Brown Sugar Pecan Risotto

I’ve already had 3 songs about rain play on my Pandora station this morning… coincidence? Is Pandora linked up with the local weather station? Hhhmmm haha I’m such a conspiracy theorist!

In light of the slighty cooler weather and my current obsession with pasta… today I give you Brown Sugar Pecan Risotto. It’s surprisingly easy and great for breakfast or dinner! You can make it for your Momma this Sunday for Mother’s Day!

You’ll need:
Arborio Rice
Vegetable Broth
Brown Sugar
Olive Oil

Add about a cup of arborio rice to a large stock pot. Have the fire on about medium.

Chop up about 3/4 a cup of pecans. I got roasted and salted ones. Plain would also work but I don’t suggest using any that are candied for this recipe.

Add the chopped pecans to the pot.

Add 2-3 tablespoon of olive oil.

Stir that all up. Continuously stir on medium-low heat for about 2 minutes.

Add about 1/2 a cup of brown sugar. Stir that in. Then slowly begin adding in 1/2 a cup of vegetable broth

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at time. Stirring continuously until it is absorbed then add 1/2 cup more until you have added about 3 1/2 cups or the liquid is absorbed and the risotto begins to become creamy.

After the last of broth is absorbed, add 3/4 cup of Ricotta. Stir that in until completely blended. Do a little taste test before serving… need more brown sugar? Maybe a little salt? Add just a sprinkle of either blend then taste again until you it suits you.

Top with whole pecans and serve! Delish!

I served this up as a side dish to Sweet and Spicy Salmon.

Sweet and Spicy Glazed Salmon

This recipe came to me straight from the one and only Peter Pevoto via his mama. God bless that woman.


You’ll need:

3 Tablespoons dark brown sugar
1 Tablespoon soy sauce
4 teaspoons Chinese-style hot mustard
1 teaspoon rice vinegar

4 (6 ounce) salmon filets
cooking spray
salt, pepper
Preheat oven to 425.


Add the soy sauce.


And the spicy Chinese Mustard. I found this in the Asian food section at HEB.


Add the rice vinegar.


Combine glaze ingredients in a saucepan, bring to boil. Remove from heat.


Place fish on a foil-lined pan coated with cooking spray. Season fish with salt and pepper. Bake at 425 for ~12 minutes.


Remove from oven.  Preheat broiler.


Spoon glaze mixture evenly over salmon.


Broil ~3minutes or until fish flakes easily when tested with a fork.

Smelled delicious!

Ready to eat!

Add wasabi for a spicy kick! I served this with sautéed mustard greens and brown sugar pecan risotto!

Snickerdoodle Cake with Brown Sugar Buttercream Frosting

This is by far the most labor intensive and decadent thing I have ever made. And it was incredibly delicious. My friend, Caroline, sent me a request for her birthday cake 2 months before her birthday. When I received the recipe from her, I knew I had my work cut out for me. But I’m not one to shy away from a challenge and it was her birthday after all, so a baking I went!

This cake was so so so good and definitely rich and creamy. Well worth the time if you have it.

For the cake, you’ll need:
1 1/2 cups all purpose flour
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
2 sticks of butter
1 3/4 cups sugar
4 eggs

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1 tablespoon vanilla
1 1/4 cups whole milk

Pre heat oven to 325 degrees and butter or spray with non-stick spray 2 8’in round pans.

In a bowl, combine flours, baking powder, salt and cinnamon. Set aside.

In a separate bowl, mix butter and sugar until fluffy.

It’ll look something like this.

Beat in eggs one at a time. Mixing should become much easier at this point.

Now it’s time to start adding the milk and dry mixture. Add a little milk and flour and mix. Repeat until its all combined and smooth.

Add vanilla and mix.

Divide into 2 well greased, round pans and bake for about 35 min at 325 degrees.

Don’t forget to lick the bowl!

Ok now it’s time to start on the brown sugar buttercream frosting.

For the homemade frosting, you’ll need:
4 1/2 sticks of butter
1 cup light brown sugar
2 teaspoons of cinnamon
8 cups of powdered sugar
1 teaspoon vanilla
1/2 cup of half and half

Beat butter and brown sugar until fluffy.

This is what fluffy looks like.

Add 6 cups of powdered sugar and the vanilla and beat until smooth.

Omg… This takes forever! Seriously my arm was getting sore but keep at it!!

Don’t forget to add the last 2 cups of powdered sugar! I forgot and my frosting was soupy. Luckily, I later remembered and added the sugar and it was fine. Add in the half and half a little a time and that should help things beat more easily.

Ta-Da!! Buttercream perfection!

Now your cakes should be about ready…

Let your cakes cool completely before removing from pans or they will fall apart.

Nice, cooled cakes resting. Once the cakes are completely cooled, you can cut each in half to make a four layer cake. I had trouble with this because my cakes were already pretty thin, so I only sliced one in half and left the other whole. I used that cake in the bottom because it was thicker.

Now, almost time to frost. First, prep your cake platter by placing strips of wax paper on the bottom then place cake on top. Then when you are done frosting, you can gently pull the wax paper out from underneath and your plate will be nice and clean.

Be generous with the frosting, because there is lots of it!!

Layer and frost, layer and frost.

What a beauty! Place in the fridge for at least an hour before slicing or it will fall apart. You also must refrigerate any leftover cake because it has milk in it.

Make a cool design on top. Go
Crazy! There’s plenty of frosting!

Yum! Yum!

Birthday girl and her cake! Happy Birthday Caroline!

This recipe came to me via Caroline from Foodie with Family. Check it out, she writes a great blog!