Garlic Mashed Potatoes

No Thanksgiving meal is really a meal without a starch. In this case garlic mashed potato. Now in this recipe you can either use raw garlic or roasted garlic. I’ll be using roasted.

Here are the ingredients needed for this recipe:

  • 3 pounds unpeeled red potatoes
  • 1 cup butter, room temperature
  • 3 oz. Romano cheese, grated
  • 2 Tbsp and 2-3/4 tsp chopped garlic or roasted garlic
  • 1-1/2 tsp salt
  • 1-1/2 tsp dried oregano

Step 1: Place whole potatoes in a large pot of water and bring to a boil.

Step 2: Cook until tender but still firm, about 15-20 minutes; drain.

Step 3: Peel potatoes into a large bowl

Step 4: Stir in butter, cheese, garlic, salt and oregano.

Step 5: Mash with a potato masher or with an electric mixer. (do not over mix, make sure to have some potato chunks or else the mixture will become sticky)

Step 6: (optional: you can add milk, but only after the butter has been mixed in)

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Whipped Cream

Now with all the desserts that I will be making for Thanksgiving I had to make whipped cream that would last through the day. Unlike canned whipped cream, this one will now go flat and watery in less than 10 seconds out of the can. Instead this whipped cream can stand stiff for a good 2 days in the refrigerator. Also it will taste just like the canned version.

Here are the ingredients needed for this recipe:

  • 1 cup heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract (optional)

Step 1: In a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken.

Step 2: Add confectioners’ sugar and vanilla; beat until soft peaks form.

Step 3: Store in the refrigerator.

Dulce de Leche Cake

A sweet and lush cake I couldn’t stop eating it. The smooth texture and heady scents of milk captivated my mouth and senses. This cake may take time to make, but it was worth the wait for it.

Here are the ingredients needed for this recipe:

  • 2 tsp. butter
  • 1 tbsp. plus 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 1⁄2 tsp. fine salt
  • 6 eggs, at room temperature, separated
  • 1 1⁄4 cups sugar
  • 1⁄2 cup whole milk
  • 1 1⁄2 tbsp. dark rum (optional)
  • 1 tbsp. vanilla extract
  • 1  14-oz. can sweetened condensed milk
  • 1  12-oz. can evaporated milk
  • 1 cup heavy cream
  • 1  16-oz. jar dulce de leche (milk caramel)

Step 1: . Heat the oven to 350°.

Step 2: Grease a 9″ × 13″ baking pan with the butter and dust with 1 tbsp. of the flour. Invert the dish, tap out the excess flour, and set aside. (I recommend using a tin foil pan, because the ridges will keep the cake from floating)

Step 3: Sift the remaining flour, baking powder, and salt into a bowl and set aside.

Step 4: Put the egg whites into a large bowl and beat with a hand-held electric mixer on medium speed until soft peaks form, about 3 minutes.

Step 5: While the mixer is still running, add the sugar in a gradual stream and continue beating again to soft peaks.

Step 6: Add the egg yolks one at a time, beating well after each addition.

Step 7: Alternately add the reserved flour mixture and the whole milk in 3 parts, beating until smooth after each addition.

Step 8: Add the rum and vanilla and beat again briefly until smooth.

Step 9: Pour batter into reserved baking pan and bake until golden brown, about 30 minutes.

Step 10: Set the cake aside and let cool slightly for 30 minutes.

Step 11: While cake is cooling, in a medium bowl whisk together the sweetened condensed milk, evaporated milk, and heavy cream.

Step 12: Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan.

Step 13: Pour the milk mixture over the warm cake and set aside to let cool completely.

Step 14: Cover the cake with plastic wrap and refrigerate until well chilled and liquid is absorbed, at least 4 hours. (If the cake floats, place some weights on top of the plastic that’s over the cake, to keep most of the cake in the milk mixture)

Step 15: Spread the dulce de leche across the top of the cake and serve. (warm the dulce de leche for 1 minute in the microwave to spread easier)

Key Lime Cheesecake

With much deliberation with many of my friends. They finally hounded me into making a Key Lime Cheesecake. So I will be showing you how to make one in this post.

Here are the ingredients needed for this recipe:

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 3 packages (24 oz.) cream cheese, softened
  • 1 cup white sugar
  • 1 tablespoon cornstarch
  • 3 eggs
  • 1 tablespoon grated lime zest
  • 1/4 tsp salt
  • 1/3 cup key lime juice
  • 1/3 cup lemon juice

(Note: you can substitute the sugar, cornstarch, and eggs with a can of sweetened condensed milk, which I will be doing this time)

Step 1: Combine cookie or graham cracker crumbs with butter until all crumbs are moisten.

Step 2: Press into bottom and partially up sides of 9 inch spring-form pan with hands or a spoon.

Step 3: Refrigerate before use

Step 4: In a large bowl, beat with an electric mixer the cream cheese, sugar, lime zest, and cornstarch until smooth and fluffy. (or just the sweetened condensed milk, cream cheese, salt, and lime zest, in which case step 5 is skipped)

Step 5: Beat in eggs one at a time, blending just until smooth.

Step 6: Add key lime juice and lemon juice by hand. (Do not over beat, or cake will crack during baking.)

Step 7: Pour batter into prepared crust.

Step 8: Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. (To minimize cracking, place a shallow pan half full of hot water on lower rack during baking, or you could loosen the sides when it’s done baking which will allow you to skip step 9)

Step 9: Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches.

Step 10: Remove from oven and allow to cool. Refrigerate cake overnight, and up to three days. (Can also freeze cake, will need to allow cake to cool down fully, cover with foil in cake pan, and place in freezer)

Step 11: Garnish with whipped cream and lemon/lime slices before serving

Sweet Potato Pie

Sweet potato pie is a traditional side dish in the Southern United States. It is often served during the American holiday season, especially at Thanksgiving, and is similar in many ways to pumpkin pie. Marshmallows are sometimes added as a topping, but this was adapted more in the Northern United States than in the South. I haven’t made one of these in 7 years. Let’s hope I can get it right.

Here are the ingredients needed in this recipe:

  • 1 lb sweet potato or canned unsweetened sweet potato puree
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup evaporated milk
  • 2 eggs
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 2 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 Tbsp flour
  • 1 (9 inch) unbaked pie crust

Step 1: Place sweet potatoes in a large pot of water.

Step 2: Bring to a boil with sweet potatoes whole in skin for 30-40 minutes, or until done.

Step 3: Run cold water over the sweet potato, and remove the skin.

Step 4: Break apart sweet potato in a bowl. (You could place it in a blender to make it smooth)

Step 5: Add butter, and mix well with mixer.

Step 6: Stir in sugar, milk, eggs, nutmeg, cinnamon, cloves, ginger, salt, lemon juice, vanilla, and flour.

Step 7: Beat on medium speed until mixture is smooth.

Step 8: Pour filling into an unbaked pie crust. (I strained the filling before adding it into the crust)

Step 9: Bake at 350 degrees Fahrenheit for 55 to 60 minutes, or until knife inserted in center comes out partially clean. (Pie will puff up like a souffle, and then will sink down as it cools.)

Step 10: When fully cooled garnish with whipped cream and ground cinnamon.

Soft Ginger Cookies

I have never been a big fan of gingerbread cookies especially the cut out ones. Soft ones on the other hand I do like and when it has icing on them. So I will be showing you how to make these cookies.

Here are the ingredients needed for this recipe:

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tablespoon water
  • 1/4 cup molasses
  • 2 tablespoons white sugar

Step 1: Preheat oven to 350 degrees F (175 degrees C).

Step 2: Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

Step 3: In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.

Step 4: Beat in the egg and vanilla, then stir in the water and molasses.

Step 5: Gradually stir the sifted ingredients into the molasses mixture.

Step 6: Shape dough into walnut sized balls, and top them with the remaining 2 tablespoons of sugar.

Step 7: Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Step 8: Bake for 8 to 10 minutes in the preheated oven.

Step 9: Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Step 10: Store in an airtight container.

White Chocolate, Chocolate Cookies

Finding a unopened bag of white chocolate chips and a container of cocoa powder I decided to make some cookies.

Here are the ingredients needed for this recipe:

  • 1 cup unsalted butter
  • 1 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/4 cups unsweetened cocoa powder
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 tsp salt
  • 1 cup white chocolate chips

Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Step 2: In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. (sugar should be dissolved, may take a few minutes)

Step 3: Add the eggs one at a time, beating well with each addition and add vanilla extract with last egg.

Step 4: Sift together the cocoa, flour, salt, and baking soda.

Step 5: Gradually stir into the creamed mixture.

Step 6: Fold in white chocolate chips.

Step 7: Drop by rounded tablespoonfuls onto the prepared cookie sheets.

Step 8: Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft.

Step 9: Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate Pumpkin Truffles

Having some many leftover ingredients from all the other desserts being made for Thanksgiving I just had to use them for something. So I figured out that I could make pumpkin truffles. I recommend making these on a cold day or else it will begin to melt quickly on humid/hot days.

Here are the ingredients needed for this recipe:

  • 8 oz chopped semi-sweet chocolate
  • 1/2 cup heavy cream
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 oz (2 tbsp) butter, at room temperature
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • Pinch nutmeg
  • 1 lb chocolate candy coating or tempered chocolate
  • Orange sprinkles or other decorations (optional)

Step 1: Place the chopped chocolate in a heat-safe bowl.

Step 2: Combine the heavy cream, the pumpkin puree, the salt, the cinnamon, and the nutmeg in a small saucepan over medium-high heat.

Step 3: Whisk until the pumpkin and cream are smooth.

Step 4: Heat until the mixture just starts to boil.

Step 5: Pour the hot cream through a strainer over the chopped chocolate—this will strain out any large pieces of pumpkin puree that might interfere with a smooth truffle texture.

Step 6: Whisk the cream and chocolate together until the mixture is shiny and completely smooth.

Step 7: Allow it to cool briefly.

Step 8: When it is still warm but no longer hot, whisk in the butter until it is incorporated.

Step 9: Press a piece of cling wrap on top of the chocolate and refrigerate it until it is firm enough to scoop, about 1 hour.

Step 10: When the chocolate is firm but not rock-hard, use a candy scoop or a teaspoon to scoop up small balls.

Step 11: Dust your hands with cocoa and roll the truffles between your palms to make them round.

Step 12: Refrigerate truffles for 10 minutes

Step 13: Melt the candy coating (or alternately, temper real chocolate) in the microwave until it is smooth and fluid.

Step 14: Dip the truffles in the coating, one by one, using dipping tools or a fork. (do this quickly while the chocolate balls are cold or else it’ll start to melt and it will thicken the chocolate coating)

Step 15: If you desire, top them with orange sprinkles or other decorations while the chocolate is still wet.

Step 16: Refrigerate the truffles to set the coating, for about 10 minutes, before serving.

Step 17: Store Pumpkin Chocolate Truffles in an airtight container in the refrigerator for up to a week, and bring them to room temperature before serving.

Easy Truffles

Now I made 4 types of truffles, but you can deviate from them as much as you want. The 2 basic things to them are cream cheese and cookie crumbs in each batch. I will start with the basic recipe and lead it into what you can make instead, but using the same steps. (Note: I dived the recipes in half because most required the same mixture just with a few different things added)

Here are the ingredients needed for this recipe:

  • 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted

Step 1: Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.)

Step 2: Crush remaining 36 cookies to fine crumbs; place in medium bowl.

Step 3: Add cream cheese; mix until well blended.

Step 4: Roll cookie mixture into 42 balls, about 1-inch in diameter. (I scooped them out with a tablespoon measure and split that in half)

Step 5: Refrigerate for 10 minutes

Step 6: Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.)

Step 7: Sprinkle with reserved cookie crumbs.

Step 8: Refrigerate until firm, about 1 hour.

Step 9: Store leftover truffles, covered, in refrigerator.

Optional:

1. Toasted Coconut Truffles

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 32   Golden OREO Cookies, finely crushed (about 3 cups)
  • 1-1/2 cups BAKER’S ANGEL FLAKE Coconut, toasted, divided
  • 2 pkg.  (6 squares each) BAKER’S White Chocolate, melted

Step 1: Mix cream cheese, cookie crumbs and 1 cup coconut until well blended.

Step 2: Shape into 42 (1-inch) balls.

Step 3: Refrigerate for 10 minutes

Step 4: Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan.

Step 5: Sprinkle with remaining coconut.

Step 6: Refrigerate 1 hour or until firm.

2. Peppermint Truffle Balls

  • 6 candy canes, finely chopped (about 1/3 cup), divided
  • 1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 pkg. (16.6 oz.) OREO Cookies, finely crushed
  • 2 pkg.  (8 squares each) BAKER’S Semi-Sweet Chocolate, melted

Step 1: Reserve 1 Tbsp. chopped candy.

Step 2: Mix remaining candy with cream cheese and cookie crumbs until well blended.

Step 3: Shape into 48 (1-inch) balls.

Step 4: Refrigerate for 10 minutes

Step 5: Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.

Step 6: Sprinkle with reserved candy.

Step 7: Refrigerate 1 hour or until firm.

3. Red Velvet Truffles

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 34   Golden Chocolate Creme OREO Cookies, finely crushed (about 3 cups)
  • 1/2 tsp. red food coloring (i didn’t have any so i used decorating gel and melted some of the red sugar)
  • 2 pkg.  (8 squares each) BAKER’S Semi-Sweet Chocolate, melted
  • 2 Tbsp. red decorating sugar

Step 1: Mix cream cheese, cookie crumbs and food coloring until well blended.

Step 2: Shape into 48 (1-inch) balls.

Step 3: Refrigerate for 10 minutes

Step 4: Dip in melted chocolate; place on waxed paper-covered baking sheet.

Step 5: Top with decorating sugar

Step 6: Refrigerate 1 hour or until firm.

Notes:

How to Easily Dip Balls:
To easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm.

Egg-in-the-hole

So I was looking around my shelf of books when I came upon an old children’s cookbook. Skimming through the thick heavy pages I saw a section called “Four Ways to Cook an Eggceptional Breakfast” and I knew I had to make something from there. Now I know I’ve made all the ways to cook an egg in the book, but I saw that a friend of mine did an Egg In A Basket and that got me thinking of making my own as well. So I’ll be showing you how I will be making this breakfast item. It could also be called: bird’s nest, bull’s eye eggs, cowboy eggs, egg-in-the-hole, egg(s) in a frame, eggs in a blanket, Egyptian eye, elephant egg bagel (when made using a bagel rather than bread), frog in a hole, toad in a hole, gas house eggs, moon eggs, Sunshine Toast, Egg in the Bread-Hole, Alabama eggs, Rocky Mountain toast, and Magic Egg.

Here are the ingredients needed for this recipe:

  • 1 slice of bread
  • 1 Tbsp of butter or vegetable oil
  • 1 egg

Step 1: Cut out a hole in the center of the bread with either an upside-down drinking glass or a cookie cutter

Step 2: In a small frying pan, melt 1/2 Tbsp of butter over low heat

Step 3: Toss in the bread slice

Step 4: Add egg into the hole (or you can crack the egg into a small bowl and then add it to the bread hole, don’t worry about breaking the yolk)

Step 5: Cook until the bread is golden brown on the bottom (you can peek with a spatula)

Step 6: Using a spatula, pick up the bread and toss in remaining butter into the pan

Step 7: Turn the bread, with egg, over back into the pan

Step 8: Continue frying until the egg looks done, no more than a couple of minutes (depending how runny you like the yolk, I prefer no runny yolk so I allowed it to fry a bit longer)

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