Sassy Maple-Sweet Potato Sandies

I m planning on doing a post soon about my cooking and eats, now that I'm living on my own. One of the items that goes into my shopping cart every week has been sweet potatoes. They're affordable, healthy, quick, and delicious.

I come from a sweet potato lovin' family. They're always the most popular side dish at Thanksgiving, and we never had leftovers. Growing up, we often had baked sweet potatoes for dinner, served with a cinnamon-sugar shaker and a slab of butter. Don't get me started on how much we love sweet potato fries.

I LOVE sweet potatoes, if you couldn't tell already. They're great in pancakes, waffles, muffins, pizza, pies, cakes, and cookies.

Yes, cookies. Sassy Maple-Sweet Potato Sandies are pretty much the best cookies ever, I think. I'm almost positive.



You don't see grated sweet potato used in cooking much, so I thought I would use it in a cookie recipe. The grated sweet potato doesn't make the cookies overly moist, and it actually makes them a little chewy. Good chew - not bad chew.

I love maple syrup, cinnamon, vanilla and brown sugar with sweet potatoes, and I used those ingredients in the cookies, as well as toasted pecans and toasted coconut.



I really liked these Sassy Maple-Sweet Potato Sandies, but I wasn't sure what other people would think about them. Using sweet potato in a cookie is a little odd. I was relieved when I received good reviews from the test-tasters. Everyone liked them and said they were irresistible and hard to stop eating.

Now that's what I like to hear, ya'll. Give these cookies a try. I recommend North Carolina sweet potatoes.

Sassy Maple-Sweet Potato Sandies (Recipe by Me)
Printable Recipe

1 cup finely chopped pecans
1 cup sweetened flaked coconut
2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup unsalted butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup pure maple syrup
1 large egg
1 teaspoon vanilla extract
2 cups finely grated North Carolina sweet potato

Preheat oven to 350 degrees F.

Place pecans and coconut on a large cookie sheet. Bake 6-7 minutes or until lightly toasted and fragrant.

In a medium mixing bowl, sift together flour, baking soda, salt, cinnamon and ginger. In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and sugar until creamy - about 1-2 minutes; beat in maple syrup, egg and vanilla until combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined. Using a wooden spoon, stir in toasted pecans, coconut, and sweet potato until combined. Chill dough in refrigerator for 45 minutes, or until well chilled and firm.

Roll heaping tablespoons of dough into balls, and place on greased cookie sheets, about an inch apart. Flatten balls slightly using palms of hands. Bake 13-15 minutes or until golden brown. Transfer cookies to wire racks to cool.

Makes 30 cookies

Healthy Plum

T he floors in our living room are like, fake wooden floors. Linoleum, I think. Right? Maybe not. I dunno.

Anyway, I usually do aerobics DVD's to work out every day. The TV and DVD player are in the living room, so I'm forced to work out in the living room, and I sound like an elephant. I am SO loud when I'm trampling and jumping around in there. We have neighbors on both sides of our house, so I know they can hear me, too.

It's embarrassing. I don't want to disturb the neighbors, but I need to work out!

So the other day I was driving down the street we live on and there was a fitness center just five minutes away from our house! I couldn't believe it; I've never, ever seen it there before. You get to try it out for a week for free, and then you pay by the month. It's $38 a month. I've done a little research, and I know that's not terribly high, but I know it's not low, either.

I think I might try it for a month to see if I like it. I didn't really know what I was doing today when I went in there to work out, so I tried a few different machines - treadmill, a stairmaster, elliptical, and some other things I don't know the names of. They even offer aerobics classes like zumba and pilates, but I'm nervous to try those. I want to...

I've decided to run a 5K on Saturday, April 24th. Or an 8K. An 8K is only five miles and I think I can do that. My new year's goal was to run a race this year, so I think this is the one. I've never ran any sort of race before. And I don't want to just run to run - I want to do well and get a good time. I'm way too competitive. I need to relax.

Other healthy activities lately have included making my own juice! My sister gave me a hand-me-down juicer.

I used pineapple, strawberry, and orange.


And banana.


Look! Juice! It was an amazing time.



Homemade juice tastes wonderful. I absolutely loved it - it's fresh and delicious. I wanted to make more the other day, I pulled out the juicer to make some, and the juicer was broken. So that's the end of juice-making. Damn you, Jack Lalanne. Damn you. Your power juicer isn't powerful at all.

I also made kale chips. Have you ever heard of kale chips? You wash and tear up kale, then dry it in a salad spinner.



Then you lightly coat the kale with olive oil, salt, pepper, and your desired seasoning. I used some dried herbs and garlic powder. Bake at 400 degrees for F or until the kale is light golden and crunchy.

That's right - the kale get nice and crispy and delicious. Seriously! You must believe me.



I also revamped traditional chocolate chip cookies and made them a tad healthier. Date-In-Disguise Chocolate Chunk Cookies are made with browned butter, toasted pecans, brown and white sugar, and chopped semisweet chocolate.



The secret ingredient is date puree -(dates soaked in hot water & pureed) it makes the cookies moist and flavorful without adding a lot of fat. There's still butter in these, so they're not exactly healthy, but they're healthier than the usual chocolate chip cookie.

That's all for today! Have a great weekend!

**I'd love your vote in a contest for my Avocado & Mango Lime-Grilled Shrimp Tacos. No registration required. You can vote every day! Thank you!**

Date-In-Disguise Chocolate Chunk Cookies (By Me)
Printable Recipe

1/4 cup unsalted butter
1 3/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup finely chopped pecans, toasted
1/2 cup date puree (softened dates pureed with water to form a paste)
1/2 cup granulated sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
3 ounces chopped semisweet chocolate

Preheat oven to 350 degrees F. Coat cookie sheets with cooking spray.

Melt the butter in a small saucepan over medium heat; cook 2-3 minutes, whisking frequently, until butter starts to brown and foam. Remove pan from heat.

In a medium sized bowl, sift together flour, baking soda and salt, whisk in pecans until combined. In a large bowl, using a mixer on medium speed, beat together browned butter, date puree, granulated sugar and brown sugar until creamy - about 1-2 minutes. Beat in vanilla and egg until combined. Reduce mixer speed to low and beat in flour mixture until just combined; beat in chocolate until combined. Chill dough in the refrigerator for 30 minutes.

Drop heaping teaspoons of dough on to cookie sheet. Bake 12-14 minutes or until golden brown. Cool 1 minute before transferring to wire racks to cool.

Makes 20 cookies

White Chocolate-Almond Blueberry Blondies

I t feels like such a long time since I've posted a baking recipe. I really haven't had much time for baking lately, because I've been busy! That makes me sad. I must change that soon.

I've been preoccupied with bigger issues.

Like, which laundry detergent to buy. When you moved out on your own, how did you know which kind to buy? Did you stick with what you used growing up?

I texted my mom and asked what a good brand was. She never replied back. I hope she's okay. Mom? Mom?

She must be on Facebook.

Are you a Tide fan? Or maybe you prefer Gain? Clorox? Arm & Hammer?

I went with All - it's allergy & dye-free. It seemed like a good decision to me. I have sensitive skin. Like a baby.

I have so many decisions to make now.
What kind of dish soap to buy?
Should I buy 2-ply toilet paper?
Do I buy Bird's Eye frozen vegetables on sale, or do I not? I mean, two for four dollars, that's a steal, right? But the bags are so small. I dunno, Bird's Eye.



Slowly but surely, I'm finding my way.

Things I have learned on my own:
-Don't buy Great Value plastic wrap because there's no way to cut it on the box easily.
-Don't buy Triscuits. Because you'll eat the box and drink a bottle of wine instead of cooking dinner.
-I need a salad spinner. I can't live without a salad spinner. And a magnetic knife strip. And a mini food processor.

It's time to have a housewarming party, I think.

And now, I present to you, White Chocolate-Almond Blueberry Blondies. Think about that for a second. Let it settle into to your head. Buttery, lemony blondies with sweet blueberries, creamy white chocolate, and toasted almonds in them.

Oh my gosh! I need some of these right now! Nom nom nom.

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**I'd love your vote in a contest for my Avocado & Mango Lime-Grilled Shrimp Tacos. No registration required. You can vote every day! Thank you! Muah.**

White Chocolate-Almond Blueberry Blondies (By Me)
Printable Recipe

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup finely chopped sliced almonds, toasted
10 tablespoons unsalted butter, softened
1 1/4 cups granulated sugar
2 teaspoons finely grated lemon zest
2 tablespoons lemon juice
1 teaspoon almond extract
1 large egg
4 ounces white chocolate, coarsely chopped
1 1/4 cups blueberries

Preheat oven to 350 degrees F. Line a 13x9-inch baking dish with foil; coat foil with cooking spray.

In a medium mixing bowl, sift together flour, baking soda and salt; whisk in almonds. In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 1 minute; beat in lemon zest and juice, almond extract and egg until combined - about 1 minute. Reduce mixer speed to low and beat in flour mixture until combined; stir in white chocolate and blueberries until combined.

Spread batter into dish and bake 30 minutes or until golden brown. Cool completely before lifting foil out of pan and slicing into bars.

Makes 24 bars

Hodgepodge

I bought this lovely fruit bowl/banana hanger for our townhouse the other day. A banana hanger was something I couldn't resist buying. I always buy bananas and didn't have anywhere to put them.

I've bought a few other things as well, but haven't gone crazy with spending money. It's difficult because when I go shopping I see lots of nice things that would look good in our house, but I know I better not get them. I spent hours in Target yesterday gazing at all of the beautiful furniture.

Our first two weeks in the house have gone well. Ericcakes is a good companion and I love seeing him every day. The location isn't that bad because we're close to a lot of things, and the drive to work only takes me about 15-20 minutes. We live close to a Price Cutter Plus, and it's amaaazing. It's the best price cutter I've ever been in. They have everything! I spent hours in there the other day too.

The house is nice and open and clean, and I love it. It's starting to feel like home now. I have a few things to get (BED), but I think we're settled in now. Would you like a tour of the downstairs??

This is the living room. Haha - look how bare it looks! I did put a candy bowl on top of the TV, featuring Jolly Ranchers, Starburst, and Lifesavers. I feel like the bowl adds a little something extra to the room.


This is the kitchen. I like it except the dishwasher and oven are cheap. I like the microwave above the stove, though. And my new black canisters! They have flour and sugars in them.


The oven doesn't have a window. I've NEVER seen an oven without a window. Every time I want to check on something baking I have to open the door up, thus releasing all of the heat. Ugh.


I baked some cookies. They're secret cookies. But they're good.


I already owned the KitchenAid, but the espresso maker is new.


I decided I didn't like it and got this one instead. MUCH better. It was on sale for $40! Can you believe that?


I've been cooking and baking just a little... I've been busy lately. I've mostly been snacking. Triscuits, Wheat Thins and Greek yogurt are my friends. Have you tried the new Greek yogurt from Yoplait or Dannon?


The Yoplait Honey-Vanilla yogurt was good, but not great. I was a little disappointed.

The Dannon Honey yogurt, however, did not disappoint. It was so good! I had the blueberry flavor too, and it was awesome.


On our one week anniversary of living at the townhouse (haha) we had "make-your-own-pizza night!" (Or, "I was sick-and didn't want to leave the house-and just wanted to eat pizza, gelato-and drink wine night.")

We used this frozen pizza dough from Pepe's Bakery in New York (I like to call it Pee Pee's because I'm four, not twenty-four) - it's only $1.28 at Walmart and it's great.


Eric made a buffalo chicken pizza with bacon, alfredo and mozzarella.


It was amazing. His pizza was so much better than mine.


I'm ill in this picture. I had a terrible cold. I wanted nutrients so I made a healthy nutty-sweet potato-spinach pizza.


It was weird. I ate in anyway.


Pizza served with five dollar wine and Frank's was a match made in heaven. I told you I love Frank's. I'm addicted to it.


Whew. That was a long post. That's all I have for today. Thank you everyone for your sweet, SWEET, lovely comments you left on my last post. They were all just SO good and made me feel better! Thank you! You made my heart hurt. I want to bake you all cookies. I didn't get one mean comment, which I was expecting to get.

I hope everyone has a wonderful weekend! I'll be catching up on my blog reading this weekend, hopefully. If you have time, I'd love your vote (you don't have to register or anything!) in a Gorton's Seafood contest that I'm a finalist in.
My Avocado & Mango Lime-Grilled Shrimp Tacos could win a $2,500 gift certificate to Pottery Barn.
And I think we allll know how much I need to decorate.

Ultimate Recipe Showdown - The Final Chapter

O opsies. I lost again. Damn. Too much hot sauce. I love Frank's Red Hot, what can I say?!

Thank you to everyone for watching the show! Thank you for your supportive comments and emails. I'm sorry for losing again. I really am. I feel like I let everyone down. I wanted to win for all my friends and family... my grandma. I wanted to win the money so I could go to school in New York and learn more about cooking and baking.

I did the best that I could do and I don't have regrets about that. I put everything I had into that competition. I wanted to win so badly, but it just didn't happen for me. I was depressed and down for days after we filmed the show.

I'm down today, too. But I'll get over it. I'm grateful I got to go back on and try again. I don't want anyone to think I'm ungrateful. I'm worried about how I appeared on the show. There was a lot of footage of me crying behind the scenes, and I had no idea they were going to show that.

I read a post (about the show) on a forum the other day, from a man who called me a cry baby, and that the show was a bunch of crap.

I know if I put myself out there on television and this blog, I need to get used to criticism and rude remarks such as that one. It still hurt me, though. I think people need to be careful about what they they write on blogs, forums, comments, etc. I'm a real person! I know I would never write mean comments on a forum or website. I don't understand why people do it - do they have no lives?

THEN, I read some comments and reviews of my recipe on the Food Network website that upset me.

The first comment was a woman from Springfield, MO. Shouldn't Springfield sistas stick together? I guess not.

Hi Kathy. How are you today? I'm so glad you could watch the show! I love how you rated my recipe with one star, even though you didn't make it. UM, and yes, I did make it on the show again. Do you think Food Network just called and asked me to be on the show again? No. I created and tested a dozen different recipes and submitted them to the show this year. I also had to go through several other rounds before I got word that I'd be going on the show again. It was a lot of work and a lot of stress. Yes, I'm lucky, but I did work hard to be on the show again. You know? Not to mention the work ON the show... hours of interviews and cooking. Kathy, if I ever run into you in Springfield, I will sucker punch you in the face.

Hi Antoinette. I'm sorry I wasn't professional and mature enough for you. Do they have coaches for that? I should really work with one. I'll see if I can schedule something on Tuesday afternoons... Antoinette, are you passionate about something? Is there something that drives you and inspires you every day? Cooking is what I'm passionate about. It's something I was born to do.
Yes, I cried on the show but do you think I could help it? I did NOT want to cry and embarrass myself. Who wants to be all red and splotchy with makeup running down their face on national television? I could NOT control it. I wanted this so much. I hope you can understand.



I wanted to win - it would have changed my life, but I'm okay with it. I think Gail deserved to win and I'm happy for her. I'm going to work on my blog, contests and other projects, and I'll find my way. I'm ready to move on and I'm excited for the future. With that, I'm announcing my official retirement from Ultimate Recipe Showdown. :) Let's move on to happier blog posts, okay?

Thank you! Love you all!

Ultimate Recipe Showdown - Part Two - The Return

R emember back in September when my mom and I randomly decided to go to New York City? All of a sudden it was like SURPRISE! We're going to New York City this week!

Weren't you a tad bit suspicious about what we were up to? At that time I wasn't able to tell you all what I was really doing in New York. I flew to New York, and took my mom with me, to film the third season of "Ultimate Recipe Showdown" on Food Network.

As you know, I was on the second season of Ultimate Recipe Showdown, and came close to winning the 25K. This year I decided to enter again and created about a dozen more recipes and submitted them on Food Network.com. A few months later I got the call back that one of my recipes had been selected. After a few more rounds of the selection process I was chosen to compete against three other cooks in the "Comfort Foods" category. Which ironically was the same category I competed in last year. It's also ironic that I have a baking blog and not a comfort foods blog. :)

I can't believe my luck. I'm so very grateful. I can't believe I was lucky enough to compete on the show again. I don't know what the odds are of going on again, but they're pretty slim. Thank you, Food Network! You wouldn't believe how many nice, friendly people work at Food Network. They're all incredible and I'm thankful I got to meet and work with them again.

Filming the show was so much fun and I can't wait to watch it. Would you like to watch it, too?

The season premiere (my episode) of Ultimate Recipe Showdown airs THIS Sunday, March 14th, at 9pm/8c on Food Network.

My competition?

-Gail Churinetz's Crawfish and Andouille Sausage Pizza.

-Riccardo Costa's Escaped Birds.

-Kimberly Zeidner's Ultimate Chocolate Peanut Butter Torte.

I will be making Buffalo Chicken Macaroni and Cheese as my signature recipe, and Creamy Pumpkin Soup with Toasted Hazelnut Frico as my speed-round recipe.

Tune in to see if I take home the $25,000 prize!

Gluten Free Coconut Cake with Vanilla-Mascarpone Whipped Cream

W e made it. We're safe and sound in our little town home.

And after four very long days, we have internet. Glorious internet.
It was nuts going without internet that long. Just plain nutty. I'm very behind on my blog commenting and reading.

So we're all moved in and unpacked. We still have some things to do, but we're mostly settled in. I'll keep you updated as things progress. Haha - what does that even mean?
I guess what I mean is, I'll update you in a week or so and give you a tour of the townhouse.

I like our fireplace. It'll be nice to use it in seven months.


This is Eric on our back porch. I love being able to see him every day. He's a pretty great guy.



I've been keeping watch over our neighbors, checking for any shadiness. You can never be too careful. I need some binoculars.

I haven't done any baking or cooking yet, because I've been busy getting settled in and I started going back to work full time, waiting tables. I can't wait to bake, though, and I will as soon as I can. I even stocked up on some baking supplies the other day. It's overwhelming how many ingredients I'm going to need to have a well-stocked kitchen.

... I really need to finish writing this post but I keep browsing through Craigslist for bicycles... er, I mean, washer and dryers. I really want a bike with a basket. I love riding bicycles.

But we need a washer and dryer. That's more important than a bike. But I really want this one. What do you think?

Tomorrow is the first day I can relax a bit since I moved in.

To do list:
-Bleach tub so I can use the jets!
-Visit the Super Dillons around the corner! Yes! I can't wait. I love grocery shopping. I'm so weird.
-Bake?
-Wait, I should probably get a bed before I do any of that.

I still need to buy a bed. I'm sleeping on a fifteen year old mattress on the floor right now and I feel like a hobo. It's kind of fun though. I feel like I'm camping.



Today's dessert recipe is craaazy good. Make it if you eat a gluten-free diet, make it if you don't. I'm not gluten intolerant and I would make this cake again in a snap.

This is a white coconut cake recipe made with white rice flour and topped with mascarpone whipped cream and flaked coconut. I'm loving coconut lately. I can't get enough of it.

*** Please vote for Sugar Plum as best baking blog on Saveur! ***

Gluten Free Coconut Cake with Vanilla-Mascarpone Whipped Cream (By Me)
Printable Recipe

1 1/4 cups white rice flour
2 teaspoons meringue powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup vegetable oil
3/4 cup granulated sugar, plus 2 tablespoons, divided use
1 teaspoon vanilla extract, divided use
1/2 teaspoon coconut, almond, or rum extract
2 large eggs
3/4 cup sour cream

1/2 cup heavy whipping cream
1/4 cup mascarpone cheese
1/3 cup sweetened flaked coconut

Heat oven to 350 degrees F. Butter and flour a 9-inch cake pan.

In a medium bowl, stir together white rice flour, meringue powder, baking powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, oil, and 3/4 cup sugar until creamy - about 1 minute; beat in 1/2 teaspoon vanilla extract, coconut extract and eggs until well combined - about 1 minute. Reduce mixer speed to low and beat in dry ingredients, alternating with sour cream until well combined - about 1-2 minutes.

Spread cake batter evenly into pan. Bake for 30-35 minutes, or until deep golden brown, well risen, and set. Cool 15 minutes before running a knife around outer edges and inverting onto a wire rack to cool completely. When cool, split cake in half.

To make the vanilla-mascarpone whipped cream, in a medium mixing bowl, using a mixer on high speed, beat together cream, remaining 2 tablespoons sugar and 1/2 teaspoon vanilla extract until stiff peaks form - about 1 minute; beat in mascarpone until combined. Spread whipped cream over bottom cake layer, and sprinkle with about 2-3 tablespoons of the coconut. Top with remaining cake layer, and spread with remaining whipped cream. Sprinkle with remaining coconut and serve.

Makes 6 servings