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Adult Hot Chocolate

Adult Hot Chocolate

On the 6th Day of Christmas Maryann gave to me hot chocolate that’s too good to share with the kiddies (not really though) lol. HEY GIRL HEY!!!! It’s day 6 guys *gasp* I can’t believe we are half way through these 12 days of recipes […]

Sugar & Spice Wings

Sugar & Spice Wings

Hey my boo’s!! How are y’all today? Before I get into this recipe can I just let y’all know the devil tried me on every level today!! So much so that this recipe almost didn’t make it on the blog today but, I refused to […]

Everything Nice Cinnamon Rolls

Everything Nice Cinnamon Rolls

Hey loves! It’s Day 4 of our 12 days of recipes for Christmas and today I’m bringing you a cinnamon roll recipe that screams Christmas.  It’s boozy, buttery, and flat out AWESOME! I will issue a warning that you can’t just have one of these babies they are so addicting and I may or may not have eaten three at a time lol.  This goes perfectly with a nice glass of Coquito or warm apple cider. Let me know how much you love it once you’ve gotten a chance to make them.

I want to also say please don’t be intimidated by making cinnamon rolls they seem like a lot of work when in reality they just require a little extra time to allow the dough to rise.  If you have a stand mixer, it will do most of the work for you.  So, go ahead and pull it out honey and get to mixing, this recipe will make you the topic of discussion for ALL of the right reasons. See you tomorrow babes! **kisses**

Print Recipe
Everything Nice Cinnamon Rolls
Prep Time 30 minutes
Cook Time 25 minutes
Passive Time 90 minutes
Servings
rolls
Ingredients
Filling
Cognac Caramel Topping
Prep Time 30 minutes
Cook Time 25 minutes
Passive Time 90 minutes
Servings
rolls
Ingredients
Filling
Cognac Caramel Topping
Instructions
  1. Set the butter, eggs and cream cheese out to warm to room temperature. Place the milk in a small sauce pan. Bring to a boil (Be sure to not let your milk burn). When it reaches a boil, remove from heat.
  2. Pour the hot milk into the bowl of an electric mixer and add your vanilla extract, 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely, stir in sugar. Test the milk mixture to make sure the temp is lukewarm. Once you’ve tested the temp stir in the yeast and let it foam for approximately 10 minutes. (Your mix must be lukewarm! Hot liquid will kill your yeast.)
  3. Place the bread hook on the mixer and turn on low. Add the eggs, salt, and flour. Allow the mixer to “knead” the dough until it pulls away from the sides. Run the mixer for 10 minutes to allow the dough to stretch and develop the gluten. If the dough seems too sticky after the first 2-3 minutes add an additional 1/4 cup flour. After 10 minutes, turn the mixer off. Cover your bowl with plastic wrap and allow your dough to rise. It should double in size this take 60-90 minutes.
  4. While waiting for dough to mix, prep your filling. Mix the brown sugar, browned butter, spices, and graham crackers until well incorporated.
  5. Dump the inflated dough out on a well-floured work surface. Roll out into a large rectangle.
  6. Using a flat spreader, spread ther filling over the sheet into a thin layer. Leave 1 1/2 inches bare (cinnamon-free) on one long edge. Starting at the long side, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Then cut the log into 8-12 equal rolls(depending on how big you like them). Tuck the loose end under each roll to secure it, and place them in the baking dish to rise for at least 30 minutes.
  7. I recommend starting your cognac-caramel topping now that way it has time to sit and thicken. Melt your butter, cream cheese, cinnamon, nutmeg, and sugar in a medium sauce pan over a medium heat. Allow this to cook for 5 minutes. Lower your heat and slowly stir in your cognac and heavy cream return heat to medium. Cook for another 5 minutes , stirring constantly. Add pecans and vanilla and remove from heat.
  8. Preheat the oven to 350 degrees F. Then bake cinnamon rolls for 20-25 minutes, until the edges golden brown.
  9. Spoon your caramel sauce over your rolls while they are hot, this allows that sweet cognac sauce to melt in between those layers. Let rolls cool for 15-20 minutes and then spread another layer of caramel over the rolls.
Recipe Notes

Great served warm and topped with fresh whipped cream.

Browned butter: Melt butter over a medium heat until you see the butter start to brown (about 5-ish minutes) be sure to constantly stir or swirl the butter in pan so it doesn't burn.

Use the cognac of your choice, I used Meukow V.S.O.P

Maryann’s Coquito

Maryann’s Coquito

Hey girl hey! Welcome to day 3 of our 12 days of recipes for Christmas.  I couldn’t think of a jingle today but, don’t trip I’ve got y’all tomorrow lol. Today I’m giving you the recipe to one of my family’s favorites, Coquito.  Y’all, we […]

Christmas Party Mules

Christmas Party Mules

On the second day of Christmas Maryann gave to me…..holiday drinks to get litty! lol HEY GIRL HEY! Welcome to day 2 of our 12 days of Christmas. Today I’m dropping off two easy cocktail recipes to help ease your nerves after all of that […]

Creamy Tomato Bisque

Creamy Tomato Bisque

On the first day of Christmas Maryann gave to meeee……a delicious bowl of creamy, cheesey tomato bisque to make for my family! lol Do y’all like my remix?! Of course you do!

December is here folks, and I can’t believe it.  I feel like this year has just zoomed on by and I’m not complaining about it either.  So, if you’re following me on Instagram you already know I will be bringing you all some of my favorite cocktail, brunch, and appetizer recipes.  I’m not sure about your household but in mine we don’t do the super heavy food for Christmas like we do leading up to and on Thanksgiving.  I think by the time Thanksgiving is over my family and I are completely over the heaviness of soul food and we really enjoy snacking on small bites, cocktails, and mock-tails for the kiddies.  Then, I knew I had to bring you all some new brunch recipes because who doesn’t love brunch?

This soup is legit what happiness looks like if it came in a bowl.  Its simple yet full of flavor, kinda sweet yet kinda spicy, comforting and very light.  Basically what I’m trying to say is you NEED this in your life.  I’ve had many bowls of tomato bisque and this is definitely one of my favorites, the other being from a restaurant here in Atlanta (Joes on Juniper).  I hope you all love this yumminess along with all of the other treats I’ll be bringing to your screen over the next 11 days.  I’ll see you ladies and gents tomorrow or maybe sooner 😉 **kisses**

Print Recipe
Creamy Tomato Bisque
Prep Time 5 minutes
Cook Time 1 hours
Servings
Prep Time 5 minutes
Cook Time 1 hours
Servings
Instructions
  1. Place your tomatoes, shallots, garlic, basil, seasonings, and Pinot Noir in a large stock pot and simmer over a medium heat for 30- 40 minutes.
  2. Remove pot from heat and spoon your tomatoes into a blender** and blend until smooth.
  3. Pour tomato puree back into your pot and taste, add more seasonings if you see fit. Stir in your tomato paste and heavy cream. Allow this to simmer on a low heat for another 30 minutes. Stir in your cheeses and allow this to cook for another 10 minutes. Top with more cheese and a fried basil leaf** and EN-FREAKIN-JOY!
Recipe Notes

If you have an immersion blender you can just blend right in your pot. I’d just advise pouring out some of the liquid of your pot, or you can leave it if you like a thinner bisque. I like mine a little thick so I remove some of the liquid.

If you’re using your blender be sure to include your garlic, basil leaves, and shallots to the blender as well, you want all of that goodness blended up. Leave out most of that extra liquid in your pot unless you like a thinner bisque.

Add as little or as much cheese as you like, or completely leave it out if you prefer.

Frying a basil leaf is totally not necessary however, I do believe the extra crunch is nice and frying it enhances that sweet flavor. Just add a tablespoon to a small skillet and heat up the oil over a medium-high heat. Place your basil leaf in and let it fry for about 20 sec on each side.

You can also roast your tomatoes in the oven, just put your tomatoes, garlic, and shallots in a baking dish and drizzle with a little EVOO, and bake on 400 degrees for about 30 minutes.  Afterwards just skip to #2 and go from there with making your bisque.

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 […]