Praline of the Month Club makes an excellent gift for any praline lover. For 12 months, receive a monthly shipment of New Orleans' Most Famous Pralines. Choose between a box of six per month and a box of twelve per month.
New Orleans’ biggest art party is this Saturday, August 6th. Aunt Sally’s is thrilled to be a White Linen Night partner.
Our doors will be open from 6:30pm-8pm.
Stop on by, pick up something sweet for yourself and your loved ones, and enjoy refreshing drinks, light bites, and original artwork from four local artists.
All you need to enjoy an Aunt Sally’s King or Queen Cake is a fork. But if you’re the kind of person who’s always looking for ways to take things to the next level, this post is for you.
We’ve compiled two easy recipes that incorporate our cakes in the creation of some truly delightful dishes.
This decadent take on French toast uses our signature Queen Cake to make a life-changing breakfast treat.
Heat large, heavy-bottomed skillet on medium-high heat.
Whisk eggs, milk, and vanilla together. Dredge cake slices in egg mixture.
Add pad of butter to hot skillet, then add a dredged cake slice. Top the side facing up with a dash of pumpkin pie spice and a small pinch of salt.
Cook each side until lightly browned, about 3 or 4 minutes. Repeat the process with each piece.
Serve with pride and be prepared to be lavished with praise!
Aunt Sally’s King Cake needs nothing more than a mouth to melt in, which makes this over-the-top creation a total showstopper.
Preheat oven to 325 degrees.
Combine cream cheese, butter, milk, condensed milk, vanilla, cinnamon, pinch of salt, and pinch of nutmeg. Mix well. Add eggs until just incorporated.
Cut King Cake into small cubes until you get 10 cups’ worth, then fold gently into egg mixture.
Spray baking dish with nonstick spray and add cake mixture. Bake for 1 hour. You’ll know bread pudding is done when you stick a wooden chopstick or toothpick in the center and it comes out clean.
If you want a classic whiskey sauce to go with your new favorite dessert, you can’t do much better than Emeril. See his recipe here.
The king cake's long and distinguished history dates back 300 years to Twelfth Night, a biblical holiday honoring the night Jesus revealed himself to the Three Kings—hence the name "king cake".
Traditionally, religious parishioners in New Orleans and elsewhere would prepare for the lean days of Lent in the best way they knew how: eating lots of cake. And since this tradition was nearly impossible to improve upon, it continued for centuries.
But hold on—New Orleans wouldn’t be half of what it is today without some seriously impactful women, even if they were rarely given royal titles. Don't they deserve a slice of recognition?
Peggy McDonald Cannon, the granddaughter of Aunt Sally’s founders, points out, “Mardi Gras is not just about kings. It’s about queens, too.”
Aunt Sally’s Almond Croissant Queen Cake celebrates New Orleans’ history of women leaders and changemakers. We tip our crowns to these marvelous matrons with a buttery croissant cake featuring a delicate, nutty almond marzipan filling and sparkling pale-pink icing!
Margaret Haughery: “The Mother of Orphans” was a beloved New Orleans figure in the 19th century for her endless compassion. If someone calls you a “living saint,” you’re doing something right. Read more about her amazing life here.
Sister Francis Xavier Hebert: An Ursuline nun who came to New Orleans in 1727 and began making medicine for the Royal Hospital, Sister Hebert saved many lives as the first female pharmacist of the New World. The story of her life and her famous herb garden can be found here.
Eleanor Laura McMain: Few people could claim to have shaped 20th-century New Orleans more than Ms. McMain. The prodigious social worker helped establish the Tulane School of Social Work, the Kingsley House, and many other hugely important social programs that continue to support this city today. Get inspired by her incredible story.
P.S. Be on the lookout for our next blog on Jan. 10, featuring some heavenly recipes using our King and Queen Cakes.
Louisiana’s Cajun country, especially St. James Parish, is known for a few longstanding Christmas traditions. We’re talking big, blazing bonfires, hot, savory gumbo, and of course, unique songs and stories. To put it simply, Christmas in Louisiana Cajun country is unlike anywhere else.
Since we’re nearing Dec. 25, we’re sharing a few of our favorite Cajun Christmas traditions. What holiday traditions does your family love?
No tradition is better-known to outsiders than the custom of lighting bonfires along the Mississippi River levee. Towering high over onlookers (most top out at 20 feet), these giant pyres are constructed mostly by the town’s young men. It’s a dangerous job, but someone’s got to do it!
According to LouisianaFolkLife.org, the tradition of Christmas bonfire-building originated in France. In the mid-1800s, it came to Louisiana with the Marists, a Catholic sect. Soon, the bonfire tradition was bumped up a bit from New Year’s Eve to Christmas.
As families watch the fires burn, they share bowls of hot gumbo and sing songs, which leads us to our next favorite Cajun Christmas tradition…
You might be familiar with “The 12 Yats of Christmas,” a funny take on “The 12 Days of Christmas” starring New Orleans-isms in place of the traditional partridge, pear tree, and assorted other items.
But if you haven’t heard “The Cajun 12 Days of Christmas,” you’re missing out. This mild-mannered classic homes in on Cajun traditions like pousse-café digestif cocktails, stuffed shrimp, and poule d’eau (water fowl that live in the swamps).
And how could we forget “The Cajun Night Before Christmas,” by Howard Jacobs and illustrated by James Rice? Written in a style that makes it easy to speak in a “Cajun” accent, this long-beloved classic imagines what St. Nick might be like if he were from the bayou.
Blogger Father Mike notes that the traditional Cajun Christmas meal is chicken gumbo. After attending midnight Mass on Christmas Eve, Cajun families gathered (and some still do) around the stove for a bowl of gumbo.
Some say the reason Cajuns incorporate gumbo into nearly every community gathering is because in the past, when there might not have been enough to eat, families would bring what they had and throw it into a big pot. Next, they’d add spices—making sure to include lots of pepper. The resulting tasty hodgepodge was enough to feed everyone.
These days, you might want to plan your gumbo ingredients a little more. You can spice it up with some of Aunt Sally’s gourmet Cajun seasonings.
Are there any Cajun Christmas traditions we missed? Let us know!