I'm so happy to have you here with me sharing the delicious journey I have chosen! I am Carrie, a mom on a mission to find bliss in the kitchen. At least, as long as my kids allow me to. More of a baker than a cook, you'll find I love experimenting--baking is sort of like a mad scientist experiment, anyway, isn't it? It doesn't always turn out the way I plan, but that's part of the fun. ;)
All you have to do is come up with a 5-ingredient recipe featuring one of their products and submit it for your chance to win $3000! It doesn’t get any easier than that, so get yourself on over there and enter–I’d love to see one of my readers win!
Why do I love Simply Potatoes?
I am so unenthused about making dinner on weeknights. By the time I get home from work, all I want to do is park my butt on the couch and veg for a while. That isn’t fair to my family though. Anything that makes my night easier is greatly appreciated. That’s where Simply Potatoes comes in. Simply Potatoes are fresh potatoes that are refrigerated, but never frozen or dehydrated. They are made with only real ingredients and are sooooo easy to prepare. Especially for those recipes where “leftover” mashed potatoes are called for. What the heck are those? I don’t think I ever have leftover mashed potatoes. Thanks to Simply Potatoes, I don’t have to worry about that anymore!
So what would be my 5 Ingredient Fix?
My favorite pizza joint has this smashed potato pizza that is out of this world. I can’t eat there every day though. I recently started recreating my favorite pizza at home, now that I have Simply Potatoes by my side. I know, potatoes on pizza sounds a bit weird, but hear me out. Somehow, with the corn and the bacon, it all works out and becomes amazing. You could make just one pizza, but you’re kidding yourself. The first one will be gone in seconds and you’ll be wanting more. Make the 2 and even if you don’t need it all at once, you’ll have leftovers to carry you over. You’ll thank me.
Recently, a co-worker hosted a chili cook-off benefit lunch to raise money for his nephew. His nephew has been diagnosed with Hodgkin Lymphoma and is facing a total of at least 16 rounds of chemotherapy. The money raised would assist the family with paying for deductibles and travel costs, which will accumulate fast. I’m happy to say there was a great outpouring of support and a large sum of money was raised to help this young man and his family with their tough road ahead.
After the lunch, we were left with a gallon-sized bag of sliced French bread that had gone uneaten. Not wanting to waste it, I started brainstorming. And came to French Toast Casserole.
I love the idea of French toast. It’s an elite form of weekend breakfast, served only at special occasions or eaten when dining out. I’m not sure why it’s enjoyed so infrequently–it could be that it’s not exactly health food–but it makes the day seem so much fancier if French toast is on your plate. The down side is that someone has to stand at the griddle frying up slice after slice of that goodness, missing out on ambiance of the occasion. She gets to eat eventually, sure, but she’s usually last, when everyone else has already moved on to something else. It’s a lonely kind of job. Which is where French Toast Casserole comes in.
look at that sugar crust!
French Toast Casserole is really a glorified bread pudding. Soak your bread slices in custard overnight, add a topping, and bake in the morning. It frees you up to enjoy the whole meal with your friends and family and lets you pretend that dessert is breakfast. Works for me!
So the morning after the benefit lunch, I brought in a dish of this Sugar-Crusted French Toast Casserole. Because I’m so proud of my co-workers and how wonderfully supportive they are of each other. You can’t ask for a better bunch! Whip this up and serve it to someone special to you. They’ll love it!
2 Tablespoons pure maple syrup (Grade B preferred, as it’s more flavorful)
2 teaspoons vanilla extract
Grease a 9″x13″ baking dish and set aside.
Slice French bread into 1-inch thick slices and arrange in prepared dish.
In a large mixing bowl, whisk the eggs for 30 seconds or so.
Add the milk, cream, cinnamon, and vanilla extract and whisk for an additional 1-2 minutes, or until frothy.
Pour over the bread slices, coating evenly. There will be a lot extra in the bottom of the dish; this is okay, as it will get absorbed. (I actually took each slice and dipped both sides in the extra before setting them upright again, just to be sure they were well-coated.)
Cover and refrigerate overnight, or for at least 6 hours.
In the morning, preheat oven to 350 degrees Fahrenheit. Take out the dish, uncover, and sprinkle with chopped pecans. Set aside.
In a 3-quart heavy-bottomed sauce pan, melt the butter over medium to medium-high heat.
Stir in the brown sugar and maple syrup and gently boil until the sugar is (mostly) melted. This will not be a smooth caramel sauce, but that’s okay; you want crystallization when it bakes anyway for that crunchy crust.
Remove from heat and add the vanilla–it will bubble up. Be careful!
Stir in the vanilla, then pour over the prepared bread evenly.
If you would like to help out in the fundraising efforts for this young man, there is a GoFundMe page set up to collect donations. Hodgkin Lymphoma, while a very curable form of cancer, still ravages the body. This family will need all the help they can get.
I am not much of a fan of reality TV. There’s very little that’s real about them, to start.I also don’t like how they’re intended to play the audience like a violin. In spite of all of this, I am a junkie for Gordon Ramsay‘s shows. MasterChef. Kitchen Nightmares. And, of course, Hell’s Kitchen. It seems like every week on Hell’s Kitchen someone receives Chef Ramsay’s wrath for screwing up either risotto or Beef Wellington. In my mind, both of these have become epic challenges, so difficult nobody can get them right. Nobody. And yet, I thought it would be a great idea to make Beef Wellington the #FirstOnTheFirst challenge for March 1st. Makes sense, right? Yikes!
I originally intended to make little bites of Beef Wellington–it seemed less likely I’d mess that up. But once I bought my meat–which, by the way, I have never approached the butcher in the grocery store before and certainly never spent $19.99/lb for any meat I’ve ever eaten at home–I was too terrified to chop it all up. $35 worth of beef sat on my counter in steak-form–I could not find a roast–and I started to hyperventilate. I don’t cook meat. I love it, but I don’t cook it because the stuff that sells for $7/lb seems too expensive to experiment with. This? This was insane.
Finally, I gave in. Shut the TV off and immersed myself in the challenge. It was time to face my fear and go for it. I had investigated several recipes for inspiration and even watched Chef Ramsay make Beef Wellington himself. I had this.
Once my Individual Beef Wellingtons were in the oven, I watched closely. I was terrified of overcooking them, or ending up with a totally raw center. Chilling the meat in between and throwing the puff pastry-wrapped meat parcels in the freezer for a bit helps keep the beef inside from getting too well done while the puff pastry finishes. 12:30 AM and I was done. Because everyone makes Beef Wellington in the middle of the night, right? I held my breath, plated it, and adored it. Snapped some photos and then dug in. Because you can’t waste a project like this by turning it immediately into leftovers.
It was uh-mazing. No exaggeration here. So tender, so rich, so salty and yet not. Wonderful. The next night (the same night?) I served the rest as leftovers to my family. Which was also nerve-wracking–reheating without overcooking. I highly recommend heating on a rack in the pan so the crust doesn’t get soggy, and in a toaster oven or oven, NOT the microwave. The kids LOVED it. They couldn’t get enough, begging for more and more. My leftover Beef Wellington was just as awesome as my midnight snack, albeit a little less glorious. YUM.
So yeah, consider that challenge killed with great success. Will I ever make it again? Probably not–the anxiety level was too high and the investment was too great for a family meal. But I’m glad I tried it. And all of us enjoyed the end result. Take that, Hell’s Kitchen!
Now I know you’re dying to see how everyone else did on this challenge….
Take the steaks out 30 minutes before cooking and season with salt and pepper on both sides. Set aside.
In a 10-inch cast iron skillet heat 2 teaspoons EVOO over medium high to high heat.
Add the steaks, spacing at least an inch apart from each other. Sear each side for 1-1.5 minutes, then remove to a plate to chill in the refrigerator while preparing the next part.
Clean mushrooms and slice, then chop shallot. Add both the bowl of a food processor and chop until almost pureed.
In the same skillet used to sear the meat heat the Tablespoon EVOO and herbed butter over medium heat. Add the mushroom paste and sautee until the moisture has cooked out, about 10 minutes.
Add the sherry and cook until the moisture has, once again, cooked out, about ten minutes, stirring often. Remove from heat.
Lay out 4 pieces of plastic wrap and lay out 2 slices of prosciutto in the center of each piece of plastic wrap, overlapping them slightly.
Divide the duxelles (mushrooms/shallots) evenly and spread over the prosciutto.
Remove the steaks from the refrigerator, place one in the center of each prepared prosciutto and, using the plastic wrap to assist, wrap with the prosciutto. Wrap tightly with the plastic wrap and stash in the refrigerator for 20 minutes.
Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
Divide the thawed puff pastry into 4 portions and roll them out, if necessary, to accommodate each steak. Cut squares off the corners so you’re left with + signs. Set aside scraps to be cut into small shapes for accents, or saved for another project.
Remove the plastic wrap from the steaks and place one in the center of each piece of puff pastry. Gather the ends so the steaks are wrapped entirely in puff pastry. Place on the prepared baking sheet.
In a small bowl, whisk the egg for 1 minute. Seal the edges of the meat parcels using a little egg wash, then brush over the steak packages. Adhere any cut-out accents and brush those with egg, as well.
Place in the freezer for 20 minutes. Save the remaining egg in the fridge.
Remove dough packages from the freezer and apply egg wash to the dough packages again.
Bake for 20-25 minutes, or until pastry is golden in color.
Let sit for 5 minutes before serving.
While I have noted this serves 4, you can (and probably should) split each one into 2 servings, resulting in a total of 8 servings that are enough with side dishes. No one will feel skimped on.
The Food Blogger Cookbook Swap works on the same idea as last year, except this time around we were to select a cookbook worth around $20 and send it to the randomly-selected blogger assigned to us. My match this time was Paleo Gone Sassy. I struggled a bit at first, being a baking blogger. Pretty sure my cookbooks on whoopie pies and cupcakes and bread would be a bad fit for Stacy. I didn’t want her to be disappointed, though–I know how exciting the anticipation is and what a letdown it would be to receive something completely useless. So I chose for her a Paleo-themed cookbook on Amazon–Well Fed: Paleo Recipes for People Who Love to Eat–and hoped she didn’t already have it. It wasn’t an ideal situation, considering it was shipped directly from Amazon, but I figured it definitely beat the alternative. I would keep my grain-filled titles for myself.
When my package arrived, I was in for a big surprise. Believe it or not, the recipient of my care package last year–From My Sweet Heart–traded places with me, sending me an absolutely lovely package for this year’s version of the swap! What an amazing display of karma! She gifted me Donna Hay’s Modern Classics Book 2, which is full of not only tasty treats, but insanely gorgeous photography, too. I aspire to capture scenes like Donna Hay’s someday. But that’s not all! The cookbook was wrapped in an adorable Anthropologie towel, an indulgence I would never make for myself, but I adore it! So bright and beautiful, and it matches the enclosed whisk perfectly, too! I am a lucky, lucky girl. Thank you, Anne! You knew just what to send!
It was hard to select just one recipe to adapt for today’s post. Every photo made me want to dig in. Ultimately, I went with the Double Choc Cookies, as I knew they’d be a big hit. They’re a little less sweet than the types of cookies we’re used to–which was a bit of an accident, as I forgot to add the regular sugar–but that made them all the richer. Which is probably a good thing because it’s not very ladylike to stuff my face with abandon.
Double Chocolate is great, but I wanted more. I can’t help myself. So I added milk chocolate chips to the dark and white chocolate chunks and now we have Triple Chocolate Cookies. The more, the merrier, right? I also added a touch of salt, as all sweets need it to balance them out. I’m surprised it wasn’t in the original recipe, as it adds so much dimension. There is some patience required–each batch takes 20-22 minutes to bake, which is a long time between batches–but they’re totally worth it.
Want to check out which great cookbooks the others received?
Preheat oven to 300 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar until creamy.
Beat in the eggs one at a time.
Add the flour, baking powder, cocoa, and salt, beating until incorporated.
Add the chocolate chunks and stir until well distributed.
Portion out with a #40 cookie scoop, leaving room for spreading. Press down gently to flatten a little (or wait til they’ve been in the oven for a couple minutes and then flatten… you get better shaped cookies this way).
Bake for 20-22 minutes, or until edges are set and dry, rotating pans halfway through baking time.
Leave on baking sheets for 2 minutes before transferring to wire racks to cool completely.