Pumpkin-Praline Squares w/Bourbon Whipped Cream + Festival Fun

Fall is in the air in Cajun country and it's that time again for all things pumpkin. These scrumptious praline-pumpkin squares are just heavenly and are a perfect ending to any meal or whenever you just want a little something sweet. And so easy for those busy days. Cest bon, cher! Enjoy!

1 (15 oz.) can pumpkin
1 (12 oz. can evaporated milk
3 eggs
1 tsp. vanilla or almond extract
1 cup sugar
2 tsp.'s pumpkin pie spice
1 box yellow cake mix
1 1/2 cups chopped pecans
3/4 cup butter, melted

In medium bowl, beat pumpkin, milk, eggs, vanilla extract, pumpkin pie spice,  and sugar, with wire whisk, until fluffy. Pour into a greased 13 x 9 inch baking pan.

Sprinkle cake mix evenly over pumpkin mixture. Sprinkle pecans over cake mix. Pour melted butter evenly over top. Bake in a preheated 350 degree oven for 50 minutes or until a knife comes out clean.

Cool and cut into squares and serve with my Bourbon Whipped Cream, recipe below. Fab!

Bourbon Whipped Cream

1 pint heavy whipping cream

1/4 cup confectioners sugar
1/2 tsp. vanilla extract
1 tbs. bourbon

Mix the wet ingredients in a medium bowl. Whisk in the confectioners sugar. Whip the mixture with an electric mixer until raised peaks form. (about 4 minutes)
Great on everything!

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Festival Fun

We had an absolute blast yesterday,  at the 30th annual Festival Acadiens et Creole, in Girard Park. Here's a little clip that I took of the fabulous "Feufollet" rockin' the crowd at the Ma Louisiane stage. Crank it up for this one cher, and let the good times roll! Merci beaucoup for coming by!

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!