Saturday Down South: University of Alabama-Inspired Houndstooth Pudding Trifle with Homemade Red Velvet Pudding, Cream Cheese Whipped Cream, Crushed Double Stuffed Oreos, + Red Velvet Cake Sprinkles

The Haute + Heirloom blogger has returned, yay!! I know I have been gone for-like-ever and I apologize for that, but I have been extremely busy and my personal life is in shambles. I hate that I haven't posted some of my new recipes, but I'm back, and the recipes are even BETTER. It's a 100% guarantee, mmk? As many of my followers know, we are huge football fans. Obviously, Alabama comes in first in the ranking, and just behind them comes University of Georgia + the Atlanta Falcons. So if you're a Georgia gal like me, this dessert is perfect for all three teams and all of your buddies will love you for making a pan of this trifle during the long day of tailgatin'. Trust me on that one. My usual go-to dessert had always been my Gourmet Banana Pudding, but I wanted something festive to celebrate with... and this is certainly festive. If you didn't know already, Alabama's team colors are crimson + white, but the school has incorporated the pattern of houndstooth into the scheme as well. The tradition of houndstooth comes from the greatest college football coach of all time, Bear Bryant. He wore a houndstooth hat to every single game, and well, it caught on like wildfire. Now it's almost impossible to not see someone with houndstooth on during the game day. So, when I first started concocting this dish in my head, it became clear to me that I wanted the same idea that I use for banana pudding. Instead of creamy vanilla bean pudding, there is a luscious + homemade red velvet pudding. You have to know by now that my obsession with "red velvet desserts"is quite unhealthy and I tend to go overboard, but hey who's counting anyway. Next, I used crushed up Double Stuffed Oreos rather than the homemade shortbread because I needed the contrast of the black + white cookies to represent the houndstooth concept. And hell, who doesn't like Oreos... I sure do!! What's even better about them is that if you let the pudding trifle sit in the refrigerator for 1-4 hours (or overnight if you need to) like we did, the cookies begin to soften to the texture of the Oreos in cookies + cream ice cream. They literally, like, melt in your mouth. Lastly, you have to make the "frosting" type whipped cream layer. It has the tang of a cream cheese frosting (which is what all red velvet cakes must have), the sweetness from the sweetened condensed milk, the delightful cloud-like fluff from the Cool Whip, oh and don't forget that vanilla bean that is added in because that is so much better than vanilla extract. One fun ingredient I found for this dessert are some of Betty Crocker's yummy Red Velvet Cake Sprinkles. And let's be honest, sprinkles make every dessert so much better, it's a scientific fact. To be frank, these are double the fun because they are sprinkles that taste like cake.... woah, woah, WOAH. Mind Blown. These Red Velvet Cake Sprinkles also give the dish a little crunch with each bite. Textures galore here, folks!! I hope y'all enjoy this pudding trifle as much as we did because it's already on our tailgate menu for the Alabama-LSU game in Tuscaloosa in November. So go on, start cookin' it :)

the beginning of making the homemade red velvet pudding

assembling like a beast

check out those layers, guys

The Close Up: Amazing Betty Crocker Red Velvet Cake Sprinkles

And the best shot of them all... a perfect spoonful of every glorious layer :)

For the Classic Pudding Mix:

½C Cornstarch

¼C Buttermilk or Milk Powder (I used buttermilk since it’s a key component in red velvet cake)

1C Cake Flour (AP Flour can be substituted if you don’t have it)

1 ½C Sugar

1t Kosher Salt  

For the Homemade Red Velvet Pudding:

3C Whole Milk, Divided

¾C Classic Pudding Mix (above; you will have leftover mix, but now you can make more of it)

5T Cocoa Powder, Sifted

Generous Pinch of Salt

¼C Sugar

2 Eggs

1T White Vinegar

2T Salted Butter

2t Vanilla Extract

1T Cream Cheese Emulsion

Red Food Coloring (use as much as you want until you reach your desired red color)

For the Cream Cheese Whipped Cream:

8oz Cream Cheese, Softened

1 Can of Sweetened, Condensed Milk

1T Cream Cheese Emulsion

¼C Heavy Whipping Cream

16oz Cool Whip, Defrosted

1 Vanilla Bean, Split + Scraped for Seeds (if you don’t have vanilla bean, sub in 2t vanilla extract)

Generous Pinch of Salt  (or to taste)

For the Houndstooth Trifle:

Prepared Homemade Red Velvet Pudding, Completely Chilled

Prepared Cream Cheese Whipped Cream, Completely Chilled

1 Box of Double Stuffed Oreos, Crushed into Bite Size Pieces

1 Container of Betty Crocker Red Velvet Cake Sprinkles (chocolate sprinkles can be subbed in)

Directions:

1. For the Classic Pudding Mix: Combine the cornstarch, flour, buttermilk powder, sugar, and salt. Whisk the mixture until it is a cohesive mixture is formed. Set this pudding mix aside. If you have any remaining pudding mix left, store it in an airtight container.

2. For the Homemade Red Velvet Pudding: Pour 2 ½C of whole milk into a medium sized saucepan or pot. Turn on the stove to low heat and allow the milk to get hot (with some slight steaming), but make sure the milk does not start boiling! While the milk is heating, get another mixing bowl and whisk together the pudding mix, sifted cocoa powder, sugar, 2 eggs, a generous pinch of salt, white distilled vinegar, and the remaining ½C of whole milk. While whisking, make sure it is a smooth, creamy, chocolate liquid. Once the milk is hot, add in the chocolate liquid to the hot milk and whisk vigorously (so that the eggs won’t cook and curdle). Then add in the salted butter, vanilla extract, cream cheese emulsion, and red dye. Increase the heat to medium or medium-low while whisking continuously because the pudding could easily burn. Cook and whisk until the pudding mixture starts to thicken, this usually takes about 8-12 minutes, depending on the thickness that you prefer. During the cooking period, make sure to taste test it to see if it needs more salt or vanilla (do it to taste) When it has reached your desired consistency, turn off the heat and remove the pan from the burner. It will continue to thicken a little more as it cools and sits. Press a piece of plastic wrap onto the top of the pudding; this will help the pudding to remain smooth and also prevents it from developing a “skin” on top.  Cool the pudding until it is completely chilled and store in the refrigerator until you need to use it.

3. For the Cream Cheese Whipped Cream: Place the softened cream cheese, vanilla bean seeds, heavy whipping cream, cream cheese emulsion, and a pinch of salt into the bowl of a standing mixer with the whisk attachment. Beat the cream cheese at medium speed until it smooth and slightly whipped, about 1-2 minutes. With the mixer still on, pour in the can of sweetened, condensed milk and mix until it is a cohesive, creamy mixture (also make sure to scrape down the sides and the bottom of the bowl to get any remaining cream cheese that is stuck). This should take another 1-2 minutes. Lastly, gently fold in the defrosted (yet still cold) Cool Whip, so that it is completely incorporated, but still has a light and airy texture. Cool the refrigerator until you are ready to use it.

4. Assembling the Houndstooth Pudding Trifle: Get your favorite serving piece (preferably a glass trifle dish, so that you can see every layer) and begin the layering process. Start off with a base of crushed double stuffed Oreo cookies. Next, dollop some of the homemade red velvet pudding all over the cookies and then gently smooth it out, so that the Oreos are completely covered. Following the same method as the pudding, dollop the cream cheese whipped cream on top of the red velvet pudding and smooth the top as well. Spread some of the red velvet sprinkles evenly over the cream cheese whipped cream. Repeat the layering process of crushed cookies, red velvet pudding, cream cheese whipped cream, and red velvet sprinkles until you have run out of all of the different components. 

5. You can enjoy the pudding now, but I personally prefer to let it sit in the refrigerator, so that the pudding and whipped cream have firmed up, while the cookies are soft (think of the softened textures of Oreos in cookies + cream ice cream). You can chill it from 1-4 hours… or even overnight if you want or need to! Besides that, it’s time to chow down on your festive football dessert. And hey, it’s also great for UGA + Falcons fans as well!!

Homemade Peppermint Bark Topped Red Velvet Brownies with Chocolate Fudge Icing, White Chocolate, + Crushed Peppermint Candies

Homemade Peppermint Bark Topped Red Velvet Brownies with Chocolate Fudge Icing, White Chocolate, + Crushed Peppermint Candies

I come to you with a sad message today... it's the end of 2014, which means this is my last new recipe for the year :( But the good news is that I will be back tomorrow with out Top Ten Favorite Recipes: Salty + Sweet of the year... YAY!! This is by far our favorite post of the year because we get to reminisce and reflect back on all of the yummy food we were able to create, and more importantly, EAT. But before we get to talkin' about the festive Christmas-treat inspired red velvet brownies I made, let's talk about last night, shall we? As many of my followers know, my Mountain Man + I both attended the University of Alabama and are huge football fans, so we decided to travel down to New Orleans for the Sugar Bowl/First College Football Playoff Game where our Crimson Tide is taking on the Buckeyes of Ohio State. We woke up early, drove all day, unpacked our stuff, and got ready to head out for a night of good cajun food, lots of booze, and even more shenanigans. And I know as I type this story out to y'all, you are probably thinking... Oh man, New Orleans, she got hammered, what if she was arrested, did she get any beads? Well, my friends, the complete opposite happened. We had arrived at the restaurant and just ordered our food, and while waiting, I went outside to answer a phone call. I opened the door and assumed that there were at least 2-3 steps until the sidewalk, but there weren't any, just one largeeeeeeee drop off. I fell to the ground, rolled my ankle, and crashed it into the cement sidewalk. It was so bad that it immediately started swelling and I had to go to the Emergency Room. So, our first night in New Orleans, we spent it getting x-rays, crutches, finding an open pharmacy, and finished by icing my ankle for the rest of the night. Do I have the best luck or what? I mean, I guess I just like to make a big fat freakin' grand entrance wherever I go. Okay, the depressing start of my NYE vacation has come to an end, so let's get to that recipe. My Mountain Man's family always has a huge reunion Christmas party every year, and I knew I had to make a festive dessert to join in on the potluck. As we all know, my borderline-unhealthy relationship has taken over just about every type of dish you can think of, but I had yet to make red velvet brownies. I made them with the all classic "secret southern" ingredients Mama Jones used to make her red velvet cake with... red food coloring, white vinegar, buttermilk powder (instead of buttermilk for better brownie texture), and just a tad bit of mayo to keep it moist. After you mix up the batter, dump it into a prepared baking pan, bake them, and allow them to cool slightly... then you whip up my mother's easy-peasy chocolate fudge poured icing and drown the top of the red velvet brownies in a thick layer of sugary-chocolatey-heavenly goodness. While the fudge icing is beginning to set, yet still a little warm, scatter a thick layer of chopped up Ghirardelli white chocolate peppermint bark bars over the top. The peppermint will begin to melt as well, and that is the perfect time to top the white chocolate with some more crushed peppermint candies. All you gotta do now is wait for the icing and peppermint bark topping to set and firm up before lifting them out of the pan and cutting them into squares. I really think y'all are going to love these because you get to enjoy everything... layers of moist red velvet brownies, melt-on-your-tongue chocolate fudge icing, the texture of set peppermint bark, and the slight crunch/crackle/pop of the refreshing peppermint candies. Go on ahead and try to tell me who doesn't love red velvet + brownies + fudge frosting + peppermint bark... you can't because it's impossible :) So, it might be a little late to make now since the holiday season has passed us, but I could eat these bad boys all year long!! Enjoy :)

For the Red Velvet Brownies:

2 Large Eggs

2T Mayo

1 Stick of Unsalted Butter

2t Vanilla Extract

¼C Unsweetened Cocoa Powder (preferably high-quality)

Heavy Pinch of Salt (or to taste)

1T Red Food Coloring (or more until you reach your preferred, desired red color)

1t White Vinegar

¾C AP Flour 

2T Buttermilk Powder

For the Chocolate Fudge Icing:

1 Stick of Butter

1/3C Dark Cocoa Powder (preferably high-quality)

1 Box of Confectioners’ Sugar

1/3C Milk

Splash of Espresso

1t Vanilla

Pinches of Fleur de Sel, For Sprinkling (optional; but we love the balance)

For the Peppermint Bark Topping:

1-2C Chopped Ghirardelli White Chocolate Peppermint Bark (depending on your preference on how minty you want the brownies to taste, as well as how thick of a topping you want)

Extra Crushed Peppermint Candies, Crushed (for extra flavor and a nice crunch)

Directions:

1. Preheat your oven to 350 degrees and line 13x9 sized baking pan with foil (let it hang over top of pan) and spray with nonstick cooking/baking spray. Set it aside while you make the brownie batter.
2. For the Red Velvet Brownies: Whisk together the cocoa powder and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and fully incorporated. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.
3. Baking the Red Velvet Brownies: Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 45 minutes (depending on the size of your pan and heat of your oven). Transfer the warm brownies to wire rack and let cool for 20-30 minutes.
4. To Make the Fudge Icing: Melt the butter in a large saucepan. Stir in the cocoa, keeping the mixture hot. Add in the remaining ingredients quickly and beat until smooth. Spread warm icing on the cooled brownies, and sprinkle with a little fleur del sel (optional).
5. Finishing the Brownies: While them icing begins to firm (yet is just slightly warm), scatter the chopped up white chocolate peppermint bark all over the fudge icing until you have a thick layer that begins to melt on top. Since the white chocolate is beginning to melt, sprinkle the tops of that with crushed up peppermint candies.
6. Serving the Brownies: Once the icing and peppermint back set, lift the brownies out of the pan, using the parchment paper, and cut them into squares. Serve immediately at y'all's Christmas parties!

source: red velvet brownies.

#instagrub : Pumpkin Buttermilk Pie with Gingerbread Spiced Crust + Bourbon-Maple Whoop

Pumpkin Buttermilk Pie with Gingerbread Spiced Crust + Bourbon-Maple Whoop

Hey y'all! I'm back with a recipe, finally :) We've been out of town for our Chicks + Dicks Party, so I have been super busy and plenty packed with lots of activities... I'll post some pictures from our crazy weekend tomorrow, so check back if you wanna see how our party turned out!! P.S. it was a blast. Today I wanted to keep it simple, and that's why y'all are getting an #instagrub post. We've already discussed that Thanksgiving is right around the corner and this pie would be great on the dinner table! Our family must always make a buttermilk pie and a pumpkin cheesecake, and if you can't decide between the two, then use this recipe because it perfectly marries the both of them! The crust would be great throughout the fall & winter season since everyone LOVES gingerbread... I can't wait to use it for  an eggnog inspired pie at Christmas. The filling is extra tangy from the buttermilk, but smoothed out with the pumpkin puree and candied yams. I love the addition of both starches for the perfect autumn dessert. After the pie has chilled, all you have to do is top it with some homemade Bourbon-Maple Whoop and you are ready to sit down by the fire and keep cozy the cool winter night!! I hope you enjoy :)

homemade gingerbread spiced crust

For the Gingerbread Spiced Crust:

1 ½C AP Flour + 1C WW Flour

½t Salt, Cinnamon, & Ground Ginger

¼t Ground Allspice, Ground Cloves, & Pumpkin Pie Spice

1T Sugar + 1-2T Molasses

2 Sticks of Unsalted Butter, Cut into Cubes

6-8T Ice Cold Water

For the Pumpkin Buttermilk Pie:

2T AP Flour + 3T Buttermilk Powder, Sifted

1 ½C Sugar

1 Stick of Unsalted Butter, Room Temperature

4 Eggs

1C Buttermilk, Well-Shaken

1T Vanilla Extract

16oz Candied Yams Puree (puree with the candied syrup in the can)

15oz Pumpkin Puree

½t Cinnamon & Pumpkin Pie Spice (and a little bit of freshly ground nutmeg)

¼t Salt (or to taste)

For the Bourbon-Maple Whoop:

1C Heavy Cream

¼C Grade B Maple Syrup

2-3T Bourbon

Directions:

1. For the Gingerbread Spiced Crust: Start by cutting the sticks of butter into ½inch cubes and placing in the freezer bag, along with the flour and salt. Place the bag of flour into the freezer and chill for at least 1-2 hours. In a small bowl, mix together the sugar and molasses until a brown sugar mixture is formed. In a food processor, pour the frozen flour bag in, as well as all of the spices and homemade brown sugar, and pulse 6-8 times until the mixture resembles a course meal, with pea size pieces of butter. Add water 1T at a time, pulsing until the mixture just begins to clump together. If you pinch of some of the crumbly dough and it holds together then it’s ready. Remove the dough from the machine and place on a clean surface. Carefully split the dough into two pieces and shape into discs (save one of the rounds of pie dough in plastic wrap and freeze them for a rainy day). Do not over knead the dough. You should still be able to see little bits of butter in the dough. Sprinkle the discs with a little flour on all sides and wrap it in plastic wrap and refrigerate at least an hour. Remove one of the discs from the refrigerator and let it sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12inch circle (1/8inch thick). Place the rolled out disc on to a pie dish, lining up the fold with the center of the pan, trimming the excess and crimping the edges. Cover with plastic wrap and freeze for 30 minutes.

2. Preheat the oven to 350 degrees and place the prepared pie dish onto a baking sheet.

3. For Sweet Potato Buttermilk Pie: In a mixing bowl, whisk together the sifted flour and buttermilk powder, sugar, and butter until combined. Add in one egg at a time, mixing thoroughly until each one is incorporated before adding the next. Next, whisk in the buttermilk, vanilla extract, and a pinch of salt. I find that an immersion blender can help make this pie filling a smoother and creamier texture. I have also made this pie filling in a standing mixer by first beating together the butter and sugar, and then adding in the sifted flour and buttermilk powder, along with the vanilla extract. Mix on low speed and beat in one egg at a time, making sure that each one was fully incorporated before adding the next. After the eggs have been mixed in, add in the pumpkin & sweet potato puree. I then slowly poured the buttermilk in a steady stream until the batter was creamy and smooth. Season with a pinch or two of salt, cinnamon, and pumpkin pie spice until it has reached your desired taste. Once it is thoroughly blended, pour the filling into the frozen piecrust.

4. Bake for 30-45 minutes or until the filling is set in the center.

5. For the Bourbon-Maple Whoop: In the bowl of a standing mixer fitted with the whisk attachment, whip the cream and maple syrup together on medium-high speed until soft peaks form. Whisk in the whiskey 1T at a time. With the mixer on high speed, continue whipping until medium-stiff peaks form. Refrigerate until ready to use.

6. Cool completely to room temperature and refrigerate until chilled. Serve with a dollop of spiced bourbon whoop.

Bacon Fat Fried-Triple Corn Hoecakes

Bacon Fat Fried Double Corn Hoe Cakes

I truly believe that classic, southern hoecakes have been far + widely overlooked by chefs/cooks around the country. This doesn't make a lick of sense to me because we made these on a weekly basis when we were growing up. Hoecakes are a part of my life... they taught me so many things, like: always use a heavy-duty cast iron skillet. This type of pan retains and holds in heat, so that the temperature doesn't drop down too low when you have loaded up the pan with blobs of batter. Ironically, I think it might have been one of my first foodie/culinary moment as a kid. I loved to put on one of my mom's aprons and just get elbows deep in the kitchen mess. Another vital life lesson, BUY A SPLATTER SCREEN. As many of my followers know, I fry a whole bunch, and a screen can save a trip to the E.R because of possibly retina damage (okay, maybe a little dramatic, but that's totally the case for making homemade caramel, PREACH). Lastly, I cherish this memory because it actually happened to help me learn how to flip a cake, of any sort, to utter perfection. For the life of me, I swear that my pancakes were so poorly made, that they made a Bisquick Mix look like a goddess. But, luckily, I have recovered and moved on from my fried cake-failing day. Now on to the recipe... these hoecakes are quite special to me because I found this hand-written recipe that my grandmother used to make when I was a young child. Although, it's hard to beat a simple, classic recipe... I had to give it a go and make with a little gourmet flair. It first starts with making "Self Rising Corn Flour", which is my own little concoction to double up on the corn-y flavor. The flour mixture includes some corn flour, baking powder, & salt. Then you make the second batch of dry ingredients... ground cornmeal, corn powder, buttermilk, seasonings, leavening agents, bacon fat, and fresh chives. *PS: I am obsessed with using Corn Powder; it's amazing how perfect the flavor. I'm also a sucker for adding milk powder + buttermilk powder for that extra-special little touch. So, shhhh, keep my secret ingredients, well, secret. After frying up the batter, you should have puffed hoecakes with a crusty + golden brown exterior. Now I'm not gonna lie, my recipe was THIS close to adding in some charred/grilled corn/sweet fresh corn. Wouldn't that be fab?? Next time we make these, I'm definitely going to add some of that in. Hoecakes are considered a way of life in the South, I would know because while living in Savannah, we stopped by Paula Deen's  restaurant, which is known for fresh-out-of-the-skillet hoecakes. But to no such luck, they were sold out every time we got there, boo :( So please y'all, don't let this unique southern staple vanish right before our very eyes, get to the grocery store, make them, tell friends, and share with everybody you can!! Enjoy :)

Bacon Fat Fried-Triple Corn Hoecakes

Date Night: Coca Cola Braised Pork Belly, Bacon Fat Fried-Triple
Corn Hoecakes, a side of my "Most Flavorful Braised Southern Collard Greens", Pink
 Pickled Shallots, Coca Cola Glaze + "BTFO" BBQ Sauce

For the Self Rising Corn Flour:

1C Corn Flour (I used Bob’s Red Mill Corn Flour)

1 ½t Baking Powder

¼t Salt

For the Double Corn Hoecakes:

1C Self Rising Corn Flour (the entire batch you just made in the previous step)

1C Southern Ground Cornmeal

¼C Corn Powder (this can be made by processing freeze dried corn kernels into powder)

2T Buttermilk Powder

2t Baking Powder (possibly just 1T of this instead)

½t Salt + ¼t White Pepper

1T Sugar, Optional

2 Beaten Eggs

¾C Well-Shaken Buttermilk

¼C + 2T Potlikker Stock (chicken stock or water may be substituted here as well)

¼C Rendered Bacon Fat (plus extra for frying)

1-2T Fresh Minced Chives (depending on your preference)

Directions:

1. For the Self-Rising Corn Flour: In a small mixing bowl, sift together the corn flour, baking powder, and salt until you have a thoroughly combined mixture. Pour it into a container or plastic bag for storing.

2. Making the Double Corn Hoe Cake Batter: In a large mixing bowl, whisk together the prepared Self-Rising Corn Flour, cornmeal, corn powder, buttermilk powder, baking powder, salt, white pepper, and sugar until the components are distributed evenly throughout. In another bowl, whisk together the two beaten eggs, buttermilk, potlikker stock, and ¼C melted fat. Create a well in the center of the dry ingredients and pour the wet ingredients into the center. Using a fork, gently whisk together the mixtures until a hoecake batter is formed. Gently fold in the fresh chives.

3. Heat a large cast iron skillet over medium-high heat, and then add some fat to the pan for cooking/frying (I personally like to use bacon fat, but canola oil, melted butter, or duck fat will work as well).

4. Frying the Hoe Cakes: Once the fat is hot enough, scoop or drop ¼C of batter into the hot skillet to form small silver dollar cakes (I used an ice cream scoop for a round shape). Fry them until they are golden brown and perfectly crispy, about 1-2 minutes on each side. Remove the hoe cakes to a paper towel lined plate and briefly drain them of excess oil.

5. Serving the Hoe Cakes: Enjoy these special hoecakes with a big ‘ole bowl of collard greens + potlikker, chili, or you can use them like we did , and serve them along side some braised pork belly and my recipe for “The Most Flavorful Braised Collard Greens”.

reference links: the most flavorful braised southern collard greens. pickled pink shallots