Sunday, November 24, 2024
Recipe - Sweet Potato Casserole with Praline Topping (Thanksgiving)
FOR THE FILLING:
- 2 1/2 pounds sweet potatoes (about 4 to 6 medium total)
- Olive oil spray
- 1/2 cup fat free milk (or dairy-free milk alternative)
- 3 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 2 large eggs (beaten)
FOR THE TOPPING:
- 2/3 cup pecans or walnuts (coarsely chopped)
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1/4 cup quick-cooking rolled oats (or gluten-free oats)
- 3 tablespoons brown monk fruit sweetener (or brown sugar)
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 2 tablespoons melted butter (or coconut oil to make it dairy-free)
DIRECTIONS: Preheat the oven to 375 degrees F. Prick potatoes with a fork and place on a sheet pan.
Bake until tender, about 1 to 1 hour and 15 minutes. Set aside and let cool enough to handle.
Meanwhile spray a 9 x 9 inch pan, 9 inch pie pan, or or 2 quart safe baking dish and set aside.
Remove all the potatoes from the skin and mash with a fork or potato masher in a large mixing bowl.
Add the milk, maple syrup, salt, spices and eggs to the bowl and beat with a wooden spoon until uniform in texture.
Pour the mixture into the greased baking dish and smooth the top with a spatula.
In a medium mixing bowl, combine the nuts, flour, oats, brown sugar, cinnamon and salt.
Stir in the butter or coconut oil and mix well.
Sprinkle the mixture evenly across the top of the sweet potato mixture.
Bake for 30 minutes or until the top is golden brown. Remove from the oven and allow to cool for at least 5 minutes before serving.
NUTRITION INFO: 2/3 cup, Calories: 218kcal, Carbohydrates: 35g, Protein: 4.5g, Fat: 8.5g, Saturated Fat: 2.5g, Cholesterol: 43.5mg, Sodium: 153.5mg, Fiber: 4.5g, Sugar: 9.5g - WW Points: 6
(Recipe and photo courtesy of Skinnytaste)
Friday, November 22, 2024
Thank you so much!
Sending out a huge thank you to author Nicole Marie at Tandemental for sharing two copies of After Intelligence: The Hidden Sequence with my little free library!
Tuesday, November 19, 2024
Top Ten Tuesday - Oldest Books on my TBR List
Hello, dear readers! Today’s Top Ten Tuesday prompt from Jana at That Artsy Reader Girl is all about the oldest books I have on my TBR list. But instead of posting books with the earliest publication dates, I decided to go with the books that have been on my TBR list the longest (aka the “oldest” books on my list). 😉 So...here we go! Happy Tuesday!
1. Shark Heart by Emily Habeck
2. Outlander by Diana Gabaldon
3. Iron Flame by Rebecca Yarros
4. The Library of Borrowed Hearts by Lucy Gilmore
5. Shelterwood by Lisa Wingate
6. The Outlaw Noble Salt by Amy Harmon
7. Pride and Prejudice by Jane Austen
8. Tom Lake by Ann Patchett
9. Yellowface by R.F. Kuang
10. Beartown by Fredrik Backman
Monday, November 18, 2024
Recipe - Apple Cobbler (Thanksgiving)
INGREDIENTS:
For the Filling:
- 2 1/2 lbs. Gala apples, peeled, cored, and sliced 1/4″ thick*
- 6 tbsp honey
- 2 tbsp cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt
- 1/2 tbsp fresh lemon juice
- 1/2 cup water
For the Topping:
- 1/4 cup King Arthur white whole wheat flour
- 1/4 cup King Arthur all purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 2 tbsp chilled whipped butter
- 1/3 cup low-fat buttermilk
- 1 tbsp canola oil
- 1 tsp light brown sugar, unpacked
DIRECTIONS: In a large heavy pot, combine all of the apple filling ingredients and simmer on low heat for about 25 minutes, gently stirring occasionally until the apples are soft.*
Divide warm apples into 8 (4 inch) ramekins.
Preheat the oven to 400F.
In a medium bowl, whisk flours, granulated sugar, baking powder, baking soda and salt.
Cut in chilled butter (must be cold) using a pastry cutter (or 2 knives) until pebble-sized pieces are formed.
In a small bowl combine buttermilk and oil; mix well.
Add to the dry mixture and mix until just moistened, careful not to over-mix.
Spoon the batter over the apples in the ramekins.
Place on a sheet pan. Sprinkle with brown sugar and bake 24 to 28 minutes, until apples are bubbling and the topping is golden. Let it stand 8 to 10 minutes before eating.
NOTES: *To cut back on sugar I used sweeter apples such as Gala. If you use tarter apples, such as Granny Smith you will have to add more honey. Taste the apples at this point and if you feel they need more honey, adjust at this point.
NUTRITION INFO: 1 cobbler, Calories: 215 kcal, Carbohydrates: 44.5 g, Protein: 1.5 g, Fat: 4 g, Saturated Fat: 1.5 g, Cholesterol: 5.5 mg, Sodium: 71 mg, Fiber: 4 g, Sugar: 32 g
(Recipe and photo courtesy of Skinnytaste)
Thursday, November 14, 2024
New Additions to the Little Free Library
Just added three donated adult fiction books to the little free library. If you see something you’d like to read, please come get it. You don’t have to leave a book to take one, but please don’t take more than three books at one time. Leave some for others to enjoy. Thank you. (Click on the images below to view them in full size).
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