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.
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.)
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.
- 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!
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.
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? 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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Banana Bacon Bread
- 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.
Preheat your oven to 350°F and spray your loaf pan with cooking spray.
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.
In a medium bowl, mix together the flour, baking powder, salt, and cinnamon. Set aside.
In a large bowl, whisk your eggs and sugar together. Next add the vanilla, peanut butter, bacon fat, and browned butter. Stir until smooth.
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.
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.
Allow bread to cool and remove from the loaf pan. Serve with peanut butter, butter or nutella.
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.
- 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
Preheat your oven to 350°F.
In a medium bowl, mix together corn syrup, eggs, sugars, and extracts. Mix well and set aside.
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.
Next, carefully chop the nuts. You just want to roughly chop them so you still have chunks of pecans.
Toss the pecans with the corn starch. This will really help the pie solidify, and not be runny.
Add the chopped pecans to the corn syrup mixture. Mix until the pecan are fully incorporated.
Pour the mixture into the prepared pie shell.
Bake the pie for 65 to 70 minutes. Remove from the oven and cool on a wire rack completely!
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!
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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
- 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
Preheat your oven to 325°F.
In a stand mixer fitted with a paddle attachment (or using a hand mixer) cream the sugars and butter together.
Next, add the mashed bananas and mix.
Add in the eggs and combine.
In a small separate bowl, mix together the flour, baking soda, salt and cinnamon.
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.
Divide the batter evenly between two greased loaf pans.
Bake for 35 to 40 minutes or until a toothpick comes out clean.
Allow to cool for 10 minutes in the pan and then remove the bread from the loaf pan to finish cooling.
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