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Caramelized Onion Dip with Oven Baked Sweet Potato Chips

Hot Buttered Rum

Salted Chocolate Chip Blondies

For the Onion Dip 2 tablespoons butter 1 large onion, finely diced 8 oz sour cream 2 tablespoons mayonnaise ½ teaspoon onion powder salt and black pepper to taste In a medium pan, heat butter until melted. Add onions and cook over medium-low heat until caramelized, about 20-25 minutes. Remove from heat and let cool. In a small bowl, combine sour cream, mayonnaise and onion powder. Stir in caramelized onions. Season with salt and pepper. Refrigerate until ready to serve.

Compound butter ½ cup (1 stick) butter, room temp 2/ 3 cup brown sugar 1/ 3 cup honey 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1/ 8 teaspoon ground cloves pinch salt 1 teaspoon orange zest

1 3/4 cups flour ½ teaspoon baking soda ½ teaspoon salt 14 tablespoons butter ½ cup granulated sugar 3/ 4 cup packed brown sugar 1 tablespoon vanilla extract 1 large egg 1 large egg yolk ½ cup chocolate chips ½ cup butterscotch chips 1 tablespoon coarse or flake sea salt, or to taste

recipe from Mountain Mama Cooks

recipe from Mountain Mama Cooks

For the Sweet Potato Chips 1 sweet potato (or any potato of your choice), sliced as thinly as possible 1-2 tablespoons olive oil kosher salt Heat the oven to 400F degrees. Toss sliced potatoes with olive oil and sprinkle generously with kosher salt. Place potatoes in a single layer on a well greased cookie sheet. Bake for 15-20 minutes, checking frequently after 10 minutes and stirring often. Remove potatoes from oven and let cool to room temperature. Potatoes will crisp up as they cool. Serve with onion dip.

1. Mix all ingredients together to fully incorporate. 2. Roll into log, wrap in parchment, chill. 3 Place 1 (heaping) tablespoon of compound butter into bottom of mug. Add 1-2 oz spiced rum, and ½ cup boiling water. Serve with cinnamon stick as garnish.

Fresh Kale Salad

recipe from Mountain Mama Cooks serves 6

1 large or 2 small bunches of kale ¼ cup fresh lemon juice 1/ 8 cup extra virgin olive oil 2 tablespoons balsamic vinegar 1/ 3 cup toasted pine nuts 1/ 3 cup dried currants ½ cup shredded parmesan cheese salt and pepper 1. Remove the kale leaves from the stems and chop fine. 2. In a large bowl, combine kale, lemon juice, olive oil, balsamic vinegar, pine nuts, currants and parmesan cheese. Toss to combine. 3. Season to taste with salt and pepper. Let stand an hour before serving.

recipe from Mountain Mama Cooks makes 24

1. Heat oven to 375 degrees. 2. Whisk flour, baking soda and salt together in bowl; set aside. Heat the butter in a nonstick skillet over medium-high heat until melted, about 2 minutes. 3. Continue cooking, swirling the pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. 4. Remove the skillet from heat and transfer butter to large heatproof bowl. 5. Add both sugars and vanilla to bowl. Whisk until fully incorporated. 6. Add egg and egg yolk and whisk until mixture is smooth and no lumps remain. Using a spatula, stir in flour mixture until just combined. 7. Stir in chocolate chips and butterscotch chips. 8. Press dough into a 9 x 13 baking dish or half sheet pan. Sprinkle evenly with sea salt. 9. Bake bars for 20-25 minutes, taking care not to over cook. 10. Transfer bars to cooling rack and cool completely.

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FoodieCrush Magazine Issue 01  

The debut issue of the online food magazine that loves food bloggers, their recipes and photography.

FoodieCrush Magazine Issue 01  

The debut issue of the online food magazine that loves food bloggers, their recipes and photography.