6/25/13

Landon's Baked Potato Chips

Summer is always a fun time for me because I get to spend my days with my grandson Landon while he is on school vacation. Landon loves helping out with the gardening and yard work, and he is a great kitchen assistant, as well. Landon and his grandad recently made a visit to Black Gold Farms in Arbyrd, Missouri, to watch the potatoes being harvested, and they brought home a bag of special potatoes for me to try. The White Chipper potatoes that were being harvested the day they visited are a potato variety that is grown especially for making potato chips.





Landon and I didn't really have a recipe to follow, but we made a batch of baked potato chips from the White Chipper potatoes.

Print Recipe

Landon's Baked Potato Chips

3 White Chipper potatoes
Olive oil spray
Salt

Preheat oven to 475 degrees F. Line a sheet pan with aluminum foil, then spray foil with olive oil. Slice potatoes thinly, and spread in a single layer on the prepared pan. Spray the potatoes lightly with olive oil. Bake for 15 minutes, then flip the potatoes over and bake for 10 - 15 minutes longer. Salt to taste.





These White Chipper potatoes that Landon brought home from his farm visit in the "boot heel" of Missouri are a variety that I have not seen before. They are a white, medium-sized round potato with a very thin skin.



The potatoes were being harvested by machine when Landon visited, and he also had an opportunity to see the potatoes being graded for quality control before packing. Other potato varieties such as reds, golds, sweet potatoes, and fingerlings are also grown on the farm in Arbyrd.




These potatoes baked up crispy and light and were perfect for chips. I was amazed at the difference in the texture and crunch of these potatoes compared to my usual white potatoes that I have previously sliced and baked.

Landon enjoyed his farm visit, and he taught me something new about potato varieties today.

6/5/13

Chocolate Cupcakes with Cream Filling

Simple chocolate cupcakes get bumped up a few notches with the addition of a luscious cream filling and chocolate buttercream frosting. I baked my cupcakes from a box mix to save some time today, but a home made version would be great too. The cream filling recipe is borrowed from Taste of Home, and I topped them off with my favorite chocolate frosting, a yummy buttercream made with cream cheese.


Print Recipe

Chocolate Cupcakes with Cream Filling

1 regular-sized box chocolate cake mix (I used milk chocolate)

Prepare and bake cupcakes according to package directions. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

Cream Filling

2 teaspoons hot water
1/4 teaspoon salt
1 jar (7 ounces) marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla extract

In a small bowl, combine water and salt, stir until salt is dissolved. Set aside to cool. In a mixing bowl, beat the marshmallow creme, shortening, powdered sugar, and vanilla together until fluffy. Add salt mixture, beat until light and fluffy. Use a round pastry tip to fill cupcakes with the cream filling. (I used tip #230).



Chocolate Buttercream Frosting

8 ounces cream cheese, softened
1 cup butter, softened
2/3 cup cocoa powder
6 cups powdered sugar
4 teaspoons vanilla extract
2 tablespoons milk or cream

In a large bowl, beat the cream cheese and butter together with an electric mixer until light and fluffy, about 4 minutes. Add cocoa, powdered sugar, and vanilla, beat until smooth. Beat in the milk or cream. Frost tops of filled cupcakes. Store cupcakes in refrigerator. 






Insert the pastry tip into the cupcake to pipe in the cream filling.


Frost the cupcakes with the Chocolate Buttercream Frosting. I used pastry tip #4B for these.

6/1/13

Bean2Blog Edamame Seed Winners

Geez, I wish I had more packets of edamame seed to give away! I would love to be able to send some to everyone who entered, but I had to draw numbers to choose who got the three packets I have to share. Many thanks to the Arkansas Soybean Promotion Board and to P. Allen Smith for the wonderful Bean2Blog experience where I learned about all things soy and was given these edamame seed to share.




The three winners are:
Vicki
Kat
Mona

Congratulations, please contact me by email 
anita.stafford@gmail.com 
with your mailing address so that I can forward 
your edamame seed to you. 
I hope you will enjoy growing your own edamame!


I planted my packet of edamame in a container on Wednesday afternoon and by Saturday morning the tiny plants were already emerging. These are going to be fun to watch, and even more fun to eat!