You may know by now, I love being in the kitchen, and I especially love being in the kitchen with my family. These dark chocolate peanut butter balls are a fun activity to do with your kids. Plus, adding sprinkles will make them festive, just in time for Easter!
Mix the pulverized cookies, softened butter, and peanut butter together.
Slowly incorporate the powdered sugar.
Form the mixture into balls. Harden in the refrigerator for about 30 minutes.
Dip the balls in the melted chocolate.
Top with sprinkles.
Cool and enjoy!
14 shortbread cookies, pulverized
1 cup softened butter
1 cup peanut butter
3 cups of powdered sugar
3 cups chocolate chips, melted
After the festival
Stories From Her Kitchen: This was such a lovely luncheon provided by a few Southern girl bosses! Ashley Christensen, Vivian Howard, Jessica Grossman, and myself joined Kerry Diamond, Ruth Reichl, and Ellen Bennett for a great conversation with the guests after the delicious lunch.
Pecha Kucha: Germaine Jenkins of Fresh Future Farm, Shuai Wang + Corrie Wang of Short Grain, Ellen Bennett of Hedley & Bennett, Weston Fennell of Limehouse Produce, Ben Towill of The Fat Radish, Stephanie Burt of The Southern Fork, and myself each gave 6 minutes and 40 second long speeches to share our stories and inspire others with Chris Winn of Tradesman Brewing Co. as emcee. I had such a great experience and am so thankful for all of the support. Oh and we biscuit bombed the audience after my speech!
Battle of the Biscuit: Saturday we headed to the Culinary Village to just the Battle of the Biscuit. It was so fun to see the different methods of biscuit making!
The Gospel Brunch: This year the brunch took place at The Gibbes Museum of Art and we debuted our Iced Blueberry Biscuits and Sharp Cheddar Biscuits. The weather couldn't have been better and the music was delightful. Keep on the lookout for these new products soon!
Cheers to a wonderful weekend and looking forward to next years festival!
One of our favorite weekends of the year is back!
Stories From Her Kitchen at the William Aiken House: Carrie will be serving up pimento cheese stuffed fried okra as well as black pepper cheddar biscuits with Edwards sliced country ham, mustard butter, and Callie's famous permanent slaw. Lunch starts at noon.
Pecha Kucha: Carrie will be one of the speakers Friday night at Pecha Kucha in The Cedar Room above Mercantile and Mash. Food and drinks start at 6:30.
Get those tickets now because they're selling out fast. Find more information here. See y'all this weekend for some food, wine, and fun!
Last week, Tasting Table posted an article sharing ideas of what to do with the biscuit dough that is left over once you've stamped enough biscuits for your tray. I was honored to include the Callie's method of the "snake." Tasting Table suggested using the left over dough as a tray for gravy. Inspired by the idea, I couldn't wait to try it my own way.
This past Sunday, I went to Los Angeles for my friend and founder of Hedley & Bennett, Ellen Bennett's, for her famous brunch event. The #BennettBrunches have become quite the tasty function. I decided to test my biscuit tray idea at the brunch. I like to call it the Egg in a Biscuit Nest! Follow the buttermilk biscuit recipe and everyone will get a biscuit and an egg in the nest.
For a Dozen Biscuits,
- 1 Bag Callie’s Buttermilk Biscuit Mix
- 6 Tablespoon Salted Butter, Divided
- ¼ Cup Cream Cheese
- ¾ - 1 Cup Whole Buttermilk
- Preheat the over to 450°F.
- Place 2 cups of the mix into a large bowl.
- Cut 4 tablespoons butter and cream cheese into small cubes, and then incorporate until the mixture looks like grated parmesan cheese.
- Make a well in the center of the dough, add buttermilk and combine until the dough is wet and sticky.
- Dust the dough, rolling surface, rolling pin, and a 2-inch biscuit cutter very liberally with the remaining biscuit mix.
- Dump the dough onto a floured surface. Roll dough to ½-inch thick. Using the floured biscuit cutter, cute straight down into the dough, starting from the outside edge of the dough and working in.
- Place biscuits on a parchment lined baking sheet with sides. The biscuits should touch each other on the pan.
- Brush with 2 tablespoons butter.
- Bake for 16-18 minutes, turning the pan halfway through continuing to bake until the tops are a light golden brown.
For the Biscuit Nest,
- Place the left over biscuit dough onto a parchment lined baking sheet once all twelve biscuits have been stamped out. You now have your "nest."
- Brush the nest with butter and bake for 12 minutes at 400°F.
- Pull the biscuit nest out of the oven and crack an egg inside each biscuit cut out.
- Bake for additional 7 minutes or until the egg reaches your preference.
- Finally, brush with butter, sprinkle with fresh cracked pepper and salt, and serve.
Ellen and I will be participating in the Charleston Wine + Food Festival March 2nd through the 5th. Catch Ellen at Pecha Kucha and Stories From Her Kitchen. I'll be at both of those events as well as Battle of the Biscuit event in the Culinary Village on Saturday and The Gospel Brunch on Sunday. Get your tickets before they sell out!
In honor of the Super Bowl this Sunday and my love for entertaining, I give you the Meeting Street Crab Dip. During our days baking on Meeting Street, my mom and I served Kathie Lee and Hoda our crab dip on the Today Show and had a phenomenal response. Serve this up along with biscuits, bloodys, and pimento cheese and you'll win the Super Bowl of entertaining!
- Melt the butter.
- Whisk in the flour and let cook until golden – add the mustard, cayenne, and salt and pepper.
- In a separate pan, melt the tablespoon of butter and sauté the shallots.
- Slowly whisk in the warm cream on low heat. Then add the sherry/marsala.
- Remove from heat and add crabmeat.
- Add minced shallot and 1 cup of cheddar cheese, saving a 1/4 cup for the top.
- Add the chives, saving a few for the top.
- Put the mixture in a generously buttered casserole dish and top with breadcrumbs mixed with cheddar and chives.
- Drizzle with butter on top and bake at 375º until golden brown and bubbling.
- 1 pound lump crabmeat, picked over all shells gone
- 4 tablespoons of butter
- 4 tablespoons of flour
- 2 cups of cream
- 1 teaspoon of dried mustard
- 1/2 teaspoon of cayenne
- 1/2 cup of chives
- 3 shallots minced + 1 tablespoon of butter
- 1 teaspoon of Worcestershire
- 5 tablespoons of dry Marsala or Sherry
- A very generous cup of grated cheddar cheese
- Salt and pepper
- Fresh breadcrumbs
I recently found this recipe tucked in one of my old books that was discovered during the move. I guess I had been using this recipe as a bookmark! There is something so nostalgic about seeing my Grandmother's, Mama as we called her, handwriting. I'd been meaning to make this for a while. Of course I started thinking, "How can I make this my own?"
I decided to use shortcakes for the pie crust and it was sinful. While researching other cream cheese pies, I noticed many of them called for a topping, this sour cream topping from Food Network was exactly what I was looking for. A couple of changes were added but the final is a perfect holiday, or anytime, dessert!
Shortcake Pie Crust
- 4 leftover biscuits pulsed in food processor, approximately 1 1/2 cups of crumbs
- Combine with 6 tablespoons of melted butter
- Healthy sprinkle of cinnamon
- Splash of vanilla
- Mix above together with a fork then mold into a pie dish.
- Bake at 375° for 10 minutes.
- Let cool completely before adding the filling
- 9 ounces cream cheese
- 1/4 cup cream
- 3 eggs
- 1 cup of sugar
- Juice if one lemon
- Sprinkle of salt
- Splash of vanilla
- Mix above together in an electric mixer for 3-4 minutes until whipped and smooth
- Pour into cooled shortcake pie crust and bake at 350° for 20 minutes
- Refrigerated for 3 hours
Sour Cream Topping
- 1 cup sour cream
- 3 tablespoons granulated sugar
- Healthy splash of Vanilla
- Whip all ingredients together with an electric mixer.
- Top the pie before serving.
My California-born husband claims not to like fried food. Please. He gobbles up these pork chops every time, and when I've gone a while without making them, he makes sure to head to one of our favorite local restaurants where on Tuesdays the special is pork chops. The lunch plate comes with two chops, and he eats one at lunch and brings the other one home. I'd like to think he eats the one and brings the other home to share with me, but that's never the case. He inhales it before I even have a chance-every time.
This recipe was created out of pure desperation. I'd hosted an oyster roast the night before, and let's say I was feeling just a little bit peaked from the hostessing duties, and the only cure was fried pork chops. All the meat-and-threes were closed on Sunday, and we were completely out of flour because I'd made a bunch of biscuits a few days before. All we had that I could think of using for breading was the saltine crackers left over from serving the oysters the night before. They say necessity is the mother of invention, and she did not let me down on this one!
- 4 bone-in 1-inch thick pork chops
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 sleeve saltine crackers
- 1 tablespoon mince fresh sage
- 1 tablespoon minced fresh thyme
- 2 cups grated Parmesan cheese
- 2 large eggs
- Vegetable Oil, for frying
- 4 cloves garlic, cut in half
- 4 green onions, thinly sliced (both white and green parts)
- Season the pork chops with 1 teaspoon of the salt and 1/2 teaspoon of the pepper
- Place the saltines in a resealable plastic bag and use a rolling pin to crush them. Add the sage, thyme, and the remaining 1/4 teaspoon pepper.
- Set up a breading station with three shallow bowls: Put the cheese in one. Beat the eggs with the remaining 1/2 teaspoon salt in the second. Pour the saltine crumbs into the third. Set up one cooling rack over waxed paper and another over a baking sheet.
- Coat the pork chops in the cheese, then the eggs (allow the excess egg to drip back into the bowl), and finally the saltines. Place the chops on the rack over the waxed paper and allow to set for 8 to 10 minutes.
- Heat a cast-iron skillet on medium-high heat. Pour in enough oil to come up 1/4 inch. Add the garlic and cook 3 minutes, or until fragrant. Remove and discard the garlic. Add the chops and fry for 4 minutes per side, until crisp and brown on the outside and barely pink on the inside.
- Remove to the clean rack to drain briefly. Serve topped with green onions.
What a terrific Thanksgiving we had! This staycation was filled with eating, drinking, and totally enjoying every opportunity to indulge. I definitely needed a week of work, water, and weening!
After eating one too many pieces of pie, I always try to drink a lot of lemon water and eat mostly salads and fish. This is my way of detoxing if you will! I love this super quick weeknight meal, because it is packed with flavor, but takes only minutes to prepare. In fact, this could be your next dinner party secret weapon!
For the Parsley Mint Gremolata, You'll Need
- 5 tablespoons of parsley, minced
- 3 tablespoons of mint, minced
- 3 garlic cloves, minced
- 2 tablespoons of drained capers
- 4 green onions, minced
- 1/2 lemon, juiced
- 1 cup quartered cherry tomatoes
- Crushed red pepper to taste
- Salt and pepper to taste
- 1/3 cup olive oil
Mix the above ingredients together and let sit for an hour before serving.
Turkey Salad is an inspiration from my Nantucket days and being nostalgic for Something Natural sandwiches. I used the turkey meat from my batch of stock and now have lunch for the week!
- chopped turkey breast meat
- dijon mustard
- roasted and toasted pumpkin seeds (because I ran out of roasted sunflower seeds)
- chopped dill pickle
- chopped celery
- chopped onion
- salt and pepper
Mix together all of the above ingredients and enjoy!
We're putting all that turkey meat to use with this tasty Asian turkey noodle soup. This recipe is super easy. Take the strained stock and add the below ingredients and let it simmer. Perfect for warming up on a chill evening.
- Turkey stock and turkey meat
- A healthy measure of:
- Fish sauce
- Soy sauce
- Fresh ginger, minced
- Green onions, chopped
- Juice of one lime
- Mushrooms, any type will work
- Bean sprouts
- Bok choy
- Rice noodles
- Place the turkey stock and above ingredients into a pot, leaving the meat aside.
- Bring to a boil and then cut down to simmer for 30 minutes.
- Add the shredded or chopped turkey breast meat for the final 10 minutes of the simmer
- Serve with freshly torn cilantro, mint, and lime wedges
My favorite holiday is here-Thanksgiving! This weekend I went ahead and made a batch of turkey stock. You might be asking, "What does she use all that stock for?" Well, I use to make my cornbread dressing (enough for 26 people). I steam my rice in it. I make gravy with it. I always cook my green beans in it. The flavor that the turkey stock adds is phenomenal. Try it, I know you'll love it.
- Turkey breast with rib in tact
- 2 carrots, chopped
- 6 cloves of garlic
- 3 stalks of celery
- 1 white onion
- 3 tablespoons of black peppercorns
- 4 bay leaves
- A few leaves of fresh sage
- One lemon, sliced
- Salt and pepper
- A large stock pot of water
- Fill a large stock pot with water and the ingredients listed above. Bring to a boil.
- Simmer for one hour.
- Remove the turkey and strain the vegetables and herbs out of the stock.
- Refrigerate overnight.
- Skim the fat off the top and strain again into plastic containers.
Hot Tip: Freeze any stock that you don't use!
Mint Simple Syrup
- 1 cup of sugar
- 1 cup of water
- 1/2 cup of torn mint leaves
- Zest of half a lime
- Place all ingredients above into a saucepan and bring to a simmer over medium heat.
- Stir for a few minutes until the sugar is dissolved and then remove from the heat.
- Store in an air tight container in the fridge and use for 1 week.
Sweet and Spicy Rim
- 4 tbsp sugar
- 4 tsp fine sea salt
- 1/5 tsp ground cayenne
- 1 teaspoon smoked paprika
- 1/3 cup of freshly squeezed grapefruit juice
- 1/8 cup of freshly squeezed lemon juice
- 1/3 cup soda water
- 1 jigger of vodka
- 1 tbsp of mint simple syrup
- Sweet and Spicy Rim Mixture
- Lime wedges
- Fill a glass with ice and combine all ingredients above.
- Use a second glass to mix the cocktail.
- Rim the edge of the first glass with a lime wedge then dip the edge in the spicy rim mixture.
- Pour the drink into the rimmed glass and serve.
When I think of food to serve while entertaining, the first dish that comes to mind is a dip. There are so many variations of dips out there! One of our favorites is cheese dip, pimento cheese dip to be exact. This Pimento Cheese Queso Olé is the second recipe of our tailgating series and is guaranteed to please. Check out the recipe and more fabulous tailgating tips on the Draper James Love, Reese blog.
- 15 ounces of pimento cheese
- 1/4 lb of Chorizo Mexican sausage, crumbled and cooked
- 3 green onions, chopped
- 1 lb of tomatoes, peeled, chopped, and drained
- 1 tbsp of your favorite hot sauce
- 1 tsp cayenne pepper
- Preheat oven to 350 degrees.
- Mix all the above ingredients together an put into a 9 inch cast iron skillet.
- Place in preheated oven and bake for 15 minutes or until bubbly.
- Serve with tortilla chips.
The Ham Pleasure Biscuit Sandwich is the first recipe of our October Tailgating Series. When you live in the South, football is a part of life! We teamed up with Draper James for an ultimate tailgating guide, and I wanted to share the recipes with you here as well.
- 3 dozen thawed buttermilk biscuits
- 2 sticks of softened salted butter
- 3 tbsp Dijon mustard
- 3 tbsp of poppy seeds
- 2 tsp Worcestershire sauce
- 3 green onions, minced
- 1 tbsp honey
- 1 lb Swiss cheese, medium sliced
- 1 lb smoked ham, medium sliced
- Preheat oven to 400°.
- Cream together the butter, mustard, poppy seeds, onions, honey and Worcestershire sauce.
- Slice the biscuits down the middle and spread the butter mixture on both the center and liberally on the tops.
- Place cheese and ham in the center and place the tops back on. Hint: I use two slices for every six biscuits.
- Wrap the biscuits completely in foil and place on a sheet pan.
- Heat in the oven for 12-15 minutes.
Head over to the Love, Reese Draper James blog for more Southern tips. It was so much fun collaborating with Draper James for all things tailgating. And how adorable are their tailgating dishes!
- One bottle dark rum
- One bottle light rum
- 1 cup fresh squeezed orange juice
- 1 cup mango juice
- 1/2 passion fruit
- 1 cup pineapple
- 1 1/2 cups lime juice
- 1/4 cup grenadine
- 1/2 cup simple syrup
- 3 lb pork loin
- 1 Puff Pastry Sheet, rolled out and floured
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 medium onion, chopped
- 8 ounces of mushrooms, chopped
- 3 garlic cloves, minced
- 1 egg, whisked, for wash
- Salt and pepper
- Preheat oven to 375°
- Generously salt and pepper the pork loin and set aside
- Sauté onions, garlic, and mushrooms, then set aside to cool
- With olive oil and a smoking hot pan, sear pork loin on all sides 1-2 minutes per side. Set aside to cool, and then add Dijon mustard to all sides of seared loin.
- On a floured surface, roll out one sheet of thawed puff pastry.
- Once the mushroom mixture and pork loin has cooled place the mushrooms in the middle of the puff pastry sheet. Then place the seared pork loin on top in the middle as well.
- Begin wrapping up your pig in the blanket by folding the bottom portion and the sides.
- Lastly, fold over the final piece of puff pastry and seal it all over with the egg wash.
- Place on a lined sheet pan to bake in the preheated oven. You may sprinkle fresh thyme if you wish on top.
- Bake until an internal temp of 145 degrees is reached and the puff pastry is golden brown.
- Slice and serve!
This time of year we are always on the go. These salmon rice bowls are a great supper for those evenings on the sports fields.
Pack the salmon Rice bowls in to go containers and you have a nice healthy meal wherever you may be!
For the Salmon You'll Need
- 1 pound salmon
- 1 teaspoon fresh ginger, grated
- 2 garlic cloves, minced
- 2 green onions, chopped
- Zest of a lime
- Juice of half a lime
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon Sriracha
- 1 tablespoon of rice vinegar
- Combine the above ingredients and marinate salmon for 30 minutes.
- Preheat oven to 400 degrees.
- Roast salmon fillets on a parchment lined sheet pan or an oven safe pan for 15 to 20 minutes.
Seared Bok Choy and Snow Peas
- 2 cups snow peas
- 3 bunches of baby bok choy, washed with ends cut off and separated
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon rice wine vinegar
- Juice of half a lime
- 1 teaspoon fish sauce
We are savoring the last tastes of summer with farmers market tomatoes in a quick savory all in one cobbler.
- 1 stick of salted butter
- 1 heaping cup of cooked butter beans, or any beans or peas you like
- 1 heaping cup of tomatoes, I used heirloom cherry tomatoes
- 1 heaping cup of cooked and chopped chicken, I like boneless chicken thighs
- 1 teaspoon fresh chives, chopped
- Salt and pepper to taste
- Fresh chopped parsley for garnish
For the batter
- 1 cup of self rising flour
- 1 cup milk
- 1 teaspoon Dijon mustard
- Preheat oven to 350 degrees
- Whisk the above three ingredients together and set aside
- On a stovetop melt the butter in a cast iron skillet.
- Once melted pull off the stovetop and add the batter.
- Next add the butter beans, tomatoes, chicken, and chives evenly around the skillet
- Bake in oven for 40-45 minutes until golden brown.
Over the long weekend, Sarah had her best friend Ellie over. They have been friends since they were two and say they're going to college together. Ellie wanted to teach us how to make her signature dish, Shrimp Spring Rolls. We can learn a lot from our kids and they love to teach us!
Set up an assembly station with all of the ingredients and roll away. Once you have the ingredients that you want in the paper, roll and tuck and fold in the sides keeping it tight all the way to the end of the rolls. There is no measuring for this recipe. Wing it and have fun building these little bundles with your kiddos!
- Spring roll paper
- Warm water to dip the spring roll wrappers
- Thinly sliced cucumber
- Washed and stemmed cilantro and mint
- Cooked shrimp
- Cooked ground pork (optional)
- Vermicelli rice noodles, cooked and drained
Pineapple-Peanut Butter-Hoisin Sauce
- 10 ounces of Hoisin sauce
- 12 ounces of freshly cut pineapple with the juices
- 3 tablespoons of peanut butter
- 1 teaspoon of Sriracha
- 1 teaspoon sugar
Blend all of the above ingredients until smooth.
This is a simple summer recipe that requires in-season vegetables and a skillet. I stopped by my favorite roadside veggie vendor, Ruke's, and bought what was just picked, fresh and local. Feel free to be creative with your vegetable choices! Succotash makes for the perfect summer side dish.
I chose equal parts
- Butterbeans, speckled here
- 1 white onion, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup white wine
- Bring the butterbeans to a boil in salted water. Turn down the heat and let simmer for 30 minutes until just soft, not mushy.
- Cut the raw corn off the cob and set aside. Wash and cut the okra in 1/4 pieces discard the ends. Chop the onion.
- Add 1 tablespoon of butter and 1 tablespoon of olive oil to a cast iron skillet over medium heat. Add the okra and onions until slightly brown- don't over stir.
- Lower the heat to medium and add the butterbeans. Then add salt and pepper.
- Add the corn and toss the butterbeans, okra, onions, and corn together. Add the white wine and toss again.
- Serve immediately