Charles made some awesome ham and sweet potatoes for dinner. He mashed the sweet potatoes today but stayed with a savory flavor; I loved it!
2 large sweet potato ~ peeled and diced
1 tsp salt
1/2 tsp pepper
1/2 tsp thyme
1/2 tsp marjoram
1/2 tsp crushed red pepper
2 Tbs butter
1/4 cup milk
1/4 tsp cayenne
Place sweet potatoes in pot and cover with water; add half of the salt, half of the pepper, thyme, marjoram, and crushed red pepper. Bring to a boil, reduce heat, and simmer 25 minutes or until tender. Drain and place in mixing bowl. Add butter, milk, remaining salt and pepper, and cayenne. Beat together until smooth.
I was flipping though a Betty Crocker cookie cookbook the other day and thought I’d adapt a toffee bar recipe to make a sweet treat for Charles and me. I scaled down a bar cookie recipe and made a few adjustments to create these toffee bites. Mini muffin liners worked perfectly to make the bite sized treats.
The most interesting thing I did find in this book though was the emergency substitutions chart. The “best substitution ever” was there; to substitute for one whole egg use two egg yolks …. now I hate to point out the obvious but if I haven’t an egg to begin with where on earth will I get the yolks in an “emergency”!
Homemade Toffee Bites
1/4 cup packed brown sugar
1/4 cup softened butter
1/2 tsp vanilla
1 egg yolk
1/2 cup flour
1/4 cup mini chocolate chips ~ more or less if desired
1/4 cup chopped pecans ~ or nuts of choice; as with chocolate chips use more or less if desired
Mix together brown sugar, butter, vanilla, and egg yolk. Stir in flour. Divide batter into about 2 dozen mini muffin paper liners; I just placed them on a baking sheet.
Bake at 350 degrees for about 10 minutes.
Immediately after removing from oven divide chocolate chips between crusts; sprinkle nuts on top and press down gently with back of a spoon to firm in place. Allow to cool on wire rack and refrigerate if desired.