Tuesday, October 26, 2010

Sweet potatoes

These were so incredibly delicious and SO easy to make though cutting sweet potatoes is not always an easy task but with a sharp knife and a little strength or the help of your husband ;) it's doable.

Sweet Potato Rosemary Fries

4 sweet potatoes, cut up into thicker strips
1 Tbsp fresh rosemary, diced
1 tsp salt
1 tsp pepper
2-4 Tbsp of olive oil

Pre-heat oven to 400 degrees. Line a cookie sheet with aluminum foil for easy clean up. Spread the sweet potatoes out on the sheet (you want them spread out so they crisp up just a little and cook better) drizzle with the olive oil then sprinkle with the rosemary, salt and pepper. Give them a bit of a toss and pop them in the oven for 40-50 min till nice and tender!!!

Yum yum yum.....I could have eaten all of them by myself!!!! We had ours with some sun dried tomato marinaded and grilled chicken and it was perfect.....perfect I tell ya!!!

Thursday, October 21, 2010

No Bake Peanut Butter Balls

No Bake Peanut Butter Bars (or whatever else you make them into)
adapted from Indecisive Baker

1 cups butter, melted
1 1/2 cups peanut butter
1 1/2 cups graham cracker crumbs
1 lb. powdered sugar
2 cups semisweet chocolate chips

Crush graham crackers into crumbs- I place mine in a zip lock bag and rolled them out with a rolling pin. you can also use a food processor or crush them with your hands.

Melt butter in microwave safe bowl.

Add peanut butter, powdered sugar and graham cracker crumbs to butter and mix well. It will form a soft, moist dough. I used my Kitchen Aid for this. If you feel like a work out - use a bowl and spoon.

Press the dough into a lightly greased 9x13 parchment lined pan

In another microwave safe container, melt the semi sweet chocolate chips in the microwave, stirring every 15 seconds until they are completely melted and spreadable.

Spread on top of the peanut butter mixture till smooth. Melt dark chunks in the similar fashion and drizzle on top of the semi sweet. IF you want pretty little bars- score the chocolate now, for easy, no breakage cutting later.

OR use candy molds or mini silicone cupcake molds. They would be utterly adorable and no cutting to worry about.
 OR DO WHAT I DID....refrigerate the peanut butter for a few hours or overnight till it's set. Using a little ice cream scoop or a teaspoon scoop a small amount of the mixture into your hand and roll it into a ball. (I refrigerated the balls for another hour to make dipping easier) then dip in the melted chocolate.

However you do it, after done spreading chocolate refrigerate until chocolate is set!
These should come with a warning label : dangerously addictive


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