I have gotten a few requests for the White Chocolate & Peppermint Bark Recipe from the previous post.  It is super easy.  I order my chocolates and peppermint from Cake Art in Atlanta http://www.cakeart.com you can order online or call and order via the phone at 770-493-1505 but you can probably buy them lots of places.  That is just where my mom always gets them.

Ingredients
• Ck Products – Merkins 1 lb. White Chocolate
• Ck Products – Candy crunch Peppermint Red & Green 1lb

I typically use 5lb of white chocolate per 1 lb of peppermint.

Instructions
• Use a double broiler to melt the chocolate. I don’t have one so use a 2 inch or so deep pan with some water.
• Heat the water to almost a boil. Then place a 2 quart pot in the pan of water.
• Place the white chocolates in the pot (I only heat up about 1 1/2 lb at a time).
• Stir until the white chocolate until smooth and creamy.
• Pull off stove and stir in peppermint
• Pour the chocolate onto a cookie sheet
• Place cookie sheet into freezer for 10 min (line the cookie sheet with wax paper helps)
• Break into pieces and eat or share :)

I hope this helps.

Sarah

While I haven’t had the feeling of a hangover in months (one of the perks on not drinking and pregnancy), Monday mornings are still tough, especially after a weekend of fun, friends and hot breakfasts at home.  I had a wonderful time, cooking breakfast each morning, getting our tree, decorating the house, hosting/attending a progressive dinner party, and having a sweet baby shower thrown for me by my dear Boston girlfriends.  After all that holiday fun, Monday morning comes as a rude awakening even to the most sober.  So back to work and just counting down the days until next weekend’s leisure mornings.

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Instagram photo

Gluten Free Buckwheat Pancakes (I used this recipe from here)

  • 1 cup buckwheat flour
  • 1 tsp baking powder
  • 2 Tbsp sugar or honey
  • 1/2 tsp salt
  • 1 egg, beaten
  • 1 cup milk or almond milk
  • 2 Tbsp melted butter
Preparation:

Preheat griddle or large skillet (if electric) to 375 F. Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately.

Mix dry ingredients together; add egg, milk and butter or margarine, beating well after each addition.

Pour 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1½ minutes, turning when edges look cooked and bubbles begin to break on the surface. Continue to cook 1 to 1½ minutes or until golden brow

Voila!  Gluten free, high protein pancakes.  Top with strawberries, maple syrup, Nutella, whatever.  I like making extra and saving them in the refrigerator as little power pellets to go through out the week.  I think they still taste great cold with nothing on them.

I still want to try these Paleo pancakes.

 

Turkey Time

November 23, 2011

I am in Atlanta for Thanksgiving and my final trip before I am grounded.  Then all I have to do is sit around and wait for baby…well that and get in as much work, organizing, going out to dinners, everything, done before the little cherub enters our life in January.  I posted this last year around this time, but thought I would share it again, as it is one of my favorite holiday recipes.

I am sure there are as many ways to make mashed potatoes as there are families that make them, but this is my family’s way; passed down from my great-grandma Finnegan.  It is not a terribly difficult recipe; it just takes a little time.  I swear, the end result is the creamiest, most savory and seriously delicious mashed potatoes on this earth…like better than dessert good.  My mom and I are making them tomorrow.

_______________


Gorgeous Platine Bleue eggs I found.

________________

Great-grandma Finnegan’s Mashed Potatoes

Ingerdients

3 lb. or 12 medium sized potatoes

8 oz. package of cream cheese

1/2 cup butter

1/2 cup sour cream

1/2 cup milk

2 eggs (lightly beaten)

_______________

Steps:

1. Boil potatoes until cooked and tender (test with a fork).  Then peal potatoes while they are still hot.  The hot potato skin should just peal off by hand.  (Maybe wear gloves too…they can be really hot.)

2. Beat and mash potatoes while hot and add the cream cheese and butter.  *It is easiest to cube up the butter and cream cheese and blend them in with the hot mashed potatoes.  The heat helps melt the cream cheese and butter in smoothly.

3. Add eggs and milk together as one and blend

4. Salt and pepper to taste if you like

5. Place in 9 x 13 glass, oven safe dish and refrigerate (Do not freeze)

_______________

To serve:

Preheat oven to 350˚F and cook covered for 30 minutes or until warm throughout.

_______________

Would love to hear any feed back if people try this recipe.  Let me know what you think.  I think they are the best on the plant. :)

Holiday Mashed Potatoes

November 18, 2010

With Thanksgiving a week away and Christmas right around the corner, I wanted to share one of my favorite holiday recipes: Holiday Mashed Potatoes.  Now I am sure there are as many ways to make mashed potatoes as there are families that make them, but this is my family’s way; passed down from my great-grandma Finnegan.  It is not a terribly difficult recipe; it just takes a little time.  I swear, the end result is the creamiest, most savory and seriously delicious mashed potatoes on this earth…like better than dessert good.

_______________


Gorgeous Platine Bleue eggs I found.

________________

Great-grandma Finnegan’s Mashed Potatoes

Ingerdients

3 lb. or 12 medium sized potatoes

8 oz. package of cream cheese

1/2 cup butter

1/2 cup sour cream

1/2 cup milk

2 eggs (lightly beaten)

_______________

Steps:

1. Boil potatoes until cooked and tender (test with a fork).  Then peal potatoes while they are still hot.  The hot potato skin should just peal off by hand.  (Maybe wear gloves too…they can be really hot.)

2. Beat and mash potatoes while hot and add the cream cheese and butter.  *It is easiest to cube up the butter and cream cheese and blend them in with the hot mashed potatoes.  The heat helps melt the cream cheese and butter in smoothly.

3. Add eggs and milk together as one and blend

4. Salt and pepper to taste if you like

5. Place in 9 x 13 glass, oven safe dish and refrigerate (Do not freeze)

_______________

To serve:

Preheat oven to 350˚F and cook covered for 30 minutes or until warm throughout.

_______________

Would love to hear any feed back if people try this recipe.  Let me know what you think.  I think they are the best on the plant. :)

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