Holiday Treats Tester Recipes

So this weekend, we will be testing out a few recipes we plan to have for our friendsgiving dinner we have planned. First time today since my surgery I actually did some grocery shopping. Listen, today was an experience that I don’t to do until next week to actually shop for the dinner, I know I was out of it due to my surgery but geesh.

But we go through it and all set to test recipes, the next trip to the store will be for everything I need next week, lol.

Cheddar and Bacon Loaded Scalloped Potatoes


6 slices bacon, chopped into 1″ pieces
3 tbsp. unsalted butter
3 garlic cloves, minced
3 tbsp. all-purpose flour
2 c. heavy cream
1 c. chicken broth
2 lb. russet potatoes (about 4-6 depending on size), rinse and scrubbed clean
2 c. shredded Cheddar cheese
1/4 c. finely chopped chives
kosher salt
Freshly ground black pepper

Preheat oven to 400 degrees.
Cook bacon until crispy and drain on paper towels.
In a large skillet over medium heat, melt butter. Add garlic and sauté until fragrant, about 1 minute. Stir in flour and cook for another minute. Whisk in heavy cream and chicken broth and season with salt and pepper. Simmer until thickened slightly, about 5 minutes. Remove from heat.
Peel potatoes and thinly slice each potato crosswise into thin coins. Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of thinly sliced potatoes on top. Spoon more sauce over the potatoes and top with cheese and bacon. Repeat 3-4 times, or until the casserole dish is mostly full.
Bake until the sauce is bubbly and the potatoes are very tender, about 40-50 minutes. Let rest for at least 15 minutes before serving

Twice-Baked BBQ Chicken Sweet Potatoes


4 sweet potatoes
2 tbsp. butter, softened
4 oz. cream cheese, softened
1 tsp. chili powder
1 tsp. garlic powder
kosher salt
Freshly ground black pepper
2 c. shredded rotisserie chicken
1/2 c. barbecue sauce
1 1/2 c. shredded Cheddar
Green onions, for garnish

Preheat oven to 375°. Place sweet potatoes on sheet tray and bake until soft, about 1 hour. Remove from oven and let stand until cool enough to handle.
Split potatoes and remove the flesh transfer to a medium bowl and leave the skins on the sheet tray. Add butter, cream cheese, chili powder and garlic powder to the sweet potato flesh, then season with salt and pepper. Mash with a fork or rubber spatula until the mixture is evenly combined. Spoon the mixture back into the sweet potato skins.
In a separate medium bowl, combine chicken and barbecue sauce. Divide chicken mixture between sweet potatoes. Top with cheese and garnish with green onions.
Bake for 15 minutes, or until the cheese is melted and the sweet potato filling is heated through. Serve warm.

Blackberry Chocolate Cake with Chocolate Ganache & Homemade Blackberry Curd


Blackberry Curd:
1 bag frozen blackberries
1 eggs and 2 egg yolks
unsalted butter
1 c white granulated sugar
1 tablespoon cornflour
Juice of half lemon

Chocolate Cakes:
2 cups plain flour
1 cup dutch cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
1 cup white granulated sugar
1 cup dark brown sugar, packed
4 eggs, room temp
1 tablespoon vanilla extract
1 1/2 cups buttermilk
Chocolate Ganache:
3 c dark Chocolate
2 c thickened / heavy cream
To serve:
Fresh berries and icing sugar

For the Blackberry Curd:
Heat the blackberries in the microwave for 1-2 minutes, then mash with a fork (or meat mallet)
Push through a strainer until you have 1/2 cup of juice.
In a saucepan, whisk together the eggs, egg yolks and sugar combined. Put on the stove and turn the heat on low. Add the butter and blackberry juice. Continue whisking while the curd heats. After about 6-7 minutes you’ll notice it has thickened and is steaming. When you see the first bubble of a simmer start, mix together the lemon juice and cornflour then pour in while whisking constantly. Add some food colouring now if using. Continue to whisk for another couple of minutes until the mixture is thick and you can see the trail from the whisk. Strain into a bowl and place in the fridge to cool.

For the cake:
Preheat your oven to 350F and grease and line 2x 8 inch spring form cake tins.
In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
Add 1/3 of the flour mixture to the butter and sugar mixture. Stir through gently until just combined. Now add half of the buttermilk, Mix gently again. Continue like this until all the flour and buttermilk is combined… just. It is important not to overmix or be too heavy handed otherwise your cakes will turn out dense.

Bake for 25-30 minutes until a toothpick inserted comes out with just a couple of sticky crumbs.
Allow them to cool before removing them from the pans.
Make the Ganache:
Chop the chocolate into small pieces and put them in a heatproof bowl. While stirring, heat the cream over low-med heat until steaming and bubbles start to appear around the edge. Pour the hot cream over the chocolate and leave it to sit for 5 minutes. Stir the cream and chocolate until fully mixed, thick, smooth and glossy.

Assemble the cake:
Once cool, cut the cakes in half so you have 4 layers. Place one layer on your serving dish.
Spread one half of the curd over the first cake layer, the sit another cake layer on top. Spread ganache over the second layer. Sit the third layer on top of the ganache and spread with the remaining curd. Sit the final layer on top and spread the remaining ganache over the top of the cake.
Decorate with berries.

Now this one I really can’t try and this one is more of what to do with the leftover turkey treat, even though we are going to BBQ that day, we still will have a small turkey.

Turkey Cranberry Brie Eggrolls


8-10 egg roll wrappers
1 cup shredded turkey
1/8 teaspoon poultry seasoning (optional)
Salt and pepper to taste
1/2 cup cranberry sauce
8-10 slices of brie cheese (approximately 1/4-1/2 inch thick and 1 1/2 inches long)
Cranberry Mustard Dipping Sauce:
1/2 cup cranberry sauce
1 tablespoon dijon mustard
1 tablespoon honey
Salt and pepper to taste

In a small bowl sprinkle the salt, pepper and poultry seasoning over the shredded turkey and stir together until it’s evenly coated in the spices.
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Fill each egg roll wrapper with approximately 1 tablespoon of the shredded turkey, 1-2 teaspoons of cranberry sauce and a slice of the brie.
Brush water all around the edges of the egg roll wrapper, then tuck in the sides, and roll it up tightly like a burrito.

Seal the end of the egg roll with a little more water then place it seam side down on a baking sheet lined with parchment paper.
Repeat the process until all of the egg rolls are made.
Spray or brush the tops of the egg rolls with cooking spray or oil then place them on the middle rack of the oven and bake for 10-12 minutes or until they start to turn golden brown.
Cool the egg rolls on the baking sheet for a few minutes before serving with the cranberry mustard sauce.

Cranberry Mustard Sauce:
Add all of the ingredients for the dipping sauce to a blender and blend until smooth.
Serve with the egg rolls.