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    In the mood for a dessert anyone would enjoy?

    Last updated 2 years ago

    Easy Breesy Mini Pecan Pies with SOS Oyster Shells!


    1 1/3 C all purpose flour
    1 Tb sugar
    1/2 tsp salt
    3/4 stick unsalted butter, chilled and cut into 1/4" cubes
    2 Tb vegetable shortening cut into 1/4" cubes
    3 Tb ice water

    1/2 stick unsalted butter
    1 C sugar
    1 Tb flour
    1 1/2 C light corn syrup
    pinch of salt
    4 eggs
    1 C toasted chopped pecans
    1 tsp vanilla


    Mix flour, sugar and salt in food processor. Add butter and shortening. Using on/off turns, process until the mixture resembles a course meal.

    Drizzle 3 Tb cold water and process until moist clumps form.

    Gather dough into a ball. Flatten into a disk with a rolling pin. Transfer dough into each oyster shell. Lightly pressing at the grooves to ensure there are no air pockets. Using a paring knife, cut the edges of crust off the sides of the oyster shell.

    Cream together the butter and sugar. Add the flour, salt, vanilla, and light corn syrup slowly, then mix well.

    Add eggs, one at a time, beating thoroughly between each egg addition. Add the toasted pecans.

    Spoon even amount of the pecan mixture into each crust filled oyster shell. Place the oyster shells on a cookie sheet and place in the oven.

    Bake in the oven for about 30 minutes.

    Dont forget to pick up all your favorite New Orleans and Louisiana goods at Totally Nawlins!!!

    Got a sweet tooth?

    Last updated 2 years ago

    Cane Syrup-Pecan Bread Pudding with Espresso Creme Anglaise

    Recipe courtesy Emeril Lagasse, 2002

    Prep Time:
    20 min
    Inactive Prep Time:
    1 min
    Cook Time:
    1 hr 0 min


    8 to 10 servings

    Bread pudding has long been a staple dessert in South Louisiana simply because the cooks there are frugal and never waste anything. The pudding was usually made with day-old bread, milk, butter and eggs, but we've been experimenting and found that the addition of the cane syrup and pecans, both local ingredients, is fantastic. The rich, silky smooth creme anglaise kicked up with espresso is a perfect topping for the pudding.

    1 tablespoon unsalted butter
    1/4 cup, plus 4 1/2 teaspoons granulated sugar
    5 large eggs
    2 cups heavy cream
    1/4 cup packed light brown sugar
    3/4 cup cane syrup
    1/2 teaspoon pure vanilla extract
    1 cup pecan pieces, lightly toasted and chopped
    1/3 cup fresh orange juice
    4 teaspoons minced orange zest
    2 tablespoons brandy
    1 teaspoon grated fresh ginger
    1/2 teaspoon ground cinnamon
    1/8 teaspoon freshly grated nutmeg
    5 cups 1/2-inch cubed day-old white bread, crusts removed
    Espresso Creme Anglaise, recipe below


    Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with the butter and dust with 4 1/2 teaspoons of the sugar.

    Whisk together the eggs, cream, brown sugar, remaining 1/4 cup of sugar, syrup, and vanilla in a large bowl. Add the pecans, orange juice, zest, brandy, ginger, cinnamon, and nutmeg, and mix well. Add the bread cubes and let soak for at least 1 hour, or refrigerate in an airtight container for up to 8 hours.

    Pour into the prepared pan, and bake until the pudding is set in the center and golden, about 1 hour. Remove from the oven and cool for 10 minutes. To serve, cut into equal portions and top with the Espresso Creme Anglaise.
    Espresso Creme Anglaise:

    2 cups heavy cream
    4 large egg yolks
    1/2 cup sugar
    1 tablespoon instant espresso coffee
    1/8 teaspoon ground cinnamon
    2 tablespoons brandy
    1 teaspoon pure vanilla extract

    Bring the cream to a gentle boil in a medium saucepan. Remove from the heat.

    In a small mixing bowl, whisk together the egg yolks and sugar until slightly thickened and lemon-colored. Whisk 1/2 cup of the hot cream into the egg mixture. Whisk in the coffee powder, and cinnamon. In a slow, steady stream, gradually add the egg mixture to the pan of hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, 2 to 3 minutes.

    Remove from the heat and strain into a clean bowl through a fine mesh strainer, pressing against the strainer with the back of a spoon. Add the brandy and vanilla, and stir to blend. Serve immediately. (If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate.)

    Yield: 3 cups

    Dont forget to head over to Totally Nawlins to pick up all of your favorite New Orleans and Louisiana goods!

    How about some sensational Southern Strawberry Tea?!!!

    Last updated 2 years ago

    There really is nothing more satisfying than sipping on a cold glass of sweet tea after a long afternoon of playing on a hot summer day.

    As a child, when I heard the screen door slam and the melodic chimes of ice cubes chinking against crystal, I knew my mama’s sweet southern syrup was on its way.

    One swallow of this strawberry sweet tea brought me straight back to the 90's where my days were spent crabbing off the docks, swimming in the pool, and soaking up the scorching New Orleans sun.

    If you are looking for a simple and quick, absolutely unforgettable recipe to make this weekend, just go ahead and make a pitcher of this strawberry sweet tea. I promise it will be such a hit that your guests will audibly swoon, your grandmother will stop asking if you’re planning on wearing a cover up, and your kids will promise to let you go to the bathroom in peace.


    For the Strawberry Simple Syrup
    For the Tea:
    • 4 cups fresh or frozen strawberries
    • 1 1/2 cups water
    • 1 1/2 cups pure cane or coconut sugar (or sweetener of choice)
    • 3 Luzianne family size tea bags
    • 3 cups water
    • Strawberry Simple Syrup


    For the Strawberry Simple Syrup:
    For the Tea:
    1. Add strawberries, sugar, and water to a saucepan and bring to a boil. Lower heat and simmer for 10-15 minutes. Let cool slightly then pour the syrup through a fine mesh sieve into a gallon pitcher. Discard the cooked fruit.
    2. Bring water to a boil, remove from heat, drop in tea bags, and steep for 10-15 minutes.
    3. Pour tea into the pitcher w/ the syrup and stir.
    4. Fill the rest of the pitcher w/ cold water.
    5. Chill completely then serve over ice &/or freshly frozen strawberries.
    6. Enjoy!

    It's King Cake Time!!

    Last updated 4 years ago

    Mardi Gras is officially in gear! The season began on January 6 and will continue until Fat Tuesday (this year it’s March 4th). Lucky for you, one of the best (and yummiest) traditions in New Orleans has arrived.. king cakes! And we have them for you to order fresh from Totally Nawlins!

    On the Christian calendar, the 12th day after Christmas is known as “Kings Day”, “Epiphany”,  or “Twelfth Night.” It marks the day the three wise men came bearing gifts for the baby Jesus.

    The oval shape pays homage to the three kings to symbolize the unity of faiths. The three Mardi Gras colors (aka the sweet and scrumptious icings) each represent a unique value: purple represents justice; green represents faith; and gold represents power. And of course, a plastic baby Jesus is hidden somewhere in each cake.

    Don’t forget- the person who finds the baby not only will be rewarded with good luck, but also has to buy the next king cake! Le Bon Temps Roule!

    No matter where you live, now you can enjoy traditional Louisiana fare. We carry a wide range of New Orleans culinary delights, including chicory coffee, Barq’s Red Cream Soda and a large selection of New Orleans gift items. Call us today at (985) 377-9253 or visit our website for more information.


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    • Mandeville%20Bake%20Shop%20King%20Cake%203[1]

    "Slap Ya... Who??"

    Last updated 4 years ago

    The Walker Family is proud to produce their line of top quality Cajun seasonings and recipes in their hometown of Ville Platte, Louisiana.
    The self-proclaimed smoked meats capital of the world, Ville Platte is also world famous for its modern-day jousting tournament, the incomparable Floyd's Record Shop, and the magnificent Chicot State Park. It's a magical place, no doubt—even by Louisiana's high standards.

    It was here, back in 1956, that Wilda Marie Fontenot Walker gave birth to Anthony Walker (affectionately known by friends and family as "TW”), the one-of-a-kind creator and sole originator of the award winning Slap Ya Mama brand seasoning—recommended for everything from popcorn to popcorn shrimp, breakfast to late night snacks, and gourmet foods to French fries. To this day,
    TW has never once slapped his mama. To tell you the truth, he never even thought about it. Here's how the story goes.

    While running the Walker family deli, TW started his search for a seasoning that had a real Cajun pepper taste without the heavy salt content of the national brands. When he couldn't find one, he did what folks in this part of the country (and in particular, Ville Platte) do best—he went to work and dreamed one up.

    TW's sons, Jack and Joe, were very young back then, and they loved rolling around and causing general bouts of mayhem, as kids of that age often do. So the Walkers put their boys to work rolling an antique glass pickle jar around the floor of the family deli for the express purpose of mixing their homegrown Cajun seasoning—the perfect combination of work and play, if ever there was one.
    Everybody loved the Walkers' Cajun seasoning so much, that pretty soon it needed a name. To the folks who came into the deli asking to take home the Cajun seasoning, TW would often proclaim, "When you use this seasoning, the food tastes so good, it'll make you want to go home and slap ya mama, because she could never make anything taste that great.”
    And that's how the Walker & Son's Cajun brand Slap Ya Mama was born in the proud Cajun town of Ville Platte, Louisiana.

    **history & pictures via

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