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Posts tagged ‘homemade’

For the Love of Pie:  Sweet Potato Candied Pecan Pie 

Yes, it has been a ton of Sundays since I posted.  I apologize for staying away so long; but I needed to sort some things out while I adjust to my new environment.  Well, now I am fairly adjusted and I am back in the kitchen creating.  In time for the holidays, I bring you pie.  I give to you a recipe that combines 2 of my favorite pies: sweet potatoe pie & pecan pie.  Enjoy 😋

Sweet Potato Candied Pecan Pie

1 traditional pie crust

Candied Pecan Filling:

1 1/2 cup chopped pecans

3/4 cup organic sugar

1/2 tablespoon vanilla extract

1/3 cup unsalted butter

Preheat oven at 350 degrees.

ONEAdd sugar, vanilla extract, and butter to a medium sauce pan on medium heat.

TWOTurn heat off.

THREEStir in pecans.

FOURPour pecan mixture into pie shell.

Sweet Potato Pie Filling:

1/4 cup unsalted butter melted

1 egg

1/2 teaspoon vanilla extract

1 large sweet potato baked (sppon out inards & discard the skin)

2 tablespoons milk

1/3 cup organic sugar

1 tablespoon flour

1 pinch cinnamon

Little less than 1/4 teaspoon nutmeg

ONECombine all ingredients, except for flour, into a food processor.  Blend until smooth.

TWOStir in flour to thicken mixture.

THREEPour, carefully, the sweet potato mixture over the candied pecan mixture.

Pie Layered

Layers of Yummy Goodness

FOURBake pie for about 40 minutes or until pie is done in the middle.

Slice of Happiness

FIVEEnjoy 😋😋😋

NOTEServe with whipped cream or ice cream. For an extra treat, sit some candied pecan filling aside & top pie slices with a dollop of candied pecan filling.

Happy Holidays: It’s In the Dip & Small Appliance Review

When my mother first introduced me to cooking, she started me off with small tasks. I was stirring potato salad, snapping fresh green beans, and using the hand mixer until I she could trust me with a knife. Once I was allowed to use a knife, I was peeling & chopping everything from apples to zucchini.

Fast forward to 2014 and I had the opportunity to test the Stack & Snap 10 Cup Food Processor from Hamilton Beach. This versitle small kitchen appliance allows you to chop, purée, slice, and shred with one handy kitchen tool.

Stack & Snap 10 Cup Food  Processor

Stack & Snap 10 Cup Food Processor

This food processor helped me make made two of the three dipping sauces for my homemade lamb meatballs. I made the 2 dipping sauces in less than 20 minutes. This food processor is fast and powerful. I was even able to shred cabbage and sweet potatoes without overheating the motor.

Meatball Dipping Sauces

Dipping Sauces

While you are using it, don’t think you are going to hold a conversation while the Stack & Snap is on. Do you want power or do you want silence? Even though it is noisy, this easy to use and versatile small

appliance might just find a home on my counter. Counter space is limited in my petite kitchen. You know it must be useful if counter top real estate is spare 🙂

The Stack & Snap costs about $49 to $60 USD at your favorite retailer. Treat yourself or the cook in your life to the Stack & Snap 10 Cup Food Processor. Oh, how I wish the Stack & Snap around when I was a kid 🙂

Feel free to try out these quick and easy dips for the holidays.

Cucumber Dill Dip

2 cup plain yogurt
1/2 medium cucumber, washed & cut on 2 pieces
1 tablespoon dill
pinch of salt
pinch of pepper

ONEAdd all ingredients to the blender or food processor.
TWOPulse to chop until all ingredients are well combined.
THREEAdd to a bowl, cover, and place in the refrigerator until the dip is ready to serve.

Mango Mint Chutney

1 lb. frozen mango
8 to 10 fresh mint leaves
1 teaspoon yellow curry powder
1 1/2 teaspoon coriander
1/4 teaspoon minced garlic
1/4 teaspoon onion powder

ONEAdd all ingredients to the blender or food processor.
TWOPulse to chop until all ingredients are well combined; but remains a little chunky.
THREEAdd to a bowl, cover, and place in the refrigerator until the dip is ready to serve.

Dipping Sauce with Lamb Meatballs

Dipping Sauce with Lamb Meatballs

Stay tuned for how I made the yummy lamb meatballs from scratch 🙂

Bouchon Bakery Cookbook

On one of my outlet mall shopping excursions in Michigan, scavenging for deals at the Williams-Sonoma/Pottery Barn Outlet, I found the most amazing deal. Sitting in the cookbook section on the Williams-Sonoma side was a huge coffee table book touting a glass of milk and a sandwich cookie on the cover.

“What do I need with a cookbook that big?”; “I don’t bake like that.”; and “Dang, this book is heavy” are all things that I said to myself to NOT purchase the cookbook. But at a deep red lined discount, I felt compelled to purchase Bouchon Bakery by Thomas Keller and Sebastien Rouxel with Susie Heller, Matthew McDonald, Michael Ruhlman, and Amy Volger.

Bouchon Bakery Cookbook

Bouchon Bakery Cookbook

The team put together a cookbook dedicated to baked goods and other sweet treats. In addition to recipes, cooking fundamentals and recipe narratives are intertwined into 400 pages. If you are going to make recipes from this book, be sure to invest into a digital food. Ingredients are weighed as opposed to measured to reduce inconsistent results. If you are adamant about about measuring ingredients, the team was gracious enough to include the measurement equivalents next to the needed weights.

Below are a few items, I made:

Shortbread Cookies

Shortbread Cookies

Doughnut Holes

Doughnut Holes

Gingerbread

Gingerbread

Rum Cake

Rum Cake

For the Rum Cake, I deviated from the recipe in the book by not making rum icing. Instead of icing, I added a rum butter mixture to the bottom of the bunds cake pan. NOTE: I use measurements.

Rum Butter Mixture

1 stick of butter
5 tablespoons Myer’s dark rum
3 tablespoons granulated sugar
1/4 cup roasted unsalted chopped pecans (optional)

ONEOn low heat, melt the butter.
TWOWhisk in sugar until mixter is thoroughly combined.
THREEStir in rum.
FOURAllow temperature to decrease slightly.
FIVEPour mixture into bundt pan.
SIXEvenly distribute pecans around bundt pan.
SEVENPour cake batter into the bundt pan.
EIGHTBake as directed by the cookbook 🙂