Tag Archives: baked

Baked Sweet Potato Fries

11 Apr

Baked Sweet Potato Fries

You know what I love about spring? Yard sales.

Now you may be thinking this is completely old-ladyish of me. And that may be true. But it may also just be really smart/cool of me, too.

I remember going to yard sales with my grandma when I was a kid. I loved it. I would scour the tables full of musty clothes, one by one, until I found the perfect treasure. I still remember my first purchase from when I was five or six years old. It was a jean mini skirt that I got for fifty cents. That’s right, just two quarters, people.

I’ve always loved good deals.

Baked Sweet Potato Fries

Want a good snack deal? How about baked sweet potato fries?

All of these fries came from one big sweet potato. Yum.

Baked Sweet Potato Fries

This recipe comes from Joy the Baker, who I pretty much trust with my food life. As soon as I saw these, I knew I had to make them.

This was the first time I made any type of fries, and they turned out great. Tasted delicious. Easy prep work. Win win.

The hardest part is thinly slicing the sweet potatoes, which are awfully difficult to slice. I recommend an extremely thick knife and a strong arm. Be careful!

Baked Sweet Potato Fries

Slice lengthwise in 1/3-inch thick slices.

Baked Sweet Potato Fries

Cut slices vertically to make…you guessed it…fries!

Baked Sweet Potato Fries

What do you love about spring? (more…)

Twice Baked Potatoes

13 Mar

Twice Baked Potatoes

These twice baked potatoes are heavenly. Whenever I feel truly proud of something I’ve cooked, I always say, “This could be restaurant food,” because that’s my compliment of choice.

Twice Baked Potatoes

These are full of bacon, freshly grated cheeses, and potatoey goodness, a.k.a. the trifecta of flavors. The original recipe called for sour cream, but all I had was buttermilk, and I’m glad I used it because the potatoes didn’t feel quite as heavy that way. (Still wonderfully heavy, though—don’t get me wrong—just not AS heavy.) Feel free to use whatever cheese and other ingredients you have on hand. These potatoes don’t have to be made with an exact science or precise measurements to taste delicious.

Twice Baked Potatoes

In a large bowl, combine bacon pieces, butter, and cheeses.

Twice Baked Potatoes

After the potatoes finish baking, slice them in half. Use a tea towel to hold the potatoes—they’ll be piping hot!

Twice Baked Potatoes

Scoop the innards into the bacon/cheese bowl

Twice Baked Potatoes

Keep those potato skins nearby.

Twice Baked Potatoes

Add the buttermilk, onion powder, seasoning salt, and pepper, and start mashing and mixing until combined.

Twice Baked Potatoes

Tasty filling!

Twice Baked Potatoes

Fill each potato half with the filling and top with reserved cheese.

Twice Baked Potatoes

Bake at 350 degrees for 15 minutes until cheese melts. Ready for scarfing. (more…)

Pumpkin Maple Doughnuts

23 Jan

pumpkin, maple, doughnuts

Last week was our big first snow of winter. We got a good 6″ worth. I even got to work from home. It was awesome.

Naturally after a few hours’ worth of accumulation, my husband and I went out to build a massive snowman. We started at one end of the field (yes, we happen to live by a field) and rolled a perfectly round ball of snow the whole way down to the other end, until it was a huge, lopsided, dirt-covered snow boulder. It was a true team effort to make this beast of a snowman. He ended up being over 6′ 2″ (using my husband as a measuring stick). We were pretty darn proud of ourselves.

Not to mention we had jolly good fun. Our walk back to our house resulted in a smash-your-face-in-the-snow all-out fight. It’s amazing how fast the childlike competitiveness rushed back to me after lobbing a few innocent snowballs at each other.

Being a kid was pretty great, wasn’t it? One of my all-time favorite treats used to be doughnuts (“used to be” a.k.a. “still are”). Every time we’d buy doughnuts, I beg my mom to let me buy three. I remember thinking that was a good amount to fill my belly. Nowadays, that makes me feel a little sick to think about, but, alas, those were the days.

This Christmas I got a doughnut pan. I was more than excited to play with my new toy. I found a delicious-looking recipe and went to town. These doughnuts are extraordinarily moist and disarmingly simple. But they’re doughnuts! So impressive! I love that they’re not fried. See? I can be healthy sometimes.

Wet ingredients; step 1.

Stir together your first 3 ingredients.

step 2; dry ingredients

Add the dry ingredients all at once, and mix just until combined. Do not overmix.

fill doughnut pan

Evenly fill the doughnut pan, smoothing the top of the batter.

out of the oven, cooling, wire tester

Bake for 15 minutes, or until a wire tester comes out clean. Let the doughnuts cool for a few minutes in the pan before removing to a wire rack to cool completely.

glaze, cinnamon

Stir up the glaze.

glaze, doughnuts, setting

Dip just the tops of the doughnuts in. Return to the wire rack until the glaze is set. (more…)