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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.

How to Make After School Banana Bread – Magnolia Table

By Food No Comments

I have NEVER topped my banana bread with sugar and seriously it is a game changer! It added the perfect crunch to the top of the banana bread and made it taste so much better! I couldn’t have loved that addition to this recipe more! Overall, I really liked this banana bread. The recipe really isn’t much different than other recipes but nonetheless, it had the crunch and sweetness that you want so I will chalk it up to a success! This banana bread took no time at all to make and is perfect for rainy cold days or days of quarantine boredom.

Overall Rating 4.5/5

After-School Banana Bread

From Magnolia Table by Joanna Gaines

Ingredients
  

  • Nonstick Cooking Spray
  • 8 tbsp Salted Butter (melted and cooled) — Plus more for serving
  • 1 cup Packed Light Brown Sugar
  • 2 Large Eggs
  • 1 1/2 tsp Pure Vanilla Extract
  • 4-5 Very Ripe Bananas -Mashed
  • 1 3/4 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1/2 cup Chopped Pecans I used Walnuts
  • 1-2 tbsp Granulated Sugar

Instructions
 

  • Preheat to 350 degrees. She recommends an 8×8 pan but I think a bread pan works just as well! Make sure to grease the pan.
  • In a medium bowl beat (with a mixer) the butter, brown sugar, eggs and vanilla until blended.
  • Add bananas and combine.
  • In another medium bowl, whisk the flour, baking soda, and salt.
  • Add the dry ingredients to your wet ingredients and combine. Add pecans and combine.
  • Pour batter into greased pan and spread evenly. Sprinkle granulated sugar on top.
  • Bake for about 40-45 minutes until cooked. Use a knife or toothpick to test that its cooked.
  • Slice and serve with butter.

Bow Tie Pasta with Baby Kale & Sun-Dried Tomatoes – Magnolia Table

By Food No Comments

This pasta is AMAZING! It’s definitely a heavier dish, but the flavors that you get are astounding. Don’t skimp adding in the kale, tomatoes and artichokes. They are all necessary to the flavor profile and worth the cost! So this dish does take a bit of time, so be patient with it. None of the steps are difficult, its just that it takes some time to get everything together. I highly suggest buying canned artichokes too because artichokes are a huge pain to cut from the whole artichoke, plus you need quite a lot of them. But finding canned versions are super easy! This recipe was a huge hit with me and my husband! I was so surprised he liked it too, because there were a lot of veggies and no meat. But like I mentioned earlier, the flavors make this pasta what it is. You definitely only need one bowl at a time so this will last several days if it’s just two people eating. I’d highly recommend making this one night, especially for these coming chilly fall nights!

Overall Review: 5/5

Bow Tie Pasta with Baby Kale & Sun-Dried Toamtoes

From Magnolia Table by Joanna Gaines

Ingredients
  

  • Salt
  • 1 pd Bow Tie Pasta
  • 2 tbsp Extra Virgin Olive Oil
  • 2 Garlic Cloves
  • 2 cups Heavy Cream
  • 1 8-oz block cream cheese
  • 1 1/2 cups Shredded Parmesan Cheese
  • 1 12-oz marinated quartered artichoke hearts – drained and halved lengthwise
  • 1 8.5 oz jar oil-packed sun-dried tomatoes
  • 5 oz baby kale or spinach
  • Ground Black Pepper
  • 1/2 cup Chopped Walnuts
  • 1/4 cup Chives — For Garnish
https://www.youtube.com/watch?v=duU8n_ptrv4

Sausage & Kale Soup – Magnolia Table

By Food No Comments

There is nothing more comforting than a bowl of good soup! And this soup is seriously the easiest to make! So so good and light yet hearty and the same time. By far one of my favorite soups and one I will have on repeat this fall! Overall, the hardest part would be the prep of cutting the veggies to the smaller sizes. I would highly recommend cutting them down to the proportions that she requests so you get all the flavors in one bite and everything cooks evenly. Beyond that, this recipe will take very little effort for an amazing payoff. There aren’t a lot of spices, but the leftover grease from cooking the sausage brings all the flavor that you will need! I did a quick video to show you the process and how easy it is to make! If you make it let me know your thoughts in the comments below!

Overall Review: 5/5

Sausage & Kale Soup

By Magnolia Table — Joanna Gaines

Ingredients
  

  • tbsp Vegetable Oil (I use olive oil)
  • 14 oz Smoke Sausage – 1/2inch thick slices
  • 1 stick Butter
  • 1 large White Onion
  • 1 pd Red Potatoes
  • 4 Celery Stalks
  • 2 Carrots
  • 1/4 cup All-Purpose Flour
  • 2 – 32 oz Boxes of Chicken Broth or Vegetable Broth
  • Salt
  • 1 tsp Black Pepper
  • 1 pd Baby Kale