I’ll be honest. I was hesitant on sharing this recipe, because I’m not a fan of pecans. Especially in a pie. But, I’m a dang food blogger! I can’t just share things I enjoy. If that were the case, I’d just have you eating Lucky Charms. I love them! Anyway, I stopped being selfish. Here’s the Best Pecan Pie recipe on Beyonce’s internet!
This filling is so delectable! I will say, Pecan Pie is one of the easiest pies to make. I didn’t even need my electric mixer! And this decadent, rich filling is magical. I use a mixture of light brown sugar and granulated sugar. In the past, I’ve had overly sweet Pecan Pie. To the point that it makes your teeth hurt. I definitely wanted to avoid that in my recipe. I feel that this is the ideal balance of sweetness! The dark corn syrup delicately adds to the mixture of sweet and silky.
I don’t think I will EVER make a decent looking pie crust. I can not crimp the edges properly. Probably because I have these nails. The nails aren’t going anywhere. So, ugly crust it is! You can use the pie crust from the grocery store. Or my homemade recipe. It’s here on the site.https://coopcancook.com/pie-crust/ I don’t pre-bake the crust. I don’t think it’s necessary here. The crust bakes along with the filling beautifully.
I highly recommend baking this pie one day ahead of the date you plan to serve it! Those flavors wed overnight. And the honeymoon is phenomenal. I went too far. Sorry. Just make it ahead and thank me NOW.
WARNING: DO NOT EAT THIS CAKE AND DRIVE! No, seriously. It’s that strong! But, boy is it delicious! Just be prepared to take a good nap afterwards. Of course, this cake is NOT for children. Give them a Little Debbie cake or something. This one is strictly for the grown ups.
Let me explain. This recipe is called Boozy for a reason. Every aspect is soaked in rum! Whether you use walnuts like me, or pecans, soak them up with that good old rum. I’m using dark rum, but any is fine. Use your favorite.
Many use boxed cake mix for their Rum Cakes. Which is cool, I just like to give you guys a recipe from scratch. However, I do add in box of instant French Vanilla pudding mix. It adds the perfect amount of sugar and moisture. This rum cake is incredibly moist because of it. It also gives the cake a buttery, yellow hue. I enjoy the consistency of this cake batter. It’s not too thick and not too thin.
I never really have skewers on hand. And my toothpicks were too short. So, to ensure that the rum filled glaze reaches all the way through the cake, I used a spaghetti noodle to poke holes all over the cake. Yes, spaghetti! It works like a charm. But, if you happen to have a skewer, use that. Don’t be shy with the holes. Poke away! This will help that sinful sauce seep all throughout the cake.
Give it Time
At least allow the cake 4 hours to soak up all of that glaze. I know it’ll be hard to wait. But, it’s so worth it! Once you pour in all of the glaze, allow the cake to cool completely. Then, cover the whole cake, pan and all, with plastic wrap. And let it chill out on the kitchen counter all night. Then, flip that baby over in the morning and enjoy!
Booze soaked and incredibly moist rum cake topped with sugary walnuts.
1cupchopped walnuts or pecans
1stick salted buttersoftened
1 1/2cupgranulated sugar
2cupscake flouror all purpose flour
3.4ozbox french vanilla pudding mix
1/2cupwhole milkroom temp
1/2cuprumlight, dark, or spiced
Nonstick cooking spray
Extra flour for dusting
1stick salted butter
1/3 cup rumlight, dark, or spiced
Mix all ingredients in a small bowl
Preheat oven to 325 F
Spray a Bundt pan with nonstick cooking spray and dust it with flour tapping out he excess
Pour the nuts into the bottom of the pan evenly; set aside
In a mixing bowl, combine the butter, sugar, and vegetable oil
Mix until well combined using an electric mixer; about 3-4 minutes.
Add in the eggs one at a time mixing in between each addition
Add in the extracts
In a separate bowl, sift in the flour, baking powder, and pudding mix.
Add half of the flour mix into the wet batter
Pour in the milk
Using the electric mixer, mix on a medium speed until the flour is no longer visible
Add in the rest of the flour mix and the rum.
Mix again until the flour is no longer visible. Be sure to scrap down the sides of the bowl.
Pour the batter into the Bundt pan on top of the nuts.
Gently shake and tap the pan to evenly distribute the batter.
Bake for 50 to 60 minutes or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool while working on the glaze.
In a saucepan, melt the butter.
Add in the sugar and water.
Stir and bring the mixture to a rolling boil
Lower the heat to simmer.
Simmer for 6 minutes without stirring.
Remove from heat.
Add in the rum and vanilla extract*
Using a skewer or uncooked spaghetti noodle, poke holes all over the cake.
Slowly pour the glaze, a little at a time, over the cake.
Allow the cake to cool to room temperature
Wrap the cake in plastic wrap and allow it to sit for at least 6 hours (preferably overnight)
Flip the cake over onto a cake plate.
*If you’d like to make the cake less “boozy”, add in the rum during the cooking process when adding in the water and sugar. This will cook out the alcohol content.
**This cake freezes beautifully. Wrap in multiple layers of plastic wrap them place in an air tight zipped freezer bag. If frozen properly, this cake will last for up to a year.
I can’t tell you the last time I’ve baked a Thanksgiving turkey. Ever since we’ve started frying them, we’ve been hooked! I can’t take credit for this recipe. It’s all my honey’s idea and technique. And it works everything. He was gracious enough to share his delicious Cajun Fried Turkey recipe with my Cookies. He even filmed the tutorial for you on his birthday. Send him virtual hugs for his selflessness.
To Wash or Not to Wash…
Listen, as for me and my house, we shall wash our birds! I know there is a huge debate over the matter. But, I prefer to at least rinse my poultry in cold water. Babe likes to add lemon juice to the water and thoroughly rinse off the turkey. Then, you MUST pat the turkey completely dry using paper towels. Inside and out.
He uses two different injectable marinades for the turkey. One is store bought and the other is homemade. Why two? Because it’s damn delicious! I don’t question his recipe. It works.
The homemade marinade contains actual butter. The store bought version doesn’t. I know. It says Cajun Butter in its name. But, check the ingredients. There is no butter listed. It makes sense though. The butter could possibly congeal during the shelf life of the product. Since, we’re using the homemade version almost immediately, it’s all good.
Stick em up!
Using the injector provided by the store bought marinade, he injects each part of the turkey twice. Once with the store bought jar and once with the homemade version. Don’t forget to flip the bird over and inject butt! If there is any marinade left over, pour it over the turkey. Cover the bird with foil or place into a marinading bag and refrigerate overnight.
Before you fry, allow the turkey to sit out at room temperature for 20-30 mins. Be sure to spray the basket of the deep fryer with nonstick cooking spray prior to placing the turkey in it. The last thing we want is for the turkey to stick to the basket and pull off that crispy skin!
This process can be done in a large frying pot over a propane burner. But, to be honest, neither one of us has done it that way. This large deep fryer seems to be the easiest method. Just look up a turkey fryer on Amazon or Google. Our turkey was 15 lbs. You want to fry the turkey for 4 minutes per pound.
When the turkey is done, lift the basket out of the fryer and allow the turkey to sit in the basket and drain for a few minutes. This is the time where you check the temperature using a meat thermometer to ensure that the turkey is completely done. It should register to at least 170 F in each part of the bird.
Allow the turkey to rest for 15 minutes before carving and serving. Easier than you thought right?
I sing the praises of the pressure cooker creators all day. The pressure cooker has become one of my top 3 favorite kitchen gadgets. It just frees up your hands and time so much! I can load in dishes that usually takes hours to cook into the pressure cooker and it’s done in a fraction of the time. Not to mention, I can do it all in one pot. This especially comes in handy during Thanksgiving when I have a full spread to prepare. Today, I’ll show you how to create the BEST greens you’ve ever had in a pressure cooker!
Some other recipes would put everything in the pressure cooker at once. But, I like to pressure cook the meat first to create a nice stock or “pot liquor” for the greens. My family and I are pork free. So, I use smoked turkey necks in my greens. Feel free to use any meat you’d like.
30 minutes of pressure cooker will render a beautiful stock and base for our greens. The meat will be slightly tender. But, they won’t be where we want it just yet. I leave the meat in during the cooking process of the greens. Doing so will ensure that that meats slides off the bone!
Rinse and Repeat…
I’m using Mustard greens for this recipe since they are my favorite. You may use any greens you’d like. Collards, turnip, a mix, it’s all up to you. I have a full tutorial on how I clean my greens and cut them up. Be sure to check out those instructions: https://coopcancook.com/southern-collard-greens/
Pack those greens into the pressure cooker. Don’t worry if they seem to overcrowd the insert. They will cook down. I also keep the seasoning very simple. You don’t need a lot of extra stuff to make delicious greens!
Melt in Your Mouth Goodness!
Prepare your taste buds for these melt in your mouth greens! How easy was this method? It is even faster than cooking them on the stove. Try it! I bet you won’t ever go back to the old way. Don’t forget the cornbread!
I love Italian food. No, I really, really love it! Mainly because many of the dishes contain cheese. Cheese is the only reason I can’t adapt to a vegan lifestyle. I need it! Thus, my excitement to share my fusion of Italian and Creole goodness. I must warn you. This Seafood Lasagna is extremely rich! In taste and in price. These ingredients aren’t cheap. But, that’s what makes this dish a special treat for special occasions. Trust me, it’s worth every dollar, minute, and calorie!
Greens Erase Guilt…Sort of.
I added spinach to cut the decadence a little. Okay, I added it to make me feel less guilty over making this richer than rich masterpiece. Again, this is a meal for a special occasion. It’s a treat meal. Also, why does spinach have to disappear? Three dang bags turn into a handful once wilted! Whatever.
86 the Ricotta
My Italian Cookies are going to be angry. But, I am NOT a fan of ricotta cheese! I know, I know. So, I’ve created a cream cheese mixture to use in its place. I promise you won’t miss that thick, rocky ricotta!
Layering the lasagna is my favorite part! Oh! I almost forgot. I boiled the lasagna sheets in water with a splash of liquid crab boil for a kick of heat and flavor! A little step that makes a huge difference. Don’t overcook the noodles. Just boil until al dente. Remember, we still have to bake this stuff.
Bring on the Sea Creatures!
Can’t have Seafood Lasagna without seafood, of course. I use shrimp, crawfish, and lump crab meat. Man! The Creole seasoning is all you need to flavor up the seafood. Be careful with the crab meat. It’s very delicate. We don’t want to mix it in too roughly and cause it to break a part. It’s not cheap, so we want to taste ALL of it.
Cheese Me, Seymour!!
Gold star to whoever can name that movie reference. We need cheese, cheese, and more cheese! I was not shy when it came down to this part. I used fresh Mozzarella and Fontina cheeses. Fontina can be a little tricky to find in some stores. Feel free to substitute it for Monterrey Jack or Muenster. If you’ve ever tried to shred fresh Mozzarella, you already know it’s a pain. There’s a trick to it. Pop it into the freezer for 30 mins to an hour before shredding. Tah-dah!
Look What Jesus Did!
Moment of Silence for this Seafood Lasagna! 40 minutes of baking, 5 minutes of broiling, and 15 minutes of cooling is all that stands between you and flavor heaven! I made a smaller serving just to show you guys how it’s done. The recipe below makes a larger serving. It’s you’d like to make the same 8×8 serving I made, just cut the recipe below in half.
This Seafood Lasagna is sure to be a crowd pleaser! Perfect addition to your Thanksgiving spread too!
A Cajun take on an Italian classic. Flavorful shrimp, crawfish, and crabmeat covered in cheese and a rich, creamy Alfredo sauce!
1TBSliquid crab boil
1TBSCreole or Cajun seasoning
1cupshredded Fontina or Muenster cheese
2 1/2cupshalf and half
1tspliquid crab boil
Creole seasoning and cracked black pepper to taste
1cupshredded Parmesan cheese
8ozGarlic & Herb cream cheese
1cupshredded Parmesan cheese
Boil lasagna until al dente according to package instructions. Pour the liquid crab boil into the water as it boils. Drain and set aside
In a bowl, combine all seafood.
Add Creole or Cajun seasoning evenly to the seafood. Set aside.
Heat the olive oil a pan over medium high heat
Add in the spinach and a pinch of salt
Sauté until Spinach has wilted
Remove spinach from the pan and set aside
Preheat oven to 375 F
Add the butter into the same pan used for the spinach
When the butter melts, add in the garlic and saute for 30 secs
Stir in the flour and continue stirring for 1 minute
Pour in the chicken stock and half and half while stirring
Now, use a whisk to continue to mix the sauce while it heats and thickens.
Season the sauce to taste using creole seasoning and black pepper
Pour in the liquid crab boil
When the sauce has thickened, stir in the Parmesan cheese.
Remove from heat when the cheese melts.
Mix all filling ingredients in a bowl.
Spray a lasagna pan with nonstick cooking spray
Ladle a thin layer of sauce at the bottom of the pan
Then, overlap a layer of lasagna noodles over the sauce
Spread on 1/3 of the filling over the noodles
Then, add 1/3 of the seafood and spinach
Sprinkle on 1/3 of the Mozzarella & Fontina cheeses
Pour on 1/3 of the sauce
Continue those steps 2 more times until you have 3 layers.
Bake, on the center rack of the oven, uncovered for 35-45 mins. Then, broil on high for 3-5 minutes until the cheese is as brown as you’d like.
Sprinkle on the fresh basil
Allow the lasagna to cool for at least 15 minutes before serving
This recipe is to be used with a standard lasagna pan. (approx. 12 in wide x 16 in long x 3.5 in deep) Using a different size pan may alter the number of layers. To make a smaller serving as I did in the photos, use an 8 x 8 dish and cut measurements of the sauce and filling ingredients in half. Use the same amount of seafood the recipe calls for. Baking time will be the same.