Wednesday, November 3, 2010

Emeril's Sweet Potato Hashbrowns

One of my latest obsessions is hash browns; Andrew and I go to nearby diner pretty much 2-3 times a week and I always order the hash browns. This morning, I woke up and immediately decided I needed my fix. Then, I looked out the window and realized it was raining! So, I thought I should make my own, except I only had sweet potatoes... no matter, I decided to make sweet potato hash browns! I followed Emeril's recipe, which calls for diced bacon and onion (I omitted the garlic) and man, am I glad I made these! They were absolutely delicious and easy to make, despite the fact that they do make a bit of a mess in the kitchen.

Fried Sweet Potato Hashbrowns

(serves 2)

What you'll need:
  • 1 2 medium sweet potatoes, washed, peeled and grated
  • 6 oz bacon, diced
  • 3/4 cup diced onion
  • Salt + Pepper
 First, you'll need to wash, peel and grate the sweet potatoes. Place the grated potatoes in a bowl, cover and place in the fridge. Then dice up your bacon and onion and set aside.
Heat a large nonstick pan over high heat and cook bacon until crispy, about 6-8 mins. Lower to medium-high and add in onions and stir; cook till soft (about 2 mins), and finally throw in grated sweet potatoes. Season with salt and pepper. Sautee over medium-high heat for 10-15 mins. Serve warm!

Tuesday, October 19, 2010

Pumpkin Cinnamon Rolls w/ Maple Cream Cheese Frosting

Continuing with the pumpkin theme (seeing as I have all this pumpkin puree lying around)... I've been craving Cinnamon Rolls for some time now and decided to buy yeast the other day. Then, as I was starting to gather my materials to start making the rolls, my roommate suggested I make PUMPKIN cinnamon rolls! And that I did!
I found a recipe on GoodLife Eats and modified it slightly! I made a maple cream cheese frosting instead of a regular cream cheese frosting because I thought it be tasty (and it was)!
Here we go!

Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

What you'll need:

For the Dough:
  • 1/4 cup warm water (about 110 degrees)
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1/3 cup warm milk
  • 1 large egg, beaten
  • 3/4 cup pumpkin puree  (fresh or canned)
  • 1 tablespoon melted butter
  • 3 1/4 cups all purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom

  • 3/4 stick butter, melted
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon each of allspice and ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Maple Cream Cheese Frosting:
  • 4 oz cream cheese, room temperature
  • 1 stick butter, softened
  • 1 teaspoon vanilla extract
  •  2-3 cups powdered sugar
  • 1/4 cup maple syrup

In a large bowl, stir yeast into water to soften. Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour. 

While your dough is rising, combine white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves.

After your dough has risen, transfer it to a lightly oiled surface and roll out to a rectangle shape, about 16" by 12". Spread the melted butter over it and top with spices mixture.

Grease a 9x13in baking pan (I used leftover melted butter).

Roll the dough into a log (the long way); the log should stretch a little in length while your roll. Take a sharp knife and cut about 15 slices (I only got 13)! Place the slices in the greased baking pan, cover with a towel, place in fridge and let rise for about 45 mins.

Preheat the oven to 375°F. Once the rolls have risen, bake in the preheated oven for about 30 mins or until they're brown around the edges.

While your rolls are baking, make your cream cheese frosting! Throw your cream cheese, butter, vanilla extract and maple syrup into the bowl for a mixer. Start mixing at medium speed until ingredients are combined, then begin adding powdered sugar, 1/2 cup at a time, stopping in between to scrape the sides and bottom of the bowl with a spatula.

Take your rolls out of the oven when they're done!

and top with cream cheese frosting while they're still warm!

These were amaaazzzinnnggg and I highly recommend them!

P.S. For all you bacon fans: Andrew topped his with some high quality bacon and it was VERY tasty, so that might be something to consider...

Monday, October 18, 2010

How to Make Pumpkin Puree + Home-made Pumpkin Spice Latte Recipe

Hi y'all! In the past two weeks I've been extra busy with a trip home to Miami and midterms, so I haven't been able to update. In fact I still have one more midterm to go, but I decided to take a break from the studying to make myself a pumpkin spice latte!
A few weeks ago, I got some pie pumpkins because I couldn't find any canned pumpkin. I wanted to make pumpkin puree with these fresh pumpkins but I kept putting it off. I finally did it today and it was nowhere near as annoying or time consuming as I thought it was! Here's a step-by-step guide:

I started off with 3 pie pumpkins. This yielded A LOT of pumpkin puree so some might want less. The good thing is that you can freeze the puree and use it later!
Preheat the oven to 400 degrees.

Cut the pumpkins in half.

With a large, metal spoon, take out the seeds and stringy parts.

Then, cut the halves in fourths and place them inside down in a roasting pan.

Add a cup of water into the pan.

Place in oven and bake for about 45 mins or until tender enough to stick a fork through the skin and have it go through easily.

You can see that I poked all of the chunks with my fork. Some of them were less baked than others, I put those pieces back in the oven until the inside was a dark orange color.

Place on a plate to cool for 5-10 mins and then scrape the inside off of the skin. It should come off very easily.

Place the pumpkin chunks into a food processor or stand mixer bowl and mix until it reaches desired consistency!

Using that pumpkin puree, I made my very own home-made pumpkin spice latte!

Home-made Pumpkin Spice Latte

What you'll need:
  • 2 cups milk
  • 1-2 shots of espresso, depending on how strong you like your latte
  • 1.5 tablespoons pumpkin puree
  • 1/8th teaspoon ground cinnamon
  • 1/8th teaspoon ground nutmeg
  • 1 tablespoon vanilla extract
  • 2 tablespoons sugar
First, make your espresso through your desired method (I use a stovetop bialetti mocha thingy or my Nespresso machine)
Then, in a small pot over medium heat, pour in milk and add pumpkin, spices, vanilla extract and sugar. Stir with a whisk until the milk has reached 140 degrees (or hotter if you'd like, but not over 160).
Pour the espresso in a mug and pour pumpkin milk mixture over it. Top with whipped cream if you'd like and enjoy!
  • a dash of ground ginger

Sunday, October 3, 2010

Have I mentioned how much I love breakfast?

Just a quick picture of the whole wheat pancakes I just made/ate! Breakfast is the best meal of the day.
Also, here are some of the vintage items I picked up over the week:


Saturday, October 2, 2010