Day 15 of 20 (4/20 Foods) – Dunkaroos

Ingredients

  • Graham Crackers or Teddy Grahams
  • Frosting
  • Sprinkles (Optional)

This “recipe” doesn’t really require any steps. Literally just dip your crackers into some frosting and if you’re feeling fancy, some sprinkles! For our purposes, we used chocolate graham crackers and cream cheese frosting, but you guys can totally mix it up with your favorite combos. These are an homage to Dunkaroos, your favorite childhood snack. And if they weren’t your favorites, you’re lying.

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Day 13 of 20 (4/20 Foods) – Cinnamon Rolls with Bacon

Cinnamon Rolls

Here we are! Day thirteen! We’re almost there. and today we have another easy almost homemade recipe. Eventually we want to take a stab at fully homemade cinnamon rolls but until then, these will have to suffice.

I mean, is there anything better than bacon and warm cinnamon rolls? These two make a sweet and salty, deliciously warm combination that makes our mouths water just thinking about it.

You can use any brand of store bought cinnamon rolls but we highly recommended, if it’s available Pillsbury Maple Brown Sugar

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We actually have another recipe using these bad boys, but that’s not for a few more days. But until then, let our scrumptious bacon rolled cinnamon rolls tide you over.

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SUPER BOWL CHEESY BEER BREAD

Cheesy Beer Bread

You know what’s awesome? Cheese, Beer and Bread. And you know what’s even better? When you combine all three into a delicious, cheesy, warm, bread. This is one of our EASIEST recipes. It’s damn near impossible to mess up that even a kitchen novice could master this bad boy.

Can you imagine showing up to your Super Bowl party with cheesy beer bread? You’d be the ultimate hero. And what’s great about this bread is that there is zero rising time, so you essentially mix it, dump it, and bake it. As our Queen Ina would say, how easy is that?

There isn’t much more to say other than, click below for this MVP recipe.

Cheesy Beer Bread

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TYL’s Boeuf Bourguignon (Beef Stew)

TYL’s BEEF BOURGUIGNON

We’ve been sitting on this recipe for over a year. We’ve been waiting for the perfect time to share this recipe and now is the time. The weather is cool and kind of dreary and it’s perfect weather for Beef Stew or if you’re being classy, Boeuf Bourguignon. Which is beef cooked in a red wine sauce, which is basically pretentious beef stew.

The dish itself originated in the Burgundy region of France which in French is pronounced Bourgogne. Get it? Boeuf (Beef) Bourgogne (Burgundy)? Magic! The Burgundy region is located South-East of Paris. Tons of well known  dishes come from the Burgundy region like Coq Au Vin, which is basically, according to Julia, the same dish as Boeuf Bourguignon, but with chicken. Escargot, Persille Ham, and Pain d’épices (spice bread or gingerbread) to name a few also come out of the Burgundy region.

Boeuf Bourguignon is a wonderful dish for the fall and winter months because it is hardy, warm and will keep you full for hours. The dish is prepared by braising the beef in a red wine and beef stock, and you traditionally use a burgundy wine. According to Julia the wine doesn’t need to be expensive because you’re cooking it, not drinking it. So don’t worry about getting a fancy bottle of wine for this dish. Because at the end of the day, it doesn’t matter if your wine is expensive or not.

What’s funny about this dish is it started out as a peasants dish  because traditionally tougher cuts of meats were used, but while braising they became tender. But over the years the dish grew into “haute cuisine” and became a classic staple in French Cooking.

Julia Child once said that Boeuf Bourguignon was ,”certainly one of the most delicious beef dishes concocted by man”.

And you know what? We have to agree. We’ve actually spent a lot of time working on this recipe and  are really excited to share it with you. If you have the time, we also suggest googling Julia Child’s Boeuf Bourguignon and watching the very first episode of the The French Chef . She’s so incredibly funny and is a riot to watch.

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Breakfast Pie

It’s that time of year again and no I don’t mean the holidays so stop trying to rush Christmas! No, it’s that horrible time of year that we have to experience twice a year, it’s old and antiquated and  if you guessed Daylight Savings then you get fifty points!

While most love getting that extra hour of sleep, both of us can’t stand it. We already wake  up early so when the clocks go back and we wake up thinking it’s 6am only to realize it’s 5am you can imagine how that feels. And let’s not even talk about “spraining forward” you want us to loose an hour?! No thank you.

Anyway, we digress (as usual) and our recipe today is a good one. Sunday is all about Brunch and this is a perfect brunch recipe. It’s perfect because not only can you make the entire pie ahead of time, but you can the filling ahead of time and then make the pie the next day. It’s really up to you and how you like to brunch.

This recipe is enough to make two full breakfast pies and each pie has about 12 slices depending on how you cut them.

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Easy Homemade Ramen

Easy Homemade Raman

Happy Sunday Everyone! Its cloudy, rainy and actually kind of cool here in Los Angeles. So we thought the best recipe we could possibly share for a rainy and cold Sunday is one that’s easy to make and keeps you warm on cold and rainy Sundays.

One of our favorite things to buy from the Supermarket is Ramen. Not the ones that college student live off of, but the ones that they sell in the Asian food section. Nong Shim Noodle Bowl Soups are always on sale and perfect in a pinch.

While we’re all for the convenience of instant ramen noodles, we love being able to make just about anything at home. This Ramen is probably one of the easiest things we make so it’s almost impossible to mess up. If you can boil broth, you can make this soup.

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TYL Ribs and Rub

TYL RIB(S) RUB

TYL RIB(S) RUB

BBQ Lesson Number 1: Perfect ribs shouldn’t fall off the bone, there should be a little give when pulling the meat off the bone.

We’ve made ribs before, but we made them in the oven. And while they were delicious and fell off the bone, they were almost too tender for ribs, there needs to be some texture. In our (not so) humble opinion, smoked ribs are the best. The slow and low smoke of Pecan/Maple/Mesquite/Hickory wood, is the best!  We like Baby Back Ribs, but you can use St. Louis Style too. While a lot of people think BBQ is about the sauce, it’s actually about the meat, and you want to let the meat to shine through. The sauce is like a light jacket, just keeping the ribs warm.

This recipe is actually a two in one, the first part is for what we think, is the best rib rub. It’s sweet, it’s spicy, it’s full of flavor and will make your mouth water. And the second is for smoked Baby Back Ribs.

This rib rub isn’t just for ribs, it can me used on any meat of your choosing, but for today, and the rest of the weekend, it’s going to be used on pork! This is the perfect Fourth of July BBQ recipe, because you can put it in the smoker, and leave it! Very little work, and the results are MAGICAL.

Rib Rub

Ingredients

  • ½ cup dark brown sugar
  • ¼ cup ground espresso, ground (or coffee)
  • ¼ cup smoked paprika
  • 2 tablespoons dry mustard powder
  • 2 tablespoons onion powder
  • 2 tablespoons sea salt
  • 1 tablespoon garlic powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ancho chili powder
  • ½ teaspoon crushed red chili flakes
  • ½ teaspoon celery seed

 

Step 1: In a bowl, mix together all the ingredients. Use as at least ¼ of a cup per rack of rib. Season liberally.

 

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

  • For Smoked Ribs:  Season the ribs, using the dry rub and a little bit of apple cider vinegar to help the mixture stay on the ribs. Allow the ribs to “marinate” for a minimum of six hours, for best results, we suggest overnight.
  • Set you smoker to the lowest setting (we use an electric smoker) allow to heat up for five minutes. Place the ribs on the grill for four to five hours. Periodically, spray the ribs with pineapple or apple juice.
  • Remove the ribs from the grill and place in foil, brush lightly with your favorite BBQ sauce (about ½ cup).
  • Increase the temperature of your smoker or oven to 350°F and finish the ribs off for another 40 minutes.

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

According to the FDA pork ribs are “done” when they reach 145°F internally, but we like to get ours to 190°F–203°F for perfect ribs.

 

Bacon Peanut Butter Banana Bread

Bacon Peanut Butter Banana Bread

Bacon. Peanut Butter. Banana Bread? Say what? We love a good loaf bread over here at TYL, and when you combine bacon, peanut butter, and bananas do you know what you get? If you’re thinking Elvis, you’re not wrong, but when you mix those three things in the kitchen?  You make something truly wonderful!

This is the epitome a sweet and savory snack or dessert or get crazy with some french toast. The bacon pairs nicely with peanut butter and bananas already so add them together, and you get magic. Pure magic. A party in your mouth.

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Bacon Peanut Butter Banana Bread

Bacon Peanut Butter Banana Bread

Banana Bacon Bread

Ingredients 

  • 6 Sliced Bacon (Thick-cut and chopped)
  • 2 1/2 Cups AP Flour
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoons Salt
  • 1/4 Teaspoon Cinnamon
  • 1 Large Egg
  • 1 cup Dark Brown Sugar (Loosely Packed)
  • 1 Teaspoon Vanilla Extract
  • 1 Stick Butter (Browned and cooled)
  • 1/2 Cup Peanut Butter*
  • 1/4 Cup Bacon Drippings
  • 4  Ripe Bananas (Mashed)
  • 1/3 Cup Milk

*You can take out the peanut butter and add Nutella…YES. Life is better with Nutella.

Step 1: 

Preheat your oven to 350°F and spray your loaf pan with cooking spray.

Step 2: 

Heat a large skillet over medium high heat and add bacon. Cook until the fat had rendered out. Remove the bacon from the pan and reserve the bacon fat.

Bacon Peanut Butter Banana Bread

Bacon Peanut Butter Banana Bread

Step 3: 

In a medium bowl, mix together the flour, baking powder, salt, and cinnamon. Set aside.

Bacon Peanut Butter Banana Bread

Step 4: 

In a large bowl, whisk your eggs and sugar together. Next add the vanilla, peanut butter, bacon fat, and browned butter. Stir until smooth.

Step 5: 

Next, add the mashed the bananas and milk and stir until combined. In batches, slowly stir in the dry ingredients until the batter begins to come together. Fold in the bacon.

Bacon Peanut Butter Banana Bread

Bacon Peanut Butter Banana Bread

Bacon Peanut Butter Banana Bread

Bacon Peanut Butter Banana Bread

Step 6: 

Pour the batter into your greased loaf pan. Place the loaf on a baking sheet and bake for 45 to 50 minutes or until a toothpick comes out clean.

Bacon Peanut Butter Banana Bread

Bacon Peanut Butter Banana Bread

Step 7: 

Allow bread to cool and remove from the loaf pan. Serve with peanut butter, butter or nutella.

Bacon Peanut Butter Banana Bread

Pecan Pie

Southern Pecan Pie

Okay, so we totally flaked and missed the most important day of the year, Pi(e)Day, but have no fear we have the most amazing and perfect Pecan Pie recipe to make up for it. Now normally, most food blogs would reserve this recipe for Fall/Thanksgiving but here at TYL we love to mix it up and we like comfort foods all year long.

And we LOVE pie. Pie should really be it’s own food group, big pies, small pies, fruit pies, savory pies, pot pies, chocolate pies, whipped pies, creme pies, nut pies, hand pies, even quiche(the clothing optional pie)! And we’re sorry we haven’t posted more pie recipes, but the year is still young, so give us time. But until then, lets talk about Pecan Pie.

Pecan Pie is a pie staple. For most, Pecan Pie is a Southern Staple, but did you know that people believe Pecan Pie originated when the French moved from France to New Orleans and were introduced to the Pecan Nut by Native Americans. Pecan Pie is similar to a Chess Pie which is also a butter, sugar, egg-custard based pie. There are some reports, that have Pecan Pie type recipes as early as the 1800’s, but it’s hard to prove. It wasn’t until the 40’s when the Joy of Cooking finally included the recipe in one of it’s cookbooks.

Pecan Pie is known for being gooey, ooey, and delicious. Sometimes coyling sweet, but if done right, Pecan Pie is the perfect ending to any meal (or beginning if you swing that way) and the trick to keeping your Pecan Pie together? Cornstarch. A little cornstarch  goes a long way in keeping the shape of your Pecan Pie.

 

Southern Pecan Pie

 

Pecan Pie

Ingredients

  • 1 Cup Dark Corn Syrup
  • 3 Large Eggs
  • 1/2 Cup Dark Brown Sugar
  • 1/2 Cup Bakers Sugar
  • 1/2 Teaspoon Maple Extract
  • 1 Teaspoon Vanilla Paste (or extract)
  • 2 Cup Pecans
  • 1 Teaspoon Corn Starch
  • 1 Unbaked Pie Crust (Store bought

Step 1:

Preheat your oven to 350°F.

Step 2: 

In a medium bowl, mix together corn syrup, eggs, sugars, and extracts. Mix well and set aside.

Southern Pecan Pie

Step 3: 

Place the pecans in a sauté pan. Toast them over medium heat for one to two minutes, but be careful not to burn them.

If you want, you can lightly sprinkle them with cinnamon for extra added flavor.

Southern Pecan Pie

Step 4: 

Next, carefully chop the nuts. You just want to roughly chop them so you still have chunks of pecans.

Step 5: 

Toss the pecans with the corn starch. This will really help the pie solidify, and not be runny.

Step 6: 

Add the chopped pecans to the corn syrup mixture. Mix until the pecan are fully incorporated.

Southern Pecan Pie

Step 7: 

Pour the mixture into the prepared pie shell.

Southern Pecan Pie

Southern Pecan Pie

Step 8

Bake the pie for 65 to 70 minutes. Remove from the oven and cool on a wire rack completely!

Southern Pecan Pie

Step 9:

This is important. As much as we all want delicious warm pie, a pecan pie is best served completely cool and by doing this will make it so much easier to cut!

Southern Pecan Pie

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Cinnamon Banana Bread

Cinnamon Banana Bread

Cinnamon Banana Bread

Hello! Did you miss us? We missed you. We’re truly sorry for sort of falling of the face of the earth for the month of February. And January. Moving and adjusting to a new space is our biggest problem, but we really are back. We mean it.

And the best way to kick off being back is to give you our recipe for Cinnamon Banana Bread. Cinnamon and Bananas? What? That sounds weird. Trust us though, it’s not. The cinnamon and banana pair perfectly together and create a mouthwateringly delicious take on Banana Bread. It tastes like getting a warm cinnamon hug from Paula Deen.

TYL Tip: This banana bread is perfect for making French Toast. It’s really mild and goes perfectly with the flavors of French Toast, which if you’re like us, you love cinnamon-y French Toast this is the most perfect combo!

Cinnamon Banana Bread

Ingredients 

  • 1 Stick Butter (Softened)
  • 1/2 Cup Dark Brown Sugar
  • 1/2 White Sugar
  • 3 Bananas (Very ripe, mashed and a dash of salt)
  • 2 Large Eggs (Room Temperature)
  • 2 Cups AP Flour
  • 2 Tablespoons Cinnamon
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 1/2 Cup Buttermilk

Step 1: 

Preheat your oven to 325°F.

Step 2: 

In a stand mixer fitted with a paddle attachment (or using a hand mixer) cream the sugars and butter together.

Step 3: 

Next, add the mashed bananas and mix.

Step 4: 

Add in the eggs and combine.

Step 5: 

In a small separate bowl, mix together the flour, baking soda, salt and cinnamon.

Step 6: 

Next, add the flour mixture and the buttermilk alternatively to the creamed mixture. You want to always start and end with your dry mixture.

Remember to mix the them in on a low speed or mix it in by hand. Mix until everything is combined.

Step 7: 

Divide the batter evenly between two greased loaf pans.

Step 8: 

Bake for 35 to 40 minutes or until a toothpick comes out clean.

Step 9: 

Allow to cool for 10 minutes in the pan and then remove the bread from the loaf pan to finish cooling.

Cinnamon Banana Bread

Cinnamon Banana Bread

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