More on these delicious pots of gold in a second…
So I am not a good blogger. At least I am not a very consistent one. I have officially thought of a hundred and one excuses for why it has been over a month since my last post and all of them sounded good. You know, excuses like:
“I had to buy toilet paper.”
“Last week was midterms.”
“Don’t blog posts deserve a spring break too?”
And yet, my blog was always there in the back of my mind. Ideas for posts and hilarious screw ups that the world just really needs to know about me in the kitchen. Like how yesterday I ate two frozen cookie dough balls that I made for a rainy day when company comes over and I need a dessert fast. Well, lets just say I’m down a few (dozen) cookie dough balls now.
Anywho, I’m sorry, for all of you who accidentally fell upon my poor abandoned blog whilst I was having a mental breakdown of epic proportions. Ok maybe that is a slight exaggeration. Slight. In my head this whole thing just seemed like such a grand idea, like I would magically have posts that write themselves, and suddenly I would have a stay-at-home job. Before I knew it, I was having commitment problems like Harry in Something’s Gotta Give!
Obviously, things don’t really just do themselves. Ergo–>
Well today, I’m recommitting myself. Even if no one other than my sweet Sister-in-Law and other family members are my only faithful readers, I think I need to write this out lest I go to a dark and twisty place*. So I hope you can forgive my lack of pretty pots and pans and less than fantastic photos (Lord willing we will get a nice camera someday) and lets hop back on this ride for a while and see where it leads!
It’s a little out of season now that we’re coming upon spring, but here is the sweet potato and carrot souffle I promised to post about what seems like forever ago. It is SO delicious! When I made it I was feeling onery so I hand whipped some whipped cream with some fresh grated nutmeg on top, and oh man…just try it, ok?
*Shout out to my Grey’s Anatomy lovers!
Sweet Potato and Carrot Souffle
1 & 1/2 pound Peeled Carrots
1 to 2 medium size Sweet Potatoes
1 & 1/2 cup Granulated Sugar
1 & 1/2 teaspoon Baking Powder
1 & 1/2 teaspoon Vanilla
1/3 cups All-purpose Flour
4 whole Eggs
1 stick Melted Butter Or Margarine
1 tablespoon Confectioner’s Sugar, Garnish
Heavy or Whipping cream, Garnish
Preheat oven to 350 degrees.
Cut carrots (if whole) into 2 inch long sections so they will steam evenly. Cut sweet potatoes into 1 inch cubes.
Place carrots and sweet potatoes in microwave safe bowl and cover with water.Cover bowl loosely with some form of a lid, even if that’s an upside down plate. Microwave on high for 10 minutes or until both carrots and sweet potatoes are fork tender and soft enough to be mashed.
Drain potatoes and carrots and put in the bowl of a mixer and add sugar, baking powder, vanilla, and flour. Beat slowly until carrots and potatoes mash and then beat on high for 3 minutes until very smooth.
With mixer on low, add eggs one at a time, being sure each is incorporated before adding the next. Gradually add the melted butter.
If making in ramekins, spray each ramekin with Pam for baking or butter and flour each ramekin. If making in a 1 1/2-quart casserole or a deep 9-inch round pan do the same. Fill each ramekin, or dish, no more than half way up as souffle will puff while cooking.
If making in ramekins, cook for around 20 to 25 min in 350 degree oven, or until doubled in size and inserted toothpick comes out clean. If making in a casserole or round pan cook for 1 to 1 and a half hours or until top is a light golden brown. Garnish as desired!
PS–I made red sauce again recently and added some artichokes because I felt like it and oh man…please try it sometime!
Eat well and love much,
a recovering commitment phobe