Category: MEMES & LINK PARTIES

CHOCOLATE PUMPKIN CAKE with ORANGE CREAM CHEESE FROSTING – BAKING PARTNERS CHALLENGE #3

We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.
Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a  perfect recipe and the right techniques are required.
We are a small group of home baker friends, who love and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food. 

This month’s theme is Pumpkin.  We were given 3 recipes to choose from; Reshmi of Easy Cook suggested Pumpkin chocolate chips Muffin from Joy of baking  which is  adapted form This Pumpkin Chocolate Chip Muffin recipe is adapted from Baking from the Heart, a collaborative cookbook with Michael J Rose or Priya R of Cook Like Priya suggested Chocolate pumpkin cupcake with orange cream cheese frosting from Country living (which is what I chose) or Julie of Erivum Puliyumm suggested a vegan pumpkin cup cake EGGLESS PUMPKIN CUPCAKES WITH SPICED BUTTER CREAM & CANDIED PECANS.

BAKING PARTNERS CHALLENGE #3

As with anything I cook, bake or create I base it on my families likes and dislikes along with what I have on hand that needs to be used up.  In this recipe I substituted lemon for orange because I have this amazing Lorann Professional Kitchen Lemon Bakery Emulsion. I also added a square of Baker’s semi-sweet baking chocolate. Good choices as this frosting turned out like eating candy.

Chocolate Pumpkin cupcakes with orange lemon cream cheese frosting from Country living.  You can see the adaptation of this recipe here also.

Serves: 18 Edit
Yields: One 8-inch 3-layer cake or 36 cupcakes
Total Time: 1 hr 10 min
Oven Temp: 350˚

2 1/2 cup(s) all-purpose flour
2 tablespoon(s) all-purpose flour
1 cup(s) good-quality cocoa
2 tablespoon(s) good-quality cocoa
1 tablespoon(s) baking powder
1 1/2 teaspoon(s) baking soda
2 1/4 teaspoon(s) ground cinnamon
3/4 teaspoon(s) fresh-grated nutmeg
3/4 cup(s) buttermilk
1 1/2 cup(s) pumpkin purée
1 1/2 teaspoon(s) vanilla extract
2 1/4 stick(s) unsalted butter, softened
1 1/2 cup(s) (firmly packed) dark brown sugar
1 1/2 cup(s) granulated sugar
5 large eggs
Orange Cream-Cheese Frosting, (see link below)

  • Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
  • Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
  • Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean — about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.)
  • Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.

Orange Cream-Cheese Frosting (I used the frosting below)
1 package(s) (8-ounce) cream cheese softened
1/4 cup(s) (1/2 stick) unsalted butter, softened
1 tablespoon(s) fresh orange juice
1 teaspoon(s) grated orange zest
1/2 teaspoon(s) pure vanilla extract
4 cup(s) confectioners’ sugar
1/4 teaspoon(s) orange food coloring

Directions
Blend the cream cheese ,butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
Add the sugar and continue to beat until light and creamy — about 3 more minutes.

CHOCOLATE LEMON CREAM CHEESE FROSTING – this frosting turned out fabulous – like eating fudge!
1 package 8-ounce cream cheese softened
1/4 cup unsalted butter, softened
1 (1 ounce)  block Baker’s semi-sweet chocolate
1 teaspoon Lorann Professional Kitchen Lemon Bakery Emulsion

3 cups powdered sugar

  •  In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon emulsion and vanilla.  Beat until well blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Refrigerate 1 hour to set icing before serving.

Tips & Techniques
Start with chilled frosting and ice the layers to 1/2 inch from the edge to prevent too much dripping.

Ultimate Chocolate Cream Cheese Cookies

Last month I joined Baking Partners.  We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.

Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a  perfect recipe and the right techniques are required.
We are a small group of home baker friends, who love and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.
This month’s theme is Cookies.  We were given 3 recipes to choose from and since the reveal date is my birthday I chose the recipe I liked best for Ultimate Chocolate Cream Cheese Cookies from Matt Lewis and Renato Poliafito selected by Tina of Pinay in Texas from Food & Wine Best of the Best Cookbook Recipes Vol. 14.  This was an excellent choice – crunchy outside, smooth and creamy inside – a very unusual cookie texture, but wonderful!

Ultimate Chocolate Cream Cheese Cookies
2 ¼ cups all purpose flour
¼ cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon salt
2 sticks unsalted butter, softened slightly
4 ounces Cream Cheese at room temperature
1 cup granulated sugar
½ cup dark brown sugar
2 large eggs
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, melted and cooled
8 ounces semi-sweet chocolate chips
  • Preheat the oven to 350 degrees.
  • Line 2 baking sheets with parchment paper. 
  • In a medium bowl, sift the flour with the cocoa powder, baking soda and salt. 
  • In the bowl of a standing mixer fitted with the paddle, combine the butter, cream cheese, granulated sugar and brown sugar – beat until fluffy, about 3 minutes. Scrape down the sides of the bowl. 
  • Beat in the eggs, heavy cream and vanilla until blended. 
  • At low speed, beat in the dry ingredients.  Add the melted chocolate and chocolate chips and beat just until incorporated.  
  • Cover the bowl and refrigerate the dough for at least 15 minutes or up to 2 hours.
  • Scoop heaping tablespoons of cookie dough onto the prepared baking sheets, spacing them two inches apart. 
  • Bake for 12 minutes until the cookies are just set; shift the baking sheets for top to bottom and front to back half way through. 
  • Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.
Note: The cookies can be stored in an airtight container for up to 3 days.

Ultimate Chocolate Cream Cheese Cookies

Last month I joined Baking Partners.  We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.

Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a  perfect recipe and the right techniques are required.

We are a small group of home baker friends, who love and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.

This month’s theme is Cookies.  We were given 3 recipes to choose from and since the reveal date is my birthday I chose the recipe I liked best for Ultimate Chocolate Cream Cheese Cookies from Matt Lewis and Renato Poliafito selected by Tina of Pinay in Texas from Food & Wine Best of the Best Cookbook Recipes Vol. 14.  This was an excellent choice – crunchy outside, smooth and creamy inside – a very unusual cookie texture, but wonderful!

Ultimate Chocolate Cream Cheese Cookies
2 ¼ cups all purpose flour
¼ cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon salt
2 sticks unsalted butter, softened slightly
4 ounces Cream Cheese at room temperature
1 cup granulated sugar
½ cup dark brown sugar
2 large eggs
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, melted and cooled
8 ounces semi-sweet chocolate chips
  • Preheat the oven to 350 degrees.
  • Line 2 baking sheets with parchment paper. 
  • In a medium bowl, sift the flour with the cocoa powder, baking soda and salt. 
  • In the bowl of a standing mixer fitted with the paddle, combine the butter, cream cheese, granulated sugar and brown sugar – beat until fluffy, about 3 minutes. Scrape down the sides of the bowl. 
  • Beat in the eggs, heavy cream and vanilla until blended. 
  • At low speed, beat in the dry ingredients.  Add the melted chocolate and chocolate chips and beat just until incorporated.  
  • Cover the bowl and refrigerate the dough for at least 15 minutes or up to 2 hours.
  • Scoop heaping tablespoons of cookie dough onto the prepared baking sheets, spacing them two inches apart. 
  • Bake for 12 minutes until the cookies are just set; shift the baking sheets for top to bottom and front to back half way through. 
  • Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.
Note: The cookies can be stored in an airtight container for up to 3 days.

BAKING PARTNERS #5 – SHAPED DINNER ROLLS & HOLIDAY CAKES

We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.

Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a  perfect recipe and the right techniques are required.

We are a small group of home baker friends, who love to bake and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.

 
I’m making up for last month, which was shaped dinner rolls and we had to choose 3 shapes, and I failed to post during the move.  This month’s theme is holiday cakes and I chose the Brazil Nut cake. 

For the dinner rolls I chose Lion House, Clover Leaf and small braid knots.  I loved the Lion house and small braid knots, but my clover leafs were embarrassing.

Loved the Brazil Nut Cake!

Faye Levy Chocolate Sensations, HP Books Inc., USA, 1986, p.22-23

Chocolate –Brazil Nut Cake

1-1/2 cups Brazilian nuts (about 7 oz)

6 ounces semisweet chocolate, chopped

¾ cup Sugar

¼ cup all purpose flour

½ teaspoon baking powder

¾ cup (6 oz) unsalted butter slightly softened

6 eggs separated, room temperature

¼ teaspoon cream of tartar

Chocolate Honey Frosting

½ cup whipping cream

6 oz. semisweet chocolate, very finely chopped

6 tablespoons (3 oz.) unsalted butter, slightly softened but still cool

3 tablespoons + 1 teaspoon honey

Garnish

¼ cup Brazil nuts chopped

  • Preheat oven to 350F(175C). 
  • Toast nuts in a shallow baking pan in the oven for 10 minutes. Transfer nuts into large strainer. Rub nuts against the strainer with a towel and remove most of the skin and keep aside.
  • Melt chocolate in double boiler or heatproof medium bowl over hot, not simmering, water over low heat, stirring occasionally until smooth, remove and set aside to cool.
  • Butter 9”x3” springform pan, line base with parchment paper and grease and flour the sides of the pan.
  • Grind the nuts with 2 tablespoons sugar into a fine powder. Transfer into a bowl and sift flour and baking powder and mix thoroughly.
  • Cream butter and 6 tablespoons of sugar and beat until smooth and fluffy. Add one egg yolk at a time and beat till all 6 are blended and pale. Stir in the melted chocolate.
  • In another bowl beat egg white and cream of tartar in medium speed until it forms soft peaks. Gradually beat in the remaining 2 tablespoons of sugar and beat till white are stiff and shiny but not dry.
  • Gently fold in 1/3 of the white into the chocolate flour mixture, repeat folding in batches until batter is blended.
  • Transfer batter into prepared pans and bake for 40 minutes or till the tooth pick inserted in the center comes out clean.
  • Cool in pan on a rack for 10 minutes. Using a spatula go around the cake gently and invert onto a cake rack and allow cooling completely.

Frosting

  • Bring cream to a full boil in a small saucepan remove from heat and immediately.
  • Add the chopped chocolate. Stir quickly till the chocolate is melted and the mixture is smooth. Cool to room temperature. 
  • Whip this at high speed till it thickens and becomes pale.
  • Cream butter in a medium bowl until it is soft and smooth, gradually add the chocolate mixture and honey and beat well
  • Using a long spatula spread frosting evenly on the side and top of the cake. 
  • Fill the center with chopped Brazil nuts.

Baking Partners: A new Baking Group

 

Baking Partners: 
A new Baking Group

A group of home bakers helping each other to achieve perfection.

Baking a home made bread, cake or cookies will give the best outcome. However in order to achieve the best results, a perfect recipe and right techniques are required.

We are a small group of home baker friends, who love and want to learn more about the nooks and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  
Every member gets a chance to present their choice of recipe and share important points with the rest of the group.
Main purpose of this group is to learn the techniques, critique the procedure(s) if there are ways to improve, and to eat delicious food.
Rules are simple, we will choose one recipe and send it out to the group by the 16th of every month and the reveal date will be the 15th of the next month. On that day we will blog about it. A linky tool will be open during that time and each member can link their post.
First month we are going to do a recipe, 2nd and 3rd month will be a theme and the 4th month we will be back at a recipe. By doing in between recipes, we will be able to learn more.
All enthusiastic bloggers interested in baking are welcome, please email Swathi at favoriterecipes12@gmail.com.
We appreciate the use of our logo or worded link that will help to spread the word.  A bunch of thanks to Tina for designing this beautiful logo.
If you want to make it a gluten or vegan free diet, you can do those modifications also.

Baking Partners are
1.    Reeni  – Cinnamon spice and everything nice

2.    Julie – Erivum Puliyumm
3.    Tina  – Pinay in Texas Cooking Corner
4.    Priya – Priya’s Versatile Recipes
5.    Suja – Kitchen Corner Try It
6.    Archana – Tangy Minds
7.    Reshmi  – EasY Cook
8.    Prathibha – Cook Ezee  
9.    Priya R – Cook Like Priya
10.  Sweatha – Tasty Curry leaf
11.  Vidhya – A Portion to Share
12.  Usha Rao – My Spicy Kitchen
13.  Divya Prakash – Divya’s Culinary Journey
14.  Swasthi Blank – Swasthi The Health Freak 
15.  Sanoli Ghosh – Sanoli’s Kitchen
16.  Pam Capone – Live Ranch Delux 
17.  Mirellie – Gourmet Global Creations
19.  Reshwani – Daily Cuppa
20.  Peachy – Peach Kitchen
21.  Aparna  – Mis(S) adventures of 3 cookies
23.  Gayathri – Gayathri’s Cook Spot
24.  Lorraine – Joy’s Misadventures
25.  Jayasri – Samyalarai
26.  Sowmya – Nivedhanam
27.  Anuja – Simple Baking
28.  Janani – Red Chilly Curry
29.  Ivy- Kopipaste
30.  Janaki – Janakidiary
31.  Samantha – SamanthaMenzies
32. Sarawathi –Sara’s Kitchen
33. Tamy- 3 Sides of Crazy
And
34. Swathi – Zesty South Indian Kitchen – Creator and Owner

BAKING PARTNERS

 

Baking Partners: 
A new Baking Group

A group of home bakers helping each other to achieve perfection.

Baking a home made bread, cake or cookies will give the best outcome. However in order to achieve the best results, a perfect recipe and right techniques are required.

We are a small group of home baker friends, who love and want to learn more about the nooks and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  
 
Every member gets a chance to present their choice of recipe and share important points with the rest of the group.
Main purpose of this group is to learn the techniques, critique the procedure(s) if there are ways to improve, and to eat delicious food.
Rules are simple, we will choose one recipe and send it out to the group by the 16th of every month and the reveal date will be the 15th of the next month. On that day we will blog about it. A linky tool will be open during that time and each member can link their post.
First month we are going to do a recipe, 2nd and 3rd month will be a theme and the 4th month we will be back at a recipe. By doing in between recipes, we will be able to learn more.
All enthusiastic bloggers interested in baking are welcome, please email Swathi at favoriterecipes12@gmail.com.
We appreciate the use of our logo or worded link that will help to spread the word.  A bunch of thanks to Tina for designing this beautiful logo.
If you want to make it a gluten or vegan free diet, you can do those modifications also.

Baking Partners are
1.    Reeni  – Cinnamon spice and everything nice

2.    Julie – Erivum Puliyumm
3.    Tina  – Pinay in Texas Cooking Corner
4.    Priya – Priya’s Versatile Recipes
5.    Suja – Kitchen Corner Try It
6.    Archana – Tangy Minds
7.    Reshmi  – EasY Cook
8.    Prathibha – Cook Ezee  
9.    Priya R – Cook Like Priya
10.  Sweatha – Tasty Curry leaf
11.  Vidhya – A Portion to Share
12.  Usha Rao – My Spicy Kitchen
13.  Divya Prakash – Divya’s Culinary Journey
14.  Swasthi Blank – Swasthi The Health Freak 
15.  Sanoli Ghosh – Sanoli’s Kitchen
16.  Pam Capone – Live Ranch Delux 
17.  Mirellie – Gourmet Global Creations
19.  Reshwani – Daily Cuppa
20.  Peachy – Peach Kitchen
21.  Aparna  – Mis(S) adventures of 3 cookies
23.  Gayathri – Gayathri’s Cook Spot
24.  Lorraine – Joy’s Misadventures
25.  Jayasri – Samyalarai
26.  Sowmya – Nivedhanam
27.  Anuja – Simple Baking
28.  Janani – Red Chilly Curry
29.  Ivy- Kopipaste
30.  Janaki – Janakidiary
31.  Samantha – SamanthaMenzies
32. Sarawathi –Sara’s Kitchen
33. Tamy- 3 Sides of Crazy
And
34. Swathi – Zesty South Indian Kitchen – Creator and Owner

Chimichurri Sauce, a spicy parsley sauce

Yep TWO parsley recipes in a row, I guess you could say I am a big fan of parsley. In my opinion, seriously undervalued. But maybe more recipes like this one and that could change…….

Parsley is one of those ingredients I have a fondness for. I even have a category/label for parsley. You can find a few recipes there, and now this one will be added.

Chimichurri sauce is delicious and more than a sauce for grilled meats, although it shines in that role. It is a condiment that knows only the boundaries of your own taste buds.

It is delicious over grilled meats, but it also is a colorful marinade before the grilling takes place.

For other uses beside grilling meats, you can stir some into sour cream for a delicious creamy sauce for fish, vegetables and to decorate a taco or two. It would make a zesty salad dressing, simply stir some into yogurt or mix it half and half with your favorite vinaigrette.

And now lets make Chimichurri.

Chimichurri
adapted from tasting spoons
make about 1 1/4 cups

3 cloves garlic
1/2 jalapano pepper – use a spoon to remove the ribs and seeds, not your hands…..
1 T chopped yellow onion or 1 green onion sliced
2 T red wine vinegar
1 bunch flat leaf parsley- remove and discard the bottom half of the stems
1 3/4 t dried oregano
1 lime, juiced
1/2 t salt
1/2 c olive oil

Combine the garlic, jalapeno and onion in a food processor, pulse about 6 times, scrapping the sides of the processor bowl once. Add remaining ingredients through salt and process until mixture is chopped. Add oil and continue processing until mixture is beginning to become smooth, but still has some texture.

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

For more great recipes and a story or two, come visit Moms Sunday Cafe!

Parsley Pesto with dried herbs, roasted garlic and toasted walnuts

I am a big fan of regular pesto, you know the one, with basil and pine nuts. But I am a big fan of parsley, with it’s vitamins C and A, and it is also loaded with frugal. I like that part too.

Parsley Pesto with dried herbs, roasted garlic and toasted walnuts
by the seat of my pants
makes about 2 cups

1 large bunch of parsley
large handful of walnuts, toast for added flavor
3-4 cloves garlic, roast until deep golden brown
1 t salt

1 – 1 1/2 t thyme leaves
1/2 – 3/4 t oregano leaves
1/2 – 3/4 t rosemary leaves
1/2 – 3/4 t marjoram leaves

1/2 c Parmesan cheese

1/2 – 1 c olive oil

Wash the parsley in cold water, lay out on toweling, roll the towel up gently and let the water drain into the toweling.

Crush the dried herbs with a pestle, until fine. Set aside. If you are a big fan of herbs, and want richer flavor use the larger amounts!

Remove leaves, leaving behind most of the stems, discard the stems.

the stems are ready for compost or the worm box.

Place parsley leaves in food processor, pulse until chopped. Add toasted walnuts, roasted garlic and dried herbs. Pulse to chop walnuts, do not over process.

Add cheese and some oil. Begin processing, adding oil as needed to produce pesto to your own personal liking.

Process only until the mixture comes together and has a fluid look to it. I prefer to keep my pesto in the freezer, so I use a glass jar for storage.

Tonight we had whole wheat pasta with pesto as a side dish. It is not necessarily pretty, but it is very tasty!

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

For more great recipes and a story or two, come visit Moms Sunday Cafe!

Our Macaroni Salad

Like most every other family, the macaroni salad we eat, has evolved. I prefer a light dressing, so that the individual components of the salad can shine through. This is basic and of course can (and should be!) be adapted for your own family. The last time I made this salad, I used dried tortellini for the pasta, it was delicious.

Macaroni Salad
by the seat of my pants
serves 6-8

3/4 c small shell macaroni or salad macaroni
OR
2 1/2 c dried tortellini
1 c frozen peas
4 green onions, thinly sliced or 1/2 c diced onion*
2 hard cook eggs, diced
2 stalks celery (try to use the inner stalks, they are tender and sweet)
1/3 c chopped “bread and butter” style pickles
1 tomato, diced
1/3 c sliced black olives, if desire

3/4 c mayonnaise
2 T dijon mustard
2 T sweet pickle juice
2 T milk
1/4 t garlic salt
fresh ground pepper to taste

Cook pasta according to package directions.

When ready to drain pasta, add peas to the colander and if using regular onion, top the peas with the diced onions, drain pasta over the peas and onions. This will blanch the onion and thaw the peas. Let cool.

Combine all salad ingredients in a large bowl.

Combine all ingredients for the dressing, mix until smooth.

Gently fold the dressing into the salad ingredients to combine well.

Refrigerate until serving time.

You may want to add in one or two of the following:

1/2 diced cheddar or other cheese desired
1/2 c diced ham
1 c “pulled” BBQ chicken
1/2 c crumbled smoked salmon or cooked shrimps

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

For more great recipes and a story or two, visit MomsSundayCafe.

Loaded Baked Potato Salad

Min here, from The Bad Girl’s Kitchen.  Long time no see!  I was lured over here yesterday by Melynda’s Apricot Pie, if you must know.  Then I just had to come back over and share my new creation with you!!

This recipe came about when I received an email listing “summer salads.”  There was a link to a recipe someone had called “Loaded Baked Potato Salad,” which I thought sounded great…but when I read through the recipe, it was really a casserole…?! 

What do I mean by “casserole?”  It was a potato dish that was assembled and then BAKED in a 9×13 pan.  Sort of reminiscent of my Twice Baked Potato Casserole, actually.  Totally not a “salad” at all, (salad in my mind means “cold”), and certainly not a dish I would think about serving in the heat of summer.

I set out to create a true potato salad.

First, I used my grill to bake the potatoes.  I just clean them, rub them with olive oil, then grill on the top rack over medium-ish heat for about one hour, turning over halfway through.  You want them baked but not too soft, keep in mind your grill may cook differently than mine.  Remove potatoes from grill and let cool before chopping, of course. I found that using a serrated knife helps the potatoes hold together better, while keeping the skin pieces intact.

Once salad ingredients are prepped, it’s important not to mix it until you’ve added everything, because the potatoes are a bit fragile.  You want to gently fold the ingredients together.  I used a mixture of sour cream and real mayonnaise because that’s what I prefer.  The real mayo adds a bit of flavor you wouldn’t get with sour cream alone.  You need to put this salad together ahead of time, and I’d recommend chilling it in the refrigerator for at least an hour or so if you have time.

I have to tell you, this is an amazing potato salad!  Make it for your next barbecue, and everyone will be impressed!  I think the baked potatoes add so much to the flavor compared to a traditional potato salad made with boiled potatoes, that I may actually try to bake all my potatoes for salads from now on.

My family and I loved this potato salad; in fact my oldest son H-Bomb even asked for seconds although he’s not a huge potato fan.  It’s my new favorite, and I’m going to make more today!

Loaded Baked Potato Salad 
Serves 6 to 8 

6 baked potatoes, skin on
1/2 pound bacon, chopped and cooked until crisp, then drained and cooled on paper towels
3 – 4 scallions, chopped
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
Salt and pepper to taste

Reserve a few pieces bacon, some green onions and cheese to use as garnish. 

Use a serrated knife to gently chop potatoes, leaving skin on.  I cut each potato in quarters lengthwise, before chopping in pieces.  Add to large mixing bowl.

Add bacon, onions and cheese; do not mix. Season with salt and pepper. Set aside.

In a small bowl, mix sour cream and mayo.  Add to potato mixture and mix gently with a rubber spatula.  Taste and adjust salt and pepper, if needed.  Refrigerate until ready to serve.

Before serving, garnish with reserved cheese, bacon and green onions.

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!

I also host the fun monthly food blog event, Taste & Create!  Please join us!

Apricot Pie

This is my first Apricot Pie, I have made many apricot cobblers and crisps, but never a pie. While marketing yesterday I came across these beautiful apricots and knew the time was right. And this pie did not disappoint, it is delicious with sweetness and a bit of tart as apricots are known to offer.

Apricot Pie
adapted from:  The Fannie Farmer Cookbook
6 – 8 servings/pieces 

4 c apricot halves – I cut my fruit into quarters, thinking the pie will be easier to cut and serve. (2-21/2 pounds fruit).
1 c sugar
2 T tapioca
juice of 1/2 lemon
1/4 t cardamom (my addition, Fannie called for no spice in her pie)
2 T butter
double crust pie dough

Wash and cut fruit,

add sugar, tapioca, spice and lemon juice. Stir to combine.

Place bottom crust dough into pie pan, easing into pan to avoid stretching. Add fruit mixture, dot with butter.

I usually do not use the butter listed in a pie recipe…but added it this time for richness.

Cover with top crust, crimp edges.

Bake 400 degrees for 10 minutes, reduce heat to 350 and bake an additional 35-40 minutes or until done in your oven.

Serve with a small scoop of vanilla ice cream.

As always thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

For more great recipes visit Moms Sunday Cafe, you might also enjoy a story or 2!

Homemade Chocolate Syrup

One of my favorite treats is a peanut butter, vanilla ice cream, sliced banana with chocolate syrup over the top, Sundae. Just the other night I went to have one, and yep you guessed it, no chocolate syrup. That will not happen again…..

Chocolate Syrup
adapted from: one good thing
makes approximately 1 1/2 cups

1 1/2 c sugar
3/4 c cocoa
dash salt
1 c water
2 t vanilla

Combine dry ingredients, stir well to mix.

Add water, stir to combine.

 
Bring to a boil,

lower heat, simmer for 1 minute.

Stir in vanilla, let cool and decant.

Store in the refrigerator. Shake gently before using, if needed.

Oh and here is how to make a peanut butter banana sundae,

Take a small bowl, “frost” the bottom of the bowl with 1 – 2 tablespoons of peanut butter, add a scoop of ice cream. Slice a banana over the top and drizzle with chocolate syrup, YUM!

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

And for more great recipes and a story or two, visit Moms Sunday Cafe