Category: Recipes

Baked Sweet Potato Fries

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I LOVE french fries and I especially love sweet potato fries.  I know when I get them out, they are fried so I just make them at home and can control how much oil and unhealthy extras go into them.  This recipe is so healthy and delicious!! 🙂

1. Pre-heat ove to 450
2. Peel sweet potatoes and slice into wedges
3. In a bowl mix a potato wedges, olive oil, rosemary, sea salt, and a tablespoon  of low-sugar maple syrup
4. Put on non-stick pan and bake for about 30 minutes.
Enjoy! Sweet potatoes are high in Vitamin C & Vitamin D so they are guilt-free fries 🙂

Fall Sundays

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Sundays in the fall are the best.  Football, crisp weather, beautiful scenery and delicious flavors.  I was inspired this Sunday by a few items I saw online and just love how fall fashion is so cozy.  Long, warm cardigans with comfortable leggings and toasty scarves… who doesn’t love that?  Also, fall comfort food brings us together and I found the cutest recipe to share!

Caramel Apple Cake

Ingredients
  • 3 1/2 cups all-purpose flour
  • 2 tsps cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp allspice
  • 2 tsps baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 1/2 cups brown sugar
  • 2 cups unsweetened applesauce
  • 1 cup vegetable oil
  • 2 tsps vanilla extract
  • 60 caramel candies
  • 3/4 cup walnuts, toasted and finely chopped
  • wax paper
  • 1 large craft stick

Instructions
  1. Heat the oven to 350 degrees.
  2. Grease and flour two 1 1/2-quart oven-safe bowls.
  3. Combine 3 1/3 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon ground cloves, 1/2 teaspoon allspice, 2 teaspoons baking soda and 1 teaspoon salt.
  4. In a separate bowl, beat together 2 eggs, 1 1/2 cups brown sugar, 2 cups unsweetened applesauce, 1 cup vegetable oil and 2 teaspoons vanilla extract. Add this mixture to the dry ingredients and beat until well mixed.
  5. Pour the batter into the prepared bowls and bake for 60 to 70 minutes or until a knife inserted in the center comes out clean.
  6. Allow the cakes to cool in the bowls for 10 minutes, then remove them from the bowls and set them inverted on wire racks to cool completely. Once the cakes have cooled, turn them over and use a long knife to even out their flat tops.
  7. Topping: Place 60 caramel candies and 2 tablespoons of water in a medium bowl and microwave on high power for 1 minute. Stir, then heat 30 to 45 seconds more until the mixture is smooth and forms a slow, thick ribbon when dropped from a spoon.
  8. Layer the cakes (flat sides together) using a few spoonfuls of the caramel to help hold them in place.
  9. Pour the remaining sauce over the cake. The caramel will run down the sides of the cake to cover it completely, or you can spread it with a knife while it’s still warm.
  10. Let the caramel set for about 20 minutes before pressing the walnuts onto the bottom half of the cake.
  11. Cover one half of the craft stick with waxed paper and insert the covered end into the top of the cake.Image

Pumpkin Ravioli

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Pumpkin Ravioli.pumpkin ravioli

Ingredients

  • 1 cup ricotta cheese
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup tomato paste
  • 1 tablespoon olive oil
  • 2 eggs
  • 2 tablespoons water

Directions

  1. Mix the cheese, pumpkin, 1/2 teaspoon salt, and the nutmeg. Set filling aside.
  2. Mix the flour, and 1/2 teaspoon salt in a large bowl; make a well in the center of the flour. Beat the tomato paste, oil, and eggs until well blended, and pour into the well in the flour. Stir with a fork, gradually bring the flour mixture to the center of the bow until the dough makes a ball. If the dough is too dry, mix in up to 2 tablespoons water.
  3. Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 x 10 inches. Keep the rest of the dough covered while working.
  4. Drop 2 level teaspoons filling onto half of the rectangle, about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough, and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Cut between the rows of filling to make ravioli; press the edges together with a fork, or cut with a pastry wheel. Seal edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel. Let stand, turning once, until dry, about 30 minutes.
  5. Cook ravioli in 4 quarts of boiling salted water until tender; drain carefully.

Blueberry Cutie Pies

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Easy as Pie, right?  This recipe is! 🙂  These adorable mini pies are the perfect snack to watch your portion control and are much more fun to eat, getting the delicious crust ends in every bite!

(recipe from marthastewart.com)

Ingredients

  • 20 ounces (5 cups) blueberries
  • 3/4 cup sugar, plus more for sprinkling
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • All-purpose flour, for surface
  • Pate Brisee
  • 1 ounce (2 tablespoons) unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • Whipped Cream, for serving

Directions

  1. Preheat oven to 425 degrees. Gently toss blueberries with sugar, cornstarch, and salt in a large bowl.
  2. On a floured surface, roll 1 disk of pate brisee to 1/8-inch thickness. Using a 5 1/2-inch biscuit cutter, cut out 6 rounds. Drape each round over a 4-inch fluted tart pan with a removable bottom, and press dough into bottom and up sides of pan. Edges will be flush with rims. Roll remaining disk of dough to 1/8-inch thickness. Cut out 6 more 5 1/2-inch rounds.
  3. Fill each tart pan (or you can use a muffin pan) with 3/4 cup blackberry mixture, mounding berries in the center. Dot berries with butter. Center 1 of the remaining dough rounds on top of 1 tart pan. Gently press top and bottom edges of dough together to seal, and then pinch sealed edges. Repeat with remaining rounds. Transfer pies to a rimmed baking sheet, and freeze or refrigerate until firm, 15 to 20 minutes.
  4. Lightly whisk yolk and heavy cream in a small bowl. Brush the top of each pie with egg wash, and sprinkle with sugar. Cut 4 vent holes in the top of each with a paring knife.
  5. Bake for 30 minutes. Rotate baking sheet, and reduce heat to 375 degrees. Bake until berries are bubbling and crust is deep golden brown, about 30 minutes. Let pies cool in pans on a wire rack for 30 minutes. Unmold, and let pies cool completely on wire rack. Serve with whipped cream.

Peppermint Patty Cookies

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One of my co-workers is moving on and up to management so the little baker in the office, Liz, made some delicious Peppermint Patty Cookies to send him off.  They were so yummy I had to get the recipe and share will you all.  I am a huge fan of chocolate and mint so I am a little bias to this recipe.

{Liz, the office baker who specializes in CUPCAKES!}

Peppermint Patty Cookies

Prep Time: 30 Minutes

Ingredients

  • 2/3 cup butter or margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup HERSHEY’S Cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 24 to 26 small (1-1/2 inch) YORK Peppermint Patties
  • White decorator’s sugar

Directions

  1. 1 Beat butter and sugar in large mixing bowl; add egg, milk and vanilla, blending thoroughly. Stir together flour, cocoa, baking soda and salt. Add to butter mixture, blending well. Refrigerate dough about 1 hour or until firm enough to handle. (Dough will be a little soft.)
  2. 2 Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Remove wrappers from peppermint patties.
  3. 3 Roll dough into 1-1/4 inch balls. For each cookie flatten ball slightly; press peppermint patty into dough. Mold dough around patty so that it is completely covered. Place on prepared cookie sheet. Using knife-edge press star design into surface of each cookie; sprinkle with decorator’s sugar.
  4. 4 Bake 12 to 14 minutes or until cookie is set; sprinkle with additional sugar, if desired. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 2 dozen cookies.