It’s Friday AND it’s Halloween weekend! It is bittersweet for me. On the one hand, it means that it is time to carve pumpkins, hand out candy, eat candy, and watch the Ghost Hunters Live investigation. And on the other hand, it means that after Monday, I have to take down the Halloween decorations. Where did October go?!!
Today I bring you another great recipe from my bridal shower book! This recipe for herb-scalloped potatoes comes to you from my B.F.F., Crystal! Crystal and I have been friends since we were freshmen in high school. She was my maid-of-honor and I am so excited because she is getting married in January and I get to be her matron-of-honor! I don’t eat potatoes very often because of the carbs, but these potatoes sounded too good to pass up! They are a little time consuming to put together (it took me almost 30 minutes to prepare), so if you are going to make them, make sure to plan ahead! These scalloped potatoes are really flavorful with all of the herbs and are much healthier than their cheesy cousin!
– 3 average-sized potatoes (I used Idaho), scrubbed and sliced into 1/8-inch disks
– 1 can chicken or vegetable broth
– 1/2 cup skim milk
– 1-2 tbs. olive oil
– 3 garlic cloves, minced
– 3 tbs. flour
– 1/2 tsp. dried thyme
– 1/2 tsp. dried basil
– 1/4 tsp. dried rosemary
– 1/4 tsp. paprika
– 1/2 tsp. salt
– several pinches of black pepper
1. Preheat oven to 400 degrees. Lightly grease (or spray with non-stick spray) a 9 x 13-inch baking dish. Layer the potatoes in the pan, allowing them to slightly overlap. Lay them across the short way first overlapping them a little less than half of each potato slice. In each subsequent row, overlap the potatoes by about one-quarter of each potato slice.
2. Pour about 3/4 of a cup of the broth over the potatoes, reserving the rest for later. Pour the milk and drizzle the olive oil over the potatoes, making sure to coat each one (I think I needed 1 1/2 tbs. of the oil).
3. Scatter the minced garlic over everything and then sprinkle 2 tbs. of the flour over all of the potatoes. Drizzle as much of the remaining broth as you need in order to moisten all of the flour (avoid washing away the flour when you pour the broth). Sprinkle the last tbs. of flour, the herbs, paprika, salt and pepper. Cover loosely with foil and bake for 35 minutes. Uncover and bake for an additional 15 minutes.
– To make these potatoes vegan-friendly, use vegetable broth and unsweetened soy milk.
– If you aren’t too worried about salt, you may want to add just a pinch more than a 1/2 tsp. I don’t usually like for things to be too salty, but I needed just a tiny pinch more salt :)
My good friend, Amanda, and I have been talking about having a fall-themed baking party since September. First, we said we were going to make like 4 or 5 things. Then a few weeks ago, it turned into 3 things. Then, two weeks ago, it was just two things. Come Saturday, the day of our baking party, it was one thing. Grad school gets in the way of all our fun! Not only did we only end up making these cupcakes, but we took a shortcut by using boxed cake mix and kicked it up a bit. Some people don’t like to admit to using box mix, but I am not one of those people my friends. Don’t get me wrong, I enjoy making my own cake from scratch, but when you are short on time, why not use a box mix? We didn’t end up getting together until the evening and had two other important things on our agenda: 1. drink lots of wine and 2. watch trashy TV.
So, all in all, our baking party was certainly not the baking extravaganza that we had hoped it would be, but these cupcakes came out pretty good!!
Apple Spice Cupcakes
Makes approximately 12 cupcakes
Ingredients for the cupcakes:
– 1 box spice cake mix
– 1 1/3 cups water
– 1/3 cup vegetable oil
– 3 large eggs
– 1/2 cup sour cream
– 1 tsp. vanilla extract
– 3 apples, peeled and diced into small bite-size pieces
– 1 tsp. cinnamon
– 1/2 tsp. nutmeg
– pinch of salt
– 1/2 lemon
Ingredients for the frosting:
– 1 8 ounce package cream cheese, softened
– 4 cups confectioner’s sugar
– 1 tsp. vanilla extract
– 1- 1 1/2 tsp. cinnamon (add more if you want to really taste the cinnamon)
– 1 stick unsalted butter, softened
1. Preheat oven to 350 degrees. In a bowl, combine the cake mix, vegetable oil, eggs, water, sour cream, and vanilla extract. Mix until well-combined. In a separate bowl, add the diced apples, salt, cinnamon, nutmeg, and lemon juice. Mix well. Add the apple mixture to the cupcake batter. In a muffin tin lined with baking cups, distribute the batter evenly amongst each cup. Bake for approximately 20 minutes or until a toothpick inserted into the cake comes out clean. Allow cupcakes to cool for at least 15 minutes before frosting.
2. In a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese. Add the vanilla extract. Add the confectioner’s sugar 2 cups at a time until it is well-combined with the cream cheese. Add the cinnamon and mix until it is thoroughly mixed in with the frosting, but try to avoid over-mixing the frosting.
– I used Duncan Hines box mix for this recipe. If you use a different brand, I recommend following the directions for that specific cake mix, then add in my additions of the vanilla, sour cream, and apples.
– Most cake mixes say that the mix will make 24 cupcakes, but because you are adding the apples to this, you have to account for the fact that they are going to release moisture while baking, so you need more of the dry mix to account for this. This recipe should give you about 12 cupcakes.
– The frosting recipe might make more than you need for just 12 cupcakes, but I wanted to give these a generous frosting so I made sure to have extra!
Ah, Monday. We meet again. Oh, how you torture me with your long work day. All I wish is for you to go by quickly so I can go home, get in pj’s, and watch The Real Housewives of Beverly Hills…
We had another pretty lazy weekend and I am not complaining! With only a week to go until Halloween, there has been quite a lot of great scary movies on! I’m not usually a fan of scary movies, but when October comes, I just get sucked in. But, really, I mostly just like the classic horror films, like Halloween. Obviously, the first is the best one, but for whatever reason, I always watch all of the sequels every year, including the one with Busta Rhymes where he says things like, “Happy Halloween, B#%&@!” I mean, the movie is so stupid, but I can’t look away. ‘Tis the season!
Now, enough rambling and onto this BBQ shredded chicken…In continuing with my lazy weekend, I just didn’t feel like spending the day in the kitchen yesterday. It was time to pull out the Crockpot again! This BBQ shredded chicken really couldn’t be easier to make, which makes it perfect for lazy days or long work days!
Clean and trim fat off the chicken breasts. Add to slow cooker. In a bowl, whisk together the BBQ sauce, vinegar, and red pepper flakes. Cook on low for 5 1/2 hours.
After 5 1/2 hours, remove chicken and shred using a fork. If you don’t want your chicken to be too liquidy, you can pour out the liquid into a bowl and save for later. Or you can leave the liquid in (I do recommend leaving at least a little bit of the liquid in to avoid drying out the chicken). Add the shredded chicken back to the slow cooker. Add the remaining BBQ Sauce and salt and pepper to taste. Cook on low for an additional 30 minutes. Serve.
I noticed last night that it seems like I am posting a pumpkin recipe every week lately. This was not intentional, but see, when I kept hearing about pumpkin shortages, I got scared. I’m not sure why because I live in the South. But, that didn’t really matter to me. I HAD to get to the store to get as much pumpkin as possible. So, see, I have a lot of cans of pumpkin puree in my pantry and they need to be used to make way for my husband’s cans of Chef Boyardee….
I’ve been having a craving for a good muffin lately. But, at the same time, I’ve also been feeling pretty carb-heavy the past few days. Perhaps it was those gooey chocolate drop cookies I made over the weekend. I had to compromise. A muffin loaded with white flour and sugar was not an option. A low-carb muffin was the way to go. I actually attempted (yeah, attempted) to make these muffins earlier in the week. I tried to make them using flax seed meal as my “flour” and I added way, WAY too much pumpkin. And let me tell you folks, they were NOT good. I had an entire batch of yuck on my hands. I couldn’t eat them, so in the trash they went. Now, I’m not the type that likes to give up, no, not me.
I think the big issue with my first batch was that the batter was too wet. It needed something other than just the flax seeds, so I opted to use some almond flour. Almond flour is a wonderful alternative for low-carbers and it’s gluten-free! I had hoped that these muffins would have risen a little more than they did, but they were still pretty good and I would make them again. These muffins are not only tasty, but because of the almonds, flax seeds, and pumpkin, they are also really healthy so you can enjoy these little guys any time of the day! If you want to kick these up a bit, you can add nuts, raisins, or cranberries. Or enjoy them with some cream cheese spread on top! Either way, these are muffins you can feel good about eating!
I hope y’all like chocolate because with these awesome gooey chocolate cookies, you are gonna get a lot of it! I am bringing you another recipe from my bridal shower cookbook! This amazing cookie recipe comes from my sister-in-law, Carrie! Carrie put a few delicious recipes in the book, but this cookie recipe just sounded too good to pass up! These cookies have lots of chocolate baked right into the dough and with the addition of the ooey gooey chocolate chunks, these are sure to satisfy your chocolate cravings and then some!
The only ONLY thing I might change next time is the cinnamon. I liked the flavor it added, but I’m not sure if I added too much accidentally or what, but I did feel it was a little much so next time I think I will cut the cinnamon in half or just leave it out.
Super Gooey Chocolate Drops
Makes 2 dozen cookies
– 1/2 cup (1 stick) unsalted butter
– 4 ounces unsweetened chocolate, chopped
– 4 ounces semi-sweet chocolate, chopped
– 1 cup packed light brown sugar
– 1 1/2 cups sugar
– 1 tsp. vanilla extract
– 4 large eggs
– 2 tbs. buttermilk
– 1 cup flour
– 1/2 cup cocoa
– 1 tsp. cinnamon
– 1/2 tsp. salt
– 2 cups semi-sweet chocolate chips or chunks
1. Preheat the oven to 350 degrees. Put the butter, unsweetened, and semi-sweet chocolate in a bowl. Microwave until soft and mix together (or you can use a double boiler). Mix the light brown sugar, sugar, vanilla into the chocolate. Add the eggs and buttermilk and beat vigorously until the mixture is thick and glossy.
2. In a separate bowl, mix the flour, cocoa powder, cinnamon, and salt together. Add the dry ingredients to the wet ingredients and mix until well-combined. Stir in the chocolate chips or chunks. Drop the batter in heaping tablespoons on a lined baking sheet. Bake for approximately 13 minutes or until cookies are soft and fudgey inside..
As Halloween is rapidly approaching, I have had the urge to get in the kitchen to make festive treats! As I was flipping through the October issue of Food and Wine, I came across a spread on Halloween goodies. There were quite a few recipes that looked great to me, cute ghostie cake pops, little chocolate mice, but noooo, I just had to pick these creepy-ass witch fingers. I don’t know why these looked so appealing to me, but I think it was because of the word “cheddar”. Yeah, I think it was the cheese. These may not look cute, but believe me when I say they are tasty and super addicting!
These go over really well at parties and whenever I bring them, everyone always gobbles them right up and then asks for the recipe! The great thing about this recipe too is even though they are shaped into creepy witch fingers, you could easily form them into a different shape and make them any time of the year! These kind of remind me of a Cheezit, but they have a softer texture so they are like a soft biscuit-like cracker.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat. Grate the cheese in a food processor. Add the butter, salt, and cayenne pepper and process until the mixture is smooth. Add the flour and pulse until the flour is well-combined. Remove the dough and knead the dough on a lightly floured work surface. Knead the dough until smooth.
Divide the dough into approximately 24-36 pieces (I only got 2 dozen out of this recipe because I made my fingers a little larger I think). Roll each piece into a 4-inch finger. Arrange the fingers on parchment-lined baking sheets. Using a butter knife, make small lines in each finger to resemble the knuckles. Brush each finger with the egg wash. Place an almond at the tip of each nail to look like a finger nail. Refrigerate for 15 minutes.
If using separate pans, bake fingers on top and lower thirds of the oven. Bake for approximately 25 minutes or until puffed and golden brown. Rotate the pans halfway through.
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!