Dear God - Thank you for Lola's

Lola’s is a magical little place that serves the most soulfully delicious New Orleans cuisine, this side of, well, New Orleans! Nestled in a charming building that used to be a bakery, this little gem dishes up delightful fares like: Shrimp Creole, Crawpuppies (a marriage of crawfish and hush puppies – YUM!), and a signature dish - New Orleans BBQ Shrimp.

My family and I recently visited Lola’s and I must say we were all thoroughly impressed. From the sweet tea to the absolutely delectable oysters, to the jambalaya and the simplicity of the bread, Lola’s packs a culinary punch! Everything from the luscious but down home food to the excellent service draws you into a warm and inviting world where life is always good. You can’t help but leave Lola’s with a full belly and a smile on your face.

Whether you’re from Las Vegas or just visiting, Lola’s is a spot that you HAVE to visit!

Lola’s – A Louisiana Kitchen
241 W. Charleston Boulevard
Las Vegas, NV 89102
(702) 227-5652
www.lolaslasvegas.com

A Date with Me

One of my favorite indulgences is sneaking away from family and friends and grabbing some quality “ME” time at Starbucks. With a good book, a cup of chai, and a slice of that delicious lemon pound cake (that I swear, is laced with crack), I make myself cozy in a quiet corner to enjoy a lazy afternoon.

Sometimes though, getting away isn’t so easy. Life has a way of keeping us busy, but that doesn’t mean that we shouldn’t set aside some “ME” time in the comfort of our own homes. That’s what inspired me to make my own version of that amazing Starbucks Lemon Pound Cake. This is a surefire hit for those days that call for curling up on the couch for those well deserved “ME” moments.

Lemon Pound Cake

1 ½ cups flour
1 tsp baking powder
½ tsp salt
1 cup of butter (2 sticks)
1 cup sugar
4 eggs
2 tsp vanilla
¼ cup fresh squeezed lemon juice
Zest of (1) lemon
Glaze – see recipe below

Directions

1. Cream butter and sugar. Add eggs (1) at a time. Add Vanilla.
2. In a separate bowl, combine: flour, baking powder, and salt. Add Zest.
3. Add the flour mixture and lemon juice to the butter mixture, ALTERNATING between the flour and juice until incorporated.
4. Pour into prepared loaf pan. Bake at 350 degrees for 65-75 minutes.
5. Let stand in pan for 10 minutes. Remove onto a wire rack.
6. Glaze and serve

Glaze

1 ½ cups powdered sugar
3-5 tbls lemon juice
Zest of (1) lemon

Add all ingredients in a bowl and mix. If glaze is too thick, add additional (1) tbls of lemon juice at a time until desired consistency is reached.

Banana (+) Bread = Love

When I was growing up, my mom would make banana bread for every occasion – birthdays, Christmas, Tuesdays, etc. She LOVED making it. And we, well…we loved eating it.

When I moved away from home, I craved my mom’s banana bread. I started to play around with different recipes and the recipe I developed is not like my mother’s recipe at all. In fact, it couldn’t be farther from it. While my mom’s banana bread is traditional, my recipe has a certain unconventionality that reflects my own quirky personality. Instead of the usual walnuts, I add chopped dates to the batter and I must say - it is DELIGHTFUL!

Get your bake on and ENJOY!

Banana Date Bread
2 cups flour
1 tsp baking soda
¼ tsp salt
½ cup butter
¾ cup brown sugar (preferably dark, but light will work too)
2 eggs, beaten
2 1/3 cups mashed ripe bananas (approx. 2-3 bananas)
2 tsp cinnamon
3 handfuls of chopped dried dates (if you’re feeling saucy, you can reconstitute them in rum.)
Glaze – see below for recipe

Directions

1. In a large bowl, combine: flour, baking soda, salt. (If you have time, sift these ingredients but it’s not necessary.) Add the dates to flour mixture.
2. In a separate bowl, cream the butter and brown sugar. Stir in the eggs and mashed bananas.
3. Stir the banana mixture into flour mixture until just moist. Do NOT over stir – it will make the bread dense or dry, or BOTH.
4. Pour into a prepared loaf pan. Bake at 350 degrees for 60-65 minutes. Test for doneness in a few different spots.
5. Let bread cool in pan for 10 minutes then, turn onto a rack.
6. Glaze and enjoy!

Glaze

1 ½ cups powdered sugar
3-5 tbls milk
1 tbls vanilla

Mix all ingredients in a bowl. If glaze is too thick add additional (1) tablespoon of milk at time until desired consistency is reached.

Sally’s Sweet Shoppe

Having my own storefront is a dream of mine. I don’t exactly know when this dream developed but I think I’ve discovered how…

When I first moved away from home, I didn’t really know where I was going and in what direction my life was leading. All I knew was that I needed a fresh start and a fresh start was exactly what I found. I moved to Las Vegas 8 years ago and have been floating about ever since. I don’t really have a career, per se, unless you count the amazing skills I’ve expanded through the many assistant jobs I’ve had. Actually, I shouldn’t marginalize what I’ve learned in my numerous years as an administrator. It’s taught me a lot about the virtues of organization and honed my gift of multi-tasking (more on this subject later).

Anyway, what was I saying? Oh yes, the Sweet Shoppe dream… Well, as I was saying, I moved away from home and I was wholly unprepared. I knew how to cook all the basics (eggs, rice, pancakes, etc.) but I never looked at cooking as an art form. I cooked because I was hungry and when I wasn’t hungry, I didn’t give it a second thought. As the years passed, I came to have a real appreciation for cooking, and baking especially, and I began to try my hand at preparing various dishes and baked delights.
Pretty soon, I was branching off and creating dishes all on my own. I was hooked. My kitchen is my workshop and the wild world of food are the paints I use to create. (Ok, that sounded supercilious, I know. But it’s true! )

This blog has had many incarnations but at the end of the day, I want it to be a reflection of my passions. My family and friends AND cooking are my passions… SO… this blog is getting a re-boot. This is not only about a single girl but a single girl with a dream. I’ll be sharing all the things that I love with you and I hope that you’ll share some with me too!

WELCOME TO SALLY’S SWEET SHOPPE! Get your bake on!