so tomorrow is ash wednesday, marking the beginning of Lent. i’m not sure what’s gotten into me, but i’ve decided to give up sweets for all forty days. God help me.
in my own “last hurrah” to all things delicious (and as a tip of my hat to one of my favorite southern cities, new orleans), i decided to make two giant king cakes this weekend for our church’s mardi gras celebration. this way, i could use up my excess butter/sugar/eggs AND store up as many calories as possible. good idea? i think so. anyway, this is absolutely the most authentic recipe i’ve found (and growing up so close to new orleans, i know my king cake) so it’s totally worth the time and caloric intake. it’s just perfect.
well, it’s perfect if you think that using nearly a pound of butter and enough sugar to give anyone diabetes is ok…
i wish you could taste this over the interweb…
if you like what you see, leave a comment and i’ll email you my new recipe plus a few tweaks I added from other king cake versions i’ve tried. It’s sooo good..the dough has a lovely depth of flavor and stays moist for a relatively long time.
can you read this? I think if you click on it and open it in another window it should get bigger…
if not, leave me your email address below and I’ll send a bigger file to you! it’s so long and involved that it would take days to type out.
also, make a note to add lemon zest to the dough (1 1/2 tablespoons) and use brown sugar instead of white sugar in the filling to make it extra delicious. In case you’re wondering where i got it, I think this came from USA Today or something like it…enjoy friends!
