Chipotle Sweet Potato Biscuits

Cold weather means warm soup, and warm soup calls for warm breads. I love a hearty soup, stew, or chili when the cold days hit, and I always take the opportunity to make a bread side to go with it. Beer bread and cornbread are my go-to options, but after seeing this recipe on Pinterest I knew I had to set those aside and give these a try.

Olive Oil Biscuits {{Baking Bytes}}

The original recipe immediately piqued my interest, combining my love affairs with both sweet potato and olive oil, and perhaps giving me an excellent chance to make use of my extensive Olivelle oil collection. Thanksgiving offered a large audience and so I set off to try it out.

Olive Oil Biscuits {{Baking Bytes}}

For my first attempt, I stuck largely to the original recipe, tweaking only to a sweet cream butter infused oil for half of it, and substituting rosemary for the sage. Paired with a rosemary herb butter, they were a delicious compliment to the usual Thanksgiving suspects, and I would definitely make that version again.

However, I had a hunch that my favorite maple and chipotle duo would work splendidly here, and gave that a try next. A hint of sweet from the syrup and a little kick from the chipotle turn this is into a perfect side for chilis or more Mexican-inspired soups. (They would be awesome with enchilada soup, for example.)

Olive Oil Biscuits {{Baking Bytes}}

Since I was pairing mine with a spicy chili, I kept the biscuits with just a little kick to pull the flavors together. If you have other ideas, or just want all the heat, feel free to increase to your heart’s content.

Leftovers (if you don’t eat them all straight off the pan) can be enjoyed for several days, and are delightful on their own with butter and a drizzle of maple syrup, or your favorite maple butter. Better yet, top them with a fried egg and a dollop of goat cheese along with that syrup, and you have a breakfast of champions.

Olive Oil Biscuits {{Baking Bytes}}

(I made that maple butter shown above, but it wasn’t 100% what I wanted. If I perfect the recipe, I’ll be sure to get it up here.)

Chipotle Sweet Potato Biscuits

Adapted from The Speckled Palate
Makes about 16 biscuits

Ingredients

1 1/2 cups sweet potato puree
2-4 Tbsp maple syrup
olive oil to 1 cup (use an infused oil for extra flavor!)

3 1/2 cups flour
1 Tbsp baking powder
1 1/2 tsp salt
1/2 tsp chipotle power, to taste

Directions

  1. Preheat oven to 450 degrees Fahrenheit. Line two baking sheets with a silicon baking mat (or parchment paper.) Set aside.
  2. In a liquid measuring cup, pour desired amount of maple syrup.
  3. Pour in olive oil until combined total is 1 cup. (e.g. if you used 4 Tbsp maple syrup, you will add 3/4 cup olive oil to total 1 cup)
  4. In the bowl of your stand mixer, stir together sweet potato and liquids until combined and smooth.
  5. Add remaining ingredients and stir until mixed, then continue to stir another 30 seconds.
  6. Lightly flour a cutting board or counter and press or roll dough into a rectangle 1/2″ – 3/4″ high.
  7. Using a 2″ biscuit cutter, cut out biscuits. Gently reshape scraps in order to cut as many biscuits as possible.
  8. Arrange biscuits at least 1″ apart on prepared baking sheets.
  9. Bake for 10-14 minutes, or until bottoms are lightly browned and biscuits are golden.
  10. Remove to a cooling rack to cool briefly, then serve warm with your favorite chili our soup.
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{Slow Cooker} Chai Butternut Squash Soup

With more than two weeks of traveling and a semi-unplanned fitness and blog hiatus behind me, I’m ready to jump into the new year. I am still working on my 2018 goals for all areas of my life, but rest assured that my biweekly schedule here is unharmed. I’m excited to share new recipes and cooking adventures with all of you, and have some fun series planned throughout the year. (If there’s something you’d love to see featured, let me know!)

Chai Butternut Squash Soup {{Baking Bytes}}

Winter hit Montana in full force while I was in much wetter parts of the country, but I welcome the cold and white climate of this time of year. Skiing and crisp winter runs are sure to be abundant over the next couple of months, and like any sane person I love coming home to a nice warm soup.

Chai Butternut Squash Soup {{Baking Bytes}}

This recipe is souper easy (ha) and extremely tasty. Thick and filling, it warms you from the inside out with its cozy spices and sweet squash flavor. Start a batch before you head out on your winter adventures, and within 20 minutes of getting home you’ll have this deliciousness ready to eat.

Prep time is minimal, but if you want to speed things up a bit I definitely won’t judge you for buying pre-diced squash. Since the soup is pureed anyway, I don’t bother peeling the carrots or apple but you can if you wish. This soup is also very forgiving, so if you have space in the slow cooker feel free to add a few additional carrots or apples to the mix.

Chai Butternut Squash Soup {{Baking Bytes}}

The chai spice mix is very simple and allows you to tailor it to your preferences. Raise or lower the proportions to suit your tastes, or ditch certain spices entirely. I made this mix for the soup, of course, but it’s also delicious in oatmeal, smoothies, milkshakes, lattes, hot chocolate, or anything you can dream up. It keeps just as long as any of your spices would, so don’t be afraid of the excess. I used closer to two tablespoons for a nice strong spice flavor, but I recommend starting with half the amount so you can find your perfect balance.

An immersion blender makes quick work of pureeing, but you can use a food processor or regular blender if you are careful. Work in small batches and allow the soup to cool briefly before blending.

Chai Butternut Squash Soup {{Baking Bytes}}

Warm in both flavor and temperature, this soup is great on its own or alongside a nice crusty bread and a light salad. The leftovers reheat well which makes it perfect for meal-prep, presuming it wasn’t all scarfed up the first day.

Chai Butternut Squash Soup

Adapted from Give Me Some Oven
Makes about 6 quarts

Ingredients

1 large butternut squash (3-4 lbs), peeled, seeded, and diced
2 medium carrots, diced
1 large apple, cored and diced
1 medium onion, diced
2 cloves garlic, minced
1-2 Tbsp chai spice (below), to taste
1/4 tsp cayenne, to taste
2-4 cups vegetable stock

1 (15oz) can full-fat unsweetened coconut milk1
salt and pepper, to taste

Directions

  1. Add all ingredients (start with 2 cups broth) except coconut milk to large slow cooker and stir gently to combine.
  2. Cook on low 6-8 hours or on high for 3-4 hours, or until squash is tender.
  3. Use an immersion blender to puree the soup completely (or carefully use a regular blender and small batches.)
  4. Stir in coconut milk (you can start with just half of it, if you prefer) and additional spices as necessary. Add more vegetable broth to thin soup to your ideal consistency.
  5. (If you added more spices, allow to simmer for about 10 minutes.)
  6. Serve warm, topped with additional coconut milk and chai spices, if desired.

Chai Spice Mix

Adapted from A Dash of Megnut

Ingredients

1 Tbsp cinnamon
2 tsp cardamom
1 1/2 tsp ginger
1 tsp allspice
1/2 tsp cloves
1/2 tsp nutmeg
1/4 tsp freshly ground black pepper

Directions

  1. Combine all ingredients in a small jar and shake or whisk until well combined.
  2. Store in an air-tight container until ready for use.

Notes

If you are not vegan and not a fan of coconut milk, you can substitute half and half instead. Start with 1/2 cup and increase as desired.

DIY Hot Chocolate Mix

Perhaps the quintessential cold-weather beverage, hot chocolate has long been a favorite of mine. I drink it much less often as an adult since I prefer to eat my calories rather than drink them, but on a cold and snowy day, hot chocolate is still a delicious way to warm up. These days I find most of the store-bought mixes to be far too sweet, and so I set out to make my own.

All the popular Pinterest items used non-fat milk powder, so I gave that a shot. I had reservations on how well this would work because it’s the milk fat that makes proper hot chocolate into the creamy delight we look for. As expected, the non-fat versions tasted far too watery to me. I knew I wanted to include milk powder since the goal was not to have to heat up milk every time I wanted a cup, and so I checked to see if whole milk powder was a thing that exists.

Helpful, Amazon has my back and I promptly ordered what I presume is basically a lifetime supply. Fortunately it is shelf-stable for quite a while (or you can freeze it) so I had no qualms about order it. After a couple iterations to get the cocoa:sugar ratio down, I landed on my perfect concoction. Not too sweet, very chocolatey, and pleasantly creamy without the hassle of heating milk or the requirement to have a splash of heavy cream on hand. (We almost always do, but I realize the average person does not buy heavy whipping cream by the half-gallon.)

This recipe easily scales, so you can make less for a small amount or scale it up and give it away as gifts. Add a cute jar and a tag with instructions and you have a wonderful small token of appreciation. It keeps for at least 6 months (that’s how long my batch lasted) so you can stock up for the season ahead. All the convenience of those pre-made mixes and the ability to tailor the amount of sugar to your preferences; a win-win if you ask me.

DIY Hot Chocolate Mix

Makes about 8 servings

Ingredients

for mix
3/4 cup whole milk powder
1/2 cup dutch process cocoa powder (regular works okay too)
1/2 cup + 2 Tablespoons sugar2

to prepare hot chocolate
12 oz boiling water
3-4 Tablespoons mix

Directions

  1. For the mix: whisk together milk powder, cocoa powder, and sugar until well combined. Store in an airtight container.
  2. For hot chocolate: Add 3-4 tablespoons mix to the bottom of a large mug.
  3. Pour in 1-2 ounces of boiling water, and mix until well combined. (A handheld milk frother works great for this.)
  4. Pour in remaining boiling water, and continue to mix until completely combined.
  5. Enjoy immediately with your favorite toppings. (And a splash of Baileys, for the adults.)

Notes

You must use whole milk powder, the non-fat stuff is useless. Whole milk powder is the key to creaminess without having to heat milk every time you want to prepare a cup of hot chocolate.

I prefer my hot chocolate a little less on the sweet side; if you like yours more like a store-bought version, use 3/4 -1 cup sugar .

Peppermint Crunch Ice Cream

Despite the (hopefully) chiller temperatures, December is just as good a time for ice cream as the more traditional summer months. There are some flavors that just scream winter, and although I don’t have too many qualms eating them in June, it’s nice to have them during their so-called proper time. Eggnog, for example, is just not something one typically enjoys in mid-summer, but it’s just as delightful in ice cream form.

This year I went after another Christmas classic – peppermint. I drink copious amounts of peppermint tea all year round, but typically save the more decadent uses of the flavor for winter. Peppermint is found in everything from candies and hot chocolate to brownies and truffles, and everything in between. Admittedly I feel a little goes a long way, but during the right season peppermint certainly has its place.

I opted for the white chocolate and peppermint pairing, a favorite as a hot beverage that I figured would play just as well in a chillier twist. Melted white chocolate paired with crushed peppermint candy for flavor, color, and a tiny bit of crunch. The smooth vanilla flavor is nicely complemented by the sharper flavor of peppermint, and should be reminiscent of your favorite peppermint truffles.

Crushed peppermint candy gives us our flavor profile, and a little pink color as a side effect. I cheated and bought pre-crushed peppermint candy, but crushing your own candy canes is a fun way to get the kids involved. The peppermint flavor is given some extra punch with a little extract, but be careful not to go overboard as it’s very easy to venture closer to toothpaste than candy. I recommend starting with half a teaspoon and letting it all chill overnight, then tasting right before you churn. If you feel it’s not quite strong enough, add that extra quarter teaspoon and churn away. You can also add a few drops of red food dye if you want to deepen the pink hue.

Creamy, cold, and chalk full of a favorite winter flavor, this ice cream is delightful on its own or an excellent match for a gooey chocolate brownie. Top it with a sprinkle of candy for extra flair.

Peppermint Crunch Ice Cream 

Makes ~6 cups

Ingredients

1 cup half and half
1/2 cup white chocolate chips

2 cups heavy whipping cream
1/2 cup egg substitute
1/4 cup sugar
1/4 cup plus 1-2 T crushed peppermint candy, divided1

1/2 – 3/4 tsp peppermint extract
1 tsp vanilla

optional: a few drops red food dye

Directions

  1. In a medium bowl, combine cream, egg substitute and sugar. Set aside.
  2. In a small saucepan over medium heat, combine half and half and white chocolate chips. Heat, whisking often, until chips are melted and mixture is smooth.
  3. Let cool about 10 minutes, then slowly stream into the heavy cream, whisking constantly.
  4. Whisk in vanilla, 1/2 tsp peppermint extract, and 1/4 cup peppermint candy1, then chill completely in fridge, or overnight. (The peppermint candy will likely have completely dissolved.
  5. Taste briefly, and add additional peppermint extract if desired. You can also add the red food dye now.
  6. Freeze according to your ice cream maker’s directions, adding remaining candy during the last 5 minutes of churning.
  7. Transfer to a freezer-safe bowl to freeze for at least four hours, or overnight.
  8. Serve garnished with a sprinkle of crush candy canes, solo or atop a warm chocolate brownie.

Notes

If you don’t want the crunchy aspect, you can either nix the extra 2 tablespoons, or add them at the beginning.

Thanksgiving Sliders

My favorite part of Thanksgiving (after friends and pumpkin pie) is the copious leftovers. Turkey isn’t actually my favorite on its own, but it’s one of my favorite sandwich/wrap fillings and I always look forward to a few days of tastiness. My go-to is a wrap with warmed cream cheese, cranberry sauce, and turkey, and then stuffed with some extra leafy greens. All the best flavors of Thanksgiving dinner rolled into one, and even a salad to boot. (Don’t worry, I probably already had the pie for breakfast.)

Last year I made homemade dinner rolls to take to our annual potluck, and ended up with quite a lot left over. It seemed prudent (and delicious) to utilize those instead of my standard tortillas, and as such the Thanksgiving slider was born.

Creamy mashed potatoes, moist turkey, and tart cranberry sauce are cozied up between fluffy bread, and it’s possibly my new favorite “leftovers” meal. A perfect contrast of sweet and savory, and a mouthful of delicious in every bite. I love this recipe because you can quickly make just one or two in the microwave, or you can heat up an entire pan in the oven. Admittedly the oven method is a bit slower, but with a little effort and a bit of patience you can have a meal for the whole family.

An added bonus of this recipe is obviously that you can add basically any leftovers you have around. Extras on the cheese platter? Go for it. Still a tureen of gravy in the fridge? Drizzle that on. A few green beans or carrots taking up space? Add those too. Nearly any Thanksgiving recipe could have a home here, it’s just a matter of your personal taste.

While using homemade rolls is delicious, you can certainly pick up some extras of the store-bought variety to prepare. Add a side salad and you have a perfect (and lighter) day-after lunch or dinner all ready to go. You can probably even convince any leftovers-haters in the house to partake without complaint.

Kick back, avoid the Black Friday crowds, and enjoy your favorite flavors of Thanksgiving in a new twist.

Thanksgiving Sliders

Ingredients

critical leftovers
dinner rolls
mashed potatoes
turkey
cranberry sauce

additional ideas
Brie, cream cheese, goat cheese
gravy
stuffing
green beans
glazed carrots
your favorites!

Directions

  1. Oven directions (for a whole pan): Preheat oven to 350 degrees Fahrenheit
  2. Carefully slice rolls in half (you can do this without separating them if you have a whole pan still).
  3. Layer bottom rolls, mashed potatoes, turkey, cranberry sauce, and any other toppings of choice.
  4. Add top layer of rolls, and cover pan with foil.
  5. Bake for about 30 minutes, or until heated through (easiest to use a thermometer in the center roll).
  6. Serve hot with a tasty beverage.
  7. Microwave directions (for just a couple): Slice rolls in half and lightly toast.
  8. Arrange all fillings in a single layer on a plate and heat 1-2 minutes or until hot.
  9. Assemble rolls with hot ingredients, and enjoy immediately.