Mardi Gras

Well Carnival season is always a fun time here in Pensacola. Everyone associates Carnival with just New Orleans, but in this country it started in Mobile, Alabama – and moon pies are involved. Yep. Moon Pies. Pensacola has a vibrant krewe tradition and a host of parades and balls from 12th night (6th of January) on – there is not much else to do in January and February after all. It is cold and rainy most of the time so any excuse to drink like fish and dress up is appreciated. I would join a krewe, but I just do not like people. Nope.

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Yes, I have carnival cookie cutters. So?

Throws (beads, cups, and, whatnot) vary, but Moon Pies are in the mix. I am so not sure why, but hey, what is wrong with a chocolate Moon Pie once a year. Apparently this year there were calorie count moon pies – like tiny little things – who does that? This season is for indulgence, so let us just have a regular old-sized moon pie – like the kind I ate when I was a kid. I do not like the vanilla ones and really do not like the banana ones – ugh. Go chocolate (which is odd for me) or do not bother.

So today I wear beads to work – just like I wore beads this weekend when the major parades were going on. Monday was red beans and rice day and while that is a traditional Monday thing, but this is the important Monday. Today is Mardi Gras – the crazy day and then Ash Wednesday changes everything.

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Hood – my Mardi Gras pup

January – March 2016 – Food “Holidays” Recap

Super Bowl – February 7

Spiced Pecans * Roast Beef Horseradish Sandwich * Bacon-wrapped Fruit Bites * Buffalo Rolls * Proscuitto Fontina Pinwheels * Sun-dried Tomato Pesto Torte *

Mardi Gras Pot Luck – February 9

Mardi Gras Sugar Cookies *  Sun-dried Tomato Pesto Torte *

Margarita Day – February 22

Leap Day – February 29

Apple Carrot Cupcakes *

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Apple Carrot Muffins – slightly amazing. And, no. I’m not bragging.

Pi Day – March 14

Apple Walnut Pie *

Butter Pie Crust *

St Patrick’s Day – March 17

Guinness Brownies *

Easter – March 27

Not sure yet, but I have a few days to sort it out. Yikes.


Mardi Gras Sugar Cookies

D&D_1180These really are the simplest and best sugar cookies. The Boy and I made them for Christmas Eve (my favorite Christmas Holiday, perhaps my favorite holiday, period) but a few years ago I had so much to make at Christmas that I put these off until January and then it fell into Carnival season.* It worked on so many different levels.

So this year I finally decided to order Mardi Gras cookie cutters, because, well, it is a thing for me now. So I did it – I ordered special cookie cutters for this “holiday.” King Arthur Flour had the cutest set. There are two crowns, a mask, a music note, and the most important one, in my opinion is, a fleur de lis. Carnival season is a big thing here in the Gulf Coast.

* The season is Carnival, the last day is Mardi Gras – Fat Tuesday. Please do not confuse the two. After Mardi Gras comes Lent. I really think next year I need to do crepes for pancake Tuesday (Mardi Gras by a less interesting name) but I will probably make potato pancakes (latkes) because I just love to mix up religions and traditions. It’s me.

But for now it’s just really pretty sugar cookies. Purple, Gold, and Green.

1 cup unsalted butter, softened
1 cup sugar
2 eggs, lightly beaten
2 tsp vanilla
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt

Over a sheet of waxed paper, sift together flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, cream together butter and sugar. Beat in eggs and vanilla. Sift in flour, a cup at a time. Blend until just mixed. Pour onto a surface and mix til it just comes together. Press into a disk, wrap in plastic wrap and refrigerate 3 – 4 hours or up to 3 days.

Preheat oven to 350 degrees. Roll out dough to about an 1/8 inch and cut with cookie cutters. Place on parchment lined baking sheet and sprinkle with colored sugar. Bake for 10 minutes, turning the pan half way through. Let rest on baking sheet for a minute and then remove to a rack to cool completely.

Best Sugar Cookies

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Sugar Cookies

Remember when I was “devastated” over a lost sugar cookie recipe? I really did look everywhere, which to me meant I looked in binder after binder and I decided one thing – I’m bloody terrible at keeping up with recipes. Once I pull them out of the binder everything pretty much goes to hell. I finally found this recipe on the back side of another cookie recipe that I had been planning to make for a few weeks – duh, turn things over. This is not the first time this has happened. Sad.

That said, I’ve been making this sugar cookie recipe for about ever – over ten years now. Originally, I made this for Christmas – Christmas Eve in particular, but with so much other stuff going on, I kind of pushed these into the new year and I don’t think that’s a bad thing. A few years back I started making these for Mardi Gras. I had the colored sugars for it, but that was about it.

The cookie cutters I used for a few year are those of my mom. She had a set of card suits cookie cutters – spade, heart, diamond, club – which is kind of strange to be honest, but she was a great card player, especially with her sister. I never could get the hang of gin rummy. But I am happy to have these cookie cutters – along with a couple of others. They have been around as long as I can remember.

I do like to order weird colors of sanding sugars (those are usually the ones on sale), so one year I got a dark purple and a pale green – both from William-Sonoma. When you mix the pale green with a Christmas green, it works. Kind of like when you mix orange and yellow together you get the gold that you’re looking for  – the Mardi Gras colors.

Truth be told, I have ordered Mardi Gras cookie cutters for our pot luck at work. This makes me happy. I guess it’s just the simple things – or maybe I’m just a bit simple.

So here’s the recipe from the Food Network Kitchens – at least I think that’s where it is from. Again – me a keeping up with recipes – ugh.

1 cup unsalted butter, softened
1 cup sugar
2 large eggs, slightly beaten
1 tsp vanilla
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt

Preheat oven to 350 degrees. Over a piece of waxed paper, sift together flour, baking powder, and salt.

In the bowl of a stand mixer,  cream together butter and sugar until light and fluffy. Beat in eggs, one at a time and then the vanilla. Sift flour into butter mixture, 1 cup at a time until just combined. Dump out onto plastic wrap and shape into a disk. Cover with plastic and chill 3 to 4 hours.*

Roll out dough until 1/4 inch and cut into shapes with cookie cutters. Brush and sprinkle with colored sugars. Bake on a parchment-lined baking sheet for 8 – 10 minutes until edges are slightly golden. Remove cookies to a rack to cool completely.

December 2002 – best sugar cookies ever
January 2003 – bake on parchment, spilled sugar comes off easier than a Silpat – for cast boy – granulated sugar is pretty too.
24 December 2003 – 8 minutes, to D&S for Christmas Eve
24 December 2004 – vvg as always
24 December 2006
December 2007
December 2008
February 2012 – Mardi Gras
28 January 2014
19 January 2016 – Mardi Gras practice

*Or overnight. This dough keeps pretty damn well for a few days as long as it is properly wrapped.