Decadent, rich and more than a little boozy, these Mocha Balls make the perfect holiday gift. The fact that they’re easy to make is an added bonus.
Tender, flaky, and with a touch of sweetness, these delicious Parker House Rolls are perfect for any dinner table.
Nothing says fall like flaky crust filled with a spicy, creamy filling. The Classic Pumpkin Pie is this season iconic dessert. And this one takes the cake.
Some time before Halloween, Dudette and I headed out to the county farmers’ market to find a pumpkin. Along with the biggest one I could carry, we brought home close to five pounds of sweet potatoes, purchased for one lonely, leftover dollar.
Since I’m not a big sweet potato fan, it’s taken me a while to make my way through the stash. Luckily, they stayed fresh and crisp these past three months because I stored them in a cool, dry place.
As most of us do when we’re not comfortable with something, I try to come at whatever it is from different angles to see if I can trick myself into feeling differently about that thing.
Take sleeping in hotel rooms. Our bed at home has a thick layer of memory foam, which makes it very cushiony, soft and oh-so-very comfortable. Hotel room beds, not so much.
First, I have to get past the idea of sleeping on a clean sheet that’s just a thin layer between me and a mattress pad that wasn’t washed after the last dozen people did who-knows-what on it and a bedspread that we won’t even venture to talk about here. Let’s just say that the closet is a fantastic place for it.
Assuming that I’m able to arrive at some level of harmony regarding the bedding and I slip into bed after a long drive/flight, instead of being gently enveloped by my bed and it forming to every contour of my body, I realize I’m on a friggin’ plank. I’m half afraid that I’ll get splinters if I turn over, but I have no choice.
So, I toss and turn, seeking that one position in which I’ll feel comfortable enough to fall asleep. Sometimes it works and I doze off; other times it ends up being a long night of clock-watching.
Sweet potatoes are like hotel room beds.
You know me, so you know I’m not very fond of this kind of potato. I love the russets, red and whites, but sweet has never pulled at my heartstrings. In all the years I’ve been cooking them, the only recipe that I’ve really enjoyed combined the sweet potatoes with apples. That was tasty.
It’s because I still had sweet potatoes sitting around the house and this dish was so easy to make that my least favorite spuds are showing up here when it’s not a holiday that features them.
As far as process goes, I peeled and cut up my potatoes, added the spices and sugar and turned on the slow cooker. When ready, I added a bit of butter and vanilla extract. That’s it.
I think Dudette’s less of a fan that I am. She had to eat one piece of potato, which she did, and then promptly showed her thespian skills by acting out the degree to which she didn’t care for the dish. Point taken.
I was surprised to find that I enjoyed this version. I still like the contrast of tart apple to sweet potato in the other recipe, but this was really good too.
Hubby, who actually likes sweet potatoes, is probably the best barometer to use if you’re thinking of making these for your family. He loved them. In fact, he kind of surprised me with how much he enjoyed them. For as little work as this dish is to pull together, the flavor is fantastic. This recipe is a keeper.
What I’d Do Different Next Time
- 2 pounds sweet potatoes, peeled and cut into ½-inch pieces
- ¼ cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon vanilla
- Combine potatoes, brown sugar, cinnamon, nutmeg and salt in CROCK-POT slow cooker; mix well.
- Cover and cook on low for 7 hours or on high for 4 hours.
- Just before serving, add butter and vanilla. Stir gently to blend.