Granini's Sweet Potatoes & Marshmallows

Granini's Sweet Potatoes & Marshmallows

So I've never made these before, and I'm getting kinda nervous.  We're having the brunch bunch over for Friendsgiving this year, and they've requested sweet potatoes with marshmallows.  I was aiming for something more, well, grown-up-ish, perhaps with a similar crumb crust that I put on my Dutch Apple Pie, but alas, they voted unanimously for marshmallows, so I'll put marshmallows on the top!

So here's what I'm a-gonna-do.

Ingredients:

4 sweet potatoes (the orange ones)

4 tablespoons of unsalted butter, room temperature

(or if you only have salted butter, then just skip the salt later)

2 eggs

1/2 cup brown sugar

1 teaspoon salt

1/4 teaspoon ginger

1 teaspoon vanilla

1 cup half & half

Topping A:  Mini Marshmallows Topping

1 (10 ounce) bag mini marshmallows

OR

Topping B:  Crumble Topping

1 1/2 cups flour

1 cup brown sugar

1 cup oatmeal, ground to a powder (I put my oatmeal in a blender to grind it.  Works great.)

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt
1 cup butter, unsalted but room temperature or slightly melted.

1/2 cup pecans, toasted and chopped into small pieces

Directions:

1.  Stab each of the potatoes multiple times with a fork.  Pop each of the potatoes, one at a time, into the microwave for 4 minutes.  Then place in a preheated oven at 375º for 20 minutes.
2. Split open the potatoes, and scoop the yumminess out into a bowl.
3. Add in the butter and mash them to smithereens.
4. Add in the eggs, brown sugar, salt, ginger and vanilla and stir to mix thoroughly.  Add the half & half in last, and stir until smooth.
5. Spray a casserole dish with cooking spray.
6. Scoop the whole mess o'goodness into your casserole dish.  
7. Decide which of the two toppings you're going to have tonight.  A or B.

If you're going for Topping A, here are the directions.

1. Top with mini marshmallows and pop into the oven for 12 - 15 minutes, or until the marshmallows are just beginning to become golden brown.

If you're going for Topping B, here are the final directions:

1. In a medium sized bowl, use a fork to mix together all the dry ingredients (except the nuts).  
2. Drizzle the partially melted butter over the mixture, and use the fork to mix it all together.
3. Use your fingers to sprinkle the wet crumb mixture over the top of the sweet potatoes.  Try to cover every last inch of space with the crumb mixture.  Because it's just that good.  I promise.
4. Sprinkle the toasted nuts over the whole thing.
5. Pop the casserole into the oven for 15 - 18 minutes, or until the topping is just beginning to become golden brown.

Sorry for the lack of pictures.  I will post some this weekend.

Enjoy!

* * * * *

Find other tasty Thanksgiving Dinner dishes here:

And tasty pie recipes here:

* * * * *

I not only bake and cook, I write murder mysteries too!

Both books are available in paperback and kindle versions

Diamonds for Diamond 
(Book 1 in the Jack Diamond Mystery series)
and
No One Noticed

(Book 2 in the Jack Diamond Mystery Series)

Granini's Macaroni and Cheese

Granini's Macaroni and Cheese

Ingredients:

4 tablespoons unsalted butter

1/4 cup flour

2 cups of milk or half & half

2 cups sharp cheddar cheese

1/2 to 1 cup sharp white cheddar cheese (I prefer Tillamook's sharp cheddar in the red package)

1 - 2 teaspoons Lawry's seasoned salt (and Tillamook's sharp white cheddar for this one)

2 cups elbow macaroni

Directions:

1. In a medium saucepan, boil water and 1 teaspoon salt.  Prepare elbow macaroni per the directions (usually I boil the pasta for 7 - 8 minutes and drain thoroughly, but do not rinse).  Set aside.
2. In a large saucepan over low heat, melt the butter.  Sprinkle in the flour, and allow the roux to cook for several minutes.
3. Very slowly whisk in the milk, whisking vigorously to avoid getting any lumps.
4. Allow the mixture to simmer for 3 - 4 minutes.
5. Slowly add in the two cheeses, and allow the cheeses to melt completely.
6. Stir in 1 teaspoon of Lawry's seasoned salt and taste.  If it needs a dash more salt, feel free to add in just a wee bit.
7. Add the pasta directly to the sauce.  Taste a little.  Taste a little more.  Try very hard to leave some for the rest of the family.
8. At this point, you can either serve the macaroni and cheese as is, which is the way I eat mine.  Because it's deeeeee-lish.  Or, if you prefer a slightly baked top, feel free to pop the whole thing into a pre-warmed oven (gee, 350º, what a surprise!) for 10 to 15 minutes, and the top will get crunchy.  That's how my hubby likes it.  You can even go even MORE overboard, and top it with bread crumbs, but I think that's going too far.  But that's just me.

* * * * *

Find other tasty Thanksgiving Dinner dishes here:

And tasty pie recipes here:

* * * * *

I not only bake and cook, I write murder mysteries too!

Both books are available in paperback and kindle versions

Diamonds for Diamond 
(Book 1 in the Jack Diamond Mystery series)
and
No One Noticed

(Book 2 in the Jack Diamond Mystery Series)

Granini's Grasshopper Pie

Granini's Grasshopper Pie

Ingredients:

Crust

1 box chocolate wafer cookies, smashed to smithereens

8 tablespoons melted unsalted butter

2T sugar

I like to use these:

Crust alternative recipe: (it's completely up to you!)

one entire bag full of Oreos, crushed and smashed to smithereens

2 tablespoons of melted unsalted butter

Filling:

32 marshmallows or one jar of fluff / marshmallow cream

½ cup half & half

2 tablespoons creme de menthe

2 tablespoons creme de cocoa

2 drops of mint green food coloring

1 8 oz. carton heavy whipping cream

1/2 teaspoon vanilla

2 tablespoons sugar

1/8 teaspoon salt

Directions:

For the crumb crust:

1. Pour crumbs into a 9" pie plate.  
2. Pour melted butter over the crumbs.  
3. Using a fork, mix them together.  
4. Put 2 tablespoons of this yummy mixture aside (to be used to sprinkle on the top of your pie before serving)
5. Wrap a plastic bag over your hand and press the crumbs to the sides and bottom of your pie plate.  
6. Cool in the fridge completely.

For the filling:

1. Melt the marshmallows in the half and half.  Stir, making sure all the lumps are gone.  
2. Add in 2 drops of green food coloring.  Set aside to cool thoroughly. 
3. In a large mixing bowl, add the heavy cream, vanilla, salt, and sugar.  On medium, allow mixture to whip for 1 minute.  Then, turn the mixer on high and beat until the cream is fluffy and smooth and whips up completely.
4. Stir your marshmallow gooey mixture.  Add in both cremes and mix completely. 
5. Allow this mixture to cool and rest in the fridge for 1 hour, or until thickened.
6. Fold in whipped cream with a wire whisk until smooth. Pour into crust.
7. Either allow the pie to sit in the freezer for 1/2 an hour -- and then cover with plastic wrap and allow to remain in the freezer for 3 hours, pulling it out of the freezer about 1/2 hour before you're ready to serve.  OR, chill in the refrigerator for at least 3 hours to set.
8. Sprinkle the chocolate crumbs, or chocolate curls, on top of the pie before serving.  

Pictures:

Pour butter into chocolate crumbs

Press the crumbs into the bottom and sides of the bowl.  

I put my hands inside a bag because that's just how I do it.

See? So pretty.  Now pop that sucker in the oven for 8 minutes and it'll be all set.

Whip up your cream with the sugar, salt, and vanilla and set aside.

Melt your marshmallows with the half & half.

Make sure all the lumps are gone.

Add in the mint green colored food coloring.  2 drops is all it takes.

I poured my cream into my marshmallows.  I think it'd be better to do it the other way around -- drizzle your green goo into your heavy whipping cream.  But it's up to you.  Then I used a whisk to gently mix them all together, making sure that there were no lumps, and everything was mixed together.

Ready to go in the fridge.

Sprinkle a few chocolate crumbs on the top.

Or a lot.

Or too many.

Well, is there really such a thing as too many chocolate crumbs?

Cut a small slice.  So you can go back and have a second small slice later.  Because one small slice just won't be enough.

OOOOOOH so good!

* * * * *

Find other tasty Thanksgiving Dinner dishes here:

And tasty pie recipes here:

* * * * *

I not only bake and cook, I write murder mysteries too!

Both books are available in paperback and kindle versions

Diamonds for Diamond 
(Book 1 in the Jack Diamond Mystery series)
and
No One Noticed

(Book 2 in the Jack Diamond Mystery Series)

Granini's Chocolate Pecan Pie

Granini's Chocolate Pecan Pie

Ingredients:

One baked Pie Crust (for a recipe, click here: pie crust)

5 squares Trader Joe's 72% cacao dark chocolate
(OR 2 squares unsweetened chocolate)
4 tablespoons unsalted butter
4 large eggs
1 cup sugar
1 1/4 cup dark corn syrup
1 teaspoon vanilla
2 cups pecan halves
2 tablespoons rum (optional)

Directions:

1. Melt butter and chocolate and set aside to cool.  
2. Lightly beat eggs.  
3. Stir in the remaining ingredients.  
4. Add chocolate mixture and stir well.  
5. Pour into an unbaked pie crust and bake at 350º for 45 - 50 minutes.  

The pie may jiggle a wee bit, but it's not supposed to jiggle a whole lot.

Click for more Thanksgiving Recipes

* * * * *

Buy my book!

You can buy the paperback version of my book here:

Diamonds for Diamond by Kay Nimitz Smith

Or, you can buy either my e-book or the paperback version on Amazon here:  

Diamonds for Diamond by Kay Nimitz Smith

Granini's Lemon Meringue Pie

Granini's Lemon Meringue Pie

Ingredients:

One baked Pie Crust (for a recipe, click here: prebaked pie crust)

For the filling:
1 cup plus 3 tablespoons granulated sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 3/4 cups cold water
5 egg yolks
2/3 cup lemon juice
1 tablespoon grated lemon zest
2 tablespoons unsalted butter

**Have all of these ingredients measured out and ready to go before you begin**

For the Meringue Topping
*You will need a candy thermometer or a digital instant-read thermometer*
2 teaspoons cornstarch
1/4 cup water (two tablespoons plus two tablespoons)
4 large egg whites (room temp)
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1/2 teaspoon vanilla

Directions

1. Bake pie crust for 15 minutes at 415º or until lightly golden brown.  Allow to cool.
2. For the filling: Combine sugar, cornstarch, salt and cold water in a nonreactive saucepan.  Bring mixture to a simmer, stirring frequently.  When it starts to turn translucent and simmer, add the egg yolks one at a time, whisking after each addition.  If you get lumps, remove from heat and whisk gently.  Add the lemon juice and zest and bring mixture to a simmer, whisking constantly but gently.  The filling will be very thick.  Remove from heat, stir in butter until it melts, and cover.
3. For the meringue topping:  Place the cornstarch and 2 tablespoons of water into a small saucepan and, over low heat, stir constantly.  The mixture should turn into a translucent paste.  Remove from heat.
4. Beat egg whites until frothy.  Add the cream of tartar and beat until soft peaks form.
5. In a small saucepan, combine the sugar with the remaining 2 tablespoons of water.  Bring to a boil and cook until the mixture reaches 238º.
6. Start beating the whites again with the mixer.  Add the hot sugar syrup in a thin stream.  Add the cornstarch paste and vanilla.  Beat until the meringue forms 2-inch peaks and is stiff but still smooth and moist.
7. Place the pie filling back on the stove and reheat until hot.  Immediately pour into warm pie shell.  Working quickly, distribute the meringue over the top of the pie with a rubber spatula, being careful to attach the topping to the crust all the way around the edge.
8. Bake until the meringue is golden brown, about 15 minutes.  Cool pie on a wire rack to room temperature before serving.  Or, serve chilled.

Mmmmmm.  Tasty!!

I will come back and post more pictures of the "how to" or "the making of" process,

 but these two pics at least will get you started!

*You can even sprinkle some lemon zest on the top if you want a little ZING!*

Soooo tasty!

Click for more Thanksgiving Recipes


* * * * *

Recipe slightly adapted from Christopher Kimball's The Dessert Bible.

Buy my book!

You can buy the paperback version of my book here:

Diamonds for Diamond by Kay Nimitz Smith

Or, you can buy my e-book on Amazon here:  

Diamonds for Diamond by Kay Nimitz Smith

Granini's Coconut Cream Pie

Granini's Coconut Cream Pie

(Okay, so that's actually a picture of my lemon meringue pie, but I haven't taken pictures of the coconut cream pie yet, and I thought that A picture was better than NO picture.  It will look sort of like this.  Only I won't toast the top, and there will be snidgets of coconut.  But you get the idea.)

Ingredients:

For the Crust:

Either a prebaked pie crust

or

Graham Cracker Crust

1 1/2 cups fine graham cracker crumbs (approx. 11 graham crackers, smashed to smithereens)

3 tablespoons brown sugar

5 tablespoons butter, melted

For the Filling:

2 cups shredded coconut

1/2 cup plus 2 Tablespoons granulated sugar

1/8 teaspoon salt

3 Tablespoons cornstarch

8 large egg yolks

1 1/2 teaspoons vanilla

1 1/2 cups coconut milk

2 cups heavy cream
1/8 teaspoon salt

2 tablespoons unsalted butter, at room temperature

Directions:

Pie Crust
Follow the recipe here:

Or, make a Graham Cracker Crust.

Totally your choice.

It's all up to you and your happy little tastebuds.

Graham Cracker Crust

Either place the graham crackers into a food processor and crush them until they're in a fine powder;  or you can do it my way.  Put 11 graham crackers into a large ziplock bag.  Then use a rolling pin to mash the crackers into smithereens.  Melt the butter.  Pour the butter into the graham crackers, and stir until well mixed. Press the mixture into the bottom and sides of a pie plate.  Chill for 20 minutes.  Then bake at 350º for 14 minutes.  Allow crust to cool before filling.

Filling:

1. Heat oven to 350º.  
2. Place 2 cups of shredded sweetened coconut in a single layer on a large baking pan.  Toast 5 to 7 minutes, stirring frequently.  Remove when golden brown.  Split into two piles.  1 1/2 cups in one pile, and 1/2 cup in another.  Set aside.
3. Prepare and bake pie crust.
4. In a saucepan, whisk together 1/2 cup sugar, salt, and cornstarch.  Add the yolks and 2 teaspoons vanilla.  Slowly pour in the coconut milk and 1 cup of heavy cream, whisking constantly.  Add in 1 1/2 cups toasted coconut.  Cook over medium heat, stirring frequently with a wooden spoon, until mixture starts to steam, then stir constantly, scraping the bottom of the pan as you stir.  When mixture thickens to the consistency of mayonnaise, remove from heat and whisk in butter.  Place custard in a bowl, lay plastic wrap directly on the surface, and refrigerate until cold.  Place a metal mixing bowl and beaters from an electric mixer in the freezer while custard is cooling.
5. When custard is cold, combine remaining 1 cup heavy cream, remaining 2 tablespoons sugar, 1/8 teaspoon salt (just a pinch, really) and remaining 1/2 teaspoon vanilla in the chilled bowl and beat on medium speed for 60 seconds.  Increase speed to high and whip until peaks are firm and smooth.  
6. Place chilled custard into pie shell and top with whipped cream.  Sprinkle remaining 1/2 cup coconut over the top of the whipped cream, once the pie is assembled.

Click for more Thanksgiving Recipes

Pictures:

Bake a pie crust.  Then, while the pie crust is baking, toast your coconut.

Toast the coconut for about 4 minutes.  Smells great!

Place the coconut on the bottom of your baked pie crust

Make your custard.  Starts out smooth.  After a few minutes, it's the consistency of mayonnaise.

Pretty, pretty custard!

The coconut milk gave it a wee bit more of a grainy texture

 than a  normal custard, but the extra flavor is divine.

All your custard to cool completely.

Whip up your cream with the sugar, vanilla, and salt.

Make sure your pie is ready to go...

Add in the custard.

Then top with whipped cream and coconut on the tippy top.

 Ooooh, my!

* * * * *

Recipe slightly adapted from Christopher Kimball's The Dessert Bible.

Thanksgiving Dinner!!

Find other tasty Thanksgiving Dinner dishes here:

Two weeks to go!

So it's that time of year, once again, to start planning out the menu, 

and plotting new ideas to freshen up my Thanksgiving Dinner.

This year I thought I'd post all of my favorite recipes for Thanksgiving goodies

 all onto one simple page.  I'll be adding more recipes as we get closer and closer to the big day.

Turkey

Cornbread Stuffing / Cornbread Dressing

Garlic Mashed Potatoes

Green Beans (sautéed with red peppers and onions)

Macaroni and Cheese

Glazed carrots

Yams with marshmallows

Cranberry Orange Relish

Dinner Rolls

Pies

Pie Crust

Apple
Dutch Apple
Blueberry
Cherry
Chocolate Cream
Chocolate Pecan
Coconut Cream
Grasshopper Pie

Lemon Meringue
Pumpkin

Pictures!!

Dutch Apple Pie

* * * * *

Find other tasty Thanksgiving Dinner dishes here:

And tasty pie recipes here:

* * * * *

I not only bake and cook, I write murder mysteries too!

Both books are available in paperback and kindle versions

Diamonds for Diamond 
(Book 1 in the Jack Diamond Mystery series)
and
No One Noticed

(Book 2 in the Jack Diamond Mystery Series)