So, I thought that New Orleans would make an ideal girl trip.  It meets my foodie criteria:  beignets, gumbo, oyster, bread pudding, crawfish pies!  Best of all, it happened to be the weekend of French Quarter festival.  Since we only had a day, the festival brought all the great restaurants of NOLA in one place. We literally ate our way the entire day.  In fact, we began and ended our day with beignets.

Here is what us four girls ate in just one day:

Beignets and cafe au lait at Cafe Du Monde

Gumbo and bread pudding at The Gumbo Shop

We walked a few blocks to Acme Oysters for some chargrilled oysters and fried oyster and shrimp po-boys

Now, that was only appetizers, since they were just setting up for the festival.  But once the food vendors were set up, I headed straight to what I was waiting for: crawfish pie and duck po-boys.  We had both crawfish pies from Lasyones meat and company as well as Mrs. Wheat pies.  Both were good but the Lasyone was more crunchy and flavorful.  At Jacque Imo’s, we had the duck po-boy as well as the alligator cheesecake.

We also had the goat crepe at Muriels.  The other girls loved it but goat is not my thing.

As if Acme oyster house did not satiate satisfied our curiosity for chargrilled oysters, we took the trolley to Hilton for Dragos.  The original location is actually in Metaire.  But, this location was convenient being that it is accessible via trolley and next to Harrah’s casino.  I personally liked chargrilled oysters at Dragos than Acme.  Although both are good,  Draogos oysters were bigger and not too charred so the oyster taste and texture was more appreciated.  We also had the crabmeat stuffed lobster as well as their house gumbo.  The gumbo was salty and not authentic tasting as the Gumbo Shop.

Now, what food trip with a few girls withous some booze to go with these delicious dishes?  We went to Bourbon street and had a few hurricans and other fruity drinks.  But, we did ended the evening with another round of beignets and coffee.

We made several cupcakes at central market cooking class: german chocolate, tiramisu and almond joy (not shown).  I was simply on a sugar high that afternoon.  But, I must admit that I have a new found love for german chocolate.  The frosting was so delicious on its own that I literally could eat it by the spoonful.  I may make extra frosting to use it as topping for my pancakes or waffles.  What not to lover about walnuts, coconut, butter and condensed milk.

The mascapone filling for the tiriamisu cupcake was melt in your melt delicious.  But, the white cupcake batter could have been better.  I think it needed some sort of kahula or alcohol syrup brush on it be a true tiriamisu.  The coffee buttercream was way too sweet for my taste.

I added my own touch, by topping the tiramisu cupcakes with a chocolate covered coffee bean.  Now that is like a red cherry on top of a great dessert!

There is something about a jam filled cookie.  Perhaps it’s as if you are a child again eating a peanut butter jelly sandwich.  The thought conjures images of a being young and having your face smeared with jelly. These beautiful cookies are like a window pane of baked goodness.  Not only are they delicate but elegant as well.  I packaged these into individual clear cellophane bags and gave to my valentines.

The filling looks the best with seedless rasberry jam, but I only had strawberry on hand.  For spring or summer you can use apricot or peach jam.  Be sure to dust the tops with confectioners sugar just like a red cherry on top of a lovely dessert.

Old fashion linzer cookies

Ingredients (3 dozen cookies)

• 2/3 cup of chopped hazelnuts
• 1/2 cup packed light brown sugar
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 sticks (1 cup) unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla
• 1 12-oz jar seedless raspberry jam
• A linzer tart cookie cutter, or a large scalloped cutter and small circle cutter

You can turn any cookie into a bar.  In fact, it is great time saver since it does not require so many cookie sheets like regular cookie dough.  You just bake your dough in a large rectangular pan and cut into bars!  I may try to cut it to fancy diamond or triangle shape.  But who is gonna eat the leftover edges?  Your truly of course!

I did not realize how much dishes can pile up when I bake.  The chef on cooking shows makes it looks so quick and easy since they have someone else to prep and clean up for them! From measuring cups, spoons, spatulas, mixing bowls, hand mixer,sheets, and pans, etc. So you will see me making lots of bars, brownies, and bundts desserts these days.

These bars are tasty with the buttery flavor from the macadamias and the sweetness from the white chocolate and browns sugar.

White Chocolate macadamia nuts blondies (source: Erin food files)

Ingredients:

• 1/2 pound, plus 1 teaspoon butter, at room temperature
• 1 1/2 cups light brown sugar
• 2 eggs
• 1 tablespoons vanilla extract
• 3 cups plus 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• 2 cups white chocolate chips
• 1 cup macadamia nuts, toasted and rough chopped

Directions:

1. Preheat the oven to 350 degrees F.
2. Place 1/2 pound of the butter and the brown sugar in a bowl and cream together on medium speed until a smooth batter is formed. While the machine is running, add the eggs and vanilla extract, until incorporated into the batter.
3. Sift together 3 cups flour and baking powder. Slowly add the flour mixture to the batter and mix on low speed until a dough is formed. Very gently, by turning the mixer on and then off, fold the chips and nuts into the dough.
4. Once the dough is all blended, grease a 9 x 13 pan with the remaining butter and dust with the 1 tablespoon of flour. Pour the batter into the pan and place in the preheated oven. Bake for 25 to 30 minutes, or until set yet still moist.