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Posts Tagged ‘success!’

You probably only want to eat these once a year. 300 calories and 15 grams of fat per serving. And you’re going to want seconds.

mmm potatoes

mmm potatoes

Take four of your favourite potatoes (I can’t claim a favourite, I love ’em all…this time around I used Yukon Gold), peel them, and chop them for boiling.

waiting to boil

waiting to boil

Boil for 15 minutes or so.

please do not drool in the potatoes

please do not drool in the potatoes

MAKE THEM AMAZING. In other words, add a bunch of stuff, mash them up a bit, and then get out your mixer and WHIP them. Yes. Yes. I don’t have a picture of this because let’s face it, I just wanted to get on eating those things, okay?

don't mind the burned chicken

don't mind the burned chicken

And that’s all there is, well…next time it could have used a salad. Maybe then I wouldn’t be so inclined to eat more potatoes. Oh, and I won’t bore you with that chicken. Looks awful, eh? Tastes awful too. That was a failure. And unfortunately there were six other drumsticks and thighs in the oven, so it was an awful waste too. Don’t try that one at home. And you won’t, either, because I’m not giving you the recipe. But I will give you the recipe for those potatoes! Go make them. I don’t care what you’re having for dinner, sour cream & onion potatoes will go right along with it. You’ll make it happen.

The recipe is from Company’s Coming – Choosing Sides…with a few of my changes included.

3 or 4 medium potatoes, peeled and cut up
2 Tbsp butter
3/4 cup finely chopped onion
(I just increased the amount of chives quite a bit instead of the onion, because I love chives on potato like nothing else. If you do the same, you won’t need the 2 Tbsp butter mentioned above either.)
3/4 cup sour cream
(I used light sour cream. You feel less guilty for it when you realize you’ve just shoveled away two whole potatoes in like…two minutes.)
1/3 cup grated sharp cheddar cheese
2 tsp dried chives
1/2 tsp salt
1/8 tsp pepper
(or more to taste, of course)

1. Pour water into a saucepan to just cover potatoes. Cover and bring to a boil. Reduce heat to medium. Boil gently for 12-15 minutes, or until tender.
2. Meanwhile, heat butter in small frying pan on medium. Add onion. Cook for 5-10 minutes, stirring often, until softened.
3. Drain potatoes, and mash. Add onion, sour cream, grated cheese, chives, salt, and pepper. Mix until smooth and light.

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I love pumpkin. I’m one of those people who wishes Starbucks offered the pumpkin spice latte’s all year round (I haven’t ordered anything else since they brought them back this year). So you could say I wasn’t disappointed when there was a good amount of pumpkin left over after the Thanksgiving cheesecake.

After my banana bread turned out really well (I’ll be making it again this week and will post the recipe), I decided to try pumpkin chocolate bread.

 

needs more pumpkin

needs more pumpkin

That was all the pumpkin it called for, not a lot really. I think it could have been a bit more pumpkin-y.

 

all mixed up

all mixed up

I thought I had more photos, but I guess not…weird. Anyway, this is a pretty quick recipe – after mixing that together, fold in the chocolate chips and bake.

 

ready to go

ready to go

 It smells really good while it’s baking.

 

perfect!

perfect!

YESSS – NOT BURNT!

 

first slice, still warm

first slice, still warm

And that would be the Royal Taster, unable to wait and slicing it too soon. The next slice fell apart. I warned him!! Anyway, it was hard to wait for, this one turned out well! Check the link at the top for the recipe!

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Cheesecake Success!

Well, I went for the most difficult recipe (this one from my list) and pulled it off! It had a really great texture and was nice and spicy. Sorry about the bad picture…I really rushed it because this piece was waiting to be eaten!

There were a couple issues I had (of course). First I couldn’t find any gingersnap cookies (I know, I couldn’t believe it either). So I took the graham cracker crust recipe from another cheesecake, added the pecans according to THIS recipe, and crossed my fingers. I sort of started it off on the wrong foot though, I misread the recipe (oops) and started baking the crust in the water bath (wrap springform pan in foil, set in roasting pan and put an inch of hot water in the bottom and bake in that). I kept taking the crust out and wondering why it wasn’t firm yet…then it dawned on me that the water bath was keeping the oven pretty moist. Duh. So I took it out of that and baked it again, but it never firmed up all the way. It was okay though.

I also had major issues with the crunchy topping. I wasted so much brown sugar trying to get it right! I followed the directions – spread a 9″ circle of sugar on foil and broil for a couple minutes until it turns browns and just bubbles. I didn’t spread it out evenly enough at first so the edges would be bubbling and smoking pretty quickly but the inside was still just sugar. Eventually I got enough done that I was able to do little shards of the stuff instead of the big fancy pieces shown in the recipe illustration. This was better anyway, it was pretty rich and hard on your teeth! It tasted great though.

So for my first cheesecake…this was pretty good! I’ll definitely be making another!

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