Dessert Archives - Baton Rouge Family Fun

The Yard Milkshake Bar Coming to Baton Rouge

March 11, 2021 by Baton Rouge Family Fun

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

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!

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

Shannon’s Sugah Shack – Mardi Gras Family Pack Giveaway

January 14, 2021 by Baton Rouge Family Fun

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!

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.

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

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.

Gluten Free King Cake Recipe – Baton Rouge Family Fun

January 4, 2021 by Guest Contributor

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.

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

2020-02-23 13:12:58

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Cake

3 ½ cups Gluten Free Bread Mix of your choice
½ cup butter, divided (one stick)
2 tablespoons cinnamon
¾ cup white sugar, divided
¼ cup light brown sugar
½ teaspoon vanilla
1 ½ cups milk
1 ½ teaspoons fast rise yeast (included in most mixes, check yours to confirm)
½ teaspoon salt
2 large eggs, room temperature
1 teaspoon cider vinegar
1 teaspoon orange zest
½ teaspoon lemon zest

Glaze

1 cups powdered sugar, sifted
1 tablespoon milk
1 tablespoon light corn syrup
1 teaspoon almond flavoring (optional)

Sugar Topping

1 ½ cups white sugar
Purple, Green, and Yellow food coloring
3 sandwich size plastic storage bags

Cake

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. 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. Warm milk in a small bowl to approximately 100*-110*. It will be warm to the touch but not scalding.
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. 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. Melt the remaining ¼ cup butter.
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. 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. 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. Preheat oven to 375* near the end of rising time.
11. Bake at 375* for 45-55 minutes, or until a toothpick comes out clean when tested.
12. Turn out onto a cooling rack after 5 minutes, allow to cool completely.

Sugar Topping

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

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

*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/

The 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!

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

December 11, 2020 by Baton Rouge Family Fun

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!

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!

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

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

2013-10-14 13:38:33

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Ingredients

1 1/4 cups butter, softened (2 1/2 sticks)
1 cup sugar
4 teaspoons milk
2 teaspoons pure vanilla
3 cups all-purpose flour

Instructions

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.
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.
Remove from oven and let cool 5 minutes before transferring cookies to a wire rack. Cool completely before storing in air tight containers.

Notes

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

November 17, 2020 by Tiany Davis

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

2015-01-12 17:25:22

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Ingredients

1 (15.25 ounce) package yellow cake mix
2 eggs
3-4 overripe bananas

Instructions

Directions
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

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.

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

September 22, 2020 by Baton Rouge Family Fun

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!

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

2013-09-15 10:47:35

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Ingredients

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can pumpkin

Instructions

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/

Simple Steps To Pamper Mom This Mother’s Day – Holly Clegg

May 10, 2018 by Guest Contributor

What do you get your mom for Mother’s Day when she deserves the world but you can’t quite afford that? Moms do everything for us since the day we are born and they only get one day a year to be really recognized for that. And on that one-day, they are still the ones who usually end up planning whatever event you do that day! I usually make our favorite make-ahead easy brunch casserole from KITCHEN 101 and serve with Cheese Grits but this year I have a different plan!

This Mother’s Day, I have decided to pamper my mom like the Queen she is, follow these simple steps so that you can too. After you get home from your Mother’s Day brunch, party, or cookout it’s time for your mom to relax. Waiting for her in the refrigerator will be delicious Chocolate Truffles dipped in White Chocolate from Too Hot In the Kitchen along with an Avocado Carrot Cream Mask. Both are homemade by you with all of the love in the world. And, there’s even a Chocolate Mask too-the ultimate pampering chocoholic favorite!

The Chocolate Truffles are extremely easy to make and contain only 3 ingredients. The best part is that you don’t have to tell your mom that. Let her think that you slaved over the stove all day to make her these authentic French truffles because you love her that much.

Although the truffles are very impressive, the most impressive part of the gift will be the facemask. This Avocado Carrot Cream mask is a really “good-for-you” facemask to pamper your mom with. The avocados are rich in vitamin E, which creates the best moisturizer, while the carrots (high in beta-carotene and antioxidants) help to reduce dry, flaky skin. Why go out and buy a facemask when you can make one and know exactly what is in it? This facemask can provide some good quality time between you and your mom, as well as an amazing refreshing feeling when she takes it off.

Both of these recipes can be stored and enjoyed by your mom all week long. The final step to your perfect Mother’s Day present is to buy “Too Hot in the Kitchen.” This cookbook contains more fun, simple spa recipes as well as many more fun and sassy recipes like these to keep your mom’s Mother’s Day going all year long.

Two of my favorite DIY skincare masks!

Simple Steps To Pamper Mom This Mother’s Day

Avocado Carrot Cream Mask from Too Hot in the Kitchen

A really good-for-you mask with avocados rich in Vitamin E (naturally rich moisturizer), carrots (high in beta-carotene and antioxidants-reduces dry, flaky skin) so these ingredients will rebuild skin collagen, improve tone and texture, and fade age spots. Leaves you glowing! Makes a lot!

1 avocado, mashed
1 carrot, cooked and mashed
1/2 cup heavy cream
1 egg, beaten (unclog pores)
3 tablespoons honey (tightens skin)

In bowl, mix all ingredients until smooth. Spread gently over face and neck 10-15 minutes. Rinse with cool water and follow with toner.

Chocolate Mask from Too Hot in the Kitchen

Everyone wanted to eat this mask it smelled so good but then it made you look and feel good too! Especially good for dry skin.

1 tablespoon cocoa powder
4 teaspoons honey
1 tablespoon heavy cream
1 teaspoon oatmeal 1 teaspoon plain yogurt

Mix all ingredients in a blender and smooth onto face. Leave on for 10 minutes then rinse with warm water.

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Semi-Homemade Death by Chocolate Cake

February 13, 2016 by Tiany Davis

Our family’s favorite dessert is anything with chocolate, especially if it’s warm and ooey gooey. It took me years to find the perfect recipe for chocolate cupcakes but after much trial and error, lots of error, I have finally found this recipe to be a keeper. This recipe is decadent, super moist and warms up well days after the cake has been made. The key, as with any cake, is to not over bake your cucpakes or cake. The sour cream {or plain Greek yogurt} does wonders to make this cake moist and somewhat dense.

Bring your eggs to room temperature when baking as they mix into the flour much better and produce a better cupcake. You can quickly warm eggs by placing them in a bowl of warm water for a few minutes.

Semi-Homemade Death by Chocolate Cake

Death by Chocolate Cake

2015-01-27 15:08:52

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Ingredients

1 package chocolate cake mix
1 package instant chocolate pudding mix
1 cup sour cream or Greek Yogurt
2/3 cup vegetable oil
4 eggs
1/2 cup warm water
1 to 2 cups semisweet chocolate chips (dust these in flour to keep them from sinking to the bottom of the cupcake or cake.

Instructions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together all ingredients except the chocolate chips. Stir in the chocolate chips and pour batter into 24 lined muffin cups or in a bundt pan.
Bake 16 to 18 minutes if making cupcakes or 40 to 45 minutes if making a bundt cake, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting.
I usually make a cream cheese icing or chocolate cream cheese icing or both. For the cake, I like to fill the center of the cake with fresh berries and drizzle chocolate over each layer. Once I have the fruit overflowing onto the top of the cake, I drizzle entire cake with both flavors of cream cheese frosting.

Baton Rouge Family Fun https://batonrougefamilyfun.com/

Bon Appétit

Top 5 King Cakes in Baton Rouge

January 6, 2016 by Baton Rouge Family Fun

The holidays may have ended for some, but ours continues with Mardi Gras! It’s King’s Day and the start of the Mardi Gras season. King Cake truly is the demise of many New Year’s resolutions, but how can we resist this buttery danish pastry, sweetened with dusted sugar, icing and a plethora of flavored fillings? Not us!

We asked you to share your favorite Baton Rouge area King Cakes and you did, with over 70 recommendations! Here are the top 5 places to get King Cake according to YOU, Baton Rouge Moms! Enjoy this trail of delicious King Cakes and try them all before Mardi Gras to decide the best for yourself. 😉

Top 5 King Cakes in Baton Rouge:

Randazzo’s King Cake – Your source for the original Randazzo family mardi gras king cake. You can get your Baton Rouge Randazzo’s at Carnival Mart off Florida BLVD and at Capital City Crawfish! “A Tradition in Baking” is what Nonna’s is all about. Every cake is “hand-braided” and baked fresh daily. Their traditional King Cake is cinnamon flavored, colored with Mardi Gras colors of purple, green and gold, iced with our just made icing and festively decorated with candy non-pariels. Each cake contains a baby. king Cakes are complemented by Cream Cheese, Strawberry Cream Cheese and Pecan Praline. They pump the filling into the braids of the cake before it is baked.

Carnival Mart
8696 Florline Blvd.
Baton Rouge, LA 70815
225-248-9720
Calandro’s King Cake– With over 50 flavors, you’re sure to find the perfect King Cake at Calandro’s, learn more in the video below!
Oak Point Fresh Market – You can stop by both Watson and Central to grab a specialty King Cake!! Baked fresh daily.
Ambrosia & Thee Heavenly Donut tied for fourth place! Ambrosia – There are many options when it comes to The Ambrosia King Cake! The Traditional King Cake (shown here for an “In-Store Pickup”) has cinnamon and sugar inside of our family secret King Cake dough. Purchase a “Mardi Gras King Cake Kit” and take your King Cake home for the kids to decorate and have a Mardi Gras Party!
Thee Heavenly Donut – Home of the BOUDIN kingcake and Pecan praline, Banana Foster, Turtle, LA Cajun Mud, Strawberry OH MY!!!!!
LeBlanc’s – Said to have bigger cakes with more filling, you can get your fresh Kings Cakes at all LeBlanc’s stores or have them shipped!

Honorable Mention: – Mentioned multiple times in our poll were…
Ralph’s Market

Gambino’s

Another Piece of Cake
Be sure to check out our complete Mardi Gras Guide with parade schedule, full list of King Cake locations, Mardi Gras tips for the family and more!

Your guide to Mardi Gras King Cakes in Baton Rouge

January 1, 2016 by Tiany Davis

We’ve just finished up Christmas 2015 and welcomed in the new year, it’s time to celebrate new beginnings and count down to more fun! We’ll barely have time to catch our breath from the New Year celebration before Mardi Gras 2016 is in full swing! We’re sure you’ve noticed that King Cakes are already at your favorite local markets and bakeries so we thought it best to kick off our Mardi Gras Guide with a Guide to King Cakes in Baton Rouge.

On the Christian calendar, the 12th day after Christmas is celebrated as the date that the gift-bearing Magi visited the baby Jesus. This day, January 6, is known by several names, including “Epiphany”, “Twelfth Night”, or “Kings Day”. The King Cake is a traditional reenactment of Epiphany, the day the Magi arrived in Bethlehem and presented gifts to baby Jesus the twelfth night after his birth. I tried my very first king cake while living abroad in Toulouse, France. “Epiphany cakes” are found throughout Europe–in England, it is known as a Twelfth Night cake, Roscón de reyes or rosca de reyes (kings’ ring) is a Spanish and Latin American King Cake pastry and in France, the King Cake is known as the Gteau De Rois. All very similar and all delicious!

There are numerous places to get king cake and a plethora of flavors to choose from… Traditional, Cream-cheese, Chocolate, Praline, Strawberry, Apple, Raspberry to Bacon, Boudin and Maple! Below we’ve listed twenty places where you can get your King Cake fix. Check back at the end of the week to see the top 5 from the list via our Facebook poll!

Your guide to Mardi Gras King Cake in Baton Rouge:

Alexander’s – 18111 Highland Market Drive – Phone: 615-7800
Ambrosia Bakery – 8546 Siegen Lane – Phone: 763-6489
Another Piece of Cake – 14112 Greenwell Springs Rd. Central, LA Phone: 810-3377
Baums – Florida Blvd Location 8046 Florida Blvd. Phone: 927-0760 – Perkins Road Location 10550 Perkins Rd. Phone: 767-4838
Brew Ha Ha – 711 Jefferson Hwy Suite 2-A – Phone: 923-1923
Cake Jewels – King Cake Balls – Phone: 337-0253
Calandro’s – Government Street: 383-7815 • Perkins Road: 767-6659
Cupcake Allie – 753 Perkins Road, Suite #6 Phone: 302-7096
Daily Donut – Gonzales– 12503 Airline Hwy
Gambino’s– 8646 Goodwood Blvd – Phone: 928-7000
Gourmet Girls– 3025 Perkins Rd – Phone: 252-0999
LeBlanc’s – 8 locations in Louisiana
Les Amis Bake Shoppe – 11826 Coursey Blvd – Phone: 293-8115
Thee Heavenly Donut– 17732 Highland Rd – 753.7711 5830 – S. Sherwood Forest Blvd. – 368.0090 – 15507 Hwy 44 Gonzales – 622.7797
Mr. Ronnies– 216 Lee Dr, Ste D Phone: 223-6116
My Sugar Belle– 5151 Plank Rd, Ste 42 Phone: 355-8080
Nanette Mayhall Phone: 343-4530.
NY Bagel– 8342 Perkins Rd – Phone: 218-6070
Oak Point Fresh Market – Watson and Central locations
Ralphs– 15013 Hwy 44 Gonzales – 622-4044 – 6576 Jones Creek Road – 752-1004 – 6431 Hwy 44 (Pelican Point) Gonzales – 473-1004
Randazzos– You can get your Baton Rouge Randazzo’s at Carnival Mart off Florida BLVD and at Capital City Crawfish!
Strands Cafe– 226 LAUREL ST.- Phone: 344-5346
Tiger Deaux-Nuts– 5162 Government St Phone: 421-1091

These are not the only places to find King Cake in the Baton Rouge area but this is a great start! If we have missed one of your favorites, please let us know in the comments below. Check our Facebook page for King Cake giveaways and be sure to check back for our Mardi Gras Parade Guide, tomorrow!