Day 16 of 20 (4/20 Foods) – Mac and Cheese with French’s Fried Onions

Mac and Cheese is just amazing. Pasta in a cheese sauce is always delicious and ours is pretty darn good we must admit.  We added French’s Fried Onions on top ours because it’s not just for thanksgiving green beans!  Don’t get too caught up in the fried onions, they are addictive.

Mac&Cheese

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Day 11 of 20 (4/20 Foods) – Brownies

Brownies and Cinnamon Roll Waffles

This is more of a suggestion instead of a recipe. Coffee and Chocolate are a match made in heaven. Ina said so! (Yes, she’ll judge you if you use the cheap stuff.)

Ina Garten

Anyway, today we bring you our favorite brand of box brownie, Ghirardelli Dark Chocolate Brownies. The dark chocolate variety are truly superior. Even people who prefer milk chocolate love these. The chocolate flavor is so rich and deep without being bitter like some dark chocolate.

Brownies and Cinnamon Roll Waffles

Ingredients:

  • 1 Box brownie+recipe
  • Coffee or espresso

Step 1: Follow instructions on the box of brownies.

Step 2: Instead of the amount of water it calls for (for ours its 1/2 cup of water), add the same amount of coffee or espresso (we used our Nespresso, Fabio).

(Optional): Add sprinkles

Step 3: BAKE!

Brownies and Cinnamon Roll Waffles

Brownies and Cinnamon Roll Waffles

Brownies and Cinnamon Roll Waffles

Brownies and Cinnamon Roll Waffles

SUPER BOWL FRIED PICKLES

Fried Pickles

It’s the week of the Super Bowl and we are dedicated to brining you Super Bowl inspired recipes! We’ll be bringing you some old recipes and a ton of new recipes to make your Super Bowl parties super incredible and filled with tasty food.

Our first recipe is one of the first recipes we ever posted and our first experience with fried food. We thought frying food was really intimidating but once you do it one or two times, it’s really is not that scary or hard. But we do recommending having a thermometer to know the temperature of your oil. It really truly helps. And just remember, every time you put something in the oil the oil temperature will drop. So, in between batches wait for your oil to reheat.

Fried pickles are the perfect way to start off your super bowl party. Who doesn’t love pickles? They’re tangy, they’re crunchy, they’re salty, and fried pickles are the perfect finger food. These are a must at all of our get togethers. So get on the pickle train, because it’s leaving for flavor town…wow that was incredibly awkward to write, I’m embarrassed. Click below for our scrumptious fried pickle recipe and save me from myself.

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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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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.

Like our recipes? Don’t forget to like, share, subscribe, and follow! We also love hearing from you, and we appreciate all the love and support. It’s a slow start, but things are coming together. Thanks for being on this journey with us!

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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Chocolate Pecan Blondies

Chocolate Pecan Blondies

Chocolate Pecan Blondies

It’s Hump Day! And the only way to get through hump day? Blondies filled with toasted pecans and chocolate chips, these will melt in your mouth and make you feel like it’s Friday!

Blondies are basically a cookie that are made in a brownie pan, and give you a nice change of pace from the normal cookie or brownie. These blondies have claimed they have more fun than brownies, but there’s room for everyone in our hearts!

Chocolate Pecan Blondies

Ingredients

  • 2 Sticks Butter (Salted, Room Temperature)
  • 1 Cup Dark Brown Sugar ( Tightly Packed)
  • 1/2 Cup Bakers Sugar
  • 1 1/2 Tablespoons Vanilla Paste
  • 2 Extra Large Eggs (Room Temperature)
  • 2 Cups AP Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Kosher Salt
  • 1  Cup Pecans (Chopped)
  • 1 Cup Chocolate Chips

Step 1: 

Preheat your oven to 350°.

Step 2: 

In a stand mixer or medium bowl using a hand mixer beat together the butter, and sugars on high until light and fluffy, about 3 minutes.

Chocolate Pecan Blondies

Chocolate Pecan Blondies

Step 3: 

Next, add the vanilla paste on a low speed.

Step 4: 

Add the eggs (one at a time) making sure your scrape down the sides of the bowl after adding each egg.

Chocolate Pecan Blondies

Step 5:

In a separate and small bowl, sift together the flour and baking soda. Then mix in the salt.

With the mixer on low, add the flour mixture in batches until fully incorporated.

Chocolate Pecan Blondies

Chocolate Pecan Blondies

Step 6: 

Finally, fold in the chocolate chips and pecans.

Chocolate Pecan Blondies

Chocolate Pecan Blondies

Chocolate Pecan Blondies

Step 7: 

Spray and 8×11 pan with baking spray then evenly spread out the blondie batter. Cook for 30 minutes.

Chocolate Pecan Blondies

Chocolate Pecan Blondies

Allow to cool completely then cut into 12 perfect squares, or just eat it. Who cares about cutting equal pieces?

Chocolate Pecan Blondies

Chocolate Pecan Blondies

Chocolate Pecan Blondies

Chocolate Pecan Blondies

Recipe adapted from The Queen

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Cream Cheese Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Hello and Happy New Year from Two Young Ladies! We’re sorry we’ve been MIA for awhile but you know how it gets at the end of the year? Things get crazy, but don’t think we forgot about our awesome followers. We’ve been testing and making tons of AMAZING recipes.

2015 was a great year, so much happened for both of us, and we’re truly, truly, excited to see what 2016 has in store for us and this blog. We have a ton of ideas, and things have been “cooking” for awhile. So stay tuned for what we have in store.

But onto the good stuff! A new recipe for a new year! We made this cake last year (LOL) when we had a surplus of blueberries. I mean, what better way to deal with tons of blueberries, then to make a delicious lemon and blueberry cake! This cake will please just about everyone, sweet blueberries mixed with that tart, yet sweet lemon? Our mouths are watering already!

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting 

Vanilla Cake:

  • 2 Sticks Salted Butter (Room Temperature)
  • 2 Cups Bakers Sugar
  • 4 Large Eggs (Room Temperature)
  • 1 1/2  Cake Flour**
  • 1 1/4 AP Flour
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 1 Cup Milk
  • 1 Tablespoon Vanilla Extract or Paste

Blueberry Compote: 

  • 1 18oz Container Fresh Blueberries
  • 1/2 Cup Orange Juice
  • 1/2 Cup White Sugar
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Cinnamon
  • 3 Tablespoons Cornstarch
  • 1/4 Cup Cold Water

Lemon Curd Frosting 

  • 3/4 Cup Lemon Curd
  • Two 8oz Packages of Cream Cheese (Regular)
  • 2 1/2 Cups Powdered Sugar
  • 1/4 Teaspoon Lemon Extract

To Make the Cake: 

Step 1: 

Preheat your oven to 350°.

Step 2: 

Grease (or spray) your 9 inch round cake pan.

We used a springform pan, but make sure your wrap the cake pan with aluminum foil so the cake doesn’t seep out.

If you don’t use springform pans and you grease with butter, don’ forget to flour and line the bottom with wax paper. You can also divide the cake batter between two cake pans as well.

Step 3: 

In a stand mixer fitted with a paddle attachment (or a large bowl using a hand mixer) cream the butter until smooth.

Step 4: 

Next, gradually add the sugar and beat until fluffy. About 3 minutes.

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Step 5: 

One at a time, add the eggs making sure to beat well after adding each egg.

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

TYL TIP: Lightly beat each egg before adding it to the mixture so you don’t have to end up over beating your batter! 

Step 6: 

In a separate medium sized bowl, combine the flours, salt, and baking soda. Mix well.

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Step 7: 

With the mixer on low, add the flour mixture in batches until combined.

Step 8: 

Next, add the milk and beat well.

Step 9: 

Mix in the vanilla until fully incorporated.

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Step 10: 

Pour the cake batter into your cake pan (or pans).

If you want to get fancy you can divide the batter among.

Step 11: 

Bake for 20 to 25 or until the middle is no longer jiggly and the cake tester comes out clean!

Let the cakes cool for ten minutes in the pans and then remove and let cool completely on a wire rack.

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

(Almost perfect cake)

Blueberry Compote

Step 1: 

In a medium sauce pan, combine the blueberries, sugar, vanilla, cinnamon and orange juice. Bring to a boil.

Step 2: 

In a small bowl, mix together the cold water and cornstarch.

Step 3: 

Add the cornstarch mixture to the blueberries. Mix until combined.

Step 4: 

Cook over low heat until the mixture has thickened and coats the back of a spoon, about 3 to 4 minutes.

Step 5: 

Remove from the heat and and let cool to room temperature.

Lemon Curd Frosting

Step 1: 

In a medium bowl beat the lemon curd and cream cheese together until combined.

Step 2: 

Next add the powdered sugar and beat until smooth.

Step 3: 

Mix in the lemon extract.

TYL Tip: If you really want to punch up the lemon flavor at a the zest of one lemon! 

To Make the Cake: 

Step 1: 

If needed, evenly cut the cake and trim any unsightly bits.

Step 2: 

Take your frosting and frost one side of the cake. Working from the middle out.

Step 3: 

Next, add the blueberry compote, and again work from the middle out, spread the blueberry compote.

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Step 4: 

Samdwich the other piece of cake on top of the prepared side. Begin to frost the cake, and then enjoy!

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

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Ginger Crinkle Cookies

DSC_0939

Ginger Crinkle Cookies

Today on the blog we have another delicious cookie that can be made for Old Saint Nick or Chanukah Harry. This recipe comes straight from my (Marlee) Grandma’s recipe box and we’ve take this old tasty classic and updated it just a smidge.

While using dried ginger is totally okay, using additional fresh ginger really gives these ginger crinkle cookies and extra kick of awesome and punch of flavor that they were missing.

Like our sugar cookies, the longer you bake these, the crispier they turn out. We prefer these cookies to be a little softer and more chewy, so we just bake them for less. And while the cookies turn out crispier, they aren’t hard to eat and the inside is still slightly chewy. Weird, yet delicious.

This dough is super easy to make and fun for the the whole family. As a child, I fondly remember making these with my Grandma Alyce and Grandpa Fred.

Auntie Alyce’s Ginger Crinkles 

Ingredients 

  • 2/3 Cup Vegetable Oil
  • 1/2 Cup Dark Brown Sugar*
  • 1/2 Cup White Sugar*
  • 1 Large Egg
  • 5 Tablespoons Molasses
  • 1 Tablespoon Fresh Ginger (Heaping)
  • 2 Cups AP Flour
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Baking Soda
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Ginger (Dried)
  • 1/2 Teaspoon Cloves
  • 1 Tablespoon Pumpkin Pie Spice
  • 1/4 Cup White Sugar

Step 1: 

Preheat your oven to 350°F and line a cookie sheet with parchment paper.

Step 2: 

In a medium bowl, using a hand mixer, mix together the vegetable oil and sugars.

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Step 3: 

Next, add the egg and beat it in until combined.

Ginger Crinkle Cookies

Step 4: 

Stir in the molasses and fresh ginger and set the mixture aside.

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Step 5: 

In a bowl, sift together the flour, salt, baking soda, cinnamon, dried ginger, and cloves.

Ginger Crinkle Cookies

Step 6: 

In two batches, add the flour mixture to the oil mixture. You can start with a wooden spoon and then move to your hands. Knead the dough until all the flour is combined.

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Step 7: 

In a small bowl, combine the white sugar and pumpkin pie seasoning.

If you don’t have pumpkin pie seasoning, you can totally substitute it for cinnamon.

Step 8: 

For the rolling process it’s really about preference and what size cookie you like. We went for just about a tablespoon of dough, which you roll into a ball and then roll in the cinnamon sugar.

Line up the ginger dough balls, and bake for 7 to 9 minutes. If you like crispier cookies (like Auntie Alyce did) bake them 11-13 minutes.

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Step 9:

Remove the cookies from the oven and transfer to cooling rack. Repeat Step 8 until all the dough is baked.

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Ginger Crinkle Cookies

 

**If you want a softer chewier cookie do a full cup of brown sugar and exclude the white sugar. The dough will be super sticky, so add an extra tablespoon or so of flour and continue. Just be aware it won’t make the same dough as pictured!