Praline Pecan French Toast and the beginning of baseball season!

Ahhhhhh yes. That's right, folks. Baseball season has officially begun and I am ecstatic! Here's another thing you should know about me. I LOVE baseball. But not just "baseball", more specifically, the Texas Rangers.

What's that? You're surprised I'm not just another bandwagon fan of the ever-so-popular New York Yankees or Boston Red Sox because that's who everyone likes? No, no....I'm all about the Rangers. I've grown up a Ranger fan and I'll be one 'til my last day on this earth.

I'll go ahead and be honest. I haven't always been die-hard about this. I can remember going to a lot of games when I was younger and I can remember going to the new ballpark after it was built a while back, but it's not like I knew what was going on back then. I was more focused on girly things like make-up, shoes and N'Sync. My love for this team and for baseball was reaffirmed in college. I guess I was too busy to pay attention before then.

My first year in an apartment was when I really fell back in love with baseball. My roommate and I (Hi Val!) would watch all the games and do our homework in the living room. It was so nice because you could listen while studying and then look up and watch when big things were happening. One of the best things about baseball is that it is relaxing. You can sit back and enjoy the game, but it has it's exciting parts too that keep you on the edge of your seat. There's nothing more intense than the bases being loaded and your team is one infield hit away from scoring and taking the lead. Or when a homerun (or even better, a grand slam!) comes out of nowhere and the crowd goes wild.

I've completely kept up with the Rangers since then and have only become more devoted to them. I think last season I missed less than 5 games. No, I didn't go to them all, but I always watched them on tv. Daddy and I formed a habit of watching them every night. 

Two years ago when they missed the wildcard by a hair I was crushed. The next year when Salty hit that walk-off single to win the game on Opening Day I knew that season was going to be special. I had so much faith in them and told everyone that they were going all the way that year. My mom and dad, who have watched the Rangers since the 70s, reminded me that this is a team that has never gotten past the first round of the playoffs, let alone gone to the World Series. I told them this year was different.

I'm not trying to toot my own horn here, but the Rangers went to the World Series last year :) It was AMAZING! I made sure I let everyone know that I called it and knew they could do it. It was so cool to follow the whole season and see it all pay off in the end. I was so happy for the players because it is such a great accomplishment, especially for a team it's not expected from.

Daddy and I went to Game 6 of the ALCS against the Yankees last year, which was when the Rangers won the chance to go to the World Series...

Best. Day. Of. My. Life!

Seriously.

You can't really see it, but there was confetti everywhere!

 

The team putting on their championship shirts and celebrating!

The banner going up!

 

Daddy and I were so excited! (As you can see on his face...) He's doing the claw!

I will never forget the buzz in that stadium once they sealed the deal! The sweetest part was that the last strikeout was against Alex Rodriguez (oh my, I cannot STAND him). He just watched it go by and it was a done deal! The crowd roared and it was incredible. It was really one of the best days of my life!

Okay, anyways. I'll get to the food now, but I just wanted to share my feelings for the Rangers. I love them. Bottom line. :) (In fact, I'm watching them right now!)

Alright, y'all! Last Sunday I made this french toast and it was phenomenal. I had this recipe written down in my little homemade cookbook and it did not disappoint. It was perfect because I had an extra loaf of french bread lying around after I made this olive cheese bread. (To. Die. For. Go make it now. It's one of the best things I've ever had in my life.)

This french toast is actually really easy, you just have to kind of plan in advance. It needs to chill in the fridge for 8 hours, so I made it before I went to bed and threw it in the oven when I got up. It is incredibly, incredibly good! It will quickly become one of your favorites.

Praline Pecan French Toast

Recipe from Southern Living 

1 French bread loaf

1 c. light brown sugar, firmly packed

1/3 c. butter or margarine, melted (I used margarine and was still heavenly)

2 tbsp. maple syrup (give or take...uhh 1/4 cup? :) I added more, let's just say that.)

3/4 c. chopped pecans

4 large eggs, lightly beaten

1 c. 2% reduced fat milk

2 tbsp. sugar

1 tsp. cinnamon

1 tsp. vanilla extract

Cut the french bread loaf into 10 (1-inch thick) slices. You don't need the butts. Slap some jelly on them and consider them a snack for the chef!

Stir together the brown sugar, melted butter/margarine, and maple syrup. Okay, we only had pancake syrup. Yes, I know that's not the same thing, but I wasn't about to run on over to Kroger at midnight to get some stinkin' real maple syrup. Aunt Jemima will have to do!

Okay, technically 1/3 cup of butter (or margarine) is 5 1/3 tablespoons. Yeah... a third of a table spoon. Just do your best. I guessed and sliced it somewhere between 5 and 6 tablespoons. Let's be real. An extra little bit of butter isn't going to hurt.

Feel free to add as much "maple syrup" as you like. I added a couple extra squirts into this mixture. Can't hurt, right?

You need to lightly grease a 13"x9" baking dish. I used PAM Baking spray. I don't know why, but this stuff smells so good. It smells like warm, buttery cake. Do you think PAM makes candles or room scents?  I'll look into it.

Pour in the brown sugar/butter/maple syrup mixture into this dish so it covers the bottom. Then feel free to squirt more maple syrup in the bottom and make a pretty design.

Sprinkle the pecans all over this mixture so there's an even layer.

Does anyone have a spoon?

Now, in a separate bowl, crack the eggs in and give them a whisk so they're all combined. Add the milk, sugar, cinnamon and vanilla and stir it all together.

This is the massive bottle of vanilla extract I got in Mexico last summer. It was only $8 and it's almost gone! I'll be so sad when I have to go back to using McCormick's.

Once that's all combined, arrange the bread slices in the pan so they look like this.

Then dump the egg mixture all over the bread.

I know it doesn't look appetizing right now, but trust me, the bread is going to soak up all that delicious flavor overnight and it will blow your mind tomorrow.

Cover the pan up with plastic wrap and let it sit in the fridge overnight (or 8 hours). 

When you get up, the bread will have soaked all that goodness up and the pan will look so different from when you saw it last.

 The bread is all saturated and has soaked up all the flavor!

Remove the plastic wrap and put the french toast in an oven preheated to 350 degrees. Bake for 35-37 minutes, or until the bread looks brown and golden. Serve while it's warm.

 Yum, yum, yum!

Once I cut myself a piece, I flipped it over so that pecan/brown sugar yumminess would be on top. Great decision!

I think you'll win over anyone with this recipe. Shoot, I'd even take this as a dessert, even though I think it's technically a breakfast dish. 

Hope y'all enjoy! The Rangers game just ended and they won 7-3 :) Now they're 6-0! Off to a good start.... I smell another trip to the World Series!

Peachy Oat Bars!

Don't act so surprised that I made something with peaches.... I already confessed my extreme love for them. In fact, this recipe didn't even start with peaches, so, naturally, I changed it up a bit. I look at it as making it more delicious :)

Peachy. Oat. Bars. Yes, they are as delicious as they sound! And they are so, so simple. I think you'll be surprised. Now here's my question... are these considered a dessert? A snack? Breakfast even? You'll have to let me know because I'm just not sure. I think they are delicious no matter what time of day they're eaten!

I saw Giada De Laurentiis make something like this on her show a while back and I thought they looked good. Then I was browsing one of my favorite food blogs, The Pioneer Woman, and I saw them again! I took it as a sign, wouldn't you? Both Giada and Ree used apricot preserves..... uh why would I use apricot when I could use peach preserves. It's a no brainer, really.

Y'all, these are seriously good. They're buttery, crispy, crunchy and sweet, but not too sweet. Plus there's oats in them, which means that they're kind of good for you, right? That's how I see it at least. The butter and the brown sugar together make these bars outrageous.  I can't even explain it. Then the peach flavor in the middle sends it over the top.They are amazing!

I think the best part is that this recipe is one of those "good base" recipes. You could make it the original way, or alter it to your tastes by changing the flavor of fruit preserves. Do you realize how many different fruit preserve flavors are out there now? Last night when I was at the store I saw a Peach-Mango one. Who knew! It's just like how I exchanged the peach preserves for the apricot; you could use strawberry, blueberry, raspberry......the list goes on. You could even try other combos like peanut butter and jelly, chocolate chips, apple butter.... okay now my brain is running wild. I'm going to be brainstorming other combinations to try!

Peachy Oat Bars
Recipe adapted from The Pioneer Woman 

1 1/2 c. flour
1 1/2 c. oats (I used quick-cooking, but I think any will work.) 
1 c. brown sugar, packed
1 tsp. baking powder
1 tsp. salt (Use less if you're using salted butter)
1 3/4 sticks of butter, softened and cut into pieces (This is 14 tbsp. total)
1 (18 oz) jar of peach preserves (or your favorite fruit preserves)
1 c. chopped walnuts (optional)

Preheat your oven to 350 degrees. Spray either an 8"x8" square pan or a small rectangular pan with non-stick spray. I used a rectangular glass pan that was 8"x11" and it worked perfectly.

In a large bowl (I used my KitchenAid Stand Mixer) add the oats, flour, brown sugar, baking powder, salt and walnuts. Mix on low speed until everything is evenly distributed.

 

In go the oats...

then the flour...

 

then the brown sugar... (make sure it's packed!)

 then add the baking powder and salt.

 

Then add the walnuts and mix it all together for a minute so everything is evenly mixed. 

Now slice the butter into chunks and add it to the mixture. You want the butter to be mixed in well so there will be tons of little, tiny pieces of butter. Then when it's in the oven, all those tiny pieces melt into the brown sugar and it gets all toasty and crispy. Delicious!

Slice the butter into chunks...

 

 Toss them into the mixture...

Mix everything together until the butter is in tiny pieces and the mixture looks moist. I mixed mine for a couple of minutes, increasing the speed a few times.

 

Okay! Now get out your jar of fruit preserves. I got the big jar because some extra peach flavor isn't going to hurt anyone :) In your prepared pan, dump half of the crumb mixture into the bottom and press it with your hands so it's compact. Then spread the entire jar of preserves over that layer.

 

We're lucky that jar isn't a little wider, because I would have most definitely tried to lick the inside :)

 

Spread it into an even layer.

Then dump the other half of the crumb mixture on top of the preserves. Spread it so it's in an even layer and gently press it in with your hands. You shouldn't be able to see the preserves underneath.

Totally covered and ready for the oven!

 

Bake for 30-40 minutes, or until it is golden brown. Let the bars cool completely (this is the hardest part!), then cut them into square bars.

 

 

Then eat as many as you want because they're good for you! They have fruit and oats in them. Just ignore the brown sugar and butter :)

 

 

So crumbly and peachy!

Before I wrap this up, I want to show you some cupcakes! I went to Houston this past weekend to visit my good friend Taylor and we did some damage and some Houston cupcake shops :) Taylor is my friend that I can always talk food and baking with, so she knows how much I love cupcakes! I just had to show you these because they're so pretty!

 

All of our loot!

 Look how cute those pink and green sprinkles are!

 

These mini's are adorable. I love the red velvet with the turquoise frosting and red heart! What a cute color combination!

I hope y'all enjoy! If you make these, let me know what you think :)

Grandma's Banana Bars

This is a recipe I grew up eating. I can remember my family having cookouts in my Grandma's backyard in the summers and this would be our dessert. You see, my Grandma's house is a street away from mine, so I was at her house a whole lot. When my house got boring, I went to Grandma's. Problem solved!

She had the coolest front yard and backyard with tons of places to crawl and hide. I was always outside growing up. Kids these days never go outside and just play. They're all about video games and computers. As sad as it is, you can't blame them. That's how the world is now. Technology has taken over!

Grandma also had a pool (with a diving board!) and a huge gazebo that she had built. It was awesome. I felt like I could have my own little adventures there. I loved it.

This recipe is special to me because my Grandma is special to me. Even though her health has declined over the years, I'll always have the memories of watching her in her kitchen. I can see her slicing up fresh fruit for fruit salad, mixing together her potato salad, making these banana bars and making her special chocolate chip cookies that are still my favorite cookies to date.

I know you'll love this recipe! It is beyond delicious. Even though we call them "banana bars" it's really a banana sheet cake with a glaze icing. It's not spicy like banana bread; just pure, moist banana cake. Yum! It screams summer to me because that's when we always had it, and this nice weather we've been having lately is proof that summer is on the way!

 

Ahhh...a glass of cold milk makes everything taste better!

I, of course, had to put my own spin on it. As much as I love the original recipe, I decided to try something a little different this time. Since I'm a sucker for anything with cream cheese and I know my dad is too, I whipped up some cream cheese frosting to use instead of the regular glaze and then I sprinkled some pecans on top. It got a thumbs up in my house!

I'll give you the original and the new version of the icing...you can choose which one you want to use :) You can't go wrong either way!

Grandma's Banana Bars

1 1/2 c. sugar
1/2 c. butter (1 stick)
2 eggs
1 c. sour cream (light is fine- this is what makes the cake so moist!)
3 mashed, ripe bananas
2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
2 c. flour

Preheat your oven to 375 degrees and grease a large jelly roll pan. Remember how we talked about what a jelly roll pan is last time? Just make sure the sides are at least an inch high!

Place the butter and sugar in your mixer and cream those together.

 

Sorry the lighting is so bad, I made these at nighttime!

Now add both eggs in and mix until everything is combined. It should look creamy and have a consistent texture. Then add the vanilla and sour cream. Mix until it's all combined.

 

Whoops...looks like I added a little extra vanilla. Can't hurt anything, right? :)

Nice and creamy.

Now mash up your bananas. I used bananas I had in the freezer and just let them sit on the counter for 30 minutes or so. They were still a tiny bit frozen, but I went with it and mashed it right up!

Once your bananas are mashed, add them to the batter. Now it's time for the dry ingredients. Add the baking soda, salt and flour. While the mixer was running I added the baking soda and salt, and then while the mixer was still running, I added the flour in small batches. I just used a half cup measure (four times) and slowly added it in.

Y'all know how to measure flour right? You don't pack it in. You get your measuring cup scoop up some flour so it's overflowing.

Then using a knife (or if you're me, your finger!) and scrape the top so it's level.

And there you go! This is important to know when you're baking. Too much or too little flour can totally change the outcome of your recipe!

Okay so all of our ingredients are in the bowl. The batter shouldn't be super thick or super thin. And the bananas don't have to be chunky. The mixer will probably break them up and that's totally fine. Pour the batter into the greased jelly roll pan.

I love how you can see the chunks of bananas!

Bake the cake for 30 minutes, give or take a few minutes. Mine actually took a little less than that. I would keep an eye on it for the last 5-10 minutes and use a toothpick to test it around then. The top will be golden brown and delicious looking!

 

Unlike the Texas Sheet Cake, you need to let this cake cool completely if you plan on making the cream cheese frosting. If you plan on making the glaze frosting then glaze it while it's still warm.

For the original glaze that my Grandma always uses, it's just a mixture of powdered sugar, milk, and vanilla. That's it! On her handwritten recipe, there's not even measurements, but I've made this glaze before and I think I kind of know the measurements.

1-3 tbsp. milk

1 tsp. vanilla

4-5 c. powdered sugar

I know, they're not exact. But you'll know when it's too thick or too thin. If it's too thick, add more milk a little at a time. If it's too thin, add more powdered sugar. Just play with it until it's the smooth, spreadable consistency you're looking for.

Now! Onto the cream cheese frosting :)

Easy Cream Cheese Frosting

1 (8 oz) package of cream cheese, softened

1/4 c. butter, softened (half of a stick)

1 tsp. vanilla

4-5 c. powdered sugar

Cream together the cream cheese and butter so it's combined. Add the vanilla. Then slowly add the powdered sugar until you get the consistency you want. Mine was a little thick so I thinned it with a little heavy cream.

This frosting is for people who love cream cheese....like me. And my dad. It's super cream cheesy and delicious on all kinds of things. Carrot cake, red velvet cake, brownies....oh yeah. The list goes on and on!

It took a lot of self-control to keep myself from eating this with a spoon. 

Once your cake is completely cooled, spread the frosting all over the cake. Sprinkle with some chopped pecans if you want!

Deeeeeeeeeeeelish!

Really, all you need is a fork and a glass of cold milk. Or just use your hands....wouldn't be the first time someone did that :)

Enjoy y'all!

Texas Sheet Cake... and why I'm proud to be a Texan.

Is there a better state than Texas? Here's the short answer....no!

Texas is one of a kind.  Did you know Texas is the only state in the United States that is allowed to fly its state flag at the same height as the American flag? That's how great Texas is.

I'm proud to say that I'm a native Texan. I've lived here for over 23 years now (holy cow... that made me feel old) and I love everything about being a Texan. Have you ever seen those bumper stickers that say "I wasn't born in Texas, but I got here as fast as I could?" Everyone wants to be a Texan! 

I love saying I'm from here. I love seeing Texas wildflowers in the spring. I love Texas chili. I love my Texas Rangers. I love Shiner Bock beer. I love Dr Pepper. I love Texas barbeque. I love Texas country music. I love the Texas State Fair. I love how finicky the weather can be. (I've seen days where you'll be bundled up one day and wearing shorts the next.) I even love those hot, Texas summers.

 Beautiful Texas Wildflowers

I have to say though, one of the best things about Texas is the people. Everyone is just so nice here. It's not unusual for a stranger to smile and say "hi" to you as you're walking by and we just take care of each other. I remember when I went to New York for the first time a few years ago to dance in the Macy's Thanksgiving Day Parade. A big group of us were riding the subway and were a little confused about when we should get off. This woman heard us discussing when we should get off, and she yelled at us and told us we were on the wrong train in the rudest way possible and she acted like we were bothering her. New York is just not for me. And when people bump into you up there, don't expect them to stop and say "sorry". In fact, they'll probably tell you the collision was your fault. Now I'm not saying all New Yorkers are like this, but most of the ones I encountered were. I think New York is one of the few other states who are as prideful as us when it comes to their state. There are tons of great things about New York that are worth being proud of, but I think I'll stay down here where I feel at home and everyone is friendly!  

The other day I made Texas Sheet cake because my dad requested it for his Poker Night he was having at our house. It's safe to say that I didn't protest :) I told him I'd make it as long as he saved a piece for the cook! I did some research to find out where the name came from because I was curious and no one seems to know.  

Texas Sheet Cake has become a staple at family gatherings and I'm sure most Texans have had it at one point in their life. There was an article done by Laura H. Ehret at the Dallas Morning News where she researched the origin of the name and she found that Lady Bird Johnson seems to get the credit most of the time. I guess Lady Bird was known for making this cake, however, she called her cake "Mexican Chocolate Cake" because she puts cinnamon in it (I do that, too!) I'm fine with giving Lady Bird the credit for this cake because she was a wonderful Texan. She's also responsible for all the beautiful wildflowers we see every spring!

Another source I found said that she heard this cake got its name because it's big, rich and hot. Apparently, a long time ago it was believed that rich people lived in Texas and we all know that "Everything is bigger in Texas!" And we all know how hot our Texas summers are. So that explanation makes sense too! Either way, this cake is moist, delicious, and it's one that you'll make once and keep making for years to come. 

Texas Sheet Cake 

Recipe adapted from The Pioneer Woman 

2 c. flour

2 c. sugar

1/2 tsp. salt

4 heaping tbsp. cocoa powder

2 sticks of unsalted butter

1 c. boiling water

1/2 c. buttermilk (I'll show you how to make your own!)

2 whole eggs, beaten

1 tsp. baking soda

1 1/2 tsp. cinnamon (Feel free to leave it out if you're not a cinnamon person)

1 tsp. vanilla

Preheat your oven to 350 degrees and lightly grease a sheet pan (a.k.a. jellyroll pan) with some non-stick spray or butter. This is a pan that is rectangular and shallow. I think mine was 15'' x 10" and an 1" deep. You need the sides to be at least an inch high. The reason why it's called a "sheet cake" is because it's thin and wide... Texas sized :)

In a mixing bowl, combine the flour, sugar, cinnamon and salt. Stir together with a fork so everything is evenly incorporated.

 

Before I stirred...obviously :)

In a saucepan, melt the butter over medium heat. Once it's melted, add the cocoa powder and stir together until combined.

 In go the HEAPING tablespoons of cocoa.

 Stir the cocoa into the melted butter. 

 Next add the boiling water. I just turned on the kettle and once it was boiling I measured out a cup and poured it on in. Allow that mixture to boil for 30 seconds (you may have to turn the heat up a little bit), and once it's boiling turn off the heat. Pour this mixture over the flour mixture and stir gently to cool.

 

It'll be pretty thick.

 

Now let's make the wet ingredients. I promised I'd show you how to make your own buttermilk. This trick will save you, guaranteed. There are tons of recipes out there that call for buttermilk and I never, ever have it!

 

Okay, this is easy. Since we need 1/2 cup of buttermilk, get out your liquid measuring cup and pour enough regular milk in to make a scant half cup. That means just below the half cup measure line.

 

 Like this!

Now go to your pantry and get your vinegar. Yes, vinegar! I know it sounds weird, but this really works. I'm pretty sure you could also use lemon juice. You need something really acidic to help curdle the milk a little bit and make it tangy. Pour enough vinegar in so it fills to the half cup measure line.

 Now you have buttermilk! So easy!

Now when you see recipes that call for buttermilk, you can just use this trick. I know, you're welcome :)

Let that sit for a few minutes so the vinegar can do what it's supposed to. In a small bowl, crack your two eggs and beat them a little so they're combined. Stir the "buttermilk" a bit so it's combined. It should look a little thicker on top, almost curdled. Don't worry, it's supposed to look like that! Dump your eggs in and stir. Then add the baking soda and vanilla. Stir again so it's all one big gooey mess.

 I know it doesn't look very appetizing right now. Just you wait!

Pour the wet mixture into the butter/chocolate/flour mixture. Stir gently until everything is combined. This will probably take you a minute because it takes a second for the chocolate and everything to absorb the milk.

 Keep stirring! It'll get there, I promise.

 

Now it's all combined!

 

Pour the batter into your prepared pan. You'll probably see a bunch of bubble floating on the top. What I do (I learned this from my girl, Paula Deen) is just lift the pan a few inches off the counter and drop it. CAUTION: Don't lift it too high off the counter! You'll end up with cake batter everywhere! Just lift it about 3-4 inches. When it lands on the counter the bubbles will pop. Cool trick, huh? I'm just full of them today!

 

 

Bake this gorgeous cake for 20 minutes or until a toothpick inserted into the center comes out clean. The top of the cake will look baked, as well.

While the cake is in the oven, we need to make the frosting. The best part about this icing is that you pour it over warm cake. Normally you have to wait impatiently patiently for the cake to be cooled and then you can ice it. Not this one!

Chocolate Pecan Icing (the best part!)

 

1 c. finely chopped pecans

1 3/4 sticks butter

4 heaping tbsp. cocoa powder

6 tbsp. milk

1 tsp. vanilla

3/4 tsp. cinnamon, or to your taste

1 lb. powdered sugar (3 1/2 cups)

Melt the butter in a saucepan. I just washed out the one I used before and used it again. Make sure you use 1 3/4 sticks and not 1 3/4 cups of butter. Use a stick plus 6 tbsp.

 I ran out of butter and had to use margarine for the 6 tbsp. Whoops! Oh well, it's practically the same thing.

 

Chop up the pecans finely. They don't have to be teeny tiny pieces.

 

The left side is chopped and the right side isn't! Does that help?

Add the cocoa powder to the melted butter and stir to combine. Then turn off the heat. Add the milk, vanilla, cinnamon and powdered sugar. Stir all that together.

I had a helper! This is Cody, we've known each other since kindergarten. Can you believe I've put up with him for that long?! Just kidding :)

 Stir, stir, stir!

Now stir in your chopped pecans and your icing is done! Just let it sit until the cake is out of the oven. Once it's out, I let it cool for about 10 minutes just so it's not piping hot. Then pour the icing over the cake and spread it so it covers it all.

 Yum! I think I could eat the icing all on its own.

 The finished product! You will fall in love when you try it, and so will everyone else! 

Let the cake sit out at room temperature for a little while so the icing can set and thicken up a bit. This cake will seriously rock your world!

I hope y'all enjoy. If you make this, please let me know what you think! And feel free to share what you love about Texas with me!