This coming Tuesday, February 24th, Pacific Cookie Company in Berkeley is hosting a Non-profit Day where 25% of the day’s sales will go towards helping the community. This Tuesday we are working with local non-profit, Berkeley Free Clinic. Berkeley Free Clinic was founded in 1969 as a “street medicine” as they call it in their Mission Statement. During it’s 40 year history, Berkeley Free Clinic has never charged any fees for their services, medications or other supplies provided to it’s clients. All income is generated by individual or organizational donations and care is provided by volunteer health care workers. With the healthcare debate being a front and center topic, services like Berkeley Free Clinic are literally priceless. Caring for individuals that may not be able to afford the help they need helps restore humanity in an age where cash is king. This Tuesday, please come in and donate some of your change to make an amazing change that helps others in your community. To find out more information about Berkeley Free Clinic or if you would like to help by donating or volunteering, visit their website here.
Since we can’t be in New Orleans for Mardi Gras, we’re bringing Mardi Gras to you with this delicious recipe from Baked Bree. I love the recipes on her blog, because they all look AMAZING and she takes beautiful photos taking you through the entire process from start to finish. My Aunt usually makes King Cake every year for Mardi Gras, but these look pretty darn good, a must share!
Mardi Gras is celebrated every year, the day before Ash Wednesday, when Lent begins. The colors associated with Mardi Gras are purple for justice, green for faith and gold for power, this recipe keeps with that tradition and puts a little spin on it! Check it out below!
KING CAKE COOKIES WITH PRALINE PECAN
- 1 cup butter, room temperature
- 1 1/4 cup sugar
- 2 teaspoons cinnamon
- 3 egg yolks
- 1 Tablespoon honey
- 1 teaspoon vanilla
- 1/2 teaspoon lemon extract
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/4 cup sugar
- 1 Tablespoon cinnamon
- 1 cup brown sugar
- 1 cup white sugar
- 1/2 cup evaporated milk
- 2 tablespoons butter
- 1 1/4 cups pecan halves
- 1/2 teaspoon vanilla
- yellow, green and purple sprinkles
- Cream butter, sugar, and cinnamon until light and fluffy. Add egg yolks, honey, vanilla, and lemon extract. Add flour, baking powder, salt, and cream of tartar. Mix until combined.
- Roll dough into golf ball sized balls. Combine sugar and cinnamon on a small plate. Roll the log into a spiral shape. Place on a parchment lined baking sheet.
- Bake in a preheated 350 degree oven for 12 to 16 minutes. Cool completely on a wire rack.
- Get started on the praline. Add both sugars to a saucepan. Add evaporated milk. Bring the mixture to a boil over medium heat. Stir in the pecans, butter, and vanilla. Bring to a boil. Take off the heat and let cool for 3 to 5 minutes. Spoon the praline over the cookies. I made sure each cookie had a generous portion of pecans and then went back around and used the rest of the praline.
- Mix equal parts of yellow, green, and purple sprinkles in a small bowl. Sprinkle over cookies.