Whipped Sweet Potatoes with Maple Pecan Topping

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Last weekend was Thanksgiving, and I was lucky enough to get invited to two different dinners – one at my in-laws on Sunday and one at my Aunt’s house on Monday. I made a few things over the weekend. This post is about Whipped Sweet Potatoes with Maple Pecan Topping. I’ll write about my cheesecake later.

For my birthday last year, someone gave me The Vegetarian Collection by Canadian Living cookbook, and I saw this recipe in it when I was first looking through it. I’ve seen it a few times since then, and have wanted to make it every time, but as it serves 10-12, and there is a lonely 2 in my house, I could never find the opportunity.  Until Thanksgiving! The recipe is also available on the Canadian Living website.

Ingredients

This recipe was really easy to make. It just took about 20 minutes to cut the potatoes and combine the ingredients that needed to be combined.

Chopped sweet and regular potatoes

The tricky part was because I was bringing this to my aunt’s house for dinner, I needed to cook it before we left and keep it warm. The rest of my family isn’t vegetarian – just me, so they were having turkey. Their oven was occupied by this turkey, so I couldn’t cook it once I got there. So what I did was I timed my cooking of this at home to be finished about 5 minutes before I wanted to leave. I covered it in tin foil as soon as it came out of the oven then wrapped it in a clean bath towel, then put into a soft-sided cooler bag. This worked surprisingly well! It came out of the oven at my house at about 3:30. I took it out of the cooler bag to serve at dinner at about 6:20, and it was still steaming! I’m quite impressed by my ingenuity!

 

All ready!

 

And it was delicious! Everyone really liked it, except my sister, who didn’t like the pecans. But she is very picky. I would absolutely make this recipe again. And looking at the measurements, I could probably calculate a third of the recipe. Most of the measurements are divisible by three, or close enough!

 

Happy Cooking!

Pumpkin Soup with Apple-Walnut Topping

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Whenever I go to the grocery store and they have a free store magazine, I always pick it up! About 2 weeks ago, I picked up the Inspired magazine from Sobey’s. Most recipes in magazines like this are based upon the store’s premade convenience products, have meat in them, or both. However, in the magazine I found one that interested me: Pumpkin Soup with Apple-Walnut Topping. The only substitution I had to make was to use vegetable broth instead of chicken broth, and I wasn’t as brand specific as I’m sure Sobey’s would have liked me to be.

Soup

I wasn’t sure how much pumpkin I would need or what type. I knew I needed 6 cups of pumpkin, but how many pumpkins equals 6 cups? That’s a tough one, as this was the first time I’d ever worked with fresh pumpkin. The grocery store I went to only had “Regular Pumpkins”. That’s what the sign said. Regular Pumpkins. So I got the smallest one of those I could find, but it was probably still about 10-12 inches tall before the stem. Turns out I needed just under half of one of those.

 

I really liked the topping. And the soup was acceptable. I think it would have benefited from a different type of pumpkin. Maybe I’ll go to Sobey’s next time. As the pumpkin is featured in this month’s magazine, maybe they have a better selection of pumpkins. I had gone to Sobey’s broke little brother store instead – Freshco.

 

Happy Cooking!

Cornbread Mini Muffins

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Last week we had a potluck at work. I said that I would make mini muffin. But then I decided that I wanted to make vegetarian chili instead. So I made that and cornbread mini muffins instead.

 

I googled cornbread mini muffins and used the first recipe I found. I would have just used the recipe I usually use for a full-sized cornbread, but I was concerned about the amount of time it would take to cook. The recipe I used was from someone else’s blog: Dreamy Dish. It wasn’t bad, but not as good as I was hoping.

Dry Ingredients

Adding Wet to Dry

I think my problem was that I used my stand mixer for the mixing. I’m pretty sure with cornbread, you’re supposed to stir it just until it is combined, and no longer. I probably overmixed it. I’m used to a little crunchyness with cornbread, and this was missing that. I also might have undercooked it a little. Overall, not the worst thing I’ve even, but not my favourite cornbread. But I got no complaints.

Final Product

Happy Cooking!

Caprese risotto

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A few weeks ago I got the new Chatelaine magazine in the mail. I typically look at the recipes pretty quickly in most magazines and this was no exception. They had a whole section of risottos! I’ve tried to make risotto twice before, and both were pretty bad, so I was a little apprehensive before I tried again, but I figured one of them might be good.

 

So I settled on the Caprese  risotto. My husband is somewhat picky, and I thought the name would help as he is in the process of restoring an old Chevy Caprice. I know – different things, but that’s ok.

 

Cooking Risotto

 

Cooking Risotto

It was a long, times consuming process, but it was definitely successful! I loved this risotto and I wouldn’t hesitate to make it again. At least I wouldn’t have had I not seen the nutritional information.  Oops!

Final Product

 

 

Happy Cooking!

Biscuits

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I know I haven’t posted in a few weeks, but I have been terribly busy, but I have been trying new recipes. About two weeks ago I asked my husband what he wanted for dinner. His response was chicken and biscuits. He is clearly not a vegetarian. My initial response was heck no! But when I was checking my emails, my daily recipe from Allrecipes.com happened to be for biscuits. So game on!

The recipe is available at this link. I followed the recipe almost exactly except I used margarine instead of shortening.

The were SO good! Light and fluffy and delicious! I would absolutely make these again. Maybe even tonight. Hmmm. They would go good with soup!

Happy Cooking!