Amy Ruth

Sweet Potatoes are a little mystifying to me.   I never know what I’m getting when I pick one up out of the bin at the grocery store.  I like them and grew up eating sweet potato concoctions,  the southern version with toasted marshmallows on top.  Sweetness, sweetness.

It is the best way to eat your vegetables I would say.  Recently, while flipping through the final issue of Gourmet I noticed a small article near the back explaining all the varieties and further describing their appearance as well as nuances of their flavor.  Still I would probably have to have flash cards or the magazine with me to identify the different varieties.  Crazy huh?

Erin of Prudence and Pennywise chose these unique and yummy biscuits to help usher in the upcoming Thanksgiving season.  They are pretty tasty especially with jam.  To top it all off, you can whip these up in no time and you can even use canned sweet potatoes if you want.  That’s remarkable.  This little biscuit is in the front section of Dorie Greenspans Baking From My Home to Yours along with some other types of biscuits and scones.  If you would like to give them a whirl, you can find the recipe on Erin’s blog or in Dorie’s book.    Hope you are enjoying the Fall season along with all the yumminess too.

What theory do you subscribe to regarding caloric intake?  Generally, moderation has proved to be fairly effective along with regular gym time.  You know a splurge now and then sort of sneaks in there. Okay, yea lately a lot.  sssshh  So, today as I was at the gym, the subject of what was being baked or what type of food I was “cooking up” became the topic for the rest of the hour.  That was when I thought I would give it a whirl with a different twist.  When baking, I almost always follow pretty closely or exactly to the letter how the recipe is written.  Today was different.  I modified the flour  with 1 cup AP, 1/2 cup whole wheat, 1/2 cup kamut flour.  I replaced the butter with unsweetened applesauce.  Two large eggs were modified to one whole and one white.  I followed the rest of the recipe as written.

Well, I suppose you are wondering what became of all the efforts to reduce the fat content?  The Allspice Crumble muffins reduced fat version, actually weren’t that bad with out the butter fat and minus one yolk. Don’t get me wrong.  I love living the good life just like anyone else.  Like  butter in my baked goods.  No shortening for me.  The flavor with the brown sugar, allspice and optional lemon zest (included)  was quite comforting and nice.

COMO has had grey, cool and partly rainy weather lately.  I think that is what they call Fall.  Darn, really liking warmer weather right about now a whole lot better.  Does a warm sunny beach sound pretty good?  Yea, that’s what I was thinking too.  The point is, Kayte of Grandma’s Kitchen Table lovingly and thoughtfully chose this weeks recipe for all the bakers this week.  If you are reading this Kayte, thank you for  this choice.  Nice of you to choose a simple, “go-to” muffin.  I had all the ingredients on hand even the whole milk which I keep for baking and I really use it.  Go figure with all these new found thoughts of reduced fat.  hehe  Yes, you will want the recipe and you can find it posted on Kayte’s site.  You can also journey through the blog roll of all the Tuesdays with Dorie bakers here. There really are a lot of very talented people who love to write their stories, bake a little for their friends and families not to mention some awesome photography. (BTW Corbin was busy so…..these are mine with a different camera)

I shared this little treat with one of my special gym rat friends along with a small bottle of 2% chocolate milk.

Even they like treats.  Yes they do.

Thanks for stopping by.  I’ll be sure and come by your place for a visit too.

Twitter!  I did extract information this weekend from all the time lost. Oh, its not all wasted. Just a large amount. Do you fall into the black hole too? Anyway, I was spontaneous this past Saturday, upon reading a tweet from Kelly of Sounding My Barbaric Gulp. Her references to a cooking demo as well as a book signing nearby alerted me to a fun event. Well, hubs was working, and the lone teenager, Corbin was sleeping. So I left a note and hopped in the car for a drive to St. Louis, with my old copy of Mexican Kitchen in hand.  This is so exciting!  My first real book signing.  I tweeted Kelly that I was on the way.  She was there.  We introduced ourselves to each other, which was fun.  She is adorable and has a great blog.  Take a look at her post about the event. She received a great treat for her birthday from a “dear” friend and was one of the 24 people who attended his demonstration.  Included in her post is a recipe as well as valuable tips Chef shared during their time.  His books are written that way as well.  He offers much of his knowledge and experience of his love and passion for Mexico and its beautiful heritage and flavors.

Anyway, here is a photo of Chef Bayless.  I assured him that I had taken all the precautionary hygienic measures as I stood nearby for this dorky little photo op.  Rest assured, I was not the only giddy woman  who imposed herself upon this incredibly kind and charitable Master Chef.  You should have seen the “lot” of us.  What we do for food????  or is it Thrills?  Yes, and there were books to be acquired.  So, I didn’t disappoint.  I acquired, just one, Authentic Mexican. So maybe social networking on Twitter really is beneficial.  Maybe a trip to Chicago for breakfast lunch and or dinner at his restaurants would be a good idea too.  I’d like to add that Chef recently opened a new restaurant in Chicago called Xoco, just next door to Frontera Grill.   Still, he travels to St. Louis for a book signing.  Amazing for Schnucks!

That's Master Chef Rick Bayless!

Yes, it is Tuesday.  (Getting closer to Wednesday by the minute)  I can’t think of a more comforting and simple sweet finish to a meal than pudding. (maybe a close cousin in the family, home made ice cream)  However, this is a duo that every palate can enjoy.  Chocolate ganache on the lower level and vanilla pudding on the top level.  Kind of like a split level home.  In this case the ganache provides a more substantial foundation for the pudding and thats a good idea because it can hold up the rest of the pudding, vanilla that is.  My persoanl interpretation of this recipe was to use a Tahitian vanillia bean in place of the extract.  It makes it more interesting with the beautiful floral vanilla aroma from the caviar of the bean.

Other than the chilling time required for the pudding to set up, this concoction can be constructed in a very short time.  Generally most of the ingredients  would be on hand in most kitchens.  So no extra fuss.

Garrett of The Flavor of Vanilla selected a most appropriate flavor pairing with his blog name, don’t you think?  Thanks Garrett, I was really surprised with this recipe.  I almost set it aside and then one of my Twitter friends, Tracey of Tracey’s Culinary Adventures, helped nudge me along and we both made it together. A neat little Twitter trick.

I’ve enjoyed baking along with all the Tuesdays With Dorie baking group and this selection is from Dorie Greenspans book, Baking From My Home to Yours.  Its a lot of fun and Dorie is a good teacher.  Of course we are all good little students, isn’t that right Dorie?