Hoo Doo Brown BBQ
I have been to Memphis, Dallas, the Carolinas and to many other bbq places but nothing and I mean literally nothing has come close to how delicious Hoo Doo Brown in Ridgefield, CT is.
Its about an hour and twenty min drive for us so this time we brought a crew, because we continually rave about it and our friends were dying to try it!
We pulled in and to no surprise it was packed I mean jam packed! It’s not a large place but our server Mike hooked us up! There was an hour and 45 min wait so definitely call and make a reservation. We were willing to wait though we just made the trip to do so.
We all headed toward the bar and there was six of us so bigger group, and Mike brought us in the back to the smokers to see how it all goes down! It smelled amazing looked amazing and was such a great experience!
After a little tour we headed over to the bar for some delicious drinks … my favorite is the huckleberry lemonade or the Texas margarita, love me some spice! These were so good with a hint of jalapeños!
One of the waitresses was also going around with little samples of the Parmesan sausage and oh emm gee you take a bite and the cheese squirts in your mouth and the flavors are just amazing!
In the end we only ended up waiting 30 minutes. Which was perfect timing. When it came to ordering I swear everyone stared at us because we ordered so much food!
Started off with nachos, wings, a jar of thick crisp bacon (yes bacon)and that alone you were getting more excited for the main dishes!!
The platter above times that by three and that’s what was on our table for six people. From the meat to the corn to the pickled onions even,to the best smoked Mac and cheese you will ever have! My favorite place for BBQ!
We really wanted to always try their desserts and didn’t think we would be able to but the waiter totally talked us into it and lord was I happy he did!
Home-cooked dessert by the mother of the cook and we all went around the table and took bites of a bread pudding topped with ice cream best thing ever, a s’mores pie that leaves you speechless and fried Oreos.
Its worth the trip because it’s a Texas themed bar with amazing people who work there great atmosphere and amazing food that is highly suggested to many!
You can check out their site below and my husbands blog on our “Cheat Day 61” to see it in person and really understand what I mean!
Social media : Hoo Doo Brown BBQ
Red Velvet Cheesecake Cookies
I was searching for a perfect cookie recipe for the holidays and I came across Confessions of a Confectionista and her amazing recipes!
First, I just have to say baking cookies with cake mix is by far the smartest idea! It stays moist and the flavor is just delicious. So many flavors you can play with!
However when I went to the store and saw that the red velvet cake mix was no more,I started to panic but thankfully there were two left all the way in the back! I mean red velvet during the holiday is hard to find, it sells fast!
I never really ate red velvet anything but the pictures and what these cookies looked like I had too!
When I started to make the dough, I could not wait to lick the spoon after! It was so tasty and who doesn’t lick the spoon after making any mix! It’s the best part!!!
These cookies are not only super tasty, easy to make, not much preparation and ready to be served and impress anyone!
So you’re welcome for sharing! Go ahead and get to baking! You won’t regret these massive delicious masterpieces!
For the cookies:
1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
pinch of vanilla powder (or 1 tsp vanilla extract)
For the cheesecake filling:
4 ounces cream cheese, at room temperature (I used 1/3 less fat cream cheese and only took it out 10 minutes beforehand)
2 cups powdered sugar
pinch of vanilla powder (or 1 tsp vanilla extract)
For the white chocolate drizzle:
1 and 1/2 cups white chocolate chips, melted (If you don’t have white chocolate chips, or if you have an issue with melting them, you can simply drizzle some melted vanilla frosting, it’s just as delicious)
For the cookies:
In a large bowl, combine the cake mix and flour. Whisk together until clumps disappear. In the bowl of a stand mixer, add the cake mix with the flour, eggs, oil and vanilla and mix until smooth. The dough will be oily. Wrap it in plastic wrap and refrigerate for at least two hours.
For the cheesecake filling:
Using a hand mixer, combine cream cheese, powdered sugar, and vanilla. Mix until smooth. Using a teaspoon, scoop out balls of cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours. (I started off making teaspoon balls and realized halfway that I was going to have a lot of filling left over, so I made my balls bigger. If you do this, make sure to use enough dough to completely cover the balls of filling so it doesn’t leak out. You can also just make more than 10 teaspoon balls, and consequently, make smaller cookies to use up all of the balls.)
Preheat oven to 350 degrees F. Lightly spray a large baking sheet with cooking spray, or line it with parchment paper or silicone baking mat.
To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a ball of cheesecake filling in the center and wrap the cookie dough around the filling. (If the dough starts to crack when you’re wrapping it around the filling, don’t freak out. If you just sort of cup the dough between both your palms, it will pull it back together). Gently roll into a ball and place on prepared baking sheet. Only bake 3 cookies at a time because the cookies are very large and will spread.
Bake cookies for 11-13 minutes or until they begin to crackle. Let them cool on baking sheet for 5 minutes, and then transfer to a wire cooling rack to cool completely.
Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!
Adapted from Two Peas & Their Pod
xoxo Jenn xoxo
Slow Cook Black Bean and Corn Chili
This chili is to die for! It is so tasty and perfect for cold winter days like we have been having here on the east coast. My husband and I wanted to make something easy for this week before the holidays and we both decided that a chili would be the perfect thing to make in the crockpot. So that we wouldn’t have to cook the rest of the week duh! This is the first time using our new crockpot since my wedding shower this past June! I know crazy!!! I need to use it a lot more and glad this was the first tasty recipe we did it with!
I was looking for recipes and trying to figure out what we wanted to do and I found one from Chew Out Loud and altered it just a teeny bit, but still so GOOD!!!! It is a healthy recipe but to get a bit more use 90/10 lean ground turkey, or with no meat at all for my vegetarians.
We have a lot happening this week as it is my brother in laws birthday, my husband’s birthday as well as the Christmas Holiday. To be able to use what now maybe my best friend in the kitchen ( the mighty crockpot) and cook this up for the week is a life saver.
We love chili and this one I know I said it so many times already is just too good not to make. This is even perfect for the holiday season and even with the Big game days. Could feed a good amount of people and will be the talk of the party. This can be easy paired with corn bread or even big noodles. Whatever your preference.
- 2 lbs lean ground beef
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
- 1-2 TBS Light Olive Oil
- 32 oz tomato sauce
- 16 oz diced tomatoes
- 2 cans of black beans
- 1 cup of sweet corn kernels
- 6 cloves of garlic, minced
- 2 green bell peppers chopped
- 1 large chopped yellow onion
- 2-4 tsp of chili powder ( so we used chili pepper instead) depends on desired amount of heat
- 1 tsp of cumin
- 1 tsp salt
- dash of cayenne
- dash of tabasco sauce ( red hot)
- dash of all spice
For toppings : our favorite which gave it a nice fresh taste-
Mexican shredded cheese and sour cream.
Dice cilantro and put in a bowl squeeze half of a lime into the bowl.
Xoxo Jenn xoxo
The Perfect Cookie Swap Cookie! The Thumbprint… Tested and True!
Kristen here! The holiday season is a wonderful time of year, with it usually brings a cookie swap or two. These are my Raspberry and Blueberry Almond Shortbread Thumbprint Cookies that I made for a holiday cookie swap this year! They were so easy and so yummy! I made them in two batches and each batch makes approx. 2 ½ dozen cookies. The recipe posted below makes one batch so just feel free to double or even triple it! I highly recommend these cookies and they were a hit!
I love my kitchen aid mixer, I always said to myself “ehh I don’t need a fancy mixer I can do it by hand” then I got the mixer and I can’t believe I spent all these years without it! It makes baking so much faster and easier. For this recipe I used the paddle attachment for the cookie dough.
I used a teaspoon to scoop the dough and rolled the dough into a ball with my hands. I then took a ¼ tsp and pressed it into the ball to squish the cookies down and make the hole for the jam. Feel free to use a finger like your thumb, I mean they are “Thumbprint” cookies!
You can add whatever jam you want, I chose a seedless raspberry and a Wild Maine Blueberry jam. I did notice that the brand I chose for my raspberry jam was a thinner jam and the cookies soaked it up a little bit. There was still plenty of jam left in the cookie and they were wonderful, the presentation just wasn’t as nice as the blueberry ones. You do not want to overfill them too much either.
Ready for the oven!! 350 degrees for about 10-12 minutes! You will be able to see the light brown color around the bottom of the cookie when they are done.
Drizzle the glaze over the top, once they cool off and come to room temperature. Let the glaze set for a few minutes so they are not all gooey when you try to place them on a plate or in a container. You could also sprinkle with powdered sugar instead of glaze if that is more appealing to you, or both 😉
Aren’t they nice!! Recipe detailed out below! Thanks for reading and comment below if you try these and let me know what you think!
RECIPE for Raspberry & Blueberry Almond Shortbread Thumbprint Cookies:
1 Cup Butter, room temperature
2/3 Cup Granulated Sugar
½ tsp Almond Extract
2 Cups All-Purpose Flour
Seedless Raspberry Jam (or whatever jam you choose)
Pinch of Salt
1 Cup Powdered Sugar
2 or 3 tsp of Water (reach desired consistency)
1 ½ tsp Almond Extract
Preheat oven to 350 degrees
Combine butter and granulated sugar and ½ tsp of almond extract in your mixer bowl. Beat with the paddle attachment on medium speed until mixture is creamy. Be sure to scrape the sides of the mixing bowl as needed. Reduce the speed to low and add the flour and pinch of salt. Mix until well blended.
You can add the dough to the fridge for an hour for less sticky rolling if you’d prefer, but I was in a rush so I skipped this step.
Line your baking sheet with parchment paper. Use a tsp measuring sppon and scoop dough, roll dough in your hand and form 1-inch balls. Place them about 2 inches apart on your baking sheet. Make an indentation into each cookie with your finger or a ¼ tsp measuring spoon. If the dough cracks its ok just mend any large cracks so the jam doesn’t seep out.
Fill the cookies with your jams.
Bake for 10-12 minutes.
Make your glaze by combining all ingredients and whisk or stir until at your desired consistency.
Once cool, drizzle the cookies with the glaze.
Let them settle.
Spicy Margaritas on a FriYaY!
OH EM GEEEE if you are a tequila person and love spice, this is heaven!!!! Well I should say these are heaven since there is two. Anyways Margaritas and tequila are our go to. Today is a day to celebrate for us starting our dreams of blogging and the fact that Jenn is winning some serious business at work. Sooooo that calls for a celebration!!!!! Are we right???? ….. YASSSSSSSS….. Don’t worry we know you’re chanting for us. These gems can be found at Geronimos in Fairfield or New Haven,CT. The place has great Mexican food and is such a fun place to be with your friends. We chose the Spicy Passion Fruit which is Jalepeno infused tequila, passion fruit, triple sec and lime….. can you say yummmmmmmm. The other one is the Spicy Blood Orange which is same tequila , triple sec, blood orange juice and fresh lime. How does this not make you feel like your on an island. It totally gives us those kinda feels. Pair these with their tacos and yah you can thanks us later!
It may be getting colder outside but this is always a go to. I mean I can eat ice cream in zero degree weather. Milkcraft in Fairfield, CT and West Hartford CT is an experience in its own and was inspiration from a stroll in Capri, Italy. They have such a laid back atmosphere and by the way such an awesome website! The intro in itself is great, check it out here.
The best part about this place is there is always interest in how the ice cream is made. They ‘re goal is to create the most natural tasting ice cream and express the artisanal flavors. Which there are some different crazy flavors but all taste so good. The company freezes every scoop with food liquid nitrogen which is just so fun to see. The cone is inspiration from Hong Kong being the bubble waffle cone and is homemade. Topping my Smores flavored ice cream off with a toasted marshmallow is ultimate heaven. Go and check it out for yourself and taste the nice creamy experience.