Mashed Sweet Potatoes With Pecan Topping

A tip to make this recipe even easier is to buy the pre-wrapped sweet potatoes that you microwave. There is no need to remove the wrapping, pierce or wash – just throw them in the microwave for about 5-10 minutes.  For this recipe I microwaved 4 at a time.

Once the sweet potatoes are cooked, remove them from the microwave and let them cool; you want them cool to the touch so you can remove the inside goodness from the skin.  Once they are cooled, slice them in half and spoon out the inside into a baking dish and mash them with a potato masher.

Mash the Sweet Potatoes With a Potato Masher

This recipe is not only simple, it is nutritious.  Sweet potatoes packed with vitamin A, they are also a great source of vitamin C, iron, calcium and fiber.  The recipe does, however, contain a good amount of sugar and fat in it.  But don’t worry – if you are cooking for someone on a special diet it is easy to adjust this recipe. I was cooking for my mother, so I adjusted a portion of the recipe to suit her diet; I used less of the topping (contains brown sugar and butter) on her portion.  Sweet potatoes are a good option for diabetics as they have the lowest glycemic index rating amongst all root vegetables.

If you wanted to adjust the sugar content even further to make a diabetic friendly version, I would suggest eliminating the brown sugar completely from the topping and replacing the maple syrup with sugar-free syrup.  Sweet Potatoes are naturally sweet so they don’t need much help.

I tried both the full fat, full sugar version and the trimmed version and I must say – they were both excellent.

Ingredients:

Topping:

• 1 cup dark brown sugar
• 1/2 cup chopped pecans, I use the Pecan Pie glazed Pecans by Emerald Nuts
• 1/4 cup (1/2 stick) chilled butter, cut into 1/4-inch pieces

The Rest:

• 6 prewrapped microwavable sweet potatoes
• 3 large eggs
• 3 tablespoons pure maple syrup
• 2 tablespoons vanilla extract
• 1 tablespoon fresh lemon juice
• 2 teaspoons salt

Directions:

Preheat oven to 350°F.

1.) Mix the brown sugar, pecans and butter in small bowl. Set aside – preferably in the fridge to chill.

2.) Prepare a glass baking dish with butter. I simply put a bit of butter on a paper towel and wipe. You could even substitute canola oil as well.

3.) Cook your sweet potatoes in the microwave. Remember, you have to pierce sweet potatoes before putting them in the microwave unless you buy the pre-wrapped microwaveable sweet potatoes. Cook on high for about 8-10 minutes until tender to the touch. Let cool.

4.) Once your sweet potatoes are cool, place them in a dish and mash with a potato masher.

5.) Beat eggs, maple syrup, vanilla, lemon juice and salt in large bowl. Mix in the mashed sweet potatoes.

6.) Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.

7.) Bake until sweet potato mixture is set and the pecan topping bubbles, about 1 hour. Let stand 15 minutes and serve.

Tomato Bruschetta

A tomato and basil bruschetta is a classic combination. It’s simple, it’s rustic – it’s delicious.  Bruschetta is a good starter to any meal.

The key to good bruschetta is a good quality baguette.  Even when you want to save time, please don’t be tempted to by the pre-cut, pre-made crostini – they are almost always stale.  Buy a baguette and slice and toast it at home. Ciabatta can also work for your bruschetta.  Here is my favorite variation – Tomato Bruschetta.

Ingredients:

• Baguette or crusty long loaf bread, sliced
• 3 large cloves garlic, 2 minced, 1 set aside
• Pint of tomatoes, halved, seeded and chopped ( I used a variety pack for more color)
• Good handful of fresh basil leaves (about 1/3 cup)
• Extra-virgin olive oil, for drizzling  
• 1/8 cup balsamic vinegar
• Coarse salt and pepper, to taste

Directions:

1.) Preheat oven to 375 degrees F.

2.) Place bread slices on a baking sheet. Brush a bit of olive oil on each slice. Toast in oven for about 3-5 minutes or until light golden brown. After the bread is removed from the oven, rub a sliced clove of garlic on the toasted side of each slice of bread. Set bread aside.

3.) Place the seeded and chopped tomatoes in a bowl, add the minced garlic, balsamic vinegar, a good drizzle of olive oil and salt and pepper to taste. Use a good quality, coarse salt – a kosher or even better, maldon sea salt. It does wonders for the tomatoes.

4.) Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with the tomato mixture.

5.) Gently combine all of the ingredients. Place your toasts around the bowl of tomato topping. Place a spoon to scoop topping in bowl and serve.

Our Favorite Guacamole

I’m nervous – confused – my palms are sweaty.  Ok, maybe my palms aren’t sweaty, but I am still asking myself  ”are you sure you want to do this?”

(time lapse 10 minutes ahead)

Alright fine – I will share (give up) one of my best recipes.  It’s not like I am the only person in the world that makes good guacamole.  It just so happens that I think mine is the best. 

What’s my secret?  Perhaps it’s the red onion, or the mayonnaise or maybe the salt?  People always say that red onion has a mild, sweet flavor – I think it has a strong flavor – which adds something special to this guacamole.   The salt you use is also very important.  I love experimenting with different salts in my guacamole – salt compliments avocados so well.  To add a bit of creaminess to the guacamole I use the mayonnaise.  Sounds odd, but works so well.

This recipe will serve two or three people who really love guacamole.  Adjust accordingly to how much you will need. 

What You’ll Need:

• 2 avocados, halved, seeded and peeled
• ½ of a lime, juiced
• 1 roma tomato, seeded and diced
• ¼ cup red onion, diced
• 1/8 cup mayonnaise
• 1/8 cilantro, chopped
• good pinch of your favorite salt – I like fleur de sel in this recipe.
• dash of Tabasco

Directions:

1.) Prep your ingredients before cutting into your avocado. The avocado can go brown very quickly without the help of the lime.

2.) Once you are prepped – place the avocado, lime juice, tomato, red onion, mayonnaise, salt and Tabasco in a large bowl.

3.) Using the back of a fork, mash all of the ingredients together until you get the consistency that you prefer. Some people like smooth, others a bit chunky. Myself, I prefer a bit chunky.

4.) Finally, fold in the cilantro – trying not to bruise the leaves too much.|

5.) Place plastic wrap over the guacamole – so that is actually touching the surface of the guacamole and let sit at room temperature for 1 hour. After the guacamole has sat for an hour – go ahead and eat!

Autumn's 21st Birthday Cake with Marshmallow Fondant

My friend violet called me with a quick birthday cake request over the Memorial Day weekend.  As I see it, I was already going to spend the weekend baking what was one more cake?  Her niece Autumn, was turning 21 and needed something girly to commemorate this special birthday.  Autumn wanted a marble cake with white buttercream…simple and to the point.

I dressed the ¼ sheet cake with pink, green and gray accents, and of course a cosmopolitan martini.  Up until recently I have been buying Wilton Fondant to decorate cakes with.  This time around I used a homemade marshmallow fondant and love it!  It’s quick and easy, plus has a much more palatable taste…give it a try!

Marshmallow Fondant

Chocolate Cupcake with Cream Cheese Frosting

Some think Memorial Day Weekend is time to relax, I feel the opposite.  No rest for the Cake Lady!  Grandma Marion is turning 87!  Holy Moley!  My family and I spent our relaxing Sunday celebrating Grandma’s birthday and putting in my mother’s garden. 

I love Sunday’s at my parent’s house, they just feel good.  Growing up, my sister and I spent every Sunday at my mom’s parent’s house swimming with our cousins and then having a huge feast towards the end of the day.  Thinking about it brings a smile to my face. 

Another thing that brings a smile to my face is Grandma Marion.  Chocolate is the way to her heart so I baked her some extra large chocolate cupcakes with cream cheese frosting…YUM!  Once again, Ina Garten provided me with a great recipe which I swear by – Beatty’s Chocolate Cake. 

Chocolate Cupcake Batter

The cake comes out just the right, great texture and the perfect amount of chocolate.  Cream Cheese Frosting, who doesn’t like that?  Simple and easy, plus it compliments the chocolate oh so well. These chocolate cupcakes are sure to be crowd pleasers.

More Chocolate Cupcakes with Cream Cheese Frosting

Cream Cheese Frosting

What You’ll Need:

• 1 8oz. package of cream cheese (not whipped)
• 1 stick unsalted butter
• 8oz. powdered sugar
• 1 teaspoon vanilla

Directions:

 1.) Make sure cream cheese and butter are room temperature. Cream butter and cream cheese together until smooth. Add vanilla, blend. 

2.) Slowly add powdered sugar and blend until smooth.  Quick note; this is not a stiff frosting and does not pipe well.  I use this frosting for cupcakes and simple cakes…Tastes great!

Daisy's Favorite Homemade Dog Treats

The pet industry is big business.  New products are introduced to the market every year.  Recently I have noticed a growing trend in “Organic” or “Natural” pet foods and treats.  Let me also add these products cost a pretty penny.  I guess the saying goes you get what you pay for. 

Take a moment and read the label on your pets current food or treats, many words I’m not even sure I can pronounce.  I want to know what I’m putting in my body…shouldn’t I know what goes into my pets body?  I started researching homemade dog biscuit recipes and meshed a few ideas together, and this is what I came up with… 

Daisy’s Homemade Dog Biscuits 

What You’ll Need:

• 1 cup rolled oats
• 1/3 cup unsalted butter melted
• 1 cup boiling water
• 2 teaspoons chicken or beef bullion
• ¾ cornmeal
• 1 tablespoon honey
• ½ cup milk
• 1 cup Parmesan cheese
• 1 egg beaten
• 1 stalk celery (chopped fine)
• 1 small carrot grated
• 1 clove garlic minced
• 2 cups whole wheat flour (white flour can be used)
• Dash of pepper

Directions:

1.) Preheat oven to 325 degrees. Grease cookie sheets.

2.) Combined oats, butter, and water, and bullion, let set 10 minutes.

3.) Add cornmeal, honey, milk, cheese, egg, celery, carrot, garlic, and pepper. 

4.) Stir in 1 cup of flour at a time, mix well to form a stiff dough. Knead dough on a floured surface about 3 minutes and then roll out to ½ inch thickness. 

5.) Cut out biscuits with cookie cutters, and place on cookie sheet ½ inch apart. 

6.) Bake 35-45 minutes until crisp and golden brown. Depending on the size of your cookie cutter is how many biscuits you’ll get.  Store loosely covered for up to 2 weeks.

Daisy Loves Her Homemade Dog Biscuits!

French Toast and Bacon Cupcakes

You’ve heard the expression, “everything is better with bacon” – well, who knew that this included cupcakes.  Frankly, I don’t believe I have ever met a person who can resist the magical powers of bacon.  The scent, the flavor, just thinking about bacon makes my mouth water.  It’s funny how bacon plays well with so many other flavors and types of foods. Bacon can instantly take the everyday sandwich or salad to a new level.  Bacon wrapped steak, scallops, chicken livers, or dates…the possibilities seem to be endless. 

Anthony Bourdain’s show “No Reservations” on the Travel Channel did a episode on Portland, Oregon.  Voodoo Doughnut was a strange local shop that specialized in unique donuts, one being a maple cream stick with crisp bacon.  This is where the idea of the French Toast and Bacon Cupcake was born.  Savory and sweet work so well together, and since I already drown my bacon in maple syrup, why not?  Cinnamon, nutmeg, and a bit more vanilla are the key extras in this yellow cake recipe that give it a French Toast feel.  I should note, these cupcakes smell amazing while baking! 

I whipped up a Maple Buttercream to frost them with and finished them with the crown jewel…crispy bacon.  For aesthetics I left the bacon in one piece, but would prefer it crumbled for easy eating!  Enjoy!

French Toast Cupcakes

What You’ll Need:

• 3/4 cup unsalted butter (1 1/2 sticks), at room temperature
• 1 cup sugar
• 1 1/2 cups cake flour, sifted
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 1/2 cup milk, at room temperature
• 1 ½  teaspoon vanilla extract
• 1 teaspoon fresh grated nutmeg
• 1 teaspoon cinnamon
• 3 large eggs, at room temperature, separated
• Maple Buttercream Frosting, recipe follows
• Crisp Bacon
• Equipment: A six cup jumbo muffin pan or 12 cup regular muffin pan

French Toast and Bacon Cupcake Ingredients

Directions:

1.) Place a rack in the middle of the oven and preheat to 375 degrees F. Line the muffin pan with paper cupcake liners.

2.) In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)

3.) Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.

4.) Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.

5.) Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.

6.) Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.

7.) Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

8.) Remove the cupcakes  from the oven and cool completely.

Maple Buttercream Frosting
Yield: about 1 2/3 cups, enough for 6 large or 12 regular cupcakes

What You’ll Need:

• 2 Sticks unsalted butter, at room temperature
• 2 3/4 cups confectioners’ sugar
• 2 teaspoons heavy cream, at room temperature
• 3/4 teaspoon maple extract 

Directions:

1.) In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the butter and sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

2.) Reduce the speed of the mixer to low. Add the heavy cream and maple extract.. Raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Crisp Bacon

Bacon works well for me baked in an oven at 425 degrees on a baking sheet lined with parchment paper.  Bake 12-15 minutes, drain grease, and bake another 5-7 minutes or until crisp.  You can do it in a pan as well.

Finally – Frost the cooled French Toast Cupcakes with the Maple Buttercream Frosting and top with a Crisp piece of Bacon!

Inside of a French Toast and Bacon Cupcake

Stir Fry with Chicken, Shrimp, Filet & Veggies.

If you are looking for a healthy recipe that can be modified to your taste- stir fry is for you. It is hard to mess up a stir fry – overcooking the vegetables, sure… but changing the amounts of any one ingredient will not make that much of a difference.  In fact, it’s probably better if you tweak the ingredients to suit your taste. 

My mother sent me her stir fry “recipe” – more like a long paragraph with tips on how she makes her stir fry rather than an actual recipe.  She stresses the “use what you like” concept, along with some basic sound stir fry principles.  Prep everything ahead of time; use a heavy, large pan; don’t overcook the vegetables; pick a sauce you like.  Her “recipe” has no accurate measurements just approximations, so experiment.  If you like more garlic, add more. If you go crazy for Bok Choy, go for it.  You like mushrooms, go bananas…you get the picture. 

It is made different every time, and it is probably important to say that it comes out good every time.  Remember, don’t get hung up on the measurements – do what feels right and follow the basic principles and I promise, you won’t be disappointed.

What You’ll Need:

• 2 large carrots, peeled and chopped
• 2 stalks of celery, chopped
• 1 yellow or orange pepper, sliced into strips
• ½ of a large onion, sliced
• ½ cup chopped spring onion
• 1 cup mushrooms, halved
• 1 cup bean sprouts
• 1 cup pea pods
• 1 chicken breast, cut into 1-inch by 2-inch strips
• 1 small filet, cut into 1-inch by 2-inch strips
• ½ pound raw shrimp
• 2 tablespoons vegetable oil
• ¼ cup tablespoons dark soy sauce, we recommended Tamari
• 2 tablespoons rice wine vinegar
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2-3 cups chicken stock, more for deglazing
• 2 tablespoons of honey
• 2-3 tablespoon cornstarch (depending on how thick you like your sauce)

Directions:

1.) Prep your vegetables and set aside.

2.) Prep your filet and chicken. Place them in separate bowls. Cover them both in a bit of soy sauce and pepper and set aside.

3.) Clean your shrimp, set aside.

4.) Prepare your sauce by combining the soy sauce, rice wine vinegar, ginger, garlic, chicken stock, corn starch & honey. I usually do this in a mason jar with a lid. Shake to combine, set aside.

5.) In a large skillet or wok, heat 1 tablespoon of oil over high heat.

6.) Cook each protein (chicken, filet & shrimp) separately for a minute or two. Remove and set them aside in a separate bowl.

7.) Now it’s time to start the vegetables. First, sauté your onions and garlic for few minutes, careful not to burn the garlic.

8.) Add in the vegetables that take the longest – your carrots. If your pan is dry you can add a bit of chicken stock. Next, add in the pea pods, bell pepper, mushrooms & celery. Again, if your pan is getting dry – add more chicken stock. This is the step that makes or breaks most stir fry – do not overcook those veggies.

9.) Add in your sauce, let it come to a boil, now add all of your proteins back into the pan, let them warm through. Your pan will be pretty full by now, hopefully you used a large pan.

Add Your Chicken, Filet & Shrimp Back Into The Pan

10.) You are almost done; add in the green onion and bean sprouts.

11.) Serve with steamed white rice and top with fried rice noodles. BTW, my mom stresses the rice noodles.

 Hint, hint:  You can always use a ready-made sauce from the grocery store.  They make so many varieties – General Tso, sweet and sour, teriyaki – experiment.

Chocolate Chip Cookie Ice Cream Sandwiches

These are so good we had to post them.  Use our Chocolate Chip Cookie recipe to make these heavenly ice cream sandwiches!   We used half a pint of Ben and Jerry’s Vanilla in each.  Yes, these will not be posted under our Healthy Food catagory.  Enjoy!

Chocolate Chip Cookies

Who wants a cookie?   You will… after reading this recipe.  These are my mom’s “famous” chocolate chip cookies – the recipe is adapted from the Toll House Cookie recipe.  She uses jumbo eggs, and a mixture of light and dark brown sugar.  These two changes do something magical to the recipe – they are the best chocolate chip cookies I have ever eaten.  Chewy and buttery - with a great balance of flavors.  Not too much chocolate – just enough in every bite. 

This recipe makes 24, 4 inch cookies.  Yep, that’s why we say Chocolate Chip Cookies – Big Style!  That’s one big cookie.

What You’ll Need:

• 2 1/4 cup + 2 Tbs. flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup soft butter
• 2 jumbo eggs
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar (I use half light brown sugar and half dark brown sugar)
• 1 tsp.good vanilla
• 2 cups chocolate chips (nuts and fruit, if you like)

Directions:

1.) Pre-heat over to 375 degrees Fahrenheit.

2.) Combine dry ingredients and set aside.

3.) Cream the softened butter, eggs, sugar and vanilla by hand until well blended.

4.) Mix in the dry ingredients with a good wooden spoon, be sure not to overmix – this will develop the gluten in the flour and make your cookies tough.   Add in the chocolate chips.  If you are adding fruit or nuts, add them in now as well.  

Who Doesn't Love Chocolate Chip Cookie Dough?

5.) Drop onto an ungreased cookie sheet.

Drop cookie dough on an ungreased cookie sheet

6.) Bake at 375 degrees Fahrenheit for 15 to 17 minutes* until golden brown.

7.) Check your cookies often.  Rotate the cookies halfway through baking.  Let them rest on the cookie sheet before removing them and placing them on a cooling rack.

*If you choose to not make your cookies “Big Style” you will need to adjust your cooking time.  Smaller cookies will take less time to bake.

Admit it – you want a cookie now, don’t you?