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Strawberry & Blueberry picking near Baton Rouge & Beyond: U-Pick Guide

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Strawberry & Blueberry picking can be a fun, delicious, and educational outing with kids. Nothing compares to picking one’s own food and seeing where our food comes from. In Louisiana, the picking season usually starts earlier than other parts of the country, and we’re blessed to have several options for berry picking near Baton Rouge. 

We’ve listed a number of fruit picking farms below; while some of these Strawberry & Blueberry picking farms are not close, they are within an hour or two and would make a fun day trip with a new city to explore. Time to get some dirt on your hands and fresh fruit in your buckets!

Good to Know Before You Go: Please be sure to call the farm before heading out, so many variables can affect your outing. Berry ripening, Weather, Berry availability, etc.

What to Bring: Prepare for a trip to the farm like you would a day at the park. With very little shade in the berry patches, you’ll want to bring hats and sunscreen. Wear full feet covering shoes, no flip-flops or the sort; those pesky Louisiana ants will get you every time! Bring baby wipes and a change of clothes for the littles; you never know what blueberry shenanigans the kids will get into.

Thanks to our Camp Guide sponsor, The Joint Chiropractic!
From everyday life and beyond, chiropractors at The Joint Chiropractic
can help your family find relief from back pain, neck pain, migraines, and more.

 

Strawberry & Blueberry picking near Baton Rouge & Beyond

Landry-Poche’ Farms

Last year my family and I had the pleasure of spending time at Landry-Poche’ farms in Holden. It was like taking a step back in time. There’s a fruit stand on site where you can buy bushels of strawberries already picked, or you can pay $12 a bucket and pick your own. We went out to pick our own. My 4-year-old and 2-year-old loved looking for the ripest berries.  There were rows and rows of strawberries to pick from, and it didn’t take long for us to fill our bucket.

Strawberry & Blueberry picking

 The farm also sells breads and jams, and fresh veggies. We munched on the yummy strawberries, and I made strawberry sangria with all the berries we had leftover. It was a great little getaway, and I totally suggest y’all going to check them out and support local farmers.

Strawberry & Blueberry picking

Baton Rouge Family Fun Ambassador – Courtney Cotharn-Lambert

Courtney Cotharn-LambertI am a Design Consultant, Event Planner, and Doula. My hope is to help a mom: plan her baby shower, design her nursery, help her during labor and birth, and lastly help plan the baby’s first Birthday. Find me online at www.courtneyaid.com
“A one stop support shop for all her baby needs.”

Where: Landry-Poché Farm, 29955 Richardson Drive, Holden, LA 70744
When: Open daily from 9-4 for already picked strawberries. Upick begins April 17th and continues every weekend until Mother’s Day.
More info: http://www.landrypochefarm.com/

Mrs. Heather’s Strawberry Farm

Fresh strawberries pick and eat right off the farm! Plenty of other activities and delicious chocolate strawberries for EVERYBODY!

• Learn How A Strawberry Grows
• Pick Your Own Strawberries From the Strawberry Patch – Children actually walk through the Strawberry Patch and pick their own strawberries to take home with them.
• Face and Hand Painting
• Zipline
• Tractor Races
• Picnic Area
• Bouncing Race Horse
• Jumping Pillow
• Birthday Parties

Where: 31458 LA Highway 43, Albany
When: Open every day until Mother’s Day, 9:00 am to 4:30 pm
More info: 567-3493

Blahut Strawberry Farm

Open: April through May,  Monday to Friday from 9 am until 12 pm. Directions: Blahut Farm is located off I-12; exit 32 (Albany-Springfield) three miles south of interstate. Crops are usually available in April, May. Strawberries are placed in gallon, souvenir bucket while picking and will be taken home. Tickfaw State Park is only 5 minutes from Blahut Farm and is perfect for picnicking. 

Where: 24980 Fayard Road, Springfield
When: TBA
More info: 294-5073

Daniel & Anna’s Orchard

Pick-your-own orchard with fruits grown throughout the year. Pick and purchase blueberries, peaches, kumquats, satsumas, persimmons, strawberries, and others. Please call before coming pick to make sure we have fruits available. They will post on their Facebook page when Strawberries are ready for picking!  https://www.facebook.com/DanielAnnasOrchard/

Where: 5116 North Freetown Rd New Iberia, LA 70560
When: TBA
More info: (337) 365-1690

Download the Jazzy Strawberry Coloring & Activity Book and learn more about Louisiana Strawberries here. 

Blueberry picking near Baton Rouge & Beyond

Blueberry picking usually starts in May – We will update this page as new information becomes available. 

 Berry picking in Baton RougePhoto Credit:  Patty Mcgrath @ Blueberry Ridge Orchard

Blueberry Ridge Orchard: Hours of operation are M-Sat- sunrise to sunset. Closed on Sundays. Please bring your own containers to take your berries home. The price for a u-pick is $1.50/lb. 
WHERE: 2199 Holly Ridge Road, Jackson, Louisiana 70748. 
More Info: Online | Facebook |225-603-2935 or leave a message at 225-629-5311. 

Blue Harvest Farms: Blue Harvest Farms is the largest U-Pick Blueberry Farm in St. Tammany parish, located on the Covington/Bush border (Waldheim). Starting in 2020, Blue Harvest Farms will no longer be a public U-pick blueberry farm. They now operate a membership program. They are still U-pick, and they still only grow blueberries, but because the fields have been downsized, they can no longer handle historical BHF crowds.
WHERE: 78495 HWY 21, Bush, LA 70431
More Info: Online | Facebook | blueharvestfarms@gmail.com

EquiTerra Farm: EquiTerra Farm is a certified organic horse-powered farm. We have a goal here on the farm to provide the highest quality food possible to our customers. We believe that a healthy body starts with healthy food. We are currently going through the new LA organic application process; but, we have been organic since we began farming. We provide organic blueberries, figs, blackberries, muscadines, and vegetables. We also have wonderful big brown free-range eggs and free-range broilers. Pick, weigh, and pay!  
WHERE: 12798 Muse Lane, Clinton, LA 70722
More Info:  225-683-8406 | pldavidson@aol.com

Blueberry picking near Baton Rouge

Loblolly Ridge Farm: Located in the northern section of Tangipahoa Parish, Amite, Louisiana. Loblolly Ridge Farm is a U-Pick Blueberry farm. The farm consists of 2 acres of blueberries (approximately 1200 bushes consisting of 6 varieties of hybrid blueberries). The season opens Friday, May 28th, 2021.  Open Friday and Saturday Only 07:00am- 3:00pm. Berries are $10.00 per gallon cash only.
WHERE: 1000 Andrew Bankston Road, Amite, LA 70422
More Info: Online | (985) 748-6843

Shuqualak Farms: Shuqualak Farms is small and inviting, with six acres of blueberries and four acres of blackberries. Open from early June to mid-July; visitors are provided with a 5-quart WHERE: bucket and strap for collecting their harvest. Berries are packaged in freezer-safe bags, and children are given 1-quart take-home buckets.
232 Shuqualak Farms Rd, Frierson, LA
More Info: Online | Facebook | (318) 797-8273

Sunhillow Berry Farm: Locally owned and operated. This farm has been in operation since 1993. We operate on the “honor” system. Come on out and pick your own! Pick, weigh, and pay!  
WHERE: 33510 Magee-Mahner Rd Pearl River, LA
More Info: Online | Facebook | (985) 867-9737

 Strawberry & Blueberry picking

After Strawberry & Blueberry picking – Caring for Berries

Store unwashed berries in containers or gallon-sized zip-top bags layered with paper towels. Refrigerated berries will last about two days. Frozen blueberries can last from season to season or beyond, do not wash berries for the freezer. THEY MUST BE DRY BEFORE FREEZING; you can wash before use. Serve at room temperature after washing with a spray of cool water. Whole berries can be frozen in zip-top freezer bags for jams, smoothies, and homemade ice cream. Add berries to cereal, smoothies, or snacks straight from the refrigerator or freezer. Berries are fat-free, low in calories, and have fiber, vitamin C, and disease-fighting antioxidants. We know you’ll enjoy blueberry picking near Baton Rouge & Beyond!

Baton Rouge Summer Camps

The Yard Milkshake Bar Coming to Baton Rouge

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The Yard Milkshake Bar milkshakes will surely bring us all to the yard when they open their first Louisiana location in Highland Park Marketplace! The opening date for The Yard isn’t known yet, but they’re coming! The dessert chain is based around a variety of specialty milkshakes and sundaes in collectible Mason jars. Customers can also build their own milkshakes from a long list of ice cream flavors, adding to it their choice of toppings, perhaps even a scoop of edible cookie dough.

The Yard Milkshake Bar

The Yard Milkshake Bar

Created by husband-and-wife team Logan and Chelsea Green. They both came from families of entrepreneurs and spent their early years working for their parents. In 2011 Chelsea and her mother started their first ice cream shop, Island Ice Cream, which Chelsea still owns today.

If The Yard sounds familiar to some people, that’s because they may have seen it on TV. Founders Logan and Chelsea Green pitched the company on an episode of ABC’s “Shark Tank” that aired in November 2019.

They opened in May of 2017 and were blown away by the community’s positive reaction in their hometown of Gulf Shores, AL. They have now expanded to Panama City Beach, FL, Fairhope, AL, Austin, TX, and soon Louisiana!

The Yard Milkshake Bar

COOKIE DOUGH THAT IS ACTUALLY SAFE TO EAT RAW

Do you love digging into the cookie dough before baking it?!?!  The Yard Milkshake Bar creates yummy cookie doughs that you don’t have to worry about consuming raw. Eat it at room temperature or cold to satisfy the child within. No need to worry about getting sick from raw eggs again. They don’t have eggs in their dough, and their flour is heat-treated.

We think it’s safe to say that many are excited and ready to welcome The Yard Milkshake Bar to Baton Rouge from the reaction we received from our Facebook share. 

Photo Credit: The Yard Milkshake Bar

Holly Clegg’s Kid-Friendly Easy Mardi Gras King Cake Recipe

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Holly Clegg was one of our greatest supporters. She shared many recipes and resources with Baton Rouge Family Fun. We hope they will continue to be enjoyed by families in Baton Rouge and beyond for years to come. Below is one of her posts from 2018, it’s a community favorite and it’s so darn good!! We hope you enjoy it. 

 Even if you’re limited on time, I promise my crescent roll Kid-Friendly Easy Mardi Gras King Cake recipe will be worth the 15 minutes it takes to make it.  No time-consuming yeast dough but all the richness of the best king cake you have ever put in your mouth!

I know I made an impression with this easy king cake recipe when my five-year-old grandson gave me a stack of cut out king cake newspaper ads and told me he knew I would want them.  You probably have seen, Clegg, on my Facebook Live videos cooking with me. I realized cooking with him has become a teaching moment too.  

Who doesn’t like king cakes?  We are so fortunate in Baton Rouge to have some of the best king cakes but I have been told my crescent roll king cake recipe is “just as good (if not better) than at the bakeries!” With reduced-fat crescent rolls, reduced-fat cream cheese, cinnamon and sugar, and a little icing, this is a lighter trim and terrific king cake recipe that can be made wherever you live.  However, all the rage is my new savory and sensational Crawfish King Cake with a scrumptious creamy crawfish filling topped with Mardi Gras colored Parmesan cheese. Sweet or savory, this king cake recipe will be your go-to recipe this carnival season! Having company—check out my easy Mardi Gras Menu filled with recipes and tips.

Kid-Friendly Easy Mardi Gras King Cake Recipe

How To Make My Kid-Friendly Easy Mardi Gras King Cake Recipe:  Fun Cooking!  

Cooking With Kids:

  • Teaches you to follow directions
  • Measurements teach you math
  • Learn your colors + red and blue make purple
  • Instant gratification with finished recipe
  • Cooking gives kid’s confidence

Easy King Cake Recipe with Cream Cheese Cinnamon Filling from Gulf Coast Favorites cookbook

My most popular king cake recipe known as a crescent roll king cake! You can leave out the cream cheese filling if you have picky eaters or sometimes I put half with cream cheese filling and half plain.  Here are photos of the steps of how to make a king cake.

Makes 16 servings

2 (8-ounce) cans of reduced-fat crescent rolls
4 ounces reduced-fat cream cheese
2 tablespoons confectioners sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/3 cup light brown sugar
1 tablespoon ground cinnamon
Mardi Gras Icing (see recipe below)

  1. Preheat oven 350°F. Coat 10-inch round pizza pan with nonstick cooking spray.
    2. Separate crescent rolls at perforations, into 16 slices. Place slices around the prepared pan with points in the center. About halfway down from points, press seams together.
    3. In mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla until creamy. Spread on dough in the center where seams have been pressed together.
    4. In another small bowl, combine butter, brown sugar, and cinnamon with a fork until crumbly. Sprinkle over cream cheese. Fold dough points over filling and then fold the bottom of the triangle over points forming a circular roll like a king cake.
    5. Bake 20-25 minutes or until golden brown. Cool slightly and drizzle with colored Mardi Gras Icing.

Mardi Gras Icing:

1 cup confectioners’ sugar
1-2 tablespoons skim milk
1/2 teaspoon vanilla extract
Yellow, green, red, and blue food coloring.

  1. In a small bowl, combine all ingredients, except food color. Divide mixture into three bowls
    2. In the first bowl, add a few drops of yellow food coloring and in the second bowl, add a few drops of green food coloring. In third bowl, add equal amounts of drops of red and blue food coloring (to create purple). Drizzle over baked cake.

Nutritional information per serving: Calories 184 Calories from fat 36% Fat 7 g Saturated Fat 3 g Cholesterol 9 mg Sodium 275 mg Carbohydrate 26 g Dietary Fiber 0 g Sugars 16 g Protein 3 g Diabetic Exchanges 11/2 carbohydrate 11/2 fat

SIGN UP FOR MY EMAIL RECIPE NEWSLETTERS ON MY BLOG: The Healthy Cooking Blog FOLLOW ME: Facebook, Twitter, Instagram, Pinterest, YouTubeVisit The Healthy Cooking Blog by #TeamHolly here.

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Be sure to check out Baton Rouge Family Fun’s 2021 King Cake Guide here! 

Shannon’s Sugah Shack – Mardi Gras Family Pack Giveaway

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Bienvenue to a brand new Baton Rouge petite boulangerie, Shannon’s Sugah Shack! Shannon is a scratch-made, home cook that has been selling baked goods solely to friends family (and their businesses) since 1984. After much encouragement, support, and a little coaxing from family and friends, she finally launched her petite boulangerie!

Shannon’s Sugah Shack

Specializing in decorative cookies, cupcakes, decadent cookies, cocoa bombs, southern desserts, and cakes, you can trust Shannon with your future baking needs. You can message her with any questions or orders on her Facebook page here. 

Shannon’s Sugah Shack

To kick off her new business and introduce herself to the community, Shannon wanted to partner with us to host a Mardi Gras Family Pack giveaway of her specialty Mardi Gas cookies and cocoa bombs! 

Shannon’s Sugah Shack Mardi Gras Family Pack Giveaway

Shannon’s Sugah Shack

To Enter: Simply fill out the Rafflecopter Widget form below. Remember to comment on Facebook OR Instagram!

Other: Entrants must be 18 years or older at the time of entering the giveaway. Entrants must be local. The winner will be selected at random and notified via the email that was submitted or via social media. Winner must respond within 48 hours to claim their prize, or another winner will be chosen. Giveaway ends January 22nd at 11:59 pm (CST)

a Rafflecopter giveaway

Be sure to check out Baton Rouge Family Fun’s 2021 King Cake Guide here! 

Disclosure: This is a “sponsored post.” The company who sponsored it compensated BRFF via a cash payment, gift, or giveaway. Opinions expressed herein are that of the author and are not indicative of the opinions or positions of the sponsor. 

Easy Boudin King Cake – Mardi Gras Recipe (Video)

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I’m Jennifer Oster, local Baton Rouge Mom and business owner. My husband and I love to cook, and we recently started a YouTube channel to share our passion for cooking with the world! Our specialty is Louisiana/Cajun/local food.  This Easy Boudin King Cake is always a hit during Mardi Gras season; it’s stuffed with boudin, pepper jack cheese, and topped with pepper jelly, green onions, and bacon. To save time, this recipe uses pre-made dough! It looks impressive, but it’s a super easy recipe. 
 
Traditionally, boudin (pronounced BOO-DAN, not BOO-DEN) is made with ground pork, rice, onion, green peppers, and Cajun spices and seasonings, left to the boudin creator’s own devices. 
 
I hope you enjoy this savory pastry that marries two Bayou State classics.
 

Easy Boudin King Cake – Mardi Gras Recipe

Easy Boudin King Cake - Mardi Gras Recipe

Ingredients

  • 2 cans crescent roll dough 
  •  1 pound boudin, de-cased and cooked until warm 
  • About 4 ounces (half of a block) pepper jack cheese 
  • 4-5Green onions 
  • 4-5 slices of cooked and crumbled bacon 
  • Pepper jelly 

Instructions

Arrange dough on a greased baking pan in the shape of an oval. Fill the ring with cooked boudin and top with slices of cheese. Roll the sides to form the ring and pinch together. Bake at 375 for 12-20 minutes, until golden brown, then, top with pepper jelly, green onions, bacon, and bake another few minutes until pepper jelly is semi-melted. Serve warm. It can be refrigerated and reheated!
 
Easy Boudin King Cake – Mardi Gras Recipe
 
This would be a great recipe to make with kids! If you decide to try your hand at it, please be sure to tag us so we can see your masterpiece! Use the Hashtag #BRFamilyFun and tag us on Facebook and Instagram!
 

Visit the Oster Adventures YouTube channel for more recipes! 

Be sure to check out Baton Rouge Family Fun’s 2021 King Cake Guide here! 

 
 

Gluten Free King Cake Recipe – Baton Rouge Family Fun

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I pride myself on being a solid scratch baker: Alton Brown practically raised me, for Pete’s sake, not to mention I audited an online Food Science class from Harvard one semester (hair flip). Harvard, people! So when I was tasked with developing a recipe for gluten-free king cake, I wasn’t intimidated. How hard could it be, I know how to bake!

As it would turn out, I do NOT know how to bake without gluten.

Gluten-Free King Cake

Test after test came out dry, crumbly. Disappointing. Just when I had decided I never wanted to see Bob’s Red Mill 1-To-1 baking flour again, I realized: I was going about it all wrong. I was trying to force my favorite king cake recipes to be gluten-free, rather than find a great gluten-free recipe that I could then make my own. Off to the internet I went.

I quickly became overwhelmed by expensive, unfamiliar ingredients. Whey protein isolate? Tapioca starch? Potato flour? If I were looking to get into the gluten-free baking market professionally, investing in these might have made sense. But all I really wanted was to occasionally be able to make a good king cake for my friends.

After some thought, it finally dawned on me: what was simple, comparably inexpensive, and easily accessible? Bread mix! After all, what is king cake, after you strip it of all the flavors, fillings, and toppings? Just mildly sweet, soft, bread.

I used Hodgson Mill gluten-free white bread mix because it was convenient to pick up at my local supermarket, but this recipe is straight-forward enough to work with whatever your favorite may be. For best results, it should be the kind that stays loose, like the consistency of a thick cake batter. I hope you enjoy creating your own homemade gluten-free king cake and would love to hear about the results!

Gluten-Free King Cake

Gluten-Free King Cake
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Cake
  1. 3 ½ cups Gluten Free Bread Mix of your choice
  2. ½ cup butter, divided (one stick)
  3. 2 tablespoons cinnamon
  4. ¾ cup white sugar, divided
  5. ¼ cup light brown sugar
  6. ½ teaspoon vanilla
  7. 1 ½ cups milk
  8. 1 ½ teaspoons fast rise yeast (included in most mixes, check yours to confirm)
  9. ½ teaspoon salt
  10. 2 large eggs, room temperature
  11. 1 teaspoon cider vinegar
  12. 1 teaspoon orange zest
  13. ½ teaspoon lemon zest
Glaze
  1. 1 cups powdered sugar, sifted
  2. 1 tablespoon milk
  3. 1 tablespoon light corn syrup
  4. 1 teaspoon almond flavoring (optional)
Sugar Topping
  1. 1 ½ cups white sugar
  2. Purple, Green, and Yellow food coloring
  3. 3 sandwich size plastic storage bags
Cake
  1. 1. Prepare a standard size bundt pan by spraying with thoroughly cooking spray and lightly coating with either cornmeal or GF baking flour. Tap out excess.
  2. 2. Melt ¼ cup butter (half stick) in a medium sized bowl; add ½ cup white sugar, ½ cup brown sugar, and ½ teaspoon vanilla. Stir to combine, set aside.
  3. 3. Warm milk in a small bowl to approximately 100*-110*. It will be warm to the touch but not scalding.
  4. 4. Add 1 teaspoon of the remaining sugar and all of the yeast to the milk. Stir, set a timer for 5 minutes and set aside.
  5. 5. Pour the bread mix into a mixing bowl of a stand mixer* equipped with the paddle attachment. Add remaining sugar and ½ teaspoon of salt and mix on low briefly, just to combine.
  6. 6. Melt the remaining ¼ cup butter.
  7. 7. When your 5-minute timer goes off, add milk and yeast mixture to bread mix along with melted butter, room temperature eggs, cider vinegar, and orange and lemon zests.
  8. 8. Mix on low until mostly combined, stop the mixer and scrape the bowl well with a spatula. Mix again for on medium-high for 3 minutes. The dough will be similar to a very thick cake batter.
  9. 9. Spoon approximately 1/3 of the dough into prepared bundt pan. Sprinkle with half of the cinnamon sugar mixture. Top with another 1/3 of the dough, sprinkle with the remaining cinnamon sugar. Finish with the last 1/3 of dough, smoothing the top with a wet spatula. Spray lightly with cooking spray, cover loosely in cling wrap. Allow to rise in a warm spot for 30 minutes.
  10. 10. Preheat oven to 375* near the end of rising time.
  11. 11. Bake at 375* for 45-55 minutes, or until a toothpick comes out clean when tested.
  12. 12. Turn out onto a cooling rack after 5 minutes, allow to cool completely.
Sugar Topping
  1. While cake is cooling, divide sugar into 3 sandwich bags. Add the purple, green, and yellow food coloring to the bags, then seal and shake. Add more food coloring, a few drops at a time, until desired color intensity is reached.
Glaze
  1. Combine powdered sugar, milk, corn syrup, and almond flavoring (if desired). Stir until smooth. Drizzle over cooled king cake then top with colored sugars immediately.
Notes
  1. *A hand-held mixer can work also, but add 2 minutes to mix time. Mixing by hand is possible but tough on the arms! Stir for 8 full minutes if by hand.
Baton Rouge Family Fun https://batonrougefamilyfun.com/
Gluten-Free King CakeThe Little Things Cakes is a home-based bakery owned and operated by Christy Broady. It was founded in 2016 when increasing demand for her baked goods inspired Christy to go into business on her own. In the three years since starting, Christy has grown from making a few dozen cupcakes here and there to several elaborate cakes a month. With her sophisticated flavors and impeccable attention to detail, Christy can’t wait to show you why it’s the little things that will truly make your next event special.

Be sure to check out our full 2021 King Cake Guide here!

Hot Chocolate Bombs in Baton Rouge & DIY Recipe

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Hot chocolate bombs are the newest holiday trend this season, and with good reason! Sold out at most big box stores and made viral on TikTok, hot chocolate bombs have become a bit elusive and hard to find online and at stores. Suddenly in high demand, DIY’s are popping up all over social media, and local bakery shops are quickly jumping in to fill the Hot Cocao Bomb needs!  We’ve put together a list of local makers so you can get your Hot Chocolate Bombs in Baton Rouge!

HOT Chocolate BOMBS in Baton rouge

Les Amis Bake Shoppe

 

What are hot chocolate bombs? 

Hot chocolate bombs — or hot cocoa bombs — are spheres of decadent chocolate filled with cocoa mix and lots of mini marshmallows. You pour steaming hot milk over the bomb and watch them melt away, exposing the marshmallows and coca mix inside. (See the video below.)

Where to find hot chocolate bombs in Baton Rouge and beyond. 

 Local bakeries quickly started filling the need with some of them offering special flavors, and of course, some are holiday-themed.

Les Amis Bake Shoppe

Large is individually wrapped, $5ea
Small are boxed in a 4-pack, $15
Pre-order and Walk-ins

 

 
 
 
 
 
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A post shared by Les Amis Bake Shoppe (@lesamisbakeshoppe)

 

The Ambrosia Bakery

 

 
 
 
 
 
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A post shared by The Ambrosia Bakery (@ambrosiabakery)

Brew Ha-Ha! 

 

 
 
 
 
 
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A post shared by GabbyBrewHaHaBR (@brewhahabr)

 

Simply Sweetz by Kimberly

 

 
 
 
 
 
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A post shared by simplysweetzbykimberly (@simplysweetzbykimberly)

Confectious Delights,LLC

Hot Chocolate Bombs Baton Rouge

Rak of Cookies

 

 
 
 
 
 
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A post shared by Natishia Thanni-Irvin (@rakofcookies)

DIY Hot Cocoa Bomb Recipe

First, you need to purchase two silicone circular or spherical molds.

Ingredients

  • Melting chocolate/chips of your choice.
  • Hot cocoa mix
  • Mini marshmallows
  • Toppings – crushed candy canes, sprinkles, chocolate drizzle, etc… 

Directions

  1. Melt your chocolate chips by microwaving them in a bowl for 30 seconds, stirring, then continuing to heat at 15-second intervals. 
  2. Spread the chocolate so that it covers the mold with a thin coating of chocolate
  3. Let the chocolate harden in the refrigerator or the freezer if you’re in a hurry. 
  4. Once hardened, fill your mold three-fourths full with your hot cocoa mix and mini marshmallows. 
  5. Cover with the top shell to seal the bombs. (you may need to use some melted chocolate to “seal” your shell.) Add toppings. Place mold in the fridge until the chocolate sets.
  6. Place your hot cocoa bomb in a mug and pour hot milk over the bomb. Stir until completely melted.

More Local Sweet Christmas Treats 

Thee Heavenly Donut

Deep-fried Christmas King Cakes 

 

 
 
 
 
 
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Coco(a) Desserts

DIY Cookie Kit-Decorate your own cookies for Santa
The kit is $20 and includes: 12 vanilla bean sugar cookies, royal icing, and sprinkles.
PICK UP in Baton Rouge

 

 
 
 
 
 
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A post shared by Coco(a) Desserts (@ccocoadesserts)

Hot cocoa bombs and a sweet Christmas treat are sure to add some fun memories to this year’s family traditions. If we missed a local maker, please email us to let us know and we will add them! 

You may also like: 
RACK – Random Acts of Christmas Kindness
Brec’s Baton Rouge Zoolights – Making Spirits Bright
50 Need-to-Know Ingredient Substitutions

Safe to Eat Cookie Dough – Eggless – Sponsored by Party Time

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The aroma of homemade Christmas cookies baking in the oven is one of the most glorious smells during the holiday season. In our home, there is not a more highly-anticipated (and delicious) Christmas task than baking cookies. With cookies comes cookie dough and kids and adults alike can’t seem to bake cookies without trying the raw dough. A few years ago a friend introduced me to a delicious, egg-less cookie dough recipe that is completely safe to eat raw! Find the full recipe below! 

safe to eat cookie dough

You can use this recipe for cookie-cutter cookies, Santa whiskers, chocolate chip cookies,  thumbprints, just about any recipe that calls for shortbread or sugar cookies. Of course, to bake the ultimate Christmas cookies, you also need cookie cutters and all the decorating fixings!  

Cookie cutters are timeless, and there’s a reason—they work. They save your sanity because mama doesn’t have time for freehand, the stainless steel will last for years, and they’re easy to clean! For a plethora of cookie-cutter options be sure to check out Party Time at Bluebonnet and Airline! When it comes to baking and gifting they have you covered with a wide variety of candy, sprinkles, icing and gifting containers! Take care of your holiday baking, candy making and decorating in one stop!

safe to eat cookie dough

Are your holiday decorations, plates, and napkins a little less than fa-la-la-la-fabulous, no worries, Party Time is where you’ll find everything that’s merry and bright! Buy two get one free Christmas plates and napkins until this Saturday and 40% off all ribbon until this Sunday!

safe to eat cookie dough

Safe to Eat Cookie Dough

This simple sugar cookie dough recipe is especially good for families with children that have an egg allergy because the recipe is eggless!

Safe to Eat Sugar Cookie Dough
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Ingredients
  1. 1 1/4 cups butter, softened (2 1/2 sticks)
  2. 1 cup sugar
  3. 4 teaspoons milk
  4. 2 teaspoons pure vanilla
  5. 3 cups all-purpose flour
Instructions
  1. In a large mixing bowl, preferably with an electric mixer, beat butter and sugar together until fluffy. Add milk and vanilla, beat again and scrape bowl. With mixer on low speed, add flour one cup at a time and beat after each addition. Shape into logs approximately 2" in diameter. Roll the logs in parchment paper or plastic wrap and chill for at least 2 hours or overnight.
  2. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper or a silpat liner and give them a light spray with vegetable shortening. Unwrap logs and slice into 1/4" thick slices or roll out to cut out shapes. Place cookies on prepared cookie sheet and bake for 8-10 minutes or until very light brown and the sides are slightly firm.
  3. Remove from oven and let cool 5 minutes before transferring cookies to a wire rack. Cool completely before storing in air tight containers.
Notes
  1. This recipe is perfect to make with the kiddos; after the dough has been chilled it makes great cookie cutter cookies for decorating. These cookies will keep well in an airtight container, making them a great homemade gift.
Baton Rouge Family Fun https://batonrougefamilyfun.com/
Disclosure: This is a “sponsored post.” The company who sponsored it compensated BRM via a cash payment, gift, or giveaway. Opinions expressed herein are that of the author and are not indicative of the opinions or positions of the sponsor. 

50 Need-to-Know Ingredient Substitutions

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We’ve all been there! You’ve just returned from the grocery store and you’re getting ready to make dinner, bake or whip something up on a whim, and you’re missing a crucial ingredient. The last thing you want to do is go back to the grocery store for one item. Especially with the holidays upon us! No worries! We have 50 Need-to-Know Ingredient Substitutions for you to print out. Take into account that the substitution could change the taste, texture, and or consistency, but will do when you’re in a pinch.

Healthy Recipe Substitutions

Unsweetened applesauce for oil, butter, or sugar

Using applesauce in place of sugar can give the necessary sweetness without the calories. You can sub sugar for apple sauce in a 1:1 ratio, but for every cup of applesauce, you use, reduce the amount of liquid in the recipe by 1/4 cup.

Mashed bananas for fats

The creamy, thickening-power of ripe mashed banana is perfect for replacing fat in baking recipes. One cup of mashed banana works perfectly in place of 1 cup of butter or oil! Here is a great recipe for quick and easy banana bread…

3 Ingredient Banana Bread
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Ingredients
  1. 1 (15.25 ounce) package yellow cake mix
  2. 2 eggs
  3. 3-4 overripe bananas
Instructions
  1. Directions
  2. Preheat the oven to 350 degrees. Smash bananas in a large bowl with a fork, beat eggs in separate bowl, then mix all ingredients well. Spray 2 small loaf pans or 1 large loaf pan with non stick cooking spray. Fill the pans evenly with batter. Bake at for 35-40 minutes
Notes
  1. Sprinkle the pans with cinnamon and sugar before filling for an added sweet touch.
Baton Rouge Family Fun https://batonrougefamilyfun.com/

Grated steamed cauliflower for rice

Cut both calories and carbs with this simple switch. The texture is virtually the same, as is the taste.

Spaghetti squash for pasta

Roast or bake your squash and scrape with a fork for a healthy low-carb spaghetti squash substitute for pasta. One squash will make between two and three servings.

Two egg whites for one whole egg

Trade out the yolk for a second white to cut cholesterol and double the protein.

Greek yogurt for sour cream or mayo

Nonfat Greek yogurt has far fewer calories and fat than mayonnaise or sour cream, but its consistency is quite similar. Next time a recipe calls for either of those fattening ingredients, try using the yogurt instead.

Need-to-Know Ingredient Substitutions

PRINTABLE—> 50 Need-to-Know Ingredient Substitutions Guide PDF

50 Need-to-Know Ingredient Substitutions 

Ingredient Amount Substitution
Allspice 1 teaspoon 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
Baking mix 1 cup 1 cup pancake mix OR 1 cup Easy Biscuit Mixture
Baking powder 1 teaspoon 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
Baking soda 1 teaspoon 2 teaspoon double-acting baking powder + replace acidic liquid ingredient in recipe with non-acidic liquid
Balsamic Vinegar 1 cup Equal amount of sherry or cider vinegar
Broth: beef or chicken 1 cup 1 bouillon cube dissolved in 1 cup boiling water OR1 teaspoon powdered broth base dissolved in 1 cup boiling water
Brown sugar 1 cup, packed 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners’ sugar
Butter 1 cup 7/8 to 1 cup hydrogenated fat (shortening) and 1/2 teaspoon salt OR7/8 cup lard plus 1/2 teaspoon salt OR

1 cup margarine OR 7/8 cup oil plus 1/2 teaspoon salt OR 7/8 cup oil OR To reduce fat and calories – applesauce or prune puree for half of the butter in the recipe OR ¾ coconut oil in place of a cup of butter.
Buttermilk 1 cup 1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
Cajun Spice 1 tablespoon 1/2 teaspoon white pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground red pepper, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper
Chocolate(semisweet) 1 ounce 1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening
Chocolate (unsweetened) 1 ounce 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Cocoa 1/4 cup 1 (1-ounce) square unsweetened chocolate
Corn syrup 1 cup 1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup
Cottage cheese 1 cup 1 cup farmer’s cheese OR 1 cup ricotta cheese
Cracker crumbs 1 cup 1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats
Cream (half and half) 1 cup 7/8 cup milk plus 1 tablespoon butter
Cream (heavy) 1 cup 1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
Cream (light) 1 cup 1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Cream (whipped) 1 cup 1 cup frozen whipped topping, thawed
Cream cheese 1 cup 1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth
Crème fraiche 1 cup Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
Egg 1 whole (3 tablespoons or 1.7 oz) 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder
Evaporated milk 1 cup 1 cup light cream
Fats for baking 1 cup 1 cup applesauce OR 1 cup fruit puree
Flour–Bread 1 cup 1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
Flour–Cake 1 cup 1 cup all-purpose flour minus 2 tablespoons
Flour–Self-Rising 1 cup 7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
Garlic 1 clove 1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt–reduce salt in recipe
Green onion 1/2 cup , chopped 1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped shallots
Herbs–fresh 1 tablespoon chopped fresh 1 teaspoon (chopped or whole leaf) dried herbs
Honey 1 cup 1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrup OR 1 cup light treacle syrup
Ketchup 1 cup 1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Lard 1 cup 1 cup shortening OR 7/8 cup vegetable oil OR 1 cup butter
Lemon grass 2 fresh stalks 1 tablespoon lemon zest
Lemon juice 1 teaspoon 1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice
Lemon zest 1 teaspoon 1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
Lime juice 1 teaspoon 1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice
Margarine 1 cup 1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Mayonnaise 1 cup 1 cup sour cream OR 1 cup plain yogurt
Milk–whole 1 cup 1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water
Onion 1 cup, chopped 1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried minced onion OR 1/4 cup onion powder
Parmesan cheese 1/2 cup, grated 1/2 cup grated Asiago cheese OR 1/2 cup grated Romano cheese
Raisin 1 cup 1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes
Ricotta 1 cup 1 cup dry cottage cheese OR 1 cup silken tofu
Semisweet chocolate chips 1 cup 1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit
Shallots, chopped 1/2 cup 1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion
Shortening 1 cup 1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe
Sour cream 1 cup 1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter
Soy sauce 1/2 cup 4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
Stock–beef or chicken 1 cup 1 cube beef or chicken bouillon dissolved in 1 cup water
Sweetened condensed milk 1 (14-ounce) can 3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes
Vegetable oil–for baking 1 cup 1 cup applesauce OR 1 cup fruit puree
Vegetable oil–for frying 1 cup 1 cup lard OR 1 cup vegetable shortening
Vinegar 1 teaspoon 1 teaspoon lemon or lime juice OR 2 teaspoons white wine
White sugar 1 cup 1 cup brown sugar OR 1 1/4 cups confectioners’ sugar OR 3/4 cup honey OR 3/4 cup corn syrup
Wine 1 cup 1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water
Yogurt 1 cup 1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk

We hope these 50 Need-to-Know Ingredient Substitutions help when you’re in a pinch and save you some time and even money! 

Sources: http://greatist.com

Two Ingredient Pumpkin Muffins, Cake or Cupcakes

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This two ingredient pumpkin muffin recipe is too good to be true! These pumpkin muffins are delicious plain or with a dollop of cream cheese icing. The muffins keep very well in an airtight Tupperware container; the perfect quick treat or snack for the kiddos too!

2 Ingredient Pumpkin Muffins

Two Ingredient Pumpkin Muffin Recipe

Mix these two ingredients in a large bowl with a wooden spatula or mixer until combined. The batter will be thick, mix until smooth and well mixed. The option for additions are endless… pecans, chocolate chips, heath bits, the possibilities are endless! They also go great with a simple cream cheese icing. 

2 Ingredient Mini Pumpkin Spice Muffins, Cupcakes or Cake
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Ingredients
  1. 1 (18.25 ounce) package spice cake mix
  2. 1 (15 ounce) can pumpkin
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease mini cupcake baking tray. In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spoon about 1 tablespoon of batter into each greased mini-muffin cup, lined cupcake cup or into cap pan. Bake for 12 minutes for mini muffins, 20 for cupcakes and 25 for cake in the preheated oven, or until a tooth pick inserted into the center comes out clean or they spring back. Cool and serve, or place in Tupperware container.
Baton Rouge Family Fun https://batonrougefamilyfun.com/