Fat Tuesday.

Fat Tuesday.

In honor of Fat Tuesday, I wanted to share two quick and easy recipes from a recent Mardi Gras party. 

If you're looking for a few no-hassle tasty things to bring along the next time you and your friends celebrate the Carnival season, these are great go-tos that anyone can whip up to perfection!

Let's get into it - 

Stress Free King Cake


Muffuletta Dip

For the King Cake...

What you need:

For the filling:

  • 4 oz. cream cheese
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon 
  • 1/4 cup raisins 
  • 1/2 cup pecan halves 


For the cake:

  • 2 cans (16 total) crescent rolls 
  • Plastic baby

For the icing:

  • 1 1/2 cups confectioners' sugar 
  • 4 tablespoons whole milk 
  • 1 teaspoon pure vanilla extract 
  • Purple, green and gold crystal sprinkles 

Now, I am going to break this down for you as simple as possible. Really, you can't mess this up... however...

Don't put the baby in your cake before you bake it! No one wants to be the lucky winner who finds a melted baby in their slice of King Cake. 

  1. Heat your oven to 350 degrees. Coat your cookie sheet or other cooking surface with non-stick spray, oil or butter. 
  2. Make your filling. Chop your pecans just a little finer. Chop your raisins just a bit. Mix together your cream cheese, brown sugar, cinnamon, raisins, and pecans. Set aside. 
  3. Lay out your dough. Position each crescent roll next to the other with the points going inward in a circle. Press together the center of each seam where they touch. Leave the sides free, so that you can fold them up and over the filling. 
  4. Fill your cake. Spread the filling in a circle in the center of the dough, over each of the seams you pressed together. Make a ring, leaving no gaps. Fold the dough over the filling, starting with the larger outside edges, then bringing in the inside points.
  5. Bake 20 to 25 minutes, until golden brown. Allow to cool. 
  6. Work the baby up into your cake from the bottom. Trust me, no one will be able to see it. 
  7. Make your icing. Whisk together confectioners' sugar, whole milk and vanilla. Don't let your icing get too runny. If you think it is a little too thick, add milk - but just a small amount. 
  8. In a ring, drip the icing over the cake, allowing it to run down the sides. While still wet, sprinkles on your colored sugar crystals in a pattern.  

There you have it!

For the Muffuletta Dip...

What you need:

  • 6 quartered, marinated artichoke hearts, chopped
  • 3 tablespoons pimento sliced olives, chopped 
  • 2 tablespoons capers 
  • 2 tablespoons ripe olives, chopped
  • 4 oz. salami, diced  
  • 1/4 cup Parmesan cheese 
  • 1/4 cup pepperoncini peppers, chopped 
  • 1 2.25 oz. can sliced black olives, drained 
  • 4 oz. provolone cheese, diced 
  • 1 celery rib, finely chopped 
  • 2 tablespoons extra virgin oil 
  • 1/4 cup parsley 
  • Crostini, pita chips or any other chip for dipping 

I don't know how else to say this. Mix all of this together. That's it. You're done.

TIP: Do this the night before the party. The longer this mixture sets together in the refrigerator, the better it gets.

Until we eat again, 

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