I’m still reeling from the Saints loss on Saturday. It was brutal. And I got really upset.  To get myself out of this funk I’m going to attempt my first KING CAKE since we are in Mardi Gras season afterall. I’ve been searching for recipes high and low and found a few, but what I really want is a McKenzie’s King Cake (above) because they were THE BEST. I grew up eating these as a child, and no amount of white frosting or fruit filling can turn me away from a plain McKenzie’s King Cake.  For those playing along, I would happily just have my mother send me one, but McKenzie’s went out of business (sadface). And the only bakeries that ship king cakes charge an arm and leg ($40 minimum) and have the dreaded white frosting (see below), and aren’t really that good in general. You even have to assemble them yourself!. So, I’m taking matters into my own hands and making one. I’ve found what is supposed to be the McKenzie’s recipe, but it’s got a little gibberish in it and mentions something about fillings, so I’m not sure it’s the real one.  I’ll hopefully make it tonight, assuming I want to deal with yeast and dough rising after I get home from work. There will be pics :) THROW ME SOMETHIN, MISTER!
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I’m still reeling from the Saints loss on Saturday. It was brutal. And I got really upset. 

To get myself out of this funk I’m going to attempt my first KING CAKE since we are in Mardi Gras season afterall.

I’ve been searching for recipes high and low and found a few, but what I really want is a McKenzie’s King Cake (above) because they were THE BEST. I grew up eating these as a child, and no amount of white frosting or fruit filling can turn me away from a plain McKenzie’s King Cake. 

For those playing along, I would happily just have my mother send me one, but McKenzie’s went out of business (sadface). And the only bakeries that ship king cakes charge an arm and leg ($40 minimum) and have the dreaded white frosting (see below), and aren’t really that good in general. You even have to assemble them yourself!.

So, I’m taking matters into my own hands and making one. I’ve found what is supposed to be the McKenzie’s recipe, but it’s got a little gibberish in it and mentions something about fillings, so I’m not sure it’s the real one. 

I’ll hopefully make it tonight, assuming I want to deal with yeast and dough rising after I get home from work. There will be pics :)

THROW ME SOMETHIN, MISTER!

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