Pumpkin Gingerbread w/ Caramel Rum Sauce + More Bayou Boogie

With our first cool front blowing into Cajun country this morning, I was in the mood to bake and for a little taste of Fall. Here's a heavenly treat that will go well with your morning coffee or perfect for anytime you have an ahnvee for a little something sweet. It combines two of my favorite flavors, pumpkin and gingerbread, with an added taste sensation of a decadent caramel/rum sauce! Out of this world, cher! Enjoy!

Pumpkin Gingerbread w/ Caramel Rum Sauce

2 1/2 cups flour

1 tsp. baking powder
1 1/2 tsp.'s baking soda
1 tsp. salt
1 1/2 tsp.'s ground ginger
1 tsp. ground cinnamon
1 1/4 cups light brown sugar
1/2 cup butter, softened
1 cup pumpkin, canned or fresh
1/2 cup Pet milk
1/4 cup molasses
2 large eggs
1 tsp. vanilla extract


In medium bowl, sift together the dry ingredients. In large bowl, combine brown sugar and softened butter and beat with an electric mixer, on medium speed, until well blended and creamy. Add pumpkin, milk, molasses, eggs, and vanilla, and continue to beat, until well mixed. Gradually add the dry ingredient mixture, and beat until combined. Spoon batter into a greased and floured 13 x 9 inch baking pan. Bake in a preheated 350 degree oven for 30 to 35 minutes or until a toothpick comes out clean. Cool for 15 minutes. Cut into squares and serve with Caramel Rum Sauce. Cest bon, cher!

Caramel Rum Sauce

1 cup whipping cream
1 1/2 cups firmly packed brown sugar
1/4 cup butter, melted
2 tbs.'s light or dark rum
1 tsp. vanilla extract
1/2 cup chopped pecans


Bring whipping cream to a light boil in large saucepan, over medium heat, stirring often. Add brown sugar and continue to cook for about 5 minutes, or until dissolved and smooth, stirring often. Remove from heat and stir in rum, butter, pecans, and vanilla. Let cool for about 10 minutes. Ladle over pumpkin gingerbread. Bon Appetit! 

I am sharing this at~

Sweet Indulgences Sunday at A Well Seasoned Life

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More Bayou Boogie



I've had a request for some more bayou boogie, more specifically, for some bayou boogie from Festival Acadiens et Creole, which is right around the corner! One of our biggest and best festivals, Festival Acadiens et Creole, celebrates all things Cajun and Creole, and has been called by many, a Cajun Woodstock. This year's festival will be held on October 8, 9, and 10, beginning in Downtown Lafayette on Oct. 8, and continuing on in Girard Park, on October 9 and 10. Here's a little clip that I took at last year's festival of one of my favorite bands, Nathan and the Zydeco Cha Chas, just to give you an idea of how much fun is coming right up! For a complete schedule , click here. Let the good times roll, cher!

Nathan and the Zydeco Cha Chas

Chocolate Chip - Pecan Pie Bars + A Cajun Waltz

It was my turn to host my Genealogy Club meeting and these delectable Chocolate Chip-Pecan Pie Bars seemed like a perfect choice, for a dessert to go with some good strong Community coffee. This great recipe was adapted from the "Something to Talk About " cookbook, compiled by the Junior League of Lafayette. One bite of these sinfully delicious treats will send you into orbit, cher! Enjoy!

Chocolate Chip-Pecan Pie Bars

1 1/2 cups flour

3 tbs.'s brown sugar

1 stick butter
2 eggs, lightly beaten

1/2 cup light corn syrup

1/2 cup brown sugar

1/2 cup chopped pecans

2 tbs.'s melted butter

1/4 tsp.salt

1 tsp. vanilla extract

3/4 cup semisweet chocolate chips

Note: I used pecan halves, but chopped work better.

Combine flour and 3 tbs.'s brown sugar in medium bowl. Cut in the stick of butter, until crumbly. Press into a buttered 8x11 inch baking pan. Bake in a preheated , 350 degree oven for 15 minutes.

 In large bowl, combine the eggs, corn syrup, 1/2 cup brown sugar, pecans, 2 tbs.'s butter, vanilla, salt, and chocolate chips and mix well. Pour over baked crust and bake for 20 to 25 more minutes. Cool completely and cut into bars.

And if you really want to kick up the decadence level a notch, you could drizzle these with my Chocolate Amaretto Sauce! My son's favorite!

 Chocolate Amaretto Sauce

4 (1 oz.) squares semisweet chocolate
1 tbs. butter
6 tbs.'s whipping cream
4 tbs.'s Amaretto

Combine first three ingredients in saucepan and stir and cook over low heat, until melted and smooth. Remove from heat and stir in Amaretto.  They went really fast!

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More Downtown Alive!

I've had a few more requests for more videos of the kick-off  for the Fall Downtown Alive concert series. Here's another little clip that I took of the high spirited crowd, dancing to a lovely Cajun waltz, played by the fantastic band, Feufollet. This one's for you, Daniel! Cheers, cher!

Hope that ya'll are having a great week! Merci beaucoup for stopping by!

New Orleans New Years

Having spent quite a few New Year's Eves in New Orleans, I can say that there's no other place quite like it, for ringing in the New Year. The French Quarter is in it's element for this occasion and hosts one gigantic party, kinda like a mini Mardi Gras. Here are a few of my favorite New Orleans drink recipes that will surely please your guests. Cheers!

 

French Quarter Champini

 
1 1/2 oz. rasberry liquor
1/2 oz. Grand Mariner
1/2 oz. lime juice
1/2 oz. cranberry juice
Mix all ingredients in a shaker and shake for 10 seconds. Strain and pour into champagne glasses. Garnish w/ a frozen rasberry.

Cajun Martini

1 1/4 oz. vodka
1 dash of vermouth
Pickled jalepeno pepper
Combine vodka and vermouth in mixing glass w/ cracked ice and stir well. Strain into martini glass. Add jalapeno pepper.

Big Easy Bloody Marys

2 oz.'s vodka
6 oz.'s V-8 juice
Few dashes Tabasco
1 dash Worcestershire sauce
1 dash white pepper
1 tsp. lime juice
Shake all ingredients and strain into cocktail glass
Garnish w/ jalepeno peppers and cocktail onions

Click on the this link to see more New Orleans drink recipes.

Big Easy Cocktails: Jazzy Drinks And Savory Bites from New Orleans

Cajun Hangover Cure

Yes, it's the weekend, and if you're lucky enough to have partied until the wee hours, you'll probably need a little something besides your pot of coffee to get going the next morning. This spiced up Bloody Mary is guaranteed to do the trick . Cheers!

Substitute Absolut Peppar for your usual stuff
64 oz. tomato juice
1 Tbsp. horseradish
1 tsp. steak sauce
1 Tbsp. Worcestershire sauce
1 Tbls. Tabasco
Juice of 1/2 lemon

Mix all ingredients and shake well in a clean gallon jug or pitcher. Garnish with celery tops and small onions.