Monday, November 30, 2015

Sweet Potato Pie #secretrecipeclub #srcholidaytreats

Oh my goodness! Can you believe it will be December tomorrow?  I just cannot get over how fast time is flying by. This year in particular seems to have disappeared before my eyes.  Thanksgiving has come and gone and now it is time for all things Christmas, including my personal favorite, the season of baking. 

I have all sorts of favorite treats that are a must each holiday season. I make them every year, sometimes twice. Of course each year I have to try a few new treats as well. Thus I jumped at the chance when the Secret Recipe Club decided to do an extra post this month of #srcholidaytreats

With the themed reveal post I got matched up Sue at A Palatable Pastime. Sue is normally part of my Group D for Secret Recipe Club but we haven't had each other yet. I would be lucky to get paired with her as there are tons of recipes on her site and they all look so good. My mouth was watering over all of her Thanksgiving recipe posts this year. Hello side dishes!!

I was on the hunt for cookies when I spied her Sweet Potato Pie. I couldn't resist. I love sweet potatoes and sweet potato pie has been on my to do list for years. This was the perfect time to whip one up. The recipe was super simple to up together, the longest part was cooking up the sweet potatoes. The pie came out delicious of all things cinnamon and spice and was creamy thanks to the addition of evaporated milk. I probably cannot convince the family to replace our pumpkin pie at Thanksgiving tradition with this one but I know it will be making an appearance again. 

Now if the sweet potato pie didn't do it for you, there are always her cookies. Here is her Pinterest cookie page.  So many yummy options; I want to make these Almond Toffee Sandies too. 

Sweet Potato Pie

by Emily Morris
Prep Time: 10 minutes
Cook Time: 1 hour
Keywords: bake dessert sweet potato Thanksgiving Christmas pie fall
Ingredients (serves 8)
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large organic pastured eggs, lightly beaten
  • 2 cups baked mashed sweet potatoes
  • 12 fluid ounces evaporated milk
  • 1 unbaked pie crust
Prepare sweet potatoes ahead: bake at 375º F for 75 minutes wrapped in foil, then allow to cool, peel, and mash with a potato masher or fork.

Preheat oven to 425ºF. with an oven-proof glass baking dish or pie pan or ramekin with water on a shelf lower than where you will put the pie.

Fit pie crust into a deep dish glass pie plate and flute edges.

Whisk together the sugar, salt, ginger, cinnamon, nutmeg and cloves.

Whisk in the beaten eggs and mashed sweet potatoes.

Gradually stir in the evaporated milk until filling is smooth.

Place pie plate on a baking sheet and bake at 425°F for 15 minutes, then reduce heat to 350ºF and continue baking for another 40-50 minutes or until a knife can be slipped in and out of the pie center without wet filling clinging to it.

Cool pie completely before slicing and serving.

Serve with whipped cream as desired; refrigerate unused pie portions, covered with plastic wrap.
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Monday, November 23, 2015

Mozzarella Cheese Cutlets #secretrecipeclub

This weekend was wonderful. It has been a really long time since we didn't have a list of to dos for the house, or people visiting. We enjoy our house projects and all of our visitors but I almost forgot what it was like to just be and enjoy "us". 

One of the things we do so well together is cook and this weekend we did just that. It was a bit more complicated with the baby around but she was our little helper in the kitchen. Our joint effort were these mozzarella cheese cutlets for this month's Secret Recipe Club posting. The recipe came from Shirley at Enriching your Kid.

I was tempted by the banana Nutella bread pudding but when I mentioned fried cheese to my husband there was no turning back. Shirley has tons very flavorful recipes as well as baby recipes. I am just waiting for Miss O to be able to eat more foods, and not mush.

We followed the recipe exactly minus a little cumin. Mr. J is not a huge fan of cumin. We knocked the amount to 1/2 tsp. We also made this a full meal by adding a fried egg. The mozzarella cutlets with the egg and pasta sauce totally hit the spot. It was warm and gooey with the cheese and egg yolk.  We were filled up so much at lunch we skipped dinner. Well, almost, I did have a few snacks later in the evening. 

We decided shortly after finishing our meal that this recipe should be adding to our regular rotation. It was a great first start in getting back into our kitchen groove.

Mozzarella Cheese Cutlets

by Emily Morris
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: fry appetizer cheese
  • 3 Tbsp grated mozzarella cheese
  • 3 potatoes
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp oregano
  • 1tsp cumin
  • 1/4 tsp chilli powder
  • 2 Tbsp chopped fresh coriander
  • salt to taste
  • bread crumbs to cover cutlets
  • Oil for frying
Wash clean the potatoes and peel. Cut them into quarters and boil until soft, about 15 minutes.

Cool the potatoes enough to handle and mash with a fork or potato masher.

Add the grated mozzarella cheese, herbs and salt. Mix well until combined.

Roll into balls and form into cutlets or round patties.

Roll the cutlets into the semolina or bread crumbs and press it in.

Heat a medium skillet with a small amount of vegetable oil (just enough to cover the bottom of the pan). Fry each of the patties until brown, about 3 minutes per side.

Serve hot with red tomato sauce if desired.
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Saturday, November 21, 2015

Chewy Butterfinger Chocolate Chip Cookies #thebookclubcookbookCC

One of the things I miss the most since Miss O was born is my ability to put my feet up and read.  When I was traveling a lot with work I had a lot of time to read on my flights and layovers. I also would take time on the weekends and snuggle up on the couch to engage myself in a new world through a wide variety of genres. Having a baby means almost no free time. Or at least my priorities have changed a bit. My free time is now spent playing and snuggling a baby. I miss reading but for the time being I am OK with my limited book time. 

That doesn't mean however that I cannot enjoy a good book. As part of my monthly Book Club Cook Book contribution this month I dove into Harry Potter and the Sorcerer's Stone. Erin of The Spiffy Cookie, hosted this month and I could not have been more pleased with her pick. If you are interested in joining see this post from Camilla, our leader.  There is a giveaway at the bottom of this post for The Book Club Cook Book so keep reading. 

This is my second time reading this book but the first time was way long ago, dare I even say when I was in high school. Before I even opened the pages I was pretty sure I wanted to make ButterBeer. Turns out though that this doesn't come up in the series till much later. The other thing I kept turning to was the scene in the movie right before the troll storms the castle. The characters are feasting in this marvelous hall with all sorts of goodies floating around. As I was reading the book and thinking of a potential recipe, this imagine was stuck in my mind. I think of it as the most massive and decadent Thanksgiving feast. It may have been because we had just celebrated Halloween but my massive and decadent feast turned into very indulgent cookies. Cookies which included rice crispy cereal, Butterfinger candy and chocolate chips. Did I mention these cookies were gigantic? 

I believe my Chewy Butterfinger Chocolate Chip Cookies would fit right in with the desserts offered at Hogwarts.

Chewy Butterfinger Chocolate Chip Cookies

by Emily Morris
Prep Time: 15 minutes
Cook Time: 12 minutes
Ingredients (makes large 15 cookies)
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup old fashioned rolled oats
  • 1 ¼ cups Rice Krispies cereal
  • 1 cup chocolate chips
  • 1 cup chopped Butterfinger candy bars
Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine butter and sugars in the bowl of a stand mixer. Beat until smooth and creamy, about two minutes. On low, add in egg and vanilla extract. Beat until combined.

Slowly add in the dry ingredients until mixed together.

Fold in the oats, cereal, chocolate chips, and Butterfinger pieces by hand. Don’t over mix.

Scoop dough into balls, about a tablespoon each, and place on prepared baking sheet. 

Bake cookies for 10-12 minutes, or until edges are slightly brown, the centers should still be soft.

Allow cookies to cool for 2-3 minutes on the baking sheet. Move cookies to a cooling rack and cool completely.
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And be sure to check out some of the other bloggers joining in on the fun. 

Cheese Curd In Paradise               
Life on Food       
The Pajama Chef              
The Spiffy Cookie             
Things I Make (for Dinner)           
Tortillas and Honey         

You can follow along with the hashtag #thebookclubcookbookCC on social media or check out the group Pinterest board. Find out how you can join along with us below.

This month Erin at The Spiffy Cookie, this month's host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!

One of our lucky readers - US and Canada only! - can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from November 1st till November 30th at 4 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

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*Disclosure: Erin received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.

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