Beefy Au Gratin Potato Skins #SundaySupper

Posted on December 17, 2017 by Cindy Kerschner

Beefy Au Gratin Potato Skins serve as appetizers or part of your holiday party meal. Bites of steak, twice baked potatoes and a creamy cheese sauce.

Beefy Au Gratin Potato Skins
Beefy Au Gratin Potato

This week Sunday Supper reminds us that the holidays can be super chaotic! We all need all the tips and tricks we can get; like make ahead dinner party recipes. With some planning and a few make ahead recipes anyone can survive the holiday season.

Planning ahead is a must these days. I know for me it seems like all my time is scheduled. I make my guy’s meal a day ahead so he has a hot meal before he leaves for work.
Being in the business, so to speak, I know how important it is to make ahead as much party food as possible. It’s so nice to be prepared.
Beefy Au Gratin Potato Skins can be served for game night or an elegant dinner party. Picking the size of the potato lets you decide how best to serve them.
Tapas or small plates dinners would use a smaller potato. These skins could be the main event dinner offering just as easily.
I use Certified Angus Beef ® brand sirloin steak for best results. Shredded Certified Angus Beef ® brand roast beef works as well.

Beefy Au Gratin Potato Skins
You can make these ahead and simply reheat in your oven!

Print
Beefy Au Gratin Potato Skins

Yield: 10 pieces

Serving Size: 1 each

Ingredients

  • 1 cup shredded beef (I use Certified Angus Beef ® brand)
  • 5 small russet potatoes (I use Idaho® Potatoes)
  • 2 tablespoons margarine
  • 1 tablespoon Kosher salt
  • 1/2 cup sour cream
    • sauce
  • 1 cup half and half
  • 1 tablespoon cornstarch
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon fresh thyme leaves
  • 1/2 cup shredded sharp cheddar (I use Cabot's Seriously Sharp)
  • salt and pepper to taste
    • garnish
  • 1/4 cup diced chives
  • 1 sprig thyme leaves
  • 1 teaspoon smoked paprika

Instructions

  • Preheat oven to 350. Coat potatoes with margarine and sprinkle with kosher salt. Wrap in foil. Bake until soft in center, about an hour.
  • Cut in half and scoop out most of the potato leaving about 1/4-inch inside shell.
  • Mix the scooped potato with sour cream and beef. Refill shells.
    • sauce
  • Whisk together half and half, cornstarch, thyme, mustard, salt and pepper. Bring to a boil over medium heat, whisking constantly until thickened. Remove from heat and stir in cheese.
  • Pour sauce on top stuffed potatoes. Garnish with chives, thyme leaves and paprika.
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Make Ahead Dinner Party Recipes #SundaySupper

Ahead of Schedule Starters

Earlier the Better Entrees

Prepared Ahead Postre

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Posted in #SundaySupper, appetizer, beef, cheese, potatoes, What's For Dinner? | 17 Comments

Chocolate Gingerbread Cupcakes #NationalCupcakeDay

Posted on December 15, 2017 by Cindy Kerschner

Chocolate Gingerbread Cupcakes combine warm spices and chocolate in one tasty cupcake. Top it off with gingerbread frosting. A great way to celebrate #CupcakeDay2017!
Chocolate Gingerbread Cupcake
I’d much rather eat a cupcake than a slice of cake. There’s something about having that individual piece of heaven in your hands. I peel back the paper and take a big bite. Now comes the tough decision. Eat it all now or kind of fold up the paper and save some for later.
I’m only kidding, who saves some for later? I don’t have that kind of willpower. Especially when chocolate cake is in the picture.
Chocolate Gingerbread Cupcake
Warm spices like cinnamon, ginger and nutmeg are a perfect addition to anything baked with chocolate. Add a little vanilla and those flavors really pop!
Sometimes you can enhance the taste by adding spices to the frosting too. Each bite packs so much flavor.

Chocolate Gingerbread Cupcakes

Chocolate Gingerbread Cupcakes

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Chocolate Gingerbread Cupcakes

Yield: 12 cupcakes

Serving Size: 1 each

Ingredients

    cake
  • 1 cup flour
  • 1 cup sugar
  • 1/3 cup cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup milk
  • 1/2 cup water
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla
    • frosting
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon water
  • 1/4 cup shortening
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg

Instructions

  • Whisk together sugar, flour, cocoa, baking powder, baking soda, cinnamon, ginger and nutmeg.
  • In a separate bowl, whisk together milk, water, egg and vanilla. Add to dry ingredients.
  • Beat on medium speed for 3 minutes.
  • Divide batter into 12 cupcake liners.
  • Bake at 350 for about 12 minutes until inserted toothpick comes out clean.
  • While cakes bake, prepare frosting. Whip all ingredients until smooth.
  • Cool completely before frosting.
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national cupcake day

Thank you Coleen from The Red Headed Baker for hosting this event!
Enjoy all these delicious cupcake ideas and recipes throughout the year!

Posted in cake, chocolate, Christmas, cupcakes, dessert, gingerbread, What's For Dinner? | 2 Comments

Kamut Cloverleaf Rolls #BreadBakers

Posted on December 12, 2017 by Cindy Kerschner

Kamut Cloverleaf Rolls bring whole grain goodness to hearty dinner rolls.
Kamut Rolls Cascade
Kamut Rolls

Welcome to another addition of Bread Bakers!

December theme:

Share your favorite holiday breads from around the world, made healthier with whole grain flours. 

Thanks Kalyani from  Sizzling Tastebuds for hosting this event.

I try to add a bit of whole grain flour to most of my breads and rolls. The trick is to use the freshest flour and limit the amount. Using my home flour mill from WonderMill makes the fresh part easy.
Kamut Rolls
Whole grains like kamut, spelt and tend to heavy. I add about 1/4 of the total flour these to bread flour or all-purpose flour mixes. Bob’s Red Mill Artisan Bread Flour is my first choice for yeast breads.

Other grains with less gluten like oats, rye, teff, millet or rice will need a starch added to get a better texture. The Food Network has recipes for gluten-free flour mixes here.

Kamut Cloverleaf Rolls freeze well too. This recipe makes a dozen rolls. I like to have dinner rolls on hand for when a little bread goes great with the meal. Just a bit of bread to mop up dishes with sauces and gravies ;).

Kamut Rolls Cascade

Kamut Rolls

Print
Kamut Cloverleaf Rolls

Yield: 12

Serving Size: 1 each

Ingredients

  • 1 packet dry activated yeast (1 1/4 teaspoons) (I use Red Star Premium)
  • 1 cup warm water (110 to 120 degrees)
  • 1 teaspoon sugar
  • 2 cups flour flour plus 1/4 cup for dusting (I use Bob's Red Mill Artisan Bread Flour)
  • 1/4 cup kamut flour
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

Instructions

  • Mix together 1/2 the flours, yeast, sugar, and salt.
  • Add warm water.
  • Add the rest of the flour to make a soft dough Knead until smooth.
  • Cover and let rest about 10 minutes.
  • Divide dough into 36 equal pieces. Roll into balls.
  • Place 3 balls each per cup into a lightly greased muffin tin compartments.
  • Cover and let rise until doubled in size.
  • Bake at 375 for about 20 minutes until brown and sound hollow when tapped.
  • Brush with oil about 5 minutes before bread is completely baked or immediately from the oven.
  • Cool on a rack.
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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers

Enjoy all these tasty breads from us at #BreadBakers!

Posted in #breadbakers, baking, bread, What's For Dinner?, whole grain | Tagged , | 12 Comments

Espresso Chocolate Cream Cake Roll #BakingBloggers

Posted on December 11, 2017 by Cindy Kerschner

Espresso Chocolate Cream Cake Roll rich, dark chocolate cream rolled inside a light coffee sponge cake. Mocha flavor in every bite.

Espresso Chocolate Cream Filled Cake

Espresso Chocolate Cream Filled Cake Roll

This Month our Baking Bloggers group stepped up to the challenge:
Bake your best Filled Cakes: Buche de Noel, Tortes, Chocolate rolls, a cake with filling of some type.
I love filled cakes. Most any kind of filling works for me. Grape jelly or strawberry jam inside a tightly rolled sponge cake. Fluffy vanilla cream in a dark chocolate roll or traditional cream cheese in a pumpkin roll are on my list.
Then there is Espresso Chocolate Cream Cake Roll. Smooth and creamy chocolate made with a cooked custard.
It’s like having your coffee and cake in one bite. Okay you can still have your cup or two of coffee. I’ll even join you!


Here’s a few tips for getting that perfect roll:

  • Grease your jelly roll pan bottom. Fit a sheet of parchment on top. Grease and flour the paper and sides of the pan
  • Don’t over bake. Dry sponge cake cracks and a hard texture does not roll. Trust me, no amount of filling will make it moist again.
  • Loosen the cake around the edges. Let the cake cool slightly, remove the paper then dust with powdered sugar, cocoa or a mixture of the two before placing a clean linen towel on top. Leave 1 1/2 to 2 inches of towel hang off the pan. This will make that curl which makes a tight rolled cake.
  • Roll the towel up with the cake and let it set at room temperature 20 to 30 minutes.
  • Leave about a 1/2-inch of exposed cake on all sides. That space is your buffer in case the filling oozes a bit. When cake is cold and set cut the ends off.

Espresso Chocolate Cream Filled Cake Rolls

Espresso Chocolate Cream Cake Roll

Espresso Chocolate Cream Cake Roll

Print
Espresso Chocolate Cream Cake Roll

Yield: 10 to 12 slices

Serving Size: 1 slice

Ingredients

  • cake
  • 3 eggs
  • 1 cup sugar
  • 5 Tablespoons black coffee
  • 2 teaspoons vanilla
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • chocolate cream filling
  • 1/2 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1 cup cream
  • 2 squares 100% cacao chocolate
  • 4 egg yolks
  • 1 teaspoon vanilla
  • Instructions
  • filling
  • Place sugar, chocolate, cornstarch, salt and cream in a double boiler. Bring to a boil stirring constantly.
  • In a separate bowl, whisk together yolks and vanilla.
  • add a bit of choc mix into eggs and temper. Add warm egg mix the batter bowl. Whisk constantly and cook until thickened. Chill.
  • Cake
  • Grease and flour a jelly roll pan.
  • Beat eggs on medium speed until thick and lemony colored.
  • Gradually add the sugar.
  • Mix in coffee and vanilla.
  • Add flour, baking powder and salt.
  • Pour into prepared jelly-roll pan and bake at 375 for about 12 minutes. Cake should be done but not overly baked.
  • Loosen the cake around the edges. Let the cake cool slightly, remove the paper then dust with powdered sugar, cocoa or a mixture of the two before placing a clean linen towel on top. Leave 1 1/2 to 2 inches of towel hang off the pan. This will make that curl which makes a tight rolled cake.
  • Roll the towel up with the cake and let it set at room temperature 20 to 30 minutes.
  • Flip.Spread filling.
  • Leave about a 1/2-inch of exposed cake on all sides. That space is your buffer in case the filling oozes a bit. When cake is cold and set cut the ends off.

Instructions

    filling
  • Place sugar, chocolate, cornstarch, salt and cream in a double boiler. Bring to a boil stirring constantly.
  • In a separate bowl, whisk together yolks and vanilla.
  • add a bit of choc mix into eggs and temper. Add warm egg mix the batter bowl. Whisk constantly and cook until thickened. Chill.
    • Cake
  • Grease and flour a jelly roll pan.
  • Beat eggs on medium speed until thick and lemony colored.
  • Gradually add the sugar.
  • Mix in coffee and vanilla.
  • Add flour, baking powder and salt.
  • Pour into prepared jelly-roll pan and bake at 375 for about 12 minutes. Cake should be done but not overly baked.
  • Loosen the cake around the edges. Let the cake cool slightly, remove the paper then dust with powdered sugar, cocoa or a mixture of the two before placing a clean linen towel on top. Leave 1 1/2 to 2 inches of towel hang off the pan. This will make that curl which makes a tight rolled cake.
  • .Roll the towel up with the cake and let it set at room temperature 20 to 30 minutes.
  • Unroll. Spread filling.
  • Leave about a 1/2-inch of cake exposed on all sides. That space is your buffer in case the filling oozes a bit. When cake is cold and set cut the ends off.
  • Roll without the towel cool then refrigerate.
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Enjoy all these filled cakes from the Baking Bloggers!

Posted in #bakingbloggers, cake, chocolate, coffee, What's For Dinner? | 14 Comments