Tag Archives: Awesomeness

The Parfait Saga/Adventures/Whateverword for “series” Pt.1: Black Forest

So…its February and you know what that means?

Whatever health goal you had last month has prolly gone by wayside now.

If you’ve stuck with it…more props to y’all.

So I kinda quit the whole “Healthy” Dessert thing, I may come back to it during the summer.

But I’ve got bigger fish to fry!! By fish I mean Parfait.

What the two got to do with each other???

No idea.

But anyways, I have to make Parfaits…Porque??

Well, yours truly has been hired on as not only a groomscake maker, BUT I gotta make desserts for The Rehearsal Dinner….thats right Desserts.

And I may or may not have to make Parfaits for at least 100 people.

The more I think about it, the more I think “Holy Crap, What did I sign up for??!!!”

So I gotta make Four different parfaits: Red Velvet, Key Lime, Tiramisu and (what this post is about) Black Forest. Black Forest Parfait

Fun Fact: Black Forest Cake is traditionally a dark Chocolate Cake with Cherry Filling. And the filling’s got booze in it. Booze= Liqueur or Schnapps. It also originated from Germany.

Currently mine is “Under Construction” as in I’m workin on getting a better Cherry Filling and Brownie.

I’ve decided to go Brownie route to make it interesting aka “Switchin it Up A Bit”

But needlessly to say I got about a lil over 3 months to prepare and it get it right…

I’m an artist and we artists are cray cray about being perfectionists.

#sadbuttrue

And hopefully I wont lose my sanity in the process of making not only a groomscake and Rehearsal Dinner Desserts.

A tall order, indeed. But I feel like this year is “Can Ole-Bill handle it???”

I’ve not only pulled off 3 dozen cupcakes (Holy Crap!) and V-day comin up, I’ve got to play “Chef” for a Singles event…

I thought Brinner (Breakfast for Dinner) would be a fun way to say “Screw you V-Day!” for all us Single Folks…but NOOO!!!!

It’s okay, hopefully, it’ll work.

Black Forest Parfait

Anyways, that’s all I got for now..cuz I’ll just babel like I normally do.

Not sure if thats a good thing or not…still figuring that out.

But stay tuned for next week’s Parfait look.

In the meantime, if y’all like what y’all see?

Comment/Subscribe and/or Like this bad boy…

I do update this sucker fairly often.

Til then, remember this for V-Day:

You dont need a “Lover” for V-Day, You just need Love.

Hot right??

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White Chocolate (w/Raspberry) Sherbet. Absolutely Cray Cray.

Hola World!

Hopefully y’all enjoyin this Olympic Coverage wherever y’all maybe on the planet. Y’all got a favorite event so far?

Me? You aint gonna believe it, but its Rowing. Yep. Rowing.

Fun Fact: I was once a rower. Not an Elite one, I was too short for that. Those guys are HUGE!!!

BUT I rowed in an 8 man boat about 5 years ago. Watching the races brought up good ole-nostalgia.

The Blisters on the hands, The Spandex Uni’s.(Unless you are in good shape, those things will exploit your flaws). Feeling like you may have a heart attack after the race is over.

Oh the memories.

Not sure if y’all been watching, well you should. But watching it, they make it look so effortless. But it aint.

Speaking of effortless, (dig the segway coming up here?) Sherbert is up there.

Now what in the world is it? It’s Ice Cream, but a bit lighter version of it.

Usually the traditional Ice Cream got Heavy Cream and Egg Yolks. This one is mainly Milk Based along some Egg Whites or Gelatin, sometin to thicken it up.

This recipe’s got Egg Whites and they are whipped, but not cooked. But it aint something to “Clutch Tha Pearls” over. If you eat cookie dough, or Mayonnaise, you eating raw egg.

So I wanted to do somethin unique with sherbert since I did Peach Ice Cream.

I fortunately had some left over white chocolate that I’d been tryin to figure what to do with and thus this was born:

I know it don’t as glamorous or got that “OOOHHH” factor as say if I’d used Dark Chocolate. But the taste is all there folks.

I wanted to give this a boost, and Raspberry goes well w/ White Chocolate. Plus I needed to clear out some space in the fruit drawer in the fridge.

I swear most of theses recipes come from me tryin to clear out room in the fridge.

But to get this

You will need this recipe:

White Chocolate & Raspberry Sherbert

  • 4 Cups of Whole Milk
  • 4 Egg Whites
  • pinch of salt
  • 1 Cup Sugar
  • 6 oz White Chocolate
  • 1 Cup of Raspberry Puree (strained)
  • 1 tsp Vanilla Extract
  • 1/2 a lemon, juiced

Sidenotes:

  • Pour the Sugar into the Milk and let it come to a scald (where the bubbles are on the sides)
  • Dump in the White Chocolate and stir to let the chocolate melt.
  • After it’s combined together, take the milk off the heat, add the vanilla and let it cool down.
  • Put some Raspberry with some lemon juice in a blender and puree it. Then strain to catch the seeds and proceed to put into Hot White Chocolate Milk concoction.
  • Whilst its cooling, put the egg whites and pinch of salt in a bowl, and whip that sucker til its soft peaks. See how I used “Whilst”.
  • After it’s cooled, fold the whipped egg whites into the concoction and pour it in an Ice Cream Machine thingy.
  • If you dont have one, like moi?? Put it in a blender  and in the freezer for about 90 minutes then pulse for a few seconds, then place it back in and repeat 1 hour later. Do that about 3-4 times then let it set in the freezer overnight.

And thats about it. And you get this:

One thing about Ice Cream, it’s better over time. Eating freshly churned Ice Cream aint the same as seasoned w/LUV Ice Cream.

Hopefully y’all enjoyed todays little fun fact and Sherbert post.

Like what y’all see???

Like, Comment and/or Subscribe to this sucker. I do update this on a weekly basis. Who knows, maybe this’ll amuse you for the week.

I dont know.

But  I do know that I wanna make Pull Pork again…. Adios.

 

 

 

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The Return of Peach Lemonade..and a Tip!!

 

I’ve got to admit somethin right now: I’ve lost track of what day of the week it is.

Guess that’s whats the downside to having a holiday in the middle of the week.

So other than being a (somewhat) decent baker/cook. I’d like to think of myself as what the kids may call a “Lemonade Afficianado”.

Not sure if that’s how you spell it, but oh well. Anyways, to me Summer = Lemonade.

I’ve got to have it!!!

After work, some folks like to crack open a beer, I prefer a nice tall glass of lemonade.  Especially if it’s a special kind like this here:

Peach Lemonade.

Guess it’s the fact that I’m southern and (partially. still a Texan.)grew up in Georgia.

The Peach capital of the world. Peaches are one of my absolute favs.

Actually on the 4th, some dude had all these peaches that he was giving away other wise he’d dump ’em in the garbage.

Me, being the somewhat klepto (I say that only with free food. I will load up son!) had to grab as many as I could fit in my backpack w/out crushing ’em.

I even made a giant patch here,see:

I may or may not have a problem.

But I’m not just a Peach Lemonade addict. I love it w/ Watermelon, or soon I’ll attempt it w/some Blackberries.

Instead of just giving y’all a recipe. I was somewhat inspired to give tips on how to make dope lemonade cuz a friend of mine tried and failed miserably. Well idk how bad he failed but.

But I find this could probably help out tremendously to that kid that’s wanting to sell lemonade on the block for 50 cents, in this heatwave.

God speed,son!!!

For Lemonade:

  • Make a simple syrup. That’s equal parts water and sugar. I use 1 Cup Water+1 Cup Sugar. Put those two on a stove and let it boil/simmer for 5 minutes or til on the sugar dissolves in the water.
  • When making lemonade, USE REAL LEMONS!!!! None of this bottle lemon juice garbage. Squeeze out about 1 Cup of Lemon Juice. Plus your hands smell like lemons. Who don’t like that smell?
  • If you gonna add some fruit to this i.e. Strawberry, Watermelon, Blackberry, Peach, whatevs. Put said fruit in a blender and puree and put it thru a strainer to get about 1 Cup of Puree.
  • This may not be for you, but I like to add Seltzer/Soda Water to it, to give it more flavor.
  • If you gonna add it w/the water, I’d go equal parts at first. So 3 Cups of Each til you fill it up. Then stir.
  • For those who are grown, you can add some booze. i.e. Vodka, Rum, etc.
  • Let it sit in the fridge for a good 4 hours before drinking, so everybody can get to know each other.

And those are my tips. Hopefully y’all like it. I figured I’d explain my stuff a tad bit better.

If y’all like what y’all see, subscribe, comment and/or like. I do update this sucker weekly.

Lately, it’s been random days of the week. I like to keep y’all guessing for those whoever reads this thing.

But that’s all I got for now.

CHEERRS!!!

 

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Root Beer Float Cake Log. Most Random Thing Ever?

I’ve come to the realization of something in my life thats current and won’t change.

It’s somethin that I’ve accepted and moved on in my life.

“Call Me Maybe” is forever burned in my brain. And I don’t care.

I hear that song not only when I’m drivin, but at work too. It’s inescapable. I’m using some pretty fancy words No?

Anyways, its catchy and I dont care if folks see me sing it out loud.

So today’s post is cake, but not just any kinda cake. It’s rolled up. Kinda like a log. It’s sorta french.

Well the term “Roulade” is a cooking term which basically means “Rolled Up”.

I’m giving a shout out to France, mainly cuz they lost in Euro 2012. Which btw, the most addictive soccer tourney next to the World Cup.

So this is what a “Cake Log” looks like as seen herre:

Don’t y’all love how the filling looks like a giant swirl?

At least I do anyways.

This is a basic Root Beer Float Cake (Which is just White Cake with Root Beer in it) with Vanilla Frosting in the center.

But crazy thing is, you can do this with ANY cake to be honest.

A cake from scratch, or dare I say it:  A cake from CAKE MIX!

So I think this post is more about the Technique of how to do this rather than the cake itself.

So this is my first “How-To” post ever!??

It’s pretty easy to do:

  • Use a 8 X 12 inch (aka a Cookie Sheet with 4 sides)  with parchment paper on the bottom with some cooking spray.
  • Bake it within 15 minute time span.
  • While the cake’s baking, prep a towel with POWDERED SUGAR all over it. (You’ll see  at the end why I put that in all caps)
  • After you take the cake out of the oven, let it sit for a couple of minutes, then flip it out on the towel w/powdered sugar on it.
  • Proceed to roll it up very slowly and gently and let it cool down to room temperature.
  • Once it’s cool’d off, unroll it and put whatever filling on top and roll it up w/out the towel, very gently. Then place in the fridge for an hour.
  • Now if you put the Powdered Sugar on there like I mentioned before, the cake will come off without pain or tear or heartbreak.

And that’s it. And you’ll get something like this

So y’all should try this with whatever cake recipe y’all got. Just remember my bullet point-ed explanation and everything should work out fine.

Other wise, it’ll be heartbreak and you’ll be all sad and stuff.

That’s all I got for today.

If y’all like what ya see, subscribe, comment and/or like to this sucker. I do updated. Randomly. But I do update it.

I like to keep folks on their toes. Whoever it is whose reading this thing.

But  before I go, I left y’all a piece of cake.

Corny, yes. But Enjoy!!

 

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Who’s got two thumbs and pulled off a Groomscake for a wedding? This Guy(me!).

Welp, I’ve done it.

I pulled off a Groomscake for a wedding. The most funn-est( pretty sure thats a word) and most stressful thing in the world.

And yours truly did it.

One of my former roommates got married last weekend, and a while back asked moi to do the groomscake.

Well it  was more of “I call dibbs on doing your cake” type of thing really. But he still said yes.

It was chocolate and was inspired by the “Twix” candy bar.

Now you probably thinking “What it look like?”  or “Pics or it aint happen”

No worries. I got that covered. Behold.

I hadnt really gave it a name, I’ve just called it “Tha Groomscake” for now. But it’s definitely a work of art that I am real proud of.

I’ve heard this statement before,( I think on Top Chef: Just Desserts) that cakes are kinda like your kids/babies. Weird at first but dig this.

As a baker, you spend some much time and effort into it and at the end of the day, you just want everyone to love what you brought into this world.

And that is the cake. Esp at somethin like a wedding w/ hundreds of folks at the reception.

The fact that people got to see  it and taste it (and from what i’ve heard they actually liked it. Crazy).

That’s what I’m proudest of. Real Talk: There’s nothing about that cake I’d do differently.

If another opportunity like this comes around, you best believe I’d do it.  The planning,  the drawing out designs, the cake tasting sessions.

Those were ,well besides pulling it off, some of the fun parts of the process.

So if y’all need a Groomscake maker, you know who to call..

On that note that’s all I got for now. But I’ll leave y’all with another parting pic

Now excuse, I gotta get my mixer out of  my car.

That sucker is heavy.

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Peaches n Creme..Brulee. Catchy title no?

Allo Y’all.

Hows May?

Mothers Day came and went, hopefully it was good for y’all. But the main thing to look forward to is the summer.

Now down here, one may think its already summer judging by how hot it is. But once Memorial Day hits, to me thats when summer is here.

And that means a couple of things:

First: It’s swimsuit season where everybody walks about damn near naked showing off what they’ve been working on during February (lets be real, nobody REALLY is workin out in January). For us guys, its daunting. Yeah I said it before, and I’ll say it once again: Its tough being a guy at the pool. Esp when you got a bit of a keg instead of a six pack.

And Two (and more importantly): PEACHES ARE IN SEASON!!!  HOORAY!!! And you get this:

Peach Creme Brulee.

As you can tell, I’m fairly a Peach Addict.

Pourque?

Though I am from Texas, I also grew up in Georgia where Peaches are king. And with the summer coming up, that means I’ll be doing a lot with the Peach. Esp the ones from the farmers market.

Last year in GA, I bought a whole bunch of Peaches and carried ’em on a airplane back to Tejas.

Don’t Tell the Airport Security.

Back to the point, the Peach Creme Brulee was my gift to mi madre for Mothers Day.

She actually liked it. That was a first, I think.

Sidenote: Over the weekend, I got my hands on the fruit, Papaya. I was all excited about it, until I cut into.

One of the worst smellin fruits I’ve came across.

But anyways…..

So how’d I make Peaches N Creme Brulee? (With Caramelized Peaches)

Easy. Kinda like the last post as seen below, BUT

  • 1 C Heavy Cream
  • 1/2 C Peach Puree
  • 4 Egg Yolks
  • 2 Tbspoons of Brown Sugar + 2(more) Tbspoons.
  • 2 Tbspoons of Reg Sugar
  • 1 tsp vanilla
  • pinch of salt.
  • 1 Peach
  • 1 Tlbspoon Butter

Bake for 40 Minutes @ 325 Degreez

Sidenotes:

  • Let the Cream and Peach Puree “infuse” together in a saucepan on Med/Med-Low  Heat for about 5 minutes
  • Whisk the egg yolks with the sugar(s) in a bowl.
  • Once the Cream’s heated up, Pour (WHILE WHISKIN, tricky I know) some of the cream and make sure that you are still whisking the eggs. Other wise, you risk Peachy Scrambled Eggs, which sound gross.
  • Afterwards pour it all back in the saucepan and whisk for a few minutes more.
  • Take off the heat and add the Vanilla. Then pour into Ramekins.

After Baking, let it set in the fridge for about 3 hours. Then Brulee how you like.

  • TO GET THE CARAMELIZED PEACHES: 1 Peach + 1 Tbspoon Butter+ 2 Tbspoons of Brown Sugar+ 1/2 a Lemon. In a pan.  Squeeze lemon juice over the peaches WHILE they cook. Cook til it gets all bubbly.

Then you get this bad boy here:

I think this could be a new staple for summertime desserts. No?

Welp, thats all I got for today. I’ve literally ran out stuff to talk about. Weird huh

Give this sucker a try. For reals.

Til then…keep workin towards that goal for the summer. Swimsuit season’s nearly upon us y’all!

Oh and 29 days til the Big Day…NO I aint gettin married, I’m makin a grooms cake.

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Reese’s PB Cookies. At least my take on it anywayz.

I’ve realized two things: One, I LOVE Peanut Butter and Two, I need to travel more.

I don’t know if you can tell from previous post (For those that follow, if not it’s okay WELCOME!) but I love Peanut Butter.

Yeah I said it.

Whatever dessert you can think of, if it aint got Peanut Butter in it. It means NOTHING to me.

Well not really. Just 4 dramatics, yeah.

But lately, I’ve been on a cookie making phase, besides making French Desserts. (I know I broke the streak!! Oh wellz.)

But one of my favorite things to make are PB cookies. Why? Cuz they are easy to make.

And it can be in your interpretation. Fancy word. But you can make it as crunchy and crisp as you want. Or as soft and chewy as you want.

I more on Team Soft Chewy Cookie. Who came up with this whole “TEAM” phase thing BTW?

But back to the subject at hand:

Theses cookies seen above here kinda remind me of those jumbo-sized cookies they sell at the Food Court in the Mall. Soft and Chewy. Just like how I like ’em.

But  the second part of this post, how I need to travel more. Whilst at work.

Yeup, I said Whilst.

I realized, I have never been to either the West Coast (i.e.Cali) or East Coast (i.e. New York)

I’m from the South and I’ve been all over the South (with the exception of Arkansas, not sure why though) and I went to skool in the Midwest.

Yet West Coast and East Coast have eluded my travel plans like a Honey Badger.

I figure this year, I’m gonna travel more. I already done went on an impromptu road trip.

That said, if I yall know any places, feel free to comment.

So, here’s how you make this:

Reese’s PB Cookies:

  • 2 1/4 C Flour
  • 1/2 tsp Salt
  • 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 C Butter (Softened.Duh)
  • 1 C Brown Sugar
  • 1/2 C Regular Sugar
  • 1 Egg + 1 egg yolk (save the white for an omlette or meringue)
  • 1 tsp vanilla
  • 1 C Reese’s PB Chips

Bake for 10 mins @ 350 degreez.

That’s it.  Just mix your butter w/the sugars first, then go from therre.

So that’s all I got for now. I’m still plottin on doin Creme Brulee. I just need a giant blow torch.

If y’all like what you see, feel free to Comment, Like and/or Subscribe to this page.

I do update on a weekly basis. True story.

Until next time, here’s another shot of cookies, want one?

And remember, I Love Y’all Like A Love Song, Peoples.

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Meyer-Lemon Sugar Cookies. Hooray!!!

A few weeks ago while shopping at this “Fancy” market place, I walked by a big patch of Meyer-Lemons. I literally backpedaled to the giant bin of Meyer-Lemons and then and there HAD to buy some.

I mean really, I HAD to. Shockingly not that expensive.

Now some of y’all prob heard of Meyer-Lemons but are like whats the difference?

Basically if a Lemon and a Tangerine got together and had a baby, thats what a Meyer-Lemon would be.

Or a “Hybrid” of the two fruits, if you wanna sound fancy and professional. Also tasting it, it’s less “Punch in the Mouth” acidic as a regular lemon.

You know  that face. The whole “My cheeks are slowly merging into my Teeth” face.

Behold the Meyer Lemon:

Aint it pretty?

So for days (and I really do mean DAYS) I was thinking what should I make with this beautiful piece of fruit.

I made a curd. And I thought also a Sorbet. But I still got some Watermelon Sorbet sitting around.

Then I thought: Sugar Cookies. Why? No idea.

If you been following this site for long (I don’t blame ya, if ya hadnt). But I had been on the hunt for the perfect sugar cookie recipe. And I may(or may not, dont matter) have come across success!!

But I went with it. And after a couple of attempts. I came up with a good batch.

Take a look:

Nice thing about theses: They got the sugar taste with a hint of lemon afterwards.

Look at me soundin like a food critic. HA!

Anywhos, y’all should give this a try:

  • 2 C Flour (sifted)
  • 1 1/2 C Sugar
  • 1/2 C Butter (Softened. Never Cold. Unless you want biscuits. lolz)
  • 1 Egg
  • pinch of salt
  • 1 tsp baking powder
  • 1 Meyer-Lemon, Juiced and Zested(thats the color part only, the white part is bitter)

Bake for about 10-12 minutes @ 350 degrees.

And you should get something like this:

Pretty simple right?

Well y’all should give it a try.

Oh, BIG NEWS!!!!

Well, maybe not “BIG”.

But, in my best efforts of using my French. I’ve decided the next few weeks of making French Desserts.

Thats right French. This is my shout out to y’all that speak French. Prepare to be amazed. Hopefully.

If y’all wanna keep up with that whole project, subscribe to this site. I dont like saying the “B” word. (Rhymes with “Log”. Wait. Crap.)

I do keep this thing updated a lot. So “Like”, “Comment” and/or “Subscribe”. Or even do all three if you feel up for it.

Til then… I’ll come up with some clever phrase to end theses posts.

 

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Healthy (Dessert) Eating pt.1: Grapefruit Sorbet

Grapefruit Sorbet. Where do I begin? Well first of all, I’d apologized for the delayed post. It’s been a wacky few days. From surviving a city-wide flood (for real) to surviving the dentist office.

I swear, I think they get a kick outta using that small hook scraper.

And also my voice is shot/horse. I got to witness the Texans first playoff win.EVER. And I can barely talk without my voice cracking. Oh well.

But back to subject title at hand. I realized last post that I talked about tryin to lose weight. Baked Eggnog French Toast prob wasnt the best post to start the year with. But I got somethin 4 y’all!

Grapefruit Sorbet.

I know, I know. ANOTHER SORBET??!!

But this is actually a healthy dessert. If ya’ didnt know, Grapefruit (allegedly) helps with the fat breakdown. I can attest. Back after I graduated high skool (I like to spell it that way. Don’t Judge) I ballooned in weight due to going to a certain fast food chain 3 times a week with my friends. We were cheap back then and thought “EH. Why not”

That summer I drank grapefruit juice a lot. And it sorta worked.

Now will I have a weight loss commercial with me now and a obviously photoshopped pic of me stretched wide claiming that was me “BEFORE”. No.

But Grapefruit, after getting over the extremely bitter taste can be delish. Yeah I said it. Delish.

So how to make it?  Shockingly easy.

  • 3 Cups of Grapefruit Juice
  • 1 1/2 C of Sugar
  • 1 1/2 C of Water

Sidenote: Bring the Sugar and Water to a boil to make a simple syrup. Then add the Grapefruit Juice and let that come up to a boil.

And thats it. Now if y’all got an ice cream maker, use that. If not like moi. It’s simple but it does take some time. I’d suggest making it on a weekend when you not working.

Basically take your cooled down mixture and put in the fridge and every 45 minutes take it out and use a handmixer to break up the ice. And put back in the freezer.

Keep doing that until it has the texture of ice cream.  I had to look that up.(Shout out to David Lebovitz).

And you’ll get something like this

So if y’all wanna something to feel less guilty about. Gon’ head and give it a try. It’s got the grapefruit flavor with a little sweetness to it.

Now excuse me, I gotta go start training (again) for this race I’m fixin to run on Sunday at the crack of dawn.

Hopefully I wont get trampled. Fingers Crossed.

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Thanksgiving 2011 Recap Pt.2: Pear-Apple Crisp. I like the word “Crisp”

So here is the final part to this epic saga. Pear-Apple Crisp. I like saying the word “Crisp”. It’s like you gotta put an emphasis on “Crisp”. So what exactly is a “Crisp”. Well it’s almost like a Cobbler, except the top part isn’t biscuit format. It’s mostly oats and nuts.

What brought about this? I read it in a book. Look at me, reading and stuff. In a big book of Baking ideas, I saw a Caramel-Apple Crisp recipe. It amused me, however I’m not a big caramel guy. Shocking, maybe. Making caramel is kinda pain in the butt.

But I wanted to cook with Pears  for a while and it just so happened as I was planning my Dessert menu, Pops had a bunch of green pears in a bowl. YAHTEZE!!!

I was about as thrilled as watching that video of those two old football players in their 70’s fighting each other. It’s all over ESPN, just look it up on Youtube, you’ll LOL a lot.

Anyways the night before or morning of, I don’t remember, I was up til 3 in the morning cooking and then run in 5K Turkey Trot. But I got it done. Pear-Apple Crisp.

 

Ice cream optional. It didn’t look like that out of the oven.

The nice thing about this dessert is that:  It’s both a fall and winter dessert. Very comforting during the cold seasons especially warmed up with some ice cream up top. And two it can double as a breakfast item.

So how the heck do you make it? I literally made this up on the fly, so I don’t know if it’ll work for y’all but give it a shot

Filling

  • 3 C Apples Chopped
  • 3 C Pears Sliced
  • 2 Tbls flour
  • 1/2  Lemon (juiced)
  • 1/2 C Brown Sugar
  • 1 tsp cinnamon

Topping

  •  1/2 C Oats
  • 1/2  C Flour
  • 1/2 C Walnuts (Chopped)
  • 1/4 C Butter (Cold and Cubed)
  • 1/2 C Brown Sugar

Bake in a dish for 45 minutes @ 375 degrees. Et Voila (That’s me using my French skillz)

The last dessert was Pumpkin Pie Cheesecake, I did this last year so here’s a throwback for y’all. For those who just stumbled on this sucker.

After finishing all my thanksgiving cooking, you’d think I took a break? Nope. I got more stuff I made and will share during the Holiday season. So subscribe to this site and heck y’all can even throw ideas my way. I’m the king DIY so it’ll probably happen.

Speaking of holidays, I  believe now’s the time for X-mas music. But more importantly: TIME FOR EGGNOG!! I gotta have it. I may even try and make my own. Anybody know how???

 

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