Category Archives: desserts

Oreo Balls

Ok now some people call these Oreo Truffles.  I admit that does sound fancier.  But when my sister, Jenny, offered me one for the very first time, she called them Oreo Balls.  So it stuck.  My kids ask for them by name…Oreo balls.  And so it is.  These things are so tasty and a wonderful addition to any dessert buffet.  Perfect party treat.  They can be easily packaged into cute gifts.  Teacher appreciation gifts?  Put them in a clear treat bag, make a tag that says “It’s been a ball being in your class!!” , punch a whole in the corner and tie it to your treat bag with some colorful twine.  It’s in the bag…literally!!  They are superb treats for your neighbors, especially if you are into ding dong ditching.  You can use vanilla candy quick and put the food coloring of your choice in and voila…yummy, edible party favors that go with your color scheme.  I could go on but I know ya’ll want me to get on with it already and so I will.  You can use vanilla candy Quik, white chocolate chips, chocolate candy quick or semi sweet or milk chocolate chips.  I am working on a mint variation right now.  Mint oreos with those limited edition Nestle mint chocolate chips.  I will let ya’ll know.  You really truly can do almost anything with this recipe.  Make it your own!!  Now that the lovely people at Nabisco are offering so many different varieties of Oreos, the options are nearly endless.

Oreo Balls

Ingredients

1 8 ounce package cream cheese, softened

1 package Oreos, crushed

1 package candy quik or 1 package chocolate chips

Directions

Now, I use my food processor to crush my Oreos.  You want them to be ground until they are almost like sand and the food processor works perfectly.  I get that not everyone has a food processor or wants to get it out for this task, so you can also put them in a gallon size Ziploc bag and take a rolling pin to them.  This also works great for getting rid of some pent up aggression.  Unless you don’t have any…if that is the case, you can bring them to me and I will crush them for you.  I have plenty of pent up aggression…kind of makes me wonder why I missed the opportunity to smash cookies with a rolling pin?  Hmmm…need to consider this next time.  Anyway, once this is done put your cookies crumb sand into your standing mixer bowl or a regular mixing bowl along with the softened block of cream cheese.  Mix away until it is well combined.

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This is how your mixture of cream cheese and cookie crumbs should look

Now, you are going to make them into uniform balls.  I just take a spoon and scoop some up and roll it into a ball.  Line a cookie sheet with parchment paper and place your balls on parchment paper a few inches apart.  Now, melt your candy quik according to package directions or put your chocolate chips in a microwave safe bowl and microwave for 30 seconds at a time, stirring in between each round until they are melted.  Taking one ball at a time, roll in the melted candy quik or chocolate chips.  I will tell you, this can get messy.  Place each dipped ball back on parchment paper once you are done until each ball is covered.  If you want, you can put some sprinkles or mini chocolate chips on some or all of the balls.  It gives them a little added texture and makes them look especially festive.  My kids like them plain, so I usually do half and half.  Put them in the fridge over night or for several hours at least, to cool.  Get ready to make more because they will disappear quickly.  Big Daddy says these are “tasty” and he is not usually a dessert person.

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Oh luscious Oreo balls…how I love thee…

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The plan was to have some left for the man in red…yeah…there is one left.  Onto plan B.

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Chocolate Bourbon Pecan Pie

Yes…you read that title correctly.  Chocolate bourbon pecan pie.  And it is every bit as delicious as you would imagine.  It is Thanksgiving and Christmas and all good things rolled into one.  It is traditional pecan pie but so much more.  I came across this recipe one lucky day…before pinterest. Shocking I know!!  I gave it a try that Christmas and we were blown away.  Friends who came to Christmas dinner wanted to take an entire pie home.  It is that good.  The best thing about this pie is that it is easy to prepare and yet it tastes so fabulous it seems as if you have spent hours preparing it.  This pie will have people beating down your door to be friends with you, get you into the best holiday parties, heck it is so good they might throw  a party in your honor!!  Ok…I may be embellishing a little but I assure you making this pie for your friends and family can’t hurt anything.  Oh it is so good.  So give it a try.  I promise you have totally got this!  So get to baking…Cajun Mama says so.  Sorry…I know that was bossy…but I like to pretend ya’ll listen to me…the people who live in my house with me certainly don’t.  I am pretty sure they hear a series of dolphin squeaks when I speak.  Ha ha!  But really…sigh.

Chocolate Bourbon Pecan Pie

(From Southern Living Nov. 1998)

Yields  one 9 inch pie

Ingredients 

1/2 package refrigerated pie crusts

4 large eggs, room temperature

1 cup light corn syrup

6 tablespoons butter, melted

1/4 cup firmly packed light brown sugar

3 tablespoons bourbon

1 tablespoon all purpose flour

1 tablespoon vanilla extract

1 cup coarsely chopped pecans

1 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees.

Lay pie crust in a 9 inch pie plate, taking care to fold edges under and crimp

Whisk together eggs, light corn syrup, and the following 6 ingredients until mixture is smooth.  Stir in chopped pecans and chocolate chips.  Pour into pie crust.

Bake on the lowest oven rack for 1 hour or until set.  Mine took exactly an hour and then I let it cool for about 45 minutes and it was perfectly set.

ImageYeah…it is even better than it looks.  Promise.

Naughty brownies

Now the original name of these brownies is “slutty” brownies and “lady of the night” brownies.  I am really not sure where that name comes from unless it is the fact that you feel downright bad about yourself for making them let alone eating one.  I didn’t not let such a notion stop me.  I mean…chocolate chip cookie dough, double Stuf oreos and brownies?  Umm…sounds like a dream come true to me. But truthfully, these things are sinful so I can kind of see why such a name.  But for the sake of any aunts, uncles, friends’ parents from elementary school who might follow my blog I am going to call them Naughty brownies.  Also, my 10 year old gets on my Cajun Mama facebook page from time to time and also reads my blog, and I really not ready to answer questions about that name.  And they are naughty, so this name is appropriate.  Anyway, Big Daddy was going to the store this morning to get some stuff for his boat and he asked if I needed anything.  I said yes, 2 packs of double stuf oreos.  He immediately got a worried look on his face and asked if i was ok. He knows that Oreos are my weakness and a bad day could send me into the position.  Hunched over a glass of milk dunking oreo after oreo.  I told him I was fine.  I am making brownies.  He didn’t ask any more questions.  He just went and then came home with a pack of double stuf Oreos and then…gasp a package of Mega stuf Oreos.  Seriously?  Who knew they made those.  Luckily my kids love oreos too, so between putting them in the brownies and my kids’ attacking them like a pack of starved gorillas…no worries about having them around the house.  Ok…I made these brownies once before when I first found them on Pinterest.  I don’t think I cooked them long enough and the batch was too small so I kind of felt meh about them.  That was before Cajun Mama.  I felt like it was my responsibility to try them again and report the results to you all.  So…it was tough but I muddled through.  I took one for the team.  ha ha ha! 🙂  Much better results this time with a few changes to the recipe.

Also, this is NOT my brainchild.  I wish I could claim ownership of such a devilish concoction, but I am not a genius.  i do not know where this originated from but I will give you my take on it and i made some changes so to whomever came up with this recipe…my hat is off to you!!

Naughty Brownies

Ingredients

One recipe of Nestle Toll House cookie dough (off the back of the nestle toll house semi sweet chocolate chips package)

one package of Double Stuf Oreos

One family size package of Betty Crocker chewy brownie mix

Directions

LIne one 13 x 9 baking pan with parchment paper.  Leave some sticking out on each side so you can use it for handles to lift the brownies out the pan later.  Trust me.  Preheat your oven to 350 degrees.

Make cookie dough according to Nestle Tollhouse directions.  Press cookie dough into pan.  Lay enough Oreos on top of cookie dough to amply cover the cookie dough.  Like this…

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Next, make your brownie batter according to package directions.  Pour brownie batter on top of Oreos.  Make sure you spread it evenly over the Oreos and cookie dough.  Pop your pan in the oven and bake for about 40 minutes.  Check them for doneness and continue to cook in 10 minute increments until done.  You will know they are done when the brownies start to separate from the parchment paper and you don’t see any gooey brownie dough when you look at them.  Mine took about 50 minutes to be done.  I made a bigger batch than what the original called for and they cut much better and more evenly.  Plus more to share.  Win!  This batch turned out perfectly.  I let them cool for about 30 minutes and then I took each end of parchment paper and put that on a cutting board.  I then used my beloved Pampered Chef spatula and cut them into squares while simultaneously shooing little hands away until I was done.  Seriously…little people and big men come out of the woodwork when these are done.  Proceed with caution.  So. devilishly good.  Also these would be precious with the seasonal oreos (thought they will not be double stuf) for a little added color.  Hope you enjoy them.

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Aren’t they lovely?  These taste even better than they look.  Promise 

Cajun MAMA side note…So I woke up too early this morning.  Big Daddy had woken up and then my little bull followed suit.  Little Bull wanted a pot pie from the freezer of all things for breakfast.  So BD heated it up for them.  He had no way of knowing that Cookie loves potpies and i had bought that one for her.  She of course woke up this morning and decided she HAD to have it for breakfast.  That is how I ended up at Walmart at 7 a.m. in the frozen food aisle buying another potpie.  So naturally, me being the talkative Cajun I am even without coffee, I share this with the sweet checkout lady.  She gives me a knowing look and tells me “honey.  stop spoiling them children.  They gonna always expect you to do this stuff for them.” I took her words to heart.  She went on to tell me she knows what she is talking about as a 53 year old experienced mom.  I have no doubt she does.  I also have no doubt I probably go too far to please my kids sometimes.  I find it hard to see the line sometimes.  I often wonder if I am the only one.  Am I too self indulgent?  Then I see someone else doing something for their kids and I realize no…I am a mom.  Moms do those things.  Do our kids take us for granted?  Sure.  They are too young to understand why we do it…they just know we do it.  Was going to WM at 7 a.m. on Saturday morning to replace that potpie too much effort for my child who is already struggling to find her place and identity?  I don’t think so.  I want her to know she is worthwhile.  I want her to feel valued.  It is the same reason we moms and dads do any of the stuff we do.  Because we are laying the foundation for their tomorrow.  Does it ensure their love for the long haul?  Maybe.  I don’t know.  All I know is that I cannot give her everything.  I won’t. I cannot give her a pony.  I cannot order everything she wants from the PB Teen catalog.  Even if we could afford it, I would not.  That is not realistic.  I am limiting what Santa brings this year because all that excess is unnecessary and eventually setting me up for having to give more and more.  But I CAN go replace a potpie that was her’s and that I bought because she loves them that got eaten.  I can do that.  I try hard to live my life doing what I can with what I have where I am.  That is all I can do.  Same reason on Saturday when I am too tired to really care, I make trashy brownies, cajun bean and ham soup, a cheese dip for the game.  If it is the small things that become the big things, then I think I am going to make it.   We all will.  Those things I can do.  ~AMB

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Slowcooker Caramel Apple Cider

Holy cow friends, this is one delicious recipe.  I have had this one for a while, just waiting for semi fall like weather to get here.  I needed to get my recipes turned into my editor for my Red River Moms column and since we are working on the November issue, I figured it was a perfect time to try it to test it out for my column.  Well I was not disappointed.  So. dang. good.  While it is cooking, it makes the whole house smell so inviting and tastes like Fall in a mug.  It is a copy cat Starbucks ecipe that I came across on Pinterest and I thought it sounded yummy.  I have never ordered it at Starbucks and actually  just noticed it for the first time on the menu the other day.  First sip and I was hooked!!  It warms in the crock pot making it fuss free to boot!!

You will need a small crock pot for this.  I used my 4.5 quart and it was a little too big.  It still worked fine though so if that is what you have you can use it and if you are making it for Halloween night or for guests arriving on a (hopefully) chilly Thanksgiving morning, this could and should be doubled and the 4.5 quart size would actually be perfect.

Slowcooker Caramel Apple Cider (adapted from crockpot 365 blog) 

Serves 4 but can easily be doubled

4 cups apple cider

3 Tablespoons caramel syrup (the ice cream topping…like Smuckers)

1/2 Tablespoon ground cinnamon

1/4 teaspoon ground cloves

whipped cream in the can for topping and extra caramel syrup for drizzling

Directions

In a 2 quart slow cooker, combine all ingredients except whipped cream.  Whisk all ingredients together until good and combined.  “Cook” on low for around 4 hours.  Ladle into mugs and top with a good dollop of whipped cream and drizzle a little caramel syrup on top for good measure.  Now…call me crazy…but next time I am going to sprinkle a little fleur de sel (flaky salt) on top.  Because I am a sucker for salted caramel anything.

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Fall in a mug my friends!!!

Cookie dough brownie bombs

Ok so I am not usually this quick to post a recipe but the reaction to the picture of the cookie dough brownie bombs was so crazy, I thought well I best get this post up or these people are going to beat me to death with a wooden spoon.  So here I am, Friday night, writing about these fabulous things.  Now, I will be straight up and say these are not my brain child.  A woman named Hayley from The Domestic Rebel, is the amazing genius behind these little pieces of heaven.  All hail the queen.  She is my hero.  You know how sometimes you see a recipe on Pinterest and get all worked up because it looks so good and then you make the recipe only to be disappointed?  Yeah, I kind of wish I could say this but it is so not the case.  These babies are even more delicious than you could begin to imagine.

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They taste even better than they look…can you imagine?  You ready to make up a batch of these beauties?

Ok let’s get started.  You are so close to chocolate heaven.

Cookie Dough Brownie Bombs (brainchild of Hayley Parker of The Domestic Rebel)

Ingredients:

3/4 cup butter, softened (this is a stick and a half of butter.  I use the real stuff)

3/4 cup brown sugar

1/4 cup white sugar

2 T. whole milk

1 tsp. vanilla extract

2 cups all purpose flour

pinch of kosher salt

2 cups mini chocolate chips, divided

1 pkg. fudge brownie mix, baked and cooled

1 pkg. chocolate Candiquik or chocolate almond bark

Instructions aka your undoing 

Ok…I was so excited to be finally making a batch of these that my cooking ADD got in my way.  So I will make it easier for you and tell you what to do in an exact order.  First, bake your brownies according to the directions on the box.  You want fudge like brownies, not cake like brownies so make sure you see  to this.  I would use a family size box of brownies and bake them in a 9 x 13 pan. Remove them from the oven when done and set aside to cool

Ok after you have your brownies baking, start making your cookie dough.  Using a stand or hand mixer, cream together the butter and sugars.  Then add in the vanilla and milk.  Mix that in nicely.  Now add your salt and gradually beat in the flour.  Now mix in 1 cup of the mini chocolate chips.  Now, you are going to make the cookie balls.  You want to take about 1 scant tablespoon of dough and roll it into a ball.  Take a measuring tablespoon and barely fill it.  You will get a general idea of what size they will be and make them as uniform as possible.  I laid a silicon baking mat on a 13 x 18 cookie sheet and put my cookie balls on there, but you can also use foil or parchment paper.  It will look like this when you are done.  Now take the cookie sheet and slide it into the freezer for about 30 minutes.

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If you don’t have a wide enough freezer for that big of a cookie sheet, just use 2 smaller cookie sheets.  No biggie.

Ok now once the cookie balls are frozen and your brownies are cooled, you are ready for step two.  Cut your brownies into 1 inch squares.  You don’t want them much bigger because you will be flattening them out and wrapping the brownie around the frozen cookie ball.  Mine were too big at first and they looked like cookie dough brownie monstrosities.  Trust me.  Ok so take each 1 inch square of brownie and flatten it between your hands.  Now gently roll the brownie around the frozen cookie ball.  It will seem strange at first but you will get the hang of it.  Don’t worry about making it perfect.  Remember this will be coated with candiquik and they are not meant to look perfect.  This is how it will look…photo (7)

And then continue to work the dough around the cookie ball until it is as covered in brownie dough as possible.  The brownie dough will become more pliable as you continue to work it around the cookie ball.

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That is how it will end up looking all the way around.  Lay them back down on the silicone baking mat/foil/parchment paper cookie sheet.

Now, you want to put the brownie covered cookie balls back into the freezer for about 45 minutes to an hour.  Calm down, the time the will pass quickly.  You are so close my friend.  So close.  And there will be some left over cookie dough balls…so nibble on that to get your sugar fix.  You can do this.

Ok now when you are about to pull the brownie covered cookie dough balls from the freezer, melt your chocolate Candiquik according to package directions.  This is much easier and involves less clean up than if you melt chocolate almond bark in a double boiler or a pot, but if that is what you feel more comfortable doing than feel free.  Knock yourself out.  I am assuming if you are following my blog you are like minded and think “ain’t nobody got time for that!” but we still love you and you are still welcome here.  🙂  Alright, compose yourself and pull the balls from the freezer.   You will need a large piece of parchment paper at this point.   Now using a fork, roll each brownie covered cookie dough ball around in the chocolate Candiquik until it is well coated.  Let the excess drip off and then put it on the parchment paper.  Sprinkle some of the remaining chocolate chips over the top of the chocolate covered cookie dough ball.  And let it sit there will you do the same thing to the remaining brownie covered cookie dough balls.  Get ready to slap little (and big) hands away because husbands and children will be begging you for just one.  This will make about 18 cookie dough balls, maybe more depending how big you make your  cookie dough balls.  Also, it depends how many brownie squares you cut your brownies into.  But about 15-18 is what you can expect if you follow these directions.  Give or take a few.  Ok, after you are done rolling all of the balls in the chocolate and have sprinkled them with chocolate chips they will look like this…IMG_6773.

 

Wipe your face…you’re drooling.  And when you bite into them, they will look like this…598850_535987716481800_1543053785_n.

You’re welcome.  Enjoy your Saturday!!!  Let me know how you and your family like them.  Or love them.

 

Perfect Iced Coffee

I love coffee.  Love, love, love it.  To know me is to know I love coffee.  The words ‘coffee lover’ will be written in my eulogy.  I am defined by my love of coffee.  See what i mean…I am little obsessed.  When my son was 3, we would go through the Starbucks drive thru and he would be able to say my order…”one tall bold cup with 2 splendas and half and half”.  yep, I have apparently brainwashed my kids.  Oops!  There is just something about that warm mug full of that precious brown liquid in your hands.  When I see someone with a cup of coffee in the carpool line or on TV, I admit I feel a little jealous.  I was watching Pioneer Woman on Food Network the other day and in this episode she makes iced coffee.  I was intrigued.  Not so much with the fact that she was making iced coffee, but more intrigued with HOW she was making it. She mentions in the episode that iced coffee tends to be watered down when you make it yourself and how her method changes that.  So I figured in the interest of my blog, in the interest of those who might like iced coffee and want a foolproof method…I would give it a go.  For all of you.  For research.  Just so we are clear.  Ha Ha!!  I really didn’t have high hopes, but I was amazed.  The stuff is awesome.  I am sitting here as I type with a lovely tumbler of iced cold coffee and I am not missing my warm mug much at all.  So if you love coffee, especially if you love iced coffee, you should give her recipe a whirl.

Perfect Iced Coffee (from the Pioneer Woman)

1 pound ground coffee (a good rich roast)

8 quarts of cold water

milk or half-and-half (nice enough splash to change the color to that beautiful iced coffee color)

sweetened condensed milk (if you are feeling super indulgent)

OR a few packets of your favorite sweetener, but I used good ole pure cane sugar because Pappaw always swore it dissolved better and as usual, he was right

Place the ground coffee into a large container

Pour in 8 quarts cold water

Give it a good stir to make sure you wet all the coffee grounds

Place the lid on the container and let it sit on the counter at room temperature for a half a day or a full 24 hours (I let mine sit for 24 hours and it was perfect)

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Excuse my little helper’s hand in the picture…I needed some backup.

Lay some cheesecloth in a fine mesh strainer.  Slowly pour the coffee mixture through the strainer and into a clean container.  

After you have poured most of the liquid out, gently press the grounds with a spoon to make sure you get all of that lovely coffee out and then discard the cheesecloth with the grounds inside.  I will forewarn you, this is messy.  We used the leftover grounds in our garden…just FYI.

Chill your pitcher of coffee in the fridge.

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Pour the coffee into a glass filled with ice.

Splash in your milk or half-and-half 

Add your sweetened condensed milk or sugar or sweetener and then give it a quick stir.

Prepare yourself for iced coffee nirvana.  To fall in love with iced coffee. To be a changed person.

ImageAhhh!!!  That picture just makes me happy.