October 2018

Sweet “P” Cookie Crust Pie

Published on October 31, 2018October 31, 2018 by The French LillyLeave a comment

I had so much fun baking this dessert. I was inspired to try one of my favorite desserts with delicious Goodie Girl Cookies. We all know Sweet Potato Pie is one the southern staple desserts during the holidays. I wanted to add the Goodie Girl Chocolate Creme Cookies as the crust. I must say it turned out better than I thought. Now let’s hope my family allows me to introduce this spin on sweet potato pie at the next gathering (Fingers Crossed). Enjoy the recipe below and I hope you give it a try.

~ XOXO

(1) Box of Chocolate Creme Goodie Girl Cookies

(2) Sweet Potatoes (Boiled and peeled)

(2) Eggs

1/2 cup of milk

1 Cup of Brown Sugar

1/2 Cup of White Sugar (You can also use light corn syrup)

1 tsp Vanilla Extract

1/4 tsp Nutmeg

1/2 tsp Cinnamon

1 1/2 stick of butter (Unsalted)

Preheat oven to 350 degrees

Melt 1/2 stick of butter and set aside. In a Mixing bowl, place the box of cookies in the bowl and set to level 1 (use the dough prong attachment for mixing). As the cookies crumble, pour the melted butter in and mix for 2 mins. The cookie crust should have a smooth consistency that is easy to transfer to the pie dish. Pour the crust into the pie dish ensuring the edges are covered. I smoothed the crust with a baking specula on the edges to ensure coverage. This process can be as rustic as you desire 🙂

Rinse the mixing bowl thoroughly. Add sweet potatoes, milk, eggs, 1 stick butter (cut or cubed), and sugar. Mix on level 1. Add vanilla, nutmeg, cinnamon and mix until smooth. Pour mixture into pie dish and bake for 45 mins. To test readiness, place a fork gently into filling and pull immediately. If the fork has no filling attached, the pie is done. Remove from oven and let cool before serving. Enjoy!

Added caramel sauce for extra sweetness

All photos by Haus of Kelley, LLC

Thanks Goodie Girl Cookies for the tasty cookie flavors to try this recipe

Morrow’s in NOLA

Published on October 28, 2018 by The French LillyLeave a comment

I am so excited to see so many new restaurants fill the streets of my hometown NOLA. I’ve been anticipating visiting Morrow’s Sunday Brunch for quite a while as I have heard so many awesome reviews not alone enjoy their Instagram page. Located in the eclectic Faubourg Marigny neighborhood, Morrow’s laid back style and decor makes you want to stay in NOLA longer. We enjoyed everything from the food, to the music, to the Mimosas. This will not be our last time visiting. New Orleans will forever be home and it makes it even better when Brunch is involved.

~XOXO

Watermelon Mimosa

$12 Sweet Potato Pancakes & Bacon

$13 Chicken & Waffle

$15 Crab-Cake Benedict

Morrow’s

2438 SAINT CLAUDE AVE.

NEW ORLEANS, LA 70117

Blog Article Sources:

Morrow’s Website

Wikipedia (Faubourg Marigny)

All food and drink photos by Haus of Kelley, LLC

Cook-i-licious Caramel Apples

Published on October 23, 2018October 23, 2018 by The French LillyLeave a comment

Before I begin with this Cook-i-licous treat, I want to give a huge thanks to Good ie Girl Cookies for sending a goodie girl swag bag full of tasty cookie flavors. It has been so fun testing different recipes. The Caramel Apple cookies has to be my favorite thus far. I looked at the box and thought…”Why not just make caramel apples rolled in the cookie crumbs??” And I did just that. I hope you enjoy the recipe.

~XOXO

Makes up to 12

Time: 5-6 hrs

Ingredients:

Good ie Girl Caramel Cookies (1 box)

Granny Smith Apples

2 (14oz) cans of sweetened condensed milk

Wood Dowel Sticks (Can use Popsicle Sticks or Wood Skewers)

Parchment Paper (Baking pan size sheet)

Peel the paper wrapper from the cans of sweetened condensed milk. In a deep boiling pot, place the cans at the bottom and add warm water. Ensure to cover the can with water. Set to a boil for 3hrs. You will have to add water when the water line goes below the top of the can. Turn off stove, remove cans from pot and set aside on a towel to cool (up to 1hr). Remove can lids, add the caramel to a bowl, and set aside. This process is called Caramel in a can.

Rinse boiling pot, add warm water, and apples (Stems removed). After 2-3 mins, remove apples and dry clean with a paper towel. Once the apples are dry, add the wood dowels and set aside.

Roll out and cut a sheet of parchment paper and rub butter all over it. This is help the caramel apples not to stick.

Crush the Caramel Apple Cookies (as much of the box you desire) and place in a bowl.

Take each apple and roll into the caramel covering almost to the top. Scrape the bottom with a mini spatula to remove the access caramel sauce. Roll or sprinkle the cookie crumbs over the caramel apple. Set each apple onto the parchment paper.

Refrigerate for 15-30 mins to allow the apples to set and become firm.

Enjoy!

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