heat, stirring often, until chocolate is melted.
- Remove pretzel from refrigerator and start dipping them into the melted white chocolate, covereding about half the pretzel.
- Place on parchment sheet, and top the visible white chocolate with sprinkles. Allow white chocolate to set before eating
The Easiest Southern-Style Sweet Potato Pie
Greetings. We are in full holiday swing at my home; what about you? I have a Halloween display, Christmas display, and Fall vibes colliding with one another. I am not a shame of either. This year we are celebrating love, life, and laughter.
Nothing says the holidays like my late NaNa’s sweet potato pie. I’ve had a hard time replicating this recipe over the years since my Nana passed away. Just ask my son who makes the best sweet potato pie, and he will say, “NaNa did’. One of the fondest memories he has of her is her sweet potato pie. Let me tell you this is one lady I don’t mind coming second in line to.
I vividly remember her moving about the kitchen during the holidays with so much swagger. She never once seemed to get anxious in the kitchen as I somehow still get when trying to coordinate dishes and make sure everything is ready at the same time and at the perfect temperature. I now understand how she remained so cool, calm, and collect; she had performed these tasks so many years it was like second nature to her. As I began to hit my stride in my kitchen these days, I can finally say I have a little swagger under my apron too.
If you are looking for a crowd-pleasing dessert during the holidays, this sweet potato pie will not disappoint. Serve it with coffee, top it with fresh whipped cream, or serve it plain; after indulging, everyone will be ready for their afternoon nap.
Over the years, I have perfected my recipe by baking the sweet potatoes and using plain kefir instead of regular milk. While these changes may seem subtle, they blow the flavor profile out of the roof.
Now, if you are ready; Let’s get started. Place your cleaned sweet potatoes on an aluminum lined baking sheet and bake at 400 degrees for 1 to 1 1/2 hours or until softened. Allow them to cool to room temperature.
Meanwhile, spray the pie pan(s) with nonstick spray. If you are using a frozen pie crust, skip this step.
Remember, I’m all about working smarter, not harder during the holidays, so I opted for a premade pie crust. Unroll it and place it in your pie pan—Pierce with a fork a few times and set to the side. If you are using frozen pie crust, just allow the crust to come to room temperature and pierce with a fork a few times and set to the side.
Once the sweet potatoes have cooled to room temperature, peel and discard the skin. Place sweet potato in a mixing bowl and remove any long, stringy fibers.
Add all the remaining ingredients to the mixing bowl.
Blend the mixture until completely smooth.
Pour mixture into pie pan and cook 40-45 minutes or until a toothpick comes out clean.
Place pie(s) on a wire rack and allow to cool completely.
Serve with your favorite topping like cool whip or nothing at all. I hope this recipe brings you as much joy as it brings my family. As always, thank you for your continued support along this journey; it means the world to me. Be Well and Happy Holidays-Omniley?
- Preheat oven to 400 degrees.
- Place cleaned sweet potatoes on an aluminum lined baking sheet and cook for 1 hour to 1.5 hours or until softened.
- Allow sweet potatoes to cool to room temperature.
- Set oven to 350 degrees.
- Prepare pie crust and set to the side. If using rolled pie crust spray pie pan, then place crust in pan. Pierce a few holes in crust with fork.
- Peel skin from sweet potatoes and place in blender. Remove any long, stringy fibers.
- Add additional ingredients to blender. Beat mixture until smooth and pour into prepared pie crust (s).
- Bake for 40-45 minutes, or until toothpick comes out clean. Allow pie(s) to cool on cooling rack.
This Mississippi Mud Pie is such a creamy and decadent dessert. I gain pounds just looking at it. This luscious dessert has a nutty crust, a cream cheese layer, then a chocolate pudding layer, topped with whipped topping, and a ton of pecans.
This pie is also known as Chocolate Lasagna in some places. The name “Mississippi mud pie” is derived from the original dense cake that resembles the banks of the Mississippi River. Its earliest known reference in print is dated 1975. There are a ton of variations to this recipe and I opted to stay with the most traditional version.
A little history behind me making this pie, I owe it to my Aunt Maxine she use to always make this easy pie when we were growing up, and I actually don’t remember eating it at all. However, she prepared one for a family gathering and my husband fell in love with it. I think I started making this pie back in 2007 for him and unfortunately, I don’t make it too often…because it is super-rich.
Perhaps the best part of the pie “The Crust”!
Its S-O G-O-O-D! Are you ready to join the mud pie bandwagon? Omniley
- 2- 1/2 stick Butter Melted
- 2- cup 1/2 Flour
- 2- cup Chopped Pecans
- 1 cup Powdered Sugar
- 1 container Cool Whip 16 Oz. Container
- 8 ounces weight Cream Cheese, Softened
- 2 packages Instant Chocolate Pudding 3.4 Oz. Package
- 3- cup 1/4 Milk
- 1st layer-Mix together the melted butter, flour, and chopped pecans. Press into a 9 x 13 lightly greased pan. Bake for 20 minutes at 350 degrees. Let cool completely!
- 2nd layer-Combine powdered sugar, 1 cup of Cool Whip from the container, and softened cream cheese with a mixer. Cover cooled crusted with this mixture.
- 3rd layer-Mix together pudding mix and milk. Pour over the top of the cream cheese layer.
- Chill in the fridge for about 6 hours.
- 4th layer-Top with the remainder of the Cool Whip and lots of pecans.