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Wednesday, February 23, 2011

Potato Flour Muffins

I bought some potato because it sounded delicious. Now... what do I DO with potato flour. Hee hee. I've been searching the web for a good recipe and finally! Today! I came across a good one. YAY!

I also need to call out the flour is from a little mill in Chardon, Ohio called Fowlers Mill - fantastic place. You should visit.

Enought of that - now on to the recipe...

It's super duper easy - took me about 15 minutes to prepare the dough. This is a pretty basic recipe - as I'm writing this, I'm thinking it would be fantastic to add a little orange flavoring or maybe some cranberries. The muffins are a little sweet so a tart flavoring would be a nice balance.

  • 1/2 cup potato flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs, separated
  • 2 tablespoons sugar
  • 2 tablespoons ice water
  • Add flour to a mixing bowl
  • Add baking powder and salt and sift together 3 time
  • Beat egg whites until stiff and frothy but not dry
  • Add sugar in 2 portions and beat just to blend after each addition
  • Beat egg yolks thoroughly and fold into whites
  • Add flour mixture gradually by sprinkling a tablespoon at a time over the top, and folding lightly and carefully until the flour is incorporated
  • When all the flour is added, sprinkle a few drops of water at a time over the top and continue folding in until all the water is used
  • Place batter carefully by spoonfuls into heavily greased muffin pan
  • Be sure to grease tins well as muffins stick easily
  • Bake at 375° F. for 18 to 20 minutes
  • Serve warm with butter

Friday, February 11, 2011

Fruite Compote

Yogurt. It's good but sometimes boring... I've tried granola but I was really looking for some way to spice it up without the extra I had an extra apple that I needed to eat. So why not heat it up and mix it with yogurt.

Simple and quick...

I had the following:
  • 1 apple
  • 1 cup of frozen strawberries
  • 1 cup of frozen mango
  • 2 table spoons of honey
  • 1/3 cup water (or maybe a little more depending the amount of fruit you have)
I started by heating up the frozen veggies a bit in the water - then added the apple and the honey and let it simmer for about 10 to 15 minutes till it thickens up.

Poured that over some yogurt and eat it! Yum.

Thursday, February 3, 2011


Here's the truth - my boyfriend is from Ohio and he LOVES Buckeyes but I had no idea what they are. I was online trying to see if I could order some because being from Boston, I'd never heard of them before. Needless to say I came across about 100 recipes for them!



So I did. VERY VERY Easy. I promise.

  • Parchment paper - I put this first because you're gonna need it!
  • 2 sticks of butter (1/2 pound) - soften
  • 1 jar of creamy peanut butter (1 pound)
  • 1 1/2 pounds of powdered sugar
  • 1 tsp vanilla
  • Chocolate - lots of chocolate
  • Mix the butter and peanut butter together so it's nice and smooth and creamy
  • Add in the vanilla and mix again
  • Start adding the sugar but slowly - you want to keep adding and mixing constantly until you get it to be less creamy and more clumpy so you can form some balls with it, you may need to add more sugar depending on the consistency
  • At this point - I put the whole mixture in the fridge for about 15 minutes to get it to harden up so I could make the balls

  • While it's in the fridge - melt down the chocolate and let it cool a bit - you don't want it too hot or it will melt the butter in the balls
  • Snag your parchment paper and line some cookie sheets
  • Start balling your peanut butter mixture! I made about 1 inch size balls with spoons first because it was melting in my hands. The balls weren't perfect at this point, which is fine. I popped the trays back into the fridge and let them cool again for about 40 minutes. (I warned you - a lot of in and out of the fridge!)
  • Then I balled them up again so they looked like real balls and not mush piles of peanut butter clumps.

  • Back into the fridge for about 20 more minutes or so.
  • The reason for the in and out of the fridge is to keep the mixture cool and so its easier to work with. At this point - you need a harder mixture so you can pop a toothpick in the center and dunk them into the chocolate without them falling off. Although I give you full permission to eat the ones immediately that fall into the chocolate.
  • Once dunked, pop them back onto the cookie sheet and let them cool and harden in the fridge for 2 hours.