3. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
|Bea's Sweet Potato Pie|
For my family, this Thanksgiving was different than any other year. This was our first Thanksgiving without Mom. The "Firsts" in life are either wonderful or difficult. When you lose a loved one the "firsts" are the most difficult. I woke up feeling blue and didn't know how the day would unfold but I was going to be open to the blessings of this marvelous day of giving thanks and gratitude! Thanksgiving turned out to be a wonderful day filled with the aroma's of the holiday, Kilkenny's turkey dinner, conference call with my sister Cymone and time with Dad, Allie and Los. I missed my Love this year but he'll be home soon-I have a pie waiting for you :-)
Growing up my Grandmother would make the most AMAZING sweet potato pies. A couple of years ago I learned the recipe and only make the pies once a year. For a woman who NEVER measured anything (my grandmother) I somehow was able to get the measurements that allow me to recreate this delicious delicacy year after year.
You can use premade Pillsbury pie crust or make your own.
Bea's Sweet Potato Pie
|Two thumbs up from Los!|
Sweet Potato Pie
Makes enough for 2 pies
3 Med/Large Yams
6 Tablespoons butter, room temp
4 Tablespoons of flour
1 C. White sugar
1/2 Teaspoon salt
4 Large Eggs
2 1/2 teaspoons nutmeg
2 1/2 teaspoons Cinnamon
1 Tablespoon Vanilla
1 C. Whole Milk
Preheat oven to 350.
1. Boil potatoes (45min-1hour) until you can put a fork all the way through and peel the potatoes warm (potatoes are HOT. Be careful peeling them) Discard the skin and place the skinless potatoes in a large mixing bowl. If you are using an standing mixer put your cooked and peeled potato's directly into the bowl of the mixer.
2.Cut the butter in small cubes and add to warm potatoes. The heat from the potatoes should be enough to melt the butter. using a fork mash the butter into potatoes. When butter and potatoes are almost combined add flour and continue to mix together with a fork.
3. Add the eggs mixing well to incorporate into mixture. Add sugar, nutmeg, cinnamon and lightly mix together. Then add the milk and vanilla and using an electric hand held mixer mix ingredients until smooth and creamy.
4. Prepare your pie plates with crust and evenly pour the filling your two pie plates.
OPTIONAL: sprinkle the bottom of your pie plate with a thin layer of brown sugar before adding your filling
5. Cook pies for 60 minutes and rotate in oven and cook for another 45 minutes to 1 hour. Continue to cook until crust and Pie filling has browned.
OPTIONAL: When pies are hot out of the oven lightly rub butter on top for a crispy crust
I wasn't so sure about the recipe at first but thought why not...after a couple of hours these cupcakes were Darn Good!!!!
Unfortunately I ended up getting sick and wasn't even able to bring my cupcakes to the potluck. Thankfuly a friend came over to help me and she was able to take the little cakes to work today.
I did however make a couple of changes to this recipe because I don't use "sugar-free" ingredients.
For Frosting (Double Recipe)
1 1/4 cups Cool Whip Free, thawed
1 1/2 tbsp. Jell-O Vanilla Instant Pudding Mix
1 1/2 cups Trader Joes yellow cake mix
3/4 tsp. baking powder
1 cup 7-UP, room temperature
1/2 tsp. vanilla extract
1/2 cup liquid egg whites or (about 4) raw egg whites
Preheat oven to 350 degrees.
To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. I used my Kitchen-Aid and let it mix for about 3 minutes. I then transferred the frosting to a pastry bag and stored in the refrigerate until cupcakes were ready to be frosted.
In a large bowl, combine cake mix with baking powder and stir until free of lumps. Add soda and vanilla extract, and stir or whisk until batter is smooth. Set aside.
In a separate bowl, whip egg whites (at room temperature) with a handheld electric mixer set to medium speed until fluffy. Read Baking 911 egg white tutorial.
Gently fold egg whites into the cake batter until thoroughly combined.
Line 9 cups of a 12-cup muffin pan with baking cups or spray with nonstick spray. Evenly distribute batter among the 9 cups. Cups will be VERY full -- this is okay! My batter made 14 Cupcakes
Bake for 15 - 17 minutes, until a toothpick inserted into the center of a cupcake comes out fairly clean. Set aside and allow to cool completely.
Once cupcakes have cooled, top each evenly with the frosting and 1 tsp. sprinkles. Let cupcakes stand for an hour and then Enjoy!!
I made peanut brittle several years ago to give away as gifts and it was a real winner.
During the last couple of week I kept dreaming of peanut brittle so Thursday night I thought I would give it a try. TRY is the operative word. I TRIED twice and twice I failed.
I always read food network reviews and wonder about those people that say "I followed the recipe exactly and it didn't look anything like the picture and tasted awful too" well I can officially put myself in that category. I tried twice and failed twice!!!
I like to think of myself as "the little engine that could" so I tried again last night after reading lots of cookbooks and watching several YouTube videos on making brittle. Long story very short...it takes time for brittle to cook, you cant rush the process AND you MUST have a thermometer.
My revised version of the recipe!
* 1 cup white sugar
* 1/2 cup light corn syrup
* 1/4 teaspoon salt
* 1/4 cup water
* 1 cup peanuts
* 2 tablespoons butter, softened
* 1 teaspoon of vanilla extract
* 1 teaspoon baking soda
1. Grease a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved.
3. Insert your thermometer into the pot. Dont let the tip of the thermometer touch the bottom of the pan.
4. When the tempature reads 250 Degrees F. Stir in peanuts. Continue cooking. Stir frequently until temperature reaches 305 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
5. Remove from heat; immediately stir in butter or margarine, Vanilla extract and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; let cool for 30-40 minutes and then Snap candy into pieces.
|6-Strand Braided Challah|
|Challah Dough Ball|
|Poppy Seeds to compliment|
Three tiers: bottom two were wedding white cake with vanilla buttercream icing and handmade marshmallow fondant. The top tier was lemon cake with Raspberry buttercream covered in the same handmade marshmallow fondant.
I also made matching sugar cookies in the shape of a three tiered wedding cake.
Its Big Ted's birthday this coming Thursday and I wanted to make him a cake that I knew he couldn't resist. Like my dad, he loves all things sweet and lemon flavored. As I continue to grow in the kitchen, I am finding there are some chefs who are spot on EVERY TIME and Ina Garten is one of them (also known as the Barefoot Contessa).
This Lemon Cake is the key that will unlock the lemon lovers soul. It is truly something to write about. Moist, sweet and tart, and melts in your mouth. Let me not forget that it is also easy to bake.
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 1/2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature (4 eggs will do if its all you have)
- 1/3 cup grated lemon zest (4 to 6 large lemons)
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup freshly squeezed lemon juice, divided
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
For the glaze:
- 2 cups confectioners' sugar, sifted
- 3 1/2 tablespoons freshly squeezed lemon juice
Visually the food was picture perfect. Very generous portions, one entree would have been enough for two. Meal came with two pieces of lavash bread and butter. I ate about 1/4 of the meal. The taste wasn't what I was hoping for, it wasn't bad it just wasn't great. The rice was too dry and the meat was so so....not as fresh as I like it. The price was $12.99 plus tax and delivery was free. I will definitely give them one more shot...this meal wasn't my favorite but has potential! Maybe dinner one night next week:-)
Pros: Reasonably priced, generous portions, visually very appetizing
Cons: Rice was too dry, meat was so so
Comment: will give it one more shot!
- Use a peeler to peel the outside skin of the ginger. I don't know if you really have to do this but I feel like you get more from the root by doing it. It doesnt have to be completely free of skin but get as much as you can.
- Slice and dice ginger into 1/4 inch-1/2 inch pieces
- Place ginger in large pot and fill with water
- Boil water and ginger on med for 10-15 minutes. The longer the ginger sits in the water the stronger the hot toddy.
- Use a strainer or plate or whatever you have to fill your cup with some of the liquid.
- Let the remaining liquid sit on the stove for 30 minutes and then transfer remaining ginger water to a container for later use.
- Slice a lemon in half. Squeeze half a lemon in your hot toddy and sip while warm.
- Ralph Lauren Inspired Baby Shower Cookies
- Diamond Engagement Ring vanilla sugar cookies with sugar accented sugar crystals
- Louis Vuitton chocolate cake purse with Coffee buttercream filling.
- Individually wrapped Baby Bunny and Onesis sugar cookies
- Mini cupcake/cookie tower
(from Martha Stewart Living)
12 ounces strawberries, hulled and cut into 1/4″ pieces (2 cups)
1 tsp. fresh lemon juice
1/2 c. plus 1 Tbsp. granulated sugar, divided
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
6 Tbsp. (3 oz,) cold unsalted butter, cut into small pieces
2/3 c. heavy cream
sanding sugar, for sprinkling
Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 Tbsp. granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 Tbsp. granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub with your fingers (which was so easy), until the mixture resembles coarse crumbs. Stir in the cream with wooden spoon until dough starts to come together, then stir in strawberry mixture either by hand or with spoon.
Using a cookie scoop, tablespoon or your hands, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar and bake until golden brown, about 24 minutes. Transfer to a wire rack and allow to cool.
Cookies are great served immediately or several hours later once the flavors have had time to marry one another. Cookies can be stored in an airtight container at room temperature for up to 1 day.