OVEN BAKED SWEET POTATO FRIES

Consider this the first guest post from Mini Whipped.  Just a few months from her 3rd birthday, she is ready to share her favorite recipes with the world.

Whipped: I took this pretty picture of one of your favorite foods so we can teach other people how to make them.

Mini Whipped: Oooh, you mean Sweet Potato French Fries?

Whipped: That’s right. You usually help me make them and then gobble them all up so can you tell people how we do it?

Mini Whipped: I can’t do the cutting up. Mommy do it. I just sit on the counter.

Whipped: That’s right, we peel the potatoes and then cut them up in thin pieces. Then we put them in a bowl, right?

Mini Whipped: Yeah, that’s right, with olive oil!

Whipped: And what do we do then?

Mini Whipped: Then toss, toss, toss.

Whipped: WIth your hands?

Mini Whipped: Yes Mommy! And then they get olive oil all over them and my hands, they get so sticky.

Whipped: Isn’t that the fun part?

Mini Whipped: But what’s after that? What do we do with cooking then?

Whipped: Do we do a sprinkle?

Mini Whipped: Oh yeah, shake, shake and sprinkle sprinkle. Sure do. But what do we do next after we sprinkle?

Whipped: We put them on a baking sheet and then we do a sprinkle of sea salt all over.

Mini Whipped: Yeah Mommy, on the pan and then cook!

Whipped: Do you put them in the oven?

Mini Whipped: Nooooo…. too hot. Mommy do it.

Whipped: Yes, I put them in a hot oven, about 400 degrees and cook about 40 minutes, tossing them around once in between. They are done when they are a little browned on the edges and sides and a fork slides in easily.

Mini Whipped: (puzzled look)

Whipped: Then we get to eat them, right?

Mini Whipped: Yum yum yum, eat them all up!

Whipped: Thanks for helping teach this recipe today. Think you can help again sometime and share the other things you like to eat?

Mini Whipped: Sure do. Like broccoli and sweet potatoes and everything I need to cook and eat.

taken by : http://whippedtheblog.com/2011/02/11/oven-sweet-potato-fries/

Almond Coffee Cake

Author Notes: This recipe was given to me by Amanda Sims, courtesy of her mom, Jeanie. The original comes from the Junior League of Knoxville's cookbook, Tennessee T (…more) - Sarah Jampel

Serves 8 to 10

• 1/2 cup (8 tablespoons) butter, melted
• 1/4 cup crème fraîche
• 1 1/2 cups sugar, plus 1 1/2 teaspoons for sprinkling
• 2 eggs
• 1 1/2 cups sifted all-purpose flour
• 1 pinch salt
• 1 teaspoon almond extract
• 1/3 cup sliced or slivered almonds

1. Preheat the oven to 350° F. Line a 10-inch cast-iron skillet with aluminum foil or butter a 10-inch pie plate. If you'll be giving the cake as a gift, use a greased disposable pie tin.
2. Combine the butter, crème fraîche, and 1 1/2 cups sugar and mix until well-combined.
3. Add the eggs one at a time, mixing until well-incorporated.
4. Add the flour, salt, and almond extract. Mix well, then pour into the prepared skillet.
5. Shower the cake with almonds and remaining sugar.
6. Bake for 30 to 40 minutes, until golden brown. Let the cake cool for 1 hour before serving.

taken by : http://food52.com/recipes/34893-almond-coffee-cake

Mango Crème Caramel

Cooking spray
1 cup sugar
2 whole eggs
2 egg yolks
1 can (370 ml) evaporated milk
1 cup whipping cream
1 cup canned sweetened mango pulp
2 tbsp finely chopped unsalted raw pistachios, optional

Preheat oven to 325F. Lightly spray 8 medium ramekins with cooking spray. Place on rimmed baking tray.
Place sugar in medium heavy bottomed saucepan over medium low heat. Let sugar begin to melt, then swirl pan around a few times every so often. Don’t let sugar boil or bubble and don't use a stirring spoon. Keep swirling till all the sugar has melted and turned darker in colour, about 3-4 min. Switch off stove and let saucepan sit on warm stove another 2 min to darken further without risk of burning.
Pour caramel mixture evenly into prepared ramekins. Let rest 5 minutes.
Meanwhile, lightly warm evaporated milk and cream in small saucepan for 1 min. Add mango pulp.
Combine eggs and yolks in deep mixing bowl, using whisk. Add evaporated milk mixture, whisking gently until well combined.
Pour into prepared ramekins, filling them to about 2/3 to the top.
Place tray in oven, then gently pour in hot tap water into tray till it reaches halfway up the sides of the ramekins.
Bake for 45-50 minutes until center is just firm. Do not over-bake. Check for doneness after about 45 minutes or so by gently shaking the ramekins. If the center wiggles, give them some more time.
Remove from oven and place ramekins on counter to cool. When they are down to room temperature, loosen edges by running a sharp knife around the edges of the custards.
Cover and chill in the refrigerator for 24 hours. To unmold, dip bottoms of ramekins into very hot water for about 1 min to loosen the caramel. Hold a plate over each ramekin and turn upside down. The custard will settle onto the plate with the caramel pooling around it.  Garnish tops of each with chopped pistachios (if using).
Serves eight

taken by : http://smitachandra.com/recipes-blog/2014/11/25/mango-creme-caramel