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Month: November 2018

Nigerian Inspired Pepper Soup

Nigerian Inspired Pepper Soup

Hey my loves!! I feel like we haven’t chatted in a forever since the holidays. How have y’all been??  Well, your girl has been a little under the weather and trying to get my life since Thanksgiving is finally over (THANK GOD!) and my house […]

Spiked Caramel Apple Spice

Spiked Caramel Apple Spice

Hey my loves! A lot of you have asked for some of my favorite holiday drink recipes.  This is definitely one of my favorites and it’s so easy to make.  I’ll be honest I’m a simple girl when it comes to drinks and I prefer […]

Soft and Chewy Gingersnap Cookies

Soft and Chewy Gingersnap Cookies

Good morning guys and gals! Yesterday I posted a delicious gingersnap cookie and my wonderful supporters flooded my inbox with requests for the recipe so, here it is! These cookies are literally perfection.  They are soft and gooey in the center but, the real highlight are all of the wonderful spices that dance in your mouth along with the rich buttery flavor….OH MY GAWD they are so good.  These are perfect to make during the Christmas holiday if your Santa is sick of sugar cookies like I am(lol). You can roll these out and use cookie cutters to get your cool shapes and designs.  Here’s the recipe for you to enjoy! Be sure to follow me on Instagram for my daily cooking sessions AND make sure you hashtag #trapmarthastewart when you’re making my recipes so that I can see your creations.

 Also, if you’re wondering where I got these amazingly dope mugs that are in the picture click this link , for Robbies Kitchenware   my beautiful friend has designed mugs that empower women and that represent us….the real us.  Now these amazing designs won’t be available until Black Friday but, you can follow Robbie on Instagram to receive updates on new merchandise drop dates as well!

Until next time my loves **kisses**

Print Recipe
Soft and Chewy Gingersnap Cookies
Prep Time 10 minutes
Cook Time 8-10 minutes
Servings
dozens
Ingredients
Prep Time 10 minutes
Cook Time 8-10 minutes
Servings
dozens
Ingredients
Instructions
  1. Preheat oven to 375°F.
  2. In a medium bowl, sift together flour, soda, cinnamon, cloves, ginger, nutmeg and salt. Set aside.
  3. In a large bowl, beat together butter and sugar on medium speed until light and fluffy, scraping down the bowl if needed. Mix in the eggs and molasses, and beat on medium speed until combined. Gradually add in the dry ingredient mixture and beat until combined.
  4. Wrap plastic wrap over bowl making sure fully covered. Then refrigerate dough for 30 minutes or until dough completely chilled.
  5. Roll the dough into small balls. Fill a small bowl with sugar and cinnamon, and roll each ball in the sugar/cinnamon mis until it is completely coated. Place on cookie sheet at least 1 inch apart, bake for about 8-10 minutes. Remove from the oven and let cool for 5 minutes then move to a wire rack to finish cooling.
Recipe Notes

Make sure you let dough chill or your cookies will come out flat.

 

Classic Southern Mac N Cheese

Classic Southern Mac N Cheese

Hey my loves! I know it’s been a few days but your girl was over here celebrating her 30th B-day. But as requested here is the Mac and cheese I made over on Instagram last week.  I love this recipe even more than my other […]

Honey Roasted Brussel Sprouts

Honey Roasted Brussel Sprouts

Honey Roasted Brussel Sprouts that even your pickiest eater will love.  This recipe is straight to the point, easy to make, and soooo good.  Enjoy!  

Maryann’s Sweet Potato Soufflé

Maryann’s Sweet Potato Soufflé

Hey girl Hey! I’m stopping by your inbox to drop of this yummy sweet potato shuffle recipe.  What the heck is a sweet potato Soufflé Mary?? Think candied yams or Ruth’s Chris sweet potato casserole elevated times 10. This recipe is everything and then some to my family and I hope it will be the same to you and yours. Check out the video on my Instagram if you need a mini step-by-step tutorial.  I’ll be checking back in a few with a few new recipes so stay tuned my loves!

Print Recipe
Maryann's Sweet Potato Souffle
Prep Time 15 minutes
Cook Time 1 hour
Servings
people
Prep Time 15 minutes
Cook Time 1 hour
Servings
people
Instructions
  1. Pre-heat oven to 350 degrees.
  2. In a small bowl combine your flour, brown sugar, pecans, and melted butter and set aside. This will be your crust mixture to top your soufflé.
  3. Combine sweet potatoes, cinnamon, nutmeg, sugar, pineapple puree, salt, eggs, and browned butter together in a large mixing bowl and mix until all ingredients are incorporated together.
  4. Pour into baking dish and top with remaining ¼ cup of pineapple puree. Use a rubber spatula to spread evenly oven sweet potatoes. Sprinkle half of crust mixture on top evenly.
  5. Bake uncovered for 30 minutes. Remove from oven and evenly sprinkle remaining crust mix over casserole and bake for additional 10-15 minutes. Remove from oven and let cool for 20-30 minutes before serving.
Recipe Notes

Browned butter: Heat butter up over medium heat and let simmer until brown bits form at the bottom and butter turns a caramel color.  Be sure to swirl butter or stir so that it doesn't burn.

Pineapple Puree: Chop up some fresh pineapple and place in a food processor or blender and blend until you have a smooth puree.

Peach Cobbler Bread Pudding

Peach Cobbler Bread Pudding

HEEEEEEYY my loves!! I told y’all I would be giving you recipes this entire holiday season so, get used to seeing me all in your inbox this season. lol. I wonder how many of you love brunch as much as I do. I also am […]

Banana Bread Cheesecake

Banana Bread Cheesecake

Do you love banana bread AND cheesecake? Have you ever tried them infused together topped with a rich spiced buttery caramel sauce with a crunchy texture of toffee and walnuts?? Well, my friend you have never been to Heaven. I’ve become extremely obsessed with making […]

Maryann’s Jambalaya Pasta

Maryann’s Jambalaya Pasta

Hey friends!! I’m just dropping in to share a quick recipe that I threw together last night because I know y’all would love it.  I have been craving a pasta and jambalaya for weeks now and decided to fuse the two dishes together with some of my favorite ingredients.  There are a few extra steps to making this but I promise it’s super easy to make and trust me it’s soooo worth it.  I hope y’all enjoy it cause I sure did, my pot is almost gone *Insert crying emoji*.  Until next time my loves *kisses*

Print Recipe
Maryann's Jambalaya Pasta
Instructions
  1. In a small bowl mix all of your seasoning together. Sprinkle about a tbsp over shrimp and scallops (don’t season your scallops until right before you place them in the hot pan, being sure to leave at least a 2 tsp for your veggies and 1 tbsp to add to the sauce.
  2. Bring a large pot of salted water to a boil and add pasta, cook to desired texture, strain and set aside.
  3. In a large wok or pot heat up your EVOO and butter over a medium-high heat. Once oil is hot add your scallops and cook until they’re golden brown on each side (about 2 minutes). Remove from pan and set aside. Add shrimp to pan and cook on each side until golden (3-4 minutes) and remove from pan and set aside. Lastly we are doing the same with the andouille sausage, cooking for 3-4 minutes. I like to let the edges get nice and crispy so I cook them a little longer. Remove your sausage from pan and set aside with the rest of your meats.
  4. Deglaze your pan with the juice of one lemon and use a spoon or spatula to scrape up those drippings from the bottom of the pan. Add your veggies(onion, mushrooms, carrots, and garlic cloves) and sprinkle a tsp or two of seasoning mix over them and cook for 5 minutes or until they’ve reached your desired tenderness.
  5. In a blender or food processor puree roasted tomatoes and pour over veggies and stir. Stir in heavy cream, tomato paste, cheese, and 1 tbsp of seasoning until well blended. Cook for another 3-5 minutes and mix in your protein with the veggies and sauce. Toss the pasta in and mix until pasta is coated with sauce. Top with more parmesan cheese and scallions and enjoy!
Recipe Notes

Be sure to pat scallops with paper towels before seasoning and cooking, they carry a lot of moisture.

Use your favorite proteins.  You can easily use chicken and sausage and it will taste just as good.

I make my own cajun seasoning but the stores also sell them pre-mixed.  You can also head over to Pinterest in you'd prefer to make your own.

Southern Collard & Mustard Greens

Southern Collard & Mustard Greens

Here’s a southern favorite that is a good side dish on any given night but, especially at your holiday table.  I don’t know about y’all but I can sit and eat a pot of greens by myself (and I ain’t SHAMEDT).  These are probably a […]