Roasted Sweet Potatoes anyone? I have been wanting to bring you this recipe since I started this blog. It is one of my favorite side dishes to serve and it takes only minutes to throw together. I always have sweet potatoes on hand, so this is a GO TO for me. All you do is toss cubed sweet potatoes in olive oil and the seasoning mix and pop them in the oven. Yep that’s it. Too simple to be so delicious you say? It’s what’s in the rub that makes these bad boys so irresistable.
The first time I tried this seasoning on sweet potatoes I almost fainted. It’s amazing you guys! Completely, totally, amazing! The seasoning is equal parts chili powder, garlic powder, salt, and cumin. Since these potatoes are naturally sweet (hence their name) these spices add a smoky flavor which plays really well with their natural sweetness. It is SO good! Can you tell I am excited about this one? I love it so much I have a jar labeled “Sweet Potato Seasoning” so I can be ready at all times to make them.
I always tend to cut the potatoes into small cubes (and not very evenly because for some reason I just can’t) but you can do rounds or even sweet potato fries. The small cubes help them bake really fast and since this is usually a last minute type of side dish for me, I always go for that option. They bake at 400 degrees for 15-20 minutes and you flip them over half way through. I have also added pieces of uncooked bacon on top of the potatoes before putting it in the oven and let me tell you….there is nothing better! Just a thought :). I hope you will give this simple recipe for Roasted Sweet Potatoes a try!
In our house, Sunday morning is usually the only morning my husband is home from work. I like to serve him something delicious and filling for breakfast before we head to church. This Country Sausage Gravy over Buttermilk Biscuits is one of our favorites. I serve this both for breakfast and dinner and it is always SO comforting. It takes me back to my childhood when my Mom would make this gravy regularly. There is just something about a plate filled with homemade biscuits loaded with sausage gravy that warms your soul.
I don’t think I was ever really taught how to make sausage gravy. I think I learned just by watching my Mom make it all those years. It is a very simple dish to make and very forgiving. It always starts with good quality sausage. This time I used Homemade Country Sausage from Boarman’s Meat Market. Boarman’s is an old fashioned meat market in Highland, Maryland and they have some amazing high quality meats. I have shopped there a few times before but hadn’t been recently. It is a meat lovers dream! I really need to go there more often and I don’t think my husband would be mad if I picked up some steaks. This Country Sausage had lots more flavor than the regular sausage I usually get to make this gravy. Win!
This dish is one of those good hearty meals that doesn’t require a lot of ingredients, making it no frills and no fuss. I normally stick with my basic sausage gravy recipe but you can add additional flavors to it depending on what kind of sausage you have. Adding fresh sage or red pepper flakes, can really take it to another level. This Country Sausage Gravy will continue to be a staple in my home for as long as I am the boss in my kitchen (so forever). I am excited for my kids to grow up eating it, just like I did!
Well hello there! I know you haven’t heard from me in a while and I am sorry for that! I have been having technical difficulties (I won’t bore you with the details) . Don’t worry though, behind the scenes I have been cooking like crazy and trying new recipes. I have so many delicious things I can’t wait to share with you. Today it’s time for some flaky and beautiful Buttermilk Biscuits.
I have tried quite a few biscuit recipes and I am always left wanting more. More flakiness. More rise. More layers. More flavor. Just……more. This recipe for Buttermilk Biscuits is perfect and it leaves you wanting nothing more. Okay that’s not entirely true. They will leave you wanting to EAT more….many many more. This recipe is super simple, which means you are always only 20 minutes away from perfect homemade biscuits.
Ready to hear how complicated this recipe is? You have to sift your dry ingredients into a bowl. Cut in 8 tablespoons of butter. Pour in the buttermilk and stir. Then, once a dough has formed, you dump it out onto the counter and fold it over 6 times. Roll the dough into a rectangle half an inch thick and cut out your biscuits. Put them on a baking sheet and bake for 10-15 minutes until puffed and golden brown. Bam. Done. Mission make homemade Buttermilk Biscuits has been accomplished.
The first time I made these, I couldn’t actually believe I made these. They come out of the oven puffed up, showing off all of their wonderful buttery layers. It is a sight to behold. If you are a total food nerd like I am, things like this make you extremely excited and you may have to dance it out right there in the middle of your kitchen :). I love making these for my family on the weekends and topping them with Sausage Gravy. Stay tuned… that recipe will be coming up shortly! Now, go make some of these biscuits so you will be ready.
- 2½ cups all-purpose flour
- 2 tbls. baking powder
- 1 tsp. sugar
- 1 tsp. salt
- 8 tbls. cold, unsalted butter
- 1 cup buttermilk
- Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl.
- Using a fork or a pastry cutter, cut the butter into the flour until the mixture resembles course crumbs.
- Add the buttermilk and stir with a fork until it forms a rough ball.
- Turn the dough out onto a floured surface and shape into a rectangle about an inch thick. Fold it over and gently roll out. Repeat 6 times.
- Roll the dough out into a rectangle about a half an inch thick. Cut the dough into biscuits using a biscuit cutter or floured glass. Make sure when cutting your biscuits you don't twist the cutter. Go straight down and straight up.
- Place the biscuits on a baking sheet and bake for 10-15 minutes or until golden brown.
I like to brush the tops of mine with melted butter when the come out of the oven!
Source: Cooking Maniac
As if I haven’t had enough sweets in my house the past couple weeks, with Christmas cookies and all, I HAD to bake a cake today. My kids actually took a nap and a rare naptime meant, baking time! I made this Caramel Banana Upside Down Cake for the first time a couple years ago and it is marvelous, delicious, and soooo beautiful.
This cake starts with making a quick caramel sauce in a saucepan with butter and dark brown sugar. Once the caramel simmers and becomes smooth, it gets poured into the bottom of a pan and topped with sliced bananas. Is there a better way to start a cake? I think not.
Now it’s time to make the cake batter. This batter turns out super light and fluffy and contains a special ingredient that balances out all of the sweetness going on. The secret ingredient is….sour cream. It is the perfect addition. The batter gets poured over the caramel and bananas already in the pan and bakes for 40-50 minutes until….perfection!
When you flip this cake out of the pan you might be speechless for a minute. Just look at all of that caramelized banana goodness! I like to serve this up while it’s still warm and always make sure to cut myself a big slice. I don’t really have much more to say about this Caramel Banana Upside Down Cake other than…it’s delicious and you should make it!
Happy New Year everyone!
- ¼ cup butter (1/2 stick)
- ½ cup dark brown sugar (or light)
- 2 bananas, peeled
- 1½ all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- ½ cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- ½ cup plus 2 tablespoons sour cream
- Preheat your oven to 350 degrees and butter a 9X5 inch loaf pan.
- Melt 1/4 cup of butter in a small saucepan over medium heat. Once it starts to bubble, add the brown sugar. Let it simmer for 3 minutes and pour into the prepared pan.
- Cut the bananas in half lengthwise and then cut them again in half. Nestle them down into the caramel cut side down.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat together the butter and sugar for 2-3 minutes until light and fluffy. On medium speed, add eggs one at a time beating well after each addition. Beat in the vanilla extract.
- On low speed, beat in the flour in 3 additions alternating with the sour cream in 2 additions. Starting and ending with the flour. Don't overmix.
- Pour the batter into the pan over the caramel and the bananas and smooth out the top.
- Bake for 40-50 or until the top is golden brown and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for exactly 5 minutes and turn over onto a plate. Serve the cake warm or room temperature.
Store in the refrigerator for up to 3 days. Source: Pretty Simple Sweet