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April 21, 2014

Gouda-Stuffed Hasselback Potatoes

Happy Secret Recipe Club day!







































I always love this time of the month. It forces me to post a recipe, which I've been doing less of lately :(

And it exposes me to another usually new-to-me blog and I strongly believe you can never follow too many food blogs! Who's with me??






































This month I was assigned to Margaret's blog, Tea and Scones. Spiced Cookie Butter? Potato Chip Cookies? Scotch Eggs? I want ALL OF THOSE! But I had to choose just one....

Now, for a blog with the word "potatoes" in the title, I don't have enough potato recipes on the blog! So I was excited to change that.







































I modified the original by stuffing with gouda cheese at the end. Mmmm... ooey gooey melty gouda cheese. It's so GOOD-A! See what I did there?!?

I used small-medium sized red potatoes instead of baked potatoes. Be sure to slice your slices extra thin, unlike mine. Mine too forever to cook fully through since I didn't slice them thin enough. At about an hour in (instead of about 40 minutes for the smaller potatoes usually) they still weren't completely cooked enough. So again, I stress, slice those hasselback slices very thin, as thin as you can to ensure that they cook through and get that crispness on the outside.

Sorry... no exact measurements. I just used 4 medium-sized red potatoes. Tossed them in olive oil and sea salt and black pepper. Put thin slices of butter in between each hasselback slice (again, make sure they are thinly sliced!). Once baked, I put thin slices of gouda cheese in between each hasselback slice. Then I topped with some dried parsley. 


 
Gouda-Stuffed Hasselback Potatoes
adapted from Tea and Scones
  • 4 medium-sized red potatoes
  • olive oil
  • sea salt and freshly ground black pepper
  • butter
  • gouda cheese, thinly sliced
  • dried parsley, for topping
Preheat the oven to 400 degrees. Toss potatoes in olive oil, sea salt, and pepper.

Put each potato in a wooden spoon, and cut across making very thin slices without cutting all the way through the potato.

Place sliced potatoes on a baking sheet with edges. Add thin slices of butter in between each potato slice. 

Bake for at least an hour, depending on the size of the potato and how thinly you've sliced them. The potato flesh should be soft and the outside skins crispy. 

Stuff with thin slices of gouda cheese. Return to oven until cheese has melted. Top with dried parsley.

Printable Recipe

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Check out my past Secret Recipe Club posts!





Peace, and bacon grease!



April 20, 2014

Easter White Chocolate Chex Mix

Haaaaaaaaappy Easter!

 
























































 
I'll keep this short, but I just wanted to wish you all a happy Easter. 

 

















Here's some White Chocolate Chex Mix using the Easter M&Ms (don't worry, they taste just like regular M&Ms). 

 
Easter White Chocolate Chex Mix
a SteakNPotatoesKindaGurl original
  • 2 cups Corn Chex cereal
  • 1 cup pretzel sticks, broken in half
  • 5 Golden Oreo cookies, broken into pieces
  • 1 cup white chocolate (I used Wilton's chips)
  • Easter M&Ms (I used 3 fun size packages, or about 1/4-1/2 cup)
Melt white chocolate in a microwavable bowl for 1 minute, stir, heat for another 30 seconds, stir, and continue to heat in 30 second increments until melted and smooth when stirred. 

Mix Corn Chex cereal, pretzels, and Golden Oreo cookies in a large bowl. Pour melted white chocolate into the bowl and mix together gently. Pour onto a baking sheet, pour in M&Ms, and let set in fridge until hardened and cooled. Break into pieces to serve.

Printable recipe




Hope you all had a great Easter with family, friends, maybe some good candy and Easter eggs. See you all tomorrow for another post... hint... potatoes  :)


Peace, and bacon grease!


March 24, 2014

Caramel Pecan Bars


Today's my birthday! Happy birthday to me  :)

This is my last year in my 20s so I better make it a good year. I can't believe it really. Time just seemed to start floating by after 21. I still feel 21 at least! Not sure if that's a good thing or a bad thing lol.



Anyway, it's time for another month of The Secret Recipe Club!

This month I was assigned to Denise's blog, Eat Laugh Love. Yay, a new-to-me blog. She loves foodie mags and cookbooks like I do, and she has a culinary to-do list like me. She knows her food too. So many good recipes, like her Boozy Banana Bread and her fancy appetizers
Cheddar Crisps with Roasted Grape Relish and Cranberry Pesto Bleu Cheese Crostini.  

What do you know? I chose a recipe involving caramel... shocker! You don't have to make your own caramel with this recipe... just use store-bought caramel topping! These caramel pecan bars aren't overly sweet, but they're rich, so cut into small bars like Denise advises. We cut ours into about 2 dozen small bars, I think Denise cut hers into 4 dozen small bars. Basically, you don't need a lot of these rich, gooey bars to hit that sweet spot. I did have some difficulty spreading the chocolate on after. While the chips did get softer and slightly melted, it was hard to spread it on as parts weren't soft enough. I still made it work though! I like the shortbread-like base, the crunch from the pecans, and of course the perfect combination of chocolate and caramel.

See for yourself. Make em!


Caramel Pecan Bars
from Eat Laugh Love
  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 3/4 cup cold butter
  • 1 and 1/2 cups pecans, chopped
  • 1 jar (12 oz) caramel ice cream topping, warmed - I used Smucker's brand
  • 1 bag (11.5 oz) milk chocolate chips
In a large bowl, combine flour and brown sugar; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in x 2-in. baking dish. Top with pecans. Drizzle caramel topping evenly over pecans.

Bake at 350 degrees for 15-20 minutes or until caramel is bubbly. Place on a wire rack. Sprinkle with chocolate chips. Let stand for 5 minutes or until chocolate has melted slightly and is spreadable. Spread melted chocolate over caramel layer. Cool at room temperature for at least 6 hours or until chocolate is set. Want them to set faster? Place them in the fridge or freezer to harden and set faster. Cut into 2 dozen bars.

Printable Recipe

 



















































By the way, I'm still currently taking birthday gifts so feel free to send some my way. I accept gifts in food-form too  :)
 

Check out my past Secret Recipe Club posts!


Linking up here.

*Photos taken on my Samsung Galaxy S2 phone.


Peace, and bacon grease!




March 19, 2014

Obsessions + Confessions

Time for my latest obsessions + confessions. Ready set go!

Oh Ben & Jerry's, you sure know how to sucker a girl in! Salted Caramel Core Ice Cream? MUST FIND THIS.


Are these not the most beautiful cupcakes you've ever seen?

Veggies disguised as fries. I dig it.

You don't have to go all the way to Philly for this pizza... you can make it at home. Thank you, cooking gods.


Philly food, take 2. How about some Philly Cheese Steak Potato Skins? Done and done.

Butterscotch Fluffernutter Krispy Bars. I love everything about you.

You guys know about my love of macarons, right? Never tried one, but I love them all the same. They are just too dang cute! I just may have found the cutest macaron of all time though... Cookie Monster Macarons!!! I know, I'm dying too.

DJ Tanner, Winnie Cooper, AND Nene Leakes all on DWTS. Yesssssssssssssss.

Wanna know someone you should be following on instagram? GrandmaBetty33. It will make her day, and mine, and yours too. I love cute old people.

Immediately started crying when I read this. I'm such a cryer!  

PJ's birthday was earlier this month. We celebrated allllll weekend long with good food and drinks. mmmm mudslides. 






















Oh and I also made him these delicious Carrot Cake Cupcakes with Cream Cheese Frosting. Because I'm a good fiance, and he's an even better fiance and deserves them and the world.


Peace, and bacon grease!


March 17, 2014

St. Patty's Day Chex Mix

Happy St. Patty's Day, friends!















































I'm spending St. Patty's Day at work, counseling clients, and in class. I'm not even wearing green! 

But I've brought you some St. Patty's Day Chex Mix as a snack to go with all that green beer. 

Don't you just love simple "recipes" that require no cooking, only the microwave? This chex mix snack is the perfect sweet and salty crunchy mix. 







































St. Patty's Day Chex Mix
adapted from Betty Crocker

  • 2 cups Lucky Charms cereal
  • cup Corn Chex cereal
  • 3/4 cup broken mini-pretzel twists or sticks
  • 1/2 cup honey-roasted peanuts
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter
  • tablespoon corn syrup
  • 1/8 cup green M&Ms

In a large microwavable bowl, place cereals, pretzels and peanuts; set aside.

In a bowl, microwave the brown sugar, butter and corn syrup uncovered on high for about 2 minutes, stirring after 1 minute, until melted and smooth. Pour over cereal mixture, stirring until evenly coated.

Microwave uncovered on high 1 to 2 minutes, stirring and scraping bowl every 30 seconds, just until cereal begins to brown. Cool 5 minutes; stir in green M&Ms. Spread on waxed paper to cool. Place in gold foil baking cups to make them Pot O' Gold Chex Mix cups, if desired. Store in airtight container.

Printable Recipe














































*Side note: Have you ever seen the Cap'N Crunch Oops! All Berries cereal? Can someone just make the Oops! All Lucky Charms Marshmallows cereal? Because let's be honest, no one cares about the healthy cheerio-like cereal bits in Lucky Charms. And by no one, I mean me. Sorry if you do. I assume everyone eats like a 5-year old, like me. Give me all the colored marshmallows!!!!!!!!!!!!!!!

Linking up here.

Peace, and bacon grease!




March 12, 2014

Carrot Cake Cupcakes with Cream Cheese Frosting

At the request of my man, here are some carrot cake cupcakes. 

 
























































PJ's birthday was this past weekend! I love celebrating his birthday all weekend long  :)  We ate out ALOT and enjoyed every bit of it. Gotta splurge sometimes, he deserves it.

He wanted to go to Dave and Busters and so we drove out on Saturday night prepared for a crowd since it's the weekend, but definitely not prepared for how many people were there. I mean, who goes to Dave and Busters anymore? I hadn't been there in like 15 years lol and I never hear anyone saying they are going there for birthdays anymore. Wrong.



Packed. Little kids running around everywhere. Lines to play all of the games. 

You know what I learned? I'm officially old. 

We were there for about an hour at the most, and that was including time at the bar. Maybe it's time to move on from the arcades...

...until I've got some little kiddos of my own, that is ♥

Back to the point. It was his birthday on Friday and so when I asked what kind of birthday cake he'd like, he said carrot cake cupcakes. Sounds good to me. Carrot cake is one of my fave cakes, and cupcakes are easier than cakes. And cuter. He wins, I win, we all win.

 

Carrot Cake Cupcakes with Cream Cheese Frosting
cupcakes from Food and Wine, frosting adapted from The Comfort of Cooking

*Yields: a dozen cupcakes 
*Note: You will have leftover frosting. 

For the Carrot Cake Cupcakes:

  • 1 cup all purpose flour
  • 1 and 1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup canola oil
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups carrots, finely shredded (from about 4-6 medium carrots)
Preheat oven to 350 degrees and line 12 muffin cups with paper liners. Spray the liners with baking spray.
In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. In a large bowl using an electric mixer, beat the eggs with the canola oil. Gradually beat in the sugar at medium-high speed and beat until thick, about 3 minutes. Beat in the vanilla. Fold in the dry ingredients with a rubber spatula, then fold in the carrots.

Spoon the batter into the muffin cups and bake for 25 to 30 minutes, until a toothpick inserted in the center of the cupcakes comes out clean. Let cool slightly, then transfer the cupcakes to the freezer to chill.



For the Cream Cheese Frosting: 
  • 12 oz cream cheese
  • 7 and 1/2 tablespoons unsalted butter, softened
  • 1 tablespoon vanilla extract
  • 3 and 1/2 cups confectioners sugar, sifted
Beat the cream cheese and butter on medium speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners sugar until totally incorporated. Increase the speed and then beat until smooth.  Frost cooled cupcakes as desired. 

*I used a Wilton 1M tip.

*NOTE: The frosted cupcakes can be refrigerated for up to 3 days. 
 
Printable Recipe




These cupcakes were fluffy, moist, perfect. The frosting was a tad too sweet so I reduced the confectioners sugar amount in the above recipe. These were for PJ but of course I couldn't keep my hands off of them. I've got leftover frosting and carrots in the fridge.... I think that means another batch coming right up.

Happy happiest birthday to my best friend, my love, my fiance, the man I'm lucky to spend all my time with and who even after 14 years, is still my favoritest (yep, just made that a word) person of all time. Thanks for sharing all of your birthdays with me!

And thanks for loving carrot cake like I do and for asking for carrot cake cupcakes which led me to find this recipe and discover the beauty that is this cupcake. 
 
Linking up here.

Peace, and bacon grease!


February 28, 2014

Food Blogger Cookbook Swap

Hiya!


































I recently participated in a Food Blogger Cookbook Swaphosted by Alyssa of Everyday Maven and Faith of An Edible Mosaic. I've told you about my love of hoarding collecting cookbooks, right? 

Well the idea behind the group is for bloggers to swap things... we've swapped props before. And now we're swapping cookbooks. Why not share a gently-used beloved cookbook with another dear food-loving soul?? Or you could send a brand new cookbook. You send a cookbook and receive a cookbook in return. Of course I had to jump all over that!!!

I received 2 cookbooks from Mary at Sifting Focus! She's from KY like my family. Just try to go to her blog and not leave drooling. Seriously. Mary sent me 2 cookbooks: The Splendid Table's How To Eat Supper by Lynne Rossetto Kasper and Sally Swift + the Gather Journal with seasonal recipes for fall and winter. 












































How To Eat Supper is not just about supper. It has small plates, breakfast recipes, sides, and sweets too! I've got my eye on that Supper Tart of Red Onions, Greens, and Grapes + those deviled eggs (both pictured above) but also Wine-Braised Carrots with Fried Sage Leaves, Luxury Scrambled Eggs, and more. The cookbook also gives different variations on the recipes included.... not a fan of Hoisin Noodles? Well how about some Hoisin-Scallion Fried Rice with Egg? I also really appreciated the little cooking tips throughout, like how to know if fish is fresh, brining tips, and more. I already bought the ingredients for a fancy sorbet too. If all goes well, that'll be on the blog soon :)

The Gather Journal is a soft cover cookbook with recipes I'm eyeing like Baked Pasta Hive, Sticky Toffee Pudding, and that Herby Souffle pictured above. I really hit the jackpot here with not one, but two cookbooks. Both of which I'll be using soon and very soon. Like tomorrow soon.

I sent Tate's Bake Shop Cookbook to Stefani at Cupcake Project. Be sure to check out her post and some muffins she made from the cookbook.

Thanks, Mary. I LOVE the cookbooks and can't wait to get cookin. And now I've got a new blog to follow too!

I know you wanna join in the Food Blogger Swaps too. Head on over so you'll be in the loop when it's time for another swap  :)


Check out the other bloggers who participated in the Food Blogger Cookbook Swap.

A Baker's House
An Edible Mosaic
avocado bravado
Blue Kale Road
Blueberries And Blessings
Cheap Recipe Blog
Confessions of a Culinary Diva
Create Amazing Meals
Cucina Kristina
Culinary Adventures with Camilla
Cupcake Project
Dinner is Served 1972
Done With Corn
Eats Well With Others
Everyday Maven
Flour Me With Love 
From My Sweet Heart
girlichef 
Great Food 360° 
Healthy. Delicious.
I'm Gonna Cook That!
Je Mange la Ville
Karen's Kitchen Stories
Kitchen Treaty
Olive and Herb
OnTheMove-In The Galley
Our Best Bites
Paleo Gone Sassy
poet in the pantry
Rhubarb and Honey
Rocky Mountain Cooking
Shikha la mode
Shockingly Delicious
Sifting Focus
Spiceroots
Spoonful of Flavor
Tara's Multicultural Table
The Not So Exciting Adventures of a Dabbler
The Suburban Soapbox
The Whole Family's Food


Peace, and bacon grease!