Tag Archives: bread

Brown Butter Pumpkin Bread

Happy Thursday!

I’m back again today with another recipe of my own for putting all my pumpkins to use: Browned Butter Pumpkin Bread.

Brown Butter Pumpkin Bread | Oysters & Pearls

I think because I spent a couple weeks on somewhat of a cooking hiatus, I’ve had the itch to get back into the kitchen with a whole lot of enthusiasm lately.  I think that’s where the mental energy to attempt my own baking recipes came from, anyway.  Coming up with baking recipes is like, hard, dude.

I’m always inspired to do some baking when I get farm fresh eggs, too.

Farm Fresh Eggs | Oysters & Pearls

So bake, I did.  I mentioned on Tuesday that I did some baking this past Sunday.  Along with a round of Pumpkin Spice Cupcakes for Two, I baked this bread.

It all starts with melting butter in a skillet, taking it from this:

Melting Butter for Browned Butter | Oysters & Pearls

To this:

Browned Butter | Oysters & Pearls

To brown butter, cut it into tablespoons and melt it over medium heat.  It will foam up, then the foam will die down and you’ll start to see little browned bits in the bottom of the pan.  When it starts to smell really nutty, take it off the heat and pour it into another bowl to cool.  For this bread, stick it in the fridge until it’s cool and almost solid.  You can store browned butter in the fridge for a couple of weeks for use in any number of things.  It makes practically anything better.  I believe I’ve mentioned the epic Smitten Kitchen salted brown butter rice krispy treats before, haven’t I?

Anywho, you’ll be left with these little brown bits.  Some people strain them out, but I don’t.  That’s where all the flavor is.

Browned Butter Bits | Oysters & Pearls

Once the brown butter has cooled, you’re ready to get started.

Brown Butter Pumpkin Bread


– 1/2 cup brown butter (1 stick)
– 1 cup light brown sugar (140 grams or 4.94 ounces)
– 2 large eggs (the fresher, the better)
– 1.5 cups all purpose flour (8.55 ounces)
– 1 teaspoon baking soda
– 1 teaspoons Kosher salt
– 1 cup pumpkin puree (9.8 ounces)
– 1/2 cup creme fraiche (4.95 ounces)
– 1 teaspoons vanilla
– 1 tablespoon pumpkin pie spice
– 1/2 cup toasted pecans (approximately 2.25 ounces)


Cream together cooled brown butter and sugar until smooth, then add eggs one at a time, mixing after each addition until combined.  In a separate bowl, whisk together the dry ingredients (flour, baking soda, salt).  Slowly add the dry mixture to the wet mixture, mixing well after each small addition.  Once combined, add the pumpkin puree, then the creme fraiche, then the toasted pecans.

The batter will be light and fluffy and a pale orange.  Pour it into a greased loaf pan and bake at 350 degrees Fahrenheit for one hour and 10 to 15 minutes.

To toast the pecans: pour the pecan pieces into a dry skillet and turn the heat to medium-low.  Shimmy the pan to move the nuts around occasionally, and as soon as they start to smell fragrant and delicious, take them off the heat and set aside.

Browned Butter Pumpkin Bread Batter | Oysters & Pearls

I baked mine for one hour and 10 minutes, and couldn’t find my cake tester, so I didn’t realize the bottom didn’t quite get as cooked and fluffy.  It was, however, quite delicious nonetheless.

Oh, and before I forget to link it: For how to make your own homemade creme fraiche, {click here}, and for how to make your own vanilla extract (it really is worth it), {click here}.

Fresh Pumpkin Bread | Oysters & Pearls

Browned Butter Pumpkin Bread Loaf | Oysters & Pearls

Cool on a wire wrack for a solid 10 or 20 minutes, then turn it out and let it finish cooling before slicing.

Brown Butter Pumpkin Bread Recipe | Oysters & Pearls

Browned Butter Pumpkin Bread Recipe | Oysters & Pearls

Nubian Goat Napkin and Browned Butter Pumpkin Bread | Oysters & Pearls

Slice of Browned Butter Pumpkin Bread | Oysters & Pearls

Gosh, I love my goat napkins!  And this cake stand we got as a gift from Wheat’s aunt and uncle.  I love it’s feet!  And all things wood.

And with that, I think that I promise that I’m done with cooking with pumpkin for a little while.  Or for the week, at least.

But because I can’t keep this picture a secret any longer, please look at how we caught Wallace sleeping on Sunday.

Wallace Sleeping | Oysters & Pearls

Wallace, Sleeping | Oysters & Pearls

I can’t make this stuff up!

I love him like this.  A little less so when he’s a brazen squirrel-killing machine.

But I think Wheat loves him more as the latter.

Until Next Time

Baked Buffalo Shrimp

Happy Monday!  Hope everyone had an awesome weekend.  Today I’m exactly a week behind myself in blog world.  I don’t think I’ll ever get close to catching up.  So today, I bring you last Monday’s awesome, delicious, very, very good meal.

It all started when last weekend at the beach we purchased some fresh shrimp, fully intending to make Baked Shrimp and Grits while we were there.  Alas, we ran out of time, and came home with a pound of shrimp.  I was feeling fairly lazy Monday night, and wasn’t up to the task of throwing together shrimp and grits.  I remembered seeing this pin on Pinterest (where all great ideas start) but really just wasn’t feeling Italian seasoning on shrimp.  Is it just me, or does that sound kind of odd? Anyway, I modified it and it resulted in some of the most delicious shrimp I’ve EVER had.  You’re welcome, world.

Baked Buffalo Shrimp | Oysters & Pearls

Baked Buffalo Shrimp


– 1 pound whole fresh shrimp
– 1 stick unsalted butter, melted
– 2 large lemons
Cavender’s Greek Seasoning
– Crystal hot sauce (or your preferred brand)
– salt & pepper
– half a loaf of fresh Italian bread (optional, but highly recommended)


Cover a baking sheet in foil and preheat your oven to 350 degrees.  Slice the lemons up into fairly thick slices and line the baking sheet with them.  Spread the shrimp out on top of the lemons, sprinkle liberally with Cavender’s, salt and pepper, drizzle with the melted butter, and then douse fairly liberally with hot sauce.  Bake the shrimp for 10 minutes, then stick half of a loaf of fresh Italian bread in the oven next to the pan and bake for 5 more minutes.  The bread will come out perfectly crusty, and is an encouraged method of mopping up delicious sauce.

Pinterest Shrimp | Oysters & Pearls

Shrimp, pre-baking, to give you an idea of the amount of hot sauce I added.

Baked Buffalo Shrimp with Lemon | Oysters & Pearls

The best part of these shrimp was how deliciously hot and soft the baked lemons became.  I did a lot of dipping directly into the centers of the lemon slices.  My mouth is now watering as I type this.

Southern Summer Supper | Oysters & Pearls

We had the perfectly southern summer meal to go along with the shrimp.  Fresh stewed okra from Harvest Moon, fresh squash and onions, and bell peppers and tomatoes marinated overnight in Italian seasoning, oil, and vinegar.

Side note: we grew two of those squash!  In other garden news, did you catch my garden update on Saturday?

I kept exclaiming during this meal that I was so sad we didn’t invite somebody over to share all this amazing food… but then I ate all the shrimp.  Oopsies.  But this would be awesome to double/triple/quadruple (or more) to serve a large group.  You could serve it low country boil style and just have pans of shrimp and cutting boards full of crusty bread out on a newspaper-lined picnic table.  I think that’d be pretty great.

Baked Buffalo Shrimp Supper | Oysters & Pearls

Seriously, go buy shrimp right now (or as quickly as you possibly can) and make these shrimp: the easiest and tastiest shrimp in all the land (or sea).


Classic Breakfast Casserole at the Beach

As I mentioned yesterday, while Wheat prepped and cooked his ribs on the 4th, I prepped a traditional breakfast casserole to cook for the 5th of July. I had a hankering for the old fashioned version full of white bread cubes, so that’s what I made!

Toasted Bread for Breakfast Casserole | Oysters & Pearls

Classic Breakfast Casserole


– 1 pound Jimmy Dean HOT ground pork sausage
– 1 heaping teaspoon mustard powder
– 1/2 teaspoon kosher salt
– 4 eggs
– 2 cups milk
– 6 slices white bread, toasted and cut into cubes (as seen above)
– 8 ounces mild cheddar cheese, shredded

Breakfast Casserole | Oysters & Pearls


Cook sausage in a skillet over medium heat until cooked through and evenly brown. Drain and set aside. Grate 8 ounces block of cheese and set aside.

In a medium bowl, beat the eggs, then add mustard powder, salt, and milk and mix together. Then mix in the sausage, bread cubes, and cheese. Pour into a greased baking dish, cover, and chill in the refrigerator 8 hours or overnight.

When ready to cook, preheat oven to 350 degrees. Keeping the casserole covered, bake 45 to 60 minutes. Then uncover and reduce temperature to 325 degrees and bake for 30 more minutes.

Traditional Breakfast Casserole | Oysters & Pearls

We don’t usually make breakfast casseroles on a regular basis, but we almost always have them at the beach. It reheats well, too, so it’s great to double and have for an entire weekend. It’s the perfect dish when you have a house full of folks, and it’s really good for those folks who may have stayed up a little too late the night before…

Classic Breakfast Casserole | Oysters & Pearls

And as usual, it is excellent with Crystal hot sauce.

After breakfast, Wheat and I went and dodged thunderstorms and piddled around downtown Port St. Joe. I bought a few antique kitchen related items that will pop up here and there on this ole blog here, and we had an amazing lunch at Provisions. If you’ve already seen our meal on Twitter or Instagram, I apologize for the repetition. It was just too good not to share again. Plus, I am always a huge fan of having wine with lunch.

I know, right? How very European of me. (Any Superstar fans out there?)

20130708-100142.jpg 20130708-100154.jpg

We split three appetizers for lunch: mussels in a white wine sauce, their famous bruschetta, and seared tuna with seaweed salad. It was so very, very great.

Later on, we all loaded up to go see my cousin Rob’s and his wife Sandy’s new house. Even better than the fact that they live so close to us now (and at the beach!) was the fact that I finally got to meet their hairless cat, Belle. Belle is a rescue cat, and has some inner ear problems, is deaf, and blind in one eye. She dances around “like Stevie Wonder,” (Rob’s words, not mine), and is one of the sweetest cats I’ve ever met. However, I couldn’t quite help feeling like I was petting a catfish.

Belle the Hairless Cat | Oysters & Pearls

My mom especially loves Belle and wants a hairless cat of her own. She has TONS of of personality, and we had the best time playing with her. I have such a soft spot for cats these days!Belle and Lisa Jo | Oysters & Pearls

Belle came from a Sphynx Cat rescue organization. Sandy couldn’t remember off the top of her head which one, but you can search for Sphynx who needs a home at here at Sphynx Rescue or at PetFinder. You know I love pet rescue organizations! Belle obviously made her way to a great home. :)

Afterward, the sun came out for a bit again, and made for a lovely view while we watched Rob fish.

Cousin Rob Fishing on St. Joe Beach | Oysters & Pearls

There wasn’t a real sunset, but this must be the “red sky at night, sailors’ delight” the old adage refers to.

Red Sky at Night, St. Joe Beach | Oysters & Pearls

I may be a wee bit biased, but St. Joe Beach really does have the most beautiful sunsets in the world.