Stacked Baked Potato Slices

These little stacks were a huge hit with the family.  They were a great but different way to serve up potatoes. I loved them! 

Stacked Baked Potato Slices
source: I can't remember! Ahh!

2 baking potatoes
3 T olive oil
1 T minced garlic
1 t parsley
salt and pepper
sour cream
chopped green onions or chives

Preheat the oven to 425.

Fill a large saucepan about 2/3 full with water.  Add a touch of salt and set heat to high.

Wash and scrub your potatoes.  Slice the potatoes in 1/8-1/4 inch slices.  You want them pretty thin.  A mandolin slicer would work best.  Once the water is bowling, add the potato slices and boil for only 3 minutes.  Remove them gently and place on a paper towel-lined plate.

Place the potatoes in a large bowl and add the minced garlic, olive oil, parsley, and salt and pepper to taste.  Gently toss with a wooden spoon.

Spray ramekins or a muffin tin with cooking spray.  Add about 6 slices in each cup.

Bake for 15 minutes.

Remove with a fork.  Top with a bit of sour cream and minced chives or green onions.

Amazing Hot Fudge Sauce and Homemade Waffle Bowls

The Walking Dead is one of my most favorite shows of all time.  The third season continued a few weeks back, and I celebrated by making ice cream sundaes with homemade hot fudge and waffle bowls.  I mean, nothing says "zombies" quite like a cheery, delicious hot fudge sundae with pink sprinkles.

This hot fudge sauce is dynamite!  It has a wonderful flavor and consistency.  I'll be making this one over and over again.  And waffle bowls just remind me of Disneyland.   

Amazing Hot Fudge Sauce:
source: http://www.mybakingaddiction.com/homemade-hot-fudge-sauce/

2/3 c heavy cream
1/2 c light corn syrup
1/3 c packed brown sugar
1/4 c Dutch-processed cocoa (regular would work, too)
1/4 t salt
6 oz bitter-sweet chocolate (I used semi-sweet chocolate chips), chopped, divided
2 T butter
1 t vanilla extract

Place the cream, corn syrup, brown sugar, cocoa, salt, and half of the chocolate in a heavy saucepan over medium heat.  Bring this to a boil and stir until the chocolate is melted.

Reduce heat to maintain a low boil.  Cook for five minutes, stirring occasionally.  Remove from the heat.  Add the butter, vanilla, and the remaining chocolate.  Stir until the chocolate is melted.  Allow the sauce to cool to room temperature.

Homemade waffle bowls:
source: http://www.food.com/recipe/waffle-cones-or-bowls-177711

3 large eggs
3/4 c sugar
1/2 c butter, melted and cooled
2 T vanilla
1 t baking powder
1 c flour

Pre-heat your waffle cone iron.

In a mixing bowl, beat the eggs with a whisk until frothy.  Gradually add the sugar, whisking while you add it.  Add in the butter and the vanilla.

Stir in the baking powder and flour.

Spray the waffle cone iron with cooking spray.  Drop a spoonful of batter onto the iron.  Close the lid and bake according to the directions, about 30-40 seconds.

Using a spatula, remove the waffle circle.  Drape it over a drinking glass.  Using your fingers, shape the waffle bowl.  Be careful!  That little waffle bowl will be hot.  Let it sit for about 20 seconds then place it in a bowl while it hardens completely.

Crispy Honey Garlic Chicken Wings

Remember me?  Yeah... my son turned five last week, and he wanted a Star Wars party.  Almost every night for the past couple weeks, I have been sewing Jedi robes for all the guests.  Time-consuming, yes, but seeing a whole slew of little boys in Jedi robes and colored duct-taped wrapped pipe insulation Light Sabers was about the cutest thing I've ever seen.  One of the kids went home and said, "Mom, I want a Jedi party every day.... even Sundays!"  

Speaking of Sundays, I made these chicken wings on Super Bowl Sunday.  It 'twas a super Sunday indeed because these wings were delicious.  They were so crispy and crunchy on the outside and tender on the inside.  The sauce was wonderful.  If you're not a wing person, this recipe would be great for chicken fingers as well.  Finger lickin' good!

Crispy Honey Garlic Chicken Wings
source: http://www.nlrockrecipes.com/2009/02/crispy-honey-garlic-chicken-wings_09.html
serves 8-10

Honey Garlic Sauce:
2 T vegetable oil
2-3 cloves minced garlic
1 c honey
1/4 c soy sauce
1 t pepper

Wings:
2 c flour
2 T powdered ginger
1 t cayenne
3 T salt
1 T pepper

2 eggs
2 T water

3 pounds chicken wings

Dipping sauce:
1 c ranch
2 t Old Bay seasoning or Cajun seasoning

For the sauce:
In a small saucepan over medium heat, warm the oil.  Add the minced garlic.  Saute for about 30 seconds or until fragrant.  Add the honey, soy sauce, and pepper.  Simmer this for 5-10 minutes.  Watch it closely.  Remove from heat and allow to cool.  Set aside.

For the wings:

Preheat a deep fat fryer to 350 degrees.  If you don't have a fryer, use a tall saucepan with a few inches of oil.

Whisk the eggs and water in a bowl.

Prepare the chicken.  Rinse it and pat it dry.  Put the flour, ginger, cayenne, salt, and pepper in a Ziplock bag.  Toss the chicken into the egg wash then into the bag with the flour.  Add about 4-5 pieces at a time.  Shake to thoroughly coat the chicken.

Fry until golden brown, 10-20 minutes.  Remove the chicken and while it is hot, place them in the saucepan with the sauce and toss to coat.

Combine the ranch and the Old Bay or Cajun seasoning in a bowl and stir to combine.

Serve the wings with the sauce.

Triple Chocolate Mousse Cake

Isn't Thanksgiving weekend wonderful?  It's two days off during the week filled with family, friends, good food, and shopping.  I love Thanksgiving Dinner just like most Americans that have any bit of a soul.  However, when it comes to Thanksgiving Dessert, if you think I'm going to eat a vegetable in my dessert, you are dead wrong!  I'm already eating potatoes, peas, sweet potatoes, and fresh vegetables with dip.  No. More.  Vegetables.  Give me some chocolate!  This was the pie that I made for Thanksgiving, and I'm pretty sure that the pumpkin pie didn't get touched until this show-stopper's plate was licked clean.  My dad has his first piece and asked for a second one to-go.  He later admitted that he gobbled it down in the car on his drive home.  One of my brothers, who knows good desserts like my daughter knows My Little Pony, said that it was the best dessert he's ever tasted.  Is it time-consuming?  Yes.  Does making those chocolate curls make you want to curse out of frustration?  Yes.  Is it worth it?  Oh, yes.  This will blow you away.  Amazing.

 Triple Chocolate Mousse Cake
source: http://www.annies-eats.com/2010/05/07/triple-chocolate-mousse-cake/

For the bottom layer:
6 T unsalted butter, cut into 6 pieces (plus more for the pan)
7 oz. bittersweet chocolate, finely chopped
3/4 t espresso powder (I omitted this)
1 1/2 t vanilla
4 large eggs, separated
pinch of salt
1/3 c light brown sugar

Middle Mousse Layer:
2T cocoa powder, preferably Dutch processed
5 T hot water
7 oz bittersweet chocolate, finely chopped
1 1/2 c heavy cream
1 T sugar
pinch salt

Top White chocolate mousse layer:
3/4 t powdered gelatin
1 T water
6 oz white chocolate, finely chopped
1 1/2 c heavy cream, divided

For garnish:
chocolate curls or mini chocolate chips

For the bottom layer:
Butter the bottom and sides of a 9-inch spring form pan.  Preheat the oven to 325.

In the microwave, combine the butter, chocolate, and espresso powder, if using.  Heat in 30 second intervals until smooth.  Set aside to cool for five minutes.  Whisk in the vanilla and egg yolks.

In a mixer, with the whisk attachments beat the egg whites and salt on medium speed until foamy- about 30 seconds.  Add half of the brown sugar in the mixture.  Mix for 15 seconds.  Add the remaining brown sugar. Beat on high until stiff peaks form, about 1 minute.

Using a whisk, add about 1/3 of the egg white mixture into the cooled chocolate.  Gently stir to combine.  Add this mixture into the remaining egg white mixture and fold it gently until no streaks remain.  Pour into the prepared pan and smooth the top.

Bake 14-18 minutes or until the cake has risen.  It should be firm around the edges and the center should be set but still soft.  Transfer to a wire rack to cool completely, at least an hour. Do not remove the cake from the pan.  If you aren't making the next layers until the next day, cover with plastic wrap and refrigerate.

For the Middle Layer:
Whisk together the cocoa and hot water in a small bowl, set aside.  Melt the chocolate in the microwave in 30 second intervals until smooth.  Let it cool slightly, 2-5 mintutes.

In a mixer with the whisk attachment, whip the cream, sugar, and salt on medium speed until it starts to thicken, about 30 seconds.  Increase the speed to high and whip for one minute, until soft peaks form. Remove the bowl.  With a hand whisk, add in the cocoa powder and gently mix well.  Add about 1/3 of the whipped cream mixture into the cooled chocolate mixture.  Add this into the remaining whipped cream mixture.  Gently fold with a rubber spatula until no streaks remain.

Pour this onto the cake layer in the spring form pan.  Smooth the top. Refrigerate at least 15 minutes while you prepare the top mousse layer.

For the Top Layer:
Sprinkle the gelatin over the water in a small bowl.  Let it stand for five minutes.  Put the white chocolate into a bowl.  In a small saucepan over medium heat, bring 1/2 c of the cream just to a boil.  Remove the pan from the heat.  Add the gelatin and water to the hot cream.  Stir until dissolved.  Pour the hot cream over the white chocolate chips and let it sit for one minute.  Stir until smooth.  Cool to room temperature, about five minutes, stirring occasionally.

In a stand mixer with the whisk attachment, whip the remaining 1 c of cream at medium speed until it starts to thicken.  Increase the speed to high and beat for 60 seconds or until soft peaks form.  With a whisk, add 1/3 of the whipped cream mixture to the cooled white chocolate mixture.  Gently fold it in.  Add this to the remaining whipped cream mixture.  Using a spatula, gently fold it in until no streaks remain.  Spoon this onto the top of the middle layer.  Smooth with an offset spatula.

Chill for at least 2 1/2 hours.  Cover with chocolate curls or mini chocolate chips.

Three layers of pure bliss.  Pure.  Chocolate.  Bliss.

Cheesy Bacon Potato Slices with Chipotle Ranch

I love that I saw these potato slices on a list of recipes that are an alternative to those unhealthy fried French Fries.  Yes, these potatoes are baked.  However, they are also covered in cheese and bacon.  So, let it be said here that while these are not fried, they aren't exactly Weight Watcher friendly either, which is why I love them.  :)  

Cheesy Bacon Potato Slices
source: http://vittlesandbits.blogspot.com/2012/02/cheesy-bacon-oven-chips-with-chipotle.html

serves 2-3

1 large Russet potato
3/4 c shredded cheese, cheddar, Monterey Jack, or Pepper Jack
4 strips bacon, cooked and crumbled
chopped parsley or green onions, optional

Chipotle Ranch
1 T ranch
3 T sour cream
1/4 t chipotle chili powder
1/8 t cayenne powder
1/8 t salt
1/8 t garlic powder

Preheat the oven to 375.

Slice the potato into 1/8 inch rounds.  Try to keep them as evenly sliced as possible.  Boil the potato slices for five minutes.  Drain well.

Spray a cookie sheet with cooking spray.  Layer the potato slices on it, so they are overlapping slightly.  Sprinkle with salt and pepper.  Sprinkle the cheese on top.  Sprinkle the bacon on top.

Bake for 12-14 minutes.

Combine all the Chipotle Ranch ingredients in a bowl and stir to combine.

When the potatoes are finished, take them out, and top with fresh parsley or chopped green onions.  Serve with the Chipotle Ranch.

Carmelitas

My dad has got an even bigger sweet tooth than I do- if you can believe that.  My brothers and I always loved when he went to the store when we were kids because he would always come home with a box of Ding Dongs or Hostess cupcakes.  I'm 99% sure that they were more for him than us, and in the end, I think he got more than we did because like Lay's potato chips, one is not enough.  I think when Hostess closed their doors, it left a void in his heart that cannot be filled.  

That being said, I took three of these Carmelitas to my parent's house last night as a thank you for keeping my two older kids for the night.  He took a bite and raised his eyebrows. He inspected the bars a bit closer.  He took another bite.  He closed his eyes and savored the next bite.  He looks at me and states, "Callie... these are almost good enough to make me forget about Hostess."  Why, thanks for the compliment, oh master of mass produced cake products. 

These bars are ridiculously amazing.  Every time I have made them, I have gotten requests for the recipe.  Yesterday, I took some into the main office for my work, and someone who missed the delivery route chased me down to get one.  Not only will these not disappoint, they will make your wildest sweet tooth dreams come true.  

Carmelitas
source: http://luluthebaker.blogspot.com/2010/10/carmelitas.html

32 caramel squares, unwrapped
1/2 c heavy cream
3/4 c butter, melted
3/4 c brown sugar, packed
1 c flour
1 c rolled oats
1 t baking soda
6 oz semi-sweet chocolate chips
*If you want to make these in a 9x13, double all ingredients.

Preheat the oven to 350.

Place the caramel squares and heavy cream in a heavy saucepan over low heat.  Heat and stir until smooth.  It took mine about 10-15 minutes.

In another bowl, combine the melted butter, brown sugar, flour, oats, and baking soda.  Mix well. Pour half of this mixture into an 8x8 pan.  Pat it down.  Bake this for ten minutes.

Remove it from the oven and sprinkle on the chocolate chips.

Pour the smooth caramel sauce on top of the chocolate chips.

Crumble the remaining oat mixture over the top.

Bake for an additional 15-20 minutes.

Cool completely, unless you want scalding hot caramel sauce to burn the interior of your mouth.  :)

Seriously though, these should be made the night before or several hours before you are going to serve them.  The caramel sauce need time to cool and set up properly.  The wait may be excruciating, but it'll be worth it in the end.