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How to Make a Buttermilk Blueberry Puff – Magnolia Table

By Food 3 Comments

Y’all, why I decided to try a new dish for a get together…. I’ll never know! But this dish is so easy to make and has such a unique taste! All the eggs and buttermilk give it a very unique texture and honestly was hard for me to work through. I absolutely loved the flavor profile, everything about the flavors is exactly what you’d hope for. Between the berries, the pastry and the coarse sugar topping the flavor is immaculate. But it is a very squishy dessert and I wasn’t huge on it. If there was a way to toughen it up -it would be the perfect dessert! But it was good in its own right and is definitely worth trying!

*Fun fact, figured out afterwards it should be cooked croissants. Fun lesson learned!

Overall Review: 3.5/5

I honestly just couldn’t get over the texture, but this is a super easy recipe to make and is a great brunch item! So if squishy textures don’t bother you, give it a shot and let me know what you think below!

Buttermilk Blueberry Puff

From Magnolia Table by Joanna Gaines

Ingredients
  

  • 12 tbsp Unsalted Butter at Room Temperature
  • 12 cups Cubed Croissants (6-8 large)
  • 3 cups Blueberries or Blackberries
  • 1 cup Granulated Sugar
  • 6 Large Eggs
  • 2 cups Heavy Cream
  • 1 cup Buttermilk
  • 2 tbsp Pure Vanilla Extract
  • 1 tsp Salt
  • 1 tbsp Coarse Raw Sugar

Instructions
 

  • Preheat the oven to 375 degrees
  • Grease a 9 x 13 x 3 baking dish with 1 tbsp butter
  • Spread the croissant cubes evenly in the dish and top with berries
  • Use a mixer and beat the 12 tbsp butter with granulated sugar until creamy. This takes a couple minutes to do.
  • Beat in the eggs, one at a time, beating well after each addition.
  • Beat in the cream, buttermilk, vanilla and salt.
  • Pour over the croissants and berries. Sprinkle with coarse sugar
  • Bake until a knife inserted near the center comes out clean, about 35 minutes.
  • Serve warm. Leftovers last about 2 days.

Granny’s Monkey Bread Review

By Food No Comments

Monkey see — Monkey do! I have always always always loved monkey bread. I remember having this as a special treat on Christmas morning and it was always the perfect breakfast. So for our 5-year anniversary this year I decided to make this breakfast for my husband and I! I thought this Granny’s Monkey Bread from Self Proclaimed Foodie sounded amazing! So today is my review of this recipe. Please note the original recipe is linked below for your reference.

Overall Review: 3/5

Before I get to the ingredients and instructions based on my experience, I did want to go over my review of this recipe. I personally think this turns out a bit more ‘buttery’ than I would like. It was still really good and tasty, especially right out of the oven. But the butter taste is pretty overwhelming. I did post all the pictures from my experience so you can see the steps and how everything turned out. I definitely will try another monkey bread recipe in the future! If you have a good Monkey Bread recipe I should try let me know if the comments!

Granny’s Monkey Bread Review

My review of Granny's Monkey Bread from Self Proclaimed Foodie

Ingredients
  

  • 24 ounces Buttermilk Biscuits
  • 1 cup Sugar
  • 2 tsps Cinnamon
  • 1 cup Butter
  • 1/2 cup Brown Sugar

Instructions
 

  • Preheat the oven to 350 degrees
  • Cut the biscuits into sections of 4. Kitchen scissors are easier to cut if you have them!
  • Combine one cup of sugar and 2 tsps cinnamon in a bowl
  • Toss the cut biscuits in the sugar/cinnamon mixture — I had to do them in small groups to make sure they all got an even coating.
  • Once you have the pieces coated in the sugar/cinnamon mixture– carefully place them in the bundt pan
  • In a small saucepan place the remaining sugar/cinnamon mixture. Its supposed to be about a cup, if it doesn't fill a full cup I would personally add more to make sure you have a full cup
  • Add 1 cup(2 sticks) of butter to the saucepan
  • Let the ingredients melt together — I whisked them to get it to the right consistency
  • Pour this on top of the biscuits in the bundt pan. Try to make it as even as possible
  • Place in the oven for about 12-14 minutes until golden brown and no doughy butter comes out when you put a knife in it.
  • Flip the bundt pan on a plate and serve!

Notes

To see the full recipe from Self Proclaimed Foodie go to https://selfproclaimedfoodie.com/grannys-monkey-bread/.
 
 

My Experience Trying to Make a Chocolate Souffle

By Food No Comments

Hi everyone! For some reason I have always wanted to make a chocolate souffle. Probably because in one of my favorite movies, Because I Said So, she makes chocolate souffles that look amazing! So when I went out to HomeGoods this weekend I bought some ramekins and the materials needed so I could give it a shot!

My first shot making this was a bit rough! Took me way too long and I definitely made some mistakes! I mean it still tasted good but was nowhere near correct. So today I had enough ingredients and decided to try it again! Definitely turned out a bit better but not perfect by any stretch! If you want to watch, I included the video below!

Overall Review: 4/5

This was an easy recipe to follow along with but there are definitely a lot of ways to screw it up. I think its one of those desserts that comes with time and practice. Especially to get it to rise correctly as mine keep rising crooked. I’ll continue to try recipes until I get one that works the best! There’s a Gordon Ramsey Raspberry one that I would love to try next.

Recipe is Chef Johns Chocolate Souffle from All Recipes. I included the link to the recipe here. If you try it let me know what you think!

Back to the Kitchen – Thai Chicken Curry Soup

By Food No Comments

Apparently, I was in a soup mood this week as Thai Chicken Curry Soup was also on the menu! I went to a different cookbook today, one that I’ve used for other recipes in the past and has always been good. This recipe comes from Freddie Prince Jr.’s Back to the Kitchen cookbook. There are several recipes I LOVE from this cookbook and highly recommend you buy it! Click here for the Back to the Kitchen Cookbook.

Ingredients you will need:

  • 3 Tablespoons Olive Oil
  • 1 Medium Yellow Onion, Halved, Thinly sliced
  • 1 Red Bell Pepper, Thinly sliced
  • 4 cups chicken stock
  • 1 can unsweetened coconut milk
  • 2-4 Tablespoons Thai Red Curry Paste
  • 1 Pound Boneless chicken chicken breast (thinly sliced)
  • 2 tablespoons lime juice
  • 4 ounces pad Thai-style rice vermicelli noodles
  • 1/4 cup green onions
  • 1 jalapeno chile slivered