Ingredients (I doubled the spices so I could make mine extra spicy):
2 medium sized sweet potatoes, peeled and sliced into 1.5" chunks
1 & 1/2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon New Mexico chili powder
1/2 teaspoon smoked sweet paprika
1/4 teaspoon onion powder
1/4 teaspoon chipotle chili powder
1/8 teaspoon granulated garlic
Put 1/2 teaspoon of salt in 2 quarts of water and bring to a boil. Add potatoes and set the timer for 10 minutes – time from when you put the potatoes in, not from when the water starts to boil. Cook potatoes until soft but not cooked through. Remove and cool.
Blend together remaining ingredients. I also added cayenne pepper. Lay potato slices onto parchment or greased cookie sheet and smash. I had to spray a glass w/ cooking spray to smash. Drizzle each smashed potato slice w/ 2 T melted butter mixed w/ 2 T olive oil. Sprinkle w/ spice mixture. Roast at 375 degrees for 15 minutes. Turn them over, sprinkle with butter and spice mixture and roast for another 10 minutes.
Monday, February 28, 2011
Slightly adapted from Marcia Passos Duffy
5-6 Cups All Purpose Flour
2 Tablespoons Dry Yeast
2 Tablespoons Brown Sugar
1 Teaspoon Fresh Thyme (optional and I used a variety of Greek spices that I had)
1 Tablespoon Kosher Salt (I pulled this back to 2 tsp.)
Sea Salt (optional)
2 Cups Hot Water (120-130 degrees F.)
A cake pan of hot water
Mix 3 cups of the flour with the yeast, sugar, thyme and salt. Pour in the hot water and beat 100 strokes (or 3 minutes with a mixer).
Stir in the remaining flour until the dough loses its stickiness. Turn onto a floured surface. Knead for 8 minutes. Of course I let the Kitchen Aid knead this. Maybe it kneaded it for 3-4 minutes? The dough was super soft and perfect.
Place dough in a greased bowl and cover with a warm damp cloth. Let rise for 15 minutes in a warm spot (away from drafts).
Punch down and divide the dough into two pieces. Shape into round loaves and place on a greased baking sheet. Cut an “X” one-half inch deep in each of the loaves with a wet sharp knife. Sprinkle the tops with sea salt (I brushed the bread w/ a little bit of egg so the salt would stick)
Place baking sheet with loaves in the middle of a COLD oven. Place a pan of hot water on the lowest shelf. Heat the oven to 400 degrees and bake 40-50 minutes until golden brown.
Sunday, February 27, 2011
From Pioneer Woman
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 pounds chocolate bark candy coating, melted
In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup white sugar
1/3 cup shortening
1/2 cup milk
1/2 cup white sugar
1 teaspoon ground cinnamon
6 tablespoons margarine, melted
1.Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
2.In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
3.Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
4.Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.