Recipe – Mashed Potatoes for Two

Mashed Potatoes Ingredients

  • Salt (optional)
  • 1 1/2 pounds Yukon Gold potatoes
  • 1/2 cup whole milk, evaporated/condensed or heavy cream
  • 1 tablespoon unsalted butter
  • 1-ounces cream cheese, Greek yogurt, yogurt cheese, or sour cream (optional)
  • Ground white pepper (optional)

Mashed Potatoes Equipment Needed

  • 3-quart or larger saucepan
  • Wooden spoon
  • Fork

Mashed Potatoes Directions

Warm Dairy to room temperature.

  • Set the dairy for the recipe out to warm to room temperature, about an hour ahead of time.

Bring water to a boil.

  • Fill a medium saucepan ¾ full of water.
  • Bring to a boil over high heat.

Cut the potatoes.

  • While the water is heating, peel the potatoes.
  • Cut the potatoes in half lengthwise, then in quarters.
  • Then cut the potato quarters smaller sections.  The smaller the potato chunks are going into the water, the fast they will cook, and they will be to mash later.
  • Add the cut potatoes to the boiling water, add additional water if necessary, to cover potatoes, and simmer until they are falling-apart tender about 15 to 20 minutes.

Drain and mash the potatoes.

  •  When the potatoes are soft, drain the potatoes completely.
  • Return the potatoes to the pan.
  • Add the butter and mash the potatoes.
  • Turn pan to medium heat, stirring the potatoes rapidly continuously until the butter is melted and thoroughly combined.

Add the dairy and season.

  • Once the butter is melted and thoroughly combined, When any remaining water has evaporated, add the dairy components.
  • Turn the pot to medium-low and keep stirring.
  • Cooking until the potatoes are thoroughly combined and hot.
  • Remove the potatoes from the burner and turn off the heat.
  • Add pepper and salt, if desired.
  • Serve the potatoes in a ramekin or small dish and garnish, if desired.

Serves

  • Makes two individual servings

Cooks Notes

  • If you want to dress the potatoes up a little, you can add a little cheese on top and microwave (assuming you are using a microwave dish) for a few seconds to melt the cheese. 

Recipe – Spaghetti Sԛuash Rеd Sаuсе

whether working with the spaghetti squash from your garden or recently purchased from the store this recipe makes a nice weeknight recipe. Because this spaghetti squash recipe uses only the stovetop and the microwave it doesn’t add a lot of heat to the house, so, it can be a year-round family favorite.

Ingredients

  • 1 onion diсеd
  • 1 tsp. оlivе oil
  • 1 plum tomato, seeded and diсеd
  • 1 сuр tomato sauce
  • ¾ tѕр.. orеgano
  • ½ tѕр. salt
  • ¼ tѕр. рерреr
  • 1 lаrgе spaghetti squash, about 5 pounds
  • ¼ сuр Parmesan cheese

Directions

  • In a nonstick ѕkillеt, sauté onion in оil until tranѕluсеnt, about 10 minutes. Add tomato, tomato ѕаuсе, oregano, salt, and рерреr and ѕimmеr over low hеat for 30 minutеѕ.
  • Mеanwhilе, hаlvе spaghetti squash lеngthwisе, and rеmоvе seeds. Cover еасh hаlf with microwave-safe cellophane wrap for cooking, leaving 1 сornеr еxроѕеd. Miсrоwаvе, cut side up, on a plate on high power for 8 minutеѕ. Sԛuash should ѕераratе easily into ѕtrandѕ when donе.
  • Sсrаре out flesh and рlасе in an lаrgе mixing bowl. Mix in tomato ѕаuсе and season to tastе. Dividе into ѕix 2/3-сuр portions and top еасh with 1 tаblеѕроon Pаrmеѕan. Or, if you like you can lay the spaghetti squash out and apply on a platter and cover it with a tomato sauce making the Parmesan available for each to serve their own when they take their helping.

Servings

  • Makes about six servings

Using a square cake pan for round cake pan recipe

If you have a recipe for a round cake and want to bake it in a square tin, use a square tin which is 2.5 cm (1 in) smaller than the round tin size.

For example, the recipe for a 23 cm (9 in) round cake could also be used to make a 20 cm (8 in) square cake. Halving the quantities given for the 23 cm (9 in) round recipe will make a 12.5 cm (5 in) square cake or doubling the quantities will be sufficient for a 28 cm (11 in) square cake

Making Your Own Pumpkin Pie Spice

Pumpkin pie spice is always a useful thing to have around the house, especially in the fall when pumpkin and winter squash are cheat and abundant.  Or if you are like me and simply like to eat a pumpkin pie or pumpkin custard most any time of the year.  However, I find making your Pumpkin spice is best because you can adjust your spice volume to meet your taste and dietary needs.  Ginger something gives people trouble with heartburn and I find that orange zest gives the spice blend and nice citrus edge which appeals to many.  Here is a basic Pumpkin spice recipe, but feel free to experiment with it to best accommodate your family’s tastes.  

Pumpkin Pie Spice Ingredients

  • 1 teaspoon ground allspice
  • 1 teaspoon ground clove
  • 2 teaspoon ground ginger or ground dehydrated orange zest
  • 2 teaspoon nutmeg
  • 3 Tbsp ground cinnamon

Pumpkin Pie Spice Directions

  • Combine all ingredients in a small mixing bowl whisk together thoroughly.
  • Pour the pumpkin pie spice into an airtight container
  • store the sealed pumpkin pie spice container in a cool dry place.
  • The pumpkin pie spice should be used within 6 months for best results.

Cook’s Note

  • I use my coffee bean grinder to make the ground orange zest, which works fine if you start with either purchased or home make dried orange zest. however, you do want to make sure that all the orange zest is finely ground without large bits, so, it will distru=bute evenly in your recipe.

Sugarless Cream Cheese Vanilla Frosting Recipe

Enjoying cream cheese frosting recipe that is low carb and sugar-free is a good idea. Apart from being tasty, it also is a healthy food choice. It can be perfect for cakes that are made from carrots apart from being the ideal solution for layer cakes, cupcakes, and red velvet cakes. It is silkily, easy and according to health experts, it also can be considered a good ketogenic option. Hence, it would be interesting to understand the ingredients needed for making this recipe. We also will have a look at the instructions that could help in making the same. We are sure it will be a very good sugarless cream cheese vanilla frosting recipe.

Are You New To Low Carb?

If you are not very used to low carb preparations, it is quite possible that you could have some doubts. You might wonder how is it possible to make cream cheese, frosted and that too without using sugar. However, the process is very easy and it is all about replacing sugar with something that has low carb content. There are quite a few alternatives available. You could use either erythritol or stevia blend instead of sugar. There are many who use Sukrin Icing Sugar. Swerve Confectioners is also a popular brand of Sukrin icing sugar.

The preparation time is around 10 minutes and the total time taken should also not be more than 10 minutes. It can accommodate 12 servings and has a total calorie count of 169.

Ingredients Needed

  • 1.1/2 packages or 12 ounces of Cream Cheese (Ensure that the cream cheese is soft and cool).
  • Softened unsalted butter 4 ounces, equivalent to 8 tablespoons or 1 stick.
  • Sukrin icing sugar or Swerve Confectioners – 1/2 cup.
  • Vanilla 2 teaspoons.
  • Stevia drops or stevia glycerite (just for taste)

How To Make It – Instructions

  • To begin with, the cool cream cheese has to be beaten until it becomes smooth. You could use a mixer that is convenient for you. But we feel a hand mixer could be the best option.
  • Next, the sweetener should be added. Beat the sweetener until the texture becomes light. The vanilla should also be thoroughly beaten until it becomes incorporated completely. Ensure that there are no lumps in it.
  • Once this has been done, butter should be added. Beat the butter again and ensure that the entire mixture is whipped together, and it has a light and nice look, touch, and feel. The sweetness can be adjusted by adding powdered sweetener or stevia. You could add as much as you want depending on your specific taste bud.

This completes the process of making a tasty, healthy and nutritious frosting recipe that is sugarless and made from cream cheese, vanilla amongst other ingredients. As mentioned above, apart from being completely free from carbohydrates and artificial sugar, it could be used for making different types of cakes.

It also is not very calorie-rich and could make a good breakfast or evening munching option. The best thing is that the whole thing can be done quite easily and should not take more than ten minutes. If it is kept refrigerated, the frosting should be good enough for a day or two. It is a different matter that children will find it too irresistible and might get over with it within a few minutes.

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Cooking and Baking – Common Substitutes for Ground Ginger

Ginger is a popular spice and a favored ingredient, especially in Indian and Asian cuisine. It is used to add flavor and fragrance to many recipes. For centuries now, ginger has also been used for its medicinal value. Though it is sold in many forms, the most popular types are ground ginger and dried ginger. Ginger is considered a root solution for numerous health conditions. Whether you have a terrible cough and are suffering from digestive distress, ginger can cure many ailments. However, there are certain health conditions which demand a complete ginger ban. In such a case, finding a dried or ground ginger substitute becomes essential.

What Are Some Good Ground Ginger Substitutes?

If you are looking for an emergency substitute for ground ginger, here are a few ground ginger substitutes that work well during cooking and baking.

Allspice

The taste of allspice resembles that of nutmeg, cinnamon, and a variety of other spices. Allspice is a dried unripe berry that has a mildly sweet flavor. It is often used in meat and vegetable recipes as a replacement for ginger. If your recipe required you to add a teaspoon of ground ginger to it, you could replace it with a teaspoon of ground allspice instead.

Pumpkin Pie Spice

Pumpkin Pie Spice is a famous American spice mix. It consists of a blend of ground cinnamon, cloves, nutmeg, ginger, and allspice. It is often used as a seasoning or an ingredient in a variety of recipes, including pumpkin pie. Unfortunately, while pumpkin pie spice can be used to replace ground ginger, it will also give it a slightly different taste and color.

Mace

Mace is a particularly good substitute for ground ginger in baking recipes. Mace is essentially the thin exterior coating on nutmeg. It is warm and aromatic, which is why it is often used as a replacement for ground ginger in a variety of recipes. Replace a teaspoon of ground ginger with a teaspoon of ground mace and the taste will remain more or less the same.

Cooking is easy if you know some simple kitchen hacks. We hope we have been able to teach you some new ones today.

How to make stabilized whipped cream with cream cheese

Whatever you may be serving, a cake, pie sky-high ice cream sundae or pudding, all these deserts have a certain characteristic in common. All the desserts are made better a few dollops of low sugar homemade whipped cream. Or you prefer perhaps an easy trifle or no-bake icebox cake, one ingredient, the whipped cream here holds as a basic preparation ingredient.

Whichever the way, understanding how to prepare a sturdy, good whipped cream needs a lot of skills. It is important to understand all the essentials right from the required ingredients to use in preparing a whip that never deflates and what should be done with the leftovers before you embark on preparing your next dessert.

 Most of us often like pumping up prepared whipped cream together with some amount of cream cheese when we need to pipe out much of whipped topping to cover a cake, or just for mini-tarts or cupcakes. The whipped cream gets some extra flavor and body after adding some tangy of this workhorse. This is among the means we have in place to stabilize whipped cream for great big events where it will sometimes be required to stay in a warm room for a while. Probably you will have the body of a sweeter icing, heavier, but some whipped cream lightness.

The cream cheese is what brings about the stability and stiffness; therefore, there is no need of adding any sugar that will at times make some kind of refreshing change in a topping right for a sweetly filled tart or an intense cake. 

What Are The Ingredients Needed?

Like any other project you need to undertake, having all the required tools to complete it successfully is what to start with for the entire process to run smoothly. This is not different from preparing a stabilized whipped cream with cream cheese. Below are the required ingredients to yield around five cups

  • 2 cups of whipping cream
  • 2 teaspoons vanilla extract
  • Cream cheese 1 8-ounce package that has been softened for about an hour at room temperature
  • Powdered sugar, 4 tablespoons quantity

How To Get Started With The Actual Making

  • Begin your preparations by whipping together the sugar and cream cheese. This will soften the cream cheese and also breaks it a bit to come up with some little globules of the cream cheese in your whipped choice cream.
  • Follow up to add a flavor in your whipped cream, for this case; you can consider either a heavy whipping cream that has more of fat or just your whipping cream. The end results of both will not show any difference but using a heavy whipping cream will make the entire whipping process short.
  • Now it comes in a whip attachment with your stand-type mixer. Begin the process at a medium speed to avoid splashing out as badly as you turn to high speeds gradually. Ensure it doesn’t over whip by watching it keenly once it starts getting fluffy. Your product should look almost dry and get quite stiff. Once at this point, consider stopping there as continuous beating will make it separate into butter and buttermilk.
  • Most people who try to prepare their whipped cream have reported that theirs doesn’t get as stiff as it is required. The reason for this might be that they are not whipping fast and hard as possible. This is actually what you expect to get if you use a hand-held electric mixer. For the whipping cream to be stiff as required, you should do it at least two cups at ago. It sometimes may be harder keeping the whip attachment fully immersed with lesser amounts making the entire whipping process sometimes not such easy.
  • Other people prefer using an ounce per cup of whipping cream of cream cheese. The whipped cream is fully stabilized by the cream cheese and thereby providing it a little flavor and also holding its shape. There are more other people out there that use twice that cream in the preparations, and the results get yet stiffer as required. You can store this in a refrigerator, but it might sometimes get somehow a little soft, so when it is required, you should simply whip it for few minutes again to return to its state.

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